The RAW Food Cookbook Search Begins

Borrowed from http://baobab-supply.blogspot.com/

I appreciate some of the theories and science behind the RAW food movement (RFM).  Living foods are nutrient dense, the closer to nature your food the healthier your body, and eat seasonally for best health.  Granted, these tenants are shared by various other parties, not being restricted to RFM.

And so, since I have a small, well curated cookbook collection, and it has an empty space for RAW specific title(s), I began searching for just such a book.  This involves borrowing everything my library has on the subject, and requesting all other interesting titles via Inter Library Loan (whereupon I even have access to the Library of Congress).

Unfortunately, my search is not going well.  My typical requirement of a cookbook is one in which I start marking about half the recipes as interesting or "must tries."  I have not reached anywhere close to such with any of the raw food cookbooks I have borrowed from the library.

Additionally, with raw food cookbooks, I am hampered:

- not by dehydrator requirements or low temperature cooking instructions, but by sheer cooking time.  Dehydrate for 24+ hours?  You have got to be kidding me!

- recipe complexity, I am seeking a book that is in the middle, a baby bear book, not too involved but not too simple ... and most of the books have these two spectra covered, but not much in the middle

In fact, most RAW food cookbooks have a "how to go raw" "beginner's raw" or "dehydrator how to" section that takes up 1/4 or less of the book.  I've been cooking, baking, and experimenting in the kitchen for (eh) approaching 20 years, and I do not need any beginner information.  I need the intermediate cookbook. 

And well, I admit I began this search as winter was setting in down here.  And that may not be the best time of year to be looking at photo upon photo (and recipe upon recipe) of summery salads.  The search continues ...

On a personal note, as a cookbook reader and user, I appreciate those authors that have recipes on their blog.  It is a great way to test out their approach, and get an idea of what else they might have to offer.  So to those authors who do not have a blog, or do not put recipes on their blog, I have little exposure to them, their philosophy, or their output.  For my experience with those authors, I have to thoroughly thank my local library system.

At this time, I have these titles strewn about my kitchen:

Ani Phy's "Ani's Raw Food Essentials"

Brenda Davis' "Becoming Raw"
http://brendadavisrd.com/index.php?code=Breakfast

Gena Hamshaw's "Choosing Raw"

http://www.choosingraw.com/recipes/

Stacy Stower's "Eat Raw Not Cooked"

Kate Wood's "EatSmart EatRaw"

Carol Alt's "Easy, Sexy Raw"

Matthew Kenney's "Everyday Raw"

Matthew Kenney's "Everyday Raw Express"



 

Judita Wignall's "Going Raw"

Mimi Kirk's "Live Raw"

http://youngonrawfood.com/category/raw-food-recipes/

Jennifer Cornbleet's "Raw Food Made Easy for 1 or 2 People"

http://www.learnrawfood.com/recipes/

Susan Power's "Rawmazing"

http://www.rawmazing.com/

Matt Amsden's "The Rawvolution Continues"

Vegetarianized / Veganized AutoImmune Protocol - AIP Diet

My Seborrheic Dermatitis (SD) has been back for 4 months now.  It began developing while on vacation in October, and has steadily worsened.

When it first developed in 2008, I removed dairy from my diet and my SD went away in two weeks.  I had a re-occurrence a couple years later, and finally tracked it down to sneaky dairy.  Once the dairy was removed (again) the SD went away.

It is back.  So now I wonder, what am I responding to this time?  I started an elimination diet, wheat and gluten products went first.  I saw an immediate improvement in my SD and assumed I had this thing licked.

Except I didn't.  It continued to develop, fully present on both sides of my chin and nose and even began spreading to my left eye (a visit to an allergist left me with "You just have really sensitive skin, and maybe we should consider anti-fugal medication?"  Which absolutely destroys the internal system, BTW.)  This hopeless combination got me searching for another answer.

Because another doctor's visit will not address my issues.

