Book Review: Vegan Finger Foods

Vegan-Finger-FoodsFinger foods are, well, food you eat with your fingers. Sometimes called “tapas” or “small plates,” and they can even be appetizers. The recipes in Vegan Finger Foods by Celine Steen and Tamasin Noyes are perfect for serving at parties, taking with you to potlucks, or to eat yourself as a light meal or snack.

 

Tempeh SkewersVegan Finger Foods explores the many types of bite-size munchies – from elegant to casual and savory to sweet. The book’s recipes are divided into 4 chapters: Veggie-Centric Finger Feasts, Stuffed and Dipped, Bread-Based Bites, and Sweet Little Somethings. Veggie-Centric Finger Feasts is a chapter where vegetables are the main star. There you’ll find recipes for such veggie-based treats as Rainbow Root Veggie Chips, Marinated Mushrooms, and Kale Cucumber Cups. In Stuffed and Dipped, you find recipes for all kinds of snacks that are stuffed with a tasty filling as well as delicious dips and sauces. Some standouts in this chapter are the Baked Mini Frittatas, Baked Buffalo Tofu Bites, and the Nacho Sauce Dip. The Bread-Based Bites chapter is full of recipes for crackers, breads, scones, and sandwiches. In Sweet Little Somethings, you’ll find lots of recipes for sweet treats, such as Better Buckeyes, Vanilla Cream Tartlets, and Brownie Nut Butter Cups.

 

Potato SkinsVegan Finger Foods arrived in April, shortly after I had major surgery, and I couldn’t quite make it into the kitchen to start cooking yet. I had originally planned on making some of the dishes in Vegan Finger Foods for a little birthday party I had in June, but I still didn’t really have the energy for it, so I set it aside for when I was feeling better. Once I started to feel like my old self again, I decided to tackle the book, and it’s a good thing I waited, because I just couldn’t stop myself from cooking more! Everything I made was eaten at home for dinner rather than served as party fare, and I discovered that the book’s recipes have a great amount of versatility to them. Rather than making The Jamaican Jerk Tempeh Skewers on toothpicks and serving them as an appetizer, I made them on large bamboo sticks and had them as the main dish for a dinner outside. Nacho Potato Skins are usually served as a snack or party dish, but I swapped the russet potatoes for sweet potatoes and served them for dinner, alongside a large salad. I made the mayo-based Pantry Raid Ranch Dip and used it as a sandwich spread rather than a dip.

 

Baked Jalapeño PoppersTwo of my favorite recipes in Vegan Finger Foodswere the Baked Jalapeños and Corn Fritters. Back in my cheese-eating vegetarian days, I probably ate my body weight in jalapeño poppers, but I haven’t had them in at least 13 years now. In this much healthier recipe, jalapeños are filled with a rich “cheese” made with cashews and white beans, and coated in a crunchy “batter” made with cornflakes and panko breadcrumbs. The Corn Fritters come together so quickly and easily that it would have been silly of menot to make them. Instead of making 16 small fritters as the recipe suggests, I made 6 larger ones, and I had to stop myself from eating them straight out of the pan.

 

Corn FrittersI know I say this often when reviewing a book, but there really is something for everyone in Vegan Finger Foods. Whether you’re planning a big bash and are looking for delicious finger foods to create a buffet with, hosting a tapas dinner party, or are just looking for some tasty munchies to enjoy by yourself, you’ll find what you’re looking for here. The book is also full of Celine Steen’s gorgeous photos, which will have everyone drooling.

 

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Book Review: Salad Samurai

Salad-Samurai-CoverI was once at a book signing Terry Hope Romero was doing in my hometown in NJ where someone approach her and ask about making salads. Terry said that she’s not a big salad person, and she doesn’t eat them very often. So last year at Vida Vegan Con, I was quite surprised to learn that she was working on a cookbook devoted solely to salads. But she said the book would be about “salads that don’t suck”, and that made a lot of sense to me. When Lisa Simpson decided to go vegetarian many years ago, Homer and Bart paraded around the living room chanting, “You don’t win friends with salad! You don’t win friends with salad!” but if Lisa had a copy of Salad Samurai back then, I’m sure she would have won quite a lot of friends, because the salads recipes found within its pages most certainly do not suck.

