Product Description

In Dreena Burton's first two bestselling vegan cookbooks, The Everyday Vegan and Vive le Vegan!, she offered a dazzling array of healthy, animal-free recipes, many of which are based ont her experience as a mother of two young girls she and her husband are raising as vegans. Dreena also maintains an active blog (vivelevegan.blogspot.com) and website (everydayvegan.com) and and has cultivated an enthusiastic audience for her nutritious recipes.

In this, her third cookbook, Dreena turns her attention to celebratory food - imaginative, colorful, and delectable vegan fare perfect for all kinds of events, from romantic meals to dinner parties to casual potlucks.

Eat, Drink and Be Vegan is destined to join the bestselling ranks of her first two books (The Everyday Vegan is now in its fourth printing, and Vive le Vegan! is in its third). Come celebrate with Dreena and impress your guests (and yourself) with these sensational animal-free recipes.

Product Details

• Amazon Sales Rank: #8071 in Books
• Published on: 2007-10-29
• Original language: English
• Number of items: 1
• Binding: Paperback
• 176 pages

Features

• ISBN13: 9781551522241
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Review
Eat, Drink & Be Vegan is full of vibrant, healthy, and delicious recipes that are perfect for an everyday meal or special celebration, without the need to rely on overly processed foods. Cheers to Dreena, who has provided us with yet another wonderful cookbook that reflects her fun personality and dedication to showing the world that compassionate, wholesome food can taste amazing.
—Jenna and Bob Torres, co-authors, Vegan Freak: Being Vegan in a Non-Vegan World and co-hosts, Vegan Freak Radio. (Torres Vegan Freak 20071206)

Combining a simple design with oodles of valuable veggie cooking info and mouth-watering recipes, Burton's latest cookbook features "celebration" recipes and is every bit as good as her previous books, the now-classic The Everyday Vegan and the impressive follow-up Vive le Vegan!.... Vegan cooking is always a celebration when Burton's books are in the kitchen.
―Monday Magazine (Victoria, BC) (Monday Magazine 20071212)

Like its predecessors, Eat, Drink & Be Vegan puts flavour at the fore. Even as a raging carnivore, I can see myself making her Thai coconut corn stew or tomato-dill-lentil soup.
―Georgia Straight (Georgia Straight 20071216)

In the book, Burton proves that vegan dishes can be easy and quick to make, using familiar, everyday ingredients.
―Peace Arch News (Peace Arch News 20071215)

Through her three cookbooks, Dreena has developed a vault of recipes that are healthy, accessible and vegan-friendly. Her latest book, Eat, Drink & Be Vegan, features recipes that are versatile enough to transition from everday dish to party offering.
―Gannett News Service (Gannett News Service 20071218)

Eat, Drink & Be Vegan is enhanced with sixteen full-color photographs, and is a welcome addition to personal, professional, and community cookbook collections.
―Midwest Book Review (Midwest Book Review 20080108)

You don't have to actually be a vegan to enjoy Dreena Burton's cookbooks and to make them a part of your usual kitchen library. This is healthy, nutritious cooking suitable for a family or anyone interested in eating for optimum health.
―January Magazine (January Magazine 20071231)

Dreena has the know-how and a knack for whipping up inviting, festive dishes in minutes that anyone can enjoy as healthful weekday fare.... her Gimme Chimis is a mouth-watering creation that features nutritious ingredients in a south-of-the-border-style sauce with a touch of fire.
―Vegetarians in Paradise (Vegetarians in Paradise 20080701)

If you have enjoyed Dreena's recipes in the past or are you looking for a cookbook that will provide you with easy entertaining ideas that will impress your friends of all ages, then pick up Eat, Drink & Be Vegan.
―Lifelines (Toronto Vegetarian Association) (Lifelines (Toronto Vegetarian Assoc) )

In her third vegan cookbook, Dreena Burton shows how easy it is to enjoy fabulous meals that are animal-free.... Her enthusiasm for vegan cooking is infectious and will help spur you on to try more imaginative recipes than you ever thought possible.
―North Shore News (North Vancouver) (North Shore News )

From the Publisher
Many of the recipes are appropriate for everyday meals as well. The book includes 125 recipes and 16 full-color photographs, as well as meal plans and cooking notes.

