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Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great Paperback – November 1, 2010
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About the Author
A recognized expert and thought leader on the culinary, social, ethical, and practical aspects of living vegan, Colleen Patrick-Goudreau is an award-winning author of seven books, including the bestselling The Joy of Vegan Baking, The Vegan Table, Color Me Vegan, Vegan's Daily Companion, On Being Vegan, and The 30-Day Vegan Challenge. She is an acclaimed speaker and beloved host of the inspiring podcast "Food for Thought," which was voted Favorite Podcast by VegNews magazine readers.
Colleen has appeared on national and regional TV programs--including the Food Network, CBS, PBS, and FOX. Interviews with her have been featured on NPR, Huffington Post, U.S. News and World Report, The Chicago Tribune, The Miami Times, Pacifica Radio, and Rodale News--and in countless publications, blogs, and podcasts.
Her recipes have been featured on Epicurious.com and Oprah.com, and she is a featured guest on Delicious TV's Vegan Mashup, a program that recently aired on public television in 41 states. Colleen is a regular contributor to Perspectives on KQED, NPR's San Francisco affiliate, which reaches 830,000 listeners weekly.
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Top Customer Reviews
I like the fact that you don't have to constraint yourself to the ingredients listed in the recipe. The book packs some much information that you can make your own choices about how you would like your recipe to look and taste like. I recommend that you read the entire recipe, as well as the notes on the top and bottom before you start cooking.The book itself is very easy to read, it has clear instructions and doesn't call for too many ingredients like other books do. The ingredients are easy to find if they aren't in your pantry already. There isn't a picture for every single recipe, but the pictures in the book are really beautiful. They make you want to cook.
If you are new to veganism, this is a good way to start cooking new food. After testing some of this recipes, you will realize that vegan food is not "rabbit food" or bland food. Rather, it is healthful and delicious.Last night I made a pie, a dessert and a vegan cheese. Everything was yummy!
Anyways, this book is good for inspiration and ideas, but I don't trust the recipes. Luckily, I like to sort of make my own hybrid versions of recipes (after I follow the recipe exactly, first) , so I will still definitely use this book.
Oh, also, the index is terrible, and there are mistakes.
Bottom line- the book needs more editing and testing, imo.
As I've stated in previous reviews taste is really a matter of opinion and flavor is so subjective. I never fault a book or an author if he or she uses too little garlic for my palate or not enough salt, and I typically adjust all recipes to suit my own taste. I'll admit I haven't had the time to cook as much from this book as I would have liked but many of the pages in my copy are earmarked for future cooking. Of the recipes I've made, here is what I thought.
Apricot Red Lentil Stew - Pretty good - personally there is a very similar soup in Isa's "Appetite for Reduction" that I like a little bit better, but this is a very good variation and my husband actually preferred this version over Isa's.
Apple Cranberry and Sausage Stuffing - LOVED IT - this is a `go to' holiday recipe for me.
Quick Curried Swiss Chard - LOVED IT
Seared Tempeh with cherry balsamic reduction sauce - LOVED IT
Cajun Red Beans and Rice - Pretty good but I think it would have been better with vegetable broth and Earth Balance instead of il.
Butternut Squash, Orange and Ginger Soup - This was okay, but I'm not a fan of pureed soups. My husband loved it though.
Peanut Pumpkin Soup - This was not to my taste, I think I'm not a fan of the peanut pumpkin combination because thus far I have never had a peanut pumpkin soup that I've liked. My husband enjoyed it though.
Carrot Puree - Loved it
Carrot Fries - LOVED it
Saffron Rice with Curried Apricot Dressing - Pretty good
Sweet Potato Tacos - LOVED IT - a `go-to'
Persimmon Tea Cake - pretty good
Cashew Cheese - LOVED IT
Yellow Split Pea Soup with Collard Greens and Yams - LOVED IT
Walnut Basil Pesto - LOVED IT
Three Greens Ribollita Soup - LOVED IT
Shredded Brussels Sprouts with Apples and Pecans - LOVED IT and my husband loved it too even though he hates B sprouts.
Irish Mashed Potatoes with Kale - LOVED IT
Green Tea and Pistachio Cupcakes - These were just okay
Kiwi Banana Muffins - Really interesting combination. I quite liked it, my husband loved it
Purple Cabbage Salad - Pretty good
Figs stuffed with Rosemary and walnut Cashew Cream - LOVED IT
Blueberry Ketchup - LOVED IT
Lavender Roasted Purple Potatoes with Purple Onions - LOVED IT
German Red Cabbage - LOVED IT
Linguini with Purple Cabbage - LOVED IT
Blackberry Breakfast Bars - LOVED IT
Quinoa Blue Cornbread - LOVED IT
White Bean and Artichoke Salad - LOVED IT
Coconut Rice - LOVED IT
Cashew and Red Lentil Burgers - LOVED It a `go-to' recipe and one I make for omni's often.
Coconut Tapioca Pudding - Loved it
Black Olive Bruschetta - LOVED IT
Spicy Black Bean and Olive Hummus - Pretty good
Mushroom Barley Soup - LOVED IT
Black Beluga Lentil Salad - LOVED IT
Shiitake Mushroom Gravy - LOVED IT
Mushroom Topped Baked Potatoes - Loved it
Nori Wraps with Orange Cashew Cream - LOVED IT
Cous Cous and Veggie Medley - Loved it
Thai Coconut Soup - pretty good
Asparagus and Carrots with Walnut Dressing - Loved it
Wild Rice and Broccoli - Loved it
Farro and Fresh Vegetable Medley - LOVED IT
Muffuletta Sandwich - LOVED IT
So you can see I've made many of the recipes from this book with great success. This is a book I continue to use and love, and would buy it for any omni friend or family member who was interested in vegan cooking.