Brian Taw - The Vegan Cookbook: 1000 Simple and Easy Recipes for Vegans

With the emergence of any countrys economy, animals have often been exploited as a source of food and clothing. This often leads to pollution and unnecessary waste of resources. Moreover, the consumption of meat has lead to chronic diseases such as hypertension, diabetes, heart disease and cancer. To address this issue, some people started living as vegans in 1949. Veganism is a way of life where the dieter seeks to avoid products that exploit and harm animals. With this in mind, a vegan, avoids all types of meat including fish, chicken and other types of sea food.

This allows everyone to live in a more sustainable way. Why Go Vegan? Veganism has been acknowledged by the American Academy of Nutrition and Dietetics and the British Dietetic Association as a type of diet that can be adapted for any age and gender. Research has shown that going on a vegan diet can help lower cholesterol levels. It also helps the dieter avoid certain types of diseases such as type 2 diabetes, heart disease, hypertension and certain types of cancer. How To Go Vegan? As always, youll want to start out gradually by taking it step by step. Most diets fail when the person tries to do too much and expect too much too soon.

The best way to get on the diet is to take baby steps to help the dieter adapt to this new lifestyle in the long run. Some of these steps include removing meat and any animal products one meal at a time. You can also avoid meat for certain meals of the day. Another step that you can take in your journey towards having a vegan lifestyle is to hang out with like minded people. Spend time with vegans in forums and especially in groups. This helps you learn and adapt best practices as well as share your thoughts and opinions with other vegans.

Misconceptions About Veganism Many people believe that vegans lack variety in their diet due to the absence of meat and dairy products. Nothing could be further from the truth. Having a vegan diet actually allows the person to experience a wider variety of food as he starts to try a wide array of fruits, vegetables, grains, seeds and pulses. These types of food are filled with micronutrients and fiber that are not present in meat and dairy products. Many have also been led to believe that a vegan diet lacks certain macronutrients and minerals such as protein and calcium however theres a wider array of vegetables and beans that could easily replace meat and dairy products. Tofu for instance is rich in protein.

Moreover, it is considered as a complete protein source. Broccoli also happens to be another rich source of protein. Seeds, beans, lentils and almonds have also been found to be rich in calcium. How To Use This Book As you browse through the pages, figure out which recipes you like and make them a part of your daily life. This book is filled with different types of vegan dishes and some of them include classic dishes that have been adapted to suit the vegan diet. sea salt 1/4 tsp white pepper 2 medium potatoes, diced 1 pound frozen, sliced carrots 3/4 cup chopped sun-dried tomatoes* 1-2 tsp dried dill 3-4 tbsp fresh, minced parsley Place the beans, stock, onion, garlic, sea salt and pepper in a pot Cook them over low-medium heat. sea salt 1/4 tsp white pepper 2 medium potatoes, diced 1 pound frozen, sliced carrots 3/4 cup chopped sun-dried tomatoes* 1-2 tsp dried dill 3-4 tbsp fresh, minced parsley Place the beans, stock, onion, garlic, sea salt and pepper in a pot Cook them over low-medium heat.

Simmer for 3-4 hours, or longer, add water as needed. As the beans become soft, add the potato and simmer until potatoes become tender. Add the carrots, tomatoes and dill. Cook the carrots until heated thoroughly. Add the parsley, season with additional salt and white pepper. sea salt 1/4 tsp white pepper 2 medium sweet potatoes, diced 1 pound frozen, sliced parsnips 3/4 cup chopped sun-dried tomatoes* 1-2 tsp dried dill 3-4 tbsp fresh, minced parsley Place the beans, stock, onion, garlic, sea salt and pepper in a pot Cook them over low-medium heat. sea salt 1/4 tsp white pepper 2 medium sweet potatoes, diced 1 pound frozen, sliced parsnips 3/4 cup chopped sun-dried tomatoes* 1-2 tsp dried dill 3-4 tbsp fresh, minced parsley Place the beans, stock, onion, garlic, sea salt and pepper in a pot Cook them over low-medium heat.

