05 September 2011

Quick-Fix Vegan Healthy Homestyle Meals in 30 Minutes or Less by Robin Robertson

U.S.: $16.99 Canada: $19.99
ISBN: 9781449407858
Format: Paperback
On Sale: October 4, 2011 — Coming soon! 

Robin Robertson's Quick-Fix Vegan provides 150 vegan recipes ranging from starters, snacks, salads, sauces, and sandwiches to stovetop suppers, pastas, soups, and desserts that can all be prepared in 30 minutes or less. Quick-Fix Vegan also features "Make-Ahead Bakes," convenient recipes that are assembled ahead of time (in less than 30 minutes) and then baked before serving.
Quick-Fix Vegan draws upon a myriad of ethnic influences including French, Mexican, Moroccan, Mediterranean, Greek, Cajun, East Asian, Italian, and Middle Eastern, and features recipes such as Spicy Black Bean Hummus with Orange, Korean Hotpot, Rotini with Creamy Avocado-Herb Sauce, Moroccan-Spiced Pumpkin Soup, BBQ Pinto-Portobello Sandwiches, Burmese Ginger Salad, Autumn Harvest Gratin, and Catalan-Style Créme Brûlée.
An introductory chapter provides the reader with basic information on how to maintain a "quick-fix" vegan kitchen, a complete pantry list, and kitchen tips, while an appendix includes recipes for optional ingredients such as homemade vegetable stock and seitan. Cooks of all skill levels will find that the recipes inside Quick-Fix Vegan are just as delectable and adaptable to the omnivore, as they are essential to the vegan lifestyle.
Quick-Fix Vegan is a companion volume of Robin Robertson's Quick-Fix Vegetarian.

This is a very good cook book.  While I am not a full time vegan I occasionally go on vegan fasts and this book really helped out when boredom set in.  The recipes are easy to follow, tasty and contain common ingredients that could be found in an average supermarket.  Easy peasy.  There are no photos in the cookbook so you are left on your own as to how a dish is supposed to end up looking...and let's be honest here sometimes having that little bit of info can make the difference between a successful meal and a disaster.


Robin Robertson

An experienced chef and consultant, Robin Robertson is a 25-year veteran restaurant chef, caterer, columnist, cooking teacher, food writer, and author of 19 vegan and vegetarian cookbooks. She writes "The Global Vegan" column for VegNews Magazine and was a contributing editor and columnist for Vegetarian Times. She has also written for Cooking Light, Natural Health, Better Nutrition, Health, Restaurant Business, and other magazines. She lives in Virginia's Shenandoah Valley.  Visit her at globalvegankitchen.com or visit her blog HERE.


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