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Books > Food & Drink > Vegetarian cookery
The Vegan Guide covers everything you need to embrace the world's
fastest growing way of life. It covers all the issues including why
vegan, the latest nutrition information (older books will be out of
date on vitamin B12 in particular), cooking techniques, and for the
first time in the UK the psychology of discussing veganism, and the
20 tribes of vegan - there are lots of ways to do veganism!
Featuring: Vegan food from around the world. Cooking vegan staple
foods. Replacing meat, dairy and eggs. Bargain meals for tough
times. Shopping and eating out. Vegan nutrition in depth. Raising
vegan children. Clothing, cosmetics, alcohol, pet food. Reversing
heart disease and diabetes, by vegan doctors. The twenty tribes of
vegan - which one is yours? The psychology of explaining veganism
to family and friends. Veganism will save the world: animals,
health, environment. Got a problem? Where to get help. Alex Bourke
and Ronny Worsey are two of Britain's most experienced vegan
activists. They have taught veganism for over 20 years in talks,
workshops, radio and TV, in cookbooks and travel guides, and
working for vegan restaurants and in national vegan organisations
helping people to go vegan every day. No one is better qualified to
be your guides to all aspects of living vegan. With contributions
from an expert team of vegan specialists including a nutritionist,
a counsellor, a vegan vet, doctors and campaigners.
Being vegan or vegetarian, or wanting to reduce your meat intake, doesn't mean missing out on fantastic takeaway favourites. The Veggie Chinese Takeaway Cookbook offers over 70 amazing meat-free recipes, most of which can easily be made vegan.
Kwoklyn Wan has spent his life cooking in Chinese restaurants and knows how to make your home recipes taste just like the takeaway. Chinese food is ideal for a veggie diet as it makes the most of fresh vegetables and meat substitutes, and uses very little dairy - but at the same time packs fantastic flavour into everything. From tom yum soup to spring rolls, fried tofu with chilli and black beans or aubergine with sesame seeds, to Hong Kong crispy noodles and sticky rice parcels, you can re-create the tastes of your favourite restaurant quicker than the time it takes to pick up the phone and order.
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