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Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind
From the Slutty Vegan herself, a collection of ninety-one delicious, guilt-free, plant-based recipes that you will love to indulge in from the comfort of your own home.
When Pinky Cole opened her first Slutty Vegan food truck in 2018, she was inspired by her love of vegan comfort food. Now, after having expanded to restaurants, a bar, and a philanthropic organization, Cole is ready to bring her best recipes straight to you.
With mouth-watering photographs and easy-to-follow instructions, Eat Plants, B*tch celebrates Cole’s belief that it’s fun and accessible to cook and enjoy irresistible vegan comfort food. From Avocado Egg Rolls to her Black Pea Cauliflower Po’Boy or Oyster Mushroom Parm and everything in between, it won’t be long before you will also be declaring Cole’s timeless Eat Plants, B*tch!
When Pinky Cole opened her first Slutty Vegan food truck in 2018, she was inspired by her love of vegan comfort food. Now, after having expanded to restaurants, a bar, and a philanthropic organization, Cole is ready to bring her best recipes straight to you.
With mouth-watering photographs and easy-to-follow instructions, Eat Plants, B*tch celebrates Cole’s belief that it’s fun and accessible to cook and enjoy irresistible vegan comfort food. From Avocado Egg Rolls to her Black Pea Cauliflower Po’Boy or Oyster Mushroom Parm and everything in between, it won’t be long before you will also be declaring Cole’s timeless Eat Plants, B*tch!
224 pages, Hardcover
Published November 15, 2022
100 people are currently reading
5088 people want to read
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Displaying 1 - 30 of 78 reviews
October 30, 2022
Superb Cookbook! Absolutely loved the fresh take that these recipes have. The staples included are far more than the average staples you expect. I own over 20 vegan cookbooks and this one is definitely one of my top favorite ones recipe wise. I haven't tried the recipes yet, need to hit the market for a few more ingredients. However, they seem divine. Such beautiful combinations of flavors and mixture of types of food. I look forward to cooking with this book this coming week! So many great options that even my meat eating family will enjoy!
I received this Cookbook from NetGalley and the publishers to read and review. All statements above are my true opinions after fully reading this cookbook.
I received this Cookbook from NetGalley and the publishers to read and review. All statements above are my true opinions after fully reading this cookbook.
January 10, 2022
Pinky Cole, AKA The Slutty Vegan, offers recipes and advice for following a vegan diet. (Her nickname, and the name of her restaurant, comes from her fondness for fast food while still following a plant based diet.) She provides not only recipes, but also some tips from other black vegan chefs. I would love to eat at her restaurant in Atlanta someday. Thanks to Edelweiss and the publisher for thee ARC.
October 22, 2022
Thank you to NetGalley for providing me a free digital copy in exchange for an honest review.
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Honestly, I was a bit underwhelmed by this one. I probably should have realized that this book would be largely veganized versions of non-vegan dishes, which really isn't my personal plant-based preference--I'd rather focus on dishes that are naturally vegan without having to rely on expensive and disappointing substitutes. Most of the breakfast options were some form of smoothie--nothing wrong with that, but there were far more smoothie/bowl recipes than I'd want or expect for a non-smoothie book. The copy at the front of the book felt like a first draft in need of serious edits, and there was a really large photo deficit--it felt like maybe as many as half the recipes didn't have photographs, which is a massive pet peeve of mine. Partially I just don't think I'm the target market here, but even beyond that, I felt this cookbook could have used some editing and further curation.
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Honestly, I was a bit underwhelmed by this one. I probably should have realized that this book would be largely veganized versions of non-vegan dishes, which really isn't my personal plant-based preference--I'd rather focus on dishes that are naturally vegan without having to rely on expensive and disappointing substitutes. Most of the breakfast options were some form of smoothie--nothing wrong with that, but there were far more smoothie/bowl recipes than I'd want or expect for a non-smoothie book. The copy at the front of the book felt like a first draft in need of serious edits, and there was a really large photo deficit--it felt like maybe as many as half the recipes didn't have photographs, which is a massive pet peeve of mine. Partially I just don't think I'm the target market here, but even beyond that, I felt this cookbook could have used some editing and further curation.
November 20, 2022
I really enjoyed this cookbook! Tried the cauliflower, beet-tini, creamy pesto Mac and cheese, elites my way, barbecue bowl, and stuffed butternut squash. Every recipe was delicious! I will be making more because there are so many good ones! Would love to visit her food truck some day. Thank you NetGalley for the ARC.
October 29, 2024
Disclaimer: Received this as an advance reader copy via Netgalley and 13A/Gallery Books (Thank you!!!)
I wanted to like this cookbook from the founder of the Slutty Vegan burger shops but, truth be told, it's just not very good. The one good thing was there are color pictures of finished dishes but you know the adage about putting lipstick on a pig, well it seems quite appropriate since the recipes themselves are lackluster and uninspired.
Why I did not like this cookbook:
Recipes are highly dependent upon the use of processed foods such as: vegan butter, vegan mayonaise, vegan cream, vegan sour cream, vegan cream cheese, vegan chorizo, vegan mozzarella, vegan American cheese.
Several recipes call for slutty bacon and slut dust, but there are no recipes for these items in the book. I looked them up, they are products made by the author's company, so double marks against for not being transparent and marketing these products via recipes.
This book seems geared toward less experienced cooks or folks who are interested in eating a more plant based diet but it does a poor job of providing foundational explanations, like a high speed blender is needed for certain recipes, or when making the jam or nut butter, how to sterilize jars and why it matters.
There aren't a ton of recipes in this book, yet there is a lot of recipe overlap, such as two egg roll, two mac and cheese, and two eggplant fries recipes.
And the worst of all, the potato salad recipe, is it an inside joke? Or is it for real? I hope the former since the recipe is ridiculous, it calls for 20 pounds of potato, 4 cups of vegan mayo, 1 cup of relish, 1/4 cup agave, 3 tablespoons of grated onion, 2 tablespoons of mustard, salt, pepper and paprika. There's just so much wrong with this, just, too much wrongness...
I wanted to like this cookbook from the founder of the Slutty Vegan burger shops but, truth be told, it's just not very good. The one good thing was there are color pictures of finished dishes but you know the adage about putting lipstick on a pig, well it seems quite appropriate since the recipes themselves are lackluster and uninspired.
