How It All Vegan!: Irresistible Recipes for an Animal-Free Diet Read Free Page A

slaved over the computer, spending countless hours typing and organizing our recipes, putting great love and care into our project. We printed and bound the books ourselves and went about giving them away as gifts and selling them where we could for cost. This little book then began to snowball, selling like vegan hotcakes wherever we went. Then a light bulb went on: Let’s go legit! So we shopped for a publisher and the rest is history.
    All the old tried-and-true recipes from our first book are here, as well as a bunch of new ones, and some tips and tricks to living vegan. If you’re a curious first-timer, we hope this book will ease your transition to the vegan way. And if you’re a full-fledged vegan warrior, you’ll probably be pleasantly surprised by some recipes you’ve never tried before.
    Being vegan starts with an open mind. Once you’ve given these recipes a try, we hope you will adapt them to suit your own individual palate. Just add your own imagination and stir!
    We’ve made these recipes relatively simple to prepare. There are just a few things that you should have that will make your life easier:
    • A good kitchen environment. Cooking should be a pleasure!
    • The correct ingredients. There’s nothing worse than discovering you don’t have everything you need in the middle of preparing a recipe.
    • A food processor. Your food processor is your best friend. There are models for as little as $40, but you get what you pay for. If you don’t have a food processor, a blender will do. But if you can afford one, it’s a tool you will use forever.
    • The proper equipment. Every kitchen should have:

food processor or blender
measuring cups and spoons
mixing bowls (small, medium, and large)
mixing spoons
a good knife or two
vegetable peeler
stock pot, sauce pans, steamer
cookie sheet, loaf pan, 9x13 baking pan, muffin tins, lasagna pan
cooling rack
grater
sifter
whisk
potato masher
colander
rolling pin
wax paper
timer
a good imagination!

    Remember, your equipment doesn’t have to be brand new or expensive; most of the utensils can be found second-hand – reduce, reuse, and recycle! Once you’ve assembled your ingredients and your utensils, try one recipe at a time – and don’t forget to compost!
    We’d love to hear from you. You can write to us c/o Arsenal Pulp Press, or check out our website: www.govegan.net
    So make some tea, get out your apron, and let’s get cooking. And always remember – you are what you eat!
    — SARAH & TANYA
    HOW SARAH VEGAN
    I have an extraordinarily strong connection to the kitchen – the warmth, the smells, the sounds. No matter whose house I’m in, I always find myself gravitating to this room. I love looking in people’s refrigerators, seeing what kind of spices they have, their canned goods, their cooking utensils. A kitchen is a perfect reflection of its owner. You know immediately if they enjoy food, or if they just eat to keep from being hungry. A well-stocked kitchen is a thing of beauty, so if you catch me looking in your cupboards, I’m not snooping . . . I’m just trying to get to know you better.
    Why am I vegan? I get that question a lot. My journey into the world of veganism has been a life-long adventure. I was born and raised a vegetarian in Regina, Saskatchewan. My mother believed in the old adage, “You are what you eat,” and she raised my little brother and me accordingly. Growing up vegetarian in a prairie town wasn’t always easy. There was a tiny health food store called Ina’s that was in the basement of a woman’s house. I loved going there to visit; I was intrigued by all the different items and it always smelled so exotic. When my mum died, my father continued to raise us as vegetarians. I recently asked my dad why he didn’t start serving us meat after she died, since he has always been a meat lover. He told me that as a little girl I was always sickened by the thought of eating meat. We ate dairy and eggs, but animal flesh