Virgin Vegan: The Meatless Guide to Pleasing Your Palate

Virgin Vegan: The Meatless Guide to Pleasing Your Palate

by Linda Long
     
 

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Ve-gan [vee-guhn]—a person who does not eat or use animal products.

Despite its long history, veganism is still considered unusual by many in this carnivore world of ours. But, in the United States alone, there are more than 3 million vegans and the ranks are growing, especially in the under thirty crowd. Becoming vegan requires learning a whole new way

Overview

Ve-gan [vee-guhn]—a person who does not eat or use animal products.

Despite its long history, veganism is still considered unusual by many in this carnivore world of ours. But, in the United States alone, there are more than 3 million vegans and the ranks are growing, especially in the under thirty crowd. Becoming vegan requires learning a whole new way of eating and thinking about food, and Linda Long’s handy guide educates you on planning meals, understanding new ingredients, products, and brand names, and knowing protein and vitamin needs among so many other topics, including tips on simple adoptions like six ways to use a veggie burger. She also offers a host of tasty recipes for breakfast, lunch, snacks, dinner, and parties, several from some of the top vegan chefs in the world.

Editorial Reviews

SanFrancisco BookReview.com - Holly Scudero

There are many books on the market about the hows and whys of eating a vegan diet, and Linda Long, known in the meatless world for her food writing and photography, adds her own contribution. Virgin Vegan: The Meatless Guide to Pleasing Your Palate starts off with the usual staples of any book on veganism: reasons to go meat-free, what vegans eat, basic cooking methods, the low-down on nutrients like protein and vitamin B-12. She also includes useful tips for new vegans such as how to go about getting a vegan meal in a non-vegan restaurant, as well as a great list of additional resources. Where this book really shines, however, is in the recipes. Mashed Kabocha Squash with Toasted Coconut, Chef Adams’ Linguine Bolognese, and more will have readers eager to head off to the farmers’ market to pick up ingredients, while desserts like Pecan Pie (vegan, really!) and Jane’s Mango Ice Cream Pops will satisfy the sweet tooth. The binding style of this cookbook detracts somewhat (you’ll have to find a way to prop it open while you cook), as does the fact that many recipes will require you to turn the pages to complete, always an annoyance. Still, this book is bound to leave you with some exciting new ideas.

There are better books on the market for the new vegan, but definitely consider this one for the recipes included.

Product Details

ISBN-13:
9781423625162
Publisher:
Smith, Gibbs Publisher
Publication date:
01/02/2013
Pages:
176
Sales rank:
1,137,247
Product dimensions:
5.86(w) x 8.66(h) x 0.82(d)
Age Range:
15 Years

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Read an Excerpt

Consider this. Start the transition to plant-based foods with familiar options like a veggie burger. They are way more versatile than you think. They can be casual quick on-a-bun or dressed up for fancy family fare. I made the Salisbury Steak for Christmas dinner. Really! See here, and think of more ways!

SIX WAYS TO USE A VEGGIE BURGER Homemade or purchased

If purchased, I prefer brands of Morningstar Vegan Grillers, Ives, Lightlife, and Gardein, but try many and see which you prefer.

• Be sure that the ingredient list is actually vegan, no cheese or egg whites.

Or, mix your own bean, grain, nut, or other burger recipe and establish your own personal burger. Start a family burger!

1. Bacon BBQ Cheeseburger Serves 2

Burgers............................... 2 bought or homemade

Hamburger Buns............... 2 whole grain (Ezekiel 4:9 brand is great)

Vegan Cheese..................... 2 slices (Follow Your Heart brand)

Onion................................. 2 slices

Vegan Bacon....................... 2 strips, cut in half (Fakin’ Bacon or Lightlife Bacon Strips brands)

BBQ Sauce......................... ˘ cup, bought, or a fave homemade

How to make: Heat burgers in a medium hot skillet with a small spray of oil. Top each with a slice of cheese and cover until slightly melted. Warm or toast buns in a toaster oven or skillet. Assemble and add a green salad

Meet the Author

Linda Long has had a lifelong relationship with the food industry, starting as a waitress and short order cook at the age of twelve in her parents' truck stop in Pennsylvania. A home economist who taught high school foods in the early part of her career, and spending a decade in the resort hotel business, Linda has been a committed vegan for thirty years. Her love affair with all things vegan and her natural instincts for promotion and marketing, make her the ideal person to prepare a compendium of gourmet vegan fare.

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