PETA’s new cookbook offers delightful vegan meal options

By Estela Fuentes
The Guardsman

“PETA’s Vegan College Cookbook” is my new bible, and I’m not even vegan or vegetarian.

This book is amazing, it has so many recipes I didn’t know where to begin.

Being a broke college student, ramen noodles are a staple in my diet, and this book dedicates a whole section to creative things that can be done with them. I had never even contemplated many of these things.

I am a huge fan of salads, so the first thing I went for was the “Ancient Japanese noodle secret salad,” which was quite easy to make.

I would have never thought of combining these noodles in a homemade dressing. At first, I was apprehensive because the recipe called for mixing vinegar, soy sauce and sugar together; but at this point, I had nothing to lose except hunger.

It was delightful! This was so much better than eating plain ramen, or eating an old and over-priced deli salad.

These recipes made my taste buds dance. The “Noon in Cancun frozen ‘yogurt,’” was the winner as far as the desert section. If you blend it long enough with some ice cubes, it makes a kick-ass smoothie.

The best part of the book however, is the trove of invaluable information it possesses for those who may be contemplating veganism — pages 11-20 list meat and egg alternatives, and the names of different vegan-friendly products.

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