Contributed by: NAPSA
The Art Of North American Vegan Cuisine (NAPSA) - If you've ever wanted to learn more about vegan cooking, a new book offers some delicious ways to sample what's best about this vibrant, compassionate cuisine.
You might think dairy-free eating could be limited, but a new cookbook, "Dining with Friends: The Art of North American Vegan Cuisine," written by Priscilla Feral and Lee Hall with Friends of Animals, offers a variety of fresh, delicious and nutritious recipes.
The book includes original vegetarian versions of heirloom recipes and delectable contributions from chefs.
From Carrot Pate to Blueberry Cornmeal Pancakes to Chestnut Soup to Liberated Chocolate Cake, as well as Spring Pasta with Carrots, Asparagus and Pesto, the recipes are as enjoyable to eat as they are to prepare.
Here's a delectable recipe for Asparagus Soup:
Prepare the asparagus by discarding the tough ends.
Heat the oil in a 4-quart pot, and add the asparagus, leeks, celery, garlic and bay leaf. Saute over medium-low heat, stirring frequently, for 10 minutes. Add the vegetable broth; simmer, partially covered, for about 20 minutes over medium-low heat.
Let cool slightly; then puree mixture in a blender in batches. Return the puree to the pot, season with salt and pepper to taste. Add soy creamer and heat thoroughly.
The book makes a great gift for anyone who likes to cook or cares about animals. For more information, call (203) 656-1522 or visit www.friendsofanimals.org.
Serving Size: Makes 4 Servings
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