Please Don’t Feed the Bears: A Vegan Cookbook
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Customer Review: Super duper. Love it.
I own loads of vegan cookbooks and this is one of my favourites. This isn’t a healthfood type book, its full of vegan comfort foods and ways to make faux versions of things from scratch. The aesthetic is a messy zine style and its full of bits and pieces of drawings and random writings. Its not for the minimalist. The tone is friendly and fun. Highly recommended, there’re recipes for lots of things I’ve never seen in other books, eg. kofta balls (like delicious falafel but with shredded cabbage and cauliflower as well as gram flour). If you’re into heat you’ll enjoy the chilified hot-sauced focus, but you can always leave some of that out or cut back if you’re not so into that. Drawbacks - only things to say are its very American, so some ingredients will be hard to find in UK..but use your imagination! Also there’s no index, but that means you get to trawl through the book all the more. There’s also a boozer feel to the whole thing (hangover cures etc), so if you’re straight-edge or teetotal this might irritate you. In conclusion, buy it! It very very good.
Customer Review: AWESOME
Hands down, one of the best cookbooks ever. Excellent food, excellent suggestions for musical accompaniments.

Verdura: Vegetables Italian Style
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Customer Review: simple, easy and delicious
If you’re bored of mashed potato or boiled carrots, this book will provide you with plenty of ideas on how to prepare vegetables in a new, original way. I have tried many lovely dishes from this book; my favourites are the carrots boiled in cream and basil (absolutely delicious), the layered potato and tomato pie, celery risotto, chard and mushroom fettucine (I’ve never liked chard very much and I loved this dish!), the orange and fennel salad, lentil soup with butternut squash and fennel, the pear, parmesan and celery salad, and many more. All ingredients are easy to find in your local shop and rely on good quality olive oil and balsamic vinegar to bring out the tatste of the vegetables rather than soaking them in tons of mayonnaise or salad dressing. I give this book 4 stars rather than 5 because there have been 2 or 3 recipes that were complete failures - such as the marinated raw courgettes, but perhaps Italian sun-drenched courgettes straight from the market taste better than ours? However, despite the occasional recipes which I found less successful, the majority have been absolute winners and I’d recommend the book to anyone who loves their vegetables.
Customer Review: A true taste of Italy
I have about 3000 cookbooks and this is in my top 10. I’m not a vegetarian but reading this, I wonder why I ever eat anything other than vegetables? Viana’s recipes were a revelation in their simplicity and vibrant flavours. The raw pasta sauces transformed my summer eating; Spaghetti alla Trapanese, where pasta with a fiery chilli tomato sauce is punctuated by shots of hot, crisp little squares of roast potato is just genius. And for the lover of Italy and how one eats there, this book is sheer poetry…’this satisfying salad is like a tableau of Italian country life. One can imagine the ingredients casually arranged on a rough-hewn kitchen table waiting to be gathered into a salad: freshly cooked garbanzo and borlotti beans in earthenware dishes: tender green beans, luscious tomatoes and a small bouquet of parsley and basil all just picked from the garden; and potatoes from the cellar, still caked with fresh soil. Outside, the sky blazes a brilliant blue and the fields are alive with vines and orchards.’ I just love that: forget it, Easyjet, I’m there already!

Westbrae Natural Vegetarian Organic Kidney Beans, 15-Ounce Cans (Pack of 12)
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Sesame Garbanzo-Cucumber Salad
2 large cucumbers

1- 15 oz. can cooked garbanzo beans (chickpeas), rinsed well

3 tablespoons toasted-sesame oil

1 tablespoon tahini

3/4 cup seasoned rice vinegar (or same amount of regular or balsamic vinegar mixed

with 3 tablespoons of brown sugar)

1/2 fresh green pepper

1/4 small sweet onion

Peel the cucumbers, and cut into quarters, lengthwise. Slice into 1/4-inch pieces.

