Thank you so much for coming to the Vegan 101 Class! Here are some resources for you to help you along your journey.
Veganomicon by Isa Chandra Moskowitz
Homemade Vegan Pantry by Miyoko Schinner
Artisan Vegan Cheese by Miyoko Schinner
The Joy of Vegan Baking by Colleen Patrick Goudreau
Salad Samurai by Terry Hope Romero
The Oh She Glows Cookbook by Angela Liddon
Chloe's Kitchen by Chloe Coscarelli
Appetite for Reduction by Isa Chandra Moskowitz
A Vegan Ethic by Mark Hawthorne
The Happy Vegan by Russell Simmons
The China Study by T. Colin Campbell
Meat-Less by Kristie Middleton
Eating Animals by Jonathan Safran Foer
Oh She Glows (blog/recipes)
Films (Many of these are on Netflix!)
Fat, Sick, and Nearly Dead
Forks Over Knives
Earthlings (Warning: Some disturbing content)
Meet Your Meat (Warning: more disturbing content)
BUILDING A VEGAN PANTRY + COOKING AT HOME
Instead of EGGS
Flax seed mixed with water (baking, binder)
Egg Replacer (product)
Chickpea flour (omelet)
1 tsp baking soda and 1 tsp baking powder for cakes and breads
Aquafaba (cooked chickpea water)
Instead of Butter
Coconut oil (unrefined)
Earth Balance spread
Miyoko's artisan butter
Olive oil with a bit of salt
Instead of Mayonnaise
Vegan mayo (Vegennaise)
Skip it! Use lots of mustard and other sauces (we love chipotle sauce)
Instead of Gelatin
Agar agar (find in bulk at Briarpatch and also in packets at Asian markets)
Instead of Milk/buttermilk/Cream
Almond, cashew, coconut, oat, soy, flax, etc. Soy most creamy, almond neutral, rice is light (very affordable at Trader Joe's and Grocery Outlet )
Mix soy milk with apple cider vinegar to make buttermilk
Skim the cream off of canned coconut milk and whip it into a froth. Just like whipped cream!
Instead of Cheese
Faux packaged cheeses
Soak cashews overnight and blend with lemon juice, salt, garlic and herbs [see recipes at Swellmagazine.com/cheese-atelier]
Potato cheese [attached to email I sent you, also at swellmagazine.com/cheese-atelier]
Vegan sour cream and yogurt exist in many varieties
Seitan (Not to be confused with SATAN!)
Soy Curls (dried soy product that can be flavored many ways and added to soups, sandwiches, casseroles, etc)
BEANS--garbanzos, black beans, pinto beans, cannelini beans, edamame, kidney beans, fava beans
- pureed into dips and spreads for crostini, sandwich filling or taco filling
- tossed into salads
- added to soups
- roasted in the oven with spices and eaten like a snack
- added to pasta sauces
- made into magical AQUAFABA!
OTHER LEGUMES--red, green, black, and du Puy lentils; yellow and green split peas
- added to soups
- pureed into creamy soups
- made into meat-loaf type loaves
- as the base of a salad
- lentils can be added to pasta sauce in place of ground beef for a "bolognese"
PASTA + NOODLES--spaghetti, rigatoni, macaroni, rice noodles, sweet potato noodle, mung bean noodle, buckwheat noodles, big shells for stuffing, round flat chinese rice cakes
- eaten as the base for a delicious marinara
- turned into cold pasta salads
- So many Asian inspired dishes >> pad thai, wok fried chow fun, Korean Japchae noodles
- added to minestrone type soups
- shells stuffed with sauteed mushrooms and tofu and baked
- tossed with peanuts and green onions and toasted sesame oil
- a base for coconut-milk curry
POTATOES--sweet potatoes, yams, new potatoes, Russets
- baked loaded potato with steamed veggies, mushroom gravy, homemade sausage slices
- mashed, with gravy and sausages
- as a topping to a shepherd's pie or another kind of casserole or pot-pie
- steamed and added to composed salads
- boiled with garlic and pureed into a cheesy sauce
- tossed into stews
- roasted with olive oil and rosemary and served as a side or appetizer
NUTS + SEEDS--Almonds, cashews, walnuts, sunflower seeds
- toss onto salads raw or toasted
- sprout raw sunflower seeds to make delicious sprouts for salads
- toast and crush/grind coarsely and toss over cooked pasta or grains, or desserts
GRAINS--Red and white Quinoa, Farro, Fenugreek, Rice--white, brown, sushi, forbidden black rice--Polenta, amaranth, barley.
- a base for hearty salad bowls
- rolled into sushi
- baked with vegetables as a hearty casserole
- topped with grilled/steamed/stir-fried vegetables
- drizzled with tahini and lemon
CONDIMENTS! THE SPICE OF LIFE!
- hot sauces
- soy sauce or liquid amino acids (Bragg's)
- vinegars: balsamic, red wine, apple cider (FOR BAKING/salad Dressings)
- corn starch for instant gravies
- Asian condiments: fermented tofu, hot chili sauce, sesame oil, furikake and soup sprinkles, wasabi
- mustard (yellow, dijon)
- Chipotle chilies in adobo sauce
- Chipotle powder
- Smoked paprika
- puff pastry
- phyllo dough
- Nutritional Yeast aka "Nootch"
- Miso paste
- Fresh Herbs
TIP: Explore other cultures' foods!
Dining out Tips
Chinese >> Try the Buddha's Delight and noodle dishes!
Mexican >> Taco Bell and Chipotle both have vegan dining guides on their websites; locally, you can get tacos or burritos without cheese (mind the refried beans!) and with heaps of guac; chips and salsa; tostadas, etc.
Indian >> especially south indian: dosas, idly, utthapam
Italian >> pizza, pasta, salads, "contorni" (aka side dishes) are almost always vegan.
Japanese >> nori rolls with cucumber, avocado, mushrooms, etc.
Ethiopian >> try the vegetarian combo: Collard greens, potatoes, spicy lentils, and other flavorful "wats" eaten with spongy injera bread
Vietnamese >> spring rolls, rice rolls, bun xeo, banh mi sandwiches(made with tofu)
LOCAL RESTAURANTS WITH VEGAN OPTIONS
Ike's Cafe -- so many vegan breakfast options! Biscuits and gravy, veggie burgers, southern style
Sopa Thai -- curries, spring rolls, noodles dishes. YUM!
Fred's (Chinese) -- entire page dedicated to gluten/tofu/"vegetarian" dishes that are actually vegan. Also, fried rice, fried "egg"rolls, noodles, etc.
Mi Pueblo Taqueria
South Pine Cafe -- tofu scrambles, potato boats, sandwiches, and all kinds of delish breakfast/brunch fare
California Organics restaurant -- and also the deli and the grab-n-go section
FudenJuice -- wraps, bowls, cookies and sweet breads (juices and smoothies, too)
Organic food stall at the top of Broad street has a few vegan items
Afternoon Deli -- vegan sandwiches, cookies, etc.
Thai Kitchen on East Main -- pad thai, red- green- and yellow curry, deep fried spring rolls, etc.
all of the Mexican places (of which there are many)
Ramen place on East Main
Valentina's Organic Cafe
La Gastronomia Italian deli on East Main (sandwiches with vegan cheese)
Summer Thyme cafe (vegan baked goods)
South Pine Cafe
Asian Garden -- Almond "chicken," Kung-pau "chicken," Mongolian "beef" + lunch specials
Tip: Check HappyCow.net for more ideas!
Do you have ideas to add or questions for me? Post them below!