Priscilla Feral

It's not often that I use a cookbook while cooking. Many times, the recipes call for mysterious or expensive ingredients, are too oily for my taste, or involve lengthy preparation. Dining With Friends: The Art of North American Vegan Cuisine is an exception. I was pleased to see that I had most ingredients in my kitchen already, and the recipes never carried over to two pages.

I noticed that many dishes were those that could be served at holiday meals and family gatherings. Indeed these festive additions were the authors' intention since many "vegans have a special interest in sharing their holidays with others." Recipes such as the Spaghetti Primavera, Mashed Yukon Potatoes, Sweet Corn Bread and Friends Dip are non-threatening to those who are leery of vegan meals.

For those who are more open to trying meat and dairy alternatives, this book includes recipes such as the Tempeh London Broil and Tofu Spinach Lasagna. The authors suggest that perhaps the reason we enjoy(ed) certain animal-based dishes is not because of the animal products involved, but because of the "seasoning and texture developed by a certain way of cooking them." For example, regarding Scrambled Tofu, they write, "It's perfectly possible to arrive at the same texture and taste using plant-based ingredients."

For myself, a vegan of nearly 5 years, I prepared four recipes (so far), using the cookbook. The Linguine with Cauliflower and Onions surprised me with its simple ingredients and savory taste. I used the variation, adding garlic, nuts and yellow raisins, and enjoyed the different textures and hint of sweetness.

The Green Beans with Almonds took an easy ten minutes to prepare, and would be an excellent addition to a holiday meal. In fact, the authors write that this dish is served at an annual Thanksgiving buffet.

Another festive side dish is the Mashed Sweet Potatoes, which was well worth the blister I got from peeling potatoes. A splash of orange juice gives the sweet potatoes an interesting accent, and I enjoyed the aroma and taste of the toasted almonds.

Finally, I tried my hand at a dessert. The Apple Cinnamon Crisp is the first apple crisp I have ever made, and it was so easy! I will definitely be making it again.

Many of the ingredients I used were bought at my local farmer's market, so I knew my meals were fresh and seasonal. Simultaneously, I ate lower on the food chain and lower in the food industry. I do believe these small acts of compassion make a difference... one recipe at a time.

(Also posted on amazon.com)… (meer)