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Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday Paperback – August 3, 2009


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Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday + Veganomicon: The Ultimate Vegan Cookbook + Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year
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Product Details

  • Paperback: 304 pages
  • Publisher: HCI; 1 edition (August 3, 2009)
  • Language: English
  • ISBN-10: 0757313809
  • ISBN-13: 978-0757313806
  • Product Dimensions: 9.1 x 6.5 x 0.7 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (122 customer reviews)
  • Amazon Best Sellers Rank: #124,296 in Books (See Top 100 in Books)

Editorial Reviews

Review

"My one week experiment with veganism, inspired by Lauren Ulm's book Vegan Yum Yum, was a revelation to me. I not only survived, but thrived without dairy and meat in my diet... Vegan Yum Yum has a huge range of inspiring recipes. The photo of the seitan black corn bean burger is pure, classy food porn that makes its carnivorous rivals in the fast food ads look like cheap white trash. I was worried about what the desserts would be like as I'm usually a cream fiend, but I need not have feared as I fell head over heels for the blueberry grunts recipe."

--Jackie Gorman, elephant journal (Jackie Gorman elephant journal)

About the Author

Lauren Ulm, "Lolo," is a vegan foodie and founder of veganyumyum.com who lives in Boston with her husband and two cats. She is not a chef, has never been to culinary school, and she's not a professional photographer (but she has fun pretending!) When she went vegan in 2002, the kitchen became her favorite room in the house, and still is today. She has appeared on The Martha Stewart Show and has been featured in Vegetarian Times. Visit http://veganyumyum.hcibooks.com

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Customer Reviews

The pictures are beautiful, the recipes are well written and extremely easy to follow, but most of all they are delicious!
Laura
My son and daughter-in-law are vegan's, so I have made several recipes from this book for them and every one of them so far has been really yummy.
9ergal
The book itself is beautiful- there is a photo of every recipe in the book and every item I have made has looked like it did in the photo (yay!).
Bekenef

Most Helpful Customer Reviews

71 of 74 people found the following review helpful By handfuls on October 30, 2009
Format: Paperback Verified Purchase
I love this cookbook! Since I follow her blog, I wasn't sure whether this cookbook would be worth my time, but it's been wonderful. Lots of recipes and lots of information are packed into this book. I own a lot of vegan and vegetarian cookbooks, and this one offers truly different and exciting recipes, as well as serving as a resource for basics (like pancakes) and standbys (like a new take on the tofu scramble).

My favorite recipes in this book: blueberry waffles with lemon icing; stuffed banana berry french toast; aloo matar; caramelized leek and spaghetti squash polenta with white sauce; dal makhni; delicata squash stuffed with cherry-almond couscous; chana samosas; sesame ginger seitan dumplings; crispy sesame kale; black bean soup; spicy tomato chickpea soup; baked mac and cheeze; hurry up alfredo; lime peanut noodles with seitan, kale, and carrots; pad see ew; blueberry grunts; and sheera. As you can see, I had quite a lot of favorites!

One of the things I really appreciate about this book is the variety of recipes and ingredients. Ulm has a CSA, and says that a lot of her recipes were created based on what she got from it on a given week. I have one too, so I'm able to enjoy her recipes that involve lots of seasonal vegetables, farm-exclusive delights like delicata squash, and the experience of having so many leftover veggies and clippings that vegetable stock is the best use of resources. Then there are plenty of recipes with more basic ingredients, that can be found at any grocery store, even in my small college town. The more hard-to-get ingredients I can find a little ways out of my way at natural food stores.
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30 of 32 people found the following review helpful By L Stein on November 3, 2009
Format: Paperback
I purchased this book as a gift for my daughter for her 15th birthday. I liked that each recipe had a picture, knowing that would make it easier for my daughter to choose a recipe to try. I still do most of her cooking and had been very confused as to how to meet her vegan requirements and make something for her to eat other than stir fried vegetables. Over the past couple of weeks we have made about 10 different recipes and everything has been outstanding! Lauren's combination of tastes, textures and spices are clearly tried and tested! We love her chickpea/artichoke salad, black bean soup, rainbow rice and creamy risotto! Everything has been Yum Yum! We look forward to making our favorites each week and have multiple recipes marked to try for weeks to come.
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46 of 55 people found the following review helpful By LSS on November 23, 2009
Format: Paperback
I've been a longtime fan of the author's blog and was really looking forward to her cookbook. Indeed, the recipes I've tried so far have been very good - my favorites so far are the hurry up alfredo, the sesame broccoli tofu, and the baked chana samosas. However, my book arrived already looking tattered and worn, and the pages started to fall out after using the book for the first time. I stopped at a local Barnes and Noble to check their stock of this book and all of them seemed to have similar issues, so I don't think it's just my copy. It's a shame the publisher didn't see fit to put more work into making a cookbook that is both tasty and functional.
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10 of 10 people found the following review helpful By Ultigirl on February 2, 2011
Format: Paperback
just how lucky I was that this was my first vegan cookbook.

I could just make the recipes as written and end up with something truly delicious.

In fact, at times, I could mess up the recipes (Grilled pear, walnut and cabbage salad AND brocoli dahl come to mind) and still end up with something truly delicious.

My second vegan cookbook taught me what a privilege that is. With that second book, I have to taste and re-season every component of every dish. I think if I had bought that second book first, I would have decided that vegan cooking was either too bland or way too hot or just too much work.

What a pleasure it is to be able to trust VeganYumYum. What an abomination it is that the other cookbook has the same score on Amazon...over binding issues? It makes me sad because that cookbook could turn off future vegans, instead of arming them to grow as cooks.

Which brings me to my second point, I learned skills that allowed me to be a home cook, like how to dry-fry/pan-fry tofu. I learned to make a roux. I get how to use nutritional yeast for yummy goodness.

I don't buy cookbooks to read through extensive culinary analysis of food cultures. In fact, I honestly rarely have time to read anything more than the recipe (ah, third vegan cookbook, how you tricked me into reading about the cultural history of empanadas with your long, long recipe-like intros).

So, I appreciate Ulm separating "side bar" issues from recipe information. Again, as a young cook, I need that simplicity. It helps me focus on what I need to get done.

I didn't even realize Ulm's informal tone in her sidebars until I read another Amazon review. I think the informal tone likely arises because Laura is a cook, not a chef.
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43 of 54 people found the following review helpful By VegHead on January 14, 2010
Format: Paperback
Everyone will have varying tastes re: what they like to eat + this review is a reflection of my personal food interests. If you like to eat wheat, tofu, seitan, soy milk, or processed sugar, the recipes in this book are for you however, if you want to steer clear of those food items, I would not recommend this book b/c most of the recipes contain a few of these food items. I liken this book to eating @
"Millenium" Vegetarian restaurant in San Francisco...the focus of which is tofu or seitan, rather than focusing on inventive ways to create meals without tofu or seitan. Just voicing my personal preferences.
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