Laforêt - Vegan Bible

There are often more people than you think involved in writing a book! A huge thank you to my editor, Laurence, for offering me this somewhat crazy but very exciting project. Endless thanks to my parents who gave me incredible help and support during the creation of this book; without you I would never have achieved it. And tons of thanks to the best friends in the world who were always ready to try my recipes, to lend me a hand with the photos, to give me their opinion as well as their tips; but above all for their unflagging support at all times: Flo, Herv, Anael, Emma, Wahiba, Laura, Sbastien. This English language edition published in 2015 by Grub Street 4 Rainham Close London SW11 6SS Reprinted in 2016 (three times) Email: Twitter: Facebook: Grub Street Publishing Web: www.grubstreet.co.uk Copyright this English language edition Grub Street 2015 Copyright 2014 ditions La Plage, Paris Published originally in French under the title Vegan Graphic design: Olivia Design Copy preparation: Clmentine Bougrat Page layout: Transparence Illustrations: Myrtille Couten (with the help of Quitterie Roger) A CIP record for this title is available from the British Library ISBN 978-1-910690-07-9 eISBN: 978-1-91162-166-9 Mobi ISBN: 978-1-91162-166-9 All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any information storage and retrieval system, without permission in writing from the publisher. Text and photographs by Marie Lafort With the participation of Doctor Jrme Bernard-Pellet Grub Street London Vegan.

A word almost unheard of by the general public a few years ago but which today is regularly discussed in magazines, on TV programmes and found on the labels of our food and cosmetics. Presented time after time as a new craze or dangerous extreme, the vegan lifestyle, or veganism, although now much more common, is still very poorly understood. Vegan cuisine is, unfortunately, even less understood. It is bland according to some, full of unnatural ingredients and 'fake' foods according to others, of little nutritional value, far from gourmet...stereotypes abound. Yet vegan cuisine is unparalleled with regard to its variety and creativity, and this can be seen every day thanks to the numerous visionary chefs who are making it known around the world. Plant-based food has in fact been the trend in traditional gastronomy for some years now.

Chef Jean-Georges Vongerichten, who has three Michelin stars, announced in 2013 that he was going to open a 100% raw, vegan restaurant in New York. A few years ago, the winner of the well-known American baking television programme 'Cupcake Wars' was a young vegan baker who proved that not only could vegan cuisine be as good as 'traditional' cuisine but that it could even be better. One thing is certain, you havent heard the last of vegan cuisine. But, how do you cook vegan? Do you have to eat tofu? How do you make cakes without eggs? And barbecues with friends? What to do then? Dont panic! This book will provide you with the gradual means to discover vegan cuisine. It will show you how to cook plant-based proteins, replace eggs and dairy products, cook vegetables and find your way around gourmet, classic and more unusual recipes. You will even learn how to make your own fermented non-dairy cheeses, create impressive desserts for celebrations, and make almost every classic dish in a 100% vegan way.

Whether you are a beginner in the kitchen or a well-versed enthusiast, pressed for time or on a budget, you will find recipes to suit your needs, and dishes to enjoy whatever the season or occasion. The author Fascinated by plants and vegetables and committed to cooking in an ethical, healthy gourmet way, Marie Lafort shares her culinary discoveries and experiments on her blog '100% vgtal'. Also a photographer, her photos accompany her recipes. In addition, she is involved in promoting responsible eating through numerous community projects. She is also the author of books such as Desserts gourmands sans ufs ni lait (Eggless and Dairy-Free Desserts) and Coco (Coconut) published by La Plage. A brief glossary of veganism Vegetarians : Do not eat animal flesh (meat, fish or shellfish) or, in theory, by-products resulting in the death of animals (gelatine, rennet cheeses).

Dietary vegans : Do not eat anything of animal origin (therefore no dairy products, eggs, honey, etc.). Ethical vegans : Do not eat or use any product involving animal exploitation. This means that these vegans do not wear fur or leather, do not buy cosmetics or household products containing animal substances or which have been tested on animals, and do not go to shows where animals are exploited such as bullfights, zoos, or circuses that use animals. Anti-speciesism : Anti-racism and anti-sexism are fully recognised concepts today. Anti speciesism works according to the same implacable logical reasoning: the species to which we belong gives us no right, no superiority over other species, just as gender or ethnicity does not make us superior to others. Abolitionist : This word may sound familiar to you because of the 18th century abolitionist movement that fought for the abolition of slavery.

We also talk of abolitionists in the context of the death penalty, torture and even prostitution. Among animal rights defenders, abolitionists are those who campaign for the abolition of all animal exploitation. They are often contrasted with animal welfarists who campaign for better living conditions for animals but are not necessarily opposed to their use if they are well treated.

Being vegan is to reject the exploitation of animals. It is a complete lifestyle that goes beyond vegetarianism and simply eating a vegan diet, and it does not only involve food. It is reflected by a different approach to consumption that is both committed and ethical, and which excludes products resulting from animal exploitation.

The origin and definition of the word 'vegan' The term was coined in 1944 by Donald Watson, co-founder of the Vegan Society, from the word vegetarian (VEG-etari-AN), with the aim of distinguishing it from lacto-ovo vegetarianism. Since 1951, the Vegan Society has defined veganism as living without exploiting animals. The term vegan comprises both diet and lifestyle (we talk of dietary vegans and ethical vegans ). In French, for instance, the word vgtalien only refers to food and is therefore not an exact, complete translation of the word 'vegan'. The word can be spelt in various ways; vegan , as it is in English, or vgan and vgane . All three are pronounced the same.

Some years ago I was personally and openly in favour of a French equivalent for the word. It made sense to introduce a word into our language that allowed for a better understanding of the meaning and a better way to convey the concept. However, I have never managed to get used to spelling it vgane , and the English spelling of the word is still the most commonly used (on the Internet, in the press or in the few books in which the word appears). So I finally decided to stick with the English spelling. It is the one to which I have naturally gravitated to and which most French vegans also use, but there is disagreement within the vegan community on this matter. Veganism in the world Veganism has developed naturally in every country all over the world.