Vegan Diet Guy

A lot of omnivores, and even many vegetarians, think vegan cooking is hard, but in reality, it’s no more difficult than non-vegan cooking. Getting into the mindset where you are ready for a plants-based, vegan diet is the most challenging. If you’ve landed on this page, you are obviously headed in the right direction.

Spaghetti alla Puttanesca is one of those old standby recipes that I hadn’t touched since becoming vegan, that is–until my sister served a delectable anchovy-less rendition for New Year’s dinner. And, like so many other dishes I couldn’t fathom eating again (due to the elimination of a supposedly “core ingredient”), I am now rediscovering it. (more…)

Veganomicon, simply the best cookbook to transform you from meat-eating to a 100% plant diet, has inspired my cooking for over 3 years. Isa Chandra Moskowitz and Terry Hope Romero’s earlier  books, “Vegan Cupcakes Take Over The World” and “Vegan With A Vengeance” have amassed devoted followers, too, and I always wondered if I wasn’t missing out.

Actually, I never understood the hoopla over Vegan Cupcakes, because I gave up consuming animal products primarily for improving my health, and most vegan confectionaries–while better ethically and environmentally–are not necessarily healthier than non-vegan ones.

Generally speaking, vegan versions of non-vegan recipes merely substitute animal fat (butter, eggs) with equal amounts of plant-derived fat (oil) and vegan sweeteners for sugar. Many people don’t realize that  some vegan dishes are even less healthy than the original because they are prepared with excess oil (often fried) and salt, artificial coloring and flavor enhancers.

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Joe Stepaniak’s “Ultimate Uncheese Cookbook” was among the first cookbooks I bought after deciding to adopt a vegan diet 3 years ago. For those not familiar with the term “uncheese”,  Stepaniak uses it to describe rich-tasting spreads, dips, sauces and blocks produced with dairy-free whole foods (primarily beans, nuts, or grains).

Cheese lovers be forewarned: you may be in for some disappointment if you’re expecting tofu to taste like Feta cheese or chickpeas like Havarti. The book’s introduction even acknowledges that “uncheeses are not going to be like dairy cheeses, so please adjust your expectations accordingly. ”

Unfortunately I skipped Stepaniak’s well-intentioned introduction and plowed in to the recipes, attempting  Tofu Ricotta, Chick Cheez, Swizz Cheez, Buffalo Mostarella, Brie, Betta Feta, White Bean Boursin, Monterey Jack and Port Wine uncheeses.  And while all were tasty (my favorite is the sharp Chick Cheez spread–made from Garbanzo Beans) they left me somewhat disillusioned and wondering whether I could actually live without real cheese.

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