 

Pepperoni Pizza SaladI’ve received quite a few new vegan cookbooks to review recently, and Salad Samurai is definitely the standout in the bunch. It’s full of drool-worth photos, creative recipes, and the book design is gorgeous, which, as a graphic designer, I really appreciate. Terry starts the book out with some basics, such as meal planning, recommended kitchen equipment, how to press tofu, and a glossary of ingredients that might not be familiar to the vegan newbie. The first few recipes chapters are full of recipes for dressings and salad toppers, including marinaded tofus, homemade croutons, and even a hemp seed parmesan.

 

OLYMPUS DIGITAL CAMERAThe salad recipes in Salad Samurai are divided by season, which makes total sense, since produce is seasonal. I most certainly wouldn’t want a butternut squash salad in the middle of July, just as a dish featuring blueberries wouldn’t appeal to me in the dead of winter. It also makes it possible to continue with the healthy habit of eating daily salads through the cold months, when lettuce is probably the last thing on your mind. Some of the really creative dishes include Pepperoni Tempeh Pizza Salad (which is on my list of recipes to make this week), Grilled Goji Seitan Salad, and Chimichurri Chickpeas & Chicory.

 

OLYMPUS DIGITAL CAMERAThe first recipe I tried in Salad Samurai was the Asparagus Pad Thai Salad. The combination of rice noodles, baked Lemongrass Tofu and Toasted Shallot Dressing cried out to me when flipping through the book’s pages and I wasn’t disappointed. This dish had a crisp, springtime flavor to it, and was hearty enough for dinner. After that, I made Pesto Cauliflower and Potato Salad. This dish was a refreshingly light spin on the classic potato salad, which can often seem heavy and a little too dense for summer meals, when it is traditionally served. I took this salad on a weekend picnic along with vegan sandwiches, and it was the perfect side dish.

 

Buffal-Caesar-SaladBackyard Buffalo Ranch Caesar Salad was next on my list. There was a bit of buzz in the vegan blogosphere about this salad, so I had to find out what the hubbub was. This salad seems simple, but the combination of spicy tofu, creamy cashew dressing, crunchy croutons, and fresh vegetables is out of this world. Backyard Buffalo Ranch Caesar Salad is the reason I haven’t tried more recipes fromSalad Samurai – I just keep making this one.

 

Salad Samurai is a great book for everyone who loves fresh veggies and wants to go beyond salads full of limp lettuce, mushy tomatoes and bland vinaigrette. With Salad Samurai, you most definitely will win friends with salad.

 

 

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Rethink Food Book Review

ReThink-Food-Front-Cover-243x300As a health coach, I’ve read a lot of books on vegan health and nutrition. After a reading a few, the info gets repetitive and all of the titles tend to blend together in my brain. I have to admit that I’ve sort of skimmed through the ones I’ve received recently to see if there’s any new info. Sometimes I’ve just read certain chapters relevant to what might be going on with a client or myself.

 

The newest vegan health book to be sent my way is Rethink Food 100+ Doctors Can’t be Wrong, which was compiled by Shushana Castle and Amy-Lee Goodman. It features over 100 essays and articles about health and nutrition, and it’s actually perfect for people who want to skim and skip around, as each piece is just a few pages long. Of course, if you want to read it cover to cover, you have that option too.

 

The experts featured in Rethink Food include people you may have already heard of, such as Dr. Joel Fuhrman, Dr. Caldwell Esselstyn, Dr. T. Colin Campbell, Dr. Michael Greger. In addition to doctors, Rethink Food also features articles by registered dieticians, such as Jill Nussinow, and athletes, such as former NBA champion John Salley.

 

Rethink Food begins with the authors’ owns stories to give us an idea of how they became interested in using food to heal. Amy-Lee’s sister developed debilitating juvenile rheumatoid arthritis at the age of 9, and was cured years later after removing dairy from her diet. Her entire family later converted to a plant-based diet. Shushana’s mother was in need of eye surgery to improve her deteriorating vision, but she ended up fixing her sight herself by adopting a vegan diet.

