When it premiered in 1975, The Farm Vegetarian Cookbook was the first meat-, dairy-, and egg-free cookbook published in the United States. The original Farm Vegetarian Cookbook was a primer on how to make vegetarian basics, such as homemade soymilk, tofu, seitan, and tempeh. It also featured good tasting nutritional yeast as a source of the essential vitamin B12.  According to Bill Shurtleff, author of The Book of Tempeh, it also was the first cookbook to introduce tempeh to North America.

The revised edition in 1989 provided more in-depth nutrition information, and the recipes were adjusted to contain less fat and sugar, which reflected the emerging health insights about these ingredients. Many recipes showcased the versatility of soybeans which could be made into soymilk, tofu, tempeh, yogurt and of course, cheesecake. Even today, with plant-based alternatives mainstream and Google at our fingertips, this cookbook is a beloved part of vegan culinary history that gets passed down from generation to generation.

A few recipes do contain honey.