|From:||Ann V S.|
|Sent on:||Wednesday, March 5, 2014 10:19 AM|
From: Vegans Eat What <[address removed]>
Date: March 4, 2014 at 12:23:16 PM MST
Recipes, Reviews, News
March 2014 Newsletter
IN THIS ISSUE
- Win A Book
- Wonderful Whipped Cream
- Love Those Vegan Cookbooks
- Tofu for Snacking & Salads & Such
- Favorite Ideas - Salad In A Jar
- Favorite Recipes
- Who Says Eggs Aren't Healthy & Safe?
- Egg Replacement Chart
Welcome to the March Newsletter. I am delighted that people increasingly want to eat fewer animals. If you are one of these individuals, congratulations. And, if you REALLY want to make a positive change in your life, ditch the dairy . . . the sooner the better! Dairy is often the last thing people eliminate when changing to a healthier vegan diet and I find this unfortunate. Eliminating dairy from my diet has been beneficial in so many areas of my health and absolutely wonderful for my digestion.
If you want to eat vegan, but are afraid (many are) that you can never give up diary cheese, have I got a book for you! It's Vegetarian to Vegan - Give Up Dairy, Give Up Eggs, For Good, by Sarah Taylor with recipes by Mark Reinfeld, (The Vegan Next Door, 2013). This detailed yet easy to read book will help you get off dairy and eggs permanently. Even if you aren't vegetarian, I hope you will read this book. You will have taken a giant step toward realizing a healthier diet and lifestyle.
Another book every aspiring vegan - and vegan - will find helpful is The Vegan Cheat Sheet, by Amy Cramer and Lisa McComsey (Penguin Group, 2013). The book offers vegan menu suggestions, quick and tasty recipes, tips for eating at restaurant chains - including food items that are vegan, and even a 21 day vegan transformation section. The book is loaded with practical advise and information.
Win the book Vegetarian to Vegan or The Vegan Cheat Sheet.
Win A BookVeganseatwhat has purchased four copies each of Vegetarian to Vegan and The Vegan Cheat Sheet. You can win one of these books simply by sharing why you eat a vegan diet, or want to change to a vegan diet. Every Friday during the month of March we will randomly pick two names drawn from those who have shared their reasons earlier during the week. To enter simply go to www.veganseatwhat.com and share why! You never know who you might inspire AND you have an excellent chance of winning one of two great books.
Wonderful Whipped Coconut Milk Cream
13.5 oz can of coconut milk (not reduced fat)
¼ cup powdered sugar (more or less to taste)
½ tsp. vanilla or flavor of choice
Love Those Vegan Cookbooks
The Great Vegan Bean Book by Kathy Hester (Fair Winds Press, 2013)We all know that beans (and all legumes) are packed with nutrients, low fat, high in fiber, and good for us in every way – and yet most of us eat them sporadically and infrequently. The Great Vegan Bean Book is likely to change that! This is really a practical, useful book that produces terrific results! Read More
Vegan Yum-Yum by Lauren Ulm (Health Communications Inc., 2009)
Vegan Yum-Yum by Lauren Ulm was published in 2009. I have been happily cooking recipes from this cookbook since buying it in 2010. What I have enjoyed so much are the excellent sauces with which Lauren surrounds her dishes. Though many of her recipes do not contain mock-meats, my omnivore friends are always delighted to be served any of the dishes from this cookbook. Read More
Tofu for Snacking, Cooking, Soups & Salads
This tofu is easy, tasty and versatile. To prepare cut a block of super-firm well drained tofu into very small pieces or cubes. Toss the cubes in cornstarch and whatever spices you like (I typically use garlic powder, salt & pepper). Shake off ALL excess cornstarch -VERY IMPORTANT. Fry the tofu in coconut oil until brown on both sides, turning once. Use immediately or refrigerate once cool. Use cold or warm in the microwave or on a baking sheet in the oven.
Favorite Ideas - Salad In A JarThe first time I saw this I was hooked. It's easy to make, perfect for weekday lunches and helps to reduce food waste. The layering order is all you have to remember - always put the dressing on the bottom of the jar and the greens on top. Do not shake or mix until you are ready to eat the salad. As long as the dressing does not touch the greens, the salad will stay fresh for five days. My layers from bottom to top: tofu dressing, shredded carrots, sliced cucumber, red onion, sunflower seeds, romaine lettuce and baby spinach. When ready to eat simply shake the jar and plate the salad. For dressing ideas go to www.VegansEatWhat.com/#!salad-dressings/c1h3p
Favorite Recipes - Arame Filling. Use this delicious filling to stuff mushrooms or as a spread, dip or pate. Click on photo for recipe.
Who Says Eggs Aren't Healthy and Safe?
Click on the photo to find out. The answer may surprise you!
It's SO easy to replace eggs in recipes.
Go to our Egg Replacement Chart
Print it out.
Tape the Chart to the inside of a kitchen cabinet.
Start baking egg-free today!
Can WHAT we eat change our lives and the world around us?
This topic will be addressed by best-selling author Dr. Will Tuttle (The World Peace Diet) at the 2014 VegFest Colorado. For more information visit http://VegFestColorado.org/
On March 24, 2014, VegansEatWhat is teaming up with the Misha May Foundation to offer the class “Vegans Eat What.” If you are in Denver or know someone in the Metro area who is interested in learning more about vegan diets, please visit http://VegansEatWhat.wix.com/class- for information.
Vegan diets benefit people, animals and our planet.
Have a great month.
All the best!Kris Giovanini
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