Archive for July, 2009
Twitterrama
Twitter is a service for friends, family and co-workers to communicate and stay connected through the exchange of quick and brief messages. We have been posting regularly on all things vegan. Please check out our twitter page and follow us for updates on Vegan Fusion and the latest on vegan current events in the world.
Below is a sample of our latest tweets. Enjoy!
The Goode family from ABC is a new cartoon sitcom about a recycling vegan family. What do you think? http://tinyurl.com/cd6dmv
How a Geek Family Goes Meatless http://tinyurl.com/lhlovn
Cookbook Giveaway! Win a free copy of The 30-Minute Vegan from vegansoapbox.com at http://tinyurl.com/nnrlhq
Groceries 101: The best vegan dairy-free alternatives http://tinyurl.com/lsuqgg
The Skinny on Soy: Soyfoods are hot – or not – depending on whom you believe ~http://short.to/jn2i (Yahoo! Green)
Tips for going vegan - http://tinyurl.com/luxht8
Enter to win a free copy of The 30-Minute Vegan! http://tinyurl.com/ktt8ul
Art For Life Auction Offers Vegan Dinner With Bill Clinton And Russell Simmons http://tinyurl.com/mtg9n6
HSUS Can Now Grant Bachelor’s Degrees In Animal Studies // ecorazzi.com :: the latest in green g… http://tinyurl.com/nwd7sn
Comedian/Author Carol Leifer Is Vegan And Proud In New Veggie Testimonial http://tinyurl.com/leusnl
How to Eat to Survive – Japan’s First Vegan Film Festival http://vegan.jp/
A brilliant blog posting on reasons for going vegan by Prof, Gary Francione – “A revolution of the heart” http://bit.ly/BdPcn
Exclusive interview w/Mark Reinfeld + chance 2 win FREE raw food book! http://www.rawfoodnation.org
Win a free copy of the Complete Idiots Guide to Eating Raw! http://www.rawfoodnation.org/
Add comment July 20, 2009
The Hungry Vegan Reviews The 30-Minute Vegan
A Brand New Must-Have Recipe Book:
The 30 Minute Vegan
by Mark Reinfeld and Jennifer Murray
So many vegan cookbooks, so little time. But as soon as I heard the title, The 30 Minute Vegan, I fell in love with it. As with any great page-turner, I settled into a comfy chair and read through it from cover to cover. Every recipe beckoned to me, and just reading through the ingredients, I knew that these were going to be some very impressive dishes. Discovering a book filled with 175 mouth-watering recipes that could be made in 30 minutes or less was like a dream. If it really turned out to be true that I could prepare great-tasting, satisfying, hearty vegan meals in much less time than I was accustomed to spending in the kitchen, then The 30 Minute Vegan would truly be a godsend.
But where to begin? Because I happened to have some nice, juicy ripe mangos on hand, I started with the Live Mango Gazpacho Soup. While most gourmet raw food dishes are time consuming (all that soaking, chopping, dehydrating, etc.), and high in fat from nuts, seeds, and avocado, this delightful little soup turned out to be a wonderful surprise! It’s actually simple to prepare and made for a sensational low-fat summertime dish. As I have a garden full of mint, I substituted it for the cilantro called for in the recipe, and it blended quite nicely with the lime juice and mangos. That’s one of the things I love about The 30 Minute Vegan: Unlike most other cookbooks, the way the recipes are presented, you are actually encouraged and inspired to add your own culinary creativity. I loved that feeling of freedom! I wasn’t afraid to experiment on the first go-round with any recipe. The authors made me feel like I couldn’t mess it up.
The Monk Bowl’s, “Zen simplicity,” as it is described in the book, is also co-author Mark Reinfeld’s favorite meal to prepare. So I couldn’t resist trying such an enlightened and inspired recipe. It’s made with quinoa, which is noted for containing more high-quality protein than any other grain. I love it’s lighter-than-brown-rice consistency, although this dish would be wonderful with any kind of rice, too. I chose to use roasted tempeh instead of tofu, (one of the suggested variations on this recipe), and added sliced red bell pepper and edamame to the mix of broccoli, carrots, and cauliflower. Served with nutritional yeast, soy sauce, flax seed oil, and a sprinkling of toasted sesame seeds, the lightly-steamed veggies and fluffy quinoa made for a hearty and satisfying meal. I think that the next time I make this dish, I’ll try it with the peanut sauce suggested as another variation of this recipe.
