Product Description

Get tempted by an inspiring array of vegan recipes from the authors of How It All Vegan!

When How It All Vegan!: Irresistible Recipes for an Animal-Free Diet was published in 1999, authors Tanya Barnard and Sarah Kramer were hailed for their fun and outlandish approach to vegan cooking, taking it out of the realm of the staid and the boring to create truly original animal-free dishes. How It All Vegan! was a Book Sense 76 selection and has sold 50,000 copies to date.

The Garden of Vegan: How It All Vegan Again! picks up where the first book left off. Tanya and Sarah, vegan chefs extraordinaire, have created truly delectable, truly original new recipes that manage to leave the animal products (including butter, milk, cheese and honey) where they belong, with their natural owners. Where How It All Vegan! was, in many ways, a bible for the uninitiated vegan, The Garden of Vegan goes one step further, offering recipes for a more sophisticated palate that add funky twists to familiar dishes bursting with color and flavor. At the same time, they are fun and easy to prepare, even for those of us who find boiling water a challenge.

Whether you're a full-time vegan or just interested in creating fabulous animal-free meals, The Garden of -Vegan will lead you into temptation with its inspiring -array of vegan goodies. So skip that steak and forget that fish. It's time to discover how it all vegan, again!

Two-color throughout, including numerous pictures.

Praise for How It All Vegan!:

"Written with sass, style, and a sense of humor . . . more than just a cookbook." -- Bust

"One of the most inviting cookbooks to come along in years." -- Vegan.com

Tanya Barnard and Sarah Kramer appear to be mild mannered vegans, but when the two of them get together, they become mighty Vegan Warriors, writing cookbooks and kicking vegan ass! They live in Victoria, Canada.

Product Details

• Amazon Sales Rank: #127879 in Books
• Published on: 2003-04-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 224 pages

Features

• ISBN13: 9781551521282
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Review
. . .packed with fun, fresh and animal-free recipes [like]. . ."Dean Dean the Sex Machine's Baked Donuts" -- SceneandHeard.ca

. . .veganism as a fun and exciting way of life. . .with witty, often hilarious recipe intros and heartfelt stories. . . -- Monday Magazine

The Garden of Vegan has got "hit" written all over it. . . -- Vancouver Sun

Review
Written in the most engaging way, it's full of recipes that are bound to appeal.
—Canadian Living (Canadian Living )

[So] much more than straight recipes; Garden shows veganism as a fun and exciting way of life—complete with witty, often hilarious recipe intros and heartfelt stories. . .
—Monday Magazine (Monday Magazine )

[Sarah and Tanya] teach the world at least two things: that being a vegan can be loads of fun and that vegan food is to die for.
—VegSource.com (VegSource.com )

[The Garden of Vegan] is packed with fun, fresh and animal-free recipes with names that should tempt anyone, whether veggie or not. With recipes like "Nummy Yummy Waffles," to "Linguine with Sun-Dried Tomato Pesto Sauce," to "Dean Dean the Sex Machine's Baked Donuts," the book covers every meal, and even in between.
—sceneandheard.ca (sceneandheard.ca )

The Garden of Vegan has got "hit" written all over it. . .
—The Vancouver Sun (Vancouver Sun )

. . . this vegan's bible is packed with useful information delivered with the same political edge that made the first a hit.
—Vancouver Courier (Vancouver Courier )

Their tatoos, their fashion sense, stolen from grandma's vintage trunk, and their irreverence, say it's not important to be earnest vegans; their recipes have an I-hate-to-cook-but-love-to-eat attitude.
—Vancouver Sun (Vancouver Sun )

. . . Barnard and Kramer give a taste of the vegan life, and show how sweet (and savory) it can be.
—Northwest Palate (Northwest Palate )

The authors' lively writing and tips. . . make this more than a cooking resource.
—E Magazine (E Magazine )

About the Author
Tanya Barnard and Sarah Kramer had known each other for a while. One day in the early nineties, they realized what good friends they had become, and they became roommates for four years.

Tanya grew up in a meat-eating family. "We ate meat three times a day," she recalls. "For the longest time I never really connected the idea that pork comes from pigs, beef from cows, chicken from . . . chickens." After high school she moved into an apartment with a friend who was vegetarian, and that influence - along with the fact that she couldn't afford to buy meat regularly - were her initiation.