Enter the AutoImmune Protocol Diet (AIP), a Paleo/Raw-transition elimination combo that my sister-in-law described as a baby's diet.  (I, personally, see a very close connection between paleo and raw diets ... which would probably freak out the extreme personalities who closely adhere to either diet ... ha ha ha!)

I call it the "no food" diet, only semi-jokingly.

No no no, (c) http://www.ag.ndsu.edu, the nightshades are not for you.

All the veggies you can eat (except nightshades: tomatoes, potatoes, eggplant, tomatillo, chili powder and peppers ... uh, probably 75% of my typical veggie intake!), a few fruits (tropical fruits are discouraged ... they are generally high sugar, high water, and low nutrition content anyway), and only a few non-seed based seasonings are where you start.

And any meats you want ... which, I don't.  I just can't find meat appetizing, no matter how many times I sniff it (admittedly, I do find some cooking meat scents a bit revolting, which probably colors my opinion of all meat).

(c) NOAA Fisheries, Swordfish - one amazing predator

I could eat swordfish, because I remember loving it in pre-vegetarian times, but I can't afford swordfish.  Not to mention the ethical dilemma I face (their population is so low!)

Salmon (c) alaska-in-pictures, but the bears need salmon

I could eat salmon, but I can't stand the scent (nor, at last check, the taste) of it.  Besides, river damming has had a huge impact on their population. 


Maybe shrimp?  Uh, they have a funny texture ... maybe. 


I did like canned tuna ... but that whole mercury level gives me pause. 

Found at http://constantine.typepad.com/

So what seafoods have low mercury levels?  Seafood that feeds on plankton and krill (the originator of "fishy" taste).  It is a bit funny to me that we prefer plant feeders on land (i.e. cows to lions) but fish predators to krill feeders in the ocean (swordfish to salmon).  The "bottom" feeders have a fishier taste ... which, admittedly, I do not appreciate.

This list from United Health Care lists lowest mercury seafood
- Shrimp (wildcaught and U.S. farmed)
- Scallops (mom is deathly allergic so I tend to stay away)
- Sardines (the poor tinned fish) ... supposed to be "tuna like" as described by one site, recommending Spanish or Portuguese sardines http://chowhound.chow.com/topics/301739
- Wildcaught and Alaskan salmon (canned or fresh) (I feed it to my dogs several times a week, that scent has not gotten any more appetizing through the years)
- Oysters (I did not like them while living in New Orleans)
- Domestic squid (yummy ... apparently their texture does not bother me ... but they belong to the cephalopod group ... and they are so smart!  I'm not sure I can eat something that cool)
and
- Tilapia (I do not have any experience with this fish)

I imagine anchovies are also low in mercury.

Updates to come.  I do look forward to a couple eggs, since I have been bereft for some time now.  I do not eat omelets, but going grain free caused me to toss eggs back into the diet for baking purposes ... and really, fried rice!  So, a dozen eggs in the last year ... maybe?  Unfortunately, I don't get the whole egg yet, yolk only and only after symptoms disappear.

Waiting, waiting, waiting.  I'm bad at this.  I want it all NOW!

Also, no nuts or grains.  Few oils, only olive, avocado, and coconut are allowed.  When seeds return to the diet, I will add in buckwheat, quinoa, and amaranth.  These are not grass grains, but rather dicot seeds.  They are just used in similar ways to grass grains.  Breakfast porridge, here I come ... eventually.  However, I am going to have to change my entire grain approach to the RAW system.  Soaked and sprouted only.  I wonder if I can source sprouted flours?


