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Cooking Vegan
COOKING VEGAN was designed to help vegan and non-vegans alike understand how to use plant-based foods to sustain and maintain good health. Internationally renowned vegan dietitian Vesanto Melina and professional chef Joseph Forest combine their expansive knowledge and experience in this tour de force of information and tempting recipes to help readers expand their nutritional knowledge and increase their culinary repertoire. A companion book to Vesanto's best-selling Becoming Vegan (coauthored with Brenda Davis, R.D.), COOKING VEGAN expertly demonstrates that a well-balanced vegan diet supplies all the nutrients our bodies need. Explicit information is given on which foods provide protein to help maintain fitness, the right combination of nutrients to build strong bones, the best sources for carbohydrates and fats, and smart choices for obtaining vitamins D and B12. Each recipe has a complete nutritional analysis listing the number of calories and the amount of protein, fat, carbohydrates, minerals, vitamins, and essential fatty acids per cup or serving. A Vegan Food Guide describes the necessary food groups and provides recommended servings for optimal nutrition.
Special emphasis was placed on creating foods that appeal to the senses of sight, smell, taste, and touch. A beginner seeking simplicity and a gourmet chef exploring the depths and nuances of flavor will both find nourishing and appetizing meals easy to assemble. Twelve daily menus combine recipes to help people of any age, activity level, or ability in the kitchen get a sense of how to mix and match dishes to suit their needs.
A few of the delicious recipes to savor include Cashew Cheese Lasagne, Fiesta Quinoa Salad w/ Lime Dressing, Portobello Mushroom Burgers, Tuscan Minestrone and Chocolate-Orange Cake. COOKING VEGAN shows how to adopt a diet that is not only healthful, but inspirational to prepare, and satisfying to eat.
Special emphasis was placed on creating foods that appeal to the senses of sight, smell, taste, and touch. A beginner seeking simplicity and a gourmet chef exploring the depths and nuances of flavor will both find nourishing and appetizing meals easy to assemble. Twelve daily menus combine recipes to help people of any age, activity level, or ability in the kitchen get a sense of how to mix and match dishes to suit their needs.
A few of the delicious recipes to savor include Cashew Cheese Lasagne, Fiesta Quinoa Salad w/ Lime Dressing, Portobello Mushroom Burgers, Tuscan Minestrone and Chocolate-Orange Cake. COOKING VEGAN shows how to adopt a diet that is not only healthful, but inspirational to prepare, and satisfying to eat.
224 pages, Paperback
First published January 1, 2012
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Displaying 1 - 4 of 4 reviews
October 13, 2013
Cooking Vegan: You Know It!
(Full disclosure: the publisher sent me a free copy of this book for review.)
The second collaboration between (vegan) dietician Vesanto Melina and (not-vegan) professional chef Joseph Forest, Cooking Vegan: healthful, delicious, and easy is a nice introductory vegan cookbook, particularly for newbie vegans and skeptical omnivores, as well as veteran vegans who want to eat a more healthful diet.
With chapter headings like "Vegan Nutrition" and "Vegan Ingredients," the first fifth of the book is devoted to describing the basic building blocks of a vegan diet: fats, sweeteners, nondairy milks, soy foods, thickening agents, etc. (Spoiler alert: the age old question "But where do you get your protein?" will be answered!) There's also some more general info about organizing your workspace, following recipes, and the like. Twelve suggested "theme" menus (Children's; Super Simple; North American; Japanese) provide additional guidance for overwhelmed cooks.
Now for the food! The recipes in Cooking Vegan are divided between nine categories: breakfasts and beverages; dips, spreads, snacks, and sandwiches; soups; salads; salad dressings; entrées; sauces and gravies; side dishes; and sweet treats. Each recipe is accompanied by detailed nutritional information, and many come with suggested variations.
Before I begin reviewing a cookbook, I leaf through the recipes and come up with a list of dishes I'd like to try, so that I can check my pantry for ingredients and update my shopping list accordingly. For Cooking Vegan, this meant about thirty recipes, give or take - roughly enough to fill up a sheet of legal paper. At this point, I've tackled about half of them - enough that I feel comfortable writing a review.