Why I did not like this cookbook:
Recipes are highly dependent upon the use of processed foods such as: vegan butter, vegan mayonaise, vegan cream, vegan sour cream, vegan cream cheese, vegan chorizo, vegan mozzarella, vegan American cheese.
Several recipes call for slutty bacon and slut dust, but there are no recipes for these items in the book. I looked them up, they are products made by the author's company, so double marks against for not being transparent and marketing these products via recipes.
This book seems geared toward less experienced cooks or folks who are interested in eating a more plant based diet but it does a poor job of providing foundational explanations, like a high speed blender is needed for certain recipes, or when making the jam or nut butter, how to sterilize jars and why it matters.
There aren't a ton of recipes in this book, yet there is a lot of recipe overlap, such as two egg roll, two mac and cheese, and two eggplant fries recipes.
And the worst of all, the potato salad recipe, is it an inside joke? Or is it for real? I hope the former since the recipe is ridiculous, it calls for 20 pounds of potato, 4 cups of vegan mayo, 1 cup of relish, 1/4 cup agave, 3 tablespoons of grated onion, 2 tablespoons of mustard, salt, pepper and paprika. There's just so much wrong with this, just, too much wrongness...
May 28, 2023
Great cookbook! I was approved for this n NG but didn't download it bc life got busy, etc...
Saw it in Target and it was so beautiful. All of the photos. Target does carry some of her dips and spreads. They are delish. I bought the lovely hardback and I am now trying out the recipes. Loving this one. I know I can already highly recommend it. Check it out for yourself. I bet you will love it too!
Biscuits squee!
BBQ Tofu Bowl!!!! 10 stars!
Barbecued "Beef" Loaf has been a big hit several times.
Black Pea Burgers for the win...even my non-vegan husband loved!
Peanut Satay Dipping Sauce is glorious!
Dee's Famous Peanut Butter Cookies big hit at a potluck!
And much more!
Saw it in Target and it was so beautiful. All of the photos. Target does carry some of her dips and spreads. They are delish. I bought the lovely hardback and I am now trying out the recipes. Loving this one. I know I can already highly recommend it. Check it out for yourself. I bet you will love it too!
Biscuits squee!
BBQ Tofu Bowl!!!! 10 stars!
Barbecued "Beef" Loaf has been a big hit several times.
Black Pea Burgers for the win...even my non-vegan husband loved!
Peanut Satay Dipping Sauce is glorious!
Dee's Famous Peanut Butter Cookies big hit at a potluck!
And much more!
January 13, 2022
(Note: I received an advanced reader copy of this book courtesy of NetGalley )
This was my first introduction to Pinky Cole and her Slutty Vegan brand, and in general I quite enjoyed this collection of vegan recipes. My favorites in particular were the numerous recipes that carried the Caribbean influence of Cole’s own Jamaican American background. I also liked how the book carried an open and unabashed passion for veganism placed directly alongside a vocal note that this book isn’t solely for vegans, but rather inclusively geared towards a flexitarian audience merely interested in incorporating more plant-based recipes into their meal rotation.
The one major aspect that I honestly wasn’t a fan of was the fact that a sizable amount of recipes use processed vegan meat replacements of some sort, like vegan bacon, vegan steak, and the like. As someone who mainly eats vegetarian, I would rather let plant-based ingredients shine on their own terms instead of trying to entirely copy something else. However, Cole did state that the majority of her brand customers are meat eaters, and if she’s found that meat substitutes have proven to be a successful strategy to help win people over to a healthier plant based diet, then in that case I would have to say more power to her.
Overall, I am pretty pleased with these relatively easy, varied, and definitely flavorful-looking recipes. There is plenty to enjoy in “Eat Plants, B*tch,” regardless of whether one is a full vegan, vegetarian, mostly vegetarian, or just wants to reduce the amount of meat in their diet just a little bit.
This was my first introduction to Pinky Cole and her Slutty Vegan brand, and in general I quite enjoyed this collection of vegan recipes. My favorites in particular were the numerous recipes that carried the Caribbean influence of Cole’s own Jamaican American background. I also liked how the book carried an open and unabashed passion for veganism placed directly alongside a vocal note that this book isn’t solely for vegans, but rather inclusively geared towards a flexitarian audience merely interested in incorporating more plant-based recipes into their meal rotation.
The one major aspect that I honestly wasn’t a fan of was the fact that a sizable amount of recipes use processed vegan meat replacements of some sort, like vegan bacon, vegan steak, and the like. As someone who mainly eats vegetarian, I would rather let plant-based ingredients shine on their own terms instead of trying to entirely copy something else. However, Cole did state that the majority of her brand customers are meat eaters, and if she’s found that meat substitutes have proven to be a successful strategy to help win people over to a healthier plant based diet, then in that case I would have to say more power to her.
Overall, I am pretty pleased with these relatively easy, varied, and definitely flavorful-looking recipes. There is plenty to enjoy in “Eat Plants, B*tch,” regardless of whether one is a full vegan, vegetarian, mostly vegetarian, or just wants to reduce the amount of meat in their diet just a little bit.
December 3, 2022
In Eat Plants, B*tch - 91 Vegan Recipes That Will Blow Your Meat-Loving Mind, Pinky Cole assures us: we’ve got options! We don’t need to eat animal protein every day, and she’s giving us some yummy recipes to make it doable.
For a non-vegan like myself, the best reason to read Pinky Cole’s book is for all the wonderful passages where the author reminisces about her upbringing. Cheerful anecdotes where she recounts tales of time spent with her “village” of friends and family, and Ms. Cole’s enchanting, vivid descriptions of her beloved recipes, make Eat Plants, B*tch more than a cookbook.
I also enjoyed the introduction to the book where Pinky Cole addresses the question: “What does veganism mean to me?” She discusses what it means to be mindful of what we consume, having respect for our Earth. And I love the obvious pride as Ms. Cole writes about being Black, a woman, and a successful entrepreneur.
This book is filled with creative cocktails, dips, breakfast items, and desserts, as well as inspiring guest chef recipes. Not to mention the gorgeous photos. Hey, with a resource like this one, what’s stopping us all from going Vegan? Maybe it is doable… at least some of the time.
a ARC of Eat Plants B*tch was provided by Gallery Books, Gallery/13A, via NetGalley, for the purpose of my honest review
For a non-vegan like myself, the best reason to read Pinky Cole’s book is for all the wonderful passages where the author reminisces about her upbringing. Cheerful anecdotes where she recounts tales of time spent with her “village” of friends and family, and Ms. Cole’s enchanting, vivid descriptions of her beloved recipes, make Eat Plants, B*tch more than a cookbook.
