Eating vegan certainly does not mean renouncing sophisticated and diverse food. This is clearly illustrated by the five lessons we drew out of Veganomicon, an enjoyable and multi-purpose entertaining cookbook that anyone can learn from (even if you're not vegan!).

Here's what we learned:

  1. The authors Terry and Isa dispel the myth that vegan cuisine is inaccessible, complicated and expensive, and never tasty. Instead, they create amazing dishes with basic ingredients for satisfying and happy eating.

  1. The book also explicitly addresses non-vegans and demonstrates that anything from a family dinner to fancy finger food at parties can easily be converted into vegan options. Take our stuffed mushrooms, for example: By simply swapping the sheep’s cheese for silken tofu, you get a tasty vegan variation!

  1. Don’t be afraid of unusual ingredients! For example, Veganomicon gives detailed explanations on how to peel manioc, a South American root, and how to prepare buckwheat, in order to encourage its readers to experiment with new and unknown products.

  1. Preparing well-known ingredients in an unorthodox way: roasting Brussels sprouts in the oven, toasting bell pepper on the fire, grilling pineapple—the authors are full of creative ideas for new preparation methods. Try it for yourself with our grilled pineapples! Substitute the butter with a plant-based alternative and look for vegan vanilla ice cream and caramel sauce.

  1. Waste not, want not: Terry and Isa declare themselves professed supporters of spray bottles for their economic distribution of oil, be it for greasing cake pans or in salads. Employ this tip yourself by adding your favorite oils to conventional plastic spray bottles. You’ll waste less oil over time, and save some money!

Fancy accepting the vegan challenge? Try this delicious Spicy Chickpea Burger, then treat yourself with a dessert as heavenly as our Chocolate-Avocado Pudding!

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