Voluptuous Vegan: More Than 200 Sinfully Delicious Recipes for Meatless, Eggless and Dairy-Free Meals

Overview

There are many great reasons to eat vegetarian meals ?  they're low in saturated fat, high in fiber, and chock-full of nutrients. But the considerable health benefits aside, gourmets often scoff at the likes of seitan and tofu, while vegans despair of dull, uninspired offerings. Until now. In The Voluptuous Vegan, Myra Kornfeld introduces creative, mouthwatering, truly voluptuous recipes that inject this incredibly healthy cuisine with a much-needed dose of culinary mastery, including:

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Overview

There are many great reasons to eat vegetarian meals —  they're low in saturated fat, high in fiber, and chock-full of nutrients. But the considerable health benefits aside, gourmets often scoff at the likes of seitan and tofu, while vegans despair of dull, uninspired offerings. Until now. In The Voluptuous Vegan, Myra Kornfeld introduces creative, mouthwatering, truly voluptuous recipes that inject this incredibly healthy cuisine with a much-needed dose of culinary mastery, including:

* full, balanced menus with appetizer, main course, and side dishes
* a luscious array of soups and an ingenious selection of desserts
* invaluable information on terms, ingredients, and techniques
* a culinary world tour including Latin America, Asia, Africa, and the Middle Fast, as well as Europe and the United States

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Editorial Reviews

From the Publisher
"Myra Kornfeld is on intimate terms with whole-foods cookery and has the technical mastery to translate her passion for color, texture, and flavor into luxurious meals that we can now savor on a daily basis."
Lorna Sass, author of The New Soy Cookbook and Lorna Sass' Complete Vegetarian Kitchen

"Here is a fabulous, well-thought-out cookbook that is not just for vegans. Myra has come up with delicious and elegant recipes."
— Annemarie Cobin, author of Food and Our Bones and founder of the Natural Gourmet Cookery School

Publishers Weekly - Publisher's Weekly
Formerly in charge of daily specials and desserts at New York's vegetarian Angelica Kitchen, Kornfeld manages to bring new life to the vegan palate in this better-than-average collection of animal-product-free food. The book starts off with the usual general instructions, but the level of detail is a pleasant surprise: not only do the authors (Minot is a New York City-based writer) explain cooking equipment and appliances, they also provide instructions for cutting vegetables into half-moons, quarter-moons, matchsticks and so forth. This tendency to go the extra mile pops up in the recipes, too, almost all of which are accompanied by tips, things to watch out for, and ingredient definitions. More important, the recipes are tasty. Plenty of vegetarian cookbooks contain recipes for squash soup, but few of those are made with coconut milk, lime juice, basil, leeks and shallots like Kornfeld's Butternut-Lemongrass Soup. The book contains only three chapters: one on soups, one on desserts, and one with the recipes organized into menus (for example: Warm Chickpea Salad with Artichokes and Sun-Dried Tomatoes followed by Fresh Corn, Millet, and Rice Croquettes, Jalape o-Potato-Tofu "Cream" and Olive Tapenade). The authors explore the usual ethnic vegetarian territory but turn up new ideas, like Arepas and a complex Moussaka. Many of these items use soy products as substitutes, like Shepherd's Pie with a tempeh filling, Seitan Bourguignonne, and Herbed Ravioli with Porcini Pesto and Tofu "Ricotta." As definitive proof that vegans don't have to give up rich desserts, the final chapter includes a Chocolate Pudding Tart and Chocolate Coconut Cake with Chocolate Fudge Frosting. This volume should delight vegans looking to satisfy their gourmet tastes. (Oct.) Copyright 2000 Cahners Business Information.|
KLIATT
Kornfeld, an instructor at the Natural Gourmet Cookery School, is eager to teach us all just how appetizing vegan meals can be. She pulls ideas from cuisines around the world to present colorful, well-balanced menus full of nutritious ingredients. Most Americans think vegetarians are on the fringe, but a vegan diet is much more removed from the usual fare offered in homes and restaurants. (Never mind that the "usual fare" is basically full of too many fats, sugars, and processed ingredients to be considered healthy.) To eat vegan dishes, it is important to shop for fresh ingredients and to understand many natural substitutes for meat, eggs, and dairy products. The authors provide helpful instructions every step of the way, and at the end there is a long glossary so that users can look up "seitan," "porcini," "daikon" and many other ingredients and processes as needed. Some of the recipes are wonderfully easy: the beets marinated in balsamic vinegar come to mind. Many are recipes that are standard ethnic fare, such as moussaka, gazpacho, and borscht—but, of course, the vegan approach means making some major alterations in most of them. (Consider the topping of the moussaka without eggs or cream.) Eating a vegan meal means approaching food in a whole new way for most people. Kornfeld proves that the results are attractive and tasty. Surely home economics classes should consider the vegan diet, as well as vegetarianism, in any study of nutrition and food preparation. These authors definitely know their subject, and the result is a cookbook full of ideas for making food more nutritious and healthy. They use "voluptuous" because they want to encourage us to think of the vegan dietnot as a strict regimen of denial, but a way of cooking and considering food that celebrates a multitude of tastes, textures, and colors. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2000, Random House/Clarkson Potter, 305p, illus, index, 24cm, 00-036405, $18.00. Ages 13 to adult. Reviewer: Claire Rosser; January 2001 (Vol. 35 No. 1)
Library Journal
"Voluptuous" is going a bit far, but Kornfeld's recipes are indeed far from the bland, dreary food often associated with a vegan diet. The author, who worked for six years at Angelica Kitchen, a well-known New York vegetarian restaurant, is a knowledgeable cook, and her recipes are inspired by a variety of cuisines. While dishes like Seitan Picadillo are unlikely to appeal to those used to the real thing, other recipes would certainly please nonvegetarians, too. Anyone following a vegan diet will welcome this book happily; for all vegetarian collections. Copyright 2000 Cahners Business Information.
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Product Details

  • ISBN-13: 9780609804896
  • Publisher: Crown Publishing Group
  • Publication date: 10/28/2000
  • Pages: 320
  • Product dimensions: 8.92 (w) x 11.02 (h) x 0.85 (d)

Meet the Author

Myra Kornfeld trained at the Natural Gourmet Cookery School and Peter Kump's. She cooked innovative vegan cuisine for years at New York's famed Angelica Kitchen and rounded out her training at La Cote Basque, Nosmo King, and Verbena. She has contributed recipes and articles to such magazines as Natural Health, Vegetarian Times, and Yoga Journal, among others, and is co-creator of the remarkably successful videos Absolutely Tofu and Absolutely Tofu II. She is an instructor at the Natural Gourmet cookery School.

George Minot, a writer based in New York City, is currently working on a novel. He has studied Asian healing traditions and is involved with the natural foods community.

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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted December 13, 2004

    my favorite

    Use it almost every day - sumptuous desserts, complete meal plans...some recipes are a bit involved for kitchen-phobes, but definitely well-balanced, varied, delicious and omnivore-friendly.

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  • Anonymous

    Posted January 22, 2002

    A great cookbook for anyone looking to add variety

    This cookbook really expanded my horizons. The recipes range from simple to elaborate. The author includes tips on how to present meals so that the presentation is as delicious as the food. If you don't have a good grocery or gourmet store nearby you may be a bit frustrated when trying to find some of the ingredients; however, it is well worth any extra effort you may need to go to. Most of the recipes require easily obtained items. If you didn't think pesto could be made properly without cheese or thought crepes were a thing of the past- this one's for you. My meat-eating friends and family have really enjoyed these recipes as well.

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  • Anonymous

    Posted February 9, 2010

    No text was provided for this review.

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