- Use promo code GIFTBOOK18 to save $5.00 when you spend $20.00 or more on Books shipped and sold by Amazon.com. Enter code GIFTBOOK18 at checkout. Here's how (restrictions apply)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ Free Shipping
Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday Paperback – August 3, 2009
|New from||Used from|
Frequently bought together
Customers who bought this item also bought
Special offers and product promotions
From the Publisher
Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
A fresh, savory breakfast sandwich of fluffy tofu-egg and maple soy tofu piled on fresh biscuits is sure to make your morning brighter.
Miniature baked vegan doughnuts don’t involve frying.
Pineapple baked tofu with seared pineapple rings and nutty greens uses both canned coconut milk and canned pineapple rings.
Seitan black bean corn burgers
are really fast to throw together, and you can play with your own spice mix or add-ins if you want.
"My one week experiment with veganism, inspired by Lauren Ulm's book Vegan Yum Yum, was a revelation to me. I not only survived, but thrived without dairy and meat in my diet... Vegan Yum Yum has a huge range of inspiring recipes. The photo of the seitan black corn bean burger is pure, classy food porn that makes its carnivorous rivals in the fast food ads look like cheap white trash. I was worried about what the desserts would be like as I'm usually a cream fiend, but I need not have feared as I fell head over heels for the blueberry grunts recipe."
--Jackie Gorman, elephant journal (Jackie Gorman elephant journal)
About the Author
Lauren Ulm, "Lolo," is a vegan foodie and founder of veganyumyum.com who lives in Boston with her husband and two cats. She is not a chef, has never been to culinary school, and she's not a professional photographer (but she has fun pretending!) When she went vegan in 2002, the kitchen became her favorite room in the house, and still is today. She has appeared on The Martha Stewart Show and has been featured in Vegetarian Times. Visit http://veganyumyum.hcibooks.com
Try the Kindle edition and experience these great reading features:
Read reviews that mention
Showing 1-6 of 141 reviews
There was a problem filtering reviews right now. Please try again later.
1. All the recipes I've made so far have been easy to make and have tasted great.
2. A lot of the recipes use the same set of ingredients. This makes shopping super easy! After my initial bulk purchase of Tahini (which the author uses A LOT), I haven't had to get anything special for any of the recipes I've made. This is something a lot of other cookbooks don't seem to get right.
3. FULL COLOR PICTURES! FOR EVERY RECIPE! This is one of the first vegan cookbook I've found that does this, and it's amazing. The photos of the food are beautiful, and they've even included some "how to" pictures. Honestly, this book is a must buy just for the gorgeous photos.
In summation, I love this book!
For the breakfast sandwiches - I thought that the "eggs" lacked a lot of flavor - but that was easily rectified on my part. Plus I made them thinner so that I could actually work with them and spread them around the pan evenly the second time around. The way they were in the book, I thought were way too thick, messy, and tastless. I also made the "sausages" thinner too second time around - much better - plus I really, really squeezed out the liquid (something the book thinks was more important for the eggs - which I think were too thick with the lack of liquid.) I also added Tofutti singles to my sandwiches as well.
Lemon Maple Scones with Clotted Cream - I thought it was kind of weird she created a recipe for clotted cream even though she admits she had never had the real thing. I guess it is cool she is trying to please people with substitutions. Anyway - it was decent and my guests did like them. Althouth the author said not to refridgerate the cream - but then it just melted into nothingness in the scones. The clotted cream is supposed to be thick and creamy on the scone (I used to eat it years ago in Europe) - so I put mine in the fridge the second time around. I also doubled the recipe since I thought that my guests should be able to slather the cream on - just like in Europe (and even like the picture in the book.)
Napoleons with eggplant cream - YUMMY - and a HUGH hit for The Holidays and my guests. I doubled the cashews in my second batch trying to lighten up the mousse - I liked the taste better with less cashews, though. (Unless you are using white eggplants - your mousse will predominantly be dark and purplish too - not white like the picture in the book.) Really quite simple (really) and elegant recipe (really) - just long to make because of the cooking time of the veggies. Biggest HIT thus Far!
The author also says to use your muscles for mixing and blending some things. It was easier, quicker, and creamier to use a hand-mixer for most. One recipe my mom tried to make - she said "Mix this by hand - is the author crazy?" : - )
But again the recipes are good - I just think they can be better - and laid out a bit better too. But the author can be creative in how she uses certain foods.
A con on the book itself - the way the recipes are laid out in the book could be better too. Sometimes instructions for one thing were three pages away from the ingredients needed for that part or some ingredients flowed into the next page - made for a bad flow and harder to keep on track... Either put all of the ingredients first or put them on the page with the portion of the recipe that you will be working on.
I may seem nitpicky but I still can not wait to try more of her recipes! Most of what I tried so far were finger food type things or appetizers for guests during the holidays. Again - NOT perfect - but well worth it - especially for 10 bucks.
P.S. One staple that she uses in a LOT of recipes is Tahini. Make sure that you have it in hand!
The book itself is beautiful- there is a photo of every recipe in the book and every item I have made has looked like it did in the photo (yay!).
The recipes are delicious. I have been rotating my vegan cookbooks to get a variety of cooking styles/recipe authors and whatnot going on in my life, but I just want to keep cooking out of this book. I haven't made a bad dish yet- all of the recipes are clearly written and sometimes there are instructional pictures. Some are more work/time intensive than others, but I am happy that there are plenty of reasonably quick, awesomely delicious recipes.
I love that she incorporates all sorts of healthy vegetables/grains and isn't concerned with "re-creating" the junk food American diet, just without meat and dairy.
I don't really have any complaints!