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Review

"Many readers will enjoy these easy, family-friendly recipes."―Library Journal"Mayim's Vegan Table was everything I expected and more: The PhD and mom is providing affordable, family-tested vegan recipes to parents everywhere who want to put healthy food on the table each night. Full of nutrition tips and practical advice...[with] comfort-food-style recipes."―VegNews.com"This family-friendly recipe pub is packed with convenient, delicious and nutritious meals to please even the pickiest palate...It also contains a comprehensive intro, addressing anticipated queries from potential purchasers. From combating the money myth-the misconception that eating vegan will somehow cost more than eating meat, dairy and eggs-to how to stock your pantry, from tips to e kids onboard (with the aforementioned dishes, we can't imagine it's too tough...) to what tools and appliances would be best to invest in, Bialik and her co-author, Dr. Jay Gordon, make it turnkey."―Ecorazzi.com"Mayim's Vegan Table...isn't your run-of-the-mill book of recipes. It's also a perspective-shifting manual for people looking to eat a more plant-based diet in the interest of health and eco-friendliness."―RedbookMag.com"Presents meals crafted with nutrition in mind...The information you need to provide your family with tantalizing plant-based recipes that are sure to please everyone at the table."―Huffington Post"Tasty recipes...All of [Bialik's] influences, past and present, are reflected in her new cookbook."―Vegetarian Times"Stocked with recipes for everything from mac and cheese to baked ziti to Israeli salad. All sans meat. All sans dairy."―Chicago Tribune"Bialik debunks plenty of myths about the challenges of getting children to eat healthy meals, and shows how vegan cooking doesn't have to be time-consuming or expensive...These are accessible, easy recipes featuring everyday ingredients that most home cooks already have on hand."―Portland Oregonian"A friendly introduction to the vegan lifestyle and seems particularly geared toward parents with young, picky eaters and little time to cook. Even if you're a committed omnivore, it's hard to argue that adding more plant-based foods to our menus is anything but a positive...Bialik offers a range of herbed and spiced dishes that will satisfy and make you feel good about your eating."―Hadassah"Do you define yourself as a busy parent? If so, then Mayim's Vegan Table is the perfect cookbook...Show[s] busy parents how to raise even the pickiest children with healthy eating habits."―Natural Solutions

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About the Author

Mayim Bialik, PhD, is an Emmy-nominated actress, neuroscientist, and the mother of two sons. A star on CBS's The Big Bang Theory, she is founder of groknation.com and the author of the New York Times bestsellers Boying Up and Girling Up.youtube.com/mayimbialik@missmayimJay Gordon, MD, FAAP, is a prominent pediatrician practicing in Santa Monica, California, and the author of numerous books. He is a long-time member of the attending staff of UCLA's Medical School.drjaygordon.com@drjaygordonmdfaap

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Product details

Paperback: 256 pages

Publisher: Da Capo Lifelong Books (February 11, 2014)

Language: English

ISBN-10: 0738217042

ISBN-13: 978-0738217048

Product Dimensions:

7.5 x 0.5 x 9.2 inches

Shipping Weight: 4 ounces (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

214 customer reviews

Amazon Best Sellers Rank:

#59,276 in Books (See Top 100 in Books)

