Fresh from a Vegetarian Kitchen: 450 Delicious Recipes and 75 minues for everyday festive and ethnic vegetarian meals--all low in fat and free of cholesterol, eggs and dairy Review

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(More customer reviews)Let's get this straight - DO NOT buy this cookbook if you are a new vegan/vegetarian, and are looking for tasty meals that will make you forget your longing for meat. This cookbook falls into the stereotype of vegan cooking (bland, super-healthy tasting food that desperately needs spicing up). Buy "Urban Vegan" or "Moosewood Cooks for Health" instead.
That said, this is an excellent cookbook for people following the Mcdougall or Eat-to-live weight loss programs - over 100 of the recipes are Eat-to-live compatible. Nearly every recipe is low in fat, and Mccarty focuses a lot on sea vegetables like dulse and konbu, which add depth to the dishes. This book is great for weight loss, as the endless variations allow you to go months without repeating a recipe.
One final note: Mccarthy is extraordinarily bad at naming dishes. She persists in calling tofu "bean curd", seitan "wheat meat" and pudding "pudding-gel", so that even the most appetizing recipes sound gross. "Boiled Vegetable Salad"? Really?
Buy this book for what it is - a health food book. Don't expect to entertain, or be particularly entertained yourself by this book.

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Whether the reader is a strict vegetarian or simply wants to prepare lighter, healthier meals that will satisfy the entire family, this book provides a wealth of new ideas. Includes recipes for sumptuous quiches, sautes, and other vegetable dishes, as well as fresh bean and vegetable salads.

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You Won't Believe It's Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine Review

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(More customer reviews)I just bought this, thinking that it was a new book of recipes; imagine my surprise when I read inside the book that it was the same book Lacey and Gail released a couple of years ago. As much as I love the recipes I do not require them in duplicate.
The recipes are wonderful, but I am disappointed in the fact that no where in the online book description was it written that the books were the same, simply with different titles and covers.

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Two visionary vegans bring animal-free cuisine to delectable new heights with over 200 easy-to-make, restaurant-quality dishes, from simple snacks to gourmet entrees and decadent desserts.
Gourmet chefs Sher and Doherty, former owners of the highly successful restaurant Down to Earth, offer a collection of innovative yet simple restaurant-quality recipes, for every day and special occasions, all toxin- and animal-free.
From basic dishes to world-class entrees and hors d'oeuvres, You Won't Believe It's Vegan! serves up over 200 delicious recipes that just happen to be animal-free. With sections devoted to appetizers, entrees, sides, drinks, Down to Earth's famous desserts, fun food for kids, and raw food alternatives, this book contains all the ingredients for an eco-friendly feast.
You Won't Believe It's Vegan! offers comprehensive information for any animal-free kitchen, including: equipment essentials; key cooking techniques; the vital items for an organic pantry; and conversion ideas to help make any recipe whole food and vegan.

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The Almost No-Fat Cookbook: Everyday Vegetarian Recipes Review

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(More customer reviews)This book provides a wide array of completely vegan sauces, sides,entrees, and desserts that are all extremely low in fat and all very easyand quick to prepare.Almost every one of the recipes that I've tried wereexcellent(and I've made almost all of them.Of special note are the bakedgoods and desserts that are vegan and fat-free (or very low fat) yetresemble their dairy and egg laden counterparts. Favorites includeeggless French Toast, Non dairy sour cream, tofu loaf (different from any'meatloaf' tofu recipe you've tried), Drop biscuits, vanilla cake/muffins,and cheezecake.

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Try veggie roasts, dairy-free cheese substitutes, juicy veggie burgers and low-fat fries, low-fat chocolate cake with fudge frosting, and low-fat homemade ice cream-all egg-and dairy-free.

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The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion Review

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(More customer reviews)Some background - This past mid-April, my husband and I attended the 5-Day McDougall Program in Santa Rosa, CA.Colleen was there as one of the chefs giving a cooking demo/lesson to help us learn how to cook food for our new healthy diet.My husband has always been an omnivore and swore he would never give up meat (but he was willing to attend the 5-day session with me).I have been what I call a fat 'imperfect vegan' for over 20 years (cheese, butter and oil were my vices).Enter Colleen.She prepared a few dishes out of this new book and passed around servings for us to eat.My hubby said: Babe, if we can eat like this all the time, I'll never miss the meat.And I agreed.We adopted a lowfat vegan diet that week, and have not looked back.I have cooked several of the recipes that Colleen gave us that week (all from the book) and they are all yummy. I have ordered the book because I want more.Colleen, I hope you are reading this:You are a wonderful, witty, talented chef.My husband and I loved your your cooking, and your wonderful sense of humor.Dr McDougall, Mary, Jeff, and Doug helped us adopt this new healthy diet, but you definitely sealed the deal.The 'No-queso Quesadillas' have been our go-to snack when we need a little something-something, now!Since April 15, I have effortlessly lost 15 lbs and my hubby has lost 12.Thank you SO much!We hope to see you again!

