Vegan Bible offers an abundance of creative, international dishes. No
matter if you are new to veganism or a veteran, this is the perfect
cookbook for you.
Vegan Bible is strictly a cookbook. The author deliberately (or intentionally) leaves out detailed introductions to chapters or in-depth information about the topic of a vegan diet. But you will discover the diversity of vegan cuisine and find recipes for every occasion.
Marie Laforêt has assembled such a large number of recipes in Vegan Bible that it will be easy for you to find a recipe to suit any occasion. The international recipes in this book include a variety of ingredients, some of which may be new to the average cook. For example, grains include the familiar couscous, quinoa, millet, and buckwheat as well as lesser-known grains such as amaranth and einkorn wheat. Many recipes use soy products such as tofu or soy milk, or other alternatives like seitan. It is worth noting that the author uses homemade seitan rather than purchasing a commercial variety.
She uses fresh ingredients, while occasionally falling back on canned legumes to save time. Most of the recipes are straight-forward and uncomplicated, with symbols indicating whether a recipe is quick, easy, or economical, but for planning purposes it would be nice if the preparation times were included.
The sheer volume of recipes precludes photos from being included with every dish. Those recipes that have photos also usually include step-by-step illustrations. The nutritional value of the dishes can be increased by reducing the amounts of oil or sweetener used, something that is up to each individual according to their taste.
Vegan Bible is an excellent and comprehensive resource that includes plenty of recipe ideas for both new and experienced vegans.
Vegan Bible is published in English by Grub Street and available on Amazon. The book was originally published in French. Marie Laforêt has also published several other cookbooks in French.
About the author
Marie Laforêt is French, loves vegetables and plants, and is a passionate defender of ethical veganism. She shares her experience and love of healthy, delicious cooking on her blog, 100vegetal.com. As a a talented photographer, she uses her own photos to accompany her recipes.
In the opening section, she explains some basic concepts such as vegetarians, dietary vegans, and ethical vegans. The reader will learn what to look for when purchasing vegan ingredients and where animal products may be hidden —, and there is also a list of recommended kitchen utensils. Detailed information follows about essentials for the vegan kitchen. The section Nutrition Tips for a Balanced Vegan Diet provides information on selected nutrients. The recipes are divided into five chapters:
- Discovering plant-based proteins
- Substituting dairy products and eggs
- Cooking vegetables
- Gourmet recipes
- Cooking for every occasion
Each recipe includes symbols indicating whether it is quick, easy, or economical.
Discovering plant-based proteins:
- Grains and pulses: Includes dips, burgers, and galettes (e.g., Cumin and mint semolina galettes) and cooked grains like Red peppers stuffed with buckwheat, tofu, and olives
- Soy, an ancient ally recipes: Includes dishes with tofu, tempeh, and textured soy protein
- Seitan: The author uses homemade seitan for recipes that include this ingredient.
- Flavours from the sea: A variety of seaweeds are used in this section, including nori leaves, sea fennel (samphire), and kombu (Japanese kelp). Galettes Bretonnes is one of the recipes in this section.
Substituting dairy products and eggs:
- Non-dairy milk, yogurt, and pudding: Marie Laforêt uses chestnuts and tiger nuts in addition to the more common almonds, cashews, rice, and hazelnuts. Recipes include Soy and vanilla yogurt and Bergamot puddings.
- Non-dairy cheese: Fresh and ceamy cheeses, fermented cheeses, melty and spreadable cheeses, as well as full-bodied and scented cheeses, like Sliceable cheese with cumin, are all included here.
- Non-dairy creams and fats: This section starts with a discussion about which fats to use and is followed by recipes for cream, crème fraîche, margarine, butter, and buttermilk.
- Doing away with eggs: Orange and pecan pancakes, Leek quiche, Potato and herb scones, and sauces like the light Olive oil béchamel are delicious proof that eggs are not required.
- Light terrines and dips: Apart from vegetables, the author uses also fruits as for exmaple in Summerfruit and orange juice terrine.
- Good-mood soups and purées: Cream of grilled tomato soup is just one example of the recipes in this section.
- Gratins and oven-baked dishes: Includes Hasselback sweet potatoes and the more adventurous Butternut pumpkin, and chestnut gratin.
- Salads with zing: Recipes you will want to try include the Thai mango salad and the Strawberry and green tomato carpaccio. Dressings are also included in this section.
- Pizzas, tarts, and vegetable galettes: With the exception of soy products, all ingredients are homemade — including the doughs and vegan cheese. This section includes the creative recipe Green pizza.
- Gourmet vegetables: Includes stuffed, roasted, and baked vegetables
- Raw recipes: Carrot and sesame tagliatelle is one of the recipes included here.
- Vegetable dishes for children: The author offers recipes for dishes that look appetizing to the younger crowd and are fun and easy to eat, like Mini vegetable patties to eat with your hands.
- Fruits are also welcome: Fruity chutneys, salads, and sweet dishes like Mango and coconut dessert makis.
- Cream desserts and puddings: Crème Brûlée is one of the recipes featured here.
- Snacks for sharing: Includes baked goods like Lemon, almond and vanilla cake.
- Gourmet desserts for every day: This section includes both fruity and light recipes like Watermelon and coconut salad with mint, as well as more substantial desserts like Coconut milk tapioca pudding.
- Fruit tarts and cakes: The Quick peach crumble is an example of the recipes here.
- Chocolate!: The author includes recipes here like the Bergamot and grapefruit chocolate bar.
- Light, gourmet ideas: This is a small selection of fruity and light desserts like the Frozen berry yogurt.
Cooking for every occasion:
- Dinner with friends: This section includes everything from salads and main dishes to desserts.
- Buffet meals: Finger food and bite-size servings of dishes like Grilled courgette spirals.
- Having family over: The recipes in this section are traditional meals.
- Having a bunch of children over: These dishes are designed to appeal to children, for example, Tofu stars with peanut butter.
- Holiday desserts: An assortment of cakes and tortes
- Celebrations vegan style: These are a little more involved, like the Roast seitan stuffed with chestnuts.
- Barbecues and picnics: Everything you’ll need for a barbecue
- Vegan brunch: Sweet and savory baked goods, like the Chrystallised orange peel and chocolate chip brioche.
An alphabetically sorted recipe index is included in the back of the book.
Book review by Dr. med. vet. Inke Weissenborn