This cookbook is completely vegan. Chapter one covers types of foods many vegans consume that are not widely considered mainstream, such as soy products and seitan. It also covers why honey is not vegan. The cookbook as a whole contains ingredients most vegans will have on hand or will be able to obtain without any trouble. Odd and difficult to find ingredients are rarely called for.
Within each chapter and spread throughout the book are highlighted sections that are meant to be helpful tips for cooking, saving time, nutrition. The problem with these sections is that they are widely spread throughout the book and do not seem to go with the section where they appear. For example, in Chapter 2 "Love at First Bite" (appetizers) there is a page about saving time by making entire meals ahead of time and storing them for later use. I rarely make an appetizer, so if I weren't looking for this section I would not find these tips. It might be better in a chapter on main courses. In chapter 3, all about soups, there is a page on "10 Environmental Reasons to Go Vegan." Menu ideas for entertaining appears in the chapter on condiments and chutneys.
The book covers everything from appetizers to dessert, including chapters devoted entirely to sauces, another to chutneys, salsas and condiments, and another which only addresses pizza. The final two chapters are devoted to smoothies and breakfast and seem to have been added as more of an afterthought.
Chapter 13 "The Global Oven" covers casseroles, many of which call for chili from Chapter 11 "From the Stew and Chili Pot." There are great uses for leftover chili, but unfortunately the uses for the leftovers are not mentioned anywhere near the original recipes, as would be helpful.
I tried several recipes. One recurring problem with many of the recipes was cooking time and/or texture. I have never tried so many recipes that needed adjustments to the time it took to make or the end results were somehow altered. Examples follow.
p. 193 Chapter 7 "Veggies in the Middle" Sauteed Green Beans with Tomatoes and Garlic. Fantastic. A new staple in our house. This is an excellent, easy to prepare side dish that anyone, vegan to omni, will enjoy. The recipe does call for precooking the green beans, which if done will leave you with very mushy beans. Better to add them to the rest of the ingredients raw.
p. 237 Chapter 8 "Going with the Grain" Lemon Risotto with Peas and Scallions. Extremely lemony, to the point that the other flavors could not be appreciated. We thought this recipe was only okay, and a significant amount of work for only mediocre results. Also, the recipes states it should take 25 minutes simmer time, stirring constantly to cook throughly. It took a full hour to fully cook the rice and it needed an additional cup of broth.
p. 265 Chapter 9 "Universal Pasta" Sweet Noodle Kugel with Apples and Almonds. This recipe is extremely sweet. More of a dessert than a side dish. The first time I made it exactly according to the recipe. The second time I cut the sugar by half and used firm silken tofu rather than the soft tofu called for. It was much more sliceable using the firm tofu and we didn't miss the extra sugar at all. Helen loved it both ways.
p. 289 Chapter 10 "The World of Beans" Tuscan White Beans with Garlic and Sage. I used the canned beans option. Very tasty and easy to prepare.
p. 455 Chapter 16 "Sandwiches, Wraps, and Burgers" Portobello Fajitas. Very, very good. Easy and quick to prepare and the recipe needed no alterations.
p. 529 Chapter 19 "Smoothies, Shakes, and Other Quenchers" Spiced Pumpkin Smoothie. This is recommended as an alternative to eggnog. It is simple to make. Extremely strong tasting. Not for everyone. If you are constipated, this should help.
p. 541 Chapter 20 "Don't Skip Breakfast" Soy Sausage Breakfast Casserole. Very good and adored by omnis. Calls for soft tofu but came out much firmer, therefore more sliceable, using firm tofu.
p. 545 Chapter 20 "Don't Skip Breakfast" Pumpkin Pie Pancakes. I made this to use up the remaining half can of pumpkin called for in the smoothies. The pumpkin flavor was very subtle. The batter was extremely thick. It needed more liquid to assume the consistency of what one is used to in pancake batter and to cook properly.
Overall I would rate this cookbook a 3 on a scale of 1-4. It covers so many different vegan foods which everyone will find something to like and probably something their entire family, vegan or not, will enjoy. Many of the recipes needed small adjustments (such as using firm tofu rather than soft), but experienced cooks will have no problem with these minor inconveniences. The food is flavorful and in pleasing combinations. This is not a cookbook for a beginner. |
