Cooking Vegan
From All Creatures Book and Video Review Guide

Author: Vesanto Melina and Joseph Forest

Reviewed by Frank and Mary Hoffman

Cooking Vegan








Book Publishing Company
P. O. Box 99
Summertown, TN 38483
888-260-8458 2012 Vesanto Melina and Joseph Forest
ISBN 13: 978-1-57067-267-5
$19.95 US


We have always enjoyed reading and reviewing vegan cookbooks, and Cooking Vegan fits right into this group of enjoyable and interesting books. The book is filled with wonderful recipes ideas with an international flair. There are recipes for beverages, breakfasts, main dishes, side dishes, soups, salads and dressings, dips, spreads, snacks, sandwiches, and desserts, and we got hungry reading them.

Cooking Vegan also has four introductory chapters help make sense of vegan food choices. All the recipes have nutritional information at the bottom, and very interesting introductory paragraphs at the top, explaining such things as kabocha squash is a Japanese variety, that Tuscany is a region in Central Italy, a discussions about lentils, and lots more. There is even page that gives instructions about how to sprout mung beans and lentils in a glass jar, which we just have to try.

We highly recommend Cooking Vegan for anyone who enjoys cooking, or just wants to learn more about different recipe suggestion. This book will make a wonderful addition to anyone's cookbook library. And as with any recipes, if you don't have something, substitute it with something similar, if you are on a low fat or salt diet, don't add it, if you don't use white flour, use whole grain instead; the recipes will still be great. Enjoy!

About the Author:

Vesanto Melina has taught nutrition at the University of British Columbia and at Seattle's Bastyr University. She is coauthor of a joint position paper on vegetarian diets from the Academy of Nutrition and Dietetics (formally the American Dietetic Association) and Dietitians of Canada, and is a consultant to the Government of British Columbia. Vesanto is also the coauthor of Becoming Vegan, The New Becoming Vegetarian, and Becoming Raw. More information on Vesanto can be found at

Joseph Forest has over twenty-five years of experience working in fine-dining restaurants and hotels, and as a caterer to Hollywood film crews and stars in Vancouver, Canada. He writes a monthly column about organic food for and has made numerous appearances on North American television and radio. Learn More about Joseph at


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