Free Ebook Vegan Planet: 400 Irresistible Recipes With Fantastic Flavors from Home and Around the World (Non), by Robin Robertson
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Vegan Planet: 400 Irresistible Recipes With Fantastic Flavors from Home and Around the World (Non), by Robin Robertson
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Open the door to a whole new world of delicious, healthy choices! If you are one of the millions of Americans moving away from meat, dairy and eggs in your diet, whatever the reason, then Vegan Planet is for you. It is by far the most comprehensive vegan cookbook ever and proves once and for all that the vegan way of eating can easily provide all the nutrition you need, and so with astonishingly varied recipes and absolutely fabulous food. Recipes include:
Mango Tango Smoothie
Pumpkin Pie Pancakes
Fried Green Tomato Po’Boys
Ginger-Scented Pot Stickers
Curried Cauliflower Pakoras
Butternut Squash and Wild Mushroom Lasagna
Hot Tomale Vegetable Pie
Turkish-Style Stuffed Eggplant with Walnut Sauce
Five-Spice Chocolate Layer Cake
Banana Swirl “Cheesecake”
- Sales Rank: #3159204 in Books
- Published on: 2003-01-07
- Format: Bargain Price
- Number of items: 1
- Dimensions: 9.13" h x 1.36" w x 7.25" l,
- Binding: Paperback
- 592 pages
From Publishers Weekly
With 400 recipes, this is probably the biggest vegan (no animal products-meaning dairy- and egg-free) cookbook on the market. It's also one of the best. Robertson (The Vegetarian Meat & Potatoes Cookbook) is a likable guide to possibly unfamiliar ingredients such as flaxseeds and sea vegetables, and the recipe choices are almost overwhelming. Robertson relies on the usual trick of digging into ethnic cuisines (Thai-Style Leaf-Wrapped Appetizer Bits, Baked Sweet Potato and Green Pea Samosas are among the appetizers) for vegetarian options, but she also innovates in clever ways, as with Here's My Heart Salad with Raspberry Vinaigrette with hearts of romaine, artichoke hearts, hearts of palm and celery hearts. Some of the most versatile options appear in a chapter dedicated to sauces and dressings, such as Eggless Hollandaise and Vegan B‚chamel Sauce. Chapters on breakfast ideas, sandwiches, wraps and burgers-with six different veggie burger options-ensure that all bases are covered. Occasionally, Robertson relies on packaged products like the soy sausage and mozzarella that appear in "Sausage" and Fennel Cannelloni, but most of these recipes simply make the best of vegetables, legumes and grains. A cogent foreword by Barnard (president of the Physicians' Committee for Responsible Medicine) reports the startling fact that Americans-apparently misled into believing that switching from red meat to white will improve their health-now eat one million chickens every hour.
Copyright 2002 Reed Business Information, Inc.
From Library Journal
This ambitious new cookbook from the author of The Vegetarian Meat & Potatoes Cookbook offers dozens of imaginative vegan recipes inspired by a wide range of cuisines, from Five-Spiced Portobello Satays and Lebanese Fattoush (bread salad) to Cajun-Style Collards and Moroccan Fava Bean Stew. There are also vegan versions of such meat dishes as shepherd's pie and chili, as well as sandwiches like Curried Chicken-Less Salad and Seitan Reuben. Robertson's style is more down-to-earth than Crescent Dragonwagon's in Passionate Vegetarian, but Dragonwagon's book, which includes recipes made with eggs and dairy products, complements Robinson's. For most collections.
Copyright 2002 Reed Business Information, Inc.
From Booklist
When a vegetarian graduates to the more advanced status of vegan, all dairy products, eggs, and animal products disappear from the table. Vegan Planet by Robin Robertson appeals to the novice vegan with its simplified approach and whimsical typeface. She advocates that vegans be aware of nutritional issues such as incomplete versus complete proteins. She offers a surprising list of vegetables that originate in the world's oceans. Robertson understands the importance of using multiple and varied spices to prevent the vegan diet from becoming dull, boring, and tasteless. She uses plenty of seitan, a wheat gluten product that simulates meat's texture. Robertson even proposes a block of seitan stuffed with chestnuts and cranberries for a vegan Thanksgiving dinner. Bakers will recognize the vegan possibilities inherent in breads as Robertson offers a hearty multigrain yeast loaf as well as simple skillet combread and pumpkin biscuits. She finds a way to improve candy's general lack of nutrition by substituting ground dates for refined sugar in Chocolate Macadamia Clusters. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Most helpful customer reviews
8 of 8 people found the following review helpful.
A Great Cookbook for Anyone Who Likes to Eat Well
By FormerCarnivore
Vegan Planet, by Robin Robertson, is a terrific cookbook for anyone who wants to be able to cook some great dishes without a lot of fuss, and it's indispensable for anyone interested in going vegetarian, whether for health or ethical reasons. This book is the answer to the question often raised when someone finds out you're vegetarian (or better yet, vegan!): Then what DO you EAT?!?
The recipes are generally simple and typically use very common ingredients. (I have no interest in becoming a chef in any sense of the word!) It's great to be able to pick up the book and find a recipe that uses whatever happens to be in my refrigerator and pantry (no matter how empty they look!) using the index to find recipes with those key ingredients. And the best part is that the result is delicious! Last week I found some sweet potatos in the fridge, so checked the index to see what I might be able to do with them and found the Red Bean and Sweet Potato Curry, which indeed turned out to be excellent, even without the green bell pepper. Now, if I don't have an ingredient a recipe calls for, I add it to the shopping list because with this book, I know I'll be able to put it to good use.
