cover image Easy. Whole. Vegan. 100 Flavor-Packed, No-Stress Recipes for Busy Families

Easy. Whole. Vegan. 100 Flavor-Packed, No-Stress Recipes for Busy Families

Melissa King. The Experiment, $19.95 trade paper (224p) ISBN 978-1-61519-309-7

After both daughters endured harrowing digestive-related illnesses as infants and toddlers, King (DIY Nut Milks, Nut Butters & More), vegetarian for years, in 2012 switched to vegan, “clean” eating—a plant-based diet eschewing processed foods. King claims improved health for all four family members, notably younger daughter Olive, who had the most serious issues. The insistence on whole foods distinguishes the book, a nice change from the reliance on packaged and processed found in others mining a similar vein. Recipes are sensibly classified as “Easy” (slow-cooker), “Make Ahead,” or “Entertain.” The “Make It Yummy” chapter covers some of the most vital vegan preparations, such as macadamia nut cheese sauce, cashew cream, and coconut whipped cream. A few problems persist, most concerning cooking nuts and bolts—e.g., a vegetable stock recipe calling for six hours’ cooking over high heat, specifying “medium saucepan” rather than griddle or similar for pancakes, or suggesting Hatch chiles, which can be very hot indeed, as a no-heat substitute. These missteps will be discouraging for beginning cooks, likely the book’s target audience. (Sept.)