I have found several websites incredibly helpful:
1) Sarah's blog explains it all, with useful science based reasoning -
     http://www.thepaleomom.com/autoimmunity/the-autoimmune-protocol

2) Mickey's site is a little less science heavy, but still covers all the pertinent information about AIP
     http://autoimmune-paleo.com/the-paleo-autoimmune-protocol-an-elimination-diet-for-autoimmune-disease/

3) Several recipes of Jessica's have been in regular rotation
     http://aiplifestyle.com/what-is-autoimmune-protocol-diet/

4) The pdf from Katie has been great for a quick cross check before cooking ... it is very splattered from kitchen testing
     http://wellnessmama.com/22689/autoimmune-diet/

5) Elena's Pantry - a couple recipes
     http://elanaspantry.com/


So what do I eat?
A lot of squash/pumpkin, coconut in many forms, and greens.  These make up the majority of my current diet.  I wonder if I will get sick of them?



Recipes I recommend (adapt as needed) ... I have found many recipes to simply be too high in fat and sugar for my palate.  I've begun halving the sweet and fat components in each recipe I make.  Additionally, I've been making half recipes (or quarter) to test them out before committing.  Here is the list of remakes that are entering regular rotation as I continue to seek out new and exciting-ish combos.


Substitutes
- Switch out all nut milks for coconut milk (canned is higher in fat, boxed is lower and better subs for most nut milks).

- Use olive or coconut oil in place of all other oils.


Breakfast - 
I have been living on green (kale with some spinach) smoothies: pumpkin pie, gingerbread, apple pie ... pretty much the only "safe" and sweet spices on the list are cinnamon and ginger.  Hence their excessive use.  

In addition to my vegan cookbooks, Incredible Smoothies website has been regularly sought: persimmon, apple, orange, pumpkin, pear, seasonal/holiday, and mango.  I often use mango as a banana replacement and pretty much the only sweetener in my smoothies (and yes, I miss stevia).

Squash Porridge?  Yes, please.  Very tasty.
Roasted Cinnamon Pear "Oatmeal"
http://healingfamilyeats.com/roasted-cinnamon-pear-oatmeal-aip/

As an alternative - this is really high in calories (over 600 for a 1 cup serving ... so use sparingly)
Coconut Granola
http://aiplifestyle.com/aip-granola/


Casseroles - 
http://aiplifestyle.com/sweet-potato-casserole/


Desserts - 
http://aiplifestyle.com/pumpkin-parfaits/

http://aiplifestyle.com/paleo-autoimmune-pumpkin-bars/

Ice Creams - I've been using the "Vice Cream" book by Jeff Rogers which was re-released as "Vegan Ice Cream", he has several raw ice cream recipes ... I hacked a Blackberry Raw Ice Cream from one of his berry recipes.  Mm, good.


Holiday - 
I would start this diet on Christmas Eve ... so I had to hustle to find some acceptable "holiday" treats.

Eggnog - thank you Isa
http://www.theppk.com/2010/12/matrioshka-eggnog/



Mushrooms - 
http://www.peasoupeats.com/2013/03/05/ultimate-vegan-stuffed-mushrooms/


Rice - cauliflower based (fresh works much better than frozen)
http://elanaspantry.com/paleo-dirty-rice/


 Sauces - 
Alfredos - Cauliflower based
     http://meatified.com/paleo-alfredo/

     http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/

 Cranberry Pear (I added a bit of butternut to further reduce the cranberry tartness)
     http://aiplifestyle.com/cranberry-sauce-two-ways/

Gravy
     http://glutenfreegangsta.blogspot.com/2008/10/coconut-gravy.html


Soups - 
http://www.adventuresinpartaking.blogspot.ae/2014/10/fall-in-bowl-roasted-butternut.html


Veggies - 
Squash Fries (the SO said they are as bad as Sweet Potato Fries, poor thing can't handle orange in anything but the fruit and carrots and cheese)
http://elanaspantry.com/squash-fries/

Baked Sweet Potatoes and Yams
http://www.thepaleomom.com/2011/11/recipe-baked-spiced-yams.html

Roasted Carrot Hummus with Orange

(remove the tahini when early in the diet!)

