Robin Robertson’s 1,000 Vegan Recipes (Wiley 2009), a comprehensive collection of quick weeknight meals and elaborate meals alike, is a must-have for any conscientious cook’s kitchen. Whether you are vegan or just health-conscious, Robertson’s impressive new volume will bring inspiration back into your kitchen.
1,000 Vegan Recipes includes over 200 recipes designated as “fast” recipes: that is, recipes you can prepare in under 30 minutes. The collection includes dishes from around the world, so your “day-in, day-out” eating can be varied and creative, even when you are short on time. Some of Robertson’s “fast” recipes include Penne with White Beans, Red Chard, and Grape Tomatoes (page 212), Coconut-Peanut Chickpeas and Vegetables (p259) and Edamame Donburi (page 263). When recipes occasionally include ingredients not readily available at regular grocery stores, Robertson suggests other sources where the reader might find success.
This collection includes both international fair and new takes on old home-cooked favorites, such as the section entitled “Lasagna 8 Ways.” Robertson begins with a vegan rendition of “classic” lasagna (p215), but also suggests new variations like Red Chard and Baby Spinach Lasagna (p215), Black Bean and Pumpkin Lasagna (218) and Lasagna Pinwheels (220). Many of her recipes are essential basics that you might find in any vegetarian cookbook, but she always offers new twists to create lively and different meals.
Also included is an informative introduction on the ingredients used within the book, as well as several useful appendices including an index of all of the meals under 30 minutes, a section on meal and menu planning, a list of current online vegan resources and recommended reading, and a nutritional guide. Users will find Robertson’s instructions both helpful and educational. 1,000 Vegan Recipes is a user-friendly and indispensable resource for practicing vegans and an excellent introduction to creative zero-cholesterol cooking.
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