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How It All Vegan! 10th Anniversary Edition: Irresistible Recipes for an Animal-Free Diet

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  • Posted January 17, 2010

    Great for vegan starters

    Great book, I would have liked to see more pictures.

    1 out of 1 people found this review helpful.

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  • Posted November 27, 2009

    more from this reviewer

    Accessible Cookbook for Vegans and Non-Vegans

    Have you or you loved one's been affected by the "Thanksgiving Day Dilemma?" By tradition Thanksgiving is a meat-centered day. However, while most Americans celebrate the holiday many hosts or guests, do not eat meat. Hence, millions of hosts or guests are experiencing the Thanksgiving Day Dilemma of what to serve, or bring, to accommodate all palates.

    Coming to the rescue of vegan challenged cooks everywhere is How it all Vegan the 10th anniversary edition by Tanya Barnard and Sarah Kramer. How it All Vegan solves the Thanksgiving Day Dilemma with seasonally appropriate recipes, including, Tofurky, Roasted Garlic Potatoes, Perfect Pumpkin Pie and many more. The recipes are comprised of everyday ingredients and are simple enough for even the most inexperienced of cooks.

    How it all Vegan is part vegan cookbook and part primer for living the vegan life. However, while the authors are passionate about their life style they are not preachy or part of what they call the "Vegan Police." Rather they simply explain the why and how of their conversions. Their non-judgmental writing style is what makes this book accessible to vegans and non-vegans alike. Eaters of all palates will enjoy mouthwatering fare such as Classic Spinach Lasagna, Butternut Tomato Soup, Raspberry Cornmeal Muffins, and Peppermint Patties (that look like York Peppermint Patties on steroids!).

    Whether you're going vegan for a meal, a month, or for life How it all Vegan is an invaluable resource!


    Publisher: Arsenal Pulp Press; 10 Anv edition (September 1, 2009), 240 pages
    Advance Review Copy Provided Courtesy of the publisher.

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    Posted June 22, 2010

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    Posted February 23, 2011

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