Evans Farm Co-op

1 pound carrots, cut into chucks

4 cloves garlic, bashed with skins on

2 tbsp olive oil

1 small orange, juiced and zested

1 lemon, juiced

3 tbsp tahini

Salt and pepper

Heat oven to 400.  Drizzle carrots and garlic with olive oil and roast for 30 minutes or until tender (stir halfway through)

Cool slightly then squeeze garlic out of the skins.  Blend veggies in a food processor.  Add the rest of the ingredients and puree until fairly smooth.

Eat with celery, cucumber, zucchini, etc.

So, the big confession, I do not love these foods.  There is not enough seasoning or variety to keep me enthralled.  But, it is worth it.  Granted, I cannot wait to add in seeds - that will widen my options amazingly!

I do not need another berry smoothie

I have gotten very attached to my Blendtec blender.  It may not get quite as much use as when I first unpacked it, but that is more due to making 3 plus servings per use use as opposed to making only one.

I have found lots of berry and nut butter smoothies ... see any single google search for "smoothie."  I wanted something different, something with the color orange rather than purple (or brown).

I have two bundles of organic carrots slowly wasting away in the fridge, and began a search with them in mind.  Enter http://www.yummly.com/recipe/5-A-Day-Smoothie-Recipezaar, a simple recipe that required very little tweaking.

With Yummly's help, I have certainly gotten my carotenoids on today!

"The Color Orange" Smoothie
3 small sweet potatoes peeled, quartered, and cooked on high in 1 inch water for 8 minutes in microwave (approximately 225 grams)
1 frozen banana
1 peeled and de-seeded orange
2 fresh carrots sliced in 2 inch sections
1.5 scoops protein powder
1.5 tsp cinnamon powder
1.5 cups water

Dump all ingredients in blender and blend until smooth.  

This is 3 servings of 189 calories each.

The omnivore did mention that my hands seemed yellow the other day ... besides the fact that my skin is fairly yellow, I wonder if I can blame my new orange obsession???

Review: Dreena Burton "let them eat vegan!"

Based on the results of my experience with Burton's last cookbook "eat, drink and be vegan", I bought "let them eat vegan!" at Barnes & Noble recently.

It has not disappointed.  In fact, I may like it even better than edbv.

Apple Spice Hemp Pancakes
These do come out dense.  So for everyone who wants light and fluffy pancakes, this is not going to cut it.  But if you want a kick with your breakfast, try them out.  Delicious.  Full checkmark.


BBQ Sunflower Tofu
Extraordinarily delicious.  I would (and plan to) happily place this before a rabid carnivore and expect him/her to devour the dish.  It could be used both as a side and as a main.  Mmmm.  Full checkmark.


Fresh Blueberry Oat Square
Lovely for dessert or for breakfast.  It reheats well, and called to me all day long from the refrigerator.  The omnivore only had a single serving, because he is not a blueberry fan - fresh, frozen, or cooked.  But he did eat the entirety of that one serving ...  Full checkmark.


Boulangerie Potatoes with Sauteed Fennel and White Beans
Does it count if you leave out one major ingredient?  I'm not a licorice fan, and, therefore, not a fennel fan.  I replaced it with broccoli instead.  Lovely dinner.  Full checkmark.


White Bean Mashed Potatoes
How to get extra veggies in your omnivore (or kids)?  Feed them this recipe.  Legumes and squash are almost completely covered up by the white potatoes.  The omnivores only comment, "Why is it kinda orange?"  He ate many servings of this, that is a winner in my book.  Um, don't put it in the food processor like I did once, you end up with more of a soup than a mashed.  Full checkmark.


Corn Chowder Quinoa Casserole
Hands down, absolutely delicious.  I loved every bite.  I've made this a second time switching out the white beans for lentils, still delicious (add twice as much water as dry lentils before cooking).  Full Checkmark.


Panfried Falafel Patties
The only issue I had with these is that they absolutely would not fry in the pan.  So I've made a note, and changed the Panfried in the title to "Baked."  Full Checkmark.


