HOW-TO

Veganize It! Easy DIY Recipes for a Plant-Based Kitchen

by Robin Robertson
Houghton Harcourt. Mar. 2017. 304p. photos. index. ISBN 9780544815568. $25; ebk. ISBN 9780544815575. COOKING
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OrangeReviewStarStore-bought meat and dairy substitutes can be expensive and highly processed. With an eye toward economy, vegan cooking authority Robertson (Fresh from the Vegan Slow Cooker) demonstrates how many of these products—including cashew cream cheese, tofu ricotta, mushroom bacon, whipped coconut cream, and more—can be easily made at home. Her smart and flavorful staples are building-block ingredients for more than 150 recipes (e.g., handcrafted lasagna, cassoulet, buffalo cauliflower with ranch dressing, and lemon meringue pie).
VERDICT Robertson's vegan alternatives to popular foods will draw even nonvegans. She touches on all the latest trends, such as aquafaba (bean liquid), and explores topics rarely covered by similar titles, including vegan charcuterie and seafood.
Reviewed by Lisa Campbel , Feb 15, 2017
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