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The Plant Protein Revolution Cookbook: Supercharge Your Body with More Than 85 Delicious Vegan Recipes Made with Protein-Rich Plant-Based Ingredients
In this sumptuous and authoritative cookbook full of delectable protein-packed recipes, best-selling vegan author Robin Robertson shatters the stubborn myth that it's hard to get enough protein on a plant-based diet.
Robin serves up more than 85 fantastic recipes that deliver ample amounts of entirely plant-based protein , along with a host of other nutrients and a whole lot of big, bold, substantial flavors that anyone, vegan or not, can enjoy.
From snacks and appetizers like Roasted Smoky Chickpeas, in which tamari and chickpeas are the main protein sources, and Baked Tofu with Peanut Sauce, where peanuts and tofu deliver a big protein punch, through delicious soups , stews , salads , and sides , and on to dozens of robust main courses like Jambalaya Red Beans and Rice, Indonesian Noodles with Tempeh, and White Bean Cassoulet, The Plant Protein Revolution Cookbook packs loads of tasty nutrients onto every page. Chapters on plant-protein-rich breakfasts, sandwiches, and sweets and treats make this a book you can use all day, any day.
Whether you are a vegan wondering where your protein will come from or an omnivore who wants to eat meatless on occasion but needs to know you're getting plenty of protein, this enticing book deliciously delivers all the recipes you need.
Robin serves up more than 85 fantastic recipes that deliver ample amounts of entirely plant-based protein , along with a host of other nutrients and a whole lot of big, bold, substantial flavors that anyone, vegan or not, can enjoy.
From snacks and appetizers like Roasted Smoky Chickpeas, in which tamari and chickpeas are the main protein sources, and Baked Tofu with Peanut Sauce, where peanuts and tofu deliver a big protein punch, through delicious soups , stews , salads , and sides , and on to dozens of robust main courses like Jambalaya Red Beans and Rice, Indonesian Noodles with Tempeh, and White Bean Cassoulet, The Plant Protein Revolution Cookbook packs loads of tasty nutrients onto every page. Chapters on plant-protein-rich breakfasts, sandwiches, and sweets and treats make this a book you can use all day, any day.
Whether you are a vegan wondering where your protein will come from or an omnivore who wants to eat meatless on occasion but needs to know you're getting plenty of protein, this enticing book deliciously delivers all the recipes you need.
192 pages, Paperback
Published August 11, 2020
9 people are currently reading
50 people want to read
About the author
Robin Robertson
40 books61 followersAn experienced chef and consultant, Robin Robertson worked for many years in restaurants and catering in northeastern Pennsylvania and Charleston, South Carolina before she began writing cookbooks. In 1988, she left the restaurant business and became vegan for ethical reasons. She then rededicated her life to writing and teaching gourmet vegan cooking.
Over the years, she has fine-tuned her plant-based diet into an eclectic and healthful cooking style which she thinks of as a creative adventure with an emphasis on the vibrant flavors of global cuisines and fresh ingredients.
The author of more than 20 cookbooks, including the bestselling Vegan Planet, 1,000 Vegan Recipes, Vegan Fire and Spice, Vegan on the Cheap, and Quick-Fix Vegan, Robin also writes “The Global Vegan” column for VegNews Magazine and was a contributing editor and columnist for Vegetarian Times. She has also written for Cooking Light, Natural Health, Better Nutrition, Restaurant Business, and other magazines.
Robin Robertson has the professional experience in classic, contemporary, international cuisines to show you how to use plant-based ingredients to make the family favorites you grew up with and learn the secrets of exotic international cuisines, too.
Robin lives in Virginia’s Shenandoah Valley with her husband Jon and their cats Gary and Mitzi.
Source: http://robinrobertson.com/about-me/
Over the years, she has fine-tuned her plant-based diet into an eclectic and healthful cooking style which she thinks of as a creative adventure with an emphasis on the vibrant flavors of global cuisines and fresh ingredients.
The author of more than 20 cookbooks, including the bestselling Vegan Planet, 1,000 Vegan Recipes, Vegan Fire and Spice, Vegan on the Cheap, and Quick-Fix Vegan, Robin also writes “The Global Vegan” column for VegNews Magazine and was a contributing editor and columnist for Vegetarian Times. She has also written for Cooking Light, Natural Health, Better Nutrition, Restaurant Business, and other magazines.
Robin Robertson has the professional experience in classic, contemporary, international cuisines to show you how to use plant-based ingredients to make the family favorites you grew up with and learn the secrets of exotic international cuisines, too.
Robin lives in Virginia’s Shenandoah Valley with her husband Jon and their cats Gary and Mitzi.
Source: http://robinrobertson.com/about-me/
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Displaying 1 - 30 of 35 reviews
June 27, 2020
Robin Robertson is probably my favorite vegan author. Her brilliant little book, Vegan Unplugged (giving tasty, easy vegan recipes for camping, dorm rooms, hotel rooms, power outages, etc.), is one of my all-time favorite cookbooks, vegan or not. I don't always love her cookbooks, but this was another home run for me.
What I loved about it:
It's whole food based instead of relying on processed, fake products. The ingredients are all really healthy, good for you foods -- cashews, beans, vegetables, sour kraut, mushrooms, tofu (buy organic so it's not GMO), tempeh, sweet potatoes, olive oil and so on.
There are lots of color photos and they make everything look appetizing.
Nutritional information is provided for every recipe.
Robin uses lots of herbs, spices and flavor. I love that her recipes are never bland but they're also not really "out there." There are a lot of vegan cookbook authors who combine some pretty weird flavors and call for ingredients even I have never heard of (and I cook with a lot of herbs and spices). Robin uses tried and true flavors like garlic, onion, cilantro, lime, tamari, ginger and lots of garden herbs, along with some optional more exotic flavors at times.
She provides recipes for staples like mayo, sausage, cream, etc. with a variety of ingredients in case you have allergies. There's a cashew mayo and a soy mayo, for instance, so those with nut or soy allergies have a choice. All of these staples are homemade with real foods, though many of the tastiest sounding meat substitutes are seitan-based so they're not gluten free. Again, I appreciate that you don't have to go buy a fake sour cream with 50 questionable ingredients but can instead make it with 5 healthy ones (cashews, non-dairy milk, avocado oil, rice vinegar, sea salt).
There's a great variety of dishes, and no one ingredient is overused so those with allergies can still find lots of options.
There are even protein-packed desserts offered, which actually sounded tasty. I love the idea of bean-based "blondies" with chocolate chips (garbanzo beans, almond butter, oat flour and almond flour make the base) since I've had black bean brownies and they really are surprisingly tasty. Other desserts include blueberry chia pudding, peanut butter banana nice cream (and chocolate sauce -- maple syrup, cocoa, plant milk, almond butter, vanilla -- see, real ingredients!), power bars, cookies, cheesecake, truffles, brownies and more.
Sections include breakfasts, salads, sandwiches, baked goods, skillets and more. She also provides lists of high protein foods with their protein count and lots of information about how much protein we need. I appreciated that she included updated information that we may need more protein than they used to say (we also need more as we age).
Examples of the dishes-- hummus, a cheese wheel, "faux gras," lentil balls, chickpea tuna salad, gyros, burritos, club sandwiches, African peanut stew, Brunswick stew, Jambalaya red beans and rice, meatloaf, mac and cheese, shepherd's pie, white bean mashed potatoes, lasagna, enchiladas, frittatas, breakfast cookies, almond butter french toast (with 17 g of protein!), overnight oats and tofu bacon.
All in all, it's a well done cookbook that provides a real variety of high protein dishes. I'm looking forward to trying some out.
I read a temporary digital ARC of this book for review.
What I loved about it:
It's whole food based instead of relying on processed, fake products. The ingredients are all really healthy, good for you foods -- cashews, beans, vegetables, sour kraut, mushrooms, tofu (buy organic so it's not GMO), tempeh, sweet potatoes, olive oil and so on.
There are lots of color photos and they make everything look appetizing.
Nutritional information is provided for every recipe.
Robin uses lots of herbs, spices and flavor. I love that her recipes are never bland but they're also not really "out there." There are a lot of vegan cookbook authors who combine some pretty weird flavors and call for ingredients even I have never heard of (and I cook with a lot of herbs and spices). Robin uses tried and true flavors like garlic, onion, cilantro, lime, tamari, ginger and lots of garden herbs, along with some optional more exotic flavors at times.
