CONCORD, N.H. -- Sarah Kramer takes seriously her job as a self-described "vegan warrior." Her mission? To dispel myths about meatless living and inspire people to crave the sort of mirthful, easy-to-make meals she and friend Tanya Barnard write about in their cookbooks.

To that end, the Victoria pair's recent release, The Garden of Vegan (Arsenal Pulp Press), starts with an offbeat section of advice on living as a vegan (including whether sex passes muster), before meandering into 220 enticing, if sometimes oddly named, recipes.

Though its aim is the same, this is not the bland brand of veganism that sprouted during the 1960s and 1970s, producing weighty and often taste-challenged tomes on everything you never wanted to know about brown rice and tofu.

This book is irreverent, sometimes off-topic ("recipes" for catnip toys and a fungus foot rub) and entertaining.

That's all part of the plan, Kramer says.

She said as with their first book, How It All Vegan!, in 1999, she and Barnard wanted to make animal-free eating accessible to everyone.

"It's really important to me that this book is approachable and understandable," she said. "A lot of books are really fancy with pretty pictures and I think, 'Oh, I could make that.' But I don't. Any Joe Schmo could make our recipes."

SUN-DRIED TOMATO AND CHICKPEA SOUP

1 medium Spanish onion, chopped

2 to 3 cloves garlic, peeled and minced

1 large carrot, cut into thin rounds

1 tbsp. (15 ml) dark sesame oil

14-oz. (398-ml) can chickpeas, drained and rinsed

14-oz (398-ml) can crushed tomatoes

5 to 6 sun-dried tomatoes (packed in oil), chopped

1 tsp. (5 ml) cumin

1 tsp. (5 ml) dry yellow mustard

1/8 tsp. (0.5 ml) cayenne

1/8 tsp (0.5 ml) fresh ground black pepper

1/2 tbsp. (7 ml) apple cider vinegar

1 tbsp. (15 ml ) soy sauce

2 c. (500 m) vegetable stock

2 tbsp. (230 ml) tahini

1/4 c. (60 ml ) chopped fresh parsley

1. Combine the onions, garlic, carrots and sesame oil in a medium stockpot over a medium flame. Saute until the onions are translucent.

2. Add the chickpeas, crushed tomatoes, sun-dried tomatoes, cumin, mustard powder, cayenne, black pepper, vinegar, soy sauce and vegetable stock.

3. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes, or until carrots are tender.

4. Transfer half the soup, in batches if necessary, to a blender or food processor. Add the tahini and puree until smooth and thick. Return to the pot and mix well to blend with remaining soup. Stir in parsley and serve.

Makes 4 servings