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Entertain in Style-Vegan Style


The Vegan Table is your one-stop source for creating the perfect meal for your friends and family. Whether you're hosting an intimate gathering of friends or a large party with an open guest list, author Colleen Patrick-Goudreau, crowned the "Vegan Martha Stewart" by VegNews magazine, will answer your every entertaining need.

Inside you'll be treated to practically limitless recipe and menu ideas, making it easy to satisfy any and all palates and preferences. From romantic meals for two to formal dinners, casual gatherings, children's parties, and holiday feasts, you can keep the party going through every occasion and season.


Recipes include:

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Nonna's Italian Kitchen: Delicious Homestyle Vegan Cuisine (Healthy World Cuisine) Review

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(More customer reviews)A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review.My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry".With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions.I am also very tough on Italian cookbooks in particular.

My husband and decided to try a vegan lifestyle about 3 months ago to reduce cholesterol.However, having to give up many of our favorite Italian foods was extremely difficult.Thankfully, as I was beginning to consider adding dairy back to our menu I found this book.It is a much better Italian cookbook than I expected it to be.

The book is outlined as follows:

1.Italian Cuisine
2.Ingredients and Equipment for Italian Cooking
3.Basic Recipes and Techniques
4.Sauces
5.Appetizers, Vegetable Side Dishes
6.Making Fresh Pasta

First Courses (Primi Piatti)
7.Pasta in Sauce
8.Stuffed Pasta:Dumplings, Crepes, and Baked, Layered and Molded Pasta Dishes
9.Pasta in Broth and Soups
10.Cornmeal and Rice Dishes

Second Courses (Secondi Piatti)
11.Baked Dishes: Omelets, Savory Cakes, Tarts, Gratins, and other Vegetable Casseroles
12.Vegetable and Bean Entrees and Stews
13.Meat Free Entrees
14.Bread, Rolls, Pizza, Hearth Breads and Stuffed Breads
15.Sweets

Some of the basic recipes that the author includes are:Tofu Ricotta, Tofu Mascarpone, Tofu Ricotta Salata, Almond Ricotta, Soy Free Almond Ricotta Salata, Cashew Mascarpone, Tofu version of Heavy Cream, Vegetarian Burger, Vegetarian Hot Italian Sausage, Vegetarian Sweet Fennel Sausage, Seitan (Beef, Veal, Chicken, Pork, Burger, Hot Italian Sausage versions).She also includes a number of different variations for Polpetti (meatballs).

Many of the recipes included in this book are time consuming.However, this is no different than standard Italian homemade items.I don't recommend this book to people that have limited time or limited experience with Italian cooking.

Bottom line, this is a much better cookbook than I expected it to be.Can I tell it isn't meat and/or dairy?Absolutely I can tell the difference.The author's variations are satisfactory substitutes if the alternative is the unpleasant health effects that come with the regular consumption of high fat animal products.I would recommend this cookbook to anyone that loves Italian food and wants to cut back on his or her consumption of saturated fat.

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Nonna's Italian Kitchen transports you into the heart and soulof an Italian kitchen. Soundly written, well researched andinnovative, Bryanna Grogan's ability to blend traditional Italiancuisine with vegetarianism is magical, and she easily imparts both herskills and love of good food to novice and experienced cooks alike.

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More Great Good Dairy-Free Desserts Naturally Review

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(More customer reviews)This book is completely vegan and most recipes contain some whole grain ingredients and less refined sweeteners.

The first chapter - Getting Started - contains helpful information about baking without dairy products and using natural sweeteners. I especially liked the "Tips and Techniques for Making and Baking Desserts" and "A Baker's Dozen Secrets to Successful Desserts." I also like that Costigan recommends using organic ingredients.

The rest of the book is devoted to recipes. I particulary enjoyed the information, advice and tips at the beginning of each section.

- Great Good Gels, Creams, Puddings, and Sauces
- Great Good Cookies, Bars, and Little Bites
- Great Good Cobblers, Crisps, Biscuits, Muffins, and More
- Great Good Cakes, Fillings, Frostings, and Glazes
- Great Good Pies and Tarts
- Great Good Fruit, Beverages, Frozen Desserts, and Confections

For me, the most surprising thing about these recipes was how light they all were - even when I replaced the white sugar with whole wheat. You defintely would never guess the recipes were vegan or healthier than the typical white sugar/white flour, made with dairy desserts.

