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(Vegan on the Cheap: Great Recipes and Simple Strategies That Save You Time and Money) By Robertson, Robin (Author) Paperback on 26-Apr-2010 (Englisch) Taschenbuch – 26. April 2010

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Format: Taschenbuch Verifizierter Kauf
EIn nettes kleines Buch fuer alle Veganer, die auch aufs Geld schauen muessen.
Es gibt generelle Spartips und Haushaltstips.
Die Rezepte sind einfach, aber klingen alle lecker. Was ich nachgekocht habe, war durchweg gut. Es gibt Suppen, Pastagerichte, Brote sowie diverse Eintopf- und Auflaufgerichte. Die zutaten sind erfreulich unexotisch und auch in Europa gut erhaeltlich, was bei amerikanischen Kochbuechern sonst oft frustrierend ist.
Das Buch ist allerdings unbebildert.
Kommentar Eine Person fand diese Informationen hilfreich. War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
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Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
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Von T_T am 31. Juli 2012
Format: Taschenbuch Verifizierter Kauf
Viele gute Ratschläge, viele gute Rezepte (äußerst vielfältig, für jeden Geschmack etwas mit dabei und die Zutaten sind billig und größtenteils auch leicht erhältlich) - was will man mehr :)
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 4.6 von 5 Sternen 226 Rezensionen
421 von 424 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Great cookbook, with one caveat 24. Mai 2010
Von Reader - Veröffentlicht auf Amazon.com
Format: Taschenbuch
The recipes in this book really are inexpensive to make. The book starts with about 28 pages of advice on ways to save money on food, and the rest of the book is devoted to recipes. I have tried the following so far, and thought they were great:

Cheezee sauce (excellent!)
Comfort loaf (Best vegan 'meatloaf' I've ever had)
Baked ziti (Delicious; I was amazed at how well the tofu worked in this dish)
Mexican rice and bean bake (Today's dinner - also outstanding)

The one caveat I have about the book is that some of the directions appear to be incomplete. This is okay for experienced cooks that can just figure out how to make it work. But someone with less experience and know-how could possibly end up wasting money by trying recipes that won't work.

For example, the Cheezee sauce recipe tells you to combine some ingredients in a saucepan. Then it says, "Turn the heat on medium and whisk in the soy milk. Cook, stirring, until the sauce thickens, about 1 minute." This makes it sound like you are supposed to just turn on the heat and have the pot on the stove for 1 minute. What you have to do is bring the mixture to boiling and then cook it for about 1 minute longer. So, the author forgot to mention the part about bringing the mixture to boiling. If you've never made a sauce this way before, you might throw it out if you follow the directions, because it's not useful in that watery state.

In the Mexican rice and bean bake, the recipe involves partially cooking some rice on the stovetop, and then putting it in the oven to cook the rest of the way. I think that there is something missing from the directions there as well, because I cooked and baked as directed, and had to double my baking time to cook the rice completely. (And, no, there is nothing wrong with my oven.) I presume that it was supposed to be cooked a little longer on the stovetop first, but again, the directions just indicated that you were to return the stovetop mixture to boiling, and then dump it in the pan to go into the oven. I suspect you were supposed to boil it for a little while on the stovetop first.

The food tastes great. She really does a lot with inexpensive ingredients. (One of the things I liked about this cookbook was that she only asks you to have a few non-standard ingredients on hand, unlike most vegan cookbooks, which expect that you are secretly running an international grocery store in your kitchen.) But considering I tried 4 recipes so far, and 2 of them had inaccurate directions, I'm a little concerned about the rest of the book. I'll just have to remember to be more vigilant when making these recipes.

I think this is particularly important for this book, because I am sure that this book was geared, in part, to the 'starving students' and other new vegans who want to eat vegan on a budget. In general, younger people have less cooking experience and therefore will be less likely to know how to 'fix' these recipes. Also, I have a few of Robertson's other cookbooks, and haven't ever come across this problem so far. So, I'm disappointed for that reason, too.

But, man, that Mexican rice and bean bake is REALLY good.
35 von 35 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen My most used vegan cookbook! 30. November 2010
Von K. Simon - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
I really love this book! It has recipes I actually want to eat and my family wants to eat also. Everything has been easy to make with no crazy ingredients. So far I have made:
Creamy Mushroom Gravy....I could drink this stuff....nuff said
Faux Parm....YUM! My cheese loving daughter likes this better than real parm!
Cheapskate Chutney.....very good and you know exactly what is in it
Cutlets on the cheap.....Awesome! Turned this into chicken fried steak with mushroom gravy.
Double Pie Crust......easy and good!
Tofu Fried Rice.....some of the best fried rice I have made
Comfort Loaf.....very good but a bit time consuming to prep
3 Bean Loaf....delish and alot quicker to prep than comfort loaf
White Beans and Lemon Potatoes with Olives and Tomatoes...Very good!
Better Bean Burgers.....very good!
Smoky Joes....soooooo good. A lil spicy tho!
Tuscan White Bean Pizza....good... not quite as flavorful as I thought it would be
Chocolate Cupcakes with Peanut Butter Frosting...OMG!
Chocolate Surprise Brownies....This is one of the only things we didnt really like....and it was not the beans...it was the coffee and bananas
Pumpkin Spice Cake with Chocolate Glaze....made this for Thanksgiving and it was SO GOOD!
Mixed Fruit Cobbler....very good...took this to a few potlucks this summer and everyone loved it!
I can not wait to try some more recipes from this book!

