Recipes for the Vegan Table

A LANTERN SAMPLER

Lantern Books | New York

A Division of Booklight Inc.
 Copyright Lantern Books 2013

Scrambled Tofu
From How to Eat Like a Vegetarian Even If You Never Want to Be One
Copyright 2008 by Carol J. Adams and Patti Breitman
Paperback edition published 2008, ISBN 978-1-59056-137-9

Granola
From The Global Vegan Family Cookbook
Copyright 2013 by Brian P. McCarthy
Paperback edition published 2013, ISBN 978-1-59056-415-8

All You Need Is Avocado Soup

From The PETA Celebrity Cookbook
Copyright 2002 by PETA
Paperback edition published 2002, ISBN 978-1-59056-027-2

Quinoa Tabbouleh Salad

From The Global Vegan Family Cookbook
Copyright 2013 by Brian P. McCarthy
Paperback edition published 2013, ISBN 978-1-59056-415-8

Chunky Vegetarian Chili

From Sister Vegetarians 31 Days of Drama-Free Living
Copyright 2012 by Donna Beaudoin
Paperback edition published 2012, ISBN 978-1-59056-318-2

Neat Loaf
From Living Among Meat Eaters
Copyright 2001, 2009 by Carol J. Adams
Paperback edition published 2009, ISBN 978-1-59056-116-4

Miso Kale
From The Vegan Family Cookbook
Copyright 2006 by Brian P. McCarthy
Paperback edition published 2006, ISBN 978-1-59056-087-7

Flavorful Rice
From Ayurvedic Cooking Made Easy
Copyright 2005 by Kumuda Reddy, M.D. and Maharishi Vedic Education
Development Corporation
Paperback edition published 2005, ISBN 978-1-59056-067-9

Double Chocolate Fudge Cookies

From The Vegan Family Cookbook
Copyright 2006 by Brian P. McCarthy
Paperback edition published 2006, ISBN 978-1-59056-087-7

Strawberry Sorrel Bread Pudding with Saffron Ice Cream

From Getting to Vedge by Kate Jacoby, in the anthology Defiant Daughters
Copyright 2013
Paperback edition published 2013, ISBN 978-1-59056-419-6

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 Contents
Breakfast
- Scrambled Tofu
- Granola

Starters
- All You Need Is Avocado Soup
- Quinoa Tabbouleh Salad

Entrees
- Chunky Vegetarian Chili
- Neat Loaf

Sides
- Miso Kale
- Flavorful Rice

Desserts
- Double Chocolate Fudge Cookies
- Strawberry Sorrel Bread Pudding with Saffron Ice Cream

About the Chefs

Lantern Books on Vegetarianism

- Cookbooks
- Diet and Exercise
- Social Thought

About the Publisher

 Breakfast

Scrambled Tofu
from How to Eat Like a Vegetarian Even If You Never Want to Be One by Carol J.
Adams and Patti Breitman

1 tablespoon olive oil

3 garlic cloves, minced
8 to 10 medium mushrooms, sliced
cup grated carrots
cup chopped scallion
teaspoon turmeric
3 tablespoons nutritional yeast
1 pound regular firm tofu, crumbled
1 tablespoon soy sauce
1 cup spinach leaves

1. Heat the oil over medium-high heat, then saut the mushrooms and garlic until
they are golden on one side.
2. When you flip the mushrooms and garlic over, add the carrots and scallion. Saut
them together for about 2 minutes.
3. Add the tofu, nutritional yeast flakes, turmeric, and soy sauce. Stir them together,
and continue cooking for about 5 minutes.
4. Add spinach and let cook for about one minute. It will become slightly wilted but
still hold its shape.
5. Serve and enjoy.

If you dont have all of the veggies, you can leave them out or add your favorites.

Serves 4
 Granola
from The Global Vegan Family Cookbook by Brian P. McCarthy

Granola was invented in Dansville, New York, by Dr. James Caleb Jackson. It became
popular during the hippie movement of the 1960s.

