I'm a vegetarian TOTALLY SICK OF CHEESE! I love cheese, but found myself putting cheese on everything as a meat substitute. I switched to toasted almonds, but this got boring too. Being not too enthusiastic about tofu, and recently going to a vegetarian restaurant which tried to re-create meat dishes with minimal success, this is a much better to approach to yummy vegetarian food...I don't miss the meat or cheese. Also, it's easy to substitute things. I often use almonds instead of pine nuts, or leave out a spice or two I don't have...makes little difference. Overall, a great book perfect for the bored vegetarian, and through making these dishes I've actually learned a lot about flavor profiles and combinations. All hail to the olive oil!

I recieved this cookbook as a gift a year or two ago after hungering after it for a very long time. What really intrigued me was that she uses real authentic recipes, that were already vegan. I'm not into "meat" subs and such things, and this cookbook is free of them. This cookbook has some of the most tasty dishes that i've made. They're very simple recipes, no "weird" ingredients. This really is my favourite cookbook. The rosemary focaccia is the simplest and tastiest bread recipe ever.
I reccomend this to vegans and non-vegans alike. :]]

My mom bought me this book last summer while I was breastfeeding my daughter who had allergies to soy and dairy. As a vegetarian (who loves cheese), it was hard for me to cut out dairy and most vegan cookbooks heavily use soy in some form. I went back to this cookbook again and again. It's filled with recipes that I could prepare primarily from staples I have on hand in my pantry (admittedly, I have a fairly stocked pantry which includes dried porcini mushrooms, an abundance of beans, canned tomatoes, different kinds of pasta, stone ground polenta (not instant)). I usually just needed to figure out what vegetables I had available and would have most of the other ingredients available. A number of the recipes could be prepared in 30-45 minutes total, and even more required additional cooking time, but only 30-45 minutes hands-on time.

Even now that I'm able to eat soy and dairy again, I still turn to this cookbook over and over again. I find the recipes easy to follow (and amenable to changes as some do seem to call for more olive oil or salt than necessary, not to say the extra oil or salt hurts the flavor of the dish). There are lasagana recipes, multiple recipes for pesto, paella any many other dishes that I never thought of making when I couldn't have cheese, many of these I now prefer to my previous versions. Overall, we have yet to find a recipe that we haven't liked enough to fix again (and for many of them, we do fix them over and over).

I was given this book as a gift when I was looking for recipes to feed my diabetic husband who also suffers from high cholesterol and is an incredibly picky eater. This book was - and is! - a godsend.

Every recipe I've tried has been tasty and simple to prepare. What's more, the nutritional information listed with each recipe helps me keep track of how it's going to influence my husband's blood sugar levels.

No, we're not vegans. We're not even vegetarians. What does that matter? This is a great cookbook any way you slice it. Whether you are interested in this book for philosophic concerns, health reasons, or simply because you love good Mediterranian food, this book is a clear winner.

I'm not vegan, so I originally bought this book for some healthy side-dish ideas. Since purchasing, I find myself preparing entire vegan meals at least a few times a week. The recipes are absolutely delicious. My faves so far are the ribollita, salsa romesco, and the walnut sauce-well worth buying the book even just for these three recipes alone.

This is a great book for vegans, vegetarians and meat eaters alike. What makes it so wonderful is that it doesn't call for any kind of meat, dairy or egg analogs, just ingredients that are used in traditional Mediterranean cooking. I love this book for entertaining my meat eating friends, but the food is just plain good! I've never made anything bad from the book. I will say I'm not really a fan of there being no pictures. I also felt that the scope of recipes are lacking, the author doesn't seem to venture much outside of Italian cuisine, I would like to see more recipes from different parts of the Mediterranean. Despite those few grievances it still tops my recommendation list.

Excellent recipes. I'm new at vegetanarianism, and this book to taking me along way on the route of success! The mushroom spinach is the best ever and the focacia crust pizza is absolutely to die for!!!! chaio!

I thought this book was too confusing and not laid out very well ~~~2 columns on each page and the recipes not divided by the pages and no pictures. I gave the book to my sister. Maybe I'm just simple minded and don't want to work too hard to figure out what the recipes are saying. Good luck and hope you enjoy the book if you buy it.

