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The Engine 2 Cookbook Review & Giveaway!

January 17, 2018 by Epicurean Vegan

Engine 2 Cookbook -- Epicurean Vegan

CONGRATS TO TIYA WHO WAS OUR RANDOMLY CHOSEN WINNER! Thank you to everyone who commented!

I had the opportunity to review The Engine 2 Cookbook by Rip Esselstyn and his sister, Jane Esselstyn. You probably recognize Rip Esselstyn as the former firefighter and triathelete featured in the 2011 documentary, Forks Over Knives. He is also the son of Dr. Caldwell Esselstyn, a plant-based physician and author.

So what’s Engine 2? In 2003, one of Rip’s co-workers at the Engine 2 station in Texas discovered he had high cholesterol, so Rip convinced the entire team to switch to a plant-based diet in order to help his colleague. And it worked. One chapter in this book is dedicated to discussing what’s killing over 50% of firefighters a year. It’s not fire-related. It’s heart disease, something that can be reversed, with a “plant-strong” diet.

Chapter two covers the guidelines of The Engine 2 diet: no animal products and added oils, sweeteners, and sodium. It also gives readers the essentials for a plant-based kitchen from pots, to pans to produce to spices.

The book, which is full of high-quality photographs of many of the recipes, offers the following recipe categories:

Breakfast
Sauces, Spreads, Salsas, Dressings, Dips, and Hummus
Appetizers and Sides
Salads and Croutons
Soups and Sandwiches
Suppers and One-Bowl Meals
Desserts

I tried several recipes and I have to say, they were all delicious.

Folded Chickpea Omelets, page 50. Delicious! However, learning to flip the omelet without destroying it, is going to take some practice. The batch is said to make 2 large omelets, but I found that to be a bit too much. I think 4 smaller omelets is ideal. The Husband went rogue and made a scramble out of his. Overall, a winner. I’d make these again for sure.

Engine 2 Cookbook -- Epicurean Vegan

The OMG Walnut Sauce, page 57. It lives up to its name. Used it as a dip for crackers. So garlicky, but delicious and incredibly simple to make.

Thai Peanut Butter Sauce, page 64. I made this for a get together with friends and we enjoyed it with veggie dumplings. A big hit with everyone!

“Kale, Caesar!” Salad, page 136 + Sandy’s Caesar Dressing, page 92. Outstanding! It’s probably my new favorite Caesar dressing and the cooked onions are an excellent touch.

Engine 2 Cookbook -- Epicurean Vegan

Green Lightening Bowl, page 199 + Lightening Dressing, page 91. Another flavorful winner. I really liked how easy this was to make and the dressing is tangy with some zip–perfect.

Engine 2 Cookbook -- Epicurean Vegan

Mac-N-Cash, page 235. I made this version of mac-n-cheese with the broccoli, but not the optional collard greens. The flavor is really great and The Husband and I agreed, that the more we ate it, the more we liked it. We both also thought it would have been better to steam the broccoli first, not add it raw as the recipe says. It just didn’t soften enough in the baking process. We loved the corn in it though–a fabulous combo with the pasta.

There are so many other recipes I’m anxious to try such as, Raspberry Pudding Crumble Parfait, page 253; Big Hit Waffles, page 32; Texas Armadillo Tater Tots, page 108; and Sweet Potato and Shiitake Soup, page 161 (to name just a few).

All in all, I highly recommend this cookbook. The recipes are accessible with easy-to-find ingredients, and will probably impress the pants off of any meat-eater. It is available on Amazon for around $18, but you can win one here!

Simply leave a comment by Sunday, January 21 and you’ll be entered into a random drawing to win a copy of The Engine 2 Cookbook! Good luck!

Disclosure: Although the cookbook was provided to me for free to review, that in no way influenced my opinion.

Filed Under: Product Reviews Tagged With: cookbook review, Engine 2, Engine 2 Cookbook, Giveaway, Rip Esselstyn

Cookbook Review: Pure & Beautiful Vegan Cooking

May 10, 2016 by Epicurean Vegan

Pure & Beautiful Vegan Cooking

I am convinced that vegan cookbooks are truly the most beautiful cookbooks around. Filled with gorgeous photography of colorful fruits and vegetables, vegan cookbooks are the ultimate in food porn. Pure & Beautiful Vegan Cooking: Recipes Inspired by Rural Life in Alaska by Kathleen Henry (even her name invokes a sense of tranquility) is no exception. You may know Kathleen from her blog, Produce on Parade. As Kathleen points out in the introduction, you may not find vegan cooking synonymous with living in Alaska, but as it turns out, it isn’t that difficult. Despite the short growing season and limited access to certain ingredients, Alaska offers plenty of fruits, vegetables, grains, and other staples of a vegan diet. And the recipes prove it can be done quite deliciously, too.

