This dietitian and chef duo have produced a wonderful vegan cookbook with extensive nutrition information. You’ll find a lot of helpful tips in this book including 12 menus, a chart of foods grouped according to six tastes, a shopping list, and kitchen equipment list. Nutritional analyses are also provided.

There are many creative recipes including Good Morning Granola, Sunflower-Sesame Spread, Carrot, Lemongrass and Basil Soup, Vietnamese Salad, Avocado, Grapefruit and Chipotle Dressing, Sushi Rolls, African chickpea Stew, Sweet and Sour Tofu, Cashew Cheese Lasagne, Tamarind-Date Sauce, Rosemary Gravy, Lemon Roasted Potatose, Chocolate-Orange Cake, and Lime Pie.

During the summer, you want to make the following recipe from this cookbook. It is a quick and easy vegan dish to prepare that involves little cooking. For a complete meal, you can serve this dish with rice and salsa.

Black Beans with Coconut and Mango
Makes about two 1-cup servings

• 1 3/4 cups cooked or canned black beans, rinsed
• 1/4 cup coconut milk
• 1 Tablespoon freshly squeezed lime juice
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 2 cups fresh or frozen mango pieces

Put the black beans, coconut milk, lime juice, chili powder, and salt in a medium saucepan and stir until combined. Cook over medium-high heat until the coconut milk comes to a boil. Decrease heat to medium-low, cover, and cook, stirring occasionally, for 10 minutes. Stir in the mango, cover, and cook stirring occasionally, for 3 minutes, or until heated through.

Variations: Omit the mango. Slice or cube 1 avocado. Garnish each portion with half of the avocado before serving. Also, you can replace the mango with one small papaya, peeled, seeded, and cubed.

Cooking Vegan (ISBN 978-1-57067-267-5) is 264-pages. It is published by Book Publishing Company and can be purchased from The Vegetarian Resource Group from our online bookstore.

How to Grow a School Garden

By Arden Bucklin-Sporer and Rachel Kathleen Pringle

The authors of How to Grow a School Garden: A Complete Guide for Parents and Teachers are involved with the San Francisco Green Schoolyard Alliance. They strongly believe that it is important for children to spend as much time as possible outdoors, both to prevent obesity and to connect with nature. When children (and adults) work with school gardens, they hopefully develop a better understanding of the importance of nutrition and health.

The first half of How to Grow a School Garden focuses on creating and developing a school's garden space. The second half of the book includes tips on getting your community involved, raising funds to build and maintain your garden, designing a school garden, and finding the materials you will need. A handful of primarily vegan recipes using crops that may be grown are also featured.

Especially helpful is a section about making the case to build a school garden. Comments include the fact that students who grow their own food are more likely to eat fresh produce and to express preference for these items. Making gardens also encourages creativity and cooperation.

Additionally, the book includes examples of letters to use as guidance when introducing the project to your community or going after funds. Sample garden designs are also offered, as well as lesson plans that teachers can use year-round.

How to Grow a School Garden (ISBN 978-1-60469-000-2) is 224 pages and includes color photographs that will grab your attention. It is published by Timber Press. This book retails for $24.95 and can be purchased online or at your local bookstore. Reviewed by Debra Wasserman.

Vicki's Vegan Kitchen

By Vicki Chelf

Vicki Chelf has been a cooking teacher for years, and Vicki's Vegan Kitchen offers a wide range of healthful vegan options. Her creative recipes include Whole Wheat Waffles, Pumpkin Seed Paté, Rosemary and Garlic Focaccia, Petit Coconut-Ginger Scones, Arame-Orange-Watercress Salad, and Chestnut Porcini Bisque. The book also has recipes for Vegan Pesto, Homemade Stuffed Ravioli, Eggplant and Sun-Dried Tomato Pizza, Cajun-Style Okra, Bulgur and Sweet Potato Pilaf, Lentil Pie, Carrot Maple Cake, Melon Sorbet, plus more.

In addition to Vicki's recipes, I was especially impressed with her hand-drawn illustrations. Several of these depict step-bystep instructions to prepare dishes.

Vicki's Vegan Kitchen includes chapters about kitchen staples, cooking methods, and food preparation techniques, such as baking bread. Useful tips are also provided throughout the book. Although nutritional analyses are not provided, most of the recipes appear not to be high in fat.

