Vegan for the Holidays: Celebration Feasts for Thanksgiving through New Year’s Day by Zel Allen is a welcome addition to the array of books available these days on eating your way through holidays on a plant based diet. Published by Book Publishing Company, this title boasts a ton of recipes that are elevated beyond standard daily fare.

In this book, Zel Allen shows you not only how to replace your favorite animal laden goodies you desperately crave during the holiday months, but how to do so in style while still using mostly whole food ingredients. I am delighted with the vast assortment of vegan friendly holiday eats and the lovely colorful photography that illustrates the book.

The book begins with a chapter on Thanksgiving, which includes a ton of recipes, each one sounding more scrumptious than the last. From Garlicky Chestnut Butter to Pistachio and Sweet Pea Torte with Roasted-Tomato Aioli, and Apples ‘n’ Cream Pie, this chapter takes the guesswork out of impressing your guests. It includes a few recipes for Main Courses and a ton of recipes for satisfying sides… which, for me, has always been the most important part of Thanksgiving. That and giving thanks, of course!

The next chapter recognizes Christmas with recipes such as Tangy Cranberry Soup, Shiitake tornadoes in Cashew-Cream Sauce, and Pumpkin Pine Nut Cookies. I love how each recipe features ingredients that are appropriate for the season and practically a celebration of winter in and of themselves.

And the following chapter as Hanukkah, which is my favorite chapter of the book. It has a ton of wonderful recipes recreated to be vegan friendly—most of them conforting to the core. Borsct, Cholent, Ghoulash, Cabbage Rolls, they are all in here, recreated in inventive and refreshing ways. My favorite out of the chapter, though, is the decadent Pear and Walnut Compote with Choco-Wafers, which is as beautiful and healthful as it is delicious.

Next Zel touches on Kwanzaa, with a good amount of recipes that reflect African American culture that are perfect for celebration.  I do wish some of the recipes were as “gourmet”—embellished with a few extra touches like many of the other chapters’ recipes- but all in all the recipes are traditional and just as tempting as the dishes throughout the rest of the book.

Finally the book includes a chapter for New Year’s which focuses mainly on quick and easy, yet satisfying, party foods and small bites which can be enjoyed throughout the day, as well as drinks to keep everyone merry. Hot Spiced Cranberry Punch, Brandied Holiday Nog, and Happy New Year Glögg are a few of the libations you’ll find gracing these pages.

Vegan For The Holidays has a no-nonsense approach to simple and sturdy recipes, suitable for plant eaters and impressive enough for omnivores. It goes beyond festive and includes a ton of holiday inspired recipes that show you how to create a very special feast. Zel’s passion for entertaining and holiday cooking will help transform your next vegan get-together into a celebration to remember.

From the Publisher:

Zel Allen with her husband Reuben publish Vegetarians in Paradise, a popular online vegetarian magazine. The author of The Nut Gourmet cookbook, Zel also contributes travel and food articles in Vegetarian Journal. 

In Vegan a la Mode More Than 100 Frozen Treats for Every Day of the Year (Skyhorse Publishing, July 2012) Hannah Kaminsky, author of many cookbooks and creator of bittersweetblog.com, shares some of her amazing ice cream, frozen yogurt, and sorbet recipes which will change the way you forever think of frozen treats. Forget the variety of flavors available from brands like Ben and Jerry’s and Häagen-Dazs… the frozen delights in this hardback full-color recipe book go above and beyond and  will give these ice cream giants a run for their money–and keep you craving more and more–all without the need or desire for dairy whatsoever.

Hannah Kaminsky is hands down one of my favorite cookbook authors, drawing me in with her first title ‘My Sweet Vegan” and holding my attention throughout her other gorgeous cookbooks which she also does the incredible photography for. Her latest tome, Vegan a la Mode, is a gem. Even though it is nearing the end of summertime—which is commonly thought of as prime ice cream season—I know I’ll be flipping through this book all year long as I am a diehard ice cream fan. This book has opened my mind to countless new combinations and recreations of classics that I can’t wait to dip my spoon into.

