The Chopra Center Cookbook : A Nutritional Guide to Renewal / Nourishing Body and Soul Review

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(More customer reviews)I buy cookbooks to read and if compelling, I will make a recipe or two from it. This one is so compelling that I've made four recipes in the first week of owning it. The introductory chapters on health and eating are informational. The recipes are curious enough that I tried one. It was delicious and now I can't stop. The ingredients are easy to find as well.

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The food at the world-famous Chopra Center for Well Being is designed to delight the senses, enliven vitality, and tap into the joy of being alive. Now, Deepak Chopra, David Simon, and Leanne Backer offer you marvelous recipes from this extraordinary place of healing-showing how nature provides us with all the nutrients we need to create meals that are delicious as well as nutritious. Combining modern nutritional science and Ayurveda, the most ancient healing system on the planet, The Chopra Center Cookbook features more than 200 appetizing, easy-to-prepare recipes and 30 days of balanced meal plans. You'll discover a new world of flavor and enjoyment with these low-fat dishes as the authors show you how to eat food that is good for you, re-establish the mind-body connection, and reverse the aging process.ZUCCHINI PECAN BREAD * THAI NOODLES * BRAISED SALMON WITH MANGO TOMATO SALSA * EGGPLANT CAULIFLOWER CURRY * VEGETARIAN PAELLA * ROSEMARY WHITE BEAN SOUP * MOTHER EARTH'S APPLE PIE * RAINBOW RISOTTO * GREEK GODDESS SALAD * MOROCCAN VEGETABLES * SPICY MEXICAN RICE * VEGETABLE HUMMUS WRAP * APPLE LEEK CHUTNEY * MANDARIN TOMATO SALSA * PEANUT BUTTER COOKIES * NUTTY FRENCH TOAST * HOMEMADE ALMOND BUTTER * BREAKFAST BURRITOS * MEDITERRANEAN PASTA * SPINACH POLENTA * UNBELIEVABLE DOUBLE CHOCOLATE CAKE

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The Cancer Survivor's Guide: Foods That Help You Fight Back Review

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(More customer reviews)I recently purchased "The Cancer Survivor's Guide" for a course I was taking at Whole Foods Market in Sacramento, CA. I do not have cancer. I do not plan to get cancer. But then again, nobody does. My beloved, healthy, sister Debora died in 2007 from virulent cancer. I don't wish it on anyone.
While I was a patient of John McDougall in Santa Rosa undergoing his ten day program,my sister Debora was eating the "Atkins Diet." Five years later, I am alive and thriving and Debora is buried in a cemetery nearby.
Don't let this happen to you or your loved one.
I now have a weekly share of a vegetable crop in a C.S.A. farm nearby. I loved the Cancer Project Class. The recipes in this book are great. We got a chance to make several of them during the four week class. The Mashed Grains and Cauliflower on (p168) tasted great with mushroom gravy on top. I enjoyed the Black Bean Chili on (p121). I went into ecstasy over the Raspberry Salad Dressing on (p151) used on our green salad. The Sweet and Sour Stirfry on (p200) was an excellent dish and I learned to cook my root vegetables such as carrots and celery first as they take longer.
I toasted my brown rice prior to cooking it and there is a recipe for that in this book.
Enjoy the Gingered Melon(so easy to make) on (p218) as a wonderful dessert. Of course the Chocolate Mousse on (p215) is a tempting treat as well.
Whether you are looking to revise conventional recipes(p67), plan healthy cancer fighting meals that will slow down the course of cancer in your body, or if you just enjoy the taste of a good Roasted Red Pepper Hummus(p113)this book has an approach to healthy eating that we all can live with and enjoy.


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The Cancer Survivor's Guide explains how foods influence the hormones that fuel cancer and how a dietary change to a low-fat, plant-based diet can be beneficial to anyone diagnosed with cancer. Each section describes specific nutrients and how they work in your body, which foods are the best sources, recommended recipes, and offers simple, practical steps you can take during the week to increase consumption of these foods. Includes over 60 pages of recipes for satisfying and flavorful meals to help implement the recommendations.

