Type something and hit enter

author photo
By On

Eating Vegan: A Plant-Based Cookbook for Beginners

Your preferred nourishments made vegan―75 basic, plant-based plans 

On the off chance that you've been thinking about going veggie lover yet dread passing up flavor, here's some uplifting news. Eating Vegan is stuffed with 75 scrumptious veggie lover plans that are easy to make and incorporates a starter manual for plant-based eating. Of all the vegetarian cookbooks, this is the one that prepared veggie lovers wish they'd had in the first place. 

Attempt plant-controlled dishes roused by natural top choices, including French Toast and Baked Ziti. You'll discover nourishing data with each formula, in addition to novice tips to assist you with capitalizing on your dinners. In case you're hoping to receive a plant-based eating routine, this champion among vegetarian cookbooks makes it simple. 

All veggie lover cookbooks ought to include: 

Starter supper plans―Begin with one plant-based dinner every day and work up to each of the three with feast designs that make embracing veganism effortless. 

Your veggie lover kitchen―Learn about plant-put together staples to have with respect to hand, from tofu to dietary yeast. 

Basic foods―Unlike some other veggie lover cookbooks, this one offers strategies for cooking primary nourishments like beans, lentils, grains, and tofu. 

With regards to veggie lover cookbooks that give simple and heavenly plant-based plans, Eating Vegan is a stage over the rest.
About the Author
Dianne Wenz is a certified holistic health coach, vegan lifestyle coach, and plant-based chef, with a certificate in plant-based nutrition. She coaches people from across the globe, supporting them in improving their health and making the lifestyle changes needed to go vegan. Visit her online at DiannesVeganKitchen.com.