I also enjoyed the introduction to the book where Pinky Cole addresses the question: “What does veganism mean to me?” She discusses what it means to be mindful of what we consume, having respect for our Earth. And I love the obvious pride as Ms. Cole writes about being Black, a woman, and a successful entrepreneur.
This book is filled with creative cocktails, dips, breakfast items, and desserts, as well as inspiring guest chef recipes. Not to mention the gorgeous photos. Hey, with a resource like this one, what’s stopping us all from going Vegan? Maybe it is doable… at least some of the time.
a ARC of Eat Plants B*tch was provided by Gallery Books, Gallery/13A, via NetGalley, for the purpose of my honest review
November 13, 2022
This is the first time I had heard of Pinky Cole or the Slutty Vegan, but her vibrant personality and love of life comes off the pages. It made reading about her past and reasons for turning to Veganism all that more interesting. Add to that the advice she (and other chefs) give in regards to being an entrepreneur and all the recipes and this makes for a fantastic cookbook.
I really enjoyed that most of the recipes were pretty easy to make. There are some that call for soy or tempeh, but most don’t, which is great for those who don’t eat soy or don’t enjoy the textures of those items. And there are other ones that call for vegan bacon or vegan cheese, so I can see people who are looking for more vegetable-forward recipes that don’t lean on vegan speciality items, not really like that.
While I am not a Vegan or even a Vegetarian, I do try to limit my meat intake and can see myself making a lot of these recipes, especially the breakfast ones since most of them are super fast… and the desserts too… because, desserts!
I could see anyone from a meat eater to a Vegan enjoying this book and finding lots of recipes that they could easily make And I could see people wanting to turn to Vegetarianism or Veganism finding this book to be a great step towards it. But if you are, I would recommend doing a lot of research to make sure your body continues to get all the minerals and nutrients that it needs from a vegetable only diet.
I really enjoyed that most of the recipes were pretty easy to make. There are some that call for soy or tempeh, but most don’t, which is great for those who don’t eat soy or don’t enjoy the textures of those items. And there are other ones that call for vegan bacon or vegan cheese, so I can see people who are looking for more vegetable-forward recipes that don’t lean on vegan speciality items, not really like that.
While I am not a Vegan or even a Vegetarian, I do try to limit my meat intake and can see myself making a lot of these recipes, especially the breakfast ones since most of them are super fast… and the desserts too… because, desserts!
I could see anyone from a meat eater to a Vegan enjoying this book and finding lots of recipes that they could easily make And I could see people wanting to turn to Vegetarianism or Veganism finding this book to be a great step towards it. But if you are, I would recommend doing a lot of research to make sure your body continues to get all the minerals and nutrients that it needs from a vegetable only diet.
October 15, 2024
I am always looking for ways to make veggies yummier and more central to my meals, and this title was too good to pass up.
The intro is a thin bit of cheerleading by black chefs and entrepreneurs, and then Pinky Cole (aka Slutty Vegan) gets into the good stuff.
I need to remember that the book is not a menu. Breakfasts are high carb/low protein, and brown sugar or maple syrup is used liberally in many recipes throughout. But a recipe is not a whole meal. Still, I’ll tell you no one would blame a girl for eating a full plate of these maple roasted vegetables! 😋
The mains are called “Jamaican Saturday,” mostly island-ish recipes (the chef’s mom is Rastafarian). I can’t wait to try the well-herbed coconutty Island Cauliflower Po Boy…😋 Oh and rum punch!
Meanwhile, on with the coconut! Looking for more protein, Chickpea Sunrise was the next one I tried, minus the plantains I’ll have to buy on my next grocery run because this stuff was awesome!
Peanut Satay dipping sauce is a creamier alternative to the Moosewood one that I usually make. I might’ve licked the bowl 😉 but don’t tell the chef…I used it with chicken strips. It would be good with crunchy baked tofu or any veg you like to dip too.
If you don’t keep a vegan pantry, there are several recipes you might skip because they call for ingredients that are too pricey to buy for rare use— various nut butters, oils, and vegan processed items like “cheese,” “bacon,” or mayo.” I won’t be buying the faux stuff, so I won’t be ditching my trusty Moosewood cookbooks either. (They are much better at using ingredients common the the American kitchen.)
The other half of the book IS chock full of enticing ideas for mixing up the veggie flavors in your meals, and adding a little kick to the days you might choose to skip meat.
Did I mention the quesadillas with black beans, sweet potato, and pineapple salsa? 😋
The intro is a thin bit of cheerleading by black chefs and entrepreneurs, and then Pinky Cole (aka Slutty Vegan) gets into the good stuff.
I need to remember that the book is not a menu. Breakfasts are high carb/low protein, and brown sugar or maple syrup is used liberally in many recipes throughout. But a recipe is not a whole meal. Still, I’ll tell you no one would blame a girl for eating a full plate of these maple roasted vegetables! 😋
The mains are called “Jamaican Saturday,” mostly island-ish recipes (the chef’s mom is Rastafarian). I can’t wait to try the well-herbed coconutty Island Cauliflower Po Boy…😋 Oh and rum punch!
Meanwhile, on with the coconut! Looking for more protein, Chickpea Sunrise was the next one I tried, minus the plantains I’ll have to buy on my next grocery run because this stuff was awesome!
Peanut Satay dipping sauce is a creamier alternative to the Moosewood one that I usually make. I might’ve licked the bowl 😉 but don’t tell the chef…I used it with chicken strips. It would be good with crunchy baked tofu or any veg you like to dip too.
If you don’t keep a vegan pantry, there are several recipes you might skip because they call for ingredients that are too pricey to buy for rare use— various nut butters, oils, and vegan processed items like “cheese,” “bacon,” or mayo.” I won’t be buying the faux stuff, so I won’t be ditching my trusty Moosewood cookbooks either. (They are much better at using ingredients common the the American kitchen.)
The other half of the book IS chock full of enticing ideas for mixing up the veggie flavors in your meals, and adding a little kick to the days you might choose to skip meat.
Did I mention the quesadillas with black beans, sweet potato, and pineapple salsa? 😋
May 6, 2023
I was really excited to get my hands on this and try some of the recipes but it was a disappointing experience. I agree with other reviewers who said that a lot of effort went into making dishes that simulated cheese and meat. There was even a recipe for vegan shrimp! Many of the recipes didn't have photos and it would have been nice to see what they looked like. I also didn't like that there were so many specialty ingredients. I had to improvise a lot when I tried the recipes. These are the ones I tried.