Vicki's Vegan Kitchen (ISBN 978-0-7570-0251-9) is published by Square One Publishers. The book is 320 pages and retails for $17.95. Purchase this cookbook online or at your local bookstore. Reviewed by Debra Wasserman.

Viva Vegan!

By Terry Hope Romero

Latin cooking can go far beyond chips and guacamole dips! Venezuelan-American vegan chef Terry Hope Romero shows you just how festive and inventive Latin cuisines can be with her new book, Viva Vegan!

Among the 200 recipes are Habanero-Melon-Papaya Salsa, Salvadorian Marinated Slaw, Yellow Chile Grilled Tempeh, and Chorizo Seitan Sausages. The book also includes recipes for Braised Brazilian Shredded Kale, Peruvian Potatoes with Spicy 'Cheezy' Sauce, Homemade Soft Corn Tortillas, Black Bean-Sweet
Potato Tamales, Corn-Crusted Pumpkin-Potato Empanadas, and so much more.

Nutritional analyses are not provided; however, most of the recipes are not high in fat. The cookbook includes color photos and offers helpful tips throughout.

Viva Vegan! (ISBN 978-0-7382-1273-9) is published by Lifelong Books and is 285 pages. It can be purchased online from The Vegetarian Resource Group
at www.vrg.org/catalog. Reviewed by Debra Wasserman.

Caribbean Vegan

By Taymer Mason

As the title implies, Caribbean Vegan focuses on cooking traditions from islands such as Barbados, Saint Lucia, Trinidad and Tobago, Jamaica, Grenada, and the French West Indies. There are over 125 recipes, including a chapter about condiments and sauces, which play a vital part in Caribbean cuisine. Learn how to make Jamaican Jerk Seasoning, Bajan Pepper Sauce, and Trinidadian Coconut Chutney. Breakfast options include Sweet Potato Drop Biscuits and Banana Fritters, while the entrées chapter lets you sample Jerk 'Sausages,', Lentil Roast, and Jerk Pizza with Sweet Potato Crust. For dessert, try Gingerbread, Barbadian Coconut Turnovers, or Piña Colada Ice Cream.

Caribbean Vegan (ISBN 978-1-61519-025-6) is published by The Experiment, LCC, and is 256 pages. It retails for $18.95 and can be purchased online or at your local bookstore. Reviewed by Debra Wasserman.

Kansha – Celebrating Japan's Vegan and Vegetarian Traditions

By Elizabeth Andoh

It is often difficult to find great-tasting Japanese vegetarian food since many Japanese dishes contain fish sauce or broth. Fortunately, Kansha is a terrific book serving up Japan's finest vegan cuisine. This cookbook features stocks and soups, rice and noodle dishes, soybased entrées, desserts, and more. Some wonderful recipes include Festive Flower Sushi Rolls, Miso- Glazed Bitter Melon with Kabocha and Tofu, Candied Sweet Potatoes, and Roasted Rice Dumplings with Sticky-Sweet Soy Sauce.

Kansha (ISBN 978-1-58008-955-5) is a 296-page hardcover book with color photos and is published by Ten Speed Press. It retails for $35 and can be purchased online or from your local bookstore. Reviewed by Debra Wasserman.

Vegan Unplugged

By Jon Robertson with recipes by Robin Robertson

Vegan Unplugged – A Pantry Cuisine Cookbook and Survival Guide teaches readers how to prepare for an emergency, such as a hurricane or earthquake, as well as when you lose power at home.

Chapter 2, "The Five-Day Meal Box," includes menus and a shopping list for non-perishable items that can be stored in a 50- gallon lidded container. Dishes like Corn Chowder and Beat-the-Blahs Black Bean Patties, Curry in a Hurry, and Layered Tortilla Skillet serve four. Many of the recipes require short cooking times (using a camp stove); others, such as Chickpea Spread, Texas Twister Caviar, and Emergency Gazpacho, require no cooking at all.

Chapter 12, "Emergency Preparedness Guide," includes a disaster supply kit list. And Chapter 13, "The Animals Need a Plan, Too," reminds you to have an emergency plan for cats, dogs, and other animals in your care.

Vegan Unplugged – A Pantry Cuisine Cookbook and Survival Guide (ISBN 978-0-9800131-2-2) is published by Vegan
Heritage Press. It is 202 pages and retails for $14.95. You can purchase it online at www.veganheritagepress.com/order.html or at your local bookstore. Reviewed by Debra Wasserman.

