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Keep it Vegan: 100 simple, healthy & delicious dishes Paperback – 28 Aug 2014

4.5 out of 5 stars 400 customer reviews

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Paperback, 28 Aug 2014
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Product details

  • Paperback: 176 pages
  • Publisher: Kyle Books (28 Aug. 2014)
  • Language: English
  • ISBN-10: 0857832522
  • ISBN-13: 978-0857832528
  • Product Dimensions: 18.9 x 1.1 x 23.4 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (400 customer reviews)
  • Amazon Bestsellers Rank: 1,227 in Books (See Top 100 in Books)
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Product description

Review

'An ideal introduction to the vegan lifestyle.'--The Bookseller

'Irresistible...surely it CAN'T be vegan! Oh yes it can. And here's how to lose weight AND boost your energy levels...while feasting on burgers, macaroni 'cheese' and even decadent brownies (all completely free of meat and dairy).'--The Mail on Sunday

'The former actress turned blogger demystifies vegan food.'-- OK! Magazine

'These delicious recipes from Áine Carlin make the transition from veggie to vegan effortless.'-- Cook Vegetarian

'Áine's book does a good job in making vegan food appealing. Flavour is a priority and she is smart enough to realise that first and foremost the food has to be delicious.' --Irish Independent

'If you think vegan food is boring think again. This book will inspire you to eat healthily without compromising on flavour. And all you carnivores out there should give it a go, too. You will not only feel lighter, but will have bags more energy.' --Aldo Zilli for the Daily Express

'Put some va-va-voom into your vegan life'--The Metro

'Áine Carlin's recipe book Keep It Vegan uses standard supermarket ingredients in her simple but delicious dishes.' ----Reveal

About the Author

Áine Carlin is a former actress and popular food and lifestyle blogger. She is the author of peasoupeats.com and was previously the vegan food columnist for chef Marcus Samuelsson's website.

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
I went vegan just before I went to uni, and my parents bought me some vegan cookery books such as the Veganomicon - i.e. the supposed Vegan Bible along with some for baking etc.

The combination of ridiculously lengthy ingredient lists and the fact that these millions of ingredients were often not cheap, or easy to find led to me falling back to my peskatarian upbringing. Even searching for recipes on the net, it seems like going vegan and excluding some things from your diet naturally equals super complicated dishes that you need to have meticulously planned and shopped for in advance.

= IF YOU STRUGGLE WITH THE INGREDIENTS OF VEGAN COOKING, BUY THIS BOOK!!!

It's amazing. The lists of ingredients are half the time shorter than those for our meat-eating friends, and although I haven't tried everything those I have tried have been great. On top of the fact that I as a person, as well as as a vegan, struggle quite a lot with what to eat for breakfast, and lunch. I try to avoid wheat for health reasons and that immediately cuts out toast, cereal, x on toast etc. - all the good stuff. The good ideas + some gf options are perfect for me. The focus is on breakfast and not so much lunch, but lots of the main meal or side ideas can be adapted for lunch time.

All in all I love this book, it's perfect for students or anyone totally bemused by other vegan recipe books!
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Format: Paperback Verified Purchase
Vegan books are notoriously picture less and have ridiculous ingredients nobody has heard of. Not this one, it has great, simple recipes including stuff that the kids will eat. We are newby vegans and this book has helped immensely.
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Format: Paperback Verified Purchase
I absolutely adore this book- I've tried so many recipes and I've not been disappointed once. The recipes are fairly versitile so you can add your own twists but they're gorgeous just as they are. The methods are really easy to follow and don't require any crazy ingredients- I was so happy that I could make the raw carrot cake balls as soon as I recieved the book because I already had everything in! My partner had been sceptial about some recipes (macoroni cheese made with butternut squash and coconut milk, what!?) but was completely blown away with the end result (as was I!). There's something in this book for everyone, vegan or not, from hearty healthy dishes to ooey gooey brownies. I'd definitely recommend this book if you already enjoy a plantbased diet, but also if you're trying to lower your meat/dairy intake and up your greens. Or if you have an egg/dairy intolerance. Or if you're thinking of improving your health through your diet. Or, quite simply, if you just like food.
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Format: Paperback Verified Purchase
My girlfriend was doing Veganuary and I wanted to make her some meals that didn't require a huge amount of ingredients that I normally wouldn't have in stock.
This book is perfect for that. The recipes are nice and simple (yet very delicious) and don't require anything out of the ordinary.
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Format: Paperback
Some nice vegan recipes. What makes this book great is that it's easy to get most of the ingredients from UK supermarkets. Would have awarded it 5 stars, but unfortunately there are only photos of about 50% of the recipes. Maybe they're not needed for every one, but I always like to see a photo of what I'm going to make.
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I have been following the Pea Soup Eats blog for a while so was really excited when I saw she had a book coming out. It's not perfect but I like it. The best thing for me is that the measurements are in kg, most vegan cookbooks/recipes I've seen are always with American measurements of cups or lb and it drives me insane. Also the ingredients are for the most part, easy to source and not too long. The most expensive is probably the maple syrup, which over here in Germany sets you back about 4 or 5 euros a bottle and, as it is used in a lot of the recipes, this could get expensive (you can substitute agave in some recipes but over here it's not much cheaper). When I compare it with other vegan cookbooks, e.g. I have An Appetite For Reduction by Isa Chandra Moskowitz, Aine Carlin's book wins hands down for these reasons.

I also like the writing style, there's some good advice in there and the recipes are relatively easy and appealing. One criticism I have is that I pesonally find the proportions are sometimes abit off, e.g. in the minted pea, caramelised red onion and aspargus tarts, it states 4 red onions for 4 tarts, but when slicing them up this seemed like loads to me. I mean, I know they shrink when you cook them but I stopped at three and still found it abit too much, also I used a much smaller amount of peas for the puree (think it was about half) and still ended up with too much puree left over. Then the watermelon salad called for half a watermelon, this also seemed like way too much so I just used a quarter, and I still found less would've been better. But, I guess you could tweak the recipes to suit your own tastes. I wasn't too keen on those two recipes.
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Format: Paperback
This is a nice simple book for new vegans or for people like me who like to eat wholesome tasty food that doesn't require ordering any expensive fancypants ingredients online. The recipes are diverse enough to be interesting but nothing too out there. It also makes a refreshing change to read a vegan cookbook which is not written by an American! (I.e no annoying americanisms like cilantro and arugula, shudder! And metric measures, hooray!) All recipes are affordable and fairly easy to make. I found that some of the sauces wouldn't thicken without the use of extra cornflour so I think that's worth mentioning.
The beginning of the book is about Aine's vegan journey which is not at all preachy or condescending then follows the recipes which fall into the usual chapters, breakfast, soups, dinners etc. Photos do not accompany every recipe but I don't think that's absolutely necessary, we all know what hummus looks like after all.

The 2 standout recipes for me were from the Simple Suppers chapter. Cheats Moussaka was like a party in my mouth, all the flavours I love about Moussaka ( the cinnamon, cream, aubergine and tomato sauce) without the meat. I really didn't miss it and the hubs, a meat and potatoes man enjoyed it too. Just a note about the cooking time, this actually took 1.5 hours in the oven even with parboiled potatoes not the 45 mins stated.
So, the Moussaka was divine but the herby pasta (tasted like fennely pesto) with the slow roasted tomatoes I had to roast for 8 hours but so totally worth it was positively transcendental. Big hit with my 5 year old daughter too. I did cut back on the herbs specified, I used 15g each of basil and parsley as this 15g completely eradicated my parsley plant.
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