Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won’t Miss the Meat Reviews

| May 30, 2012 | 3 Comments

Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won’t Miss the Meat

  • Vegan Cooking and Recipes

Ellen DeGeneres’ personal chef, Roberto Martin, shares over 125 delicious vegan recipes he’s created for Ellen DeGeneres and Portia de Rossi that he hopes will make healthy vegan cooking accessible and easy for everyone. Portia de Rossi explains in her foreword, “Roberto taught me that the key to making good food vegan is substitution…you can enjoy all your favorite foods and never feel deprived.”

Some of the standouts Martin, a Culinary Institute of America-trained chef, has develop

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  1. Norma Lehmeierhartie says:
    145 of 149 people found the following review helpful
    4.0 out of 5 stars
    Basic Vegan Cookbook, April 25, 2012
    By 
    Norma Lehmeierhartie (New York, USA) –
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    This review is from: Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won’t Miss the Meat (Hardcover)

    Vegan Cooking for Carnivores by Roberto Martin is a good primer for those interested in learning the basics of vegan cooking. Martin covers breakfast, lunch, dinner, sauces and snacks. Trained at the Culinary Arts Institute, he has no formal training in vegetarian/vegan cooking. When Hired by Portia and Ellen to be their personal chef, he simply adopted both his and their favorite recipes into vegan dishes. This is the most valuable take away from the book–that many (my words–not all recipes can be converted)meat or dairy based dishes can be made vegan when you learn what plant based ingredients can be substituted for meat or dairy.

    Martin uses tofu, beans, faux meat substitutes, vegan mayonnaise, butter and cheese, and milk substitutes like soy and almond to make dishes that will appeal “to carnivores.” He does not include a recipe to make your own seitan–a basic vegetarian protein–however. In other words, he keeps it simple.

    Most of the recipes are easy with no cumbersome list of ingredients…that said, for those of you who might like to be more adventurous, this might not be for you. This cookbook is a primer…seasoned vegans may still get something out of it, but it is aimed at beginners or people who like to eat simply.

    Breakfasts include different pancakes, waffles, tofu scrambles. I was surprised that I didn’t see any smoothies. All looked good and would appeal to most.

    Lunch included a good basic recipe for tofu egg salad–tofu, pickles, scallion, celery, vegan mayo, mustard…I tried the grilled vegetable sandwich and it was quite good. (Although he goes to great lengths to make the French bread just right….I would do it much more easily.)

    Some really nice sauces like chipolte cream….

    Apparently, his Red Beans and Rice dish are Portia and Ellen’s favorite…they have it every Monday. I haven’t made it yet, but it look quite good–batsmati rice, beans, faux sausage, some veggies and spices. Easy and easy to get ingredients.

    I did try the Mexican style rice and beans with tomato and avocado to be eaten with tortillas and it was delicious.

    He recommends store bought vegetarian stock for many of his recipes and while it is good, I would recommend making your own. It isn’t difficult–save your veggie scraps–freezing them until you have a nice pile. Boil them for an hour or so, discard solids…voila! Stock! freeze in 1-2 cups containers. Much, much better than anything you can buy.

    Overall, I liked this book, and recommend it for people trying to add more veggie based meals to their lives.

    Author, Harmonious Environment, Beautify, Detoxify & Energize Your Life, Your Home & Your Planet

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  2. Droidite says:
    61 of 73 people found the following review helpful
    3.0 out of 5 stars
    Vegan recipes don’t necessarily mean healthy and often mean soy-based, May 3, 2012
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    This review is from: Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won’t Miss the Meat (Hardcover)

    Love the forward by Portia de Rossi, who I find to be quite thoughtful. The photos in the book are great (wish my dishes looked so great!).

    That said, I was disappointed in the book for two reasons: (1) Too many soy-centric recipes and (2) too many recipes that use white flour.

    I know, it’s probably too much to ask for a vegan cooking book to use more non-soy, non-bean sources of protein, but since I can’t eat soy, I’m always looking for vegan recipes that use something else. Unfortunately, it’s not just a matter of “well, substitute something else for Gardein or tofu.” Substitute with what? Give me a seitan recipe to substitute or some ready-made non-soy product or the recipe is pretty useless. Then again, maybe there just is no substitute for a block of tofu and I’m just screwed.

    The unfortunate thing is that many of the most interesting and different recipes that remind us of our carnivore days use soy — Tofu Crab Cakes, Southern Fride Chick’N (using Gardein), Chick’N Potpie, for example.

    Perhaps most disappointing in the book — and a reminder to me that Vegan cooking doesn’t in itself mean healthy — is how much white flour is used in his recipes (even if used in combination with a whole grain flour). For those of us who are trying to eliminate white from our lives these recipes are rendered useless without suggested substitutes.

    Still, there are definitely some recipes I plan to try here and I can only hope mine look as delicious as they look in the book and taste good too.

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  3. John S says:
    19 of 21 people found the following review helpful
    5.0 out of 5 stars
    Excellent recipes!, April 26, 2012
    By 
    John S

    This review is from: Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won’t Miss the Meat (Hardcover)

    I have tried a dozen of these recipes already, they all turned out wonderful! It’s perfect for those looking to eliminate a bit of meat and dairy from their diet.

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