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Not long ago, I was fortunate enough to meet and receive first-hand advice from “The Conscious Cook” author, Tal Ronnen, during his private visit to Tokyo. Chef Tal mentioned that tempeh was his preferred meat analog, and that the secret for making tempeh flavorful was braising for a really long time.
Could your morning cappucino or latte fix possibly be keeping you from giving up dairy products and progressing toward a healthier diet and lifestyle?
For many people, switching to a non-dairy milk in their coffee takes more than a little getting used to. It doesn’t help that the big chain coffee shops charge extra for soymilk, but eliminating dairy milk from your espresso drinks may be just what you need to build momentum for becoming vegan.Continue reading →
While some visitors to this site come searching for first-hand vegan diet advice and easy and delicious vegan recipes, others wind up here simply curious about how vegans can live without consuming any animal products, including dairy or eggs.
A vegan diet is widely described as a “strict vegetarian diet”, and apparently even vegetarians see it as too difficult to follow. On the other hand, many long-term vegans cannot identify with the challenges of those trying to go vegan.
All the hyperbole over a vegan diet can be overwhelming to someone just considering beginning one. To ease the journey, I recommend the term “plant-based diet”–focusing on the vast number and variety of plant foods available, instead of what you perceive you’ll be giving up.
When I first read “The China Study” and decided I was ready to take author Colin Campbell’s One-Month Challenge (“You’ve eaten cheeseburgers your whole life; a month without them won’t kill you.”), I wondered why the publisher didn’t commission a China Study diet plan and recipe book to aid the transition to a plant-based diet.
Well, Rip Esselstyn’s “The Engine 2 Diet” is about as close as you can come. Continue reading →
Being vegan in Tokyo can often make one feel isolated in the world’s most populous city, but last weekend my partner and I counted ourselves a very lucky minority to meet acclaimed vegan chef and author of the “The Conscious Cook” cookbook, Tal Ronnen.
While Japan is known for originating the predominantly vegetarian macrobiotic diet, and “macrobi” restaurants are ubiquitous here, veganism is extremely rare in Japan. As a result, our vegan cooking school and vegan recipe website came up near the top of the web search Chef Tal did before his recent visit to Tokyo.
We were aware Tal had cooked for Oprah Winfrey’s 21-day vegan cleanse and catered Ellen DeGeneres and Portia De Rossi’s wedding, but not of his fondness for Japan, inherited from his Australian father who had lived in Japan 3 years. Tal said Japanese food was his favorite, and asked our recommendation for Shojin Ryoori (traditional Buddhist temple food). Continue reading →
On my last visit to the States, despite shopping for 2 weeks for vegan ingredients and kitchen gadgets not available in Japan, there was one thing I neglected to buy. As a frequent baker, I was excited to try out the innovative baking pans from Baker’s Edge, and was torn between whether to purchase their Edge brownie pan or the Simple lasagna pan.
For those who don’t know, the Edge brownie pan is designed so that every piece of brownie has at least two edges (since many people prefer eating the corners of conventional brownies), and the Simple lasagna pan is designed to make lasagna that is crispy around the edges, evenly cooked, and doesn’t lose its shape when sliced.
According to Baker’s Edge, besides being 50% larger than the brownie pan, their lasagna pan is designed especially for standard-size box noodles, and has a nonstick coating for foods high in protein (i.e. meat and cheese). On the other hand, the Edge brownie pan’s nonstick coating is made for foods high in sugar. Another big difference is the lasagna pan has “hard-anodization” for strength, and larger handles.