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Dining with Friends: The Art of North American Vegan Cuisine Cookbook

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  • AnimalAdvocacy@yahoogroups.com
    Dining with Friends: The Art of North American Vegan Cuisine Cookbook www.vegparadise.com By Priscilla Feral and Lee Hall with Friends of Animals Nectar Bat
    Message 1 of 1 , Oct 3, 2005
      Dining with Friends: The Art of North American Vegan Cuisine Cookbook
      www.vegparadise.com

      By Priscilla Feral and Lee Hall with Friends of Animals
      Nectar Bat Press, 2005
      $19.95 Paperback

      Dining with Friends was conceived with love for all creatures on
      the planet. This feeling is expressed by Priscilla Feral, one of the
      authors, who writes, "I have always thought of feeding people as a way
      of loving them." Both Priscilla and co-author Lee Hall express that
      philosophy in the introduction when they say, "By sharing these
      delicious recipes, we hope to fill many lives with love."

      The team efforts of creative vegan chef, gardener and animal
      activist Priscilla Feral and animal law and environmental activist Lee
      Hall blossomed into a stunning vegan cookbook that reflects the
      authors' commitment to live "in harmony with the planet and its
      inhabitants."

      Active members of Friends of Animals, they continually seek out
      opportunities to present vegan alternatives in an effort to enlighten
      non-vegetarians. One example is Priscilla's recipe for Tempeh London
      Broil that the organization prepared to counter a Stamford,
      Connecticut soup kitchen's planned deer hunt. "I don't think we have
      to shoot the state's deer to feed the hungry," said Priscilla Feral,
      president of Friends of Animals.

      John Robbins' insightful forward affirms that by preparing the
      authors' innovative recipes "you have in your hand the key to bringing
      your meals into alignment with your sense of compassion."

      Vegetarians and vegans frequently hear non-vegetarians lament
      that a vegetarian diet is such a sacrifice-that they couldn't dream of
      relinquishing their "delicious meat" for a boring mound of brown rice.
      By contrast, the authors demonstrate that "good vegan food is not
      about sacrifice, but about enjoyment and camaraderie" by including
      recipes that have been a part of Priscilla's many years of family
      holiday gatherings.

      The authors are committed supporters of not only organic
      gardening, but also vegan organic growing practices that follow higher
      standards with less impact on the bio-universe. Additionally, Dining
      With Friends includes many recipes from other vegan chefs and cookbook
      authors along with some adaptations of classic recipes.

      Good Morning greets the reader with a delicious breakfast of
      Wheat-Free Wild Rice Pancakes while introducing egg replacer, an
      important basic in the vegan kitchen. Because classic French toast
      relies on eggs to give it substantial body, its preparation presents a
      challenge for the vegan home chef. The egg-free French Toast, Free at
      Last is a celebration of freedom for the hens that also offers humans
      freedom from clogged arteries.

      Replacing the chicken broth and dairy cream that are standard
      ingredients in traditional Vichysoise, Veggiessoise employs vegetable
      broth and soy creamer the authors consider peaceful ingredients. The
      Cream of Broccoli Soup from May All Be Fed: Diet for a New World by
      John Robbins is enriched with cashews and requires only 15 minutes of
      cooking time.

      Raw Delights celebrates living foods that are easy on the
      environment, require no special packaging, and need no gas, oil, or
      electricity to prepare. One standout item is the Spicy Hijiki Salad,
      an easy, make-ahead salad that stars the seaweed in an array of
      bright-colored marinated vegetables.
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