Celine Steen - The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite

Exasperated by eggs? Challenged by cheese? Your life is about to change, thanks to The Complete Guide to Vegan Food Substitutions! Fun and informative, the book discusses the science of cooking and baking and shows how easy it is to embrace a cruelty-free lifestyle. Filled with more than 200 tried-and-true recipes, this book is essential for any vegan or aspiring vegans bookshelf.-TAMASIN NOYES, author of American Vegan KitchenFun and informative, The Complete Guide to Vegan Food Substitutions is a creative feast for the eyes, fuel for imagination, and most importantly, a true palate pleaser. Expect to be entertained and satisfied by this one-of-a-kind cookbook.-ALISA FLEMING, author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose intolerance, and Casein-Free living (www.GoDairyFree.com)It is not just right, it is beautiful; it is inspired and it makes a perfect gift for those relatives who always ask what on earth you eat!-JEFFREY MASSON, Ph.D., bestselling author of When Elephants Weep, The Face on Your Plate: The Truth About Food, and The Dog Who Couldnt Stop LovingThe Complete Guide to Vegan Food Substitutions is a gold-mine for anyone desiring to understand the practical keys to healthier, kinder, more planet-friendly eating. I have found it to be a treasure trove of substitution gems to confidently veganize traditional recipes with no sacrifice of taste or texture, and its packed with user-friendly recipes and beautiful photos to boot. Not only are there are sections on the savvy substitution of dairy, egg, meat, and animal by-products, but for gluten, soy, sugar, and fat as well. At last we have a practical manual to reclaim nutritional sanity!-WILL TUTTLE, PH.D., pianist, composer, former Zen monk, author of the acclaimed bestseller The World Peace Diet, and recipient of the Courage of Conscience AwardINCLUDES
RECIPES!

Veganize It! Foolproof Methods
for Transforming Any Dish into a
Delicious New Vegan Favorite Celine Steen and Joni Marie Newman
Authors of 500 Vegan Recipes
Photography by Celine Steen SO HERE YOU ARE, leafing through The Complete Guide to Vegan Food Substitutions. Welcome! No matter what your reasons for wanting a change, the fact remains that youre doing something for your health, the good of the animals, as well as the planet.

A guide to vegan food substitutions has never been more needed, considering the number of people who are choosing to make lifestyle changes for ethical or environmental reasons. Equally important are those who have no choice but to completely overhaul their eating habits due to health issues. With so many ways to replace traditional ingredients with those that are free of animal products and allergens, you will soon wonder why anyone would even bother with the less healthy, not cruelty-free versions in the first place. We created this book to unveil the mysteries of vegan food substitutions, to make it possible for the everyday home cook to create dairy-free, egg-free, meat-free, and animal-free dishes that are both delicious and kind. You may have family recipes going back several generations and feel like giving them a healthier, animal-friendly spin. While you could simply go out and try to find a vegan cookbook that contains a somewhat similar recipe, there is enormous and lasting satisfaction that comes from knowing that pretty much any dish can be made vegan using your own hands and your own set of cooking and baking skills.

Thats the goal of our book: to give you the know-how and confidence to transform any traditional recipe you come across and have the dish turn out delicious, healthy, and kind every single time. Throughout this book, we will teach you how to make your own, or shop for simple ingredient swaps that veganize your favorite recipes. We will give you recommendations on particular products and brands that have performed well in our kitchens. Then, at the start of each chapter, we will walk you through a traditional recipe and point out precisely what we would do to make it vegan. Before you know it, youll have that same ability allowing you to look at any recipe and instantly translate it for the vegan chef. Were big fans of making our food from scratch.

Its usually cheaper and so important to know exactly what goes into our food. As a bonus, we can also take full credit for the outcome! That being said, we find that the quality of some items have yet to be rivaled in the home kitchen, so, for instance, we stick to the store-bought kind of cream cheese and other melt-y cheeses. And in other instances, were just too lazy to bother making things like tofu and tempeh. Enough preambles; lets get started on this tasty trip into the magical world of vegan food substitutions! (Unicorns not included.)

We cannot stress enough how vital it is that you keep an extremely close eye on the ingredients you use before making a recipe that is labeled as being gluten-, nut-, soy-free, and so on. While we have done our best to label said recipes, allergens still have a way of sneaking into ingredients that youd expect to be respectful of the restrictions you have to follow. You are your best advocate.

We care about your health, so please use extreme caution. Throughout this book you will find recipes labeled in the following way: Corn Free: Recipes that do not contain corn. For the More Experienced Cook: Recipes that take a little more time and are best enjoyed on days when you have more freedom. Or, that could be prepared in several steps, on several different occasions, to cut back on cooking and/or baking time. Gluten Free: Recipes that do not contain gluten. Double-check ingredient labels.

Recipes that contain certain ingredients such as vinegars, grain alcohol, and flavor extracts (such as vanilla) may be labelled as gluten free. Use your best judgment when consuming these products, and search out certified gluten free ingredients when preparing foods for those with gluten sensitivity. For more information regarding gluten free ingredients, visit Celiac.com. Low Fat: Recipes that contain three grams (the equivalent of 27 fat calories) of fat, or less, per serving. Nut Free: Recipes that do not contain nuts. Quick and Easy: Recipes that take less than thirty minutes to whip up, provided you have intermediate cooking and/or baking skills. Raw: Recipes that only contain raw ingredients or ingredients not heated to temperatures above 118F (48C).

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