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Veganomicon: The Ultimate Vegan Cookbook

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Who knew vegetables could taste so good? Vegan powerhouses Isa Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All th Who knew vegetables could taste so good? Vegan powerhouses Isa Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th


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Who knew vegetables could taste so good? Vegan powerhouses Isa Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All th Who knew vegetables could taste so good? Vegan powerhouses Isa Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap.

13 review for Veganomicon: The Ultimate Vegan Cookbook

  1. 5 out of 5

    Lisa Vegan

    Well, for some reason I thought that this was going to be more like a thorough vegan Joy of Cooking type book but it isn’t quite so comprehensive. However; it is great, and I didn’t end up being disappointed.Only cons: 1. all the photos are in the middle of the book vs. on the recipe pages2. for my taste too long vegetable steaming times given (although possibly they & I are thinking of different sized pieces of veggies)3. and most importantly: the authors don’t have a restaurant serving these r Well, for some reason I thought that this was going to be more like a thorough vegan Joy of Cooking type book but it isn’t quite so comprehensive. However; it is great, and I didn’t end up being disappointed.Only cons: 1. all the photos are in the middle of the book vs. on the recipe pages2. for my taste too long vegetable steaming times given (although possibly they & I are thinking of different sized pieces of veggies)3. and most importantly: the authors don’t have a restaurant serving these recipes where I live in San Francisco ☺Pros:1. all of the recipes (except for those that contain foods I don’t like: seiten, tempeh, capers, vinegar, mustard, a few other ingredients) look delicious2. such easy instructions for all the recipes and in general3. while at first the book didn’t appear attractive to me, as I read it, I changed my mind: it has a great layout and it was easy to read and I decided I did like its appearance4. very helpful icons for applicable recipes: soy free, gluten free, low fat/reduced fat, under 45 minutes, supermarket friendly5. creative and practical recipe organization and table of contents (I was going to list the table of contents outline in my review because I like it so much, but instead I encourage others to buy, borrow, look at the book for themselves)6. very informative with just the right amount of humor: I like humorous cookbooks; this wasn’t one of the funniest but it’s not meant to be silly, and it also contains a smattering of Yiddish words (there was at least one, I think more) and a few vegan versions of what I think of as Jewish comfort food – loved it!Just some of the recipes I’d like to eat (and all look possible for even me to cook given the terrific instructions): Spinach-Noodle Kugel, Baked Potato and Greens Soup with Potato-Wedge Croutons, Cauliflower and Mushroom Pot Pie with Black Olive Crust, Grilled Yuka Tortillas, Potato and Kale Enchiladas with Roasted Chile Sauce, Broccoli Millet Croquettes, Black Bean Burgers, Spaghetti and Beanballs, Beanball Sub, Mexican Millet, Red Lentil-Cauliflower Curry, Acorn Squash Pear and Adzuki Soup with Sautéed Shiitakes, Almond Quinoa Muffins, Mushroom Gravy, Marinara Sauce with combined mushroom and garlic variations, Creamy Kalamata Spread, Holiday Cranberry Sauce, Jalapeno Corn Gravy, Smlove Pie, Jelly Donut Cupcakes, Lower Fat Banana Bread, Maple and Brown Sugar Pinwheels, Wheat Free Chocolate Chip Cookies, Chewy Chocolate Raspberry Cookies, Pistachio-Rose Water Cookies, Lower-Fat Deep Chocolate Bundt Cake, and there are many others as well.Gosh, writing this has made me way too hungry. I’m usually more of a cookbook reader than a cook, but I am very tempted to make at least some of the above recipes.

  2. 4 out of 5

    Emma

    A good book for vegans, but probably not for newbies. There aren't many pictures, which is a real shame. It's primarily written for the American market, so there are lots of unusual ingredients, but nonetheless it's a good book. I like Isa's style of writing, it's easy and good fun. Recommended, but there are better books for the beginner vegan, in my opinion. A good book for vegans, but probably not for newbies. There aren't many pictures, which is a real shame. It's primarily written for the American market, so there are lots of unusual ingredients, but nonetheless it's a good book. I like Isa's style of writing, it's easy and good fun. Recommended, but there are better books for the beginner vegan, in my opinion.

