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Vegan Planet: 400 Irresistible Recipes With Fantastic Flavors from Home and Around the World (Non) Paperback – January 7, 2003


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Product Details

  • Series: Non
  • Paperback: 592 pages
  • Publisher: Harvard Common Press; New edition edition (January 7, 2003)
  • Language: English
  • ISBN-10: 1558322116
  • ISBN-13: 978-1558322110
  • Product Dimensions: 1.4 x 7.2 x 9 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (145 customer reviews)
  • Amazon Best Sellers Rank: #364,129 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

With 400 recipes, this is probably the biggest vegan (no animal products-meaning dairy- and egg-free) cookbook on the market. It's also one of the best. Robertson (The Vegetarian Meat & Potatoes Cookbook) is a likable guide to possibly unfamiliar ingredients such as flaxseeds and sea vegetables, and the recipe choices are almost overwhelming. Robertson relies on the usual trick of digging into ethnic cuisines (Thai-Style Leaf-Wrapped Appetizer Bits, Baked Sweet Potato and Green Pea Samosas are among the appetizers) for vegetarian options, but she also innovates in clever ways, as with Here's My Heart Salad with Raspberry Vinaigrette with hearts of romaine, artichoke hearts, hearts of palm and celery hearts. Some of the most versatile options appear in a chapter dedicated to sauces and dressings, such as Eggless Hollandaise and Vegan B‚chamel Sauce. Chapters on breakfast ideas, sandwiches, wraps and burgers-with six different veggie burger options-ensure that all bases are covered. Occasionally, Robertson relies on packaged products like the soy sausage and mozzarella that appear in "Sausage" and Fennel Cannelloni, but most of these recipes simply make the best of vegetables, legumes and grains. A cogent foreword by Barnard (president of the Physicians' Committee for Responsible Medicine) reports the startling fact that Americans-apparently misled into believing that switching from red meat to white will improve their health-now eat one million chickens every hour.
Copyright 2002 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

This ambitious new cookbook from the author of The Vegetarian Meat & Potatoes Cookbook offers dozens of imaginative vegan recipes inspired by a wide range of cuisines, from Five-Spiced Portobello Satays and Lebanese Fattoush (bread salad) to Cajun-Style Collards and Moroccan Fava Bean Stew. There are also vegan versions of such meat dishes as shepherd's pie and chili, as well as sandwiches like Curried Chicken-Less Salad and Seitan Reuben. Robertson's style is more down-to-earth than Crescent Dragonwagon's in Passionate Vegetarian, but Dragonwagon's book, which includes recipes made with eggs and dairy products, complements Robinson's. For most collections.
Copyright 2002 Reed Business Information, Inc.

More About the Author

A longtime vegan, Robin Robertson has more than twenty cookbooks, including Vegan on the Cheap, 1,000 Vegan Recipes, Vegan Planet, Vegan Fire and Spice, Quick-Fix Vegan, and Fresh from the Vegan Slow Cooker. For more information about her books and for sample recipes, visit her website at www.robinrobertson.com.

Before she began writing cookbooks, Robin was a restaurant chef and cooking teacher. When she left the restaurant business in the late 1980s, Robin became vegan for ethical reasons. Over the years, she has fine-tuned her vegan diet into an eclectic and healthful cooking style which she thinks of as a creative adventure with an emphasis on the vibrant flavors of global cuisines and fresh ingredients. In addition to writing cookbooks, Robin writes 'The Global Vegan' column for VegNews Magazine.

Customer Reviews

The recipes are very easy and tasty.
Edith Sokol
I recommend this book to anyone interested in vegan or vegetarian cooking.
D. Nidy
This book is the best Vegetarian/Vegan cookbook ever.
Amazon Customer

