Dreena Burton’s latest book,Let Them Eat Vegan: 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family,* is indeed a satisfying addition to the growing list of a vegan pro. When I was the mother of two young children, the best I could eke out was The Vegetarian 5-Ingredient Gourmet,* a book for beleaguered cooks in which the word “gourmet” is used quite loosely. Yet Dreena, the mother of three young children, managed to produce this polished tome filled with warmth, kitchen wisdom, and in general, a wealth of yummy and nourishing fare. more→
Delicious, vegan, raw, gluten-free, soy-free and easy to make meals…sounds hard to do but Amber Shea Crawley has done it in her book Practically Raw: Flexible Raw Recipes Anyone Can Make*(Vegan Heritage Press, 2012). Every recipe gets you excited to make and enjoy it. What’s different about this book is that it presents both raw and cooked and baked options, all fairly easy, with additional substitutions and variations throughout. more→
Reviewed by Rachael Braun. Looking for easy, down-to-earth vegan recipes that are delicious and fun to make? Look no further then The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude* (New World Library, 2012) by Brian L. Patton. It is filled with 100 recipes that will please anyone’s palate, vegan or not. This cookbook is entertaining and useful, with original names for all the recipes and tips, definitions and facts scattered throughout. And if you ever think you need a little extra help with a recipe, Patton has provided QR codes that you can scan with your phone to see a video of The Sexy Vegan himself demonstrating the recipe for you. more→
Reviewed by Rachael Braun. This book is packed with everything you need to know about gluten-free vegan cooking. The Complete Idiot’s Guide to Gluten-Free Vegan Cooking* (Alpha Books, 2011) by Julieanna Hever and Beverly Lynn Bennett starts by giving you an amazing overview of gluten intolerance, where to find hidden gluten, and the benefits of a vegan diet.
It can be hard to have one dietary restriction, but with two in the mix, things can get complicated. This book will give you a new view on all you can do and make it apparent that you need never feel deprived! There are so many ingredients you can create delicious and nutritious meals with.
Reviewed by Gail Davis. After having my sweet tooth so soothingly satisfied by all of the sumptuously sweet recipes in Hannah Kaminsky’s first book, My Sweet Vegan,* I couldn’t imagine that there could possibly be that many more sweet surprises up Hannah’s skillful sleeve. But to my amazement and delight, her new book, Vegan Desserts: Sumptuous Sweets for Every Season,* holds within its 240 hardbound (yes—layflat!), gloriously full-color pages, more than 100 new recipes that will tantalize any dessert-lover’s taste buds—vegan or not! more→
This review is contributed by Bryanna Clark Grogan: When my husband said “Oh, wow!” after the first bite of Betsy DiJulio’s Panko-Topped Cheesy Zucchini from her book The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes* (Vegan Heritage Press), I knew this book was a winner! DH is not a great zucchini fan, but I had a small pile of zucchini that needed using and this recipe was intriguing, partly because of its simplicity, and partly because of the interesting homemade cheese that was one of the primary components. It was simple to make (and quick!) and, obviously, delicious. more→
Want cookbooks that are like having a good friend helping you out in the kitchen? Look no further than Alicia C. Simpson’s Quick and Easy Vegan Comfort Food* (The Experiment, 2009) and Quick and Easy Vegan Celebrations* (The Experiment, 2010). Alicia got tired of starving at parties with no vegan options and not being able to enjoy those great ‘down-home’ comfort foods she grew up with. You can’t ask for more with these two cookbooks, Alicia makes vegan cooking non-intimidating and comfortable. more→
Whether you’re just starting out on a vegan diet or are already a fan of plant-based meals, 500 Vegan Dishes* (Sellers Publishing, 2011) is a great go-to book for vegan substitutions and tons of recipes. Deborah Gray offers information and recipes in a highly readable format. She starts out by giving an introduction with a brief overview and jumps into ingredients, listed alphabetically and with great tips, along with charts of cooking times and descriptions. Another helpful section within the ingredients are the recipes and tips on animal-free substitutions, like almond and coconut milk, nondairy cream cheese and mayonnaise. more→