People interested in raw, organic cuisine will enjoy a book by entrepreneur and raw food chef Bryan Au called Raw in Ten Minutes, with its cover featuring a dozen photographs of the author's colorful creations. Au is the founder of Pa-Raw-Dise, an organic raw food and ecology company in California, and his mission is to increase awareness of raw, organic, gourmet cuisine and its beneficial effects for the human body and for the environment.
The book includes recipes for appetizers, soups, dressings, entrées, desserts, and smoothies, all of which can be prepared in a short time for $10 or less. Many mimic familiar dishes, such as Pancakes, 'Clam' Chowder, Tacos, Pasta Alfredo, Pad Thai, Shepherd's Pie, Nuggets with BBQ Sauce, Sloppy Joes, Mango Cheesecake, Baklava, Banana Cream Pie, and Triple Layer Chocolate Cake. Au's recipes are detailed but easy to follow. He also offers many tips and bits of valuable information throughout the book.
I met Bryan Au at a book convention, where he offered free samples of his recipes. He is a warm and ingratiating personality who I'm sure will be successful in his several business pursuits. I recommend his book to anyone who wishes to experience living (raw) foods. As the author states, "This food is the natural fountain of youth, to ignite your spirit and re-energize your soul!"
Friends of Animals is a nonprofit that has long worked for the rights of animals throughout the world. They have now released their first vegan cookbook with recipes contributed by many different individuals, including chefs.
Among the delicious, unique recipes are Wheat-Free Wild Rice Pancakes, Perfect Chestnut Soup, Spicy Hijiki Salad, raw Creamy Cucumber Gazpacho, Zesty Orzo Salad, Cashew Cream Lasagne, Tempeh London Broil, Holiday Cashew Nut Roast, Vegan Cookie Dough, Sour Cream Coffee Cake, and Carrot Bundt Cake.
Dining with Friends contains eight beautiful color photographs in the center of the book. Please note that nutritional analyses are not provided and not all of the recipes are lowfat.
Recipes in The Veggie Queen are organized by season. For example, spring brings Greek Stuffed Artichokes to readers, while summer calls them to sample Grilled Asian Squash Salad. In the fall, you can enjoy Spiced Sweet Potato Pie and, during winter, prepare Maple Vinegar Sautéed Parsnips. Nussinow's recipes emphasize whole foods, relying on seasonal produce. Few processed foods are used. Honey is found in a few dishes, but most of the book is vegan.
You'll find beautiful line drawings throughout this book. Please note nutritional analyses are not provided; however, most recipes do not appear to be high in fat.
Finally, if you enjoy this cookbook, you may also want to take a look at a DVD that Nussinow produced called Creative Low-Fat Vegan Cuisine. Like her book, the dishes she prepares in this DVD are based primarily on fresh vegetables, fruit, and whole grains. The meals are not necessarily quick and easy to prepare; however, they are generally suitable for someone trying to maintain a lowfat diet. Nussinow also uses a few ingredients and gadgets that some cooks may not be familiar with or have around their homes.
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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