Thai Chickpea Almond Currry
This went beautifully with the Indian inspired rice, and the scent of coconut filled the house.  Recommended combination.  Full checkmark.


Winter Veg Chickpea Pot Pie
Next time I will cut out the nutmeg because the sweetness was just a little high.  Regardless, this is the best Pot Pie I think I have ever had ... ever!  Goes great with the Rustic Piecrust.  Full checkmark.


Lemon Dijon Green Beans
Another tasty recipe that saw the green beans disappear fast (which is exciting since the omnivore does not like green beans, and usually has to be forced to eat them).  Full checkmark.


Indian-Inspired Rice
I spent the hour that it cooked with my head over the rice cooker.  Smelled great and tasted good.  A wonderful accompaniment to other Indian inspired recipes.  Full checkmark.


Mac-oh-geez!
One of the few recipes the omnivore asks for again ... and again ... and again.  I think he likes it.  I do too.  It holds great in the fridge for several days.  Full checkmark.


Rustic Piecrust
Easy to make, fairly easy to work with.  I layered it over the Pot Pie recipe and the omnivore was giddy with delight (which meant he bounced on his toes once or twice.)  For a savory recipe, I would just leave out the sugar entirely, even with a tsp it is a touch too sweet for my tastebuds.  Full checkmark.


Juicy Grilled Portobellos
Who can resist a grilled portobello?  Quick and tasty.  Toss together the marinade, let sit for a couple hours, grill or fry in pan for 5 minutes 1st side and 2 minutes on other side.  Full checkmark.


So, 14 recipes, all keepers.  100/0.  Excellent odds.  Can you guess which cookbook I reach for first?

Review: Dreena Burton "eat, drink & be vegan" cookbook

I bought Dreena Burton's "eat, drink & be vegan" several years ago, it was printed in 2007.

I made one recipe "Kids Dynamo Hummus," could not stand the results, and put the book aside.  *BIG* mistake, but I had a good reason ...

I love hummus.  My favorite hummus recipe is an about.com written by Nancy Gaifyllia, I believe it is this one Hummus with Tahini.  Every other hummus recipe I try is held up to this masterpiece, and found wanting.

I suppose I should not be surprised that this was the case with Burton's.  However, it was the first one I tried and I almost wrote the entire book off due to this experience.  Thank goodness I went back ...

I returned to the book looking for an easy soup recipe one cold winter day - enter Monkey Minestrone.  My first vegan soup recipe with lots of spices and an absolutely to die for taste.  It is, by far, my favorite soup recipe to date.  I return to it often.  I exchange the green beans for peas, and this soup does not last a day.  The omnivore in the house loves it, the dogs love it ...

Having redeemed itself, I've tried other recipes in the book:

Broccoli Cashew Teriyaki Tofu Stir-fry
My notes on this recipe are to tone down the tamari and molasses in the teriyaki sauce as they were overpowering the broccoli, pepper, and cashews.  So it gets half a checkmark.


"But Where Do You Get Your Protein?" Smoothie
This recipe grows on me the more I try it.  The mix of flavors is both complex and satisfying.  And yes, I'm tired of the question too Dreena!  This gets a full checkmark.


Lemon-Broiled Green Beans
I've only made these once, and the parchment paper caught on fire (that's what I get for not cutting down the paper to fit the pan), so some of the beans got thrown away ... but what I did get to eat was quite tasty.  I can't wait for green beans to come back in season for try 2.  This gets a full checkmark.


Pan-Fried Tempt-eh!
These never last long.  It is a simple and flavorful recipe, and the omnivore nibbles away while they are still sizzling hot.  Full checkmark.


Peanut Passion Sauce
I've made this once for soft spring roll dipping sauce.  My notes are to reduce the garlic and lime juice so that more of the peanut butter stands out.  This is a very thick sauce, and I add water as she suggested to thin out the sauce.  This gets half a checkmark.