With few exceptions, I enjoyed nearly all of the dishes I tried. In particular, the Scrambled Tofu, Marinara Sauce, Tapenade and Pesto Pizzas (including the pizza dough!), Good Morning Granola, Mac Uncheese, Light Mushroom Gravy, and Vegan Dazs Ice Cream stand out in memory, and all will be joining the regular rotation here in the Garbato-Brady household. (Actually, the Vegan Dazs already was a staple, just under another name: One-ingredient banana ice cream. Look it up!) The sole dud? The Holiday Pie Topping, which has a rather unpleasant aftertaste.
Still on my to-do list: Gooda Cheez (for which I bought a bag of agar, all special!); Heart Healthy Hummus; Black Bean Soup; Tuscan Minestrone; Wild Rice Salad; Shepherd's Pie; Mushroom Lentil Patties; Corn with Bell Peppers; Scalloped Potatoes; Cashew Cheeze Lasagne; Blueberry Muffins; Almond Butter Balls; and the Cashew Cream Topping. I'll blog these as I get to them, so keep an eye out!
Based on my experience, the recipes found in Cooking Vegan are straightforward and easy to follow, with few unusual or hard-to-find ingredients required. While some of the recipes (such as the Mac Uncheese) call for a second recipe (in this case, the Gee Whiz Spread), this is kept to minimum, with one added recipe at most. (One notable exception are the pizzas, which reference recipes for dough and a topping. Both of which are super-easy to make!) When referring you to another recipe, the authors include a page number, which I really appreciate. (All that flipping back and forth to the index when you're trying to cook dinner? No thanks!)
My main complaint is that Melina and Forest are rather light-handed with the seasonings. With the Scrambled Tofu, for example, I found myself doubling - even tripling - up on some of the spices. Likewise, before I worked my magic, the Mediterranean Lentil Soup could best be described as "bland." Still, the fix for this is easy enough: taste, taste, taste! as you cook, and don't be afraid to adjust the ingredients to fit your own style.
As someone who's been experimenting with banana ice cream for a while now, I do have to point out one glaring error in the Vegan Dazs Ice Cream recipe. While the primary recipe uses a juicer to blend the fruit (I've yet to wrap my mind around the logistics of this...not a big juicer, me), one variation gives these instructions for using a food processor: 2 cups of frozen bananas to 1 cup nondairy milk; serve immediately. In my experience, it's best to use as little liquid (be it nondairy milk, creamer, or water) as possible, since the liquid will form ice crystals as it freezes. While it's clear that Melina and Forest don't intend for this version to be frozen and enjoyed later, there's no reason why it can't be!
Either way, one part liquid to two parts bananas is still excessive, even if you're enjoying it immediately as soft serve. Better to leave the frozen bananas to defrost on the counter for 30 to 60 minutes prior to making the ice cream - this will give you a richer, creamier dessert, whether eaten soft serve or frozen ice cream styley.
http://www.easyvegan.info/2012/07/12/...
http://www.easyvegan.info/tag/cooking...
(Full disclosure: the publisher sent me a free copy of this book for review.)
The second collaboration between (vegan) dietician Vesanto Melina and (not-vegan) professional chef Joseph Forest, Cooking Vegan: healthful, delicious, and easy is a nice introductory vegan cookbook, particularly for newbie vegans and skeptical omnivores, as well as veteran vegans who want to eat a more healthful diet.
With chapter headings like "Vegan Nutrition" and "Vegan Ingredients," the first fifth of the book is devoted to describing the basic building blocks of a vegan diet: fats, sweeteners, nondairy milks, soy foods, thickening agents, etc. (Spoiler alert: the age old question "But where do you get your protein?" will be answered!) There's also some more general info about organizing your workspace, following recipes, and the like. Twelve suggested "theme" menus (Children's; Super Simple; North American; Japanese) provide additional guidance for overwhelmed cooks.
Now for the food! The recipes in Cooking Vegan are divided between nine categories: breakfasts and beverages; dips, spreads, snacks, and sandwiches; soups; salads; salad dressings; entrées; sauces and gravies; side dishes; and sweet treats. Each recipe is accompanied by detailed nutritional information, and many come with suggested variations.
