Veganize It! : Easy DIY Recipes for a Plant-Based Kitchen.

ISBN:

9780544815575

Title:

Author:

Robertson, Robin.

Personal Author:

Robertson, Robin.

Physical Description:

1 online resource (309 pages)

Contents:

Front Cover -- Front Flap -- Front Matter -- Half Title -- Title -- Copyright -- Dedication -- Contents -- Introduction -- Chapter 1: Vegan Basics -- Chapter 2: DIY Dairy-Free and Egg-Free, Too -- Nut Milk -- Almost-Instant Nut Milk -- Coconut Milk -- Oat Milk -- Cashew Cream -- Cashew Sour Cream -- Easy Vegan Yogurt -- Creamy Cashew Mayo -- Easy Vegan Butter -- Aquafaba Butter -- Nut Butter -- Basic White Sauce -- Cashew Cream Cheese -- Seasoned Tofu Ricotta -- Nut-Parm -- Melty Vegan Cheese -- Cheddary Sauce -- Smoky Queso Sauce -- Say (Veganized) Cheese! -- Tofu Feta -- Htipiti (Feta Spread) -- Spinach-Artichoke Dip -- Pretzel-Crusted Cheddary Log -- Bacon-Topped Mac UnCheese -- Cheesy Broccoli Soup -- Loaded Baked Potatoes -- Spinach and Mushroom-Bacon Quiche -- Spinach-Feta Quesadillas -- Chickpea Flour Omelets -- Cheesy Mushroom Scramble -- Vive la French Toast -- Breakfast Nachos -- Chapter 3: Plant-Based Meats -- Marinated Baked Tofu -- Burmese Tofu -- Crispy Tofu -- Crispy Crumbles -- Totally Tempting Tempeh -- Beans from Scratch -- Smoky Black Bean Soup -- Iron Kettle Chili -- Best Bean Burgers -- Mama's Meatballs -- White Bean Cutlets -- Piccata Meatballs with Penne and Asparagus -- Tuesday Tacos with Avocado Crema -- Baked Seitan Roast -- Oven-Baked Seitan Cutlets -- Seitan Oscar with Béarnaise Sauce -- The Wellington -- BBQ Seitan Ribs -- Chapter 4: Vegan Charcuterie -- Tempeh Bacon -- Tofu Bacon -- Coconut Bacon Bits -- Eggplant Bacon Strips -- Mushroom Bacon -- Smoky Chickpeas -- Hamish Loaf -- DIY Jerky -- Banh Mi -- Handcrafted Pepperoni -- Spicy Italian Sausage -- Andouille Sausage -- Country-Style Pâté -- Jambalaya -- Veganized Scrapple -- Maple Breakfast Sausage -- Cassoulet -- No-Meat Loaf -- Beyond BLT -- Haute Dogs -- Haute Dogs Wellington -- Deviled Hamish Salad -- Join the Club Sandwich -- Chapter 5: Instead of Seafood.

Clam-Free Chowder -- Lobster Mushroom Bisque -- Fish-Free Tacos -- Vegan Fish and Chips with Tartar Sauce -- Fish-Free Fillets -- Fish-Free Sticks -- See Scallops -- Palm-Crab Po'boys -- Hearts of Palm and Artichoke Cakes -- Creamy Sriracha See Scallops -- Chickpea and Artichoke Tuna Salad -- Palm-Crab Imperial -- Vegan Crab Louis -- Chapter 6: Vegetable Steak-Out -- Baked Eggplant Italian Style -- Cordon Bleu-Stuffed Portobellos -- Jumpin' Jackfruit Chili -- Roasted Cauliflower Piccata -- Vegetable Shepherd's Pie -- Mushroom Stroganoff -- Mashed Potatoes with Sour Cream and Chives -- Pulled Jackfruit BBQ Sandwiches -- Eggplant Paprikash -- Pan-Seared Portobello Strips -- Cheesy Steak-Out Sandwiches -- Chapter 7: Global Condiments, Sauces, and Dressings -- Vegetable Broth -- Homemade Vegetable Base -- Red Wine Sauce with Mushrooms -- Hollandaise Sauce -- Vegan Worcestershire Sauce -- Avocado Crema -- Remoulade Sauce -- Fish-Free Nuoc Cham -- Better Béarnaise Sauce -- Great Brown Gravy -- Tapenade -- Vegan Aioli -- Basil Pesto -- Tzatziki Sauce -- Creamy Ranch Dressing -- Oven-Roasted Tomato Sauce -- Mushroom Oyster Sauce -- Goddess Dressing -- Hail Caesar Dressing -- Creamy Pesto Pasta Salad -- Summer Rolls with Fish-Free Nuoc Cham -- Seitan Gyros with Tzatziki Sauce -- Buffalo Cauliflower with Ranch Dressing -- My Kinda Chef's Salad -- Easy Kimchi -- Niçoise Goddess Salad -- Creamy Coleslaw -- California Caesar Salad -- Chapter 8: Flour Power -- DIY Granola -- Homemade Pasta -- Handcrafted Lasagna -- Fettuccine Bolognese -- Spaghetti Carbonara -- Orecchiette with Pistachio Pesto -- Rotini with Roasted Garlic Alfredo Sauce -- Pie Dough -- Easy Artisan Bread -- Perfect Pot Pie -- Cheesy Sausage Biscuits -- Cheesy Crackers -- Scratch Biscuits -- All-in-One Cauliflower Pizza -- Pizza Dough -- Benedict Pizza -- Meaty-Cheesy Pizza -- Loaded Polenta Pizza.