While Tanya dabbled with veganism before going it full time, she can't pinpoint a moment that the transition occurred. "It's a process," she insists. "You don't become vegan overnight."

With a traveller's soul, Tanya has spent time in Europe, the U.S., and Japan. "Japan was my favourite." Her brow creases. "I spent lots of time alone and visited every Buddhist temple I could find." After nearly a year in Japan, Tanya returned to Vancouver in 1998 to go back to school. She hopes to one day work in the field of environmental protection technology.

Sarah, a prairie girl raised in Regina, moved west after high school. "I never felt at home in Regina," she says, "so I came to Vancouver to attend theatre school." But a chance visit to Victoria stopped her in her tracks. "It felt like home." She's been there ever since.

She's worked a variety of jobs - a hairdresser, telephone solicitor, retail sales - until 1992, when she got sick and couldn't seem to recover. Visits to a string of doctors followed until she found one who was willing to invest time in helping her find out what was wrong. The diagnosis: chronic fatigue syndrome.

She started seeing a naturopath. She grew up vegetarian - her mother would take her to health food stores in Regina. "Natural living has always been a part of my life," she says. "It seemed like the best thing to do." She also started drinking milk, eating cheese and eggs, things she thought might help make her healthy. But when allergy tests showed she was allergic to all of those things, moving to a vegan lifestyle was the only thing left to do.

She's feeling much better these days, and with a vegan cooking company and retail strategy, Sarah is working hard to create a self-sufficient lifestyle.

Sarah and Tanya realize that, with How It All Vegan! they have become unwitting spokespeople for veganism, but they won't preach. "As I get older," Sarah sighs, "I find the living my life and teaching by example is a much more effective way of promoting a vegan lifestyle." She pauses. "Plus, I get tired of arguing."

Customer Reviews

Garden of eating!
I pre-ordered this book a while back, and was very happy to finally receive it. In essence, "The Garden of Vegan" picks up where "How it all Vegan" left off. There are lots more fun recipes for appetizers, stir fries, "main entrees" and desserts. Every dish I've tried so far has turned out great; in fact my meat loving husband has enjoyed them all too.
So far I've made:
"Carmelized onion and fennel mashed potatoes" - this was excellent.
"Portobello mushroom bake" - fantastic.
"Coconut spiced vegetables" -a really good stir fry.
"Brownie cookies" - yum.
"Amazing chocolate pudding" - amazing, as the title says.
There's also lots of good tips in the back about how to make different spice combinations, such as Garam Masala, etc. There's also different ideas about how to host fun parties.
All in all, if you enjoy cooking vegan/vegetarian and want recipes that are interesting and not too time consuming, this is a great book.

An Amazing Cookbook for All Cooks -- Not Just Vegans!
I am a new vegan and I was having a hard time with the cookbooks that called for all sorts of ingredients I had never heard of with all sorts of difficult recipes. I wasn't good at cooking food before I became vegan, and it seemed like all the vegan cookbooks were for advanced cooks. Not this book. These are all great recipes with easy ingredients and simple directions. I especially love the recipes where they note that they can be frozen and reheated later. I have such a hard time cooking good healthy food while working and going to school, but this book is full of recipes that let you do that especially if you can freeze them and eat them later! Plus, the authors seem to have great laid back personalities. Not too "ooh-la-la" -- very down to earth. These recipes are great for anyone who is looking to eat more healthily. Downside of the book is that there aren't pictures of the food and sometimes I can't quite tell what it is that the recipe is for (like Jessie's Cuban Sensation-- very nice title, but what is it?). This is their second cookbook so I would recommend their first one for more basic stuff and then this one to expand your range of foods to make. They also have great ideas for parties, and a special section for college students trying to be vegan in a dorm.

great follow up
I bought this cookbook hoping it would be as excellent as How It All Vegan, my absolute hands down favorite cookbook. It does have many of the same features as the first book, easy to find ingredients, simple preparation instructions, and of course delicious recipes. However, it also has many more specialized recipes which are of less general interest. For instance, one chapter of the book is devoted to microwave cookery. I realize this may be of interest to some, but for me I see no reason to agonize over how to make muffins in the microwave when I can just pop them in the oven. It is still a great cookbook with many great recipes, but overall fewer interesting new ideas than its predecessor.

Note: The reviewer complaing about a lack of index perhaps has an old edition as mine has an index which is easy to use.