The Natural Kitchen: Soy!: 75 Delicious Ways to Enjoy Nature's Miracle Food

Vegan cooking isn't easy at first, and if you have restrictions to avoid milk in your diet, it's a nuisance, to say the least. Here is a book with delicious recipes from mostly easy-to-obtain ingredients. My favorite is the cholesterol-busting "egg" salad. You use frozen tofu, which when broken up, makes an absorbent base, like boiled egg whites and mashed yolks. You can make it with pickles (for sweet picnic egg salad) or with celery for crunch. It's really good stuffed into a pita and pretty decent on crackers. There is also a good tofu cheesecake. We used to make tofu pumpkin pie; this is a nice addition to the less-sinful dessert tray. Not all the recipes are vegan; one, breakfast rice pudding, with soymilk, brown rice and eggs, bakes a custard that makes quite a nice sweet start for the day but the eggs are a no of course if you are vegan. Still, many of the recipes will fit the vegan bill so don't be miffed.