She provides recipes for staples like mayo, sausage, cream, etc. with a variety of ingredients in case you have allergies. There's a cashew mayo and a soy mayo, for instance, so those with nut or soy allergies have a choice. All of these staples are homemade with real foods, though many of the tastiest sounding meat substitutes are seitan-based so they're not gluten free. Again, I appreciate that you don't have to go buy a fake sour cream with 50 questionable ingredients but can instead make it with 5 healthy ones (cashews, non-dairy milk, avocado oil, rice vinegar, sea salt).
There's a great variety of dishes, and no one ingredient is overused so those with allergies can still find lots of options.
There are even protein-packed desserts offered, which actually sounded tasty. I love the idea of bean-based "blondies" with chocolate chips (garbanzo beans, almond butter, oat flour and almond flour make the base) since I've had black bean brownies and they really are surprisingly tasty. Other desserts include blueberry chia pudding, peanut butter banana nice cream (and chocolate sauce -- maple syrup, cocoa, plant milk, almond butter, vanilla -- see, real ingredients!), power bars, cookies, cheesecake, truffles, brownies and more.
Sections include breakfasts, salads, sandwiches, baked goods, skillets and more. She also provides lists of high protein foods with their protein count and lots of information about how much protein we need. I appreciated that she included updated information that we may need more protein than they used to say (we also need more as we age).
Examples of the dishes-- hummus, a cheese wheel, "faux gras," lentil balls, chickpea tuna salad, gyros, burritos, club sandwiches, African peanut stew, Brunswick stew, Jambalaya red beans and rice, meatloaf, mac and cheese, shepherd's pie, white bean mashed potatoes, lasagna, enchiladas, frittatas, breakfast cookies, almond butter french toast (with 17 g of protein!), overnight oats and tofu bacon.
All in all, it's a well done cookbook that provides a real variety of high protein dishes. I'm looking forward to trying some out.
I read a temporary digital ARC of this book for review.
August 5, 2020
The Plant Protein Revolution Cookbook is not only for vegans and vegetarians. I'd recommend it to anyone who would like to add more plant based protein to their diet.
The recipes are easy to follow. There are no processed ingredients, anything that you need, you can make yourself with recipes from the book, for example "Protein Parm[esan cheese]".
Try the dessert section, the Chocolate-Kissed Peanut Butter Pie is heaven on a plate!
The recipes are easy to follow. There are no processed ingredients, anything that you need, you can make yourself with recipes from the book, for example "Protein Parm[esan cheese]".
Try the dessert section, the Chocolate-Kissed Peanut Butter Pie is heaven on a plate!
July 26, 2020
I received an advance reader copy of this book to read in exchange for an honest review via netgalley and the publishers.
This book has some delicious sounding and looking recipes that sound fairly easy to put together. I'm not vegan or a vegetarian but I am looking at eating more plant based meals and have found quite afew recipes I intend to give a try for myself and my family.
I loved how the nutritional information is given for each recipe within this book and the whole book uses fresh ingredients and not processed ingredients which ensures you get every single bit of nourishment from each meal.
This book has some delicious sounding and looking recipes that sound fairly easy to put together. I'm not vegan or a vegetarian but I am looking at eating more plant based meals and have found quite afew recipes I intend to give a try for myself and my family.
I loved how the nutritional information is given for each recipe within this book and the whole book uses fresh ingredients and not processed ingredients which ensures you get every single bit of nourishment from each meal.
August 11, 2020
The Plant Protein Revolution by Robin Robertson
Supercharge Your Body with More Than 85 Delicious Vegan Recipes Made with Protein-Rich Plant-Based Ingredients
With decades of experience cooking vegan meals, preparing recipes for cookbooks, and sharing her information, Robin Robertson has once again presented a book with wonderful vegan recipes to prepare for family and friends. This time the focus is on protein and how to provide it in vegan meals.
I have and use Robertson’s book with 1000 recipes and have taken more than one dish to potlucks made from that cookbook. Each time they have been a hit. I have taken the Veganuary challenge for the last three years and every year come closer to becoming vegan 24/7 year round. With this goal in mind I am always on the lookout for new recipes and cookbooks that use readily available, inexpensive ingredients used in tasty sounding meals. Living overseas a lot of ingredients are not easy to find so “basics” are my mainstays.
The book begins with an Introduction and is followed by a section on plant protein before moving on to the recipes. I was especially on the lookout for bean, seed, nut and grain recipes since tofu, plant milks and other commercially produced items are hard to find in Lebanon…or exorbitantly expensive. The chapters are then presented as follows: appetizers & snacks, salad power, super sandwiches, stovetop simmers & skillets, from the oven, breakfasts of champions, protein rich sweets and finally plant protein basics…with of course some references, acknowledgements, information about the author and an index. Scattered throughout the pages are boxes in gold with tidbits, words of wisdom, and other information.
What I liked:
* The photographs
* The information and chart on protein
* Allergies information
* Substitutions
* How to add more protein
* Nutritional Analysis
* Layout of recipes
* Introduction to each recipe
* Flavor palette ideas I might be able to play with
* Variety of nations included
* Comfort foods – or what sounded like comfort foods to me
* Basic recipes to create replacements for some meats and dairy products, mayonnaise, and such.
What I didn’t like:
* Knowing that to make many of the recipes that sounded good would require substitutions since many ingredients common in the West are not available where I live.
Did I like this cookbook? Yes
Would I read more cookbooks by this author? Yes
Thank you to NetGalley and Quarto Publishing-Harvard Common Press for the ARC – This is my honest review.
4-5 Stars
Supercharge Your Body with More Than 85 Delicious Vegan Recipes Made with Protein-Rich Plant-Based Ingredients
With decades of experience cooking vegan meals, preparing recipes for cookbooks, and sharing her information, Robin Robertson has once again presented a book with wonderful vegan recipes to prepare for family and friends. This time the focus is on protein and how to provide it in vegan meals.
I have and use Robertson’s book with 1000 recipes and have taken more than one dish to potlucks made from that cookbook. Each time they have been a hit. I have taken the Veganuary challenge for the last three years and every year come closer to becoming vegan 24/7 year round. With this goal in mind I am always on the lookout for new recipes and cookbooks that use readily available, inexpensive ingredients used in tasty sounding meals. Living overseas a lot of ingredients are not easy to find so “basics” are my mainstays.
The book begins with an Introduction and is followed by a section on plant protein before moving on to the recipes. I was especially on the lookout for bean, seed, nut and grain recipes since tofu, plant milks and other commercially produced items are hard to find in Lebanon…or exorbitantly expensive. The chapters are then presented as follows: appetizers & snacks, salad power, super sandwiches, stovetop simmers & skillets, from the oven, breakfasts of champions, protein rich sweets and finally plant protein basics…with of course some references, acknowledgements, information about the author and an index. Scattered throughout the pages are boxes in gold with tidbits, words of wisdom, and other information.
What I liked:
* The photographs
* The information and chart on protein
* Allergies information
* Substitutions
* How to add more protein
* Nutritional Analysis
* Layout of recipes
* Introduction to each recipe
* Flavor palette ideas I might be able to play with
* Variety of nations included
* Comfort foods – or what sounded like comfort foods to me
* Basic recipes to create replacements for some meats and dairy products, mayonnaise, and such.
What I didn’t like:
* Knowing that to make many of the recipes that sounded good would require substitutions since many ingredients common in the West are not available where I live.
Did I like this cookbook? Yes
Would I read more cookbooks by this author? Yes
Thank you to NetGalley and Quarto Publishing-Harvard Common Press for the ARC – This is my honest review.
