Posts Tagged vegan
–PETA has launched a limited-edition sheet of U.S. postage PhotoStampsTM featuring famous vegetarians throughout history.
Stella McCartney: “[Vegetarianism is] a philosophy of how you conduct your life and time on the planet. … One of the things I was taught growing up was, ‘Do unto others as you would have done to yourself.’”
Sarah Silverman: “When I was 9 or 10 years old, my dad took me over to a neighboring farm to help get stuff for the meal. The farmer, Vic, told me to look at all the turkeys and pick one out. I saw a cute one with a silly walk and cried, ‘Him!’ Before my pointing finger had even dropped to my side, Vic had grabbed the turkey by the neck and slit [the animal's] throat. Blood and feathers went flying. I had sentenced that turkey to death! Up until then, I didn’t know where meat came from—and I’ve been a vegetarian ever since.”
Bob Barker: “The answer to enjoying life is nutrition. I recommend that you become a vegetarian and exercise if you want to enjoy the golden years. … I became a vegetarian about 25 years ago, and I did it out of concern for animals. But I immediately began having more energy and feeling better.”
Edie Falco: “Once you’ve seen [the undercover factory-farming footage], you can’t pretend you didn’t. It’s over. The stamp is in my brain, and the idea that we commit such atrocities against animals—it will be our fatal flaw as humans, I think, to not bring the situation to light and stop it.”
Natalie Portman: “Eating for me is how you proclaim your beliefs three times a day. That is why all religions have rules about eating. Three times a day, I remind myself that I value life and do not want to cause pain to or kill other living beings. That is why I eat the way I do.”
Sir Paul McCartney: “If anyone wants to save the planet, all they have to do is just stop eating meat. That’s the single most important thing you could do. It’s staggering when you think about it. Vegetarianism takes care of so many things in one shot: ecology, famine, cruelty.”
Morrissey: “I think animals look to humans for protection, and of course humans lead them into slaughterhouses, which to me is just like an image of leading children into a slaughterhouse. There’s no difference.” Morrissey’s stringent views on vegetarianism inspired his album with The Smiths’ titled Meat is Murder.
The Cheesy Vegan by John Schlimm. Publisher: Da Capo (2013). Cooking/ Vegetarian & Vegan. Paperback Original. 244 pages. ISBN 978-0-345-7382-1679-9.
John Schlimm embraces the comfortable with this cookbook as well as his others: Grilling Vegan Style and The Tipsy Vegan. If you’ve become a vegan for health reasons, Schlimm’s got your covered. Drink, grill and now make your own cheese or indulge in all kinds of cheesy recipes with the assistance of this new cookbook. Making vegan food too similar to meat remains a pet peeve for me. I gave up meat for many reasons. I don’t need any reminders. But I don’t want to get personal. Also I’m not going to discuss the cruelties involved in the dairy industry. You can do your own research.
Chapters include: The DIY Vegan Cheese Kitchen; Breakfast & Brunch; Soups & Salads; Sides; Sandwiches; Appetizers & Snacks; Suppers; Mac ‘n’ Cheese; Cheesecake; Vegan Cheese Pairings: Wine, Beer & Cocktails.
In the first chapter—DIY Vegan Cheese Kitchen—Schlimm tells readers how to make different kinds of cheese such as nooch cheese. Cheese made with nutritional yeast, one of a vegan’s favorite ingredients. I already make this all the time and like it. I use it as an occasional pasta sauce and for mac and cheez and greens. To make cheddar, brie, swiss and mozzarella he uses either cashews or pine nuts. I just don’t have the equipment or kitchen space to be doing this. If I really feel I need some fake cheese, I’d just buy some soy or rice cheese slice from Whole Foods or the health food store. Sclimm has a feta recipe that requires tofu, miso paste, rice wine vinegar and nutritional yeast which I ‘m most likely to try at some point. I’ve made a faux ricotta cheese for vegan lasagna from tofu.
The rest of the cookbook consists of recipes—125– using the cheese he made in the first chapter or substituting store-bought faux cheese. Honestly I’m not all that impressed. But newer vegans or those who really really miss cheese will adore this cookbook. In the United States, cheese gets added to everything. Sometimes too often.
–review by Amy Steele
Vegan for Her by Virginia Messina, MPH, RD. Publisher: Da Capo Press/ Lifelong Books (2013). Health and Fitness/ Diets. Softcover. 382 pages. ISBN 978-0-7382-1671-3.
