Book Reviews

Book Review: Vegan Yum Yum by Lauren Ulm

vegan yum-yumA current trend is that popular vegan blogs spin off into books. Why buy a book when you can get very similar content on a blog, you might ask? My answer is that there’s nothing like a bound book that you can take to bed, to the kitchen, and on the train, something that will last long beyond the little button you click that says “Older Posts.” And that is the history of Vegan Yum Yum,* a luscious blog profusely illustrated with photographs by Lauren Ulm, a talented young cook, writer, and photographer. more→

Book Review: Healthy Highways by Nikki and David Goldbeck

Healthy Highways by Nikki and David GoldbeckHealthy Highways* (second edition) by Nikki & David Goldbeck is a must for any health-conscious traveler. Covering every state in the U.S., it gives a “healthy” if not exhaustive listing of where to eat on the road, and includes natural foods stores and food co-ops in addition to restaurants, recognizing that it gets pricey to eat each and every meal out while traveling. more→

The New Becoming Vegetarian by Vesanto Melina and Brenda Davis

new becoming vegetarian by Melina and DavisThe New Becoming Vegetarian: The Essential Guide To A Healthy Vegetarian Diet* is the updated version of Becoming Vegetarian, which came out in 1994, written by the same authors, Vesanto Melina, MS, RD and Brenda Davis, RD, along with Victoria Harrison, RD. more→

The Joy of Vegan Baking by Colleen Patrick-Goudreau

joy of vegan baking by colleen patrick-goudreauThe Joy of Vegan Baking* is a wonderful introduction to vegan baking, with dessert recipes for both experienced and beginner cooks. Author Colleen Patrick-Goudreau is a long-time vegan, animal activist, and founder of Compassionate Cooks. more→

Vegan Diner by Julie Hasson

vegan diner by Julie HassonJulie Hasson’s new book, Vegan Diner*, recently arrived in my mailbox, and it has been such fun to peruse the recipes as well as enjoy the retro-diner theme of the design and photos. No matter how much us health-nut types love our green smoothies and raw hemp seeds and such, the pull of comfort food is ever strong, and Julie has presented an entire book of comfort food in delicious, healthy vegan renditions. more→

The New Whole Foods Encyclopedia by Rebecca Wood

The New Whole Foods Encyclopedia by Rebecca WoodWith a title like The New Whole Foods Encyclopedia*, you wouldn’t think that this kind of tome would make good bedside reading. But it does. If you’re a health geek like me, you’ll have a lot of fun perusing this book, whether in the kitchen or in bed. Rebecca Wood has assembled an A to Z guide to natural foods that is filled with useful and fascinating information on fruits, vegetables, grains, beans, soyfoods, herbs, spices, fats, seaweed—in short, everything likely to be found in a natural foods enthusiast’s pantry or fridge. more→

Kansha by Elizabeth Andoh

kansha by Elizabeth andoh[Contributed by Adriana Pope, reprinted from Vegan Corner] I had the pleasure of speaking with Elizabeth Andoh while she was in Osaka, Japan preparing for her upcoming US book tour. Her newly released cookbook Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions* focuses on the ancient Buddhist philosophy of using every part of your ingredients in the cooking process. more→

Sweet Freedom by Ricki Heller

Sweet Freedom by Ricki HellerI don’t have much of a sweet tooth. Given a choice of a good vegan pastry  or, say veggie sushi as a yummy snack, I’d choose the sushi. Or spring rolls. Or stuffed grape leaves. Don’t get me wrong. I wouldn’t turn away a great vegan dessert, but it’s not something I clamor for.

So for a vegan baking book to win me over, it’s got to be really good. The baked goods need to be easy to make, delicious, and filled with real food, not just veganized versions of white flour, sugar-filled fluff. The last thing I need is empty calories. Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugarby Ricki Heller fulfills all my requirements for a great vegan baking book.It’s that good. I’ve already made several recipes from this book, whose star shines ever more brightly in my esteem by providing recipes that are as easy as they are tasty.

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Raspberry-Almond Fruit Crisp

Ground almonds replace the flour and add sweetness to the topping for this fabulous raspberry fruit crisp. Contributed by Leslie Cerier, from Going Wild in the Kitchen.* more→

Love Soup by Anna Thomas

Love soup by Anna ThomasWhen the publisher of Anna Thomas’s most recent book, Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure,* contacted me to see if I would be interested in reviewing the book and perhaps do a Q & A with the author, I jumped at the chance. Her first book, The Vegetarian Epicure*(1972) was truly the pioneering effort in contemporary vegetarian cuisine, predating Mollie Katzen’s Moosewood Cookbook by five years. Anna wrote it when she was a graduate student in film at UCLA and it became an instant classic; later she achieved success in the film world as well. Read about her fascinating parallel paths in herbio. more→

Vegan Unplugged by Jon Robertson

Vegan unplugged by Jon RobertsonVegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide* by Jon Roberson with recipes by Robin Robertson has arrived just in time for hurricane, storm, and flood season, when so many people lose power. It’s a practical guide to stocking the pantry for emergencies and continuing to eat well when access to the usual fresh foods is limited. more→

Juice Power (from your blender) by Teoorah Shaleahk

Juice power from your blenderJuice Power (from your blender)* by Teoorah B.N. Shaleakh is a compact little book that immediately appealed to me, because though I like the idea of juicing, I don’t like juicers. The recipes in this book use the whole fruit (except in the case of citrus, of course) or vegetable, and often in unexpected combinations. So in a way they are more like smoothies or blended beverages.

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