  3. 5 out of 5

    melissa

    Veganomicon is the grown-up version of Vegan with a Vengeance. Not its momma but the grown-up post punk herself. Still the same intelligent, clever and witty writing and the same mind-blowingly creative recipes but this time there is some very helpful information on kitchen necessities, both cookware and pantry staples, basic information on how to prepare different types of produce, some very grown-up and organized menus and the layout is beautifully refined. Much like I am trying to be in this Veganomicon is the grown-up version of Vegan with a Vengeance. Not its momma but the grown-up post punk herself. Still the same intelligent, clever and witty writing and the same mind-blowingly creative recipes but this time there is some very helpful information on kitchen necessities, both cookware and pantry staples, basic information on how to prepare different types of produce, some very grown-up and organized menus and the layout is beautifully refined. Much like I am trying to be in this review when all I really want to say is that this book KICKS ASS! Now, I haven't actually tried out any of the recipes but I will say that VWAV has stayed on my kitchen countertop for months, I have made about 80% of the recipes and everthing is flawless. I have taken many a baked good to work and other functions and even the most die-hard omni goes crazy for them. Even my dad, who is terrified of the word "vegan", is so crazy about the coconut carrot cake that I have made it multiple times and he consumes most of it. I have made my family eat almost everything from the sidedish section and they loved it all. So, pretty much, if you're vegan, or just not stupid, buy this book now. There is nothing better out there. Although I'm greedy and I'm already anticipating the next book. And possibly a string of VWAV/Veganomicon restaurants in all my favorite cities.

  4. 5 out of 5

    Isabella

    This has helped me so much over the years.

  5. 5 out of 5

    Christopher

    This is a great cookbook for both dyed-in-the-wool vegans and those omnivores who want to mix it up a little. Myself, I'm a longtime vegetarian who considers himself a vegan-wanna-be (I love vegan food to death but I still can't give up ice cream, cheese or cream cheese) and this book makes me really think I could make the leap and keep my taste buds happy. After I finish this pint of Rum Raisin, that is...(ahem).ANYway. The book is written with a breezy sense of humor that will make readers of This is a great cookbook for both dyed-in-the-wool vegans and those omnivores who want to mix it up a little. Myself, I'm a longtime vegetarian who considers himself a vegan-wanna-be (I love vegan food to death but I still can't give up ice cream, cheese or cream cheese) and this book makes me really think I could make the leap and keep my taste buds happy. After I finish this pint of Rum Raisin, that is...(ahem).ANYway. The book is written with a breezy sense of humor that will make readers of all dietary disciplines feel right at home, yet it's not so preciously perky that you'll wanna chuck the book out the window and spend the rest of your night chewing gristle at Ponderosa. The conversational tone is perfect for folks who are exploring what veganism is all about and would maybe like to have some fun in so doing.The array of recipes look great - they range from simple to somewhat elaborate, and there are recipes involving common ingredients and a few that dare you to play with various health food store staples and global market items. The authors know which ingredients are a hassle to find and which are less commonly used by the average joe, and they do a great job of talking readers through the weird stuff and reminding us why it's worth it.If you're an open-minded meat-eater who loves to cook and has lots of veg friends, this is the solution for your next dinner party. Not only will you find lots in here that your root-munching friends will love, but you'll also come up with a few recipes that will have even your most carnivorous buddies gnawing away on vegan delights. Good food is good food - and Veganomicon is a great guide to it.

