Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen [A Cookbook]

by Gena Hamshaw, Amanda Hesser (Foreword), Merrill Stubbs (Foreword)

An essential collection of hassle-free, vibrant vegan recipes, from the author behind Food52's wildly popular The New Veganism and Vegan Lunch columns.

Omnivore or vegan (or anywhere in between), we’re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better.

With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks  to incorporate plant-based recipes into their everyday routine—and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column—along with exquisite photography and helpful tips throughout—will show all of us innovative ways to cook with fresh produce and whole foods.

From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you’ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way.

Genres: Cookbooks, Cooking, Food, Nonfiction, Vegan, Reference, Health

160 pages, Kindle Edition

First published September 22, 2015

Reviews

[Teddy]

I have been vegan for over 25 years, so I have collected a lot of vegan cookbooks over the years. They are an addiction so I rarely turn down the chance to review a new one. So, I jumped at the chance to get the ebook version of 'Food 52 Vegan'
It covers some of the basics but I would not call it a book for beginner vegans. It does have some good recipes.
I made the Quinoa Salad with Sweet Potatoes, Kale, and Pesto Vinaigrette. It was good but not a favorite. I also made the Snow Pea, Cabbage, and Mizuna Salad with Smokey Tempeh. I loved this salad! However, I couldn't find any Mizuna so used Arugula. The Jerk Chili with Quinoa and Kidney Beans was quite good.
I can't agree that this cookbook is totally "hassle-free" since not all the ingredients are readily available. I even went to Whole Foods looking for Mizuna and they didn't have it. They have quite an extensive produce section and I turn to them to stock up on ingredients I can't find elsewhere.
There are 60 recipes in this cookbook but not all sounded that appealing to our palettes in this household and we are not usually that picky. I would certainly make the Snow pea, Cabbage, and Mizuna (arugula), Salad again, in fact, I have already made it three times. It is an excellent main course salad!

I received the ebook for my honest review.

[Khulood]

Great recipes that you'll find delicious, wither you are vegan or not. Some are already on my favorites list, with ingredient that I can find easily. Haven't tried the ones with tempeh yet because I haven't been finding it lately (its tough finding vegan products where I live), but the ones I've tried were yummy.

This will make a great addition to any cooking collection, and I'm definitely getting the hardcover copy.


*This arc was kindly provided by Ten Speed Press via NetGalley in exchange for an honest review. Thank you!

[Angie]

I've been a vegetarian for over 30 years now - but these days I regard and refer to my diet as a plant-based one, rather than vegetarian: I rarely consume the common vegetarian mainstays of cheese, milk and eggs, but my occasional use rules out the description of vegan, so I am stuck in between. However most of the recipe sites and books I use these days are vegan, hence my choice of this book to read and review.

Firstly, the book is well thought-out and is set out in a clean and structured way, with many recipes having accompanying photographs. There is a section called Vegan 101 - not a separate section, but instead containing useful information dotted around the book in pertinent places.

The photographs make the food look interesting and enticing.

I am familiar with many of the recipes, or versions thereof, so from that I would suggest that this book is probably not one an experienced vegan cook would find useful - however for anyone new to veganism, vegetarianism or plant based eating, or anyone who just wants to experiment and add some vegetable based recipes to their cooking repertoire, it's a good book to invest in, with some classic recipes that will be made time and time again.

[C.E. G]

Beautiful pictures and fairly simple recipes.

What I've tried so far that I'll be making again and again:

Creamy Tomato Soup (p 45)
Cauliflower and Oyster Mushroom Tacos (p 105) (adding lots of Cholula was made them extra delicious)
Tempeh and Sweet Potato Hash (p 15)

Other things I've tried, all of which were OK to good, but I probably won't make again:

Muesli (p 3)
Coconut Quinoa Porridge with Toasted Almonds (p 4)
Green Smoothie with Avocado (p 7)
Date Nut Bread (p 11)
Smoky Black Bean and Sweet Potato Chili (p 58)
Kale Salad with Kabocha Squash, Toasted Hazlenuts (p 64)

[Max]

Nice book, great pictures. Wrote down a few recipes to try, will give my opinion on them here when I tried them!

[Doris]

Nothing particularly novel here, and could vegans *please* get over putting cashews in everything?

[Reet Champion]

Oh my gosh. Food52 Vegan had me drooling on the pages. There are so many yummy pictures and recipes in this book I can’t wait to dive in and try whipping one of them up. When the box arrived I ripped that sucker open and immediately started turning pages like a mad woman. After a week of eating potatoes and sausage links I have been pretty much down for anything new to fit into my crazy schedule and, well, Food52 Vegan delivers. And now with things starting to slow down a little bit I totally see trying these. Like tofu? Mmm, there are super yummy looking recipes involving this little treasure.