 

What I love about Rethink Food is that is that the essays are organized by topics. The first chapter is called Diseases: The New Normal, and it contains articles the problems with the current medical system and the modern day Standard American Diet. From there, the book goes into What’s Missing in Med School (hint: nutrition education) and a Walk Through the Body. Other chapters include specific topic of interest such as nutrition for athletes, women’s issues, men’s issues, digestive disorders, building strong bones and joints, and dealing with cancer. The book ends with hope for the future and how to take the next steps in dietary change.

 

Whether you’re already vegan and have certain ailments you’re dealing with, or you’re thinking of adopting a plant-based diet and need a little swaying, Rethink Food is the book for you. With the info found within its pages, you’ll learn how reverse your symptoms and regain your health. You’ll also learn how to prevent disease, and you’ll gain knowledge that so much of today’s medical establishment is lacking.

 

Vegan Planet by Robin Robertson

Vegan Planet CoverEven though I have a giant cookbook collection and I consider myself a kitchen veteran, I have to admit that I’m usually slightly intimated by really thick cookbooks. You know the ones – they have 500 or 1,000 recipes and the binding is so big that that you need a large can of chickpeas to keep them open on your counter while you’re cooking. They are usually so full of recipes that it’s difficult to choose to know where to start or what to choose to make, and I have a hard time making choices.

 

Tahini Rotini with Broccoli and Lemon

When Robin Robertson’s revised edition of Vegan Planet arrived, I let it sit for a while before I picked it up and read through it. I quickly realized that even though the book is about 2 inches thick, there was no reason to be intimidated by it. While it is chock-full of over 425 recipes, the book is well organized, the recipes are easy to make, and the ingredients are easy to find.

 

Spinach Frittata

Vegan Planet originally hit bookshelves in 2003, when there were very few vegan cookbooks on the market. It was known as the “bible of vegan cooking” as it was the most comprehensive book on plant-based cooking on the market at the time. A lot has changed in the past 11 years, and there are now vegan cookbooks devoted to just about every subject possible available. Vegan Planet still remains a comprehensive guide to the world of vegan cooking, and this revised version contains new recipes, updated classics, and refreshed favorites. The book’s revisions include an expanded range of recipes using the whole grains that are now readily available, greens that have become popular in recent years such as kale and chard, and information on concerns over cooking with oil.

 

Asian Noodle Salad with Peanut Sauce

There’s something for everyone in Vegan Planet! The book begins with a chapter on vegan basics, which includes both nutritional info and cooking tips, making it perfect for those who are new to this way of cooking. There are plenty of flavorful and creative dishes to please the vegan pros as well. As we’ve come to expect from Robin, the dishes are global in nature, but nothing is too “foreign” that omnivores wouldn’t know what they’re eating. The recipes include just about any type of dish you could have a hunger for, including Black Bean and Butternut Squash Chili, Easy Mac and Cheese, Jerk-Spiced Portobello Steaks, and Strawberry Topped Cheesecake. If you’re in the mood for pizza, just open up to the New World Pizza chapter. If you have a hankering for pasta, check out the Universe Pasta chapter. If it’s sweets you crave, check out Dessert Heaven.

 

Vegan Planet is perfect for those who are veg-curious and want to add more-plant based meals into their diets, new vegans looking for thorough information, and veteran vegans who want to add new dishes into their repertoire.

 

 

More Quick Fix Vegan by Robin Robertson

morequickfixvegancoverAs a health coach, I meet a lot of people who say they don’t know what to cook. Either they just don’t know how to throw together a vegan meal, they’re too tired after a long day at the office, or they just don’t have the time to cook a balanced meal. I usually give those clients a copy of Robin Robertson’s cookbook Quick-Fix Vegan, which is chock-full of vegan recipes that take 30 minutes or less to make. Luckily, Robin has just released a sequel of sorts – More Quick-Fix Vegan so I have even more gift options for my clients.

PolentaAs the name implies, More Quick-Fix Vegan is full of healthy and delicious recipes that come together in a flash. Since I had abdominal surgery is March, For about a month I was living off of Chipotle veggie bowls and Amy’s frozen dinners, but I’m feeling better and I’ve been able to start cooking again, but I can’t stand in the kitchen for too long. More Quick Fix-Vegan has been a lifesaver, because I’ve been able to prepare creative meals that don’t take too long to prepare, and there’s been a wide variety in what I’ve made. Lemon Dijon Pasta Shells, Spicy Ginger-Lime Portobellos and Broccoli, General Tso’s Tofu, Stroganoff-Inspired Pasta and Polenta with Kale and Cremini Mushrooms have all been on the menu – and they’ve all been way better than take-out or frozen dinners!

