Vegan MoFo 2013: Thoughtful Thursdays: A book review and giveaway of Beg by Rory Freedman

Beg: A Radical New Way of Regarding Animals by Rory Freedman

Beg a Radical new Way of Regarding Animals is the newest book by Rory Freedman, co-author of the controversial, and  in my opinion awesome, book Skinny Bitch.  I was already vegan when I first read Skinny Bitch, so I didn't really learn much from it.  However, I was able to hand it to my friends to read (it is a pretty easy read) and they would learn about the horrors of factory farming and the mess we call the  SAD diet.  I knew that my friends would enjoy the harsh language, and I know I gave that book to at least five people.

I recently listened to an episode of Red Radio in which Erin asked Rory about the controversy.  Rory explained it in a way I was totally not expecting.  She owned it.  She talked about how she knew that  she could take advantage of the vulnerability and arrogance of women looking to "look fabulous" and "get skinny" and used that opportunity to spread a very strong animal rights message.  Hmm.  It totally made sense.  I highly recommend you listen to the interview.

Back to Beg. This book is a quick and easy read.  It is basically an entry level guide to animal rights activism.  In fact, it is the perfect book to give anyone who says they love animals, but still eats meat Hi, Mom!  I will be giving you a copy of this book soon!

It is full of factoids, anecdotes, and practical advice. It touches on all sorts of subjects from puppy mills to vivisection, from bull fighting to wearing fur.

I love this book.  I already bought two copies.  One for me, and one to give away.  The publisher was nice enough to send me a review copy, but since I already had mine, I am going to give it to one of you.  (Please just follow the prompts in the widget below to enter.  This giveaway is open to all entrants and overseas shipping is available.) I will probably buy about 10 more copies to give to friends and family...especially those with pets.  This book will really make each and every dog and cat lover think twice when they pick up a fork.

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Vegan Mofo 2013 Day 4: BIG BALLS! (And a Bag-O-Swag)

Now, those are some BIG BALLS!

Dan came home from work last night pestering me about his balls.  He was all, "Hey check out these balls!" and I was like, "Whoa, those are some pretty big balls!"  And he was all, "Yeah, they are pretty big balls!"  And I was like, "Do you want big balls?" And he was all, "Of course I want big balls."  So I was like, "Do you want spicy balls?"  And he was all, "Nahh, not too spicy for my balls." So I was like, "Do you want cheesy balls?" And he was all, "Yeah, I like cheesy balls." So I was like, "Ok.  Do you want crispy balls?" And we was all, "I really like my balls hot and crispy."  So I was like, "Should your balls be soft and squishy on the inside?" And he was all. "Heck yeah, my hot crispy balls should be soft and squishy on the inside!"

Papas Rellenas
Papas Rellenas are stuffed mashed potato balls that are breaded and deep fried.  Yes, that is a real thing! Dan introduced me to these balls after he learned about them from a Cuban bakery near his office.  And while the traditional balls are stuffed with seasoned beef, we decided to make these balls with some Daiya Havarti wedge chunks and taco seasoned TVP.  But just because we used TVP, there really isn't any reason you couldn't put just about any darn thing you want to into the center of these balls.They were pretty easy and fun to make.  I mean, really, who doesn't like to massage and play with warm balls?

For the balls:
8 russet potatoes (about 4-inches in length)
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup canola or other mild flavored vegetable oil
1 cup almond, soy or other nondairy milk

To stuff the balls:
1 recipe TVP Taco Meat, prepared
Daiya Havarti Wedge, cut into small chunks

To batter the balls:
1 cup panko style bread crumbs
1 cup all purpose flour
1 tablespoon dried parsley
1/2 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 cup almond, soy or other nondairy milk

You will also need oil for frying.

Preheat oven to 425 F.  Line a baking sheet and arrange the potatoes on the baking sheet.  Poke holes in the potatoes, and bake, uncoverred for about an hour, or until fork tender, and flesh is dry and fluffy.
Remove potatoes from oven and cut in half lengthwise.  Allow to cool completely.
Once potatoes are cool, scoop out the flesh into a mixing bowl. Discard the skins. (Or snack on them whiel you are making your balls!)
Add in the garlic powder, onion powder, and oil.  Using a hand masher, mash the potatoes until well combined.  The mixture should be fuffy and sticky, not wet and creamy, so add in the milk a little bit at a time to get the right consistency.

Scoop 1/2 cup of the potato into your hand and form a mashed potato bowl.
Place a couple of chunks of Daiya wedge in the center, then a heaping tablespon of TVP Taco Meat, and a couple more chinks of wedge.

