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Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won't Miss the Meat Hardcover – April 24, 2012
Everything tastes better with bacon. Now you can enjoy that salty, smoky, crispy yum made with healthy plant-based ingredients. It’s all in the seasonings, and these easy-to-make recipes are loaded with decadently delicious bacony flavor. Not only that, but these tasty plant-based bacons are low in fat and cholesterol-free. Learn more | See related books
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Top Customer Reviews
Martin uses tofu, beans, faux meat substitutes, vegan mayonnaise, butter and cheese, and milk substitutes like soy and almond to make dishes that will appeal "to carnivores." He does not include a recipe to make your own seitan--a basic vegetarian protein--however. In other words, he keeps it simple.
Most of the recipes are easy with no cumbersome list of ingredients...that said, for those of you who might like to be more adventurous, this might not be for you. This cookbook is a primer...seasoned vegans may still get something out of it, but it is aimed at beginners or people who like to eat simply.
Breakfasts include different pancakes, waffles, tofu scrambles. I was surprised that I didn't see any smoothies. All looked good and would appeal to most.
Lunch included a good basic recipe for tofu egg salad--tofu, pickles, scallion, celery, vegan mayo, mustard...I tried the grilled vegetable sandwich and it was quite good. (Although he goes to great lengths to make the French bread just right....I would do it much more easily.)
Some really nice sauces like chipolte cream....Read more ›
By the way, when you make the chipotle cream (which I highly recommend) you will have a lot of chipotle peppers left over. Don't waste them. Whir them all in a blender and then drop teaspoons of them on waxed paper and freeze. Once frozen, store in plastic bag. Add to pots of beans or stews as appropriate.
That said, I was disappointed in the book for two reasons: (1) Too many soy-centric recipes and (2) too many recipes that use white flour.
I know, it's probably too much to ask for a vegan cooking book to use more non-soy, non-bean sources of protein, but since I can't eat soy, I'm always looking for vegan recipes that use something else. Unfortunately, it's not just a matter of "well, substitute something else for Gardein or tofu." Substitute with what? Give me a seitan recipe to substitute or some ready-made non-soy product or the recipe is pretty useless. Then again, maybe there just is no substitute for a block of tofu and I'm just screwed.
The unfortunate thing is that many of the most interesting and different recipes that remind us of our carnivore days use soy -- Tofu Crab Cakes, Southern Fride Chick'N (using Gardein), Chick'N Potpie, for example.
Perhaps most disappointing in the book -- and a reminder to me that Vegan cooking doesn't in itself mean healthy -- is how much white flour is used in his recipes (even if used in combination with a whole grain flour). For those of us who are trying to eliminate white from our lives these recipes are rendered useless without suggested substitutes.
Still, there are definitely some recipes I plan to try here and I can only hope mine look as delicious as they look in the book and taste good too.
Most Recent Customer Reviews
Recipes are fine . Recipes arent the healthiest vegan recipes. Includes lot of sodium and vegan processed ingredients.Published 5 months ago by Coco
I love this book! The recipes look delish. I am a new vegan convert and I need a little help in the kitchen. I can not wait to try one of these dishes....Published 5 months ago by Arlene Y. Smith
A lot of good recipes to check out, title really does say it, but some more expensive ingrediants required than I would like though many can be tweaked to leave them out or replace... Read morePublished 5 months ago by Amazon Customer
Love this book! What great recipes and all kinds of ways to eat hearty, interesting meals without meat or dairy. The stuffed zucchini is fabulous! Read morePublished 6 months ago by Mary
I originally got this book from the library, but loved it so much I had to buy it. Quentin has a great food philosophy that carries over into his recipes. Read morePublished 6 months ago by Terry