Vegetarian Books

This undersung book is a precursor to many of the more "modern" natural foods cookbooks; e.g. C. Lair's "Feeding the Whole Family." But what is a treasure in this book is Mary Estella's experience both as a gourmet chef and a mother, teaching how to not only make delicious meals but how to organize and do it expeditiously. The book has beautiful photos, a practical section on cutting vegies and even how to sharpen a knife and set up a kitchen to cut and prepare foods.

Nightshades are used in the book, but can easily be eliminated from the recipes, IF desired. This is a treasure especially for those first coming into contact with whole foods. This book, coupled with Lair's book, or Rebecca Wood's "The Splendid Grain" or "Whole Food Encyclopedia" gives a firm foundation to your kitchen.

...I used to work as a Macrobiotic chef at a little place called the Organic Cafe in Oakland. I mostly learned from other cooks and didn't really consult cookbooks too often, but then I got a brunch shift where I had to make desserts--I knew next to nothing about how to make desserts, but I got lucky in thumbing through our well-worn reference books, there was an awesome vegan cake recipe in Mary Estella's book called the "Basic Great Cake Recipe". Over the next year or so, I made so many variations on that recipe, expanding it for as many as 120 people, and it always came out so tasty and wonderful. I was always so thankful for that book (which was always there, somewhat miraculously, although I'd never seen anywhere else and we didn't sell it in our bookstore), and yet years after I left the cafe, I often regretted that I'd never written that recipe down, even though I'd often thought to do so. So, I was thrilled recently, when one day I thought to look for that book on amazon.com, that there were a couple of used copies...

Oh Boy, I Can't Believe It's Soy! offers more than one hundred delicious gourmet recipes that can help to prevent cancer, heart disease and alleviate menopause symptoms. Profusely illustrated with full color photography and a wire binding that facilitates the recipe book laying flat on a kitchen counter or a cookbook prop stand, Oh Boy, I Can't Believe It's Soy! showcases a spectrum of great dining from Black Olive Bruschetta, Burger Kebab; and Baked Salmon with Tartar Sauce, to Sweet Potato Cookies, and Bread Nest with Pistachios, and more! Oh Boy, I Can't Believe It's Soy! is enhanced for the kitchen cook with a glossary and a recipe index.

I just got this recipe book and it's quickly becoming a favorite. The recipes are simple and require ingredients that most people have access to. It made soy much less intimidating and much more interesting! The theme of salmon, olive oil and soy is a bit quirky- but it works...

I've been hearing for years that I should eat more pulses and legumes, but I wasn't really sure what they were.

Now that I have this book, they've become my favorite food group. The recipes are diverse, delicious, and easy to make. Out of 10 or so recipies we've tried so far, they're all winners that we'd make again. The favorites so far are the cassoulet and the bean and beer soup.

I also now know where the expression "full of beans" comes from. Since eating from this book, I have a lot more energy. And I'm also losing weight (11 pounds so far and still counting), even though I'm not eating any less or exercising any more.

All of our other cookbooks have gone into storage and this new one is getting worn out quickly!

This cookbook contains a wide variety of recipes for beans and legumes, from many different styles of cooking, such as Australian, Middle-Eastern, European, Asian and Indian.

As a vegetarian, I found it a very useful cookbook since about 30% of the savory recipes are strictly vegetarian, and a further 20% or so could be converted by substituting vegetable stock for meat stock. Then there are the desserts, which are of course meat-free. The food is very nice.

There are also lots of hints about the preparation and nutritional value of legumes, peas and beans, including information on how to save time, and how to avoid the wind some people experience with legumes.

I would recommend this book highly to anyone interested in learning more about beans and peas, to anyone interested in eating more beans and vegetables, to people interested in trying ideas from different cuisines, and to anyone looking for quick, healthy, yummy recipes. Many recipes are suitable for vegetarians, some are suitable for vegans (and many of the other recipes can be converted easily). Most of the recipes are suitable for diabetics, except those marked as indulgences.

in this case, the fact this book is old really only impacts the fact you can buy it used extremely cheap. this is my favorite cookbook. it's nice to have huge hardcover gourmet glossy picture books, but after buying one, it just sits around because all the recipes are very unhealthy and not to mention i cant find half the ingredients.

this cookbook, however without pictures or glossy pages, has honest commentary on the recipes, they're easy to make, easy to find the ingredients, and it's very easy to navigate.
and i got my copy for 83 cents! cant beat it. it'll cost you more to ship it to you then it will to buy it. highly reccomended for the practical vegetarian.

I have had the first edition for 15 years now, and it is still one of my favourite cookbooks. Preparation time and cooking time are clearly indicated, and you'll find most ingredients in your pantry. Metric measurements will help. But apart from that, this IS fast food.

EXCELLENT BOOK, RECIPES ARE WELL WRITTEN AND EASY TO FOLLOW. RESULTS SO FAR HAVE BEEN GREAT.

LACKS ONLY PICTURES OF THE END RESULTS. YOU WILL HAVE TO USE YOU IMAGINATION UNTIL YOU HAVE MADE IT.