 

Seal the potatoes around the stuffing.
Preheat at least 2 inches of oil in a deep pan to 350 F.  If you have a deep fat fryer, now is a good time to use it!
In a shallow dish, mix together the panko, flour, parsley, paprika, salt, and pepper.
In a seperate shallow dish, place the milk.
Roll the potato ball in the milk to coat, and then into the panko mix to coat.  Then back into the milk and then back into th panko mix one last time.
Carefully place the breaded ball into the hot oil and fry for about 30 seconds, or until golden brown and crispy.
Repeat until all the potato mixture is used.

Yield: 10 balls

Here is a short video tutorial showing you how to shape your balls:

Now for the giveaway!  Check out this bag-o-swag:

Samples, full size products, a coupon for a free Daiya product, a selection of Herbivore Clothing postcards and stickers, a paring knife, buttons, a copy of Amey Matthews adorable Vida Vegan Con 2013 Cook 'Zine, Booda Butter lip balsm (I LOVE THIS STUFF!), and all sorts of other goodies, all packed up in a cute reusable strawberry tote!  Simply follow the prompts in the widget below to enter :)

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Taco Tuesdays: Fusion Tacos and a Fusion Food in the Vegan Kitchen Giveaway

It's Tuesday and we all know what that means...TACOS! Everyone celebrated taco tuesdays, so i am going to celebrate by sharing a recipe for Fusion Tacos from my upcoming book Fusion Food in the Vegan Kitchen, which, by the way, is now available for preorder.  Before I get to the recipe, let me tell you a little bit about this book.

"What is this new cookbook?" you ask. Fusion Food in the Vegan Kitchen: 125 Comfort Food Classics, Reinvented with an Ethnic Twist! is the newest addition to my growing family. It is a totally new way of writing for me, and I certainly feel it's my best work to date. Filled with scratch made recipes, it has been so much fun writing and testing for this book. It was (and still is) a big pleasure to be working with Wade Hammond on the photography. His modern take on food photography and styling really captured the true essence of these recipes.

Here's what my publisher's have to say about the book:

"This innovative vegan cookbook combines the best of both worlds—comfort food + ethnic cuisine. The result is Fusion Food in the Vegan Kitchen, a delicious, experimental type of cooking popular in California and quickly taking the vegan world by storm. Its focus is not only on fresh, local ingredients, but also the amazing flavors found in different world cuisines. Think Korean pulled “pork” sandwiches, miso mac ’n’ cheese, and Mexican hot chocolate cake truffles. Traditional, with a twist!  Author and California native Joni Marie Newman will treat you to more than 100 innovative recipes, all featuring whole foods ingredients that can be found at almost any grocery store or farmer's market—no store-bought faux meats, mayos, cheeses, or the like. Recipes will also feature low fat, soy free, and gluten free options for those with special dietary needs. Push the envelope on taste and take plant-based cooking to a whole new level with Fusion Food in the Vegan Kitchen."

The book isn't coming out for a few more months, but I want to giveaway a copy before it hits the shelves.  Just follow the prompts in the widget below, and I will be giving away one copy as soon as I get them in my hot little hands!

Now for the tacos!

Teriyaki Asada Tacos from Fusion Food in the Vegan Kichen

Teriyaki Seitan Asada Tacos
The sweet, juicy asada combined with the almost bitter crunch of the coleslaw topped with the creamy heat of the sauce up on top makes these tacos a real fiesta in your mouth.

16 (5 or 6-inch) corn tortillas
1 recipe Teriyaki Setian Asada, prepared (recipe below)
1 recipe Sesame Carrot Coleslaw
Spicy Sushi Sauce* for drizzling
1/2 cup finely chopped green onions
1/2 cup chopped fresh cilantro
*There is an updated version of this sauce made without storebought mayo in the book!

Heat a dry pan over medium high heat and warm your tortillas until lightly browned on each side.
Stack 2 tortillas for each taco. You will make 8 total tacos.
Layer the ingredients as follows:
3 strips of Teriyaki Seitan Asada
About 1/2 cup of coleslaw
A generous drizzle of Creamy Sesame Sriracha Sauce
Topped with green onions and cilantro.

Yield: 8 tacos

Teriyaki Seitan Asada
These delicious strips of juicy flavorful pineapple teriyaki seitan serve up great over rice or steamed veggies. My favorite way to serve them up is in tacos!