  6. 5 out of 5

    Stephanie

    I decided to make the leap into veganism in July 2011 after reading several books about the diet's benefits and I have never felt better. I once couldn't imagine NOT eating meat or dairy, but after experimenting with so many great cookbooks, it really has been an easy transition. I have slipped up a few times and believe me, your body will LET YOU KNOW that it doesn't want that crap anymore. It's a shame that vegan dishes get a bad rep - most I have tried have been fantastic. Even my husband, wh I decided to make the leap into veganism in July 2011 after reading several books about the diet's benefits and I have never felt better. I once couldn't imagine NOT eating meat or dairy, but after experimenting with so many great cookbooks, it really has been an easy transition. I have slipped up a few times and believe me, your body will LET YOU KNOW that it doesn't want that crap anymore. It's a shame that vegan dishes get a bad rep - most I have tried have been fantastic. Even my husband, who still eats meat and dairy occasionally (we don't bring it into the house anymore - just milk for him b/c that is his non-vegan vice) RAVES about most of the vegan meals I have prepared. So many pluses to the whole thing. Anyway...I received this cookbook for Christmas and I am already head-over-heels in love with it. I went through the book tonight and wrote out the initial list of the recipes I want to try first. I had a full sheet, front and back, to choose from. I flagged down the husband to get him to select a couple of dinners and we have a menu planned.Will be back with an update once I start cooking...

  7. 5 out of 5

    Devery

    This is a phenomenal cookbook for anyone who likes to cook and eat delicious food, vegan or vegetarian or BBQ-snarfer. The whole section on how to cook vegetables is worth the price alone (I had no idea how amazing roasted green beans were, for example) and the Simple Seitan recipe is a streamlined (and yummier) version of the one in Vegan With A Vengeance. So far I have made the Leek and Bean Cassoulet with Biscuits, the Chestnut Lentil Pate, the Kalamata Dip, the Seitan Piccata, the Chickpea C This is a phenomenal cookbook for anyone who likes to cook and eat delicious food, vegan or vegetarian or BBQ-snarfer. The whole section on how to cook vegetables is worth the price alone (I had no idea how amazing roasted green beans were, for example) and the Simple Seitan recipe is a streamlined (and yummier) version of the one in Vegan With A Vengeance. So far I have made the Leek and Bean Cassoulet with Biscuits, the Chestnut Lentil Pate, the Kalamata Dip, the Seitan Piccata, the Chickpea Cutlets, the Hot Sauce Glazed Tempeh (even better if you just bake the tempeh for 50 minutes in the marinade -- we ate this 4 times in one week that is how damn good the marinade is), and the Spicy Tempeh With Broccoli Rabe and Rotelli which is also fucking delicious. Oh, and the Baked Pumpkin Ziti with Sage Breadcrumbs which I served to omnivorous friends who ate 3 helpings a piece. Do yourself a favor and buy this book, everything in it is delicious.

  8. 4 out of 5

    Trish

    I've had this book for a year or more and have recommended it countless times to aspiring vegans, curious vegetarians, and diabetic carnivores. I use it every week: it is the backbone of my menu. It completely demystifies the 'vegan' label and makes good food easy, acessible, delicious, and fun. The food is good-looking and tasty and balanced enough to serve to guests--who often exclaim in pleasure over the results. I absolutely don't care about the 'lack of pictures' complaint. It could have no I've had this book for a year or more and have recommended it countless times to aspiring vegans, curious vegetarians, and diabetic carnivores. I use it every week: it is the backbone of my menu. It completely demystifies the 'vegan' label and makes good food easy, acessible, delicious, and fun. The food is good-looking and tasty and balanced enough to serve to guests--who often exclaim in pleasure over the results. I absolutely don't care about the 'lack of pictures' complaint. It could have none and it wouldn't matter. These two collaborators deserve canonization and a far wider audience.

