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The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking, by Mark Reinfeld, Jennifer Murray
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Busy vegans, rejoice! award-winning husband and wife chefs/authors Reinfeld and Murray present 150 delicious, easy-to prepare recipes for everyday vegan cooking—all dishes that can be prepared in a half-hour.
Sections include The Lighter Side of Life: Smoothies & Satiating Beverages; Snacks, Pick Me Ups & Kids’ Favorites; Lunches: Wraps, Rolls, Bowls, and More; Extraordinary Salads; Sumptuous Soups; Small Plates: Appetizers, Side Dishes, Light Dinners; Wholesome Suppers; Guilt-Free Comfort Food: Healthy Translations of Old Stand-bys; and Divine Desserts.
The 30-Minute Vegan also provides at-a-glance cooking charts, kids’ favorite dishes, and exciting menu suggestions for every occasion—making this an essential cookbook for busy vegans who want to enjoy delicious, healthful, whole-foods vegan fare every day.
- Sales Rank: #116241 in Books
- Brand: Brand: Da Capo Press
- Published on: 2009-07-07
- Released on: 2009-07-07
- Original language: English
- Number of items: 1
- Dimensions: 9.29" h x .85" w x 7.54" l, 1.35 pounds
- Binding: Paperback
- 376 pages
Features
- Used Book in Good Condition
Review
Named a “Top Ten Vegan Cookbook” by VegNews, July/August 2010
Rory Freedman, coauthor of the New York Times bestseller Skinny Bitch
“A must-have for every kitchen, The 30 Minute Vegan is everything a cookbook should be—these recipes are fast, easy, and ridiculously good.”
Ellie Krieger, RD, best-selling author of So Easy: Luscious Healthy Recipes for Every Meal of the Week and host of Food Network’s Healthy Appetite
“This book is filled with delicious, exciting, healthful recipes that are accessible for everyone. You'll love it whether you're a vegan, or you just want to eat like one once in a while.”
John Robbins, author of The Food Revolution and Diet for a New America
“One of the very best vegan cookbooks of all time. Fabulous recipes, healthy food, clear directions, and delicious results!”
Jennifer McCann, author of Vegan Lunch Box and Vegan Lunch Box Around the World
“Don’t let a lack of time keep you from making a healthy choice! These quick, delicious recipes will see you through even the busiest mealtimes with good taste and style.”
Michael Bernard Beckwith, author of Spiritual Liberation: Fulfilling Your Soul’s Potential
“The 30-Minute Vegan is not only a culinary delight for vegetarians and vegans, it appeals to people who relish a meal that luxuriates the palate and satisfies the spirit.”
Arthur H. Brownstein, M.D., M.P.H., author of Healing Back Pain Naturally and Extraordinary Healing
“Mark Reinfeld and Jennifer Murray have written a classic, practical guide to preparing exquisitely tasteful, healthy vegan food that is ideal for busy folks of today. Every home will be enriched by having this book in the kitchen. It is suitable for daily meals prepared for family members, as well as special holiday celebrations.”
HungryVegan.com, 7/9/09
“The 30 Minute Vegan has found a permanent home in my kitchen, where its pages will quickly become worn, torn, and stained.”
VegNews, August 2009
“The 30-Minute Vegan, is a fail-safe cookbook designed to save you time and eliminate stress in the kitchen. With a well-planned collection of fast, simple, and healthy recipes, the duo is determined to keep home dining diverse and your diet in tip-top shape.”
Vegetarian Journal“The husband and wife team share their passion for vegan cooking in a new, quick-and-easy cookbook…Plenty of tips and resources are offered throughout.”
About the Author
Mark Reinfeld, co-founder of the acclaimed Blossoming Lotus vegan restaurants, is the co-author of the multi-award-winning Vegan Fusion World Cuisine.
Jennifer Murray is co-owner of the Blossoming Lotus restaurant and the co-author, with Reinfeld, of The Complete Idiot’s Guide to Eating Raw.
They live on Kauai, Hawaii.
Most helpful customer reviews
175 of 182 people found the following review helpful.
A Must-Have Recipe Book!
By Gail DR
As soon as I heard the title, The 30 Minute Vegan, I fell in love with this book. As with any great page-turner, I settled into a comfy chair and read through it from cover to cover. Every recipe beckoned to me, and just reading through the ingredients, I knew that these were going to be some very impressive dishes. Discovering a book filled with 175 mouth-watering recipes that could be made in 30 minutes or less was like a dream come true. If I could prepare great-tasting, satisfying, hearty vegan meals in much less time than I was accustomed to spending in the kitchen, then The 30 Minute Vegan would be a godsend.
But where to begin? Because I happened to have some nice, juicy ripe mangos on hand, I started with the Live Mango Gazpacho Soup. While most gourmet raw food dishes are time consuming (all that soaking, chopping, dehydrating, etc.), and high in fat from nuts, seeds, and avocado, this delightful little soup turned out to be a wonderful surprise! It's actually simple to prepare and made for a sensational low-fat summertime dish. As I have a garden full of mint, I substituted it for the cilantro called for in the recipe, and it blended quite nicely with the lime juice and mangoes. That's one of the things I love about The 30 Minute Vegan: Unlike most other cookbooks, the way the recipes are presented, you are actually encouraged and inspired to add your own culinary creativity. I love that feeling of freedom. I wasn't afraid to experiment on the first go-round with any recipe. The authors made me feel like I couldn't mess it up.
