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Veganize This!: From Surf & Turf to Ice-Cream Pie--200 Animal-Free Recipes for People Who Love to Eat Paperback – January 11, 2011

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Editorial Reviews


VegNews, This Just In blog, 12/20/10
“What can we say? We like a book with moxie.”

Girlie Girl ArmyBlog, 1/22/11
“The recipes are gourmet, healthy, and totally decadent. Want it, own it, share it.”

Poor Taste Magazine, 1/26/11
“This book has a recipe for any dish you can think of—veganized. Really.”, 2/10/11
“A series of well-thought-out, tasty recipes that committed vegans will likely enjoy and that, in at least some cases, will appeal to non-vegans as well.”, 2/12/11
“Cooking animal-free is not always as easy as the alternative, and sometimes a lot more expensive. However, Veganize This! provides nice variety to those who have made a commitment to ‘go vegan.’”

Tucson Citizen, 2/15/11
“If you want a vegan cookbook that is fun, features delicious foods, and will help eliminate or lessen animal products from your diet, Jenn Shagrin’s new collection might just be a perfect choice.”

Magazine, 2/19/11
“Veganize This! is clear, well laid out and the recipes are easy to follow.”, 3/4/11
“A bold and inviting cookbook, full of earthy humor and sass…The recipes tend to reflect a sensibility that loves comfort food shot through with flavor. These are recipes designed to impress.”
Midwest Book Review, March 2011
“Any collection strong in vegan dishes will delight in this guide.”
VegNews, June 2011
“Readers are in for a saucy experience.”
San Francisco Book Review (website), 4/12/11
“A hip and sexy cookbook…With a preface to tell you, the wide-eyed health hopeful, how to stock your cupboards and what to look for at the grocery store, Veganize This! has every potential to turn non-believers into worshipers.”

The Vegetarian, August 2011
“This approach to converting meat-based meals to vegan-friendly dishes is quite inventive.”

Portland Book Review, 12/22/11
“This cook book is written with great humor. Reading this book is a pleasure, with such chapter headings as ‘Recipes Guaranteed to Get You Laid.’”, 9/2/13
Veganize This! is a book that a vegan can grow with. It includes many basic staples in the diet of a committed vegan, as well as sophisticated recipes that will challenge a well-seasoned cook."

About the Author

Jenn Shagrin, vegan chef, actress, and comedienne, has appeared in Reno 911! and various films. She lives in Los Angeles and is best known for her vegan Twinkies®.

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Product Details

  • Paperback: 280 pages
  • Publisher: Da Capo Lifelong Books; Original edition (January 11, 2011)
  • Language: English
  • ISBN-10: 0738214027
  • ISBN-13: 978-0738214023
  • Product Dimensions: 7.2 x 0.6 x 9.2 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #1,237,138 in Books (See Top 100 in Books)

More About the Author

Jenn Shagrin is a Los Angeles based Vegan Chef, Actress, Comedienne and Writer. Although she's 25 years old, Jenn likes to believe she hit the genetic lottery, as she's often mistaken for a 14 year old. It's wonderful for her acting career, but not so beneficial when she approaches a bouncer at a night club.

Jenn is most well known for her recurring role throughout Season 5 of "Reno 911!", but does receive the occasional fan mail for the weird Goth character she played on FOX's "The War at Home". She also recently appeared in the new Polish Brothers film "Stay Cool" along-side Hillary Duff, Winona Rider and Chevy Chase, which debuted at the 2009 Tribeca Film Festival. Jenn also appears in the upcoming indie film "Wild Cherry" starring Rumer Willis, Rob Schneider and Tia Carrere. In Jenn's most recent television role, she plays a Series Regular in David Atkin's new TV comedy, "The Horrible, Terrible Misadventures of David Atkins". She stars alongside some of her favorite comedians, including French Stewart and Janeane Garofalo.

Also during the past four years, Jenn co-wrote, exec produced and starred in the short film "Desperate Hippies", a stoner girl parody of the ABC show Desperate Housewives. "Desperate Hippies" quickly gained a cult internet following, and now prohibits Jenn from being able to attend any Grateful Dead or The Doors cover band shows without being mobbed by her adoring fans.

She has also done several National commercials for companies such as Dunkin' Donuts, Time Warner Cable, Microsoft, and Nintendo. In the television world, she appeared in several episodes of Cartoon Network's "Out Of Jimmy's Head", and secured Guest Star roles on Mitch Rouse's Spike TV show "The Factory", the daytime dramas "General Hospital" and "Passions", and Chris Elliott's 2006 pilot "You've Reached the Elliott's".

In the film world, Jenn plays the child-eating murderer the indie film "Haunted Echoes" alongside Sean Young and M. Emmet Walsh. She also plays the Gay Rights advocating Journalist in the multiple award-winning film "Tru Loved". Both "Haunted Echoes" and "Tru Loved" were released on DVD in 2009.

In the kitchen, Jenn is best known around the Los Angeles area for baking the popular Vegan Twinkies for sale at various restaurants. She also does freelance Vegan Menu Design for local restaurants, most recently Fratelli's Café on Melrose Avenue in West Hollywood.

Although this is her first cookbook, Jenn authors the Vegan Recipe blog "Veganize It...Don't Criticize It". It's garnered her a dedicated, kind and supportive fan base of Vegans, Vegetarians and Omnivores from every corner of the world.