3/4 cup vital wheat gluten
1/4 cup whole wheat pastry flour
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 cup water
2 tablespoons soy sauce
1 tablespoon vegan Worcestershire sauce
1/2 teaspoon liquid smoke
2 to 3 tablespoons vegetable oil for sautéing
1 cup Teriyaki Sauce
*There is a recipe for home made pineapple teryiaki sauce in the book!

Add the vital wheat gluten, whole wheat pastry flour, paprika, garlic powder, and onion powder to a mixing bowl and mix to combine.
In a separate bowl, mix together water, soy sauce, Worcestershire, and liquid smoke.
Add wet to dry and knead until a very elastic dough is formed.
Cover and let rest for 30 minutes.
Preheat oven to 350 F.
Shape dough into a log shape and to the center of a piece of foil or parchment paper, roll up andand twist the ends tight to close.
Place log on a baking sheet, seam side down and bake for one hour, flipping half way through.
Remove from oven and allow to cool enough to handle.
Once cooled, slice into thin strips, about strips about 1-inch wide by 4 1/2-inches long. (These measurements are just a reference, they need not be exact.)
Add Pineapple Teriyaki Sauce to a pot and heat over medium low heat.
Preheat a tablespoon of vegetable oil in a frying pan over medium high heat.
Add seitan strips in a single layer to the hot pan and pan fry for 2 to 3 minutes, or until dark golden brown and crispy. Flip and repeat on the other side.
Once both sides are crispy, transfer immediatelyto the pot of teriyaki sauce
Repeat until all of the pieces have been added to the sauce.
Toss seitan to coat, and keep warm until ready to serve.
Serve garnished with green onions and sesame seeds if desired.

Yield: 4 main dish servings




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Vegan MoFo 2013: Mac & Cheese Mondays! Five Cheese Baked Macaroni and Cheese (Plus a Giveaway!)

Five Cheese Baked Mac & Cheese from Home-Cooked Vegan Comfort Food

Five Cheese Baked Macaroni and Cheese
This baked version of Mac and Cheese gets its cheesiness from 1) a noochy sauce 2) a tofu ricotta-like mixture 3) Vegan Cream Cheese 4) Daiya or other shredded vegan cheese, and 5) Walnut Parmesan Sprinkles. Yep, that's five!

1 pound (16 ounces, 454 g) elbow macaroni, prepared according to package instructions
1 stick (1/2 cup, 112 g) nondairy butter
1 cup (235 ml) plain nondairy creamer or nondairy milk
1/4 cup (30 g) nutritional yeast
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
1 teaspoon smoked paprika
2 tablespoons (16 g) all-purpose flour
10 ounces (280 g) extra firm tofu, drained, pressed and crumbled
2 tablespoons (36 g) white or yellow miso
2 tablespoons (30 g) prepared yellow mustard
2 tablespoons (30 ml) olive oil
8 ounces (227 g) nondairy cream cheese, such as Tofutti or Follow Your Heart
1 cup (4 ounces, 112 g) shredded nondairy cheese, such as Daiya or Follow Your Heart
Salt and pepper to taste
1/2 cup (1.5 ounces, 43 g) Walnut Parmesan Sprinkles (See Below)

Preheat oven to 350°F (180°C, or gas mark 4).
While pasta is boiling, prepare the noochy sauce and tofu mixture.
To make the sauce, melt butter in a small pot over medium high heat. Stir in creamer, nutritional yeast, garlic powder, onion powder, and paprika.
Bring to a boil. Reduce heat and stir in flour. Whisk vigorously until thickened and no lumps appear. Remove from heat and set aside.
Make tofu mixture by crumbling tofu into a mixing bowl, and mashing miso, mustard, and olive oil into it with your hands until well incorporated.
After the pasta is prepared, drain and return to the pot.
Add noochy sauce, tofu mixture, cream cheese, and shredded cheese to the macaroni.
Add salt and pepper to taste.
Stir to combine.
Transfer mixture to a 9×13-inch (23 x 33-cm) baking dish.
Sprinkle an even layer of Walnut Parmesan Sprinkles all over the top.
Bake, uncovered, for 30 minutes.
Remove from oven and allow to sit for about 10 minutes before serving.

Yield: 6 main dish size servings

Walnut Parmesan Sprinkles
*Quick and Easy
Make these and store them in a shaker jar to sprinkle on pasta, pizza, salads, or anywhere you'd sprinkle on some grated parmesan.