4-5 Stars
July 1, 2020
What’s not to love about this cookbook! The recipes are loaded with protein and the directions are clear and concise. The cookbook is divided into 9 chapters. Chapter 1 offers an overview of plant-based eating for those who are new to vegan-living and may be skeptical about whether one can get enough protein without meat or meat products. This section identifies plants that are rich in protein, everything from grains, legumes, and nuts to Tofu, Seitan, and more. Chapters 2-8 cover appetizers, power salads, super sandwiches, stovetop simmers and soups, oven-cooked dishes, breakfast, and protein-rich desserts. Although some recipes require the newly converted to plant-based living to make changes to their pantry, there are plenty that do not. So, the newcomer can immediately dive-in. For those who have chosen a plant-based diet for years, there are some mouth-watering recipes that you will want to try immediately. The pictures of the Edamame and Sesame Dressing (24 g protein) and the African Peanut Stew with Red Beans and Sweet Potato, at least for me, had me wanting to run straight to the kitchen even though I had just eaten. In other words, these may be healthy recipes, but they are also visually appealing and exciting. Chapter 9 was my absolute favorite as it provided step-by-step instructions on how to make from scratch the building blocks of many vegan recipes: cashew mayonnaise, cashew cream, vegan ham, and vegan sausage – just to name a few. Knowing how to make these things from scratch will not only save you money, it will allow you to avoid processed store-bought alternatives that often contain too much salt, not to mention preservatives. A fantastic cookbook that I will purchase for myself and friends!
I would like to thank the publisher, the author, and NetGalley for an advanced copy of this book in exchange for a fair and honest review. Definitely one of my all-time favorite vegan cookbooks!
I would like to thank the publisher, the author, and NetGalley for an advanced copy of this book in exchange for a fair and honest review. Definitely one of my all-time favorite vegan cookbooks!
September 6, 2020
The Plant Protein Revolution Cookbook is another solid cookbook by Robin Robertson, chock full of recipes that sound delicious without being overly complicated or full of obscure and/or expensive ingredients. This specific cookbook is a gracious and delicious rebuttal to the age-old, extremely annoying question of "But where do you get your protein?" that every vegan (or even vegetarian) gets asked endlessly by the (often much less healthy eaters than us) omnivores we encounter. The cookbook's introduction and first chapter offer a detailed, logical rebuttal to that specific question, along with recommendations for how to boost protein intake overall on a vegan diet. But the recipes in the following chapters offer a concrete answer to the question as well: "Where do I get my protein? Let me show you. Here, try this."
The Plant Protein Revolution Cookbook is vegan and plant-forward, but it is not whole foods plant based specifically. However, most of the recipes may be easily adjusted to accommodate other dietary restrictions. Refined oils and salt may be omitted from recipes to make them WFPB compliant, for instance. And while the recipes aren't focused on being allergen friendly, and aren't even individually labelled with terms like gluten free, nut free, or soy free, the author does briefly address food allergies and make some general suggestions for omissions or replacements to accommodate allergies and other dietary restrictions. I did notice that several of the recipes call for alcoholic ingredients like brandy, and no recommendations are made for substitutions for those, so cooks who are trying to avoid alcohol should be aware. Because of the lack of allergen labels, it might not be a good resource for someone new to a restricted diet, but is otherwise full of recipes that are fairly accommodating of necessary adjustments.
So many of the recipes sound delicious, and I look forward to trying them. Many are variations on vegan favorites, but there are wholly original recipes as well. There are recipes for seasonings and other recipe components, such as Everything Seasoning Mix, Tofu "Feta", Baked Marinated Tofu, and Easy "Cheesy" Sauce, as well as recipes for complete dishes. Snacks like Roasted Smoky Chickpeas, Sweet and Spicy Nuts, and Baked Tofu with Peanut Sauce make me hungry just thinking about them. I'm also looking forward to trying dishes like Tuscan Summer Pasta Salad, Rainbow Salad with Lemon Chia Dressing, Tempeh Avocado Reubens, Sloppy Lentils and 'Shrooms, Tofu Bahn Mi, White Bean Mashed Potatoes, Roasted Cauliflower & Potatoes with Chickpeas & Charmoula Sauce, Super Frittata, Breakfast Quinoa with Mango and Cashews, Almond Butter French Toast, Almond Butter Blondies, and Double Chocolate Brownies, among others. So many recipes to choose from, even on a doubly restricted diet like mine.
Because Plant Protein Revolution not only answers the question "Where do you get your protein?" but offers so many simple yet delicious and healthy ways to do so while on a vegan diet, I would highly recommend this book to beginner vegans, vegans with highly skeptical loved ones who push the protein issue, and home cooks who are not vegan themselves but who like to cook for a person or people who are. Because while a well-balanced, mostly unprocessed and plant-centered vegan diet obviously provides plenty of protein on its own, these recipes offer comfort to those who aren't quite convinced of that reality yet. These recipes are a compromise that offers the best of both worlds--protein for the protein-obsessed carnivores, that is still vegan for those who eat vegan. I highly recommend this cookbook for anyone cooking vegan dishes for themselves or others, but especially for those new to vegan cooking.
Thank you to #NetGalley and Harvard Common Press for sharing a temporary digital advanced readers' copy of #ThePlantProteinRevolutionCookbook with me. This is my honest opinion.
The Plant Protein Revolution Cookbook is vegan and plant-forward, but it is not whole foods plant based specifically. However, most of the recipes may be easily adjusted to accommodate other dietary restrictions. Refined oils and salt may be omitted from recipes to make them WFPB compliant, for instance. And while the recipes aren't focused on being allergen friendly, and aren't even individually labelled with terms like gluten free, nut free, or soy free, the author does briefly address food allergies and make some general suggestions for omissions or replacements to accommodate allergies and other dietary restrictions. I did notice that several of the recipes call for alcoholic ingredients like brandy, and no recommendations are made for substitutions for those, so cooks who are trying to avoid alcohol should be aware. Because of the lack of allergen labels, it might not be a good resource for someone new to a restricted diet, but is otherwise full of recipes that are fairly accommodating of necessary adjustments.
So many of the recipes sound delicious, and I look forward to trying them. Many are variations on vegan favorites, but there are wholly original recipes as well. There are recipes for seasonings and other recipe components, such as Everything Seasoning Mix, Tofu "Feta", Baked Marinated Tofu, and Easy "Cheesy" Sauce, as well as recipes for complete dishes. Snacks like Roasted Smoky Chickpeas, Sweet and Spicy Nuts, and Baked Tofu with Peanut Sauce make me hungry just thinking about them. I'm also looking forward to trying dishes like Tuscan Summer Pasta Salad, Rainbow Salad with Lemon Chia Dressing, Tempeh Avocado Reubens, Sloppy Lentils and 'Shrooms, Tofu Bahn Mi, White Bean Mashed Potatoes, Roasted Cauliflower & Potatoes with Chickpeas & Charmoula Sauce, Super Frittata, Breakfast Quinoa with Mango and Cashews, Almond Butter French Toast, Almond Butter Blondies, and Double Chocolate Brownies, among others. So many recipes to choose from, even on a doubly restricted diet like mine.
Because Plant Protein Revolution not only answers the question "Where do you get your protein?" but offers so many simple yet delicious and healthy ways to do so while on a vegan diet, I would highly recommend this book to beginner vegans, vegans with highly skeptical loved ones who push the protein issue, and home cooks who are not vegan themselves but who like to cook for a person or people who are. Because while a well-balanced, mostly unprocessed and plant-centered vegan diet obviously provides plenty of protein on its own, these recipes offer comfort to those who aren't quite convinced of that reality yet. These recipes are a compromise that offers the best of both worlds--protein for the protein-obsessed carnivores, that is still vegan for those who eat vegan. I highly recommend this cookbook for anyone cooking vegan dishes for themselves or others, but especially for those new to vegan cooking.
Thank you to #NetGalley and Harvard Common Press for sharing a temporary digital advanced readers' copy of #ThePlantProteinRevolutionCookbook with me. This is my honest opinion.
July 22, 2020
The Plant Protein Revolution by Robin Robertson
This cookbook is a great collection of 96 plant based recipes. I am so happy to see more cookbooks available focused on whole foods and plant based versus just vegan.
This book will give you some background reading but doesn't drone on. It discusses the differences between plant and animal protein, and why plant is king. It will cover around how much protein you really 'need' in a day and why you don't have to worry about the non stop question “Where do you get your protein?”. There's a small section on powerhouse foods nutritional yeast and spirulina, that might not be familiar to some people. (Note: if you try nutritional yeast and hate it, make sure to switch your brand. I couldn't believe the taste difference between the fortified and unfortified yeast. The unfortified was so much better).