I thought this book was too confusing and not laid out very well ~~~2 columns on each page and the recipes not divided by the pages and no pictures. I gave the book to my sister. Maybe I'm just simple minded and don't want to work too hard to figure out what the recipes are saying. Good luck and hope you enjoy the book if you buy it.

I love the cuisines of the Mediterranean, but have recently become vegan, and was really missing my cheeses and dishes I made with them. This cookbook cured my ills, and opened up an entire new way of thinking for me. The joy of NO MEAT REPLACERS! NO TOFU! Delicious vegan meals that are easy to make and taste fantastic. I've tried about 30% of the recipes since I purchased this book in June, and my meat-eating husband loves them too. I love the way the author groups meal suggestions in the back of the book by season and number of servings. Our favorite recipe so far is for the amazingly simple but unbelievably good tomato and basil soup. Takes barely any time to make, and you can't imagine how good it is unless you try it. I think the author has a real instinct for using herbs to enhance the flavors of the ingredients, and I would recommend this book to everyone, vegan or not. Thanks, Donna Klein!

This is a great book, filled with wonderful recipes. I should mention that I am not vegan, or even a vegetarian, but I do appreciate good vegetable and grain-based dishes. For instance, a fresh tomato sauce (in the SUMMER, and with Parmigiano-Reggiano) on angel hair....so simple, and so good. This is a vegan cookbook filled with recipes that are vegan to begin with. Too often, these types of cookbooks try to replicate animal-based dishes and tell you they taste as good as the "real thing".......they don't.

This book is anything but...and the recipes are great. They call to mind the sun-drenched regions of the Mediterranean Sea, rife with juicy, fleshy tomatoes, emerald-green fruity olive oils (and olives themselves) beautiful purple eggplants as tasty are they are gorgeous, tender, verdant leaves of spinach and fragrantly delightful herbs to name a very few. Included also are many recipes using legumes, taking them from ordinary belly-filler to culinary delight. And despite what some woefully under-read people may say, it is indeed, healthy. Americans are convinced fat or carbs or some other maligned macro-nutrient of the week is going to make them fat and unhealty...which is stupid, considering the rest of the world is just healthier than Americans eating higher fat foods. (French Paradox, anyone? The French eat more butterfat than Americans and suffer a fraction of the obesity and heart disease Americans do.....look it up, precious.)So, eat your veggies with a healthy dose of olive oil, just eat a reasonable portion(with exercise of course.....being sedentary isn't good for anyone) and don't let moronic Puritanical values tell you that if it tastes good, it must be bad. As a matter of fact, a dish higer in fat requires a smaller portion and keeps you full longer......but, I digress....


In short, I do love the book, despite the fact that I love my meat, cheese and eggs. If you want to add more plant-based foods to your diet, this is a great place to start.

This is a terrific book, filled with wonderful recipes. It is a vegan cookbook filled with recipes that are vegan to begin with. Too often, these types of cookbooks try to replicate animal-based dishes and tell you they taste exactly like the "real thing". With rare exception.....they don't.

This book is anything but...and the recipes are amazing. They call to mind the sun-drenched regions of the Mediterranean Sea, rife with juicy, fleshy tomatoes, emerald-green fruity olive oils (and olives themselves) beautiful purple eggplants as tasty are they are gorgeous, tender, verdant leaves of spinach and fragrantly delightful herbs to name a very few. Included also are many recipes using legumes, taking them from ordinary belly-filler to culinary delight.

This is truly a fabulous book. I loved it so much in fact, that I intend to purchase Ms. Klein's book on Italian food. So, if you want a vegan cookbook sans facade, this is the one to pick.

I picked this book up at the library and liked it so much that I bought it. The recipe for Beans In A Bottle on page 162 is fabulous! I added cremini mushrooms sauteed in Earth Balance margarine and then glazed with a dry white wine to it after it was cooked, and it was a perfect lunch on toast--my coworkers are so envious of the lunches I bring to work, thanks to this book! Between this and the quiche recipe in The Garden of Vegan by Tanya Barnard and Sarah Kramer, I've got LOTS of good stuff to eat!

I'm not a vegan, but I bought this book because I wanted to learn how to cook with vegetables and grains, instead of constantly adding butter and cheese to everything in order to make it taste great! I will say, the other reviews that rate this book are right. It's surprisingly tasty, and I'm learning how to use vegetables and grains in ways I have never thought of before. None of the recipes I've tried so far feel anything short of restaurant-yumminess.

