Vegan powerhouses Isa Chandra Moskowitz and Terry Romero update their beloved cookbook with 25 new dishes, revisions throughout for more than 250 recipes, stunning color photos, and tips for making your kitchen a vegan paradise. 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.
Original publication date
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.
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 ☺
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.
This cookbook is a little fancypants/foodie for my everyday needs. I'm sure it will make a great reference for special occasions or when I just need to get out of a rut. Most of the time I am too frugal (and too fond of simplicity) to invest in the flourishes that populate this book -- although they look delicious and will likely make wonderful "sometimes" treats.
Admittedly, I have only tried a couple of the recipes. One turned out great, but the other was a total dud -- it was bland and had some serious texture issues. I made it again but frankensteined the recipe with a similar one in another book, cooked some ingredients separately (fixed the texture issue), and tweaked the spices myself. It was delicious that way. I think maybe I require Too Much At All Times in the spice/heat department. That's my problem, not the authors'.
Check this book out to look it over & try a few recipes, then invest if it suits your style.
There is a good mix of recipes here in terms of quick and easy vs. more work but worth it. There are icons to mark the recipes that can be made in less than 45 minutes (and in most cases, there is 10 - 25 mins of prep work, and then 20-30 mins of simmering/baking unattended), gluten-free, can-find-all-the-ingredients-at-a-normal-grocery-store and a few others. These icons are very helpful, and make meal planning easy.
My favourite recipes so far: Lasagna (and its several variations - by far the best vegan lasagna I've tried), Spaghetti and Beanballs, Spaghetti Squash Mexicana, Portobello Mushroom Salad, Po Boys (my boyfriend's new second-favourite food after pizza) and the Oatmeal Chocolate Chip Cookies.