Latino Vegan Cookery
How does the routine act of picking up a fork and eating a meal become transformed into a gesture that bestows the promise of a better world to future generations? Try eating a vegan meal. Do you know what the driving force behind the destruction of our tropical rainforests is? The American meat habit. Here is a book full of fast recipes that are meatless, dairy-free, egg-free, healthy, delicious and distinctly Latino. |  |
Latino Vegan Cookery
Lydia B. Figueroa
978-1-932982-33-6
Softcover. $21.95
159 pp | |
The United States imports about 200,000,000 pounds of meat from Latin America a year. Millions of acres of forestland must be cleared to feed the livestock that is slaughtered to maintain this meat habit. The grain and soybeans used to feed livestock in the United States could feed 1,300,000,000 human beings a year, but every two seconds a child dies of starvation. In total, sixty million people will starve to death this year. Add the fact that the leading source of pesticide residues in the U.S. diet are found in meat and dairy products, and an alternative diet is no longer an option but a necessity. Order this book full of fast recipes that are meatless, dairy-free, egg-free, healthy, delicious and distinctly Latino.(Available in English and Spanish)
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| From practical to gourmet, Lydia Figueroa’s recipes will forever dispel the myth that vegan food is bland.
— Allan Remsey, Green Grocers Collective
Vegan feasts in less than 45 minutes. An excellent how-to book for the family on the go.
— Jasmine Furster, Nuclear Family Plus Two Inc.
Food that satiates the palate as well as the mind. Latino Vegan Cookery focuses on good nutrition and taste. It is also a good primer on how veganism can ameliorate world hunger, deforestation and animal suffering.
— Dr. Manuel Bravo, United Physicians Council
All of Latin America is represented in Latino Vegan Cookery. It contains a harmonious blend of some of the most delicious food on the planet without the use of eggs, dairy or animal flesh of any kind.
— Maria Lourdes Flores, Universidad de los Andes
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