Go Back to College With Vegan Unplugged

Pasta with Creamy Pumpkin Sauce and Walnuts

August is here and college students everywhere are packing up and preparing to head back to school. College living often comes with mealtime challenges. Options are often limited to eating in a campus dining hall, eating fast food or trying to cook up something simple back in the dorm room. Vegan Unplugged by Jon Robertson and Robin Robertson is a pantry cuisine cookbook that can help college students cook up quick, easy and nutritious meals.

Curry in a Hurry

Students who aren't used to fending for themselves at dinnertime will learn how to make delicious meals such as Quick Bean Burritos, Tuscan Chickpea Stew, Curry in a Hurry and Moroccan-Spiced Vegetable Stew. All of the recipe in Vegan Unplugged use inexpensive ingredients are easy to find at any grocery store, most of which are canned or boxes, so refrigeration is not required. Vegan Unplugged also includes instructions on how to cook meals without the use of a stove, such as in a microwave or on a hot plate, so it's perfect for dorm room cooking. Comfort food dishes such as Pasta with Creamy Pumpkin Sauce and Walnuts, Nice Noodles with Spicy Peanut Sauce and Last Resort Lasagna will console students who might be away from home for the first time.

Chickpea Spread

Handmade snacks such as Chickpea Spread, Tapenade with Classy Crackers and Texas Twister Caviar come together in a flash, and are much healthier options than anything can be found in a vending machine. Easy-to-make treats like Almond Stuffed Dates, Tropical Energy Balls and Peanutty Granola Bars are prefect brain food to fuel late night study sessions.

Vegan Unplugged Paperback

Vegan Unplugged for Nook and Kindle

Vegan Unplugged is available in paperback as well as for Nook and Kindle.




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"World Vegan Feast" top 5 cookbooks of 2011

Food columnist Grant Butler of Portland's Oregonian, included Bryanna Clark Grogan's World Vegan Feast in his top-five favorite picks for  2011 cookbooks. Touting World Vegan Feast as "the first [book] in almost a decade from one of the pioneers of ambitious plant-based cooking," Grant described the directions for these ethnic dishes from around the world as
"so instructive you're sure to pick up new tricks and techniques."

"Looking back on 2011," he writes, "it's clear that veganism went mainstream in a big way."

I couldn't agree more. This is a big triumph for vegan and vegetarian coalitions from the environmentalists, to the animal rights groups, to the growing ranks of health-conscious Americans looking to plant-based foods as genuine "health care." 

Click here to read Grant's article.