Even though many recipes in here are not to my taste, I am really impressed with this cookbook. It does deliver on the promise of its title, using real foods to create dishes really fast.

I’ve read it over several weeks because I’ve borrowed it from the library three times now. If I was buying any books, I’d probably purchase it; it would be a great one to have on hand. While there are many more recipes than the following I’d like to try, some with some tweaks, I will probably borrow this again to make or try to make (I don’t have all the equipment for all of them at home) pretty much as is of the following: from Breakfasts: Hash Brown Waffles and Tofu Shakshuka; from Snacks and Apps: Summer Con Queso; from Salads: Falafel Fattoush and Guavacado Chopped Salad; from Soups: Garlic Bread Soup, Manhattan Mushroom Chowder, Pozole Verde, and Three Pea Soup; from Sides: Blistered Citrus Snap Peas, Cauliflower Risotto all Milanese, Couscous-a-Roni, and Sweet Potato Cacio e Pepe; from Entrées: Cashew Scampi, Mofongo Bowls, Pizza Waffles, and Tamale Pot Pies; and from Desserts and Sweets: Black Forest Skillet Crisp, S’mores Baked Alaska, White Chocolate Peanut Butter Fudge, and Whole Fruit Whip.

I like the structure of the Contents Pages. Within each food category the recipes are listed in alphabetical order making them easy for me to find, as long as I remember their names at least. The Contents are: Introduction, Warp-Speed Secrets and Fast Fundamentals, Essential Equipment, Ingredient Glossary, Conversions and Equivalents, and Breakfast, Snacks and Apps, Salads, Soups, Sides, Entrées, Desserts and Sweets, and an Index.

It’s a gorgeous book with beautiful glossy color food photos for every recipe, which I greatly appreciated. It’s well written and interesting to read. The instructions seem clear, though I haven’t made anything, yet.

I can recommend this to most people who enjoy vegan food, particularly those who do not want to spend too, too much time in the kitchen just so they can eat homemade food.

For me, even if I had the money, I don’t have the room for a food processor or even blender, or a waffle iron, etc. etc. so some of the recipes are probably not for me, though I’ll bet most people won’t find the suggested equipment a problem. Also, while all the recipes do not contain these ingredients, as with all cookbooks, I’d have to make substitutions for some recipes or skip them because there are so many foods I don’t like. Some of the (all vegan) foods included in just some of the recipes here that I don’t like are: coconut (all forms), vinegar, mustard, yogurt, cream cheese, sour cream, sea vegetables, sun dried tomatoes, seitan, tempeh, jackfruit, wheat gluten, horseradish, and capers. Only when reading cookbooks and sometimes when eating with others do I remember what a picky eater I am because I do like a huge variety of (all vegan) foods and have much more variety in my diet the last 30 years than I ever did as a lacto-ovo vegetarian (for the 11 years prior to that) or as an omnivore. For most people, I highly recommend this cookbook and, as I said, I’ll probably borrow it again and try out some of the recipes. And I’m still wanting to try black salt in some vegan egg dishes! ( )