(Full disclosure: I received a free copy of this book from the publisher in exchange for an honest review.)Actress-slash-neuroscientist-slash-vegan mom Mayim Bialik makes her foray into the vegan cookbook market with MAYIM’S VEGAN TABLE. (She previously published a parenting guide, also with pediatrician Jay Gordon, called BEYOND THE SLING.) With an emphasis on quick, easy, nutritious meals, the dishes found in MAYIM’S VEGAN TABLE are likely to appeal to families on the go and newbie vegans. But longtime vegans (and I include myself in that category) might just discover a few new favorite recipes, too!MAYIM’S VEGAN TABLE begins with three introductory chapters about the environmental, nutritional, and ethical benefits of a plant-based diet, as well as tips and tricks on how best to introduce children to a healthy vegan lifestyle. (I must admit to skimming over these; show me the food, please!) There’s also a standard “stocking your pantry” chapter. The recipes are grouped into categories for Breakfast; Soups, Salads, and Sandwiches; Snacks, Sauces, and Dips; Veggies and Sides; Entrees; Breads; and Desserts. The dishes range from simple (Daiya-Style Pizza, Parsnip Fries, Cashew Cheese) to the more complicated (Creamy Enchilada Casserole, Hot Pretzel Challah Bread).In preparation for this review, I made the following:• Pancake Batter (page 67) – So this is a pretty serviceable recipe for pancake batter. It’s not my favorite pancake recipe of all time – that’s a toss-up between Isa’s Perfect Pancakes (VEGAN BRUNCH) and the Lavender Pancakes from Alicia Simpson’s QUICK AND EASY LOW-CAL VEGAN COMFORT FOOD – but these pillows of carbs are tasty enough. They manage to be both fluffy and cakey at the same time, which is a feat in itself. It would have been nice if Bialik included a few original topping ideas to dress things up, though.• Breakfast Burrito (page 70) – How can you go wrong with a one-dish tofu scramble/breakfast burrito recipe? (You can’t!) With tofu, red peppers, spinach, and Daiya cheese FTW.• Nondairy Kugel (page 131) – This is easily my favorite recipe in the whole book; but then I have a well-documented weakness for macaroni and cheese!Okay, so maybe Kugel isn’t technically mac & cheese, but it’s close enough for me. Creamy Daiya cheese sauce. Breadcrumbs browned on top. With just “a touch of sour cream for that classic and slightly tart kugel taste.” Sooooo good. If I were to make one change, I’d cook the onions before adding them to the casserole; they seemed a little on the raw side for me.• Potato Hash (page 72) – A quick and easy one-dish meal with black beans (I used Navy), corn, chorizo (or Lightlife hotdogs, in my case), red peppers, onions, garlic, and some other goodies.• Quinoa Burgers (page 97) – Another favorite, these burgers are super-simple with just seven ingredients. The recipe proved problematic, though: my burger batter came out way too wet and sticky to handle. I ended up adding 1/4 cup of flour and between 1/4 and 1/2 cup of quick oats before I could shape it into patties without half the quinoa clinging to my phalanges. An easy enough fix, though I’ve yet to figure out what went wrong. And did I mention that I ended up with double the number of burgers estimated in the serving size? Weird.You’re supposed to fry and then bake them, but I decided to try baking them for a healthier meal. 30 minutes (20 and then flip) at 425F on a lightly greased baking sheet did the trick.Pro tip: leftover batter makes a pretty excellent pizza topping. Just spoon the uncooked batter onto the top of a pizza in marble-sized blobs and bake.• Daiya-Style Pizza (page 149) – Speaking of pizza! Bialik’s pizza dough recipe is similar to our own go-to recipe, just minus the sugar (which should result in less rise and a thinner dough). The first time we tried it, the dough remained dense and chewy even after baking. On our second go-round, it baked up nicely…so we’ll just chalk the first test run up to old yeast, wacky weather, or plain old human error.• Baked Ziti with Herbed Ricotta and Cashew Cream (page 142) – There’s so much to love in this recipe! The ricotta – which has a macadamia nut base – is divine, and the cashew cream is delicious too. Bialik includes a recipe for red sauce as well (which I didn’t try), which you can easily swap out for your own favorite, or a premade version if you’re pressed for time. This recipe requires quite a few dishes, but is easy enough that beginners should be able to pull it off.