Vegan a Go-Go!: A Cookbook & Survival Manual for Vegans on the Road
Format: PDF / Kindle (mobi) / ePub
Sarah Kramer is a vegan superstar; she was named “The World’s Coolest Vegan” by Herbivore Magazine, and her first three cookbooks have sold a combined total of over two hundred thousand copies. Vegan a Go-Go! represents a change of pace for Sarah: it is a cookbook and more for vegan travelers, many of whom are daunted by the idea of going on the road and being able to locate and/or prepare the kind of nutritious animal-free meals they enjoy at home.
The new book includes 150 recipes, many of them new, and others that have been adapted from her earlier books. All of the recipes are easy to prepare with a minimum of ingredients and are guaranteed to deliver energy, nutrition, and great flavor. The rest of the book contains information and advice pertinent to vegan travelers, from how to deconstruct a restaurant menu to what food items are best suited to carry around in your luggage or handbag. There’s even a section on “How to Say ‘I Am Vegan’” in numerous languages.
The book is also designed with the traveler in mind: it is small enough to slip into one’s pocket or purse, yet has a reinforced cover to ensure durability under the harshest conditions. Full of Sarah’s high-energy wit and verve, Vegan a Go-Go! makes life for vegan travelers a lot less stressful and a lot more fun.
Piraro, bizarro.com Kramer offers near-effortless and delish dishes that would quiet any hunger. Vancouver Sun Every self-respecting vegetarian should own at least one book by Sarah Kramer. Memphis Flyer True to the heart of her mission, she employs humor, kindness, attitude, and simple yet satisfying recipes to inspire activists who like a bit of sauce with their pasta. VegNews Kramer is the kind of vegan that gives us hope for the future. She’s smart, funny, laid back, and strikingly
onion stalks, chopped • 2 celery stalks, diced • 2 garlic cloves, minced • 1½ tsp salt • � tsp turmeric In a medium bowl, mash together all ingredients. Mix well and chill before serving. Makes 2 large or 4 small servings. Claire’s Red & Racy Potato Salad I always found the generic potato salad very unappetizing, so I invented my own. It’s a blend of sweet and spicy tastes, and always a hit at picnics. Now, I am passing it on to you so you too can be a potato salad diva. —Claire, Los
I visit. They think vegans don’t eat yummy food and this recipe shuts them up. —Candice, Duncan, British Columbia • 4–6 button mushrooms, finely chopped • 2 tbsp vegan margarine • 3 tbsp flour • 1 tbsp nutritional yeast • � tsp black pepper • 1 tsp Braggs or tamari • 1 cup vegetable stock In a medium saucepan on medium-high heat, sauté the mushrooms in margarine until soft. Add the flour, nutritional yeast, pepper, and Braggs, and stir constantly until thickened. Whisk in stock � cup at
party. The omnivores were flipping out at how amazing the cookies tasted (of course) then I revealed that myself and the cookies are vegan! Their jaws literally dropped (I love that) as they proceeded to say that they had no idea that cookies could be this good without milk, eggs, and butter. —Melissa, New York City • � cup flour • � cup sugar • 2 cups rolled oat flakes • � tsp baking soda • � tsp baking powder • � tsp salt • cup soft tofu or � banana • cup oil • � cup maple syrup • 1
with minced nuts or fancy cake sprinkles. • 1 cup vegan chocolate chips • cup vegan margarine In a small double boiler on medium heat, melt the chocolate chips and margarine, stirring until smooth and creamy. Let cool a little before spooning over cake or brownies. Refrigerate to set glaze for at least 1 hour before serving. Makes approx. 1¼ cups. Rene’s Vanilla Frosting Rene uses this fabu icing on his Tomato Soup Spice Cake (Rene’s Tomato Soup Spice Cake). • � cup vegan margarine • 2