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chickpea cutlets every recipe isa and terry easy to follow highly recommend many recipes vegan with a vengeance vegan cookbooks cookbook ever snobby joes gluten free everything i have made vegan food time consuming grocery store writing style spicy tempeh chandra moskowitz isa chandra black bean
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Top reviews from the United States
4.0 out of 5 stars Great Recipes, Terrible Layout
Reviewed in the United States on April 9, 2014
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I love Isa Chandra Moskowitz and Terry Hope Romero, I think they’re wonderfully creative and imaginative cooks. I own all of their books, and most of those books I use regularly, but I have to say Veganomicon is not one that I use often. Simply put I don’t love it, and it’s not because the recipes aren’t good - virtually all of the ones I’ve made so far have been stellar - my biggest complaint is the layout. I hate it, The pages of this book are busy to the point of overflowing with ingredients, instructions and tips. Don’t get me wrong I have no qualm with long ingredient lists, and I love the helpful tips but each page has at least 2 recipes on it. I hate the way the recipes are split over more then one page as this can make it difficult when actually trying to follow the recipe in the kitchen. It may seem silly, but this really is the sole reason that I rarely use the book. If it had a better layout I’d probably use it a lot more. Other negative points that some people may be interested in are there is a real lack of photos in the book - just a color photo insert in the center - and there is no nutritional information listed for the recipes. Also some of the recipes seem needlessly long or overly complicated with several time consuming steps.
Having said that there are a lot of positives about the book as well. For one it’s a tome, massive, and filled to the brim with tasty recipes for appetizers, soups, salads, dressings, sauces, proteins, one-pot meals, casseroles, grains, vegetable side dishes, and desserts. There’s also a large section in the front of the book that details basic cooking techniques, how to fill your vegan pantry, what utensils and cooking equipment is best and general tips on prepping and cooking various vegetables, grains etc... As I said early most recipes also include an additional hint about an ingredient, a cooking method, or what else can be done with the finished product. I got my copy of Veganomicon in 2010 when I was relatively new to veganism and I did find much of this information very helpful. Moskowitz and Romero also make cooking seem effortless, they have a really easy-going down to earth writing style that I appreciate, and I love their sense of humor. I also really appriciate their emphasis on whole foods rather then processed foods. They include a few recipes for making your own seitan, tofu mayo, and other vegan staples.
Unfortunately though many of the dishes sound delicious I haven’t cooked as many recipes from this book that I’d like. Of the ones I have tried here’s what I thought...
Spicy Tempeh Nori Rolls - Loved it!
Grilled Yuca Tortillas - Loved it!
Butternut Squash and Pumpkin Seed Rice Paper Rolls - Loved it
Samosa Stuffed Baked Potatoes - Loved it
Curried Carrot Dip - Loved it
Walnut Mushroom Pate - Loved it
Mediterranean-Style Cashew-Cucumber Dip - Loved it, this is seriously the best Tzatziki dip I’ve had vegan or otherwise. A definite Go-To recipe for me.
Asparagus Spinach Dip - Loved it
Chocolate Chip Brownie Waffles - Pretty good
Blueberry Corn Pancakes - Loved it
Autumn Root Salad with Warm Maple Fig Dressing - Pretty good
Creamy Asian Pear and Tempeh Salad with Wasabi Dressing - Hated it! Totally inedible.
Maple-Mustard Dressing - Loved it
Snobby Joes - Loved it
Chili Cornmeal Crusted Tofu Po’Boys - Loved it
Sauteed Spinach and Tomatoes - Loved it
Broccoli Polenta - Just okay.
Chili Cornmeal Crusted Tofu - Loved it
Marinated Asian Tofu - Loved it
Chickpea Cutlets - Just okay
Tomato Rice Soup with Roasted Garlic and Navy Beans - Pretty Good
Potato and Kale Enchiladas with Roasted Chili Sauce - Loved it
Eggplant-Potato Moussaka with Pine Nut Crema - Loved it
Tempeh Shepherdess Pie - Okay
Manzana Chili Verde - Loved it
Leek and Bean Cassoulet with Biscuits - Loved it
Pumpkin Saag - Just okay
Spicy Tempeh and Broccoli Rabe with Rotelle - Loved it
Pasta e Fagioli- Loved it
Pumpkin Baked Ziti with Caramelized onions and Sage Crumb Topping - Pretty good
Green Pea and Lemon Risotto with Roasted Red Peppers - Loved it
Skillet Cornbread - Loved it
Banana Wheat Germ Muffins - Loved it
Carrot Pineapple Sunshine Muffins - Loved it
Pistachio Rosewater Cookies - Loved it
Chocolate Chocolate Chip Walnut Cookies - Loved it
Peanut Ginger Sesame Cookies - Loved it
Fudgy Wudgy Blueberry Brownies - AMAZING!