4 cups uncooked quick oatmeal

2 cups sliced almonds
1 cups shredded coconut
cup flax seeds, ground
cup wheat germ
1 teaspoon salt
cup maple syrup
cup vegetable oil

1. Preheat oven to 250F.

2. In a large bowl, combine dry ingredients.
3. Stir in maple syrup and oil.
4. Pour into two 10-inch x 15-inch baking dishes.
5. Bake for 90 minutes, stirring every 30 minutes. Rotate baking dishes top to
bottom after one hour.
6. Cool completely before storing in an air-tight container.

Yields 10 -cup servings

 Starters

All You Need Is Avocado Soup

from The PETA Celebrity Cookbook, recipe by Sir Paul McCartney

2 ripe avocados
1 cups plain soy milk, warmed to room temperature
1 jar or can green chilies (about 4 oz.)
1 medium onion, chopped
Salt and pepper, to taste
2 teaspoons lemon juice
2 teaspoons dry sherry
Chopped chilies or fresh parsley, to garnish

1. Cut the avocados in half and remove the pits.

2. Spoon the avocado into a mixer and pure.
3. Add the remaining ingredients (except the garnish) and pure until creamy.
4. Garnish and serve immediately.

Serves 4-6
 Quinoa Tabbouleh Salad
from The Global Vegan Family Cookbook by Brian P. McCarthy

1 cup uncooked quinoa, rinsed

1 cups water
1 bunch fresh mint, stems removed and leaves chopped
1 bunch fresh parsley, chopped
2 medium tomatoes, medium dice
bunch green onions, chopped
cup lemon juice
cup olive oil
Salt to taste (about teaspoon)
Black pepper to taste (about teaspoon)

1. In a 3-quart saucepan, bring quinoa and water to a boil. Reduce heat to low,
cover, and simmer until quinoa is tender, about 18-20 minutes. Chill in
refrigerator.
2. Place chilled quinoa in a bowl. Add the mint, parsley, tomatoes, green onions,
lemon juice, and olive oil.
3. Add salt and pepper to taste.

Serves 8
 Entrees

Chunky Vegetarian Chili

from Sister Vegetarians 31 Days of Drama-Free Living by Donna Beaudoin

My great-grandmother, Otis Mae Robinson, owned a diner in Vallejo, California, in the

1940s and 1950s. My mother told me that the diners signature dish was a chili, which
my mother also prepared to keep her family warm and full of nutrients during the cold
New Jersey winters. I dedicate this recipe to Otis Mae, who proudly gave her signature
love to her chili recipe at The Virginia Diner. Ive changed the recipe to be vegetarian,
but the ingredients are similar. This chili was served with love and pride to my family,
and now you can do the same to yours.

2 tablespoons olive oil

1 cup onions, chopped
4 cloves garlic, minced
1 cup of green peppers, chopped
2 15 -oz. cans black beans, drained and rinsed
1 16-oz. package of tofu, drained, and chopped in half-inch to one-inch cubes
1 cup frozen corn
2 slices chipotle peppers in adobo sauce, diced
2 tablespoons cacao powder
2 15 -oz. cans of diced roasted tomatoes (do not drain)
2 tablespoons raw apple cider vinegar
1 tablespoon smoked paprika
1 tablespoon ground chipotle pepper
1 cup mustard greens, chopped
Vegan sour cream (use plain organic yogurt if you prefer the lacto-vegetarian option)

1. Add the olive oil to a large pot. Saut onions, garlic, green peppers for two
minutes.
2. Add the remaining ingredients, except the mustard greens, and bring to a boil.
3. Simmer and cook for 25 minutes.
4. Add the greens, and cook for 5 more minutes.
5. Serve in individual pasta/soup dishes.
6. Add a dollop of vegan sour cream or organic plain yogurt on top of each serving
of chili if desired.