The Monk Bowl's, "Zen simplicity," as it is described in the book, is also co-author Mark Reinfeld's favorite meal to prepare. So I couldn't resist trying such an enlightened and inspired recipe. It's made with quinoa, which is noted for containing more high-quality protein than any other grain. I love it's lighter-than-brown-rice consistency, although this dish would be wonderful with any kind of rice, too. I chose to use roasted tempeh instead of tofu, (one of the suggested variations on this recipe), and added sliced red bell pepper and edamame to the mix of broccoli, carrots, and cauliflower. Served with nutritional yeast, soy sauce, flax seed oil, and a sprinkling of toasted sesame seeds, the lightly-steamed veggies and fluffy quinoa made for a hearty and satisfying meal. I think that the next time I make this dish, I'll try it with the peanut sauce suggested as another variation of this recipe.
I was thrilled to see that a simplified version of the prize-winning recipe from last year's Most Remarkable Vegan Recipe Contest was thoughtfully included in The 30 Minute Vegan. Live Un-Stir-Fry with Cauliflower Rice was as fun to prepare as it was vibrantly eye-appealing and palate-pleasing. The cauliflower "rice" really fooled my taste buds, and the spicy vegetable dressing had just the right balance of sweetness and piquancy.
Extremely helpful sidebars are peppered throughout the book: "Quicker and Easier," "Tips and Tricks," "Superfoods for Health," and "If You Have More Time" enhance the value of this book a thousandfold. As do the opening chapters, "Getting Started" and "Preparation Basics," which includes grain and dried bean cooking charts. It's wonderfully time-saving to have all of this information in one place.
Since I feel the need to get my hands on a copy of every vegan cookbook that comes along, I have a stack of them collecting dust on my bookshelf. But like the authors' earlier books, Vegan World Fusion Cuisine and The Complete Idiot's Guide to Eating Raw, The 30 Minute Vegan has found a permanent home in my kitchen, where its pages will quickly become worn, torn, and stained. And I haven't even begun to scratch the surface of this book. Can you say Chocolate Ganache Pie?
82 of 84 people found the following review helpful.
Vegan Delicious!
By Kelly Sue
The 30-Minute Vegan showed up at my local bookstore and I immediately bought it and tried a recipe from it that evening--we were not disappointed! (I also own Vegan Fusion--another wonderful cookbook by Mark Reinfeld.) My first recipe, The Seitan Curry Bowl was wonderful and full of fragrant spices and veggies that combined to make a superb meal. The Vegan Ranch Dressing will not disappoint as it is creamy and flavorful enough to be a stand-in for any non-vegan ranch recipe. Also delightful and yummy--the Mushroom-Onion Gravy. This is our new go-to gravy recipe! Other recipes we've tried and loved: Tuna-Free Tempeh Salad--wow--what a great flavor and texture this recipe offers; Fajitas Bonitas--terrific! Living up to its title, these creative vegan dishes can really be made in 30 minutes--and are all delicious. The authors also offer serving suggestions (to round out the meals) as well as variations in making the recipes offering alternatives for ingredients and such. As you explore the cookbook, there are unique and tasty raw dishes to try as well--for instance: Live Macadamia Nut-Ricotta Veggie Towers--yum! I can say with confidence that I have this cookbook nearest to me most evenings when I feel I need a quick vegan meal that offer both flavor and speed. I highly recommend this amazing vegan cookbook!
46 of 48 people found the following review helpful.
Something for everyone
By Alisa Marie Fleming
So many vegan cookbooks spend the majority of their recipes trying to recreate non-vegan foods by using various soy products and faux meat and cheese alternatives, but not The 30 Minute Vegan. Honestly, this cookbook was breath of fresh air.
First, it is packed with recipes. But second, there doesn't seem to be a specific agenda beyond good vegan food. Yes, there are some recipes that use dairy or meat alternatives and yes, there are some recipes that are variations of "old favorites," but there are also countless recipes that pair delicious seasonings with fresh produce, and even numerous unintimidating raw recipes. In other words, there really is something for everyone in this cookbook ... and the recipes really do take less than 30 minutes! At first pass, I encountered so many recipes that captured my attention that my copy was already riddled with dog-ears within 24 hours of receiving it.
I started with the Seasoned Spuds. Rather than roasting, these taters are steamed and then bathed in a unique mixture of seasonings and a little bit of oil just before serving. This different technique intrigued me, especially since you could actually use high quality oil without fear of its smoke point or breaking it down. I was amazed by the delicious smoky taste that did make them seem somewhat roasted. Plus, this dish, along with the rest of our lunch, came together in no time.
For my second recipe, I made the Chocolate Sesame Bonbons. These babies could be in The 5 Minute Vegan cookbook (if it existed of course)! I wasn't sure how they would turn out, so packed full of seeds and with so little sweetener, but they were positively delicious. The sesame seeds gave these little snacks a delightful rice crispy-like crunch. I have already made variations of these three times!
In the end, what impressed me most about The 30 Minute Vegan was how well thought out and executed the recipes were. The ingredient amounts and instructions were spot on and well-tested, no adjustments needed (surprisingly rare among the sea of cookbook errors and untested recipes). Mark Reinfeld and Jennifer Murray have really delivered in this cookbook.
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