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A diverse and delicious collection of vegan recipes from the experts at Vegetarian Times magazine
Whether they're vegan for a day, a week, a lifetime, or even just for lunch hour, the demand among vegans for deliciously satisfying animal-free recipes has never been greater. Vegetarian Times Everything Vegan is the something-for-everyone vegan cookbook with hundreds of tasty, healthful recipes that will woo omnivores to the possiblities of plant-based eating while wowing committed vegans and vegetarians.
Beautifully illustrated and accompanied by a thoughtful and informative Foreword by noted authority Neal D. Barnard, MD, Vegetarian Times Everything Vegan is a must-have resource for anyone who lives vegan, loves cooking, or is looking for healthy meal ideas with proven weight-loss benefits. Inside, you'll find:
• 250+ easy, healthful recipes with nutrition information
• 50+ beautiful full-color photos
• Features, tips, and sidebars that provide helpful hints on food shopping, prepping ingredients, and speeding up cooking times
- Sales Rank: #1231942 in eBooks
- Published on: 2011-06-09
- Released on: 2013-02-21
- Format: Kindle eBook
From the Inside Flap
At last! The something-for-everyone vegan cookbook! A must-have for every kitchen, this simple, straightforward compendium from Vegetarian Times magazine (the leading authority on vegetarian and vegan cooking), offers more than 250 taste-tempting, health-giving, planet-loving reasons for making your meals meat-, egg-, and dairy-free.
In his foreword to Vegetarian Times Everything Vegan, Neal Barnard, MD, founder of the Physicians Committee for Responsible Medicine, lays out the science supporting the health and nutrition benefits of a vegan or plant-based diet. Dr. Barnard cites studies that prove how choosing to eat vegan can help reduce the risk of high cholesterol (and the diseases associated with the condition), certain cancers, and diabetes. He also shows how a vegan diet is one of the best, longest-lasting choices for slimming down.
But, when it comes to eliminating meat, eggs, and dairy from your diet, tasting is believing. Vegetarian Times Everything Vegan offers fresh, delicious ideas for every meal of the day with recipes for smoothies, appetizers, sandwiches, pastas, soups, main dishes, baked goods, and more. All recipes come with full nutritional analyses to show just how healthy each dish is. Other features include a Menu Ideas section that puts together special occasion menus; tip boxes and sidebars sprinkled throughout the book that offer serving suggestions and break down the basics on shopping, prepping, and trimming time in the kitchen; and informative sections on wine pairing, meat substitutes, bean types, and rice varieties. As for the recipes themselves, from easy adaptations like meaty Portobello Mushroom Burgers to sublime global cuisine offerings such as Forbidden Rice Bibimbap (a crispy-chewy fried rice dish), there's plenty to sink your teeth into without sacrificing your commitment to a vegan lifestyle.
Founded in 1974, Vegetarian Times is published monthly and has more than amillion readers worldwide. Called "the Bible of vegetarianism" by Newsweek, Vegetarian Times is trusted by the New York Times, Time magazine, and CNN as their authority on vegetarianism. Other cookbooks from Vegetarian Times include Vegetarian Times Low Fat and Fast, Vegetarian Times Beginner's Guide, and Vegetarian Times Complete Cookbook, Second Edition.
From the Back Cover
the something-for-everyone vegan cookbook!
Simple, straightforward, and written with home cooks in mind, this compendium from Vegetarian Times magazine—the leading authority on vegetarian and vegan cooking—offers more than 250 taste-tempting, health-giving, planet-loving reasons for making your meals meat-, egg-, and dairy-free. Recipes include:
Starters
Drinks and smoothies
Sandwiches and salads
Pasta and noodles
Rice and whole grains
Tofu, tempeh, and seitan
Vegetables and beans
Soups and stews
Baked goodies and desserts
Sauces
About the Author
VEGETARIAN TIMES magazine, hailed as "the bible of vegetarianism" by Newsweek, was founded in 1974 and has more than a million readers worldwide. Vegetarian Times is trusted by the New York Times, Time, and CNN as their authority on vegetarian issues.
Most helpful customer reviews
37 of 39 people found the following review helpful.
Never returned a cookbook before.
By Mac
I love Vegetarian Times. I assumed I'd love this book. I wanted to love this book. But I just don't. I didn't even notice the mistake with the eggs yet (as I've learned from other reviews), so it has nothing to do with that. I think that if your main focus in eating vegan is simply to avoid animal products, you might be OK with this. But part of why I eat vegan is for the health benefits, and for me that includes reducing my dependence on processed or prepared foods -- even vegan processed or prepared foods. There was just too much of that in here. I can figure out on my own how to substitute veggie crumbles for ground beef. I can grasp how to substitute vegan mozzarella shreds or vegan Parmesan for real mozzarella or real Parmesan. I don't need a cookbook for that. I felt very much like some of these recipes were simply pulled from the VT archives and converted. They're not vegan, they're veganized. Big difference. I'm not saying that every recipe includes processed stuff, but a lot of them do.
