Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant Rich, Fiber Packed, Color Intense Meals by Colleen Patrick-Goudreau

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Notes about Recipes in this book

  • Hot tamale pie

    • jaelsne on June 12, 2019

      Very flavorful with the recommended amount of spices. The topping is not like cornbread—this is vegan, after all. It is tasty nonetheless less.

  • Lemony pan-fried chickpeas with chard

    • jaelsne on June 02, 2019

      This very simple recipe surprised me with its complex taste. My husband raved about it and begged me to serve it again.

    • jaelsne on January 30, 2020

      I tried and enjoyed this with mustard greens replacing the chard.

  • Beet burgers

    • SugarFree_Vegan on October 10, 2020

      I found that the mix for these burgers didn't stick together so I used some Gram/Chickpea/Garbanzo flour and a splash of water which also upped the protein content too. I also used Golden Beetroots as that is what I had to hand. Very nice recipe and perfect with a side of home made coleslaw too.

  • Caramelized bananas

    • Hannaha100 on April 15, 2017

      Made to use up some ripe bananas. Very easy and went down well with the whole family (although if I'm honest, a touch too sweet for me). Would be excellent over pancakes.

  • Kale chips

    • Hannaha100 on January 06, 2020

      This was a hit with the whole family - M1 had 4 bowls! Definite keeper, great way to up the veg count. I didn't properly dry the kale but I think I will next time. A 180g bag of kale filled two baking trays but we made short work of it. The kale on the outside of the tray crisps up faster than the centre. The nutritional yeast made a big difference.

  • Parsnip soup

    • Hannaha100 on September 20, 2020

      Made this to use up some parsnips. I thought this seemed like a lot of miso but itsu do sachets of 21g that are 1 serving so in line with that. Made with oat milk. Overall I liked it but didn't love it - it was a little salty and I prefer soups that are less creamy (just personal preference). The flavour was nice but kiddos refused it.

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  • ISBN 10 1592334393
  • ISBN 13 9781592334391
  • Linked ISBNs
  • Published Dec 01 2010
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Fair Winds Press

Publishers Text

"With Color Me Vegan, Colleen Patrick-Goudreau takes veganism to a whole new level. This is exactly what people need to eat more compassionately, experience superior health, and enjoy out-of-this-world flavors. Get ready to taste the real rainbow!"—Rory Freedman, author of the #1 New York Times bestseller Skinny Bitch "In Color Me Vegan, Colleen Patrick-Goudreau makes assembling balanced meals as easy as painting by numbers. With the publication of her third book, Patrick-Goudreau remains one of the most endearing and innovative vegan chefs."—Bryant Terry, author of Vegan Soul Kitchen "Taking 'nutrient-dense' to a whole new level, Color Me Vegan provides a mouthwatering palette of simple but delectable recipes. We should make a point to eat the rainbow, and this book is the pot of gold at the end that is sure to brighten any diet!"—Dr. Michael Greger, Director of Public Health at the Humane Society of the United States Eat by color for more flavorful meals and extraordinary health! In Color Me Vegan, author and vegan extraordinaire Colleen Patrick-Goudreau brings an edible rainbow of plant-based cuisine to your kitchen table with 150 flavorful recipes designed to boost your health and perk up your palate. With color as the guiding principle behind each section, Colleen shows vegetarians, vegans, and everyone in between exactly how phytonutrients—the most powerful, pigmented antioxidants on earth, found in everything from select fruits and vegetables, to grains, legumes, nuts, and seeds—can be expertly incorporated into your meals for the greatest nutritional punch. From the “Color Me Blue” chapter, for example, you’ll be treated to recipes such as: —Radicchio Fennel Salad with Caper Dressing —Chilled Blueberry Mango Soup —Lavender-Roasted Purple Onions —Eggplant with Dengaku (Sweet Miso) Sauce —Purple Plum Pie with Crumble Topping From sensational starters and salads, to filling mains and sides, to crave-worthy desserts—in every color—each recipe is not just a feast for your stomach, but a feast for your eyes as well! Check out more about the book at ttp://www.colormevegan.com.

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