by Nick Anis
While I'm not a vegetarian or Vegan I've met several of our members who are and I get a lot of feedback from readers who avoid meat and animal byproducts. Here is a new source for information and some great
Gentle World, The Producers and caterers of two Celebrity Vegetarian Banquets in Hollywood California, creators of The Vegan Restaurant in Hawaii, and authors of The Cookbook for People Who Love Animals (a classic among Vegan cookbooks, since 1981,) a released a new Vegan cookbook.
The new book, INCREDIBLY DELICIOUS; The Vegan Paradigm Cookbook promises to help you loose weight, feel great, and live longer. The boat has over 500 incredibly delicious, 100% cholesterol-free Vegan recipes, from beginner to gourmet. You will find gourmet recipes such as Lasagna, Eggplant Moussaka, Lemon Broil Tempeh, Mexican Enchilada Pie, Potato Wellington, Veg Foo Yum, Seitan Peppersteak, etc. all made of wholesome ingredients that contain NO meat, eggs, dairy, honey or white sugar, or any animal derivatives. You will find easy to prepare dishes for on the run days, festive holiday dishes, an extensive chapter on raw food preparation, as well as one extensively for scrumptious desserts that make Vegan eating, well...incredibly delicious!
The 302 page books also includes Vegan supporting quotes from medical and environmental authorities affirming the many benefits of a plant-based diet, inspirational words from the great minds such as Tolstoy, Einstein, Gandhi, The Buddha, Schweitzer, George Bernard Shaw, and Isaac Bash.
INCREDIBLY DELICIOUS; The Vegan Paradigm Cookbook ISBN # 0-929274-24-5
Library of Congress Card #: 99-069594. To see the cover of the book, point your browser to :
For information, write or call:
P.O. Box 238
KapaŽau, HI. 96755
Sample recipes from the book:
Fluffy Carob Cake
yields 2 cake pans
2 C. Tofu Milk(thick) 3 C. Whole Wheat Pastry Flour
2/3 C. Oil 3/4 C. Carob
2 t. Vanilla (or Cocoa Powder), sifted
1/2 C. Maple Syrup 1 1/2 t. Baking Soda
1 1/2 C. Sweetener(dry)1/2 t. Sea Salt
In a blender, make 2 cups of thick tofu milk using 7-8 oz. of soft tofu and adding water.
Start with a small amount and add more until you reach the 2 cup mark on the blender.
Add oil, maple syrup, vanilla and sweetener to the blender and blend.
In a bowl, sift all dry ingredients and mix.
Pour the blender mixture into the bowl and mix well. Batter will be loose.
Pour batter into 2 small oiled cake pans, filling half way, leaving room for cakes to rise.
Bake in a pre-heated oven at 350° for approximately 40 minutes, or until a toothpick comes out dry. Allow to cool before slicing. Perfect cake every time!
Use this recipe for making cup cakes, as well. Pour batter into an oiled muffin tin.
1 1/2 lb. Tofu 2-3 T. Nutritional Yeast
1 T. Tahini 1 t. Turmeric
2 T. Tamari, Bragg’s™ or Sea Salt 1 T. Safflower Oil (optional)
In a bowl, mash the tofu and mix with all the other ingredients.
Place batter in an oiled skillet (or non-stick pan) and press into an
omelet shape. Cook on medium heat until brown on one side, then flip and brown the other side.
Variation: Add diced bell pepper, mushroom and onion sauté for a Western
“In order to get meat, we have to kill. And we are certainly not entitled to any other milk except the mother’s milk in our infancy.”
MAHATMA GANDHI (1869-1948)
Hindu pacifist, spiritual leader
About Gentle World:
Gentle World is a non-profit educational organization in existence for 20 years dedicated to the prevention and alleviation of human and animal suffering, specifically by educating the public as to the health, environmental, ethical and spiritual benefits of the vegan diet and lifestyle. For information, write or call
P.O. Box 238
KapaŽau, HI. 96755
Nick Anis is a food, wine, and travel
and technology writer with 24 books in print. Nick’s beats include snow
and water sports, and vacation destinations. Nick can be reached by email