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The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol
Acclaimed author Lorna Sass, creator of the hit New Soy Cookbook, once again displays her talent for combining good health with great taste. With a little flair and an abundance of whole grains, beans, fresh fruits and vegetables, and herbs and spices, it's easy to create the exciting recipes presented in The New Vegan Cookbook. Satisfying and cholesterol-free, even kosher cooks will find they can slip these cooking ideas into almost any type of menu. Striking color photographs illustrate the wide variety of tasty choices available for budding vegans or those already versed looking for new options. From savory Mediterranean Red Lentil Pat to sweet, creamy Chocolate Rice Pudding, The New Vegan Cookbook offers recipes guaranteed to entice any palate.
120 pages, Paperback
First published May 1, 2001
39 people want to read
About the author
Lorna J. Sass
23 books7 followersLorna Sass is fondly known as "the Queen of Pressure Cooking." She is also a widely published food writer and an award-winning cookbook author. Check out her new blog: www.pressurecookingwithlornasass.word...
Lorna became interested in pressure cooking during the mid-eighties when most Americans had either never heard of this magical appliance or were afraid of it! Her COOKING UNDER PRESSURE, published in 1989, became a best-seller with over 250,000 copies in print. The 20th-Anniversary revised edition of COOKING UNDER PRESSURE came out on November 3,2009.
Lorna followed COOKING UNDER PRESSURE with 3 other pressure cooker books: GREAT VEGETARIAN COOKING UNDER PRESSURE (VEGAN!), THE PRESSURED COOK, and PRESSURE PERFECT.
During the nineties, Lorna wrote numerous vegan cookbooks, recognizing that a vegan approach to food created a much smaller carbon footprint. This was decades before cookbook authors were writing about the connection between food and sustainability. Her RECIPES FROM AN ECOLOGICAL KITCHEN was published in 1992! Her NEW VEGAN COOKBOOK was nominated for an IACP Award and her latest title in this category is SHORT-CUT VEGAN.
Her fourteenth cookbook, WHOLE GRAINS EVERY DAY, EVERY WAY, published in 2006, was awarded the prestigious James Beard Award in the "healthy focus" category. Her latest cookbook, WHOLE GRAINS FOR BUSY PEOPLE, focuses on quick-cooking recipes for cooks on the go.
Lorna has often found herself ahead of her time. While studying for her PhD in medieval literature at Columbia University, she wrote four historical cookbooks that were published by the Metropolitan Museum of Art--decades before anyone was studying food history!
Lorna's food articles have been published in dozens of prominent newspapers and magazines, including The New York Times, The Washington Post, Gourmet, and Bon Appetit. In addition to her own blogs, she has blogged for The Huffington Post and Green Fork, and wrote a monthly recipe column for localharvest.org.
She is a member of Slow Food, The Author's Guild, and the Women's Culinary Alliance and an alumna of Les Dames des Escoffier, an organization of the top women in the food industry.
Lorna's current passion is to make healthy food available to all, and she is especially eager to help people grow their own food on rooftops and in community gardens in NYC.
Lorna became interested in pressure cooking during the mid-eighties when most Americans had either never heard of this magical appliance or were afraid of it! Her COOKING UNDER PRESSURE, published in 1989, became a best-seller with over 250,000 copies in print. The 20th-Anniversary revised edition of COOKING UNDER PRESSURE came out on November 3,2009.
Lorna followed COOKING UNDER PRESSURE with 3 other pressure cooker books: GREAT VEGETARIAN COOKING UNDER PRESSURE (VEGAN!), THE PRESSURED COOK, and PRESSURE PERFECT.
During the nineties, Lorna wrote numerous vegan cookbooks, recognizing that a vegan approach to food created a much smaller carbon footprint. This was decades before cookbook authors were writing about the connection between food and sustainability. Her RECIPES FROM AN ECOLOGICAL KITCHEN was published in 1992! Her NEW VEGAN COOKBOOK was nominated for an IACP Award and her latest title in this category is SHORT-CUT VEGAN.
Her fourteenth cookbook, WHOLE GRAINS EVERY DAY, EVERY WAY, published in 2006, was awarded the prestigious James Beard Award in the "healthy focus" category. Her latest cookbook, WHOLE GRAINS FOR BUSY PEOPLE, focuses on quick-cooking recipes for cooks on the go.