This deliciously illustrated hardcover book is fully photographed and includes over 100 recipes for a plethora of frozen treats that are 100% animal friendly. The beginning of the book starts of with a quick rundown of essential ingredients used in the recipes (including tips for gluten-free) and then goes on to talk about the tools needed for making the perfect ice cream, sorbet and frozen yogurt. After the basics ingredients are explained, the author dives into essential techniques, such as how to properly chill ice cream bases to making frozen treats without an ice cream maker! Brilliant.

The photos in and of themselves are beautiful, but what really strikes me is the creativity in the flavors in conjunction with the interesting compositions of Hannah’s food photography. Only in this book will you find such concoctions like “Pfeffernüsse Ice Cream”, “Banana Pudding Ice Cream”, “Juicy Watermelon Sorbet” (with seeds!), “French Toast Ice Cream” and “Chocolate Cabernet Ice Cream” all completely dairy free and delicious. But the creativity doesn’t stop there, the entire book is filled with mouth watering flavors that you most likely haven’t seen anywhere else.

“Fresh Corn Ice Cream”? Count me in! This is actually the first recipe I tried from the book and I was amazed at the result. It is the perfect summertime treat, in my humble opinion. Growing up in the Midwest, I thought I had seen it all as far as corn recipes go, but never have I tasted anything like this. If you enjoy fresh sweet corn, I highly encourage you to try this recipe ASAP.

As I mentioned, the photography is stunning, making this book a perfect choice for curling up on the sofa and daydreaming of frozen treats–but, the recipes are so simple and many of the ingredients are common vegan staples, so there’s really no excuse not to be churning a batch while you peruse the gorgeous pages of Vegan a la Mode.

The book closes with what every bowl of ice cream needs, a chapter dedicated solely to “Toppings, Accompaniments and Components”. There really isn’t much to yearn for in this chapter as Ms. Kaminsky really has it covered with her inclusions of everything from Tuile Ice Cream Cones to Magical Shell and even a recipe for Rainbow Sprinkles!

Vegan a la Mode is clearly a must have for the ice cream enthusiast, whether you’re a vegan or not. The simple ingredients used to create mind-boggling flavors will take your homemade ice-cream making to an entirely different level. If you love eating ice cream, or just even like looking at ice cream, this book is for you.

Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves

This beautiful book, 100% dedicated to leafy greens, is written by the prolific and highly respectable vegan cookbook author, Nava Atlas (with gorgeous photography by Susan Voisin of Fat Free Vegan ). The book grabbed my interest early on simply because of its title. I truly am wild about greens, and this book was everything I hoped for. And more! I was eager to flip through it and read it cover to cover, but the real excitement didn’t kick in until after I had made a few recipes. To say I enjoyed cooking out of this book would be an understatement.

The recipes were fast and delicious, and they all made perfect use of the kale forest I have growing in my tiny urban backyard. I also had a chance to enjoy Mustard greens (one of my most favorite greens) and Bok choy in ways I don’t normally prepare. While I am an enthusiastic eater of greens, I appreciated the change-up in preparation for the greens I enjoy daily, such as: Kale, Spinach, Arugula, and Dandelion greens. I also learned a thing or two about the greens I am less familiar with like Mizuna and Tatsoi.

The book is broken down by chapter into different ways of preparing greens, starting with Basic Preparations for Leafy Greens, which offers a thorough guide to braising, sauteing and stir frying and ending with the easy and highly nutritious chapter, Green Juices & Smoothies.

I spent a few days trying out recipes from this book, and loved them all.  I had two smoothies from the Green Juices and Smoothies Section: the Spinach Piña Colada Smoothie, which was a pleasant change in scenery for my often boring and monotonous green smoothie routine, and one more close to what I love indulging in pre-lunch, the Greens & Apple Smoothie (with the addition of hemp Seeds as recommended). Both were simple and the perfect smoothie consistency and sweetness in my  opinion.

Usually after a big breakfast of greens I am craving even more of the leafy stuff, so I like to re-charge with a salad. Even though I feel like I am pretty efficient at mixing up my salad rotation and always discovering new flavors on my own, Nava blew me away with the combinations in this book. I first tried the Orange & Cucumber Salad with Spring Greens, and loved the juxtaposition of the zesty citrus and watercress next to the coolness of the cucumbers.

I also tried the simple but spectacular Kale & Cucumber Salad with Avocado-Tahini Dressing, and the more hearty Kale with Cauliflower & Sweet Potatoes, both making excellent and easy light lunches over the weekend.

