I'm working on a new vegan recipe book and I need a Title. If you have any ideas please email me or comment on FaceBook, Google+ or Twitter. If your suggestion is chosen you will receive a copy of the new book due out at the end of 2013.
Thanks to Jim Campbell who came up with the title, There’s a Vegan in the Kitchen: Viva la Vegan’s Easy and Tasty Plant-Based Recipes. Keep updated with the new book, HERE.
The recipes are a collection of the Viva la Vegan! Recipe Calendars released in 2006, 2007 and 2008 - then later recycled recipe cards. I would like a better title for the book than what I was originally going to go with: Recipe Cards Collection.
Over 3 days mid-April, my good friend and go-to photographer, Carol from Carol Slater Photography and I did a photo shoot for the 36 recipes that will be in the upcoming book. I also spent another 3 other days with preparation.
I'd like to share the wonderful work that Carol has done by the photos below showing my original photos (on top) and Carol's new and improved ones below. You can also click on the name of each dish or the photo to download the Recipes - make sure you sign in!
Here's the ones from the first recipe calendar, released in 2006
I had the pleasure of attending my good friend, Daniel's and his long-suffering partner, Georgina’s wedding in February this year. The wedding was an all-vegan, eco-friendly and non-alcohol event held at Stradbroke Island in Queensland, Australia.
Venue: Deadmans Reserve, Point Lookout, North Stradbroke Island, Queensland, Australia
Gretchen Primack is a poet, editor, and teacher living in New York's Hudson Valley.
She's the author of two poetry collections, Kind (Post-Traumatic Press 2013) and Doris' Red Spaces (Mayapple 2014), and a chapbook, The Slow Creaking of Planets (Finishing Line 2007). She co-wrote The Lucky Ones: My Passionate Fight for Farm Animals with Woodstock Farm Animal Sanctuary co-founder Jenny Brown (Penguin Avery 2012).
Gretchen is a passionate advocate for the rights and welfare of non-human animals and lives with several of them, along with a beloved human named Gus. She has been a union organizer, a working women's advocate, and a professor and administrator for a college program in a maximum-security men's prison.
Amy Guidry is an American artist residing in Lafayette, Louisiana. She grew up in Slidell, Louisiana, a suburb of New Orleans. She attended Loyola University of New Orleans where she received her Bachelors degree in Visual Arts in 1998. She was the recipient of the Loyola University Art Scholarship, which is awarded to only one student per graduating class.
Silva Mirovics from Nutritional Empire has recently released her Handbook for the Aussie Vegan. A book which incorporates Australian Vegan businesses in one handy resource. It includes recipes by some of Australia's vegan businesses, as well as a collection of articles submitted by well-known Aussie vegans.
The WWBS is an easy and enjoyable way to raise funds, and to raise awareness about food that is delicious and satisfying but does not involve exploiting or mass-killing animals. Green Earth Group have participated in the WWBS in 2011 plus 2012 here and here.
So, my South East Asia adventures have come to a close. I had a wonderful time and met some amazing people. Even though I hadn't planned to, I was involved in a lot of vegan activism, outreach, food demos and talks - my friends would say, "of course!"
I thought I'd share with you some of the press that was published in Indonesia. (Click on the photos to view on FaceBook in high resolution)
This photo is of me with Metropolis - Magelang Express newspaper on December 17 where an article about myself, my work and my book was on the front cover!
Here is a simple method to use tofu as an egg replacement for a “scrambled egg” breakfast. Leigh-Chantelle from vivalavegan.net shows us how to make a delicious and healthy alternative to scrambled eggs.
She uses firm tofu and simply breaks it up with her hands. Shes adds it to a hot wok, adds sliced cherry tomatoes and baby spinach. The mixture just needs to be warmed up. She adds some simple spices, tamari and sweet chili sauce.
In just a couple of minutes, you have a recipe that can be part of a breakfast, brunch, or even dinner.