trade paperback, 8.25″ x 8.25″, 72 pages. $10.00 ISBN: 1442197587
SAVE THE WORLD, ONE RECIPE AT A TIME.
Cooking and sharing vegan meals is a spiritual practice of mindfulness and compassion.
It is sometimes hard to remember that food is made of air, water, sun and soil; it is hard to remember the labor of the bees, the birds and the farmers; it is hard to remember the very miracle of food when it comes from a box, a can or a take-out window.
It is hard to remember that a cow or a pig or a chicken or a salmon was a living, breathing sentient creature when we purchase a shrink-wrapped, sanitized Styrofoam tray in a grocery store.
The discipline of preparing fresh food reconnects us with the earth. The discipline of preparing a meal free of animals products is a reminder of our special connection with all other thinking and feeling beings.
This book contains 116 recipes that will inspire you to create peace, salad, compassion, potatoes, courage, soup and community.
Table of Contents
Introduction – 5
What is a Vegetarian? – 7
Eating Together – 10
How to Stay Healthy on a Vegan Diet – 12
Meat & Cheese Substitutes – 13
How to Cook Beans & Grains – 14
Nine Tips to Save Money on Food – 16
How to Store Fruits & Vegetables – 18
How to Adapt Recipes – 19
Measurements & Equivalents – 20
Sauces & Dressings – 23
Salads – 29
Soups – 35
Main Dishes – 43
Potatoes – 57
Rice – 59
Desserts & Breads – 61
Index – 69
Sample Main Dish:
Easy Moo-Shu Vegetables
12 oz. extra firm tofu, cut in ½” cubes
1 cup vegetable oil
1 Tbsp sesame oil
10 oz. button mushrooms, sliced
1 lb shredded cabbage
6 ounces bean sprouts
4 scallions, sliced
8 flour tortillas or wraps
Hoisin sauce (p. 25)
Heat the oils together in a large wok or skillet over high heat. Fry the tofu cubes until golden brown. Remove tofu and let drain in a strainer. Remove all but ¼ cup of oil from the wok, add the mushrooms and stir fry until shiny but not brown. Remove the mushrooms and let drain. Add cole slaw mix and saute until the thickest pieces of cabbage are just barely tender. Add bean sprouts, scallions and the cooked tofu and mushrooms and toss to mix thoroughly. Spread a dab of hoisin sauce on a tortilla. Place a mound of vegetables on one-quarter of the tortilla. Fold in quarters to make a cone. Eat from the top down.
4 Tbsp soy sauce
2 Tbsp peanut butter OR black bean paste
1 Tbsp molasses
2 tsp white vinegar
1/8 tsp garlic powder
2 tsp sesame seed oil
20 drops Chinese-style hot sauce
1/8 tsp black pepper
This is good over rice and vegetables. Many bottled versions are vegan (some have honey.)