I have a bookcase full of vegan cookbooks, and this new one is a "top shelf"! While it is defined as a cookbook "for Beginners", this long-term veghead really appreciated the modern user-friendly take on traditional favorites. First of all, her seitan recipe is worth the price of the cookbook itself: one of the easiest most flavorful yet neutral recipes I've tried. In addition, we cooked it into the seitan bourgignon recipe, which was incredibly tasty. Wow! I look forward to trying the peanut-y seitan skewers next. The buffalo chickpea salad and chickpea noodle soup are yummy.
Black bean soup and miso ramen are flavored nicely and can make great staples in your recipe rotation. Unique recipes I'm excited to try in the near future include seitan shawarma, eggplant parmesan sandwiches and macadamia mozzarella (her creative chapter entitled Handhelds is intriguing!) Pasta carbonara and chili cornbread casserole sound yummy, as well as her take on mac n cheez. The dessert chapter sounds delicious and I will bake/blend my way through it: snickerdoodle cookie dough dip, peanut butter truffles, blueberry peace cobbler, apple galette, chocolate cream pie, chocolate chip cookies, lemon bars, and carrot cake cupcakes. Finally, the chapter of homemade essentials is wonderful for beginners but also for those like myself who continually try new recipes to perfect flavors for such things as homemade vegan sour cream, mozzarella, cream cheese, tofu feta, and ranch. Highly recommended for beginners, but also a flavorful option for those who have been on the vegan journey for years. Common-sense, healthy whole food ingredients. Thank you, Callisto, for the review copy.-Joyful
Like many of the other reviewers stated there is a ridiculous lack of pictures, but that aside - this is a damn good cookbook! I'm only vegetarian myself - but I'm always on the lookout for new recipes. Broken into nine chapters there is information on the vegan lifestyle, how to change your kitchen habits, and recipes galore! Some of the winning recipes that I've tried include: black bean tacos, poke bowl, chickpea curry, kung pao seitan, and miso glazed maple sweet potato fries. Some recipes are more challenging than others so I stuck with the "easier" ones or ones I thought I could modify. Solid buy - just know you're not really getting photos.-Madam 
I’ve been vegetarian for 18 years and, while I often “cheat” with dairy products, I eat almost entirely vegan at home. Therefore, I would hardly consider myself a beginner when it comes to plant-based cooking. Nonetheless, I was still eager to try out Dianne Wenz’s Eating Vegan cookbook. And I’m so glad I did. This book is filled with tasty recipes all of which are very easy to prepare, using ingredients that can be readily found at any supermarket or large grocery store. With the exception of breakfasts and desserts, I dipped into most sections of the book to try out a bunch of recipes and here are my thoughts: CORN CHOWDER (p.47) – simple, creamy, hearty and delicious. She identifies this as a “Plan Ahead” meal because she recommends using her recipe for homemade Nut Milk (p. 130). But that’s completely unnecessary. Just remember, if you intend to use store bought plant milk, get UNSWEETENED. This was rich and decadent made with Chobani Extra Creamy Oat Milk. If you like a thicker consistency, take her advice and blend a portion of the soup. I did, and trust me you won’t regret it. BUFFALO CAULIFLOWER (p. 66) – The cover photo. There are a few steps to this recipe and at first I was daunted, but it’s not that complicated and so utterly worth it. After you batter and roast the florets for 25 minutes, Wenz instructs to toss them in olive oil and hot sauce before roasting for an additional 5 -10 minutes. I used my air fryer instead and they came out super crispy and delicious. Even my omnivore husband loved them. CHICK PEA SALAD SANDWICHES (p. 73) – This is a classic vegan substitute for tuna or chicken salad. Wenz’s version is nearly identical to Isa Chandra Moskowitz’s from Vegan with a Vengeance. Just as delicious and easy to prepare. If you’re like me and hate raw onions, substitute chopped spring onions. BARBEQUE CHICK PEA BURGERS WITH SLAW (p. 81) – I’ll start by admitting I didn’t follow the slaw recipe provided, since I happened to have my own vegan cole slaw on hand when I made these burgers. Veggie burgers are tough to make at home and, with all the amazing ones on the market today, I hardly ever bother making my own. These are okay. They have two things going for them – they’re super firm and they hold together very well. On the downside, they’re pretty dry and the barbeque sauce flavor is a bit overwhelming. While the addition of the slaw does mitigate both of these issues somewhat, I might tweak the recipe a bit to see if I can get a juicier burger with a more traditional flavor. POKE BOWL (p. 105) – I make quite a few grain bowl-type meals, so this seems kind of basic. But I just love her unique mix of fresh ingredients – edamame, hearts of palm, avocado, carrots and cukes. Add to that a refreshing citrus/ginger/sesame marinade and spicy sriracha mayonnaise and you have a healthy nutritious and heavenly light meal. MAC AND “CHEESE” (p.107) – This is my first time making a faux “cheese” sauce from potatoes, carrots and cashews. I’ll admit I was leery going in, but it came out surprisingly creamy and cheese-like. This is one of the many recipes that calls for nutritional yeast, which is a common ingredient in vegan cooking in that it replicates the tangy taste of sharp cheese. While it’s readily available in all grocery stores here in the North East, it might be the only item in the entire cookbook that would be considered a specialty or “health food” ingredient. And the only thing I made from the HOMEMADE ESSENTIALS chapter: CASHEW MAYONNAISE (p. 131) – My first time making my own mayonnaise and it was a surprising success. When I make it again, I intend to reduce the acids (both lemon juice and apple cider vinegar) by half as this came out a bit too tangy for my taste (it was more "salad dressing" than creamy mayo), but it’s still super delicious and very easy. [On a side note – is it just me who has trouble making small batches of anything in her Vitamix? The instructions were to blend this until creamy in a high speed blender, but nearly all of the mixture immediately splattered up on the inside of the blender cup and I couldn’t smooth out the residual grit until I scraped it into a bowl and hit it with my immersion blender. Why does everyone else seem to have so much of an easier time with their Vitamix and Blendtec blenders than me? This is a terrific cookbook. Whether you’re a rank beginner or an experienced vegan cook, I think you’ll get something from it. Be aware, if a large part of your enjoyment of cookbooks is derived from perusing beautiful photographs of each and every recipe, you won’t find that here. There are a limited number of photos, but all of them are gorgeous and appealing. -Blake Vaina

Download Ebook Eating Vegan: A Plant-Based Cookbook for Beginners | 4 Mb | Pages  235 | PDF | 2020

Support us with Donate some money using PAYPAL with this link