I was very excited to see that a simplified version of the prize-winning recipe from last year’s Most Remarkable Vegan Recipe Contest was thoughtfully included in The 30 Minute Vegan. Live Un-Stir-Fry with Cauliflower Rice was as fun to prepare as it was vibrantly eye-appealing and palate-pleasing. The cauliflower “rice” really fooled my taste buds, and the spicy vegetable dressing had just the right balance of sweetness and piquancy. Warning: Don’t click on the photo below, unless you are ready to arouse your appetite.
Extremely helpful sidebars are peppered throughout the book: “Quicker and Easier,” “Tips and Tricks,” “Superfoods for Health,” and “If You Have More Time” enhance the value of this book a thousandfold. As do the opening chapters, “Getting Started” and “Preparation Basics,” which includes grain and dried bean cooking charts. It’s wonderful to have all of this information in one place!
Since I feel the need to get my hands on a copy of every vegan cookbook that comes along, I have a stack of them collecting dust on my bookshelf. But like the authors’ earlier books, Vegan World Fusion Cuisine and The Complete Idiot’s Guide to Eating Raw, The 30 Minute Vegan has found a permanent home in my kitchen, where its pages will quickly become worn, torn, and stained. And I haven’t even begun to scratch the surface of this book. Can you say Chocolate Ganache Pie?
1 comment July 10, 2009
The 30-Minute Vegan is here!!!
Busy vegans, rejoice! A fun and user-friendly guide, The 30-Minute Vegan is for people who want to cook fresh and healthy vegan cuisine, but don’t have a lot of time. With over 175 simple and delectable whole foods recipes, The 30-Minute Vegan demystifies the art of vegan food preparation for both experienced cooks and novices alike, with chapters devoted to smoothies and satiating beverages, snacks, wraps, rolls, wholesome suppers, guilt-free comfort food, and of course divine desserts.
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 Macadamia Crusted Tofu with Roasted Southwest Asparagus and Corn |
With a foreword by renowned cookbook author, Deborah Madison, this revolutionary book contains Mark and Jennifer’s favorite recipes that can be prepared in 30 minutes or less. With at-a-glance cooking charts, delicious raw foods recipes, kid-friendly dishes, and exciting menu suggestions for every occasion, The 30-Minute Vegan is an essential everyday cookbook for vegan cooks everywhere.
Some of our favorite recipes include:
Fig Hazelnut Milk ~ Raw Cinnamon Roll ~ Maple Almond French Toast ~ Grilled BBQ Tempeh Sandwich ~ Mexican Salad with Carob Mole Dressing ~ Live Mango Gazpacho ~ Batter Baked Tempura Vegetables ~ Jalapeno Poppers ~ Macadamia Nut Crusted Tofu with Pan-Seared Oyster Mushrooms ~ Chocolate Ganache Pie ~ Superfoods Elixir and many more!
Raw Chocolate Sesame Bon Bons
Some recent reviews…
“A must-have for every kitchen, The 30 Minute Vegan is everything
a cookbook should be—these recipes are fast, easy, and
ridiculously good.”
- Rory Freedman, coauthor of the New York Times bestseller Skinny Bitch
- Ellie Krieger, author of “The Food You Crave” and host of Food Network’s Healthy Appetite
“One of the very best vegan cookbooks of all time. Fabulous recipes, healthy food, clear directions, and delicious results!”
- John Robbins, author of Healthy at 100, The Food Revolution and
Diet for a New America
“Don’t let a lack of time keep you from making a healthy choice! These quick, delicious recipes will see you through even the busiest mealtimes with good taste and style.”
- Jennifer McCann, author of Vegan Lunch Box and Vegan Lunch Box Around the World
1 comment July 7, 2009
