Vegan Cookbook by Friends of Animals ALL NEW --- Second Edition -- With New, Gluten-Free Desserts --ALL VEGAN --- ALL DELICIOUS 129 innovative recipes as enjoyable to prepare as they are to eat. Everyday cooking ... raw foods... festive holiday occasions... homemade breads... salads... breakfasts... sandwiches...soups for all seasons... classic pastas... heirloom recipes... perfect cheesecakes...
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For many people, trying pure vegetarian cuisine is about getting past the fear of the unknown. Now, a new cookbook shows people how this cuisine is full of recipes that are as enjoyable to eat as they are to prepare.
Dining With Friends: The Art of North American Vegan Cuisine, from the group Friends of Animals, emphasizes using a variety of fresh, organic produce from around the globe, says co-author Priscilla Feral.
"This is more than a vegetarian cookbook," Feral says, "It's a tribute to the compassion of those who buy it, enjoy it, and share it. The vegan philosophy -- meaning free of animal products -- embodies an ethical commitment to live, as far as possible, in harmony with the planet and all its inhabitants."
Feral notes how it's a lot easier to maintain a vegan lifestyle with food that not only is good for you, but tastes good as well. For example, the key step in a traditional recipe for applesauce is sweetening it with natural agave nectar. It's also easier to go beyond the tried and true with entertaining, with such dishes as the Walnut Pear Salad with Celery Seed Dressing, or a Tempeh London Broil.
Dining With Friends also draws on global influences, from Tofu Hummos with Toasted Cumin Seed to the aromatic Arroz y Habichuelas (Puerto Rican Rice and Beans).
The book also caters to those intrigued by the raw foods movement or just looking for something refreshing to drink, with such items as Spicy Hijiki salad and Mint & Mango juice.
Chef and author Priscilla Feral explains that Dining With Friends shows this doesn't mean you have to give up desirable foods, including lasagna, pesto and classic desserts, like chocolate marble cheesecake and Key lime pie.
"It's also the best ethical response to human hunger, to our current environmental predicament, and to respecting the other living beings with whom we share the planet," Feral says. "Pure vegetarianism is an ethic without borders -- between species or between peoples."
Nectar bats know no border as they naturally delight in the flowering of the agave plant, from which we derive agave nectar. And Nectar Bat Press enjoys our debut with this new cookbook. We are pleased to offer a truly peaceful, life-affirming cookbook that includes a range of fresh, unique ideas from the playful to the elegant, offered by the authors in a wonderfully accessible style.
From the Author
This book is dedicated to each person who is willing to take a chance, who stands out as different when indifference is the norm, and whose main ingredient is love.
Priscilla Feral and Lee Hall,
Darien, Connecticut (2005).
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Most Helpful Customer Reviews
38 of 38 people found the following review helpful:
5.0 out of 5 stars
Dining with Friends, a must for all kitchens,
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This review is from: Dining with Friends: The Art of North American Vegan Cuisine (Paperback)
If you are looking for a complete vegan cookbook to add to your library, or if you are interested in learning about veganism, I highly recommend this book. You don't have to know a thing about veganism to jump in and cook scrumptious meals. This book provides an explanation of terminology as well as an essential ingredients list and shopping guide. As someone who loves to eat, but hates to spend forever preparing meals, I was especially impressed with the availability of the ingredients and the simple directions. Although I've been vegan for many years, I found new delicious recipes such as Cream of Broccoli Soup w/Cashews, spicy pasta dishes like Pasta w/Artichoke Hearts (cooked with dried and fresh tomatoes), as well as yummy desserts, appetizers, and dips. This book is a must for all kitchens, and I'll be giving it as a gift to vegan and nonvegan friends.
31 of 31 people found the following review helpful:
5.0 out of 5 stars
Food for the Whole Being,
By
This review is from: Dining with Friends: The Art of North American Vegan Cuisine (Paperback)
Warning: I'm no cook. My recipe book is mostly the phone numbers of restaurants that deliver. But - this is one of a very few cookbooks that I have actually used not just once, but many times. The first time was last summer when I had an excess of zucchini and tomatoes from the garden - the sauce recipe in this book saved the veggies from composting in the fridg! This book has excellent, easy-to-follow recipes, nice layout and design, useful information on vegan and vegetarian choices, and - most importantly - a straightforward, tangible, joyful way for me to "be the change I want to see in the world." As someone who lives in a state where they are still shooting wolves from airplanes, believe me, I need all the hopeful, life-affirming choices I can get. These lovely recipes are all that. Bravo, Lee Hall and Priscilla Feral.
28 of 28 people found the following review helpful:
5.0 out of 5 stars
An impressive offering!,
This review is from: Dining with Friends: The Art of North American Vegan Cuisine (Paperback)
Dining with Friends is an impressive offering from Friends of Animals, a vegan activist organization. The book begins with a forward from John Robbins, and while it's written and edited by the president and legal director of the organization, there are contributions from chefs around the country.
The book is divided by courses. It includes a section on "Raw Delights" as well as remakes of classic animal-flesh meals (The Tempeh London-Broil is savory and delicious). The soup section is robust and includes The Creamy Lima Bean Soup by Chef Ron Pickarski--which has an unusual fresh flavor highlighted by the ground coriander. Throughout the book, there are short essays about ingredients and techniques that make it a fun read for folks like me who read cookbooks like novels (cover to cover) before ever trying out a recipe. There's a glossary and a key to ingredients, nutrients which make the book accessible to new cooks as well as more experienced vegetarians. The layout is glossy and clean and includes lots of enticing full-color pictures. The recipes are short and easy to follow. There's no nutritional information included with the recipes, and (ack!) no index. Despite these technical issures, I think this book would make a great gift to a new or long-time vegetarian. It's full of new and delicious recipes that are easy to make and easier to enjoy. --Amy O'Neill Houck
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