Useful information for vegans and those transitioning to or considering a vegan diet. Well-organized and addresses life stages and health issues that most concern women.
Part One: Going Vegan
Part Two: Healthy Eating for All the Times of a Woman’s Life
–includes diet and hormones, enhancing fertility, nutrition for pregnancy and breastfeeding and the female vegan athlete
Part Three: Lifelong Health for Vegan Women
–includes aging, weight issues, controlling diabetes, strong heart and managing stress and depression
Part Four: Recipes
Useful information I culled from this book:
“Higher intake of fruits and vegetables might also help vegans avoid weight gain. These foods have bulk and volume because of their fiber and water content, which contributes to a feeling of fullness. Their rich phytochemical content could help with weight control, too. For example, the compound resveratrol, which is found in red grapes, grape juice, red wine, and peanuts, might increase activity of enzymes that induce fat breakdown.”
“Antioxidants in fruits and vegetables might aid in skin protection because they actually accumulate in the skin. Lycopene found in tomatoes is one of them, which may explain why consuming tomato paste can actually reduce sunburn damage.”
“Two compounds in plant foods—lutein and zeaxanthin—are especially protective against age-related eye problems. They are actually pigments that accumulate in the eye and filter out harmful ultraviolet light. Spinach, broccoli, kale, and corn are good sources of both.”
–Nutrients for strong bones–
Calcium—collard and turnip greens, kale, bok choy, figs, tahini
Vitamin D—sunlight, 600-1000 IUs of vit D
Protein—legumes, grains, nuts, seeds
Vitamin K—leafy green vegetables (fat enhances absorption of vit K so sauté in oil)
Vitamin C—fruits and veggies
Potassium—legumes, avocado, beet greens, spinach, sweet potatoes, bananas
Magnesium—whole grains, legumes, nuts, seeds, leafy green vegetables
–stress and depression in women has been linked to inflammation
–vitamin D has been shown to improve depression
–Vitamin B6 is needed for the synthesis of certain neurotransmitters, including serotonin (low serotonin levels have been implicated in depression). Vegans get plenty of B6 through diet sources such as bananas, avocado, potatoes, leafy green vegetables and soyfoods.
–Vitamin B12 is needed for nerve cell function and inadequate intake leads to neurological problems including cognitive decline and depression. Vegans need a supplement of 25 mcg daily.
–review by Amy Steele
FTC Disclosure: I received this book for review from Da Capo Press.
Nana’s Tomato and Summer Squash Casserole
my grandmother used to make this for me. instead of Parmesan cheese, I put nutritional yeast on top. baked at 350 degrees for about 45 minutes. layered summer squash and tomato slices. put some Earth Balance margarine and nutritional yeast on top. covered with tin foil and baked in oven.
Chickpea/ Couscous/ Fresh Veggies Salad
super easy and yummy. cook couscous. add grape or cherry tomatoes, chopped cucumber and chickpeas. I add poppy dressing but any dressing works.
Grilling Vegan Style by John Schlimm. Publisher: Da Capo Press (May 15, 2012). Cooking. Paperback. 240 pages. 978-0738215723.
When people [including me] think grilling, they think about throwing meat on a grill, charring it and throwing it on a bun. When Grilling Vegan Style arrived in the mail, the mouth-watering, creative recipes instantly delighted me. Fruit and veggies and seitan on the grill. Delicious! Now I need to buy a grill.
The lovely, appetizing food pictures make this cookery book one you just might put on your coffee table. Mouth-watering items such as pasta salad with grilled summer vegetables, Italian Herb burgers on Focaccia, Mexican Tortilla Burger and Maple-Soy Tempeh over rice. Then there are drinks like Sassy Sangria, Mojito Mojo and Sweet Tea. For dessert there’s Grilled Peaches with Raspberry Sauce, Fruity Kebabs Brushed with Brown Sugar, Cinnamon and Mint as well as Grilled Pineapple Rings with Sorbet. Of course there are plenty of marinades and delicious sauces. There’s something for everyone’s palate in this cookbook.
It’s organized quite well with sections that include: The Basics of Firing Up; Flame Meets Tofu, Seitan, Tempeh and more; Backyard Bites; Summertime Salads; Fired-Up Sides; Tapas on the Deck; Country Marinades for Tofu, Tempeh & Seitan; The Burgers are Ready; New Tailgating Classics; Supper Under the Stars; Picnic Desserts; Grillside Happy Hour. The index organizes by recipes as well as food items. So you can find nearly everything you’d like.
