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The Complete Vegan Cookbook: Over 150 Whole-Foods, Plant-Based Recipes and Techniques Hardcover – April 2, 2019

4.6 4.6 out of 5 stars 104 ratings
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From the leading health-focused culinary school comes a comprehensive natural foods bible that shares forty years' worth of tools and techniques for more than 150 health-supportive recipes.

In its forty-year history, Natural Gourmet has trained many natural food chefs in the art of healthy cooking. Their curriculum emphasizes local ingredients and the philosophy of using food as medicine. Now, in their very first cookbook, Natural Gourmet reveals how to utilize whole seasonal ingredients in creative and delicious ways. You'll learn about methods for sourcing sustainable ingredients, principles of nutrition, and much more. Every recipe is perfect for anybody wanting to eat a little healthier, whether to adhere to a specific diet, to do better for the earth, or just to feel better.
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Previous page
  1. Print length
    352 pages
  2. Language
    English
  3. Publisher
    Clarkson Potter
  4. Publication date
    April 2, 2019
  5. Dimensions
    8.27 x 1.13 x 10.31 inches
  6. ISBN-10
    1524759813
  7. ISBN-13
    978-1524759810
  8. See all details
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From the Publisher

The Natural Gourmet Institute Cookbook

natural gourmet institute;vegan food;vegan recipes;vegan cook books;plant based;gluten free

natural gourmet institute;vegan food;vegan recipes;vegan cook books;plant based;gluten free

natural gourmet institute;vegan food;vegan recipes;vegan cook books;plant based;gluten free

natural gourmet institute;vegan food;vegan recipes;vegan cook books;plant based;gluten free

Basic Basil Pesto

Makes about ¾ cup

This fragrant, nutty staple sauce should be seemingly straightforward—put all the ingredients in a food processor and you’re good to go. But, oh, how easy it is to upset the trinity of basil, garlic, and oil! We find the most common way to throw off the balance is with a too-large clove of garlic. If your clove is large, consider cutting it in half and starting out small. While you may like a strong garlic flavor, you don’t want your pesto to become bitter or have an overpowering garlicky taste. And while traditional pesto alla Genovese is made using Parmesan cheese, we opt for a tablespoon of miso in its place so our vegan version maintains a similar sweet and subtle umami.

In a food processor, combine the basil, pine nuts, miso, garlic, and salt. Pulse until everything is coarsely chopped. With the motor running, stream in the olive oil through the feeder tube. Taste and adjust the seasonings if needed. Use as desired or refrigerate in an airtight container for up to 4 days.

  • 3 cups packed basil leaves (about 3 ounces)
  • ¼ cup toasted pine nuts
  • 1 tablespoon miso
  • 1 small garlic clove, chopped
  • Pinch of fine sea salt
  • ½ cup extra-virgin olive oil

Editorial Reviews

Review

"...this book is like culinary school for the plant-based set...It’s exactly the kind of book that could educate the next generation of high-end vegan chefs." --Grub Street

"... vegetarians and vegans will find plenty of veggie-approved recipes they can try out at home..." --Best New Spring Cookbooks 2019, Food + Wine

"Whether you’re 100% vegan or not, vegan before 6pm, conscious of what you put into your body, or just a well-rounded cook, The Complete Vegan Cookbook will give you the confidence you need to make healthful food. It’s full of global recipes that anyone who likes good food will appreciate."
—Carla Hall, chef and cookbook author 

"It's about time that the Natural Gourmet put out a cookbook. They've been ahead of the curve for decades and it's time the world paid attention."
—Amanda Cohen, chef and owner of Dirt Candy

"All the recipes, lessons, and techniques that I learned in culinary school are now wrapped up into one extraordinary cookbook! Attention, home cooks and professional chefs, you now have access to the plant-based education from the chef instructors that have trained health-supportive, plant-based cooks and leaders around the world."
—Cara Mangini, chef and author of The Vegetable Butcher

"Natural Gourmet has been teaching whole-food, plant-based cooking since way back when it was a radical thing to do, and they have continued to lead the way, turning out some of the most celebrated health-focused chefs in the culinary world today. In this gorgeous book, they are giving up their secrets and sharing trusted techniques, tips, and recipes so anyone can make compellingly delicious plant-based dishes with confidence. It’s a treasure!"
—Ellie Krieger, MS, RD, host of Ellie’s Real Good Food and two-time James Beard Foundation award-winning cookbook author

