Expert vegan author team Celine Steen and Joni Marie Newman are back to provide vegans with an extremely informative and resourceful guide that will increase readers' confidence in the kitchen and help them create fantastic vegan meals. The Complete Guide to Even More Vegan Food Substitutions focuses on the latest new ingredients and substitutions readers can use to create stellar, plant-based meals at home, from any recipe. Did you know, for instance, that chia seeds can be used not only as an egg substitute and gelling agent, but in ice creams, baked goods, jams, and even cheeses? Or that coconut oil can easily be used to replace commercial vegan butters? How about making some decadent whipped cream from coconut cream? Or subbing savory jackfruit for shredded meat and French lentils for burgers? Inside, readers will learn how to not only substitute for dairy, eggs, meat, seafood and more (using more natural and vegetable-centric ingredients), but also how to make their own all-natural versions of these foods. While some of the ingredients and techniques discussed in the original book bear repeating, The Complete Guide to Even More Vegan Food Substitutions stands rightly on its own two feet, no matter if you're a new vegan or an old pro. Transitioning to the vegan lifestyle has never been easier!

Veganize any recipe with confidence! The Complete Guide to Vegan Food Substitutions is your secret weapon to turning any recipe imaginable into a deliciously “veganized” success—no guesswork or hard labor involved. And no more kitchen failures or recipe flops either. Simply look up whatever non-vegan ingredient you want to sub out, and expert author team Celine Steen and Joni Marie Newman will explain exactly what substitution is best to use and how to make it without compromising taste or flavor, so you’ll create dishes that are not only better than the “real” thing, but healthier, too. With more than 200 recipes and substitutions that show the swaps in action, you’ll find step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You’ll also find healthy substitutions for replacing things like gluten, sugar, and fat, so you can fine-tune any recipe to your dietary needs. You and your family and friends will be amazed and delighted with these and more plant-based dishes: ·Eggs Benedict with Ham ·Western Bacon Cheeseburgers ·Indian-Spiced Pumpkin Gratin ·Cheesy "Chicken" Casserole ·Fish-y Sticks with Tartar Sauce ·Walnut Chocolate Brownies ·Vanilla Latte Ice CreamStunning photography and easy-to-follow charts appear in every chapter, making it a cinch to dip in and out whenever you need a quick reference or recipe. If you’ve always wanted to turn your aunt’s famous mac and cheese into a veganized taste sensation, or your grandma’s buttermilk pie into a rousing, “reinvented” success, The Complete Guide to Vegan Food Substitutions is the solution you’ve been looking for!

Expert vegan author team Joni Marie Newman and Celine Steen are back! In this all-new guide to vegan substitutions, your favorite dynamic duo explores all the latest and greatest ingredients vegans can use to convert and create stellar, plant-based meals at home, from and for any recipe. Did you know, for instance, that chia seeds can be used not only as an egg substitute and gelling agent, but in ice creams, baked goods, jams, and even cheese? Or that coconut oil can easily be substituted for commercial vegan butters? How about making some decadent whipped cream from coconut cream? Or subbing savory jackfruit for shredded meat and French lentils for burgers? Inside, you'll learn all these tricks and more, with foolproof substitutions for dairy, eggs, meat, and seafood made using natural ingredients and products wherever possible (including your own homemade versions!). While some of the basic ingredients and techniques discussed in the original book bear repeating, The Complete Guide to Even More Vegan Food Substitutions stands rightly on its own two feet with all new recipes and content. The amazing plant-based recipes include: Linguine in Tomato Garlic Cream Sauce Herb-Crusted Cashew Cheese Log Creamy Deviled Eggs Breakfast Sausage Patties Asian-Flavored Nuggets ​Flaky Fish-y Tacos with Radish Relish Confetti Cupcakes with Sprinkles Cherry Cheesecake Chocolate Chunk Ice Cream No matter if you're a new vegan or an old pro, embracing the vegan lifestyle has never been easier!

Vegan food is fabulous food, full of flavor and all the nutrients you need. With fun illustrations and a cool, punky sensibility, How It All Vegan! will tempt you to join the Vegan Empire. "Written with sass, style, and a sense of humor. More than just a cookbook. . . ."—BUST

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 are truths about the health, environmental, financial, and ethical benefits in this comprehensive manual 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.

Presents one hundred recipes for baked vegan items, including such options as breads, muffins, pies, cookies, and pancakes, with a discussion on ingrdients and baking techniques.

The bible for vegan baking. Once thought to be tasteless and heavy, vegan baked goods have exploded in popularity with the help of such expert bakers as Donna Diegel, who have created wonderfully light and flavorful breads and desserts. Here, Donna delivers more than 120 amazing recipes including breakfast cakes and muffins, yeast breads and dinner rolls, cakes, pies, cupcakes, cookies, brownies, and more. • 120 delicious vegan recipes • Detailed discussion about food substitutions