So I’m trying to add more vegetables into my diet, and trying to eat less* processed food, and generally edit my unhealthy habits, for a healthier life. Without doing anything crazy like cutting out coffee or booze, of course.
Vegetarian cookbooks often involve long moralizing harangues on converting to vegetarianism, or attacks on meat-eating cavemen types, which is sort of frustrating when I’m just looking to eat a bit healthier. Sometimes — especially in the books that promise to be easy — recipes involve taking a soy-chicken cutlet, battering it in fake egg and gluten-free panko, and frying it in canola oil. Which doesn’t really seem much healthier or less processed, and also, if something is called FAKE CHICKEN, I probably don’t need a special book to tell me to prepare it like chicken.
But when I got Alternative Vegan: International Vegan Fare Straight From The Produce Aisle
The author was just so cheerfully chatty about substitutions, and excited about variations, and had such lovely stories about the recipes’ inspiration, that reading Alternative Vegan felt like talking with a foodie friend. I kept reading, and kept feeling like a friend was talking to me…
Then I realized that I’d met the author, Dino Sarma Weierman, at a party at Nate and Andrea’s place a couple months ago, where he’d had enthused about food and adding vegan meals to an omnivore’s diet with me! It took me a surprisingly long time to catch on to this. I mean, how many flamboyantly hospitable foodie vegans called Dino are there?
The cookbook has the same enthusiasm for cooking and sharing food that a chat with Dino has, and the book’s been such a great help in turning vegetables from a side dish into a main dish.
*I gave a lot of thought to whether this should be less or fewer, but actually, I mean both food that is less processed and fewer foods that processed.
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