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Cook & Survive Cookbook + FREE Postcard, Sticker

A must have cookbook for all your survival needs in any zombie apocalypse

A must have cookbook for all your survival needs in any zombie apocalypse

$24.95 

A Graphic Novel and Vegan Cookbook

by Chris Cooney & Jon Tedd

 

– over 85 mouth-watering recipes

– over 60 full-page color photos

– includes the illustrated adventures of The Vegan Zombie, artwork by Rob Kramer

 

17 cm x 22.5 cm • 6 5/8 in x 8 7/8 in

180 pages

 

– Step-by-step, easy to follow instructions

– easy to find ingredients

– suitable for all levels of cooking experience

– with American & Metric measurements

 

– Breakfast

– Soups & Salads

– Starters & Sides

– Main Dishes

– Desserts & Drinks

– Basics & Beyond

Cheesy Rice, Tofu & Broccoli (VEGAN)

How to Make Nacho Cheese Vegan

Maple Glazed Mustard Tempeh & New Kitchen Knife – YouTube

BBQ Jackfruit & Tempeh Bacon Sandwich | Vegan – Defy Arby’s

What I Ate Today As A Vegan 

What I Ate Today | Vegan Zombie

Tofu Scramble & Breakfast Burrito 

Vegan BLT (TLT) Tempeh – The Vegan Zombie

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Vegan BLT (TLT)
3 cups veggie broth to medium sauce pan
1 tbsp liquid smoke
2 tbsp molasses
3 tbsp soy sauce or liquid aminos
3 bay leaves
1/2 tsp sage
1 tsp chili powder
1 tsp onion powder
3 cloves crushed garlic
bring to boil and add thinly sliced tempeh
simmer for 20 minutes.

Toast vegan bread
Add vegenaise
Add tempeh, lettuce and tomato
Avocado (optional).
Enjoy

Vegan Gyro – The Vegan Zombie

Food Empowerment Project: http://www.foodispower.org/
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Twitter: http://twitter.com/theveganzombie
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Webpage: http://theveganzombie.com/
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Pheed: TheVeganZombie

1 1/2 cups vital wheat gluten
1/4 cup chick pea flour
1/4 cup nutritional yeast
2 tsp thyme
2 tsp rosemary
2 tsp salt
2 tsp onion powder

1/2 cup veggie broth
2 tsp tomato puree
4 cloves shredded garlic & 2 tsp olive oil

Mix wet and dry

Bring to boil
4 cups veggie broth
3-4 bay leaves
2 tsp thyme
2 tsp rosemary
3-4 cloves smashed garlic

Form seitan loaf and wrap in damp cheesecloth
Put in glass baking dish and pour broth over it.
Put in over at 350* for two hours. Flip halfway through

Sauce
1/4 cup tahini
2 tbsp agave nectar
1/2 tsp salt
2 tsp freshly chopped dill
juice of one lemon
mix together

slice seitan into thin slices
throw in pan with some olive oil to crisp up.
spread sauce on pita
layer seitan on
add lettuce and tomato
yum

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