Category : Press
Posted in Press on February 21, 2011
New vegan cookbook aims to replace favorite meals with animal product-free alternatives
Orangeville, Ontario, Canada (February 21, 2011) – Vegan cookbook author Claire Gosse recently announced the release of her newest volume of “Are You Sure That’s Vegan” which shows readers how to create amazing clones of their favorite breakfast foods without using any animal products. Known for her uncanny ability to create desserts that taste identical to non-vegan versions, Gosse set out to try her hand at breakfast meals.
“Since I’ve been vegan for so long and can’t remember what some things taste like, I rely on my friends to let me know if something I’ve made tastes like the non-vegan version. So while I was creating this book, they would come over for brunch every Saturday and try out my latest creations. Only the recipes that they approved of made it into the book,” says Gosse, who has been a vegan for the last 12 years.
One of the best loved recipes in the book is called the N-egglish Muffin which tastes just like the famous McDonald’s Egg McMuffin according to her taste testers. Other recipes in the book include dishes like Scrambled N-Eggs with Bacon, Sweet Potato Pancakes, Spinach and Mushroom Quiche, French Toast with Apple Topping and Cheese Biscuits among dozens of others.
All vegan recipes are animal product-free which means they contain no meat, cheese, milk or dairy of any kind. Instead, Gosse uses easy to find substitutions that create the same textures and tastes found in non-vegan breakfast meals.
“Most of the ingredients used in this book can be found at your local grocery or health food store. However, there are a few ingredients that may need to be purchased at specialty stores or online.”
Gosse’s first vegan cookbook focused on desserts and was highly praised by numerous sources including VegNews magazine in their December 2010 edition. Her books aim to teach people that great foods can be made using vegan methods with mostly typical ingredients. The new book can be found at http://breakfast.areyousurethatsvegan.com/.
About Claire Gosse
Claire Gosse is a well known blogger at www.VeganCooking.com. She became a vegan 12 years ago out of her love for animals. She didn’t want to buy into the notion that living vegan meant eating sprouts and beans for the rest of her life, so she set about modifying popular recipes using only vegan ingredients. Her first book, “Are You Sure That’s Vegan (Desserts)” became a popular best seller.
When was the last time you enjoyed eggs Benedict, and Egg McMuffin or quiche for breakfast at home?
As you know I make it my mission to veganize our favorite meals. My last cookbook took on desserts and received fantastic reviews.
After months of hard work, trial and error, and testing I am proud to release the second in my Are You Sure That’s Vegan series that helps you make better breakfasts.
As part of my pre-launch I am offering digital download (PDF) copies of my book before the print version is available. These can be viewed on most devices and printed from your computer.
As my way of thanking you, I want to invite you to enjoy my introductory pricing. But you’d better hurry, it’s only available while my website is being revamped.
http://breakfast.areyousurethatsvegan.com/
Respectfully
Claire Gosse
Posted in Press on November 2, 2010
Vegan Cooking For Carnivores
Author Claire Gosse has announced the launch of her new video website. The video site presents her lessons, “Vegan Cooking for Carnivores,” in an easy to view video format that allows visitors to watch along as she prepares recipes designed for meat eaters. Visitors to the site can download a free copy of the publication in eBook format, which highlights a number of vegan recipes that will satisfy even the pickiest meat eater.
Gosse is also the author of “Are You Sure That’s Vegan?,” a vegan cookbook featuring 55 vegan dessert recipes. Purchasers can download the book from the website, or order a copy of the full color 138-page book and have it shipped right to them. Those that sign up for her free vegan newsletter can download five free tasty recipes. She also maintains a vegan cooking blog.
Gosse became a vegan 12 years ago due to her love of animals. In an effort to recreate the flavors to which she was accustomed, she began experimenting in the kitchen by modifying recipes she had always used. As more meat and dairy alternatives became available on the market, she began creating her own recipes.
“Becoming vegan didn’t mean that I wanted to live off beans and sprouts for the rest of my life,” said Gosse. “I came up with the idea for “Vegan Cooking for Carnivores” because I realized that while I think vegan cooking is an easy thing to do, most carnivores panic at the thought of having to cook a vegan meal.”
One of the mainstays of many common vegan diets is tofu. It’s made by coagulating soymilk, then pressing the curds into soft white blocks. What many people don’t know is that tofu has little to no flavor of its own, but it does an excellent job of absorbing the flavors of other items. Properly seasoned or marinated, it makes an excellent meat replacement. Many supermarkets now have pre-marinated tofu available that can simply be heated and eaten. It can even be grilled or bbq’d if it’s prepared correctly.
The book includes a wide variety of recipes, many of which utilize tofu, which she regularly cooks and eat herself. Readers will find old favorites that include a delicious spinach dip, yummy butter tarts, French toast, as well as a light and flaky spinach and mushroom quiche.
Gosse also demonstrates through tasty recipes how to replace cow’s milk with some non-dairy options, and provides a comprehensive inventory of all the different types of milk replacements. She also addresses butter, cream and cheese alternatives, as well as those for yogurt and ice cream.
Eggs represent a primary ingredient in many common dishes, and Gosse explains what can be used as an alternative in a variety of regularly prepared foods. She also includes measurements to use when substituting alternative ingredients for eggs, as well as how to utilize them in cooked and baked dishes.
Meat is the biggest challenge for most carnivores, and Gosse provides an exhaustive list of companies that provide meat alternatives that taste like the real thing. She’s even included a section that shows original recipes and how she’s altered them to fit a vegan lifestyle.