I have really struggled to get the authentic flavor until I found this book. What a treat to be able to finally make delicious Indian foods correctly. What she teaches is Northern Indian cooking which of course immediately will appeal to the American cook. Don't try to cut corners or ingredients until you get the concepts down. Cooking times are especially important to get the flavor right. The only downfall to this book is that once you get the recipies down you may never want to eat out again in an Indian restaurant as you'll have one at home! If you want to do this right, you need this book!

I bought this book several years ago and didn't like it, put it on the shelf and didn't look at it again until last month. I must have changed as a cook because what I thought was too complicated and bizarre before was now helpful and interesting. This book has changed the way I think about beans and my approach to creating new dishes. Anyone interested in improving their creative skills in the kitchen, understanding a cook's thought behind a recipe, as well as learning tasty ways to include healthy vegetarian bean dishes in the daily diet should treasure this book. It is really one of a kind.

I love the author's approach to bean cookery...the elemental "feeling" that the attributes to various types of beans...the taste, textures and energetics both in the bean itself as well as the various cooking methods. She really takes beans to a (deserved) higher level! My only reason for four stars is that frequently the recipes call for slightly odd ingredients which one might not normally have on hand; sometimes I was ready to prepare a recipe only to find I had no garam marsala, (or plantain, white miso, etc.)on hand and that this item was supposedly critical to the final taste. Personally I find it better to experiment anyway, and this gives you the springboard to becoming more adventurous.

I have been looking all over for this book & when I finally found it, I was totally happy with it. It not only has recipies which are African American friendly but, it also gives guidelines to methods of menu setup and item replacement. A really great find.

This is a fabulous cookbook from with recipes from one of the best restaurants in Chicago. Highly recommended for the vegans and the vegan-friendly.
However, there is no need to spend 125.00 on this book! It is being continually published here in Chicago and costs 15.00. I am not allowed to place alternate information here but know that it exists if you search the web.

As an Asian-American I grew up with tofu and loved it, and I could never understand why my American friends thought it was disgusting. Then I tried tofu recipes from American cookbooks that used it as a substitute for meat (among other things) and I realized where they were coming from. Tofu is NOT a meat substitute, and should not be used in cheesecake, milkshakes, etc. Using it in that way is setting yourself up for disappointment.

That said, this tiny cookbook is a good basic cookbook of (mostly) traditional chinese tofu dishes. Quite honestly, if you are not used to tofu you probably won't find this book very appealing. However, if you are like me (a second generation Chinese young adult who can't read Chinese cookbooks but who wants traditional - not Americanized - dishes) this tofu cookbook probably fits the bill. The other Wei-Chuan cookbooks are pretty good bets too.

If you're a vegan or vegetarian and love Chinese food, this is the best cookbook around. The recipes are just delicious! And relatively simple. Be prepared to find some dead animal ingredients, but a highly satisfiable experience in general. All of my favorite tofu recipes from Chinese restaurants are in here.
To the reviewer who poo-poos tofu in cheesecake, you haven't had a good tofu cheesecake!

4/24/2008

V CUISINE
The Art of New Vegan Cooking

By Angeline Linardis

A review by Marty Martindale

(pix of jacket here)

"Do you like to be jazzed? Are you a bit of a rebel? V Cuisine is for vegans, vegetarians and anyone seeking fresh flavors, colors, textures and fun. Never boring, rarely fattening and packing a big nutritional boost, V Cuisine is the evolution of the best of vegan food and cooking." This is Angeline Linardis' opening to her introduction and a warm challenge, indeed, to try new foods in ever-new combinations.

For our health and pocketbook these days, we all need to eat less meat, and these delightfully fresh recipes fill the bill on both these fronts. The old mandate of eating meat every day is simply not in our best interests these days.

OUT OF THIS WORLD ROASTED CAULIFLOWER SOUP
For this, assemble olive oil, garlic, onions, red pepper, a tomato, zucchini, cauliflower, basil, oregano, nutmeg and unsweetened soy milk

BLAZING SUNSET ORANGE GINGER BROTH
This is onions, chopped ginger, orange juice, soy milk, orange zest and green onions

CARROT-LEMON ZINGER
Simply carrots, lemon, olive oil and chopped green herbs

INFINITY DRESSING
Olive oil, soy sauce, cider vinegar and honey

SUPER FAUX CAESAR DRESSING
Olive oil,white vinegar, flaxseeds, garlic and seasoning

NEW POTATOES IN ALMOND CREAM
Olive oil, onion, garlic, blanched almonds, onion powder, lemon juice, parsley, Italian seasoning and slivered almonds

FRESH TOMATO ONION CHUTNEY
Tomatoes, onion, cilantro, olive oil and vinegar

TO DIE FOR PEAS
Frozen peas, olive oil, onion, garlic and Italian seasoning

BLACK BEAUTY BEANS WITH SPICY GREEN OLIVES
Canned black beans, manzanilla olives, fresh roasted red peppers, parsley, green onions, onion powder, paprika, basil, rosemary, red papper flakes and olive oil