My only problem - and I have this critism with almost all dessert cookbooks - is that all the recipes were too sweet. I cut down the sweetener by 1/4 to 1/2 in almost everyone. But that is easily done and would not keep me from using this book.

Our favorite recipes were Currant Scones, Oat Sesame Squares, and Coconut Sorbet. Yum!

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Desserts are celebratory and provide an emotional as well as physical satisfaction. This collection of recipes for sin- sational sweets can be enjoyed without the guilt. They're all rich in wholesome, minimally processed ingredients and free of chemical additives and superflous fat.
Even if you're a novice baker, you'll be able to make rich, moist cakes, delightful cookies, and flaky pie crust--all cholesterol free. Designed as a complete course in dairy- and egg-free baking, readers can still go directly to any recipe; each one is detailed and complete. You'll learn all the tricks of the trade for making and baking : gels, creams, mousses, puddings, and sauces, cookies, bars, little bites, cobblers, crisps, biscuits, muffins, cakes (basic to elaborate), pies and tarts as well as fillings, frostings, glazes, and frozen desserts.
Dessert lovers everywhere will be delighted with these sumptuous treats and now those who are lactose intolerant, watching their cholesterol, or simply health conscious can have their cake and eat it too.

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Simple Treats: A Wheat-Free, Dairy-Free Guide to Scrumptious Baked Goods Review

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(More customer reviews)WHAT A RELIEF!I really appreciate the fact that I can offer my kids (and friends and family) treats that won't do their bodies harm.Thankfully, I stumbled across an ad for this cookbook on a vegan website and decided to click the link.Now I don't have to spend time experimenting on desserts anymore!My main reason for buying this book was because the author created recipes that are not only vegan but also healthy.There is absolutely no white flour or white sugar in any of them, not even wheat, nothing processed.You'd think...how could a recipe with ingredients like barley flour or maple syrup work, right?It does!Believe me, I've been sharing the cookies with my omnivore friends, and they LOVE them--even the kids!I just got the book about two weeks ago and have already tried 4 types of cookies (pecan sandies, oatmeal raisin, cashew thumbprints, and cinnamon crisps) and two types of muffins (blueberry and corn).Overall they were EXCELLENT!My mistake with the corn muffins was that I should have added a little extra liquid which the author noted I might need.I plan on working my way through the whole book.There are all kinds of quick breads, muffins, scones, cookies, brownies, blondies, cakes, cremes, frostings, fillings, and glazes.Plus, it's written very simply, and the recipes can be put together in no time at all.I've even been in touch with the author through emails.She happily answered all of my questions.Check out her website.http://www.simpletreats.com/It's on line store.She bakes and sells all the goodies in this book and ships them to you (if you don't want to do the work yourself).I'd encourage anyone who loves to bake and is also concerned about using healthy ingredients to purchase Simple Treats today because it's a winner!DELICIOUS!

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For anyone allergic to wheat or dairy, finding a good dessert can be a challenge. Welcome to the wonderful world of Simple Treats. Those who might need wheat-free baked goods or are simply looking for alternatives to traditional sugar-, fat-, and dairy-laden desserts can now enjoy scrumptious baked confections.
This collection of recipes for tried and true delicacies and best-sellers are from Simple Treats Bakery on Cape Cod in Eastham, Massachusetts. They are straight-forward, easy to follow, and turn out great. Enjoy making muffins and breads, cookies, cakes, cremes, frostings, and glazes. Includes tips for baking vegan-style, stocking a baking pantry, and sources for ingredients and equipment.

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Sweet and Natural: More Than 120 Sugar-Free and Dairy-Free Desserts Review

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(More customer reviews)I love this cookbook. It has great information on all types of sweeteners and goes through many different types of oils and flours too. The main ingredients she uses in this book for sweeteners are brown rice syrup, barley malt syrup and some have maple syrup. It is pretty easy to find the ingredients and the directions are easy to follow although I am a fairly experienced baker so I do "add lib" when I cook and find that the end result has been great. I made the lemon cake with the sauce but minus the lemon tofu cream because I have a slight allergy to soy. Tofu is definately a required taste and she uses very little in this book and it can easily be omitted.
She does use carob in some recipes so if you do not like carob you can just use cocoa powder or non dairy tropical source chocolate chips. There are quite a few color photos too.
I look forward to making more recipes from this book and the book is worth buying just for the eye opening info she provides on chemicals and how some of our ingredients are processed. It really motivates you to try to find a more natural alternative.