Before I begin reviewing a cookbook, I leaf through the recipes and come up with a list of dishes I'd like to try, so that I can check my pantry for ingredients and update my shopping list accordingly. For Cooking Vegan, this meant about thirty recipes, give or take - roughly enough to fill up a sheet of legal paper. At this point, I've tackled about half of them - enough that I feel comfortable writing a review.
With few exceptions, I enjoyed nearly all of the dishes I tried. In particular, the Scrambled Tofu, Marinara Sauce, Tapenade and Pesto Pizzas (including the pizza dough!), Good Morning Granola, Mac Uncheese, Light Mushroom Gravy, and Vegan Dazs Ice Cream stand out in memory, and all will be joining the regular rotation here in the Garbato-Brady household. (Actually, the Vegan Dazs already was a staple, just under another name: One-ingredient banana ice cream. Look it up!) The sole dud? The Holiday Pie Topping, which has a rather unpleasant aftertaste.
Still on my to-do list: Gooda Cheez (for which I bought a bag of agar, all special!); Heart Healthy Hummus; Black Bean Soup; Tuscan Minestrone; Wild Rice Salad; Shepherd's Pie; Mushroom Lentil Patties; Corn with Bell Peppers; Scalloped Potatoes; Cashew Cheeze Lasagne; Blueberry Muffins; Almond Butter Balls; and the Cashew Cream Topping. I'll blog these as I get to them, so keep an eye out!
Based on my experience, the recipes found in Cooking Vegan are straightforward and easy to follow, with few unusual or hard-to-find ingredients required. While some of the recipes (such as the Mac Uncheese) call for a second recipe (in this case, the Gee Whiz Spread), this is kept to minimum, with one added recipe at most. (One notable exception are the pizzas, which reference recipes for dough and a topping. Both of which are super-easy to make!) When referring you to another recipe, the authors include a page number, which I really appreciate. (All that flipping back and forth to the index when you're trying to cook dinner? No thanks!)
My main complaint is that Melina and Forest are rather light-handed with the seasonings. With the Scrambled Tofu, for example, I found myself doubling - even tripling - up on some of the spices. Likewise, before I worked my magic, the Mediterranean Lentil Soup could best be described as "bland." Still, the fix for this is easy enough: taste, taste, taste! as you cook, and don't be afraid to adjust the ingredients to fit your own style.
As someone who's been experimenting with banana ice cream for a while now, I do have to point out one glaring error in the Vegan Dazs Ice Cream recipe. While the primary recipe uses a juicer to blend the fruit (I've yet to wrap my mind around the logistics of this...not a big juicer, me), one variation gives these instructions for using a food processor: 2 cups of frozen bananas to 1 cup nondairy milk; serve immediately. In my experience, it's best to use as little liquid (be it nondairy milk, creamer, or water) as possible, since the liquid will form ice crystals as it freezes. While it's clear that Melina and Forest don't intend for this version to be frozen and enjoyed later, there's no reason why it can't be!
Either way, one part liquid to two parts bananas is still excessive, even if you're enjoying it immediately as soft serve. Better to leave the frozen bananas to defrost on the counter for 30 to 60 minutes prior to making the ice cream - this will give you a richer, creamier dessert, whether eaten soft serve or frozen ice cream styley.
http://www.easyvegan.info/2012/07/12/...
http://www.easyvegan.info/tag/cooking...
February 25, 2017
I like that this book is light enough to carry around, unlike most of the cookbook tomes I've read recently, and gives you enough ideas for everyday home cooking. For someone new to this style of cooking/eating, this book gives as good an intro as any to the basic categories of what gets prepared. The author is a nutritionist, so there is a lot of nutritional info in the comments at the top of each recipe. The pages are attractively laid out, some photos.
June 23, 2016
I like the first few chapters because it give a lot of details about all the nutrition you can get from plant foods and how much your body needs. Very informative! This books has recipes for a busy college student, a small family, a raw vegan, or someone that wants to explore flavors around the world. I like the variety. This is a great resource for someone that wants to eat better.
December 18, 2015
una joya en variedad de sabores (¿aguacate en un pie de limón? sip, y es rerico) con valor nutricional y explicación de métodos, ingredientes y necesidades en dieta según etapa de vida.
Displaying 1 - 4 of 4 reviews