I recently received a copy of this book to review, thanks to the Vegan Lifestyle Association. And wow! This book really is a bible – a bible of vegan goodness and wonderful recipes! It starts with a beautifully written introduction, where Marie Laforêt shares with us exactly what it means to be vegan, and the numerous moral, environmental and ethical reasons for choosing to follow a vegan lifestyle. She answers some common questions, and raises the importance of carefully checking for hidden animal ingredients in products, such as food colourings and additives. I love that in the recommendations for kitchen equipment, the avoidance of BPA containing plastics is mentioned – I’m all for these being totally removed from the kitchen!
One of the first chapters, ‘Nutrition Tips for a Balanced Vegan Diet’ should be handed to every new vegan – and those who ask vegans a million and one questions about protein – as well as to those who are vegan curious. To be honest, this chapter written by Dr Jérôme Bernard-Pellet should really be taught in schools as part of nutrition/biology classes. Containing primary sourced scientific evidence on the quality of plant protein, nutrient deficiencies and iron absorption, to name but a few, this is an absolute must-read for every vegan on the planet.
Onto the recipes – of which there are so many, your tummy will be rumbling before you even reach the end of the first section. There are loads of mouthwatering variations of tofu scramble – almost one per day if you feel so inclined. I could certainly put up with tofu scramble on a daily basis. So much better than any scrambled egg I tasted in my non-vegan days – and completely cruelty free. Bliss.
In fact, one of the most common questions I’m asked by others, is how I make certain things without eggs (and if it’s possible to make certain things without eggs) – there’s almost an addiction to eggs, and I think it’s something that may not be that well covered in a lot of recipe books. No-one seems to realise that cooking with eggs just isn’t essential. Marie proves that eggs are not a requirement for a tasty omelette or a fluffy cake.
This is a wonderful book for proving that vegetables aren’t boring. You can mash ’em, fry ’em, chop ’em, blend ’em. Any way you can think of, and perhaps a few more! There’s no end to the beautiful dishes you can create – and you can really turn your plate into a masterpiece too. Oh, and if you want a dip, terrine or sauce, this is the only book you’ll ever need – in fact, there’s a fresh tomato and cashew nut dip recipe I’m just dying to give a try when I have some time at the weekend!
If you want to cook for non-vegan family and friends who think you live on grass, this is the book for you! Invite them round and wow them. There’s even a section for children’s party food – no hyper children thank you very much! A wonderful resource, for new and established vegans alike. There are many simple and easy to follow recipes, as well as some which I would deem more for the experienced cook. There are some real show-stoppers anyway, and anyone you cooked for from this book would be hard pressed to have a bad word to say about vegan food.
The Vegan Bible is published by Grub Street, and is available online and also in book stores.
This review has been organised by the VEGAN Lifestyle ASSOCIATION. It has not been paid for and the copy of the book I received was sent free of charge. This is my genuine and unbiased review of the book.