What you see is what you get in this cookbook. There isn't a breakdown of why to go vegan or what vegan looks like. Instead the book gets right to the recipes. And the ingredients in the recipes should be in most grocery stores.
I think this Is going to be a great resource for someone who knows the whys of going vegan but doesn't know where to start.
If you are looking for recipes to use your miso or make your own seitan you won't find them here. But if you want to eat Vegan and love salads and veggies and don't have a pantry full of unfamiliar ingredients you'll find some great recipes here. Also, if you have been a processed food Vegan who leans towards Oreos, Fritos, Soda but want to get more into veggies and make your own meals this would be a good transitioning cookbook. There is reliance on processed foods, but not as much as I expected. Most recipes use fresh produce as well. Of note, there are very few dessert recipes. Don't expect to find vegan cupcakes, cookies and oodles of treats. But the book doesn't promise that either.
I did find several recipes that sounded good. I did not make them as I borrowed the cookbook from my library and time was limited. However, I found several recipes I want to make so I'll be purchasing or borrowing this one again. Recipes like Maple Coleslaw, Hot and Sour Slaw, Tahini Brown Rice with Artichokes and Chickpeas, Salad Bar Vegetable Lo Mein, One Pot Pasta with Spinach, Mushrooms and Sun-Dried Tomatoes, Cellophane Noodles with Scallions and Chow Sauce, Japanese-Style Soba Noodle and Red Cabbage Salad with Pumpkin Seeds and Tuscan-Style Chickpea and Spinach Salad with Artichokes and Sun-Dried Tomatoes are a few of the ones that grabbed the attention of my tastebuds.
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