Vegan cookbooks without soy?

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Vegan cookbooks without soy?

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1fikustree
Apr 26, 2008, 11:19pm

So I recently went from vegetarian to vegan but I am not happy about how all the cookbooks seem to rely on soy products, I don't have a problem with the occasional tofu but eating soy milk, soy cheese, veganise, facon etc makes me really nervous.

So I am looking for vegan cookbooks that focus more on veggies. It is hard to search for! I have a bunch of raw books but I would like some cooked options as well. It doesn't have to be 100% soy free, just focused on vegetables.

2SJaneDoe
Apr 27, 2008, 9:39am

Have you seen How it All Vegan and The Garden of Vegan? They're geared towards broke student types, so they focus more on grain/legume/veggie recipes that the more expensive soy stuff (although they do use it once in a while, especially for baking....) Anyway, they might fit the bill.

3fikustree
Apr 27, 2008, 12:28pm

Those were actually ones I was considering but I couldn't really tell from thumbing through it and I have always been turned off by the name of the former!

4SJaneDoe
Apr 27, 2008, 8:08pm

*lol* Yeah, the name of the book is definitely not my favourite thing about it. But I don't think I've ever made a recipe from either book that was bad. Amazon lets you look through the indexes, if that's any help....

5sussabmax
Apr 28, 2008, 1:59pm

Vegan with a Vengeance and Veganomican are pretty good about that. They try to do whole foods whenever possible. There are a fair amount of tofu and tempeh recipes, and they do occasionally use the soy substitutes, but for the most part they try to avoid that type of thing.

6suzecate
May 20, 2008, 12:01am

Mediterranean Vegan Kitchen is completely soy-free. Also, if you're willing to experiment with raw recipe books, those are all soy-free. Dreena Burton's books have far fewer recipes with soy than most veg*an cookbooks I've come across.

7fikustree
May 22, 2008, 11:23am

I do have quite a few raw books and they are great. I think I will get something by Dreena Burton next, she seems to be exactly what I am looking for.

8MadmaHord
Jan 19, 2016, 9:04pm

Hi all, reviving this topic, firstly in order to say thank you for the recommendations for soy-free vegan cookbooks. I was neither a vegan nor a LibraryThing member back in 2008, but now in 2016 I am (almost) both, and while not allergic to soy, my husband and I prefer to avoid it. I searched the interwebs for book recommendations, but was not surprised to find that the most useful discussion was here on beloved LT.

Secondly I wanted to ask if anyone has discovered any new examples of soy-free vegan cookbooks in the intervening six years. I've added several of the books suggested above to my Wishlist -- along with Triumph of the Lentil by Hilda Jorgenson, which has some great reviews -- but I'd be interested to know if there are other books that people have come across in their culinary travels.

For example, has anyone investigated the Soy-Free Vegan books by Joy Lynn Michaels? It looks like they might only be available as eBooks at this stage, but I'm unsure.

There are of course many (many, many) recipes available on t'internet, but I still always prefer a compiled, curated cookbook, particularly as cooking feels to me like one of the few offline tasks remaining in my daily life.

9MadmaHord
Jan 20, 2016, 1:16pm

Also, according to the Facebook page "Soy-Free Vegan Food" (https://www.facebook.com/SoyFreeVeganFood/ if you're on FB), Hilda Jorgensen's other book, High Protein Vegan includes soy-free options for every recipe. So it looks like I'm successfully answering my own question :D

10zenomax
Jan 21, 2016, 4:24pm

Thanks for answering your own question, it's been a help to me too. I'm trying to cook vegan meals from fresh most evenings, so any new recipes are good.

I tend to avoid using quorn or any textured vegetable protein, so alternatives are good to know.

11fikustree
Jun 8, 2016, 2:52pm

Wow I can't believe I started this thread so long ago because now I eat soy all the time! I'll add Teff Love: Adventures in Vegan Ethiopian Cooking and The Abundance Diet which I think have either very little or none and then books by Bryant Terry seem to use less than most.

12.Monkey.
Jun 8, 2016, 3:49pm

>10 zenomax: Why do you avoid Quorn and others?

>11 fikustree: What made you decide to eat it all the time? I know there's always conflicting information (about nearly everything), however, it seems like the general consensus is pretty strong in that there are a handful of reasons that soy consumption should be quite limited.

As to the thread topic, well I suppose I ought to get around to getting all my cookbooks entered one day, lol. None of the quantity of cookbooks I have focus on soy, as a) I don't really care much for it at all and b) I don't believe it's good to eat more than minor occasional amounts of it. I do have at least some entered though, which can be seen here! :)

13fikustree
Jun 13, 2016, 1:46pm

The more I read about it it seems like the problems associated with soy are really from soy protein isolate, not foods like tofu, tempeh, soy milk etc. When I read that Japanese people eat way more soy than your average American and don't suffer any of the problems Americans associate it with, that was really enough for me to quit worrying about it.

14zenomax
Jun 14, 2016, 4:48am

>12 .Monkey.: Quorn and TVP are too heavily processed for my liking.

I guess it is ok to eat them in moderation by I try to avoid them altogether.

15AaronCook
Jun 19, 2016, 4:31am

Hi, Thanks for the nice discussion. Just FYI re Quorn - AFAIK it is vegetarian but not vegan (uses egg albumen according to Wikipedia). Cheers, Aaron

16.Monkey.
Jun 19, 2016, 4:46am

>15 AaronCook: I believe some of their products use that, some don't, but if one is being cautious then yes, it may be better to simply consider it vegetarian as they are likely all produced in the same factory(s).

17MaureenRoy
Edited: Dec 21, 2016, 6:08pm

Many decades of macrobiotic teachers as well as more recent medical researchers on The Okinawa Diet Project teach about the healthy soy products that are traditionally fermented: Miso, soy sauce (Nama Shoyu and tamari), tempeh, and natto are traditionally fermented. Tofu made from sprouted soybeans is also used on the Okinawa Diet. All other soy "products" such as soymilk, soy cheese, soy hot dogs or burgers, soy meatballs, etc., -- negatron.

The most serious mistake I find in vegetarian and vegan cookbooks is their use of refined sweeteners. There is no way to balance refined sweeteners within an overall vegetarian or vegan diet. What we eat each day has a profound impact on our well-being, for good or ill. Be careful out there.

The most useful ayurvedic cookbook I have found is The Modern Ayurvedic Cookbook.

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