The Complete Idiot's Guide to Vegan Cooking

by Beverly Lynn Bennett and Ray Sammartano

Delicious recipes for the growing vegan lifestyle. There are so many reasons to go vegan--health and nutrition, weight loss, green and sustainable living, and prevention of cruelty to animals. With... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1592577709
• ISBN13: 9781592577705
• Release Date: August 2008
• Publisher: Alpha Books
• Length: 328 Pages
• Weight: 0.75 lbs.
• Dimensions: 0.8" x 7.4" x 9.2"

Customer Reviews

Great cookbook

I have been vegan over 7 years, this is a great cookbook for beginners AND long-time vegans!

They've covered everything and almost every dish

If you're vegetarian, not matter what kind, or just want a incorporate more veggies or use less eggs and milk-Buy This Book. After you buy it, you won't want any other cookbook. It covers everything from condiments to "meat and potato" meals. However, go easy on the seitan recipes, because you can form a gluten intolerance (shame on me...I know, but it's soooo good). All your baked goods recipes are in here as well as great tofu, TVP, and seitan recipes. It's essential to the vegetarian library. Sometimes you have to tweak things to your own tastes, but that happens. There is a good mac and cheese recipe-yummy!!! Cheesecake, cookies, tofu, I mean every thing-condiments-everything. It's a great book with a wealth of info.

Buy this first

Buy this book first. I have been working on being vegan for several months and during this time I have purchased four cook books...all have been worth their price. However, I wish I would have had this book initially because it has nutritional informations and other important facts that have helped me to reach my goal.

Fool Proof

I love the style of cooking in this book: relatively simple recipes, most often with everyday ingredients; well written instructions; and a focus on whole foods (including the use of whole grain flours and unrefined sweeteners whenever possible). It is packed with recipes, 240 to be exact, so there options for new vegans (how to use tofu and seitan, for example), and vegan veterans who want wheat and soy-free recipes that creatively incorporate fruits, vegetables, nuts, and whole grains. That said those who are coming from fast food territory will still be welcomed by the author with some shortcut recipes for things like Tofu Dog Bites. I have reviewed The Complete Idiot's Guide to Juicing (thumbs up) and The Complete Idiot's Guide to Total Nutrition (a disappointment), so I am well aware of the cutesy "Idiot's" format that some may love, some may feel neutral about, and some may be irritated by. At this point, I am pretty neutral, and able to look into the actual substance of the book. The book starts with an informational section that is about 25 pages long, but it feels fairly complete for its purpose. Beverly touches on health needs and then dives into explaining milk and meat alternatives. Later in the cookbook is a chapter that is dedicated to making your own cheese and dairy alternatives. Since I am already dairy-free, I chose to sample a recipe that also had a meat substitute vibe, the Savory Mushroom Sausages. The only changes I made were to cut the maple syrup in half (down to 1 ½ teaspoons) and increase the salt by ¼ teaspoon, as we aren't fans of the sweet flavor that many breakfast sausages have. They were awesome! I actually preferred the leftovers, after chilling overnight, as it really gave the various flavors time to meld. This was a soy-free and optional gluten-free recipe too! I bake my own granola, so I was excited to trial the Vanilla Nut Granola recipe. It used a very different mix of spices, extracts, nuts, and seeds from my standard recipe. I really enjoyed the subtle sweetness and the very nutty tasting blend. All of Beverly's recipes are very easy to customize, so on the next go there are a few personal touches I will introduce. I think swapping the maple syrup for agave (which is half the price in my neck of the woods), and leaving out the pecans (which tended to burn easily) would make it an ideal blend for my household, adding just a slight touch of additional sweetness. Also, she ingeniously uses a blend of oil and water to keep the granola low fat, but we aren't calorie counters around here, so I will probably use all oil next time for a firmer crunch. I loved the Carrot-Cashew Butter, a simple and thick spread with a light natural sweetness from the two main ingredients. I was also smitten by the Low Fat Miso Ginger Dressing. It was only my second time using miso, and the experience prior left me with a bad taste in my mouth, literally, but Beverly nailed it in the sweet, ginger-rich condiment.

The best one yet

I have ordered several vegan cookbooks in the last month. This is the best one yet and I wish I had only ordered this one, I got a few good recipies out of the others but for the most part they are too exotic and time consuming , This one has practical simple and afordable food. I believe that I might make every one of theese. I have already made the no fat raspberry-poppyseed dressing , the breaded egplant sandwhiches, and red beans with soyrizo . It has a chapter of basic vegan cooking guidelines , and it is a good price If you are a new vegan as I am , this is a good starter cook book that will not disapoint , like some of the pricer ones did for me .