1/2 cup (60 g) walnut pieces
1/2 cup (60 g) nutritional yeast
1/2 cup (40 g) panko style bread crumbs
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon salt, according to taste

Add all ingredients to a blender or food processor and pulse to combine until walnut pieces have been ground into a powder.
Yield: About 1 1/2 cups (126 g)

Maybe you've heard that a book that Celine and I wrote in 2011 titled Hearty Vegan Meals for Monster Appetites, was re-released this year with a new name and a snazzy new cover!  Now, that book is known as Home-Cooked Vegan Comfort Food.  (Please know that if you already own Hearty Vegan, there is no need to buy Home-Cooked Vegan Comfort Food, as they are literally the same book.)  The giveaway below is for a copy of the original Hearty Vegan...there are a limited amount of copies left with the original cover.  Who knows, they might just become collector's items.  Ha!

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Vegan MoFo 2013: And So It Begins! Walnut and Currant Veganzola Balls and a 500 Vegan Recipes Giveaway

Kickin' this MoFo off old school with a recipe from way back in 2009 from a little old book Celine and I broke our teeth on, known as 500 Vegan Recipes.  That book was our first published work and we poured our sweat and tears into those 500 recipes.   So for the first giveaway a Month of Vegan Giveaways, I will be giving away a copy of 500 Vegan Recipes to one reader chosen at random.  To enter, follow the prompts in the Rafflecopter widget below.

And being the last Sunday of summer, Mother Nature has unleashed the heat.  There is no chance that my oven, or even stovetop is being turned on today.  Today can be spent enjoying a little tofu cheeseball on crackers or celery.

Walnut and Currant Veganzola Balls from 500 Vegan Recipes

Walnut and Currant Veganzola Balls 

*Quick and Easy

Who says vegans can’t have cheese balls? Seriously, these are very, very cheese-like. You don’t have to form them into balls, of course, but what a presentation! At a cocktail party or get together…so sophisticated. Besides crackers, this also tastes amazing crumbled over a green salad, or dare I say, as a sandwich spread?

10 ounces (280 g) extra firm tofu, drained and pressed
2 tablespoons (30 ml) extra virgin olive oil
2 tablespoons (16 g) flax seed meal mixed with 2 tablespoons (30 ml) warm water
1 tablespoon (18 g) white miso
2 teaspoons (10 g) minced garlic
1 teaspoon liquid smoke
1 cup (120 g) walnut pieces, broken into small pieces
1/2 cup (80 g) currants

Salt and pepper to taste

In a mixing bowl, crumble your tofu until it resembles ricotta cheese. Add in olive oil, flax seed mixture, miso, garlic and liquid smoke. Mash together until uniform. Mix in walnut pieces and currants. Form into two equal balls, form into a log, or simply place in a bowl.

Yield: 2 balls, or about 2 1/2 cups

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Vegan MoFo: September 2013 A Month of Vegan Giveaways

Listen up MoFos. This year Vegan Mofo is taking over the interwebs in September. That's less than a week away, folks! So, I decided to do something a little bit different this year.

I have been really lucky to get so much swag throughout the year (cookbooks, new products, t-shirts, gift certificates, and all sorts of other vegan goodies) that I would like to share it with all of you.

While I still will be posting yummy recipes, book and product reviews, with every post in September, look for a fun giveaway!

My Trip to the Farm and Another Giveaway!

Look at that nose!  Macy, the pig, so sweet and peaceful, relaxing in the barn, out of the hot sun.

I had the honor of spending the day with my mom, Celine, and some amazing animals at Farm Sanctuary Animal Acres in Acton, California last Sunday.  What an inspiration!  I was able to visit with, and give love, to many wonderful rescued farm animals that were destined to be someone's dinner, had someone not been brave enough to step in and save each and every one of the lives who now are safe and sound at the sanctuary.

Below is Pinto.  He is a rescued dairy cow.  He was unlucky enough to be born a boy on a dairy farm, where boys are either left for dead, or swiftly whisked away from mom and sold to the veal industry, which was Pinto's fate.  A brave soul stepped in to save him, and he now lives a happy healthy life at the sanctuary.  He stands over 6 feet tall at the shoulders and weighs in at over 3000 pounds.  He is still a young man, at only 6 years old.

Sweet Pinto takes a moment away from his lunch to allow me the honor of giving him a love rub right on the face.

My mom had an inspired day as well.  Though she didn't turn vegan overnight, she certainly became much more aware of some of the attrocities that occur on factory farms and it made her really think.  I encourage all of you to visit, volunteer, or donate to a farm sanctuary.  The work they do is so important.  