Raspberry Cornmeal Pancakes
I usually do these with blueberries, since raspberries can be hard to find.  This recipe does not taste good if overcooked, but if cooked just right, they are very flavorful.  I don't think you can go wrong with cornmeal, that's the Southerner in me!  Full checkmark.


Seared Portobello Mushrooms
I don't think I can ruin portobellos enough to make them inedible.  Regardless, this recipe makes excellent eating - crunchy (and yet still fairly healthy) Portobello Mushroom fries.  Thumbs up from the two leggers in the house.  Full checkmark.


Sesame Lime Soba Noodles with Shiitake Mushrooms & Snow Peas
This was an unexpectedly elegant and delicious dish.  Highly recommended, with the small note "cut agave nectar in half."  We tend not to like our entrees too sweet in this family.  Full checkmark.


Super-Charge Me! Cookies
Oh, I have a terrible sweet tooth.  But it has lost some of its sweet ability - whereas I used to be able to send myself into a sugar coma with a too sweet dessert, I cannot handle that these days (lunch used to be two pieces of bread spread with peanut butter mixed with honey and liberally sprinkled with a layer of chocolate chips and cheerios ... that was in my teens ... I couldn't take that sweet attack now).  So my treats have to be sweet, but not too sweet.  Enter Burton's cookie recipes.  These are hard to resist, especially when I add in dried cranberries.  I have to make a half a batch or less ... because I will eat them all in one sitting ...  Full checkmark, of course.


Sweet & Sour Chipotle Tempeh with Sweet Potatoes
I kinda knew this would be a no go recipe.  Not because it is lacking in flavor, but because (see above) I tend not to like sweet entrees.  This smells delicious, but the sweet bar is just too high for this family.  However, the four-legged beasts in the family thought this recipe was great, and the remainder was added to breakfast and dinner for a couple days (even my picky youngster cleaned his bowl).  So it gets an X for us two-legged types, 3 tail wags from the four-legged types, and I would wholeheartedly recommend it to others. 


Teriyaki Quinoa
Mm, a great, tasty side dish packed with veggie protein.  Full checkmark.


White Bean Hummus with Fresh Thyme & Basil
Considering my first Burton hummus experience, I am surprised I went back for seconds.  While the omnivore in the house only halfheartedly liked it, because (and I quote) "It has spices in it;" I quite enjoyed it.  It was better than my restaurant exposure to white bean hummus, and it has a different flavor profile entirely from Gaifyllia's recipe.  It is not hot, but rather like walking through a basil garden.  An excellent spring hummus.  Full checkmark.


"You Got Peanut Butter in My Chocolate" Cookies
These could be my ultimate downfall.  Nothing goes better in my mind than Peanut Butter and Chocolate (pardon me while I go wipe my mouth ...).  I did try to cut down the fat just a bit more by switching out half the oil for applesauce, and the resulting cookies did not hold together all that well, so follow the fat recommendations as written.  However, the change had no impact on the taste, and I might have overeaten that particular batch ... well, what's another little crumb, it is sitting here all by its lonesome, might as well eat it, and that crumb, and that crumb ...
Full Checkmark!


Zucchini Spelt Muffins
So I accidentally doubled the zucchini in this for my first batch, but they still tasted wonderful.  The suckers just would not set up and it took me a while to figure out why.  ;)  Delicious.  Full checkmark.


So, 15 recipes so far 13 keepers, 2 tossers.  87/13.  Darned good odds if I say so, what am I going to make next?

Vegan Cookbooks: the bad

Uh-oh, it's about to get nasty in here!

In my opinion, there are two types of vegan cooks and, therefore, two types of vegan cookbooks.  So I lump all vegan cooks into two categories - one type developed their tastes in the 70s/80s, and have trouble leaving, their recipes can be: bland, tasteless, and tofu heavy.  The other type is the modern vegan: with tasty, spicy, and tofu light recipes.

