| As
we begin to change to a healthful vegan diet, we have a pretty
good idea of what we DON’T want in our lives any longer: meat, poultry,
fish, eggs, milk and milk products, hydrogenated fats and the over
consumption of white sugar and high-fructose corn syrup. But the question arises: “What good tasting and healthful alternatives
exist for these items that used to take center stage or a supporting role in
my diet”? This book answers the question on three different levels:
Section One introduces the “Trilogy of Treasures” (Seitan, Tofu and
Tempeh) and how you can use them to replace meat, poultry and seafood. It
explains about plant-based protein such as beans, grains, nuts and seeds,
such concerns as vitamin B12, and the current confusion surrounding the use
of soy and gluten. This section also includes tasty vegan alternatives to
dairy milk, cheese, butter, whipped cream, buttermilk, sour cream and
sweetened condensed milk, as well as eggs, including recipes for Eggless
mayonnaise, egg alternatives in baking, and a special section on “Breakfast
without Eggs”. Then it tells about many alternatives to white sugar and
high-fructose corn syrup, their benefits and how to use them, as well as
vegan alternatives to gelatin, marshmallows, and chicken broth.
Section
Two builds on the basic information provided in the first
section, with recipes that use these alternatives to prepare real world
meals including: Beverages, Breads, Breakfast, Brunch, Desserts, Entrees,
Party Foods, Salads, Sandwiches, Sauces, Gravies, Side Dishes, Snacks,
Soups, Stews, and Vegetable Dishes.
Section Three tells you how to make your own Seitan, Seitan Sausage,
Tempeh and Kombucha. These optional recipes can save you significant
expense. Once you start making your own staples from this section, you will
have the option of customizing them to your own taste and needs.
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