After leaving the American Educational system in 2004, Jenn decided it was time to make her mark in the world by pursuing her true passion: Comedy. She jumped in her car and headed west, and since that day, she's yet to stop paving her own path. She lives in West Hollywood, CA with her amazing wife, Jane.

Customer Reviews

Most Helpful Customer Reviews

29 of 31 people found the following review helpful By Suasoria918 on January 15, 2011
Format: Paperback
What a find! I was almost not going to buy this but I'm so, so glad I did.

From the cover and the typography, you'd think this was a cookbook for college students trying to be vegan while living in a dorm. If I had published it, I would have gone in a completely different direction and designed a book that was as upscale and sophisticated as the recipes. As the saying goes, don't judge a book by its cover.

Shagrin's genius is her unique "meat" recipes of differently prepared seitan (veal, pork, beef, etc.) and tofu (scallops, sea bass, bacon, etc.). These serve as the base of many of the recipes. From there you can go fancy-schmancy, such as dijonnaise-crusted beef tenderloin medallions with bearnaise sauce over roasted eggplant and garlic mashed potatoes, or go with gourmet versions of down-market foods such as orange-sesame grilled chicken fingers. Or you can stuff your face with veganized Twinkies and nacho cheese Doritos. Yes, you heard me: vegan bearnaise sauce and vegan Twinkies. You'll also find fresh pasta - finally, egg-free pasta! - pizza dough, and other staples.

I don't think this book would be suitable for a newbie vegan or newbie chef. Some recipes are complicated and time-consuming (even intimidating). Some ingredients are expensive or hard to find (exotic mushrooms and such). A few recipes call for commercial products like Dr. Cow's nut cheeses or Daiya, and she uses a lot of MimiCreme although there are several recipes for making a go of it from scratch.

But overall the food looks astonishingly good. I knocked off a star because I spotted a few editorial glitches, and some vague instructions such as "cook until well done." How will I know when "well done" is? What does "well done" look like?
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17 of 19 people found the following review helpful By dirtwitch on January 21, 2011
Format: Paperback Verified Purchase
Just got my copy of Jenn Shagrin's VEGANIZE THIS a couple days ago, and it has been a delight to pour over. I understand a little why there have been some negative reviews for this book, but I highly recommend it anyway.

Assuredly, it is *not* a primer on veganism. A new vegan would probably be overwhelmed by the ambitious recipes. Nor is it a 'quick and easy weeknight vegan meals for less' kind of book. It would not fall into the 'super healthy, live to 100' vegan cookbook either. It is something quite different and hard to categorize. I wouldn't call it a haute cuisine gourmet vegan cookbook, i.e. Tal Ronnen's "Conscious Cook", though many of the recipes might qualify as gourmet. But the tone is too irreverent and off-beat and doesn't take itself too seriously for haute cuisine, and furthermore, among the offerings include a recipe for vegan twinkies, for gosh sakes, and homemade vegan doritos.

No, this is a vegan cookbook that appears to be about pushing the boundaries about what is possible in a vegan kitchen. It stands out as a singular book that begins its own category--XXtreme Vegan?
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80 of 103 people found the following review helpful By Ryan Full on January 8, 2011
Format: Paperback Verified Purchase
I have yet to make any recipes from it - so keep in mind I have no first-hand experience - but I would highly recommend someone look through the book themselves instead of blind-buying the book. It uses a large amount of prepared vegan substitutes (which is a huge pet-peeve of mine). The book opens by listing some recipes for gluten or fruit flavored as meat substitutes and then goes on to cheese substitutes. Some of the cheese subs themselves call for pre-packaged vegan sour cream or pre-packaged vegan cream cheese. The vegan goat cheese calls for sour cream, cream cheese, and soy feta.

A good number of the other recipes have similar issues. Some of them call for multiple types of Teese or Cheezely (neither of which have I ever seen). There is a ranch dressing recipe that calls for vegan sour cream, veganaise, vegan cream cheese, soy milk, soy creamer... and then the spices.

Overall this is probably the most disappointed I have been in a vegan cookbook in a long time. Maybe I will find some recipes to try that will impress me and my tune will change but I wanted to give a heads up to folks that they may want to inspect the book themselves before blind buying.
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10 of 11 people found the following review helpful By Atomic on February 14, 2011
Format: Paperback Verified Purchase
There are two things I love: hugging cows and making good food. I had been trying to resist purchasing ANOTHER cookbook to add to my collection, but I loved Jenn as a blogger and ... well ... the hold out only lasted one week.

Let me tell you guys: THE BEST SEITAN RECIPES EVER. I found myself DRINKING THE BROTH WITH A SPOON while I prepared the chicken seitan. Do not let the one-star reviewers dissuade you from purchasing this cookbook. I think people must confuse making your own seitan with buying salty, expensive faux meats.

The cuisine is phenomenal, creative, and UNIQUE. I can't tell you how many recipes I have for the same basic vegan staples so to cook from this is a treat.

Here's the only caveat: the recipes do take some skills. This is not a "Beginner's Book to Cooking" - vegan or otherwise. But if you feel competent and secure in the kitchen and are looking for recipes "to get you laid" (as Jenn puts it), you will not be disappointed. My husband and I totally "Oooh" and "Ahhhh" over every recipe. And, yes, the majority of them are "meat-based." But, again - you're making your own seitan! And, obviously, these recipes are not supposed to be for dinner every night! They're treats!

Also: don't be scared off by the use of MimicCreme - it's just ALMONDS AND CASHEWS. Seriously. It's worth hunting down! If you can't find it, the replacements she recommends work just as well - they just take more prep time.
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