DISCLAIMER: In accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising” we would like to note that we received a hardcopy of “Food52 Vegan” through Blogging for Books in exchange for our honest review.

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[Whitney]

Beautiful photography and accessible recipes. Doesn’t get political about going vegan which I appreciate but there was a lot of gluten subs I would have to make and so I think only a handful of recipes will stick w my family

[Steph Raph]

This book was written 10 years ago and it is fascinating to see how far vegan staple cooking has come since then. For example, you now don't need to soak cashews for 3 hrs before using them. You can either use a high-powered blender or boil your cashews. Or how the associated ice cube in your hummus to make it fluffier hack, isn't included as one of the tips to make your hummus better. I found that her descriptions were a bit generic compared to her most recent book. I took a few pictures of recipes I want to try, but I am certainly not very inspired.

[Valerie]

Such a great recipe book for vegans and non-vegans alike. Almost all of the recipes I bookmarked to make in the near future...something that rarely happens in vegan cookbooks for me, as they’re usually too upscale with ingredients that I’ve never heard of, or not-so-appetizing recipes. Highly recommend.

[Angela]

Food52 Vegan is a beautiful cookbook with elevated vegetable based recipes. I don't see these recipes as ones I would use everyday, but would pull out for special occasions. A basics section, with recipes for things like nut milk and herbed cashew cheese, is included in the back for those who would like to make their own.

[Cris]

Might be more useful for a practicing vegan. I was looking for more dishes that are plant-based to expand my vegetable consumption. These recipes are either duplicates or so unusual that I don’t have any idea what they’d be like.

[Chloe A-L]

Despite what the forward says, these do end up feeling like recipes that are constructed around lack. There are some delicious vegan dishes, even "accidentally" vegan dishes, but this collection misses anything I'd even consider cooking.

[Tara]

Great cookbook for anyone, lots of go-to vegan recipes and a variety from novice recipes to more advanced recipes. I'd add it to my collection if I ran across a cheap copy.

[Tiffany]

I like this cookbook. I don't need to own it, but I liked it. Recipes are straightforward and unfussy. The photography is as beautiful as you'd expect them to be.

[Sarah]

Basic, unimpressive and unimaginative. Boring. At least the photos were pretty though.

[Michelle]

Recipes didn't appeal to me

[Juli Anna]

I wasn't as impressed with this volume as I've been with other Food52 titles. The recipes were fairly pedestrian.

[Aasinathena]

Great collection of vegan recipes !

[Caroline Berg]

There are some recipes throughout the book that look interesting. I'm intrigued by the Sweet Pea Hummus and look forward to making it.

[Rachel McCready-Flora]

When my pre-ordered copy arrived in the mail, although the food pictures are gorgeous, my first impression wasn't great. Many of the recipes seem like repeats / similar to recipes in cookbooks I already have, but I decided to keep it and give it a try, and I'm so glad I did!

I've only cooked a few recipes from this cookbook, but they've all been big wins. Much of our normal fare is from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week, and, while I love Isa Chandra Moskowitz, her style is very bold, in your face. I appreciate the subtle approach Hamshaw takes with her flavors and combinations. The recipes have a refined quality this is often missing in vegan food. Sometimes I feel someone has just blown nooch into my eyes!

The carrot soup is amazing, and even better the next day. I made some home croutons for the soup and served with a simple salad, and it was one of the best meals I've had in a long time. I can imagine the soup coming out of one of New York City's upscale vegan restaurants, say Candle 79.

The pancake recipe is simple and delicious. Served with fresh fruit and maple syrup for a tasty brunch this past weekend.

The Deconstructed Ratatouille (forget the exact name) was crazy delicious! We didn't expect such great flavors from such modest ingredients, but it was delightful. Served with a simple quinoa, and really nice. I can definitely see myself making this with toasts for an appetizer at a dinner party, but it made a great main course for our family of three.

And did I mention the pictures are GORGEOUS?

[Sarah-Hope]

Gena Hamshaw’s Food52 Vegan is a good starting point for anyone interested in an open-ended introduction to vegan cooking. The recipes range from the familiar to the not-too-exotic and cover everything from breakfast to dessert. Go-To Pancakes and Peach Crumble Coffee Cake (both in the breakfast section) fall into the familiar category. Not-too-exotic options include dishes like Cauliflower and Oyster Mushroom Tacos, Zucchini Quinoa Cakes, and Smoky Tempeh and Hummus Sandwiches (all in the main dishes section).

