Getting started

The cookbook starts with three chapters with health advice, basic dietary tips, and some gentle do’s and don’ts of a healthy life. I’m a skeptic when it comes to food combining and focusing on alkalinity, but I think it’s great that she mentions eating consciously and locally whenever possible. Encouraging a healthy curiosity about what people eat is always a good idea.

Take with a pinch of salt

The non-recipe part of her book is an easy to follow guide for a beginner. It is written in friendly and mindful language and feels a lot like talking with a friend over tea. In the introduction, Caroline mentions a list of changes in the new edition of her book, some were for the better, such as replacing agave with maple syrup, but she has also reduced the salt content of all her recipes and it was a noticeable omission. I found myself reaching for the saltshaker quite often once I got to the dinner table, and generally, I’d prefer to add salt while cooking so it permeates the meal better.

I did not like the organization of the table of contents, since it didn’t actually have a list of recipes under each category/chapter (though each category page does list the recipes available within the chapter.) The index became my go to for ingredients and dishes, and luckily it’s very detailed and easy to use. I also appreciated the Appendices, since they were full of great advice on how to cook beans and grains, explanations of ingredients, kitchen planning and equipment, and meal plans (both for special occasions and weekly dinner ideas.)

The recipes

My partner and I looked through the book for recipes, and over the course of a month we tried the following:

Scrambled Tofu (pg 46)
Chunky Guacamole (pg 67)
Asian Miso Soup (pg 79)
Cashew Corn Chowder (pg 82)
Vegan Macaroni and Cheese with Broccoli (pg 138)
Bean Enchiladas with Red Sauce (pg 142)
Rosemary Portobello Mushrooms (pg 159)
Root Fries (pg 160)
Classic Dahl (pg 164)
Oatmeal-Chocolate Chip Cookies (pg 178)

I thought the Rosemary Portobello Mushrooms were especially creative and tasty, along with the Cashew Corn Chowder, which was perfect for a cool grey fall day. It was also an easy to follow recipe, though I would halve the amount of parsley in future attempts (I don’t like parsley, but even so, it was very pleasant.)

Two of the best lazy meals we made were the Asian Miso Soup and the Vegan Macaroni and Cheese with Broccoli. Miso soup is something we make around once a week, so it was interesting to follow someone else’s style for a meal. The addition of carrots, cabbage, and celery wasn’t something we would normally do, but it definitely made for a heartier soup.

The Vegan Macaroni and Cheese with Broccoli was so simple, and Caroline’s Cheesy Sauce (pg 115) was great, despite using unsoaked cashews as recommended for the sauce, it still turned out smooth and creamy and flavourful (though I did add more salt after cooking.)

I baked up one dessert, though we had our eyes on several. The Oatmeal-Chocolate Chip Cookies ended up being delicious, but it took some time. My cookies spent an extra 10-15 minutes in the oven before they were fully baked, so it’s worth paying attention to appearance when making these (and of course, all ovens vary.) Oddly enough, these cookies weren’t delicious fresh out of the oven. Normally I can’t stop eating hot and chewy chocolate chip cookies, but in these the hempseed flavour and smell was initially overpowering. Several hours later the hempy taste was gone, and the seeds just provided a pleasant texture along with the oats. Now I can easily say they are some of my favourite chocolate containing cookies. Crispy on the outside, chewy on the inside wins every time.

Obtaining enlightenment

Ultimately this book had several recipes that I liked, and would make again. The recipes I tried were easy to follow, with simple and easy to find ingredients, and contained friendly helpful tips on every page. I’d recommend this book for someone just starting out and looking for healthy and straight-forward meals. It has good advice on transitioning to a healthier household, and acts as a great introduction to products that are available at a regular grocery, but not always part of a standard diet.

Reviewed and recommended by MeShell Gudz (@mdgee or Meshell.ca)
Photo: Oatmeal-chocolate chip cookies in progress

The Recipes

The first one I made was the Fiesta Quinoa Salad with Lime Dressing. I had a BBQ to go to and wanted to bring a side that everyone could enjoy. This salad was very easy to make; tasty, light, and just downright summery. I’m a big fan of quinoa. Its gluten free, light, healthy, and packs a good protein punch. This awesome pseudo-grain paired with the lime dressing and veggies was SUPER yummy. I LOVE sesame oil, so this dish had no hope of escape. My only complaint is the measurement style, but this could just be a personal preference. It was “½ cup cucumber”, “¼ cup red pepper”, etc… I don’t know what that is, and I don’t like to waste food. I like measurements such as “½ a medium sized cucumber”, “½ a red pepper”, “two garlic cloves”, you get the idea.

Next up I made the Dhal-icious. I really love Dhal. It’s an amazing spiced Indian dish that will nourish and warm your soul. I made a couple adjustments to the recipe though because I forgot to pick up some garam masala. So I added a few extra spices to it that garam masala contains like cardamom, cinnamon, and pepper. Then I threw in an extra ½ tsp of curry powder. The other adjustment was that I added an extra cup of water. I believe that Dhal shouldn’t be too thick. This dish was flavourful and fragrant. It tasted so vibrant and yummy. I used green lentils, but any lentils can be used. Red or yellow produces the most visually appealing dish, but they will all taste good. Lentils also provide a huge amount of protein, which I think makes them super filling. So although I ate mine without, they would go great with some brown or basmati rice.

The next two dishes I made together, and they were by far my favorite. I made the Portobello Mushroom Burgers with Chickpea Topping and Baked Yams with Lemon and Green Chili. I freaking LOVE Portobello mushrooms. They are nice and meaty, so they fill you up and they are super flavourful and versatile. This recipe was pretty awesome in fact. They tell you how to make the mushroom marinade, chickpea topping, and then give you some ideas on garnishes. You by no means HAVE to eat it inside a bun like a burger, which I did not. I just ate them stuffed, with some sautéed spinach and the baked yams. For the sautéed spinach, I used some garlic powder, lemon juice, cayenne, and a pinch of sea salt. The baked yams were super spicy and delish!!! Perfection in fact. I love it HOT!