If you're trying to diet, many of the recipes here are also lower-calorie, and provide the nutritional content on each recipe. I find that very helpful when I am trying to keep track of my calories, fat grams, carbs, protein, and sodium intake.

I would recommend this cookbook for anyone, not just vegans or vegetarians. It's delicious...honest!

I tried a few of the recipes, some were good, some weren't. There are no pictures to inspire you to try the recipes.

I love how easy and delicious the recipes are in this book. I was happy to find a vegan Mediterranean cookbook that focuses on simple flavors. It is always easy for me to find a recipe to make without having to grocery shop first!

I truly cannot say enough good things about this cookbook. It is the first vegan cookbook I've seen that doesn't use "meat replacements" in its recipes. These are true, natural flavors and textures as they were meant to be consumed, not pre-packaged artificially-created I-just-need-to-think-I'm-eating-meat textures. The recipes in this book are designed around the vegan lifestyle. There are no "veggie hotdogs" or "veggie burgers", yet every recipe I have made with this book has come out wonderful, tasty, and unique.

The recipes in this book, for the most part DO take a bit of work, but most recipes I have made are under 45 minutes, and I take my time when I cook, so I'm sure some stock-car-paced cooks could get them done in 30.

This is not like some other vegetarian cookbooks where you have breakfasts as only muesli, lunches as bland salads, entrees as grain-sauce concotions and desserts as fruit only. This is not to say that meat replacers and standard vegan cookbooks are not on my shelves and used daily, but rather sometimes I just crave CLEAN, substaintial, healthy food in my-goodness-why-didn't-I-think-of-that easy combinations.

All in all, this is one cookbook you cannot afford NOT to buy! You'd be missing out!!!

I ran across this book a few years ago at the library (where I work). I've made the minestrone recipe for years now and it is my favorite ever. I finally decided that I needed to own this book... and I'm not vegan or veggie. It's a great way to boost vegetable intake while keeping things simple. I personally hate tofu and I love it that this book has no "substitute" foods like tofu in it. It's just the veggies speaking for themselves. Highly recommended for everyone who wants some good veggie recipes with ingredients you can find even at a small town supermarket. On a side note, it's perfect for folks who practice Lent (if you give up all animal foods) ... I think I recall reading that this is how some of the recipes were inspired.

The recipes in this book are good for vegetarians/vegans without heart disease. However, almost every single recipe uses olive oil which should not be consumed by persons with heart disease. I was hopeful this recipe book would be the one but was terribly disappointed.

Great ideas. Lots of the ingredients are a little hard to find in my area and when I do find them, they're extremely expensive. If you live in a larger city or have access to specialty foods stores, you'll probably have an easier time of following the recipes exactly.

I have had to make several substitutions or just leave things out with a decent success rate.

I would recommend 1,000 Vegetarian Recipes, in addition to this book.

If you gleaned all the world's good Italian cookbooks for their best recipes, then omitted all animal ingredients, and then added some beans to various recipes, you would have this book.

The author cooks like a friend of mine--perfectly, but not creatively. The pesto recipe seems to be a big frustration to Donna Klein. She wrings her hands and almost apologizes for it in the introduction to the book and in the introduction to the pesto recipe and even in the recipe's title: "Poor Man's Pesto." So, of course, that was the first recipe I tried. It was worthy of some apologies. It was a typical pesto recipe, sans the cheese. I understand that the author didn't want to use any non-Mediterranean ingredients, but why not add a little lemon juice for a cheesy tang? Why not substitute walnuts for the pine nuts to increase the richness?

The other recipes I've tried in this book have turned out to be delicious, and, again, they sometimes remind me of my friend's cooking. When I visit her house, my non-vegetarian friend prepares amazing animal-free dishes--then she tosses some beans in, because, hey, isn't that how vegans get their protein? Here are some recipe titles from this book: "Ratatouille with WHITE BEANS" "Tabbouleh Salad with CHICKPEAS" "Quick Tuscan-Style Pizza with WHITE BEANS, Tomato, Basil." Do whole beans belong in these recipes?

But in general the food I've made from this cookbook is really good. My young kids eat it eagerly (they don't always eat my more "creative" foods!).

After being vegetarian (and occasionally vegan) for four years, it never fails to amaze me that carnivores think that we herbivores are depriving ourselves of delicious foods.

