The Complete Idiot's Guide to Vegan Cooking

Front Cover
There are so many reasons to go vegan these days- health and nutrition, weight loss, green and sustainable living, and prevention of cruelty to animals. Many people have made the choice to live vegan, but they wonder how they can enjoy their favourite dishes without animal products and also find new meal choices that don't sacrifice on taste.

The Complete Idiot's Guide to Vegan Cookingprovides more than 200 delicious recipes for all meals and occasions, to help readers easily transition to a new and exhilarating way of life. In this book, they will find-

  • More than 200 wonderful vegan recipes, such as Smokin' 'Shroom Chili, Roasted Ratatouille with Basil Aioli, and vegan versions of timeless favourites like Green Bean Casserole.
  • Tips on converting traditional meat and dairy-based recipes into vegan ones.
  • Menu ideas for holidays and special occasions.
  • Vegan substitutions for meat, dairy, eggs, gelatin, and honey in cooking and baking.
 

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Yummy recipes; a cookbook I use all the time. Read full review

Contents

Vegan Cooking Basics
1
Healthful Vegan Cooking
3
Eating Vegan for Your Health
4
Pyramid Schemes
10
Planning Healthful Meals
12
Simple Substitutions
15
Move Over Milk
20
Better Than Butter
21
Cheese and Dairy Alternatives
103
A Guide to Vegan Dairy Products
104
Lets Do Lunch
115
Soups On
117
Hearty Chilis Chowders and Stews
129
Dazzling Dressings and MixedGreens Salads
139
More Sensational Salads
155
Satisfying Sandwiches
167

Say Cheese
22
Eqqless and No Regrets
23
Gelatin Alternatives
24
How Sweet It Is
25
Honey Dont
26
Veganizing Tips
27
Better Vegan Baking
28
Morning Meal Options
29
Fast and Easy Breakfasts
31
Weekend Breakfasts and Brunches
43
Sweet and Savory Baked Goods
55
Teasers and Toppers
69
Appealing Appetizers and Snacks
71
Nibble on This
72
Tantalizing Toppers and Spreads
83
Salsas Sauces and Gravies
93
Whats for Dinner?
183
Marvelous Main Dishes
185
Perfect Pasta and Polenta
203
Very Veggie Side Dishes
217
Lively Legumes
229
Fresh Frozen Canned or Dried?
230
Great Grains
243
Sweet Endings
255
Cookies Bars and Brownies
257
NoBake Treats
269
StoveTop Sensations
270
Decadent Desserts
279
Glossary
297
Resources
301
Index
305
Copyright

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About the author (2008)

Beverly Lynn Bennett has been working in restaurants for over 20 years, and as a chef in vegan restaurants since the early 1990s. She presently cooks at Sundance Natural Foods in Eugene, Oregon. She's also a monthly columnist for VegNews, and she's appeared at food festivals and on local PBS affiliates, preparing her own recipes. She is the author of Eat Your Veggies! Recipes from the Kitchen of the Vegan Chef.

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