I picked up this cookbook the other day because the cover caught my eye. As a graduate of culinary school and a professional baker, I am often working with classic recipes, experimenting with ways to veganize them while keeping their integrity.
Turns out this book is a great resource for vegan newbies and veterans alike. For people new to the vegan diet, this book gives readers many traditional and simple ideas with easy-to-follow icons that take out all the guesswork involved. They use pre-made vegan substitutes like non-dairy yogurts or tofutti cream cheese.
But it is also great for vegan veterans. There are exciting new recipes varying in skill levels and sensitive to many alternative diets Check out these cheeses: Marinated Buffalo Tofu Mozzarella, Baked Macadamia Nut Brie, and Nutty Pepperjack.
And these Baby Back "Ribs" all made from scratch.