La Dolce Vegan!: Vegan Livin’ Made Easy

La Dolce Vegan!: Vegan Livin’ Made Easy
List Price: CDN$ 24.95
Amazon Price: CDN$ 15.72
Used Price: CDN$ 40.65
Customer Review: Fast and Easy
Almost all the recipes I’ve tried have been great. They’re all easy, and the quantities are perfect for two people. (I’m addicted to the raspberry and walnut pancakes.)
Customer Review: Great book!
I’m not veg, but I love this book. Sarah is very fun and chatty, peppering the book with personal anecdotes and little jokes. The recipes are delicious, healthy, and for the most part, easy. Her soups are fantastic, and a huge chapter for sweets will satisfy a dessert craving of anyone, vegan or otherwise. You must get this book!

Nonna’s Italian Kitchen: Delicious Home-Style Vegan Cuisine
List Price: CDN$ 14.95
Amazon Price: CDN$ 10.91
Used Price: CDN$ 9.00
Customer Review: Nutritionist Approved!
I was slightly hesitant to order this cookbook despite the excellent reviews as I was leary of recipes laden with soy. The cookbook does have some recipes containing soy but Ms. Clark-Grogan has been very apt in presenting several delicious alternatives. Writing as one who has her Masters degree in Holistic Nutrition, I am more than happy to put my stamp of approval on it. Bravo!
Customer Review: Bryanna is brilliant!
Once again, Bryanna has written a book that inspires everyone to eat well - by “well” I mean both healthfully and with gusto. Fantastic vegan fare.

Enlightened Eating: Nourishment for Body and Soul
List Price: CDN$ 19.95
Amazon Price: CDN$ 14.56
Customer Review: INSPIRED !!!!
I found the combination of recipes and her philosophy very inspiring and helpful. Very easy to read and beautifully done.

Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads & Extras
Since 1973, The Moosewood Restaurant, well off the beaten path in Ithaca, NY, has been demonstrating how exciting vegetarian cooking can be. Their excellent use of seasonings and the variety of their multiethnic menus have influenced chefs all over the U.S. Customers come from all over the world to dine at this shrine to natural foods at their best. The collective running the restaurant, whose members put together The Moosewood Restaurant Daily Special–their eight cookbook–spread meatless inspiration to home cooks, too.

At the restaurant, everything on the menu changes every day, except the daily special, which consists of a bowl of soup, a salad, and a hearty slab of bread. Here, in more than 275 recipes, you can have comfortable, easily prepared ethnic adventures inspired by places in every corner of the globe, from Tibet to Cuba. Beginning in the east, there’s Asian Bean Curd Soup, based on a rich broth, and fanciful Balinese Rice Salad, made with brown rice and a zippy, chutney-spiked dressing. Moving west, you find briskly chilled Golden Gazpacho, made using mid-summer’s sunny, yellow tomatoes, and Alabama Hot Slaw, a classic cabbage salad doused in a warmed-up dressing. For accompaniments, there are cloud-light buttermilk biscuits, vibrant curried croutons for enlivening soups and salads, and nine of the restaurant’s most popular salad dressings.

Every recipe is accompanied by information-packed notes about its ingredients, a nutritional analysis, suggested accompaniments, and alternatives, such as adding grated cheese, rice, or shrimp to Pepperpot Soup, a stew of greens, sweet peppers, tomatoes and potatoes, spiced with a Caribbean blend of thyme, cinnamon and chiles.

This book is a perfect way to get pleasantly acquainted with a wide variety of grains and vegetables, from millet and South American quinoa to daikon radish and tomatillos. A useful gift for students, beginning cooks, budget watchers (many of the soups require only water, not stock), newlyweds, and everyone who wants to eat well and healthfully, this sweetly illustrated book could live happily in any household. It includes some recipes using fish, as well as a good selection of vegan choices. –Dana Jacobi
List Price: CDN$ 35.00
Amazon Price: CDN$ 22.05
Used Price: CDN$ 38.46
Customer Review: Simply delicious!
The recipes are reliable and easy to follow. Personal favorites: Butternut squash soup with sizzled sage, Jamaican tomato soup, Spicy carrot peanut soup, Black bean and chipotle soup, Tortilla soup, Corn chowder, Cream of mushroom, and Creamy herbed potato. There’s a large chapter on salads. Try the Asparagus and fennel pasta salad, Caesar salad, Chef salad a la Moosewood, Tomato flowers and the Tostada salad. At the end of each page it will give menu ideas as to which salads go with which soups. Very helpful. Their salad dressings are very good but my all time favorite which I make once a week is the Moosewood house dressing. A delicious combination of canola oil, cider vinegar, honey, spinach leaves, basil leaves, dijon mustard, a little salt, fresh ground black pepper and buttermilk. All whirled together in a blender and tossed on fresh greens. It will keep in the fridge for about a week. Very easy directions. Lovely.
Customer Review: Excellent cookbook for soup lovers
This book is about soup, salad and sides. The soups in this cookbook are imaginative and delicious! Being a vegetarian and loving soup I always get bummed because nearly all soup in restaurants is made with Chicken or Beef stock, with this book I can have soup as much as I want! I have made some of the salads, which were good and several salad dressings which were very good. There are several deterrants from purchasing this book 1. You absolutely need to have a cupboard full of exotic spices 2. You can’t be intimidated by long ingredient lists 3. Everything seems to be pureed (best advice-get a hand mixer-cuts time, work and clean-up) 4. Many recipes call for expensive cheese (not good for budget or vegans). If none of this seems daunting then again this is a fantastic soup book. Plus, if you make a big batch it lasts for several days-no cooking! Everything i have made has been oustanding!

Vegan Smoothie
2 bananas, sliced
Handful of frozen or fresh strawberries
Rice milk or soy milk
Vanilla flavoring (optional)
Honey (optional)

Place bananas on a cookie sheet and freeze for several hours (or until completely or

almost-completely frozen). Put fruit in blender. Blend thoroughly, until creamy. Add

rice or soy milk to your liking (less for a thick, creamy frozen-yogurt type of

dessert- More for a drinkable smoothie). Vanilla and/or honey can be added to your

liking.