In the cookbook, you will find recipes for Mornings; Afternoons; Evenings; Snacks, Sides & Salads; Bakery; Sweets; and Drinks. Every other page features a beautiful photo of either food, or life in Alaska.
Pure & Beautiful Vegan CookingSo here’s what I tried.

Red Wine Minestrone w/Chard Pesto on page 106

Pure & Beautiful Vegan Cooking

This soup, using cabbage, white beans, and pasta is flavorful and delicious. The chard pesto, however, makes it outstanding! I loved the pesto and used the leftovers on some pasta.

Broccoli & Tofu Pad Thai on page 105

Pure & Beautiful Vegan Cooking

This easy-to-make Thai classic was delicious, although I found that it does get dried out quickly, so if you’re looking for seconds, I suggest adding some water to the pot. Otherwise, very tasty!

Blueberry Thyme Lemon Bars on page 179

Pure & Beautiful Vegan Cooking

A hands-down winner. The tartness of the lemon mingles perfectly with the blueberry! And a breeze to make. The Husband remarked that these would be great paired with an Moscow Mule or a Lavender-Lemoncello cocktail on a summer night. Yep.

I also made the Garden Lasagna on page 74, but failed to get a picture because I made it for the guys ahead of time since I wouldn’t be home that night for dinner. Rave reviews all around. The cashew ricotta is delicious and a great soy-free option.

There are a number of other recipes I’m anxious to try. I even have beets in my fridge for the Tahini Beet Pesto Pasta on page 78. I’m totally intrigued by the Savory Steel Cut Oats w/Flava Beans, Sweet Potatoes & Baby Kale on page 27, looking forward to trying the Lentil Chickpea Wraps w/Garam Masala Cashew Cream on page 58, and the White wine “Clam” Linguine on page 97 is calling my name!

I’m certainly impressed by how easy eating a vegan diet in Alaska can be! My only complaint (and this goes for most cookbooks, actually) is that because we now have two hungry 17-year-old boys to feed, the serving sizes for most of the recipes isn’t quite enough. I will definitely need to double some of the recipes, or serve some as a side instead. Not a big deal and as I said, I’m finding that’s the case with a lot of cookbooks these days. It won’t deter me from trying more Pure & Beautiful recipes.

Available on Amazon for around $13.

Disclosure: Although the cookbook was provided to me for free to review, that in no way influenced my opinion.

Filed Under: Product Reviews Tagged With: cookbook review, Kathleen Henry, Pure & Beautiful Vegan Cooking

Cookbook Review: Minimalist Baker’s Everyday Cooking

April 27, 2016 by Epicurean Vegan

Minimalist Baker's Everyday Cooking

I was thrilled to have the chance to review Dana Shultz’s debut cookbook, Minimalist Baker’s Everyday Cooking. Like me, you probably enjoy Shultz’s blog, The Minimalist Baker. (As you can see by the picture, I have lots of recipes tagged!) The beautiful, hardcover cookbook features 101 vegan (and mostly gluten-free) recipes that are simple to make. The resources page in the beginning offers some great basic recipes for DIY Almond Milk, a Vegan Parmesan, and Easy Vegan BBQ Sauce, to name a few. The cookbook is broken down into the following categories: Breakfast, Appetizers + Sides, Main Dishes, Desserts, and Beverages. You’ll also find a section of Staple Pantry Items and Nutritional Information for each recipe.

Minimalist Baker's Collage

As I went through the cookbook, I kept tagging recipes—they all look and sound amazing! Pizza-Stuffed Mushrooms, “Cheddar” Beer Soup, Thai Baked Sweet Potatoes, Toasted Coconut Dark Chocolate Popcorn! Too many to list. Each recipe indicates the number of servings, prep time, cook time and total time required. It also tells readers if it’s gluten-free.

Recipes can look and sound delicious, but how do they taste?

