The one or two recipes that actually piqued my interest are gluten free... turns out much of this book is gluten free. If I had known that, I never would have borrowed it from the library. ( )

I wanted to review this book to see if I could convert to veganism and support my partner's vegetarianism with a few new recipes.

Did it deliver? Sort of. The title sells, "simple" recipes with "8 ingredients or less". I didn't feel the book delivered on this promise.

I didn't find the ingredient lists simple, and I had to look to make sure there were less than eight ingredients. Okay, there are.... but.... most aren't quick or simple. The first chapter of recipes (breakfast) didn't appeal at all. Most were the kinds of breakfasts I'd maybe make if I were running a ritzy bed-and-breakfast (one even named with this in mind), but not everyday meals where I have maybe 15 minutes from start to finish.

The book shines with the sauces and dressings (I literally bookmarked each one), and then the dinners (where I wanted to lick the page). A note, too, that folks with gluten issues will appreciate the ingredient lists, although if you're on a celiac or grain-free diet, this book won't support your needs.

I've yet to make anything from the book -a true test of a cookbook. Still, it might be awhile, since many of the ingredients aren't readily available while traveling full time (as I do). Once I have tested at least one recipe, I'll update this review. ( )

The mission statement behind the recipes in this terrific cookbook is to create simple, delicious dishes made from easily obtainable ingredients (no specialty “vegan” products in sight) that help battle diet related illnesses like high cholesterol, heart disease and [as in the case of the author’s husband] gout. This brought me back to my days of religiously following Dean Ornish’s Eat More, Weigh Less regimen, particularly in regard to the way author Brandi Doming eschews oils, opting instead to saute veggies in water and substituting parchment paper for pan greasing when baking/roasting. Happily, this amazing book helped me to remember how tasty food can be without adding excess oil.

I love the detailed “Getting Started” section which provides a nice primer for stocking your vegan pantry (only one egregious oversight – she left out tahini, used in at least one recipe, from the nut butter section).

I tried eight recipes from throughout the book (only skipping the desserts). Some hit it out of the park while others were less exciting (with only one unmitigated disaster, which I must take the blame for). I tried to follow the directions to the letter, but will note any deviations.

THE SUCCESSES:
Cajun Veggie/Potato Chowder (pg 158)
I followed this recipe closely and it turned out outrageously creamy and delicious. Difficult to believe that the only “fat” in the entire thing is ½ cup of cashews. This came to together quickly and was enjoyed by both me and my carnivore husband. Don’t let the Cajun in the title fool you, this wasn’t overly spicy.

Broccoli-Cheese Soup (pg 142)
Another huge hit (well, my husband rated it a solid B+, but he still eats dairy cheese). The “cheese” soup is made from a creamed potato/coconut milk base flavored with smoked paprika and cider vinegar. It was simply perfect poured over the roasted broccoli and felt very decadent even though it’s pretty low fat compared with real cheese sauce. True Confession – we had about ¾ cup of leftover soup so the next day I poured it over elbow macaroni, for a simple comfort food lunch.

Buddha Bowl (pg 114)
I make weekly grain/nourish/Buddha bowls so, at first blush, this didn’t seem to be any different than the various combos I come up with on my own, until I took one mouthful of the caramelized onions and toasted sesame seeds. They were the ideal additions that took this bowl to the next level in terms of flavor. I will admit I wasn’t a huge fan of the sweet potatoes roasted dry so next time I make this, I’ll probably spray them with a bit of EVOO just to improve their mouth feel.

NOT TOO SHABBY:
Spice-Is-Nice Baked Oatmeal Squares (pg 43)
These breakfast bars were very tasty, but I think I was expecting something more similar to Nature Valley granola bars – thin and crispy. Doming’s instructions are to bake this in a regular (9 x 5) loaf pan, which results in very thick and chewy bars. I ended up double baking them (like biscotti) after I sliced them, to achieve a crispier texture. When I make these again, which I surely will, I intend to make them in an 8 x 8 square pan so they spread out thinner and bake up crispier. But all in all, a simple, tasty and nourishing alternative to a bowl of oatmeal.

Meatless Bean Balls (pg 133 & Cover Illustration)
Okay, I’ve made a ton of different bean ball recipes. My favorite is probably from Isa Chandra Moskowitz’s Vegan with a Vengeance which contain a healthy dose of oil. These were just okay. If you’re looking to go extremely low fat, then they’ll probably do the trick, but I found them to be overly dry. And even though the author states that the Worcestershire sauce is indispensable, I found it intrusive as it didn’t remind me of traditional Italian meatballs at all. Personally, I would suggest substituting soy sauce or coconut aminos (if you’re avoiding soy) to give them a richness without that distinctive Worcestershire flavor. Not awful, but not a recipe I’ll return to.

DISASTER (IT PAYS TO STICK CLOSE TO THE INSTRUCTIONS):
Almond-Coated Asparagus (pg 168)
As I didn’t have almond meal in my pantry, I figured I could make my own by grinding some slivered almonds in my coffee grinder. I think I attempted to grind too many at once because they wouldn’t grind up fine enough and, after a few minutes, started to turn to almond butter. I ended up coating the asparagus spears in lemon juice (as instructed), sprinkling the almond chunks over them and baking them in the oven. They came out just fine (with the almonds more like a breadcrumb topping than a coating). The saving grace was the tahini/Dijon/lemon sauce which is out of this world. Even though this was sort of a disaster in terms of presentation, it was actually surprisingly yummy and something I’ll be sure to try again (once I can figure out where to buy packaged almond meal).

In conclusion, this is one of the better vegan cookbooks I’ve found. It’s particularly user friendly for beginners to a plant-based diet, folks looking to seriously curtail the fat in their food or those who don’t have the budget for or access to a lot of high-priced vegan specialty products and ingredients. If you’re already vegan, you’ll really like trying out the recipes here, but even if you’re an omnivore who’s been thinking about working more healthy veggie meals into your life, this is highly recommended. ( )

The Vegan 8 by Brandi Doming
100 Simple Recipes Made with 8 Ingredients or Less

A great book for beginners or those more conversant with vegan eating and cooking – this book has everything from meal ideas to how to make your own spice blends. There were several recipes I would like to try in the future.

The book began with the reason the author took up vegan cooking, the impact it had on her and her family and how her blog came about. She moved on to the kitchen and the ingredients and utensils she prefers. Then the rest of the chapters dealt with food and recipes and included gorgeous photos to make the reader drool and provide incentive to head to the kitchen to create a meal.

Thank you to NetGalley and Oxmoor House for the ARC – This is my honest review.

5 Stars ( )