Download e-book for iPad: All American Vegan: Veganism for the Rest of Us by Nathan J. Winograd, Jennifer Winograd

By Nathan J. Winograd, Jennifer Winograd

ISBN-10: 0979074339

ISBN-13: 9780979074332

Packed with scrumptious recipes, buying, cooking, and baking suggestions, in addition to philosophy, trivialities, and funny observations concerning the more and more renowned yet often misunderstood vegan way of life, All American Vegan has anything for everybody. Aspiring vegans will locate functional down-to-earth recommendation approximately making the transition to a vegan nutrition as handy and simple as attainable.

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Additional resources for All American Vegan: Veganism for the Rest of Us

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July 20, 1969 THE MOON Cheese Takes a Hit Neil Armstrong walks on the moon and confirms it is not made of cheese. 56 All American Vegan 1981 UNITED STATES Ketchupgate In a victory for processed vegetables, Ronald Reagan declares ketchup a vegetable. Who knew? Important Moments in Vegan History 1980s ENGLAND Mad Cow Disease Bloody hell! Many British gobsmacked into becoming vegetarians as meateating is linked to madness. 1989 UNITED STATES First Animated Vegetarian Lisa Simpson, the middle child and conscience of the Simpson family, proclaims that she is a vegetarian for ethical reasons.

Why are vegans so crazy about the stuff? Because it tastes like cheese. And what’s more, it is low in fat and sodium, and as the name proclaims, nutritious—high in protein and B-complex vitamins. Yet in spite of its many wonderful attributes, nutritional yeast is relatively unknown outside the natural food world. We blame its awful name. Honestly, could it get any worse? But don’t let the label fool you. Until there is a tiny bottle of vegan flavoring marked “cheese” in the spice section of our grocery stores, right next to the vanilla, coconut, and lemon extracts, nutritional yeast is essential to a well-stocked vegan kitchen.

Grease hands with olive oil and stretch each piece into a (roughly) 3 inch long x 4 inch wide x 1⁄2 inch thick cutlet. For Lunch Meat: Slice dough into 2 even-sized pieces. Grease hands with olive oil and shape each piece into a (roughly) 6 inch long x 4 inch wide x 11⁄2 inch thick loaf. Sauté cutlets/loaves in olive oil until lightly browned, then place into simmering broth. It is okay if they overlap a bit. Cover and bake 1 hour. Flip seitan pieces and cook for 1 hour more. To make lunch meat, slice loaf as thin as possible immediately before using and sauté in oil and soy sauce.

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All American Vegan: Veganism for the Rest of Us by Nathan J. Winograd, Jennifer Winograd


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