All American Vegan: Veganism for the Rest of Us by Nathan J. Winograd, Jennifer Winograd

By Nathan J. Winograd, Jennifer Winograd

Jam-packed with scrumptious recipes, purchasing, cooking, and baking guidance, in addition to philosophy, trivialities, and funny observations concerning the more and more well known yet often misunderstood vegan way of life, All American Vegan has whatever for everybody. Aspiring vegans will locate sensible down-to-earth suggestion approximately making the transition to a vegan nutrition as handy and easy as attainable.

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In no time at all he’ll eat whatever the hell you put on his plate. It’s that simple. If that seems too harsh, or if abstinence isn’t your thing, there is always subterfuge. How is it that some people who experience no squeamishness whatsoever about consuming body parts (a chicken’s leg), ova (eggs), glandular secretions of animals (milk), and even coagulated secretions (cheese) suddenly become squealing cowards when you offer them products made from wheat protein or soybeans? Sometimes people need a little help in overcoming their irrational phobias.

Com. A week of American Monday ALL AMERICAN BREAKFAST Pancakes with whipped sweet butter, hash browns, and not “bacon” strips CONTINENTAL BREAKFAST English muffin, non-dairy yogurt, and a latte LUNCH No tuna fish sandwich and potato chips SNACK Candy bar DINNER Fried no chicken, buttermilk biscuits, mashed potatoes, and gravy DESSERT Ice cream sundae Tuesday ALL AMERICAN BREAKFAST French toast and not sausages CONTINENTAL BREAKFAST Slice of peanut butter coffee cake LUNCH No BLT sandwich and potato salad SNACK Ice cream bar DINNER Lasagna, garlic bread, and a Caesar salad DESSERT Chocolate layer cake Wednesday ALL AMERICAN BREAKFAST Glazed donuts with soymilk CONTINENTAL BREAKFAST Toast with margarine or jam and a bowl of cereal with non-dairy milk LUNCH No chicken noodle soup with crackers 62 All American Vegan SNACK Golden cream filled sponge cake DINNER Philly cheese steak, onion rings, and a salad with Thousand Island dressing DESSERT New York cheesecake meals, veganized Thursday SNACK Chocolate chip cookies DINNER No chicken pot pie and salad with Ranch dressing DESSERT Apple pie à la mode ALL AMERICAN BREAKFAST Scrambled no eggs, not “bacon” strips, and toast CONTINENTAL BREAKFAST Fruit smoothie LUNCH Club sandwich and french fries Friday ALL AMERICAN BREAKFAST Omelet with hash browns and toast CONTINENTAL BREAKFAST Cinnamon roll LUNCH Buffalo strips and coleslaw SNACK Nachos DINNER Hamburger, tater tots, corn on the cob, and a milkshake DESSERT Chocolate pudding Saturday ALL AMERICAN BREAKFAST Breakfast hash CONTINENTAL BREAKFAST Blueberry muffin LUNCH Grilled cheese sandwich or tuna melt and macaroni salad SNACK Ice cream cone DINNER BBQ no ribs, cornbread, and vegan baked beans DESSERT Banana cream pie One Week Menu Planner 63 End Your First Week as SUNDAY BRUNCH Congratulations!

Pour simmering broth into a Dutch oven (unless stockpot is oven-safe). For Cutlets: Slice dough into 10 even-sized pieces. Grease hands with olive oil and stretch each piece into a (roughly) 3 inch long x 4 inch wide x 1⁄2 inch thick cutlet. For Lunch Meat: Slice dough into 2 even-sized pieces. Grease hands with olive oil and shape each piece into a (roughly) 6 inch long x 4 inch wide x 11⁄2 inch thick loaf. Sauté cutlets/loaves in olive oil until lightly browned, then place into simmering broth.

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