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Healing With Whole Foods: Oriental Traditions and Modern Nutrition Review

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(More customer reviews)You are going to love this one. It is clear, in depth, detailed, and a joy to read. It covers each food discussed with a comprehensive explanation of its energetic properties according to Oriental Medicine.
This book is what you need to make enlightened decisions about what to eat, when to eat it and what to combine in order to have a balanced and self-healing diet.
What I liked most about this reference work is that Pitchford doesn't seem to have an "axe to grind" or a new age philosophy to spout. He gives you the bottom line about food, how to prepare it, when to avoid it, how to evaluate it, how to use it to heal yourself or your patients. He doesn't ask you to believe, just to experiment and use your intelligence.
When you buy this book you will find yourself referring to it for years to come. Warning: You will probably end up giving it to someone you love, so get an extra copy for yourself.
I also recommend you check out Conscious Eating by Gabriel Cousens. It is a good companion to this one and presents a raw food Ayurvedic approach. Enjoy.

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Cafe Brenda Cookbook: Seafood and Vegetarian Cuisine Review

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(More customer reviews)I spent a brief time working at Cafe Brenda, and I bought the cookbook while working there. I've worked my way through just about every recipe, and 90% of them were wonderful - the recipes are full of flavor, interesting, satisfying, and a great place to begin exploring a variety of international flavors. I particularly love the soup and dessert recipes. The almond cake with chocolate ganache makes a wonderful birthday cake, the maple pot de creme is a wonderful and easy way to end a dinner party with friends, and the variety of soup recipes make use of all the seasons with wonderful results. I do have to say that the fish recipes are generally a bit more creative than the vegetarian entrees, though I've made the vegetarian and vegan croquette recipes (Brenda's signature creations) many times and received enthusiastic feedback from my family and friends. I've given this book as a gift many times with a lot of good feedback. It's also a plus that not many people know about the book, so the recipes aren't dishes that are made over and over again by people who cook primarily vegetarian and have worn out the books by Deborah Madison and Molly Katzen, great though they may be. Hope you enjoy it.

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For years, restaurant owner and chef Brenda Langton hasled the way in bringing sophisticated but sensible vegetarian andseafood cooking to the Midwest. At last, the recipes from her highlysuccessful Twin Cities' restaurant, Cafe Brenda, are available in thisThe Cafe Brenda Cookbook. Cafe Brenda's health gourmet fare,the "cuisine of a third coast," has drawn raves from diners andcritics alike.With this cookbook, Langton provides cooks and diners with many of hermost requested dishes-from her renowned vegetarian croquettes tosavory soups (like Roasted Potato & Garlic soup) and stews andimaginative seafood recipes (like Poached Rainbow Trout with BerryVinaigrette.) And then there are the sumptuous, naturally sweeteneddesserts, such as chocolate carrot cake, fresh fruit tarts, and maplepot de creme.Here is the sensuousness of good food without the calories, and thepleasure of cooking and eating without the pain of elaboratepreparation or time-consuming chopping. These recipes are intended foranyone looking for a new and healthy way to cook, from beginners toaccomplished cooks alike.Also recommended: Classic Freshwater Fish Cooking, Freshwater FishCookbook, The Art of Wild Game Cooking, Venison Cookbook.--This text refers to an alternate Paperback edition.

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Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine Review

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(More customer reviews)I have had this book for just three days but I jumped at the chance to try it out yesterday and what a find! I made the black eyed peas fritters with the recommended hot sauce, the succotash soup with garlicky cornbread croutons, and molasses ice cream with candied walnuts. While, admittedly, it took all night since each ingredient requires from-scratch making (I cheated with canned black-eyed peas), it was well worth it. Everything was just perfect. I would like to clarify something in case others have some confusion regarding the succotash soup, I didn't see the step where you drain the bean mixture after cooking and before pureeing but I am sure that is what is meant. I think most people would notice that 10 cups of water would make for a very liquid-y soup, but some wouldn't know this until it was too late and I would hate for that to happen! Also, I only used a couple of tablespoons of coconut "oil" because it was so expensive ($9 for a small jar), and make my fritters in the shape of small medallions so that I could flip them in the shallow oil and it worked just fine. This is a collection I'd recommend to vegans and non-vegans alike.