As vegans, my wife and I have several vegetarian and vegan cookbooks, but this one quickly became our favorite and has made us more adventurous and expanded our repertoire considerably. The beauty of the recipes we've tried so far is that even our carnivorous friends don't miss meat when they dine with us on the sumptuous meals prepared from the recipes in this book. Since becoming vegans, we've found dining out much more challenging, but this book has come to our rescue with an incredible variety of easy-to-prepare recipes that ease the pain of cooking while adding amazing flair to our mealtimes. This cookbook is a worthy addition to anyone's kitchen bookshelf.
9 of 9 people found the following review helpful.
One of the best vegan cookbooks on the market
By AG Pym
I have had this book for a couple of years now, and it is the one that I turn to time and again for simple, delicious, guaranteed-to-turn-out-well recipes. It is by far the best vegan cookbook I have ever used (and I've used lots of them!), though it is true that I wish it had nutritional info along with the recipes, to tell one how many calories, how much iron, protein, fat, etc. is in each dish.
There is a lot of very helpful general nutritional information in the first chapter, however, that I found useful for vegans and omnivores alike. Robertson discusses everything from protein sources, to B12 requirements, to vegan Omega 3 and 6 sources. She also includes in this chapter (called "Vegan Basics") names of hard to recognize animal products and tips for "stocking the vegan pantry." There are many more sections throughout the book that discuss the names, flavors, uses and nutritional content of a variety of grains, beans, vegetables, etc. which introduced me to wonderful foods I had never tried before, such as quinoa or sea vegetables.
"Vegan Planet" is perfect for staple recipes like chili (among other chili recipes, there's a Black Bean and Butternut Squash Chili that is one of the most amazing things I have ever tasted!), Mashed Potatoes (even these are special, because of the parsnips she has you add; these potatoes have consistently earned me rave reviews), or Vegan Shepherd's Pie (my favorite recipe in the book and a big hit with my super meat-loving in-laws). There are also great breakfast recipes (for e.g. French Toast and Tofu Scrambles), an interesting "world cuisine" section with recipes for Chinese, Indian, etc. food, and a very complete dessert section. Soups, salads, appetizers, and faux "meaty dishes" or "creamy dishes" (e.g. the wonderful Alfredo Style Fettuccine) are also included.
The recipes are so easy that the lack of pictures never bothers me. Last Christmas I was cooking dinner for my family with such a bad cold that I literally could not smell or taste anything I was making. Nevertheless, my mashed potatoes and everything else from this book still came out perfectly (or so I was told :)). Everything I have tried to make from this book has come out well, and I'm not an expert cook by any means. "Vegan Planet" always uses simple and common ingredients that almost anyone will recognize and be able to find at their local grocery, and on the other hand I also think it does a wonderful job of introducing great foods that many Americans don't typically eat (e.g. quinoa).
I LOVE this book and give it as a gift all the time, to vegans, vegetarians, and relatives who ask "what can I cook if you're coming to dinner?" I have also given it to relatives looking to lower their cholesterol (since cholesterol is only found in animal products, and vegan diets have been proven to often dramatically lower people's cholesterol and even reverse heart disease!). My mom, whose high cholesterol prompted me to gift her with this book, has told me several times how much she appreciates having a source of delicious, cholesterol-free recipes at hand, although she is not vegan.
My other favorite vegan cookbooks: If you're a real foodie or into gourmet cooking, I would recommend the "Millennium Cookbook" or "The Artful Vegan;" if you like funky, fun recipes try How it All Vegan" or "The Garden of Vegan." If you just want a general overview of veganism, try John Robbins' "Diet For A New America."
7 of 7 people found the following review helpful.
AWESOME-Vegans CAN eat tasty and elegant meals too!
By Melissa C.
I am so glad I found this book. Robin Robertson proves that you CAN eat an elegant AND tasty vegan meal and still make it an easy meal to put together. This book is full of SO MANY recipes and every single one of them I have tried with HUGE success! I borrowed this cookbook from the library 6 times before I finally bought it - my husband told me just to spend the money and buy it for myself. Being vegan in a meat-eating, cream and cheese and fat-indulging country is not easy, so having this cookbook has been a huge lifesaver! So much useful information and tips are included. Did you know that red food coloring is mostly made from crushed beetles? I didn't until I read this book. How do you stock a vegan pantry? It's all in there. There are many global recipes in the book to help you expand your vegan horizon. Sauces, dressings, pasta, veggies, beans, grains, desserts (yes - VEGAN DESSERTS!!!!!!), grilling, saute'ing, stir frying, pizzas, sandwiches, wraps, burgers, breads, smoothies, and most importantly - THE BASICS - all included in this book! You can't go wrong. I live in a mixed household, myself being vegan, my husband a pescovegetarian, and my daughter who, unfortunately, enjoys the occassional chicken strip while dining out(most definitely NOT in the home). I have easily satisfied every one of us in the house using this cookbook. None of us ever feel as if we are missing anything at our meals. Our favorites: Maple-Pecan French Toast, Not-So-Dirty Rice, Strawberry-Topped "Cheesecake", Three-Nut Burgers and the Cajun Spice-Rubbed Tempeh. I could go on. Sorry, this book does not have pictures, but the recipes are all easy and the pictures just aren't so necessary in this book. You'll see for yourself after your first indulgence! There is just so much USEFUL INFORMATION you just can't find in most other vegan cookbooks. You can't go wrong with this cookbook.
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