Top positive review
51 people found this helpful
New dishes that should become vegan standards.
on September 20, 2011
After purchasing this over a week ago, this book is really capturing my heart. It relies on whole food ingredients, does use some of the more unusual ingredients without going overboard, so I feel like I'm stretching myself without being overwhelmed. Most of the recipes also feel simple, though I could imagine they might be overwhelming a touch for a novice cook. This is also a rather large compendium, much like 500 Vegan Recipes or 1000 Vegan Recipes, and it covers a variety of basics, but it doesn't spend too much time or space re-making a lot of the basic vegan dishes there are dozens of recipes for everywhere. Yes, there are some of those the author offer her spin on, but a greater percentage is offering recipes that seem like they should be vegan standbys already.
I've already made a recipe out of each one of the chapters; so far the French lentil soup, blueberry wild rice salad, pistachio tabbouleh with pomegranate, pita bread, and slow cooker farratto have been favorites of mine, and the apple-beet slaw has been a favorite of my husband. I'm looking forward to making Korean tacos with "instant" kim chee for dinner tomorrow.
If you're looking to cut back on oils, many of the recipes I've tried have held up well to reducing the amount of oil called for. If you're gluten free there are quite a few choices available. For a vegan looking to make more than just the newest macaroni and "cheese" dish however, this book offers a lot of new choices to try and while some may require a trip to Whole Foods or a global cuisines grocery, the technique, for the most part, isn't overly fussy for someone with moderate kitchen experience.