I started with the star of the cover: Pizza Burgers on page 181. Made with quinoa and chickpeas, I fell in love at first sight. However . . . have you ever met a veggie burger that would actually stay together? I had a bit of trouble with these guys. Is there anyone out there who knows of a plant-based, organic, all-natural, edible vegan glue?! I was really wishing for a product like that while I tried making these. Shultz does warn readers that these burgers can be fragile. Boy, was she right. Every time I turned around those darn things would calve like a iceberg. I followed Shultz’s advice by adding a bit more oil. I even added more pizza sauce, but they just refused to stay together. I even transferred them from the skillet to a baking sheet because I knew trying to flip them in the skillet would result in tears and profanity.

Minimalist Baker's Everyday Cooking

I really try to not cry in the kitchen though. Instead, I opted for more of a Sloppy Joe. I ended up adding more pizza sauce and served them up with buns and the recommended red onions and cilantro.

Minimalist Baker's Everyday Cooking

It actually turned out pretty well. I think I would have liked it without the bun though—just by itself it’s delicious, but certainly not meant for Sloppy Joe-style. I hate to say it though…I probably wouldn’t try making them again because I have no idea what else I could have done to make them stay together. I knew, however, that there would be plenty of other fabulous recipes to try.

Such as the Spinach + Artichoke Dip on page 71. I won’t keep you in suspense. It was absolutely delicious. I’d make this again and again.

Minimalist Baker's Everyday Cooking

(Shultz’s picture is much better.) Made with cashews, almond milk, and vegan cream cheese, this dip is creamy, rich, and flavorful. Topped with the Vegan Parmesan, it’s outstanding. I used a glass dish because I haven’t gotten around to seasoning my new cast iron skillet, so I’m sure it’s even better in the skillet—and easy! One pan and that’s it. Great with pita chips and veggies.

I have several more recipes I plan on trying out. The book features a variety of recipes from Mexican to Asian to Thai to Indian and plenty in between. I also like that the recipes are simple and they don’t require strange, hard-to-find ingredients. Overall, a winner.

Minimalist Baker’s Everyday Cooking released just yesterday and retails on Amazon for $22.65.

Disclosure: Although the cookbook was provided to me for free to review, that in no way influenced my opinion.

Filed Under: Product Reviews Tagged With: cookbook review, Dana Shultz, Minimalist Baker's Everyday Cooking

Cookbook Review: The Easy Vegan Cookbook

September 1, 2015 by Epicurean Vegan

The Easy Vegan Cookbook

I recently got the opportunity to check out The Easy Vegan Cookbook: Make Healthy Home Cooking Practically Effortless, by Kathy Hester. I have Hester’s vegan slow cooker cookbook, which I really enjoy, so I looked forward to checking this one out.

It’s a beautiful cookbook. Nearly each recipe has an accompanying photo, which I really like. Pictures of the finished dish are always a draw, and of course, everything looks delicious.
The Easy Vegan CookbookI think this is a great cookbook for new vegans, too. Hester made the recipes adaptable for different diets, such as soy-free or gluten-free, and offers great information on planning meals. She also gives readers lots of great tips on utilizing their freezer to make cooking and meal planning easier and more cost effective. I really appreciated this section because I find that I don’t take advantage of my freezer nearly as much as I should.

Chapter one features 14 make-ahead staples such as Easy Homemade Bouillon, Almond Ricotta, DIY Golden Creamy Gravy, and Super Fast Enchilada Sauce. Chapter two consists of 10 amazing soups such as Autumn Harvest Noodle Soup; and Warming Lentil Soup. Chapter 3 offers 10 hearty stews. I’m eyeing the White Bean Kale Stew. Chapter 4 is all about pastas—10 recipes that include One-Pot Veggie Vodka Sauce Pasta; and Almost Effortless Lasagna. Chapter 5 features 11 Manageable Mains. I’d like to try the Holiday Stuffing Casserole, and the Carrot Kale Falafel. Stir-fries make up chapter 6, while chapter 7 is all about sandwich fillings and spreads. The Middle Eastern Chickpea Salad is on my list to try. Chapter 8 is called, Straight-Forward Sides and has recipes like Zucchini Masala Fries and Dreamy Greens. We finish up with Desserts and Drinks and the Salted Caramel No-Ice-Cream Milk Shake is calling to me!

So what did I make?

First up, the Carrot Cashew Chez on page 27.
Carrot Cashew ChezI love anything cashew chez, so I knew I wanted to make this. We really liked the flavor, texture, and consistency. However, both The Husband and I agreed that next time, I’d reduce the carrot a little. I’d also amp up some of the seasonings. It’s great for a cracker spread, or dip, but I think it’d be great on toast or on a sandwich too.