UPDATE! Have tried some more recipes and wanted to comment on those also.

Almost Instant Chickpea Tomato Soup....very good, had it with the Kalamata Olives and it was great and fast to make. Would be really good with the Spinach Pie that was also in this book and very good!
Vegetable Lentil Stew....good, makes a ton! Enough for my family of 3 to eat twice with leftovers for luch both times.
Mu Shu Burritos....One of my favorites! Served it over brown rice. This was super fast....will become one of my go to meals for sure!
22 von 22 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen My favorite vegan cookbook! 21. Januar 2012
Von Valerie P. - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
I wanted to start eating vegan this summer so I bought a bunch of vegan cookbooks to start with. It's months later now, and this cookbook has become my favorite one. The recipes are cheap, most of the ingredients (with a few exceptions) can be found in a normal grocery store, and the food tastes good. What I like most is it gives you some basic recipes you can go back to time and time again. My favorite ones so far are: Tofeta, Faux Parm, Stovetop Cheezee Mac, and Lemon Garlic Chickpea Patties. I've tried several others, all of which have turned out very good; and my book is full of tagged post-it notes on the recipes I want to try next! By the way, I buy books off amazon all the time, and this is the first time I have felt compelled to leave a review on anything. I highly recommend this cookbook!

Tip: If you are buying vital wheat gluten for the first time as I was, buy Bob's Red Mill. I bought a different brand to begin with and it didn't get stretchy or anything so one of my recipes didn't turn out the first time I tried it. But Bob's Red Mill fixed the problem.
6 von 6 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Greatest recipe book! 27. Oktober 2014
Von Magdalene - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
This is the best recipe book I've ever used. I have only had it a little over a month and have made somewhere between 10 to 15 recipes from it and they have all been AMAZING! So far, my favorites are the Roasted Butternut Squash and Lentil Fettuccine and the Cabbage and Bread Soup. The recipes range from very easy to moderately difficult, in my opinion. I have only been really cooking my own meals for a couple of years, though. I am a vegan, but my husband is not. He is not even vegetarian, but he absolutely loves my meals from this book. Tonight I am trying the spinach pie and I'm sure it will be just as delicious as the others. I highly recommend this book to anyone who is newly vegan, vegan on a budget, or someone who has a vegan loved one. I attached a photo of a wonderful pizza recipe- Tuscan White Bean Pizza. A million stars!
19 von 19 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Most Used Cookbook on Our Shelves 15. März 2011
Von Amber Kablamber - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
My boyfriend and I purchased this book last fall based on the many positive reviews and beautiful user photos on Amazon. It was a couple of weeks before we started using it, but it wasn't long after that that it became our all-time favorite cookbook. The recipes really are inexpensive, but more importantly than that they're delicious enough that you'll want to make them over and over again, regardless of the low cost.

One thing that really sets this book apart from other vegan and vegetarian cookbooks on my shelf is the lack of inconvenient ingredients. The fact that I can open my tiny pantry and find most of the ingredients needed for many of the recipes is a definite factor in the cheap equation, but is also what has me using this book more than any other. I can't tell you how many times I've flipped through some of my other popular cookbooks, landed on recipes that sounded absolutely fabulous, but then decided not to make them because the list of things I'd need to buy was too long.

Another great thing about this book is the inclusion of many one pot/dish meals. I love that so many of the recipes can be served up on their own or with a simple salad as a complete meal.

Despite the relative simplicity of the ingredient lists and the ability to often throw everything together into a single pan, with very little exception (see below for details), every single thing we've made from this book has been very good. These recipes really are formulated to get the best out of everyday, inexpensive ingredients. Furthermore, the fact that there are very few "convenience foods" used makes both cooking and eating these recipes very satisfying.

On the topic of convenience foods, another wonderful thing about this book is that it teaches you to make many of your own. There are recipes for everything from salsa, to seitan, to beans from scratch (which are way cheaper than canned, and if done right, can be just as convenient) -- and everything in between -- often times with instructions for freezing them so you can have them on hand for later. Anyone who's ever scoffed at the price of some of these things in the store will certainly appreciate this section of the book.

So far, our favorite recipes from this book (though it's honestly hard to narrow it down) have been Three-Bean Loaf (which we make every time we accumulate three containers of different beans in our freezer), Penny Pinching Picadillo, Skillet Hash (made with leftover slow cooker Seitan Pot Roast), and Barbecued Black Bean and Tofu Burritos (which we always double or triple for great leftovers). The only recipes we've made that weren't absolutely wonderful were the Corned Seitan and the Smoky Red Bean Chili with Chipotle-Cornbread Dumplings. The corned seitan calls for a topping of pickling spices, and based on a photo of this dish taken by the author I have a feeling that our brand of pickling spices was not the same as her's. It lent some odd flavorings to the dish. As for the chili -- our dumplings came out as more of a topping which became mushy and wasn't very flavorful. The chili itself was very good though and we would be likely to make it again some day without the dumplings.

This book is truly amazing, and I can't recommend it enough. The recipes are both cheap and delicious, and most of them can be made with very basic ingredients.
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