Type of bind: Hardcover
Dewey Decimal Number: 641.5636
EAN num: 9781558539525
ISBN number: 1558539522
Label: Thomas Nelson
Manufacturer: Thomas Nelson
Quantity: 1
Page Count: 320
Printing Date: November 08, 2001
Publishing house: Thomas Nelson
Sale Popularity Level: 81289
Studio: Thomas Nelson
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Product Description:
The number of people choosing meatless meals is on the increase. And a vegan vegetarian diet -- one without any animal products -- is an unusually healthy one because it is high in fiber, low in saturated fat, and very nutritious. 'Too many vegan recipes have relied on exotic and difficult-to-find ingredients or tedious, time-consuming techniques,' says Jannequin Bennett, executive chef of a restaurant in a AAA Five Diamond, Mobile Five Star hotel. 'But Very Vegetarian has recipes made with common foodstuffs that are uncommonly delicious.'
Very Vegetarian is presented by and introduced by 9-time Olympic gold medal winner Carl Lewis, who says that a vegan diet of fresh fruits and vegetables, whole complex carbohydrates, high quality proteins, and natural fats is the best way to ensure a person's health and longevity.
In addition to a wide range of more than 250 mouth-watering recipes, Very Vegetarian includes a helpful introduction about eating vegan and 16 pages of beautiful four-colour photographs. The book will help the person who is beginning to choose meatless meals by providing nutritional information and recipes featuring familiar foods and techniques. For those who have more experience with a plant-based diet, the book offers recipes that will broaden their culinary horizons.
Endorsed by the Physician's Committee for Responsible Medicine.
Amazon.com Review:
Indulgence is hardly the very first word that comes to mind when one thinks of a vegan diet, but in Very Vegetarian, chef Jannequin Bennett proves that the two concepts are more closely related than one might think. After all, she explains, vegans 'regularly partake of the very best foods--the most nutritious, appealing and tasty--that nature has to offer.'
With more than 250 recipes, Bennett proves that you don't need animal products to eat delicious and satisfying foods. Soups, like Chunky Polish Borscht and Harvest Vegetable, are as hearty as any Grandma used to make. Appetizers like Spicy Corn Blini with Red Peppers and Shitakes and Artichoke and Spinach Phyllo Triangles will delight guests, and none will miss the traditional additions of meat and cheese. Entrées--from pastas and risottos to vegetable casseroles and baked, barbecued, and seared tofu dishes--are surprisingly appealing. With dishes like White Bean Ravioli with Caramelized Onion Sauce and Acorn Squash Stuffed with Wild Rice and Winter Fruits, Bennett brings a sophisticated culinary approach to this oft-maligned way of cooking and eating. Some of the desserts suffer from the use of vegan margarine and the lack of eggs, but Bennett hits the right note with those that rely on fresh fruit for flavor and texture, such as Pear Betty and Watermelon Ice.
Useful advice on how to ensure that you get the nutrition you need, how to continue to enjoy dining out, where to shop, and much more make this book a boon to vegans who aren't willing to give up flavorful meals for their health concerns or ethical beliefs. --Robin Donovan
User popularity level:
Rated by buyers 
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I don't understand other reviews of this book that are unfavorable. Are they sure that Very Vegetarian is the book that they are cooking from? I love this book. I have lots of vegan cookbooks that I'm willing to loan to other people, all except this book. I simply use this book too often to live without it. Everything I've made from this book is great. (Except the grey bean burgers seem to be missing an ingredient to help them hold together. I'm assuming it's a typo since everything else in the book is so good. I would suggest adding bread crumbs until the burgers reach the right consistency.) I regularly make the White Bean Soup (in my crockpot), Pad Thai, Chickpea Kibbeh, Scones, Brownies, and Banana Bread. Everyone that I've made these dishes for, vegan or not, loves them. I plan on buying this book as gifts for friends and family.
