- Taschenbuch: 272 Seiten
- Verlag: Fair Winds Press (1. Dezember 2010)
- Sprache: Englisch
- ISBN-10: 1592334415
- ISBN-13: 978-1592334414
- Größe und/oder Gewicht: 14,3 x 1,9 x 20,3 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 207.449 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Complete Guide to Vegan Food Substitutions (Englisch) Taschenbuch – 1. Dezember 2010
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"The Complete Guide to Vegan Food Substitutions is a phenomenal guidebook and cookbook. It reveals exactly how to replace any ingredient in any recipe. The results aren’t just stellar—they're even better than the ‘real’ thing!"
—Rory Freedman, author of #1 New York Times bestseller Skinny Bitch
“A tremendously useful resource for anyone interested in a healthier and more plant-strong diet.
—John Robbins, author The New Good Life, The Food Revolution, and Diet for a New America
“It is not just right, it is beautiful; it is inspired and it makes a perfect gift for those relatives who always ask what on earth you eat!”
–Jeffrey Masson, Ph.D., bestselling author of When Elephants Weep, The Face on Your Plate: The Truth About Food, and The Dog Who Couldn’t Stop Loving
“Exasperated by eggs? Challenged by cheese? Your life is about to change, thanks to The Complete Guide to Vegan Food Substitutions! Fun and informative, the book discusses the science of cooking and baking and shows how easy it is to embrace a cruelty-free lifestyle. Filled with more than 200 tried and true recipes, this book is essential for any vegan or aspiring vegan’s bookshelf.”
—Tamasin Noyes, author of American Vegan Kitchen
“Fun and informative, The Complete Guide to Vegan Food Substitutions is a creative feast for the eyes, fuel for imagination, and most importantly, a true palate pleaser. Expect to be entertained and satisfied by this one-of-a-kind cookbook.”
—Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living (www.GoDairyFree.com)
Über den Autor und weitere Mitwirkende
Celine Steen is the co-author of 500 Vegan Recipes (Fair Winds, Fall 2009) and founder of the award-winning blog Have Cake, Will Travel. After over a decade of vegetarian eating, she decided to switch to a vegan lifestyle. Fearing it might mean the end of all good desserts, she decided to start making her own, for lack of ready-made and affordable options offered in her hometown.
Joni Marie Newman is the co-author of 500 Vegan Recipes (Fair Winds, Fall 2009) and the author of Cozy Inside: Delicious and Comforting Cruelty-Free Recipes. She was born and raised in southern California and currently resides in Trabuco Canyon, CA with her husband, Dan.
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
The realization that I needed help subbing things started with a recipe for burgers. Vegetarian burgers? No problem. Then after my husband announced his desire to go vegan, he bought some ready-made vegan burgers. While they were tolerable, I'd rather make my own. I'm a DIY kinda girl. And then it hit me... OH CRAP!!! EGGS!!! HOW DO I BIND IT ALL TOGETHER?! And that got me thinking even more... what am I to use for leavening in baked goods in place of eggs? What about moisture? While I knew there were vegan egg substitutes out there, mixed starches can't work for every way one would use eggs. I knew there had to be a way to do it yourself, and different applications for different types of subs. And considering I can't use dairy like yogurt or sour cream to sub for eggs, I was pretty desperate for answers. This book gives them to you. It explains which substitutes work best for each application, and lists plenty of them. It also gives some recipes and ideas for making the substitutions yourself. Now THAT is MY KINDA BOOK! Making my own "sorta yogurt" with my choice of "milk"? Awesome. I can use that in place of eggs in baked goods! Mixing flax seeds and water to sub for eggs? It'll replace your egg, AND it happens to be a great way to get your omega-3s (normally consumed in fish by most people)! I'm looking forward to find my own ways of veganizing foods I already know and love with the information this book has given me.
I'm NOT a fan of store-bought pre-packaged foods. I refuse to subsist on ready-made vegan alternatives, or constantly stuff myself with soy products. Once in a while, okay. While a vegan diet is very healthy, I feel it isn't if you're eating prepared foods all the time, or have a diet consisting mainly of soy. I liked tofu and soy milk even as an omnivore, but I certainly don't want it in everything I eat. Not only do I feel that overloading on any one food type can cause you to miss vital nutrients it may lack, but I'm wary of soy because I believe GMOs to be dangerous, especially when eaten so often. This book gives plenty of alternatives so that I'm not constantly stuck with soy, and there's even a section specifically on substituting soy. Fantastic. As a nice bonus, it also has a gluten substitute section as well. While I don't NEED that, it's handy for new ideas and broadening my horizons, and of course, escaping the ever-present WHEAT... another food we consume often. Example: I knew of Amaranth and Quinoa, but wasn't aware they were made into flours. Can't wait to try them. And COCONUT flour? I never knew such a thing COULD exist.
I have no complaints about the organization of recipes. The recipes may be useful (and some sound mouth-watering), but I feel the recipes aren't the main purpose. I almost never follow recipes anyway, but use them as mere guidelines or a source of ideas. I will try some of these recipes, but I'll likely alter them as well. For me, this book is a wealth of information, and a fantastic resource. Anyone else trying to make the transition to vegan or accommodate vegan friends/family will find this useful.
Also worth mentioning: This book also lists coconut oil as a substitute for butter/margarine or shortening, which was a pleasant surprise. I was a big fan of coconut oil even as an omnivore, and was perturbed at not seeing it mentioned in the other vegan cookbooks I just purchased! Coconut oil has been made out to be evil, (even by meat-eaters, oddly enough) because of saturated fat. Really? Saturated fat is not the enemy, cholesterol and trans fats are. Coconut oil has neither of these. Hydrogenated oils? No thank you. Constantly using even non-hydrogenated oils somehow solidified with various thickeners and starches by unknown means and alteration? Thanks, but no. While these things might be vegan, I'd rather not put more altered food into my body. I'm glad there's at least ONE vegan cookbook that mentions coconut oil. :)
I have been a vegan for 12+ years, so I really wasn't all that interested in how to substitute things in recipes. I was interested in the recipes, and they don't disappoint! The Cheesy No Cook Sauce is worth the cost of the book alone! Everything I have tried so far has been delicious. And, even though I have been a vegan for a while, I still read the "substitutions" guides with interest and was reminded of and learned a few things, so experienced vegans shouldn't discount the book because they think they have been there done that. This book is perfect for both newbies AND experienced vegans alike!