Kosher delicatessens were never far removed from the restrictions of a vegetarian diet to begin with -- if you don't count pastrami or corned beef -- so a trip to the deli has always been an easy choice for the hungry vegan.
If you can find one, of course, and we're not talking the "deli" counter at Publix, but a real neighborhood place filled with half-sour dills and noodle puddings. Fortunately, now there's The Vegan Deli, a cookbook by Joanne Stepaniak (Book Publishing Co., $15.95), loaded with traditional recipes like beet salad, along with white-bean "salmon" spread and no-meat, no-dairy alternatives to chopped liver (lentils) and caviar (eggplant). The book is on the shelves at the Winter Park Chamberlin's (407-647-6661) or can be special ordered from your local bookstore. Get it and you'll be making chick-pea "tuna" salad for the gang before you know it.