PETA has come out with a new cookbook, and once again, it doesn’t disappoint. Although it’s aimed at the college crowd, everyone today wants food that is fresh, fast, cheap, and-now more than ever—free of cruel and unhealthy animal products. The book is full of vegan recipes that don’t require expert cooking skills or even a stove and can be made with only a few ingredients, and it is guaranteed to help even the most culinary-impaired people whip up delicious meals in a snap. It’s also totally fun to read, with unique recipe titles and clever headers.
As an avid PETA supporter, I had to have this cookbook for my collection, since I have all the organization’s other cookbooks. In this book, there are plenty of awesome and compassionate food ideas for everyone, including PETA Primers.
I tried a few of the recipes, and they are easy and delish. The Legume Va-Va-Voom is one of our new dinner favorites, and the PB&C Cookies come together in no time to satisfy your sweet craving quickly. And both recipes use healthy ingredients that are good for you. What more could you ask for?
6 cups brown rice, cooked
1-2 large, ripe avocados
1/2 (15 oz. can) of lentils
1/2 cup chopped peanuts
Salt and pepper, to taste
4 large romaine lettuce leaves
- After cooking the rice (if you aren’t using a stove, use microwaveable rice) and before it cools completely, halve the avocados, remove the pits, scoop out the pulp, and mash it into the rice. When the ingredients have blended, add the lentils and peanuts. Season with salt and pepper. Serve portions on top of the washed romaine leaves. Bon appetit!
PB&C No-Bake Cookies
2/3 cup American-made maple syrup
1/4 cup vegan shortening
1/4 cup cocoa powder
1/2 cup peanut butter
1 teaspoon cinnamon
2 cups rolled oats
- Put the syrup, shortening, and cocoa powder in a bowl and nuke for about 30 seconds. Add peanut butter and nuke for an additional 45 seconds. Stir right away and continue stirring until combined. Add the cinnamon and oats and stir until well combined. Drop onto wax paper and put in the fridge for at least a half an hour before serving.
I loved this cookbook the minute I started reading it, from the forward written by Ingrid E. Newkirk to the tips on how to stock your kitchen to the cheat sheet that lists all the “cheat” meats and egg and dairy alternatives you could ever want—as well as where to find them—to the easy, yummy recipes. You can find this book on PETA’s Web site or in your local bookstores.
The next recipe I am going to try will be the Wicked Good Wafflewich, which is two waffles toasted, smeared with peanut butter, sprinkled with chocolate chips, then mashed together and drenched with maple syrup. It doesn’t get much better than that!
You need to buy PETA’s Vegan College Cookbook! For those of you who already have this book, what are some of your favorite recipes?