Next, I made the Veggie “Potpie” Pasta on page 97.
The Easy Vegan Cookbook

We definitely liked this dish. But because it does taste like a potpie, we were looking for the flaky pie crust. It just felt like it needed it, which I think would be easy to do with some puff pastry. I also felt it needed some more seasoning, but otherwise, a great dish.

I also made the Cuban Black Beans Over Coconut Rice on page 63.
The Easy Vegan CookbookAn amazing dish! Loved it. And so easy to make. The rice takes 30-40 minutes, but the rest is so simple. We really loved the flavors and the heartiness of the coconut brown rice.

Lastly, I made the Surprise Walnut Brownies on page 179.
The Easy Vegan CookbookThese brownies require 2 avocados which is fantastic, so no need for added oil. I did however, find them to be a little dry. The recipes says to cook them for 30-35 minutes, warning not to overcook them. I went with the 30 minutes, but they still were a tad on the dry side. I wrapped them up in parchment and put them in an air tight container and after a day, I was surprised to find that they weren’t so dry. They’re very tasty, but I think they’d be perfect with a scoop of cashew ice cream on top! Oh yes, I’ll be picking up some ice cream later.

The Easy Vegan Cookbook has some unique recipes that are definitely simple to make. I think it’s a great cookbook for those starting out with the vegan diet. I liked that I had most of the ingredients at home already, so I didn’t have to go out of my way to find a bunch of items. I like having a cookbook I can rely on for quick and simple recipes that can also be tweaked here and there. The book goes on sale today and is listed for around $12 now on Amazon. Overall, a great cookbook.

Disclosure: Although the cookbook was provided to me for free to review, that in no way influenced my opinion.

Filed Under: Product Reviews Tagged With: Kathy Hester, The Easy Vegan Cookbook

Cookbook Review: Mastering the Art of Vegan Cooking

May 26, 2015 by Epicurean Vegan

Mastering the Art of Vegan Cooking Review -- Epicurean Vegan

I won’t leave you in suspense. I love this cookbook. It’s probably one of the best I’ve seen in a while. Authors Annie and Dan Shannon who brought us Betty Goes Vegan, have outdone themselves with Mastering the Art of Vegan Cooking. They’ve taken decades of classic recipes and not only veganized them, but did it in a cost-effective manner. Of the many ridiculous excuses I’ve heard over the years for not going vegan, it’s too expensive is really one of the silliest. For one, even if that were true, isn’t your health and the health of the animals and environment worth it? Secondly, that argument is simply not true. Yes, it can take a bit of homework to create this very affordable lifestyle, but lucky for us, Annie and Dan have already done that.

Chapters 1 and 2 are must-reads, each packed full of money-saving tips, advice, and suggestions that will take the guesswork out of building a cost-effective vegan pantry. I love chapter 2 because it offers valuable shopping strategies from coupon-ing, reading price tag labels, and which fruits and vegetables to buy by season. The authors have also added the price-per-serving on each recipe. How cool is that?

And the recipes!! I’m in love. As  you can see, I marked a few . . .
Mastering the Art of Vegan Cooking Review -- Epicurean VeganThe book starts out with 26 breakfast recipes that are bound to get you out of bed in the morning: Ginger-Plum Oatmeal, Savory Crepes with Easy “Hollandaise” Sauce, Smoky Butternut Squash Scramble, and a Pumpkin Spice Latte.

Then we’ve got 33 lunch recipes. I’m dying to try The Six Million Dollar Tofu “Egg” Salad and the Lasagna Sandwiches featuring Italian Tempeh Sausage.

The dinner chapter features 52 recipes including Bubbie’s Polish Potato Pierogies, Steamed Sesame Seitan Dim Sum, and Betty’s Wartime Walnut Burger . . . not to mention several pizza options.

The next chapter is really genius. It’s called No More Leftovers and offers amazing recipes that you can then use the leftovers of to create a whole new meal. Love this idea. I’m not a big leftover fan; thankfully, The Husband is, but even he can sick of certain meals over several days. There are 31 recipes, including one for Pumpkin Curry Soup with the Leftover Recipe of Pumpkin and Spinach Orzo, both of which, I’m anxious to try.

Chapter 7 is all about special occasions: Sweet Treats; Potlucks and Parties; and The DIY Wedding. I’ve got my eye on the Chai Spice Cheesecake, Baked Potato Bar, and the Chilled Cucumber and Avocado Soup.

