This is the first vegan cookbook to bring the comfort foods of America's diners, cafes, and bistros home to the vegan table.
The 200+ recipes will satisfy vegans and non-vegans alike with deli sandwiches, burgers and fries, mac and cheese, pasta, pizza, omelets, pancakes, tasty soups and salads, casseroles, and desserts. From Blue Plate Specials to bistro favorites, enjoy truly great American flavors from tempting ethnic dishes to the homestyle comfort foods of the heartland.
• Around-the-Clock Coffee Cake
• Beer-Battered Onion Rings
• Darn-good Donut Bites
• Cajun Pot Pie
• Fork-and-Knife Reubens
• Spicy Balsamic Maple Wingz
• Yankee Cornbread
• Mom's Apple Pie
From coast-to-coast and cover-to-cover, American Vegan Kitchen helps serve up great homestyle vegan recipes for breakfast, lunch, dinner, and desserts. The book contains 30 full-color photos and helpful icons to bring American comfort food home to your vegan table.
|Publisher:||Vegan Heritage Press, LLC|
|Product dimensions:||7.50(w) x 8.90(h) x 0.80(d)|
About the Author
Cooking is a way of life for Ohio native and author, Tamasin Noyes. Tami has been cooking and developing recipes for more than twenty-five years. She has worked in a number of restaurants and is also a committed recipe tester for many well-known vegan cookbook authors. She blogs regularly at www.veganappetite.com.
Most Helpful Customer Reviews
Scrapped my earlier review because it wasn't effusive enough. Noyes has enormous talent in making hearty meals reminiscent of American Classics, or Blue Plate Specials. In fact, she chooses to even use those names which give us a hint of the originals, e.g., "Salisbury-style Seitan" and "Southern Fried Seitan." These come close to the flavor and texture of those old-fashioned dishes, and I now constantly underestimate the efficacy of having such dishes in one's repertoire if one is serving non-vegans. People are willing to try/eat vegan, particularly if the food is delicious, and some are more willing if the food is familiar. It is hard to believe some people are still eating "southern fried" anything, but there you go...a little treat for those unreformed but without as many calories or cholesterol. I tried it, and it is delicious. Noyes' recipe for Tempeh Stroganoff (with no vegan sour cream) is terrific and I will use it again and again. I had it on mashed potatoes, but it would be good in any combination with any grain. It is simple, since it is basically oven-baking tempeh in a marinade--no need to steam the tempeh first. The Fettuccine Alfredo looked gorgeous, and tasted great. I had trouble keeping it hot enough, but that is always my particular problem with pasta dishes. I tried the All-American Incrediburgers and they live up their name. When the burgers are hot, they even leak a little, like fatty beef (hope that doesn't put you off). Grilled, these would be pretty spectacular, but they were excellent pan-fried in the dead of winter. Non-vegans were <i>amazed</i> . Best of all, perhaps, was the recipe for Burger Buns, which held together under slatherings of sauce and juicy burger. This was the MOST successful recipe I have (found and) tried for these, and bread is my specialty. I'm sure the Tempeh Burgers will taste exceptionally good as well, for they use the same ingredients as that indomitable team, [author:Isa Chandra Moskowitz|27045] and [author:Terry Romero|6655179] in [book:Veganomicon: The Ultimate Vegan Cookbook|1059680]. Tried the Blueberry-Oat Short Stack one morning for breakfast & unfortunately couldn't eat them hot because the baking powder made them horrible. I wonder still if that 2 Tblsp of Baking Powder is a typo. I would use yeast instead, but if you must, use only 2 tsp Baking Powder if you try these. The overnight soak is the theory behind museli as well (softening the oatmeal). Anyway, I left the oatcakes stacked on the table, and late in the afternoon, when they were cold, I did not taste the baking powder so much, so they weren't as bad then. The Corn and Bean Chowder was pretty spectacular, and the Mushroom Barley Stew really had a deep mushroom flavor, especially since I used half an ounce of dried Chanterelles with the fresh mushrooms. In many recipes, Noyes asks for a spice mix she created: All American Spice Mix. It is very good and useful. For a week or more, when I had run out of Chili Powder and kept forgetting to buy some, I used this spice mix interchangeably in recipes calling for Chili Powder. It is flavorful and has the kick of cayenne. All in all, Tami Noyes is something of a diva, and going to her house for dinner must be something akin to entering those pearly gates.
The recipes use LOTS of ingredients to make fairly simple dishes taste great. Although I am enjoying the food, the recipes are poorly-written, and the details of each recipe's procedure get lost in the lengthy directions. I've had to rewrite a few in the interest of clarity. Overall, a good book with a few style flaws.
Although many cultures happen to have vegan and vegetarian food intrinsic in their traditions (dhal and lentil curry from India; rice and beans from South America; tofu dishes from Asia etc...), American culture is not one of them. We vegetarians have had to forgo some American staples in the past, but this cookbook puts us back on the motherland map with its recipes for things like Seitan Po' Boys, Tempeh Stroganoff-Stuffed potatoes and 21st Century Tacos. I highly recommend this book for people who are vegan or who cook for a mixed crowd. I would bet that anyone who wasn't told that these dishes are vegan would never guess that they were.