Vegans avoid not simply meat, but all animal products including dairy. This diet can be problematic unless it's carefully controlled to be sure that all necessary protein components are present. Barnard and Kramer recount their own roads to veganism, one as a matter of personal choice, the other as a way out of chronic disease. The authors suggest substitutes for animal products and recommend ways to ensure that one consumes sufficient proteins and vitamins while following a vegan regime. Recipes present few surprises, relying on tofu and other soy products as textural components and substitutes for meats and dairy products. Keeping in mind that many cosmetics are based on animal products or tested on animals, the authors offer some helpful recipes for these beauty enhancers as well. Mark Knoblauch
Their tatoos, their fashion sense, stolen from grandma's vintage trunk, and their irreverence, say it's not important to be earnest vegans; their recipes have an I-hate-to-cook-but-love-to-eat attitude. Vancouver Sun
Written with sass, style, and a sense of humor. More than just a cookbook. . . . Bust
The authors genuinely seem to be having a wonderful time as they share recipes, anedotes and advice for cooking, baking and even making your own beauty products.
Reader Review Vegetarian Times
Fun, educational, accessible and tasty! Impact Magazine
The vegetarian cookbook industry seems to be in the permanent grip of New Age hippies and Hare Krishnas. Anyone turned off by such associations should seek out How It All Vegan!
by two Canadians, Tanya Barnard and Sarah Kramer. Refreshingly, they do not discuss chakras, or offer instructions on how to become a practising druid. Barnard and Kramer adopt a down-to-earth approach, and focus on everyday meals someone might actually eat. The clarity and simplicity is no doubt why How It All Vegan!
has won several awards and begotten two sequels. Much like Singer and Scully, Barnard and Kramer remind us there are ways to save animals that do not require breaking into cars.
The Globe & Mail
(The Globe & Mail