Not only is author John Schlimm a member of one of the oldest brewing companies in the United States, he holds a master’s degree from Harvard.
–review by Amy Steele
The Lean by Kathy Freston. Publisher: Weinstein Books (March 2012). Health/nutrition. Hardcover. 352 pages. 978-1602861732.
“Eating consciously, moving your body, and doing inner work puts you on track with that evolutionary impulse to transcend who you were before and be your very best.”
I have a girl crush on Kathy Freston. She’s a smart, beautiful vegan so it’s relatively easy. Her latest book, The Lean, provides a 30-Day plan for anyone to ease into better nutritional and a healthy lifestyle. This is all about a plant-based diet. A vegan diet. There’s nothing scary about it and Freston doesn’t shock anyone into it. By providing an assignment each day, the reader can see how s/he feels after doing whatever Freston suggests. Some are easy—drink eight glasses of water, eat a hearty breakfast, eat an apple each day—and some aren’t that easy for some people—eat a meatless lunch, add flax, swap out milk for non-dairy version, reduce/eliminate sugar.
Freston provides ample suggestions and encouragement throughout The Lean. She includes delicious recipes to make it much simpler to follow this plan. The Lean reveals a plethora of facts about various foods [one apple gives you an average of 4.4 grams of fiber], how food works in our systems and where food comes from. The appendix contains suggestions on what to keep in the pantry to keeping costs down to a list of resources.
I consider myself 90% vegan. An ongoing struggle involves eliminating sugar. I use cane sugar and sometimes agave and sometimes Stevia but it’s not good enough and I know it. But I’m aware of it and working on it. I will also eat small amounts of cheese if I’m out somewhere and it’s on a salad. Freston’s goal is to change our thinking and our relationship toward food. She wants us to feel better and be energetic and healthy by consuming a plant-based diet. It’s such a great book. Everyone needs to read The Lean.
A few interesting bits:
“Apples not only have antimutagenic, antioxidant, and anti-inflammatory effects, but they may even enhance our immune systems to help clear out any budding tumors before they get their start.”
“Nuts appear to boost our metabolism, meaning when we eat nuts we burn more of our own fat to compensate.”
“When you consume a lot of meat, your body produces an excess of uric acid. Uric acid is a waste product in the liver’s metabolism of DNA, and when you eat too much meat, your body isn’t able to eliminate it.” [I think this is the source of smelly guys at the gym.]
“Chia seeds are an excellent source of antioxidants, omega-3 fatty acids, calcium, and a good source of protein.”
“A few years ago I discovered a supplement called nopal cactus, which is said to support lower blood sugar and take sugar cravings away.”
Let Them Eat Vegan! by Dreena Burton. Publisher: Da Capo (March 2012).
Cookbook. Health/Diet. 288 pages. 978-0738215617.
User-friendly, family friendly positive cookbook with recipes that should appeal to all age ranges and varied palates. Pretty straightforward recipes. She includes “Kid Friendly” and “Adult Minded” tips on certain recipes to make them more appealing for whomever you’re serving. As Dreena Burton is a stay-at-home-mom of several children there are lots of recipes that appeal to kids. “Cheesy” things. Finger foods. Bonus for an entire section devoted to veggie burgers.
The negative: I don’t have a lot of the necessary ingredients on hand. My go-to cookbook VEGANIMICON tends to use ingredients in its recipes which I have or can get pretty easily. Something like chia seeds or agar powder isn’t found at the grocery store.
I made Boulangerie beans and potatoes. White beans with thinly sliced potatoes layered on top, covered with vegetable broth (I used butternut squash soup because I had some around I wanted to use). It’s a different way to make potatoes. Yummy.
I’ll definitely try tapioca pudding, Quinoa Nicoise salad, “No-fu Love Loaf,” Mediterranean Bean Burgers, Wonder Bean Puree and White Bean Sweet Potato Pasta Sauce.
Sections: Breakfasts Bites and Smoothies; Salads That Make a Meal; Proud to Be Saucy and Dippy; Vegan Soup for the Soul; Side Stars; Your Main Squeeze; Casseroles, One-Pot Wonders, and Tarts; When Burgers Get Better; Good Pasta Belongs on a Plate—Not the Wall; C Is for Cookie, That’s Good Enough for Me; Let Them Eat Cakes, Pies, and Puddings; Dreena Dazs (ice cream)
Alternative Vegan, by Dino Weierman. Publisher: PM Press (2012).
Cookbook. 142 pg.