  9. 5 out of 5

    Linda Hart

    unfortunately there are too few photos of the many recipes included in this book

  10. 5 out of 5

    Avonlea Rose

    TLDR- Overrated!Errantly titled. Not just because I don't think this deserves the title of "The Ultimate" anything, but because this is really not a cookbook as much as it is a recipe book with a few scrambled tutorials at the beginning.There is some misleading commentary throughout this book that could confuse some kitchen beginners. For example, it states that blanching is "just fancy-pants" for boiling something for a couple minutes. (pg. 26.) This is partly true, but to blanch also involves TLDR- Overrated!Errantly titled. Not just because I don't think this deserves the title of "The Ultimate" anything, but because this is really not a cookbook as much as it is a recipe book with a few scrambled tutorials at the beginning.There is some misleading commentary throughout this book that could confuse some kitchen beginners. For example, it states that blanching is "just fancy-pants" for boiling something for a couple minutes. (pg. 26.) This is partly true, but to blanch also involves shocking the item, which they disregard in their instructions on how to "blanch" a red bell pepper. I'm curious, as well, as to why they assumed their readers wouldn't be familiar with basic cooking techniques and terms, but couldn't be bothered to properly explain them? Or if they really don't know basic techniques, which doesn't give me much confidence in their recipes. On pg. 20, for a second example, they say whisking is just "quickly stirring." No, it's not. You don't use a circular motion when you use a whisk. It doesn't get the air in, which is the goal. They also say you "usually" use a whisk, but that using a fork does "just as nicely." A fork can be used on the fly, but it's called whisking for a reason. Use a whisk. I suspect that their apparent lack of culinary knowledge here is to blame for why I haven't been able to get good results by following recipe directions in the items I've tried.I also feel that they could have devoted more to better food styling. Especially considering that there are only a few pictures for the whole book, these photos really aren't all that appetizing.They talk about wanting the recipes to be everyday food for their readers, but then carry on to admit that their big inspiration is all the exotic ingredients available to them in New York. No pun intended, but they're a little out to lunch. By their own admission, they didn't even spend much time researching what ingredients might actually be available in the standard market. On pg. 254, they list "vanilla-yogurt pound cake" as supermarket friendly; but it calls for arrowroot powder, soy yogurt, and blended silken tofu. I would guess at least one of those items would be difficult for someone to get. Likewise for the banana-date scones, which ask for ground flaxseed, rice milk, Brown rice syrup, and whole-wheat pastry flour. Look, I could get a big-banana date to pound me faster than I could find all that at my grocery store, and it'd be a whole lot more satisfactory too. They also recommend a lot of ingredients that are expensive, like coconut oil. Also, I found the categories were odd, and recipes were not always in a logical order. What exactly is "mix and match" in a recipe book? It doesn't make it easy to locate recipes, or do much to help inspire the reader, or assist with meal planning.Last, I really got to add two things: the fact that they insisted on writing "sammiches" instead of just "sandwiches" was irksome; and it annoyed the crap out of me that half their recipes called for me to make 3-4 other recipes in the book. Call me lazy, but I don't want to spend half the day searching for those other recipes and preparing them just to make whatever this is, especially when the few recipes I've tried have just tasted like moist cardboard.Recipes tried:Chickpea cutlets- cooked longer than stated but still seemed doughy on the inside; and couldn't achieve the same even browning as in the picture by following the directions. Tasted like asshole. Checked with others who told me they also had mixed results. Baked BBQ tofu- not awful I suppose. I have used their recipe a few times. But I do wonder if marinating the tofu first would be of benefit. They give just 15 minutes of cooking time with the sauce, which doesn't give much time for the tofu to absorb the flavours. And, because the tofu is browned first, it probably limits the absorption of flavours further. It can taste like I'm just eating plain tofu with sauce poured on top. Confusedly, they suggest in a sidebar that you make the marinade the day before, but not to marinate the tofu in it until the next day, even though in the recipe they suggest not to marinate at all. Huh?! I haven't even bothered to try marinade-first with this recipe, because if I have to alter it .. it's really not a good recipe.Recipes I Couldn't Make or Avoided-Blue flannel hash- I haven't seen blue potatoes around. I guess I could use purple instead. But I'd rather just go get stoned and eat some Doritos.Crepes- I love crepes. Mostly because they're a snap to make. Their recipe seems unnecessarily complicated. "Use a blender." "Chill in the fridge overnight." The recipe directions are lengthy and there are two side bars where we are warned that we should stay away from the buckwheat ones because they're "viscuous and difficult." This whole recipe book feels viscuous and difficult.

