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Vegan Macaroni and Cheese

What a great-looking high-brow version of mac and cheese. It does seem quite lengthy and messy to prepare, however. There are some existing vegan mac and cheese recipes that are fab, quick and easy - my favourites are Dreena Burton's "mac oh geez" and julie hasson's "cheesy mac".

Feb 04, 2013
mattheworbit in Recipes

Vegetarian and Vegan Cookbooks

And the original question was for *vegetarian and vegan cookbooks*. I'm simply answering the question as it was asked.

I guess the other thing is - there are so many bad vegetarian and vegan cookbooks out there - I'd really like to draw attention to some of the good ones.

Vegetarian and Vegan Cookbooks

Oh my goodness, I didn't expect all of you to get in such a flap over my comments!

I just think ultimately it's a little bit strange, because it's almost like saying you don't trust that the vegetarian and vegan cookbook authors have created a good enough dish?

Have any of the people attacking this idea tried the cookbooks I've recommended?

help with vegan chocolate frosting

I have to say - I've had absolutely no luck with that book, and have heard nothing but awful things about it!

Vegetarian and Vegan Cookbooks

I never said I liked Veganomicon ;).

I just feel like that omnivores approach vegetarian/vegan food differently, in that you're often looking for something "light" and "different", whereas we're eating it every day - so we want something hearty, and familiar!

I get so disappointed when I go to restaurants and they merely remove the non-vegan products.

A good vegan recipe should be written so that it is good enough to not require "omnivorising, or whatever". And sadly there are a *lot* of bad vegan recipes out there.

I'm often disappointed by recipes that are "inherently vegan" in ethnic cuisine - sure, they may be delicious - but will they fill me up? I don't really want to live on lentils, chickpeas, and salads.

Help! Non-vegan looking for plant-based deliciousness...

Definitely! Have a look at some fantastic blogs, and grab some great cookbooks. I've just recommended some in another thread, but my recommendations are:

These ladies create fantastic, tasty, reliable dishes - blog, name, best cookbook. - Bryanna Clark Grogan (World Vegan Feast or Nonna's Italian Kitchen) - Julie Hasson (Vegan Diner - fantastic, fantastic book) - Dreena Burton (Let Them Eat Vegan - should definitely be your pick for healthy, but tasty food) - Dynise Balcavage (The Urban Vegan).
even (Joni Marie Newman - The Complete Guide to Vegan Food Substitutions).

If you go vegan, without reducing fat and sugar for a start - you're already making improvements to your health. Let your tastebuds adjust for a while before you jump in. But don't skimp on protein, or flavour. Bump it up!

Let me know on Twitter if you have any questions - @mattheworbit.

Vegetarian and Vegan Cookbooks

I get very frustrated with omnivores, or those looking to get into vegan cuisine constantly attempting to reinvent the wheel by veganising omnivore recipes. You wouldn't pick vegan recipes and swap in animal ingredients to create fantastic nonvegan dishes, so why would you do it vice versa?

There are so many great vegan cookbooks and cookbook authors out there, but they don't tend to be the most popular ones. And sadly, a lot of people come to a vegan/vegetarian perspective from a healthy view - which is great for them, but shouldn't define the cuisine. Fat, and sugar should all be acceptable within the cuisine, using "vegan" as a definition. And yes, vegan cooking is becoming a cuisine. Don't be afraid of flavour, people!

As far as I'm concerned, *the* best vegetarian or vegan cookbooks out are:
Vegan Diner, by Julie Hasson (
World Vegan Feast or Nonna's Italian Kitchen, by Bryanna Clark Grogan (
The Urban Vegan, by Dynise Balcavage (
and Let Them Eat Vegan, by Dreena Burton (

I don't know why these ladies are not famous - they're incredible. Their recipes are well researched, tested, reliable, and tasty. And they present a great spectrum and variety. They're all very helpful and accessible for questions, as well.

help with vegan chocolate frosting

I absolutely love the cream cheese frosting (even though it's not very tangy) from Vegan Cupcakes Take Over The World. You can find it on the internet with a google search. It's my go to icing, and I've never had an omnivore complain - in fact they usually rave about how great it is! It only uses 1/4 cup of margarine (and you can use trans-fat free EB/nuttelex).

I also do love Bryanna Clark Grogan's "cooked frosting" from her book World Vegan Feast. This includes some agar to set it.

If you're willing to go *really* out there - Dreena Burton has some fantastic frostings with some improbable ingredients - a silken tofu base that doesn't taste like silken tofu, coconut oil, etc.

Don't be afraid to consult the experts - vegan cookbook authors. Let me know if I can help.

Can you make my vegan bolognese sauce any better?

I realise this is such an old thread, but it's such an important dish in my repertoire that I wanted to comment.

Tasty, delicious vegan bolognese is definitely possible. Most of my tips come from the wonderful Bryanna Clark Grogan's vegan cookbook - "Nonna's Italian Kitchen". Bryanna includes a recipe for a delicious, delicious bolognese sauce.

First of all, depending on your amount of time - you could use a ground, flavoured seitan for the protein component. This will come inherent with flavour. But I admit I don't often have time to do that.

When using TVP - use the unprocessed stuff that doesn't smell awful. like to rinse it first, then reconstitute it in boiling water with a tablespoon of soy sauce, and a tablespoon of tomato paste.

A number of other things you do taste the same - though I recommend adding some toasted sesame oil (or dark sesame oil), and some soy sauce along to the sauce. Even some red wine boiled off at the beginning would be wonderful (I couldn't see where you added that to the sauce?).

A non-dairy milk adds a great richness and sweetness if you have time to simmer the sauce for a couple of hours - a good, non-beany soy will taste good in the end.

Definitely follow the advice re: the garlic - add some raw near the end, some garlic powder, and some near the beginning.

I think your sauce looks great - but yes, brown any protein!

Aug 01, 2012
mattheworbit in Home Cooking