Sunfood Traveler

By John McCabe

As raw foods establishments become more popular, Sunfood Traveler: Guide to Raw Food Culture, Restaurants, Recipes, Nutrition, Sustainable Living, and the Restoration of Nature will become a valuable resource. This new paperback guide provides information about where to find raw foods restaurants and retreats around the world, businesses that promote raw foods, raw foods websites, raw chef training, and so much more.

In addition, the book features a section called "Random Recipes for a Raw Kitchen" with approximately 70 dishes. These include Cabbage Pumpkin Seed Pâté, Sundried Tomato Butter, Stuffed Red Bell Peppers, Veggie Loaf with Gravy, No Bean Hummus, Marinated Mushrooms, Lemon Pudding, Apple Cobbler, Raw Ice Cream, and Holiday Nog.

Sunfood Traveler (ISBN 978-1-88470-209-9) is published by Carmania Books. It is 376 pages and retails for $13.95. Purchase it online or from your local bookstore. Reviewed by Debra Wasserman.

If you’re interested in foraging, “Wildman” Steve Brill’s WildEdibles App makes a great addition to your iPhone or Android App collection.

WildEdibles features 165 edible plants, 52 minor lookalikes, 719 images, and 162 recipes. The focus of the collection is on eastern North American species. Each entry features photos and drawings by “Wildman” Steve, and is broken down into three sections – “Finding,” “Identifying,” and “Using.” These three sections are further subdivided to provide information about the plant’s habitat, seasons, positive identification, confusing factors, poisonous parts or lookalikes (if there are any), nutrition, food and medicinal uses, and recipes.

The vegan recipes are what make WildEdibles particularly unique and practical. With recipes such as “Wild Brown Rice with Carrion Flower,” “Savory Chicory with Sweet Red Dal,” and “Currant Corn Bread,” “Wildman” Steve shows you just what to do with what you’ve harvested!

On March 3 at Central Park, “Wildman” Steve Brill inaugurated the 30th season of his foraging tours which were made world-famous in 1986 when he was arrested by undercover park rangers for eating a dandelion in Central Park! His fourth book, Foraging with Kids, and a Wild Vegan Recipe App, will both be published this spring.

WildEdibles is available for purchase for $7.99:

On iTunes: http://itunes.apple.com/us/app/wild-edibles-full/id431504588?mt=8

On Android: https://market.android.com/details?id=net.winterroot.wildedibles.full

Please note! (from the WildEdibles App disclaimer): Wild poisonous plants sometimes resemble edible plants, and they often grow side by side. Additionally, some edible plants also have deadly parts. It is the responsibility of this app’s user to identify and use correctly the edible plants described in this book.

The author and developer assume no responsibility for problems arising from the user’s misidentification, misuses, or use of wild plants.

For more information about “Wildman” Steve Brill, and to view his 2012 foraging tour schedule, please visit: http://www.wildmanstevebrill.com/

Reviewed by Heather Gorn

As a vegetarian college student who spent my semester abroad in Florence, Italy, I often have people ask me the question, “How did you maintain your vegetarian diet in Italy?” The answer is, in fact, it was quite easy! While many people associate Florentine cuisine with one of its most famous meat dishes, bistecca fiorentina, they often forget that the Italian diet is heavy on seasonal vegetables, pastas, spices, soups, and bread. I was able to enjoy and cook several Italian vegetarian dishes during my time abroad, and in fact, happened to be lucky enough to live right across the street from one of Florence’s most famous vegetarian restaurants, Il Vegetariano.

Il Vegetariano, when translated, means simply "the vegetarian," but the food at this tiny and cozy restaurant was anything but simple. Any day of the week right before 7:30pm I could look out of my apartment window and see people lining up to get into to the popular restaurant right at opening time. The cozy interior was always filled with savvy tourists and local vegetarians, and there was a sense that many people came there again and again.

It was definitely worth a return trip, as the menu changes weekly and seasonally. Many of the items are vegan as well, and there is always a mouthwatering display of vegan desserts. The restaurant also offers a selection of their own organic wine and vegan juices. Topping out at 9 euro for a large dish, the prices are friendly as well.

I ate there for dinner a few times, and even my non-vegetarian friends thought it was one of the best places they had eaten in Italy. I would definitely recommend this restaurant for any vegan or vegetarian travelers passing through Florence!

