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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

3.9 out of 5 stars 25 customer reviews

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Editorial Reviews

Review

VegNews, This Just In blog, 12/20/10
“What can we say? We like a book with moxie.”

Girlie Girl ArmyBlog, 1/22/11
“The recipes are gourmet, healthy, and totally decadent. Want it, own it, share it.”

Poor Taste Magazine, 1/26/11
“This book has a recipe for any dish you can think of—veganized. Really.”
 
InfoDad.com, 2/10/11
“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.”
 
Technorati.com, 2/12/11
“Cooking animal-free is not always as easy as the alternative, and sometimes a lot more expensive. However, Veganize This! provides nice variety to those who have made a commitment to ‘go vegan.’”

Tucson Citizen, 2/15/11
“If you want a vegan cookbook that is fun, features delicious foods, and will help eliminate or lessen animal products from your diet, Jenn Shagrin’s new collection might just be a perfect choice.”

Magazine, 2/19/11
“Veganize This! is clear, well laid out and the recipes are easy to follow.”

Examiner.com, 3/4/11
“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.”
 
Midwest Book Review, March 2011
“Any collection strong in vegan dishes will delight in this guide.”
 
VegNews, June 2011
“Readers are in for a saucy experience.”
 
San Francisco Book Review (website), 4/12/11
“A hip and sexy cookbook…With a preface to tell you, the wide-eyed health hopeful, how to stock your cupboards and what to look for at the grocery store, Veganize This! has every potential to turn non-believers into worshipers.”

The Vegetarian, August 2011
“This approach to converting meat-based meals to vegan-friendly dishes is quite inventive.”

Portland Book Review, 12/22/11
“This cook book is written with great humor. Reading this book is a pleasure, with such chapter headings as ‘Recipes Guaranteed to Get You Laid.’”

Examiner.com, 9/2/13
Veganize This! is a book that a vegan can grow with. It includes many basic staples in the diet of a committed vegan, as well as sophisticated recipes that will challenge a well-seasoned cook."


About the Author

Jenn Shagrin, vegan chef, actress, and comedienne, has appeared in Reno 911! and various films. She lives in Los Angeles and is best known for her vegan Twinkies®.
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Product Details

  • Paperback: 280 pages
  • Publisher: Da Capo Lifelong Books; Original edition (January 11, 2011)
  • Language: English
  • ISBN-10: 0738214027
  • ISBN-13: 978-0738214023
  • Product Dimensions: 7.2 x 0.6 x 9.2 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #973,586 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
What a find! I was almost not going to buy this but I'm so, so glad I did.

From the cover and the typography, you'd think this was a cookbook for college students trying to be vegan while living in a dorm. If I had published it, I would have gone in a completely different direction and designed a book that was as upscale and sophisticated as the recipes. As the saying goes, don't judge a book by its cover.

Shagrin's genius is her unique "meat" recipes of differently prepared seitan (veal, pork, beef, etc.) and tofu (scallops, sea bass, bacon, etc.). These serve as the base of many of the recipes. From there you can go fancy-schmancy, such as dijonnaise-crusted beef tenderloin medallions with bearnaise sauce over roasted eggplant and garlic mashed potatoes, or go with gourmet versions of down-market foods such as orange-sesame grilled chicken fingers. Or you can stuff your face with veganized Twinkies and nacho cheese Doritos. Yes, you heard me: vegan bearnaise sauce and vegan Twinkies. You'll also find fresh pasta - finally, egg-free pasta! - pizza dough, and other staples.

I don't think this book would be suitable for a newbie vegan or newbie chef. Some recipes are complicated and time-consuming (even intimidating). Some ingredients are expensive or hard to find (exotic mushrooms and such). A few recipes call for commercial products like Dr. Cow's nut cheeses or Daiya, and she uses a lot of MimiCreme although there are several recipes for making a go of it from scratch.

But overall the food looks astonishingly good. I knocked off a star because I spotted a few editorial glitches, and some vague instructions such as "cook until well done." How will I know when "well done" is? What does "well done" look like?
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Format: Paperback Verified Purchase
Just got my copy of Jenn Shagrin's VEGANIZE THIS a couple days ago, and it has been a delight to pour over. I understand a little why there have been some negative reviews for this book, but I highly recommend it anyway.

Assuredly, it is *not* a primer on veganism. A new vegan would probably be overwhelmed by the ambitious recipes. Nor is it a 'quick and easy weeknight vegan meals for less' kind of book. It would not fall into the 'super healthy, live to 100' vegan cookbook either. It is something quite different and hard to categorize. I wouldn't call it a haute cuisine gourmet vegan cookbook, i.e. Tal Ronnen's "Conscious Cook", though many of the recipes might qualify as gourmet. But the tone is too irreverent and off-beat and doesn't take itself too seriously for haute cuisine, and furthermore, among the offerings include a recipe for vegan twinkies, for gosh sakes, and homemade vegan doritos.

No, this is a vegan cookbook that appears to be about pushing the boundaries about what is possible in a vegan kitchen. It stands out as a singular book that begins its own category--XXtreme Vegan?
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Format: Paperback Verified Purchase
There are two things I love: hugging cows and making good food. I had been trying to resist purchasing ANOTHER cookbook to add to my collection, but I loved Jenn as a blogger and ... well ... the hold out only lasted one week.

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.
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Format: Paperback
It is difficult to sum up this cookbook in a few words. On the one hand, the recipes can be infuriatingly complex, with unnecessarily obscure ingredients. But on the other hand, she offers so many new approaches to vegan staples, including some stellar seitan recipes, seafood-style tofu and dairy replacement ideas, that I think many adventurous vegan/vegetarians would do well to have it on their shelf, and just adapt the recipes to ingredients that they can find or afford.

The thing about this book, I am finding, is not to take the ingredients lists too seriously. If you do, you won't be able to make very many of the recipes. Even among the wonderful seitan recipes, almost all call for shallot powder. I have visited a half-dozen spice shops in a large city and none of them stock it -- it appears that the only way for me to obtain such a thing is to order it online. But if you make some substitutions (I ground up dried shallots...or used more onion powder), the recipes suddenly open up. Similarly, many recipes call for expensive (or virtually unobtainable) brands of vegan cheese, including some that seem to be out of production, or perhaps only available in one or two cities in the U.S. Again, just use whatever you can find. Or if you have the books "Artisan Vegan Cheese" or "The Cheesy Vegan," make your own! As for the use of Better than Bouillon in most recipes, I love the stuff so much that I mail order it when I can't find it locally in sufficient quantities. But any bouillon will do!

The recipe names are very ambitious, but nonetheless very appetizing to someone like myself that craves novel and unusual flavor combinations.
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