Yet another outstanding book published this year by Colleen Patrick-Goudreau?  Yup, and hang onto your hats…..word has it there is another one or two in the works.  After  love, love, loving her recently published book, The Vegan Table, I was happy to receive a copy of her newest book, Color Me Vegan. The premise of the book is simple: “Maximize your nutrient intake and optimize your health by eating antioxidant-rich, fiber-packed, color-intense meals that taste great.”  The book is organized by color, with each section delineating the benefits and phytonutrients of the represented color.  About the color red, Colleen is “Loopy for Lycopene,” about the color orange there are those terrific beta-carotenes, and so on. The book is beautifully created (another Fair Winds publication ) and replete with gorgeous photographs.

Like all of Colleen’s books, there are informative tidbits throughout the book as well as food history and nutritional information on most pages.  The creativity which she always demonstrates in her recipes have been taken to a new level in this book, with colorful Carrot Fries, Pineapple Mango Chutney, Watermelon Granita, and even Blueberry Ketchup.  While I am partial to The Vegan Table, Color Me Vegan is winning me over; it is unsurpassed for colorful photos and jam-packed nutritional information. And some of the recipes I have tried were quite excellent. For example, the Cashew and Red Lentil Burgers have wonderful flavor, although they required quite a few dishes to prepare.  Be sure to serve exactly the way Colleen suggests — she is one taste-savvy food creation wiz. Those burgers disappeared quickly and had a healthy dose of curry, carrots and other yummy goodness to boot. Where have these wonderful combinations been hiding all my life?

Ms. Patrick-Goudreau always offers plenty of extras in her book. Amazing quality, color and photography are a plus, as are wonderful detail.  Nearly every page has historical, nutritional, or helpful cooking information for the reader. The photos are right there on the page with the easy-to-follow instructions (options often included), the paper quality is wonderful, and the size is just perfect for my menu-holder. What more could a vegan cook want?  This one might be a great gift for a non-vegan, too — as long as they are adventurous and creative!

Lauren Ulm is the amazingly creative young woman who created one of the most beautiful food blogs on the net. Her photography is breathtaking, her artistry is apparent, and her recipes are solid and reliable.  She has generously shared her talents with the universe on her blog, and now has moved into book publishing, so it is no surprise her first cookbook is a work of art.  I always appreciate cookbooks that have photos of the recipe on the same page as the recipe, but her cookbook unsurprisingly takes it to the next level – the recipe is superimposed on a full-page photo, for glorious, beautiful effect. Each page is high gloss and the cover is no less appealing. The dimensions are a tiny bit smaller in width, making it easy to handle. Despite its high quality color and photos, the price is about the same or slightly less than most of the cookbooks (paperback) that are out there. (For a view of her creativity, check out these cupcakes she made for her knitting group.)

Beautiful Presentation and Clear Directions Make Vegan Yum Yum a Delight

If you are familiar with Lauren’s website, you will be aware of the lengths she goes to explain every step of the recipe making process, including series of photos. That is true in her cookbook as well, with numerous photos documenting just how to wrap dolmas or onigiris. And Lauren has included many ethnic recipes in the mix, such exotic recipes as Miniature Napoleons with Eggplant Creme, Thai Tea with Fresh Coconut, and Chana Samosa. The organization is super easy, with Breakfast and Brunch, Main Dishes, Appetizers, Salads, Side Dishes and Light Meals, Soups, Pasta, Desserts, and Drinks, ending with Sauces, Dips and Spreads.

When I first picked up this cookbook, I looked at it appreciatively, then put it back on the shelf. I did not see much that I thought I would actually make. Whenever I receive a cookbook (or look to purchase one), I usually peruse the book in search of appealing recipes as a starting point. Generally, I like to try at least three recipes before I decide how much I will use the book and how much I will appreciate it. For Vegan Yum Yum, the first recipe I tried was Weekend Pancakes Made Easy. It is, as duly noted, a super easy recipe, blender ready in only minutes, and near perfection in texture and taste. In fact, it was so quick and easy we enjoyed these tasty treats on a regular weekday with time to spare in scooting off to school.

Exotic Vegan Recipes and Just Plain Comfort Food Combine in Lauren Ulm’s Book

Next was Dal Makhani, a rich and comforting food that has just enough spice to keep it interesting, but not so much that it won’t appeal to a wide audience. Containing red lentils, raw cashews, cinnamon, cardamom and many other ingredients, this one came together more easily than I expected and not a speck was left. Served with cashew creme, it almost tastes a bit decadent. Like the Weekend Pancakes, it will be a regular at our house. The Banana Bread with Spelt turned out beautifully and was a real hit with our favorite banana bread enthusiast, age ten. But for my taste, it was a tiny bit dry – Lauren warns us to add a little liquid if we are not used to using spelt. This one was more bread, where I prefer banana breads that are very moist and bit more like a moist brownie.

