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Vegan Diner : Classic Comfort Food for the Body and Soul
by Julie Hasson


Overview - Finally, a collection of recipes that provides guilt-free comfort-food indulgence for vegans everywhere. With 125 recipes and more than 30 food photos, author Julie Hasson aims to introduce plant-based diner fare both savory and sweet. This new vegan classic covers breakfast, lunch, and supper from the diner-gone-vegan

From pancakes, waffles, and luscious muffins to scrambles, faux Benedicts, and homemade sausage, this vegan cookbook has breakfast sizzling.  Read more...


 
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More About Vegan Diner by Julie Hasson
 
 
 
Overview
Finally, a collection of recipes that provides guilt-free comfort-food indulgence for vegans everywhere. With 125 recipes and more than 30 food photos, author Julie Hasson aims to introduce plant-based diner fare both savory and sweet. This new vegan classic covers breakfast, lunch, and supper from the diner-gone-vegan

From pancakes, waffles, and luscious muffins to scrambles, faux Benedicts, and homemade sausage, this vegan cookbook has breakfast sizzling. Traditional lunches get a healthy new lease through clubs, open-faced sandwiches, soups, and pastas. Even filling casseroles, comforting mac-and-cheese, and slow-cooked stews are deliciously reinterpreted, followed by desserts ranging from shakes to creamy cheesecakes.

 
Details
  • ISBN-13: 9780762437849
  • ISBN-10: 0762437847
  • Publisher: Running Press Book Publishers
  • Publish Date: March 2011
  • Page Count: 192
  • Dimensions: 7.3 x 9.2 x 0.7 inches
  • Shipping Weight: 1.25 pounds


Related Categories

Books > Cooking > Vegan

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2011-04-04
  • Reviewer: Staff

In her newest effort, Hassan (125 Best Cupcakes) offers a cookbook that will be a boon to vegan cooks who crave diner-style food like crispy banana-cinnamon waffles, beer-battered onion rings, sloppy joes, pot roast, and pineapple coconut cream pie. Desserts and baked goods rely heavily on soy or almond milk, vegan margarine, and flaxseed meal. Main "meat" dishes like smoky seitan roast (which can be sliced and used to make sandwiches) depend upon more hardcore vegan ingredients like vital wheat gluten, nutritional yeast flakes, chickpea flour, and TVP (textured vegetable protein). One of the more intriguing recipes is for Barbecued Ribz, essentially a dough that is baked in the oven, scored into strips, slathered in homemade barbecue sauce, and grilled. Hassan includes a glossary of vegan ingredients in the front, a list of online resources in the back, and lots of food photos and diner images (salt and pepper shakers, booths, barstools) throughout. This is a book for the committed and adventurous vegan cook; it's inspiring and fun. (May)

 
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