Vegetarian Times Everything Vegan

| April 15, 2012 | 3 Comments

Vegetarian Times Everything Vegan

A diverse and delicious collection of vegan recipes from the experts at Vegetarian Times magazine Whether they’re vegan for a day, a week, a lifetime, or even just for lunch hour, the demand among vegans for deliciously satisfying animal-free recipes has never been greater. Vegetarian Times Everything Vegan is the something-for-everyone vegan cookbook with hundreds of tasty, healthful recipes that will woo omnivores to the possiblities of plant-based eating while wowing committed vegans a

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  1. Mac says:
    24 of 26 people found the following review helpful
    3.0 out of 5 stars
    Never returned a cookbook before., February 10, 2011
    By 
    Mac (Philadelphia, PA) –

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    This review is from: Vegetarian Times Everything Vegan (Hardcover)

    I love Vegetarian Times. I assumed I’d love this book. I wanted to love this book. But I just don’t. I didn’t even notice the mistake with the eggs yet (as I’ve learned from other reviews), so it has nothing to do with that. I think that if your main focus in eating vegan is simply to avoid animal products, you might be OK with this. But part of why I eat vegan is for the health benefits, and for me that includes reducing my dependence on processed or prepared foods — even vegan processed or prepared foods. There was just too much of that in here. I can figure out on my own how to substitute veggie crumbles for ground beef. I can grasp how to substitute vegan mozzarella shreds or vegan Parmesan for real mozzarella or real Parmesan. I don’t need a cookbook for that. I felt very much like some of these recipes were simply pulled from the VT archives and converted. They’re not vegan, they’re veganized. Big difference. I’m not saying that every recipe includes processed stuff, but a lot of them do.

    Many also rely on frozen veggies. I’m sure the intention there is to speed things up. But the fact is, I personally dislike the taste and texture of most frozen vegetables (except peas and edamame) so I prefer to cook with fresh.

    Overall – apart from the issues I’ve already mentioned – I was surprised that very little in this collection excited me or fired up my imagination or made say “Wow! I can’t wait to try that!” It just wasn’t there for me. Even the pictures, which are nice, didn’t help me shake my overall lack of enthusiasm for the recipes. I own dozens of veg and vegan cookbooks. And it’s never even crossed my mind to return one before. But I see very little point in keeping this one. (Although that Morning Glory loaf does look pretty decent.)

    Interestingly, I bought another newly released vegan cookbook at the same time, and my reaction has been the complete opposite – I can barely put the darn thing down before I wind up picking it up again and daydreaming about what to try next. Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes, has really knocked my socks off, and my 3-week-old copy is already covered in cooking spatters. I’ve made at least 15 of the recipes, every one good. They aren’t fancy-schmantzy for the most part. Just good, easy, straightforward, super-tasty stuff that you could actually make on a Wednesday night after work with the stuff you already have on hand (assuming that stuff like quinoa and nutritional yeast are things you typically have on hand). To my amazement, even my omnivore spouse and my uber-picky omnivore mother have given the thumbs up to the recipes I’ve made from it. I can’t recommend it enough.

    But I’m sad that I didn’t have that kind of chemistry with VT’s Everything Vegan.

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  2. Foodie says:
    20 of 24 people found the following review helpful
    5.0 out of 5 stars
    You people are crazy – this book is PHENOMENAL, January 26, 2011
    By 
    Foodie

    This review is from: Vegetarian Times Everything Vegan (Hardcover)

    OK so there’s one recipe with a mistake – who cares? We all know how to substitute for eggs by now! This is a WONDERFUL cookbook. The recipes are easy to follow, turn out exactly the way you hope they will and are delicious! The book itself is beautiful to look at and they even have the calorie counts listed! Check out the Heart Healthiest Chocolate Chip Cookies in the World – they’re gluten, egg and dairy-free. Oh, and they actually taste good! What a long way we’ve come from the days of steamed vegetables and tofu!

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  3. Laura Woolley says:
    14 of 17 people found the following review helpful
    5.0 out of 5 stars
    way too uptight vegans, February 19, 2011
    By 
    Laura Woolley (York, PA United States) –

    This review is from: Vegetarian Times Everything Vegan (Hardcover)

    One typo with an egg and everyone is freaking out? I have to say, I almost cringe if I have to tell people I’m vegan because they think I’m going to be some uptight person like most of the people who wrote these reviews. Relax, it was an egg and obviously a mistake, get over it. If you do, you will find well illustrated, easy to follow book full of a wide variety of recipes that are pretty quick to throw together and don’t require 100 hard to find ingredients. Even the few recipes that do call for a more exotic ingredient, give you an alternative if you can’t find it. I for one appreciate not having to buy speciality ingredients that I will only use again for one recipe I’m not sure I like yet. Someone else commented that they don’t like using frozen vegetables…then don’t, use fresh, they are just trying to show that you can make these recipes quickly and with a well stocked pantry you can make just about anything in this book. There are such a wide variety of recipes here from appetizers to cupcakes and everything I’ve made so far is good. I ate raw for six months and after having to make my own nut milks and every other ingredient from scratch it is a life saver to be able to use some pre made ingredients like vegan cheese. Again if you don’t want to use processed cheese then use the recipes in the book to make your own cheese. You complained that you are creative enough to swap out eggs and veganize recipes on your own but you can’t figure out how to swap fresh vegetables for frozen?

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