In honor of all of the animals and wonderful volunteers and staff at the sanctuary, I am going to give a farm sanctuary tshirt and water bottle to one lucky reader.  Enter the giveaway on the widget below.

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Book Review and Giveaway: Practically Raw Desserts by Chef Amber Shea Crawley

Practically Raw Desserts by Chef Amber Shea Crawley

Practically Raw Desserts is Chef Amber's sophomore release, and this sequel is definitely as good, if not better than the original.  What I love most about this book is how flexible it is.  Sometimes raw recipes can be so daunting.  I've read through recipes in some raw cookbooks that can literally take a week (or more!) to make.  Not so in this book.  Amber makes eating naturally and "practically" raw easy.

I have been drooling over so many of these recipes that have such simple ingredients.  And not having to turn on the oven in the middle of the summer is such an awesome bonus!

The Strawberry Blondies (page 75) are simply incredible, and so friggin' easy to make.  I plan on having a batch of these in the fridge always, so that I can satisfy late night sweet cravings with a healthy dollop of fruit and nuts, in a treat that I think tastes kind of like a PB & J cookie bar.  So strawberrylicious. (Sorry, Amber, I just couldn't help myself!)  Another favorite is the Key Lime Pie (page 121.)  I love desserts that star avocado as the main ingredient, so this is a real keeper.

Beyond the recipes are practical tips and techniques for raw food prep, including lots of base recipes for nut milks, flours, crusts, sauces and syrups that can be used in all sorts of recipes, beyond those in the book.  I really love when a cookbook gives the reader the power and confidence to go out and create their own with the knowledge gained from the book.

Also included are ingredient guides, nut soaking tables, substitutions, and lots of other info.  Have I mentioned that I like to take cookbooks into the bathtub with me so I can read them like romance novels?  Well, this one is perfect for that, since there is a lot of info, beyond recipes to read and enjoy.

Overall, I find this book to be a real keeper, even for someone who isn't a raw foodie, or even vegan. The flavors are solid and anyone who is interested in cooking (or in this case, uncooking) would really enjoy this book.

I would also like to share a copy of this book with one lucky reader.  Simply leave a comment below telling me about a memorable experience you've had experimenting with raw foods, whether eating or making it!  I'll start.

"When I worked at the Whole Foods in Venice Beach, a lovely raw chef there used to use me as her guinea pig for all of her new raw creations, she came up with a "Tiny Raw Pizza" that looked absolutely nothing like pizza, but tasted fantastic!  And a tiny little piece was enough to fill me up for lunch, so it was then that I realized how nutrient dense raw foods really are, and a little bit goes a long way."  

I will choose one comment at random on Monday, July 29, at 7 pm PST.  So please check back to see if you have won.

CONTEST NOW OVER.  CONGRATS TO #7, BETHANY!

Amber was generous enough to allow me to post one of the recipes from the book for you to enjoy, and if you are a tahini lover, like, I am, than you will absolutely adore these insanely simple little bites of goodness.

Salted Tahini Caramels from Practically Raw Desserts

Salted Tahini Caramels

Grain-Free, Nut-Free

From Practically Raw Desserts: Flexible Recipes For All-Natural Sweets and Treats by Amber Shea Crawley, © 2013. Used by permission.

There are two types of people in this world: those that adore tahini enough to eat it straight out of the jar, and those that do not. I am of the former persuasion. If you are too, you’ll love these tahini-rific little freezer caramels. Have all the ingredients ready to go at room temperature to make for easy mixing.

1/2 cup tahini
1/4 cup coconut flour
1/4 cup coconut nectar
1/8 teaspoon coarse sea salt

Combine the tahini, coconut flour, and coconut nectar in a medium bowl and stir until very well-mixed (the mixture will be thick). Pour into a small glass container (lined with plastic wrap or waxed paper for easy removal, if desired) or divide between mini muffin cups. Sprinkle evenly with the sea salt and freeze until very firm. Once frozen, slice into bite-sized pieces with a very sharp knife. Enjoy straight out of the freezer.

Store the caramels in an airtight container in the freezer for up to 3 months.

