Becoming a vegan connoisseur has been one great adventure. Sometimes it has been fabulous and sometimes it has been humorous. Overall it has been an amazing adventure.
I was incredibly fortunate to have been born in the late 70's and raised on an organic plant based diet. Our diet excluded all wheat, dairy, eggs, meat, sugar and processed foods. At that time, people had trouble believing we were vegetarian, much less vegan, because we were all healthy with rosy cheeks and didn't sport the waif look that so many vegetarian children of our generation suffered from. My mother, a Physician, Kinesiologist and Homeopath, knew how to combine foods properly so that our bodies were able to take full advantage of all the vitamins and nutrients we needed to thrive.
I currently have a YouTube Channel called The Model Vegan.
www.youtube.com/themodelvegan
My sister has written an amazing book entitled "The Model Vegan" filled with recipes you will want to make over and over again.
Here is a short excerpt from her introduction.
"I first started reading other people's cookbooks in 2005 and I was, frankly, appalled. People put the craziest things together and called it food.
When I pick up a raw or vegan cookbook, depending on the style and dietary motivation of the writer, I can either eat many of the recipes or very very few. Generally, they give me food for thought; occasionally I feel like calling the writer and asking if their taste buds have taken leave of their mouth. I mean, raw beets, thinly sliced, marinated in olive oil and stuffed with pesto do not taste like ravioli! They taste like raw beets, thinly sliced, marinated in olive oil and stuffed with pesto, which is fine if that is what you are hungry for, but highly disappointing if you are hungry for ravioli.
When I look at a vegetarian cookbook I am surprised if there is one recipe I can eat without modifying and non-vegetarian cookbooks fall into the same category of my brain that science fiction novels. They don't actually have any recipes for *food* as in something anyone would ever *consume* deliberately. Rather they describe some remote practices that some humans find it amusing to imagine, and they can inspire fantastic vegan or raw dishes.
As I note in the technique section of my book, “The recipe no more makes the chef than the prayer makes the saint.” My mother used to tell us this to remind us that ultimately it is the spirit, love, and actions of the person cooking or praying that makes a difference, not the formula used. I hope you take my recipes as a model and they inspire you to create delicious food, trusting your eyes, ears, nose, hands and mouth to make things that nourish your body, mind and soul."
I wholeheartedly concur. These recipes are not only healthy, organic, and good for you they also taste amazing. Your mouth will water as you cook and your guests will be in awe of your prowess in the kitchen.
Enjoy!
The Model Vegan
