Vegan a Go-Go!: A Cookbook & Survival Manual for Vegans on the Road

Vegan a Go-Go!: A Cookbook & Survival Manual for Vegans on the Road

Sarah Kramer

Language: English

Pages: 256

ISBN: 1551522403

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.

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celery stalks, chopped • 3 tbsp oil • � tsp cayenne pepper • 1 tsp turmeric • 1 tsp ground coriander seeds • 1 tsp curry powder • 2 tbsp Braggs or tamari • 6 cups vegetable stock or water • 2 medium carrots, chopped • 2 large potatoes, cubed • � cup rice • 1 small red bell pepper, chopped • 1 small green bell pepper, chopped • 1 small tomato, chopped • 1 cup cauliflower, chopped • � cup unsweetened coconut, grated • 1 tbsp lemon juice • 1 tbsp fresh cilantro (optional) In a

pot on medium-high heat, cook the tomato juice and kale for 6–8 minutes or until kale is tender. Stir in the peanut butter and chili sauce until smooth and simmer for an additional 2 minutes. Drain noodles and return to pot. Add the sauce to noodles and toss well. Serve immediately. Makes 2 large or 4 small servings. Spaghetti & Tofu Balls I love these! —Melissa, New York City • pasta, enough for 2 people Tofu balls: • � cup firm tofu, mashed or crumbled • � cup flour • � tbsp tahini (or

Vancouver, British Columbia • 1 large yam, cubed • 1 cup parsnips, cubed • 3 new potatoes, cubed (approx. 1 cup) • 1 small onion, chopped • 3 garlic cloves, minced • 2 tsp dried rosemary • � tsp salt • � tsp black pepper • 2 tbsp grapeseed or olive oil Preheat oven to 400°F (205°C). In a medium baking dish, toss together all the ingredients until veggies are well coated. Bake in oven for 25–30 minutes or until veggies can be pierced easily with a fork. Makes 2 large or 4 small servings.

Tofu Mayonnaise 181 Tofu, silken Apricot Cheesecake 167 Faux Sour Cream 180 Freedom French Toast 42 Fruit Dipping Sauce 170 Tofu, soft Apricot Cheesecake 167 Easy Veggie “Butter” 84 Faux Sour Cream 180 Freedom French Toast 42 Fruit Dipping Sauce 170 Maureen’s Coffee Cake 142 Maureen’s Oatmeal Chocolate Chip Cookies 149 Sweet Ginger Dressing 54 Tofu Egg Replacer 177 Tofu Mayonnaise 181 Tomatoes Avocado Tomato Salsa 80 Cauliflower Red Lentil Soup 63 Fresh Five-Minute Basil

book. Thanks to Tanya Barnard. A special thanks to all of my friends in the veggie community who support me both near and far; in particular, Sara and Erica (, Steve (, Rudee (, Bob and Jenna (, Josh, Michelle, and Ruby (, Isa (, Dan Piraro (, and Emiko and Chad ( Big, wet, sloppy kisses to my pals Jake ( and Josh (, and lots of love

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