Berry smoothie, page 5: The ingredients listed barely made half of one glass. It tasted ok; you can't really go wrong with smoothies.
Vegan potato salad, page 105: Needless to say, I scaled it down a lot. 20 pounds of potatoes - really? It tasted just ok, nothing special.
Backyard quesadillas, page 80: Very. very messy and looked nothing like the photo. Tasted ok.
Black pea burgers, page 84, and amazing mac n cheese, page 114. I made these for the same meal and they were my favorites so far. The burgers were good but I should have listened to my instinct when it told me that four teaspoons of paprika and two tablespoons of cayenne pepper seemed like a lot (my mouth was on fire!). The same for the macaroni. I should have halved the recipe because it made a large amount.
My last recipe was almost the avocado eggrolls. They were just ok and, after that, I decided not to try any more, except for the following two.
Jalapeno cornbread, page 137. Had no taste. Next time, leaving the avocado seeds intact to give it some flavor.
Elotes my way, page 41. My finished product looked nothing like the photo. It was delicious but messy. A lot less mayo next time.
Berry smoothie, page 5: The ingredients listed barely made half of one glass. It tasted ok; you can't really go wrong with smoothies.
Vegan potato salad, page 105: Needless to say, I scaled it down a lot. 20 pounds of potatoes - really? It tasted just ok, nothing special.
Backyard quesadillas, page 80: Very. very messy and looked nothing like the photo. Tasted ok.
Black pea burgers, page 84, and amazing mac n cheese, page 114. I made these for the same meal and they were my favorites so far. The burgers were good but I should have listened to my instinct when it told me that four teaspoons of paprika and two tablespoons of cayenne pepper seemed like a lot (my mouth was on fire!). The same for the macaroni. I should have halved the recipe because it made a large amount.
My last recipe was almost the avocado eggrolls. They were just ok and, after that, I decided not to try any more, except for the following two.
Jalapeno cornbread, page 137. Had no taste. Next time, leaving the avocado seeds intact to give it some flavor.
Elotes my way, page 41. My finished product looked nothing like the photo. It was delicious but messy. A lot less mayo next time.
September 18, 2022
Eat Plants, B*tch is a beautiful cookbook. Pinky Cole is the author and entrepreneur who launched the brand Slutty Vegan, which encompasses three brick and mortar restaurants as well as food trucks and partnerships with large food chains to connect great tasting vegan food to the masses. I am not vegan but am interested in eating more vegetables, and I have no interest in those vegetables being in the form of boring salads. This cookbook has a variety of dishes for all meal types. A fair number of the recipes call for meat substitutes to replicate traditional meals such as Paella or “Bacon” Wrapped Asparagus. I never review a cookbook without trying a few recipes. This weekend I made Black-Eyed Pea Stew for my lunches this week. It is delicious. The combination of cooked down black-eyed peas with the sweet potatoes, vegetables, and spices is a perfect combination of smoky and sweet. I also made the Potato Mushroom Soup. I served it with homemade bread, and it made for a perfect Sunday dinner. It was a robust soup that I will enjoy the leftovers for this week. I will make both dishes again in the future, for sure. This cookbook is a great choice for someone interested in tasty meat-free dishes that are not, for the most part, difficult to make. I received an advanced reader e-copy of this book in exchange for an honest review.
December 8, 2022
4.75 stars would be more accurate.
I'm not an expert in the kitchen, but I do appreciate good food. Recipes that can take my very basic culinary skills and deliver flavorful meals are a success. This cookbook is very successful. My favorites are the stewed chickpeas (it's a Puerto Rican style dish and my meat-eating Puerto Rican mom loved it!) and the cheesesteak eggrolls. I haven't tried any of the smoothies yet, and I'm not really into smoothies, but those photos make them look so tasty and satisfying that I'm going to have to give one a try. Beautiful photos for each recipe, clear instructions, and wonderful results. This is one of the best vegan cookbooks I've worked with.
I'm not an expert in the kitchen, but I do appreciate good food. Recipes that can take my very basic culinary skills and deliver flavorful meals are a success. This cookbook is very successful. My favorites are the stewed chickpeas (it's a Puerto Rican style dish and my meat-eating Puerto Rican mom loved it!) and the cheesesteak eggrolls. I haven't tried any of the smoothies yet, and I'm not really into smoothies, but those photos make them look so tasty and satisfying that I'm going to have to give one a try. Beautiful photos for each recipe, clear instructions, and wonderful results. This is one of the best vegan cookbooks I've worked with.
January 13, 2022
4 stars
In this bright collection, Cole speaks to vegans and "flexitarians" alike by providing a healthy selection of delicious looking vegan recipes. The structure of this cookbook highlights the expansive audience.
Cole emphasizes the importance of cross cultural eating through the various categories and stylized images included throughout. The recipes all come with clear directions (I assume - I haven't made any yet but absolutely bookmarked several so that I can rectify that situation this weekend) and appealing photos. None of the recipes seem particularly complex or involve ingredients that will be especially difficult to find, and this is not always the case in this genre. I expect that most readers who pick up this book will find multiple opportunities for success versus Pinterest fail style messes in their kitchens.
As a person who has been vegetarian for a long time and vegan much more recently, I did hope to see some more new ideas here. That said, I still found a lot that I'm interested in trying and feel confident I can make work. I can't wait to dig back into this book and into whatever meals I borrow from it.
*Special thanks to NetGalley and Gallery/13A for this arc, which I received in exchange for an honest review. The opinions expressed here are my own.
In this bright collection, Cole speaks to vegans and "flexitarians" alike by providing a healthy selection of delicious looking vegan recipes. The structure of this cookbook highlights the expansive audience.
Cole emphasizes the importance of cross cultural eating through the various categories and stylized images included throughout. The recipes all come with clear directions (I assume - I haven't made any yet but absolutely bookmarked several so that I can rectify that situation this weekend) and appealing photos. None of the recipes seem particularly complex or involve ingredients that will be especially difficult to find, and this is not always the case in this genre. I expect that most readers who pick up this book will find multiple opportunities for success versus Pinterest fail style messes in their kitchens.
As a person who has been vegetarian for a long time and vegan much more recently, I did hope to see some more new ideas here. That said, I still found a lot that I'm interested in trying and feel confident I can make work. I can't wait to dig back into this book and into whatever meals I borrow from it.
