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Veganize This!: From Surf & Turf to Ice-Cream Pie--200 Animal-Free Recipes for People Who Love to Eat Paperback – January 11, 2011
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VegNews, This Just In blog, 12/20/10
What can we say? We like a book with moxie.”
Poor Taste Magazine, 1/26/11
A series of well-thought-out, tasty recipes that committed vegans will likely enjoy and that, in at least some cases, will appeal to non-vegans as well.”
Tucson Citizen, 2/15/11
Veganize This! is clear, well laid out and the recipes are easy to follow.”
A bold and inviting cookbook, full of earthy humor and sass The recipes tend to reflect a sensibility that loves comfort food shot through with flavor. These are recipes designed to impress.”
Any collection strong in vegan dishes will delight in this guide.”
Readers are in for a saucy experience.”
The Vegetarian, August 2011
This approach to converting meat-based meals to vegan-friendly dishes is quite inventive.”
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Although I'm not a fan of Seitan, I've tried making it different ways and even if I simmer it in a delicious broth like this one for hours, it still has a certain taste to me and the texture is way too chewy for my taste. I'm now experimenting with making sausages, which use between 1/4 to 1/2 cup of wheat gluten just to hold things together, with the main ingredients being mashed beans, like pinto, white beans or black-eyed peas, which have a lighter taste and are easier to pull in outside flavors. Most of the vegan sausage recipes call for some liquid (usually water) to pull all ingredients together... I plan to make and use a broth from this cookbook in place of the water for the sausage mixture and for steaming the sausages with it as well. This should add exceptional flavor to the vegan sausages.
I also love how the author covers the Vegan staples at the beginning of the book, with name brands and descriptions for many of the foods she uses in her recipes, like Agar Powder, mimic cream, vegan cream cheese, etc. This is great for those just starting out with cooking and eating Vegan and helps them to understand more about the choices available.
I know there were some people who left reviews who complained a great deal about the humor in this cookbook, so I really expected to see some bad stuff, of which I found Nothing out of the ordinary and felt the authors humor was like anyone else I knew when I was her age... I enjoyed her being herself.
Overall, I'm very happy with this cookbook. There are many great recipes and outside-the-box ideas from this recipe collection and my husband and I have enjoyed many of them. I have to give this book a big thumbs up for creativity and to the author for living large.
I really don't understand all of the one star reviews. The recipes that call for prepackaged foods, have the homemade equivalent in the front of the book with detailed directions on how to make it from scratch! But even if it didn't, which it definitely does, what non-vegan cookbook that calls for cream in a recipe, then tells you that you have to take a female cow, impregnate her, take away her calf, steal her milk from her breast, then skim off the cream?!? (You can come up with your own images for various cuts of meat....)
So unless you live off the land in a hut in the middle of nowhere and never purchase food at a store, I'm not understanding what the problem is.
there are several cheesemaking recipes that i want to try as i am not satisfied with any of the store-bought vegan cheeses....i recommend this book to anyone interested in trying vegan cooking
Let me tell you guys: THE BEST SEITAN RECIPES EVER. I found myself DRINKING THE BROTH WITH A SPOON while I prepared the chicken seitan. Do not let the one-star reviewers dissuade you from purchasing this cookbook. I think people must confuse making your own seitan with buying salty, expensive faux meats.
The cuisine is phenomenal, creative, and UNIQUE. I can't tell you how many recipes I have for the same basic vegan staples so to cook from this is a treat.
Here's the only caveat: the recipes do take some skills. This is not a "Beginner's Book to Cooking" - vegan or otherwise. But if you feel competent and secure in the kitchen and are looking for recipes "to get you laid" (as Jenn puts it), you will not be disappointed. My husband and I totally "Oooh" and "Ahhhh" over every recipe. And, yes, the majority of them are "meat-based." But, again - you're making your own seitan! And, obviously, these recipes are not supposed to be for dinner every night! They're treats!
Also: don't be scared off by the use of MimicCreme - it's just ALMONDS AND CASHEWS. Seriously. It's worth hunting down! If you can't find it, the replacements she recommends work just as well - they just take more prep time.