WILD RICE WITH SPINACH AND LUCIOUS LEMON CREAM
Cooked wild rice, carrot, celery, green onions, olive oil, flour, lemon juice, unsweetened soy milk, lemon zest, saffron, onion powder, sunflower seeds, grape tomatoesk, raw spinach and seasoning

SPECIAL RAPINI (BROCCOLI RABE) PAELLA
Onion, garlic, olive oil, rapini, red pepper, cooked brown/basmati rice and soy sauce

HOT BROCCOLI DIP TO GO CRAZY OVER
Canned cannelloni beans, garlic, lemon juice, olive oil, green onions, parsley, broccoli, sage, dill and paprika

BLACK BEAN TOMTO POPPERS
Canned black beans, garlic, onion, parsley, celery, olive oil, lemon juice, cumin and cherry tomatoes

BARLEY BALLS
Cooked barley, garlic, onion, onion powder, Dijon mustard, light miso, soy sauce, ground cumin, wheat germ and red pepper flakes

SUPREME SPINACH PESTO
Olive oil, lemon juice, garlic, green onions, pine nuts, parsley, fresh spinach and basil leaves

ROASTED TOMATO CHUTNEY
Cherry tomatoes, onion, garlic, mango, jalapeno peppers, parsley, olive oil, cumin, curry powder, tarragon and hot sauce

TOFU CAROB BROWNIES
Medium tofu, vanilla, cinnamon, olive oil, walnuts, carob powder, whole wheat flour, baking soda, icing sugar, vanilla ice cream and soy milk

COCOA MEXICANA
Carob powder, brown sugar, soy milk, cayenne pepper, cinnamon sticks, ground clove or nutmeg and ice cream

Visit the book's website: VCUISINE
Marty Martindale's website: FOOD SITE OF THE DAY

Angeline Linardis is a vegan chef and food educator who wants to make vegan cooking accessible and appealing to everyone. Her debut cookbook "V Cuisine" isn't just for vegans, it's for anyone wanting innovative, healthy, and - most of all - delicious meals.

The book is divided up into lots of short sections featuring either a particular ingredient - like Terrifying Tofu, Potato Oasis, and Pasta Perfection; or a meal - Anytime Appetizers, Breakfast Bites, and Modern Mains; or a dish - The Scoop on Soups, Sexy Salads, or Courageous Curries. You can tell by the chapter names, this is not a stuffy cookbook.

The recipes are fun and innovative. I particularly liked the section of Life of the Party Fare. I can't wait to invite some people over to try the Black Bean Tomato Poppers - cherry tomatoes stuffed with a black bean puree, Hot Broccoli Dip to Go Crazy Over made with white beans, and the Wild Rounds - cucumber stuffed with a florescent-colored beet and carrot puree.

The dishes I tried were the Cream of Broccoli Dream - a yummy soup made with potatoes and soymilk and the Powerhouse Chili that my husband swooned over. My favorite entrée was the Creative Cauliflower Curry with Chickpeas made with an assortment of spices like whole cardamom pods, cinnamon stick, cloves and star anise. The Easy Blueberry Muffins lived up to their name because my 8-year-old daughter was able to make them with barely any help from me. I also made the Tofu Carob Brownies which were very moist but perhaps could have been a little fudgier. Next time, I'll add some chocolate chips.

Besides the great recipes, Linardis begins each section with an interesting and informative introduction which might contain a personal story, health information, cooking tips or all of the above. With the tempting pictures and great writing, this book is as fun to read as to cook from. This is definitely a book for anyone who is looking for creative and original recipes.

Review as seen on www.vegfamily.com by Cathe Olson

So far I've made three recipes from this cookbook and all of them have turned out quite well. I'm a beginning-level cook though I've been a vegan for years. I'm still a bit nervous in the kitchen now that I have to fend for myself but a book like this has made the transition to cooking on my own easier for me. My only gripe is the book is a bit disjointed and poorly edited. There's a pantry essentials section but no grocery shopping list and none of the recipes reference the essential items from the pantry so there's no continuity between the first and second parts of the book. The recipes are valuable and the dishes are quite tasty, I'll definitely make more of them...

The vegetarian approach to eating is growing more and more popular as people become involved in and aware of animal advocacy issues, seek a greener and more ecological friendly life-style, and gain an increased awareness of the links between nutrition and health. This is especially true for adolescents and those in their 20-something years. That is the premise and purpose of Beverly Lynn Bennett's "Vegan Bits: Recipes For Singles", a compilation of one hundred specially designed recipes that emphasize local, organic, and seasonal ingredients in their composition and preparation. The vegan recipes range from Black Bean and Mango Salsa; Sun-Dried Tomato Falafels in Pitas; Supper-Size Stuffed Mushrooms; and Homemade Applesauce Your Way; to Lemon Bulgur and Broccoli; Golden Home-Style Biscuits; Classic Peanut Butter Cookies; and Dried Fruit, Nut, and Coconut Candies. "Vegan Bits" is distinguished from other vegan and vegetarian cookbooks in that the recipes are specifically tailored to those who are single and therefore especially appropriate for anyone living on their own or with a roommate -- but highly adaptable for having friends and family over for any dining occasion.