This book is easy to follow, The pictures are beautiful. It shows how veganism can be done. I appreciated how different peoples' recipes were used & they were all credited.

I enjoyed this snarky approach to eating more vegetables! Clear, helpful information which really did improve my ability to incorporate plants into my day. Thanks to Pinky Cole, I can create deliciously healthy vegan comfort dishes with her awesome recipes!

Pinky Cole's vegan cookbook should be a kitchen staple. These recipes are bursting with unique flavors and the photos are absolutely mouth-watering! I have been lucky enough to try some of Ms. Cole's vegan dips and they are delicious! I also really enjoy how she included her personal experience with veganism, as well as entrepreneurial tips, information and advice from other Black vegan chefs, and even featured guest chef recipes. This is a gem of a cookbook from a gem of a person! Go out and buy your copy today!

Catchy title! I’m glad I was finally able to read this cookbook. This comes to us from the owner/chef of The Slutty Vegan in Atlanta. I used to have a home there and I always wanted to eat at the restaurant (now multiple locations). Didn’t make it, so will be trying some of these recipes on my own.

I have made the Sesame Broccoli before I ever saw the cookbook so had to smile. It IS good and worth stir-frying up. Simple and good flavors. Same with the Garlic Herb Mashed Potatoes.

There are smoothie and bowl recipes, as well as other mains and sides. A few drink recipes and some dessert recipes too.

Some of the ingredients are difficult to source, depending upon where you live. Vegan cheese and meat substitutes are not available to me where I live in the summer unless I make a 35 mile round-trip drive, and not available to me at my winter home unless I make a 17 mile round-trip drive (40 minutes). I don’t have Whole Foods delivery available at either location and I’m not even off in the hinterlands, lol. SO, that being said…I prefer recipes that rely on spices I can stockpile and vegetables.

I have never seen vegan shrimp for sale, and I grocery-shopped in the Atlanta area for 10 years. That’s definitely not available where I live now. Vegan bacon is another difficult to find item….

The Stuffed Butternut Squash recipe is similar to recipes I already make and I am certain it would be good. The Black Eyed Pea Stew and Garbanzos Guisados particularly caught my eye.

I decided to try the recipe for the Black Eyed Pea Stew. The instructions were clear and it was easy to make. When complete, it was good but it lacked any depth. I doctored it up with 4 bay leaves, as well as vegetable base and garlic base (both vegan). This, combined with a much longer cooking time, added a richness that the stew had lacked. Also, letting the Dutch Oven full of soup rest in the refrigerator a few hours helped it to blend. On serving, I added freshly ground black pepper and salt. I would make it again.

Thank you to Gallery/13A Books, author Pinky Cole, and NetGalley for providing me with a pre-publication galley of this book. I received nothing in return for my review and my opinions are my own.

I did enjoy the recipes found in this book. I did not have time to make them, but at least for me, they are easy to make.

This cookbook is chock full of delectable recipes that all can enjoy. I have a friend who has a dairy allergy that misses out on a lot of food at work because of her dietary restrictions and I cannot wait to make some of these for her! Thank you to Netgalley and the publisher for this arc cookbook in exchange for an honest review. All opinions expressed are my own.

This book is specifically aimed at meat eaters. This isn’t a health-focused vegan cookbook. There are a lot of recipes that use processed vegan foods like vegan cheeses, mayo, and cream cheese. Many of the recipes aim to replicate meat-containing meals. A lot of the recipes recommend frying the food, which I don’t ever do.

Having said all that, I highlighted a lot of recipes to try in this book. Some of these look really good.

I wasn’t familiar with the author prior to reading this but I am impressed. She has an entrepreneurial spirit. She started her first food stall at 16. She also highlights several other Black vegan chefs in the book. They give life advice and submit recipes.