Many also rely on frozen veggies. I'm sure the intention there is to speed things up. But the fact is, I personally dislike the taste and texture of most frozen vegetables (except peas and edamame) so I prefer to cook with fresh.
Overall - apart from the issues I've already mentioned - I was surprised that very little in this collection excited me or fired up my imagination or made say "Wow! I can't wait to try that!" It just wasn't there for me. Even the pictures, which are nice, didn't help me shake my overall lack of enthusiasm for the recipes. I own dozens of veg and vegan cookbooks. And it's never even crossed my mind to return one before. But I see very little point in keeping this one. (Although that Morning Glory loaf does look pretty decent.)
Interestingly, I bought another newly released vegan cookbook at the same time, and my reaction has been the complete opposite - I can barely put the darn thing down before I wind up picking it up again and daydreaming about what to try next. Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes, has really knocked my socks off, and my 3-week-old copy is already covered in cooking spatters. I've made at least 15 of the recipes, every one good. They aren't fancy-schmantzy for the most part. Just good, easy, straightforward, super-tasty stuff that you could actually make on a Wednesday night after work with the stuff you already have on hand (assuming that stuff like quinoa and nutritional yeast are things you typically have on hand). To my amazement, even my omnivore spouse and my uber-picky omnivore mother have given the thumbs up to the recipes I've made from it. I can't recommend it enough.
But I'm sad that I didn't have that kind of chemistry with VT's Everything Vegan.
12 of 13 people found the following review helpful.
Good overall, but needs some adjustments
By Kyra_Athena
I had very high hopes for this cookbook. I really did. That said, I believe the intent was good, but the execution was lacking.
First off, I would like to mention that I have been a vegetarian for quite some time and recently became a vegan. I also cook often, on a daily basis. I also have over 100 cookbooks in my kitchen. I know my way around a kitchen.
I bought the cookbook after reviewing a recipe for Brussel Sprouts found in the Vegetarian Times magazine as a preview. I found that recipe quite pleasing. I'd definitely cook it again, but considering it was the best recipe to me in the whole cookbook, that doesn't say a lot.
My biggest complaint so far is that many of the spices/seasonings are off in some of the recipes. Sorry, but a Latin or Mediterranean dish needs to represent that cuisine and not be so bland that I may as well have just eaten a naked carrot stick. I had to open up my spice chest and add spices to try and save a dish from absolute mediocrity.
Some of the recipes could have been easier. I always follow the directions entirely the first time through a recipe. There are easier ways.
I also tried the morning glory loaf. I have been baking bread from scratch for almost 10 years now and this was one of the worst breads I have ever encountered. The dry to wet ingredients ratio is way off. It was inedible to me but the crows and squirrels liked it.
Making a recipe harder than it needs to be and then not being rewarding is a good way to turn some one off to something new.
I also felt this was more a collection of side dishes, which could be served together as a meal, than one-dish meals or even main dishes.
Some of these recipes were simple while others required harder to find ingredients. I cannot say that many of these recipes were entirely budget friendly either, especially considering the number of servings and that they probably couldn't be served later as leftovers or tomorrow's lunch.
Word of advice, books by Colleen Patrick-Goudreau, Isa Chandra Moskowitz, Terri Hope Romero are far better.
24 of 29 people found the following review helpful.
way too uptight vegans
By Artis
One typo with an egg and everyone is freaking out? I have to say, I almost cringe if I have to tell people I'm vegan because they think I'm going to be some uptight person like most of the people who wrote these reviews. Relax, it was an egg and obviously a mistake, get over it. If you do, you will find well illustrated, easy to follow book full of a wide variety of recipes that are pretty quick to throw together and don't require 100 hard to find ingredients. Even the few recipes that do call for a more exotic ingredient, give you an alternative if you can't find it. I for one appreciate not having to buy speciality ingredients that I will only use again for one recipe I'm not sure I like yet. Someone else commented that they don't like using frozen vegetables...then don't, use fresh, they are just trying to show that you can make these recipes quickly and with a well stocked pantry you can make just about anything in this book. There are such a wide variety of recipes here from appetizers to cupcakes and everything I've made so far is good. I ate raw for six months and after having to make my own nut milks and every other ingredient from scratch it is a life saver to be able to use some pre made ingredients like vegan cheese. Again if you don't want to use processed cheese then use the recipes in the book to make your own cheese. You complained that you are creative enough to swap out eggs and veganize recipes on your own but you can't figure out how to swap fresh vegetables for frozen?
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