Vegan Cookbook.pdf

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Veggie Works Vegan Cookbook
by Mark W. Rasmussen
Copyright 2001 Mark W. Rasmussen
Cover Painting by Kim Rasmussen (circa 1983)
1ST EDITION PRINTING
VWCB_V14.PDF - VERSION 1 - RELEASE 4
ISBN 0-9709966-0-8
Published by Veggie Works, Inc., 817 Belmar Plaza, Belmar, NJ 07719
Designed by Luther G. Brossa / 52 Belshaw Avenue, Eatontown, NJ 07724
Adobe, Acrobat, and the Acrobat logo are trademarks of Adobe Systems Incorporated.
No part of this publication may be reproduced, stored in a retrieval system, or trans-
mitted, in any form, or by any means , electronic, mechanical, photocopying, recording,
or otherwise, without the express written permission of the publisher.
The information in this publication is furnished for informational use only; is subject to
change without notice; and should not be construed as a commitment by the author,
designer, or publisher.
Having made a good faith effort to ensure the integrity of information contained herein,
neither the author, designer, or publisher, assume any responsibility for any errors or
inaccuracies that may appear in this publication.
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DEDICATION
This book is dedicated to all of those individuals whose lives have
reached a crossroad. Individuals whose logic and knowledge have
outpaced their habits and actions. To the people who realize the
universal benefit of adopting a vegan diet, for the betterment of
themselves and the world, but have found the path difficult and the
resources lacking. And also to those yet unconvinced, I present you
with recipes that challenge anything that you can muster from your
world of animal products. Finally, I dedicate this book to the entire
animal kingdom, whose suffering and enslavement for the purposes
of human consumption, has gone on far too long.
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I
Contents
Preface
Introduction ................................................. 1
Why Vegan? ................................................ 4
Final Thought ............................................ 14
Getting Started
Introduction ............................................... 15
Cleaning Produce ...................................... 16
Hygiene..................................................... 17
Kitchen Safety ............................................ 17
Suggested Equipment ................................ 18
Grains & Flours .......................................... 20
Spices & Herbs........................................... 20
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