The fear of change, the fear of the unknown, the fear of never being able to eat bacon again! These are just a few of the reasons people are afraid to go vegan. Going Vegan seeks to change that, and provide a practical and easy-to-understand guidebook to fearlessly (and deliciously) transition to a plant-based way of life. Authors Joni Marie Newman and Gerrie L. Adams will effortlessly guide you through your transformation while providing support and explaining all of the advantages of a vegan diet. Revealed within this comprehensive book are truths about the health, environmental, financial, and ethical benefits in this to living well. You’ll also find amazing recipes for breakfast, lunch, dinner and dessert. Meals so delicious and satisfying, you won’t even miss the bacon!
Going Vegan: The Complete Guide to Making a Healthy Transition to a Plant-Based Lifestyle“No One Will Know It’s Vegan” Potato SaladView larger “No One Will Know It’s Vegan” Potato Salad We love, love, love potato salad, but obviously we don’t eat mayonnaise. So Gerrie headed into the kitchen and came up with this delicious and filling recipe. If you don’t tell your family, they won’t even know it’s vegan! Veggie Bite You can add more dill or pepper or a tiny bit of salt, to your taste. To help the flavors meld, make this salad the day before and let it chill overnight. This salad is so delicious, it won’t be around long. But it will keep for 4 days in the fridge. Enjoy this colorful, low-calorie, delicious dish! Directions Boil or steam potatoes until firmly cooked, but not mushy. Drain and place cooked potatoes in a large bowl. Add the remaining ingredients except yogurt and mustard. Next add half of the yogurt and mix. Continue to add yogurt and mix until it reaches your desired creaminess. (Some people like it more moist than others.) Add the mustard, mix, and taste. You may add more mustard depending on your taste for mustard. Chill for at least 2 hours before serving. Ingredients 3 (2 ½ pounds, or 1.14 kg) red potatoes with the skin on, cut into ¼-inch (6 mm) cubes3 (2 ½ pounds, or 1.14 kg) Yukon gold potatoes with the skin on, cut into ¼-inch (6 mm) cubes3 (2 ½ pounds, or 1.14 kg) russet potatoes with the skin on, cut into ¼-inch (6 mm) cubes1⁄3 cup (43 g) capers1 can (4 ounces, or 112 g) low sodium black olives, chopped (about 1 cup)1 cup (160 g) diced onion, white or yellow1 cup (101 g) diced celery1 red bell pepper, seeded and diced1 tablespoon (9 g) minced garlic (about 3 cloves)2 tablespoons (6 g) dried dill16 ounces (284 g) frozen peas, thawed1 tablespoon (2 g) ground black pepper4 containers (24 ounces, or 681 g) unsweetened plain soy or almond yogurt3 tablespoons (45 g) Dijon mustard
“Gerrie and Joni’s style for helping people discover a vegan lifestyle is empowering, educational, and downright delicious. Their passion and enthusiasm leap off the pages and into your heart!”–RIP ESSELSTYN, author of the Engine 2 Diet and My Beef with Meat”One book to unite them all. Perceiving a schism in the community between health-focused plant-based folks and ethical vegans, Joni and Gerrie have crafted a work that brings us all together. Whatever your motivation for moving to a plant-based/vegan lifestyle, this book belongs in your library!”–COLLEEN PATRICK-GOUDREAU, author of The Joy of Vegan Baking and more”Joni and Gerrie have their fingers on the pulse of plant-based living. They generously offer their expertise on how to ditch animal products and embrace the power of plants, and they do so in a truly accessible way, making this book a must-have for both the veg-curious and the seasoned vegan alike.”–JASMIN SINGER, Executive Director of Our Hen House
See all Editorial Reviews
This book was really a turing point for me, when i got this i was attempting to go vegan but couldnt separate myself from meat and dairy once in a while. I t was really insightful to read this and actually helped me tremendously, A few months later i am a full fledged vegan and it couldnt be easier , im honestly so happy and feel amazing! id reccomend this to everyone who is interested in becoming vegan.
Very informative. I am taking co-author Gerrie Adam’s cooking class at Whole Foods in San Luis Obispo, CA the last Thursday of every month. I am transitioning to more vegan recipes in my diet. Gerrie is a great teacher. She cooks recipes from the book and others she has. We are then treated to a delicious vegan meal and group discussion regarding health and food science.
Great book so far! Lots of info. that can be hard to read but everyone should know. Haven’t tried out any of the recipes yet but I am looking forward to.
- Title: Going Vegan: The Complete Guide to Making a Healthy Transition to a Plant-Based Lifestyle
- Autor: Joni Marie Newman
- Publisher (Publication Date): Fair Winds Press (August 1, 2014)
- Language: English
- ISBN-10: | 1592336078
- ISBN-13: | 978-1592336074
- File Format: EPUB, PDF