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Omnivore or vegan (or anywhere in between), we’re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better.
With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks to incorporate plant-based recipes into their everyday routine—and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column—along with exquisite photography and helpful tips throughout—will show all of us innovative ways to cook with fresh produce and whole foods.
From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you’ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way.
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Creators
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Series
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Publisher
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Release date
September 22, 2015 -
Formats
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Kindle Book
- ISBN: 9781607748007
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OverDrive Read
- ISBN: 9781607748007
- File size: 63702 KB
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EPUB ebook
- ISBN: 9781607748007
- File size: 63760 KB
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Languages
- English
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Reviews
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Starred review from October 1, 2015
Hamshaw (Choosing Raw) describes the delightful cookbook she's created out of her "New Veganism" column on Food52.com, "not as a set of replacements or alternatives, but as an assemblage of vibrant recipes that happen to exclude animal products." With recipes light on processed ingredients, this work will appeal to a wide variety of cooks. DIY chefs will find the Vegan 101 tidbits scattered throughout to be particularly useful. Topics such as nutritional yeast and choosing the right tofu for your recipe will come in handy for new vegans, and health-conscious omnivores will appreciate tips on making great hummus or adding a smoky flavor to your favorite dish without using bacon. Instructions on making nondairy milk, cheese, cream, and egg replacer are included in the Basics section. Recipes are divided into six sections--breakfast, appetizers, soups, salads, main dishes, and desserts--and include dishes such as blackberry and coconut ice cream, roasted cauliflower and oyster mushroom tacos, and sweet potato and peanut stew with kale. Instructions are kept simple, which will be a boon to those new to the kitchen, but they include unusual pairings to keep dedicated vegans interested as well. VERDICT With just 60 recipes, this book doesn't pretend to be all things to all people but is an excellent introduction to vegan cooking. Fans of Isa Chandra Moskowitz's Isa Does It and Neal Barnard's The Get Healthy, Go Vegan Cookbook will find much to enjoy here.--Mary Schons, Hammond P.L., IN
Copyright 2015 Library Journal, LLC Used with permission.
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