Book reviews, Cookbooks

Vegan 8 by Brandi Doming

3.5/5 stars


My Review:

How had I never heard of the Vegan 8?  Vegan recipes with just 8 ingredients?  Sign me up!!  I love simple meals and not having to buy tons of stuff just to make a recipe.  I had high hopes for this cookbook and I definitely found some recipes that I want to try such as the Pumpkin Pie Crepes and the Curry Chick Peas and Sweet Potato Rounds.

There seems to be a trend of making traditional recipes vegan and while I see where that appeals to the masses and I think it’s great if it gets more people to eat more plant based meals, it’s not really my thing.  I’ve been a vegetarian for 30 years and I guess I have not followed the typical American diet for so long that it doesn’t appeal to me.  This cookbook is NOT whole food, plant based, even though it is oil free.  There are several recipes that call for bottled sauces and processed corn chips and things like that.

Although this book is touted as being great for people with food allergies, there is A LOT of recipes that have corn as a key ingredient.  I have a sensitivity to corn and I know a few other people who do as well.


From the Publisher:

Five years ago, popular blogger Brandi Doming of The Vegan 8  became a vegan, overhauling the way she and her family ate after a health diagnosis for her husband. The effects have been life-changing. Her recipes rely on refreshingly short ingredient lists that are ideal for anyone new to plant-based cooking or seeking simplified, wholesome, family-friendly options for weeknight dinners. All of the recipes are dairy-free and most are oil-free, gluten-free, and nut-free (if not, Brandi offers suitable alternatives), and ideally tailored to meet the needs of an array of health conditions. Each of the 100 recipes uses just 8 or fewer ingredients (not including salt, pepper, or water) to create satisfying, comforting meals from breakfast to dessert that your family—even the non-vegans—will love. Try Bakery-Style Blueberry Muffins, Fool ’Em “Cream Cheese” Spinach-Artichoke Dip, Cajun Veggie and Potato Chowder, Skillet Baked Mac n’ Cheese, and No-Bake Chocolate Espresso Fudge Cake.