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Vegetarian Times Everything Vegan Hardcover – December 28, 2010
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From the Inside Flap
At last! The something-for-everyone vegan cookbook! A must-have for every kitchen, this simple, straightforward compendium from Vegetarian Times magazine (the leading authority on vegetarian and vegan cooking), offers more than 250 taste-tempting, health-giving, planet-loving reasons for making your meals meat-, egg-, and dairy-free.
In his foreword to Vegetarian Times Everything Vegan, Neal Barnard, MD, founder of the Physicians Committee for Responsible Medicine, lays out the science supporting the health and nutrition benefits of a vegan or plant-based diet. Dr. Barnard cites studies that prove how choosing to eat vegan can help reduce the risk of high cholesterol (and the diseases associated with the condition), certain cancers, and diabetes. He also shows how a vegan diet is one of the best, longest-lasting choices for slimming down.
But, when it comes to eliminating meat, eggs, and dairy from your diet, tasting is believing. Vegetarian Times Everything Vegan offers fresh, delicious ideas for every meal of the day with recipes for smoothies, appetizers, sandwiches, pastas, soups, main dishes, baked goods, and more. All recipes come with full nutritional analyses to show just how healthy each dish is. Other features include a Menu Ideas section that puts together special occasion menus; tip boxes and sidebars sprinkled throughout the book that offer serving suggestions and break down the basics on shopping, prepping, and trimming time in the kitchen; and informative sections on wine pairing, meat substitutes, bean types, and rice varieties. As for the recipes themselves, from easy adaptations like meaty Portobello Mushroom Burgers to sublime global cuisine offerings such as Forbidden Rice Bibimbap (a crispy-chewy fried rice dish), there's plenty to sink your teeth into without sacrificing your commitment to a vegan lifestyle.
Founded in 1974, Vegetarian Times is published monthly and has more than amillion readers worldwide. Called "the Bible of vegetarianism" by Newsweek, Vegetarian Times is trusted by the New York Times, Time magazine, and CNN as their authority on vegetarianism. Other cookbooks from Vegetarian Times include Vegetarian Times Low Fat and Fast, Vegetarian Times Beginner's Guide, and Vegetarian Times Complete Cookbook, Second Edition.
From the Back Cover
the something-for-everyone vegan cookbook!
Simple, straightforward, and written with home cooks in mind, this compendium from Vegetarian Times magazinethe leading authority on vegetarian and vegan cookingoffers more than 250 taste-tempting, health-giving, planet-loving reasons for making your meals meat-, egg-, and dairy-free. Recipes include:
Drinks and smoothies
Sandwiches and salads
Pasta and noodles
Rice and whole grains
Tofu, tempeh, and seitan
Vegetables and beans
Soups and stews
Baked goodies and desserts
Top Customer Reviews
Many also rely on frozen veggies. I'm sure the intention there is to speed things up. But the fact is, I personally dislike the taste and texture of most frozen vegetables (except peas and edamame) so I prefer to cook with fresh.
Overall - apart from the issues I've already mentioned - I was surprised that very little in this collection excited me or fired up my imagination or made say "Wow! I can't wait to try that!" It just wasn't there for me. Even the pictures, which are nice, didn't help me shake my overall lack of enthusiasm for the recipes. I own dozens of veg and vegan cookbooks. And it's never even crossed my mind to return one before. But I see very little point in keeping this one. (Although that Morning Glory loaf does look pretty decent.Read more ›
First off, I would like to mention that I have been a vegetarian for quite some time and recently became a vegan. I also cook often, on a daily basis. I also have over 100 cookbooks in my kitchen. I know my way around a kitchen.
I bought the cookbook after reviewing a recipe for Brussel Sprouts found in the Vegetarian Times magazine as a preview. I found that recipe quite pleasing. I'd definitely cook it again, but considering it was the best recipe to me in the whole cookbook, that doesn't say a lot.
My biggest complaint so far is that many of the spices/seasonings are off in some of the recipes. Sorry, but a Latin or Mediterranean dish needs to represent that cuisine and not be so bland that I may as well have just eaten a naked carrot stick. I had to open up my spice chest and add spices to try and save a dish from absolute mediocrity.
Some of the recipes could have been easier. I always follow the directions entirely the first time through a recipe. There are easier ways.
I also tried the morning glory loaf. I have been baking bread from scratch for almost 10 years now and this was one of the worst breads I have ever encountered. The dry to wet ingredients ratio is way off. It was inedible to me but the crows and squirrels liked it.
Making a recipe harder than it needs to be and then not being rewarding is a good way to turn some one off to something new.
I also felt this was more a collection of side dishes, which could be served together as a meal, than one-dish meals or even main dishes.Read more ›
Most Recent Customer Reviews
Often, cookbooks like this are sort of like the franchise of the book world. By that I mean light on substance and generally low quality, as the authors tend to rely on the 'brand... Read morePublished 16 months ago by A. Mendall
This cookbook has many recipes that quickly became favorites in our house. There are also a great deal of pictures of the dishes, which I really appreciated, since I like to see... Read morePublished 19 months ago by PurrMinn
Love this cookbook! Recipes are simple, explained well and everything I have made tastes amazing! Highly recommend checking this one out!Published 20 months ago by UniversalHeather
nineteen more words not required, all i need is my personal opinion of this product still need more words. this form is why more products are not reviewed
Although most of the recipes in here are vegan, I found a few that call for eggs. So, calling this a VEGAN cookbook is a misnomer. I don't know how anyone thinks eggs are vegan.Published on February 13, 2013 by M. Suchman
Love this book, it has so many great recipes, I use it all the time. Good for vegan and non-vegan both.Published on January 21, 2013 by RoanRider
This is a very good book for those trying to learn to cook vegan, and very helpful tips for those who may already cook that way. Very good recipes.Published on January 4, 2013 by Taresa Cochran
Most of these uninspired recipes require pre-packaged processed vegan products. It is difficult to find recipes that just use fresh food. I was very disappointed.Published on October 9, 2012 by Amazon Customer