Some 20 years ago, I was a vegan for a couple of years and absolutely loved this cookbook. Well, my youngest daughter, aged almost-16, recently became a vegetarian. I have pulled out my favorite vegetarian cookbooks, which I had saved, and was horrified to not be able to find The Farm's cookbook. I didn't think I'd ever be able to find it to purchase again. I have very fond memories of that book. I loved the Tofu Quiche, and the Nutritional Yeast Gravy. There were lots of other really good recipes, but those are the two that I made ALL THE TIME. I rate this book up there with Laurel's Kitchen Cookbook, and Laurel's Kitchen Bread Book. (Try the soymilk bread from LKBB--you'll never think of wholewheat bread the same again...yum...). Well, I've succumbed to the lure of an electric soymilk maker (not sure if it is as good as making it the hard way...) , and got an updated hand-operated grain mill, and re-upped my membership in the local natural foods co-op, and am having a great old time.

This book, like Laurel's books, really shines with the personality and warm kindly philosophy of the authors. Fun to read. I bought Ina Mae's midwifery book when I was pregnant with the above-mentioned child, and it was a great help in my pregnancy and natural, mid-wife assisted childbirth.

Can't WAIT to get this book....

Holy Forrest Gump! Looking through this cookbook brings back memories of long flowing skirts and hair, free love, and Woodstock. The recipes are great and worth trying. You probably won't like them all, but give them a try and feel free to experiment! Put on a little California Dreamin', light some incense and cook up a storm. Even if you don't actually use any of the recipes, at least it's fun to own a little bit of contemporary history!

Very Good Basic Vegan Cookbook; lots of helpful basic information, recipes as well. Excellent Transaction!

I just wanted some good vegetarian dish ideas. This book impressed the heck out of me when it showed you how to make your own tofu, soy milk and other vegetarian stuff. Though I am not a vegetarian, I am amazed with the details on how to make some of the stuff. Oh yeah, and the recipes seem to be easy enough to follow! :)

I am new to vegetarian eating. I have been looking for ways to make some of the foundation items in a veggie lifestyle. this book tells you how to make tofu, soymilk, seitan (or gluten), etc. I was grateful to read how to make them. I know many people would just prefer to buy the ingredients at the store, but there are some of us out there that want to learn how to make the items. It will involve more of my time to make the food, but it will cost much less than to buy it from the store.

I definitely don't use all the recipes in here and frankly some are just weird like Roberta's Really Good Soup (even though it's kinda good). It's a great reference guide for tofu and certain vegan substitutes. Try the French toast recipe or the chocolate tofu pie! Super-Good!

There are two main categories of vegan food, I think -- well, surely there are more, but there's two common in western pop culture. There's the vegan food you like to eat with your non-vegetarian friends, to change their minds: veggie burgers that look like meat, salad dressings where you'd never suspect the cream was tofu, and classy, restaurant-ready fare that seems so 'normal' your friends say things like "I guess the days of lentil loaf and bean sprouts are over!" And then there's this stuff.

And this is the truly good stuff. The people on The Farm, I don't know how they did it... a great mail-order business, Ina May's pioneering work in midwifery (Ina May's Guide to Childbirth), and a cookbook that helped push forward the vegan movement way back in 1975. These people had a huge cultural effect for one little hippy commune. Anyway, on to the food:

If you read the New Farm Vegetarian Cookbook from cover to cover (which, unlike most cookbooks, you can) you'll learn how to:
- prepare beans
- make TVP meatballs
- make tortillas, bake bread, pizza dough
- sprout seeds
- make knishes
- make gluten
- prepare soymilk
- skim yuba from cooking soymilk
- make tempeh from scratch (fascinating; looks very difficult)

The food prep instructions and recipes in the New Farm Vegetarian Cookbook make up a vegan 101 I wouldn't have been willing to read and absorb until fairly recently. It'll be popular with you if you're (1) already health-minded, (2) value non-processed foods enough to do the work, (3) organized food-wise, and willing to do things like leave the beans to soak the night before. There are some quick recipes, but if you're more of a ten-minute cook I'd recommend instead you get How It All Vegan! or (even simpler) the Soy, Not Oi! cook-zine.

Recipes in the Farm book include Soysage, Tofu Onion Quiche, Gluten Roast, Tempeh Sauerbraten, Millet And Peas, Granola and many other hippie classics plus lots of other great soups, spreads, main dishes, desserts, breads, and a small section about pregnancy and having kids as a vegan.

I just made their macaroni and 'cheese' made with nutritional yeast (Nutritional Yeast, Shaker (Red Star), 5 oz._; a product I've never used much of before but which features in this book prominently. It was much, much better than the OK (but more convenient) boxed stuff Roads End Organics sells: Road's End Organics Dairy-Free Pasta Shells & Chreese, Cheddar Style, 6.5-Ounce Boxes (Pack of 12). I was glad the recipe worked out because I'd been kind of daunted by nutritional yeast for awhile.

After the utility of this book I think I most appreciate the earnestness. Lentil loaf is good. Do not be ashamed! The Farm cooks also understand you don't want to support the corporate food giants, get your B12 from a pill or fortified anything, or buy a soy product you can't describe the manufacture of. If How It All Vegan is high school, the Farm Cookbook is college. The photograps of commune cooks stirring the baked beans in their mumus are also great.

One more point -- if you were to wholeheartedly adopt these recipes and food lifestyle as the book lays out, you would save a lot of money. (You can tell the Farm folks cooked for economy when they warn you to watch out for added mercury if you buy your soybeans at an animal-feed supply store.) The way most vegans and vegetarians in the west eat today doesn't represent much in the way of savings, because our processed foods, even if they're made of cheap ingredients, cost quite a bit. (Think of Yves slices, or commercial fake parmesan.) These people made awesome food at home from the cheapest, most straightforward and whole foods available. That's cool. Thank you hippies.

