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Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions Hardcover – November 1, 2011
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Top Customer Reviews
The photographs are beautiful. The organization of the book begins with Thanksgiving (the All-American holiday) and goes on to include both Christian and Jewish holidays. She even includes both Sephardic and Ashkenazi variations for the Jewish Holidays. Unlike many writers who do this, Nava is conscious of the differences between the two and includes only one item in her Sephardic Passover section that would not be consider kosher for Passover for Ashkenazi families.)
Her sections on Summer entertaining, Brunches, Appetizers and Potluck dishes round out this beautiful and useful book. T
This book would make an excellent gift for any vegan, vegetarian, or aspiring vegan or vegetarian. In fact, I'd recommend it as a gift to anyone who loves food
My husband and our meat eating Shabbat guests often prefer my vegan main and side dishes from Nava's other cookbooks and I'm sure the same will be true of recipes from Vegan Holiday Kitchen
Nava was kind enough to send a review copy, and I promptly singled out four test recipes: massaged kale salad, skinny figgy bars, citrus-roasted tofu, and the chocolate orange cake. The kale salad was delicious and easily modified; I've been making it with mustard greens and candied ginger since it lends itself to experimentation with other dried fruits, greens, and seeds / nuts. It takes only moments to throw together, and is a perfect last-minute side dish for a potluck or party.
The skinny figgy bars are a guilt-free update on Fig Newtons; a paste of figs and dates is perked up by a touch of lemon juice, cinnamon and ginger; the filling would make a great jam or spread on its own (I soaked the dates in hot water to soften them before adding them to the food processor). The quick-oat crust almost seemed too wet upon mixing, but baked up tender and moist. I also made the optional orange drizzle, which gave the bars an additional boost of citrus that complemented the lemon juice in the filling.
For the citrus-roasted tofu, I used Italian bitter orange marmalade, which is then mixed with dry mustard, soy sauce, and pepper.Read more ›
Most Recent Customer Reviews
Did not care much for the recipes and will likely not use many of them.Published 6 months ago by Michelle
Some good looking recipes. We chose our Thanksgiving menu from its pages.Published 8 months ago by Deborah J. Diem
I love this cookbook. Great vegan recipes and use of grains and vegetables for a healthy diet.It is my go-to cookbook.Published 16 months ago by acatslady