From Publishers Weekly
In this practical, encouraging volume, Raymond demonstrates the ease, as well as the pleasures, of a diet free of animal-derived foods. The author of Student's Vegetarian Cookbook
offers helpful suggestions about stocking the vegan pantry—with whole grains, dairy-free milks, fresh fruits and vegetables, and meat substitutes such as tofu, seitan and tempeh—and notes that the staples of a vegan diet are low-fat, cholesterol-free and rich in fiber and nutrients. Recipes include dips, wraps, soups, pastas and desserts from a variety of cuisines. Crunchy Blueberry Pancakes are light and sweet, with a satisfying cornmeal crunch; Basic Baked Tofu, with its gingery, garlicky marinade, is anything but basic. Other winning dishes include the rich, almost meaty Shallot and Mushroom Gravy, the refreshing Millet Salad with Curry-Ginger Dressing, the fragrant Indonesian Tempeh Stew and the savory Caramelized Onion, Walnut and Sage Pizza. The recipes are homey, simple and quick: with no-rise Rustic Olive Rolls, for example, fresh bread is ready in less than half an hour. For anyone interested in good—and good for you—vegan meals, Raymond's book should be required reading. (Aug.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
Carole Raymond, author of the Student’s Vegetarian Cookbook
, is a health instructor with unique insight into the eating habits of young adults. She has worked for Child’s Path, a federally funded food program, where she counseled families on economical dietary improvements. Carole lives in Lake Oswego, Oregon, and has been a vegetarian for more than twenty-five years.