Simmer for 3-4 hours, or longer, add water as needed. As the beans become soft, add the sweet potato and simmer until potatoes become tender. Add the carrots, tomatoes and dill. Cook the parsnips until heated thoroughly. Add the parsley, season with additional salt and white pepper. sea salt 1/4 tsp black pepper 2 medium potatoes, diced 1 pound frozen, sliced carrots 3/4 cup chopped sun-dried tomatoes* 1-2 tsp dried dill 3-4 tbsp fresh, minced parsley Place the beans, broth, onion, garlic, sea salt and pepper in a pot Cook them over low-medium heat. sea salt 1/4 tsp black pepper 2 medium potatoes, diced 1 pound frozen, sliced carrots 3/4 cup chopped sun-dried tomatoes* 1-2 tsp dried dill 3-4 tbsp fresh, minced parsley Place the beans, broth, onion, garlic, sea salt and pepper in a pot Cook them over low-medium heat.

Simmer for 3-4 hours, or longer, add water as needed. As the beans become soft, add the potato and simmer until potatoes become tender. Add the carrots, tomatoes and dill. Cook the carrots until heated thoroughly. Add the parsley, season with additional salt and black pepper. sea salt 1/4 tsp white pepper 2 medium potatoes, diced 1 pound frozen, sliced carrots 3/4 cup chopped sun-dried tomatoes* 1-2 tsp dried dill 3-4 tbsp fresh, minced parsley Place the beans, broth, red onion, garlic, sea salt and pepper in a pot Cook them over low-medium heat. sea salt 1/4 tsp white pepper 2 medium potatoes, diced 1 pound frozen, sliced carrots 3/4 cup chopped sun-dried tomatoes* 1-2 tsp dried dill 3-4 tbsp fresh, minced parsley Place the beans, broth, red onion, garlic, sea salt and pepper in a pot Cook them over low-medium heat.

Simmer for 3-4 hours, or longer, add water as needed. As the beans become soft, add the potato and simmer until potatoes become tender. Add the carrots, tomatoes and dill. Cook the carrots until heated thoroughly. Add the parsley, season with additional salt and white pepper. sea salt 1/4 tsp black pepper 2 medium potatoes, diced 1 pound frozen, sliced parsnips 3/4 cup chopped sun-dried tomatoes* 1-2 tsp dried dill 3-4 tbsp fresh, minced parsley Place the beans, stock, onion, garlic, sea salt and pepper in a pot Cook them over low-medium heat. sea salt 1/4 tsp black pepper 2 medium potatoes, diced 1 pound frozen, sliced parsnips 3/4 cup chopped sun-dried tomatoes* 1-2 tsp dried dill 3-4 tbsp fresh, minced parsley Place the beans, stock, onion, garlic, sea salt and pepper in a pot Cook them over low-medium heat.

Simmer for 3-4 hours, or longer, add water as needed. As the beans become soft, add the potato and simmer until potatoes become tender. Add the carrots, tomatoes and dill. Cook the carrots until heated thoroughly. Add the parsley, season with additional salt and black pepper. sea salt 1/4 tsp rainbow peppercorns 2 medium potatoes, diced 1 pound frozen, sliced carrots 3/4 cup chopped sun-dried tomatoes* 1-2 tsp dried dill 3-4 tbsp fresh, minced parsley Place the beans, stock, onion, garlic, sea salt and pepper in a pot Cook them over low-medium heat. sea salt 1/4 tsp rainbow peppercorns 2 medium potatoes, diced 1 pound frozen, sliced carrots 3/4 cup chopped sun-dried tomatoes* 1-2 tsp dried dill 3-4 tbsp fresh, minced parsley Place the beans, stock, onion, garlic, sea salt and pepper in a pot Cook them over low-medium heat.

Simmer for 3-4 hours, or longer, add water as needed. As the beans become soft, add the potato and simmer until potatoes become tender. Add the carrots, tomatoes and dill. Cook the carrots until heated thoroughly. Add the parsley, season with additional salt and peppercorns.