Helpful Links:

• http://www.il-vegetariano.it/ (in Italian only)
• http://www.happycow.net/reviews.php?id=3383 (HappyCow.com review)
• http://www.tripadvisor.com/Restaurant_Review-g187895-d1088165-Reviews-Il_Vegetariano-Florence_Tuscany.html (Trip Advisor page)

Vegetarian Journal Issue 1, 2011 is now online! More back issues can be viewed here.

To subscribe to the Vegetarian Journal and receive the complete print version, you can join online with $25, call (410) 366-8343 and order by phone with your Mastercard® or Visa®, or complete this form

Vegetarian Journal Issue 1, 2011

Features

A Primer for No-Hassle Dinners at Home
Debra Daniels-Zeller converts pantry staples into easy suppers.

A Soy-Free, Nut-Free Vegan Meal Plan
Corey Bivins develops a three-day, allergen-free menu.

Vegan in a Mexican Household
VRG Intern Veronica Lizaola revamps some family recipes.

Wrapping It All Up!
Chef Nancy Berkoff, RD, EdD, introduces creative ideas
for sandwich wraps in this issue's Foodservice Update.

2010 VJ Essay Contest Winner – Second Installment

Departments

Nutrition Hotline
Should we avoid feeding soy to our young daughter? How can a vegan gain weight?
And what's the difference between the sugar in fruit and the sugar in cookies?

Note from the Coordinators

Letters to the Editors

Vegan Cooking Tips
All About Soyrizo, by Chef Nancy Berkoff, RD, EdD, CCE

Scientific Update

All Pizza Hut Cheeses Made with Chymax™

Notes from the VRG Scientific Department

Veggie Bits

Order Vegan Passover Recipes

P.F. Chang's 'Vegetarian' Entrées Contain No Animal Ingredients

Book Reviews

Catalog

Vegetarian Action
Heather Mills, by Heather Gorn

Back Cover
New Book From VRG – Vegans Know How to Party!

Thanks to VRG volunteer Celina Chung for her help in converting these articles into HTML! To volunteer to help with these kinds of projects, please email heatherg@vrg.org.

THE 30-MINUTE VEGAN'S TASTE OF THE EAST

By Mark Reinfeld and Jennifer Murray

The authors of The 30-Minute Vegan have published a follow-up to that popular cookbook. Their new Taste of the East includes 150 Asian-inspired recipes that can be prepared in less than half an hour.

Part I introduces dishes from India, including Samosas, Tempeh Vegetable Korma, Tamarind Sweet Potatoes, Mango Lassi, and more. Part II features tasty cuisine from Thailand, such as Green Papaya Salad, Thai Basil Eggplant, Red Curry, and Coconut Ice Cream. Part III serves up Chinese dishes like Hot and Sour Soup, Spinach Tofu Dumplings, Bok Choy with Five-Spice Cashews, and Seitan and Broccoli. Part IV is all about Japanese dishes, including Nori Rice Balls, Wakame and Cucumber Salad, Pan-Seared Shiitake Udon Bowl, and Teriyaki Tofu. Finally, Part V consists of Asian fusion dishes, such as Coconut Mashed Parsnips, Indonesian Coconut Tempeh, Korean BBQ Tofu, and Tibetan Noodle Soup.

Chef's tips and tricks are sprinkled throughout this cookbook. Nutritional analyses are not provided, but most of the recipes do not appear to be high in fat.

The 30-Minute Vegan's Taste of the East (ISBN 978-0-7382-1382-8) is published by Da Capo Press and retails for $18.95. Purchase it online or in your local bookstore. Reviewed by Debra Wasserman.

THE VEGETARIAN DIET FOR KIDNEY DISEASE

By Joan Brookhyser Hogan, RD

At one time, people with kidney disease were discouraged from following a vegetarian diet. It's very different today. Vegetarian diets can be used by people with chronic kidney disease and are recommended as a possible treatment. That's because vegetarian diets can slow kidney disease progression and help to manage other diseases, such as diabetes and high blood pressure, that can lead to kidney damage. Even those who are not vegetarian can benefit from a more plant-based diet.

Joan Brookhyser Hogan, a registered dietitian and specialist in renal nutrition, has written a comprehensive guide to vegetarian diets for people with kidney disease. Her clear, credible presentation dispels some myths, including the need for so-called 'quality protein.' Hogan uses brief stories from her clients to illustrate how helpful a vegetarian diet can be. She also includes meal plans and recipes developed to meet needs of different stages of kidney disease. All meal plans and recipes are vegetarian; many are vegan. This is an important, potentially life-changing book for those with chronic kidney disease.