This breadth is both the book’s strength and its weakness. It makes vegan eating possible at any time of the day or on any occasion, but with sixty recipes spanning six categories—including appetizers, soups, and salads in addition to the categories mentioned above—the options in any one category are limited. In other words, this is a book that can get you started with vegan cooking, but it isn’t a book that will enable you to make a commitment to vegan living on a daily basis.

The author, Gena Hamshaw, writes the “New Veganism” column for the web site Food52, and part of her message is that veganism isn’t an all-or-nothing choice. Vegan meals are delicious and healthy, whether you eat them every day or only a few times a week. If this is the approach you’re taking, the high breadth-to-depth ratio of the book will work in your favor.

All sixty recipes are illustrated with photos—yummy, hunger-inducing photos—which also makes the book welcoming to those new to veganism. Can’t imagine what animal-free meals look like? Here you go—and, boy, do they look good.

If you’re already vegan, this book may be of somewhat limited use, but if veganism is a new part-time or full-time adventure you’re about to embark on, Food52 Vegan can get you off to a good start.

[Heather]

I’ve become a fan of Food52. I recently reviewed their book Genius Recipes, which garnered my very rare and coveted “A+” rating! And last night I made dinner using a recipe from their website.

Food52 in general is not vegetarian, but this cookbook is the baby of Gena Hamshaw, who writes the column New Veganism for Food52. It's chock full of inventive and flavorful vegan goodies.

The book begins with a foreword by Food52 founders Amanda Hesser and Merrill Stubbs. They express their initial reservations regarding vegan cooking, but the author converted them.

The foreword is followed by a brief Vegan 101 index, letting you know where you can find some essential information like "Getting to Know Some Vegan Staples" or "Essential Techniques".

The book is divided up into chapters:

Breakfast
Appetizers & Snacks
Soups
Salads
Main Dishes
Desserts

It's filled with beautiful photos. The ingredients are generally simple, common ingredients (at least for someone familiar with vegan dining. Some things like nondairy milk, tamari, or nutritional yeast may not be familiar to more traditional cooks). I didn’t notice anything that would be especially difficult to find in most modern grocery stores.

There are lots of delicious-sounding recipes, like Peach Crumble Coffee Cake, Penne with Summer Squash, Corn and Herbs, Smoky Tempeh and Hummus Sandwiches and Chai-Spiced Bread Pudding.

Also note that the index is searchable by ingredient or recipe.

This book is put together well, the recipes are familiar yet presented with a twist, the ingredients are attainable. This book makes vegan cooking "friendly" and accessible.

[Cat]

"Eating vegan is, at its best, less a rejection of certain foods and more an embrace of foods that are bright and flavorful."

This is a great primer on vegan cooking. It's super accessible with recipes that range from the everyday/I-have-30-minutes-to-make-dinner to the more adventurous and time intensive. I thought the intro summed it up pretty well in saying that Hamshaw isn't just veganizing traditional recipes but showing that foods that are conceptualized as vegan from start to finish can be just as exciting. I love the design and layout and have basically the whole soup and entree sections bookmarked. I also liked the integration of prep tips and tricks throughout, along with the essentials section at the end. My only qualm is the lack of nutritional information, but it's not a deal breaker. I could have gotten down with a few more "out there" or exciting recipes, but this will be a great resource for the staples.

I have mixed feelings about the line I quoted above - I think that's a good approach for many, but for me the decision to eat more vegan food IS a rejection of certain foods. I'm a Midwesterner through and through - I love me some meat and cheese. So the choice to cut those from my diet is a very deliberate rejection of that industry. BUT. It doesn't have to be that way for everyone, I get that. Everyone has their own reasons and what this book does really well is it neutralizes the issue and makes it approachable to everyone, even people freaked out by the very concept of veganism.

[Lu]

I love making new things, but I’m not creative enough to think outside of the box and just wing it. So this book was exactly what I needed! I found myself wanting to try all the recipes right away! The recipes are easy, short, well presented and have fairly easily found ingredients! I have been too scared to cook with certain ingredients, and this book helped me with chia seeds. I never thought it would really work… was I wrong!!!

The only complaint is that some of the recipes require some expensive ingredients, but they will be nice for a ‘everyone once and a while’ situations. However, Food52 Vegan will leave you hungry and ready to shop for ingredients! And with a great content index that lists all the recipes by meal will only make that easier!

