‘How to be Vegan’ tackles food, non-food hurdles of going animal-free

'How to be Vegan' by Elizabeth Castoria
View Caption Hide Caption
'How to be Vegan' by Elizabeth Castoria
'How to be Vegan' by Elizabeth Castoria

‘How to be Vegan’ by Elizabeth Castoria

Veganism has never been bigger. Not even during the founding hippie years did so many Americans look toward animal-free eating as a source of both wellness and environmental and moral peace of mind, and a new book from Elizabeth Castoria aims to help new vegans make the transition.

How to Be Vegan: Tips, Tricks, and Strategies for Cruelty-Free Eating, Living, Dating, Travel, Decorating and More” (Artisan, $14.95) covers exactly what the cover states: all the unexpected challenges that come up when you’re trying to avoid honey, leather, gelatin and hurting your mother’s feelings at Thanksgiving. She includes a lot of eye-catching ways to distill this information, including a chart comparing the costs of the many non-animal-based sources of protein, a Venn diagram on how to survive the holidays, a list of her favorite surprisingly vegan grocery store products and a lighthearted decision map about when it’s a good idea to buy a burrito at the airport.

The back of the book features a handful of staple recipes, including tofu scramble, black bean burgers and this pasta made with Soyrizo, a popular chorizo substitute.

Soyrizo Pasta

Hearty, homey and boasting a tiny kick, this pasta couldn’t be easier. You’d never guess that it only has five ingredients — it’s just as delicious as it is quick to prepare, which makes it a go-to for weeknight dinners when you’re short on time. A little bit of spice from the Soyrizo perks up the tangy tomatoes.

One (16 oz.) box of farfelle, penne or other bite-sized pasta
Salt, to taste
2 tsp. extra-virgin olive oil
3 garlic cloves, chopped
One (28 oz.) can crushed tomatoes
One (12 oz.) package Soyrizo

Cook the pasta in a pot of boiling salted water according to the package directions. Drain well and set aside.

Heat the oil in a skillet over medium heat. Add the garlic and cook for 2 minutes.

Add the tomatoes and Soyrizo, reduce the heat to medium-low, and cook for 10 more minutes, stirring occasionally.

Add the cooked pasta, and toss to coat, stirring to heat through for about 2 minutes. Serve warm. Leftovers will keep, covered, up to five days in the fridge. Serves 4.

— From “How to Be Vegan: Tips, Tricks, and Strategies for Cruelty-Free Eating, Living, Dating, Travel, Decorating and More” (Artisan, $14.95) by Elizabeth Castoria


View Comments 0