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Roebrta Kalechofsky & Roberta Schiff

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ISBN 10: 0916288595 / ISBN 13: 9780916288594
Published by Micah Books, 2012
Condition: Good Soft cover
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Bibliographic Details

Title: Thanksvegan

Publisher: Micah Books

Publication Date: 2012

Binding: Perfect Paperback

Book Condition:Good

About this title


Thanksvegan is a celebration of the harvest. But before readers delve into a treasure trove of delectable, kosher vegan recipes, the authors pay tribute to the vegetarian movement and countless organizations who have established a connection between the earth and food and our health and survival. This vegetarian revolution has given birth to a world of food choices beyond anyone's imagination with a plethora of gorgeous and delicious cookbooks that have established vegetarianism as a cuisine to contend with. Thanksvegan proudly takes its place among them.
The authors begin with tips on cooking with tofu, grains. and beans along with a breakdown of common herbs and their best usage giving those new to plant-based cuisine a nice foundation to start from.
Chapter sections include: Presentation of the Holiday: Entrées, From The Soul of The Earth: Vegetable and Grain Dishes; Stuffings and Stuffed Vegetables, and For The Sweet Palate: Sweet Breads and Desserts. A few of the tantalizing recipes include Holiday Loaf, Potato Casserole, Wild Mushroom Stuffing, Pumpkin Muffins, Tsimmes, Indian Leeks, and Sweet Potato Pie. This is truly a celebratory cookbook that showcases the delicious riches of the harvest.

About the Author:

Roberta Kalechofsky is the author of seven works of fiction, a monograph on George Orwell, poetry and two collections of essays. Published in quarterlies, reviews and anthologies, she was the recipient of Literary Fellowships from the National Endowment for the Arts and the Massachusetts Council on the Arts. Once she became a vegetarian, she started publishing cookbooks. This is her fourth vegan cookbook.

Roberta Schiff was the president of the Mid-Hudson Vegetarian Society, and now serves as its Vice-President and Events Manager. She has lectured widely on vegan food and has given many cooking classes.

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