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The Macrobiotic Community Cookbook Review

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(More customer reviews)Andrea Bliss Lerman has thoroughly researched these favorite recipes from many people in the macrobiotic community. The basics are all there and the desserts are delicious. I especially like the traditional tortilla recipe from whole corn. It tastes really great made with blue corn.

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A classic collection of more than 150 innovative recipes, now updated and repackaged. Andrea Bliss-Lerman, an expert chef and macrobiotic cooking teacher, has gathered together a collection of original and tasty recipes contributed by leading macrobiotic practitioners across the country. Featuring many of her own inventive recipes, this is a unique community cookbook that will attract a whole new generation of readers in an ever-growing market looking to foster greater health and well-being through nutrition.

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Cafe Flora Cookbook Review

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(More customer reviews)I wonder: what am I doing writing a review for a cookbook? I rarely write Amazon reviews and the few reviews I have written are related to a completely different genre of book. Plus, I've only recently taken a renewed interest in being in the kitchen - I don't suppose that makes me an "expert" by any stretch of the imagination.
But I wanted to share my opinion of this book with other readers. It's fantastic and the recipes are delicious.
Never before have I enjoyed a cookbook so much. Reading through the table of contents was enough to get my palate fired up. At the time of this writing, I've created over a dozen of the recipes in this book, and each one is a sure winner, not one is a reject. I might have tried more recipes by now, but the temptation to go back to a dish I've already tried is just too great. (We've done the Coconut Tofu with Sweet Chili Dipping sauce four times, now.)
How about a really wonderful Portobello Wellington with Madeira Sauce? Now THAT was a Thanksgiving dinner! Yam and Mushroom Enchiladas with Smoky Tomato Sauce? Spinach, Mushroom, and Gorgonzola in Puff Pastry with Red Pepper Coulis? Despite what I - a carnivore - have always thought, vegetarian cooking can be great. That's a claim I've never been able to make regarding any other vegetarian or vegan cookbook.
The book is extremely well laid out with timing suggestions, "prepare ahead" ideas, and handy tips for getting through the process without any unexpected surprises. Each recipe is preceded by a good description that makes you want to try it immediately. If a recipe has multiple components, each is presented as a logical and timed subsection of the overall plate.
I only wish I knew about this restaurant when I visited Seattle last year. Next time... next time.
Five Stars for the book that got me back into the kitchen after a long hiatus. Feel free to contact me with any questions, but I'll be busy cooking up the next Flora meal.
~R~

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The Flexitarian Diet: The Mostly Vegetarian Way to Lose Weight, Be Healthier, Prevent Disease, and Add Years to Your Life Review

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(More customer reviews)As a registered dietitian, chef, and fellow author, I find few diet books worthy of recommending. But The Flexitarian Diet is one that I do highly recommend. It's based on sound science. It's written in a witty, easy-to-follow style in a way in which you know that Dawn Jackson Blatner, RD, is passionate about what she is suggesting.
I love that everything is based on straightforward fives--five food groupings, five-week meal plan, and more. But it's not based on a gimmick like so many diet books. And it's not really a "diet" as it's not based on avoidance. It's a positive, no-guilt approach to eating, which is the most effective approach to healthy eating for a lifetime. In fact, this fresh flexitarian approach is how I eat and what I tell those who are not already vegetarians to strive for. That means if you really want a little bit of meat, it's okay on occasion.
Plus, there are many, many recipes (with short ingredient lists!) and shopping checklists included that make eating healthfully and following a meal plan simple--without sacrificing flavor.
You will enjoy this smart book while getting healthier at the same time!

