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Dining with Friends: The Art of North American Vegan Cuisine Paperback – December 1, 2010
Everything tastes better with bacon. Now you can enjoy that salty, smoky, crispy yum made with healthy plant-based ingredients. It’s all in the seasonings, and these easy-to-make recipes are loaded with decadently delicious bacony flavor. Not only that, but these tasty plant-based bacons are low in fat and cholesterol-free. Learn more | See related books
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...beautifully illustrated ... 129 recipes ranging from breakfast items to hors d'oeuvres, soups, salads, main dishes, sandwiches, breads, and desserts. -- Hersam Acorn Newspapers, September 1, 2005
Easy entertaining...wide appeal and traditional feel...your guests will love the rich flavors...Your friends and family will agree! -- Vegetarian Times Magazine, November/December 2005
The book caters to people who want healthy, flavorful appetizers, side dishes, main courses and desserts. -- Nashville City Paper, October 13, 2005
.vibrant, beautifully produced book.... stays fresh by offering both original dishes and excellent vegan adaptations of traditional dishes. --E Magazine, November/December 2005
From the Publisher
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.
Top Customer Reviews
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
I noticed that many dishes were those that could be served at holiday meals and family gatherings. Indeed these festive additions were the authors' intention since many "vegans have a special interest in sharing their holidays with others." Recipes such as the Spaghetti Primavera, Mashed Yukon Potatoes, Sweet Corn Bread and Friends Dip are non-threatening to those who are leery of vegan meals.
For those who are more open to trying meat and dairy alternatives, this book includes recipes such as the Tempeh London Broil and Tofu Spinach Lasagna. The authors suggest that perhaps the reason we enjoy(ed) certain animal-based dishes is not because of the animal products involved, but because of the "seasoning and texture developed by a certain way of cooking them." For example, regarding Scrambled Tofu, they write, "It's perfectly possible to arrive at the same texture and taste using plant-based ingredients."
For myself, a vegan of nearly 5 years, I prepared four recipes (so far), using the cookbook. The Linguine with Cauliflower and Onions surprised me with its simple ingredients and savory taste. I used the variation, adding garlic, nuts and yellow raisins, and enjoyed the different textures and hint of sweetness.
The Green Beans with Almonds took an easy ten minutes to prepare, and would be an excellent addition to a holiday meal.Read more ›
Dining With Friends is intelligent, fun, attractive and, most importantly, makes a difference. Bravo Priscilla Feral and Lee Hall, you done good!
author Rover, Don't Roll Over
A Compassionate Training Guide for Dogs and Their People
Most Recent Customer Reviews
I received this book as a gift for my birthday, and it's been one of my vegan cooking bibles ever since! Read morePublished on February 12, 2013 by V. Kaye
The look, feel, and ease of use all makes this a lovely cookbook, along with tantalizing photographs and many helpful extras. Read morePublished on April 13, 2011 by prairiebeat
This is the first cookbook from the group Friends of Animals and it is beautiful. Dining With Friends: The Art of North American Vegan Cuisine has eight pages with full color... Read morePublished on December 11, 2010 by Jaylia
I have really come to appreciate the recipes in this book and highly recomment it.Published on May 21, 2010 by Lifelong Reader
The vegan recipes offered in this book will excite your taste buds and rekindle your passion for good food. Read morePublished on January 5, 2008 by S. Lewis
While i personally tend to simply wing it when cooking and rarely use recipes or cookbooks, my friend Heather Steel also from Victoria, BC asked if i could post her review of... Read morePublished on January 4, 2008 by Dave Shishkoff
As a NYC resident, there are fantastic restaurants and prepared food geared towards vegans here, so it takes a lot for me choose to create my own gourmet meals. Read morePublished on January 3, 2008 by Peter Kobel