Plants-Only Kitchen: 70+ Nutrient-Dense Recipes for Maximum Flavor and Nutrition

Amazon CustomerAmazon Customer: I am not a vegan. I do love to cook and I have loads of company being I live on a lake. And more and more company are either vegetarian, gluten-free, dairy-free, vegan, etc. That it's brought my cooking level up to another level. While my cousins were visiting from England, she is a vegetarian and I was making poke bowls tuna poke bowls. So I used your recipe for the watermelon tuna poke bowl and it was a huge success! Absolutely delicious! I had tuna and I had the watermelon and the texture was dead on. Also did your veggie burgers. Made me look like a goddess in the kitchen to my vegetarian cousin . Thank you so much. I will be trying all the recipes. Looking forward to your next cookbook

United States on Aug 29, 2023

Nu-bibliophile: Delicious and easy recipes. The additional beautiful pictures were a feast for the eyes.

United States on Aug 05, 2023

Neeve: My nephew graduated from hs and I was able to get his gift there before my arrival. Thanks again Amazon!!

United States on Jul 24, 2023

Sandie Burrows: Lovely book with some amazing ideas from Gaz I would highly recommend this to anyone who has a vegan to feed and struggles with ideas 😊 x

United Kingdom on Jun 07, 2023

Jose Fernando Pinto Pedras de Magalhaes: Great hard cover and amazing recipes

Spain on May 14, 2023

Justine: I love Gaz's recipes and this book has many I enjoy. They are always packed with flavour and nutrition, while still being easier enough for a bad cook like me to tackle. One major issue with the book however is the incorrect gluten free labels throughout the book. As a person with celiacs disease it's easy for me to navigate and substitute what's needed. However, if you're going through this cookbook looking for something to make for a gluten-free friend of yours, remember that barley is not gluten free! There are a good number of recipes labeled gluten-free in this book that are in fact NOT (usually containing barley or mult vinegar with is made from barley) and some that are gluten free but are not labeled as such. So be cautious when choosing recipes for your gluten-free friends and family. Other than that, seriously love the book, great good, amazing design.

Canada on Aug 20, 2022

banda543: I saw this book at a local flower conservatory. I didn't have time to really look at it. I figured I would give it a try. There were a couple recipes that caught my attention- lasagna, curries, eggplant parm.

Upon receiving it from Amazon, I realized the author is from Wales. Not all of the ingredients match up in America. The book does give the American equivalent like courgette is a zucchini. An aubergine is an eggplant.

What I like about it is that there are alternatives to foods I can no longer enjoy because of dairy (lactose intolerant). I am curious about the lasagna and eggplant parm. Two things I haven't had in years. There are pasta dishes that have wholesome ingredients that I can make with ease.

I have tried 2 recipes out of this book. Both I have been extremely happy with. The barbecue sauce for the vegan meatloaf is delicious. The vegan meatloaf is delicious. I have also tried the sauce that comes with the eggplant. It is easy to make and very tasty. In both cases, I didn't have to play with the recipe. Just a little more salt and it was perfect. The family was happy with it.

There are what feels like many recipes that contain tofu. This...

United States on Jul 24, 2022

Clara R.: El libro es una pasada. Como muchas otras, sigo a Gaz en Youtube y sentía curiosidad por su libro. Pero al mismo tiempo me echaba un poco para atrás, porque en sus videos a menudo usa ingredientes poco comunes o imposibles de encontrar en España, y me temía que el libro estuviera repleto de recetas que no podría hacer o que tendría que modificar tanto que no se parecerían en nada a la original.

Para mi grata sorpresa, no es el caso en absoluto. La mayoría de ingredientes son muy comunes, y los menos habituales son fáciles de encontrar en supermercados asiáticos. He visto que alguna persona pone que usa demasiados ingredientes para cada receta, y personalmente, no estoy en absoluto de acuerdo. Un buen plato lleva siempre variedad de especias y de ingredientes. Las recetas que he visto usan más o menos la cantidad de ingredientes que uso yo habitualmente. Pero claro, si se está acostumbrado a cocinar con las mismas cuatro cosas de siempre, y a considerar que la sal y la pimienta son especias, pues ahí ya el problema es de cada uno, no del libro.

Respecto a la calidad del libro, es una pasada. Es grandote, de tapa dura, el papel se nota de calidad, la...

Spain on Jan 13, 2022

LuRooNa: I’ve been cooking meat and dairy free for a while (not vegan per se, but largely plant based), and generally find some really good recipes online. I thought I’d give a cookbook a try, in part to help with meal planning etc.

The recipes in this book look good - a fair few that you think ‘oh, that sounds nice!’, but the reality is somewhat disappointing. Cooked around half a dozen recipes so far, and there’s only 1 which has made it on the list of repeats. The rest have just been mediocre, and rarely turn out as photographed in the book, even when following the recipe to the letter. A few of them, such as the Mushroom Wellington, I had to modify because it turned out far too salty (with 2 tsp salt, 2 tbsp soy and 120ml veg stock), even though I had cut back on the salt anyway.

The style of writing is also not great. The instructions can be wordy and many steps are combined into one paragraph, making it difficult to keep track, even though I read through the recipe beginning to end before starting. Sometimes I also feel key steps are missing so it’s hard to know if you’re doing the right thing or not.

There have been other reviews which mention...

United Kingdom on Sep 30, 2021

JEHJEH: I have had this Kindle book for a couple of weeks now and am so excited to make more of the recipes because the one's I've made so far have all been winners. The first photo is of Dad's Potato Chili Bake which is a hearty dish perfect for big families as well as pot lucks (if we ever get to do those again...), visually stunning, easy to put together, and delicious. One caveat: The British lingo doesn't always translate over to U.S. lingo; for instance "tomato puree" is what the U.S. calls "tomato paste". Also, Gaz doesn't always give us instructions to the "t" so a beginning cook (or even an experienced one like me) might not know, for instance, that we need to strain out the onions and bay leaf from the infused béchamel sauce in his amazing Lasagna. I happened to know to do this since I watched the You Tube tutorial, and it is common sense, since that is what infused implies, but specific instructions are always best. Now back to this Lasagna. Yes it is the best. I've tried a ton of recipes and this one checks all the boxes for me, mostly due to that béchamel. Maybe it was using the oat milk that did it but this lasagna is just as good the next or third day as it is the first...

United States on Jan 24, 2021