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…but, what do you eat???Justina WallsThis column is generally devoted to reviewing a cookbook and sharing some recipes with you. This issue will include recipes, but the focus is on a book that includes no recipes – but includes information about food that is crucially important to each person on the planet. The back cover of the book states "This Book Can Save Your Life". I’m normally annoyed with such grandiose claims – but this time, it isn’t grandiose, it’s just plain true. John Robbins’ The Food Revolution (Conari Press, 2001) is the most significant book to have been published in a long time – and perhaps, for a long time to come. Robbins writes with a style that we seldom see – pure, unadulterated lay-it-on-the-table-truth, intermingled with a depth of compassion that is also seldom seen, and that we would all do well to emulate. His vulnerability in revisiting a story of a pig farmer (Chapter 9) that he had discussed earlier in Diet for a New America is humbling. His facts regarding the daily fecal and vomit contamination of cow and chicken flesh, and thus the kitchens of most Americans (Chapter 7), should be required reading for anyone in this country who will ever eat animal products again, particularly if one wishes to remain both alive and healthy after eating. Shocking? Yes. Horrifying? Yes. Truth? Very sadly, yes. This book exemplifies the old cliché "Truth is stranger than fiction." The Food Revolution is extremely well documented with abundant footnotes. It covers all aspects of how our eating affects life – of not only each person, but also each animal, the environment, the planet, wildlife, water, topsoil erosion, food quality, drugs in meat, disease in meat, world hunger – and the list could go on, and unfortunately, on. This book has simple, readable facts on every aspect - and footnotes for additional, should you prefer to read further. It is exhaustive in its coverage, and exhausting to read and absorb. It is vitally important. Although we have just passed what many consider to be the big gift giving time of the year, I urge you to give the gift of this book to those whom you love – beginning with yourself. Buy an extra copy to loan. Urge your friends, families, co-workers – everyone you know – to read this book. It will truly change, and yes, save, lives. In honor of the work that John Robbins continues, below are recipes from an earlier book of his, May All Be Fed (William Morrow and Company, Inc., 1992). I extend Robbins’ blessing to you, and to the lives of all beings: May all be fed, may all be healed, may all be loved. Walnut-Mushroom Pate - makes about 3 cups – p. 237 1 T. olive oil 1 medium onion, finely chopped ½ lb. Mushrooms, sliced 2 c. walnuts, toasted ½ lb. Firm tofu, crumbled 2 T. nutritional yeast flakes* 2 T. Bragg Liquid Aminos**
Heat the olive oil in a large frying pan over medium heat. Add the onion and cook, stirring, until golden, about 6 minutes. Add the mushrooms, cover, and cook for 3 minutes. Uncover and cook, stirring occasionally, until the mushrooms have given off their liquid and are lightly browned, about 5 minutes. Put the cooked vegetables in a food processor fitted with the metal blade, and process until smooth. Add the remaining ingredients and process until smooth. Put into a serving dish, cover, and refrigerate for at least 1 hour before serving. The pate keeps for up to 1 day in the refrigerator.