There are two main categories of vegan food, I think -- well, surely there are more, but there's two common in western pop culture. There's the vegan food you like to eat with your non-vegetarian friends, to change their minds: veggie burgers that look like meat, salad dressings where you'd never suspect the cream was tofu, and classy, restaurant-ready fare that seems so 'normal' your friends say things like "I guess the days of lentil loaf and bean sprouts are over!" And then there's this stuff.

And this is the truly good stuff. The people on The Farm, I don't know how they did it... a great mail-order business, Ina May's pioneering work in midwifery (Ina May's Guide to Childbirth), and a cookbook that helped push forward the vegan movement way back in 1975. These people had a huge cultural effect for one little hippy commune. Anyway, on to the food:

If you read the New Farm Vegetarian Cookbook from cover to cover (which, unlike most cookbooks, you can) you'll learn how to:
- prepare beans
- make TVP meatballs
- make tortillas, bake bread, pizza dough
- sprout seeds
- make knishes
- make gluten
- prepare soymilk
- skim yuba from cooking soymilk
- make tempeh from scratch (fascinating; looks very difficult)

The food prep instructions and recipes in the New Farm Vegetarian Cookbook make up a vegan 101 I wouldn't have been willing to read and absorb until fairly recently. It'll be popular with you if you're (1) already health-minded, (2) value non-processed foods enough to do the work, (3) organized food-wise, and willing to do things like leave the beans to soak the night before. There are some quick recipes, but if you're more of a ten-minute cook I'd recommend instead you get How It All Vegan! or (even simpler) the Soy, Not Oi! cook-zine.

Recipes in the Farm book include Soysage, Tofu Onion Quiche, Gluten Roast, Tempeh Sauerbraten, Millet And Peas, Granola and many other hippie classics plus lots of other great soups, spreads, main dishes, desserts, breads, and a small section about pregnancy and having kids as a vegan.

I just made their macaroni and 'cheese' made with nutritional yeast (Nutritional Yeast, Shaker (Red Star), 5 oz._; a product I've never used much of before but which features in this book prominently. It was much, much better than the OK (but more convenient) boxed stuff Roads End Organics sells: Road's End Organics Dairy-Free Pasta Shells & Chreese, Cheddar Style, 6.5-Ounce Boxes (Pack of 12). I was glad the recipe worked out because I'd been kind of daunted by nutritional yeast for awhile.

After the utility of this book I think I most appreciate the earnestness. Lentil loaf is good. Do not be ashamed! The Farm cooks also understand you don't want to support the corporate food giants, get your B12 from a pill or fortified anything, or buy a soy product you can't describe the manufacture of. If How It All Vegan is high school, the Farm Cookbook is college. The photograps of commune cooks stirring the baked beans in their mumus are also great.

One more point -- if you were to wholeheartedly adopt these recipes and food lifestyle as the book lays out, you would save a lot of money. (You can tell the Farm folks cooked for economy when they warn you to watch out for added mercury if you buy your soybeans at an animal-feed supply store.) The way most vegans and vegetarians in the west eat today doesn't represent much in the way of savings, because our processed foods, even if they're made of cheap ingredients, cost quite a bit. (Think of Yves slices, or commercial fake parmesan.) These people made awesome food at home from the cheapest, most straightforward and whole foods available. That's cool. Thank you hippies.

A good book to add to the shelf. Needs some updating to reflect the vast variety of vegan items now available in supermarkets.

This book is great. I am currently living in an area where there is neither a health food store or any great variety in the grocery store. I have found this book a life saver and I would highly recommend it to anyone. Most items can be found at the regular grocery store and those that are not readily available there can be found easily online. I can not give this book enough praise. It is easy to read and follow and gives you a great place to begin experimenting on your own.

This cookbook provides all the basic needed to make your own tofu, vital gluten, and tempeh.I consider this a foundation to vegan cooking.This is a must have cookbook for those who want to save money and eat healthy vegan fare.

If you judged my copy of this book by it's cover, you would know that it's one of the great ones. My cover is loose, torn in spots, and the pages are full of splotches and blotches. And this is my second copy of the book! I am about to order my third. This has a lot of basic, helpful, and pretty good recipes. When my kids were small, this book was my vegan cooking bible. I made tofu, soysage, yogurt, and soymilk all the time, and my kids loved the eggless eggnog and ice cream very much. My oldest son asked me to make this eggnog again after not having had it for some 13 years. He remembered the taste and flavor, and that it was very good. He doesn't like all the dairy varieties people have made him over the years, and this was the one he remembered, and wanted. The instructions that come with the recipes in this book are very thorough, and even a very unsure cook can have excellent results. I have a lot of cookbooks by "Farmers" and all are quite good. This remains a favorite despite the passage of 20 some years since I first discovered it. The pictures and illustrations are wonderfully evocative of a different time and place. We have severe allergies, and I have yet to find a commercial soymilk as good as the stuff I used to make every week. Louise Hagler also has two very good tofu cookbooks that I like, and Dorothy Bates has written many cookbooks. This one is a true classic, and deservedly so. It's quirky and sweet, and holds a special place in my affections.

This vegan cookbook has a lot of user-friendly and kid-friendly recipes. This cookbook does not call for a lot of unusual, hard-to-find ingredients. The vegan macaroni and "cheese" is excellent, as are the dessert recipes. I've cooked many recipes from this book for vegetarians and omnivores, with equally good reviews from both. I've used this cookbook for over 10 years and just bought a copy to give away to a friend and her family. I highly recommend this cookbook!