HomeCookbooksSoul Food CookbooksQuick & Easy Vegan Comfort Food: 65 Everyday Meal Ideas for Breakfast, Lunch and Dinner with Over 150 Great-Tasting, Down-Home Recipes |
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107 of 110 found the following review helpful:
 A new favorite Nov 24, 2009
By Amy N. Fanning
This is one of the top five cookbooks I plan on rescuing in case of house fire. Just kidding, but I would immediately go out and get it again! Buy this book -- it's worth it just for the mac and cheeze, orange chick'n, and buffalo bites recipes. ABSOLUTELY AMAZING. Did I mention the mac and cheeze? It's not a nutritional yeast sauce! It's incredible!
This book has a good range of simple idea-type recipes -- as in, recipes you can really put together quickly and throw in your own substitutions -- plus more still-easy-but-complex-in-flavor recipes for the scratch cook. Oh and I can't say enough about the barbecue sauce, too. I'm picky picky picky about BBQ sauce and the one in this book plus the one in Veganomicon are to live for.
This is my first attempt to start reviewing some of the zillions of cookbooks I own. Happy cooking!
104 of 108 found the following review helpful:
 a few good recipes, but... Jul 28, 2010
By hils
I was really disappointed by this book! I read a lot of great reviews, but when I got around to cooking with it myself, I found most of the recipes to be overly simplistic. There are some gems in here, to be sure, but I don't think the author really had enough recipes to justify a whole cookbook, so she started throwing in some real no brainers. There's a recipe for "dinner salad" that just lists 5 or 6 basic salad ingredients (seriously?). "Mini Pizza's" are just english muffins, pizza sauce, fake meat & fake cheese. There are probably 15 recipes like that... super duper basic things that anyone can think up on their own.
Another concern was the use of processed food items. Far too many recipes relied on expensive substitutes like fake meat and cheese. She even calls for specific brands at times, one of which she recommends ordering from the internet. I'm more interested in cooking with ingredients I can easily access for a reasonable price.
If you are JUST STARTING OUT as a vegan and cook, this book might be helpful for you. If you are a seasoned vegan, pass this one by. Veganomicon is far superior!
61 of 65 found the following review helpful:
 easy to find ingredients Dec 10, 2009
By D. Sabin
With some books you have to buy special food items to make anything. This book makes it possible to find the ingredients in your pantry. Very easy!
44 of 46 found the following review helpful:
A great one! Dec 15, 2009
By J. Camp
I've been using this cookbook for the last few weeks and continue to be delighted by the high-quality meals, the easily accessible ingredients, and the simplicity of the instructions. The "Red Beans with Quinoa" and the "Fried Chik'n Seitan" rock my world. Buy this book and you won't be disappointed!
23 of 23 found the following review helpful:
I have Two Words for you... CHEESE SAUCE May 12, 2010
By T. Mars
"dabbler"
I bought the book because it had a lot of positive reviews. Was I confident it was going to rock? eh no... I wanted to make mac n cheese that didn't use dreadful cheese substitutes; and I did. She is my hero! While I think the book is great... I'm particularly in love with the mac n cheese sauce.
I feed this recipe to meat and potato ONLY carnivores all the time and they look at me with their mouth hanging open because they cannot believe, at all; that that sauce is completely animal free.
Some notes about it: So generally for me, the sauce is a "double" batch because I will do the sauce once, and mix half into the noodles and bake, the remainder I put in a container in the fridge. YES YOU HEARD ME.
First traditional mac n cheese from craft to home baked is a "one use only" kind of dish, reheating it makes it taste dreadful because the fat and protein separate in the cheese and often the noodles absorb the water making it grainy tasteless and often greasy. You don't have this problem at all with this Sauce!!! First you can bake a full pan and eat it piping out of the oven the first time, and you can then store it in the fridge and reheat it in the microwave later without destroying the integrity of the sauce at all. (I was able to take it to work for lunches, my daughter her school lunch). But that's not all the magic...
The cheese sauce not ONLY hangs out in the fridge for quite a while (without having to worry about it spoiling in a day or two) but, it's fantastic COLD TOO... We were dipping taco chips in it... and sometimes I will warm it in the microwave and add salsa for a warm queso dip for our nachos! I've also made saucy baked burritos and put the queso in with the beans and then covered it with sauce and poured this cheese sauce over the top.
It holds up to substitution as well, as I've used corn and rice noodles instead of wheat for friends, also I cut the canola with flax seed oil for better nutrition and the latest?...
I remove the mustard and add more garlic and fresh cracked pepper, and swap the orange carrot for white/yellow (turnip will work too)... and it's now an fantastic moc alfredo sauce!!! I love adding chives or sundried tomatoes to that for additional variations.
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