"Since my graduation I’ve been waiting for this book. It is such a treasure for those who want to live a healthy and sustainable life."
—Bela Gil, chef, TV host, nutritionist, and food activist

"A lovely and insightful compendium for the conscious home cook."
—Alissa Wagner, co-founder and chef of Dimes, Dimes Deli, Dimes Market

"As a registered dietitian, I am a firm advocate that what you eat affects your health. I was lucky enough to fulfill a dream of mine and attend the Chef’s Training Program at Natural Gourmet Institute where I honed my skills in the kitchen, learned how to make creative plant-based meals, and furthered my understanding of the connection between nourishing food and well-being. Now the school's philosophy and teachings can be enjoyed in this gorgeous cookbook that will not only make you happy and eat the food you are creating, but make you feel fabulous too."
—Miranda Hammer, MS, RD, CDN, registered dietitian and natural foods chef, crunchyradish.com

"This book is a testament to the incredible food and culinary foundation that has shaped so many remarkable true food as medicine pioneers. This is the real deal!"
—Stefanie Sacks, MS, CNS, CDN, graduate of Natural Gourmet Institute, culinary nutritionist, and author of What the Fork Are You Eating
   
"The Natural Gourmet Institute cookbook is based on the principles that I was taught while studying at NGI, and these principles are still a guiding light which I use and apply in my professional culinary work and my life."
—Nina Curtis, plant-based chef, culinary wellness expert, and women and animal rights activist

About the Author

NATURAL GOURMET (formerly known as the Natural Gourmet Institute) is the leader in innovative, interdisciplinary, health-supportive culinary education and has graduated more than 2,500 chefs from more than forty-five countries.

Product details

  • Publisher ‏ : ‎ Clarkson Potter; Illustrated edition (April 2, 2019)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 352 pages
  • ISBN-10 ‏ : ‎ 1524759813
  • ISBN-13 ‏ : ‎ 978-1524759810
  • Item Weight ‏ : ‎ 2.31 pounds
  • Dimensions ‏ : ‎ 8.27 x 1.13 x 10.31 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 104 ratings

About the authors

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  1. Christina Holmes

    Christina Holmes

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    Full content visible, double tap to read brief content.

    Christina’s love of shooting began at an early age, while wandering the countryside of her native Michigan. Her passion to shoot still, food, and travel photographs along with her creative endeavors from directing to designing have influenced her style of imagery. Inspired by the natural surroundings she grew up with, Christina creates compositions showcasing modern authenticity, while capturing the beauty of natural light. She has finessed her expertise as a photographer working with some of the country’s most prestigious editorial and advertising clients. Christina currently resides in New York City, yet you will normally find her traveling the globe on assignment.

    See more on the author's page
  2. Rebecca Miller Ffrench

    Rebecca Miller Ffrench

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    Full content visible, double tap to read brief content.

    Part country girl, part city girl, REBECCA MILLER FFRENCH spends her time between the Catskills and New York City, and has food on her mind—a lot. From foraging in the forest with her family to scouring the city markets for obscure spices, she focuses on making nutritious food delicious and approachable. Rebecca is a cookbook author, recipe developer, writer, and events planner. She has written four cookbooks and co-authored three including The Complete Vegan cookbook (Clarkson Potter 2019).

    Rebecca has focused her love for entertaining, people and food at The Upstate Table, a culinary studio and events space in Kingston, NY. Head to theupstatetable.com to learn about her events and more, or you can contact her at rebeccamillerffrench.com.

    Rebecca's work has appeared in numerous national publications such as Shape, Better Homes & Gardens, Real Simple Family, and Martha Stewart Weddings. Her writing focuses on food, family, wellness and entertaining.

    She has appeared on Good Morning America, NY1, NBC's Today in NY, and WB 11's Morning News as a party expert—and has styled party tables and segments for the Today Show and Kelly and Michael Live!

    See more on the author's page
  3. Alexandra Shytsman

    Alexandra Shytsman

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    Full content visible, double tap to read brief content.

    Alexandra Shytsman is a recipe developer, food writer, and photographer, and founder of The New Baguette (thenewbaguette.com), a blog about plant-based cooking for beginners. Her passion for home cooking and casual entertaining is captured in her first cookbook, Friendsgiving (2017), which received praise from The Kitchn, Refinery 29, and O, The Oprah Magazine, among others. Recently, she co-authored Natural Gourmet Institute's debut cookbook, The Complete Vegan Cookbook (2019). Originally from Ukraine, Alex immigrated to New York at a young age and has lived there ever since.