Throughout the book are money-saving tips and interesting food-related anecdotes. Many of the recipes also list suggestions and tips on what to do with certain leftover ingredients, which I think is incredibly helpful. The book also has two sections of beautiful, full-color photos showing 70 of the 200+ recipes. Hopefully you can’t see my drool on the pages . . .

Mastering the Art of Vegan Cooking Review -- Epicurean Vegan

Mastering the Art of Vegan Cooking Review -- Epicurean Vegan

Most of you know I love a good risotto, so I made the Vegan Bacon, White Bean, and Spinach Risotto on page 155.
Vegan Bacon, White Bean, and Spinach Risotto, Mastering the Art of Vegan Cooking review -- Epicurean Vegan

It was super simple to make and was absolutely delicious. The only thing I omitted was the vegan Liquid Smoke because we aren’t big fans of it. I subbed in vegan Worcestershire sauce. The dish was creamy and full of flavor—certainly one I’d make again.

So, as you can tell, I highly recommend this cookbook. Not only do I think the recipes are unique, yet accessible, I find the money-saving tips and suggestions extremely valuable; I learned a lot. Mastering the Art of Vegan Cooking is available now for around $17 on Amazon.  It would be a great addition to any cookbook collection.

Disclosure: Although the cookbook was provided to me for free to review, that in no way influenced my opinion.

Filed Under: Dinners, Product Reviews Tagged With: Annie and Dan Shannon, cookbook review, cost-effective, Mastering the Art of Vegan Cooking, money-saving, vegan cookbook

Raw Walnut Tacos {The 22-Day Revolution}

May 18, 2015 by Epicurean Vegan

Raw Walnut Tacos, The 22-Day Revolution -- Epicurean VeganEarlier this month, I brought you my review of The 22-Day Revolution, a new plant-based cookbook by Marco Borges. I promised to post the Raw Walnut Tacos recipe, so here it is. Everyone here loved these; great flavor and ready in 10 minutes. The only thing I added was some cilantro. This makes a fabulous lunch option, or a light dinner.

INGREDIENTS:
Taco meat:
2 C walnuts
1-1/2 Tbs cumin
1 Tbs coriander
2 Tbs balsamic vinegar
1 Tbs coconut aminos
dash paprika
dash garlic powder
dash black pepper
Garnish:
2 avocados, peeled, pitted, and sliced
1/2 pint cherry tomatoes, halved
1/2 Tbs parsley flakes
pinch of black pepper
pinch sea salt
1 lime
The rest:
2 heads of romaine lettuce

DIRECTIONS:
Separate and wash the romaine leaves and set aside. Combine all of the taco meat ingredients in a food processor and pulse a few times, careful not to grind them too small.
Raw Walnut Tacos, The 22-Day Revolution -- Epicurean VeganSpread the walnut meat on the romaine leaves and garnish with cilantro (if using), avocado slices, tomato, parsley, pepper, salt, and lime juice.
Raw Walnut Tacos, The 22-Day Revolution -- Epicurean Vegan

Enjoy!

Raw Walnut Tacos {22-Day Revolution}
 
Print
Prep time
10 mins
Total time
10 mins
 
Author: Epicurean Vegan
Serves: 4-6
Ingredients
  • Taco meat:
  • 2 C walnuts
  • 1-1/2 Tbs cumin
  • 1 Tbs coriander
  • 2 Tbs balsamic vinegar
  • 1 Tbs coconut aminos
  • dash paprika
  • dash garlic powder
  • dash black pepper
  • Garnish:
  • 2 avocados, peeled, pitted, and sliced
  • ½ pint cherry tomatoes, halved
  • ½ Tbs parsley flakes
  • pinch of black pepper
  • pinch sea salt
  • 1 lime
  • The rest:
  • 2 heads of romaine lettuce
Directions
  1. Separate and wash the romaine leaves and set aside.
  2. Combine all of the taco meat ingredients in a food processor and pulse a few times, careful not to grind them too small.
  3. Spread the walnut meat on the romaine leaves and garnish with cilantro (if using), avocado slices, tomato, parsley, pepper, salt, and lime juice.
  4. Enjoy!
3.3.3077

 

 

Filed Under: Dinners, Lunches, Product Reviews Tagged With: avocado, fast and easy, healthy, protein, raw tacos, raw walnut tacos, The 22-Day Revolution, Vegan, walnut tacos