One need only flip through Donna Klein's "Mediterranean Vegan Kitchen" to revel in the astounding variety of appetizers, soups, salads, sides, breads and desserts, all of which are vegan (meat-free, dairy-free, and animal byproduct-free). As a pleasant side effect, many recipes are also gluten-free as well, making them ideal for those with Celiac disease or gluten intolerance (Donna Klein has written a new cookbook, The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes, that focuses specifically on gluten-free vegetarian cuisine). And perhaps my favorite selling point: no soy analogs. No tofu, TVP crumbles, soy sausage, soy hamburgers, etc. That's great news for me, since I'm allergic to soy. These are purely Mediterranean recipes, allowing the glory of garden-fresh produce, hearty whole grains, olive oil, and herbs to shine through unadultered.

There are offerings from France, Spain, Italy, Greece, Turkey, Morocco, Egypt, and Israel that are sure to make your mouth water, whether you're in the mood for a light snack (hummus, caponata, crostini with Tuscan bean spread), homemade Italian minestrone, exotic Moroccan feast, or a decadent dessert (numerous recipes for fruits poached in wine and other spirits).

If you're interested in exploring Mediterranean vegetarian/ vegan dishes in-depth after trying the recipes in The Mediterranean Vegan Kitchen, be sure to check out vegan Italian cuisine in Klein's Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy and Nonna's Italian Kitchen: Delicious Homestyle Vegan Cuisine (Healthy World Cuisine). A fabulous look at Greek vegetarian cuisine can be found in Diane Kochilas' The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece.

For those watching their calories / fat / sodium, there are detailed nutritional analyses for each recipe. This may be the cookbook to make your carnivore friends realize what they've been missing!

This books is filled with excellent dishes that even get my parents asking me to cook for them. While I am not completely vegan, I prefer to stay as close to it as possible with my lifestyle. This book has been a great addition to my slowly growing collection of vegan books. The only slight problem with this book is that many of the recipes take over an hour to complete, time that during the school year, I do not have. On the other hand, most ingredients are easy to find or easy to substitute, adding to the variety. It also includes helpful nutrition facts which are always a plus.

If you want to eat healthy Mediterranean food, this is the book to buy even if you are not a vegan! The recipes are easy to follow and (for the most part), easy to make. My favorite is the Italian Brown Rice salad--great for potlucks.

I'm a fairly new vegan and I got this because I was excited to find a cookbook with all mediterranean recipes that were all vegan! I love how the author was able to find recipes that were hardly altered from their original preparation so you know that you are making an authentic dish. I've only tried two recipes so far (Lemon Herb Rice and Green Beans with Sun Dried Tomato and Black olive sauce) and they were easy to prepare and full of fresh ingredients and flavorful components like garlic, lemon and fresh herbs. The end result was beautiful. My book has post-its all over the place on recipes that I can't wait to try!

I bought this book for my daughter who had decided to go vegan. I have made many (maybe 20 or so)of the recipes and both of us LOVED every single one of them. The recipes really work and do not require any fancy or outlandish ingredients. Best of all, they do not require any substitutes (I am not a vegan myself and find a lot of the fake stuff - think "tofu yoghurt" - rather disgusting)because the mediterranean kitchen is kind of naturally vegan. Lots of olive oil and lost of vegetables - how can you go wrong! And the pizza with caramelized onions instead of cheese is just out of this world. Even the cakes are delicious. I keep making them for vegans and omnivores alike and everybody loves them. The quality of our meals - both in terms of taste and nutrition - has definitely improved thanks to this great book. I just bought two more copies as gifts for friends who tried some of the meals at my house and wanted a copy. Recommend HIGHLY!

A vegan recipe book that uses real foods not fake substitutes, all of which are easily obtainable. Recipes have authentic Mediterranean flavor.

This book is a wonderful resource! We eat vegan for certain parts of the year, and now I actually look forward to it because of the many wonderful recipes in this book. The flavorings and simple ways to spice up the food without meat and dairy is wonderful. It's changed many of the ways I used to cook, even when I do use meat and dairy. Just reading the recipes makes me hungry and excited about cooking. I highly recommend this book to any vegan cook, or just for a change in your regular diet.

