diet

Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes

mandy — Fri, 15 Apr 2011 08:00:00 +0000

My library copy of Vegan with a Vengeance shouldn’t have been returned. Not in the state it was in after it lived in my kitchen for five renewed status cycles (the maximum number I was allowed before I had to return it to my local library). The book shouldn’t have been returned because it smelled like food. A cookbook, naturally, absorbs the effort of its teachings: oils and buttered thumb prints, dried arrow root smudges, and one small berry stain on two of the pages when I tried to turn them with fruit juice-stained fingers. Luckily, I don’t have to return Isa Chandra Moskowitz’s newest book, Appetite for Reduction, which is doomed to the same fate as its predecessor: lovingly used with pages that are turned with excitement, torn at its edges and bearing of all kinds of quirky marks, compliments of the daring cook.

Moskowitz discloses her personal health reasons that resulted in her decision to find more recipes that are lighter in caloric intake. She also stresses her reluctance to contribute to the war on bigger bodied women. So what does Moskowitz do? She writes a cookbook for vegan stomachs searching lowfat, delicious recipes. For those in the vegan community who are also health conscious, Moskowitz has delivered the goods on a plate too irresistible to deny.

Isa Chandra Moskowitz is the best friend we’re all looking for: she writes in a way we understand, a language that is easily understood and humorous. She is also the cook we want for our healthy lives and families. She gets it. She gets that we don’t want to give up taste and satisfaction for healthy living. With this book, she dismantles the notion that vegan eating and cooking is not either extreme of the rumor spectrum. Veganhood is not bland rabbit food, nor is it substituting large amount of full fat in place of flavor.

From funky hummus creative ideas to “OMG Oven-Baked Onion Rings,” from sides to satisfying full entrée ideas, Moskowitz turns your vegan kitchen upside down, shakes out the fat, and replaces it with novel and tasty ideas to keep your mind interested and your tongue happy you tried something new. For this, I raise my spatula to Moskowitz with a need and heartfelt thank you. Vegan or omnivore, you will find something to rave about and savor in Appetite for Reduction.

Written by: Lisa Factora-Borchers, April 15th 2011

Veganize This!: From Surf & Turf to Ice-Cream Pie--200 Animal-Free Recipes for People Who Love to Eat

mandy — Mon, 04 Apr 2011 08:00:00 +0000

By Jenn Shagrin

Da Capo

One of the struggles faced by many vegetarians, vegans, or any other person who has a restricted diet is that you can no longer eat the “comfort foods” you enjoyed earlier in your life. One of my favorite foods to eat when I was a child was beef stroganoff. I can still taste it when I think about the flavors, aromas, and even its delightfully sloppy appearance. Alas, I no longer eat red meat, so beef stroganoff is not a part of my culinary repertoire. And although I’ve made the low-rent version with mushrooms and cream sauce, the flavors and aromas that went along with this venture are just not as memorable.

Veganize This! author Jenn Shagrin gets this quandary, and thoroughly addresses it in her cookbook. A self-described “lazy vegan” who grew up enjoying Italian and Chinese food in a Jewish home in Youngstown, Ohio, Shagrin respects the importance that certain rich, classic recipes can hold in our lives. She succinctly describes the dilemma of eating according to your ethical perspective, while creating food that not only tastes amazing but appeases your nostalgic side as well. The goal of her compilation is to help people recreate recipes that were originally centered around meat, in a stellar vegan style.

Despite her self-description, Shagrin's recipes are anything but lazy. She has created concoctions that are ambitious, interesting, and sometimes a bit terrifying. In the mood for meat and potatoes? Try dijonaise-crusted "beef" tenderloin medallions with vegan béarnaise sauce over roasted eggplant and garlic smashed potatoes. Anyone up for chicken wings? Bourbon buffalo mole "chicken" wings with vegan bleu cheese-avocado oil aioli are sure to please.