The final recipe I tried was the Balsamic-Glazed Chickpea and Mustard Greens, which turned out to be my dinner, rather than the snack that I hoped it to be. I ended up eating the entire recipe by myself!

As you can see, I gravitated mainly to the kale recipes– and even then, I barely scratched the surface! There is still many recipes left for me to explore.

(For even MORE recipes for kale by Nava Atlas, check out this link)

I found this book to not only be a great recipe book, but also a wonderful reference for the green lovers out there. It’s also a perfect introduction to people wanting to incorporate more greens into their diets but are unsure of where to start. The world needed a beautiful and thorough book dedicated to greens and Wild About Greens is it.

Nava and her publisher Sterling were gracious enough to share a beautiful recipe from the book called Stir-Fried Sesame Kale and Red Cabbage:

Photo by Susan Voisin

Stir-Fried Sesame Kale and Red Cabbage

(Reprinted with permission of the author and publisher)

6 servings

The trick to this pretty stir-fry is to stop the stir-fry process just shy of when you think you need to, so that both the cabbage and kale retain their bright colors.

• 8 to 12 ounces kale, any variety
• 1/2 small head or 1/3 medium head red cabbage
• 1 1/2 tablespoons olive oil
• 1 medium red onion, quartered and thinly sliced
• 2 teaspoons grated fresh or jarred ginger
• 1 tablespoon dark sesame oil
• 1 to 2 tablespoons sesame seeds (preferably unhulled)
• Salt and freshly ground pepper to taste

Strip the kale leaves from the stems. Stacking a few leaves atop one another, cut them into narrow strips. If desired, slice the stems thinly to use in the stir-fry; otherwise discard.

Cut the red cabbage into thin slices about 2 inches long.

Heat the oil in a stir-fry pan or large skillet. Add the onion and sauté over medium heat until golden and soft.

Add the kale and cabbage. Turn the heat up to high and stir-fry for 3 to 4 minutes, stirring frequently, until both are brightly colored and tender crisp.

Remove from the heat. Stir in the sesame oil and sesame seeds. Season with salt and pepper and serve at once.

Variations:

To this simple vegetable combination, you can add a small amount of another vegetable or two, depending on what you have on hand. Use any of the following, adding them at the same time as  the kale and cabbage.

• 1 medium red bell pepper, cut into long narrow strips
• 1 cup fresh or frozen corn kernels (thawed)
• 8 to 10 baby carrots, quartered lengthwise

To spice this up, add a spicy condiment, minced fresh hot chili, or dried hot red pepper flakes to taste.

Several years ago, I went “high raw”, meaning I eschewed almost all cooked foods and stuck to sprouted grains, fresh raw vegetables and fruits, nuts, seeds, and indulged in the occasional glass of wine and bar of dark chocolate. I also ate a lot of hummus.

Going high raw for a month was one of the most, if not the most, profound experiences of my life. Not only did it lead me to a diagnosis of celiac disease, but it proved to me that food in its most natural state is really really good for you. Now I’m a far cry from a nutritionist, but I firmly believe that a diet high in raw fruits and veggies is the key to better health. After just a week of eating this way, I felt like a million dollars. Granted I had celiac disease at the time and didn’t realize it, so having no pain, migraines or stomach bloating was a nothing short of a miracle… but I felt energized and more in tune with my body in a way I never had before. Once I realized that it was gluten causing my health problems, I didn’t remain high raw, but I certainly changed my eating habits to reflect a higher proportion of raw foods to my usual intake.

Nowadays, several years after discovering the importance of raw foods on my general well being, I still incorporate at least one  raw (or almost raw) meal into my daily routine. It’s amazing how good I feel after eating some leafy greens and fresh fruit. But it wasn’t always easy for me to do this. I craved a bigger thrill then just chomping into an apple, or chewing through a bland salad with only balsamic vinaigrette to save it. My love of pastry and pasta left my “cooked” palate much to desire… or so I thought. Turned out there was a lot of ways to make raw foods come together into a dishes just as extraordinary as the cooked versions. Sometimes better. But, you have to learn how to un-cook to fully enjoy all that raw vegan food has to offer.