Book Review: The 22-Day Revolution

May 7, 2015 by Epicurean Vegan

The 22-Day Revolution Review -- Epicurean Vegan

I had the opportunity to review The 22-Day Revolution by Marco Borges, which boasts: “The plant-based program that will transform your body, reset your habits, and change your life.” The book focuses on the human health benefits of a plant-based diet, emphasizing that you could lose up to 22 pounds in 22 days. Borges is an exercise physiologist, plant-based-living advocate, and lifestyle coach. You may have heard about Beyonce going vegan, which she attributes to Borges. The two then teamed up to launch 22-Days Nutrition, an all-vegan food delivery service. In the forward, Beyonce endorses the program saying, “The truth is, if a Houston-born foodie like me can do it, you can too—you just need to try it for 22 days.”

Dr. Dean Ornish wrote the introduction and not only focuses on the health benefits of a vegan diet, but also touches on the environmental impacts of a meat-eating lifestyle.

This is a detailed, step-by-step guide to transforming your body and mind by embracing a plant-based diet. Borges offers strategies and tips on how to stay motivated and successful with what can be a difficult change for lifelong meat-eaters. Borges explains how and why a plant-based regime is better for your body and provides facts, figures, and health studies throughout.

Borges makes it easy by giving readers extensive information on nutrition, by explaining the ins and outs of carbs, proteins, calcium, and other nutrients. He spells it out clearly, which I feel is very important for those new to plant-based eating. Chapter 7 focuses on creating a kitchen pantry that’s free from processed food, and chapter 8 dives into actual shopping lists. There are also over 65 recipes that actually look pretty darn good. Normally, I include a recipe review with my cookbook reviews, but I’ve been swamped. However, I will be testing out the Raw Walnut Tacos on page 111. (I’ll post a review.) The center of the book is filled with color pictures of 28 different dishes from the book. Other dishes include: Vegetable Curry; Ceviche; Jicama and Avocado Salad; Chia Pudding; and even Mini Chocolate Chip Muffins.
The 22-Day Revolution Review -- Epicurean VeganEmphasizing that diet alone isn’t enough, Borges dedicates a chapter to fitness and includes an exercise routine complete with stick-figure explanations. Borges then offers ways to continue on the plant-based path after the 22 days.
The 22-Day Revolution Review -- Epicurean VeganSome vegans will scoff at this book because it focuses on the human health benefits of a plant-based diet and not the ethical reasons (the environment and the animals), but it’s aimed at those who want to improve their health; to get off medication and to lose weight. I think that’s just as an important reason to go vegan as the others. When I first began my vegan journey, I was focused on my health, but within the first couple of months, I had learned about the other implications of consuming (and wearing) animal products. It was an evolution, and frankly, the reason I stay vegan, is for the animals and for the environment.

Regardless of why you become vegan, once you make this change, it’s inevitable that you will be faced with all the other reasons—and those reasons will help you stay vegan; you’ll understand that it’s not just a “diet.” If this book gets people to eat a plant-based diet, then I’m all for it. This is a comprehensive, easy-to-follow book that can help guide people toward a vegan diet, which is what we all want, right? If you know someone who could benefit from a plant-based diet (uh, I think we all know a few), this book could be a great start, and possibly more effective than forcing them to watch Earthlings or an undercover slaughterhouse video. (While I urge everyone to watch these, trying to get others to watch in order to go veg, doesn’t always work.) Even if you’re a longtime vegan, you’ll still benefit from the book’s great information about nutrition that we can often overlook. It will also give us ammunition when faced with meat-eaters who love to challenge us on every turn about protein, etc. I highly recommend this book.

Disclosure: Although the cookbook was provided to me for free to review, that in no way influenced my opinion.

 

Filed Under: Product Reviews Tagged With: cookbook review, Health, health benefits of vegan diet, Marco Borges, plant-based, plant-based lifestyle, review, The 22-Day Revolution

Product Review: Mac Uncheddar from Pastariso

April 15, 2015 by Epicurean Vegan

Mac Uncheddar -- Epicurean VeganI recently got the chance to try out a new boxed vegan mac and “cheese.” This one is from Pastariso Foods and not only is it vegan, but it’s gluten-free and soy-free as well. Unlike the “real” mac and cheese varieties, this one isn’t full of freaky ingredients: White and brown rice flour, pea protein powder, organic maltodextrin, sunflower oil powder IP, sea salt, organic corn starch, fructooligosaccharides, citric acid, paprika extract.

