How to Be Vegan: Tips, Tricks, and Strategies for Cruelty-Free Eating, Living, Dating, Travel, Decorating, and More
Format: PDF / Kindle (mobi) / ePub
With the interest in vegan living on the rise, it s time for a book that goes beyond the recipes. How does a newbie adopt a vegan approach when it comes to dating, entertaining, decorating, travel, and beyond? Author Elizabeth Castoria, the former editorial director of "VegNews, " offers a useful, friendly introduction to the vegan lifestyle for those who want to dabble or for those already committed to living animal-product-free. She shows how simple it is to be vegan, from the food (plants, fruits, nuts, and grains all explained) and nutrition (which supplements are needed), to the etiquette (what to do at an omnivore s dinner party), travel (where to find the best vegan airport food in the United States), fashion (there's no need to swear off designer duds), and more. To close the book, there are 50 recipes for the beginner vegan. With familiar ingredients and straightforward instructions, and with options from Tofu Scramble and Cheesy Kale Chips to Pasta with Artichoke Alfredo and Fabulous Fudge Brownies, there is no missing meat or dairy with this satisfying vegan food.
Presented in concise, practical easy-to-read pieces, with tips and tricks to employ in all parts of life and filled with helpful illustrations and humorous ones too "How to Be Vegan" presents a vegan lifestyle that is more accessible than ever before.
rea son to buy animal fur, but a curse because just looking at a garment won’t give you any insight as to its origins). To learn more, check out PETA or the Humane Society’s Fur-Free Cam paign (see Resources). methods used to kill ferrets, raccoon dogs, sables, rabbits, minks, and chinchillas for their pelts are reprehensible. China is the world’s largest exporter of fur, and there are no regulations against animal cruelty for the fur produced there. There are also no restrictions on the kinds
cook until browned on both sides, turning once, about 5 minutes per side. 4. Serve the burgers on the buns, with your choice of toppings. 52477int.indd 177 1/22/14 1:05 AM 1 178 2 3 4 5 Double Red Soup Serves 4 Red lentils and roasted red peppers were made for each other. The peppers give hearty lentils a little tanginess. This easy, warming soup is especially good with rustic bread (like a bâtard or an olive loaf). Serve with a side of Kale Salad (page 165) to make a satisfying dinner.
• • • • • • • • • • 2 tablespoons extra-virgin olive oil 1 large yellow onion, chopped 4 garlic cloves, chopped 4 roasted red peppers, fresh (see Note) or from a jar, chopped 6 cups water 2 tablespoons vegan bouillon paste, such as Better than Bouillon (see Note) One 28-ounce can whole or diced tomatoes, undrained 2 cups dried whole red lentils, any stones removed 2 teaspoons rice wine vinegar Salt and freshly ground black pepper 1. Heat the oil in a large pot over
cook for another 10 minutes or until the vegetables are tender. Taste and adjust the seasonings if needed. Serve hot. Store leftovers in a tightly sealed container in the refrigerator for up to 5 days or in the freezer for 3 to 4 weeks. 52477int.indd 182 1/22/14 1:05 AM 6 T H E R E C I P E S : 183 Get into the Kitchen Pasta with Artichoke Alfredo Serves 4 Think that cream sauces are verboten for vegans? Not so fast. Once you master the technique here, you can riff off the base recipe for
stirring occasionally, until lightly browned all over, about 5 minutes. 3. Stir in the flour and both kinds of paprika. Cook, stirring, for about 1 minute, then add the tomato paste mixture, stirring until smooth. 4. Add the remaining 1¼ cups broth and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Simmer until the flavors are blended and the sauce thickens a little, about 25 minutes. Just before serving, slowly stir in the sour cream until well blended. Serve