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Acclaimed natural foods chef Meredith McCarty brings together simple recipes for pies, cobblers, cakes, cookies, sorbets, and fresh-fruit desserts that are both healthful and delicious. Using fresh fruit, whole-grain flours, natural sweeteners, and light vegetable oils, the recipes range from home-spun classics to spectacular newcomers, including blackberry cobbler, chocolate-pecan bourbon bundt cake, peach and cherry pie, lemon-walnut tea cake, fresh plum galette, raspberry sorbet, orange-ginger oatmeal crunch cookies, fresh strawberry compote with orange-ginger syrup, and many more.Sweet and Natural is a must-have resource for anyone who wants or needs to eliminate unwanted fat, refined sugar, and cholesterol-and celebrate good health with great desserts.

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The Cafe Brenda Cookbook: Seafood and Vegetarian Cuisine Review

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(More customer reviews)In this fast-paced world of fast-food and pre-packaged convenience foods, Brenda Langton and Margaret Stuart show us recipes on how delicious healthy food is and how easy it is to prepare!

Brenda Langton is the chef and owner to Cafe Brenda, one of Minneapolis's favorite restaurants and an innovator of gourmet vegetarian cuisine. She currently runs her restaurant and a natural foods business with her husband. Margaret Stuart is a pastry chef, natural foods expert, as well as a horticulturalist in the Twin Cities.

Using whole foods and natural ingredients, this book is filled with delicious, nutritious recipes that have been adapted from international recipes to accomodate a more healthy lifestyle. This book has been marked as the "twenty-fifth anniversary edition". People who have not frequented the restaurant, Cafe Brenda, will not understand that this means that this is the 25th year that Cafe Brenda has been in business serving these exact recipes to her customers!

There are no photographs in this book, yet the recipes are easy-to-read and understand.

Chapters in this book include: Appetizers & Salads; Soups; Breads; Seafood & Fish Entrees; Vegetable Entrees; and Desserts. Some of the more delicious recipes in this book are: Japanese Soba Noodle Salad With Spicy Tahini-Ginger Dressing, Roasted Potato & Garlic Soup, Blueberry-Lemon Bread, Spiced Almond Tart and Basmati Rice, Red Bean & Vegetable with Roasted Onion-Miso Sauce.

If you are looking for gourmet recipes that are healthier for you, then pick up this book. Brenda Langton and Margaret Stuart have released a classy book to enjoy.

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For years, restaurant owner and chef Brenda Langton hasled the way in bringing sophisticated but sensible vegetarian andseafood cooking to the Midwest. At last, the recipes from her highlysuccessful Twin Cities' restaurant, Cafe Brenda, are available in thisThe Cafe Brenda Cookbook. Cafe Brenda's health gourmet fare,the "cuisine of a third coast," has drawn raves from diners andcritics alike.
With this cookbook, Langton provides cooks and diners with many of hermost requested dishes-from her renowned vegetarian croquettes tosavory soups (like Roasted Potato & Garlic soup) and stews andimaginative seafood recipes (like Poached Rainbow Trout with BerryVinaigrette.) And then there are the sumptuous, naturally sweeteneddesserts, such as chocolate carrot cake, fresh fruit tarts, and maplepot de creme.
Here is the sensuousness of good food without the calories, and thepleasure of cooking and eating without the pain of elaboratepreparation or time-consuming chopping. These recipes are intended foranyone looking for a new and healthy way to cook, from beginners toaccomplished cooks alike.
Also recommended: Classic Freshwater Fish Cooking, Freshwater FishCookbook, The Art of Wild Game Cooking, Venison Cookbook.--This text refers to an alternate Paperback edition.

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The Vegan Gourmet, Expanded 2nd Edition : Full Flavor & Variety With over 120 Delicious Recipes Review

