Sarah and Tanya are long-time friends and self-described "lazy vegetarians" whose love of animals made them want to completely eliminate animal products from their diet. Their decision to "go vegan" was a challenge not only to their palate but to their way of thinking about food and nutrition. With some imagination and a little know-how, the transition to a vegan lifestyle can be painless. And as Sarah and Tanya demonstrate in How It All Vegan!, vegan food is fabulous food, full of flavour and all the nutrients you need.
Two-colour throughout, the book's chapters include entrees, soups, sauces, breads, salads, and desserts; there are recipes for blue banana muffins, mushroom barley stew, chocolate cheese-less cake, tofu jerky, and vegan versions of ice cream, mayonaisse, and Sloppy Joes. There are even instructions on turning other aspects of your life vegan: recipes for cosmetics, hair products, pet treats, and household cleaners.

With its campy '50s style illustrations, unusual concoctions, and cool, punky sensibility, How It All Vegan! will tempt readers to animal-proof their diet and join the Vegan Empire.
Currently, over 110,000 copies have been sold.
Two-time winner, Veggie Award (VegNews), "Best Cookbook"
Now in its 15th printing!

Tanya Barnard and Sarah Kramer had known each other for a while. One day in the early nineties, they realized what good friends they had become, and they became roommates for four years.

Tanya grew up in a meat-eating family. "We ate meat three times a day," she recalls. "For the longest time I never really connected the idea that pork comes from pigs, beef from cows, chicken from . . . chickens." After high school she moved into an apartment with a friend who was vegetarian, and that influence – along with the fact that she couldn't afford to buy meat regularly – were her initiation. While Tanya dabbled with veganism before going it full time, she can't pinpoint a moment that the transition occurred. "It's a process," she insists. "You don't become vegan overnight." With a traveller's soul, Tanya has spent time in Europe, the U.S., and Japan. "Japan was my favourite." Her brow creases. "I spent lots of time alone and visited every Buddhist temple I could find." After nearly a year in Japan, Tanya returned to Vancouver in 1998 to go back to school. She hopes to one day work in the field of environmental protection technology.
Sarah and Tanya realize that, with How It All Vegan! they have become unwitting spokespeople for veganism, but they won't preach. "As I get older," Sarah sighs, "I find the living my life and teaching by example is a much more effective way of promoting a vegan lifestyle." She pauses. "Plus, I get tired of arguing."

Tanya Barnard's profile page

Sarah Kramer was named "The World's Coolest Vegan" by Herbivore magazine. She is the author of La Dolce Vegan! and Vegan a Go-Go! and coauthor of How It All Vegan! and The Garden of Vegan, as well as the Arsenal Pulp Press app Go Vegan! with Sarah Kramer, available for the iPhone and iPad. In addition to creating her vegan masterpieces and maintaining her popular website GoVegan.net, she also owns/operates Tattoo Zoo with her husband Gerry in Victoria, BC.

"What Mick Jagger is to rock ‘n’ roll, Sarah Kramer is to the vegan lifestyle." “Bust magazine

Follow Sarah Kramer on Twitter

Sarah Kramer's profile page

• Winner, Veggie Award, Best Cookbook
• Winner, Veg News Award for Favorite Cookbook
• Winner, Veggie Award, Best Cookbook
• Commended, Booksense 76 Selection

Written with sass, style, and a sense of humor. More than just a cookbook. . . .
-Bust

Bust

The authors genuinely seem to be having a wonderful time as they share recipes, anedotes and advice for cooking, baking and even making your own beauty products.
-Reader Review Vegetarian Times

Vegetarian Times

The vegetarian cookbook industry seems to be in the permanent grip of New Age hippies and Hare Krishnas. Anyone turned off by such associations should seek out How It All Vegan! by two Canadians, Tanya Barnard and Sarah Kramer. Refreshingly, they do not discuss chakras, or offer instructions on how to become a practising druid. Barnard and Kramer adopt a down-to-earth approach, and focus on everyday meals someone might actually eat. The clarity and simplicity is no doubt why How It All Vegan! has won several awards and begotten two sequels. Much like Singer and Scully, Barnard and Kramer remind us there are ways to save animals that do not require breaking into cars.
-The Globe & Mail

The Globe & Mail

Fun, educational, accessible and tasty!
-Impact Magazine

Impact Magazine

Their tatoos, their fashion sense, stolen from grandma's vintage trunk, and their irreverence, say it's not important to be earnest vegans; their recipes have an I-hate-to-cook-but-love-to-eat attitude.
-Vancouver Sun

Vancouver Sun