This book would not have been possible if it weren’t for some amazing people who helped us along the way. As always, the fine folks at Fair Winds Press have helped us to put together an awesome book. From the fonts to the layout of the table of contents, we couldn’t have done it without our designers Rita Sowins and Sylvia McArdle. Amanda Waddell, thank you for being a continued inspiration, an amazing person, and for your continued support and faith over the years. Special thanks to Cheryl Winters-Tetreau for helping us to make this book flow. To Heather Godin, Katie Fawkes, Winnie Prentiss, Betsy Gammons, Jennifer Bright-Reich, and the rest of the amazing Fair Winds staff for putting together such a beautiful book. We know that all of you work very hard to make sure that each and every page is laid out and designed with such care and attention to detail. We’re so lucky to have you on our team!
To the sweet, loving, compassionate, and talented Celine Steen, you have once again taken our recipes and turned them into mouthwatering pieces of art. Your pictures make this book the beauty that it is, and without them, our recipes would simply be words on a page. Thank you.
To our amazing testers, thank you so much for your hard work, honest feedback, and willingness to try out recipes all for the sake of veganism. You are truly appreciated and loved! We wanted to share some of their advice and experiences here.
Katie Hay: “Being vegan isn’t as daunting or scary as it may seem now. It’s a journey, with each step more rewarding than the last.”
Rochelle Kregar-West, who tweets at @rpkregar: “It’s much easier to switch to veganism than you may think. And many people are at different stages on the path. Any change toward it will make you feel better. Don’t feel like a failure if you don’t make a complete switch in a single day. Do it at the pace that is right for you.”
Jessica Eagle, who blogs at cuisinedeseagle.blogspot.ca: “Becoming vegan or a vegan diet can be healthy and have many positive health benefits. However, ensure that it’s well planned and nutritionally balanced. Take it one day at a time and trust your inner feeling. Your body knows what is best for you! This book is a wonderful start for your journey!”
Liz Wyman, who blogs at cookingtheveganbooks.com and tweets at @efcliz: “Focus on what you can eat, not what you can’t!”
Anna Holt (and sons) who blog at vegfoodforthought.wordpress.com and tweet at @finallywakingup: “Try to think of meals in a new way, the standard omnivore ‘something with potatoes and 2 vegetables’ is very limiting. Vegan food opens up a wide world of different types of dishes and meals for you to experiment with!”
Sara Rose, who blogs at busyveganmama.blogspot.com: “Baby steps! It doesn’t have to be all or nothing, right away. Try new recipes when you can, and stock your pantry as you go.”
Karen Lowry: “Educate yourself! Take the time to inform yourself of the benefits of a vegan diet, proper nutrition, and how to handle social situations.”
Kelly Klepfer, who blogs at kellyklepfer.blogspot.com: “Going Vegan was a challenge for me as a cook. Cookbooks were invaluable until I got my retaught cooking sea legs. Be patient with yourself.”
Jenna Patton and Russell Patton: “Try new ingredients when you find them. Testing for this book made us finally go out and find jackfruit. There are always new things to try!”
Catherine Ballway: “Embrace the [delicious] adventure!”
Jody Weiner, who blogs at vegchic.blogspot.com: “First, going vegan opened my eyes to so many new foods, don’t be afraid to branch out. Second, don’t focus on whether something tastes like the omni version, does it stand on its own?”
Thom Harr, who blogs at vegantrash.tumblr.com and tweets at @vegantrash: “You will notice that your friends, family, and co-workers will have a harder time understanding your vegan diet than you will. Surround yourself with like-minded individuals, whether it is by joining a vegan meet-up group, reading blogs online, or by frequenting vegan establishments. You are never alone.”
Angela Ramsammy, who tweets at @angelaramsammy: “Cheese is like crack; once you kick it, being vegan is easy!”
Doe Mora: “Becoming vegan can seem daunting, but eating raw cookie batter without eggs is priceless! Plus it’s fun to actually make the cookies and impress your friends who ask: ‘no eggs?’”
Dana Vickerson, who blogs at vanishingveggie.com: “Don’t get discouraged if people give you a hard time. They will come around when they see how positive veganism can be in your life.”
Daneen Agecoutay, who blogs at thegroovegardenonline.com: “Read as much as you can about veganism. There is power in knowledge.”