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Lose weight, increase energy, and boost your immunity—without giving up meat!

"With her flexible mix-and-match plans, Dawn Jackson Blatner gives us a smart new approach to cooking and eating."--Joy Bauer, M.S., RD, CDN, "Today" show dietitian and bestselling author of Joy Bauer's Food Cures

"The Flexitarian Diet is a fresh approach to eating that's balanced, smart, and completely do-able."--Ellie Krieger, host of Food Network's "Healthy Appetite" and author of The Food You Crave

"Offers a comprehensive, simple-to-follow approach to flexitarian eating--the most modern, adaptable, delicious way to eat out there."--Frances Largeman-Roth, RD, senior food and nutrition editor of Health magazine

"It's about time someone told consumers interested in taking control of their weight and health how to get the benefits of a vegetarian lifestyle without having to cut meat completely out of their life."--Byrd Schas, senior health producer, New Media, Lifetime Entertainment Services

Introducing the flexible way to eat healthy, slim down, and feel great! "Flexitarianism" is the hot new term for healthy dieting that minimizes meat without excluding it altogether. This ingenious plan from a high-profile nutritionist shows you how to use "flexfoods" to get the necessary protein and nutrients--with just a little meat for those who crave it. As the name implies, it's all about flexibility, giving you a range of options: flexible meal plans, meat-substitute recipes, and weight loss tips. Plus: it's a great way to introduce the benefits of vegetarianism into your family's lifestyle.

Enjoy these Five Flex Food Groups:
Flex Food Group One: Meat Alternatives (Beans, peas, lentils, nuts, and seeds; Vegetarian versions of meats; Tofu; Eggs)Flex Food Group Two: Vegetables and FruitsFlex Food Group Three: Grains (Barley, corn, millet, oat, quinoa, rice, wheat, pasta)Flex Food Group Four: DairyFlex Food Group Five: Natural flavor-enhancers(Spices, buttermilk ranch, chili powder, cinnamon, Italian seasoning, herbs; Fats, oils, butter spreads; Sweeteners, granulated sugars, honey, chocolate; Ketchup, mustard, salad dressing, vinegars, low-fat sour cream)

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Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Review

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(More customer reviews)As a Vedic Vegetarian book, it contains no recipes that use garlic or onions. Two vegetables that are staples in other Indian cookbooks, and suprisingly through the substitution of other spice combinations, the recipes do not lack flavor at all.
Some of the dishes are hard to take on, but all are delicious. The information included here is indispensible, not just for the recipies, but for the explaination of countless spices, techniques and ingredients that one often wonders about in other cookbooks, which will often only clarify with an "Available in Indian Groceries" annotation. This book includes a list of actual sources for the spices, should the need arise to obtain black onion seed, and no one in Boseman has it... This lexicon of information makes it possible for one to improvise endlessly from the recipes provided, which I believe, are just samples showing the possibilities.
All in all, the combination of tasty recipes and the voluminous definitions, explainations and sourcing material make this an excellent cookbook, both for the cookbook collector, and the serious home gourmet.

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OK, So Now You're a Vegetarian: Advice and 100 Recipes from One Vegetarian to Another Review

