This exciting book, by Judy Pokras, the founder and editor of RawFoodsNewsMagazine.com, features beverages, brunch, appetizers, entrees, side dishes, and desserts. Recipes range from traditional American favorites like Cranberry Sauce, Apple Pie a la mode, and Squash "Pumpkin" Pie to global treats such as Anisette Cookies, Thai Coconut Soup and Borscht. Plus TV Snack Chips, Mock Scrambled Eggs, Cornbread, Italian Eggplant Bites and Raw Vegan Lasagna, Rice Pudding Ice Cream, and Marinated Portobello Mushrooms in French Onion Soup. The book includes beautiful photos, tips and info for both newbies and raw foods enthusiasts, and suggestions for holiday menus--including some fun surprises, like the delightfully inventive Surprise Cake!The Little Book of Raw Vegan Holiday Recipes spans the generations, with Judy's version of a salad that was a hit in two New Jersey diners decades ago, as well as dishes sure to charm the kids.In addition to being an inventive chef, Judy is a seasoned raw foodie, food writer, journalist and photographer.The Little Book of Raw Vegan Holiday Recipes makes a wonderful gift, and is a great value. It really comes in handy when you're traveling, so you can have a panoply of recipes at your fingertips at all times! Wherever you are, you'll be able to make meals and turn your family and friends on to some fabulous food."Fantastic vegan recipes that I will be enjoying for years to come!"--Jon Mack, actress and singer"I promise you will find a full host of wonderfully delicious recipes...and ones that your guests will be eager to try."--Michael Saripkin, The Raw Gourmand