Recipes from "The Complete Idiot’s Guide to Vegan Cooking"

Beverly Lynn Bennett and Ray Sammartano are husband and wife as well as co-authors of"The Complete Idiot’s Guide to Vegan Living as well as the recently published The Complete Idiot’s Guide to Vegan Cooking



An article by Cheryl Rade in the Eugene, OR, Register-Guard said:

After graduating from culinary school at the University of Akron, Bennett became a baker, but rapidly tired of using eggs and other dairy products in the preparation of baked goods. Shortly thereafter, she opened a natural foods restaurant and felt immediately at home.

"I could finally cook just vegetarian food," she says. "It was fun."

Bennett went on to work in health food stores (including Sundance Natural Foods in Eugene) and later, with the prompting of her husband, began a vegan chef Web site in 1999 (veganchef.com).

That article features several complete recipes from the book, including Red Lentil Bolognese, Teriyaki Tofu Rice Noodles, Teriyaki Stir-Frying and Dipping Sauce, Mini Spinach-Mushroom Quiches, and Mochaccino-Chip Cookies.