Veggie Works Vegan Cookbook Publisher: Veggie Works, Inc. © 2001 by Mark W. Rasmussen ISBN: 0970996616

Review This Cookbook

Try out Sample Recipes: Portabella Orzo Soup, Black Bean Burger and Basic Seitan

From the Author

Mark W. Rasmussen:

First, let me say that I grew up hunting and fishing in Wisconsin. while studying yoga and Eastern Mysticism in the early 1970s I realized that being vegetarian was the only way to go. Every thing else was a lie and tied into a culture I had already outgrown. Being a vegan since 1975 I have run the gamut of health trends. I was a raw foodist in Hawaii in the '70s and whole foods vegan in the '80s and then, with the development of certain high protein meat analogs in the '90s I decided to create a diet for a lifetime for vegan families to pass on from generation to generation. I opened my own vegetarian restaurant in 1994 and have since been recommended highly from such publication as the New York Times, Wall Street Journal and Vegetarian Times. For seven years I developed my own style of cooking as well as a number of unique products that I weave into my recipes. My restaurant, Veggie Works is a very popular vegetarian restaurant for non-vegetarians and vegetarians alike. My cuisine could be described as global/Americana comfort food featuring outrageous creations like grilled gluten steak and meatloaf made with tvp soyburger. My cookbook includes 375 recipes I have created from my restaurant experience and many helpful tips on technique and methods as well as charts and menu planners. My sections on creating your own vegan 'meats' exemplify the nature of many of my recipes which demonstrate the usage of these foods. The back section of the book is outlined for creating your own recipes utilizing some of the food products and techniques discussed in the cookbook.

Nice Extras:

• Information on why to eat a vegan diet.
• Helpful kitchen/cooking hints (produce cleaning, equipment, ingredients to buy etc.).
• Baby food recipes.
• Meal planner and themes.
• Ingredient and cooking terms glossary.
• Herb, spice table, explaining what herb or spice goes well with what type of cuisine (African, Italian etc.).
• Herb, spice application charts, explaining what herb or spice goes well with what type of dish (salad, soup, sauce etc.).
• Cooking-time table for baked root vegetables and squashes.
• Hot pepper chart, explaining the range of spice-heat supplied by individual peppers.
• Food pyramid.
• Measurement conversion table.

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