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(More customer reviews)This really should be called the "low-salt, new food, kind-of-hard-to-prepare, and ok-but-not-really-fantastic Vegan Gourmet cookbook."I've tried about 8 of the most interesting-looking recipes in the book, and haven't been terribly impressed with them.Most of them have left me with a feeling of "well, that's ok, but not really great."
After some "adjusting" of the ingredients, some of the recipes were a bit better.Perhaps the most annoying thing about the recipes is that they are written like they should be in a low-sodium cookbook, but the author doesn't mention that her suggestions for salt might be on the low side for most people.Thinking there was some reason for the low amounts of salt, I prepared the recipes exactly as written, and found them to be "missing something."Doubling or tripling the suggested amount of salt substantially enhanced the flavors.
Another thing I didn't like about the book is that many of the recipes are what I would call "new food," meaning that they are odd combinations of ingredients made up by the author that aren't based on any particular culinary tradition or cuisine.I realize that "gourmet" usually means trying new and different combinations of foods, and I do applaud the attempt at variety, but I just can't say that I was that impressed by most of what I've tried from this book.
Lastly, the recipes are substantially more difficult to prepare than they're worth.I love to cook, and don't mind spending 2 or 3 hours cooking a dish that is absolutely fantastic, but I'm not going to spend that kind of time for something that's just OK.Here's a perfect example... the Sweet Potato, Wheat Berry, Bell Pepper, and Pumpkin Seed Salad in Tomato-Chive Vinaigrette.For starters, the idea of sweet potatos and bell peppers combined with a tomato-chive vinaigrette simply isn't appealing to me.Then, take into consideration that the recipe takes 6-8 hours of soaking time, 1 hour of cooking time, and another hour of chilling time for the wheat berries, plus grilling of the sweet potato, roasting and peeling of the bell peppers, roasting of the pumpkin seeks, and mixing of the tomato-chive vinaigrette, and you've got an all-day project on your hands for a salad!To be fair, the author warns the reader that this particular recipe takes a lot of time to prepare, but sheesh...
This book does have some good recipes in it, does contain some good ideas for interesting food combinations, and does contain a listing of recipes that "should" take less than 30 minutes to prepare, but overall I found the recipes required too much effort and too much "adjusting" for what I got out of them.I find that I don't use this book much.The Vegan Gourmet is good for experimentation, but not great as an everyday cookbook.I much prefer "The Mediterranan Vegan Kitchen," which is simply an outstanding cookbook that I use all the time.

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In these pages, nature's abundance of vegetables and fruits, nuts, and seeds, beans and grains combine with the seasoning potential of fresh ginger and garlic, mustards, capers, olives, and chili peppers to make simple, healthful foods that taste extraordinary. Includes recipes for everyday breakfasts, lunches, and dinners; menu plans for special occasions and multi-course feasts; and ideas for appetizers.

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The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets Review

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(More customer reviews)This book is perfect for people who have either just transitioned to veganism or would like to in that it is chock full of recipes that result in food that doesn't taste radically different from what the average meat-eater is accustomed to. The photos are gorgeous, the writing is great and no matter how much you think you know about baking, I promise you'll learn something.

This is not a "health food" book, although the recipes are cholesterol-free, lactose-free and healthier than the average non-vegan recipes. Instead, it's a book that helps you understand how easy it is to bake without eggs and dairy.

My favorite part of the book is the section on milk, butter and egg substitutes, some of which do indeed make the recipes healthier (e.g., using ground flax seed and water rather than egg replacer, using almond milk rather than soy milk for those of us trying to minimize our intake of soy, or using date sugar rather than white sugar). There are loads of tips and "Food Lore," which are interesting trivia tidbits that provide a historical context for the food. Perhaps most helpful, however, are the "Troubleshooting" pages that list the most common problems and their likely origins. Finally, the Appendices will save you a lot of time because the author has already organized your pantry and utensils for you and tells you exactly what you will need (/need to buy), and she includes a glossary, lists of what to substitute if you don't have the pan that's called for, and most fascinating to me, a section on the difference between baking soda and baking powder (I always wondered about that).

I've made the corn bread, the pancakes, a couple of smoothies, almond milk and the chocolate mousse because I had the ingredients lying around, and I look forward to trying my hand at chocolate chip scones this week. Then off to the serious holiday stuff so I can bring something yummy to every party I attend--so that I have something to eat (and share) at every party I attend.

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Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, The Joy of Vegan Baking lets you have your cake and eat it, too! Featuring 150 familiar favorites -- from cakes, cookies, and crepes to pies, puddings, and pastries -- this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be.
A seasoned cooking instructor and self-described "joyful vegan," author Colleen Patrick-Goudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for any baker -- novice or seasoned.


Learn just how easy it is to enjoy your favorite homespun goodies without compromising your health or values:

Chocolate Chip Scones

Cranberry Nut Bread

Lemon Cheesecake

Dessert Crepes

Strawberry Pie with Chocolate Chunks

Cinnamon Coffee Cake

Chocolate Peanut Butter Cupcakes

Raspberry Sorbet

Oatmeal Raisin Cookies

Soft Pretzels

Blueberry Cobbler

Chocolate Almond Brittle

Free of saturated fat, cholesterol, and lactose, but full of flavor, flair, and familiarity, each and every recipe will have you declaring I can't believe it's vegan!
Complete with luscious color photos, this book will be an essential reference for every vegan.