Serves 4-5
 Neat Loaf
from Living Among Meat Eaters by Carol J. Adams

Originally from the ingenious Jennifer Raymonds The Peaceful Palate, this is a
continual hands-down meat eaters favorite. Sliced leftovers make great sandwiches.
Jennifer recommends using a food processor for this recipe. She is right. It quickly makes
each ingredient the right size for mixing together.

1 cup cooked brown rice

1 cup wheat germ
1 cup quick rolled oats or oat bran (Whiz oats in a dry food processor for your own oat
bran)
1 cup finely chopped walnuts or sunflower seeds
1 cup chopped mushrooms
1 onion, finely chopped
medium bell pepper, finely chopped
1 medium carrot, shredded or finely chopped
teaspoon each: thyme, marjoram, sage
2 tablespoons soy sauce
2 tablespoons stone-ground or Dijon-style mustard
1 tablespoon peanut butter

Note: Some adapt this recipe by adding a little tomato paste to the mix. Jennifer puts
ketchup on the top for the last twenty minutes, but this variation was soundly rejected by
my tasters.

1. Preheat oven to 350F.

2. Combine all ingredients and mix for 2 minutes with a large spoon to help bind
together.
3. Pat into a greased 5 x 9-inch loaf pan, and bake for an hour, or until lightly
browned. Let stand 10 minutes before serving.

Serves 8-10
 Sides

Miso Kale
from The Vegan Family Cookbook by Brian P. McCarthy

onion, diced
2 tablespoons light olive oil
2 tablespoons miso paste
1 bunch kale, rinsed and chopped
cup vegetable broth

1. In a large pan, saut the onions in the oil until tender.

2. Add the miso, kale, and vegetable broth.
3. Continue to cook until the kale is wilted.
4. Serve this healthy dish by itself, or on top of a bed of couscous or rice.

Serves 4
 Flavorful Rice
From Ayurvedic Cooking Made Easy by Kumuda Reddy, M.D.

2/3 cups white basmati rice

1 teaspoon ghee
teaspoon black mustard seeds
teaspoon cumin seeds
1 small tomato, diced
teaspoon turmeric
1 cups water
teaspoon salt
1 teaspoon lemon juice

1. Rinse rice well, then spread out on a paper towel to dry.

2. Pop mustard seeds in hot ghee. Add cumin seeds and then the tomato. Fry for one
minute. Add the rice and turmeric. Saut for several minutes and then add water.
3. Bring water to a boil. Reduce heat to low and cover. Simmer for 15-20 minutes.
4. Add salt at the end of cooking. Sprinkle with lemon juice before serving.

Serves 2-3
 Desserts

Double Chocolate Fudge Cookies

from The Vegan Family Cookbook by Brian P. McCarthy

6 oz. silken tofu

cup margarine
cup soy milk
2 teaspoons vanilla
2 cups flour
2 cups sugar
cup cocoa powder
teaspoon baking soda
teaspoon baking powder
teaspoon salt
6 oz. semisweet chocolate chips
cup chopped walnuts

1. Preheat oven to 350F.

2. In a blender, blend the tofu, margarine, soy milk, and vanilla until smooth.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda,
baking powder, and salt.
4. Pour the blended mixture into the flour mixture. Stir until combined.
5. Add chocolate chips and nuts.
6. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
7. Bake for 15 minutes or until done.

Makes 36 cookies
 Strawberry Sorrel Bread Pudding
with Saffron Ice Cream
from Getting to Vedge by Kate Jacoby, in the anthology Defiant Daughters

This dish is special because I conceived it for a dinner at the James Beard House in New
York City back in 2010. The former residence of James Beard himself, this hallowed
ground has played host to culinary icons from around the world, and my husband, Rich
Landau, and I were thrilled to be the first chefs to prepare a vegan meal there for the
foundation. The Strawberry Sorrel Bread Pudding celebrates the early summer season,
highlighting the classic combination of strawberries and rhubarb. I love the savory notes
of sorrel and saffron here as well; they add gorgeous color to the final presentation and
capture the spirit of the vegetable-focused cuisine we serve at our restaurant, Vedge.

