For Immediate Release July 30, 2003
Contacts: Jeannie McStay (410) 366-VEGE
John Cunningham (410) 366-8343


Just about everyone would like to come home to a pot of soup that's been slowly simmering on the stove all day. Or wake up to hot muffins in the morning. Unfortunately, unless you have an enchanted kitchen, these dream dishes are probably not going to materialize unless you become acquainted with your microwave.

The Vegan Microwave Cookbook by Chef Nancy Berkoff is your key to terrific vegan meals. Many of the recipes will take under 10 minutes to cook. Others may be more appropriate for entertaining. Helpful advice includes:

Even if you use a microwave, enjoy vegan eating by preparing dishes from Basic "Meat" Balls and Individual Pizzas to Microwave Lasagna or Cilantro-Marinated Tofu. Spice up your day with Vegan Sausage and Creamy Potatoes, Chili Cheese Dogs, Taco Salad, Garlic Spinach, Toasted Nachos, or German Potato Salad.

Have a sweet tooth? Try Chocolate Fudge, Graham Cracker Molasses Bread, Chocolate Covered Bananas, and Apple Pie.

Chef Nancy Berkoff is a vegetarian registered dietitian who has cooked meals for one to a thousand. She has over 20 years of experience working in the food industry. Chef Berkoff has received awards from the American Culinary Federation, California Restaurant Association, and the U.S. Department of the Navy for Culinary Training. Her columns appear in the Orange County Register, Vegetarian Journal, and elsewhere.

To order the 288-page Vegan Microwave Cookbook (ISBN 0-931411-26-2), send $17 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; visit; or call (410) 366-VEGE Monday to Friday, 9 AM to 5 PM Eastern Time.

The Vegetarian Resource Group is a non-profit organization, which educates the public about vegetarian diets. A vegetarian does not eat meat, fish, or fowl. A vegan is a vegetarian who also does not use other animal products such as eggs and dairy. For more information about meatless diets, visit The web site contains helpful vegetarian nutrition information, quick and easy meal plans, recipes, poll information about the number of vegetarians, an e-mail newsletter for families, and much more. The group annually also awards two $5,000 college scholarships to high school seniors who have promoted vegetarianism.

Other books by Nancy Berkoff include Vegan Meals for One or Two and Vegan in Volume. Also available from The Vegetarian Resource Group are Vegetarian Journal, Simply Vegan, and Meatless Meals for Working People.


To convert conventional baking recipes to microwave baking recipes, use the following guide:

Soymilk has a tendency to curdle when added to hot liquids. This can be remedied in two ways. You can whip the soymilk vigorously while adding it to a hot liquid, or heat the soymilk so it is the same temperature as the liquid to which it will be added.

Soft tofu quickly mixed with a small amount of apple juice concentrate and maple syrup and then microwaved until hot makes a warm, get-up-and-go breakfast on chilly mornings.

Jelly gets very hot in the microwave - hot enough to scorch your fingers and the inside of your mouth. Heat jelly-containing pastries or bread and jelly just until warm to avoid rude and dangerous awakenings.

Veggie bacon or sausage can be microwaved and eaten on toast with sliced tomatoes or scrambled tofu.

Foods that are higher in fat, like soymilk or peanut butter, cook faster.

If you double a recipe, expect to add 50% more cooking time, and if you halve a recipe expect to subtract 33% from the cooking time.


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PO Box 1463, Baltimore, MD 21203
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Site Updated
September 15, 2003

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