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VEGAN YUM YUM Decadent (But Doable) Animal-Free Recipes for Entertaining & Every Day by Lauren Ulm Health Communications, Inc. September 2009 $18.95/paperback full-color photography ISBN-13: 978-0757313806 Sample recipe

Contact: Trina Kaye
310.915.0970
TrinaKaye@tkopr.com

"When I first went vegan, it was a bit of a mystery to me. I was totally amazed that you didn't need eggs and dairy for baking, and that the resulting treat tasted just as good. Or, that with a little imagination and a few swaps, you could make decadent treats like doughnuts, cupcakes, and macaroni and cheese, that rivaled my mom's — enjoyable recipes that were not pathetic vegan stand-ins for the 'real' versions."

So writes Lauren Ulm, the Boston-based blogger who turned her passion for vegan cooking and baking into a blog and now a book. From appetizers that will please even the most meat-inclined to decadent dairy-free desserts, from lazy weekend breakfasts to speedy weeknight dinners, Lauren shows home cooks everywhere how to create tasty, healthful meals with easy-to-find ingredients and step-by-step instructions.

And you need not be vegan to enjoy these recipes! Lauren's recipes are lively and delicious, but that's not their only appeal. Her vegan recipes offer health benefits because they are low in saturated fats, have no cholesterol, and are high in vitamins, minerals, and phytonutrients. VEGAN YUM YUM does indeed put the "yum" into nutritious meals.

"One of my main goals with the book was to provide vegans with an array of fantastic recipes that they can serve to their non-vegan friends and family," says Lauren. "Most people usually think of vegan dishes as unappetizing steamed vegetables, a pile of beans with a sprig of parsley on top, or a block of wobbly tofu."

Chapters in VEGAN YUM YUM range from Breakfast and Brunch to Appetizers, Main Dishes, Side Dishes and Light Meals, Pasta, and Desserts. Lauren has even provided chapters dedicated to Drinks and Sauces, Dips and Spreads. Her recipes include:

• Blueberry Waffles with Lemon Icing
• Eggplant Napoleons
• Caramelized Leek and Spaghetti Squash Polenta with White Sauce
• Coconut Lime Tofu
• Hurry Up Alfredo
• British Lemon Maple Scones with Mock Clotted Cream
• Honeydew Coconut Tapioca

"If you have just made the decision to become vegan and find yourself in need of kitchen skills fast, I wanted to create a cookbook full of easy-to-follow recipes and instructions that will make the novice vegan feel like a pro in no time. But you don't have to be a vegan to put together a vegan meal. You don't have to be a vegan to like vegan food."

At twenty-six, Lauren Ulm writes a popular blog that won the 2008 VegNews magazine Veggie Award, and the 2008 Veg Blog Award. "Lolo" became a vegan in 2002 and the kitchen became her favorite room in the house. She has appeared on the The Martha Stewart Show, and created four new doughnut flavors exclusively for Vegetarian Times magazine. She has been featured in VegNews magazine and internet sites BoingBoing.net and Etsy.com. She and her husband live in Boston with their two cats. To learn more about Lauren, visit her website: www.VeganYumYum.com.