The Vegetarian Diet for Kidney Disease (ISBN 978-1-59120-266-0) is published by Basic Health Publications, Inc. It has 152 pages and retails for $14.95. Reviewed by Reed Mangels, PhD, RD. Purchase online here.

THE 4-INGREDIENT VEGAN

By Maribeth Abrams with Anne Dinshah

Some cooks are intimidated by recipes with a long list of ingredients. Now, there's a cookbook that meets their needs. The 4-Ingredient Vegan includes recipes with only four main ingredients, plus herbs, spices, water or broth, oil, and similar flavor enhancers.

For example, the Morning Meals section includes Cashew French Toast made from nondairy milk, cashews, oats, and whole-grain bread, as well as a Baked Bean and Tater Casserole that contains only baked beans,
tater tots, and your choice of veggies. The Fiesta Rice Salad consists of brown rice, corn, black beans, and cilantro salsa. The Baked Artichoke Dip calls for spinach, artichoke hearts, vegan mayonnaise, and garlic, while the Hazelnut-Yam Pâté includes hazelnuts, mashed yams, chickpeas, and light miso.

Other options include the Mediterranean Penne, which requires penne, vegan mayonnaise, tahini, and capers. The Stuffed Bell Peppers consist of brown rice, bell peppers, vegan chili, and salsa. And for dessert, try the Pear-fect Strudel, with Bartlett pears, dried apricots, pumpkin pie spice, and phyllo dough.

The 4-Ingredient Vegan (ISBN 978-1-57067-232-3) is published by the Book Publishing Company and can be ordered from The Vegetarian Resource Group for $19 (including postage and handling). Reviewed by Debra Wasserman. Purchase online here.

ONE MAGIC SQUARE

By Lolo Houbein

With the price of food continuing to rise, more and more people are interested in growing produce in their own backyard. Now, there's a terrific book called One Magic Square: The Easy, Organic Way to Grow Your Own Food on a 3-Foot Square that shows you how to cultivate crops efficiently in even the smallest yard.

This volume begins with a basic introduction to organic gardening, including soil secrets, composting guidance, intercropping tips, watering and mulching details, information about dealing with weeds and pruning, crop rotation instructions, and much more. You'll also learn about choosing the correct plants for your region's climate and how to save seeds.

Next, you'll find a section offering numerous suggestions about what to grow in your square garden box. Ideas include making salad plots and gardens with themes such as the curry plot, the stir-fry
plot, and the pasta/pizza plot. There's also the soup plot, the herb plot, and many others. Finally, there's a terrific section discussing common fruits, vegetables, and herbs and information about how to grow and use them.

Please note that, although this book is very vegan-friendly, not all the information is totally vegan.

One Magic Square (ISBN 978-1-61519-012-6) is published by The Experiment. Order this book online at <http://astore.amazon.com/httpwwwvrgorg-20/detail/1615190120> or purchase it in your local bookstore. Reviewed by Debra Wasserman.

VEGGIE POWER BURGERS

By Cathy Gallagher and Barbara Schugt

Occasionally, I'll hear people say they don't like any of the veggie burgers sold in supermarkets. Veggie Power Burgers was probably written just for them!

The book serves up a wide range of burger recipes, many with an international twist. Try the Brazilian Cashew Burgers, African Millet Burgers, Inca Quinoa Burgers, Indonesian Tempeh-Walnut Burgers, and
Peruvian Sweet Potato Burgers. The volume also has recipes for sauces like Cucumber/Apple Relish and Green Mint-Chili Salsa.

Most of the recipes in this book are vegan, and the few that are not can easily be made vegan. In a few cases, honey is used, but agave can be substituted. Also, soy yogurt and sour cream can replace the dairy versions.

Veggie Power Burgers (ISBN 978-0-615-20823-7) is published by BC Art Group, Inc. This book retails for $15. It can be purchased at <www.veggiepowerburgers.com>. Reviewed by Debra Wasserman.

THE URBAN VEGAN

By Dynise Balcavage

Dynise Balcavage's newest book has more than 250 creative vegan recipes, ranging from street fare to gourmet offerings. Some of the more interesting recipes include Pecan Streusel Coffee Cake, Curried Wheat Berry-Spelt Salad, and Savory French Terrine. Other unique choices are Millet-Crusted Mushroom-Leek Pie, Seitan Steaks with Tarragon-Mustard Sauce, and Peanut Brittle.