The titles of the recipes aren't the only things that are long; the ingredients lists are extensive as well. No one ever said creating carnivorous dishes in a meatless fashion would be easy. However, due to time constraints and a lack of confidence, I made the vegan bacon as my test recipe.

Aside from having to purchase a few items I don’t keep stocked in my kitchen, such as liquid smoke and mirin, I possessed the vegan staples needed to make the bacon, such as soy sauce, tofu, and onion powder. After a few hours of marinating in the fridge, and then some baking in the oven, my "bacon" strips were done! Anyone who is a former omnivore knows that there is nothing under the sun that can rival real bacon; however, this version was meatier and more substantive than the frozen kind you can get at the grocery store, and infinitely cheaper to boot.

Most of the recipes in Veganize This! require ample time and preparation, and may require ingredients that are not at your local grocery. But I wholeheartedly recommend this book as a staple for anyone who promotes environmental, social, or animal welfare in their diet. Want to enjoy your Grandma’s best recipe, but you no longer eat beef? Veganize This! ensures you will not be disappointed.

Written by: Rachel Muzika Scheib, April 4th 2011

The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour

gita — Tue, 26 Oct 2010 16:00:00 +0000

By Kim O’Donnel

Da Capo Press

The recipes in The Meat Lover's Meatless Cookbook are very good. This cookbook is perfect for people who want to cut down on their meat consumption. Kim O’Donnel describes her motivation for writing this book as the realization that she and her family needed to cut down on their meat consumption for health and environmental reasons. O’Donnel is not a member of a vegetarian cult and does not want to recruit others. She wants to add delicious vegetarian recipes to the meat-heavy North American diet.

To that end, the recipes are organized into fifty-two menus, enough for one year of one meatless dinner each week, and the menus are grouped seasonally to reflect what is available in most regions of the U.S. during that time. Ingredients were selected with supermarket availability in mind so procuring organic virgin unicorn hair is not necessary. The book includes resources for the few items that may not be in the supermarket as well as more readily available substitutes.

People who have experience cooking vegetarian food will be familiar with many of the dishes included in this cookbook, but everyone could benefit from the section, “Kitchen Tricks for Your Sleeve.” “Metric Conversions” and “Resources” are two more universally useful sections in the book. O’Donnel has a folksy writing style and trusts the reader to use ingredients that they have and like, as exemplified in asides about her differences with her husband about the use of sugar in cornbread and noting that home cooks should use their preferences as a guide.

This book offers useful tools to expand one’s cooking repertoire. For example, one menu features ways to cook beans and rice, with varied seasonings for white beans, black beans and pinto or kidney beans, essentially explaining what flavors typically work well with different varieties of beans. This is the kind of information that the reader can build on, and makes this the perfect cookbook for people who are learning to cook. The quibbles I have with the cookbook are that it lacks total cooking and prep times and, as a result, takes some consideration to determine which are the best school-night meals.

Written by: Melissa Ditmore, October 26th 2010

The End of Overeating: Taking Control of the Insatiable American Appetite

admin — Sat, 14 Aug 2010 08:00:00 +0000

By David Kessler

Penguin India

Obesity and the health issues that accompany it have long been a subject of intense discussion in the Western world, where the abundance of super-cheap and highly processed foods has been linked to many health disorders. David Kessler’s The End of Overeating is an important addition to the books written on the subject. Kessler has the background to take on this complex subject, having served as commissioner at the US Food and Drug Administration. He is also a man who has grappled with weight issues, giving him a more personal interest in the topic.

One of the biggest strengths of The End of Overeating (and the reason I called it an important book) is that Kessler articulates convincingly a position on obesity that moves it away from the issue of individual control and choices ("if you’re fat, you have no willpower, and you really ought to control yourself"). While for a large part of America calorie intake is outpacing calorie absorption, he acknowledges that it’s not as simple as "having the willpower to say no." Kessler also acknowledges that a small percentage of obese people are obese due to other medical reasons and that "hypereating" is not restricted to obese people.