Dinner-stroganoff-1More Quick Fix-Vegan is filled with 150 recipes that can be made in half an hour or less. Robin also shares tips and tricks for planning and preparing quick and economical meals. The book starts with chapter devoted to basics – from pantry basics to basis recipes such as vegetable broth and vegan mayo. There are also tips for saving time, menu planning and ingredient shortcuts. Chapters include Souper Soups and Stews, Big Bowls, Pasta for Dinner, “Pantry Makes Perfect” Recipes, and Meal-Worthy Sandwiches. There’s even a chapter devoted to quick-fix desserts!

General-Tsos-TofuWhether you’re cooking for your family, your partner, or just yourself, you’re sure to find recipes to please in More Quick-Fix Vegan. The recipes are full of flavor and omnivore-friendly. More Quick-Fix Veganis perfect for beginner vegans who need inspiration in the kitchen, those who are trying to add healthy, meatless options into their diets, and seasoned vegans who are looking to add some new dishes to their repertoire!

Everyday Vegan Eats: Scampi Pasta with Asparagus and Walnuts

Everyday Vegan Eats Cover

I’m pleased to be hosting Zsu Dever on on her Everyday Vegan Eats blog tour today! I have one of Zsu’s recipes to share and a chance to win a copy of her book. Everyday Vegan Eats is Zsu’s debut cookbook, and it’s chockfull of recipes for delicious comfort food dishes that will please everyone, no matter what their dietary preference. These are the recipes that Zsu feeds her family on a regular basis, and they’re the dishes that kept everyone happy as they all transitioned to a vegan diet. Everyday Vegan Eats contains recipes for veganized favorites such as Baked Macaroni and Cheese, Lasagna Americana, New England Chowder, Deli Reubens and this Scampi Pasta…

 

Scampi Pasta

Scampi Pasta with Asparagus and Walnuts

Serves 4

Scampi, in the restaurant world, is a dish of shrimp sautéed in garlic butter and tossed with parsley and fresh lemon juice. In this version, dulse stands in for the flavor of seafood and the garlic-lemon sauce is tossed with thin pasta. This is a very fast meal, so get your pot of water boiling first.

 

Ingredients: 

  • 8 ounces capellini or angel hair pasta or gluten-free pasta
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 1/2 cup coarsely chopped raw walnuts
  • 1/4 cup dulse seaweed flakes
  • 1/4 cup packed finely chopped parsley
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 3 tablespoons fresh lemon juice, divided sea salt and fresh ground black pepper

 

Preparation:

  1. Cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1 cup of the cooking water. Cool the pasta under running cold water, drain, and set aside.
  2. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and walnuts. Reduce the heat to low. Cook, stirring, until the garlic is golden, about 5 to 10 minutes.
  3. Increase the heat to medium. Add the dulse, parsley, and asparagus. Cook, stirring, until the asparagus is partially cooked, about 3 minutes.
  4. Stir in 1/2 cup of the reserved pasta cooking water and continue to cook until the asparagus is crisp-tender, another 2 minutes.
  5. Stir in 2 tablespoons of lemon juice, the reserved pasta, and the other 1/2 cup of reserved pasta cooking water. Cook, stirring, until the pasta is heated through and the sauce has thickened.
  6. Season to taste with salt, plenty of black pepper, and the rest of the lemon juice, if needed. Serve hot.

 

CHEF’S TIP: If you have a wok, this is a great place to use it. Garlic or walnut pieces can be pushed up the side of the wok, out of higher heat, if any of them brown faster than the others. When the sauce is ready to be tossed with the pasta, you’ll have plenty of room to combine them.

 

From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.

 

Enter to win a copy of Everyday Vegan Eats! Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight EST on Monday, May 19th. Good luck!

 

Rawsome Vegan Baking Totally Tahini Cups with Coffee Cream Filling

rawsome-coverI’m happy to be hosting Emily von Euw on her blog tour for her gorgeous new book Rawsome Vegan Baking today! Emily has also brought a copy of her book for lucky reader. Follow the instructions at the end of the post to enter. Be sure to also check out my interview with Emily on Chic Vegan too!