• Root Vegetable Latkes (page 130) – These latkes are reminiscent of the potato pancakes my mom used to make when I was a kid (reminder to self: get that recipe like yesterday!), but with extras: Sweet potatoes. Zucchini. Carrots. Onion. Dill. So many savory flavors!As with the Quinoa Burgers, this recipe didn’t come off without a hitch. For starters, I ended up with at least twice as much “batter” as expected. I doubled the matzo meal and flax eggs in order to compensate for all the extra vegetable mass. Instead of frying them, I baked the latkes for a healthier meal. Twelve minutes on each side at 425F on a greased baking sheet worked okay, though I’m still tinkering around with other time/temp combos. (There was a teeny bit of burning around the edges at 425F.)For what it’s worth, the leftovers also make a decent burrito filling! Just heat them in a skillet with a teaspoon of oil, along with any other veggies your heart desires, and voila! You have a hearty, healthy(ish) meal to go!###All in all, my experiments ranged from moderate successes (Potato Hash, Root Vegetable Latkes) to lick-the-plate-clean good (Nondairy Kugel, Quinoa Burgers). I can’t say that I was unhappy with any of the dishes I tried, though there were a few nervous-making moments (e.g., when I ended up with way more batter than expected for the Quinoa Burgers and Root Vegetable Latkes).There are still quite a few recipes on my to-do list: Cream of Carrot Soup (ran out of dill! doh!), Falafel, Golden Couscous with Herbs, Shepherd’s Pie, Creamed Corn Bread, and Rugelach (dare I?). Also, the Brussels Sprout Chips both scare and intrigue me.Pros:• I really like the international flair of the cookbook – especially all the Jewish recipes: Matzoh Ball Soup, Tzimmes, Latkes, Kugel, Challah Bread, Mandel Brodt, Rugelach, Sufganiyot, and Hamantaschen, oh my! (Or should I say Oy vey?) Why hasn’t anyone made an all-vegan, all-Jewish cookbook yet? (Or have they?) Get on that, crafty types!• That said, many of the recipes have an American bent, inspired by Mayim’s husband; this might make them more palatable for persnickety eaters.• Balik describes her style as “accessible plant-based eating”; as such, the unusual and hard-to-find ingredients are kept to a minimum. I was happy to find that most of the items I needed for this review were already staples in my pantry!• The Quinoa Burgers, Nondairy Kugel, Herbed Ricotta, and Cashew Cream are all excellent and destined for steady rotation in my kitchen. I’m also a huge fan of one-dish meals, and the Breakfast Burrito excels in this regard!Cons:• A major criticism I’ve seen of MAYIM’S VEGAN TABLE is that the recipes are “too easy” – i.e. so intuitive that they’re commonsense. And, while it’s true that some of the recipes are beginner’s basic – Kale Chips, French Onion Dip, Bruschetta, Zucchini Chips, Oven-Baked Fries – I think this is pretty common across cookbooks. Most of the vegan cookbooks I’ve reviewed have included a few gimmes – hummus and banana ice cream seem to be especially trendy right now.But there’s also quite a bit of more imaginative fare here: Dilled Chickpea Burger with Spicy Yogurt Sauce, Sprout & Potato Croquettes with Dipping Sauce, Turtle Bread, and Creamed Cornbread. And did I mention all those Jewish recipes?Nevertheless, the simplicity of many of these dishes is the number one reason why I’d recommend it primarily to vegan parents, newbie vegans, and vegans on the go.• Then again, I found that some of the recipes needed tweaking to work, which lessens their usefulness for the above demographics. After all, busy dads and inexperienced cooks likely won’t have the time or knowledge to experiment with a recipe until it works for them. So. Grain of salt.• Bialik doesn’t include nutritional info, which doesn’t bother me much, but may be a sticking point for some readers.• The book’s layout is on the plain side. While I found the type colors and fruit and veggie artwork aesthetically appealing, MAYIM’S VEGAN TABLE isn’t nearly as flashy as its competition.• The photos are limited to sixteen glossy pages set in the middle of the book; as such, most of the recipes lack an accompanying photo. Normally I don’t care either way – but in a few instances, a photo would have let me know whether I was on track with the recipe.• While Bialik doesn’t make heavy use of processed vegan meats and cheeses, she doesn’t eschew them altogether. For example, Daiya cheese makes multiple appearances, and recipes calling for vegan chorizo and bacon without offering instructions for making them from scratch seem to steer readers down the path of least resistance and toward the store-bought stuff. Again, this doesn’t bother me – you can have my Lightlife Smart Bacon when you pry it out of my cold, dead, 90-year-old hands – but not all vegans are fans of these convenience foods.MAYIM’S VEGAN TABLE is a difficult cookbook for me to rate; it’s times like these I agonize over Amazon’s lack of a half-star rating system. While I think it’s just shy of earning four stars, I don’t think it’s entirely deserving of a three-star rating either. 3.5 stars, rounded up to 4 on Amazon.Buy it for: vegan parents; newbie vegans in need of simple, healthy meal ideas; Jewish vegans who’d like to veganize some of their childhood favorites.