There's so small talk about the protein power houses in whole foods including beans, soy, nuts and seeds. It will also give you some tips for how to pack some extra protein into every meal and also the breakdown of the protein count in certain foods.
There's over 60 recipes with no pictures and just over 30 with pictures. This makes me sad, as I love pictures in the cookbooks. It's what really drives me to buy a physical copy and have it on my shelf ready to pull out and admire. Still, this book is great with plenty of good recipes to try. You won't have a million different ingredients in the recipes. You'll find how tasty and wholesome whole food, real food can be. I was surprised to find oil mentioned at all in this cookbook. There usually is a optional tag, or a note that you can sub for water, etc. But oil is not a whole food and is best avoided.
I give 3.5 rounded to 4.
Thank you NetGalley for the ARC. All thoughts and opinions are my own.
This cookbook is a great collection of 96 plant based recipes. I am so happy to see more cookbooks available focused on whole foods and plant based versus just vegan.
This book will give you some background reading but doesn't drone on. It discusses the differences between plant and animal protein, and why plant is king. It will cover around how much protein you really 'need' in a day and why you don't have to worry about the non stop question “Where do you get your protein?”. There's a small section on powerhouse foods nutritional yeast and spirulina, that might not be familiar to some people. (Note: if you try nutritional yeast and hate it, make sure to switch your brand. I couldn't believe the taste difference between the fortified and unfortified yeast. The unfortified was so much better).
There's so small talk about the protein power houses in whole foods including beans, soy, nuts and seeds. It will also give you some tips for how to pack some extra protein into every meal and also the breakdown of the protein count in certain foods.
There's over 60 recipes with no pictures and just over 30 with pictures. This makes me sad, as I love pictures in the cookbooks. It's what really drives me to buy a physical copy and have it on my shelf ready to pull out and admire. Still, this book is great with plenty of good recipes to try. You won't have a million different ingredients in the recipes. You'll find how tasty and wholesome whole food, real food can be. I was surprised to find oil mentioned at all in this cookbook. There usually is a optional tag, or a note that you can sub for water, etc. But oil is not a whole food and is best avoided.
I give 3.5 rounded to 4.
Thank you NetGalley for the ARC. All thoughts and opinions are my own.
August 12, 2020
People who eat a plant-focused diet are often asked how they get enough protein. This book will be a helpful, beautifully photographed resource for people who currently eat a plant-based diet and people who are considering it.
I make the baked tofu (pages 49-50) frequently and enjoy it very much. The seasoned cornstarch coating gives the tofu a crispy, delicious texture. I've found it helpful to press the tofu after cubing to remove additional moisture, and I turn the tofu once during baking and apply another coating of cooking spray to enhance the crispiness on all sides. I like the recipe for peanut sauce that accompanies this dish, but I have found that these crispy tofu bites lend themselves well to many other applications and dressings - tossed in a salad, folded into a burrito, etc.
Many thanks to NetGalley for the ARC in exchange for an honest review.
I make the baked tofu (pages 49-50) frequently and enjoy it very much. The seasoned cornstarch coating gives the tofu a crispy, delicious texture. I've found it helpful to press the tofu after cubing to remove additional moisture, and I turn the tofu once during baking and apply another coating of cooking spray to enhance the crispiness on all sides. I like the recipe for peanut sauce that accompanies this dish, but I have found that these crispy tofu bites lend themselves well to many other applications and dressings - tossed in a salad, folded into a burrito, etc.
Many thanks to NetGalley for the ARC in exchange for an honest review.
July 27, 2020
I have been a vegan for around 3 years now so although I am experienced at plant based cookery I am also always looking for new ideas.
This is a great book for those serious about learning more plant based cookery, especially how to incorporate more interesting proteins into your diet rather than buying processed meat alternatives.
There are some really good recipes in here, some staples and some for more advanced or more adventurous cooks, including a delicious shepherd's pie with white bean mash, cashew and tofu cheeses and sauces, and how to make your own seitan loaves.
I enjoyed reading and trying these recipes and I would recommend it to those already following or interested in a more plant based diet.
This is a great book for those serious about learning more plant based cookery, especially how to incorporate more interesting proteins into your diet rather than buying processed meat alternatives.
There are some really good recipes in here, some staples and some for more advanced or more adventurous cooks, including a delicious shepherd's pie with white bean mash, cashew and tofu cheeses and sauces, and how to make your own seitan loaves.
I enjoyed reading and trying these recipes and I would recommend it to those already following or interested in a more plant based diet.
July 10, 2020
“Where do you get your protein?”
You’d think we would be done hearing that by now, but we also know that question is more of a protective-shield, and less of a genuine concern for our health. I mean, when I was in my 20s eating everything but fruits and vegetables (and about 40 pounds overweight), where was everyone’s concern about my general health? I’m now 45, a healthy weight with glowing skin and boundless energy that I should have had as 25-year-old me, and I STILL get that question!
Robin Robertson takes the Protein Question, spins it around with supporting nutritional science and healthy and delicious recipes to back it up. And with the many professional athletes THRIVING on a vegan diet, this is the perfect time to have a cookbook dedicated to vegan protein with healthy recipes that, as Robin says, “Supercharge your body!”
I’m so excited to have the opportunity to obtain an Advanced Reading Copy of this cookbook from NetGalley as I LOVE, LOVE, LOVE Robin’s “Veganize It! Easy DIY Recipes for a Plant-Based Kitchen.” I also own two more from the over 20 cookbooks she has penned: “Fresh from the Vegan Slow Cooker” and “1,000 Vegan Recipes”.
This cookbook has a focus on whole foods – making your own cheese and meat (sausage and ham!) – and not going the packaged, processed route. With mostly oil-free and gluten-free recipes, the definite focus is on protein, but also optimal health, revealing the myriad other vitamins and minerals that are in plant-based protein: tofu, tempeh, nuts, seeds, and beans.
Go find that in meat!
The stand-out here: Robin uses NO protein powder in any of these recipes. Robin shows how to up the protein using only whole foods.
My favorite recipe in “Veganize It!” is Bacon-Topped Mac Uncheese, so I had to first try the cheese sauce from the Two Bean Nachos recipe first! I love a cheese sauce recipe that doesn’t require cooking! Just blend, and smother anything and everything with this cheese! The color is not florescent yellow from a heavy-handed turmeric application, which is a vegan cheese pet peeve of mine! It’s a bit smokey with a definite “nacho” cheese flavor. I have used it on nachos and also on Taco Baked Potatoes!
The next recipe I had to try was the Black and White Bean Quesadillas! If I said this was a 30-minute meal I would be lying – it’s a 15 minute meal! So easy to put together and even prep ahead (or make ahead and reheat for lunches all week!) this is a must-try first recipe as soon as your book arrives on your doorstep. Easy, protein packed (of course), bursting with flavor and very filling. I ate this for dinner and was surprised at how little time it took to make and how full I was after eating only one of the four servings.
Of course, I couldn’t resist making something from the dessert chapter! It didn’t take long to decide on the Chocolate-Kissed Peanut Butter Pie. I mean, do I even have to explain why? Well, this gorgeous pie is on the cover, and has a spectacular photo next to the recipe. The other desserts had no chance! I’m planning on working my way through that chapter recipe-by-recipe ASAP! I love the GF options and I love the protein-goodness baked-in!
Okay, back to the pie! This was so easy to make and the perfect dessert for summer – no baking required. It’s a show-stopper! And peanut butter and chocolate?!? Well, just look at it! I can’t share the recipe; you have to get the book! No bake, GF and absolutely decadent!
If you are a cookbook collector, this is a great addition to your cookbook shelf. You will find yourself reaching for this book time and again for the easy cheese recipes – Tofu Feta, Easy Cheese Sauce, Everything Cheese Wheel – and dressings. For a new vegan, this is a great cookbook for easy weeknight meals and basics – Tempeh Bacon, Plant-Perfect Sausage, Baked Marinated Tofu.
So now more than ever when we are asked The Protein Question, we can say with a swagger: “I get my protein from plants. Why aren’t you vegan yet?”
The Plant Protein Revolution Cookbook launches August 11, 2020 and is available for pre-order NOW!
You’d think we would be done hearing that by now, but we also know that question is more of a protective-shield, and less of a genuine concern for our health. I mean, when I was in my 20s eating everything but fruits and vegetables (and about 40 pounds overweight), where was everyone’s concern about my general health? I’m now 45, a healthy weight with glowing skin and boundless energy that I should have had as 25-year-old me, and I STILL get that question!
