Vegan Planet Publisher: The Harvard Common Press © 2003 by Robin Robertson ISBN: 1558322108

Review This Cookbook

Try out a Sample Recipe: Chickpea and Avocado Muffaletta

From the Author

Robin Robertson:

I’ve been working with food since 1980, when I worked my way up from line cook to chef in the restaurant business. Because I love animals, there was always a vegan inside me waiting to get out, so in 1988, I decided to follow my heart: I left the restaurant business and became a vegan. I wanted to apply my cooking experience to promote vegetarian cooking, and so I began teaching cooking classes in how to adapt classic cooking techniques to vegetarian ingredients. I also began to write articles and cookbooks at that time. I am now the author of ten vegan/vegetarian cookbooks—with more on the way. I’ve been married to my husband, Jon, for 32 years and we have a wonderful 16-year-old cat named Douglas Fur. (More...)

Nice Extras:

• Foreword by Neal Barnard, M.D. President of PCRM (Physicians Committee for Responsible Medicine).
• Reasons why people go vegan (health, ethics, environment, religion).
• How to enjoy a healthy vegan diet (includes information on protein, calcium, iron and vitamins).
• The vegan kitchen. Includes information on vegan foods, organic produce and egg, dairy and meat alterntatives.
• Information on how to store and use tofu, tempeh, TVP (textured vegetable protein) and seitan.
• Information on meat alternatives you can find in stores.
• Tips for stocking the vegan pantry.
• Information on oils, nuts and seeds, nut and seed butters, dried fruits, miso, salt, sea vegetables, flours and sweeteners.
• Information on hidden animal ingredients and how to avoid them.
• You can find a lot of information throughout the book on all kind of subjects (including  vegan road food, chestnuts, baking with egg alternatives and flaxseeds).
• Also included are 'Did You Know...' boxes with interesting information (including how coffee and tea decrease iron absorption and how mushrooms are a good source of potassium and riboflavin).
• Sample menu ideas.

Average Rating: (4 reviews total)

Reviewer: Sharon from Tennessee, U.S.A.:

I would recommend any of Robin's books--- but this one is the best! When I am trying to decide what to cook - either for my family or for company - this is one of those books I sit down with and usually find just the right thing!

I attended a class with Robin at vegetarian Summerfest last summer. She is so talented and generous with her ideas and recipes... Just like she comes across in the book.

Reviewer: Rebecca from the U.S.A.:

This is a huge cookbook. I don't use it half as much as I should. All of the recipes I have made so far have turned out great. "Mom's Best Chocolate Chip Cookies- Only Better" is by far the best batch of cookies I have ever made. I have also made the pizza dough, and it's simple to make, and comes out delicious. I have only made a few other recipes, but they have also come out great.

I really like the way this cookbook is set up. It starts with some basic vegan information: nutrition, ethics, the vegan kitchen, etc. There are chapters devoted to grain dishes, beans, pasta, stuffed veggies, pizza, sandwiches, stews and chili, baking, desserts, breakfast. This book has a ton of information and recipes in it. It's definitely worth getting.

Reviewer: L.P. from ON, Canada:

This is a really fun cookbook! It has tons of recipes. I know the omnis always ask so what do you eat anyway and when you see a cookbook this thick you realize the possibilities are endless. I enjoy many of the recipes I like that there are recipes for different seasons and that represent many different ethnic cuisines. I also like the little lists and extras that are throughout the book-it is actually a nice read on top of everything else. There are a lot of nice menus in here that you could impress anyone with. The recipes are not complicated in general, and pleasing to many palates. Its one of the books that always has post it notes full of what I want to try next.

Reviewer: Amy from Oregon, U.S.A.:

I love this cookbook. Lots of innovative ideas using pretty typical ingredients. It uses a lot of international recipes, but also takes some traditional recipes (like scones) and makes them a bit different (ginger spiced date scones).

If you're looking for a cookbook on making the basics, this is NOT it. But if you're looking for a recipe that has a spin on the basics, this book is full of them. It's a great way to get away from the routine (spaghetti, tacos, stir fry, etc).

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