 

tahini-coffe-cups-sm

Totally Tahini Cups with Coffee Cream Filling

Simple, sublime, stylish . . . sassy? Okay, enough with the alliteration. These are just plain yummy. I know not everyone has a major sweet tooth like me, so this recipe is for those folks. Tahini is delicious, but it is also quite bitter. It has a strong nutty flavor (from the sesame seeds it’s made of) that goes perfectly with savory meals. However—its nutty bitterness can still work wonderfully in desserts as well. Here, it’s combined with salt and coconut oil to make a shell encompassing sweet coffee-date cream. Can you say yum!? Probably not, because your mouth will be too full of these terrifically tasty tahini cups . . . Duh. Did it again.

 

Makes: 6 cups

 

TAHINI SHELL

  • ⅓ cup (80 g) tahini
  • ⅓ cup (79 ml) melted coconut oil

COFFEE CREAM

  • 1 cup (175 g) pitted dates
  • ½ cup (118 ml) strong brewed coffee, or as needed
  • Salt

 

TO MAKE THE SHELL: Combine the ingredients by hand or in a food processor until smooth. It will be a bit watery but the coconut oil will harden up in the fridge. Pour half of the mixture into the bottom of 6 cupcake liners and put in the fridge for 20 minutes, or until solid. Set aside the other half of the tahini mixture.

 

TO MAKE THE FILLING: Put all the ingredients into your food processor and process until smooth and very thick, adding the coffee, as needed. This could take a few minutes, and you may have to stop the food processor to wipe down the sides a few times so everything continues to combine evenly.

 

ASSEMBLY: Scoop a dollop of the filling into each of the hardened bottoms in your cupcake papers. Pour enough of the remaining tahini mixture on each to cover the dollop. Put back in the fridge for about 20 minutes, or until solid, then sprinkle with salt and enjoy!

 

 

Follow the instructions below to enter to win a copy of Emily’s book Rawsome Vegan Baking. US residents only, please. Contest ends at midnight eastern standard time on Friday, April 4th.  Good luck!

Isa Does It!

Isa Does It

 Isa does it again! Isa Chandra Moskowitz has a reputation for writing cookbooks full of flavorful, foolproof recipes, but she’s outdone herself with her newest opus. Isa Does It: Amazingly Easy, Wildly Delicious Vega Recipes for Every Day of the Week is a beautiful 320 page hardbound book packed with hilarious stories, cute artwork and gorgeous photos – oh yeah, and a bunch of yummy recipes too! The dishes are easy to make and come together quickly using easy-to-find ingredients. This book is perfect for everyone: omnivores trying to eat less meat, new vegans, and seasoned cooks looking to add some creative dishes to their repertoires.

 

Stew

Isa Does It features 150 recipes, most of which come together in half an hour or less. The dishes include soups, salads, pastas, stews, chilis and curries, stir-fries and sautés, Sunday-Night suppers, breakfasts, desserts and more. All of the recipes are made with whole-food ingredients that can be found at any grocery store. Isa also includes secrets and shortcuts for restaurant quality cooking, simple ways to improve your cooking time, plan-ahead kitchen strategies, knife techniques, kitchen tips and ingredient swaps for common allergens. What more could you ask for in a book?

 

 Curried Peanut Sauce Bowl

I’m usually a little leery of really large cookbooks, mainly because they’re overwhelming and there are so many recipes that I don’t know where to start. (And they usually won’t stay open in my cookbook stand!) With Isa Does It, I didn’t know where to start, but in a good a way. My copy is already dog-eared, covered in food stains and somehow I managed to break the hardcover spine. (And the colorful pages complement my retro kitchen very nicely while propped up in the cookbook stand!) I’ve made about 10 dishes so far, and each one has been better than the last. I’m not sure which one has been my favorite… Maybe the Curried Peanut Sauce Bowl with Tofu and Kale? Or Creamy Sun-Dried Tomato Penne? No, it must have been the Tempeh Orzilla!

 

Chocolate Gingerbread Cookies

Isa Does It is my new, favorite go-to cookbook! Have you been cooking with Isa Does It? What have you made so far?