Robin Robertson takes the Protein Question, spins it around with supporting nutritional science and healthy and delicious recipes to back it up. And with the many professional athletes THRIVING on a vegan diet, this is the perfect time to have a cookbook dedicated to vegan protein with healthy recipes that, as Robin says, “Supercharge your body!”
I’m so excited to have the opportunity to obtain an Advanced Reading Copy of this cookbook from NetGalley as I LOVE, LOVE, LOVE Robin’s “Veganize It! Easy DIY Recipes for a Plant-Based Kitchen.” I also own two more from the over 20 cookbooks she has penned: “Fresh from the Vegan Slow Cooker” and “1,000 Vegan Recipes”.
This cookbook has a focus on whole foods – making your own cheese and meat (sausage and ham!) – and not going the packaged, processed route. With mostly oil-free and gluten-free recipes, the definite focus is on protein, but also optimal health, revealing the myriad other vitamins and minerals that are in plant-based protein: tofu, tempeh, nuts, seeds, and beans.
Go find that in meat!
The stand-out here: Robin uses NO protein powder in any of these recipes. Robin shows how to up the protein using only whole foods.
My favorite recipe in “Veganize It!” is Bacon-Topped Mac Uncheese, so I had to first try the cheese sauce from the Two Bean Nachos recipe first! I love a cheese sauce recipe that doesn’t require cooking! Just blend, and smother anything and everything with this cheese! The color is not florescent yellow from a heavy-handed turmeric application, which is a vegan cheese pet peeve of mine! It’s a bit smokey with a definite “nacho” cheese flavor. I have used it on nachos and also on Taco Baked Potatoes!
The next recipe I had to try was the Black and White Bean Quesadillas! If I said this was a 30-minute meal I would be lying – it’s a 15 minute meal! So easy to put together and even prep ahead (or make ahead and reheat for lunches all week!) this is a must-try first recipe as soon as your book arrives on your doorstep. Easy, protein packed (of course), bursting with flavor and very filling. I ate this for dinner and was surprised at how little time it took to make and how full I was after eating only one of the four servings.
Of course, I couldn’t resist making something from the dessert chapter! It didn’t take long to decide on the Chocolate-Kissed Peanut Butter Pie. I mean, do I even have to explain why? Well, this gorgeous pie is on the cover, and has a spectacular photo next to the recipe. The other desserts had no chance! I’m planning on working my way through that chapter recipe-by-recipe ASAP! I love the GF options and I love the protein-goodness baked-in!
Okay, back to the pie! This was so easy to make and the perfect dessert for summer – no baking required. It’s a show-stopper! And peanut butter and chocolate?!? Well, just look at it! I can’t share the recipe; you have to get the book! No bake, GF and absolutely decadent!
If you are a cookbook collector, this is a great addition to your cookbook shelf. You will find yourself reaching for this book time and again for the easy cheese recipes – Tofu Feta, Easy Cheese Sauce, Everything Cheese Wheel – and dressings. For a new vegan, this is a great cookbook for easy weeknight meals and basics – Tempeh Bacon, Plant-Perfect Sausage, Baked Marinated Tofu.
So now more than ever when we are asked The Protein Question, we can say with a swagger: “I get my protein from plants. Why aren’t you vegan yet?”
The Plant Protein Revolution Cookbook launches August 11, 2020 and is available for pre-order NOW!
June 19, 2020
PUBLISHER’S DESCRIPTION:
In this sumptuous and authoritative cookbook full of delectable protein-packed recipes, best-selling vegan author Robin Robertson shatters the stubborn myth that it's hard to get enough protein on a plant-based diet.
Robin serves up more than 85 fantastic recipes that deliver ample amounts of entirely plant-based protein, along with a host of other nutrients and a whole lot of big, bold, substantial flavours that anyone, vegan or not, can enjoy.
From snacks and appetizers like Roasted Smoky Chickpeas, in which tamari and chickpeas are the main protein sources, and Baked Tofu with Peanut Sauce, where peanuts and tofu deliver a big protein punch, through delicious soups, stews, salads, and sides, and on to dozens of robust main courses like Jambalaya Red Beans and Rice, Indonesian Noodles with Tempeh, and White Bean Cassoulet, The Plant Protein Revolution Cookbook packs loads of tasty nutrients onto every page. Chapters on plant-protein-rich breakfasts, sandwiches, and sweets and treats make this a book you can use all day, any day.
Whether you are a vegan wondering where your protein will come from or an omnivore who wants to eat meatless on occasion but needs to know you're getting plenty of protein, this enticing book deliciously delivers all the recipes you need.
This cookbook concentrates on plant sources of protein; I had to remind myself of this when I first looked through as my initial thought was it’s all pulses, nuts, and tofu…it isn’t but that was my initial thought. What it is is a book which will give you easy ways to make high protein meals. As a vegan for nearly thirty years I do this instinctively but for a beginner this will be helpful and if you’ve stocked up on nuts, pulses, grains etc because you know they are high protein but don’t know what to do with them it will be very welcome.
The first chapter covers the science and the “why”, with the recipes (all tempting and delicious sounding) categorised in the next, more by method than meal; stovetop or oven rather than lunch and dinner, although there is a breakfast chapter and one for sweets/desserts. The final chapter covers basics (there’s a great seitan recipe) which is always essential in any cookbook, I think. You may wonder why anyone would need a recipe for a sandwich but not many of us would know how to make a high protein sandwich. Do note though, a food processor or blender is needed for many of the recipes.
The recipes are clear and easy to follow and the photographs are excellent with a vibrancy that does whet the appetite but I would have liked a photograph for each; we do after all eat very much with our eyes. Nutritional information is given in a simple, clear way.
I do like very much the “footnote” boxes dotted throughout the pages which give additional information and tips; little touches like this lift a book.
I have only two small criticisms which are really personal preferences, not enough photographs and some of the recipes will be expensive to make…almond flour and cashews don’t come cheap, especially ethically sourced cashews.
Thank you to NetGalley and Quarto Publishing Group/Harvard Common Press for the Advanced Reader Copy of the book, which I have voluntarily reviewed.
In this sumptuous and authoritative cookbook full of delectable protein-packed recipes, best-selling vegan author Robin Robertson shatters the stubborn myth that it's hard to get enough protein on a plant-based diet.
Robin serves up more than 85 fantastic recipes that deliver ample amounts of entirely plant-based protein, along with a host of other nutrients and a whole lot of big, bold, substantial flavours that anyone, vegan or not, can enjoy.
From snacks and appetizers like Roasted Smoky Chickpeas, in which tamari and chickpeas are the main protein sources, and Baked Tofu with Peanut Sauce, where peanuts and tofu deliver a big protein punch, through delicious soups, stews, salads, and sides, and on to dozens of robust main courses like Jambalaya Red Beans and Rice, Indonesian Noodles with Tempeh, and White Bean Cassoulet, The Plant Protein Revolution Cookbook packs loads of tasty nutrients onto every page. Chapters on plant-protein-rich breakfasts, sandwiches, and sweets and treats make this a book you can use all day, any day.
Whether you are a vegan wondering where your protein will come from or an omnivore who wants to eat meatless on occasion but needs to know you're getting plenty of protein, this enticing book deliciously delivers all the recipes you need.
This cookbook concentrates on plant sources of protein; I had to remind myself of this when I first looked through as my initial thought was it’s all pulses, nuts, and tofu…it isn’t but that was my initial thought. What it is is a book which will give you easy ways to make high protein meals. As a vegan for nearly thirty years I do this instinctively but for a beginner this will be helpful and if you’ve stocked up on nuts, pulses, grains etc because you know they are high protein but don’t know what to do with them it will be very welcome.
The first chapter covers the science and the “why”, with the recipes (all tempting and delicious sounding) categorised in the next, more by method than meal; stovetop or oven rather than lunch and dinner, although there is a breakfast chapter and one for sweets/desserts. The final chapter covers basics (there’s a great seitan recipe) which is always essential in any cookbook, I think. You may wonder why anyone would need a recipe for a sandwich but not many of us would know how to make a high protein sandwich. Do note though, a food processor or blender is needed for many of the recipes.