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The Complete Vegan Cookbook: Over 200 Tantalizing Recipes, Plus Plenty of Kitchen Wisdom for Beginners and Experienced Cooks Review

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(More customer reviews)I've found the recipes in this book to be, on average, very good to excellent. Many recipes are made entirely from vegetables you can get at the local farmers market. Dependance on soy and soy derivatives is (refreshingly) minimized. This book focuses more on wonderful and delicious recipes made from vegetable instead of trying to imitate or substitute for the usual meat and cheese dishes. No need to special order ingredients from Venezuela or the Ivory Coast either. I found this book approachable, practical, and with recipes that can fit into any meal, vegan or not. I highly recommend this book for anyone interested in cooking with vegetables.

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Now vegan means vitality and vibrant taste!
A simple definition-
The vegan diet consists exclusively of foods from the vegetable kingdom and excludes all animal products-meat, poultry, fish, seafood, eggs, dairy, and honey-as well as products which are processed using animal ingredients.
Good health and great flavor have finally come together! Whether you're a full-time vegan or simply looking for an occasional "ideal" meal-one low in saturated fat and cholesterol and high in health-enhancing nutrients and great taste-here is your definitive source for easy and innovative vegan cooking.
It's proven that eating an abundance of foods from the vegetable kingdom leads to a healthier-and perhaps longer-life. But healthful eating doesn't have to be bland and boring! The Complete Vegan Cookbook is your step-by-step guide to creating delicious and satisfying vegan dishes for breakfast, lunch, dinner, and dessert. You'll discover more than 200 tempting recipes as well as exciting meal plans for special family meals and entertaining. Now you can experience the health benefits of the vegan diet while enjoying hearty meals and mouthwatering flavor!
Enticing recipes include:
·Southwest Corn, Chard, and Potato Soup
·Yellow Beet and Arugula Salad with Dried Cranberries
·Bulgur and Red Lentil Pilaf with Kale and Olives
·Eggplant Enchiladas with Almond Mole
·Spaghetti with Artichoke-Pistachio Pesto
·Arborio Rice Pudding with Pears
·Oat and Buckwheat Pancakes with Blueberry Sauce
·And many, many more

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Vegetarian Traditions: Favorite Recipes From My Years At The Legendary Inn Season Cafe Review

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(More customer reviews)This has become one of my favorite cookbooks and I'm not even vegetarian. The recipes are written in such a way that they are very easy to follow, and the author has included a brief description of each recipe that is both interesting and informative. The first recipe I tried was the Vegetable Barley Soup which is absolutely delicious. My husband raves about the Gazpacho, Pumpkin Walnut Baklava, and Chocolate Cheeseless Cake, to name a few. This beautifully photographed cookbook is one that both vegetarians and non-vegetarians would love to add to their collection.

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In Vegetarian Traditions: Favorite Recipes From My Years At The Legendary Inn Season Cafe Chef George Vutetakis unveils some of the wildly popular recipes from his trail-blazing years at the award winning Inn Season Cafe in Royal Oak, Michigan. These innovative vegan dishes, focusing on quality ingredients, freshness and seasonality, brought rave reviews and appealed to all palates.

Each recipe has a story, with tidbits of food lore from around the world. Entrees, soups, desserts and salads with exciting flavors, textures and presentation are in an easy to follow format with beautifully photographed color pictures. As the vegetarian and vegan life-styles become more and more popular, this cookbook could not be more relevant or current.

More than a cookbook, Vegetarian Traditions, is a journey of discovery. Meet the hard-working farmers who provided Chef George with the exquisite produce that went into his delectable and healthy dishes. Discover the benefits of using local, organic and sustainable ingredients while mastering the art of cooking like a chef.

So, get out your apron and delight family and friends with recipes based on worldwide traditions that are sure to find their way into your permanent repertoire:

Budapest Mushroom Soup
Roasted Stuffed Polenta
Thai Samosa
Spinach Walnut Torte
Vegetable Almond Quesadilla
Banana Coconut Cream Pie
Warm Cherry Napoleon
Chocolate Almond Cream Cake
...just to name a few!

Whether you are a vegetarian, vegan or just a lover of great food, this exciting book is a must have for every kitchen.

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Allergy-Free Desserts: Gluten-free, Dairy-free, Egg-free,Soy-free and Nut-free Delights Review

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(More customer reviews)My Book just arrived, and I was SO tired of seeing my friends devour sugar over the holidays...I couldn't wait to try something that would not trigger all of my allergies...yet be delicious.

I'd tried some of the author's allergen free cookies, found them far superior to similar products on the market...so why not try to learn to make such desserts myself?

Too many dinner parties of making a scrumptious dessert, only to watch in envy as it was devoured by friends...while I suffered in silence, unable to consume the dreaded egg, sugar, wheat trifecta of doom.