Cranberry-Walnut Scones -- Chapter 9: Sweets from Scratch -- Whipped Coconut Cream -- Cashew Chantilly Cream -- Date-Caramel Sauce -- Fudgy Chocolate Sauce -- Buttercream Frosting -- Vegan Mascarpone -- Ganache -- Veganized Marshmallow Fluff -- Meringue -- Lemon Meringue Pie -- Scratch Cake -- Tiramisu -- Strawberry Shortcake -- Mango Fro-Yo -- Bellini Trifle -- Cranberry Oatmeal Cookies -- Chocolate Truffles -- Luscious Lava Cakes -- Chocolate-Chocolate Chip Brownies -- No-Bake Chocolate Cheesecake -- No-Bake Nut Lover's Cheesecake -- Chocolate-Covered Elvis Ice Cream -- Chocolate-Peanut Butter Milkshake -- Ice Cream Sundae Cake -- Banana Split Soft-Serve Sundaes -- Back Matter -- Acknowledgments -- Index -- Back Flap -- Back Cover -- Spine.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Vegan cooking.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2017

Publication Information:

Boston :

Houghton Mifflin Harcourt,

2017.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5636	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

"Easy-to-make, inexpensive vegan alternatives that remain true to the original tastes and textures."-- Publishers Weekly

Discover vegan pantry staples--plus enticing recipes in which to use them--in this DIY guide. Many cooks prefer to make their own basics rather than buy expensive store versions, which are often loaded with additives and preservatives. These easy recipes make it easy to stock a home pantry.

Enjoy vegan milks, cheeses, bacon, burgers, sausages, butter, and even Worcestershire sauce in your favorite dishes. Sample Bahn Mi, Sausage Biscuits, Meaty-Cheesy Pizza, Milk Shakes, Jambalaya--even Jerky and Lemon Meringue Pie. With more than150 recipes and 50 color photos, this will become an indispensable cookbook for vegans--and everyone else who enjoys animal-free food.

"Robertson's vegan alternatives to popular foods will draw even nonvegans." -- Library Journal (starred review)

"A good choice for new vegetarians or vegans, who might miss the satisfaction of traditional meats."-- Booklist

Author Notes

ROBIN ROBERTSON is a 30-year veteran food writer, cooking teacher, and chef specializing in vegan and vegetarian cooking. She is the author of 20 vegetarian or vegan cookbooks, including Vegan Planet and 1,000 Vegan Recipes, and is a regular columnist for VegNews magazine and VegCooking.com. She operates a vegan-focused website and blog at RobinRobertson.com and lives in Virginia.

Reviews (3)

Publisher's Weekly Review

Robertson (Fresh from the Vegan Slow Cooker), food writer, teacher, chef, and author of 20 cookbooks, provides user-friendly recipes for plant-based versions of foods usually made with animal products. An acclaimed authority on vegan cooking, Robertson created these recipes so that vegan home cooks would be able to make their favorite recipes using homemade ingredients. Many vegan products, she observes, are expensive, highly processed, and full of preservatives. To remedy this, she offers easy-to-make, inexpensive vegan alternatives that remain true to the original tastes and textures, including cream cheese, sour cream, coconut milk, and butter. She devotes ample pages to these veganized staples and then offers up a wealth of recipes that incorporate them. Dishes such as bacon-topped "mac uncheese," fish-free tacos, and cheesy steak-out sandwiches are appetizing options that readers will relish. Staple recipes go beyond dairy products to include meats, charcuterie, seafood, condiments and sauces, and desserts. Sweet treats include whipped coconut cream, meringues, luscious lava cakes, and chocolate peanut butter milkshakes. This appealing collection provides vegan cooks with the tools they need to create homemade ingredients and enjoy the flavors of classic dishes while still following a plant-based diet. (Mar.) © Copyright PWxyz, LLC. All rights reserved.

Booklist Review

Vegan and vegetarian cookbook author Robertson dedicates this book, in part, to the animals. Her care in protecting animals of all kinds is evident in this cookbook, which highlights alternative proteins from seitan and tempeh to tofu-based fish sticks to a No-Meat Loaf of mushrooms, lentils, and grains. Her flavor-packed creations call for vegan staples like miso paste, liquid smoke, tamari, and nutritional yeast to add meaty, umami notes to recipes. From Hamish Loaf to DIY Jerky with seasoned tofu, Robertson makes good use of creative cooking techniques and flavor enhancers to mimic dishes traditionally made with animal products. This makes the book a good choice for new vegetarians or vegans, who might miss the satisfaction of traditional meats. It's also a solid bet for meat-eaters looking to expand their repertoire of veg-friendly dishes.--Lalley, Heather Copyright 2017 Booklist

Library Journal Review

Store-bought meat and dairy substitutes can be expensive and highly processed. With an eye toward economy, vegan cooking authority Robertson (Fresh from the Vegan Slow Cooker) demonstrates how many of these products-including cashew cream cheese, tofu ricotta, mushroom bacon, whipped coconut cream, and more-can be easily made at home. Her smart and flavorful staples are building-block ingredients for more than 150 recipes (e.g., handcrafted lasagna, cassoulet, buffalo cauliflower with ranch dressing, and lemon meringue pie). -VERDICT Robertson's vegan alternatives to popular foods will draw even nonvegans. She touches on all the latest trends, such as aquafaba (bean liquid), and explores topics rarely covered by similar titles, including vegan charcuterie and seafood. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.