The recipes are clear and easy to follow and the photographs are excellent with a vibrancy that does whet the appetite but I would have liked a photograph for each; we do after all eat very much with our eyes. Nutritional information is given in a simple, clear way.
I do like very much the “footnote” boxes dotted throughout the pages which give additional information and tips; little touches like this lift a book.
I have only two small criticisms which are really personal preferences, not enough photographs and some of the recipes will be expensive to make…almond flour and cashews don’t come cheap, especially ethically sourced cashews.
Thank you to NetGalley and Quarto Publishing Group/Harvard Common Press for the Advanced Reader Copy of the book, which I have voluntarily reviewed.
July 22, 2020
Originally published on my blog: Nonstop Reader.
The Plant Protein Revolution Cookbook is a tutorial guide and recipe collection by Robin Robertson. Due out 11th Aug 2020 from Quarto on their Harvard Common Press imprint, it's 192 pages and will be available in paperback format.
The book follows a logical and easy to follow format. The first chapter covers the background of plant proteins and explains the different sources, and how to streamline meal planning and prep (including a pantry staples lists of protein rich nuts, grains, legumes, and processed plant based protein sources like seitan and tofu) as well as a very general beginner-accessible discussion of the time-saving and streamlining techniques. The recipe chapters are arranged thematically: snacks, salads, sandwiches, stovetop dishes, baked dishes, breakfasts, sweets, and staples and ingredient recipes. Nutritional information is included in the footer at the end of the recipes and includes calories, fat (incl. saturated fats), protein, carbs, fiber, and sugar. Some special dietary information is included (protein plus,etc).
The recipe chapters include a surprisingly varied selection of different world cuisines: Eastern European, American, Asian, Southwestern, and more.
The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in US standard with metric/SI units in parentheses (yay!). Special tools and ingredients are also listed, along with yields and cooking directions. Most of the ingredients are easily sourced at any moderately well stocked grocery store. The book also includes a short author bio, bibliography/resource list, and a cross-referenced index.
My one quibble with the book is that the recipes are mostly not photographed. There are some photos, and they're clear and attractive, but they are a minority of recipes in the book. These are appealing "everyday" recipes which are tasty and family-friendly (no kale smoothies).
Four stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
The Plant Protein Revolution Cookbook is a tutorial guide and recipe collection by Robin Robertson. Due out 11th Aug 2020 from Quarto on their Harvard Common Press imprint, it's 192 pages and will be available in paperback format.
The book follows a logical and easy to follow format. The first chapter covers the background of plant proteins and explains the different sources, and how to streamline meal planning and prep (including a pantry staples lists of protein rich nuts, grains, legumes, and processed plant based protein sources like seitan and tofu) as well as a very general beginner-accessible discussion of the time-saving and streamlining techniques. The recipe chapters are arranged thematically: snacks, salads, sandwiches, stovetop dishes, baked dishes, breakfasts, sweets, and staples and ingredient recipes. Nutritional information is included in the footer at the end of the recipes and includes calories, fat (incl. saturated fats), protein, carbs, fiber, and sugar. Some special dietary information is included (protein plus,etc).
The recipe chapters include a surprisingly varied selection of different world cuisines: Eastern European, American, Asian, Southwestern, and more.
The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in US standard with metric/SI units in parentheses (yay!). Special tools and ingredients are also listed, along with yields and cooking directions. Most of the ingredients are easily sourced at any moderately well stocked grocery store. The book also includes a short author bio, bibliography/resource list, and a cross-referenced index.
My one quibble with the book is that the recipes are mostly not photographed. There are some photos, and they're clear and attractive, but they are a minority of recipes in the book. These are appealing "everyday" recipes which are tasty and family-friendly (no kale smoothies).
Four stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
October 6, 2020
Another Excellent Vegan Cookbook from the Author
I have been reading and enjoying Robin Robertson's vegetarian and vegan cookbooks for 20 years or more. My favorite chili recipe comes from one of her books! So I was delighted to see this plant protein cookbook show up at one of my favorite book review sites. As you might imagine, much of the introductory material focuses on busting the protein myth from several angles that all us vegetarians and vegans have to contend with. One of the first questions asked when people discover you're a vegetarian or vegan is, “Where you get your protein?” The introductory material here lets people know! The author is vegan, as is this book, and she does discuss the protein ingredients featured in this cookbook in some detail, laying out their protein profile as well as other nutritional info. For the most part, the 85 included recipes looked like fun and tasty ones to try out, though the book was a little tofu heavy (and I'm not a fan of tofu). Some creative dairy substitutes made with cashews looked interesting, including cashew sour cream, mayonnaise, and cream cheese. The book is divided into types of dishes, like salads, sandwiches, or dishes made on the stovetop. The book has a lot of photos, but not every recipe has one. I'm not usually fussy about recipes that don't have photos in a cookbook, but I think vegan, plant-rich food is so gorgeous that I would have loved to have seen more pictures of the dishes. I did have one issue with the graphic design of the book. Scattered throughout are various orange highlights; they dominate some pages. The orange is very dark, competing with a black text it is on. The tones have too similar saturation or hue, making it hard to read. But the recipes do look interesting—even if some require many spices or ingredients you won’t find in a typical American grocery store—and I'm certainly looking forward to trying a few.
I received a free electronic copy of this workbook, but that did not affect my review.
My book blog: https://www.readingfanaticreviews.com
I have been reading and enjoying Robin Robertson's vegetarian and vegan cookbooks for 20 years or more. My favorite chili recipe comes from one of her books! So I was delighted to see this plant protein cookbook show up at one of my favorite book review sites. As you might imagine, much of the introductory material focuses on busting the protein myth from several angles that all us vegetarians and vegans have to contend with. One of the first questions asked when people discover you're a vegetarian or vegan is, “Where you get your protein?” The introductory material here lets people know! The author is vegan, as is this book, and she does discuss the protein ingredients featured in this cookbook in some detail, laying out their protein profile as well as other nutritional info. For the most part, the 85 included recipes looked like fun and tasty ones to try out, though the book was a little tofu heavy (and I'm not a fan of tofu). Some creative dairy substitutes made with cashews looked interesting, including cashew sour cream, mayonnaise, and cream cheese. The book is divided into types of dishes, like salads, sandwiches, or dishes made on the stovetop. The book has a lot of photos, but not every recipe has one. I'm not usually fussy about recipes that don't have photos in a cookbook, but I think vegan, plant-rich food is so gorgeous that I would have loved to have seen more pictures of the dishes. I did have one issue with the graphic design of the book. Scattered throughout are various orange highlights; they dominate some pages. The orange is very dark, competing with a black text it is on. The tones have too similar saturation or hue, making it hard to read. But the recipes do look interesting—even if some require many spices or ingredients you won’t find in a typical American grocery store—and I'm certainly looking forward to trying a few.
I received a free electronic copy of this workbook, but that did not affect my review.
My book blog: https://www.readingfanaticreviews.com
September 21, 2020
If I had a dollar for every time someone asked me where I get my protein, I'd be really, really rich! All kidding aside, "Where do you get your protein?" is probably the #1 question I get asked as a vegan. It's also the thing that my well-meaning family and friends worry about most. Thanks to Robin Robertson, I can now hand them her new cookbook, The Plant Protein Revolution Cookbook and let them page through the over 85 mouth-watering recipes that showcase an abundance of plant-based protein, (along with a load of other nutrients and a ton of big, bold flavors).
From snacks and appetizers, to soups, stews, salads, sandwiches and of course, main courses, Robin shatters the annoying myth that you can't get enough protein on a vegan diet. Before sharing her fantastic array of recipes, she dives deep into the many sources of plant protein and how much we really need. This chapter is loaded with great information and a valuable resource for new and experienced vegans alike.
The subsequent chapters are a delicious round up of recipes by category. The "Stovetop Simmers and Skillets" is one of my favorites, including recipes for Indonesian Noodles with Tempeh, as well as Tofu Ramen Bowls, Edamame Fried Rice and Quinoa and many others that I'll be rotating into my family's weekly meal plans very soon!
I also love the chapters on Protein-Rich Sweets (YUM!) and Plant Protein Basics that includes some general recipes for creating vegan meats, as well as some non dairy sour cream, mayo and cheese. Oh and did I mention there's a whole chapter on breakfast? That chapter alone makes this cookbook worthy of adding to your collection!
