Tuesday, October 19, 2010

A Vegan Trifecta

Last week a cookbook was recommended to me by a friend, Scott, who is a far better cook than me. In fact, he's really a chef, only he's a lawyer who cooks just for fun. He is also a self-proclaimed meat addict. But he really put himself outside of his comfort zone and signed on to do the Whole Foods 28 Day Engine 2 Challenge. I'd like to think that I had something to do with inspiring him to try out this plant strong way of eating, after seeing my transformation. We'll never know.

I think Scott considers himself officially "plant strong" now, if not completely vegan. He's gone through quite a transformation himself, both physically and psychologically. Not only has he dropped more than 30 pounds since dropping the meat, he's dropped the emotional ups and downs that he used to experience. His testimony is actually quite moving.

So when Scott told me about a cookbook that he was getting a lot of inspiration from, I ordered it that day from Amazon. It's called Clean Food and the author is Terry Walters. If you are looking for an incredible variety of easy, fast vegan recipes full of unique, healthy ingredients, this cookbook is a must. There are four sections, one for each season, so you can even stick to eating what is in season if you'd like. The only thing that could make this cookbook better is photographs, but I guess I'll have to supply those for us!


In one day, Ms. Walters has already inspired me to cook my own aduki beans (instead of using canned), purchase a pomegranate, use up the millet that was in my pantry and much, much more. I just picked three things from the book that seemed appealing to me and figured I would serve them all up at once for dinner. The results? Beautiful, tasty, filling and ultimately nutritious.
Millet, Aduki Beans and Corn with Lemon Dressing


Warm Greens with Citrus Dressing and Pomegranate

Curried Parsnips

I do want to mention that Ms. Walter's recipes often include olive oil or grapeseed oil. I chose to eliminate it altogether and opted to saute in broth instead for the Curried Parsnips. In the case of the other two recipes, I reduced the amount of oil called for the in the recipe by 50%. None of the recipes that I tested seemed affected at all by these changes, which is generally what I find with all recipes!


5 comments:

Liz said...

I just got this book too! I made the ginger sesame kale, butternut squash casserole and tofu pumpkin pie last night. all were delicious!

Liz said...

also, I have been meaning to ask you if you have experimented with sea vegetables yet. I have had a package of arame for forever and I think I am going to try one of terry's recipes. I will let you know how it goes!

Wendy said...

Liz-What a crazy coincidence!!! I also bought some sea vegetables that I never did anything with. LOL!!!! Terry mentions Kombu in a ton of her recipes so that is likely to be the one that I start using first. Can't wait to try out the three recipes that you tried.

Jessica said...

Wendy - Pomegranates are my very favorite fruit - can't believe you had never bought one!

Liz said...

Wendy- I made the wild rice, barley and arame salad for dinner tonight. Served it over a bed of spinach and it was delicious!! I highly recommend.

 
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