    See more on the author's page
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Customer reviews

4.6 out of 5 stars
4.6 out of 5
104 global ratings
Handful of Unique Recipes
4 Stars
Handful of Unique Recipes
The book comes from the Natural Gourmet Center at the Institute of Culinary Education (ICE) so it’s a great introduction to vegan cooking.After reviewing the table of contents, loads of photos of dips, salads, soups, dessert bites, and placing dishes like macaroni & cheese under “feasts,” I was worried this book would be too basic for my needs.Granted, I enjoy a light meal of hearty soup or salads. However, the carnivores I know want more substance if they are to enjoy a vegan meal so I need recipes with more complexity.Yes, the usual greens are in the book but I was delighted by a few (I wish there were more) unique recipes too, such as:Pepita Blue Cheese Spread (68) Rich Béchamel Sauce (92)Sweet Potato Cassava Tortillas (98)Sunflower Pâté (103)Beet Tartare (110)Traditional Muhammara (117)Hiziki Caviar (118)Baked Panelle with Eggplant Caponata (130)Shiitake Broth with Udon, Tofu, & Baby Bok Choy (139)Beet Borscht (141)Watermelon Gazpacho (147)Adzuki Bean Stew (150)Japanese Oden (152)Bengali Dahl (155)Yuca Focaccia (194)Tempeh Reuben (206)Baked Millet Croquettes (221)Butternut Squash & Pepita Blue Cheese Cannelloni (248)Rice Flour Pancakes (264)Rice Congee (268)Sweet Potato Waffles (283)Johnnycakes (284)Watermelon Granita (296)Black Sesame Ice Cream (297)Strawberry-Basil Sorbet (300)Apple Galette (319)Getting excited about making these recipes will determine if I keep the book. I hope the dishes turn out well too.
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Top reviews from the United States

A. Symmetry
5.0 out of 5 stars Great Book!
Reviewed in the United States on December 13, 2023
Verified Purchase
Amazing recipe photos and great info on ingredients for the newbies. I would say this is one of the best put together vegan cookbooks I’ve seen in a long time!
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Amazon Customer
5.0 out of 5 stars Natural Gourmet Institute Cookbook
Reviewed in the United States on January 21, 2022
Verified Purchase
I attended the professional chef training program at the Natural Gourmet Institute and loved that this book has almost all the recipes we made in class! Best cookbook to help new vegans understand the ins & outs of this lifestyle. I use it all the time!
4 people found this helpful
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Suzanne W.
5.0 out of 5 stars Perfection!
Reviewed in the United States on November 28, 2019
Verified Purchase
This is plant-based food in it's finest. The photography is beautiful, there is a lot of excellent in the kitchen know-how, the recipes range from simple to in depth so you can start out learning plant-centric recipes and grow into a fabulous chef! The basics are here but it's for someone who wants to make quality food starting with quality ingredients. The first recipe we made was the rice flour pancakes with caramelized bananas - perfection!
6 people found this helpful
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KRH
4.0 out of 5 stars Handful of Unique Recipes
Reviewed in the United States on April 11, 2023
Verified Purchase
The book comes from the Natural Gourmet Center at the Institute of Culinary Education (ICE) so it’s a great introduction to vegan cooking.

After reviewing the table of contents, loads of photos of dips, salads, soups, dessert bites, and placing dishes like macaroni & cheese under “feasts,” I was worried this book would be too basic for my needs.

Granted, I enjoy a light meal of hearty soup or salads. However, the carnivores I know want more substance if they are to enjoy a vegan meal so I need recipes with more complexity.