Recipes include Lentil and Veggie Chimichangas; Thai Chick-Un Pizza, White Bean Soup with Basil and Croutons, Olive and Sundried Tomato Hummus, Veggie Tempeh Muffuletta Sandwiches, Tomato Dill Lentil Soup, "Creamy" Cashew Dip with Fruit, Crepes with Maple Butter Cream, 5-Star Ice "Cream" Sandwiches, Chocolate Pumpkin Pie, and Hemp-anola (Dreena's take on granola).

About the Author
Dreena Burton is the author of the bestselling cookbooks The Everyday Vegan (Arsenal, 2001) and Vive le Vegan! (Arsenal, 2004) and runs the popular blog Vive le Vegan (vivelevegan.blogspot.com). She lives in White Rock, BC Canada with her husband and two children.

Customer Reviews

A new everyday classic
(Originally posted at ananimalfriendlylife.com)

As our vegan cookbook selection expands--for that matter, as the selection of vegan cookbooks on the market expands--my wife and I find ourselves using certain cookbooks more and some less... or not at all. As with vegan restaurants in cities like New York, Los Angeles and San Francisco, simply existing isn't good enough anymore. You've got to be good to be competitive. This development is good for consumers and for veganism, since there's no tolerance for lousy, difficult vegan food when there is plenty of good eating to be had.

eat, drink & be vegan, Dreena Burton's latest cookbook, tops even her own first two books, The Everyday Vegan and Vive Le Vegan!. Dreena excels at concocting practical recipes that taste satisfying and--oh, by the way--happen to be pretty darn healthy. Bonus!

ED&BV is attractively designed and, like her previous books, focused on the practical, featuring dozens of helpful tips on getting your kitchen equipped (hint: none of these are fancy-schmancy Williams Sonoma items, and will serve you well no matter what book you're cooking from), food preparation, and cooking and baking notes. Most of the recipes come with helpful tips and recommendations on pairing with other recipes in the book, as well as serving suggestions. Dreena will have you putting meals together like a pro.

While some ingredients may not be available in just any store (quinoa, agave nectar, arrowroot powder, etc.), overall ED&BV is one of the more accessible vegan cookbooks out there. The book doesn't rely heavily on ingredients like these and, besides, most can be found at Whole Foods Markets, which are more ubiquitous than ever.

What I liked most about the recipes I read through and tried was how healthy the focus was. Dreena keeps it simple and focused on feeding yourself well without too much fuss. Even the sauces and gravies recommended to season things up rely on maple syrup instead of refined sugar, for instance. I feel like I could eat anything from this book and not have to worry that I'm splurging all the time.

My wife and tried a few entrees, including the Quinoa Chickpea Confetti Casserole (p. 140) with Balsamic Maple Sauce (p. 76). All I can say about that sauce is, move over teriyaki! It really made the dish. While the casserole itself is hearty and filling, it was relatively plain, but the recommended sauce knocked it out of the park.

I also really enjoyed the Roasted Red Kuri Squash with Gnocchi (p. 141). We did have one hiccup on this one, as the directions offer a range of 1-3 pounds of squash without adjusting the recipe according to the amount you have on hand. For people as literal as my wife and I, this meant that our 1 pound of squash was slightly overwhelmed by the rest of the recipe, particularly the lemon. However, it was still really good (we used linguine instead of gnocchi), and the Back to Basics Balsamic Vinaigrette (p. 77) we had with our side salad was the best I've ever had from a recipe, so I think we're finally ready to stop buying bottles of dressing.

ED&BV is definitely another everyday classic. I know my wife and I will be exploring this book from cover to cover for a long time to come, and I recommend it to anyone who wants to develop his or her repertoire of tasty, wholesome dishes you can feel good about, both for the animals and for your health.

