In recent weeks, the vegan community lost an amazing ambassador far too soon. Their wonderful cookbooks brimmed with delicious recipes and Sarah’s big, beautiful, and vibrant personality. They were someone who you felt like you knew even if you didn’t know them personally (as was my situation).
As reported in their obituary in the Globe and Mail, Sarah’s first cookbook was “a handmade magazine filled with sassy writing and vegetarian recipes,” co-produced with friend, Tanya Barnard. They gave some to family and friends, then did a print run of a few hundred that sold out at “punk and hardcore concerts.”
Herbivore Magazine called Sarah “the world’s coolest vegan,” saying they are to veganism what Mick Jagger is to rock and roll.
The first two cookbooks, with Tanya Barnard — How It All Vegan and The Garden of Vegan added pizzazz to veganism. I have La Dolce Vegan: Vegan Livin’ Made Easy, the first solo effort. It’s a wonderful book that includes lots of recipes that are credited to other people, such as “Wolffie’s Chocolatey Moist Brownies” and “Sharon’s Black Pepper Coffee Cake.” Each of these has a brief intro crediting the person who sent her the recipe. I love that aspect of it because it highlights the community aspect of vegan cooking.
Though I have a lot of favourite cookbooks and recipes, my most favourite go-to cookie recipe is Sarah Kramer’s Coconut Chocolate Chip Cookies pn page 218. I add 1/2C dried cranberries and reduce the sugar by 1/4C to compensate for the added sweetness to get a delicious cookie that never disappoints.
In fact, I am going to go bake some right now.
Sarah died at age 56 after being diagnosed with an aggressive form of brain cancer just six weeks prior.
Thank you, Sarah Kramer, for your amazing contributions to veganism. You were always ethical, never preachy, and you were an incredible ambassador for the idea that vegan food is not all about alfalfa sprouts and wheat germ.
Vegan Practically 
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