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Vegan Yum Yum has completely become one of my new favorite cookbooks. It is a very beautiful cookbook. I cannot think of another cookbook at this price point that has full color photographs of each recipe. As I have mentioned in the past, I eat a heavily plant-based, completely dairy-free diet – therefore I find a lot of great inspiration in vegan cookbooks and blogs. I initially discovered the blog Vegan Yum Yum and when I saw Lola, the author, was releasing a cookbook last fall, I had to see it. Sure enough, it was full of the same gorgeous photograph as the blog (Lola took all the pictures in the book herself), and I purchased it as soon as I saw it in person.
One thing I really like about the Vegan Yum Yum recipes is that savory dishes are heavy on whole foods, light on tofu and other meat substitutes (which is good, as I generally do not/cannot eat them). In fact, many of the recipes that have tofu or other meat substitutes are easily adaptable – for example, when I made the Tahini Lemon Rice and Beans, I just left out the seitan and enjoyed the dish as rice and beans, which was delicious. I have also loved the Spicy Tomato Chickpea Soup and the Hurry Up Alfredo (which you can view here on the Vegan Yum Yum blog, where it was posted as a preview of the cookbook). Some of the recipes use Earth Balance, but I find that I have been able to skip it and still get great results. And I finally tried roasted kale, using Vegan Yum Yum’s recipe, and all I can say is, why did it take me so long. I am now on a total roasted kale kick.
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