I am so excited about this book! I have several other books by Robin Robertson, all of which are great, but this is definitely my new favorite. It is full of delicious comfort foods, from pizza to strawberry shortcake, chili to mac n cheese, quiche to fish and chips
- all incredibly delicious and with flavors that are amazingly reminiscent of the original pre-veganized versions. I have already made dozens of recipes from this book (photographs below of clam-free chowder, cheesy sausage biscuits, spinach and mushroom-bacon quiche, strawberry shortcake, jackfruit chili, fish-free fillets, summer rolls with fish-free sauce, feta tofu, fettucini bolognese, jambalaya, chickpea and artichoke tuna salad, and country-style pate - not a dud among them!) The chowder, quiche, and chili have become favorites that I have made again for company and everyone has loved them.
I love that all of the recipes in the book are so approachable - they have easy to follow instructions, do not take too long to make, and consist of ingredients that are easy to find. Many of the recipes have several "sub-recipes" that can be made as part of the process, such as the strawberry shortcake which suggests that you make Robin's Cashew Chantilly Cream, and her Scratch Cake as part of the recipe (which I did, and all were delicious!) But depending on how much time you want to devote to cooking on any given day, you can always use store-bought products for some of the parts (for instance So Delicious Coconut Whip) rather than making all the parts from scratch.
The layout of the chapters is untraditional in a good way - instead of the usual "breakfasts, salads, soups, mains, desserts", Robin divides her chapters into groups of things to be veganized - a chapter on veganized dairy and eggs, a chapter on plant based meats, and another on plant based seafood, for example. But not every recipe is about replicating animal products with similar veganized versions - one of the most exciting chapters to me is called "Vegetable Steak-Out", and consists of main dishes based around a vegetable such as Cauliflower Steaks, and Stuffed Portobellos. I can't wait to try all of these recipes!
This book promises to be one of my most cherished and used vegan cookbooks (and I own dozens) - I do not hesitate to recommend it!
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From the Publisher
Pulled Jackfruit BBQ Sandwiches from Veganize it!
Serves 4
Not only does jackfruit lend itself well to shredding for that pulled effect, but it’s also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty sandwiches. Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, or chopped or shredded mushrooms (portobellos or oyster mushrooms are especially good here).
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the jackfruit and cook until softened, about 10 minutes. Stir in the soy sauce and season with the paprika and salt and pepper to taste. Add as much of the barbecue sauce as desired, stirring to mix well. Use a fork (or two) to break up the jackfruit. If hard pieces remain, remove them to a cutting board and finely chop, then return them to the skillet. Cook for about 10 minutes to heat through and blend the flavors. Pile the jackfruit mixture onto the toasted sandwich rolls. Serve hot.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, minced
- 1 (16-ounce) can water-packed jackfruit, drained and shredded or thinly sliced
- 1 tablespoon tamari soy sauce
- 1⁄4 teaspoon smoked paprika
- Salt and ground black pepper
- 1 1⁄2 cups barbecue sauce, store-bought or homemade
- 4 sandwich rolls, split and toasted
About the author
A great plant-based cookbook that everyone will love!
I am so excited about this book! I have several other books by Robin Robertson, all of which are great, but this is definitely my new favorite. It is full of delicious comfort foods, from pizza to strawberry shortcake, chili to mac n cheese, quiche to fish and chips- all incredibly delicious and with flavors that are amazingly reminiscent of the original pre-veganized versions. I have already made dozens of recipes from this book (photographs below of clam-free chowder, cheesy sausage biscuits, spinach and mushroom-bacon quiche, strawberry shortcake, jackfruit chili, fish-free fillets, summer rolls with fish-free sauce, feta tofu, fettucini bolognese, jambalaya, chickpea and artichoke tuna salad, and country-style pate - not a dud among them!) The chowder, quiche, and chili have become favorites that I have made again for company and everyone has loved them.I love that all of the recipes in the book are so approachable - they have easy to follow instructions, do not take too long to make, and consist of ingredients that are easy to find. Many of the recipes have several "sub-recipes" that can be made as part of the process, such as the strawberry shortcake which suggests that you make Robin's Cashew Chantilly Cream, and her Scratch Cake as part of the recipe (which I did, and all were delicious!) But depending on how much time you want to devote to cooking on any given day, you can always use store-bought products for some of the parts (for instance So Delicious Coconut Whip) rather than making all the parts from scratch.The layout of the chapters is untraditional in a good way - instead of the usual "breakfasts, salads, soups, mains, desserts", Robin divides her chapters into groups of things to be veganized - a chapter on veganized dairy and eggs, a chapter on plant based meats, and another on plant based seafood, for example. But not every recipe is about replicating animal products with similar veganized versions - one of the most exciting chapters to me is called "Vegetable Steak-Out", and consists of main dishes based around a vegetable such as Cauliflower Steaks, and Stuffed Portobellos. I can't wait to try all of these recipes!This book promises to be one of my most cherished and used vegan cookbooks (and I own dozens) - I do not hesitate to recommend it!
Top reviews from the United States
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- Reviewed in the United States on March 30, 2017
I am so excited about this book! I have several other books by Robin Robertson, all of which are great, but this is definitely my new favorite. It is full of delicious comfort foods, from pizza to strawberry shortcake, chili to mac n cheese, quiche to fish and chips
A great plant-based cookbook that everyone will love!
Reviewed in the United States on March 30, 2017
- all incredibly delicious and with flavors that are amazingly reminiscent of the original pre-veganized versions. I have already made dozens of recipes from this book (photographs below of clam-free chowder, cheesy sausage biscuits, spinach and mushroom-bacon quiche, strawberry shortcake, jackfruit chili, fish-free fillets, summer rolls with fish-free sauce, feta tofu, fettucini bolognese, jambalaya, chickpea and artichoke tuna salad, and country-style pate - not a dud among them!) The chowder, quiche, and chili have become favorites that I have made again for company and everyone has loved them.
I love that all of the recipes in the book are so approachable - they have easy to follow instructions, do not take too long to make, and consist of ingredients that are easy to find. Many of the recipes have several "sub-recipes" that can be made as part of the process, such as the strawberry shortcake which suggests that you make Robin's Cashew Chantilly Cream, and her Scratch Cake as part of the recipe (which I did, and all were delicious!) But depending on how much time you want to devote to cooking on any given day, you can always use store-bought products for some of the parts (for instance So Delicious Coconut Whip) rather than making all the parts from scratch.
The layout of the chapters is untraditional in a good way - instead of the usual "breakfasts, salads, soups, mains, desserts", Robin divides her chapters into groups of things to be veganized - a chapter on veganized dairy and eggs, a chapter on plant based meats, and another on plant based seafood, for example. But not every recipe is about replicating animal products with similar veganized versions - one of the most exciting chapters to me is called "Vegetable Steak-Out", and consists of main dishes based around a vegetable such as Cauliflower Steaks, and Stuffed Portobellos. I can't wait to try all of these recipes!
This book promises to be one of my most cherished and used vegan cookbooks (and I own dozens) - I do not hesitate to recommend it!
Images in this review
- Reviewed in the United States on May 4, 2017
- Reviewed in the United States on April 20, 2017
- Reviewed in the United States on August 23, 2021
Top reviews from other countries
- FeniceReviewed in Canada on March 20, 2017
Great vegan cookbook for pros and beginners alike
