Description
Book SynopsisThis is the ultimate DIY pantry book, doing double duty with recipes for vegan staples, plus ideas on how to use them as building blocks in both new and classic recipes. Many cooks prefer to make their own basics rather than buy expensive store versions, which are often loaded with additives and preservatives.
Trade Review"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 —
