Lauren Ulm is a vegan cook whose star is on the rise. She hosts a popular blog that is read by more than 30,000 a day. She's a 2008 Veggie Awards winner from VegNews magazine who has been featured on The Martha Stewart Show, AOL, and the hippest sites on the web, including BoingBoing.net and Etsy.com. Now she delights her blog fans, as well as millions of vegetarian and vegan enthusiasts, with this sophisticated four-color cookbook filled with original and the most beloved meals from her blog. From appetizers to desserts, breakfasts to dinners, as well as holiday- and company-worthy fare, Ulm proves that vegan food doesn't have to be bland food. It's her love (okay, her obsession!) of making vegan foods exciting that is evident in her creations-recipes that are as artistic as they are quirky. With 90 percent of her ingredients available at any grocery store, her recipes are doable for the average person, and range from comfort-food staples like whoopee pies, macaroni, and blueberry cobbler, to hip foods with modern-day flair like mojito cupcakes, daikon noodle salad, and flaky pizza purse tapas appetizers. With the beautiful photographs her readers have grown to love, Vegan Yum Yum makes healthy cooking more appealing and fun than ever before. Recipes include: lemon cranberry muffins, Moroccan sweet potato homefries, crispy sesame kale, chipotle basil corn chowder, rainbow rice and beans, broccoli sweet and sour tofu, strawberry rhubarb coffee cake, and honeydew coconut tapioca.
Publisher: Health Communications
Number of pages: 312
Weight: 703 g
Dimensions: 241 x 165 x 18 mm
"My one week experiment with veganism, inspired by Lauren Ulm's book Vegan Yum Yum, was a revelation to me. I not only survived, but thrived without dairy and meat in my diet... Vegan Yum Yum
has a huge range of inspiring recipes. The photo of the seitan black corn bean burger is pure, classy food porn that makes its carnivorous rivals in the fast food ads look like cheap white trash. I was worried about what the desserts would be like as I'm usually a cream fiend, but I need not have feared as I fell head over heels for the blueberry grunts recipe."
--;EM>elephant journal--Jackie Gorman "elephant journal "