Yield: 16 small caramels
Per caramel: 64 calories, 4.2g fat (1g sat), 6.1g carbs, 1g fiber, 1.6g protein

Substitution Option
Coconut nectar: agave nectar, maple syrup, or any other liquid sweetener

Fusion Food in the Vegan Kitchen: Sneak Preview Recipe! Lumpiyang Shanghai

Lumpiyang Shanghai served with Spicy Sushi Sauce for dipping

Here is a sneak preview of one of the recipes from my upcoming book, Fusion Food in the Vegan Kitchen.  It is a vegan version of a traditional Filipino street food called Lumpia.  It tastes great with the Spicy Sushi Sauce (the recipe for a new and improved mayo free version of this sauce is included in the book), as pictured, but it also tastes great seved with a sweet chili sauce for dipping.

Lumpiyang Shanghai
The earthy, meaty flavor of the mushrooms fills in nicely for the traditional beef or pork usually found in this Filipino inspired savory fried pastry.

2 tablespoons vegetable oil
10 ounces (about 3 cups) chopped crimini mushrooms
1 cup diced white or yellow onion
1 tablespoon minced garlic
pinch salt and pepper
2 cups vegetable broth (I really love the "Better than Beef" bouillon in this!)
2 ounces (about 2 cups, packed) finely shredded cabbage
1 cup green peas
1 cup shredded carrots
1/4 cup nutritional yeast
1 teaspoon dried parsley (or 1 tablespoon fresh chopped)
10 to 12 (8-inch) vegan spring roll wrappers
Additional vegetable oil for frying

Heat oil in a pot over medium high heat.
Add mushrooms, onion, garlic, salt and pepper and sauté until mushrooms have reduced in size by half and onions are fragrant and translucent.
Stir in vegetable broth, cabbage, peas, carrots, nutritional yeast, and parsley.
Bring to a boil, reduce to a simmer, and simmer for 25 to 30 minutes stirring occasionally until most of the liquid has been absorbed.  By doing this, the flavors of the broth are intensified and absorbed into the vegetables.
Remove from heat.
Lay one wrapper onto a flat surface
Add 1/4 cup (2 ounces) of filling to the wrapper, near the edge closest to you.
Fold over 1-inch of both the left and right edges toward the center.
Roll up like a burrito.
Seal the seam with water if necessary.
Repeat until all of the filling is used up.
In a frying pan add enough oil to equal 1/4-inch and heat to 350 F.
Add 2 to 3 rolls to the oil and fry for 3 to 4 minutes, until golden brown and crispy.
Flip and repeat on the other side.
Transfer to a plate lined with a kitchen or paper towel to absorb excess oil.
Repeat until all Lumpiyang are fried.
Serve with your favorite dipping sauce.

Yield: 10 to 12 pieces

Here I go Again! (A Call for Testers)

Because I absolutely don't have enough on my plate already, I've done and started writing another book. Yeah, I know Fusion Food in the Vegan Kitchen hasn't even been released yet!  But, if I am not crazy busy, I get myself into trouble.

What is this new book?  Well, I am taking a step back, way back, and writing a book geared specifically towards non-vegans looking to take the plunge into a plant based way of life.  I have partnered up with, food scientist and nutrition expert Gerrie Lynn Adams (You guys are really going to love her!)  and the ever amazing and wonderful Celine Steen to take the photos.

The tentatively titled,  Going Vegan, will be a guidebook on how and why you should, well, go vegan!  With chapters on nutrition, animal rights, environmentalism, and, of course, mouthwatering recipes.

A few things about this book:

• This book is geared towards non-vegans looking to make a switch to plant based diet and lifestyle
• There will be more text than recipes
• The recipes will be basic, easy to create, and tasty recipes that focus on vegetables.
• There will be very little (if any) faux products used in these recipes (ie, no store bought fake cheese or fake meat) however there will be recipes for creating home made versions of these items.

Don't worry, testing won't be that hard!

We are looking for a few testers!  You do not need to be vegan to be a tester.  In fact, this is a perfect opportunity to get friends, family, or anyone you know who has been tinkering with idea of converting to veganism, involved to show them how easy and delicious vegan food can be!

How does the testing process work?  We will post a recipe.  You make the recipe, and post your feedback in the comments section. Be honest. If it is a fail, tell us so. If you don't like it, tell us. Maybe it just wasn't your thing, or maybe the actual recipe didn't work. Let us know either way. Everyone has different tastes, and we understand that.  We will review all of the feedback and make adjustments to the recipes as needed.  If you test at least 10 recipes, you will get your name in the book and a free copy of the book when it comes out.

If you, or anyone you know, is interested in testing, please email me at:
JONI AT JUSTTHEFOOD DOT COM.

We've got enough for now!  Thanks to everyone who contacted me.  I'll be in touch shortly...