Fake. It’s not exactly the word everyone is dying for people to call them, we know. But if you can pull off some delicious, satisfying vegan cooking, you’ve learned to fake your way into people’s stomachs quite well. And if you can get all those crazy “omnis” (which is much nicer than calling them “meatheads”) you love to devour fakin’ bacon, faux riblets, and dairy-free cheese, we’d say you’ve learned to fake it for animals quite well too. No small feat.
That’s what we’re helping you to achieve with this cookbook. Fake it until you make it, right? You may turn out to be an awardwinning chef someday, but until you become a master of culinary arts, these recipes will get you through. To summarize: this cookbook will put Betty Crocker to shame and do so in a fraction of the time Ms. Crocker spent making her…uh…cheesecakes that are in the freezer section of the grocery store?
We’ve definitely had our share of culinary catastrophes over the years (we thought smoke alarms were meant to go off while you’re making toast), so we wanted to let you lucky readers in on our tricks of the trade. And, no, we’re not going to make you go searching for spelt flour or agar-agar. We’ll keep things easy for ya.