Most Helpful Customer Reviews

136 of 140 people found the following review helpful By Lisa on February 8, 2003
Format: Paperback
This book makes an excellent gift for someone just starting to explore the vegetarian lifestyle. Surprisingly, it is also an excellent resource for the tried-and-true vegan.
For those just familiarizing themselves with the vegan diet, the author explains all potentially new terminology and describes common ingredients used in vegan food preparation: tofu, seitan, and miso for instance. For the most part, his recipes use readily-accessible ingredients, available in most supermarkets. In the rare cases where exotic ingredients are called for, the appendix lists mail-order sources for those who may not live near a natural food store.
The book starts with an excellent first chapter on nutrition. The author notes that a vegan diet provides all essential nutrients, though without proper supplementation it can be deficient in vitamin B12. This deficiency is often considered by those reluctant to switch to a vegetarian diet as the "Achilles Heel" of a vegan diet. In fact, having just one easily-remedied deficiency makes the standard non-vegan diet look pretty awful in comparison. While a standard dairy-and-meat-based diet may not be deficient in vitamin B12, it is certainly problematic in its propensity to cause heart disease, osteoporosis, cancer, diabetes, and a wide range of other serious illnesses. In fact, as the author points out, a comprehensive set of long-term studies on diet and health done at Cornell University indicates that 80 to 90 percent of all cancer, cardiovascular disease, and other forms of degenerative illness are directly linked to the consumption of meat and dairy products. Talk about an Achilles Heel!
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67 of 67 people found the following review helpful By CreepyT on December 7, 2004
Format: Paperback
I'd been a long-time lacto-vegetarian and recently decided to take the plunge and cut out the dairy as well, and in doing so, decided that I needed to find some new cookbooks to go along with this lifestyle change. Though many of my vegetarian cookbooks offer some vegan recipes as well as some vegan alternatives for non-vegan recipes, I was still finding that I didn't have much to draw from. Not every vegetarian recipe can be easily substituted for, and not all vegan substitutions come out tasting all that great. After hours spent at bookstores sifting through vegan cookbooks and asking myself "how many of the recipes from each will I actually, truly try making?" I settled upon Vegan Planet, and I'm quite glad that I did.

I love that this book is more than mere recipes. For example, the whole first chapter is called "Vegan Basics" and includes several worthwhile informational tidbits. Robertson includes descriptions of differences between each of the various meat alternatives, such as seitan, TVP, and tempeh, and various ways to buy and cook each. Also included in this first chapter are sections on stocking the vegan pantry with a list of staples every vegan should have in their kitchen, a section on what it means to buy organic, and a section on how to avoid hidden animal products. Robertson also addresses vegan health concerns such as making sure you're getting enough protein, and the infamous vitamin B12 issue.

As for the recipes themselves, with 400 recipes to choose from I'm sure everyone could easily find dishes they enjoy in this weighty tome. Some recipes I would recommend are the Udon Noodles in Shiitake-Ginger Broth, the Tofu and Vegetable Lo Mein, the Yuba-Wrapped Seitan and Vegetable Rolls, as well as the various pizza recipes.
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28 of 28 people found the following review helpful By Patricia Leslie on January 9, 2004
Format: Hardcover
In her newest cookbook Vegan Planet, Robin Robertson creates the culinary equivalent of worldbeat music: an intriguing fusion of elements from diverse culture. Like worldbeat, her recipes interweave the familiar and exotic in surprising, enjoyable harmonies.
This global trek takes many colorful excursions into less-charted cookbook territory: "Chutneys, Salsas, and Other Condiments," "Food that Sizzles," "Simply Stuffed," and "New World Pizza." Robertson also makes numerous side-trips beyond the recipe border, with sections on nutrition, food selection, cooking techniques, serving ideas, menus, and much more.
Every recipe I made produced a flavorful result. The "Tuscan-Style Pasta with Chickpeas, Zucchini and Rosemary" was deliciously seasoned. The "Balsamic-Glazed Carrots and Kale" and "Quinoa and Pan-Fried Corn with Orange Zest and Chives" complemented each other as parts of one meal. Combining corn with quinoa is a great idea, as it adds much-needed textural interest; the orange flavoring works beautifully in this. The "Ultimate Shepherd's Pie" was so good, we could hardly stop eating it.
I did make the occasional adjustment due to personal preferences. For the "Farmhouse Vegetable Soup," I felt the vegetables were just-right after simmering for only twenty minutes, rather than the recommended forty. I reduced the tempeh by one-third in the "Curried Chickenless Salad Sandwiches." The resulting ingredient balance seemed perfect, and still made four generous servings. Finally, the "Curried Lentils with Carrots and Peas" turned out both very tasty, and Indian-restaurant hot; I'll cut back on cayenne next time.
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