PETA PETA - PETAS Vegan College Cookbook

Copyright 2016 by People for the Ethical Treatment of Animals Cover and internal design 2016 by Sourcebooks, Inc. Cover design by Sourcebooks, Inc. Cover images benhammad/Getty Images, mayakova/Getty Images, Kevin Summers/Getty Images, Danya Weiner/Getty Images, Tastyart Ltd Rob White/Getty Images, enviromantic/Getty Images Internal images kondratya/Getty Images, Oksancia/Getty Images, Nataleana/Getty Images Recipe photos by PETA Sourcebooks and the colophon are registered trademarks of Sourcebooks, Inc. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systemsexcept in the case of brief quotations embodied in critical articles or reviewswithout permission in writing from its publisher, Sourcebooks, Inc. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered.

It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional service. If legal advice or other expert assistance is required, the services of a competent professional person should be sought.From a Declaration of Principles Jointly Adopted by a Committee of the American Bar Association and a Committee of Publishers and Associations This book is not intended as a substitute for medical advice from a qualified physician. The intent of this book is to provide accurate general information in regard to the subject matter covered. If medical advice or other expert help is needed, the services of an appropriate medical professional should be sought. All brand names and product names used in this book are trademarks, registered trademarks, or trade names of their respective holders. Sourcebooks, Inc., is not associated with any product or vendor in this book.

Published by Sourcebooks, Inc. P.O. Box 4410, Naperville, Illinois 60567-4410 (630) 961-3900 Fax: (630) 961-2168 www.sourcebooks.com This edition issued based on the paperback edition published in 2009 in the United States by Sourcebooks, Inc. Library of Congress Cataloging-in-Publication data for the first edition is on file with the publisher. Dedicated to peta2, the youth division of People for the Ethical Treatment of Animals (PETA), which has been spicing things up since 2002.

From Ingrid E.

Newkirk, President of PETA When I was young, I went to school in a totally scary boarding convent run by mean nuns who dressed like Darth Vader and gave us food that was like something from a prison. The boarding school was stuck in the everlasting snows of the Himalayan Mountains, so it was really pretty if you looked outside the window but really ugly when you looked down at your plate. Maybe the cooks hated us or something, but we were served weird dishes like hairy okra in white sauce (which I often stuck in my pocket and snuck out of the dining hall, because the nuns made us eat everything or wed get it again for as many meals as it took for us to finish it). I remember (vividly) a gruel optimistically called pepper water, which consisted of water, yes, and some chili paste, yes, and tamarind roots. If you have ever had Vegemite and hated it, avoid tamarind root. One day, some of us raided the teachers kitchen and made off with a can of peaches that we opened with a boat hook.

We were so excited. Its a wonder any of us survived. Striking out on my own didnt improve my food situation much. Being raised in a food environment like that convent was like getting cooking lessons from electric eels. In fact, there was a Dutch girl in my dorm who used to lie awake at night and talk about how much she missed jellied eels. Thats probably what first made me think that being a vegetarian sounded pretty good.

Anyway, what did I know about cooking? A big, fat nothing. And back then, microwaves were something engineers discussed in science magazines. So I learned to boil water and throw things in it and cry a lot. If friends came over, I would cook multiple dishes and take them out of the oven, some burned, some done, and some raw. That wasnt much fun, but I got invited over to their places a lot, which would have been a cunning plan if it had been a plan. Later came the hippie food co-ops, where you could actually get things like soy milk but with a slight snag: you had to mix it yourself.

Yes, they would sell you soy milk powder , and your job was to take it home, find a whisk, and whip it up into something drinkable. I bow down to you, Silk. So now I live in food heaven. Vegan world. Land of convenience. Home of stuff-yourself-silly-and-still-be-healthy, ethical, happy, and environmentally sane.

Thanks to Starza and Marta, who compiled and wrote this book, and the PETA food elves, your dorm life can now be perfect. If something gets you down, just open this book and be comforted within minutesmaybe seconds. And speaking of seconds, yes, please, wed like some more.

A special thanks to: Rebecca Fischer, Lara Sanders, and Patricia Trostle for their invaluable assistance throughout the entire cookbook writing process. To Dan Shannon, Joel Bartlett, Ryan Huling, Chris Garcia, and P. J.

Smith for their guidance and input. To Becky Fenson, Amy Elizabeth, Heidi Parker, and Lindsay Pollard-Post for their amazing ability to capture the college voice. And Amy deserves a second shout-out: thank-you for all of your help and for being awesome! To Blake Simmons and Laura Brown for their organizational and research abilities. And to the following people for lending us their recipes, opinions, and taste buds in order to make this book come to life: Claire Marlatt, Christine Dor, Rachelle Owen, Jennifer Cierlitsky, Alka Chandna, David Perle, Kelly Respess, Paul Kercheval, Chris Holbein, Jenny Lou and Josh Browning, Sean Conner, Caleb Wheeldon, Michael Croland, Teresa Cooper, Christine Tynes, Sarah Pearson, Megan Hartman, Karen Porreca, Patti Tillotson, Meg Caskey, Kelli Provencio, Colleen Higgins, Roxanne Conwell, Jannette Patterson, Julian Carr, Desiree Acholla, Colleen Borst, Jessica Johnston, Jennifer Hurst, Melissa Kessler, Elizabeth OMara, Tracy Reiman, Liesel Wolff, Kim DeWester, Travis Poland, Laura Frisk, Kaci Fairbanks, Jenny Woods, Allison Liu, Jessica Jagmin, Carrie Ann Knauss, Katie Smith, Kim Terepka, Anita DeWester, Jessica Roland, Madalyn Grimm, Ashley Byrne, and Libby Simons. For the revised cookbook: Neel Parekh, Grace Woodward, Casey Redd, Diana Mendoza, Victoria Hong, Lily Trahan, Kim Johnson, Brittany Hultstrom, Danielli Marzouca, and Alanna Wagy. A special thank you to Scott Brewer for all of his patience and support while listening to Marta chatter on endlessly about recipes.

To Erin Nevius, Sara Appino, and Carrie Gellin at Sourcebooks, Inc., for their help on the first edition of this book, and a big thank-you to Michelle Lecuyer and Grace Menary-Winefield for all their help in making this revision a reality! Finally, a big thank-you to Ingrid E. Newkirk for trusting us with this project, writing a rockin foreword, and submitting many, many recipes.

You may be wondering why we didnt just make a vegan cookbook that requires a, you know, stove. Well, we know youre busy. After spending hours on end cramming Shakespeare into your head, were positive that the last thing you want to do is stand in front of a hot stove stirring sauce or waiting for a pot of water to boil. And cmona microwave is so much more accessible than a stove.