Coconut Lemon Bundt Cake - Loved it
Overall the recipes have been really great, and if the book had a better layout I’d probably be more inclined to use it more frequently. As is this probably wouldn’t be the first book I’d recommend to a newbie vegan, but I think a lot of seasoned vegans would really enjoy this book, especially for it’s creativity - provided of course they don’t hate the layout as much as I do.
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5.0 out of 5 stars Back to Health
Reviewed in the United States on April 18, 2012
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A little more than three months back, my doctor, a self-described "carnivore", told me that I was pre-diabectic, along with having high blood pressure and dangerously high cholesterol. I had just spent several days in the hospital with colitis, so suspected that my health was deteriorating and I still continued to have abdominal pain. My doctor told me, I could regain my health but needed to make some drastic life style changes, one of those being my diet. He gave me several options but said the diet change that would assure the quickest results, would be to eliminate all animal products, including dairy, from my diet along with processed foods and convert to a plant based diet. He admitted that he, himself, could never do it but if I wanted to see results, this was the way to go. Without putting a label on it, I knew my doctor was describing a vegan life style. I decided I would try it, because the alternative was being sick and unhealthy, which could be, as I learned, very expensive.
Then came the question; "What was left to eat". Animal protein had always been my main course. Vegetables were just a side dish that I either boiled or steamed. Plus I absolutely loved dairy and wondered how on earth could I ever give up dairy. So I went online and started reading all the Vegan cookbook reviews. Mr first purchase was "Appetite for Reduction" by Isa Chandra Mowskowitz. It was a revelation. Every recipe I tried was delicious and vegan cooking, I discovered, was more interesting and diverse than I ever could have imagined. My next purchase was Veganomicon. Again everything I tried was delicious and adventurous. My kids even loved the food I was preparing and eagerly anticipated what mom would whip up for dinner that night. A few of my favorites from Veganomicon:
Caesar Salad with Roasted Garlic Croutons (Ingenious)
Baked BBQ Tofu with Apricot BBQ Sauce (really satisfies my craving for BBQ)
Potato and Kale Enchiladas with Roasted Chile Sauce (the most requested dish of my 13 year old daughter)
Asparagus Quiche with Tomatoes and Tarragon (scrumptious and you never miss the eggs)
Eggplant-Potato Moussaka with Pine Nut Cream (this dish is AMAZING!!! and worth the extra steps)
I have not yet tried the Lasagna in Veganomicon because frankly, I cannot imagine a better lasagna recipe than the Lasagna with Roasted Cauliflower Ricotta & Spinach found in Appetite for Reduction. (My mouth waters just typing this.)
Surprisingly, I have found that I do not miss meat or dairy. All my cravings have been satisfied with the food created from these two incredible books. I feel wonderful!! No more abdominal discomfort and I have lost 20 pounds in three months just by eating this wonderful food. My next doctors appointment is in three months and for once, I am not afraid to hear the results of my bloodwork. I still need to exercise more but now I have the energy to exercise.
I am pretty positive that have transitioned permanently to a vegan life style!
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3.0 out of 5 stars A bit dated and the good recipes are on food blogs
Reviewed in the United Kingdom on January 15, 2020
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I do love Isa, though the veganomicon is showing its age. If you want to buy one of her books I would recommend Vegan Brunch as it teaches you all the basics like making seitan and vegan pancakes that are different in plant-based diets. Then I would recommend her baking books, if that's your thing. Ultimately, this book was great a decade ago, the category has moved very fast. Try Gaz Oakley, especially if you're british - his videos are online too.
2 people found this helpful
3.0 out of 5 stars ok for reproducing meat dishes with no meat but Veganism can be much more than that!)