Cake

3 cups all-purpose flour

1 teaspoons baking powder
teaspoon baking soda
teaspoon salt
12 oz. coconut milk
cup soy milk
2 cups sugar
cup vegan margarine
stick vegan shortening
Zest of lemon

1. Preheat oven to 375F.

2. In a medium mixing bowl, sift together flour, baking powder, baking soda, and
salt.
3. Blend together the remaining ingredients.
4. Add contents from blender to the mixing bowl, whisk until just mixed.
5. Transfer to parchment-lined baking pan and bake for 25 minutes.
6. Rotate the pan, then bake for 10 additional minutes or until a toothpick inserted in
the center of the cake comes out clean.
7. Allow to cool for at least 1 hour before slicing. Store airtight in the refrigerator for
up to 5 days.

Sorrel Sauce

1 bunches of sorrel, leaves only

3 stalks of basil, leaves only
teaspoon vanilla extract
teaspoon salt
3 tablespoons vegan margarine
 cup agave
cup soy milk
3 teaspoons egg replacer powder

1. In a food processor, pulse sorrel, basil, vanilla, and salt until herbs are coarsely
chopped.
2. Add the margarine, then pulse again.
3. Meanwhile, in a small bowl, whisk together the agave, soy milk, and egg replacer.
4. Transfer the contents of the bowl into the food processor and pulse again to
combine evenly.
5. Store airtight in the refrigerator for up to 3 days.

Rhubarb Nectar

4 cups chopped fresh rhubarb

1 cup sugar
1 cup water

1. In a medium saucepan, simmer all ingredients on medium heat until the rhubarb is
soft, about 5 minutes.
2. Transfer to blender and carefully blend for 30 seconds or until smooth.
3. Allow to cool then store airtight in refrigerator for up to 1 week.

Saffron Ice Cream

2 cups sugar
2 cups water
1 teaspoon saffron
18 oz. coconut milk
18 oz. soy milk
teaspoon salt

1. In a medium saucepan, bring water and sugar to a slow boil for about 5 minutes to
make simple syrup.
2. Remove from heat, then add saffron and let cool for about 20 minutes.
3. Transfer to blender and combine with remaining ingredients.
4. Churn in ice cream machine according to manufacturers instructions.
5. Freeze. Store airtight in the freezer for up to 1 week.

To Assemble the Final Dessert

1. Preheat oven to 350F.

2. Cut 2 cups fresh strawberries to a -inch dice.
3. Cut the cake into -inch squares.
4. In a medium mixing bowl, toss about 3 cups of cake squares with the diced
strawberries and about 1 cup of the sorrel sauce.
5. Transfer to a baking pan and heat in oven for about 10 minutes.
6. Scoop cup portions of the warmed bread pudding onto serving dishes.
7. Streak the dishes with rhubarb sauce and a scoop of the saffron ice cream.
8. Serve immediately and enjoy!
 About the Chefs
Carol J. Adams is the author of the landmark book The Sexual Politics of Meat: A
Feminist-Vegetarian Critical Theory and The Pornography of Meat. Besides advancing
scholarship and developing theory in the area of interlocking oppressions, Carol has
created a series of books that address the vegetarian/vegan experience: Living Among
Meat Eaters: The Vegetarian Survival Guide, Help! My Child Stopped Eating Meat!, and
The Inner Art of Vegetarianism and Meditations on the Inner Art of Vegetarianism. She
lives outside Dallas, Texas.

Donna Michelle Beaudoin is a vegan and the creator of Sister Vegetarian, which was
one of three blogs listed in Tracye Lynn McQuirters national bestseller, By Any Greens
Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get
Healthy, Lose Weight, and Look Phat. A runner, hiker, and backpacker, Donna lives with
her husband and two dogs in Raleigh, North Carolina, where she is a member of the local
group Animal Liberation Action.