Yes, the usual greens are in the book but I was delighted by a few (I wish there were more) unique recipes too, such as:

Pepita Blue Cheese Spread (68) Rich Béchamel Sauce (92)
Sweet Potato Cassava Tortillas (98)
Sunflower Pâté (103)
Beet Tartare (110)
Traditional Muhammara (117)
Hiziki Caviar (118)
Baked Panelle with Eggplant Caponata (130)
Shiitake Broth with Udon, Tofu, & Baby Bok Choy (139)
Beet Borscht (141)
Watermelon Gazpacho (147)
Adzuki Bean Stew (150)
Japanese Oden (152)
Bengali Dahl (155)
Yuca Focaccia (194)
Tempeh Reuben (206)
Baked Millet Croquettes (221)
Butternut Squash & Pepita Blue Cheese Cannelloni (248)
Rice Flour Pancakes (264)
Rice Congee (268)
Sweet Potato Waffles (283)
Johnnycakes (284)
Watermelon Granita (296)
Black Sesame Ice Cream (297)
Strawberry-Basil Sorbet (300)
Apple Galette (319)

Getting excited about making these recipes will determine if I keep the book. I hope the dishes turn out well too.
Customer image
KRH
4.0 out of 5 stars Handful of Unique Recipes
Reviewed in the United States on April 11, 2023
The book comes from the Natural Gourmet Center at the Institute of Culinary Education (ICE) so it’s a great introduction to vegan cooking.

After reviewing the table of contents, loads of photos of dips, salads, soups, dessert bites, and placing dishes like macaroni & cheese under “feasts,” I was worried this book would be too basic for my needs.

Granted, I enjoy a light meal of hearty soup or salads. However, the carnivores I know want more substance if they are to enjoy a vegan meal so I need recipes with more complexity.

Yes, the usual greens are in the book but I was delighted by a few (I wish there were more) unique recipes too, such as:

Pepita Blue Cheese Spread (68) Rich Béchamel Sauce (92)
Sweet Potato Cassava Tortillas (98)
Sunflower Pâté (103)
Beet Tartare (110)
Traditional Muhammara (117)
Hiziki Caviar (118)
Baked Panelle with Eggplant Caponata (130)
Shiitake Broth with Udon, Tofu, & Baby Bok Choy (139)
Beet Borscht (141)
Watermelon Gazpacho (147)
Adzuki Bean Stew (150)
Japanese Oden (152)
Bengali Dahl (155)
Yuca Focaccia (194)
Tempeh Reuben (206)
Baked Millet Croquettes (221)
Butternut Squash & Pepita Blue Cheese Cannelloni (248)
Rice Flour Pancakes (264)
Rice Congee (268)
Sweet Potato Waffles (283)
Johnnycakes (284)
Watermelon Granita (296)
Black Sesame Ice Cream (297)
Strawberry-Basil Sorbet (300)
Apple Galette (319)

Getting excited about making these recipes will determine if I keep the book. I hope the dishes turn out well too.
Images in this review
Customer image Customer image
Customer imageCustomer image
4 people found this helpful
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Michele
5.0 out of 5 stars Delicious, healthy recipes
Reviewed in the United States on July 22, 2022
Verified Purchase
I come back to this cookbook often. Great flavors, easy to follow, good photography.
Helpful
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Mariel GF
5.0 out of 5 stars Great vegan recipe book
Reviewed in the United States on August 11, 2020
Verified Purchase
I love this book! It has great recipes. Yesterday I made the almond dressing for the coleslaw salad...it was divine!
Helpful
 Report
MsOak
5.0 out of 5 stars Fast delivery - quality book!
Reviewed in the United States on February 9, 2021
Verified Purchase
Quality second-hand book! Arrived very quickly, and it looks brand new, no obvious wear at all. A good price and I like to buy used books as much as possible, win win! I also appreciate their reduced packaging, as it came in that heavy duty recycled paper board, and that’s it!
Helpful
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cindy p veit
3.0 out of 5 stars Time consuming recipes
Reviewed in the United States on October 2, 2019
Verified Purchase
Great looking book, lots of pictures. To much time is spent to recreate fake versions of cheese and such. Not for me!
9 people found this helpful
Helpful
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Top reviews from other countries

R
5.0 out of 5 stars Amazing information
Reviewed in Canada on January 5, 2021
Verified Purchase
I started to sprout moong beans. I usually avoid heat the oils but learned how to do it safe for health
Report
sanya
4.0 out of 5 stars Not the same book as advertised?
Reviewed in Canada on November 29, 2020
Verified Purchase
Not the same book? Or slightly different version that I received... mine has over 150 recipes versus 200.
Customer image
sanya
4.0 out of 5 stars Not the same book as advertised?
Reviewed in Canada on November 29, 2020
Not the same book? Or slightly different version that I received... mine has over 150 recipes versus 200.
Images in this review
Customer image
Customer image
Report