An essential collection of hassle-free, vibrant vegan recipes, from the author behind Food52’s wildly popular The New Veganism and Vegan Lunch columns.
Omnivore or vegan (or anywhere in between), we’re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better.
With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks to incorporate plant-based recipes into their everyday routine—and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column—along with exquisite photography and helpful tips throughout—will show all of us innovative ways to cook with fresh produce and whole foods.
From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you’ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way.
My Thoughts on Food 52 Vegan by Gena Hamshaw:
I have been vegan for over 25 years, so I have collected a lot of vegan cookbooks over the years. They are an addiction so I rarely turn down the chance to review a new one. So, I jumped at the chance to get the ebook version of ‘Food 52 Vegan’
It covers some of the basics but I would not call it a book for beginner vegans. It does have some good recipes.
I made the Quinoa Salad with Sweet Potatoes, Kale, and Pesto Vinaigrette. It was good but not a favorite. I also made the Snow Pea, Cabbage, and Mizuna Salad with Smokey Tempeh. I loved this salad! However, I couldn’t find any Mizuna so used Arugula. The Jerk Chili with Quinoa and Kidney Beans was quite good.
I can’t agree that this cookbook is totally “hassle-free” since not all the ingredients are readily available. I even went to Whole Foods looking for Mizuna and they didn’t have it. They have quite an extensive produce section and I turn to them to stock up on ingredients I can’t find elsewhere.
There are 60 recipes in this cookbook but not all sounded that appealing to our palettes in this household and we are not usually that picky. I would certainly make the Snow pea, Cabbage, and Mizuna (arugula), Salad again, in fact, I have already made it three times. It is an excellent main course salad!
3/5
I received the ebook for my honest review.