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November 16, 2009

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Comments

Linda

Thanks for this article! I ordered this book the day it was released and was very excited about it. Per your dichotomy of health vs. ethical vegans, I am principally the 'ethical vegan' type, so the occasional use of rich ingredients didn't bother me that much--the operative term though being 'occasional'. I figured the Tal Ronnen book would be a source of recipes for holiday fare. But, I LOVE your adaptations for the more 'everyday' sorts of recipes in the book. I'm definitely on your wavelength. Keep 'em coming!

The Healthy Librarian

Have you tried any of the recipes yet? I'd love to hear what you liked.

I was really so surprised how truly delicious Tal's recipes are. Just a few different ingredients make all the difference.

And, really, they're not that much work.

Both my husband & I could not get over how scrumptious the Grilled Tofu with Sweet Potatoes & Asian Slaw was--it was like eating at some amazing restaurant.

Melissa

I also checked this book out from the library and almost didn't try anything. Luckily, I decided to make the Corn Chowder (omitted the 4T of oil and cut the 1 1/2 cups of cashew cream down to 1/2 cup) and it was amazing. My husband wanted to know how I made it so rich and creamy. We also loved the split pea soup. I'm going to try the Tofu/Asian Slaw/Sweet Potatoes next!

The Healthy Librarian

Melissa interesting that you had the same reaction as I did!

So glad to hear your review of the Corn Chowder & your modifications. It looks delicious, but I was wondering about the 1 1/2 of cashew cream & all that oil.

Didn't you think the cashew cream was so easy to make? I've got 2 leftover cups now in the freezer to use for my Thanksgiving sweet potatoes, and maybe the corn chowder.

Just bought some tofu today to make according to Tal's recipe & use on a salad or for sandwiches.

Linda

To be honest, I haven't cooked much from this book yet. I made the tofu 'ricotta' on page 146 for use in a lasagne, but it really wrecked it--there was too much lemon juice in it, which gave the lasagne an off flavor. My husband rarely does a thumbs down on anything I make from scratch, but he didn't hesitate to say "Please don't make this again." One thing that DID impress me was the cashew cream, which I will definitely make again for other recipes.

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