Thai Vegetable Salad – makes 3-4 main course servings or 6 to 8 side dish servings – p. 288 2 T. freshly squeezed lime juice ¼ c. toasted sesame oil 3 T. tamari** ¼ c. finely chopped fresh mint 3 T. rice syrup 1 t. curry powder ½ small head Napa or green cabbage, shredded fine (about 7 cups) 1 medium carrot, grated 6 oz., daikon, peeled and grated 1 medium tomato, cut into ½ " pieces 1 c. mung bean sprouts 6 green onions, finely chopped ½ c. raw peanuts, toasted and coarsely chopped Put the lime juice, oil, tamari, mint, rice syrup, and curry in a jar. Cover with the lid and shake until the ingredients are well mixed. In a salad bowl, combine the cabbage, carrot, daikon, tomato sprouts, and green onions. Shake the Thai Vinaigrette and pour it over the salad. Toss until well coated. Sprinkle to toasted peanuts over the salad, and refrigerate. Serve chilled. Vegetable Tofu Loaf – makes 6-8 servings – p. 320 4 slices whole wheat bread, cut into ½" cubes 1 T. canola or safflower oil 2 ribs celery, with leaves, finely chopped 1 large carrot, finely chopped 1 medium onion, finely chopped 3 garlic cloves, minced 1 ¼ lbs firm tofu 1 c. nutritional yeast flakes* ½ c. raw tahini***** ½ c. finely chopped fresh basil or 1 t. dried basil ¼ c. finely chopped fresh oregano or 1 t. dried oregano ½ t. turmeric 3 T. tamari** ¼ t. freshly ground black pepper Mushroom Miso Sauce (see recipe that follows) Preheat the oven to 350F. Lightly oil a 9 ½ by 5 ½ inch oaf pan. Put the bread cubes on an ungreased baking sheet and bake for 5 to 7 minutes. Stir the bread and bake until lightly browned, 3 to 5 minutes more. Heat the oil in a large frying pan over medium heat. Add the celery, carrot, onion, and garlic and cook until almost tender, 4 to 6 minutes. Remove fro the heat. Put the tofu in a large bowl, and mash well. Add the nutritional yeast, tahini, basil, oregano, turmeric, tamari, and pepper, and stir until well mixed. Add the toasted bread cubes and the cooked vegetables and mix well Press the mixture firmly in the prepared loaf pan. Bake until browned on top, 50 to 60 minutes. Let the loaf stand for 5 minutes. Then invert onto a serving platter to unmold. Cut into slices and serve the Mushroom Miso Sauce on the side. Mushroom Miso Sauce – makes about 3 cups - page 303 (In addition to using this sauce for the Vegetable Tofu Loaf, use it on mashed potatoes and steamed vegetables.) ¼ c. whole wheat pastry flour 1/3 c. nutritional yeast flakes* ¼ c. brown rice miso*** ½ c. hot water 1 T. olive oil 1 small onion, finely chopped 1 c. thinly sliced mushrooms 2 c. water Put the flour in a small dry frying pan over medium heat and toast, stirring often, until it has darkened evenly to a light brown. Transfer the flour to a medium bowl. In a small bowl, stir the nutritional yeast, miso, and hot water together. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Add the mushrooms, and cook, stirring, until lightly browned, about 5 minutes. Meanwhile, add the 2 cups water to the browned flour and whisk until combined. Whisk the flour mixture into the mushrooms, and simmer, whisking often, until the mixture is thickened, 1 to 2 minutes. Stir in the nutritional yeast and miso mixture. Bring just to a simmer, and remove from the heat. Serve hot. Plum Cobbler – serves 6 – p 372 2 ¼ lbs. Plums, stones removed and thinly sliced 1 c. pure maple syrup 1 T. arrowroot powder**** 2 T. freshly squeezed lemon juice 1 t. ground cinnamon ¼ c. canola or safflower oil ¾ c. rolled oats ½ c. whole wheat pastry flour ½ c. raw walnuts ¼ t. fine sea salt Preheat the oven to 350 F. In a large bowl, combine the plums, ½ c. of the maple syrup, the arrowroot, lemon juice, and cinnamon, and stir to mix. Pour into an 11 by 7 inch baking dish. Put the remaining ½ c. maple syrup and the oil into a small bowl and stir together. In a large bowl, stir the rolled oats, flour, walnuts, and salt together. Add the maple syrup/oil mixture and stir until the dry ingredients are well coated; the mixture will be crumbly. Sprinkle over the plums. Bake until the top is lightly browned and the plums are tender, 30 to 40 minutes. Let cool 10 minutes before serving. * Nutritional yeast is easily found in the loose bins of health food stores. It has a "cheesy" flavor. We use it instead of parmesan cheese. ** Bragg’s Liquid Aminos is an unfermented, non-preservative seasoning similar to soy sauce, shoyu, or tamari. Shoyu and tamari are high quality soy sauces, with tamari traditionally being wheat free (read the labels). All are available in health food stores, and some major grocery chains. Shoyu and tamari are also available in Asian markets. *** Miso is a fermented paste made from soy beans, rice, barley or other grains. It comes in varying flavors from white to very dark (stronger). It is available in health food and Asian markets. **** Arrowroot powder is found in health food stores. It is a whole food and is used in the same manner as cornstarch. ***** Tahini is sesame seed paste and generally available in both major grocery chains as well as health food stores. |