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4.22 AVERAGE
4.22 AVERAGE
Love it! It is my go to cook book. The recipes are easy to follow and there are plenty of helpful tips if you are new to cooking.
I've had this book for going on a year now. I made my first recipe from it last night---Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping. Cashew "Ricotta" is my new favorite thing. Omnivore hubby (who does not like ricotta cheese) had a big serving then helped himself to seconds. To me that is always the highest recommendation for a vegan or vegetarian recipe. If you like lots of pictures with your cook books you will be disappointed in that respect (although there is a mouthwatering middle section of gorgeous photos). My daughter, who usually likes lots of pictures, started to train herself out of that need with "Vegan With A Vengeance". She was highly motivated and it was a Christmas present for her boyfriend whom she is crazy about. She regularly makes the tempeh 'bacon' from that book and I regularly eat it up straight out of the pan. So I guess this is a recommendation for "Vegan With A Vengeance" as well. I've already highly recommended "Vegan Cookies Invade Your Cookie Jar".
This was one of the first cookbooks I bought when I became vegan, and that was probably a mistake. Although the recipes in here sound amazing, and something you'd find a classy restaurant, I really had no idea what most of the ingredients were and the recipes were too complicated for me. As such, this one has been tabled until I get a little more experienced with vegan cooking!
I like that this cookbook incorporated comfort meals and healthier dishes. The ingredients are simple and all the cooking, pantry stocking and general tips throughout make this a must-have for veg and vegan-curious. I have gifted this to many and it’s always well received.
Excellent cookbook! Chickpea cutlets are incredibly delicious.
This is good food, independent of being vegan. Much can be made out of items I have in my (well-stocked) pantry, much is fast enough to make when I get home late from work, and all of it is good for me! I should probably work my way through from beginning to end and make my doctor happy that I'm being kind to my cholesterol level. Too bad there's nothing vegan about eating the local cheese from the Farmer's Market (but that's not the authors' fault ...)
Initially checked this one out from the library, and there were so many goodies in this book that I just had to buy my own copy. I will be using this one for years and years.
I've made probably 5-10 recipes so far and I'm pretty sure I love this book! I've been a vegetarian for 17 years and have recently decided to start incorporating more vegan recipes into my diet (which I thought might be a difficult thing to do, being the cheese-lover that I am). I've found a lot of different types of flavors represented in this book that are exciting to try.
I foresee a future of eating the Chickpea Cutlets monthly, at the very least.
I foresee a future of eating the Chickpea Cutlets monthly, at the very least.
This is making my attempt to become vegan pretty easy. :) Review/pictures to come.
Every recipe that I have made from the book has been tasty, and delicious. I love that my kids are eating things I thought they never would like lentils in "snobby joes", and the beanballs in the spaghetti are a genius idea. Thank you, thank you Isa Moskowitz!