Another interesting take on a traditional tomato soup is Spicy Tomato Chickpea Soup. This one has a plethora of great spices and the chickpea give it some heft and substance, not to mention a good dose of protein, too. Currently, the British Lemon Maple Scones with Clotted Cream (Earth Balance and Tofutti Better Than Cream Cheese) are in the mix. This recipe covers three pages, with four glorious photos showing the reader how they should look, how they are cut, and how they are glazed. I can already imagine how they will taste, these sweet biscuits with a sweetened creamy center and fresh berries on top – and to think I once walked away from this book. Shame on me.

Vegan Yum Yum is Worth a Second Look

This is the one when I want something different, or exotic, or spectacular. This is for moods. This is that treat I give myself for getting a podcast out the door and or give the family just because I love them. If you never cook, this is the one to have on hand just to enjoy the photos and to show non-vegans how the other half (okay, 1%) live. At least pick it up and look at it. Now really look at the recipes – see, they aren’t all that difficult are they? And with Lauren Ulm at the helm, who knows what miracles you might create?

Like many vegans, I was dependent on my various vegan cookbooks when I first converted and transformed my diet. I could not seem to acquire enough to expand my culinary horizons as broadly as I desired. Everything was so new and so delicious!  Over the past year or so, I have returned again and again to a few favorites. Here they are.

Vegan Planet by Robin Robertson is one of the best How To cookbooks for a new vegan.  Robin provides many innovative recipes from around the globe; her Asian recipes passed muster in this household, too. Mine is a paperbook and offers no photos, but the recipes are still worth the price.  Lots of variety and lots of ethnic cuisine from an American perspective.

Veganomicon by Chandra Moskowitz & Terry Hope Romero is a hardbound book with unremarkable paper within – but the quality of the recipes make up for it.  For a good basic cookbook with delicious results, this one is a sure thing. Lots of good takes on old favorites like spaghetti marinara, pot pie, and macaroni and cheese keep this one in constant use.

Alternative Vegan by Dino Sarma is all plant food without the need for any of those packaged goods. Look for no seitan, no tofu, no boxed items here.  This one is great for those living on a budget, on primarily produce and a few grains or legumes.  From soup to salads, from daal to curry, Dino will have you salivating at the mere mention of some of these recipes. Venn Pongal alone is worth the price of this little paperback book.

The Best of Vegan Cooking by Priscilla Feral is one of my favorites for elegant recipes that have you feeling like a true gourmet cook. Recipes have been offered from several famous chefs and combined with several from Ms. Feral herself.  This one is paperback but loaded with gorgeous photos that keep you trying to match the artistry.  With everything from humble vegetable dishes to delicious Italian recipes, this is the one to reach for on special occasions.

The Joy of Vegan Baking by Colleen Patrick Goudreau is also a beautiful, colorful collections of recipes and photos. For a good, basic cookbook of baked goods, this is the one to have. She also has a new book, the Vegan Table that looks wonderful, but it is still on my “must have” list. Lots of photos and lovely glossy paper, too.

My Sweet Vegan by Hannah Kaminsky is a real favorite in this household. The little one loves to find a photo and asks me to make that particular treat. Best of all, they are not that difficult and the results are consistent. Hannah uses unusual ingredients, so check her recipes before shopping so you have what you need on hand.  The recipes are absolutely wonderful, but very unique.  Her Crumb-Topped Brownies are to die for – they last about two seconds so you may want to make a double batch.  Also a beautiful, colorful paperback with lots of glossy photos, My Sweet Vegan is a treasure at a very reasonable price.

Being a culturally-mixed family, we have appreciated The Asian Vegan Kitchen, too.  This paperback book, by Hema Parekh, is organized by Asian country and includes India, Japan, China, Thailand, Vietnam, Burma, Indonesia, Malaysia, and Korea.  While there may be a few ingredients that are not commonly available, most can be ordered on Amazon or found at the local Asian market.  Others are fine without the more exotic ingredients.  Don’t miss the Sesame Potatoes and try to sample all the various countries represented. This one is for the cook wanting to explore outside their comfort zone. Easy to read and follow, with a center section complete with color photos, this is another cookbook I reach for time after time.