One of my favorite Simpsons scenes finds Marge and Homer at some vegetarian friends home. Chickpeas and something is the answer every time the Indian couple gets asked what’s in a dish. I love chickpeas. I love lentils. And quinoa and kale and tomatoes and cauliflower. In this cookbook, chef Dino Weierman shares recipes for what he calls “international vegan fare.”
He remains chatty throughout and says things such as:
“Veganism is a moral stance. It’s a political statement. At its core, it states unabashedly that the exploitation of animals is wrong.”
“Veganism is not a diet. . . It’s understanding that your “choice” to use animals means that you deny the animals’ choice in their own lives.
Sections on kitchen tools; cooking techniques; meals in one pot; basic dishes; more complex; sauce; dished to impress and easy peasy
I made some Simple Spiced Cauliflower. Curry. Yummy. New way to prep cauliflower.
The potato rounds are super simple too.
Will make the more difficult biryani and try the Quick Chickpea Soup. Usually I don’t follow a recipe to make a salad but often I copy something I ate in a restaurant [the Mediterranean salad from John Harvard’s Brew House or the Waldorf salad from Not Your Average Joe’s for example]. His Palm Hearts salad sounds quite delicious and I intend to make it soon.
New American Vegan , by Vincent J. Guihan. Publisher: PM Press (2011). Vegan cookbook. Paperback, 225 pg.
“Cows, chickens, sheep, pigs, bees, and other animals have nerves, memories, fears, wants, and interests just like cats and dogs—just like you and I do.”
New American Vegan opens with a very thoughtful and thorough introduction on being vegan and why author Vincent Guihan went vegan. Guihan has chapters on techniques and tools; soup; sauces; side dishes; sietan & potatoes; desserts. There’s an excellent index at the back of the cookbook.
There is the Best lentil soup recipe EVER—Old-Fashioned Hearty Lentil & Vegetable Soup—I will make this again and again. I’ll also make the Mango Chili with Tahini Cheese & Cilantro as well as the Stick-to-Your-Ribs Yellow Split Pea & Greens soup. Obviously I like to make soup.
Guihan devotes an entire chapter on sauces. “Sauces and dressings are prominent in many cuisines. They both add high points of flavor and color to a dish.” He claims that every vegan has/uses a lot of sauces. Well, not this vegan. I use salad dressing, salsa and stir fry sauce. That’s it. I don’t put sauce on everything I consume. Guess I’m more of a no-frills vegan. I like the taste of most veggies, grains and fruits as it. Maybe a touch of spices.
The recipes are just a bit too wordy for me. Plenty of soup recipes in this cookbook which is a great thing. Many recipes needed too many ingredients or called for something I didn’t have in my pantry. With Veganimicon and The Moosewood Cookbook, I don’t think I’d be grabbing this one too often.
Appetite for Reduction , by Isa Chandra Moskowitz. Publisher: Da Capo Press/ Lifelong Books (January 2012). Cooking/Diet. Paperback, 290 pg.
I love Isa. I use Vegan with a Vengeance and Veganimicon all the time. I follow her on twitter and read the recipes she posts on her website Post-Punk Kitchen. When I heard she’d written Appetite for Reduction, I knew I’d want to make some of the recipes part of my vegan diet. The cookbook contains 125 low-fat vegan recipes—salads, soups, chili & stews, veggies, side dishes, pasta, beans, tofu & tempeh.
“Low-fat cookbooks can be a war zone for women. I wanted to create something fun and positive, something that would empower you in the produce aisle and give you a reason to sport that cute vintage apron. I want you to love your kitchen, love yourself, and, yeah, maybe to love tofu just a little bit, too.”
In using any of Isa’s cookbooks, I feel like she’s right by my side as I chop veggies or make soup. Appetite for Reduction features conversational language, side bar tips [cooking/shopping/basic food information], nutritional guides, nutritional tips and simple yet tasty recipes. I’m looking forward to trying many recipes in Appetite for Reduction.
Here are the recipes I tried:
Everyday Chickpea-Quinoa salad– delicious and easy. Makes a huge amount. Excellent mix of textures and flavors. Will absolutely make this again
Caulipots—a super yummy, quick and nutritious half-half cauliflower-potato mash. glorious comfort food without feeling to full or guilty.
Chili-Lime-Rubbed Tofu—relatively easy. Very tasty. I’ve actually never baked tofu. I just buy it at Whole Foods. So this is good. Perhaps a bit too much lime juice tangy when I expected more chili burn.
purchase at Amazon: Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes