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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 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.

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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.

30 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 pages 2. 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 the 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 pages 2. 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 delicious 2. such easy instructions for all the recipes and in general 3. 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 appearance 4. very helpful icons for applicable recipes: soy free, gluten free, low fat/reduced fat, under 45 minutes, supermarket friendly 5. 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. 5 out of 5

    Emily

    This book is saucy and I like it: so far: Pineapple cashew quinoa - I accidentally made this with whole pecans instead of cashews because I was aggressively drunk cooking. I think the cashews would be better with this. I'm all about the pineapple flavor, though, and this was really easy to put together (or was it, drunk Emily?? was it???). Chickpeas Romanesco - I'm not familiar with traditional romanesco sauces, and this felt too difficult for a chickpea curry (though I roasted my own bell peppers This book is saucy and I like it: so far: Pineapple cashew quinoa - I accidentally made this with whole pecans instead of cashews because I was aggressively drunk cooking. I think the cashews would be better with this. I'm all about the pineapple flavor, though, and this was really easy to put together (or was it, drunk Emily?? was it???). Chickpeas Romanesco - I'm not familiar with traditional romanesco sauces, and this felt too difficult for a chickpea curry (though I roasted my own bell peppers and that added like 40 minutes to the process). I'd like to try it without some of the extra steps, even though pulverizing nuts in a food processor is one of the small, violent joys in my life. Snobby Joes - This is a recipe that Matt and I make every few weeks (it's generous to say "Matt and I make it" when what I really mean is "Matt makes it"). Do Snobby Joes made with lentils taste like sloppy joes made with meat? No, but the lentil version is DELICIOUS. We've also made them for my carnivorous father and gotten a good review. Last week we ran out of chili powder and used cayenne pepper instead, which gave it a nice kick at the end.

  3. 5 out of 5

    jess

    My wife & I have been working through this cookbook for a year now. Finally, I am going to write my review of it. Isa Chandra Moskowitz is a vegan foodie sensation. If you make vegan food regularly, you know there are basic techniques and styles we all rely on, and every once in a while, some sort of revolution sweeps through the vegan cooking world, and suddenly everyone is looking at their tofu a little differently. Veganomicon is that moment. We are busy people who love to cook delicious My wife & I have been working through this cookbook for a year now. Finally, I am going to write my review of it. Isa Chandra Moskowitz is a vegan foodie sensation. If you make vegan food regularly, you know there are basic techniques and styles we all rely on, and every once in a while, some sort of revolution sweeps through the vegan cooking world, and suddenly everyone is looking at their tofu a little differently. Veganomicon is that moment. We are busy people who love to cook delicious vegan food, and we often try to tackle five new recipes a week, so we read a lot of cookbooks. We cook for a twelve-year old, too, so kid-friendliness is a high priority. Maybe, though, our kid-friendliness is different, since our kid is a life-long vegetarian with a lot of adventurous eating under his belt. The book is well organized and easy to use. Ingredients are listed in the order you use them - it's the little things, you know? Ingredients are exotic enough that you should have access to a few specialty groceries or a coop, but not so insane that you can't make these recipes in a small town. I live in a small city and can find pretty much everything we need. There are some classics in here, recipes we make over and over again. A lot of the recipes are easily adapted to keep things interesting. The muffins and soups are strong points - recipes worth repeating. And the vodka sauce? It's delicious. It makes a pasta dinner special! Our kid asks for it by name. I only made one thing from this cookbook that I wasn't crazy about - the chickpea cutlets - and nearly everyone I've talked to about them LOVED the recipe, so I can only think that I did something wrong? Any time I talk to anyone about vegan cooking (which is OFTEN!) I always end up talking about this book. it's just one of the best, most dependable, most rewarding cookbooks available today. vegans and non-vegans can both indulge and delight in these recipes. even my vegan-hating co-workers were converted to vegan-appreciation by a few of the cookie recipes.

  4. 4 out of 5

    Michael Batz

    God, I wanted to love this cookbook. Picked it up when it was brand new, as Vegan with a Vengeance is one of my favorites. I appreciate the idea behind it - so many vegan cookbooks are thin paperbacks that it's a cool idea to try to up the game with a nice solid hardback. But in my opinion, this is a middle ground cookbook - too highfalutin for daily use, but not quite polished enough for special events. Other than a few standbys, I rarely use this cookbook because it is chock o' block with the God, I wanted to love this cookbook. Picked it up when it was brand new, as Vegan with a Vengeance is one of my favorites. I appreciate the idea behind it - so many vegan cookbooks are thin paperbacks that it's a cool idea to try to up the game with a nice solid hardback. But in my opinion, this is a middle ground cookbook - too highfalutin for daily use, but not quite polished enough for special events. Other than a few standbys, I rarely use this cookbook because it is chock o' block with the types of bullshit obscure ingredients that I can't get around here. This is fine every now and then, but most of the time, I'm not interested in dropping $20 for some weird ass spice I have to order off the internet just so I can make a darn stew. Maybe they should only sell the cookbook in Brooklyn? Don't get me wrong, there are some fantastic things in here and certainly not everything is complicated -- the edamame corn salad is awesome and trivially easy -- but far too often I find myself flipping through it going, "can't, can't, can't, can't, can't."

  5. 5 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.

  6. 5 out of 5

    Ellen

    First, the recipes are very well written and explained. The authors don't leave out any details, and include things like "when you bake this cake, it's really really important to not open the oven for at least 45 minutes no matter how tempting it is". They include lots of variations for most recipes. Most importantly, the recipes are very weeknight: A lot of them are pretty quick to prepare, very tasty, and don't necessarily involve a billion different steps and sub-recipes. I've either liked or First, the recipes are very well written and explained. The authors don't leave out any details, and include things like "when you bake this cake, it's really really important to not open the oven for at least 45 minutes no matter how tempting it is". They include lots of variations for most recipes. Most importantly, the recipes are very weeknight: A lot of them are pretty quick to prepare, very tasty, and don't necessarily involve a billion different steps and sub-recipes. I've either liked or loved everything I've made from this cookbook so far. Particularly, there's a recipe for lemon pound cake that's very yummy. I just made the vegan mac 'n' "cheese", which was fantastic. It perfectly satisfied my craving for the super-artificial extra-wicked boxed Kraft mac 'n' cheese; fortunately, since it's basically made from noodles, tofu, and nutritional yeast, I didn't feel too bad about it afterwards. I've made a few of their bean dishes, soups, etc., and all of them have been extremely tasty. Even if you're not vegan, it's nice to learn how to cook in ways that aren't meat-centric. I mean, a bean soup is a bean soup, and a tablespoon of olive oil instead of butter really isn't that big of a deal. Also, if you have vegan friends or know people who have to really watch their saturated fat / cholesterol, learning to cook some vegan dishes is a good addition to your culinary repertoire.

  7. 5 out of 5

    Geoff

    I am like 90% pescatarian, meaning that throughout a month like 90% of what I eat contains no soil- or earthbound or non-sea worthy animal components except dairy, because I love cheese to an almost shameful degree. The 10% of my diet that is made from earth-roaming beasts comes generally in the form of charcuterie at nice restaurants or the infrequent baconing of some component of a meal or if I go to my parents for a meal, as they eat pretty much only animals and potatoes, in thick animal grav I am like 90% pescatarian, meaning that throughout a month like 90% of what I eat contains no soil- or earthbound or non-sea worthy animal components except dairy, because I love cheese to an almost shameful degree. The 10% of my diet that is made from earth-roaming beasts comes generally in the form of charcuterie at nice restaurants or the infrequent baconing of some component of a meal or if I go to my parents for a meal, as they eat pretty much only animals and potatoes, in thick animal gravies, and I'm not about to tell my lovely mom and dad that I'm not eating the fare they worked so hard to prepare simply because of my fussy consumption habits. Anyway, I and my girlfriend eat a lot of vegan dishes because you know what? enforced obstructions are a fun way of developing new techniques and learning things. In art as in food. Veganism is like the Oulipo of gastronomy. Or Lars Von Trier's "The Five Obstructions" of the dining universe. I dig it. I don't do it all the time, but I like doing it. Like certain acts of lovemaking. Anyway, I have never disliked a single dish made from this blessed book,The Veganomicon, so if you're vegan or just vegan-curious or just into cooking technique, check it out. A hell of a reliable cookbook.

  8. 4 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.

  9. 5 out of 5

    Lee

    Recipes made so far: Fudgy Wudgy Blueberry Brownies = Excellent Coconut Lemon Bundt Cake = Awesome Eggplant and Potato Moussaka with Pine Nut Cream = Okay Tamarind Lentils = Delish Curried Tofu = Good Chocolate Chip Banana Bread Pudding = Very tasty Chickpea Cutlets = Outstanding and addictive Lasagne Marinara with Spinach = Very good Creamy Tomato Soup = my daughter actually ate some which is a miracle.

  10. 5 out of 5

    Amanda

    A comprehensive vegan cookbook. I'll have to try some recipes before being sure of my rating. I'm not a fan of the emphasis on tofu and traditional wheat flours, but perhaps it will be worth it.

  11. 4 out of 5

    Stephanie

    I've been going through this cookbook slowly, one intimidating recipe/ingredient at a time, because vegan cuisine seemed mysterious & I was ambitious. Also, Veganomicon is an awesome cookbook name. My eyes always drifted to the cover in bookstores, and I would think, "I should try that cookbook" based purely on the name. And then I'd open it, frown at the ingredients & ugly pictures, and put it back on the shelf. Every time. Until finally, I bought it. Fall & winter 2015/2016 became t I've been going through this cookbook slowly, one intimidating recipe/ingredient at a time, because vegan cuisine seemed mysterious & I was ambitious. Also, Veganomicon is an awesome cookbook name. My eyes always drifted to the cover in bookstores, and I would think, "I should try that cookbook" based purely on the name. And then I'd open it, frown at the ingredients & ugly pictures, and put it back on the shelf. Every time. Until finally, I bought it. Fall & winter 2015/2016 became the quasi-vegan months. (I'm sorry, Tim.) I've gone through a good deal of the recipes now & know how to make tempeh, seitan, and tofu like nobody's business. (Perhaps my finest achievement.) + how to cook a proper vegetable & make noteworthy vegan dishes of all sorts. I mean, I could probably serve a vegan meal to a diehard meat eater & walk away unscathed. But. I've also learned that you should never put beans into a quiche or make mac & cheese with nutritional yeast, no matter what the vegan cookbook says. I think, most of all, Veganomicon proved that I'll never be a vegan. As wonderful as many of the recipes were, many others were concluded with the statement, "would be better with cheese." Update: I've decided to bump this rating down a star because whenever I look at Veganomicon & on my shelf & think about making something out of it, I feel exhausted in advance. All the special ingredients, the recipes with multiple components, and the 80s-style photography... I'm in awe of myself for actually going through this cookbook. My patience for cooking was boundless a couple years ago. Before parenthood.

  12. 4 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.

  13. 5 out of 5

    Isabella

    This has helped me so much over the years.

  14. 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...

  15. 4 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.

  16. 5 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.

  17. 5 out of 5

    Erin

    A good vegan cookbook is harder to find than a flesh-bound book of the dead. So, this is aptly, aptly named (and far less un-deadly). Not only is this book filled with, as far as I have tested, delicious recopies, it is better organized and extensive than most other cookbooks I've come across, vegan or not. It has icons under recipes to indicate which are soy-free, gluten-free and low/reduced fat, and, more useful and impressive to me, which ones can be made in under 45 minutes and which only ha A good vegan cookbook is harder to find than a flesh-bound book of the dead. So, this is aptly, aptly named (and far less un-deadly). Not only is this book filled with, as far as I have tested, delicious recopies, it is better organized and extensive than most other cookbooks I've come across, vegan or not. It has icons under recipes to indicate which are soy-free, gluten-free and low/reduced fat, and, more useful and impressive to me, which ones can be made in under 45 minutes and which only have ingredients that can be found in most grocery stores. Oh, but the awesome doesn't stop there. There is an appendix for each of these categories, making things so easy to find. It's a tad scrimpy on the photos, but the humorous descriptions of each recipe make up for that. Some people I am married to criticize the book for being too complicated and for having ingredients that aren't very common. But really, compared to what else is out there for us vegans? This is like a 300 page book instructing you how to smear cheeze whiz on a playing card. In the best possible way. Isa and Terry (I feel like we're BFFS already after reading this and loling, so brb formalities!) guide you through every step clearly and with substitution suggestions when possible, so I have no problem with a few aspirational dishes here and there. It's the Veganomicon for crying out loud!

  18. 5 out of 5

    Carolyn

    Not a vegan, but certainly have cut down on all forms of saturated fat and upped the vegetable, fruit, and whole grain intake. As vegetarian Alice Waters said, it's what you eat, not what you don't eat. Steph is a wonderful resource for all things vegan and she was the inspiration for me looking into a solid vegan cookbook. I want to be able to create something hearty and real - not relying on the scurry to Whole Foods for the lonely Field Roast.... This one practically leapt of the shelves. Aut Not a vegan, but certainly have cut down on all forms of saturated fat and upped the vegetable, fruit, and whole grain intake. As vegetarian Alice Waters said, it's what you eat, not what you don't eat. Steph is a wonderful resource for all things vegan and she was the inspiration for me looking into a solid vegan cookbook. I want to be able to create something hearty and real - not relying on the scurry to Whole Foods for the lonely Field Roast.... This one practically leapt of the shelves. Authors are funny and recipes are really good. Already made the red and white seitanic jambalaya, a timely dish and a healthy nod to our friends and family in the Big Easy (shout out to John and Chris). Devoted omnivore spouse was disappointed there are no andouille, but hey that seitan is really good and the dish leaves you feeling full and lively. This weekend I made pineapple, cashew nut quinoa stir fry with Ro. Normally not a big fan of this icon of hospitality, the dish was yummy & sophisticated with the addition of Mirin, fresh basil, and mint. The acorn quash, pear, and adzuki soup with sauteed shitakes is calling my name. Who heard of paring these foods together? Clever chefs Moskowitz and Romero did, plus many other fab delights as far as I can tell.

  19. 5 out of 5

    eq

    I wasn't really enticed by any of these recipes. Nothing popped out and said, EAT ME! I think a good portion also had to do with the photography, which was a tad on the cyan side and made me gag a little. Perhaps it's just the vegan lifestyle... No! I take that back. I've read and tried alot of different vegan recipes in my time and I think focusing on the simplicity of the elements within the recipe should be the focus. Clearly, not the case with this cookbook. Check out 101cookbooks or Cucina I wasn't really enticed by any of these recipes. Nothing popped out and said, EAT ME! I think a good portion also had to do with the photography, which was a tad on the cyan side and made me gag a little. Perhaps it's just the vegan lifestyle... No! I take that back. I've read and tried alot of different vegan recipes in my time and I think focusing on the simplicity of the elements within the recipe should be the focus. Clearly, not the case with this cookbook. Check out 101cookbooks or Cucina Nicolina for better recipes.

  20. 5 out of 5

    Kayla

    I'm still working my way through this cookbook, but so far I have really enjoyed the recipes I have tried. They are easy to make and the instructions are well written. I like the little tips that are included with the recipes. For example they list different alternatives to certain foods (like peppers) if you can't find them. The only thing is I wish there were more pictures in the book and that he pictures were next to the respective recipe instead of in the middle of the book. Otherwise this i I'm still working my way through this cookbook, but so far I have really enjoyed the recipes I have tried. They are easy to make and the instructions are well written. I like the little tips that are included with the recipes. For example they list different alternatives to certain foods (like peppers) if you can't find them. The only thing is I wish there were more pictures in the book and that he pictures were next to the respective recipe instead of in the middle of the book. Otherwise this is a great vegan cookbook!

  21. 4 out of 5

    Rebecca

    Not as exhaustive as it claims to be (how can it explain cooking different types of vegetables but not give any general guidance for tofu and other more unusual meat replacements?) but some very good recipes all the same - the samosa stuffed baked potatoes were especially delicious!

  22. 4 out of 5

    dr. patrick pump

    LOL HOW CAN U BE VEGAN AND LIVE THIS BOOK IS SHIT LIKE VEGANS

  23. 5 out of 5

    Anna

    This book has quite a few totally awesome recipes in it! I love how it gives the feeling of being a complete vegan cookbook - kind of the only book you'll ever need. But, there are a few stars missing in my rating... See, I have two big problems with this book: 1) The use of soy products. There is tofu in most recipes it feels like. I'm not keen on using that much soy products, plus I don't like the taste of tofu. Up until now I haven't used soy products in my cooking more than a few times, and This book has quite a few totally awesome recipes in it! I love how it gives the feeling of being a complete vegan cookbook - kind of the only book you'll ever need. But, there are a few stars missing in my rating... See, I have two big problems with this book: 1) The use of soy products. There is tofu in most recipes it feels like. I'm not keen on using that much soy products, plus I don't like the taste of tofu. Up until now I haven't used soy products in my cooking more than a few times, and I haven't missed them... 2) Flipping through this book doesn't really make me inspired to cook. There is a serious lack of photos. Plus, the ingredient lists are most often long, and the descriptions are long. The majority of the recipes are too advanced and take too much time to cook with all the steps. Vegan cooking really doesn't have to be this difficult. Sadly, this book is my least favourite of my vegan cookbooks. I'd use the Oh She Glows Cookbook and Thug Kitchen over this any day.

  24. 5 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".

  25. 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!

  26. 5 out of 5

    Jeanette "Astute Crabbist"

    I haven't had the chance to make nearly as many recipes as I'd like to from this book yet, but I'm giving it a tentative five stars and will amend that if necessary. I tried to test a variety of recipes from different sections of the book so I could get a good overall feel for it. If there's a dud in this book, I ain't found it yet! I especially enjoy the additions of unique ingredients and textures that give the recipes more complex flavors. I also appreciate that the cooking times in the recipes I haven't had the chance to make nearly as many recipes as I'd like to from this book yet, but I'm giving it a tentative five stars and will amend that if necessary. I tried to test a variety of recipes from different sections of the book so I could get a good overall feel for it. If there's a dud in this book, I ain't found it yet! I especially enjoy the additions of unique ingredients and textures that give the recipes more complex flavors. I also appreciate that the cooking times in the recipes are just about right on. So many cookbooks I've used are just wrong as far a times to saute and simmer and so on. The one drawback for me is that the book is heavy on tofu, tempeh, and seitan recipes. I can't even stand to be in the same room with seitan! But I can't fault the authors for including these recipes, because many vegans eat a lot of these products. I only eat tofu and tempeh occasionally, but I'm sure I'll enjoy those recipes when I try them.

  27. 5 out of 5

    Kathryn

    After checking out the local library's copy over and over again, I got my very own beautiful copy for Christmas thanks to my awesome husband. I really like the recipes I've tried so far. Some are a little complicated for my daily meals but there is a nice variety and everything I've tried so far has been delicious! :-)

  28. 4 out of 5

    Elizabeth

    LOVE IT! One of the best things about the Veganomicon is that in addition to awesome vegan recipes, it includes basic information about things such as cooking times for beans and grains, cooking terms, equipment, etc. A really, really awesome resource for ANY cookbook shelf, vegan, veggie, or omnivore.

  29. 5 out of 5

    Adrienne

    Love love love this book!

  30. 5 out of 5

    Miriam

    Diese Rezension bezieht sich auf die englische Ausgabe. In meinem Besitz befindet sich das Buch seit April 2012. Grafik, Design und generelles Aussehen Das Buch ist ein Hardcoverbuch mit stabilem Einband. Die Texte sind gut zu lesen, die Schrift ist nicht zu klein. Obwohl es ein Hardcover ist, liegt das Buch auch offen auf dem Tisch, wenn man daraus was nachkocht. Man muss die Seiten also nicht mühsam beschweren. Das Buch ist generell etwas gross, grösser als Format A4. Das macht es etwas unhandli Diese Rezension bezieht sich auf die englische Ausgabe. In meinem Besitz befindet sich das Buch seit April 2012. Grafik, Design und generelles Aussehen Das Buch ist ein Hardcoverbuch mit stabilem Einband. Die Texte sind gut zu lesen, die Schrift ist nicht zu klein. Obwohl es ein Hardcover ist, liegt das Buch auch offen auf dem Tisch, wenn man daraus was nachkocht. Man muss die Seiten also nicht mühsam beschweren. Das Buch ist generell etwas gross, grösser als Format A4. Das macht es etwas unhandlich, dafür ist es aber vom Gewicht her nicht so schwer, wie man es bei einem Buch in dieser Grösse vermuten würde. Das Design ist in Türkis-Blau-Grün-Tönen gehalten, mit gelben Tupfern. Ich finde es sehr angenehm zu lesen. Die Schrift ist einfach und schnörkellos. Tipps und Tricks sind deutlich von den aktuellen Rezepten unterscheidbar, sei es, ob die Infos in speziellen Kästchen zu finden ist, oder ob Tipps oder Hintergrundwissen in kursiver Schrift gesetzt wurde. Die Zutatenliste ist auch sehr gut von den Rezeptanweisungen differenzierbar. Wie bei fast allen englischsprachigen Kochbüchern wird darauf verzichtet, jedes Bild als Fotografie zu präsentieren,. Stattdessen finden sich in der Mitte des Buchs eine Bildersammlung mit Bildern von ungefähr 25-40 Rezepten (genau nachgezählt habe ich nicht). Das macht das Buch (vermutlich) physisch um einiges leichter, aber es kann auch als Nachteil empfunden werden. Ich persönlich brauche nicht für jedes Rezept ein Bild. Inhalt Das Veganomicon ist kein "Themen"-Kochbuch - im Gegenteil. Es will einen Grossteil dessen abdecken, was in der (amerikanischen) Alltagsküche Usus ist. Man merkt den Fokus auf die amerikanischen Essgewohnheiten, aber das ist nachvollziehbar - schliesslich ist das Kochbuch von zwei Amerikanierinnen geschrieben, die sich halt auch so ernähren. Moskovitz ist zudem von jüdischer Abstammung, weswegen es auch Rezepte aus der jüdischen Kochtradition beinhaltet. Ein Beispiel hierbei ist der superleckere, deftige Wintereintopf "Cholent", der eines meiner ersten Rezepte war, das ich nachgekocht habe. Zu Beginn des Buches finden sich allerdings nicht sofort Rezepte. Etwas mehr als 40 Seiten sind Hintergrundinformationen, die ich als Vegane Einsteigerin wirklich sehr nützlich fand. Moskovitz/Romero verzichten dabei, viele Worte über gesundheitliche Vorteile von Veganismus zu verlieren. So tappen die Autorinnen auch nicht in Fehlinformations-Fallen, was sie mir sehr sympatisch machen. Sie geben stattdessen handfeste, praktische Tipps: Was gehört in den veganen Einkaufsschrank, welche Utensilien werden benötigt, was sind eigentlich besondere Zutaten, die man vielleicht nicht kennt? Besonders genial fand ich die Angaben darüber, wie und wie lange man alle möglichen Hülsenfrüchte und Getreidesorten kocht, aber auch, welche Gemüse sich für welche Zubereitungsarten eignen, und wie man sie pimpen kann. Ich fand das echt supergut und ich schlage auch heute noch nach. Dank dem Veganomicon ist es mir zum ersten Mal gelungen, Bohnen so zu kochen, dass sie nicht hart waren am Ende (Salz weglassen!) Die restlichen Seiten sind den Rezepten geschuldet. Die Rezepte sind nach ihren Kategorien im Essens-Alltag geordnet. So beginnt der Rezeptteil zb. mit einem Kapitel über "Snacks, Appetizers, Little Meals, Dips and Spreads", gefolgt von "Brunch" und "Salads and Dressings". Eine grössere Sektion heisst "Mix and Match", wo zuerst Gemüse-, dann Getreide-, dann Bohnen- und zum Ende Seitan-,Tofu und Tempeh-Rezepte vorgestellt werden. Die Idee wäre wohl, dass man hier beliebig mischt. Es gibt aber auch eine Kategorie zu Salaten, und eine weitere zu besonderen Dressings. Hierbei geraten die Rezepte manchmal ein wenig in ein gefühltes inhaltliches Chaos, aber sehr ausführliche Indices am Ende des Buches sowie Menüvorschläge helfen darüber hinweg. Für vegane Einsteiger gibt es auch viele Basic-Rezepte, beispielsweise, wie man Seitan aus Glutenmehl selber herstellt, wie man vegane Mayo macht, und wie man ne Käsesauce für das typisch-amerikanische Gericht Mac'n'Cheeze macht. Im Gegensatz zu vielen anderen Kochbüchern fand ich die Tipps sehr brauchbar und vor allem vollständig. Mittlerweile sehe ich aber auch, dass ich dies vor allem gut fand, weil ich veganer Einsteiger war. Heute nerven mich solche Rezeptsammlungen eigentlich eher ein wenig. Von diesen Grundbasic-Rezeptsammlungen finde ich dasjenige vom Veganomicon aber noch am ehesten akzeptabel, weil es eben sehr ausfürhlich ist, und zudem passt es in das Gesamtkonzept des Buches - viel besser als bei anderen Büchern. Generell punktet das Veganomicon durch bunte Symbole, die diverse Faktoren bei einem Rezept übersichtlich angeben. Darunter fallen Hinweise, ob das Gericht Gluten oder Soja enthält, ob es schnell (unter 45 Minuten) zubereitet wird, oder ob die Zutaten in normalen Supermärkten zu bekommen sind. Da ich mich weder soja- noch glutenfrei ernähre, war das für mich nicht wirklich ausschlagebend. Es verdient dennoch einen Beachtungs-Bonus, weil das vielen Leuten wichtig ist. Umsetzbarkeit, Zutaten und Aufwand Die Umsetzbarkeit bei den Rezepten stufe ich als sehr hoch ein. Es gab kein einziges Rezept, dass nicht geklappt hat. Auch die Angaben stimmen grösstenteils überein. Die Rezepte sind natürlich in amerikanischen Massen geschrieben - also Cups, Ounces und dergleichen. Aber auch hier kann man eigentlich recht gut improvisieren, ausser bei den