First of all, the book looks great...wonderful photos of mouth watering, allergen free cakes, cookies, and other treats. For my first experiment, I zeroed in on a long time favorite...vanilla cake. Directions were clear, recipe simple to follow...and it wasn't long before I stared at my reward for a holiday of dairy abstinence. I'm embarrassed to say that I devoured most of the cake before I could share it with my egg and wheat eating brethren. Unlike many of these 'healthy' desserts, it was delicious...moist, and a rich and creamy frosting. None of that disappointing aftertaste. (like you get with carob...I hate carob. I loathe carob)

I'm really happy with the book, and what I've sampled so far. Looking forward to dinner parties at which I don't have to sip green tea, clutching the saucer in resentment as I watch others down their sweet treats. The book is really wonderful, and I highly recommend it for its layout, photos, and most of all...delicious, easy to follow, recipes.

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Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating Review

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(More customer reviews)I should have written a review of this cookbook long ago, but I finally just put my fork down (literally) after eating another one of ED&BV's fabulous recipes and said, "People must know how great this cookbook is!" And here I am :)

What did I just finish? The White Bean, Walnut, and Spinach Phyllo Rolls with the Traditional Cranberry Sauce. This is the second time I have made it. It is unbelievable. So easy, but so elegant and delicious. That's how I characterize a lot of Dreena's recipes - easy, elegant, delicious. This book is full of uncomplicated recipes with easy to find ingredients (at least, for me - I have a decently stocked Stop & Shop, Shaw's Supermarket, Whole Foods, and health food store within a 15-mile radius). The results have all been spectacular. I've also made (and LOVED) the Olive Oyl Pasta, White Bean & Rosemary Soup with Jumbo Croutons (OMG amazing), Sun-Dried Tomato Pesto with Toasted Almonds and Pine Nuts, Sweet Potato Lentil Chili, Rosemary Cornmeal Polenta Fries, Lentil Veggie Chimichangas with Hide the Lentils Tomato Sauce, Coconut Lime Basmati Rice, Cashew-Ginger Tofu, Thai Chick-Un Pizza, Orange Sesame Tofu, Olive and Sun-Dried Tomato Hummus, Savory French Lentils, Cimmamon Lime Quinoa with Apricots and Almonds, One Wild Chick Soup (honestly, it is as savory and filling as the best chicken and rice soup you would have eaten in your "omni" days), Veggie Tempeh Muffaletta (I think I'm in love...probably the most time-consuming recipe in the book, but it is sooooooo worth it!), Beats a BLT Sandwich! (sure does!), Spicy Sweet Potato and Peanut Stew with Polenta Croutons, Cumin Lime Tofu, Autumn Puree, Smoky Split Pea Soup, Quinoa Chickpea Confetti Casserole, Moroccan-Infused Phyllo Rolls with Balsamic Maple Sauce (mmmmmmm so good!), and Monkey Minestrone. I literally cannot believe how many more of the recipes I want to try. I think I am going to try almost every single one in the book! Dreena makes everything seem so accessible. I'd never made anything with tempeh before (despite began a vegan for a while now!) but with her clear, step by step instructions and sidebars, Dreena makes vegan cooking approachable for everyone, vegans and omnis alike. I can tell you, I have not even come close to using as many recipes in my other vegan cookbooks as I have with ED&BV. Let me be frank... I own several vegan cookbooks...all the major titles by all the major vegan cookbook authors...and this is, by FAR, the best of the bunch. If you own one vegan cookbook, make it ED&BV. You won't regret it!

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Product Description:
In Dreena Burton's first two bestselling vegan cookbooks, The Everyday Vegan and Vive le Vegan!, she offered a dazzling array of healthy, animal-free recipes, many of which are based ont her experience as a mother of two young girls she and her husband are raising as vegans. Dreena also maintains an active blog (vivelevegan.blogspot.com) and website (everydayvegan.com) and and has cultivated an enthusiastic audience for her nutritious recipes.
In this, her third cookbook, Dreena turns her attention to celebratory food - imaginative, colorful, and delectable vegan fare perfect for all kinds of events, from romantic meals to dinner parties to casual potlucks.
Eat, Drink and Be Vegan is destined to join the bestselling ranks of her first two books (The Everyday Vegan is now in its fourth printing, and Vive le Vegan! is in its third). Come celebrate with Dreena and impress your guests (and yourself) with these sensational animal-free recipes.

