How It All Vegan is one of the first vegan books I ever read. I’ve been vegetarian for several years and vegan on and off. At the time that I read it, I don’t think I was a “practicing” vegan but still loved it. This book would appeal to anyone who is looking to eat and live healthier.
The co-authors are Sarah Kramer and Tanya Barnard. From their cover photo, you can tell they’re quirky and fun like the recipes themselves. One clue to their kookiness is the recipe for Fart Burgers with the description: “The best part about being a vegan kid is the vegan farts!” Sarah credits veganism with helping her control her Chronic Fatigue Syndrome. Tanya became vegetarian in 1990 for animal rights reasons and became vegan as a natural progression. The two authors state they met through crappy boyfriends who were friends with each other. They dumped the boyfriends and Tanya and Sarah became best friends. The two had written small recipe collections which they gave to friends and family. In 1999 however, Sarah bought a computer and Tanya suggested they put all the recipes together and try to sell it online. It took off from there.
The recipes cover every area including beverages, breakfasts, salads, sauces, entrees, sides, breads, and desserts. There are so many delicious treats to choose from. The Sesame Noodle Salad is a terrific dish. I had been looking for a recipe to use the buckwheat noodles I had purchased at a discount grocery. I prepared this dish without the radishes and it was a big hit. Many times I’ve left out an item or two from the recipes and they still turn out great.
I love making soups and stew because I can throw the ingredients together and go. There are several recipes to choose from including a very yummy Mulligatawny Soup and a really good Rustic Tomato Lentil Soup. The recipes aren’t too involved or difficult and don’t have exotic ingredients. When I received a large amount of swiss chard from my parents’ garden, the Chickpeas & Swiss Chard recipe came in handy.
A few more favorites are the hummus which we could probably eat almost every day and the vegan pate. My husband and I each have a terrible sweet tooth, so the dessert section of my copy of the book is well worn. We really like the Coconut Cookies and Molasses Cookies. For the holidays, try the vegan Pumpkin Pie and whipped cream.
You won’t mistake the Veggie Butter for the real thing but it makes a tasty, healthy alternative for steamed vegetable topping or sandwich spread. This is only one of a nice list of vegan and/or healthier substitutes for many foods like milk, eggs, cheese, white sugar, flour, and salt. My husband loves the recipe for Eazy Breezy Cheezy Sauce that we put on lots of things like pasta and veggies. He is lactose intolerant so he can enjoy a rich, creamy dish without the unpleasant effects that dairy causes.
The recipes for picky eaters (namely kids) include sandwiches you can pack in a lunch and healthy popsicles. There are fun recipes that gets kids involved in the kitchen like ants on a log, ants on a raft and drowning ants. Kids love anything that sounds kind of gross. They’ll be having so much fun with the messy Banana Cream Pie treat, they won’t realize they’re eating something healthy.
The recipes in this book are not limited food but also health, beauty, and home products including a list of 45 uses for vinegar. You can learn to make homemade natural household cleaners, facial cleansers, soaps, shampoos, lotions, and cosmetics that you know will be free of chemicals, artificial dyes and perfumes and free of animal testing. Many of us who eat healthy still use chemical-laden products without considering all the harmful substances absorbed into our bodies. My husband and I both have some sensitivity to dyes and perfumes. So a few of these naturally scented items are staples in our homes. Many would also make great gifts.