In addition, this book features useful icons that quickly tell you if a recipe is kid-friendly, quick and-easy, lowfat, or inexpensive.

The Urban Vegan (ISBN 978-0-7627-5281-2) is published by ThreeForks. Order this book online at <http://astore.amazon.com/httpwwwvrgorg-20/detail/B0030IM160> or purchase it in your local bookstore. Reviewed by Debra Wasserman.

THE VEGETARIAN SHABBAT COOKBOOK

By Roberta Kalechofsky and Roberta Schiff

Jewish vegetarians and those that simply enjoy vegan dishes will want to purchase The Vegetarian Shabbat Cookbook. Traditionally, Shabbat meals are prepared before sundown on Friday evening and are consumed through Saturday afternoon. The recipes in this cookbook easily can be made ahead of time and eaten later.

Among the mouthwatering options are Baked Apple Cider Doughnuts, Indian Sweet Corn Soup, Baked Southern Fried Tofu, Linguini with Moroccan Lentil Sauce, Quinoa Puttanesca, Eggless Challah (bread), and Cinnamon Maple Pear Crumble.

The Vegetarian Shabbat Cookbook (ISBN 978-0-916288-56-3) is 242 pages. It retails for $26 and can be purchased online at <www.micahbooks.com>. Reviewed by Debra Wasserman.

The Cancer Survivor's Guide: Foods That Help You Fight Back!

By Neal D. Barnard, MD, and Jennifer K. Reilly, RD

The Cancer Survivor's Guide is a part of The Cancer Project's nutrition education program. It was written for people who have been diagnosed with cancer, but it can give everyone insights into food's role in health.

The first chapters cover foods' role in cancer prevention and survival. Barnard and Reilly promote a low-fat, high-fiber, vegan diet that includes a generous variety of fruits and vegetables. Specific advice is given for people with breast or prostate cancer.

This volume provides detailed information about how to start eating a healthy vegan diet. Practical suggestions include breakfast, lunch, dinner, and snack ideas; shopping suggestions; and tips for revising conventional recipes.

The second half of the book consists of more than 130 vegan recipes. A nutritional analysis is provided for each dish.

While this book would be an especially useful resource for anyone diagnosed with cancer, it could help anyone plan a healthier diet. Of course, as the authors state, all cancer treatments-including the dietary changes discussed in this book-must take into account individual needs and should be discussed with your doctor.

The Cancer Survivor's Guide (ISBN 978-1-57067-225-5) is published by Healthy Living Publications. It has 246 pages and retails for $19.95. Purchase the book online at http://astore.amazon.com/httpwwwvrgorg-20/detail/1570672253 Reviewed by Reed Mangels, PhD, RD.

Chicken Soup

By Jean Van Leeuwen

Upon seeing the title Chicken Soup, one wouldn't think this children's book could be veggie-friendly. Nevertheless, this sweet tale of comic misunderstandings is suitable for kids ages 4 through 8.

The author creatively tells the story of Mrs. Farmer, who has taken out a huge soup pot and appears to be about to cook chicken soup. A cow proceeds to pass this startling message on to all the chickens via other animals on the farm. The chickens hide; however, Little Chickie has a cold and keeps on sneezing wherever she takes cover. Each time the young chick sneezes, all of the other chickens have to find a new hiding spot on the farm.

Eventually, Mr. Farmer is able to catch the young chicken and brings her to Mrs. Farmer. This is when the readers learn that, instead of preparing chicken soup, Mrs. Farmer has made some vegetable soup for Little Chickie to help her feel better.

Chicken Soup (ISBN 978-8109-8326-7) is published by Abrams Books for Young Readers. This hardcover book retails for $16.95 and can be purchased online or in your local bookstore. Reviewed by Debra Wasserman.

The 30-Minute Vegan

By Mark Reinfeld and Jennifer Murray

This husband-and-wife team share their passion for vegan cooking in a new, quick-and-easy cookbook. The recipe section starts off with smoothies and other beverages and then moves on to breakfast/brunch dishes, including Onion-Zucchini Corn Cakes prepared with spelt flour, flaxseeds, rice milk, zucchini, and onions. Next, you'll find snack ideas, such as Crispy Kale (baked kale with olive oil, nutritional yeast, and salt) and Savory Toasted Pepitas (consisting of pumpkin seeds, soy sauce, maple syrup, sesame oil, and vinegar).

