Veganize It!: Easy DIY Recipes for a Plant-Based Kitchen

"Simple to-make, economical veggie lover choices that stay consistent with the first tastes and surfaces."— Publishers Weekly

Find vegetarian storeroom staples—in addition to tempting plans in which to utilize them—in this DIY direct. Numerous cooks like to make their own rudiments instead of purchase costly store adaptations, which are frequently stacked with added substances and additives. These simple plans make it simple to stock a home wash room.

Appreciate vegetarian milks, cheeses, bacon, burgers, wieners, spread, and even Worcestershire sauce in your #1 dishes. Test Bahn Mi, Sausage Biscuits, Meaty-Cheesy Pizza, Milk Shakes, Jambalaya—even Jerky and Lemon Meringue Pie. With more than150 plans and 50 tone photographs, this will end up being a fundamental cookbook for vegetarians—and every other person who appreciates creature free food.

About the Author
ROBIN ROBERTSON is a 30-year veteran food writer, cooking teacher, and chef specializing in vegan and vegetarian cooking. She is the author of 20 vegetarian or vegan cookbooks, including Vegan Planet and 1,000 Vegan Recipes, and is a regular columnist for VegNews magazine and VegCooking.com. She operates a vegan-focused website and blog at RobinRobertson.com and lives in Virginia.

While I am not a vegan, I eat a lot of vegan food. I don't particularly like meat for multiple reasons, and this book provides a lot of tasty meat substitutes. I've made quite a few "faux" meats, and these are the simplest recipes I've found so far. The Hamish recipe is awesome, though it tastes maybe a bit more like bologna than ham. It still makes a great sandwich with some mustard. The sausage recipes are all wonderful and I highly recommend them. One criticism I will pass along is that the method for baking meats is a bit convoluted. The author has you pack your faux meat in aluminum foil and then place it in a waterbath covered with foil. This effectively steams the food. My criticism is that vital wheat gluten gets a bready texture when you put it in the oven, so your hamish loaf comes out a bit like a loaf of bread. To avoid this, I suggest packaging up the meats as explained, but then placing them in a steamer for the amount of time the author recommends baking them. I've made a couple of hamishes, and the ones I steamed had a much better texture than the baked ones. I think the method in the recipes is there to avoid frightening off people who don't own steamers. If you're going to make a lot of faux meats, you really should invest in one, however. You'll be a lot happier with the end results. This book is chock full of substitute meats, so if you're a vegan who is offended by such things, avoid this book. There are plenty of other books that don't contain mock meat recipes. Also if you're avoiding wheat gluten, this book might not be for you. Maybe there is something else you can substitute, but vital wheat gluten is pretty important to many of the recipes. Some of the meat recipes look daunting because of the lengthy list of ingredients, but most simply require several different spices. I can measure out 10 different spices in a couple of minutes, so that doesn't particularly concern me. Most of the fake meat recipes require that you spend around 15 minutes dumping a lot of different things into a food processor, whirring it around for a bit, and then baking (or steaming) the result. Many of the recipes start with a basic faux meat and then create a different recipe by building on the original. It's the perfect book if you want to add the idea of pepperoni to a pizza or have sausage patties for breakfast without adding the fat and grease of animal parts. I adore Robin Robertson and I'm on a quest to own all of her books. She's totally changed the way I cook! She understands that food should be tasty and attractive as well as healthy. I'm hooked! --George Shopper

Preordered this book with high hopes based on the description. Well, the first recipe my wife and I tried has blown those expectations away. We tried the Cheddar style cheesy sauce and used it to make macaroni and cheese. It was absolutely delicious! The recipes are simple and easy to follow, and there is a wide variety of dishes available. Can't wait to try more recipes! --Dumam 

I've been vegetarian for over 10 years and just started going vegan when I cook at home. So far I've only made the cheddar and cheese sauce recipes in this thing, but they're fantastic. They don't taste "just like cheddar", but they taste cheesy and delicious. I actually went to the store to buy cauliflower and broccoli just so i had an excuse to eat more. Can't wait to try the rest of the book. --Matt 

Download Cooking Ebook Veganize It! Easy DIY Recipes for a Plant-Based Kitchen | 55 Mb | Pages 292 | EPUB | 2017

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