Whether you are a vegan wondering where your protein will come from or an omnivore who wants to eat meatless on occasion but needs to know you're getting plenty of protein, you can count on The Plant Protein Revolution Cookbook to deliciously deliver all the recipes you need.
From snacks and appetizers, to soups, stews, salads, sandwiches and of course, main courses, Robin shatters the annoying myth that you can't get enough protein on a vegan diet. Before sharing her fantastic array of recipes, she dives deep into the many sources of plant protein and how much we really need. This chapter is loaded with great information and a valuable resource for new and experienced vegans alike.
The subsequent chapters are a delicious round up of recipes by category. The "Stovetop Simmers and Skillets" is one of my favorites, including recipes for Indonesian Noodles with Tempeh, as well as Tofu Ramen Bowls, Edamame Fried Rice and Quinoa and many others that I'll be rotating into my family's weekly meal plans very soon!
I also love the chapters on Protein-Rich Sweets (YUM!) and Plant Protein Basics that includes some general recipes for creating vegan meats, as well as some non dairy sour cream, mayo and cheese. Oh and did I mention there's a whole chapter on breakfast? That chapter alone makes this cookbook worthy of adding to your collection!
Whether you are a vegan wondering where your protein will come from or an omnivore who wants to eat meatless on occasion but needs to know you're getting plenty of protein, you can count on The Plant Protein Revolution Cookbook to deliciously deliver all the recipes you need.
June 29, 2020
Thanks to NetGalley and Harvard Common Press for my ARC in return for my opinion on this title.
I really enjoyed this book. As a vegan cookbook author, I am always on the lookout for plant-based books, and this one didn't disappoint. There are a large array of recipes and ideas, and something for everyone to enjoy, from simple and hearty meals to dishes from different regions, along with a host of interesting info, whether you live a vegan lifestyle or want to find out more.
The 'not enough protein' brigade can become a bit tiresome, after all, what is a protein deficiency and how often has anyone seen it? Apart from in under-privileged and malnourished regions, it isn't common, and scientists have already told us we eat too much protein anyway, far more than our bodies need. Plant-based protein comes from a variety of sources and is just as nutritious - without the negative aspects - as meat-based protein. This book features more than 85 recipes proving just this fact and is definitely one I would recommend to anyone who wants to expand their vegan repertoire.
I do think that a few more photographs would have been nice, especially those featuring brightly coloured fruit and veggies, they are after all a large selling point when it comes to plant-based food, the rich and varied colours, flavours and smells of natural produce. One other small criticism is that many of the recipes use nuts, which are wonderful but can become expensive, especially in times like today, with the current economic instability. But apart from that, I would certainly recommend it.
I really enjoyed this book. As a vegan cookbook author, I am always on the lookout for plant-based books, and this one didn't disappoint. There are a large array of recipes and ideas, and something for everyone to enjoy, from simple and hearty meals to dishes from different regions, along with a host of interesting info, whether you live a vegan lifestyle or want to find out more.
The 'not enough protein' brigade can become a bit tiresome, after all, what is a protein deficiency and how often has anyone seen it? Apart from in under-privileged and malnourished regions, it isn't common, and scientists have already told us we eat too much protein anyway, far more than our bodies need. Plant-based protein comes from a variety of sources and is just as nutritious - without the negative aspects - as meat-based protein. This book features more than 85 recipes proving just this fact and is definitely one I would recommend to anyone who wants to expand their vegan repertoire.
I do think that a few more photographs would have been nice, especially those featuring brightly coloured fruit and veggies, they are after all a large selling point when it comes to plant-based food, the rich and varied colours, flavours and smells of natural produce. One other small criticism is that many of the recipes use nuts, which are wonderful but can become expensive, especially in times like today, with the current economic instability. But apart from that, I would certainly recommend it.
July 23, 2020
This is a fabulous cookbook for those that follow a vegan diet or for those, like me, who eat meat but want to introduce more plant-based meals to their diet in order to reduce the amount of meat consumed. The 85 recipes contained in this book are designed to provide the plant-based protein required for a healthy diet, while still being delicious and satisfying. This book also contains a wealth of nutritional information about plant proteins and is very educational. There are recipes for every meal as well as recipes for appetizers, snacks, and sweets. My favorite chapter was definitely "Salad Power" where there are nine creative recipes for delicious and nutritious salads, perfect for preparing ahead of time and for lunching on at the office.The Moroccan Lentil and Chickpea Soup is also delicious and really packs a punch of heat if you increase the Harissa spice blend. I also enjoyed the creative spin on a traditional Shepherd's Pie, using lentils instead of ground meat. It's so good! You can't beat the Cookies for Breakfast Recipe for a make-ahead healthy on-the go meal that totally feels like you're cheating on your diet! Finally, I didn't get a chance to try any of the nine recipes for protein-rich sweets, but every one of them looks absolutely delectable and I can't wait to try them all, especially the double chocolate brownies. Yum!
Thank you so much to NetGalley, the Publisher, and to the Author for the opportunity to read an advanced copy of this fabulous cookbook in exchange for my honest review.
Thank you so much to NetGalley, the Publisher, and to the Author for the opportunity to read an advanced copy of this fabulous cookbook in exchange for my honest review.
July 24, 2020
Thanks to NetGalley and Harvard Common Press for the digital review copy of this one.
In case you haven’t noticed from my last post, I’m tearing though the cookbooks lately. I’m headed back to both jobs in the next week or two (as far as I know), and my ability to cook at my leisure will be sailing out the window. It’s back to six day work weeks and cooking every meal on Sunday for the upcoming week or scrambling for something.
I live that meal prep life most of the time, and while I have loved being able to cook every other day or two, that’s not my reality, so I need solid, healthy recipes that I can take on the go with me. I’m not vegan (see last post), but I do try to regularly incorporate plant-based meals into my cooking life.
I really enjoyed this book. These recipes are protein packed, essential for my 12-15 hour workdays. There is a little bit of everything here, from appetizers to to mains, sides and desserts, plenty to keep me full on the go. There are also sit down recipes that I want to try out on the weekends whenever time permits.
These recipes are great for vegans or those just interested in consuming more plant-based meals but concerned about getting enough protein. It’s out on August 11th, so keep an eye out for it as we hopefully begin to head into fall (and cooler temps).
July 15, 2020
With the majority of people wanting to eat healthily and some of those looking towards a plant-based diet (20 years of no red meat but determined to remove chicken and fish from my diet), this book is a great addition to any kitchen. The Plant Protein Revolution Cookbook is broken down into nine chapters, the first offering a good argument in removing dairy and meat completely from your diet as well as confirming the different source of proteins in foods such as grains, soy foods, vegetables as fruits. Following that, the remaining chapters have recipes covering all types of meal, including snacks, salads, sandwiches stews and sweets as well as the odd burger recipe.
Each recipe is easy to follow with simple instructions together with a full list of ingredients, fantastic photos of most of the completed meals, even though I can never get mine to look the same however that is part of the fun in trying these. Add to this is the meal's macros which is always a bonus for recipe books, and you have a great cookbook which targets the those who raise the idea you cannot get enough protein from a vegetarian or vegan diet.
This book was provided by NetGalley and the book publisher for an honest review.
Each recipe is easy to follow with simple instructions together with a full list of ingredients, fantastic photos of most of the completed meals, even though I can never get mine to look the same however that is part of the fun in trying these. Add to this is the meal's macros which is always a bonus for recipe books, and you have a great cookbook which targets the those who raise the idea you cannot get enough protein from a vegetarian or vegan diet.
This book was provided by NetGalley and the book publisher for an honest review.
August 12, 2020
You don’t have to be a vegan to enjoy some of these great recipes. With meatless Monday’s I always love to look for varying dishes that would be great to serve and still give you the protein your body needs. This cookbook takes some meatless proteins and offers them to you in a healthy and satisfying recipe.
What did I like? I always grab these books because I’m so in love with hummus. Sure enough....hummus recipes inside. Still there is a wealth of information to help you transition yourself to eating more vegan type dishes. Along with some gorgeous looking food.