Here’s what I’ve highlighted:

Spicy sausage gravy and biscuits
Island cauliflower po’boy – I’m not sure if this will be good or just weird. I’ve also never had a meat po’boy so I’m not sure what to compare it to.
Pineapple rice bowl – Served in a pineapple shell
BBQ Tofu Bowl
Black-eyed pea stew – I made this and it was good. It also makes a lot so I’ve been eating left overs all week.
Maple-roasted vegetables
Potato mushroom soup
Sweet and spicy collard greens – I just started making collard greens at home and all I know how to do is saute them and cover them in hot sauce. I’m gonna get fancy with this recipe.
Spinach artichoke dip – I’m on a quest for the perfect vegan spinach artichoke dip.
White bean dip – She adds in some pimentos. I need to try this.
Watermelon creamsicles

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I haven’t had a chance to visit slutty vegan but all my friends and family rant about how good it is despite me being the only vegan in the family. The cookbook surprised me. I expected a bunch of burgers and diner style food but it had so much more. Definitely looks like a vegan wonderland for meat eaters.

I was super excited about this one because I've been eating a lot of vegan recipes lately and was hoping this book could add some extra flavor to my meals. I did like a few of the recipes, like the cauliflower Po Boy, I didn't get a chance to try a ton of them yet but I definitely plan on making more from the recipes, They're really simple and easy to follow and have a bit of everything depending on your tastes.

** A copy of Providence was provided by the publisher and NetGalley in exchange for an honest review ** I was really appreciated getting a copy of this book. I’ve enjoyed the authors Slutty Vegan restaurant and was so happy she opened one in my hometown. Learning the author’s background in veganism and entrepreneurial journeys were interesting. I look forward to trying the recipes

This book is awesome! I’m not a vegan but I do like incorporating plant based meals into our diet. Most of these recipes, if you didn’t know it was vegan, would fool the biggest meat lover in your life.

I really liked that the author didn’t push veganism down your throat. She just wrote great recipes that happen to be vegan.

For me, growing up with a lot of Jamaican friends, I cannot wait to try these recipes. They all look amazing. Well one has me a little on the fence. The vegan fried fish. It’s made with eggplant. So it feels more eggplant cutlet to me. But we shall see because I plan on working my way through this book and back again!

Beautifully photographed cookbook featuring vegan takes on popular dishes, including some popular Southern and Jamaican fare. Still, Eat Plants, B*tch left me wanting more.

🧐 Recipe notes and ingredients do not feel explanatory enough for non-vegans. For example, Slutty products, such as Slut Dust in the very first recipe, are mentioned without a note that they’re Slutty Vegan products. I’m also confused by the spicy breakfast sausage patties called for in the Spicy Sausage Gravy and Biscuits recipe—why cook vegan biscuits from scratch but use packaged meat? Is this meant to be vegan? Is there a recommended brand or recipe? These are just two examples of the assumed knowledge the recipe creators are assigning to their readers. For those new to veganism and/or the Slutty Vegan brand, the lack of explanation is confusing; I was googling things quite a few times while reading.

🧐 The lack of nutritional information seems to be a missed opportunity. The author notes she’s especially trying to reach non-vegans and help combat the statistically high prevalence of high cholesterol and diabetes among Black people, so this would be a helpful addition.

🧐 Adobe Digital Version protects page size and enables numbering, but the eARC does not include reference page numbers, recipe linking, or chapter jumps, making the review copy difficult to navigate.

👩🏻‍🍳 Solid, veggie-forward recipe ideas, but I’m not sure I’d cook them fully vegan. For example, since much of what’s proposed in recipes is already an alternative, I’d probably use ingredients like egg whites or turkey bacon in place of the often name-brand or nondescript vegan ingredients noted. Also, heads-up that this doesn’t shy away from fried foods or spice.

Disclaimer: Received this as an advance reader copy via Netgalley and 13A/Gallery Books (Thank you!!!)

I wanted to like this cookbook from the founder of the Slutty Vegan burger shops but, truth be told, it's just not very good. The one good thing was there are color pictures of finished dishes but you know the adage about putting lipstick on a pig, well it seems quite appropriate since the recipes themselves are lackluster and uninspired.

Why I did not like this cookbook:

Recipes are highly dependent upon the use of processed foods such as: vegan butter, vegan mayonaise, vegan cream, vegan sour cream, vegan cream cheese, vegan chorizo, vegan mozzarella, vegan American cheese.

Several recipes call for slutty bacon and slut dust, but there are no recipes for these items in the book. I looked them up, they are products made by the author's company, so double marks against for not being transparent and marketing these products via recipes.