Kessler advances his position by taking a close look at the food and restaurant business, and how it gets consumers to eat larger portions, eat more often, eat at any place, eat at more locations, eat more indulging foods, and eat mind-blowing combinations of fat-sugar-salt that make us want to, well, eat some more. He also goes to some length to explain how overeating can become a habit by conditioning and by altering the stimulus-reward circuits in the brain. By indulging in high calorie foods, which offer a temporary but pleasurable sensation, we are primed to remember those sensations the next time we come across the same stimulus.

If all this sounds esoteric, think of a food experience that you particularly crave—perhaps a burger at a particular fast food joint or a particular brand of chocolate—and think about how hard it is to turn away from the treat it promises. That is what Kessler is talking about, and The End of Overeating helps us to understand why we don’t just ’say no’. The first three sections—"Sugar, Fat, Salt," "The Food Industry," and "Conditioned Hypereating Emerges"—are all about dissecting the problem, and are the strongest parts of the book.

One quibble is that Kessler sometimes stops short of covering an individual’s story in sufficient detail, preferring to move on to the next of numerous chapters. One also suspects Kessler would have done well to stop with his thorough analysis of the problem rather than extend the book to offering solutions as well. The sections "The Theory of Treatment," "Food Rehab," and "The End of Overeating" are somewhat disappointing in their generality when compared with the rigorousness of the first half of the book. While there are a few useful suggestions, they don’t go beyond what common sense suggests, nor are they buttressed with any studies or other information on their efficacy. They also veer dangerously close to the "you can stop eating if only you try" approach that Kessler disses in the first half.

Despite these drawbacks, The End of Overeating is an interesting read for anyone who has struggled with weight or with the expectations of desirability in an increasingly appearance-conscious world. Those of us living in India can already see the wholesale import of Western brands and lifestyles into what was a slower and more wholesome way of eating. For us, it may be the "Beginning of Overeating," but that is no reason we shouldn’t be better prepared.

A longer review can be found at Apu's World

Written by: Aparna V. Singh, August 14th 2010

Vegan Freak: Being Vegan in a Non-Vegan World

admin — Mon, 31 May 2010 16:01:00 +0000

By Bob Torres, Jenna Torres

PM Press

Wherever one falls on the meat-eater to vegan continuum, you need to make the Torres duo your truth-speaking, profanity-spewing, tough-loving pals. They will move you closer to ethical veganism. For the already-vegan, Bob and Jenna offer the rationale and the moral support to stay that way. For four years, these wacky Ph.D.s have provided social commentary and intellectual critique to and for vegans through their podcast, blog, online forum and publications. In so doing, they've created the Vegan Freak ethos: a celebration of the way vegans stand out in a society that normalizes brutality and exploitation.

Two years ago my younger brother lent me the first version of Vegan Freak, a colloquial and genuinely caring guide to going vegan—covering everything from basic animal rights theory to getting along with non-vegans to where and how to find vegan products. I'd gone vegan as a teenager, emotionally devastated by exposés of modern industrial agriculture. But with the onset of my adulthood, Whole Foods markets were popping up like dandelions, and no less than Peter Singer had given the seal of approval to "humanely" raised animal products. The ideology of mainstream animal advocates looked hopelessly confused, applauding vegan diets and marketing cage-free eggs in the same breath, and my own veganism needed a shot of re-commitment. Vegan Freak offered that. In its pages I found a consistent, insistent morality and a practical guide to living it.

Now, the new edition appears and, as promised, it's been rewritten from the ground up. A thicker book both in page count and ideas, Version 2.0 reflects the clarity and maturity the authors have developed through years of vegan outreach. It still covers surviving holiday dinners and finding vegan alternatives for the leather fetishist in your life. Bad puns, tangential rants, and non sequitur chapter titles preserve the fun of the original. But new sections address recent trends in the vegan world: environmental veganism, veganism-as-body-image complex (or the Skinny Bitch effect), Oprah's vegan cleanse—all are sliced with a scalpel of abolitionist rationale.