*Special thanks to NetGalley and Gallery/13A for this arc, which I received in exchange for an honest review. The opinions expressed here are my own.
October 23, 2022
4.5 stars
A colorful cookbook with a conversational relatable voice. If you are someone who loves southern comfort food, and like a lot of readily made vegan convenience items (like vegan "meats", cheese, mayo that sort of thing) I think you will adore this book. I think this cookbook would be a great start for someone new to plant based food. I liked the inclusion of entrepreneur information and the guest chef recipes, it really makes this book stand out in a sea of other vegan cookbooks. The recipes with photos are all gorgeous and styled very well. My favorite recipes were the zucchini cakes, okra salad, and potato mushroom soup. I can see myself making the zucchini cakes many times. I think breakfast was one of the weaker sections, heavy on smoothies, including one parsley moss smoothie that has three ingredients I never heard of (inlcuding sea moss gel) which is quite the accomplishment as I've been vegan over two decades. It's the sort of thing I think many people think veganism is, but usually isn't, which didn't seem to have the same accessible vibe as the rest of the book.
Thank you to the author, publisher, and NetGalley for an advanced copy in exchange for an honest opinion.
A colorful cookbook with a conversational relatable voice. If you are someone who loves southern comfort food, and like a lot of readily made vegan convenience items (like vegan "meats", cheese, mayo that sort of thing) I think you will adore this book. I think this cookbook would be a great start for someone new to plant based food. I liked the inclusion of entrepreneur information and the guest chef recipes, it really makes this book stand out in a sea of other vegan cookbooks. The recipes with photos are all gorgeous and styled very well. My favorite recipes were the zucchini cakes, okra salad, and potato mushroom soup. I can see myself making the zucchini cakes many times. I think breakfast was one of the weaker sections, heavy on smoothies, including one parsley moss smoothie that has three ingredients I never heard of (inlcuding sea moss gel) which is quite the accomplishment as I've been vegan over two decades. It's the sort of thing I think many people think veganism is, but usually isn't, which didn't seem to have the same accessible vibe as the rest of the book.
Thank you to the author, publisher, and NetGalley for an advanced copy in exchange for an honest opinion.
January 13, 2022
Gorgeous photos. Wide range of recipes. Was a little sad that most of the ones that appealed to me turned out to be by guest chefs, but that's personal taste.
I can definitely see this cookbook up closer to the top of the must-haves than most I've seen recently, but on the recipes alone. While the personal writings are engaging, the pantry staples section was shorter than any other vegan cookbook's that I've ever read, and I hope new people like figuring out things on their own, because the FAQ is disappointing. The overall takeaway feels like "learn to read labels," while the ingredients lists for the recipes are often a slew of words that just have "vegan" in front of them.
So big thumbs up for those who know what they are doing, and maybe purchase it/check it out in tandem with something a little more 101 if you're new to vegan food.
I can definitely see this cookbook up closer to the top of the must-haves than most I've seen recently, but on the recipes alone. While the personal writings are engaging, the pantry staples section was shorter than any other vegan cookbook's that I've ever read, and I hope new people like figuring out things on their own, because the FAQ is disappointing. The overall takeaway feels like "learn to read labels," while the ingredients lists for the recipes are often a slew of words that just have "vegan" in front of them.
So big thumbs up for those who know what they are doing, and maybe purchase it/check it out in tandem with something a little more 101 if you're new to vegan food.
March 31, 2022
Thank you to Gallery/13A and NetGalley for an advanced copy of this book.
Having recently adopted a Mediterranean way of eating, I was excited to find an ARC of Eat Plants, B*tch. This book turned out to be a miss for me, unfortunately. There were only about 5 recipes that sounded both appealing and truly healthy. A lot of the recipes contain ingredients such as vegan bacon, sausage, vegan cheese, or vegan mayonnaise. So many of these products have unrecognizable ingredients in them. I was looking for recipes with more unprocessed, natural ingredients but didn't find many here.
Having recently adopted a Mediterranean way of eating, I was excited to find an ARC of Eat Plants, B*tch. This book turned out to be a miss for me, unfortunately. There were only about 5 recipes that sounded both appealing and truly healthy. A lot of the recipes contain ingredients such as vegan bacon, sausage, vegan cheese, or vegan mayonnaise. So many of these products have unrecognizable ingredients in them. I was looking for recipes with more unprocessed, natural ingredients but didn't find many here.
Read
February 20, 2023some of the recipes in here looked interesting, but a few looked downright gross, and more importantly the author supports things that aren't based in science like alkaline water. i understand that's a pretty low level thing and not likely to harm anyone, but it calls into question any and all of her advice for me.
October 23, 2022
Originally posted on my blog Nonstop Reader.
Eat Plants, B*tch is an engaging up-to-the-minute collection of vegan recipes developed and curated by Pinky Cole. Due out 15th Nov 2022 from Simon & Schuster on their Gallery Books imprint, it's 224 pages and will be available in hardcover and ebook formats.
There are so many reasons to eat more plant based foods and incorporate veg*n foods in our daily lives: environmental impect, health benefits, economics (macro and micro), etc. Up til now, I wouldn't have said that comfort food was really an overwhelming possibility in a plant based diet. I was wrong. This is an accessible, chatty, and *fun* collection of vegan recipes which includes wall-to-wall tasty food. The author herself says it in her foreword: "What makes Slutty Vegan beautiful is that we make good food. Vegan or not, we make good food and people can appreciate good food."
The introduction includes pantry lists of ingredients and tools. The recipes are eclectic and wide ranging, and are arranged thematically: breakfast, weekend recipes, party/entertaining "good times" dishes, comfort food with a southern (USA) slant, sauces butters & dips, and desserts. Recipes are written with an introduction, serving yields, ingredients in bullet lists, and followed by step by step cooking / assembly instructions. The ingredients are given in imperial (American) measurements only. Ingredients used with mostly be available from any well stocked grocery store, but some will require a specialist grocer or health food store. Nutritional information is not included.
It's worth mentioning that the book isn't just full of tasty vegan recipes (which it is, of course). There is a surprising amount of wisdom and observation about being a female black entrepreneur, about making plans and putting in the work to succeed, especially in the food and service industries post-covid. I found those parts where the author talks about her life and upbringing almost as enjoyable as the food. She has a frank and honest voice and I enjoyed reading the non-recipe parts of the book very much.