“Companies like Gardein, Tofutti, Chicago Soydairy, Silk, Presidents Choice, Field Roast, Tofurkey and a host of others are producing fantastic meat and dairy alternatives today” said Gosse. “there is simply no reason why someone can’t cut meat out of their diet, for just one day each week.”
Gosse became a vegan because she loves ALL animals. She knows a vegan lifestyle isn’t for everyone, but hopes to show people through her publications that tasty vegan alternatives can be prepared and integrated into a carnivore diet without the use of meat, eggs and dairy products. With the recipes and advice on the website and in her books, she’s proven that delicious alternatives do exist.
For more information, visit the video website at http://vegancookingforcarnivores.com.
Posted in Press on July 27, 2010
Larger Package Makes For More Vegetables Per Serving;
Protein Content, Non-GMO & Gluten-Free Attributes Highlighted
IRVINE, CA., July 20, 2010 – Helen’s Kitchen, which late last year merged with Organic Bistro under a newly-formed parent company called Food Collective, Inc., is significantly re-branding its entire Helen’s Kitchen product line, it was announced today by Helen’s Kitchen founder/CEO Stephen Moore. The newly re-branded Helen’s products will begin appearing in stores in late June.
The new re-branding of the Helen’s Kitchen line includes several key components:
11% more product for every single entrée
An extra vegetable serving in each meal, resulting from the increase in size of all entrees from 9 oz to 10 oz
New carton design and layout (shown at right and detailed below)
A case pack size change from a 12-pack to a 6-pack
The re-naming of Helen’s TofuSteaks as GardenSteaks
The front panel of Helen’s Kitchen entrees and GardenSteaks packages now feature improved call-outs highlighting product attributes, including GMO-free, gluten-free, made with organic ingredients, overall protein and vegetable serving amount. 
Back panels (shown below) now feature easier to read nutritional facts, a recap of the product’s overall health benefits, and a photo of Helen Moore with her son, Stephen. In addition, Helen’s back panels now include a brief company background titled Helen’s Story, along with a new On The Menu section in which Helen offers a warm and personal description of her inspiration for that particular meal.
In support of the new re-branding efforts, Helen Moore will be participating in a nationwide store tour, hosting sampling events across the country.
Commented Stephen Moore, “Although Helen’s has earned a very loyal customer following over the years, we feel our new re-branding better communicates who we are, why we’re different, and the care with which our products are made. By refreshing our overall look and message, doing a better job of introducing Helen Moore herself to the public, and bolstering the scope of our promotional, advertising and public relations efforts, we feel confident the Helen’s line is poised to enjoy its most substantial period of growth ever.”
About Helen’s Kitchen
Helen’s Kitchen was founded by Stephen Moore in 2002 and named after his mother, Helen. Always a strong believer in blending great taste and great nutrition together, Helen started serving her self-created GardenSteaks years ago to Stephen, and soon both he and even his non-vegetarian friends were hooked. Eight years later, Helen’s Kitchen has become the little food brand that could: youthful, passionate, creative, caring, and absolutely inflexible when it comes to meeting the highest possible standards of excellence. Helen’s Kitchen also recently merged with the Organic Bistro brand and has formed a new parent company called Food Collective, Inc. under Stephen’s direction. For more information, please visit www.thehelenskitchen.com.
Media Contact:
Shaina Zalma
Crier Communications
310-274-1072 x203
shaina@crierpr.com
Posted in Press on June 24, 2010
June 24, 2010 – While dessert is never good for you, Claire Gosse has hit on a way to make vegan desserts appeal to everyone by tasting fabulous.
Are You Sure That’s Vegan by Claire Gosse is an indispensable cookbook for the any cook that wants traditional desserts that taste good without the use of dairy or other animal products. Gosse found that her greatest challenge was “veganizing” traditional recipes and getting them to actually taste good.
“When I became vegan 12 years ago there weren’t many options available so I had to learn how to be creative in the kitchen. Through lots of trial and error I have figured out how to take many non vegan recipes and “veganize” them. Sometimes things worked and sometimes they didn’t, but each time I learned something new and applied it to the next recipe. As more and more vegan products came out on the market, I was able to recreate more and more of my favorite non vegan dishes,” states Gosse in the introduction.
She knew that many vegans faced the same challenges through her 11-year run managing her own vegan cooking website, vegancooking.com. She spent a full year writing, cooking, and researching for the book that would become Are You Sure That’s Vegan. The book features over fifty recipes illustrated with original photography that “veganize” traditional desserts such as fudge and funnel cake, Naniamo bars, and features new recipes for treats like delicious Boston Cream Cupcakes.
All of the recipes contained in Are You Sure That’s Vegan were perfected in Gosse’s kitchen and taste-tested by non-vegans who offered rave reviews of the recipes. Gosse is the first to admit that vegan desserts are traditionally not the best in the taste department:
” I decided to write this book because I wanted to show people that vegan desserts don’t have to taste bad. They can be every bit as flavorful as their non-vegan counterparts. Not only did I want to make recipes that tasted good, but I also wanted them to be simple and use ingredients that were easy to find.
“
Are You Sure That’s Vegan gives recipe instructions in plain English and features everyday ingredients that can be found in any cook’s kitchen. A great way for vegans and non-vegans alike to make everyday desserts that are better for the planet without anyone ever catching on that they are eating a vegan creation.
To find out more and to purchase, visit http://www.areyousurethatsvegan.com.
Contact: Brad Gosse, Yourbrain Media Inc.
519-925-9856 http://www.areyousurethatsvegan.com
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