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

4.5 out of 5 stars 104 customer reviews

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  • How It All Vegan! Irresistible Recipes for an Animal-Free Diet
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  • La Dolce Vegan!: Vegan Livin' Made Easy
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  • The Garden of Vegan: How It All Vegan! Again
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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: 4.5 out of 5 stars 104 customer reviews
  • Amazon Bestsellers Rank: #227,777 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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Customer Reviews

Top Customer Reviews

Format: Paperback
I have never been very skilled in the kitchen. I have picked up any number of cookbooks, and been immediately overwhelmed by the crazy-long lists of ingredients, oddball ingredients I knew I'd never use again, skipped steps where they just assume you know how to poach things or similar, and complex and involved directions. For more years than I care to admit (I'm in my 30's), this has caused me to put the book down and once again postpone learning to cook. And the times when I tried anyway I have cooked up some serious disasters. I can't even express how embarrassing this all is.

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.
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Format: Paperback
Self-described "lazy vegetarians" Sarah Barnard and Sarah Kramer are two long-time friends who decided to "go vegan" as a result of their love of animals. Together they have collaborated to bring aspiring vegetarians How It All Vegan!: Irresistible Recipes For An Animal-Free Diet in order to help them make the transition from a meat-based to a meatless diet. The recipes include entrees, soups, sauces, breads, salads, and desserts which can provide the makings of terrific menus for any and all occasions. From Sparkling Homemade Ginger Ale; Garlic Dill Cream Cheese; and Stuffed Spaghetti Squash; to Maple Buttersque Icing; Zesty Cheese Spread; and Spiced Chai Tea, How It All Began is completely "kitchen cook friendly" and is additionally enhanced with vegan friendly recipes for cosmetics, hair products, pet treats, and even household cleaners.
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Format: Paperback
How highly you will rate this book depends on where you are coming from. I bought this book because having tried to be vegetarian twice I knew that I become overly dependent on cheese and eggs when I stop eating meat. My husband once said that he never knew a vegetarian that never ate vegetables! So this time I thought I'd try finding whole meals that were based on real food and seeing if I couldn't crowd out my SAD diet with better meals. Overall, I find the recepies easy, inexpensive (although I think Braggs is pricy), and interesting enough that I plan on trying many of them, though I don't think there are enough main dish meals for this to be an only cookbook. Those that are long time vegans will not be surprised by most of the content but those that are new and looking for something a bit more introductory may enjoy this as much as I do. I always adjust recepies to my taste anyway so if some of these are not spicy enough, that's fine with me because it leaves room for improv. I don't understand why there are recepies for "milks" that only make two cups, who would go though all that bother to make two cups of milk? At the same time, as a egg replacer the flax eggs in the back of the book tells you how to make up 6 eggs worth at once but in the front mentions what it takes to make just one egg's worth but not how (that info should be together). It is so quick and easy to make up just one or two "eggs" from flax, I would never make them days in advance. As far as the design of the book, it is cute and there is great value to the idea of displaying vegan dishes in a 50's syle pearls and shirtwaist dress way, it promotes vegan dishes as being, well, non-weird and wholesome (which they are, of course.Read more ›
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By april on Aug. 18 2003
Format: Paperback
this book was quite helpful to me when i first became vegan seven months ago. it was very nice to have something to read through to get the basic idea of how to make vegan food, when i have always been just making vegetarian food previously. it was very beneficial in getting over the initial frozenness of not knowing where to start. truthfully, though, i believe i have only used one or two recipies in this book. granted, i don't cook much and like to improvise when i do, but it has been mainly gathering dust on my shelf ever since.
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.
however!
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.
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