I'm always a little put off by recipes from vegan chefs/cooks who go a long way to make things taste/resemble the foods they no longer eat, and use lots of seitan and TVP in the process. Happily this is not the case with this book. While there is some use of the aforementioned stuff, for the most part, the recipes are clean, simple and approachable for anyone. I was a little sad that I'd allergic to wheat, because some of the recipes that use it look marvelous, but I was too uncertain in the substitutions of flours to experiment.Thank you Blogging for Books and the publisher for my copy.
