- Paperback: 304 pages
- Publisher: Houghton Mifflin Harcourt (March 7, 2017)
- Language: English
- ISBN-10: 0544815564
- ISBN-13: 978-0544815568
- Product Dimensions: 8 x 0.8 x 9 inches
- Shipping Weight: 1.6 pounds (View shipping rates and policies)
- Average Customer Review: 4.8 out of 5 stars See all reviews (6 customer reviews)
- Amazon Best Sellers Rank: #9,168 in Books (See Top 100 in Books)
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Veganize It!: Easy DIY Recipes for a Plant-Based Kitchen Paperback – March 7, 2017
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From the Publisher
Pulled Jackfruit BBQ Sandwiches from Veganize it!
Not only does jackfruit lend itself well to shredding for that pulled effect, but it’s also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty sandwiches. Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, or chopped or shredded mushrooms (portobellos or oyster mushrooms are especially good here).
Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the jackfruit and cook until softened, about 10 minutes. Stir in the soy sauce and season with the paprika and salt and pepper to taste. Add as much of the barbecue sauce as desired, stirring to mix well. Use a fork (or two) to break up the jackfruit. If hard pieces remain, remove them to a cutting board and finely chop, then return them to the skillet. Cook for about 10 minutes to heat through and blend the flavors. Pile the jackfruit mixture onto the toasted sandwich rolls. Serve hot.
- 1 tablespoon olive oil
- 1 yellow onion, minced
- 1 (16-ounce) can water-packed jackfruit, drained and shredded or thinly sliced
- 1 tablespoon tamari soy sauce
- 1⁄4 teaspoon smoked paprika
- Salt and ground black pepper
- 1 1⁄2 cups barbecue sauce, store-bought or homemade
- 4 sandwich rolls, split and toasted
— Publishers Weekly
“ With an eye toward economy, vegan cooking authority Robertson demonstrates how many products – including tofu, ricotta, mushroom, bacon, whipped coconut cream, and more – can be easily made at home… smart and flavorful… Robertson’s vegan alternatives to popular foods will draw even nonvegans.”
—Library Journal (starred)
About the Author
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Top Customer Reviews
I always recommend buying any of her cookbooks but this one should be the first that you get for your shelf!
I also enjoy the way this book was designed. The front and back cover have folds that hold your place for a recipe that you are working on and the pictures in this book are truly beautiful and accurate!
The chapters are similar to those of an omnivore cook book – with a twist. Plant-Based Meats, Vegan Charcuterie, Instead of Seafood, Dairy-Free and Egg-Free, too, all very enticing.
Since 2010, I’ve been turning to Steen & Newman’s “The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into A Delicious New Vegan Favorite.” And collecting recipes from chef-written cookbooks, blogs and the www. There have been so many advances in plant-based cooking in the past six years that I thought Roberstson might, essentially, be providing an updated, cutting edge version of “The Complete Guide…”. And in some ways she has. But I was hoping for some break-through ideas instead of riffs on existing chef or blogger-developed veggie cuisine. Or at least a compilation of those best of the best ideas. But I misunderstood the intention – which might have had something to do with the similarity of the titles…..
Instead, the book provides “clean” vegan recipes for lots of basics like sour cream cream cheese, cheesy sauces, ricotta, hollandaise, feta, butter!, gravy plus many, many more. Beyond basics are burgers, pulled pork, fish ‘n chips, sausages, meatballs, sea scallops, five bacon recipes, and more. Many of these products are available in the supermarket freezer or refrigerator case but made with a laundry list of additives and other unpronounceable ingredients. So this is why I add the word “clean.” Ms. Robertson first chapter includes home-made versions of pantry items (many of which are not vegan in their store-bought versions).
Each chapter also includes more involved recipes that use a few of the basics made from the included recipes or, if time is short, from store-bought versions.
I started my review by preparing a couple of the recipes. First was Creamy Ranch Dressing that starts with 1 cup of mayo – it had good flavor but the mayonnaise was too prominent so I cut it with a little soy creamer. The second one was Cheddary Sauce which is pictured on my blog travegans,com. This was like a tasty cream sauce and it worked well over a steamed veggie and quinoa bowl, but it didn’t taste anything like cheese which the name implied. I made it in a Vita Mix so just letting it blend a little longer heated it up – so, once the cashews soaked, it was quick and easy despite a lengthy list of ingredients.
A couple nitpiks: Recipes labeled with cheesy names have to taste cheesey – Nooch just doesn’t taste cheesy to me. And there isn’t any nutritional info – I’d like to know the calorie count and the percentage from fat – is it a 30-cal tablespoon or a 125 cal one?
Bottom line – this book is a keeper. There are enough interesting concepts in here to encourage experimentation. It is not haute cuisine, but it is tasty clean vegan.