Today’s recipe comes via a lovely little cookbook I received recently titled ‘Veganish‘ by Mielle Chenier-Cowan Rose.
What first struck me about this vegan cookbook was that it was actually written by a meat-eater. After following a Vegan/vegetarian diet for 20 years, Mielle started to include nutrient-dense meant products such as bone broths and organ meats after her 2 year old daughter was diagnosed with tooth decay caused by nutritional deficiency. Mielle’s internal dilemma over whether or not meat and animal products really should be included in her own diet is evident throughout – she calls herself a ‘reluctant omnivore’ – and argues very persuasively for those who are staunchly for or against eating meat to fairly consider the opposing arguments. She ascertains throughout that whichever diet you choose, “pure and natural goods” should prevail with a strong emphasis on fresh vegetables, something I strongly agree with myself.
Though the book is filled with recipes, Mielle argues that she wants to inspire people to reach their “own potential as a confident, initiative, and skilled cook” and that she would love to see the cookbook on the nightstand rather than in the kitchen. And it easily could – Veganish is packed full of useful tips not just about ingredients and cooking techniques, but also about food labels and particularly those such as “organic”, “free range” and “grass fed” and what they really mean. The recipes throughout are simple to follow and cover all bases from Macadamia Coconut Porridge for breakfast to Miso Glazed Japanese Eggplant for dinner, and from Parsley-almond pesto to sauerkraut and kimchi. It includes a section on homemade vegan cheeses, milks and other dairy alternatives; and how to make the perfect salad dressing. At the end of the book is a useful resources section, as well as an in depth glossary.
If there is one criticism I would have of Veganish, it would be the lack of pictures – I’ve very visual when it comes to food and love to look at beautiful pictures to inspire me. But what the book lacks in pictures, it makes up for with descriptions and instructions, and though you can’t see the dishes, it’s easy to imagine how they would taste.
Mielle’s writing is honest and informative and this book takes things back to basics with a focus on real, plant-based wholefoods. Her recipes are easily adaptable and though completely vegan, this book would fit perfectly into the library of any meat-eaters looking for a little inspiration and knowledge on how to include more plant-based foods and recipes into their diet.
Veganish is packed full of gentle wisdom, useful tips and delicious recipes and I have no doubt it’s something that I will refer to again and again.
The publishers of Veganish have kindly offered a free copy of the cookbook to a to her core reader. For a chance to win, just leave a comment below – I’d love to hear why you’d like to eat more “Veganish“. The winner will be drawn at random in a weeks time (9pm AEST, 1st December).
- Roasted veggies
- 1 large sweet potato
- 2 medium beets
- 2 small carrots
- 2 Tbsp olive oil
- 2 cloves garlic, chopped
- 1 lemon, thinly sliced
- 1 spring fresh rosemary, minced
- Creamy tahini dressing
- ¼ cup tahini
- 1 Tbsp rice vinegar
- 1 Tbsp tamari
- 2 - 4 Tbsp water, to achieve a pourable consistency
- Preheat oven to 220 C || 425 F
- Combine the dressing ingredients in a small bowl and stir until smooth. Set aside.
- Combine the veggies with the oil, garlic, lemon slices and rosemary and toss to coat in a line baking tray.
- Roast until soft, around 50 minutes. Remove from oven, stir through the sauce, and return to oven for 3 - 5 more minutes to allow the sauce to dry out a bit and get a little sticky.
Disclaimer: Whilst I received a free copy of ‘Veganish’ to review, all thoughts and opinions within this post are my own.