Patti Breitman is an animal and health advocate and an expert public speaker. She is a
former food columnist for VegNews magazine and writes an occasional blog on
VegSource.com. Patti teaches cooking classes throughout the San Francisco Bay Area,
where she lives. She is the author (with Connie Hatch) of How to Say No without Feeling
Guilty.

Kate Jacoby is the co-proprietor of Vedge Restaurant in Philadelphia. A self-taught

pastry chef and certified sommelier, she oversees front of house operations for the citys
premier vegetable restaurant. With her husband, Chef Richard Landau, Kate has helped
shape the vegan culinary scene in Philadelphia for more than 12 years. At their former
restaurant, Horizons, they authored two cookbooks: Horizons: Gourmet Meatless Cuisine
and Horizons: New Vegan Cuisine, and they have a new Vedge cookbook due out in
spring of 2013. Kate is also mother to Rio Jacoby-Landau, and together with her family
she enjoys traveling to find new inspiration to continue evolving the restaurant and work
on new projects. She is a contributor to the anthology Defiant Daughters: 21 Women on
Art, Activism, Animals, and the Sexual Politics of Meat.

Brian P. McCarthy has been a professional cook since 1982. In 1995 he turned to a
vegan diet for its health benefits, and began to explore the world of vegan cooking as a
chef. In Oregon, he ran the Intel vegetarian/vegan international station and prepared
dishes for catered events attended by CEOs, mayors, house representatives, senators, and
the newly elected Barack Obama. In 2012 Chef McCarthy moved to Massachusetts to
cook for the Bon Apptit Management Company, and became an instructor for The
Cambridge School of Culinary Arts. He is the author of The Lantern Vegan Family
Cookbook and The Vegan Global Family Cookbook, and has contributed cooking videos
to Everyday Dish.

Musician Sir Paul McCartney is a longtime vegetarian. In his words, When I see
bacon, I see a pig, I see a little friend, and thats why I cant eat it. Simple as that. His
recipes for All You Need Is Avocado Soup and Ob-La-Di Enchiladas are featured in
The PETA Celebrity Cookbook.

Kumuda Reddy, M.D., has been practicing medicine for twenty years. She completed
her training at Mt. Sinai Hospital in New York. She is a former member and
anesthesiologist at Albany Medical College. She is the author of a number of books on
the Maharishi Vedic approach to health including: Forever Healthy: An Introduction to
Maharishi Ayurveda, Golden Transition: Menopause Made Easy with Maharishi Vedic
Medicine, and For a Blissful Baby: Healthy and Happy Pregnancy with Maharishi Vedic
Medicine. Along with writing and lecturing on the Maharishi Vedic approach to health,
Dr. Reddy writes children's books based on traditional stories of India.
 Lantern Books on Vegetarianism

To order please call 1-703-661-1594 or visit www.lanternbooks.com

Cookbooks
Ayurvedic Cooking Made Easy: 100+ Recipes for a Healthy You
by Kumuda Reddy, M.D.
ISBN 978-1-59056-067-9 (paperback)
The ancient Indian system of healing and medicine known as Ayurveda has proven
effective in disease prevention and health creation for thousands of years. In this
comprehensive guide to Ayurvedic cookingcomplete with a set of delicious and easy-
to-make recipesphysician and naturopath Dr. Kumuda Reddy shows you how to
determine whether your body type is vata, pitta, or kapha, so that you can optimize your
individual health through healthy and nutritious meals that suit your body type.

The Global Vegan Family Cookbook

by Brian P. McCarthy
ISBN 978-1-59056-415-8 (paperback)
This cookbook contains more than 300 simple, nutritious recipes from Turkish Bean
Soup to Cardamom Coconut Bread Pudding. Along the way youll sample appealing
appetizers, blissful breakfasts, and decadent desserts with origins from across the globe.
Written by a professional chef who has been eating and enjoying a vegan diet for almost
twenty years, this cookbook will take you on a culinary trip around the world without
having to obtain a passport. Vegan cooking has never been more diverse, or delicious!