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(More customer reviews)Though I am 23, older than the intended audience, my Mom bought me this book as a present. I was thrilled with it. Lauren Butts has created a fun and easy cookbook for anyone. I love the layout of the cookbook, it is divided into sections, and I enjoyed her nutritional info in the front of the book. Maybe it will inspire more teens to go veg.I found this cookbook full of great meatless recipes. I must warn strict vegetarians and vegans however, that most recipes contain dairy products, or eggs. There is a great recipe for "Nathan's Blueberry Breakfast Cupcakes", that is easy to make and tastes like store bought. However when I tried to get my three year old neighbor to eat one, he refused in horror. Other recipes that I have enjoyed making include: apricot chimichangas, Thai tofu Veggie Wrap-yum, Burrito Roll up, Veggie Pitas (Tastes the same as Wendy's veggie pita), Layered Nacho Salad, Mock Caesar Salad (in case you didn't know, Caesar Salad dressing is typically made with ANCHOVIES-fish=meat), Chilled Berry Soup-this is a fabulous recipe I made last summer when berries were plentiful, it is totally tasty and makes a great meal, TASTY FLATBREAD PIZZA WITH ARTICHOKE HEARTS!! This pizza was so unbelievably tasty, I have always been a bit wary of artichoke hearts, they just look kind of disgusting you know, but I was so shocked to discover their delicious taste!! Veggie Quesadillas were also fabulous. SPAGHETTI PIE is indeed a great dish, and I like to make it when serving non-vegetarians. It has been a hit with everyone so far. Tofu McNuggets are the absolute bomb. These recipes are only a fraction of the great ones in this book. I would highly recommend it to parents of new young vegetarians, or college students like myself who don't have that much time to cook. Some have opined that this book is full of recipes that are fattening, but I think most know, that us vegetarians are a mostly lean lot, and I can personally attest that the recipes aren't fattening. Thanks Lauren for creating a great book, it is indeed an oasis as far as Veg cookbooks go. Its great to have a cookbook that isn't full of really long, hard to find, expensive ingredients!

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Living Vegan For Dummies Review

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(More customer reviews)This book is laid out in simple, easy to read sections that give everyone tools to eat healthier and be happier about their food choices. Whether you are a meat lover looking for heart healthier choices, or a person who has moved totally away from animal based products, this book has much to offer. What I particularly enjoyed was how author Alexandra Jamieson approached the subject of Living Vegan in a way that makes it accessible for readers with all levels of interest. She also is extremely skillful at offering ideas and approaches that will allow vegans and non-vegans to enjoy each other's company at meal times. This book is filled with useful tips and strategies, recipes and cooking tips. It addresses a wide range of things including menus and meal planning, cooking at home and eating out, spices and storing food, supplements and snacks, dealing with finicky eaters, weight loss and even how to counter what commercials are teaching your kids. Ms. Jamieson excels at delivering the content in a relaxed non-judgmental tone while educating readers in the benefits and ease of Living Vegan. By the way, this may sound silly but even the index in the back of the book is interesting! Get your own copy and see.

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100 Best Vegetarian Recipes (100 Best Recipes) Review

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(More customer reviews)Okay, once in a while, I wish she broke down the steps to some recipes a little more, but that's a small price to pay for these really good dishes that are, generally, quite easy to make. In a panic if you're having guests over? Chances are you can get at least 2 great courses from this book. 100 may not seem like a lot, but the big difference is... they're all winners. So many cookbooks have endless dishes I just don't feel like making or don't have time to make. The other thing I like about this book is she tends to try and keep to recipes that have a realistic number of ingredients. Some cookbook include recipes where you know you're going to have to buy 15 new ingredients! Who wants that? Thank you Carol Gelles, you've made my life easier and my picky 12-year old has even liked some of these.

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Easy Meatless Dishes for Everyday Meals
This irresistible little book presents 100 essential vegetarian recipes-easy, delicious, wonderfully adaptable dishes that you're guaranteed to love, from Green and White Lasagna to Indonesian Vegetable Stew. Updating dishes from the author's classic, award-winning 1,000 Vegetarian Recipes, it's a must-have kitchen companion, whether you enjoy meatless meals occasionally or you are a devoted vegetarian.

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Living Vegetarian For Dummies Review

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(More customer reviews)I just finished this book and it was exactly what I was looking for! What an informative book. I have learned so much from it. I have also purchased and will now start reading Living with a Vegan for Dummies! I am so excited to get going on my new lifestyle! I am doing this for health reasons as well as ethical reasons.