The photography throughout is superlative. The food pictures especially are beautifully styled and appetizing.
Five stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Eat Plants, B*tch is an engaging up-to-the-minute collection of vegan recipes developed and curated by Pinky Cole. Due out 15th Nov 2022 from Simon & Schuster on their Gallery Books imprint, it's 224 pages and will be available in hardcover and ebook formats.
There are so many reasons to eat more plant based foods and incorporate veg*n foods in our daily lives: environmental impect, health benefits, economics (macro and micro), etc. Up til now, I wouldn't have said that comfort food was really an overwhelming possibility in a plant based diet. I was wrong. This is an accessible, chatty, and *fun* collection of vegan recipes which includes wall-to-wall tasty food. The author herself says it in her foreword: "What makes Slutty Vegan beautiful is that we make good food. Vegan or not, we make good food and people can appreciate good food."
The introduction includes pantry lists of ingredients and tools. The recipes are eclectic and wide ranging, and are arranged thematically: breakfast, weekend recipes, party/entertaining "good times" dishes, comfort food with a southern (USA) slant, sauces butters & dips, and desserts. Recipes are written with an introduction, serving yields, ingredients in bullet lists, and followed by step by step cooking / assembly instructions. The ingredients are given in imperial (American) measurements only. Ingredients used with mostly be available from any well stocked grocery store, but some will require a specialist grocer or health food store. Nutritional information is not included.
It's worth mentioning that the book isn't just full of tasty vegan recipes (which it is, of course). There is a surprising amount of wisdom and observation about being a female black entrepreneur, about making plans and putting in the work to succeed, especially in the food and service industries post-covid. I found those parts where the author talks about her life and upbringing almost as enjoyable as the food. She has a frank and honest voice and I enjoyed reading the non-recipe parts of the book very much.
The photography throughout is superlative. The food pictures especially are beautifully styled and appetizing.
Five stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
December 23, 2022
Catchy title! I’m glad I was finally able to read this cookbook. This comes to us from the owner/chef of The Slutty Vegan in Atlanta. I used to have a home there and I always wanted to eat at the restaurant (now multiple locations). Didn’t make it, so will be trying some of these recipes on my own.
I have made the Sesame Broccoli before I ever saw the cookbook so had to smile. It IS good and worth stir-frying up. Simple and good flavors. Same with the Garlic Herb Mashed Potatoes.
There are smoothie and bowl recipes, as well as other mains and sides. A few drink recipes and some dessert recipes too.
Some of the ingredients are difficult to source, depending upon where you live. Vegan cheese and meat substitutes are not available to me where I live in the summer unless I make a 35 mile round-trip drive, and not available to me at my winter home unless I make a 17 mile round-trip drive (40 minutes). I don’t have Whole Foods delivery available at either location and I’m not even off in the hinterlands, lol. SO, that being said…I prefer recipes that rely on spices I can stockpile and vegetables.
I have never seen vegan shrimp for sale, and I grocery-shopped in the Atlanta area for 10 years. That’s definitely not available where I live now. Vegan bacon is another difficult to find item….
The Stuffed Butternut Squash recipe is similar to recipes I already make and I am certain it would be good. The Black Eyed Pea Stew and Garbanzos Guisados particularly caught my eye.
I decided to try the recipe for the Black Eyed Pea Stew. The instructions were clear and it was easy to make. When complete, it was good but it lacked any depth. I doctored it up with 4 bay leaves, as well as vegetable base and garlic base (both vegan). This, combined with a much longer cooking time, added a richness that the stew had lacked. Also, letting the Dutch Oven full of soup rest in the refrigerator a few hours helped it to blend. On serving, I added freshly ground black pepper and salt. I would make it again.
Thank you to Gallery/13A Books, author Pinky Cole, and NetGalley for providing me with a pre-publication galley of this book. I received nothing in return for my review and my opinions are my own.
I have made the Sesame Broccoli before I ever saw the cookbook so had to smile. It IS good and worth stir-frying up. Simple and good flavors. Same with the Garlic Herb Mashed Potatoes.
There are smoothie and bowl recipes, as well as other mains and sides. A few drink recipes and some dessert recipes too.
Some of the ingredients are difficult to source, depending upon where you live. Vegan cheese and meat substitutes are not available to me where I live in the summer unless I make a 35 mile round-trip drive, and not available to me at my winter home unless I make a 17 mile round-trip drive (40 minutes). I don’t have Whole Foods delivery available at either location and I’m not even off in the hinterlands, lol. SO, that being said…I prefer recipes that rely on spices I can stockpile and vegetables.
I have never seen vegan shrimp for sale, and I grocery-shopped in the Atlanta area for 10 years. That’s definitely not available where I live now. Vegan bacon is another difficult to find item….
The Stuffed Butternut Squash recipe is similar to recipes I already make and I am certain it would be good. The Black Eyed Pea Stew and Garbanzos Guisados particularly caught my eye.
I decided to try the recipe for the Black Eyed Pea Stew. The instructions were clear and it was easy to make. When complete, it was good but it lacked any depth. I doctored it up with 4 bay leaves, as well as vegetable base and garlic base (both vegan). This, combined with a much longer cooking time, added a richness that the stew had lacked. Also, letting the Dutch Oven full of soup rest in the refrigerator a few hours helped it to blend. On serving, I added freshly ground black pepper and salt. I would make it again.
Thank you to Gallery/13A Books, author Pinky Cole, and NetGalley for providing me with a pre-publication galley of this book. I received nothing in return for my review and my opinions are my own.
November 15, 2022
More reviews (and no fluff) on the blog http://surrealtalvi.wordpress.com/
This is a recipe book with a strong Caribbean/southern influence and a whole lot of fun attitude. Those choosing Vegan for health reasons will want to look elsewhere: these are comfort food recipes with a lot of oils/fats/sugars that will taste great but also pack on the calories. The foods may be unhealthy (e.g., fried items) but they will definitely tickle taste buds.The book break down as follows: Intro; Black, Vegan & Cool; Black Boss Tings; Vegan Pantry Staples; Vegan FAQ; Recipes, Acknowledgements. The recipe categories give you a good idea of the types of recipes you will find: Good Morning, Grand Rising; Jamaican Saturdays; Kick up Rumpus; Gold Ol' Southern Comfort; DA Butters, DA Dips, DA Jams, and Da Jellies; Dem Sweet Thangs.
