I had an opportunity to review this book before it was published, and I couldn’t wait for it to appear in print. How often have you enjoyed an incredible dish at a vegetarian restaurant and wished you could prepare that same meal at home? Well, even if you never get to dine in one of many wonderful restaurants in Washington and Oregon, you now have a chance to make several delicious vegan recipes from these establishments in your own kitchen. Recipes from other chefs/authors in the Pacific Northwest and elsewhere are also included.
For breakfast, you can try Soysage from D’Anna’s Deli Café in Bellingham, WA, or Cashew French Toast from Chef Dawn Hainey, a culinary instructor.
Mushroom Pâté from Pilaf Restaurant in Ashland, OR, is a terrific appetizer. Also, Red Lentil Soup from Chef Sid Andersen and Tofu Coconut Soup from Bai Tong restaurant in Seatac, WA, are just two of many delicious soups found in this cookbook.
The Mushroom Walnut Roast by Chef Ken Charney, Vegetable Korma and Chickpea Curry from Mayuri Indian Cuisine in Bellevue, WA, and Yam Enchiladas from Oceana Natural Foods Cooperative in Newport, OR, would all contribute greatly to an unforgettable meal in your own home.
Of course, we can’t forget dessert. The Vegan Carrot Cake from Cup and Saucer Café in Portland looks scrumptious, and Simple Treats’ Pumpkin Spice Blondies are quite unique.
Many of the more than 13 million members of the Seventh-day Adventist faith are vegetarian or eat very little meat. Seventh-day Adventists also tend to eat more fruits, vegetables, and nuts than the general population. Since Seventh-day Adventists often follow health-promoting diets, they are an ideal population to compare to the general public to study the effects of diet on health.
Researchers, especially those at Loma Linda University in California, have published more than 320 scientific papers on the health status of Seventh-day Adventists. Much of their research has been reviewed in Vegetarian Journal. Research on Seventh-day Adventists allows us to point out the benefits of a vegetarian diet, including a longer life, lower blood cholesterol levels, and a lower risk of heart disease, hypertension, obesity, diabetes, colon cancer, and prostate cancer.
Gary Fraser, a researcher at Loma Linda University, has written a book that summarizes the results of studies on Seventh-day Adventists, as well as studies of other vegetarians. Diet, Life Expectancy, and Chronic Disease provides detailed and well-documented information, not only on vegetarianism and studies of vegetarians but also on the role of diet in health. This book was mainly written for health professionals, but it is so clearly written that others who want to know more about studies of vegetarian health could also use it. A glossary of technical terms is included, and each chapter ends with a concise summary of information presented in that section. Data on both lacto-ovo vegetarians and vegans is included, although it is clear from this book how little research has been conducted on vegans. It also includes a chapter on making the change to a vegetarian diet.
I found Diet, Life Expectancy, and Chronic Disease fascinating and recommend it to readers who want to learn more about the research supporting the benefits of vegetarian diets.
The Vegetarian Journal published here is not the complete issue, but these are excerpts from the published magazine. Anyone who wishes to see everything should subscribe to the magazine.
Thanks to volunteer Stephanie Schueler for converting this article to HTML.
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