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How It All Vegan! Irresistible Recipes for an Animal-Free Diet Paperback – Sep 1 1999

4.0 out of 5 stars 82 customer reviews

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The Really Hungry Vegetarian Student Cookbook

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Product details

  • Paperback: 228 pages
  • Publisher: Arsenal Pulp Press (Sept. 1 1999)
  • Language: English
  • ISBN-10: 1551520672
  • ISBN-13: 978-1551520674
  • Product Dimensions: 18.8 x 1.3 x 22.9 cm
  • Shipping Weight: 431 g
  • Average Customer Review: 4.0 out of 5 stars 82 customer reviews
  • Amazon Bestsellers Rank: #286,036 in Books (See Top 100 in Books)
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Product description

From Amazon

It's a daunting resolution for anyone who loves food to renounce engrained eating habits and embrace an animal-free diet. How It All Vegan! co-authors Tanya Barnard and Sarah Kramer were themselves "lazy vegetarians" who eventually made the leap from lactose to legumes. Their charmingly personal compilation of animal-free recipes is mainly a transitional cookbook, chock full of flavourful, creature-friendly recipes such as lentil "burgers," "Cajun Jerky," and "cheese" perogies, all designed to encourage the adoption of a vegan diet. Chapters feature 1950s "daddy-o" advertising stills, with subjects ranging from "Veganism 101"--its directions spotlight what to do "If Mum Gets Worried"--to instructions for animal-free health, beauty, and household products. With appendices and indices elucidating "Vegan No-Nos" (honey is "for bees, made by bees") and Imperial/Metric conversions, How It All Vegan! is certainly sweeping in its gentle persuasion. Ultimately, though, it comes down to the reader. Are Barnard and Kramer preaching to the converted--those that covet flax oil on that baked potato, two psyllium husks over easy? Yeah, maybe. But any non-vegan reader open to the graceful appeal of How It All Vegan! may just decide that hummus is where their heart is. --Tony Mason

From Booklist

Vegans avoid not simply meat, but all animal products including dairy. This diet can be problematic unless it's carefully controlled to be sure that all necessary protein components are present. Barnard and Kramer recount their own roads to veganism, one as a matter of personal choice, the other as a way out of chronic disease. The authors suggest substitutes for animal products and recommend ways to ensure that one consumes sufficient proteins and vitamins while following a vegan regime. Recipes present few surprises, relying on tofu and other soy products as textural components and substitutes for meats and dairy products. Keeping in mind that many cosmetics are based on animal products or tested on animals, the authors offer some helpful recipes for these beauty enhancers as well. Mark Knoblauch

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