Lunch recipes include several wraps and sandwiches. You will also find a wide variety of soups and great tasting salads, such as Coleslaw with Shaved Fennel and a Tuna-Free Tempeh Salad. Among the supper dishes are Tofu Saag (an Indian dish usually prepared with cheese) and Chipotle Chile-Rubbed Southwest Tempeh. The desserts section brings tasty options like Chocolate-Sesame Bonbons and Luscious Live Pie.

Nutritional analyses are not provided; however, most recipes do not appear to be high in fat. Plenty of tips and resources are offered throughout this book.

The 30-Minute Vegan (ISBN 978-0-7382-1327-9) is published by Lifelong Books. This book retails for $18.95 and can be purchased online at http://astore.amazon.com/httpwwwvrgorg-20/detail/B002FQOHY2. Reviewed by Debra Wasserman.

Why We Love Dogs, Eat Pigs, and Wear Cows

By Melanie Joy, PhD

Have you ever wondered why some of your friends and family continue to eat meat, even after you've given them ample reasons why they shouldn't consume animals anymore? Melanie Joy wrote her thesis on this subject and has now published Why We Love Dogs, Eat Pigs, and Wear Cows, a book that explores this behavior.

According to Dr. Joy, people react dissimilarly to different types of meat, not because there is a physical distinction among them but because people's perception of them is different. These variations in perceptions are due to our schema, which act as mental classification systems. For example, humans have a schema that classifies animals as either edible or inedible. In other words, we like foods we've learned we're supposed to like. Psychic numbing allows some to cope with violence (including slaughterhouses). This book focuses on the process of learning to not feel.

Joy uses the term 'carnism' to describe the belief system in which eating certain animals is considered ethical and appropriate. She feels that the primary way entrenched ideologies stay ingrained is by remaining invisible. Joy states, "If we don't name it, we can't talk about it, and if we can't talk about it, we can't question it."

This book includes information about how different types of animals are raised for food. Plus, it contains an extensive bibliography, as well as suggested resources about becoming vegetarian. Buy a copy for your local library!

Why We Love Dogs, Eat Pigs, and Wear Cows (ISBN 978-1-55643-785-4) is published by Conari Press. The book retails for $16.95. Purchase it at http://astore.amazon.com/httpwwwvrgorg-20/detail/1573244619 or in your local bookstore. Reviewed by Debra Wasserman.

Entertaining in the Raw

By Matthew Kenney

Matthew Kenney is a chef with experience in restaurants and catering, as well as a food writer. His new book, Entertaining in the Raw, offers a wide variety of recipes for raw dishes that are based on organic foods that are in season with an emphasis on locally grown produce.

Kenney's recipes sound exotic. For example, try the Squash Blossoms with Pistachio Purée, Green Zebra Fondue, Pine Nuts, and Purple Basil. Sample the Black Sesame and White Coconut Dumplings with Creamy Miso Sauce or the Shiitake Ravioli with Broccoli Rabe, Balsamic Fig Purée, and Ginger Cream. Then, end your meal with the Green Tea Canneloni with Banana Lemongrass Cream, Almond 'Gelato,' and Goji Lime Sauce or the Frozen Pumpkin Flan with Cinnamon Foam and Mandarin Candy.

This book is full of incredible color photos of the dishes. Nutritional analyses are not provided.

Entertaining in the Raw (ISBN 978-1-4236-0208-8) is published by Gibbs Smith. This hardcover book retails for $35 and can be purchased online at http://astore.amazon.com/httpwwwvrgorg-20/detail/1423602080 or in your local bookstore. Reviewed by Debra Wasserman.

The Indian Vegan Kitchen

By Madhu Gadia, MS, RD

Many people from India are vegetarian, but few are vegan. Therefore, I was excited to see this new cookbook, which contains more than 150 vegan Indian recipes.

Among the wide variety of dishes you'll find Mango Soup, Mung Bean Fritters, Madras Potatoes, Creamy Mushroom Curry, Stuffed Okra, Blackened Spicy Chickpeas, Spinach Bengal Gram Dal, Coconut-Vegetable Sambhar, Tamarind Rice Pilaf, Curried Spinach Couscous, Potato-Stuffed Flatbread, Indian Funnel Cakes, Almond Halwa, and much more. Preparation and cooking times, as well as nutritional analyses, are listed with each recipe.

