I’m glad you all enjoyed yesterday’s review of the 30-Day Vegan Challenge
. I would love to hear about anyone you know who plans to take it on as personal plan. Since November 1st is World Vegan Day, it may be an ideal time to take the leap.
For this week’s second review I’d like to chat about Vegan for Life
a great resource written by Jack Norris
and Virginia Messina
. I first heard about this book by reading JL’s review
, but then had the pleasure of hearing Ginny speak at VVC
and Jack present at the Toronto Vegetarian Food Festival
this fall. I was thoroughly impressed by their food philosophy, critical examination of the scientific evidence and their balanced and practical approach to defining a healthy diet. I knew right away that this was a book I had to read.
Although there are many reliable sources of information about stocking a vegan pantry, meal planning and plant-sources for necessary nutrients, Vegan for Life
offers a lot of content that other authors rarely tackle, specifically:
? Why good diets are good advocacy
? Understanding nutritional research
? Is a vegan diet natural?
? Is it safe to eat soy?
? Vegan nutrition for nursing moms
Vegan for Life
covers it all: the basic questions that anyone interested in a vegan diet may have plus any issues that might arise at the various developmental stages (toddlers-teens, childbearing-seniors). The authors also provide in-depth information about research on athletic performance, disease prevention, weight management and eating disorders.
If you know Ginny it will come as no surprise that the final chapter addresses the issues of animal exploitation. It is hard to find a resource so comprehensive that it contains both current nutritional evidence and the abuses that occur in today’s agricultural industry. I was very impressed.
One of my favourite sections in Vegan for Life
is called “what vegans eat
” and is an account of favourite foods from some of the vegan movement’s most recognizable names. I enjoyed reading about Isa’
s love of cauliflower mashed potatoes with mushroom gravy and Melanie Joy’
s tendency to end a meal with sliced asian pear sprinkled with cinnamon.
If Jack and Ginny had asked me to share a favourite vegan treat – I would have said “raw ice cream sandwiches!” Because, this vegan-for-lifer loves opening her freezer after a long run to find raw oatmeal spice cookies with banana soft serve ice cream ready to pop in her mouth. Being vegan is awesome!
Super Fantastic Sandwiches of Awesome
a.k.a Raw Oatmeal Spice Cookies with Banana Soft Serve
(makes 6-8 sandwiches)
1 cup cashews
1 + 1/4 cups rolled oats, separated
2 1/2 tsp cinnamon
1/4 tsp sea salt
1/2 tsp ground ginger
1/4 cup cacao nibs (or chocolate chips or raisins)
3 TBSP orange juice
3/4 cup dates
2 bananas, peeled and frozen
1. In a food processor combine the cashews and 1 cup of oats and blend into a flour. Add the spices and blend to combine.
2. Add the remaining ingredients (including the additional oats) and pulse into a moist dough. Roll into equal sized balls.
3. Press each ball into a cookie shape with the palm of your hand. Set aside in your freezer.
4. Roughly chop the frozen banana and add it to the food processor. Process into a smooth soft-serve consistency (it should take about 5 minutes).
5. Spoon about 2 TBSP of banana soft serve on to half of the prepared cookies. Add a cookie on top and press down to evenly spred the soft serve. Set in the freezer for about an hour to firm.
What dish would you want listed next to your name?