| ||Cooking for 1 or 2 and being vegan can be a challenge, especially when you first begin. Vegan Bites is geared towards teens and those in there 20's who want to embrace a compassionate, green lifestyle. With these delicious recipes fast food and take-out need no longer be the main source of food. Beverly Lynn Bennett provides over one hundred easy-to-make recipes that encompass a wide variety of foods and cuisines with selections for every skill level and schedule. Prep time and leftovers are kept to a minimum. Local, organic and seasonal ingredients are emphasized whenever possible. From Fabulous Flapjacks, Hacienda Home Fries and Sun-dried Tomato Couscous to Mexican Maize and Quinoa Medley, Vibrant Vegetable Cornucopias and Pad Thai, you'll find all your favorites and more. Includes a week of sample menus to provide ideas for meal planning. With sound advice on how to shop economically, fulfill nutritional needs, and stock the pantry with essentials, the vegan lifestyle will be made easy and your choice validated.
About the Author
Beverly Lynn Bennett is an organic vegan chef, writer, and animal lover who lives and works in Eugene, Oregon. Beverly pens the award-winning column "Dairy-Free Desserts" in VegNews magazine and is the author of The Complete Idiot's Guide to Vegan Living and Eat Your Veggies: Recipes from the Kitchen of the Vegan Chef. She is also a cooking instructor for The Cancer Project's Food for Life cooking series.