It's hard finding vegan dishes that taste good, so I was skeptical when I bought this book. Right off the bat I made the Chickpea salad, I didn't add the Dulse, but I did everything else, amazing!!! Next I tried the banana bread. I warned my husband that this may taste like cardboard, but to our surprise it was amazing! I couldn't keep his hands off it! This cookbook never fails to surprise me! I highly recommend this one!!!!

I'm really enjoying this cookbook. Some recipes are a bit time consuming and I haven't tried them, but everything I have tried has turned out great and very tasty. I highly recomment this book (and I have over 50 vegan/vegetarian cookbooks).

The book is great. It was as advertised and was shipped in a timely manner.

I just bought this, thinking that it was a new book of recipes; imagine my surprise when I read inside the book that it was the same book Lacey and Gail released a couple of years ago. As much as I love the recipes I do not require them in duplicate.
The recipes are wonderful, but I am disappointed in the fact that no where in the online book description was it written that the books were the same, simply with different titles and covers.

I have been a vegan for six months now and this book changed everything! Before this cookbook, I rarely enjoyed cooking. So many times I would try a new recipe, spend a lot of time preparing it and it would turn out to be a disappointment. Not with these recipes. Every recipe I have tried has been outstanding. I have even started trying new recipes with guests because I am confident that it will turn out fabulous. My husband isn't vegan, yet he eats vegan with me whenever I make something from this cookbook. Needless to say, this book has changed the way we eat as a couple. No more making two versions of a dish because the vegan dish isn't flavorful or filling enough for him.

These recipes do take a lot of time to prepare, but they are worth every minute. They use some unusual ingredients, but I have had no trouble finding most of them. Also, almost all of these ingredients are "staples" and used throughout the recipes, so I'm not buying one item for just one recipe.

I believe the greatest testament to veganism is a delicious vegan meal. The recipes made from this book are more effective than any verbal diatribe against meat.

For all of you New Jeresyians who are still mourning the loss of Down Earth, weep no more. Lacey Sher and Gail Doherty were the owners of Red Bank NJ's famous vegan eatery, and this book contains the recipes to all of their delicious menu items. Chickpea Socca, Blue Corn Hempeh, Southern Style Setian, their famous Three Bean Chili Potato Skins and even the beloved Love Bowl are all here! The recipes in this book will take you from breakfast thru dessert with all the stops in between -- lunch, dinner, snacks, and even beverages. These recipes are sure to satisfy everyone, vegan or otherwise!

I was surprised to see there were no other reviews for this great book! It's full of great ideas and recipes for both new & experienced vegans. So far I've enjoyed every recipe I've made. A great addition to any vegetarian/vegan cookbook collection.

I haven't made anything in this book yet, so I can't attest to their taste, but I did feel obligated to give a warning. A great many of these recipes are VERY ingredient-intensive, and will certainly require access to a health food store. The usual suspects are all here - raw nuts, tempeh, seitan, nutritional yeast, etc. I know that's pretty much the norm for modern vegan cooking, but the real kicker here is the numbers and quantities of ingredients used. In the 20 page entree section, several recipes have 15-20+ ingredients, by the time you make the accompanying sauces, cheeses, etc. And here's my favorite: an 8x8 pan of blondies that has a full cup of maple syrup and 1/4 cup of vanilla! Who can afford that?? These are restaurant recipes, and I'm sure they have restaurant taste. But with the cost of groceries these days, and especially health foods, I would say many of these are special occasion foods, not foods for everyday cooking.

I'm a meat-eater who's steering toward vegetarianism and trying to learn healthier, less cruel cooking, but I can't afford to go to Whole Foods Market with a shopping list as long as my arm. Many of the recipes look very tasty, and maybe they aren't so bad to make once you have a well-stocked vegan pantry. But here in the suburbs, there are a lot of recipes in this book that I can't make without a trip into the city and a big bill at the grocery store. Not all of them - maybe not even the majority of them - but enough that it deserves a warning that this "simple and delicious animal-free cuisine" isn't entirely simple.

I haven't made anything in this book yet, so I can't attest to their taste, but I did feel obligated to give a warning. A great many of these recipes are VERY ingredient-intensive, and will certainly require access to a health food store. The usual suspects are all here - raw nuts, tempeh, seitan, nutritional yeast, etc. I know that's pretty much the norm for modern vegan cooking, but the real kicker here is the numbers and quantities of ingredients used. In the 20 page entree section, several recipes have 15-20+ ingredients, by the time you make the accompanying sauces, cheeses, etc. And here's my favorite: an 8x8 pan of blondies that has a full cup of maple syrup and 1/4 cup of vanilla! Who can afford that?? These are restaurant recipes, and I'm sure they have restaurant taste. But with the cost of groceries these days, and especially health foods, I would say many of these are special occasion foods, not foods for everyday cooking.

I'm a meat-eater who's steering toward vegetarianism and trying to learn healthier, less cruel cooking, but I can't afford to go to Whole Foods Market with a shopping list as long as my arm. Many of the recipes look very tasty, and maybe they aren't so bad to make once you have a well-stocked vegan pantry. But here in the suburbs, there are a lot of recipes in this book that I can't make without a trip into the city and a big bill at the grocery store. Just thought I'd warn you that this "simple and delicious animal-free cuisine" isn't all that simple.