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“If you were given the power to singlehandedly make the world a much better place, for yourself and those around you, simply by eating delicious foods, wearing cool clothes, using fantastic products, and exercising thoughtfulness, would you?”
That’s the question writer Jackie Day (My Vegan Journal) asks in her intro to “The Vegan Way.” And if you answered yes, this empowering new 21-day guide will help you get started on, as Day puts it, your “road to vegan.”
Need encouragement? Day shares the story of her journey and, with encouragement and humor, helps to guide readers on their own, knowing that everyone’s path starts somewhere different.
From setting a date to go vegan, to finding places to shop for plant-based foods near you, to picking your favorite dishes and learning how to veganize them, she provides how to’s.
Wondering what to eat? You’ll find vegan product and food recommendations, recipes like No-Tuna Salad Sandwich and Eggplant Seitan Chili, and more.
The book is getting praise from compassionate celebs, like Moby: “When you feel like you’re hitting a bump in the road to vegan, there’s always a dash of comfort and inspiration here to keep you moving along. I only wish I had this book decades ago!”
So, if you’re ready to give “The Vegan Way” a try, get your copy today! And get a head start by trying this recipe for Three Sisters Chili (shown above):
Three Sisters Chili
From The Vegan Way by Jackie Day
(Serves 4-6)
Ingredients
- 2 tablespoons oil
- 1 onion, chopped
- 1 teaspoon crushed or chopped fresh garlic
- 2 medium to large zucchinis, sliced and quartered (2 to 3 cups)
- 1 cup chopped mushrooms (5 or 6 mushrooms)
- 1 teaspoon sea salt
- 1⁄2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- One 15-ounce can kidney beans
- One 15-ounce can black beans
- One 15-ounce can corn kernels
- One 15-ounce can tomato sauce
- One 15-ounce can diced tomatoes
- 1⁄2 cup water
Directions
1. Lightly film the bottom of a large pot with oil. Add the onion and sauté on low to medium heat until the onion becomes slightly translucent and golden brown on the edges. Add the garlic and cook until fragrant.
2. Add the chopped zuchinni and mushrooms. Season with the salt, black pepper, cumin, and cayenne. (If you like your chili extra mild, start with a smaller amount of cayenne and work your way up. One teaspoon of cayenne will give this chili “medium” heat. At least to my taste buds!)
3. Add all of the canned ingredients. Stir in the water and simmer on low heat for 45 minutes to 1 hour, stirring every 10 minutes or as needed to make sure nothing sticks to the bottom of pot.
4. Taste to see if it’s as spicy as you like your chili—if not, adjust as needed.
And if you’re hungry for more plant-powered recipes and recommendations, visit TryVeg.com!