Over all I liked the cookbook. The recipes are good, easy to make/follow, use well known ingredients, and are tasty. I will get a lot of use out of this book for sure!

Reviewed and recommended by Krystle Charlton
Photo: Portobello Mushroom Burgers with Chickpea Topping and Baked Yams with Lemon and Green Chili

Sadly, it seems that it may not hit as far east as Newfoundland, and I’m not sure what is planned for the rest of the world, but most likely that all depends on how popular the movie is in these two markets. So, perhaps if you get a chance you should check it out?

And let us know how it was!

Roger Ebert’s reviews are pretty much a part of my life. I can’t say I follow them closely, but I came to know the man based solely on whether or not he raised a thumb in regards to a movie. Of course, in the past few years I have learned a lot more about him, and I think I’ve come to respect him in many ways. The Esquire piece was what did it for me, and reading his review of Forks Over Knives today added a little more to that.

Granted, he seems to speak more about the message of the movie than the actual movie itself, but isn’t that the point of a film like this? Personally, I have yet to see it, and given where I live I’m unsure if I will get the chance until it makes its way onto iTunes or something similar, but knowing that more people are talking about their diet suggest to me that Forks Over Knives is already a success.

http://www.youtube.com/watch?v=O7ijukNzlUg

AAAmazing. I adapted this recipe from my cousin Nick from Seattle. Heʼs been vegan for years and years and years and thanks to him I finally discovered the miracle of fluffy vegan pancakes. Never doubt that baking powder can change the world!

1 1/2 cups white flour
1 1/2 tbsp. cornstarch
2 tbsp. baking powder
1 tsp salt
1 1/2 cups soymilk
1/4 cup canola oil
blueberries, chocolate chips, etc

Sift flour, cornstarch, baking powder and salt into a bowl. Add soymilk and oil and mix gently until all the big lumps are gone (I use a whisk for this). Add extras like blueberries now, if you really think you need them. Let the batter sit for several minutes so the gluten can absorb the liquid and your pancakes will be fluffier. While it’s sitting, preheat your NON-STICK pan or griddle to medium heat (don’t go too low or you’ll have pale pancakes). When pan is hot, use one ladle-full of batter per cake, and you’ll get about eight out of a batch. Flip cakes when bubbles start popping towards the middle, and the edges are cooked. Cook for 3-4 minutes more on the second side, and you’re good to go! Smother with vegan margarine and pure maple syrup for breakfast paradise.

By Claire Gallant

7 Reasons I Never Went Vegan (raptitude.com)

I’m sure some of you might come across a reason or two that actually led to you going vegan, or maybe you will read the post and nod your head in agreement as you recognize a few things that might have turned you away from veganism had you encountered them yourself.

Luckily, despite some of the well-meaning (yet failed) efforts of some vegans, it seems David Cain has found his own reason to try being vegan and, as of yesterday, he’s going to see how he likes it for thirty days.

So, we here at T.O.F.U. want to wish David luck, and are happy to see that he is going to give it a shot!

All bad jokes aside, David J. Parker and the folks at the Vegans & Vegetarians of Alberta Association have put some serious work into spreading the word about being veg, and the results have been great. Luckily, along with putting so much time and effort into VofA and his work with the Green Party here in Canada, David was kind enough to contribute “A Veggieman’s Journey” to the last issue of the magazine.

Recently, we also got a few answers from him to fill in the story a little more.

Green Party | VofA

In one word, why are you vegan?
Once I learned how animals affect my health and the environment, and even later how they are treated, I wonder how I stayed omnivorous for the first 40 years.

How long have you been vegan?
We went to the North American Vegan Society annual conference in Olympia, Washington in about 1997 and came back vegan.

Who would win in a fight: Quinoa or Couscous?
I eschew allusions to conflict and combat – anyway, variety is the spice of life.

Would you prefer to lead a revolution or to live quietly in the woods?
I like to think that every day I participate in a revolution. Leaders are a bore, and I’m too soft for the back woods.

If there is a revolution, will it be televised or a Facebook event?
To repeat, we are in the revolution, but it won’t be acknowledged until it is over.

Favourite vegan thing in your town:
Padmanadi Restaurant weekend buffets

Spotlight on T.O.F.U. magazine (Prana blog)

“I started T.O.F.U. magazine in an attempt to showcase the work of those in the vegan community who believed in an alternative. Not just an alternative to mainstream dining habits, but also alternative facets of veganism beyond food porn.”

A little while ago, Prana offered me a bit of a soapbox to talk about what T.O.F.U. does and why, and I took the chance to shed a little light on the vegan magazine that should. I’m happy to see that they are doing the same with numerous other organizations and people, and you should check out some of the great work that they have highlighted.

Since I feel this is a great group to support, I offered to at least spread the word. So, if you have something to donate to a great cause, or just want to attend, please head over to their website to find out more:

NCVA VegFest 2011 Sponsorship (ncva.ca)

Alright, maybe it’s just a crush since they’re not entirely vegan, and they are on the other side of the world, but I can be smitten for today, right?

Lentil as Anything

They have a “pay as you feel” policy, three locations, live music, artwork, films and they are quite active in their community.

Oh yeah, they also share a kitchen with the fine folks who did the cupcake cartoons I posted about a little while ago, Mister Nice Guy Cupcakes.

Swoon.

Now, if they go vegan and add a record store adjacent to the restaurant, I’m going to have to grab my passport and credit card.