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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 – Illustrated, 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.
- Item Weight : 1.43 pounds
- Paperback : 272 pages
- ISBN-10 : 1592334393
- ISBN-13 : 978-1592334391
- Dimensions : 7.5 x 0.75 x 9.25 inches
- Publisher : Fair Winds Press; Illustrated edition (November 1, 2010)
- Language: : English
- Best Sellers Rank: #590,510 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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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.
The recipes themselves are characteristic of Colleen Patrick-Goudreau's other recipes - Delicious and not too much of a pain to put together. She also has suggestions to change things up within each recipe, fun facts about various ingredients, and includes nutritional information for everything. Can't find ripe cherries? Substitute dried ones. Want a different color? Try purple basil instead of green. Can't find fresh? Use canned. The point is to get more fruits and vegetables and being satisfied without eating animal products, not to be a holy organic vegan princess.
I also appreciate the encouraging, non-preachy tone. Transitioning to veganism is hard enough without being shouted at that you're doing it wrong and that you should feel terrible for not getting everything at farmers' markets or buying organic everything.
Until I met, and apparently married, this book. I love it. What can I say that hasn't been said? Nothing, really, so I'll be succinct. I've already made at least 20 recipes from the book, and not a single one has disappointed. Fun and colorful, flavorful and incredibly creative, informative and fun tidbits of phytonutrient information, exciting to make and serve, not super labor intensive, and most important of all, it FITS my lifestyle and the ingredients I keep in my house!
Every week when I sit down to meal plan now, this book is by my side. I've started sticking sticky notes on what I'm making each week, removing them after making the recipe and sticking inside the front cover for re-use the following week. THAT is devotion, people! Dang near bordering on fidelity!
Some favorites so far: Summer Squash with Cherry Tomatoes and Cheesy Toasted Pine Nuts--the family can't get enough. Spicy Black Bean and Olive 'Hummus'. Southern-style Red Beans and Rice! Sweet Potato Tacos with Peach Salsa! (swoon) And today's dessert--Kiwi Banana Muffins! Never have I ever experienced a simultaneously sweet, tart and buttery tasting muffin, and it pushed me to the brink. I knew it was time to write this review.
Just buy this book, folks. Seriously. Just do it. (To be fair, there is *something* to the reviews that mention incomplete cooking directions. A few times I've had to make an educated guess about a detail--how much do I fill the muffin tin cups?! eek!--but no major catastrophes so far! Everything has been delicious. And Make, Learn, Re-Make.)
Now if you'll pardon me, my book is waiting...