In good conscience

Vegetarian Times, April, 2005 by Deborah Krasner

How It All Vegan!: Irresistible Recipes for an Animal-Free Diet By Tanya Barnard and Sarah Kramer (Arsenal Pulp Press, 1999)

OUR READER REVIEWER

Maria Burgos comes from a long line of Puerto Rican vegetarians. "I've been fortunate enough to be able to bring my passion for vegetarian food to work," says Burgos, a vegan and professional cook. She recognizes a similar passion in How It All Vegan. "The authors genuinely seem to be having a wonderful time as they share recipes, anecdotes and advice for cooking, baking and even making your own beauty products." Why I chose this recipe: "Maple Walnut Brownies is an effortless, low-fat and cholesterol-free recipe that sacrifices neither texture nor flavor."

IN A NUTSHELL

All of the recipes are vegan.

Although the book lacks nutritional analyses, the recipes seem healthful.

These are quick, kid-friendly recipes that call for everyday cookware. The Book's chatty, friendly tone puts novices at ease.

Kitschy '50s-style photographs and a modern, attractive layout make the book easy to read. Can't-miss sections include vegan substitutions, environmentally friendly household cleaners, animal treats and homemade cosmetics. There's also a vegan ingredient guide to help you read the labels in store-bought goods.

Most recipes can be completed in under an hour.

At 274 pages, this softcover book sells for a mid-range $17.95.

SAMPLE RECIPE

MAPLE WALNUT BROWNIES

4 servings

Everyone loves something sweet.

1 1/3 cups flour
1/2 cup cocoa or carob powder
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup maple syrup
1/4 cup apple juice or water
1/3 cup oil
2 tsp vanilla extract
1/2 cup walnuts, chopped
  (optional)

Preheat oven to 350[degrees]F. In a large
bowl, sift together the flour, cocoa
powder, baking powder, and salt.
Add the maple syrup, juice, oil,
vanilla, and walnuts and mix
together gently until just mixed.
Spoon into a lightly oiled 8x8 pan
and bake for 25-30 minutes.
Test with a knife to see if done.
Makes 6 large brownies.

VT's NUTRITIONAL ANALYSIS

PER SERVING: 330 CAL; 4G PROT; 13G
TOTAL FAT (1 5G SAT. FAT); 52G CARB;
0MG CHOL; 320MG SOD; 2G FIBER;
26G SUGARS

Deborah Krasner is an ardent reader, reviewer and writer of cookbooks. Her latest is The Flavors of Olive Oil, a 2003 James Beard Award winner.