I think a lot of my problem with tasteless 70s vegan food is that I'm a Southerner.  In my world, spicy Indian and Mexican food is king, followed shortly by Chinese (and a load of barbeque, but that's a whole other subject).

In other words, tasteless 70s vegan food does not satisfy my tastebuds.  And the omnivore I cook for can't stand some of the things that result from these recipes.

Unfortunately, I've run into three cookbook writers that regularly, or semi-regularly, fall into this trap.  They are: Post Punk Kitchen Isa Chandra Moskowitz, Veg Kitchen Nava Atlas, and Happy Herbivore Lindsey Nixon.  These ladies and my tastebuds do not align.  I have read rave reviews of their work, so I know they produce a quality product, but it is not for me (nor, apparently, my omnivore).

Now, having said that, I must point out that I own one ICM book "Vegan with a Vengeance," owned one NA book "The Vegetarian 5-ingredient Gourmet," and own no LN books.

Vegan with a Vengeance -

Scrambled Tofu
Like eating air.  No flavor what-so-ever.  An X.


Pumpkin Waffles
I love these.  I could eat them just about every day.  Full checkmark.


Scones
While my "Joy of Vegan Baking" was being spiral bound, I had a scone for breakfast request come in.  So I whipped VWAV open and baked it Isa's scones.  Quite tasty.  Full checkmark.


Maple-Mustard-Glazed Potatoes and String Beans
Ick.  No flavor, no bite.  More air food.  An X.


Balsamic-Blazed Portobello Mushrooms
This smelled bad while cooking, but tasted great going down.  Full checkmark.


Seitan-Portobello Stroganoff
The first recipe I ever made from this cookbook and the reason I will never give it up.  It is not the stroganoff my mother made when I was a child.  But it has remarkable flavor.  I have made it with TVP sausage and its turns out beautifully.  Even the omnivore likes it.  Full checkmark.


Revolutionary Spanish Omelet with Saffron and Roasted Red Pepper-Almond Sauce
I think the Omelet gets a checkmark due to the sauce.  Otherwise, the omelet is fairly flavorless.
So half a checkmark for the omelet and a full checkmark for the sauce.


8 recipes.  5 checks, 1 half, 2 Xs.  63/13/25.  Not great odds.  I'm still keeping the book though.

The Vegetarian 5-Ingredient Gourmet - I haven't owned this book for years and cannot give a recipe list.  However, I tried 5 or so different recipes, and could just about finish the tasteless affairs.  Once again, my heart screamed for spices!

Maybe I was supposed to add my own spices, but then why would I need a cookbook?

5 recipes.  No keepers.  0.  Donated book so it can fly away and find someone who has those tastebuds.

Lindsey Nixon's Happy Herbivore website is where I've gotten her recipes.  I started trying them out in anticipation of buying her book(s), and now I'm real, real iffy about such a purchase.  Besides taste, another big issue I have is that I need to bake ALL of her recipes for at least twice as long as the directions indicate.  Does she have some super duper quick cooking convection oven?  Because my results are coming out way underdone and nasty!


The tasteless -
Hippie Loaf
It's got bulk going for it, but I need spicy mustard to give it flavor.  X.


Spinach & Mushroom Quiche
In a word, blech.  The omnivore described it as paint-like, you know that can't be good.  X.


Black Bean Brownies
Not horrendous.  Very banana-y.  I'd rather spend my calories on a piece of dark chocolate.  X.


Black Bean & Salsa Soup
I don't know how this can turn out to have so little taste when I used HOT Chipotle salsa, but it did.  I have half a cup left, and I'm not sure I'm going to finish it.  I'd rather eat beans, corn, and salsa plain, mixed on a whole wheat tortilla.  I ended up composting that last bit.  X.




The decent -
Tofu Scramble
Better than ICM's recipe, but I just know there is something with more flavor out there!  Half a checkmark.