Kyleigh Rapanos, who blogs at thegoodkarmakitchen.blogspot.com: “Have patience with yourself. If you slip, don’t sweat it, don’t dwell on it, just keep moving forward and it’ll keep getting easier.”
Melissa McPherson who posts on instagram @hopshackchronicles: “Use Internet/Instagram/Twitter/social media to find vegan blogs and awesome people who you can learn recipes from, be inspired by, and become part of the vegan community!”
Mathilde Poulin: “Word of wisdom: Don’t go vegan for your friends. Do it for yourself, to have a clear conscience.”
Rebecca Bolduc: “Read the many available blogs and don’t be afraid to experiment.”
Allison Cabel: “Get some cookbooks or find recipes online and get in the kitchen! Share your vegan meals with friends and family.”
Maud Pryor, who blogs at feudfood.blogspot.com: “Diving in or dabbling, any step towards veganism is a step in the right direction!”
Karen Ruggero, katanacakes.com: “Eat more veggies!”
Claudia Desmarais: “Veganism is the best gift you can offer your conscience, as well as the world you and other beings share.”
Kelly Cavalier: “Be open to trying new cuisines and ingredients. There are so many things I thought I didn’t like that I love now!”
Jennifer Tutor: “Being new to veganism, I was very surprised to discover that rather than limiting my eating, it has opened up endless possibilities!”
Courtney Blair: “Don’t be scared to try new things. It is an adventure, and you will discover so many new foods and flavors you love!”
Michelle Truty, who blogs at VegtasticVoyage.com and tweets @VegtasticVoyage: “There’s no teleporting in veganism. It’s a path and you need to walk it, but it’s a pretty great path for you, for the world, and for the animals. The breadth of vegan food is so vast. Get excited, try everything (twice), and make it your own.”
Dana Grothaus: “When you know better, you do better.”—Maya Angelou
Jennifer Hogle, who tweets @babygotbok: “Find a Vegan BFF and share every new vegan dish you make with each other!”
Kaycee Bassett, who blogs at veganmachine.com
Audrey Singaraju: “Use all of the great resources available, such as cookbooks, blogs, and people to make going vegan easy!”
With thanks from Gerrie: I would like to first and foremost thank God, from Whom I believe all things have been created and all life exists. It was an answer to prayer that brought Joni and I together to co-author this book. I would also like to thank my family who has put up with and continues to put up with me as I tirelessly subject them to my opinions and WellBeing ways. It would not have been possible for me to write this book if it had not been for Whole Foods Market and the position as healthy eating specialist that I have been blessed with over the past four years. If it had not been for this position, I probably would not have had the opportunity to study and learn from such nutritional giants as Dr. Colin Campbell, Dr. Caldwell Esselstyn, Rip Esselstyn, Dr. Joel Fuhrman, and Dr. John McDougall. There are more than 200 years of research and factual information between these incredibly forward-thinking men that proves beyond a doubt that a diet consisting of plants and whole, minimally processed foods prevents and reverses most known diseases. Thank you to Whole Foods Market and John Mackey for truly caring about people’s health and helping to spread the research findings of these incredible doctors to the public.
I would also like to thank Tammy Lopes (accomplished plant-based chef and very special friend) whom I have had the pleasure of working with over the past four years. She has taught me the secrets of how to make a plant-based diet amazingly delicious without using fats, sugars, and oils.
And last, I would like to thank my co-author, Joni, for inviting me to write this book with her and for putting up with my inexperience at writing recipe books! Hugs to all!
With thanks from Joni: I would like to personally thank my husband for once again giving up space in the refrigerator, cupboards, and generally letting me take over the whole kitchen—make that the whole house!—as I tinkered and tested out new recipes, never complaining (okay, well sometimes complaining) when I opted to stay home to work on the book instead of going out on a date.
I would also like to thank my sweet friend Jennifer Shrier, who, although not vegan (yet!) has always supported me and inspires me to be myself, take risks, and reminds me to get out and have fun every now and again! I love you, Jennifer.
And, of course, I would like to extend a heartfelt and big fat thanks to my friend Gerrie, who brought her nutritional expertise and passion for healthy eating to this book, and also into my life. She has made this a book about going vegan, and also one that can get you healthy, too! Thanks, Gerrie! Can you believe we did it?