One of the biggest challenges of going “high raw”, at first, was figuring out how to “uncook”. It didn’t take long for me to understand that not just the ingredients were essential in making raw foods taste amazing, but unique knife techniques and other preparation were crucial as well. I picked up some great tips and tricks from the internet, and found a few raw books to help me through… but what I longed for was a comprehensive guide to preparing vegetables, seeds, nuts and fruits not only so they were good for me, but that also tasted fantastic. And it’s also really great to have an expert in the field helping to make raw foods seem less intimidating—which makes having a good (un)cookbook essential in every cook’s kitchen.

Many raw books I own either go over the top with gourmet presentation, making it difficult to actually reproduce in your own kitchen without a team of helpers (and expensive gadgets), or are so basic that an entire book dedicated to such simple ideas seems a bit frivolous in my mind. But Practically Raw is different; it’s a mingling of the two–and it speaks true to its title; it really is much more practical than the other raw books I own. This book is exactly the type of book I’d been longing for in the days of first discovering a high-raw, or practically raw, diet.

The author, Amber Shea Crawley,  of the blog Almost Vegan, created an extensive book describing not only how to make a variety of delicious raw vegan dishes, but also included a comprehensive (we’re talking 27 pages dedicated to telling you what you need to know before you begin) guide on everything from defining a “practically raw diet” to the ingredients you’ll need to get started. There’s not one person who would read this book and not walk away feeling like an expert in (almost) raw vegan cuisine.

Most importantly, there are a TON of recipes in this book? My favorite part about the book is how it’s arranged. It starts with Milk and Smoothies, then Breakfast and Brunch; Bread and Crackers; Cheeses, Spreads & Sauces; Kale Chips (yes, an entire chapter!); Hummus; Soups and Salads; Main Courses; Sides and Snacks; and finally Desserts. The recipes themselves are creative and comforting, a good combo. Some of the recipes that I have thoroughly enjoyed have been the Caramel Fudge Brownies, the Crunchy Salted Cashew Cookies, and the Mushroom Nut Burgers, all delicious and all highly recommended.

There are large full color photos scattered throughout and the colorful design and layout of the book is a real treat. Also, and fundamental to the meaning of this book, is that there are cooked options throughout the book, and unlike many raw books, no special equipment is needed that you wouldn’t find in most other cookbooks.

Amber takes the mystery out of (practically) raw cuisine with her debut cookbook Practically Raw. I encourage anyone, whether raw vegan or not, to try out the recipes included in this comprehensive un-cooking guide. There is much to learn from the talented young chef, and she packed this book so full of essential info that even a well-seasoned cook could walk away learning a thing or two. I know I did.

*Vegan Heritage Press kindly sent me a copy of Practically Raw book for review*

I was given these two books to review from the Book Publishing Company, publishers of many notorious vegan tomes which have changed the way people think about vegan lifestyles. Cooking Vegan and Stevia are no exception to the quality and level of expertise found in many of their other books. I find both to be helpful and informative additions to any home library, especially those of us with an interest in cooking and plant based nutrition.

Cooking Vegan

Cooking Vegan is a good buy for people who are vegan curious or just beginning the transition into veganism. It’s especially helpful for those with any concerns about veganism being nutritionally adequate for people from infancy onward. The book is co-authored by Vesanto Melina, MS, Rd as well as professional chef, Joseph Forest. Together they make a pretty hefty case for veganism.

The book is really a wonderful read, brimming with great information from start to finish. The first 60 pages are dedicated to the nutritional benefits and a guide to being vegan. Chapter 1 is all about vegan nutrition, breaking down recommended daily intakes of protein, carbohydrates, fiber and calcium as well as which foods happen to include the most of each. Chapter 2 is dedicated to vegan ingredients, including  a very in-depth pantry guide covering what to stock up on and how to use the ingredients. Chapter 3 is all about the science of cooking and why plant based foods work as they do,  and Chapter 4 is a helpful sampling of vegan menus.

The rest of the book is filled with many variations of omnivorous favorites as well as more creative dishes by Chef Joesph Forest. The recipes cover everything from Breakfasts and Beverages to Sweet Treats. And although the chapters that include recipes are full of tasty and easy dishes, my favorite part of the book is that each recipe includes a very in depth nutritional profile, including: vitamins, minerals and even fatty acids along with the standard fat, calorie, and carbohydrates breakdown. Now that’s a lot of great info to know about what you are putting into your body.