Backrezepten, da sollte man genau sein. Mir hat meine Waage sehr oft geholfen, die neben Kilogramm und Liter/Mililiter auch Pounds+Ounces und Liquid Ounces anzeigen kann. Ansonsten hilft es auch, wenn man sich bei einem Gefäss den Stand von 225 ml Wasser mit einem wasserfesten Marker markiert. Ein "Cup" ist nämlich das Volumen von 225 ml Wasser, und das kann man dann entsprechend verwenden. Die Zutaten sind mit einigen wenigen Ausnahmen generell im Supermarkt oder Bioladen/Reformhaus locker zu bekommen. Einige wenige Dinge sind derart exotisch, dass man sie hier kaum bekommt. Das kreide ich den Autorinnen aber nicht an, denn ich habe es so verstanden, dass diese Dinge in den USA sehr oft sehr verbreitet sind. Dass sie in Europa nicht erhältlich sind, dafür können die amerikanischen AUtorinnen ja nichts. Ein Beispiel dafür wäre das Gemüse "Jicama", dass es in Europa nicht gibt (oder zumindest in meiner Stadt nicht.) Einiges weniges bekam ich auch im Asialaden. Es werden aber auch Alternativen angegeben, neben der Warenkunde. So erklären die Autorinnen beispielsweise ausfürhlich, was unter "French Lentils" zu verstehen sei. Das fand ich dann eher niedlich. Negative Punkte gibt es nur für den Flüssigrauch. Den kriege ich hier wirklich nirgends, wird aber gerade bei Moskovitz' Rezepten sehr oft eingesetzt (mehr dazu auch in REzensionen ihrer zwei anderen Bücher). Fairerweise muss ich aber sagen: die Gerichte schmecken auch ohne Flüssigrauch gut. Die Zeitangaben stimmen generell gut überein mit den Vorschlägen. Meistens war ich auch eher etwas schneller. Die Reihenfolge der Arbeitsschritte ist nachvollziehbar und passt gut. Man hat keine unnötigen Wartezeiten. Nachgekochte Rezepte Ich habe aus dem Veganomicon zum heutigen Tage etwa 75 Rezepte nachgekocht. Mein Schwerpunkt beim Nachkochen lag aufgrund meiner Weight-Watchers-Karriere eher bei den salzigen Hauptspeisen und kleinen Dips, weniger auf Broten, Cookies, Fettigem und Kuchen. Die Rezepte bewegten sich zu einem grossen Teil in der eigenen Bewertung zwischen 4 und 5 Sternen und haben mich durchwegs von der Bank gehauen. Lieblingsrezept(e): Cholent, Lemony Roasted Potatoes, Tempeh Shepherdess Pie Fazit Das Veganomicon erfüllt seine prophezeite Rolle als vegane Kochbuchbibel durchaus. Eine tolle Vielfalt an Aromen, Rezepten und Genüssen, die sich samt und sonders als lecker erwiesen haben (einige Ausnahmen ausgenommen). Die Rezepte sind gut getestet, gut beschrieben und funktionieren von ihren Arbeitsschritten und ihrer Zeitdauer her gut. Die Zutaten sind zu einem grossen Teil leicht erhältlich oder ersetzbar. Mit dem ausfürhlichen Einstieg in die Zubereitungsarten und der Einführung in einen veganen Vorratsschrank, der Abdeckung sämlticher möglicher Koch-Lebenslagen stellt das Veganomicon meiner Meinung nach der perfekte Kochbuch-Einstieg für vegane Neulinge dar, die sich in der Küche bereits einigermassen auskennen. Totale Kochnoobs könnten von gewissen Rezepten und vor allem den fehlenden Bildern leicht bis mittelschwer überfordert sein. Da das Buch jetzt auch in Deutsch erhältlich ist, gibt es meiner Meinung nach nichts anders zu sagen als: Klare Kaufempfehlung. Das Buch hat sich zu meinem Lieblingskochbuch gemausert, und da wird es vermutlich auch noch eine Weile bleiben. Rating: 5 von 5 Sternen

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