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Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living by [Shuldiner, Joseph]
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Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living Kindle Edition

4.3 out of 5 stars 35 customer reviews

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Length: 224 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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Editorial Reviews

About the Author

Joseph Shuldiner is a Los Angeles-based writer, photographer, and contributor to EAT: Los Angeles.

Emily Brooke Sandor is a Los Angeles-based food, travel, and still life photographer.

Product Details

  • File Size: 9172 KB
  • Print Length: 224 pages
  • Publisher: Chronicle Books LLC (May 11, 2012)
  • Publication Date: May 11, 2012
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B0083V46R6
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #867,640 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

Format: Paperback
I have only had this book for two days and I have only made two recipes as of yet (and I ate them all together, so it really only counts as one recipe) and they were ridiculously good. This is the first time I have felt compelled to write a book review and I only am, because of how good the dinner I just made myself was. I made the "Eggplant Parma-style", which is a fancier way of saying Eggplant Parmesan. In order to complete prepare this dish, you also must make the Cashew Crema. It was delicious (one of the best cashew creams I've ever made) and incredibly easy. But now to describe the meal: the Eggplant Parma-style was perfect. It was hearty and light all at the same time. The crema (with the added spices) next to the tomato sauce had all of the rich flavor of ricotta, but the meal was so light that I had two huge helpings and I don't feel like dying. On the book as a whole, the recipes are innovative, there are wonderful pictures, and there is almost no use of fake vegan products (Earth Balance, vegan cheese, etc.). There are a few recipes that call for Earth Balance, but mostly the recipes use good ol' olive oil or canola oil. This is the perfect book for a vegan cook who is interested in preparing healthy, natural meals without sacrificing flavor. The book is probably not the best choice for someone who is looking for super quick and easy recipes (though the recipe I made was by no means difficult and it took less than an hour to prepare). A final note, the author, Joseph Shuldiner, does a great job providing a mix of recipes - in this book you will find recipes for cocktails, truffles, ethnic dishes, and salads and all of them will be somehow new (twists on old favorites, fusions, creative flavor combos). Basically, I consider myself a vegan cookbook connoisseur. I have all of the most popular books and I follow the popular blogs. This book is quickly becoming one of my favorites.
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Format: Paperback
I'm not vegan, but I did make the mistake of falling in love with one. And since I am passionate about food, I'm always on the lookout for good vegan cookbooks. And by good, I don't mean "Cook this fake meat product in a jiffy!" good. I want real food, with lots of flavor. I don't care if it takes me hours to get it. That is what this cookbook has delivered so far. So suffice it to say that I'm enjoying this book.

Below is a quick summary of some pros and cons.

Pros:

-- The results are yummy.
-- The recipes barely make use of fake food products.
-- The photographs of the food are beautiful.

Cons:

-- There aren't very many recipes (only 70, and a bunch are just cocktail recipes).
-- Some of the recipes are very labor intensive. The lasagna, for example, was the best vegan lasagna I've ever had, but it took a solid 3 hours.
-- It's like someone didn't quite test the recipes. Nothing is so off that the recipe will fail, but I had to make some adjustments.
-- I don't love how he organized the book, which was by time of day. The sections are "afternoon", "morning", "very very late night" etc. I honestly think he did that because there just weren't a lot of recipes to fit in more traditional categories.

So despite a few cons, the pros win out. If the food is good, I will put up with a few quirks.
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By Westy on September 27, 2012
Format: Paperback
This might be an OK first cookbook for someone wanting to try vegan recipes, but there is nothing new in it. Who needs another hummus or salsa recipe? Even the cashew crema has been done by many other cookbooks. I first saw it at least ten years ago. As for the publicity claim that this is the "only" vegan cookbook interested in the enjoyment of food rather than politics - well, that's just plain silly. I'm just glad I looked at this book in the library before I ordered it.
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By JCT on September 26, 2013
Format: Paperback Verified Purchase
I purchased three vegan cookbooks for the first time and began making recipes from Pure Vegan. I thought it would be a struggle to give up some of the things I love but after three weeks, it's going well. What helps is that the recipes in Pure Vegan are so rich in flavor and texture. As some of the negative reviews have stated "there's nothing new here", I don't doubt them. But to have such a tasty collection in one book for a first-timer takes a lot of time out of the discovery process. I've made the Nutty Mushroom Risotto, Polenta with Wild Mushrooms & Hazelnuts & Figs, Celery Root and Fennel Chowder, and not only were they great but I would make them regardless of any diet I was on.
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Format: Kindle Edition Verified Purchase
I flipped through this book in a store and the photos and recipes looked great, I bought the kindle version b/c I find that it's easier for me to use the cookbook on a color kindle/ipad. And I have too many books for my small house.

I've been a vegetarian (and for two years a raw vegan) for a long while, but recently decided to dip into veganism. I have some of the great classics (vegetarian epicure 1 and 2, Laurels, etc. But I wouldn't end my cookbook collection at Julia Child or the Joy of cooking(classics for non-veggies) I also love small, interesting cookbooks as an addition to the standards. Why? Because I find them inspiring, this one especially because I haven't seen such a beautifully done, coffee-style book for vegan food, excepting all the raw-vegan books out there. It's about time.

I made a few recipes in one weekend -as a side note I subsitute all sugar for coconut sugar which is low glycemic.
1. Roasted pepper Involtini - easy to make, taste is wonderful and presentation - guest's like! A little rich so best to serve with a light meal. I would suggest use only 1 of his recipes that use a tofu-"cheese" in a meal. You would do that normally for any style of eating.
2. Brussels sprout slaw - One of my favorites, and I even had a non-brussel sprout eating friend, eating them up with glee.
3. Potato torte - easy to make and absolutely homestyle goodness, comfort food at its best.
4.Sweet Crema with Berries - very good, hard to tell it's tofu and I'm not really big on tofu - I would usually use coconut cream in a similar way, but I love this variation.
5. Garbanzo bean Socca - love this, it's not health food, but great with an indian style dish and very satisfying. I substituted the fry pan for a cake pan, either would do.
6.
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