Good book for beginners trying to eat vegan. Recipes are very simple without a long list of ingredients. Ingredients are easy to find, nothing gourmet , no need to shop at a specialty market.
Recipes are clear step by step. I specially love the handheld food. All recipes tried were like by our family with minor season adjustment needed.

Brief and informative, this cookbook takes you through myths and myth conceptions about veganism before offering up tasty recipes.

I have looked through a lot of vegan and vegetarian cookbooks and I really liked this one. Sometimes what you see are recipes that require a large number of ingredients and ingredients that most people have never heard of or are hard to get. This cookbook does not really do that. There are basic recipes are really just vegan versions of recipes you would see anywhere else, like shawarma, tofu salad (replacement for egg salad), chickpea salad (replacement for tuna salad), tacos, pizza, barbecue sandwiches, chocolate chip cookies, cupcakes, and more.

One of the other nice things is that in a lot of the recipes where dairy products might be required there are recipes for those at the back of the book. So if you need cashew cream cheese but go to the homemade essentials section and make your own. If you are looking for a vegan cookbook that you can understand and might actually have all of the ingredients in your cupboard try this one.

Eating Vegan is a new tutorial and recipe collection for vegan cuisine by Dianne Wenz. Released 14th April 2020 by Callisto on their Rockridge Press imprint, it's 150 pages and available in paperback and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive formats lately. For Kindle Unlimited subscribers this book is currently included in the KU subscription library to borrow and read for free.

This is a very appealing and accessible cookbook mostly aimed at beginning cooks and readers looking for entry-level recipes which aren't too 'way out there' for transitioning to a plant based diet. The layout is sensible and easy to follow. An introduction (what vegan food is, the benefits of plant based nutrition, myths and facts about veganism), is followed by a pantry list of vegan staples, some cooking and food handling information and tools and supplies.

The recipes are grouped by category: breakfast, salads soups & stews, snacks & sides, handhelds (sandwiches, wraps, etc), mains, deserts, and staple recipes and ingredients.

The recipes have their ingredients listed bullet style in a sidebar. The headers include a description, including special info such as leftover friendly, nut free, and plan ahead. Measurements are given in US standard only. Special tools and ingredients are also listed, along with yields and cooking directions. Most of the ingredients are easily sourced at any moderately well stocked grocery store (some items will need a specialist co-op or vegetarian grocery). Nutritional information is included in a footer at the end of each entry. Tips and variations on each recipe are also included in a text box at the end.

The book also includes a short author bio but lacks any index or general ingredients index. There is also no metric conversion chart included in the book. The author includes some interesting web resource links for further reading.

My main quibble with the book is that the recipes are mostly not photographed. There are some photos, and they're clear and attractive, but they only represent about 5% of the recipes included in the book. It is, however, a very well written book for anyone who is looking for a solid introduction to vegan cooking and lifestyle.

Four stars. This would make a nice choice for a housewarming gift for a newly-fledged first apartment dweller or beginning cook exploring vegan food.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

Loved it! I appreciated the Author's down to earth comments such as, "I am not a member of the Vegan police" and the fact that the recipes are easy to follow-not complicated-take 30 minutes to cook or less and are "left over friendly."
I thought the Author did an excellent job describing the basics, ingredients, getting into the kitchen, vegan staples, appliances, the fundamentals, how to cook lentils, beans, grains, nutrition and meal planning. Its all there.
I am still "tip Toeing" but, I hope to "Deep Dive" soon.
Thank you Rockridge Press and NetGalley for giving me the opportunity to review this excellent book!

janne boswell
https://seniorbooklounge.blogspot.com/

I’ll start by saying that I have been a strict vegetarian for many years. The only non-vegan food still incorporated into my diet is cheese. I make sure it’s vegetarian (most cheese has animal rennet, making it non vegetarian friendly), but I still haven’t made the switch to total vegan cheese yet. When I first became vegetarian, it was pretty daunting. There was so much to learn. I had no idea there was so much I could not eat and that restaurants put chicken stock in almost everything! I was clueless as how to cook vegetarian, trying to figure out the staples and basics took a ton of research.

Eating Vegan would have been such an incredible help to me in those early days. There are so many helpful hints and tips included throughout. It took me 5 years to find out NOOCH (nutritional yeast) was even a thing, and omg was I missing out!

There are several mouthwatering recipes that are incredibly simple to make. The only reason I didn’t give it 5 stars, is for a beginner's cookbook, there were a few recipes that are pretty complex for someone just starting out. Overall, I would totally recommend this to any new vegetarian or vegan.



Thank you Netgalley and Callisto Media/Rockridge Press for the ARC in exchange for my honest review.

Eating Vegan is a great starter cookbook for anyone looking to incorporate vegan meals into their lifestyle. If you’re worried about an author coming across as preachy, then Dianne Wenz is here to set you at ease. She’s got an easy, non-judgmental way of writing and a touch of humor when it comes to preconceived notions about vegans.

There are no hard-to-find, high-end, or artificial ingredients in Eating Vegan, which I really appreciated. Instead you’ll find plant-based alternatives to classic recipes that will please the palates of dedicated vegans and non-vegans looking to diversify their meals. There are a lot of meals I couldn’t try because of specific food allergies I have, but everything in here looks simple and easy. This cookbook won’t blow you out of the water, but it’s useful, practical, easy to follow, has good tips and quick allergy information, and the recipes I’ve tried taste good. For me that’s everything I need for a cookbook to be a staple in my kitchen.

This book is a beginner’s look at the vegan lifestyle with an assortment of recipes and advice.

What did I like? This is definitely vegan eating 101. Most of the recipes had a foreign feel which was a bit daunting because your stuck with recipes that you really are not familiar with. In a beginner book, I’m looking for less flashy looking food. I need food that tastes like what I’m missing. I hate being thrown in the deep end. Also a lot of the menu planning is leftovers which I don’t really care for.

Would I buy or recommend? I’m all for recipes that have a familiar feel but a ton of these were outside my cooking skills. I’m not sure I’d recommend this as a beginner book. The author does give you a few tips on tofu that I’d like to try, but most of the recipes have an Indian or Asian feel.
The author is a chef and after looking at the recipes I was a bit disappointed. Most of the recipes call for tofu, tempeh, and seitam. So beginners may not truly know what to look for in these foods.


Thoughts for the author? Congratulations on your new release!