Student's Go Vegan Cookbook

July 24, 2006
In this practical, encouraging volume, Raymond demonstrates the ease, as well as the pleasures, of a diet free of animal-derived foods. The author of Student's Vegetarian Cookbook
offers helpful suggestions about stocking the vegan pantry—with whole grains, dairy-free milks, fresh fruits and vegetables, and meat substitutes such as tofu, seitan and tempeh—and notes that the staples of a vegan diet are low-fat, cholesterol-free and rich in fiber and nutrients. Recipes include dips, wraps, soups, pastas and desserts from a variety of cuisines. Crunchy Blueberry Pancakes are light and sweet, with a satisfying cornmeal crunch; Basic Baked Tofu, with its gingery, garlicky marinade, is anything but basic. Other winning dishes include the rich, almost meaty Shallot and Mushroom Gravy, the refreshing Millet Salad with Curry-Ginger Dressing, the fragrant Indonesian Tempeh Stew and the savory Caramelized Onion, Walnut and Sage Pizza. The recipes are homey, simple and quick: with no-rise Rustic Olive Rolls, for example, fresh bread is ready in less than half an hour. For anyone interested in good—and good for you—vegan meals, Raymond's book should be required reading.

August 15, 2006
Author of the Student's Vegetarian Cookbook, Raymond now offers guidance and recipes for those who want to adopt a vegan diet. Her introduction, -Vegan Perspective, - provides information on nutrition, ingredients, and shopping. Recipe chapters include breakfast, snacks and dips, pizza and oven meals, sandwiches and wraps, and more. The recipes are simple but varied, and the headnotes, written in a friendly style, are informative but unintimidating. For most subject collections.

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