I’ve been vegetarian for 22 years, but recently I’ve been trying to eat a more vegan/raw food diet in order to lose weight, so I was excited to have the opportunity to review this book.
As this was an electronic advanced review copy, it was slightly difficult to view the book. Ingredients lists were split over pages and recipes seemed to run into each other. Also, there was no consistency in the placement of the photos of recipes, sometimes they were before the recipe and sometimes they were after, so when you reached a photo that looked interesting you did not know when to scroll backwards or forwards in the book to find the recipe. I assume that the hard copy will be a lot better formatted and much more user-friendly. Generally, I think recipe books work much better as hard copies.
This seems like a good vegan recipe book. It has recipes from a wide range of cuisines from around the world. The author has a very friendly voice and I like the personal notes she gave with most recipes. The pictures are bright and colourful and appetizing. There’s a good section on vegan ingredients at the beginning of the book, although this could have included a bit more information on where to buy the ingredients.
There were a few interesting recipe ideas for things I hadn’t thought of before, such as quinoa porridge. The information provided with recipes includes cooking and prep time and highlights where recipes a free of soy, sugar, nuts, seeds, gluten or where they are raw. However, there is no nutritional info such as calories, which I find useful, also there is no indication if recipes can be frozen. The recipe order is a bit odd; snacks and treats come before main courses, so there is a random sweet section in the middle of the book before we return to savoury main dishes.
The one concern I have with this recipe book is the information about soy in the introductory section. I think this is a controversial subject. The author says she avoids eating soy because it contains phytoestrogens which mimic oestrogen in the body. However, I have read elsewhere that this assertion is inaccurate and the words sound alike but soy does not affect hormone levels in the body. I think where food and nutrition are concerned it is important to offer a balanced opinion based on scientific facts.
So far I’ve tried cook two recipes from this book – Warm Tempeh Salad and Spicy Lentil and Quinoa Risotto. Both recipes were easy to follow, but neither turned out particularly well, both were quite spicy but didn’t have interesting layers of flavour, instead they were pretty one-note. I don’t think I’d bother making either again, but I will try some more recipes from this book, particularly I thought the breakfast recipes looked quite interesting.