How It All Vegan! Irresistible Recipes for an Animal-Free Diet Paperback – Sep 1 1999
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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
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 KnoblauchSee all Product Description
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Top Customer Reviews
After going vegan, I thought I was first going to have to learn how to do all the cooking processes I never learned, and then learn how to modify everything to make it vegan. So I knew I should do it but dreaded the process even more.
This book is full of simple but delicious recipes. It assumes nothing and gives you detailed instructions starting with the very basics. The ingredients are mostly common stuff like baking powder, apple sauce, and similar... the only exception I can think of being nutritional yeast, which is still a common ingredient when it comes to vegan dishes and easily found at most health food stores. There's a wide variety of recipes in there but I found that if I stocked up on some core ingredients, I had a base from which I could make a good portion of the dishes on a whim, without making a special trip to the market for needed items.
For the first time in my life, I am making yummy food at home, from scratch, without assistance! I am proving to myself and others that I can cook after all. And I've learned that you don't need prior cooking knowledge - you can learn to cook vegan to begin with, and then you won't have to un-learn anything else.
This book has helped me immensely, and really changed the way I think about cooking and being vegan.
the recipies often seem too simple for my more sophisticated adult tastes. however, when my boyfriend picked it up he was extremely excited and planning on using it very often (although that hasn't happened yet). i would say that the recipies are great for people who would rather put fewer ingredients into something, good for those with naturally simpler tastes, great for many younger or single guys, and probably great for those with kids. however, truthfully whenever i ponder using a recipie from this book, i find myself deciding that it just looks like it wouldn't be as interesting to my palette. don't get me wrong, i'm not a chef and don't even enjoy cooking much, i just like to have interesting and different things when i cook for myself (yes, i love gourmet food), and i'd rather cut up and throw in one or two more items real quick than call it quits when i've done the minimum to make the recipie work.
this book is a great resource for ideas on how to make natural homemade house cleaning and body products, etc. that are simple and vegan. there is a surprising variety of recipies for a wide variety of items, such as lotions, shampoo, facial masks, deodorant, bug repellant, etc.Read more ›
Most recent customer reviews
I am pretty disappointed with this cookbook. (I have the 10th anniversary edition). There are a few fantastic recipes but most are pretty blah, some downright awful. Read morePublished on Sept. 29 2012 by snapdragon
I've been playing around with vegan lifestyle for only three weeks...... i love that this book has recipes i can actually make as i'm from a small town and cant get to the sity for... Read morePublished on Aug. 2 2012 by suemagoo
I now have the whole trilogy of Sarah Kramer's books (and consequently the duo that Tanya Barnard co-wrote) and this one is the cookbook of the three that I always go back to. Read morePublished on Jan. 6 2007 by Skinartia
This book is great!!It has tons of great recipes for making everything!!!It makes it so much easier to be a vegetarian or vegan for sure!! Sarah ROCKS!!!Published on March 29 2006 by Kelly Acorn
Sarah Kramer's vegan cookbooks are the best darn cookbooks ever.. period. This will make living vegan easy, fun and rewarding. The recipes are practical, creative and yummy!! Read morePublished on Dec 3 2005 by kiki
A real breakthough of a cookbook. It is simple and fun! I hope Sarah Kramer's book convinces lots of people to go vegan (who wouldn't.. Read morePublished on Dec 3 2005 by kiki
I found this book incredibly helpful. I have tried the vegan diet before and was always unsuccessful, but this book has made it so much easier. Read morePublished on Sept. 18 2005 by Rebecca Provost