The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat
by Tal Ronnen
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Book Summary Information
Author: Tal RonnenEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-10-06
ISBN: 0061874337
Number of pages: 240
Publisher: William Morrow Cookbooks
Product features:
- ISBN13: 9780061874338
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Book Reviews of The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat
Book Review: Some issues, great recipes so far
Summary: 4 Stars
First off let me state that I am not vegitarian or vegan. I bought this book to because I was tired of the same bland vegetables as sides and needed a tastier way to incorporate them into my family of five's diet. I would only reccomend this book if you really enjoy cooking and have enough skill to improvise on the fly.
My eldest son and I are the only ones who will eat asparagus. I made the soup on page 97 (first time I ever made soup from scratch!) with the cashew cream and my entire family liked it. I could not find cheap vegetable bouillon so I bought Better Than Bouillon brand chicken bouillon (real chicken, there was no vegetable) and substituted 1 tablespoon of bacon grease for 1 tablespoon of olive oil. I could not find any microgreens to garnish the soup. Not only is it amazing that my entire family likes it but it was very creamy. The cashew cream exceeded my expectations. The book says this makes 6 servings but it's more like 15.
I will be making the chicken scaloppini on page 155 next. Several issues with the recipe so far without even having made it. I can not find packaged cooked Udon noodles anywhere (can't find a good asian market) so I have to make them myself from dried noodles and worry they won't be packed tight enough for this recipe. I found gardein "chicken" at fresh and easy (whole foods is a drive) but it is very expensive for a family of five and they were all preseasoned (wet). If they sell plain faux chicken I haven't seen any. None of the seasonings would be a match for this recipe but since I eat chicken I'll just use the real thing. The recipe calls for 1 pound of shiitake mushrooms, this is for four servings and each entree of chicken has about 5 mushroom pieces on it so it is more like 4-6 ounces not 16 for the entire recipe. I could not find pea shoots so I will be substituting spinach.
Again, if you already have some skills in the kitchen you can deal with the errors and lack of access to the ingrediants, if you are a novice you will be wondering why you are putting 4 ounces of mushrooms on top of 7 ounces of "chicken".
I can't wait to try the cashew cheese!
**EDIT**
I just went to the gardein website and they reccomend two different types of "chicken" to use. One of which is "chicken" scaloppini in the frozen food area. I did not check the frozen foods, I thought all gardein products were fresh for some reason. The chicken appears to be 2.5 ounces (the noodles are 7 ounces before cutting) and everywhere you see his recipe it asks for 1 pound of shiitake mushrooms, that seems way too much but I'll confirm after I cook it with the 6 ounces I bought. 6.5 ounces total (4 ounces mushrooms and 2.5 ounces "chicken") does seem to be a good amount for the "meat" course but it sure looks like more "chicken" than mushrooms in the pictures I wasn't going to spend $18 + on mushrooms.
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Summary of The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat
THE CONSCIOUS COOK is a breakthrough in vegan cuisine. By teaching readers how to make truly satisfying and delicious meals without the meat and dairy? it makes the shift to a vegan lifestyle easy.
A former steak lover himself? Chef Tal struggled for years on a vegan diet that left him hungry and filled with cravings for butter and meat. About ten years ago? he decided that the best way to satisfy his dietary desires was to make food that was good enough for "foodies" and could gratify his cravings for rich flavor and fat. The solution? Create vegan meals with substantial proteins that could literally change the way people eat. He studied all aspects of non?meat proteins and today is widely regarded as the expert in the field? developing new concepts for meals and sauces and helping to improve textures for food companies such as Gardein (the provider of vegetable proteins used by
Morningstar Farms? It?s All Good? Trader Joe?s brands? and the prepared food department of Whole Foods? to name a few).
THE CONSCIOUS COOK features a center?of?the?plate protein in all of its entrees?a first for vegan cookbooks. Seventy?five original recipes are organized by categories that include starters and small plates? soups and salads? entrees? and desserts. Each recipe is accompanied by stunning full?color photographs.
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