Reviewed in the United Kingdom on September 4, 2017
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it is good as an introduction to Vegan food BUT it is American, which I didnt quite realize so alot of the ingredients are American based, so i have to look up an English equivalent, PLUS, the recipes largely rely on producing something the equivalent of meat, instead of looking more at pulses and grains to produce delicious meals. Well, you can't really recreate meat/cheese in a vegan way in my opinion, so in some ways i was disappointed, but it is a very good basic Vegan cookery book
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5.0 out of 5 stars Smashing!
Reviewed in the United Kingdom on September 12, 2009
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Great cookbook. Written in a friendly and informative manner. Tells you how to cook certain ingredients, how to use equipment properly, and ingredients that are a must.
Has icons for things such as 'Supermarket Friendly' and for recipes that will take under 45minutes, and also if the recipe is also soy-free etc.
Has recipes for alll occassions, good cooking directions, and speaks to you as a person, instead of just a set of instructions.
Recipes are very tasty and inventive, there are lots of their own suggestions, and it is the first Vegan cookbook I have bought.
It has given me confidence so I know that even if I am Vegan, I will not go hungry because there are many things to make.
Being in the UK, there may be some ingredients that could be more difficult to come by, but usually there is a good alternative or the recipe could manage without it.
Great all-round. Highly reccommended.
3 people found this helpful
5.0 out of 5 stars I was a bit scared at first but after trying 4 recipes I LOVE IT!!!!
Reviewed in the United Kingdom on November 14, 2013
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I was looking for a Vegan cookbook & wanted something guaranteed to be full of recipes that were packed with flavour - the Vegonomicon came up again & again. When it arrived I thought it looked lovely but frankly the sound of a lot of the recipes scared me, maybe because I'm new to Vegan food & maybe because I'm English & some of the names of recipes were a bit alien to me with it being an American cookbook. The result was that after flicking through it I didn't pick it up again for a couple of months. What a mistake that was!
I had hit a bit of a stale patch whereby I felt that the food I was making just wasn't delivering enough flavour & variety of flavours, I began to think that perhaps this would once again be my downfall & I'd end up drifting back to foods with animal products in them, that was until I picked up Veganomicon again. I had been using other Vegan cookbooks but they just weren't doing it for me.
Now I've just finished my fourth recipe - 2 sweet & 2 savoury & I LOVE it!!! The cakes are wonderful (very sensibly you are advised to use an oven thermometer which helps) the Pumpkin Crumb & Pecan Streusel cake is amazingly moist & full of flavour, & the very low fat Chocolate Bundt cake is amazing - light in texture, deep in flavour & a joy to eat. Eating these has convinced me absolutely that eggs & butter are totally unnecessary when baking cakes. The Butternut Squash & Pumpkin Seed Rice Paper Roll's were awesome & delivered tonnes of flavour especially accompanied by the suggested accompaniment of Cranberry Chilli Dipping Sauce.
The recipes are easy to follow - though in the UK I'd advise using a Tala Measuring cup or similar which shows American measures. There are some ingredients which are as yet alien to me but I'm finding googling them solves the problem. I wouldn't hesitate to recommend this book. 5 star!
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5.0 out of 5 stars Fantastic book
Reviewed in the United Kingdom on January 30, 2023
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This is a great intro to vegan food.