How to Eat Like a Vegetarian Even If You Never Want to Be One

by Carol J. Adams and Patti Breitman
ISBN 978-1-59056-137-9 (paperback)
Dont have time to cook? Dont like to follow recipes? Cutting back on meat but dont
know what to serve? Want an easy way to eat healthfully? This is the book for you. The
lists, charts, and hints in this book will reward you with meals, snacks, and surprises that
are as easy to make as they are delicious.

The PETA Celebrity Cookbook: Delicious Vegetarian Recipes from Your Favorite Stars
edited by Ingrid Newkirk
ISBN 978-1-59056-027-2 (paperback)
For over twenty years, People for the Ethical Treatment of Animals (PETA) has fought
for animal rights using creative tactics that have included media stunts, shocking footage,
and numerous celebrity endorsements. Now PETA has gathered all the fun and simple
recipes of its celebrity sponsors into one book. You can enjoy Alicia Silverstones
Artichoke Dip, dig into hip-hop king Russell Simmons Mamas Mock Meatloaf, savor
Fabios Risotto, and chow down on Fiona Apples Sweet and Sour Cheatmeatballs.

The Vegan Family Cookbook

by Brian P. McCarthy
ISBN 978-1-59056-087-7 (paperback)
Since the day Brian McCarthy and his wife, Karen, chose a vegan diet for their family ten
years ago, Chef McCarthy has created over 400 simple vegan recipes with easy-to-find
ingredients for traditional favorites like biscuits, corn bread, stews, pastas, pizzas, cakes,
pies, and even egg(less) nog. All the recipes come from the McCarthy home kitchen and
have passed the test of many family meals. For individuals or families who are concerned
about animals, the environment, or their health, mealtimes just got a whole lot easier.
 Diet and Exercise
Carbophobia!: The Scary Truth About Americas Low-Carb Craze
by Michael Greger
ISBN 978-1-59056-086-0 (paperback)
In the first book of its kind, Dr. Michael Greger draws together decades of research to
decisively debunk the purported science behind the low-carb claims. Carbophobia!
documents just how ineffective the Atkins Diet and other low-carb plans have been in
producing sustainable weight loss, and lists the known hazards inherent to the diet. This
is not a case of academic he said/she said. It is a case of major food industry players
choosing to ignore all the current evidence-based dietary recommendations to protect
their financial interests no matter what the human cost.

The Love-Powered Diet: Eating for Freedom, Health, and Joy

by Victoria Moran
ISBN 978-1-59056-117-1 (paperback)
In her own quest for freedom from compulsive eating and yo-yo dieting, Moranonce
the chubby child of a diet doctordiscovered the power of combining the principles of
the Twelve Step Program with the gentle way of eating espoused by yogis and mystics,
and now supported by cutting-edge nutritional research. The result: falling in love with
yourself, your life, and The Love-Powered Diet!

A Race for Life: A Diet and Exercise Program for Superfitness and Reversing the Aging
Process
by Ruth Heidrich
ISBN 978-1-59056-097-6 (paperback)
In her mid-forties, Ruth Heidrich was diagnosed with breast cancer. After undergoing a
double mastectomy, she challenged herself to the punishing Ironman Triathlon, a test of
endurance involving a 2.4-mile swim, 112-mile bike ride, and a 26.2-mile marathon run.
Twenty years later, Heidrich is still running, cancer-free, and positive about life. In her
story she describes her fight with cancer, the healing powers of proper nutrition, and the
rewards of running the toughest races in the world.

Senior Fitness: The Diet and Exercise Program for Maximum Health and Longevity
by Ruth Heidrich
ISBN 978-1-59056-074-7 (paperback)
In Senior Fitness, Ruth Heidrichthe other Dr. Ruthshows how to maintain and
even increase physical and sexual fitness at any age; as well as dramatically reduce the
risk of prostate cancer, varicose veins, osteoporosis, diabetes, cardiovascular disease,
arthritis, Alzheimers, and a host of other ailments and diseases. Full of detailed medical
information, this inspiring handbook is the ideal resource for all those seeking to make
life after fifty full of fun and dynamism.