In addition, there are several interesting sections in this book. One defines Indian spices and explains how to make Indian spice blends. Another useful section provides menus for one month. The Indian Vegan Kitchen (ISBN 978-0-399-53530-7) is published by the Penguin Group. It retails for $18.95 and can be purchased online at http://astore.amazon.com/httpwwwvrgorg-20/detail/0399535306. Reviewed by DebraWasserman.

Raw for Dessert

By Jennifer Cornbleet

Raw for Dessert allows you to prepare vegan pies, tarts, cupcakes, cakes, and more – without ever turning on your stove! Sample recipes include Mango-Raspberry Crumble; Brazil Nut-Vanilla Ice Cream; a Knockout Brownie Sundae; Banana Splits; Red, White, and Blue Cheesecake; Lemon-Cranberry-Pistachio Cookies; Raspberry Bars; a Key Lime Tart; Chocolate Pecan Pie; and Pine Nut Caramels.

The book includes beautiful color photos of some recipes, as well as information about ingredients, equipment, serving ware, and food preparation techniques.

Raw for Dessert (ISBN 978-1-57067-236-1) is published by Book Publishing Company. Order it online at http://astore.amazon.com/httpwwwvrgorg-20/detail/1570672369. Reviewed by Debra Wasserman.

PETA's Vegan College Cookbook

By PETA

As the parent of a soon-to-be college student, I was delighted to receive a copy of PETA's Vegan College Cookbook. The book promises that its 275 recipes are easy, cheap, and delicious. They are definitely easy – many are based on peanut butter, ramen noodles, potatoes, or convenience foods. Dishes are designed to be prepared in a microwave, making them practical for those living in college dorms. These are not gourmet recipes, and some seem so simple that I have to question why they were included. (Do college students need a recipe for a peanut butter sandwich or for a bagel with vegan cream cheese and jelly?) Despite these quibbles, there are many creative ideas, such as blueberry pancakes made in a coffee mug and vegan corn dogs. Recipes are not just for snacks and desserts; many feature fruits, vegetables, and beans, key components of a healthy vegan diet.

This book would make a nice gift for a vegan college student or for older (or younger) people with limited cooking skills or facilities. Note that this book does not include nutritional information.

PETA's Vegan College Cookbook (ISBN 978-1-4022-1885-9) is published by Sourcebooks, Inc. It has 336 pages and retails for $14.99. Order this book online at http://astore.amazon.com/httpwwwvrgorg-20/detail/1402218850. Reviewed by Reed Mangels, PhD, RD.

Vegan Lunch Box Around The World

By Jennifer McCann

Ever dreamed of eating lunch in Scotland? How about Thailand or Morocco? Jennifer McCann, the author of the popular Vegan
Lunch Box, has created more than 40 international menus featuring vegan dishes that can be packed into a lunch box. Recipes include Bahama Mama's Beans and Rice, Pupusas (filled corn tortillas from El Salvador), Vietnamese Salad Rolls, and Lamingtons (Australian sponge cakes topped with chocolate frosting and coconut). Color photos of many of the lunch boxes enhance the book.

Generally speaking, recipes seemed a bit more sophisticated and time-consuming than those in her earlier volume. However, Vegan Lunch Box Around the World is another creative cookbook that will add even more variety to meals for both kids and adults.

Vegan Lunch Box Around the World (ISBN 978-0-7382-1357-6) is published by Da Capo Press Lifelong Books. It has 263 pages and retails for $18.95. Order this book at http://astore.amazon.com/httpwwwvrgorg-20/detail/0738213578. Reviewed by Reed Mangels, PhD, RD.

Ninety-Five

Edited by No Voice Unheard

Ninety-Five is a beautiful book featuring photos and stories about farm animals who now live on sanctuaries. Readers will find chronicles about cows, birds, pigs, sheep, goats, and other creatures. Each was saved from horrible living conditions and, in some cases, certain death.

Anyone who reads this book and looks at the incredible pictures will be moved to perhaps stop consuming animal products. This work belongs on every coffee table, and you may want to donate a copy to your local library.

Ninety-Five (ISBN978-0-9728387-5-7) is published by No Voice Unheard. This book retails for $19.95 and can be purchased online at www.novoiceunheard.org or in your local bookstore. Reviewed by Debra Wasserman.