Download PDF , by Katie Moseman
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, by Katie Moseman
Download PDF , by Katie Moseman
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Product details
File Size: 1061 KB
Print Length: 155 pages
Simultaneous Device Usage: Unlimited
Publication Date: July 23, 2018
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07FSZ96SQ
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Amazon Best Sellers Rank:
#64,412 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
The vegetable recipes in this book a not appealing at all!
Pimento cheese & and buffalo cauliflower recipes are to die for. Looking forward to the brocoli cheese fritters.
I was really excited about this book. As a vegetarian, I was really thinking these would be some great recipes for side dishes or maybe even main dishes. As I was given this book for free in exchange for a review, I didn't have anything to lose by trying out some new recipes. Except most of them contain meat. These recipes are presented as a way to stop hating vegetables, but the solution to hating vegetables for several of these recipes seems to be add bacon. While that's okay for most people, as a vegetarian, it just doesn't work out. Leaving the bacon and other meats out results in flavorless recipes that need a lot of work.I gave it three stars because the recipes seem sound for non-vegetarians, but I wish the book had beem more up front about the inclusion of meat.
The title of this book, as well as the thought of learning new ideas about cooking vegetables, prompted me to investigate this cookbook. I was not disappointed. Where do I start? First of all, I like that it is geared towards people who are gluten-free. Many vegetable recipes are inherently GF, but this book gives you the ingredients you need to make it so...if it is not. I am GF and these recipes are right on track. The "Frequently Asked Questions" section was good. I would only add that caution with BPA-lined cans is something to consider, as well as sodium in shopping for canned vegetables. Some other good things in this book are offering substitution suggestions when something may not be available; the "know your ingredients" sections after recipes that may have an ingredient you are unfamiliar with, such as aquafaba, black radishes, and tahini; suggestions to use up leftovers from your recipes, such as: "5 Ways to Use Cucumber Raita" and "5 Ways to Use Cooked Collard Greens"; and good explanations of cooking methods, such as explaining that "slightly thickened" is the consistency of real maple syrup and giving the size of a baking dish as "2-quart", rather than just saying a "medium size dish". All of these things help to make a cook that is not as familiar with cooking be able to have better success.I wanted to make more than the three recipes that I tested this week, but I ended up making the Fried Okra, Roasted Yellow Squash, and the Garlic Cheddar Biscuit-Topped Vegetable Pot Pie. I didn't really need a recipe for the okra, but I followed this one since I was testing and I had fresh okra from the garden. I am not used to putting flour in with the cornmeal, but that was fine. What did not turn out as I was expecting was no liquid added to the okra to help the coating adhere. So I would say that the okra turned out edible....we ate it all...but a lot of the breading was lost in the bowl since it did not make it to the frying pan. The squash recipe was so simple, yet fabulous. I had never really thought of roasting summer squash. Probably because I avoid things that heat up the oven in the summer, but this was worth it. Very tasty and it would be delicious on a veggie sandwich. I made the Pot Pie for supper tonight and have mixed feelings on it. I cut the recipe in half, but did not halve the seasoning and I still think it needed more flavor. True that seasoning is an individual thing and others may think it is fine. I thought it was a bit bland, but then I remind myself that Pot Pie is a comfort food and I do think this recipe would fit that bill. Another thing that surprised me was how much the crust puffed up. It was not all that thick when I put it on top of the filling, but it was very thickly layered when it was finished baking. My tasters liked it OK, but agreed that they would like a little more flavor.I plan on making more recipes from this helpful cookbook when the vegetables come in season. I am especially looking forward to trying the Baked Sriracha Sweet Potato Fries and the Brown Butter Lemon Roasted Brussels Sprouts.After reviewing this book and testing some of the recipes, I would give it 4 1/2 stars and recommend it to people looking for some more ways to eat their vegetables....whether they have a lot of cooking experience, or not so much.I was given a copy of this book to review and all the opinions are mine alone.
This cookbook is getting a five star review from me for a number of different reasons. I've lately reviewed a bunch of different cookbooks on things as varied as InstaPot cooking and Keto diets, but this one is the sort of cookbook that will appeal to just about anyone who has children of ANY age who wrinkle their nose at vegetables. Everyone does, including some adults I know.Let me say, before I forget, that I received a copy of this book from Hidden Gems. This review is in my own words and quite voluntary.The first thing I noticed is that, interspersed with the recipes, are "know your ingredients" notes. In that explanation, you learn a lot about the ingredient that you will be using. For example, I'd never used chick pea flour, so the explanation of how it is made and why I was using it, was extremely helpful. Tahini, which I use often, and usually have trouble finding, is defined and used within this cookbook.But the real reason it got the five stars is because the recipes were easy to follow and delicious to eat. Out of the book, I made: Zucchini fries, Grape Tomato Blue Cheese Crostini (yep, I know that doesn't sound but it was freaking delicious), Creamy Tomato Artichoke dip, and Garlic Cheddar Bisquit Topped Vegetable Pot Pie, as well as California Broccoli Salad. As I was making these, I found that everything in the instructions was accurate, I was able to follow along and I did not run into phrases or instructions that I could not understand. I also appreciated the gluten-free aspect. Most of the recipes contained therein are gluten-free, and the ones that aren't? The author has given you to methods to use to MAKE the recipe gluten-free. In this day and age, help like that is most appreciated.The only drawback of this book is the lack of pictures in the Kindle version. This may be different with other versions, and that is why I'm not deducting a star because of it. BUT, even without the pictures, the dishes I tried turned out very well, were delicious, and were well-enjoyed.Over all I would recommend this cookbook to anyone who wants a great list of vegetable dishes that can be prepared successfully and do not require anyone to be a chef to do it.
I recieved an ARC of this book in exchange for an honest review.I really loved this cookbook! I am not a veggie hater by any means and my husband and I eat a Whole Foods Plant Based diet. However, my aforementioned husband is NOT a veggie lover. There's only about 7 vegetables he eats regularly.This cookbook has given me some very tasty ideas as to how to add in more veggies my husband will more than likely eat.Not to mention, when all you eat is plants, it is quite simple to fall into a routine and I am always looking for appetizing recipes to spice up the weekly menu. The I Hate Vegetables Cookbook has solved my boring menu problem for the time being! I will be adding quite a few recipes to my arsenal!I especially liked the way the recipes were layed out and my most favorite feature was the "Know your ingredients" portions.
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