Sister Vegetarians 31 Days of Drama-Free Living: Exercises and Recipes for a Healthy
Mind, Body, and Spirit
by Donna M. Beaudoin
ISBN 978-1-59056-318-2 (paperback)
Are you, to paraphrase Fannie Lou Hamer, sick and tired of being sick and tired? In her
lively and inspiring guide to living well, Donna Beaudoina.k.a. Sister Vegetarian
reports on how she lost weight, gained energy, and healed herself by finally embracing
the vegetarian lifestyle that shed attempted (and failed) to achieve many times in the
past. Through a full month, Sister Vegetarian provides personal stories, practical tips,
mouthwatering recipes, and empowering thoughts that will help you avoid the drama and
negativity of family members, coworkers, and your own doubts as you set about
supercharging your day by eating healthily, exercising with energy and joy, and
becoming aware of your own strength. Honest, compassionate, and spirited, Sister
Vegetarians 31 Days of Drama-Free Living is perfect for anyone who wishes to
transition to a vegetarian or vegan diet, and needs a best friend to help them on their
journey.

The Vegan Diet as Chronic Disease Prevention: Evidence Supporting the New Four
Food Groups
by Kerrie K. Saunders
ISBN 978-1-59056-038-9 (paperback)
The United States is one of the sickest nations on the planet. Most Americans accept
degenerative chronic diseases such as obesity, diabetes, atherosclerosis, heart disease,
osteoporosis and cancer as part of the normal aging process. Find out how a diet based on
the New Four Food Groups can help prevent or alleviate the chronic diseases that affect
so many Americansoften without the need for pills, surgery, or fad diets. In this
thoroughly researched and comprehensive guide, Dr. Kerrie Saunders points the way to
new standards of health and health care for the twenty-first century.
 Social Thought

101 Reasons Why Im a Vegetarian

by Pamela Rice
ISBN 978-1-59056-075-4 (paperback)
For many years, Pamela Rice authored and produced a pamphlet entitled 101 Reasons
Why Im a Vegetarian, keeping it updated with six editions over thirteen years. Over
180,000 copies of the pamphlet have been put into circulation. Now she has written an
expanded and fully resourced book-length version of her pamphlet, filling out the details
of her argument and providing up-to-date information, but maintaining her engaging and
informed style. This book covers everything from the conditions for animals on factory
farms to disappearing fish stocks, lagoons of animal waste, high incidences of heart
disease, colon cancer and other diseases, and other information from industry periodicals,
newspapers, magazines, Web sites, and other less readily available sources.

Defiant Daughters: 21 Women on Art, Activism, Animals, and The Sexual Politics of
Meat
Edited by Kara Davis, Wendy Lee, with a Foreword by Carol J. Adams
ISBN: 978-159056419-6 (paperback)
When The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory by Carol J.
Adams was published more than twenty years ago, it caused an immediate stir among
writers and thinkers, feminists and animal rights activists alike. As the 21 personal stories
in this anthology show, the impact of this provocative text on womens lives continues to
this day, and it is as diverse as it is revelatory. Including a foreword from Carol J. Adams
herself, this collection of fresh, bold voices defies expectations and provides rousing
support for the belief that women have the power to change the world around them for
this generation and those to come.

Living Among Meat Eaters: The Vegetarians Survival Handbook

by Carol J. Adams
ISBN 978-1-59056-116-4 (paperback)
In this bold and original book, Carol J. Adams offers real-life advice that vegetarians can
use to defuse any situation in which their dietary choices may be under attack, including
viewing meat eaters as blocked vegetarians. Always insightful, this practical guide is full
of self-tests, strategies, meditations on vegetarianism, and tips for dining out and
entertaining at home when meat eaters are on the invite list. Offering more than fifty of
Carol Adamss favorite vegetarian recipes, this book is sure to become every vegetarians
most trusted source of support and information.

