Full bibliography

Oh So Yum! Volume 1 is a little bit gourmet and a little bit every day. With recipes for non-dairy cheeses, savory entrees, sweet treats and so much more, there is something to satisfy every craving and the most discriminating palates.Whether you're new to plant-based nutrition or a seasoned veteran, you can continue to enjoy your favorite flavors while benefitting animals, the planet and your health. This book will show you how and will quickly become your most reached for resource for quick and easy, tasty and satisfying, crowd-pleasing meals.Praise for Oh So Yum!“Oh So Yum is not just the title of this wonderful book. It is exactly what this book is about—creating delicious and surprisingly easy foods that have all the taste and none of the regrets that often accompany tasty meals. The instructions are simple, and the results are spectacular.” - Neal D. Barnard, MD, FACCAdjunct Professor, George Washington University School of MedicinePresident, Physicians Committee for Responsible Medicine“Anyone who thinks plant-based eating means sacrificing foods you love, this book will quickly change your mind! Written from a clear place of passion—Lori has created the ultimate introduction and delicious guide full of many classic dishes and favorite desserts, plus lots of staple recipes to keep stocked in your fridge and use a thousand different ways!”- Natalie ThomasRecipe and Video Creator, Feasting on Fruit“Lori’s Feta cheese is FANTASTIC!!! She could start up a business selling vegan cheeses. I bet there are a lot of people looking for good alternatives – this one is the best!- Dawn Duval, Area Supervisor“Wow! Lori’s aged blue cheese is delicious. I was going to let it sit in the cellar to age a bit longer but couldn’t resist trying it with some marinated eggplant!!! Thank you again!!!!!!”- Cindy Schrank Kane, Maven of Moderation“The ricotta recipe turned out great! Very easy. I usually make a cashew ricotta but will be replacing it with this recipe because this tastes a lot more like real ricotta to me. I bet I could swap this for dairy ricotta in any stuffed/layered pasta recipe without my non-veg friends and family noticing. I made the red pepper-fennel pasta with it too and liked how easy it was to transform the ricotta into a creamy pasta sauce.”- Melissa McBerkowitz, Recipe Testing Team, USA“The gelato is absolutely delicious! I took a portion to my mother who is vegetarian and trying to reduce her dairy intake and she said if she could buy vegan ice cream like this in the shops she would be very happy!”- Caroline Christian, Recipe Testing Team, UKWhat’s inside: 50+ whole food plant-based recipes including…Fresh, cultured and aged cheeses including feta, ricotta, mozzarella and cream cheese, plus REAL aged cheeses such as Camembert and Blue cheese.Veganized versions of popular dishes including stuffed shells, spanakopita (Greek Spinach Pie) and zucchini pad Thai.Dressings, sauces, appetizers and sides such as gourmet blue cheese dressing, marinated feta, mushroom antipasto, marinated eggplant and even potato salad.Weekend fun foods including smoked portobello CrunchWrap, jackfruit caritas and pizzeria style pizza.Fabulous desserts such as cheesecake, cashew cream parfaits, chocolate peanut butter pie and gelato.