The good -
Blueberry Breakfast Cake
This is an excellent dessert, especially with a dab of Cashew Cream on top, Mmmmmm.  I replaced half the sugar with date sugar.  Full checkmark.


Low Fat Vegan Nacho Cheese
I think this version is better than Dreena Burton's version, and I really enjoyed it on beans and tortilla chips.  Full checkmark.



So 7 recipes from the Happy Herbivore website.  4 tossers, 1 temporary while I look for better, and 2 keepers.  57/14/29.  I'm afraid to try any more ...





Compared this list to my favorite cookbook author, Dreena Burton, where I've made 29 recipes from two books, and found one dud ... well, maybe two ... one (and one that is not for us) ... so two official duds.

Some of my favorite recipes ... searching for cheese!

I guess I've been following a Vegan diet for about a year now. It's difficult only when going to restaurants and grocery shopping. I don't have much trouble "denying" myself (let's not talk about the chocolate), and I don't miss much from my previous dietary life. I don't even miss cheese itself. Sure, the smell of a block of Swiss or Colby or Mozzarella on the counter can make my mouth water, but I don't usually miss cheese. (I don't miss smelly French cheeses at all, I never handled strong cheeses well. That just means I left plenty for the person who does!)

I've been on the hunt for a couple of good faux cheeses. Macaroni and Cheese was a childhood staple. I think Mom gave up trying to make us eat healthy all the time, and a box of Mac and cheese was the thing we loved as kids (with hot dogs cut up and swirled around in the cheesy goop left behind). I've tried a couple of recipes, and they are usually edible. But only one gets two thumbs up.

Faux Mac N Cheese - Allison Rivers Samson's Mac 'n' Cheese is a VegNews favorite and I can see why ... I've made it twice, and even the omnivore in the family enjoyed it. I cut down the sea salt and margarine (in half I think) as it was too fatty and way too salty the first time around. I love how much zing this has in it.




The one thing I've have missed more than anything with my Vegan adventure is cheesy nachos ... chips, chili, and melted cheese. I could do the chips and chili, but there wasn't any cheesy goodness to add on top. And the faux cheeses at the grocery store just didn't do it for me (there used to be a Monterrey Jack that was fairly edible, haven't seen it in years though). However, this mustard dip is a good replacement. The hubby said, "Kinda bland" when he tried it. To which I replied, "Good, that means I'll get to eat it all." (Um, I'm married to a metabolic menace, and I cannot tell you how many times I've gone to the fridge to get something, and the MM has already polished off the item in question. It is nice to make something for me, knowing that it will be there the next time I check ... root beer, melon, soy yogurt, and now vegveeta are on this list.)

Faux Cheese Dip - Dreena Burton's Vegveeta is a Kira favorite.

Obviously, it is not going to taste like cheese, but it tricks my taste buds enough that I thoroughly enjoy my nachos now. :) It also keeps pretty well in the fridge for several days. I've made it three times and it usually lasts me four or so days.

Restaurant Concerns for Vegans and those with Food Allergies

Expanding on our restaurant problems:

I went to a new middle eastern kabob restaurant a couple of weeks ago and ordered the mixed appetizer platter. I requested that the waitress ask the kitchen what on the appetizer I couldn't eat due to the dairy allergy (I was expecting her to tell me the Tzatziki yogurt sauce was the only thing off limits). Well, lo and behold the hummus and babaganoush had "milk by-product" in them. I was shocked. I've been making hummus for years, and I've yet to come across a recipe that calls for milk (or its by-products) and in a search for babaganoush recipes I found the same thing. I was ready to send the appetizer back and say I wasn't paying for it since I couldn't eat the main foods I bought it for. How utterly disappointing. You can't let your guard down for a minute!

And this also tells me how accurate are the "homemade" claims of this restaurant. I don't know about you, but I pick up "milk by-product" powder in my grocery aisle ALL THE TIME!!! Sheesh, makes me wish I enjoyed cooking.