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Vegan Planet: 400 Irresistible Recipes with Fantastic Flavors from Home and Around the World Review

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(More customer reviews)This book makes an excellent gift for someone just starting to explore the vegetarian lifestyle. Surprisingly, it is also an excellent resource for the tried-and-true vegan.
For those just familiarizing themselves with the vegan diet, the author explains all potentially new terminology and describes common ingredients used in vegan food preparation: tofu, seitan, and miso for instance. For the most part, his recipes use readily-accessible ingredients, available in most supermarkets. In the rare cases where exotic ingredients are called for, the appendix lists mail-order sources for those who may not live near a natural food store.
The book starts with an excellent first chapter on nutrition. The author notes that a vegan diet provides all essential nutrients, though without proper supplementation it can be deficient in vitamin B12. This deficiency is often considered by those reluctant to switch to a vegetarian diet as the "Achilles Heel" of a vegan diet. In fact, having just one easily-remedied deficiency makes the standard non-vegan diet look pretty awful in comparison. While a standard dairy-and-meat-based diet may not be deficient in vitamin B12, it is certainly problematic in its propensity to cause heart disease, osteoporosis, cancer, diabetes, and a wide range of other serious illnesses. In fact, as the author points out, a comprehensive set of long-term studies on diet and health done at Cornell University indicates that 80 to 90 percent of all cancer, cardiovascular disease, and other forms of degenerative illness are directly linked to the consumption of meat and dairy products. Talk about an Achilles Heel!
Interspersed between the recipes in this book are lots of hidden gems including lists of 10 environmental reasons to go vegan, 12 really great health reasons to go vegan, 7 great reasons to eat soy every day, and 9 compelling ethical reasons to go vegan. The author provides useful kitchen tips, such as stove-top cooking times for 15 kinds of grains and for 13 different beans. Nutritional profiles are provided for many foods, including the vitamin, mineral, and fatty acid content of 16 different nuts and seeds and 10 different kinds of sea vegetables.
For those interested in switching away from use of white sugar, the author introduces the alternative natural sweetener called stevia. He also provides guidelines for using maple syrup in place of white sugar in baking (indicating how to reduce the liquid in your recipe when you use a liquid sweetener instead of sugar). Furthermore, the author explains how to bake using eggalternatives.
Gosh, I haven't even mentioned the recipes themselves yet! The collection of tempting tasties covers the whole spectrum from A (Adzuki beans) to Z (Zucchini). 20 chapters of recipes provide great ideas for tasty chutneys, gnocchi, curries, pizzas, burgers, pancakes, "cheesecake", and so much more. This is the most comprehensive vegetarian cookbook I've ever come across.
This book is a great addition to any library of cookbooks, helpful to vegetarians and soon-to-be vegetarians alike. (Even meat-eaters won't feel deprived by the very creative recipes in this book.) I can't resist giving Vegan Planet my highest recommendation.

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The 100 Best Vegan Baking Recipes: Amazing Cookies, Cakes, Muffins, Pies, Brownies and Breads Review

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(More customer reviews)This is the baking book I have been waiting for! I own so many vegan books, and I am an avid baker, and this book has great potential to be my new favorite ! I have already bookmarked half the book for 'to try recipes'!! Even my non-vegan friend read through my copy and was oohing and ahhing at every recipe

This has a fantastic variety of recipes: muffins, cookies, bars, cakes, pastries, yeasted breads etc. It even has a section for easy bake ovens for kids!! Too cool. Although I don't own an easy bake oven, I want one now just to try these super cute recipes

To me, this book is a perfect balance of creativity and simplicity. Meaning the recipes are simple to prepare, ingredients are not too wacky at all, yet the recipes are still exciting and they have cute perky names! :D Flavor combinations are definitely interesting

I have already tried 3 recipes after getting the book yesterday! Everything turned out great!

Most recipes are based on soy yogurt (at least the cakey/quick bread recipes).

I really like this book and I plan to try almost everything!! I can't wait!

Only critique is that some pictures here and there would be nice!

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Product Description:
From classic breads, cakes, and desserts to imaginative new creations, the recipes in this book eliminate the dairy and eggs without reducing the flavor. These homemade delights have been taste-tested to tantalizing perfection. Each bite proves that vegan-baked goods can be just as delectable as their animal-product counterparts. Whether one is motivated to do something positive for the earth, to show compassion for animals, or to be good for one's health, these quick-to-make, easy-to-bake recipes offer a proven new approach for novice bakers and professional pastry chefs alike. The 100 Best Vegan Baking Recipes features alternatives for favorites like cupcakes, brownies, and chocolate chip cookies while also offering treats such as lime coconut bars, blueberry streusel muffins, and rosemary focaccia. The author refrains from exotic ingredient lists while presenting straightforward guidance on how baking works and what to use to veganize favorite recipes. From egg and butter replacers to nut and grain milks, The 100 Best Vegan Baking Recipes details all the tried, true, and tastiest substitutes.

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