I think this book is an excellent choice for those wanting to learn more about the vegan diet specifically and it holds a good deal of basic recipes to try out as well. My only wish is that the book included some photographs, but the abundance of informative text more than makes up for that. For anyone looking to incorporate more plant based recipes, or just more fruits and veggies into their diet, this book is a perfect fit. Packed full of dietary advice and information, this book is a great addition to just about anyone who wants to learn about the benefits of a plant based diet.

Stevia

Stevia:Naturally Sweet Recipes for Desserts, Drinks and More! is pretty much the best guide I’ve read on this amazing herb. It’s not an entirely vegan book, but it does have recipes that don’t contain any animal products. The part of the book I found most helpful was the history and the different varieties of stevia available. The book goes into great detail about the differences between powder and liquid and even dried whole leaf stevia–did you know they vary in sweetness? It’s true.

Since I have stevia plant in my garden, I was excited to see the inclusion of information on growing your own stevia plants; however, I was disappointed to see there was not as much in depth information on this as I had hoped. There is, though, a great deal of information on using the extract and dried versions of stevia (especially helpful for those of us who grow their own), which is what this book is all about, and probably what I personally need most help with. The book also talks in depth about the nutritional benefits of stevia and its safeness for consumption compared to other sweeteners. All in all, it’s a well rounded guide to an herb which is greatly gaining popularity and notoriety in the minds of health conscious individuals.

The recipes included in this book all make great use of stevia as a sweetener, and features recipes for beverages, muffins and breads, cakes, cookies and bars, custards, crepes, puddings and pies, sauces and toppings, and frozen desserts. As I mentioned before, many of the recipes are not vegan, but this book is designed to introduce people to using stevia as a sweetener, and they do generously include many recipes such as Tofu Pumpkin Pie, and the entire gelatin section is vegan, which is a pleasant surprise.

If you are trying to find a suitably nutritious and tasty zero calorie replacement for cane or beet sugar, then trying out stevia is probably for you. And this book will cover all the bases for your naturally sweet lifestyle. Since I’ve received Stevia from the publisher, I have been happy with all my sweetening efforts using the versatile and healthy herb.

Chloe Coscarelli–the vegan chef who’s first claim to fame was winning Food Network’s Cupcake Wars with her innovative and stunning vegan sweets– stuns with her new book “Chloe’s Kitchen”. It’s a great addition to the growing number of vegan cookbooks hitting the shelves, and the book is just about as adorable as the author herself.

Back when I first went vegan, there were few vegan cookbooks available at all. You would be extremely lucky if you could find one at your local bookstore — even the big chain stores seemed to only carry a few vegetarian books that may or may not have included a tiny section for vegans. I was psyched to have any book that talked in great depth about vegan cooking and plant based recipes, but the books that were available were much more recipe and information oriented (a great thing for a cookbook to be) than some of the omnivorous volumes that sat next to them on the shelves. You know, the books that were lined with glossy, beautiful photos and full of culinary daydreams from the moment you open the cover. These were the types of cookbooks I was always most drawn to… full of gourmet treasures that not only made me want to become a cook, but also a food stylist. These books made me swoon, and most of all, they inspired me. However — as I mentioned — none of them focused on vegan food.

Well, flash forward 16 years, and what do we have here: exactly the type of book I always hoped for! As a teenage girl, I would have fallen head over heels with this book. Even in my thirties I find it quite charming, and I believe that this is the exact type of book that will encourage people to think twice about a plant based diet (in a good way).

The book is glamorously laid out with sleek, shiny pages of vegan goodies that will make even the most skeptical omnivore look at vegan food in a whole new light. What I love best about the book, is the creativity and fun approach to recipes. It’s definitely my kind of style and packed with creativity in flavor combinations and ingredients I haven’t seen in many other books. What I love most about collecting cookbooks is the inspiration I get from over-the-top-delicious dishes, and this book is chock-full of them! With recipes like Coconut Mashed Yams with Currants, Mandarin Peanut-Crunch Salad with Crispy Croutons, and Falafel Sliders with Avocado Hummus, there is no reason to believe that vegan eating has to be bland or boring!