Lorna has often found herself ahead of her time. While studying for her PhD in medieval literature at Columbia University, she wrote four historical cookbooks that were published by the Metropolitan Museum of Art--decades before anyone was studying food history!
Lorna's food articles have been published in dozens of prominent newspapers and magazines, including The New York Times, The Washington Post, Gourmet, and Bon Appetit. In addition to her own blogs, she has blogged for The Huffington Post and Green Fork, and wrote a monthly recipe column for localharvest.org.
She is a member of Slow Food, The Author's Guild, and the Women's Culinary Alliance and an alumna of Les Dames des Escoffier, an organization of the top women in the food industry.
Lorna's current passion is to make healthy food available to all, and she is especially eager to help people grow their own food on rooftops and in community gardens in NYC.
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Displaying 1 - 10 of 10 reviews
February 16, 2012
This book was on sale at Barnes & Noble bargain bin & since my husband and I are dabbling with veganism, I thought I would buy it to see what tips it had on cooking vegan. The front part of the book provides some good basic information on vegan staples and things such as how to freeze and reconstitute grains, which I appreciated. I could use more of a background, but I really appreciate the recipes. Since we are trying to cut back on both processed foods and oil, I sometimes substituted other milks for the soy milk and reduced or eliminated the oil altogether. For example, the portebello steaks (a new staple for me served over braised greens and veggies)came out fantastic without any oil and I was able to reduce the oil in the waffle recipe by half and still have a tasty, really crunchy waffles. They froze well, but burned when I put them in the toaster, so next time I will heat them in the microwave. I've also made the carrot slaw with mango chutney dressing (yum) and the chocolate rice pudding. The rice pudding is to die for. It was the perfect Valentine's Day vegan dessert! So if you are wondering if a bargain book is worth the price, this one is. And if you aren't vegan, but want more veggies in your life, this book is also worthwhile.
October 31, 2013
It is a good vegan cooking book. Very nice photographs, but the layout may make a working chef unhappy with the instructions since this book does not have a standard "ingredients" and "procedure" layout. One has to read the menu first and jot down the process first. That is why one-star is subtracted.
It has a systematic way to put together a vegan kitchen. The dishes range from simple to outrageously fancy. Depending on the level of skill and commitment of time, it is possible to put together various combinations of meals for home use or guest entertaining. A good idea is the slow baked beans saved in small containers for future use.
It has a systematic way to put together a vegan kitchen. The dishes range from simple to outrageously fancy. Depending on the level of skill and commitment of time, it is possible to put together various combinations of meals for home use or guest entertaining. A good idea is the slow baked beans saved in small containers for future use.
August 21, 2008
When I first found out I would have to give up dairy, I bought every vegan cookbook I could find. Most of them are unsatisfying. I've become more adept at substitutions and now I no longer need vegan books. In this one I like, Split pea with shitake and star anise, phyllo triangles with kale, pine nuts and currants, and the vegan waffles work well.
January 17, 2009
I checked this one out from the library and I've used up my renewals. I'm thinking I might go ahead and purchase it because I love everything I've made from it. And the recipes are easy enough to make on a weekday night!
July 23, 2010
great pictures, really shitty typographical choices and layout.
i think they thought it looked "trendy" and "hip" if they choose to all-cap and bold certain words in every single bit of text - headings, recipes themselves, etc.
i couldn't even read this book, it made my eyes bleed.
i think they thought it looked "trendy" and "hip" if they choose to all-cap and bold certain words in every single bit of text - headings, recipes themselves, etc.
i couldn't even read this book, it made my eyes bleed.
February 6, 2011
A long section on stocking the pantry and food preparation, with a handy page of grain cooking times and a list of some standard herb blends. A few photos. Only about a handful of recipes I would actually try. Overall, so-so.
May 28, 2011
You know those web sites that are all about hating on vegan food and they say things like, "This looks like it came out of my ass?" The food in this book looks like it came out of my ass and the recipes are really uninspiring. Glad I checked it out from the library instead of buying it.
January 30, 2008
The recipes are fantastic and so good they'll make you forget it's vegan.
June 25, 2008
Lots of mouth-watering pictures, clear instructions, decent variety of cuisines, and a good "general advice" section for stocking a vegan kitchen.
May 13, 2025
None of these recipes look good to me.
Displaying 1 - 10 of 10 reviews