VEGETARIAN JOURNAL



Vegetarian Journal 2005 Issue 1

book reviews


Food Allergy Survival Guide

by Vesanto Melina, MS, RD, Jo Stepaniak, MSEd, Dina Aronson, MS, RD

Up until now, it was difficult to find a book that addressed the needs of vegetarians with food allergies. Certainly vegan cookbooks could be used for those with dairy and egg allergies, but what if you were also allergic to soy or wheat? Food Allergy Survival Guide provides extensive information and an excellent recipe collection for those with allergies or sensitivities to dairy products, eggs, gluten, nuts and peanuts, soy, yeast, fish and shellfish, and wheat.

The book begins with basic information on food sensitivities—what they are, what can trigger them, and how they are tested for. Subsequent chapters include practical cooking and shopping information, nutrition planning, and a discussion of coping emotionally with food sensitivities.

The last half of the book features more than 100 recipes for everything from gluten-free baked goods to soy-free entrées and spreads. All recipes are devoid of common allergens, such as dairy products, eggs, soy, peanuts, and gluten. I’m looking forward to baking for a friend’s daughter who can’t tolerate gluten. This is the first time I’ve seen so many tasty recipes that are both vegan and gluten-free. A detailed nutritional analysis follows each recipe. The book also includes an extensive resource list that will be helpful for tracking down less common ingredients, as well as for learning more about specific allergies.

If you or someone you care about has food allergies or sensitivities, this is the book to go to.

Food Allergy Survival Guide (ISBN 1-57067-163-X) is published by Healthy Living Publications. It can be ordered from VRG by sending $25 to PO Box 1463, Baltimore, MD 21203. Reviewed by Reed Mangels, PhD, RD.


Rainbow Green Live-food Cuisine

By Gabriel Cousens, MD

Dr. Cousens insists that raw eating is far from dull. Rainbow Green Live-Food Cuisine features more than 250 recipes that have been tested and perfected by chefs at the café located in his Tree of Life Rejuvenation Center in Patagonia, Arizona. Dr. Cousens is a holistic medical doctor and personally consumes live-food cuisine.

While reading through this book, I couldn’t help but think that one really needs to have time to prepare many of the dishes. That’s not necessarily a bad thing; however, as an extremely busy working mom, I personally would be a bit overwhelmed using this book. Nevertheless, the dishes all look quite interesting; if you have the time and are willing to invest in a food processor, a Champion juicer, and a dehydrator, you’ll be well on your way.

One section that particularly caught my attention was the raw pâtés. The Black Olive Pâté is made with black olives, pine nuts, avocado, parsley, and tomatoes that are creamed in a food processor. The Intense Italian Pâté calls for hazelnuts, sun-dried tomatoes, bell pepper, parsley, and a few other ingredients also blended in a food processor.

This book offers a wide range of live-food dishes, including entrées, salads and dressing, soups, fermented foods, breads, desserts, and much more. Nutritional analyses are not provided.

Rainbow Green Live-Food Cuisine (ISBN 1-55643-465-0) is published by North Atlantic Books and retails for $30. Look for this 544-page book in bookstores. Reviewed by Debra Wasserman.


Venturesome Vegetarian Cooking

By J.M. Hirsch and Michelle Hirsch

Venturesome Vegetarian Cooking certainly lives up to its name. This new cookbook serves up a wide range of innovative dishes. All the recipes are vegan except for a handful containing honey, which can easily be substituted with rice syrup or maple syrup. Especially interesting items are the Pumpkin Bread, Roasted Tempeh Salad with Lemon-Vinegar Sauce, Italian Spinach, (eggless) Homemade Pasta, Vegetarian Haggis (a Scottish dish), Peppery Pumpkin Risotto, Carrot Cake, Chocolate Fudge Pie, and Spare-The-Pigs Hash. The book also includes beautiful photographs.

Venturesome Vegetarian Cooking (ISBN 1-57284-064-1) retails for $21.95 in bookstores. This 210-page book is published by Surrey Books. Reviewed by Debra Wasserman.



Excerpts from the 2005 Issue 1:
Hot, Hearty Soups for Cold Winter Days
Make a meal with a chowder, chili, or stew from Peggy Rynk.
2004 VRG Essay Contest Winners
Two young winners relate their experiences with vegetarianism.
Fast Food Update
Heather Gorn investigates vegetarian and vegan options at four quick service restaurant chains.
Nutrition Hotline
Does adding fish and fish oils to your diet contribute to heart health?
Note from the Coordinators
Veggie Bits
Notes from the VRG Scientific Department
Interviews that our dietitians granted, outreach, Congressional bill concerning soymilk in schools, and VRG testifies about the USDA food pyramid.
Vegan Cooking Tips
Fast Greens, by Chef Nancy Berkoff
Scientific Update
Book Reviews
Vegetarian Action
“Just Cook,” He Said
Skai Davis: An Enterprising Vegan Restauranteur, by Ben A. Shaberman

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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PO Box 1463, Baltimore, MD 21203
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Last Updated
Feb. 14, 2005

The contents of this website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your own best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

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