This book seems geared toward less experienced cooks or folks who are interested in eating a more plant based diet but it does a poor job of providing foundational explanations, like a high speed blender is needed for certain recipes, or when making the jam or nut butter, how to sterilize jars and why it matters.

There aren't a ton of recipes in this book, yet there is a lot of recipe overlap, such as two egg roll, two mac and cheese, and two eggplant fries recipes.

And the worst of all, the potato salad recipe, is it an inside joke? Or is it for real? I hope the former since the recipe is ridiculous, it calls for 20 pounds of potato, 4 cups of vegan mayo, 1 cup of relish, 1/4 cup agave, 3 tablespoons of grated onion, 2 tablespoons of mustard, salt, pepper and paprika. There's just so much wrong with this, just, too much wrongness...

FYI: in the version I read it seems like the okra salad recipe has wrong headnote listed.

When you say you are Vegan people think how gross your diet most be but with Eat Plants, B*tch you see that you can eat things you love and look great. Love all the recipes. especially the blueberry sunset smoothie a new morning stable in my routine. I Loe how Pinky Cole takes about her life and her journey in to becoming who she is today.

I rarely pass up checking out a new vegan cookbook. I happily found quite a few recipes here I'd like to try. The included recipe photos are enticing and there is a decent variety of recipes.

Thanks to Gallery Books, Gallery/13A and NetGalley for the eARC in exchange for my honest review.

An interesting recipe book with interesting recipes organized in a fun and informative way. I especially loved the one with sauces. A great recipe book for adding more plants to your meals.

Thank you to Netgalley and the publisher for the opportunity to read and review this book. I am always looking for new and yummy vegan/vegetarian recipes. I definitely saved more than a few to try and will most likely be buying a physical copy. Also, extra points for pictures because I can't stand cookbooks without pictures.

In Eat Plants, B*tch - 91 Vegan Recipes That Will Blow Your Meat-Loving Mind, Pinky Cole assures us: we’ve got options! We don’t need to eat animal protein every day, and she’s giving us some yummy recipes to make it doable.

For a non-vegan like myself, the best reason to read Pinky Cole’s book is for all the wonderful passages where the author reminisces about her upbringing. Cheerful anecdotes where she recounts tales of time spent with her “village” of friends and family, and Ms. Cole’s enchanting, vivid descriptions of her beloved recipes, make Eat Plants, B*tch more than a cookbook.

I also enjoyed the introduction to the book where Pinky Cole addresses the question: “What does veganism mean to me?” She discusses what it means to be mindful of what we consume, having respect for our Earth. And I love the obvious pride as Ms. Cole writes about being Black, a woman, and a successful entrepreneur.

This book is filled with creative cocktails, dips, breakfast items, and desserts, as well as inspiring guest chef recipes. Not to mention the gorgeous photos. Hey, with a resource like this one, what’s stopping us all from going Vegan? Maybe it is doable… at least some of the time.

Eat Plants, B*tch is a fun new Vegan cookbook. The recipes are simple and easy to follow. They're great for the beginner vegetarian who is wanting to make their favorite meals but vegetarian. There is inclusion of "fake meat" products which is a great way to ease people into veganism or to appeal to those just wanting to have a Meatless Monday. There is an intro section that breaks down what you need in your pantry and also an FAQ section. My favorite recipes in the book are: Hearty Pepper Soup (like stuffed peppers but soup!), Pineapple Rice Bowl, Vegan Bourbon Cauliflower, Backyard Quesadillas (with a Pineapple Mango salsa), Peanut Satay Sauce, and Watermelon creamsicles. All of the backstories behind the recipes feel like you're talking to a friend. I recommend this book to anyone looking to eat a little less meat or someone wanting to try out being vegetarian.

I recently have been interested in eating more plant-based foods to help with my weight loss. This book by Pinky Cole was just what I was looking for, Eat Plants, B*tch had recipes in it that I've never tried before. I found that some of the recipes were extremely easy to make and some required me to think a little more to make. But overall I loved the book. If you're looking for a different way to eat or looking for a variety of recipes, this book is for you!