Here is a taste of the recipes in this book:

- Date Nut Bread
- Peach Crumble Coffee Cake
- Sesame Flax Crackers
- Corn Chowder with Chive Oil
- Zucchini Quinoa Cakes
- Cranberry Pistachio Biscotti
- Mexican Chocolate Date Truffles

Favorite Recipe:

Banana Chia Pudding



Can I just say whoohooooo! This was awesome. My first chia seed pudding and it was delicious! Super easy to make and husband (carnivore) tested! He ate two whole bowls!

[Heather]

The sections are divided into: breakfast, appetizers and snacks, soups, salads, main dishes, and desserts. My favorite recipe so far is the pumpkin pancakes (a variation on the “Go-To Pancakes”). It’s quick and easy and really delicious. The pancakes are mildly chewy but not tough, which is a difficult line to ride–Hamshaw does a fantastic job of it.

There are plenty of recipes that use meat substitutes such as tempeh and tofu, but there are more that don’t. The cookbook rests heavily on bright, tasty vegetables. The sweet potato and peanut stew seemed a little odd with kale in it (an unusual texture component for me), but it was delicious.

Additional recipes include such things as butternut squash mac and cheese (I soooo need to try this one); cauliflower and oyster mushroom tacos; parsnip fries with spicy harissa mayonnaise; carrot and fennel pot pie; date nut bread; creamy tomato soup; banana chia pudding.

Everything we’ve made from this book so far has been delicious, and it has taken its place beside our other healthy, ‘vegetable-forward’ cookbooks.


NOTE: This book was provided free for review by Blogging for Books.
Original review with photo: http://www.errantdreams.com/2016/01/r...

[Aubrey]

This cookbook has some basic recipes for things like pancakes, muesli, cashew queso, green smoothies, coffee cakes and granola bars, as well as more complex recipes for Chilled Cucumber Soup with Mango Salsa, Gingered Carrot Bisque with Cashew Cream, Smoky Black Bean and Sweet Potato Chili, and Breakfast Tostadas with Refried Black Beans and Cabbage Slaw. At the end of the book are basic recipes for egg replacer, oat milk, tofu feta, nut milks, and cashew cheeses.

I loved that the index includes both ingredients and recipe titles; that is so useful when trying to cook with what you have at home. The photography was well done, with nearly all photos including a dark wooden background. Each recipe included a little note from the author which had a friendly feel and sometimes also helpful information. I also liked that sprinkled throughout the book were teaching paragraphs for things such as how to best cook lentils, how to add smoky flavor to a dish, and how to build a meal-worthy salad.

Thank you to NetGalley and Ten Speed Press for a chance to review the digital edition of this book.

[Teresa]

Users would benefit from a well-stocked local supermarket as this book calls upon the wide variety of meat substitutes (non-brand ones you understand, tempeh and tofu) and vegetables available in our globalized world. The recipes range from those grounded firmly in American lore (brownies) to more world ranging recipes (such as the interesting tofu feta used in the 'Greek'/Horiaktiki salad) and while the basics can seem like loads of work (included are recipes for nut milks) you don't need to make them to make the recipes. The recipes are accessible ones though they do make you refer constantly to the ingredient lists (i.e. "Mix all the dry ingredients."). The photos are well done with a mix of modern dark lighting and rustic charm. A solid vegan cookbook with a minimum of preaching or apologizing.

[Heather Brown]

Gena Hamshaw has produced a gorgeous cookbook showcasing vegan foods that anyone will love! With its Cali/Mex influences Food52 Vegan offers up delicious recipes for everyday cooking in the home that will satisfy even non-vegans. The Sesame Flax Crackers look great and are gluten-free. I can also appreciate the tips and hints she has added in with the relevant recipes, such as how and why to press tofu or how to get hummus super-smooth. Food52 Vegan has amazing soups, including TWO fantastic looking chili recipes, breakfast offerings, and best of all --Chocolate Cake with Chocolate Ganache. If Vegan cooking comes with chocolate, I am in!

[Dana]

This book has totally beautiful photos of the foods! I like that. I love that the recipes use whole foods with instructions for making your own oat and nut "milks" and how to make your own egg replacers from whole food products as well. It does not include using nasty processed soy fake meatlike crumbles and other highly processed replacement "foods". It is all real, delicious food! The recipes are well-written and easy to follow and the foods are delicious! I want someone to make all of them for me, but since that is not happening, I will have to make them myself. I really want to eat everything in this cookbook!