Really simple recipies, suggestions for substitutes, it is a true culinary encyclopaedia
Veganomicon: The Ultimate Vegan Cookbook Hardcover – November 2, 2007
by Isa Chandra Moskowitz (Author), Terry Hope Romero (Author)
4.5 out of 5 stars 1,619 ratings
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Who knew vegetables could taste so good? Moskowitz and Romero's newest delicious collection makes it easier than ever to live vegan. You'll find more than 250 recipes--plus menus and stunning color photos--for dishes that will please every palate. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. And by popular demand, the Veganomicon includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap. Recipes include:
• Autumn Latkes
• Samosa Stuffed Baked Potatoes
• Grilled Yuca Tortillas
• Baby Bok Choy with Crispy Shallots
• Chile-Cornmeal Crusted Tofu Po’ Boy
• Roasted Eggplant and Spinach Muffuletta
• Jicama-Watercress-Avocado Salad with Spicy Citrus Vinaigrette
• Acorn Squash, Pear and Adzuki Soup
• Tomato Rice Soup with Roasted Garlic and Navy Beans
• Asparagus and Lemongrass Risotto
• Almost All-American Seitan Pot Pie
• Hot Sauce-Glazed Tempeh
• Black Eyed Pea Collard Rolls
• Chocolate Hazelnut Biscotti
• Pumpkin Crumb Cake with Pecan Streusel
Editorial Reviews
From Publishers Weekly
Starred Review. While most vegan cookbooks are anemic, underfed volumes-some no-brainer pasta recipes, a few things to do with tofu, maybe some oddball desserts-this slam-bang effort from vegan chefs Moskowitz and Romero (Vegan with a Vengeance) is thorough and robust, making admirable use of every fruit and vegetable under the sun, without once asking readers to make do with fake meat products and egg replacements. Instead, the eccentric authors offer dozens of novel, delicious ways to get excited about eating meat-, dairy- and egg-free. Take Southwestern Corn Pudding, a winning casserole rich with coconut milk and an unexpected dash of maple syrup-a likely MVP at your next Thanksgiving (whether it's centered around turkey or tofu). Almost as addictive are Rustic White Beans and Mushrooms, which get their bite from fresh herbs, and Lentils and Rice with Caramelized Onions and Spiced Pita Crisps, a transcendent Middle Eastern comfort food. Vegan breakfasts get overdue attention: sitting in front of a hot stack of velvety Blueberry Corn Pancakes and hearty Blue Flannel Hash, who's going to miss the bacon? Best of all is the wide selection of terrific desserts: everything from Chewy Oatmeal Raisin Cookies to decadent Caramel-Apple-Spice Cupcakes boldy fill the space where most eggless, milkless and butterless cookbooks fear to tread.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
"Spending time with [Moskowitz's] cheerfully politicized book feels like hanging out with Grace Paley. She and her cooking partner, Terry Hope Romero, are as crude and funny when kibitzing as they are subtle and intuitive when putting together vegan dishes that are full of non-soggy adult tastes. Do look for an excellent roasted fennel and hazelnut salad, bok choy cooked with crispy shallots and sesame seeds, hot and sour soup with wood ears and napa cabbage and a porcini-wild rice soup they say is 'perfect for serving your yuppie friends.'"-New York Times Book Review
"Exuberant and unapologetic, Moskowitz and Romero's recipes don't skimp on fat or flavor, and the eclectic collection of dishes is a testament to the authors' sincere love of cooking and culinary exploration."-Saveur
"[T]his slam-bang effort from vegan chefs Moskowitz and Romero is thorough and robust, making admirable use of every fruit and vegetable under the sun."-Publishers Weekly
"Full of recipes for which even a carnivore would give up a night of meat."-San Francisco Chronicle
"It's no shocker that the very same urban chefs who had you inhaling vegan butter-cream frosting during your free time have crafted the next revolution in neo-vegan cuisine."-Philadelphia City Paper
"Veganomicon not only offers tons of mouth-watering ways to put 'veg' back into your vegan diet with actual produce, but also tutorials that gave me confidence to start improvising on my own."-Bust
"Veganomicon is user-friendly, packed with tips and instructions for a wide range of cooking techniques."-New York Sun
"The Betty Crocker's Cookbook of the vegan world. It's one more step in the quest to prove that vegan food really doesn't taste like cardboard when you know what you're doing."-Bitch
"Seriously good with broad appeal."-Washington Post
"These two very real and very sassy food-obsessed women have put together a cookbook that you wish your mom cooked from when you were growing up. The recipes are seriously delicious and, for the most part, uncomplicated."
―Buffalo Spree
"Vegan powerhouses Isa Chandra Moskowitz and Terry Hope Romero team up to present a host of delectable vegan recipes...The modernized revamp of this beloved cookbook is out of this world."
―VegNews
"It's basically the writers' bible of vegan cooking, and it includes recipes for all sorts of dishes along with tips on creating a vegan pantry at home, among other things."―Omaha World-Herald
"Who knew vegetables could taste so good? Vegan powerhouses Isa Chandra 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."―City Book Review
"An impressive hardback, with a chatty style and comprehensive contents."―Portland Press Herald
"Isa Chandra Moskowitz and Terry Hope Romero call it 'The Ultimate Vegan Cookbook,' and it really is."
―Washington Post
"Along with delicious recipes for soups, casseroles, one-pot meals, breads and muffins, snacks and salads, and cookies and desserts, Veganomicon includes a host of instructions for grilling, baking and shopping...The authors love their food and want to share it."
―Milwaukee Shepherd-Express
undefined―Whalebone, Essential Vegan Cookbooks
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