Recipes include: Chi Chi's Vegan Churro Waffles, Chickpea Sunrise, Cup of Kelewele, Garbanzos Guisados, Vegan Bourbon Cauliflower, :"Bacon" Wrapped Asparagus, Deviled N'Egg, Eggplant Fries, Fondue Cheese Bowl, and many more. Nearly every recipe has a type of oil and many require vegan 'substitutes' - butter, cheese, bread, bacon, etc. Many of the recipes are from guest chefs/contributors.
The book is nicely formatted with full color photographs for every third or fourth recipe. Each recipe has a large font title, servings size, small introduction, ingredients in italics, and then unnumbered steps. Note that there is no nutrition information for any recipe. There are also no substitutions or suggestions for e.g., allergies.
For me, I want to eat healthy and so few of the recipes appealed. They are all vegan and no meats or dairy products are used. But I was highly concerned with the amounts of oils and sugars - and the large amounts of various oils in so many of the recipes. From the title, I had assumed a more healthier plant-based approach of solid nutritious food with a Caribbean flair. This felt more like Vegan fast food. Reviewed from an advance reader copy provided by the publisher.
October 14, 2023
These Recipes are EEEVERRY-THANG!!
I can't contain my excitement about this incredible vegan cookbook! From the first page to the last, it's an absolute culinary masterpiece. Every single recipe in this book is a delight for the senses, and I can't recommend it enough to anyone who's considering embracing a plant-based lifestyle or even those just looking to add more delicious vegan dishes to their daily menus.
What sets this cookbook apart is the passion and creativity poured into every recipe. It's obvious that the author truly understands the art of vegan cooking. After trying these recipes I want to visit the slutty avegan restaurant
The flavors are outstanding, and their is such a variety to choose from. Whether you're a seasoned vegan or just starting your plant-based journey, you'll find something here to crave and savor.
What's remarkable is that even non-vegans in my family have fallen in love with these recipes. It's a testament to how amazing and satisfying each dish is. I've tried countless vegan cookbooks in the past, but none come even slightly close to this one.
My heartfelt recommendation goes out to everyone – GET YOUR HANDS ON THIS COOKBOOK!! Follow the recipes, then you can experiment if you want. You won't regret it! This cookbook has transformed the way I eat and cook, and I'm confident it will do the same for you. I wish everyonePeace, Love, Prosperity and good eating!
I can't contain my excitement about this incredible vegan cookbook! From the first page to the last, it's an absolute culinary masterpiece. Every single recipe in this book is a delight for the senses, and I can't recommend it enough to anyone who's considering embracing a plant-based lifestyle or even those just looking to add more delicious vegan dishes to their daily menus.
What sets this cookbook apart is the passion and creativity poured into every recipe. It's obvious that the author truly understands the art of vegan cooking. After trying these recipes I want to visit the slutty avegan restaurant
The flavors are outstanding, and their is such a variety to choose from. Whether you're a seasoned vegan or just starting your plant-based journey, you'll find something here to crave and savor.
What's remarkable is that even non-vegans in my family have fallen in love with these recipes. It's a testament to how amazing and satisfying each dish is. I've tried countless vegan cookbooks in the past, but none come even slightly close to this one.
My heartfelt recommendation goes out to everyone – GET YOUR HANDS ON THIS COOKBOOK!! Follow the recipes, then you can experiment if you want. You won't regret it! This cookbook has transformed the way I eat and cook, and I'm confident it will do the same for you. I wish everyonePeace, Love, Prosperity and good eating!
December 21, 2022
This book is specifically aimed at meat eaters. This isn’t a health-focused vegan cookbook. There are a lot of recipes that use processed vegan foods like vegan cheeses, mayo, and cream cheese. Many of the recipes aim to replicate meat-containing meals. A lot of the recipes recommend frying the food, which I don’t ever do.
Having said all that, I highlighted a lot of recipes to try in this book. Some of these look really good.
I wasn’t familiar with the author prior to reading this but I am impressed. She has an entrepreneurial spirit. She started her first food stall at 16. She also highlights several other Black vegan chefs in the book. They give life advice and submit recipes.
Here’s what I’ve highlighted:
Spicy sausage gravy and biscuits
Island cauliflower po’boy – I’m not sure if this will be good or just weird. I’ve also never had a meat po’boy so I’m not sure what to compare it to.
Pineapple rice bowl – Served in a pineapple shell
BBQ Tofu Bowl
Black-eyed pea stew – I made this and it was good. It also makes a lot so I’ve been eating left overs all week.
Maple-roasted vegetables
Potato mushroom soup
Sweet and spicy collard greens – I just started making collard greens at home and all I know how to do is saute them and cover them in hot sauce. I’m gonna get fancy with this recipe.
Spinach artichoke dip – I’m on a quest for the perfect vegan spinach artichoke dip.
White bean dip – She adds in some pimentos. I need to try this.
Watermelon creamsicles
--------------
Having said all that, I highlighted a lot of recipes to try in this book. Some of these look really good.
I wasn’t familiar with the author prior to reading this but I am impressed. She has an entrepreneurial spirit. She started her first food stall at 16. She also highlights several other Black vegan chefs in the book. They give life advice and submit recipes.
Here’s what I’ve highlighted:
Spicy sausage gravy and biscuits
Island cauliflower po’boy – I’m not sure if this will be good or just weird. I’ve also never had a meat po’boy so I’m not sure what to compare it to.
Pineapple rice bowl – Served in a pineapple shell
BBQ Tofu Bowl
Black-eyed pea stew – I made this and it was good. It also makes a lot so I’ve been eating left overs all week.
Maple-roasted vegetables
Potato mushroom soup
Sweet and spicy collard greens – I just started making collard greens at home and all I know how to do is saute them and cover them in hot sauce. I’m gonna get fancy with this recipe.
Spinach artichoke dip – I’m on a quest for the perfect vegan spinach artichoke dip.
White bean dip – She adds in some pimentos. I need to try this.
Watermelon creamsicles
--------------
November 11, 2022
I'm continually looking for vegetarian (not necessarily vegan) recipes that "will blow [my] meat-loving mind" as I understand it's better for my health and the health of the planet. I was attracted to the attitude and apparent celebrity of Pinky Cole (I'd never heard of her) and hoped that this would finally be THE cookbook that would make me go "Oh hell yea! I can totally do this!" Unfortunately, this was not that book although I did find a couple more recipes that I'd like to try and add to my meager collection of meatless meal recipes. I get that I'm a hard sell and that's not the books fault, although I will say that I was disappointed in the lack of nutritional information since my health is half of the reason I want to eat more vegetarian. But on the plus side, the photos were beautiful and very tempting.
