The Plant Protein Revolution Cookbook: Supercharge Your Body with More Than 85 Delicious Vegan Recipes Made with Protein-Rich Plant-Based Ingredients

The cookbook I have been looking for. Great recipes along with a photo. Love this book!!

Was delivered very (like two weeks) late, but it seemed to have been misplaced at a shipment facility after being mailed on time by the seller so I guess I can't fault the vendor for that. It arrived well-packaged and in perfect condition.The book itself is great--one of my favorites for when I'm working out and training a lot and need protein-heavy recipes that taste good and don't have insanely exotic ingredients. Overall I'm quite happy with the product and the price.

As I approach 60, I'm well aware that my protein needs are increasing. Despite the fact that, during quarantine, my workouts have dwindled to near non-existence, I want to retain as much muscle mass as possible. So this cookbook is a godsend. And, if you're vegan, it will certainly help you answer the biggest question most plant-based eaters [still] get - How do you get your protein?The opening chapters of this cookbook provide a neat little primer on basic protein requirements, explain complete vs. incomplete proteins and list a host of different food items that will help you up your daily protein quotient. Plus, there are 85 simple and tasty recipes. Of those, I was able to sample a handful and here are my thoughts:Chickpea Tuna Salad (p.69) - My go-to has always been Vegan with a Vengeance version (minus the red onions), but this one gives it a run for its money by upping the ante with sunflower seeds and artichoke hearts. The seeds in particular give this a meatier texture without imparting too much of a nutty flavor. As always, I left out the onions and just used store bought Vegannaise for the sake of simplicity. But, if you prefer, the book also includes two recipes for homemade mayos (cashew and soy). This was all around delicious and satisfied my continued cravings for an old-fashioned tuna salad sammie.Tofu Ramen Bowls (pp. 95 -96) - Super easy and delicious one pot soup for those cold winter nights when you wish you could still go out to your local ramen spot, but can't because of COVID-19. Super savory and spicy with garlic, ginger, sesame oil, miso, soy sauce and chili paste.African Peanut Stew with Red Beans and Sweet Potatoes (p. 102) - A very unusual dish, but at the end of the day, still classic comfort food. It has a bit of a chili vibe, with cumin and cayenne pepper, but it's the peanut butter sauce that makes it special. That, plus beans and crunchy peanuts, gives this its protein bona fides. I substituted pink beans for the kidneys, because I prefer their softer shell and creamier texture.White Bean Cassoulet (p. 116) - We move from Africa to France for another yummy bean stew. This is an easy oven baked concoction chock full of herbs and spices which is very satisfying. Interestingly, it calls for a mixture of two different white beans - Cannellini and Great Northern - although I think it would be just fine with one or the other. I kicked this one up a notch by adding some browned Sweet Life brand vegan sausage, to give it an authentic cassoulet flair.Chickpea Piccata with Mushrooms (pp. 131 - 132) - If you've ever had the Seitan Piccata at NYC's Candle 79, this definitely gives it a run for the money. This is a very elegant dish of toothy pan-fried cutlets smothered in a white wine based mushroom gravy. This is probably my favorite dish in the entire book so far.Baked Seitan (pp. 168- 169) - if, like me, you have trouble making homemade seitan in simmering liquid, this baked version is just the ticket. It has none of the rubbery glutinous consistency you get with the boiled version, but all of the meaty goodness. Super easy.While I've only tried six of the recipes at this point, I have bookmarks in quite a few other pages and can't wait to have more of the delicious, protein rich meals. This one's a winner.

I've been a fan of Robin Robertson's cookbooks for many years, as her recipes are accessible for a home cook like me, and also completely delicious (and welcomed by family members, vegan and non-vegan alike). I've been eagerly looking forward to this book, which arrived at a time when we are mostly at home, cooking more, and trying to look after our health. Robin provides a helpful guide to plant-based protein, with creative ideas for meals that are rich in protein and nutritionally balanced. As we are in the hot summer, we've started with the salad chapter. The Caesar Chef's Salad and Green Goddess Nicoise Salad are excellent! We can't wait to try recipes from the rest of the book.

I made the Tuscan Summer Pasta Salad tonight. I’ve never had a salad that packed such a flavor punch! My husband loved it, too, and he ate seconds. This is a very picky man.I was a little skeptical when I tasted the dressing as I made it, but it actually went really well with all the vegetables. Tomorrow night is the portobello gyros.I love Robin Robertson’s cookbooks because she shows you can have several options in a dish if you’re sensitive to a food, or just plain picky like my sweetie. I have collected quite a few of her books, but this one is by far the best yet.

Started exploring quick and easy vegan and vegetarian cooking with Robin Robertson's cookbooks. Been a great adventure, and having fun working my way through this one.

This author has several vegan cookbooks out, and every one I've looked at has been great. There are accessible recipes in here for just about any situation. If you're looking to incorporate more vegan fare into your life, this is a great place to start. There aren't any bizarre ingredients or complicated techniques that you have to have been diving down the vegan rabbit hole for years to know about in here. The opening section discussing plant-based proteins is especially good for people just starting to explore vegan cooking. There is also nutritional info for each recipe and a ton of pictures.

Ich hatte eines der Rezepte aus dem Buch über Peta erhalten. Das war so lecker, dass ich mir kurzerhand das Buch gekauft habe. Und ich wurde nicht enttäuscht. Die bisher ausprobierten Gerichte sind superlecker und schmecken auch meinem Mann.

I love the recipes of this author

so far the recipes are good. book is smaller than I was expecting and awkward to keep open....made in CHINA unfortunately so perhaps that's the problem

I paid almost nineteen pounds for this book. When it (finally) arrived I was excited, lots of recipes and with colourful photos. I brought it for the Seitan recipe which was my first goto. It said to use 1.5 cups of vital wheat gluten (which is 432g). I weighed out one cup and it equalled just over 100g. I decided to stick with the figures and used the 432. After using over £10 worth of ingredients it clearly wasn't 432g. I stuck with it and cooked it, but what came out was anything but setian. The lumpy end result mess is now in the bin. I have contact the seller requesting a refund. I won't be trying any of the other recipes as I'm not wasting more ingredients.