For Bob and Jenna, there's no bad reason to go vegan, per se. Just inadequate reasons. Their goals—to help others go and stay vegan, to build a social movement recognizing animal rights—inform all their advice and criticism. Empathy bleeds through every sentence, but the Torreses treat their audience as responsible adults. They are not going to let us off the hook for failing to check if a soup is made with chicken stock or if our running shoes are all man-made materials. They are not content with vegetarians; cheese addicts get their own special page to bookmark and turn to whenever the craving strikes. Really, Bob and Jenna are sure we can make it through the traumatic dinner party with nothing but iceberg lettuce, and when we think about it, we are, too.

To their credit, the authors do not pretend to know what they don't. They frequently refer readers to other sources. The number of times they recommend Googling vegan product X will get tiresome if you read the book in one sitting. But for anyone attempting to make any kind of change, Vegan Freak is applicable and inspirational. The three-week, cold-tofu approach to personal lifestyle change worked for me when I decided to begin exercising regularly. And their thoughts about "impoverished veganism"—veganism that is only about what we consume and how we spend our money—encourages the already-vegan to think beyond personal choices. Most seriously, I credit my present involvement in any kind of activism, vegan-focused or not, to Bob and Jenna's inspiring, grassroots-y influence.

Written by: Charlotte Malerich, May 31st 2010

Why We Love Dogs, Eat Pigs and Wear Cows: An Introduction to Carnism

admin — Sun, 28 Mar 2010 08:00:00 +0000

By Melanie Joy

Conari Press

I will say it, here and now: I eat meat. Now that I have announced that, I fear that Melanie Joy will fly through my window to tell me how the meat industry recapitulates Nazism. Okay, I don’t really. But you catch my drift: this woman is serious.

As a person with very close vegetarian friends, and who has also purchased, prepared, eaten, and enjoyed seitan, quorn, and tofu, I would say that I have a decent understanding of vegetarianism without actually practicing it. I am not convinced, however, that Joy’s book offers much that is new to the vegetarian rhetoric.

The title led me to expect a book that delved into humankind’s history with animal relationships, that would try to scratch the surface of when and why certain animals took on specific functions in our lives and others didn’t. But rather than that, this book is focused on the psychology that “allows” humans to be comfortable with meat eating. To talk about this topic, Joy has made up a word for meat-eaters: carnists. She defines carnism as “the belief system that enables us to eat some animals and not others.” Throughout the work, Joy examines how the carnist mindset and the meat industry work together to keep animals as a dinner item despite various displeasing realities connected with the practice. While doing this, Joy describes the inhumane conditions at slaughterhouses and factory farms, and the effect that the meat industry has on the Earth.

And I don’t dispute any of that. I believed it the first time I read it, in books such as Fast Food Nation and The Omnivore's Dilemma, which Joy quotes and references an obscene number of times in her 150-page book. So much of the book is gleaned from other works that it reads very much like a college thesis paper; I suspect it once was.

Despite her legitimate arguments regarding the disgusting and hidden reality of factory farms, Joy doesn’t take into account people who raise their own animals in perfectly humane conditions or who hunt legally, or people who have any number of health issues that make a vegetarian diet anywhere from impractical to dangerous. The meat debate is a huge topic that goes far beyond the dualism of carnism and vegetarianism, and Joy doesn’t come close to covering all the bases here.

As I implied before, this book also has an irritating tendency to mention Nazis a lot. While I understand the connection Joy’s trying to make on a cerebral level, something about describing meat eating—not cruel factory farm conditions or inhumane slaughterhouses, but just eating meat—as being akin to being a member or supporter of the Gestapo is just distasteful to me.

