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100+ recipes I raised three kids on. Measured at last.

June's Cookbook · the old-fashioned way to feed a vegan family
Forty years of vegan suppers my family asked for again, with every measure, so it comes out right the first time.
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Tap the video below to play it. June explains everything in about a minute and a half.Sound on · about 90 seconds
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How it works

1
You pay
Through Stripe, the same checkout the big stores use. I never see your card number.
2
The book opens
On the very next screen, about thirty seconds later. Phone, tablet, or computer.
3
It stays in your email
The same link goes to your inbox, so you can open it again any night you cook.

Nothing ships, and there is no account to make.

The honest math

Nobody adds up what store-bought vegan food actually costs. So here is a typical month for a family, priced the way it really happens.

The store-bought way

  • Frozen vegan nuggets, a bag a week$6 to $8 a bag
  • Plant-based ground meat$6 to $9 a pack
  • Vegan cheese and sour cream tubs$4 to $7 each
  • Store bread made without milk or eggs$4 to $8 a loaf
  • Takeout, the nights nobody knows what's for supper$30 to $50 a night
A typical month$250 and up

June's kitchen

  • Dry beans and lentils, the baseabout $2 a pound, and a pound feeds a family twice
  • Chickpea nuggets from a can of chickpeasa few dollars a supper
  • Homemade bread from flour, yeast, salt and waterabout a dollar a loaf
  • Cashew sour cream$2 to $3 a batch, about a tub's worth
  • A week of suppers planned on one listfar less thrown out
The same monthfar less, and it tastes like home

Your numbers will differ, and prices change from store to store. The point does not: one skipped takeout night pays for the book.

Look inside

Real pages from the real book. This is exactly what opens on your phone while you cook. The type is set big on purpose.

Page 60 of June's CookbookTAP TO ENLARGE
Page 60: the lentils chapter. Where most lentil trouble starts, and how I learned it the slow way.
Page 67 of June's CookbookTAP TO ENLARGE
Page 67: the plain pot of lentils. Exact measures, numbered steps, and the reason under each one.
Page 220 of June's CookbookTAP TO ENLARGE
Page 220: crispy tofu, the everyday way. Every recipe opens with a picture of how it should look.
Page 43 of June's CookbookTAP TO ENLARGE
Page 43: white gravy for biscuits, and what to do if it went wrong.
Page 387 of June's CookbookTAP TO ENLARGE
Page 387: American goulash, the one my family asks for most.
Page 798 of June's CookbookTAP TO ENLARGE
Page 798: from the recipe cards at the back. Every recipe on its own card, made to print.

← swipe to see more pages →

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What's Inside

Twenty-five chapters and 113 recipes. Every one with the exact measures, numbered steps, the reason under each step, and an honest "if it went wrong" so you know how to save it.

And that is a fraction of it. Twenty-five chapters, 865 pages, every recipe with its exact measures.

865pages
113recipes
25chapters
3books in the set

Get your copy

Instant PDF, on your phone about thirty seconds after you pay. Nothing ships.

June's Cookbook, by June Hollis
The old-fashioned way to feed a vegan family
June's Cookbook
  • 865 pages, every recipe with the exact measures
  • Instant PDF download, on your phone about thirty seconds after you pay
  • 100+ recipes, and the why under every step
  • The frugal week, the holiday table, and the relatives who aren't vegan
  • 7-day money back, and you keep the book
$39.99$59.99SAVE $20 TODAY
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June Hollis in her kitchen

June Hollis

I stopped eating animals in 1985, when I was twenty-two, and I never went back. A few years later I was raising three kids that way in a small house in Ohio, on one paycheck. Nobody I knew cooked like this. There was no internet and nobody to ask, just a little food co-op forty minutes away. So I learned the slow way, by getting it wrong with three kids waiting for supper. My husband Gary grew up on a farm eating meat and potatoes. For forty years my rule has been the same: if Gary went back for seconds, it went in the recipe box.

When my daughter Sarah had her boy, she asked me to write it all down so she wouldn't have to guess. This book is that recipe box, finished, with the measures I never used to write and the reason under every step. I am not a chef, and I won't pretend to be. I'm a mother who fed a family this way for forty years, and I'll tell you what I learned the way I'd tell my own daughter.

June

Questions, Answered Honestly

Is this a printed book you mail me?
No, and I want you to know that before you spend a dime. It is a PDF: a file you open on your phone, your tablet or your computer the moment you pay. Nothing comes in the mail. The type is set big on purpose, one recipe to a page. You can print any page you like at home or at a copy shop, and the recipe cards at the back are made to be printed and kept by the stove.
I am not a good cook. Is this too hard for me?
It is written for somebody standing in the kitchen with nobody to ask, which is where I was in 1985. Exact measures, numbered steps, and under every step the reason it is done that way, because once you know why, you stop needing the recipe. After every recipe there is an honest "if it went wrong," so a bad pot can be saved instead of thrown out.
Do I need special ingredients I can't find?
Chapter 1 is the whole pantry, most of it already in your cupboard, and it comes with a swap table for when your store doesn't carry something. Nothing in this book needs a specialty shop. Every recipe lists every ingredient with its measure, so you can check for wheat, nuts or soy at a glance.
My family isn't vegan. Will they eat this?
That was my whole life. Gary grew up on meat and potatoes, and I had three kids at the table, one of them picky. These are suppers: goulash, meatloaf with gravy, beans and bread, a Thanksgiving dinner. There is a whole chapter on the picky eater, and one on the relatives who come to dinner and don't eat this way.
I am not good with computers.
You don't need to be, honey. You press one button and the book opens the way a photo opens, with no account to make and no password. If it doesn't open, write to me here and I will walk you through it myself, or give your money back.
Is this a subscription? Will you charge my card again?
No. One payment, one time. No membership, no monthly anything, no free trial that turns into a bill. I could not charge you again if I wanted to.
What if I lose the file?
Your link lives in your email, so that's the thing to keep. If you lose it, go to the download page and put in the email you bought with, and it comes right back to you.
What if I don't like it?
Write to me within seven days and I'll give your money back, and you keep the book. I would rather that than have you feel taken.

Questions before you buy?

Write to me here and I answer. Every message comes straight to me.

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