With the recent release also of Veganomicon and The Joy of Vegan Baking, 2007 has proven to be a watershed year for vegan cookbooks. And, hey, just in time for the holidays!

Hands down, best vegan cookbook EVER!
I should have written a review of this cookbook long ago, but I finally just put my fork down (literally) after eating another one of ED&BV's fabulous recipes and said, "People must know how great this cookbook is!" And here I am :)

What did I just finish? The White Bean, Walnut, and Spinach Phyllo Rolls with the Traditional Cranberry Sauce. This is the second time I have made it. It is unbelievable. So easy, but so elegant and delicious. That's how I characterize a lot of Dreena's recipes - easy, elegant, delicious. This book is full of uncomplicated recipes with easy to find ingredients (at least, for me - I have a decently stocked Stop & Shop, Shaw's Supermarket, Whole Foods, and health food store within a 15-mile radius). The results have all been spectacular. I've also made (and LOVED) the Olive Oyl Pasta, White Bean & Rosemary Soup with Jumbo Croutons (OMG amazing), Sun-Dried Tomato Pesto with Toasted Almonds and Pine Nuts, Sweet Potato Lentil Chili, Rosemary Cornmeal Polenta Fries, Lentil Veggie Chimichangas with Hide the Lentils Tomato Sauce, Coconut Lime Basmati Rice, Cashew-Ginger Tofu, Thai Chick-Un Pizza, Orange Sesame Tofu, Olive and Sun-Dried Tomato Hummus, Savory French Lentils, Cimmamon Lime Quinoa with Apricots and Almonds, One Wild Chick Soup (honestly, it is as savory and filling as the best chicken and rice soup you would have eaten in your "omni" days), Veggie Tempeh Muffaletta (I think I'm in love...probably the most time-consuming recipe in the book, but it is sooooooo worth it!), Beats a BLT Sandwich! (sure does!), Spicy Sweet Potato and Peanut Stew with Polenta Croutons, Cumin Lime Tofu, Autumn Puree, Smoky Split Pea Soup, Quinoa Chickpea Confetti Casserole, Moroccan-Infused Phyllo Rolls with Balsamic Maple Sauce (mmmmmmm so good!), and Monkey Minestrone. I literally cannot believe how many more of the recipes I want to try. I think I am going to try almost every single one in the book! Dreena makes everything seem so accessible. I'd never made anything with tempeh before (despite began a vegan for a while now!) but with her clear, step by step instructions and sidebars, Dreena makes vegan cooking approachable for everyone, vegans and omnis alike. I can tell you, I have not even come close to using as many recipes in my other vegan cookbooks as I have with ED&BV. Let me be frank... I own several vegan cookbooks...all the major titles by all the major vegan cookbook authors...and this is, by FAR, the best of the bunch. If you own one vegan cookbook, make it ED&BV. You won't regret it!

Dreena is my Hero
This is her best cookbook yet. Dreena is such a genius. I have her other two books and I have to say that everything I've made has been wonderful. You know you will get something incredible when it comes from Dreena. She knows how to feed your vegan family healthy foods. Even her desserts are healthy--lots of good stuff and very little sweetener.

What I love most about ED&BV (as well as her other two) are Dreena's "notes," her ideas on how to serve many of the dishes, substitutions, all the little tidbits of info she offers. She truly does talk you through the recipes. It is so much more than a book full of recipes and that's what sets her apart from other cookbook authors. Plus I know that whatever I make, my family is getting a healthy meal or snack, and even dessert. I love the different flours she uses, the spices, the use of nuts and seeds, her addition of nutritional yeast, and the limited amount of sweetener in the desserts. Oh, and the Hummus section in ED&BV is the best! We love hummus and can this woman make hummus!!! She even offers ideas on using the various hummus' on pizza. She always has your kids in mind and gives you many ideas on creating foods for them. She really makes my life as a Mom trying to feed my family healthy vegan foods so much easier.