Alisa Fleming ~ Celine Steen and Joni Marie Newman are two of my favorite vegan recipe creators, so I had no doubt that the recipe in their latest cookbook, The Complete Guide to Vegan Food Substitutions, would be excellent, but I was amazed by how cute this guide is. The fun cover is a good lead-in for the style within, which mixes color coding for chapters, little icons for special diets, randomly placed pictures, substitution charts, useful tidbits of information, and last but not least, over 200 recipes.
I had expected the recipes to be mostly for simple homemade substitutes, but this is really a complete cookbook. While you will find the occasional recipe for homemade mayo or a cheese alternative, for the most part they are full blown recipes that aren’t so much substitutes, but rather tasty examples of recipes that have subs incorporated (and what they are).
The chapters are broken down into types of substitutes, and cover a bit more than you might expect: Dairy, Cheese (yes, this is still dairy, but apparently special enough to warrant it’s own chapter), Eggs, Meat (Beef, Chicken, Pork, and Seafood), Honey & Gelatin, Gluten, Soy, Refined Sugar, and Fat.
In typical Celine and Joni fashion, the recipes in each section are creative, and sound insanely appealing. I literally dog-eared nearly the entire book. Just a few that I hope to make in the very near future include:
Cinnamon French Toast (egg subs)
Recipe and photos from The Complete Guide to Vegan Food Substitution: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite by Celine Steen and Joni Marie Newman (reprinted and published on Go Dairy Free with permissions from the authors).
This recipe is so easy it’s almost embarrassing. But who doesn’t love a ridiculously easy recipe? So here you go: super-easy, egg-free, cinnamon French toast.
In a shallow bowl or dish, combine flour, evaporated cane juice, cinnamon, and salt. Whisk in milk until smooth.
Preheat a nonstick pan or skillet over high heat.
Dip each slice of bread into the mixture to coat with a thin later.
Place bread into the pan and “toast” for about 2 minutes per side, or until golden and crispy. Flip and repeat. Repeat with remaining slices.
Serve hot, smothered in nondairy butter and dark maple syrup.
Yield: 6 to 8 slices
Note: Stale bread is strongly recommended in this recipe as fresh bread makes the toast soggy. If you don’t have stale bread, fake it by putting slices of fresh bread on a baking sheet and placing it in the oven at the lowest setting for about an hour.
This is a third-party review by Alisa Fleming, founder of GoDairyFree.org, blogger at Alisa Cooks, and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.
Visit Amazon to purchase The Complete Guide to Vegan Food Substitutions.