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

by Robin Robertson

Overview

“Easy-to-make, inexpensive vegan alternatives that remain true to the original tastes and textures.”—Publishers Weekly
 
Discover vegan pantry staples—plus enticing recipes in which to use them—in this DIY guide. Many cooks prefer to make their own basics rather than buy expensive store versions, which are often loaded with additives and preservatives. These easy recipes make it easy to stock a home pantry.
 
Enjoy vegan milks, cheeses, bacon, burgers, sausages, butter, and even Worcestershire sauce in your favorite dishes. Sample Bahn Mi, Sausage Biscuits, Meaty-Cheesy Pizza, Milk Shakes, Jambalaya—even Jerky and Lemon Meringue Pie. With more than150 recipes and 50 color photos, this will become an indispensable cookbook for vegans—and everyone else who enjoys animal-free food.
 
“Robertson’s vegan alternatives to popular foods will draw even nonvegans.” —Library Journal (starred review)
 
“A good choice for new vegetarians or vegans, who might miss the satisfaction of traditional meats.”—Booklist

Product Details

ISBN-13:	9780544815575
Publisher:	Houghton Mifflin Harcourt
Publication date:	06/11/2020
Sold by:	Barnes & Noble
Format:	eBook
Pages:	292
Sales rank:	571,014
File size:	88 MB
Note:	This product may take a few minutes to download.

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.

Editorial Reviews

12/19/2016
Robertson (Fresh from the Vegan Slow Cooker), food writer, teacher, chef, and author of 20 cookbooks, provides user-friendly recipes for plant-based versions of foods usually made with animal products. An acclaimed authority on vegan cooking, Robertson created these recipes so that vegan home cooks would be able to make their favorite recipes using homemade ingredients. Many vegan products, she observes, are expensive, highly processed, and full of preservatives. To remedy this, she offers easy-to-make, inexpensive vegan alternatives that remain true to the original tastes and textures, including cream cheese, sour cream, coconut milk, and butter. She devotes ample pages to these veganized staples and then offers up a wealth of recipes that incorporate them. Dishes such as bacon-topped “mac uncheese,” fish-free tacos, and cheesy steak-out sandwiches are appetizing options that readers will relish. Staple recipes go beyond dairy products to include meats, charcuterie, seafood, condiments and sauces, and desserts. Sweet treats include whipped coconut cream, meringues, luscious lava cakes, and chocolate peanut butter milkshakes. This appealing collection provides vegan cooks with the tools they need to create homemade ingredients and enjoy the flavors of classic dishes while still following a plant-based diet. (Mar.)

Publishers Weekly

"Many vegan products, she observes, are expensive, highly processed, and full of preservatives. To remedy this, [Robertson] offers easy-to-make, inexpensive vegan alternatives that remain true to the original tastes and textures... Dishes such as bacon-topped 'mac un-cheese,' fish-free tacos, and cheesy steak-out sandwiches are appetizing options that readers will relish. Staple recipes go beyond dairy products to include meats, charcuterie, seafood, condiments and sauces, and desserts... This appealing collectionprovides vegan cooks with the tools they need to create homemade ingredients and enjoy the flavors of classic dishes while still following a plant-based diet." — Publishers Weekly “ With an eye toward economy, vegan cooking authority Robertson demonstrates how many products – including tofu, ricotta, mushroom, bacon, whipped coconut cream, and more – can be easily made at home… smart and flavorful… Robertson’s vegan alternatives to popular foods will draw even nonvegans.”  —Library Journal (starred) “[Robertson’s] care in protecting animals of all kinds is evident in this cookbook, which highlights alternative proteins from seitan and tempeh to tofu-based “fish” sticks to a No-Meat Loaf of mushrooms, lentils, and grains… Robertson makes good use of creative cooking techniques and flavor enhancers …a good choice for new vegetarians or vegans, who might miss the satisfaction of traditional meats. It’s also a solid bet for meat-eaters looking to expand their repertoire of veg-friendly dishes.”  —Booklist   —

From the Publisher

★ 02/15/2017
Store-bought meat and dairy substitutes can be expensive and highly processed. With an eye toward economy, vegan cooking authority Robertson (Fresh from the Vegan Slow Cooker) demonstrates how many of these products—including cashew cream cheese, tofu ricotta, mushroom bacon, whipped coconut cream, and more—can be easily made at home. Her smart and flavorful staples are building-block ingredients for more than 150 recipes (e.g., handcrafted lasagna, cassoulet, buffalo cauliflower with ranch dressing, and lemon meringue pie). VERDICT Robertson's vegan alternatives to popular foods will draw even nonvegans. She touches on all the latest trends, such as aquafaba (bean liquid), and explores topics rarely covered by similar titles, including vegan charcuterie and seafood.

Library Journal