If you’re in the market for a book that will stand up proudly next to books by Giada De Laurentiis and Ina Garten, get Chloe’s Kitchen. You’re bound to be entertained!

*Simon and Schuster kindly sent me a copy of this book to review*

Vegan Holiday KItchen is the book to get if you are looking to create a meal for any holiday celebration, whether it be Thanksgiving or the Fourth of July. Packed with over 200 recipes and full of gorgeous photos from the talented Susan Voisin of Fat Free Vegan, author Nava Atlas really knows how to bring it to the table with this beautifully designed title.

The book has six chapters, each dedicated to the specific holiday or season for celebration. It touches on Thanksgiving, Christmas and the Holiday Season, Jewish Holidays, Easter, Independence Day and Summer Entertaining, and Brunches, Appetizers, and Potluck Dishes. The dishes range from sweet to savory and cover every type of recipe you can imagine including relishes, cakes, puddings, beverages, stews and plenty more.

Not only is it full of classics from Challah to Ginger Cookies, it also contains many unique and original plant based dishes, with a vast majority of them already being or having the option of becoming gluten-free and soy free. Recipes such as Pueblo Corn Pie (Thanksgiving), Vegan Matzo Brei (Passover), and Cold Avocado and Green Pea Soup (Summer Entertaining), make this book a great choice if you’d like to kick those traditional holiday recipes up a notch and leave out the animal ingredients.

Also, I cannot speak highly enough about the aesthetics of this book. The design is classy and the composition and colors in the photos are top notch.

Another great feature of this book is its readability, as Nava also includes an abundance of tips throughout–even how to cope with celebrating Thanksgiving with non-vegan friends and family!

If there is one cookbook I’d recommend having lying about on your coffee table when guests pop by, it’s this one. Engaging, entertaining, and educational, you won’t want to put this one down until you’ve read it cover to cover.

The Healthy Voyager’s Global Vegan Kitchen offers a fantastic opportunity to taste an abundance of worldly delights, all veganized! This fun and gorgeous cookbook is full of irresistible recipes and photographs to delight your inner traveler. This book includes 150 recipes from the brilliant mind of Carolyn Scott-Hamilton, the multi-talented force behind The Healthy Voyager which includes her radio show, blog and website.

I have a fairly substantial cookbook collection and tend to gravitate towards the books with the most and the highest quality photographs and original recipes, and this book definitely fulfills my craving for a good read and exceptional eye candy. The recipes and the techniques are unlike many other cookbooks that I own since it includes cooking techniques and ingredients from all over the world, rather than just one type of cuisine or a single country’s traditional dishes. It’s also great because instead of having to pore over many cookbooks to get a vegan taste of the world, you only need one. And this book is it!

The book is divided by regions into 18 incredible chapters–beginning with stocking a global kitchen–Carolyn takes the reader on a culinary adventure through the USA, Latin America, Caribbean Island Nations, United Kingdom, Spain, France, Switzerland and the Netherlands, Italy, Germany, Greece, Russia, The Middle East, Africa, India, Thailand and Vietnam and finally Japan. That’s a LOT of great food and inspiration for global cooking!

There is also a handy section for making your own spice mix and condiments that are used throughout the book. It’s an extra helpful little guide to have on hand if you don’t have a Whole Foods or other natural food store around!

Also — and this is a big also — the photos are sensational. Celine Steen, author of the blog Have Cake will Travel and numerous stunning cookbooks, is behind the fabulous food styling and compositions in this book. The book is a great addition to any cookbook collection as it exposes the home cook to a variety of different cuisines both culturally and creatively with plant based ingredients.

The recipes are authentic and not an ounce of flavor gets tossed out with the animal products. Plus! a great amount of the recipes are also gluten-free and soy free. Carolyn’s voice shines through in this gem that will soon become one of your favorite dinner companions. In the mood for Weinerschnitzel? Chana Masala? Kung Pao Chicken? Empanadas? This book has you and all your cravings covered.

I can’t say enough great things about this book. It’s quickly become one of my favorites to snuggle up with on the couch and read like a novel.

Many of you are probably familiar with the adorably talented Christy Morgan behind the book Blissful Bites, who’s also a friend  and a huge inspiration of mine. Christy has knack for creating simply unique and beautiful dishes, that taste even better than they look!

Continue reading →

Continue reading →

Continue reading →