If more vegan foods offered tastes and textures the average person recognized more people would eat vegan. I don’t mind eating vegan food in most cases (more on that later) and I certainly like a lot of vegetarian dishes. Precious attitude is also tiring—politics and holiness aren’t desirable flavors in my kitchen.
Body chemistry is not a 1:1 relationship—when I eat vegetarian my cholesterol sky rockets. I know! It’s not supposed to work that way. And after multiple experiences over the years I know I need lean, quality animal protein in my diet to stay healthy. Each time after going back to this model my numbers dropped—something that is supposed to be impossible but it works. Sure, I am also that person who is the 1:100,000 will have some goofy reaction to a drug listed on that annoying tiny-folded piece of paper in your drugs.
Patton avoids arrogance or religious fervor beyond being excited to share his personal results. These vegan recipes are a great way to cut fat, increase protein in many cases, and perhaps even reduce your eco-print along the way. So often foods for special diets don’t resemble any kind of dish you’ve ever seen before. One of the great successes in this collection is the feeling of hey, “I recognize that!” The results look, feel and taste like food.
My husband even said, “That’s scary good for no meat.” The “Beany Tahini Burger” is a new go-to solution on those nights when dinner is uninspiring. A can of chick peas is a normal part of my kitchen pantry. If need be you can switch out dried herbs for fresh (though fresh will be tons better). I did add a little potato starch to get the burgers to come together a little firmer than normal; this reflects house preference where I live. Make them without the first time. The texture resembled an outstanding salmon patty. Even the color relates to the patty.
But wait! There’s more to love about this cookbook:
When it comes to favorites, I struggled to choose one. For starters, you’ve got to try the My featured recipe, “The Almond Brothers Breakfast Bar” is great for breakfast as claimed, hiking, or those busy days running around town. Check out my blog for this yummy, vegan, soy-free, gluten-free creation—no matter what labels fit the ingredients the bars are just plain good.
Special diet needs, however, may find less to love in this cookbook. If you need to avoid soy or gluten, a serious group of recipes don’t work. Since both of these food sources make me sick, I really notice this in vegan foods. It’s the second reason this diet is just not an answer for my body. If either of these dietary concerns in part of your life, wait for a library copy or used copy in a year or so. You will still find lots to love in this book, but the recipe: cost value goes down drastically when the primary protein source in nearly a third of the recipes is outside your approved eating choices.
My goal is always to get you in the kitchen making something you’ve never tried before. Then sit down to eat with friends and family so everyone has a good time. Come on, Cook! Eat! Laugh!
Body chemistry is not a 1:1 relationship—when I eat vegetarian my cholesterol sky rockets. I know! It’s not supposed to work that way. And after multiple experiences over the years I know I need lean, quality animal protein in my diet to stay healthy. Each time after going back to this model my numbers dropped—something that is supposed to be impossible but it works. Sure, I am also that person who is the 1:100,000 will have some goofy reaction to a drug listed on that annoying tiny-folded piece of paper in your drugs.
Patton avoids arrogance or religious fervor beyond being excited to share his personal results. These vegan recipes are a great way to cut fat, increase protein in many cases, and perhaps even reduce your eco-print along the way. So often foods for special diets don’t resemble any kind of dish you’ve ever seen before. One of the great successes in this collection is the feeling of hey, “I recognize that!” The results look, feel and taste like food.
My husband even said, “That’s scary good for no meat.” The “Beany Tahini Burger” is a new go-to solution on those nights when dinner is uninspiring. A can of chick peas is a normal part of my kitchen pantry. If need be you can switch out dried herbs for fresh (though fresh will be tons better). I did add a little potato starch to get the burgers to come together a little firmer than normal; this reflects house preference where I live. Make them without the first time. The texture resembled an outstanding salmon patty. Even the color relates to the patty.
But wait! There’s more to love about this cookbook:
- Great value based on the test recipes. After making my usual three recipes, I can’t wait to make more. My husband’s responses ranged from “D*&n Good” to “Scary Good—for no meat!” I have no doubt the retail cost of the book will generate even more favorites we will use on a regular basis.
- Stunning production values: Comparing the cost of the book and gorgeous graphics, complicated layout and inter-connected references justifies a higher price point.
- Accessible: The recipes are manageable regardless of your experience with Vegan cooking. Seriously! You can do it.
- Just Plain Fun: Patton’s personality in the writing shines and entertains. Reading may even be more fun that cooking with this book. Nah, that’s not true, make and eat some of these recipes.
When it comes to favorites, I struggled to choose one. For starters, you’ve got to try the My featured recipe, “The Almond Brothers Breakfast Bar” is great for breakfast as claimed, hiking, or those busy days running around town. Check out my blog for this yummy, vegan, soy-free, gluten-free creation—no matter what labels fit the ingredients the bars are just plain good.
Special diet needs, however, may find less to love in this cookbook. If you need to avoid soy or gluten, a serious group of recipes don’t work. Since both of these food sources make me sick, I really notice this in vegan foods. It’s the second reason this diet is just not an answer for my body. If either of these dietary concerns in part of your life, wait for a library copy or used copy in a year or so. You will still find lots to love in this book, but the recipe: cost value goes down drastically when the primary protein source in nearly a third of the recipes is outside your approved eating choices.
My goal is always to get you in the kitchen making something you’ve never tried before. Then sit down to eat with friends and family so everyone has a good time. Come on, Cook! Eat! Laugh!