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Practical ways to explore and adapt a vegetarian lifestyle

Are you considering a vegetarian diet for yourself or your family? Wondering if it's safe and how you'll get the right amount of nutrients? This authoritative guide has all the answers you need about living vegetarian, featuring healthful advice as well as delicious dishes involving vegetables, fruits, grains, and dairy.
Inside you'll find expert advice on adopting a vegetarian lifestyle, from creating a vegetarian shopping list and understanding the nutritional aspects of vegetarian eating, to using the right cooking supplies to vegetarian etiquette, eating out, and converting a kitchen-and your family's mindset-away from meat.You'll discover how to make it work when you're the only member of the house who is vegetarian, as well as how to support a family member, including a child.
Provides the latest information on vegetarian diets as they relate to health, the environment, and other areas of our lives
Includes tips for gradually reducing your meat intake
Explains the benefits of a vegetarian lifestyle
Offers dozens of new recipes designed to ease the transition from omnivore to vegetarian

Whether you're a long-time vegetarian or just starting out, Living Vegetarian For Dummies, 2nd Edition is your guide to evaluating and enjoying a meat-free lifestyle.

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The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes Review

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(More customer reviews)Admittedly, when I see "Healthy" as a description in a cookbook's title, I get a bit skittish. My head thinks healthy is wonderful, but my palate sometimes disagrees. Moosewood Restaurant Cooking for Health has exceeded all expectations and does not sacrifice taste for health. It's has opened up a new world of delicious and yes, quite healthy, food for me and my family.
Cooking for Health has loads of nutritional information at the beginning of the book. It's followed by cooking methods, then the recipes. It's your typical all-around cookbook with chapters on: Breakfast, Eggs, Appetizers, Salads, Soups, Sandwiches, Burgers, Stir-frys & Sautes, Tofu, Savory Pastries, Beans, Pasta, Stews, Veganism, Raw Foods, Grains, Side Veggies and Desserts.
I cook a lot, and own a selection of quality cookbooks. After buying this cookbook and making some of the recipes, I now use this as my Go-To cookbook. I've made the Savory Asparagus and Mushroom Bread Pudding, Pasta with Broccoli and Thai Red Curry. They all came out so delicious, my husband and I loved them. The Asparagus and Mushroom bread pudding was only 222 calories per serving too! It certainly didn't taste like a low calorie dish, and I can't wait to make it again.
My favorite things about the Moosewood Restaurant Cooking for Health are the "extras" given for each recipe. They describe each recipe at the beginning, plus give variations, helpful suggestions, and serving ideas. The serving ideas can be food-related, or enhance the visual presentation.
This is the kind of cookbook you can take to bed and read, or just start cooking with. The ingredient lists are not overly lenghty, nor are the instructions for cooking. Every recipe lists "Hands-on Time" and "Baking Time" so you know how long a recipe takes and can plan accordingly.
Each recipe has a nutritional breakdown consisting of Calories, Protein, Carbohydrate, Dietary Fiber, Total Fat, Saturated Fat, Monounsaturated Fat, Cholesterol and Sodium. Also listed is the total number of servings, plus the volume yield, so you can easily dole out proper portion servings if you're watching your weight.

The cookbook has vegetarian, vegan and raw selections to choose from. They also give variations on some vegetarian recipes to make them vegan. (But if you're vegan, you often know how to adjust recipes your own way too.) The recipes also come with "Serving and Menu ideas" which can be suggestions on food pairings, or adjusting a lighter meal to make it heartier.
The one change I'd like to see with any Moosewood cookbook is photos. I understand that Moosewood likes to keep their style, but I'm one of those people who loves photos of food.

