Marie Laforêt is an author, photographer and blogger, check out her blog 100% Vegetal and for anyone contemplating a change to a vegan lifestyle, or anyone who has done so already, this is a fabulous book, published by Grub Street Publishing, to start or add to your collection. Marie Laforêt explains how Donald Watson, the co-founder of The Vegan Society, coined the word vegan in 1944, the reasoning behind a vegan lifestyle, whether it be animal cruelty, the environment or health. There are expert opinions on the benefits of a vegan diet, with nutrition tips and the key nutrients needed for a balanced diet, at whatever stage in your life. She explains about hidden non vegan ingredients and additives in both food, drinks and alcohol and what to avoid. A section about going vegan, reassures the reader, it is not a crime to go vegan gradually, as everyone approaches it differently, some go cold turkey and cut out all non vegan items immediately, but whichever way, their goals are the same.
The bulk of the book though is made up of recipes and as Marie says “Whether you are a beginner in the kitchen or a well-versed enthusiast, pressed for time or on a budget, you will find recipes to suit your needs, and dishes to enjoy whatever the season or occasion”
The recipe part of the book starts off with a short list of essential vegan ingredients, with a small overview of each one, great if you are new to the ingredient in question, such as tofu or agar-agar. There are small symbols at the top of each recipe indicating whether it is quick, easy or economical. The remainder of the book is divided into sections, each one focusing on a different area of vegan cuisine, with plant based proteins being the first, sub-divided into the likes of soy, seitan, pulses and grains, with a massive recipe repertoire for each one.
Another section is about substituting eggs and dairy, how to make different dairy free milks, with the largest selection of homemade vegan cheeses, such as ricotta, cream cheese or mascapone I have ever seen . There is a section on non dairy creams and fats and how to make them at home, explaining the nutritional and health benefits of different oils and the ethical and environmental impact of palm oil.
The cooking vegetables section is vast, incorporating soups, pates, gratins, salads, bakes and raw dishes, using every kind of vegetable you could imagine. The gourmet section covers cooking for every occasion, such as dinner with friends, barbecues, picnics, brunch or any celebration, there is no stone left unturned.
Any gluten free vegans will be more than happy, with many recipes included, even how to make your own gluten free pastry or granola, although I was unable to find any reference to which dishes were gluten free, unless mentioned in the recipe title. The sweet toothed are well catered for, with cakes, puddings, desserts, nougat, ice-creams and cheesecakes, every aspect of patisserie vegan style is covered.
The book introduces ingredients, that as a vegan of nearly thirty years, who likes to try new things, I have never used, such as lupin beans or einkorn. It is exciting to see, how innovative and interesting vegan recipes have developed, over a very short period of time, with all the new and exotic ingredients available. As Marie points out, plant based food is now accepted in gastronomic circles, with the Three Michelin Starred Chef Jean Georges Vongerichten, announcing in 2013 that he was going to open a 100% raw, vegan restaurant in New York. Just shows how the vegan movement is progressing and gathering momentum in the 21st century. This is definitely a book to be added to your book shelf.
This review has been organised by the VEGAN lifestyle ASSOCIATION. It has not been paid for and the copy of the book I received was sent free of charge. This is my genuine and unbiased review of the book.
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