I do applaud Joy on her willingness to acknowledge the suffering of slaughterhouse workers and others whose employment in the meat industry is dangerous and taxing. Many times, when it comes to arguments against the meat industry, I feel as if workers are under attack for earning a paycheck and given no sympathy whatsoever for the dangerous work they do. This author doesn’t suggest that the fate of the human animal is less important than other animals, and I appreciate that.

Written by: Kelly Palka Gallagher, March 28th 2010

That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things

admin — Sat, 27 Mar 2010 08:00:00 +0000

By Ruby Roth

North Atlantic Books

If you are planning on raising a vegetarian child who will be well-prepared to explain his or her beliefs to inquiring peers, teachers, and friends’ parents, That's Why We Don't Eat Animals is a great start.

Did you know that turkeys blush? Or that newborn quail start walking the moment they are hatched from their eggs? I didn’t, but any child who reads That's Why We Don't Eat Animals will know. Facts like these work to emphasize the connections between living things in a way that small children in the book's targeted audience (about age 4 and up, in my estimation) will understand and appreciate.

The book shows animals in their natural habitats, and explains the difference in the quality of life an animal will experience if it is running free versus living in cramped quarters on factory farms. The book also illustrates the effect that factory farming has on various biomes and the health of the Earth overall. The animals are charmingly drawn in a caricaturist, almost geometric style, and their environments are depicted with bright or dark colors, depending on their living conditions. The vocabulary is simple and straightforward, doesn’t get too dark or complicated for children, and avoids a preachy, overbearing tone in favor of a sensitive, informative one.

In another review I’ve written this month on a book promoting the vegetarian lifestyle, I’m not nearly as praiseful. The books share primarily the same messages—that eating animals is morally shady and bad for the environment—but the book for adults tends to alienate and divide, as if putting meat-eaters and vegetarians on opposing sides of a war, while the children’s book emphasizes the connectedness of living things. Whether or not the children ingest the other moral and environmental messages of the book, that one message trumps all.

Written by: Kelly Palka Gallagher, March 27th 2010

Eat Out, Eat Right: The Guide to Healthier Restaurant Eating

admin — Wed, 16 Apr 2008 01:12:00 +0000

By Hope S. Warshaw

Surrey Books

Hope Warshaw is on a mission; she wants to help health conscious diners navigate their way through the minefield that is dining out in the United States. As Warshaw points out in her book, more Americans eat out than ever before—an average of five meals a week—for a variety of sociological and economic reasons. Because we’re spending less time eating at home, we also have less control over the food we eat. Warshaw has just the ticket to help us to regain control over our grazing habits.

Each chapter is devoted to a type of food, ranging from breakfast food to ethnic foods—including Mexican, Italian, Japanese Thai and Indian—and ends with a suggested low calorie and moderate calorie menu. Reader-friendly sections in the book also feature “Red Flag” and “Green Flag” words to look for on a menu, which are based on their caloric value.

In addition, Eat Out, Eat Right provides detailed nutrition breakdowns of menu items for a variety of eateries ranging from well-known chains to fine dining. Warshaw offers practical and often simple strategies for the health conscious eater, such as ordering smaller portions and sharing entrees. Don’t be afraid to be assertive and ask for substitutions, or, at the very least, ask for salad dressing on the side, Warshaw advocates. She also includes suggestions for “special requests” in the book.

The author also offers such sage advice as “Be careful with vegetarian sandwiches. Some of them are drenched in fat from salad dressing or cheese,” and “Freshly prepared soups are best because they have less sodium than canned ones.” An unabashed Thai food lover, I learned a thing or two. Who knew that Pad Thai and coconut based curries could pack so many calories?

Whether it’s fast food, take out, fine dining, ethnic restaurants, pizza joints, or breakfast spots, this third edition of Eat Out, Eat Right should be read before you embark on your culinary adventures.

Written by: Gita Tewari, April 15th 2008