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EAT YOUR GREENS. . . and your yellows and oranges, your blues and purples, and your blacks and reds and browns! It's a great time to eat well. Farmers' markets filled with local and organic vegetables are sprouting up everywhere, and supermarkets are spilling over with whole grain choices, bigger and better produce sections, and a variety of healthier convenience foods. Cooking for both health and pleasure has made creating this, our twelfth cookbook, a wonderful experience. What always remains fresh and constant is the joy we find in cooking and delight in eating.—From the Introduction

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Prairie Home Cooking: 400 Recipes that Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland (America Cooks) Review

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(More customer reviews)As a fellow native of Kansas City, I see Ms. Fertig's work everywhere- in newspapers, in bookstores, and on television. And like other Midwesterners, I admire her efforts to give our regional cooking the status it deserves. This book eliminates any doubts about the quality of Midwestern cooking. It has been a huge success locally, and the nationwide attention it is receiving is equally justified. Ms. Fertig mixes ethnic dishes such as Bratwurst with Caramelized Onion and Apples with modern classics like Vegetable Garden Pot Roast to yield a truly well-rounded image of the Midwestern culinary tradition. For those skeptics out there, one bite of the heavenly Blue Cheese and Toasted Pecan Spread will convert you! I've had the pleasure of attending some of Ms. Fertig's cooking classes, and her penchant for humor and storytelling are clearly reflected in her book. I strongly recommend it for any avid cooks who wish to get in touch with their roots. This is the epitome comfort food.

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Farmer John's Cookbook: The Real Dirt on Vegetables Review

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(More customer reviews)This book skillfully weaves a tapestry of farm and food. It offers depth and also keeps us from taking ourselves too seriously. Relating the seasons to your cooking with pictures, stories, excellent recipes and more, it effectively captures ones experience of Community Supported Agriculture (CSA). Most cookbooks focus on the kitchen but this one takes you back to the farm, to where your vegetable ingredients are grown and the burgeoning CSA movement from which this deeper relationship springs. What an exciting new way to look at the food we eat.
A previous reviewer seems to have missed the tie-in this book might have to Omnivores Dilemma--not only is the book not vegetarian per se (although it certainly does focus on vegetables, meat is even included in some of the recipes), but how could this book be construed for an infomercial for a farm which is part of a CSA/local movement where the previous reviewer living in California (thousands of miles away from Angelic Organics' Illinois location) is unable to even participate or purchase even one vegetable. If it is an infomercial, it must be for the vegetables themselves and the local community supported agriculture movement (www.localharvest.org helps you find your own local csa farm amongst many other local products) for which this book so effectively captures the spirit.

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Veganize This: From Surf & Turf to Ice-Cream Pie--200 Animal-Free Recipes for People Who Love to Eat Review

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(More customer reviews)What a find! I was almost not going to buy this but I'm so, so glad I did.
From the cover and the typography, you'd think this was a cookbook for college students trying to be vegan while living in a dorm. If I had published it, I would have gone in a completely different direction and designed a book that was as upscale and sophisticated as the recipes. As the saying goes, don't judge a book by its cover.
Shagrin's genius is her unique "meat" recipes of differently prepared seitan (veal, pork, beef, etc.) and tofu (scallops, sea bass, bacon, etc.). These serve as the base of many of the recipes. From there you can go fancy-schmancy, such as dijonnaise-crusted beef tenderloin medallions with bearnaise sauce over roasted eggplant and garlic mashed potatoes, or go with gourmet versions of down-market foods such as orange-sesame grilled chicken fingers. Or you can stuff your face with veganized Twinkies and nacho cheese Doritos. Yes, you heard me: vegan bearnaise sauce and vegan Twinkies. You'll also find fresh pasta - finally, egg-free pasta! - pizza dough, and other staples.
I don't think this book would be suitable for a newbie vegan or newbie chef. Some recipes are complicated and time-consuming (even intimidating). Some ingredients are expensive or hard to find (exotic mushrooms and such). A few recipes call for commercial products like Dr. Cow's nut cheeses or Daiya, and she uses a lot of MimiCreme although there are several recipes for making a go of it from scratch.
But overall the food looks astonishingly good. I knocked off a star because I spotted a few editorial glitches, and some vague instructions such as "cook until well done." How will I know when "well done" is? What does "well done" look like?


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