Thanks to NetGalley and Simon & Schuster for providing me with an advanced copy (out Nov 15th) of this book in exchange for my honest opinion.
Thanks to NetGalley and Simon & Schuster for providing me with an advanced copy (out Nov 15th) of this book in exchange for my honest opinion.
November 21, 2024
This cookbook was pretty dope! That’s not something I’ve ever said about a cookbook, but here we are!
Cole provided beautiful photos with the recipes, and they look absolutely delicious. (My Nana used to describe great food as “Makes my tongue wanna slap my brains out,” and each of these dishes is just that!) I am fully acknowledging that this book won’t be for everyone. Some ingredients may be hard to find, some people may not like meat alternatives, and some are trying to limit (or look to remove) ultra-processed foods. Those are all fair. What I will say is if you know how to, for instance, make your own vegan cheese that you like or burger, by all means, do that. I think of this cookbook the way I think of all cookbooks: as a guide.
I found some recipes that are not to my taste (I have texture issues), but I think this has something for everyone if you’re willing to be open-minded.
Cole provided beautiful photos with the recipes, and they look absolutely delicious. (My Nana used to describe great food as “Makes my tongue wanna slap my brains out,” and each of these dishes is just that!) I am fully acknowledging that this book won’t be for everyone. Some ingredients may be hard to find, some people may not like meat alternatives, and some are trying to limit (or look to remove) ultra-processed foods. Those are all fair. What I will say is if you know how to, for instance, make your own vegan cheese that you like or burger, by all means, do that. I think of this cookbook the way I think of all cookbooks: as a guide.
I found some recipes that are not to my taste (I have texture issues), but I think this has something for everyone if you’re willing to be open-minded.
August 20, 2022
This is the book I've been waiting for. I was so excited to get a chance to review this ARC. As a Georgian, I've always heard alot about Slutty Vegan and Pinky Cole and I can say this book has even more ready to run to her restaurants and support. The pictures in this book were breathtaking and the recipes seemed so fun and easy enough to manage. I'm a meat eater, but I can honestly say there were so many tempting things I would want to try in this book. I can't wait to recreate some of these. The flow and order of the book was good as I wasn't confused on the sections and I could easily go back and find what I wanted. I truly adored this book and plan on purchasing several copies for loved ones when it officially releases. This book gets a 5/5 from this meat eater.
Big Thanks to NetGalley and Gallery Books for the chance to review this amazing eARC.
Big Thanks to NetGalley and Gallery Books for the chance to review this amazing eARC.
August 31, 2022
This is the book I've been waiting for. I was so excited to get a chance to review this ARC. As a Georgian, I've always heard alot about Slutty Vegan and Pinky Cole and I can say this book has even more ready to run to her restaurants and support. The pictures in this book were breathtaking and the recipes seemed so fun and easy enough to manage. I'm a meat eater, but I can honestly say there were so many tempting things I would want to try in this book. I can't wait to recreate some of these. The flow and order of the book was good as I wasn't confused on the sections and I could easily go back and find what I wanted. I truly adored this book and plan on purchasing several copies for loved ones when it officially releases. This book gets a 5/5 from this meat eater.
Big Thanks to NetGalley and Gallery Books for the chance to review this amazing eARC
Big Thanks to NetGalley and Gallery Books for the chance to review this amazing eARC
October 3, 2022
Super pleased I received this ARC, it's one of my favorite plant-based recipe cookbooks I've read so far! I take care of my elderly grandfather and he doesn't eat nearly enough vegetables because he thinks they don't taste good. I've already made the breakfast Garden Scramble and Gnocchi Florentine for him and he didn't know any better! I like the layout of the cookbook, especially the beginning where various vegan chefs give advice and words of encouragement for trying vegan foods. The section for vegan oils, dairy substitutes, etc was also very helpful and laid out very nice. An excellent cookbook that I will definitely be buying in physical form once it's released.
I'm looking forward to trying the the Brussels Rigatoni Carbonara next!
Thank you to NetGalley and Gallery Books for the eARC in exchange for an honest review.
I'm looking forward to trying the the Brussels Rigatoni Carbonara next!
Thank you to NetGalley and Gallery Books for the eARC in exchange for an honest review.
October 25, 2022
I'm not even vegan & I want to eat everything in this cookbook! The Black Pea Burgers and BBQ Tofu Bowl are early contenders for my favorites, but every recipe looks absolutely delicious. The photos literally make me drool. Several of the recipes would be easy to make vegan & non-vegan versions of in order to keep the whole family happy, like Paella with Vegan Shrimp.
This is truly a cookbook that you could cook your way through & not get bored with the same flavors or cooking styles. Original ideas abound for vegans, and I'll definitely be grabbing a copy for my vegan family members this holiday season.
Thank you to the publisher & netgalley for an e-ARC in exchange for an honest review!
This is truly a cookbook that you could cook your way through & not get bored with the same flavors or cooking styles. Original ideas abound for vegans, and I'll definitely be grabbing a copy for my vegan family members this holiday season.
Thank you to the publisher & netgalley for an e-ARC in exchange for an honest review!
March 19, 2023
I’m not vegan or even vegetarian, I just prefer plant based dishes more and more as I get older. So my boyfriend found this at the library and I liked the vibe it gave me so I gave it a chance.
One of the first things I noticed flipping through the recipes was that she includes her own products as ingredients, products that I can’t even buy, and I think that’s pretty shady. And I think it’d be helpful, next to certain vegan products, like vegan shrimp for example, to add a “such as this brand” line. Because not all of us know this stuff 😂 I don’t care that these vegan meat alternatives are used at all but knowing what brands to look for or ones that Pinky prefers would be nice.
-I will update this review when I’ve tried the few recipes I’ve saved.-
One of the first things I noticed flipping through the recipes was that she includes her own products as ingredients, products that I can’t even buy, and I think that’s pretty shady. And I think it’d be helpful, next to certain vegan products, like vegan shrimp for example, to add a “such as this brand” line. Because not all of us know this stuff 😂 I don’t care that these vegan meat alternatives are used at all but knowing what brands to look for or ones that Pinky prefers would be nice.
-I will update this review when I’ve tried the few recipes I’ve saved.-
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