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Veganize It!: Easy DIY Recipes for a Plant-Based Kitchen, by Robin Robertson
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Vegan pantry staples plus enticing recipes in which to use them
This is the ultimate DIY pantry book, doing double duty with recipes for vegan staples, plus ideas on how to use them as building blocks in both new and classic recipes. Many cooks prefer to make their own basics rather than buy expensive store versions, which are often loaded with additives and preservatives. These easy recipes make it easy to stock a home pantry. Enjoy milks, cheeses, bacon, burgers, sausages, butter, and vegan Worcestershire sauce in your favorite dishes, and then try delicious recipes using the staples. Sample Bahn Mi, Sausage Biscuits, Meaty-Cheesy Pizza, Milk Shakes, Jambalaya--even Jerky and Lemon Meringue Pie. With more than150 recipes and 50 color photos, this will become an indispensable cookbook for vegans--and everyone else who enjoys animal-free food.
- Sales Rank: #21323 in Books
- Brand: HOUGHTON MIFFLIN HARCOURT
- Published on: 2017-03-07
- Released on: 2017-03-07
- Original language: English
- Dimensions: 9.00" h x .78" w x 8.00" l,
- Binding: Paperback
- 304 pages
- HOUGHTON MIFFLIN HARCOURT
Review
"Many vegan products, she observes, are expensive, highly processed, and full of preservatives. To remedy this, [Robertson] offers easy-to-make, inexpensive vegan alternatives that remain true to the original tastes and textures... Dishes such as bacon-topped 'mac un-cheese,' fish-free tacos, and cheesy steak-out sandwiches are appetizing options that readers will relish. Staple recipes go beyond dairy products to include meats, charcuterie, seafood, condiments and sauces, and desserts... This appealing collectionprovides vegan cooks with the tools they need to create homemade ingredients and enjoy the flavors of classic dishes while still following a plant-based diet."
— 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)
“[Robertson’s] care in protecting animals of all kinds is evident in this cookbook, which highlights alternative proteins from seitan and tempeh to tofu-based “fish” sticks to a No-Meat Loaf of mushrooms, lentils, and grains… Robertson makes good use of creative cooking techniques and flavor enhancers …a good choice for new vegetarians or vegans, who might miss the satisfaction of traditional meats. It’s also a solid bet for meat-eaters looking to expand their repertoire of veg-friendly dishes.”
—Booklist
About the Author
ROBIN ROBERTSON is a 30-year veteran food writer, cooking teacher, and chef specializing in vegan and vegetarian cooking. She is the author of 20 vegetarian or vegan cookbooks, including Vegan Planet and 1,000 Vegan Recipes, and is a regular columnist for VegNews magazine and VegCooking.com. She operates a vegan-focused website and blog at RobinRobertson.com and lives in Virginia.
Most helpful customer reviews
43 of 46 people found the following review helpful.
The recipes are simple and easy to follow
By Amazon Customer
Preordered this book with high hopes based on the description. Well, the first recipe my wife and I tried has blown those expectations away. We tried the Cheddar style cheesy sauce and used it to make macaroni and cheese. It was absolutely delicious! The recipes are simple and easy to follow, and there is a wide variety of dishes available. Can't wait to try more recipes!
20 of 21 people found the following review helpful.
Handy for cutting down on the meat in your diet
By J. Rosenberger
While I am not a vegan, I eat a lot of vegan food. I don't particularly like meat for multiple reasons, and this book provides a lot of tasty meat substitutes. I've made quite a few "faux" meats, and these are the simplest recipes I've found so far. The Hamish recipe is awesome, though it tastes maybe a bit more like bologna than ham. It still makes a great sandwich with some mustard. The sausage recipes are all wonderful and I highly recommend them. One criticism I will pass along is that the method for baking meats is a bit convoluted. The author has you pack your faux meat in aluminum foil and then place it in a waterbath covered with foil. This effectively steams the food. My criticism is that vital wheat gluten gets a bready texture when you put it in the oven, so your hamish loaf comes out a bit like a loaf of bread. To avoid this, I suggest packaging up the meats as explained, but then placing them in a steamer for the amount of time the author recommends baking them. I've made a couple of hamishes, and the ones I steamed had a much better texture than the baked ones. I think the method in the recipes is there to avoid frightening off people who don't own steamers. If you're going to make a lot of faux meats, you really should invest in one, however. You'll be a lot happier with the end results. This book is chock full of substitute meats, so if you're a vegan who is offended by such things, avoid this book. There are plenty of other books that don't contain mock meat recipes. Also if you're avoiding wheat gluten, this book might not be for you. Maybe there is something else you can substitute, but vital wheat gluten is pretty important to many of the recipes. Some of the meat recipes look daunting because of the lengthy list of ingredients, but most simply require several different spices. I can measure out 10 different spices in a couple of minutes, so that doesn't particularly concern me. Most of the fake meat recipes require that you spend around 15 minutes dumping a lot of different things into a food processor, whirring it around for a bit, and then baking (or steaming) the result. Many of the recipes start with a basic faux meat and then create a different recipe by building on the original. It's the perfect book if you want to add the idea of pepperoni to a pizza or have sausage patties for breakfast without adding the fat and grease of animal parts. I adore Robin Robertson and I'm on a quest to own all of her books. She's totally changed the way I cook! She understands that food should be tasty and attractive as well as healthy. I'm hooked!
1 of 1 people found the following review helpful.
Veganize It. A total HOME RUN!
By Evan Delegeane
Robin Roberts sends it over the fence in the ballpark ONCE again with Veganize It. I have been collecting Robin's books since going Vegan about 15 years ago. Each and every book is filled with easy to follow recipes with readily available ingredients that create foods that would totally satisfy any diet around.
So far, I have made the Crab Cakes, Clam Chowder, and the Cassoulet from Veganize It.....and all 3 ended up BEYOND fantastic. I followed the recipes as per Robin's directions, because the results are always SPOT ON.
There are countless other recipes in this book I want to try.......and this also motivates me to pull out Robin's other titles and see what I might have missed in those! Thank you Robin!!
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