Look Two Ways on a One-Way Street: Food for Thought from the Founder of Candle
Caf and Candle 79
by Bart Potenza
Each day for two decades, entrepreneur and bon vivant Bart Potenza has been cooking up
aphorisms that hes posted in Candle Cafe and Candle 79, the two organic, vegan
restaurants in New York City he co-founded with his partner, Joy Pierson. Now the best
of his piquant and savory maxims about health, wealth, happiness, and the lottery thats
life have been harvested for Look Two Ways on a One-Way Street. Dished out with wit
and humor, Barts musings will give you food for thought and something to chew on,
whether youre vegan or omnivorous, a regular or an out-of-towner. Enjoy!

Radical Vegetarianism: A Dialectic of Diet and Ethic

by Mark Mathew Braunstein
ISBN 978-1-59056-151-5 (paperback)
Vegetarians are not a better sort of people, just a better sort of carnivore, writes Mark
Braunstein in Radical Vegetarianism, and carnivores are just a better sort of cannibal.
In this updated edition of the 1981 classic, Braunstein courageously takes on the canned
canards, sacred cows, and wooly thinking of carnivores and vegetarians alike, and
proposes a vegetarianism that goes beyond the stereotypes of potlucks and Birkenstocks
to one that embraces contradiction and candor, or, as Braunstein says (channeling the
Ancients), Gnaw Thyself.

Sistah Vegan: Black Female Vegans Speak on Food, Identity, Health, and Society
edited by A. Breeze Harper
ISBN 978-1-59056-145-5 (paperback)
Sistah Vegan is a series of narratives, critical essays, poems, and reflections from a
diverse community of North American black-identified vegans. Collectively, these
activists are de-colonizing their bodies and minds via whole-foods veganism. By kicking
junk-food habits, the more than thirty contributors all show the way toward longer,
stronger, and healthier lives. Suffering from type-2 diabetes, hypertension, high blood
pressure, and overweight need not be the way women of color are doomed to be
victimized and live out their mature lives. There are healthy alternatives.

Voices from the Garden: Stories of Becoming a Vegetarian

edited by Sharon Towns and Daniel Towns
ISBN 978-1-59056-180-5 (paperback)
In nearly fifty personal stories, Voices from the Garden uncovers the motivations,
concerns, and life journeys of people who decided to become vegetarians. These people
come from all age-groups, ethnicities, countries, social strata, educational background,
and perspective. Some became vegetarians because they experienced a life-changing
relationship with a nonhuman animal. Some became vegetarians because of a health
crisis that led them to their new diet. Some became vegetarians because of worries about
the environmental consequences of meat consumption. All, however, found themselves
having to deal with the questions that many ask, such as: What about protein? How do I
deal with friends and family? How do I eat out?

The World Peace Diet: Eating for Spiritual Health and Social Harmony
by Will Tuttle
ISBN 978-1-59056-083-9 (paperback)
Incorporating systems theory, teachings from mythology and religions, and the human
sciences, The World Peace Diet presents the outlines of a more empowering
understanding of our world, based on a comprehension of the far-reaching implications of
our food choices and the worldview those choices reflect and mandate. The author offers
a set of universal principles for all people of conscience, from any religious tradition, that
they can follow to reconnect with what we are eating, what was required to get it on our
plate, and what happens after it leaves our plates.
 About the Publisher
LANTERN BOOKS was founded in 1999 on the principle of living with a greater depth
and commitment to the preservation of the natural world. In addition to publishing books
on animal advocacy, vegetarianism, religion, and environmentalism, Lantern is dedicated
to printing books in the U.S. on recycled paper and saving resources in day-to-day
operations. Lantern is honored to be a recipient of the highest standard in
environmentally responsible publishing from the Green Press Initiative.
www.lanternbooks.com