Vegan Planet

400 Irresistible Recipes with Fantastic Flavors from Home and Around the World

by Robin Robertson

With a foreword by Neal Barnard, M.D.

Paperback, 592 pages Harvard Common Press

Vegan Planet introduces a world of delicious choices to the millions of Americans who are vegans, vegetarians looking to move away from dairy and eggs, or non-vegetarians who have food sensitivities (more than 30 million Americans are lactose intolerant) or are simply trying to eat healthier.

A vegan diet contains no eggs, dairy, or other animal products, including honey, but is chock full of delicious nutritious, and satisfying whole grains, vegetables, fruits, and proteins from plant sources.

In Vegan Planet, chef Robin Robertson shows how to make vegan cuisine exciting, flavorful, and full of variety. First she provides a complete rundown on the vegan pantry and the tremendous health benefits of eating vegan. Then she presents 400 tantalizing new recipes for breakfast (Pumpkin Pie Pancakes), lunch (Portobello Frajitas)and creative ideas for entertaining guests (Ginger-Scented Pot Stickers, Curried Cauliflower Pakoras).

Taking advantage of the many cuisines around the world with large repertoires of naturally vegan recipes, Vegan Planet is truly global in its culinary offerings.

Click Here for Sample Recipes


Praise for Vegan Planet

“Vegan Planet is a spectacular achievement. There are recipes for every season and for every occasion – from quick and easy meals to fabulous gourmet dishes that will amaze your guests. This could be the last vegan cookbook you’ll need to buy.” (Erik Marcus, Publisher of Vegan.com and author of Vegan: The New Ethics of Eating)

“Robin has done a magnificent job in bringing this volume together, and I hope you enjoy Vegan Planet as much as I have.” (From the foreword by Neal D. Barnard, M.D., president of Physicians Committee for Responsible Medicine)

“Robin Robertson has provided cooks of all traditions with a host of new culinary options. She has broadened the horizons of vegan cooking by selecting recipes of diverse cultures, unified in their use of wholesome, well-balanced ingredients. Vegan or not, anyone interested in sound nutrition and imaginative food can benefit from this book.” (Brother Victor-Antoine d’Avila-Latourrette, author of Twelve Months of Monastery Soups and From a Monastery Kitchen)

“With 400 recipes, this is probably the biggest vegan cookbook on the market. It’s also one of the best.” (Publishers Weekly)

“Vegan Planet is a truly fabulous collection of tasty, satisfying recipes, from something super and easy to pop in a lunch pail to hors d’oeuvres, entrees, and sweets perfect for the most elegant dinner party.” (Ingrid Newkirk, president of People for the Ethical Treatment of Animals)

“Vegan Planet proves that this healthy way of eating can please everyone. I am thrilled by Robin Robertson’s creative cooking, understanding of great taste, and knowledge of global cooking. Dishes like Golden Ratatouille, Lemon Risotto, and Tofu Vindaloo, turn eating well into pure pleasure.” (Dana Jacobi, author of Amazing Soy)

“This ambitious new cookbook…offers dozens of imaginative vegan recipes inspired by a wide range of cuisines.” (Library Journal)

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