  11. 5 out of 5

    A

    I was first introduced to the wit and flavor of Isa Chandra Moskowitz through www.theppk.com, her blog. I picked up a copy of Veganomicon after reading a lot of the website and I have to say that I absolutely love this cookbook. Not only does it have a lot of helpful cooking tips and instructions, it breaks down what items are useful for a well-stocked vegan pantry and has really inspired me to do a lot of food exploring. I love the symbols by each recipe that tell you pertinent info such as whe I was first introduced to the wit and flavor of Isa Chandra Moskowitz through www.theppk.com, her blog. I picked up a copy of Veganomicon after reading a lot of the website and I have to say that I absolutely love this cookbook. Not only does it have a lot of helpful cooking tips and instructions, it breaks down what items are useful for a well-stocked vegan pantry and has really inspired me to do a lot of food exploring. I love the symbols by each recipe that tell you pertinent info such as whether or not you can buy the ingredients at a traditional grocery store or if you'll need to seek out a specialty monger to find the fixins. It's a well-balanced cookbook that's fun and easy to read; it doesn't feel like a chore and it's very accessible. Cookbooks like this make cooking fun, while making food the star. There is humor on every page and even though it's a light read, it doesn't skimp on information. It is a tome of wisdom that anyone who loves food should read regardless of whether or not they consume animal products. Stop reading this review, go buy the book!

  12. 4 out of 5

    Melissa

    I've had this book for going on a year now. I made my first recipe from it last night---Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping. Cashew "Ricotta" is my new favorite thing. Omnivore hubby (who does not like ricotta cheese) had a big serving then helped himself to seconds. To me that is always the highest recommendation for a vegan or vegetarian recipe. If you like lots of pictures with your cook books you will be disappointed in that respect (although there is a mouthwat I've had this book for going on a year now. I made my first recipe from it last night---Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping. Cashew "Ricotta" is my new favorite thing. Omnivore hubby (who does not like ricotta cheese) had a big serving then helped himself to seconds. To me that is always the highest recommendation for a vegan or vegetarian recipe. If you like lots of pictures with your cook books you will be disappointed in that respect (although there is a mouthwatering middle section of gorgeous photos). My daughter, who usually likes lots of pictures, started to train herself out of that need with "Vegan With A Vengeance". She was highly motivated and it was a Christmas present for her boyfriend whom she is crazy about. She regularly makes the tempeh 'bacon' from that book and I regularly eat it up straight out of the pan. So I guess this is a recommendation for "Vegan With A Vengeance" as well. I've already highly recommended "Vegan Cookies Invade Your Cookie Jar".

  13. 4 out of 5

    Alexandra Chauran

    I got this book from my library because of the name. True to form, each recipe seems to have some occult ingredient that prevents me from making it to its full potential. Yuca root? Oh for crying out loud. Fresh collard greens? Okay, maybe I'm just from the wrong region. All in all there were only about three recipes I maybe almost might use. If my husband ever stops laughing while reading the shopping list. I'm sure this would be a good addition to a bookshelf, but I need to look for a more pra I got this book from my library because of the name. True to form, each recipe seems to have some occult ingredient that prevents me from making it to its full potential. Yuca root? Oh for crying out loud. Fresh collard greens? Okay, maybe I'm just from the wrong region. All in all there were only about three recipes I maybe almost might use. If my husband ever stops laughing while reading the shopping list. I'm sure this would be a good addition to a bookshelf, but I need to look for a more practical vegan cookbook to get my family's weekday dinners sorted out.

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