Robin Robertson—a former restaurant chef and the author of one of my favorite vegan cookbooks, Vegan Planet—is kind enough to answer monthly questions here on VegCooking.com about all things vegan. Yep, she is the "vegan chef" and she answers the questions you may have about baking, meat alternatives and other products, health, young vegans, and more.
You're in luck, because we have a little sneak peek of Robin's new round of "vegan chef" questions, and we're posting part one today. Be sure to check back for part two as well as for info about and reviews of Robin's exciting new cookbook, Vegan Fire & Spice.
Ask the Vegan Chef, Part 1
Answers by Robin Robertson
Q. I am a new vegan and have a couple of questions about products. Are sugar-free maple syrup, Bisquick, and Smart Balance vegan? Thanks!
Q. I have high blood pressure and have to watch my sodium intake. A lot of the veggie dinners on the market are full of sodium. Are there any frozen veggie dinners available that are quick to fix and low in sodium?
Q. I am about four weeks into my vegan lifestyle but have concerns about eating out. On this Web site, I found good info on various restaurants, but you do not say anything about the buns. I thought that most buns, bagels, and breads are made with eggs or butter. And what about pastas?
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