I absolutely admire this woman! She is amazing, intelligent, and passionate. But I am sooo disappointed by the lack of pictures! Honestly....I love cookbooks because I love looking at food and getting inspired. But sadly, for some of the dishes, I have never even heard of them, and have no idea what I'm even trying to create. There are only a few images in the middle of the book (very "grandma's cookbook style). But they don't really help when you're trying to make a dish you've never seen before. I'll keep the book, there are some interesting ideas, but basically use margarine, almond milk and eggs substitute and you're done.

I love Mayim Bialik, so I was super stoked when I learned she had a vegan cookbook. After flipping through it, though, I'm bummed that a lot of the recipes use highly processed substitutes, such as vegan cheeses, sour cream, mayonnaise, and egg substitutes. Not for me.

I am very pleased with this book so far, but there are still lots of recipes I haven't even tried yet! I just baked the fruity oatmeal muffins the other day and got great reviews from family. I also loved the pancakes and the green smoothie. I have been vegetarian for four years, but eat so little dairy, I'm as close to vegan as one can get, so this book gives me some excellent ideas, especially for breakfasts. This one is definitely a keeper for anyone that is relatively new to plant-based eating. I'd recommend it!

I was surprised so much GMO (Tofu, Tempeh) and artificial products are used in these recipes (egg substitute, cheese substitute) as well as pasta. I didn't get the impression this was Vegan healthy living but the lack of animal as the point.Also, the first HALF of the book was to educate why you should be vegan, I don't expect that of a recipe book.

I just love Mayim from way back when she was Blossom and now that she is the only scientist that can calm Sheldon. And I love her cookbook as well! This is not just another book filled with recipes.The photographs of the food fit well and give the food even appeal and Mayim adds personal conjecture as well, such as how her young sons took to the foods. Ms. Bialik is a devotee of the Vegan-Kosher lifestyle, which is not the easiest diet to find cookbooks for. However, her recipes are simple and hearty fares that are easy to make and the ingredients are easy to find (if you live near large towns or cities). I have made several of the recipes and the majority of them were delicious. This is an excellent choice if you are on either a vegan or kosher diet...or both!

Mayim took time to give a concise but thorough introduction to the topic of veganism. It is written in such a way that the younger crowd can identify with a well-respected, well-educated peer who has not only researched this particular dietary approach to good eating but who uses it enthusiastically in her everyday life. I keep having to replace my copy! The interest it sparks in the younger generation makes it a great book to share with kids and grandkids and gives greater validity to our whole family's desire to live healthier lives and to reflect that in our eating habits.

My only wish for this book was for there to be more recipes that don't use wheat products as I'm not only converting to vegan but also trying to followWilliam Davis' "Wheat Belly" regimen of living wheat-free. Almost half of all recipes used wheat in some form. I absolutely love her guacamole recipe !.

Wonderful. Family is not vegan, but daughter and myself rarely eat meat so was looking for an alternative.

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