Last weekend, I made French toast for breakfast. No eggs or bananas were involved. I used the Vegg.
Recently, I received a sample of the Vegg from its creator, Rocky Shepheard of Stroudsburg, Pennsylvania. The plant-based egg-yolk replacer can be used to make vegan versions of everything from fried eggs and hard-boiled eggs to carbonara and egg nog. Containing fortified nutritional yeast, sodium alginate, black salt, and beta carotene, the powder is gluten-free, soy-free, and GMO-free. Continue reading →
For years, many people looking for a solid resource on vegan nutrition have turned to Becoming Vegan, the 2000 book by Brenda Davis and Vesanto Melina. Well, those seeking the latest information will be glad to hear that the pair of B.C.-based registered dieticians—Davis lives in Kelowna and Melina resides in Langley—has updated that work.
In August, Book Publishing Company released Becoming Vegan: Express Edition. Subtitled “The Everyday Guide to Plant-Based Nutrition”, the 284-page book spans 14 chapters, which cover such topics as protein, vitamins, weight, pregnancy, seniors, and fitness. The final chapter is a vegan food guide. Continue reading →
These after late dinner mints are a Mouthwatering Vegan dessert. (Miriam Sorrell)
With drool-worthy images accompanying recipes for sweet potato moussaka, tandoori kofta masala, lemon poppy seed cheesecake, and more, Mouthwatering Vegan is aptly titled. Miriam Sorrell, the Malta-based blogger behind Mouthwatering Vegan Recipes, authored this 304-page cookbook, which is influenced by her Mediterranean roots and years living in England.
Subtitled “Over 130 Irresistible Recipes for Everyone”, Mouthwatering Vegan was published this month by Random House of Canada under its Appetite by Random House imprint. The book’s eight recipe chapters cover breakfast, juices, and smoothies; appetizers and sides; soups and salads; pasta, pizza, and burgers; curries; mains; desserts, cakes, and treats; and cheeses and dairy alternatives. Continue reading →
Adam Hart calls kale the “Queen of Green”. (Nick Sopczak)
Is it just me, or are they putting too much crap on kale chips these days? I’ll take the lightly seasoned stuff from home or a raw café over the packaged “Texas BBQ” version any day.
Anyway, if you’re into dehydrating veggies and want to get a little fancy, you’ll find a recipe for barbecue kale ribs at the end of this post. It’s just one of the recipes in The Power of Food, the new cookbook by Squamish-based healthy living speaker Adam Hart. Subtitled “100 Essential Recipes for Abundant Health and Happiness”, the 200-page book was published this month by Whitecap Books and features vibrant food photography by Nick Sopczak. Continue reading →