Extraveganza: Original Recipes from Phoenix Organic Farm

I love this book - everything from the clever name to the mouthwatering pictures to the liberal use of lavender and did I mention that the recipes are delicious too? The author, Laura Matthias, has quite a story. She was a field biologist raising a young son and wanting to escape the city. When she found a rundown organic farm with a funky house, she jumped at the change to move to the country. With lots of help, she got the farm up and running and then decided to open a Bed and Breakfast where she could serve gourmet breakfasts made from her own farm fresh produce. This cookbook is made up of many of the dishes she serves at the B & B - and lots more. The appetizers include Spinach Balls, Artichoke Heart Dip, Spicy Stuffed Avocados and lots more that I can't wait to serve at my next party. Since I was reviewing this book in the winter, I was happy about the all the delicious soups to choose from. I made the Spiced Red Lentil, Potato Parsnip and the Sweet Pepper Corn Chowder. We liked them all but the favorite of the kids was the Red Lentil while I especially liked the Chowder - made with coconut milk and jalapeno peppers. I didn't have a chance to try any of the salads (like I said, it's winter) but there are some great choices like Mint Beet, Tuscan Bean, Pad Thai Noodle, and Sesame Spinach. Side dishes also sound good - like Coconut Cilantro Rice and Lemon Curried Lentils and Potatoes. I just bought the ingredients for the Black Bean Sweet Potato Almond Burgers and my kids can't wait for me to make the Smoky Baked Beans. I did get to try a couple of entrees. The Vegan Pad Thai was very good - more peanut buttery than the authentic dish but a real hit with my family. The Baked Kabocha Squash with Savory Stuffing was perfect for our holiday dinner and I'm still looking forward to trying the Root Vegetable Pot Pie and the Friendly Shepherd's Pie. I'm baking my way through the wonderful assortment of muffins, buns, and breads offered. So far, we've made the Apple Walnut Spice Muffins but I want to try the Lemon Lavender Blueberry Muffins next. Speaking of lavender, the Lavender Chocolate Chunk Cookies were amazing. Really amazing. Really, really amazing. I almost always try the chocolate chip cookie recipe in any cookbook I review and this is the first vegan version I really feel I can rave about. If you like thick, crisp chocolate chip cookies (which my husband for one much prefers over the chewy kind), you will love these. I happened to have guests over the day I tried them and they were gobbled up in no time. (Darn, I was hoping for leftovers!) Okay, I'll go on with my review before I start drooling. There are lots of other goodies like pies, cakes, tarts, brownies, truffles, puddings, "cheese" cakes, baklava - okay, I really am drooling now. I think I'll go do some baking - and you, don't you need to be heading to the bookstore to get a copy for yourself? Recipe as seen on www.vegfamily.com by Cathe Olson

A superbly compiled and presented compendium of delicious and easy-to-prepare recipes that would please any palate and satisfying any appetite, "Extra Vegan: Original Recipes from Phoenix Organic Farm" is an enthusiastically recommended addition to any personal or community vegetarian cookbook collection! Featuring more than 250 vegan dishes that range from Pumpkin Seed Yam Pate; Garbanzo Bean and Sundried Tomato Spread; Lemon Curried Lentils and Potatoes; and Ginger Anise Peach Muffins; to Creamy Mandarin Orange Icing; Toasted Pecan Apricot Crust; Mocha Hazlenut Spice Cookies; Vegan Baklava; and Blueberry Yogi Popsicles, there are vegan recipes for every dining occasion from daily family meals, to snack time, to that special celebratory occasion. Of special note are the sections on 'Natural Food Dyes' and 'A Glossary of Edible Flowers'. If you only have shelf space for one more vegetarian cookbook, then you'd be well advised to make it "Extra Vegan"!

This is a great vegan cookbook! I won't say what's been said in other reviews (especially the very first review that convinced me to buy this book). The hardest part of going vegan for me has been finding really good baked goods--cookies, pies, sweet breads, etc. This cookbook meets that need. At first I was put off by the baking section since spelt flour is used in a lot of the recipes. I finally bought some spelt flour, tried the recipes and was converted. Most of the baked goods are wheat free (as well as vegan) and all of them come out wonderful. Pros: Good recipes, good flavors, some unique flavor combinations (think lavender and chocolate). Not the typical vegan cookbook--you'll find interesting and easy to make main dishes and wonderful desserts. Recipes are easy to follow and every one that I've made has come out. I especially like the cookie recipes--they make 30 to 45 cookies per recipe--a nice quanity (3 to 4 sheets), are easy, and tasty. The cookies and baking section are wonderful! Three Cons: 1. There are a few editing errors. The Lavender Chocolate Chip cookies don't have water in the ingredient list and the directions mention water (but not the maple syrup mentioned in the ingredient list--I just used the maple syrup and they came out great). Another cookie recipe has almond in the title and hazelnuts in the ingredients. 2. The cookbook assumes a general competency in the kitchen--this isn't the book that will give you all the great kitchen tips or tell you about the ingredients. 3. There isn't a breakdown of nutrition or calories for the recipes. And why a 5? It's a great cookbook. I've had it for a month and it is one that I keep coming back to. The cons aren't very significant--I mention them because if corrected the book would be stellar.

As long-term vegans we're always looking for good vegan cookbooks. This is one. I bought a copy for my sister and her family since my husband was buying a copy for us. Recipes are well organized and easy to follow, photos are tantalizing. This cookbook contains recipes using ingredients we're likely to have, in novel combinations, such as Buckwheat Bean Casserole with Sesame Sauce (p.107) and Strawberry Jalapeño Corn Muffins (p.121) . Others call for ingredients we're less likely to have, such as lavendar. The Chocolate Jalapeño Cake is among our favorites so far.

I know, you're wondering about whether you should get this book, since it doesn't have many reviews yet and this is the first one. But let me tell you, I have over 150 cookbooks, and this one ranks in the best of them. It doesn't matter if you are a vegan, omnivore, or lacto-ovo-vegetarian - you will enjoy these recipes if you like vegetables, healthy grains, nuts, and legumes, the occasional sweet, and new and inventive ways to cook your favorite foods. Vegan foods, luckily, can be eaten by anyone - so just kick back and enjoy; this book makes it especially easy. Some recipes are wheat-free and others, like the vegetable mochi casserole, are gluten-free. The casserole is delicious, and the lemon sesame kale is my new favorite way to eat it. The Thai noodle salad is one of the best Thai dishes I have ever made. My boyfriend and I have greatly enjoyed these recipes, and I am confident you will, too.