Sometimes trying a new vegan product is like blindly eating food while backpacking through another country; it can be a little scary. You just never know. But vegan products are getting better and better-tasting these days, and I have to say, this stuff is pretty dang good. The Husband, who dislikes almost every vegan cheese there is, really, really liked this. We agreed that the sauce is fantastic—it doesn’t taste rubbery, plastic-y, or “fake.”

Because the noodles are gluten-free, I did find them a little grainy-feeling at first. They’re rice noodles, which have that kind of texture, and because I rarely eat gluten-free pasta, it struck me as odd at first. However, the sauce made up for it. Plus, the noodles are a good size—they cook up like a regular boxed mac and cheese noodle.
Pastariso Mac Uncheddar -- Epicurean Vegan

The package is only 5-oz, which seemed smaller than most, but it made for a nice little side dish. 2-ounces will run you 258 calories, 2 grams of fat (no saturated or trans fat), give you 190mg of potassium, 50 grams of carbs, 243 grams of sodium, and 10 grams of protein. When you compare it to regular Kraft mac and cheese, the calories are roughly the same, as is the protein and carbs, but the sodium is over twice as much with Kraft; more fat with Kraft; and 10 grams of cholesterol, compared to no cholesterol with Pastariso. I should point out, however, that Kraft’s serving size is about 20 grams more. All in all, if you’re going to feed your kids boxed mac and cheese, whether you’re vegan or not, this is a healthier choice.
Vegan Mac Uncheddar -- Epicurean Vegan

You can find Pastariso Vegan Mac Uncheddar at Vegan Essentials ($3.79) and will be available at Sprouts later this month. I would definitely buy this product and I recommend you give it a try!

Filed Under: Product Reviews Tagged With: gluten-free, Mac Uncheddar, Pastariso, review, soy-free, vegan mac and cheese

Cookbook Review: Keep it Vegan

February 9, 2015 by Epicurean Vegan

Keep it Vegan by Aine CarlinI’ve had the opportunity to review Keep it Vegan by Aine Carlin, former actress and popular food blogger of Pea Soup Eats. Carlin offers over 100 recipes that include breakfasts, midday meals, sides, and sweet treats. She also has a section called “Something Special,” that include appetizers, salads, soups, and some very yummy-looking cocktails. (I’d like the Cherry Ginger Fizz, please.) Carlin opens with an informative introduction about her journey to veganism four years ago and believes it’s important to show nonvegans (who usually don’t “get it”) that it’s not as difficult as it seems. “I feel it’s my duty to show a different side to a lifestyle that can be off-putting to many. Positive actions are the order of the day; keep your cool and you’ll find it much easier to keep it vegan.” I couldn’t agree more. In fact, the whole book gives off a happy, peaceful, and serene vibe.

Keep it VeganThe book is well-laid out with beautiful pictures throughout. The recipes are also simple, yet unique. The No-Bake Strawberry Vanilla Cheesecake looks divine. I’m also anxious to try the Winter Squash and Couscous Salad; the Vegetable Rosti with Smoky Roasted Salad; and the Holy Mole Black Bean Chili.

The Husband was flipping through the cookbook and immediately stopped at the Macaro-No Cheese with Crispy Kale on page 76. We knew we had to try it. Coconut milk and butternut squash make an ideal mac and cheese sauce and this one was so simple to prepare, too. It definitely has a flavor all its own and it took us a couple of bites, but then we couldn’t get enough of it—in fact, there were no leftovers. The Husband loved the crispy kale chips on top, but I preferred the dish without them. Either way, a winner.
Macaro-No Cheese with Crispy Kale Chips --Keep It Vegan CookbookWe love risotto, so we zeroed in on the Pea and Lemon Risotto with mint oil drizzle on page 70. Another really flavorful dish. The only thing I found was that for the mint drizzle, 2 tablespoons of oil for the 3/4 C finely chopped mint, was not enough to drizzle. It merely made a paste, so I added more oil. Certainly no big deal. It was easy to make and we loved the flavor of the mint and lemon together—-subtle and not overpowering. Like the other dish, I’d make this again.
Pea and Lemon Risotto with a mint oil drizzle -- Keep it Vegan CookbookOverall, a great cookbook for your collection. I thought the recipes looked simple to prepare with ingredients that I buy on a regular basis, but a few it wouldn’t hurt to try. Keep it Vegan goes on sale today, February 9th for around $16.

