How to Be Vegan is THE handbook for vegan living! Plus: sneak peek recipe! »
Elizabeth Castoria, former editorial director of VegNews, has the book to give anyone who’s ever asked you, “How can I be vegan?” (Or just give it to everyone as the most blatant hint ever!) Seriously, How to Be Vegan covers EVERYTHING!! Details on vegan foods to buy? Yep. Delicious recipes? Duh. Travel tips? You betcha. Holiday gift-giving guide? Of course. Dating advice? Check. You want flow charts? Got ‘em. My favorite chapter, however, is on MANNERS. This should be required reading for every vegan (um, and human), regardless of how long they’ve been on this path.
BONUS! Because we love you guys, here’s an awesome-looking recipe from her book(posted with permission!):
If you thought eggy dishes like frittatas were off the menu without eggs, think again. Tofu is a great substitute for eggs. Use this recipe as a base and customize according to the seasons or your favorite veggies.
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, chopped
2 cups frozen chopped spinach, thawed
1 teaspoon dried basil
Salt and freshly ground black pepper
One 14-ounce package firm tofu, drained and pressed (see Note)
3 tablespoons nutritional yeast (see Note, page 000)
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1∕3 cup oil-packed or reconstituted sun-dried tomatoes, chopped
1. Preheat the oven to 350°F. Lightly oil a deep 9- to 10-inch pie plate or a shallow baking dish and set aside.
2. Heat the oil in a skillet over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the spinach and basil and cook until the spinach is tender and any liquid has evaporated, about 4 minutes. Season with salt and pepper to taste.
4. Transfer the spinach mixture to a food processor. Add the tofu, nutritional yeast, cornstarch, and lemon juice. Add salt and pepper to taste and process until smooth.
5. Scrape the mixture into the prepared pie plate. Mix in the sun-dried tomatoes and spread the mixture evenly, smoothing the top. Bake for about 45 minutes, until firm and golden brown. Serve hot.
Note: To press tofu, drain it well, wrap the tofu block in a clean kitchen towel, then place it in a rimmed baking pan and top with another baking pan or a cutting board, along with some canned goods to add weight. Set aside for about 30 minutes, then unwrap the tofu. It will be firmer and ready to use in recipes.