Let us know if you see typos or errors in the book. We’ve all worked really hard to avoid that, but it’s pretty much a given that every first edition of a book is gonna see a few of these.
We thank you in advance for pointing out anything that doesn’t look right, and sincerely apologize for those errors and misprints!
Here is an up-to-date list of what was found.
500 Vegan Recipes Typos and Corrections
Pg 423: After several readers having issues with the batter, I remade the cake tonight adding 3/4 cup almond milk to the batter with excellent results. So please add 3/4 cup nondairy milk to the other liquid ingredients.
Pg 67: The formatting for the Pumpkin Carob Muffins is off. The word “chocolate” in the recipe description starts a new paragraph, sort of to the side!
TOC: States Chap 4 starts on page 73 when in actuality it starts on page 77
Pg 74: Speculaas Muffins with Chocolate Ganache: Speculaas cookies are called “Danish” cookies in this recipe. They are Dutch.
INDEX: If you look up green bell pepper in the index, it says they are included in the recipe on pg. 55. It’s actually 54 for Cast-Iron Skillet Frittata, Four Ways.
Pg 161: For the Mustard & Spinach Smashed Potatoes recipe, the ingredients section states that the sour cream recipe is on page 306. The sour cream recipe is on page 302.
Pg 386: Recipe for Sablés Marbrés: only preheat the oven once the cookies have spent the hour in the fridge, not before.
INDEX: From a tester/reader: This isn’t a typo, just something I wonder if could be addressed in the next book? The index is a bit annoying. I knew I’d seen a risotto made with barley – I looked up barley, but the only listing is for barley chilli, then lots of page numbers. I also looked up cranberries, and there isn’t a list of recipes, just a list of page numbers. I much prefer it when the actual recipe titles are listed, not just he page numbers.
Pg 52: For Muffin Cup Quiches: The amounts of the ingredients for the variations are actually an amount to make HALF of that recipe with that variation, and if you want to make them all with just one variation, you’d have to double the amount.
Pg 429: German Chocolate Cake: There is supposed to be 1 1/2 cups (300 g) sugar in the cake batter ingredients, and added to the instructions in the same step as mixing together the milk, yogurt, applesauce, oil and vanilla.
Pg 293: “Yield” missing in Chili Water recipe, Yield: Just under 1 cup (225 ml)
Pg 84: Avocado Cilantro Hummus, “their”, not “there”
Pg 314: March of the Figs Quick Bread, Medjool is a date, not a fig
TOC: Table of Contents says that Chapter 10: Faux Meats begins on 185; it starts on 195.
Pg 372: Booze It Up Cookies is missing cornstarch! Add 1 1/2 tablespoons (12 g) cornstarch of it, at the same time you add flours. Bake 14 minutes.
Pg 190: Mexican Shepard’s Pie: The oven temp should be 350°F.
Pg 89: Brazil Nut Bleu: Weight of chia seeds should be 20 g not 9 g
Pg 137: Smoky Black Bean Soup: The directions should read:
Rinse, sort and soak your beans overnight. Rinse and strain beans.
Bring a large stock pot, with a tight fitting lid, of water to boil, add beans and reduce to a simmer. Cover, and simmer for 60 to 90 minutes, or until beans are tender. Drain beans and set aside.
Using the same pot, melt butter over medium low heat. Add onions and garlic and a pinch of salt. Sweat until fragrant and translucent, about 10 to 15 minutes.
Add in water, bay leaves, paprika, chili powder, cumin, coriander, beans, liquid smoke and tomatoes, and stir well.
Bring to a boil. Reduce to a low simmer. Cover and simmer for 90 to 120 minutes…checking every once and a while to stir. If your pot lets out a lot of steam while it’s covered you may have to add more water to prevent burning.
Fish out bay leaves before serving. Serve garnished with sour cream and/or avocado slices. Freeze any leftovers.