A vegan recipe book that uses real foods not fake substitutes, all of which are easily obtainable. Recipes have authentic Mediterranean flavor.

I have made several recipes out of this book that I enjoyed immensely! Many of the recipes call out for vegetable broth which is fairly time consuming to make but worthwhile. I made up a batch and froze it in 1 cup containers. It may be just the recipes that I have made but I've been through four heads of garlic in 4 recipes. Many of the recipes call out for fresh herbs. I look forward to using this book for many years.

This book is a wonderful resource! We eat vegan for certain parts of the year, and now I actually look forward to it because of the many wonderful recipes in this book. The flavorings and simple ways to spice up the food without meat and dairy is wonderful. It's changed many of the ways I used to cook, even when I do use meat and dairy. Just reading the recipes makes me hungry and excited about cooking. I highly recommend this book to any vegan cook, or just for a change in your regular diet.

I am not a vegan, but I am dairy-free and don't eat meat at home, and I have been searching for a vegan cookbook that does not rely on faux-meat or faux-cheese as the basis for recipes. This book celebrates produces and grains on their own merits, without relying on faking it with faux foods to make it. All of the Mediterranean classics are here.

This book is frankly very dull. I'm a chef, so I'm a bit biased, but it just doesn't offer me anything new.
The desserts are so uninspired. I mean, poaching fruit is really very simple, as are fruit compotes. I was hoping to get something more than that.
Also, while I agree whole grain pastas can be heavy and unpalatable, this is a matter of pairing them with the right sauces, not to mention that Italians make use of barley, buckwheat, and many other whole grain flours, not just wheat. So, I think there's no reason for there not being more whole grains in this book.
I made the broccoli and parsnip soup and it wasn't good. The flavors just don't meld, though I think the pureed variation would yield better results.
One last thing, as an experienced cook I know that there is no way that 1 teaspoon of salt is enough for 4 cups of flour, but the novice cook might not and would have a very lackluster pizza.

I was extremely happy to finally find a Mediterranean cookbook that was vegan. I thought the recipes were excellent, good variety of Greek dishes, and good spicing. Since there are not many vegan Mediterranean cookbooks out there, this will build a foundation for others to come.
A very good start for vegan Mediterranean cooking.

There are so many recipes in this cookbook that everyone should be able to find favorites and 'keepers'. Even my non-vegan husband cannot tell sometimes when I cook something up from this book. I also feel like the ingredients are usually on-hand so it is not that difficult to open it up and make a meal.

Most of the recipes are easy and reasonably quick. The ingredients are usually ones you can find in a normal grocery store -- even in the Midwest. And all I've tried so far have been tasty. Because the recipes were designed without dairy, they don't feel like poor substitutes for something that should have had dairy; they just taste like something you'd want to eat.

This book has an excellent collection of recipes even if you're not vegan. It's much better than other vegetarian/vegan recipe books I've tried.

Unbelievably great cookbook. EVERY receipt that I have tried, I love. Easy to understand, easy ingredients, and very fresh approach. Flavor, freshness, delicious. I cannot say enough good about this book.

The best thing about the recipes in this book is that they are the real thing. They are not 'adapted' to be vegetarian or vegan. They were always vegan to start with. These are the recipes I feed my meat eating friends, because they're not weird. They are the sort of thing you'd normally eat if you were just having a non-meat meal one day.

Author of
The Truth aboutt
Cafffeine

I'm not even a vegetarian , let alone a vegan, and this book offers such flavorful and simple recipes. Some more time consuming than others but definitely worth the wait! Unless you hate veggies, this book is a must have! I just made the Herb Scalloped potatoes as a side dish and the author was right, it's hard to believe there's no cheese or cream! the pizza with caramelized onions, kalmata olives and tomatoes is fantastic too!. . . . .lots of yummyness!

Though we aren't vegans, we do enjoy vegetarian/vegan cuisine and have almost worn our copy of this cookbook out. The recipes taste great, are clearly explained, and don't require a lot of specialty (hard-to-find) ingredients. The conversion index in the back, for metric/US measurements and temperatures is also very helpful.

THIS BOOK IS JAM PACKED FULL OF THE TASTIEST RECIPES. And what a variety. In spite of multiple food allergies .... AT LAST I CAN EAT!!!!!!!!!!!!!!!!!!!!!!!!! I checked this out of the public library and had a really hard time returning it. I HAVE TO HAVE my own copy!