Would I recommend or buy? You can always find something to cook in a cookbook, and this book has some delicious recipes. From tofu to some vegan condiments and other various dishes. I would love a copy! This would be an ideal gift for someone looking to go vegan or get the protein they need with vegetable type recipes. It definitely needed more pictures though. I like to look at food!
I received a complimentary copy to read! Four stars but needs more pictures!
What did I like? I always grab these books because I’m so in love with hummus. Sure enough....hummus recipes inside. Still there is a wealth of information to help you transition yourself to eating more vegan type dishes. Along with some gorgeous looking food.
Would I recommend or buy? You can always find something to cook in a cookbook, and this book has some delicious recipes. From tofu to some vegan condiments and other various dishes. I would love a copy! This would be an ideal gift for someone looking to go vegan or get the protein they need with vegetable type recipes. It definitely needed more pictures though. I like to look at food!
I received a complimentary copy to read! Four stars but needs more pictures!
September 16, 2020
The Plant Protein Revolution Cookbook by Robin Robertson was great. I appreciated that is was mainly focused on high protein recipes.
There were so many kinds of recipes, that you could easily find something for everyone. The recipes were extremely easy to follow. The pictures were stunning. I always love to have a look to aim for. It usually lets me know that I am on the correct track.
I appreciated at the end, that for most alternatives, such as mayo or sour cream, she has a nut based and soy based option. It helps to accommodate for food allergies, taste preferences, and what you might have in your pantry.
I think this is a great book for people at all levels of veganism. I found the recipes more accessible than other similar books I have read in the past.
I received an eARC from Quarto Publishing Group- Harvard Common Press through NetGalley. All opinions are 100% my own.
There were so many kinds of recipes, that you could easily find something for everyone. The recipes were extremely easy to follow. The pictures were stunning. I always love to have a look to aim for. It usually lets me know that I am on the correct track.
I appreciated at the end, that for most alternatives, such as mayo or sour cream, she has a nut based and soy based option. It helps to accommodate for food allergies, taste preferences, and what you might have in your pantry.
I think this is a great book for people at all levels of veganism. I found the recipes more accessible than other similar books I have read in the past.
I received an eARC from Quarto Publishing Group- Harvard Common Press through NetGalley. All opinions are 100% my own.
August 12, 2020
Probably the most common question for a vegan is "where do you get your protein" and here is a cookbook to answer that question. In general humans need a lot let protein than they think and you can easily get the amount you need from plants.
This cookbook really focuses on the use of beans, legumes, and tofu as the substitute for traditional meals that still give you enough protein. You will find salads, noodles, even sloppy joe's and mashed potatoes that include ingredients like chickpeas, edamame, lentils, and white beans to keep the dish both healthy and filling. A fair number of the recipes have a pretty large ingredient list but in some cases it is because they have homemade dressings or a sauce.
This cookbook might not be the one I would recommend for someone who is new to plant based cooking but it's recipes are very approachable but being remakes of common meals.
This cookbook really focuses on the use of beans, legumes, and tofu as the substitute for traditional meals that still give you enough protein. You will find salads, noodles, even sloppy joe's and mashed potatoes that include ingredients like chickpeas, edamame, lentils, and white beans to keep the dish both healthy and filling. A fair number of the recipes have a pretty large ingredient list but in some cases it is because they have homemade dressings or a sauce.
This cookbook might not be the one I would recommend for someone who is new to plant based cooking but it's recipes are very approachable but being remakes of common meals.
July 2, 2020
As a close-to-vegan-vegetarian with a semi-vegetarian husband (meaning he eats meat if left to forage for his own meals), I was surprised by how many recipes he said he would like to try in this cookbook. This is an easy way to introduce people to vegan meals without the knee-jerk reaction of “I won’t eat that” and provides clear instructions, easy substitutions, and Flavor with a capital F. This may even be a cookbook I buy for both my vegan/vegetarian family and “plant curious” friends come Christmas because I think there’s something for everyone in each section. Not only that, there’s information on just how much protein plant-based foods have, which is always a plus for anyone trying to find a healthy balance in their meals!
June 21, 2020
As someone who has tried to eat better, I have read many plant protein books lately. There were so many recipes in this book that I had never seen before! There is a brief intro to plant protein, why it's better, and how it works. I really appreciated that if there was a supplemental recipe within the main recipe, it was included directly after the main recipe. It's really had to constantly be flipping back and forth, so this makes it super easy to use. In the back there is a chapter all on making your own protein substitutes which is also so helpful. i will definitely be utilizing this book in the future!
July 3, 2020
Robin Robertson has done a fantastic job of providing easy to follow recipes and concrete information identifying protein for a plant-based diet. I am vegan, and although my husband is making every attempt to join me, he has struggled to find organized metrics that help him compare plant protein amounts in plant food. This book has an awesome section that provides this exact kind of breakdown, making it easy to demystify. Recipes are SO delicious and easy to tackle. My only comment would be that I wish there were more photos, and that the ones in there kind of lack personality. But thats just personal taste. you may love them. Enjoy!
June 23, 2020
I am really excited to try many of the recipes in this cookbook, especially the white bean mashed potatoes, white bean cassoulet and the chocolate kissed peanut butter pie 😍😍 I enjoyed how the book was organized and easy reading. I also really liked how Robin explained about plant protein at the beginning of the book and even gave the amounts of protein in many items. I would definitely recommend this book to seasoned vegans, those looking to go plant based or even just incorporate more meatless meals into their diet.
September 12, 2020
This is a cookbook focusing on high protein recipes derived from plant sources. Perfect for vegans or vegetarians or anyone trying to cut down on meat but still want a high protein diet.
The book is easy to use with nice clear photographs. Some recipes have harder to find ingredients so would take some preplanning but for the most part recipes would be accessible for most people. Most recipes are conversions of classic and favorite recipes like Nachos and French Toast.
Overall a good vegan cookbook option.
The book is easy to use with nice clear photographs. Some recipes have harder to find ingredients so would take some preplanning but for the most part recipes would be accessible for most people. Most recipes are conversions of classic and favorite recipes like Nachos and French Toast.
Overall a good vegan cookbook option.
December 10, 2020
Join the plant-based revolution. This cookbook includes vegan recipes divided in All About Plant Protein, Appetizers & Snacks, Salad Power, Super Sandwiches, Stovetop Simmers & Skillets, Dinners from the Oven, For Breakfast or Brunch, Something Sweet and Basic Recipes. Each recipe includes nutritional information and easy to follow recipes - and is accompanied by super appetizing photographs.
I received a complimentary advanced reader copy of this book through NetGalley. Opinions expressed in this review are completely my own.
I received a complimentary advanced reader copy of this book through NetGalley. Opinions expressed in this review are completely my own.
July 13, 2020
As someone who eats a plant-based diet and doesn't get anywhere near enough protein, this book is perfect.
With explanations of why it's important, breakdowns of the amounts in different types of food and suggestions of how to easily get more protein with every meal, the book covers all bases needed to improve your lifestyle.
I cannot wait to try the recipes.
*Thanks to NetGalley and the publishers for providing me with a complimentary eARC for review purposes*
With explanations of why it's important, breakdowns of the amounts in different types of food and suggestions of how to easily get more protein with every meal, the book covers all bases needed to improve your lifestyle.
I cannot wait to try the recipes.
*Thanks to NetGalley and the publishers for providing me with a complimentary eARC for review purposes*
July 24, 2020
This is a great beginners cookbook for anyone interested in a vegan or vegetarian diet or even those who would like to incorporate more plant-based the meals. The recipes are simple and use a relatively small amount of easy-to-find ingredients. The book is lovely; not every recipe has an accompanying photograph (I know this is a deal-breaker for some).
Thank you, Quarto Publishing Group and NetGalley, for a digital ARC!
Thank you, Quarto Publishing Group and NetGalley, for a digital ARC!
September 28, 2020
I received a copy of this book in exchange for an honest review.
A super book for vegan eating, either how to start, or how to keep your plant-based meals fresh and exciting. Easy to follow recipes, with no processed ingredients, inspiring and bound to give you a heads up on a journey to plant-based eating. Recommended.
A super book for vegan eating, either how to start, or how to keep your plant-based meals fresh and exciting. Easy to follow recipes, with no processed ingredients, inspiring and bound to give you a heads up on a journey to plant-based eating. Recommended.
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