Dining with Friends: The Art of North American Vegan Cuisine Cookbook
- Dining with Friends: The Art of North American Vegan Cuisine Cookbook
By Priscilla Feral and Lee Hall with Friends of Animals
Nectar Bat Press, 2005
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
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
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
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.