Marina Kushner
Author
The Truth About Caffeine: How Companies That Promote It Deceive Us and What We Can Do about It

Let me start off as saying this book contains a lot of common sense philosophies of weight loss and overall good health. Drink lots of water, eat real foods, as opposed to processed junk foods. Always go for fresh vegetables instead of canned, etc. I agree with that wholeheartedly. The book's idea is very pure and simple, and it brings up some very valid points of other causes for weight gain or other common maladities that might besides overeating or lack of exercise, such as thyroid problems, hormonal imbalances, lack of sleep, undiagnosed allergies, etc. So for those reasons, I would recommend the book.

Even if you don't take all of the advice to heart, I think its an educational book and I am altering some of my habits based on the advice in the book. Some negatives of the book are, I found he could be a little redundant in his writing (I skimmed over parts that were getting repetitive) and the more I read, the more it became apparent that to follow his program to the letter would require a big committment - the books says everything from teflon in cookware to pesticides in foods can cause toxic reactions that can cause weight gain.

While I don't disagree with that, it got to be a little depressing reading that so many things in our enviroment could be poisoning us and causing various health problems, including weight gain. That said, just because it can be a little depressing, does not mean it shouldn't be something of which we are blissfuly ignorant. But I find that this would be a program that requires a big commitment and it would require some sacrifice. I think if you are overweight, the one thing that you should check out in this book are some tests Dr. Hyman recommends you request your doctor to perform to make sure there are not some hidden health problems which could be causing weight gain.

Marina Kushner
Author
The Truth About Caffeine: How Companies That Promote It Deceive Us and What We Can Do about It

The Mediterranean Vegan Kitchen cookbook makes healthy cooking taste heavenly. I especially enjoy recipes that do not use cheese and still deliver optimum flavor. The book is well organized and the recipes are easy to follow. If you are serious about getting or staying healthy, this one is a must-have.

Everything recipe I've tried has come out fantastic. What I like most about this cookbook is that there isn't one soy recipe! This would be an especially good cookbook for vegans with soy allergies.

Marina Kushner
Author
The Truth About Caffeine: How Companies That Promote It Deceive Us and What We Can Do about It

These recipes are fairly simple and steps are minimal for making really delectable vegan fare, from appetizers to desserts. Easy to present beautifully, they will leave guests wanting more of everything. Olive oil-drizzled bliss. Partaking of this stuff will give any omnivore friends of yours second thoughts...

My stepdaughter is venturing into the world of vegetarianism. She found this book on the Amazon site and requested that we purchase it. The first meal made from this book was outstanding. The instructions are clear, the ingredients simple...everything you want from a cookbook. We will be using many recipes in the future. The recipe for the vegetable broth sounds perfect as a base for many meals, I look forward to making it soon.

Vegan recipes should be all about health and freshness--but this doesn't mean that vegan food can't taste incredible as well. Far from it. Donna Klein proves as much with this wonderful cookbook, which is full of interesting recipes AND beautiful photographs. It'd be a great book even if you were just going to use it as a coffee table curio. However, you should definitely check out the underground cookbook phenomenon Cooking com Bigode if you're into this sort of vegan food...go to somethingconstructive.net/jamanta and see what sorts of vegan recipes you WON'T find in Klein's wonderful, but mainstream, Mediterranean Vegan Kitchen.

I've been vegetarian for 19 years and vegan-ish for 13 of those years. I've got my share of veggie and vegan cookbooks, and this is the one I go to first. The great feat of the book is that it makes simple, ordinary ingredients taste wonderful together. Every recipe I've made has been a pleasant surprise at the end. I like food spicy, and I always tend to question the spice measurements of most recipes, but Donna Klein's recipes seem to always get it just right. I also like that the recipes are free of soy products and meat substitutes.

Another reviewer complained that the recipes were old hat, but I wonder if that reviewer actually tried them out or just read them. Have faith that these recipes will surprise you with their great flavor, even when extremely simple.

I love this book! Everything I have made tastes good and I love that it doesn't use "weird" ingredients found in other vegan cookbooks. It's great for someone who is new to vegan cooking or someone who is cooking for non-vegan family of friends. You can feel confident that the recipes in this book will turn out well and will not scare your friends and family. This is one of my very favorite vegan cookbooks.