 

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Vegan Pizza by Julie Hasson

Vegan Pizza

A coworker once told me that she could never go vegan because she would never be able to give up pizza. I told her that I eat pizza all the time and she said “yeah, but it’s not the same thing.” I agree with her. Most of the vegan pizzas I’ve eaten have been much more tasty and creative than the standard pies I ate as an omnivore. Julie Hasson has more inventive ideas for pizza creations that I could ever think up in her book Vegan Pizza, 50 Cheesy, Crispy, Healthy Recipes.

 

Sweet Potato and Kale

Julie starts the book out with a pantry primer and tips and tricks for pizza making. Recipes include several dough variations (including a gluten-free dough), house-made meats such as sausage crumbles, and cheesy sauces and spreads.  And of course, there are are pizza recipes to put it all together. Pizza recipes include classics such as Garlic, Sausage and Onion and Tomato Basil, and farmer’s market pizzas like Sweet Potato and Pineapple and Jalapeño. There’s also a “Not Your Usual Suspects” chapter with recipes for a Chili Mac pizza, a Cowboy Pizza made with smoky soy curls and jalapeños, and a burger crumble Pub Pizza. If you like your pizza with more of a global flair, try the Thai Peanut Pizza or the Bibimbap Pizza. Of course, there’s also a chapter for dessert pies, with recipes for Babka Pizza, Coconut-Caramel Pizza and a Raspberry Crumble pie.


OLYMPUS DIGITAL CAMERAI tried made several pizzas with the recipes in Vegan Pizza, including the Smoky Wild Mushroom and Potato Pizza, the Broccoli and Cheddar pie and the Sweet Potato and Kale Pizza. All were super easy to make and super delicious. The dough recipes are easy to follow and bake up nicely and the cheese sauces I tried were all rich and creamy.  The pizza recipes lend themselves easily to creativity for those who don’t like to follow directions (you know who you are). In a few cases I sautéed veggies, added onions and sprinkled on some vegan cheese for a little extra sumthin’ sumthin’. 

 

Broccoli and Cheddar

Julie Hasson’s Vegan Pizza proves that no, vegan pizza is not “the same thing” – it’s much, much better.

 

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Becoming Vegan, Express Edition by Brenda Davis and Vesanto Melina

Becoming VeganThe beginning of each year is almost always accompanied by resolutions to make changes: lose weight, eat healthier, manage stress, exercise more, etc. If you’ve resolved that is the year that you will finally go vegan, or if you’re already vegan and want to make sure you’re eating an optimal diet, Becoming Vegan, Express Edition is the book for you!

 

When I went vegan in 2001, Becoming Vegan by Brenda Davis and Vesanto Melina was one of the first books I bought. Veganism wasn’t nearly as mainstream as it is now, and even though I had already been meatless for almost a decade, I was concerned about getting essential nutrients. The original book was published in 2000, and since so much has happened in the vegan world since then, the authors have recently released the revised Express Edition.

 

Becoming Vegan, Express Edition is chock full of just about everything you ever wanted to know about vegan nutrition, and it probably contains some info that you didn’t even realize you wanted to know! This revised book offers new evidence of the health benefits of a vegan diet, expanded information on phytonutrients, in-depth coverage of all the essential nutrients—calcium, protein, essential fatty acids, good carbs, and vitamin D and B12, and a thoroughly updated food guide.  Guidelines are given on how how to follow a balanced vegan diet for infants, children, pregnant women and nursing mothers, as well as seniors. There’s also info on maintaining a healthy weight, getting fit and optimal nutrition for athletes. This new version of Vegan Express also contains a chapter on compassion, which gives insight into the treatment of animals for food production, as well as information on what animal agriculture is doing to the planet.

 

This streamlined “express” version of Becoming Vegan is extensive, yet easily understandable. A larger a more in-depth, fully referenced Comprehensive Edition of Vegan Express (which will be about 624 pages) will be out in the spring of 2014. The larger edition will be geared toward health care professionals those with a keen interest in nutrition.

 Brenda and Vesanto

Be sure to check out my interview with Brenda Davis and Vesanto Melina on Chic Vegan too! 

 

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Note: This post contains affiliate links. Purchases made through my affiliate programs helps me keep this blog running. Products discussed in this post were given to me free for review, but the opinions are my own. 

Dr. Fuhrman