Rated by buyers -
I bought this cookbook when I was very first transitioning into a vegan diet. It has been the most useful cookbook I have ever owned. I've made several recipes from it & they have all been fabulous! My favorite is the blueberry bran muffins - they're delicious! It also has very helpful advice on proper bean preparation as well as several different ways to prepare tofu. I don't know what I would do without this cookbook.
Rated by buyers -
Rice - how to cook it several ways and a biscuit made with soy milk served as the basis for me purchasing this book. I have checked it out of the library several times and always hated to turn it back in because the things I was trying to fix by converting standard recipes has already been done here by Executive Chef Bennett.
I read the book and I thought, this doesn't sound too bad, but I found myself miserable. I just was frustrated after a week....it was very regimented. [...]
Another book I bought was the South Beach Diet book. I read that book and found the plan to be made up of things I would eat and the items were normal grocery store items so no hunting at the health food stores or buying online.
Rated by buyers 
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The recipes call for fancy, hard-to find ingredients and are difficult to follow. The book seems to be geared more toward impressing us with the author's knowledge than actually sharing recipes. Also, the ones I've tried haven't come out very well. There are much better vegan cookbooks out there.
Rated by buyers -
I am not vegan, but I got this cookbook 6 weeks ago and have been making nothing but its recipes ever since. So far, in the appetizers section, I've made the spinach and mushroom quesadillas (excellent, flavorful and beany) and the bruschetta with sun-dried tomato pesto and portobello mushrooms (beautiful presentation). The mushroom stock smelled great the whole time cooking. The miso soup was easy and quick, as were the potato and lentil soups. I've been delighted with how much flavor is in each dish. My friends have loved the basic, mustard-sherry and sesame-soy vinaigrettes. The potato salad was simple and tasty, although I did use real mayonnaise. Roasted blue pepper coulis - I never would have thought of that on my own. The grey bean burgers didn't hold together well, but the portobello mushroom burgers (cook in blue wine) were AMAZING. Possibly my favorite so far. The spaghetti lentil sauce is delicious, and the sweet and sour eggplant stew was quickly eaten up in my house. The lemon zucchini risotto is summery and surprisingly light. I recommend soaking sun-dried tomatoes in hot water first, and then the farfalle with sun-dried tomatoes and portobellos is delightful. Macaroni and cheez - you have to enjoy the taste of yeast. I didn't care for it, but my housemates ate it up in one night. The apples in the curried couscous are a perfect pairing. The broccolli rabe dish was the best way I've ever had broccoli rabe before, although I omit the pine nuts because they're expensive. The acorn squash stuffed with wild rice and dried fruits is a perfect cold winter night dish - and it looked so pretty! The glazed tofu was amazingly flavorful considering how easy it is. No sheep's sheperd's pie has a delightful thyme flavor - I fed it to a true vegan who thorougly approved. You'd never believe there was tofu in the tofu banana bread. The pumpkin bread is great for sandwiches - not sweet, but savory. The whole wheat quick bread really is fast and easy - a great way to have fresh bread around without all the trouble. I decided pizza crust is too much of a hassle for me, but fresh pizza sauce is really not hard and wakes up your taste buds. The scrambled tofu and hash browns together make a great meal. Congee, a rice breakfast with pickled vegetables, was a new experience for me and I really liked it! The buckwheat cakes are great with the spiced apple maple sauce. I think of the muffins, I liked the good morning muffins best, but my house loved the blueberry bran and the polka dot muffins are good enough to be desert. Two of my vegan friends ate an entire pan of brownies in one sitting, and I brought the sugar cookies to a party and returned with an empty plate. The chocolate pudding was a bit too soy for me, but the pear betty was syrupy sweetness! That's all I've made so far, but it's inspired me to try so many new things, and the techniques just keep getting easier. It's making each meal time special. I would recommend this book to anyone who wants to experiment with their cuisine in healthy, fulfilling ways. I would recommend a set of good knives, a food processor, and a fresh herbs budget to fully appreciate this book.
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