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like marshmallows were a luxury of the past. No longer! The good ladies from Sweet and Sara have now concocted several lovely flavors of marshmallows that hold up to roasting over a fire and mixing into veganized Rice Krispies Treats recipes. Find their mallow goodness online at www.sweetandsara.com. For other professional-quality sweet treats like truffles, brownies, cookies, and fudge, check out Allison’s Gourmet online at www.alisonsgourmet.com. You also can flip to Chapter 15 to experiment with some tasty vegan dessert recipes, such as Fruit Kanten and Chocolate Peanut Butter Bombs.

Salty and savory snacks

When sweet just won’t do, try these snacks instead:

Dried, seasoned peas

Grape leaves stuffed with spiced rice (also known as dolmas)

Pickles and olives

Rice Balls with Sesame Salt (see Chapter 13)

Roasted, salted nuts

Tamari-baked pumpkin seeds

Crunchy morsels

For whatever reason, a bit of something crunchy can really hit the spot. Here are some ideas to try:

Air-popped popcorn drizzled with olive oil, salt, and nutritional yeast

Blue, white, yellow, or red corn tortilla chips dipped in fresh salsa or bean dip

Carrot and celery sticks or red bell pepper spears

Celery sticks filled with almond or peanut butter

Celery sticks filled with tofu cream cheese and raisins

Kale Chips (recipe shown in Chapter 13)

Mixed raw nuts

Nabisco Saltine Crackers

Original Triscuit Crackers

Original Wheat Thins Crackers

Raw sunflower and pumpkin seeds

Rye crackers

Sesame Melba Toast

Soy crisps

Chapter 10

Comfort Foods: Veganizing Meat, Dairy, and Other Old Favorites

In This Chapter

Creating vegan-friendly meals based on old favorite recipes

Getting the scoop on vegan substitutions for meat, dairy, and eggs

Food is often an important part of family history. Certain dishes make an appearance at holiday tables year after year, and they often have a story or fond memory stirred in with the ingredients. Veganizing, or re-creating a recipe with vegan ingredients, can be a nice way to keep an old family recipe in the fold of your new vegan lifestyle. Your tweaks will add a layer of family lore to Grandma’s apple pie so that the original stories attached to it can continue to be shared at the table.

In this chapter, you find new ways to use vegan ingredients for creating menus that remind you of your old favorites. If you’re a baker looking to transform some old recipes, you’ll enjoy the tips for cooking without eggs, dairy, or butter. Later tips can help you thicken, gel, and bulk up recipes with cruelty-free ingredients for delicious vegan meals.

Taking Comfort in Your Vegan Food: Why Veganizing Is Helpful and Fun

Stepping into a new style of eating can feel uncomfortable at first. Your normal daily routines get shaken up. Going to the grocery store involves more planning than ever before. Favorite meals that you relied on contain ingredients that you want to avoid — but they were delicious and you miss them. Thankfully, you can veganize recipes so they don’t include dairy, meat, fish, or eggs but still taste and look a lot like the dishes Mom or Dad used to make.

Researching recipes and browsing through vegan cookbooks to find veganized recipes can help you get your footing. Vegan with a Vengeance by Isa Chandra Moskowitz (Da Capo Press), Cooking the Whole Foods Way by Christina Pirello (HP Trade), and The Garden of Vegan by Tanya Barnard and Sarah Kramer (Arsenal Pulp Press) are excellent resources for tested vegan recipes. If you’re trying to change a chicken potpie recipe, for example, look for existing vegan potpie recipes and compare them. Eventually you’ll start trusting your instincts when deciding which substitutions work well in your recipes. Cooking regularly helps you understand what textures and flavors you’re looking for and how to create them.

When converting any recipe with new ingredients, it’s important to give yourself at least a couple test runs to try out your new ideas. In other words, don’t plan on