VeganSuccess

Quotations, Excerpt, and Questions

Quotations

These are a few quotes from the book:

On Being Vegan:

“A vegan is someone who eats no animal products of any kind. Obviously, it means steak is not for dinner, but it also means no milk, cheese, eggs, meat, poultry, or fish are on the menu either. The bottom line is that if the food had a face, or if it came from something that had a face, vegans don’t eat it.”

On Vegan Products:

“Over the years, we’ve tried a lot of different vegetarian-oriented products. Just because it’s “vegetarian” or “heath food” doesn’t mean it has to taste bland, strange or just plain bad. (Although let’s face it, some soy cheeses taste like old gym socks.)”

On Converting Old Recipes:

“If you miss recipes from days gone by, all is not lost. Given the wide array of vegan products these days, you can fake many traditional recipes. Only a few things are really challenging to “vegan-ize,” and they mostly involve egg whites. (So far, we have found nothing that can replace whipped egg whites, so our quest for a vegan soufflé remains unfulfilled.)”

On Baking Mixes:

“Over the years, we’ve come to realize that the “time saving” you gain from using a baking mix is really negligible. It takes maybe two extra minutes to measure out those ingredients you get in the box (flour, sugar and so forth). But when you bake something from scratch, you don’t get all the creepy chemicals and nasty hydrogenated oils that are included in most baking mixes. You actually know what’s in your baked goods because you put it there.”

Book Excerpt

Use this link to download a PDF file that contains the table of contents and the first chapter (889K).

Suggested Media Questions for James Byrd and Susan Daffron

Here are a few sample interview questions, based on the content of the book:

1. Why did you become a vegan?

2. What is a typical quick meal you make?

3. Why did you decide to write this cookbook?

4. What are the challenges of being vegan?

5. What are the benefits of being vegan?

6. What are some of your favorite recipes in the book?