The fear of change, the fear of the unknown, the fear of never being able to eat bacon again! These are just a few of the reasons people are afraid to go vegan. Going Vegan seeks to change that, and provide a practical and easy-to-understand guidebook to fearlessly (and deliciously) transition to a plant-based way of life. Authors Joni Marie Newman and Gerrie L. Adams will effortlessly guide you through your transformation while providing support and explaining all of the advantages of a vegan diet. Revealed within this comprehensive book are truths about the health, environmental, financial, and ethical benefits in this to living well. You’ll also find amazing recipes for breakfast, lunch, dinner and dessert. Meals so delicious and satisfying, you won’t even miss the bacon!
Going Vegan: The Complete Guide to Making a Healthy Transition to a Plant-Based Lifestyle
“No One Will Know It’s Vegan” Potato Salad
We love, love, love potato salad, but obviously we don’t eat mayonnaise. So Gerrie headed into the kitchen and came up with this delicious and filling recipe. If you don’t tell your family, they won’t even know it’s vegan!
You can add more dill or pepper or a tiny bit of salt, to your taste. To help the flavors meld, make this salad the day before and let it chill overnight. This salad is so delicious, it won’t be around long. But it will keep for 4 days in the fridge. Enjoy this colorful, low-calorie, delicious dish!
Boil or steam potatoes until firmly cooked, but not mushy. Drain and place cooked potatoes in a large bowl. Add the remaining ingredients except yogurt and mustard. Next add half of the yogurt and mix. Continue to add yogurt and mix until it reaches your desired creaminess. (Some people like it more moist than others.) Add the mustard, mix, and taste. You may add more mustard depending on your taste for mustard. Chill for at least 2 hours before serving.
- 3 (2 ½ pounds, or 1.14 kg) red potatoes with the skin on, cut into ¼-inch (6 mm) cubes
- 3 (2 ½ pounds, or 1.14 kg) Yukon gold potatoes with the skin on, cut into ¼-inch (6 mm) cubes
- 3 (2 ½ pounds, or 1.14 kg) russet potatoes with the skin on, cut into ¼-inch (6 mm) cubes
- 1⁄3 cup (43 g) capers
- 1 can (4 ounces, or 112 g) low sodium black olives, chopped (about 1 cup)
- 1 cup (160 g) diced onion, white or yellow
- 1 cup (101 g) diced celery
- 1 red bell pepper, seeded and diced
- 1 tablespoon (9 g) minced garlic (about 3 cloves)
- 2 tablespoons (6 g) dried dill
- 16 ounces (284 g) frozen peas, thawed
- 1 tablespoon (2 g) ground black pepper
- 4 containers (24 ounces, or 681 g) unsweetened plain soy or almond yogurt
- 3 tablespoons (45 g) Dijon mustard