Disclosure: Although the cookbook was provided to me for free to review, that in no way influenced my opinion.

Filed Under: Product Reviews Tagged With: Aine Carlin, cookbook review, easy vegan recipes, Keep it Vegan

Cookbook Review: Meat is For Pussies

December 19, 2014 by Epicurean Vegan

Meat is for PussiesThat’s right. Meat is for pussies . . . well, according to the book’s author, John Joseph. Joseph is the front man for the punk band, Cro-Mags, has been plant-based eating for 34 years, and is an Ironman triathlete.
John JosephThe cover may not be sporting the typical colorful photograph of the author preparing a veggie-packed meal in his or her immaculate farmhouse kitchen, but what the cover lacks, the contents make up for with colorful language. But this book isn’t geared toward stay-at-home moms, tree-hugging hippies or your grandma; it’s aimed at macho, “weight-lifter Neanderthals,” who spend their days in the gym flexing and calling vegetarians and vegans “pussies.” Like it or not, this is how a lot of men—especially in the fitness and gym world—talk to each other. “There are some preachy, judgmental vegans who attacked me for the title of this book,” he writes. “In my eyes I think whatever starts the conversation and shows positive results is a good thing.”

Joseph takes a no-holds-barred approach, lays it all out on the table, and tells it like it is. And I have to say, I absolutely love it. Over half of the book is dedicated to educating readers on the detrimental health impacts of eating animal products, the problems and issues associated with the food industry, and finally, fitness tips and workouts. Joseph also devotes the Appendix to discussing the environmental impacts of animal food production, calling out  “‘environmentalist’ celebrities [who] suport their cause by serving five-hundred dollar Kobe beef steaks at their fund-raisers.” It’s a superbly-written section that I think everyone should read.

One of the things I have to say I love about him, is that he shudders at being called the V-word . . . yep, V-E-G-A-N. But he has a great point. The word is often associated with “judgmental, self-righteous attitudes” toward meat eaters, or even toward celebrities who try a plant-based diet. I love when I read “. . . let’s not forget the philosophy at the heart of a plant-based lifestyle, which is compassion for all beings, and that means humans included. You will not change anyone’s heart if you agitate their mind with a  condescending attitude.” He sums it up perfectly: “Let’s drink our green juice, eat our lentils, and then move the fuck on. Let’s convert people by showing them by example what badass motherfuckers they can be on a plant-based regime, and leave the judgment at the door.”

Don’t you just love this guy?!

Chapter 13 is where you’ll find “Super Badass Recipes.” Joseph offers lots of juice and smoothie recipes, breakfast ideas, as well as lunch and dinner options. In addition to his own recipes such as, Waffles or Pancakes with Fresh Mixed Berry Compote, and Ironman Stew, the book also features recipes from ultramarathoner and endurance athlete, Brendan Brazier; some renowned vegan chefs; and Rip Esselstyn.

Because Joseph’s intended audience are gym-going, iron-pumping jocks, most of his recipes are high in protein. Many recipes feature Gardein products as well as soy-based products like tofu, yet none are short on fresh vegetables, herbs, and spices. I thought the Barbecued Tofu on page 202 sounded good, so I gave it a whirl.
Barbecued Tofu, Meat is For Pussies -- Epicurean VeganThis dish was so easy to make and really delicious. To me, it doesn’t have a BBQ taste, but rather a more sophisticated tangle of flavors due to the variety of spices such as ginger, garam masala, and pineapple juice. This is great for snacking on, making a sandwich with, or I think, chopping up into a salad.

All in all, I think this is a great book—and one that needed to be published. As the subtitle says, it’s “A How-To Guide for Dudes Who Want to Get Fit, Kick Ass, and Take Names.”  You don’t have to be a dude to like this book. It’s full of great information about nutrition, fitness and the environment, plus it’ll give you lots of colorful ammo for the next time someone tells you that you need protein to build muscle. I think the book is well-written, entertaining, and incredibly helpful; Joseph’s knowledge and expertise is clearly evident. You can find Meat is for Pussies on Amazon for around $15.

Disclosure: Although the cookbook was provided to me for free to review, that in no way influenced my opinion.

Filed Under: Product Reviews Tagged With: cookbook review, Cro-Mags, John Joseph, Meat is For Pussies, plant-based cookbook, vegan cookbook

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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