Comments
and Questions
"I just found your book Vegan Vittles and already I am in love with the recipes. My meat-eating omnivorous family actually eats AND LIKES the recipes in this book.
I appreciate that the recipes easy to follow, and the variety is wonderful. Thank you so much for this book.
"
Bryan H., a two-year vegan
"I just purchased Vegan Vittles and I LOVE it.... Your writings inspire
me and your recipes make my taste buds dance! I'm so grateful that there
are people like you on this planet -- you give me hope and put joy in my
life.
"
Lynn W., Ontario, Canada
"Great book!! We recently found out that our four-year-old
has allergies to milk,eggs,chocolate, and lots of other
things. Vegan Vittles was
a godsend. It explained -- in language I could understand
-- all of my questions, and thanks to your recipes she
can have all the tasty things she loves. Many thanks."
"I have had this wonderful book only for two days
and have not been able to put it down. The recipes are
GREAT. I also liked the stories about the farm sanctuary
and the animals there. This book makes me very happy
to be vegan!"
"I just wanted to drop a quick note to tell you
that Vegan Vittles is by far
the best cookbook I have ever seen, and it is the pride
and joy of my cookbook collection! I was afraid that
when my wife and I decided to go vegan, we would never
be able to eat our favorite foods again, but I was wrong.
In fact, along with The Uncheese
Cookbook, it is one of the few cookbooks I actually
use almost every single day. I've been recommending
them both to anyone who was willing to listen.
My wife loves the food I make out of Vegan
Vittles so much that she thinks I'm a gourmet chef
(proving that men can cook as well as women!). But the
real genius behind my cooking is Jo and her amazing
recipes. I've had amazing success with the eggless omelets
(including the Melty White Cheeze), Classic Quiche, Applejacks
(the best pancakes I have ever eaten in my life, hands
down! and low-fat, too!), and Oatmeal Chocolate Chip Cookies.
I know I should leave well enough alone, but I have found
from personal experience that in the Oatmeal Chocolate
Chip Cookies recipe, I can reduce the sugar by 25% and
replace all the oil with applesauce, and the cookies still
turn out delicious. It's so good that I recommend the
recipe to my friends who are trying to watch what they
eat but still have a sweet tooth. My only question: when
is "Vegan Vittles 2" coming out?"
"This book is a MUST have for EVERYONE!!! It has
become my main source of recipes. The book is enjoyable
to read and the recipes are clear and easy to follow.
Vegans/vegetarians and meat eaters alike will love ALL
the recipes from this book. Delicious is the only way
to describe them! I use Vegan
Vittles religiously, not only when I'm preparing
for my family but also for guests as well! I hope there's
a sequel in the works!"
"I really love your Vegan
Vittles book--the recipes are great, and reading
about the Farm Sanctuary animals really helped push
me to adopt a vegan lifestyle."
"I really enjoy your Vegan
Vittles cookbook, especially the re-writing of the
old animal-abusing phrases. Your spicy peanut sauce
recipe is a regular on my wife's and my menu. I compliment
you on your thorough scientific approach to being vegan.
Science, morality, and good fun eatin' need not be mutually
exclusive, as your cookbook proves."
"Wow, I just have to rave a little. I just had an
old favorite I thought I'd never get to eat again--an
open-faced bagel sandwich with olives and toasted "cheese."
Commercial vegan soy cheeses I've tried were never any
good with this. But a co-worker just tried the uncheese
recipe and said it was good, so last night I tried making
the Classic White Uncheese from "Vegan
Vittles." I'm not much into cooking--anything with
more than three ingredients I consider special occasion
cooking--and this was the first time I ever bought or
used miso, tahini, and agar flakes. Also the first time
I used the food processor attachment to my blender that
I've had several years. But the Uncheese wasn't hard
to make at all, and it is fantastic vegan cheese! You
can eat it straight, no yucky aftertaste, or melt it
like I just did. Many, many thanks for this recipe,
Jo!"
"Vegan Vittles is my family's
favorite cookbook!"
 I
am a big fan of yours and I just love your cookbooks!
I use them almost daily to help me feed my busy, growing
family. One of our favorites is the grilled cheeze recipe
from Vegan Vittles; however,
the quantity (2 sandwiches) does not make quite enough
for us. Actually, as a time saver, I'd love to make a
HUGE amount so that we could eat it for lunch for several
days. I have as much as "octupled" the recipe in the past,
but with mixed results. Can you give me any suggestions
on how to revise this particular recipe so that I can
make A LOT at one time? Then this lunch staple can truly
become as convenient as its processed dairy counterpart!
You're not alone! Several other families have told me
how much their children enjoy the grilled cheeze sandwiches
from Vegan Vittles (and Table
For Two), and they also have been making the recipe
in quantity. There shouldn't be a problem making a large
batch of the cheeze filling. The only aspects which
might pose a challenge would increasing the ingredients
accurately and stirring the mixture vigorously and constantly
with a large wire whisk as it cooks (the larger the
batch, the larger the wire whisk that is needed).
Here are quadrupled and octupled versions for your
convenience. Hope this helps!
Melty American Cheeze
serves 8
1 1/3 cups water
1/3 cup nutritional yeast flakes
1/4 cup oat flour
1/4 cup fresh lemon juice
2 Tablespoons tahini
2 1/2 Tablespoons tomato paste or ketchup
1 Tablespoon + 1 teaspoon cornstarch
2 teaspoons onion granules
1/2 teaspoon EACH garlic granules, turmeric, dry mustard
and salt
Melty American Cheeze
serves 16
2 2/3 cups water
2/3 cup nutritional yeast flakes
1/2 cup oat flour
1/2 cup fresh lemon juice
1/4 cup tahini
5 Tablespoons tomato paste or ketchup
2 1/2 Tablespoons cornstarch
1 Tablespoon + 1 teaspoon onion granules
1 teaspoon EACH garlic granules, turmeric, dry mustard
and salt
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