Mince1/2 green pepper and 1/4 small sweet onion into very small pieces. Combine

cucumbers, green pepper, onion, and garbanzo beans in a bowl. In a separate bowl,

mix sesame oil and tahini thoroughly. Add oil and tahini combination and vinegar to

the vegetables. Mix well, and allow to sit at room temperature for at least 15

minutes. Serve.

New Vegetarian
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Customer Review: The Slippery Slope
I had firmly vowed not to buy anymore cookery books…then succumbed to this. I cooked my way through it in record time, and found the recipes both straightforward and inspirational, just the thing to make cooking a pleasure after a hard day at work! The down side: it has set me off on my cookery book addiction again.
Customer Review: Not everyday cooking
Dont be fooled by this books title - every occasion i dont think. Dont expect to pick up this book to cook an everyday meal. Its all gourmet so great if you have dinner parties but definitely dont bother otherwise. Lovely pictures though.

Chewable Acerola C Complex Vegetarian 180 Wafers
An excellent source of vitamin C for people who have a hard time swallowing pills, these great-tasting chewable wafers supply 500 mg of vitamin C fortified with citrus bioflavonoids, acerola berry extract, rose hips, black currant extract, and rutin for enhanced bioavailability.
Price: $24.25

Ayurvedic Cooking Made Easy: 100+ Recipes for a Healthy You
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Vegan Health Plan
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Customer Review: Vegan recipes to return to
The recipes in this book don’t need loads of esoteric ingredients, and they work. Oh, and they’re delicious - in case people thought vegan food wasn’t supposed to be. The disadvantages are that the recipes look a little unexciting on the page and there are no pictures to tempt you. But that’s better than being all presentation and no substance. The book also includes information on vegan nutition, presented in a straightforward and, perhaps apart from the (short) chapter one, non-proselytising way. I first bought this book on a recommendation of a friend soon after it was first published, and soon after I became vegan (though I later returned to lacto-ovo vegetarian but that had nothing to do with lack of varied food if I was cooking). Nearly 20 years on, and as veganism seems to be getting a bit trendy, I have returned to the recipes to find new ones and rediscover old favourites. The comments she makes are helpful and honest: e.g. ‘Can be frozen but the sponge goes a little dry.’ I too have been trying to find other recipes by Amanda Sweet but a Google search brings up only this one book and then wanders off into irrelevancies.
Customer Review: Sensible affordable very tasty
This book is full of the most wonderful recipes - I can guarantee you'll find many favourites among them and also that you'll never remember you are actually eating vegan. This is the book for all those people who pull long faces and say that vegan food is tasteless and boring and doesn't contain any life sustaining nutrients (yes, we've all met them). I often use the recipes in this book for dinner parties - they are that good. There are even vegan puddings and a section of fabulous vegan sauces that can double up as gravies or to add moisture to pie fillings. Vegan food never tasted so good. Unfortunately the author doesn't seem to have written any more cook books, which is a great shame. If you want one really good vegan cook book - this is the one.

Low-fat Cranberry Muffins with Apple-Peach Sauce
Muffins

2 c. whole wheat or unbleached white flour

2 t. baking powder

1/2 t. salt

1 banana

3 tablespoon tofu

1/5 c. oil

1/4-1/2 c. brown sugar or maple syrup

1 1/2 c. lowfat soy milk or rice milk

Dried cranberries

Combine dry ingredients. Blend tofu and banana together in food processor or blender

untill smooth. Combine wet ingredients. Mix wet and dry together thoroughly and stir

in cranberries. Spoon into greased muffin tin. Fill each muffin mold 3/4 full. Bake

at 400 degrees for about 20 minutes.

Apple-Peach Sauce

3 or 4 medium-sized, ripe peaches
3 ripe apples or 1 cup unsweetened applesauce
Core and slice apples and peaches (peel if desired), and place in a saucepan

(covered) with 1 teaspoon water, on medium heat. Cook until “sauce-y”, stirring

periodically. Mash, and serve hot on muffins. If you use applesauce, add when

peaches are just beginning to become tender.