“Food, like love and sex, is important. It’s nourishing, it’s uplifting, it’s emotional.
And—like the relationship status of doom—it’s complicated” – The Lusty Vegan
What a fun book!
With the plethora of Vegan cookbooks being launched this year, I can say that this one was really quite different. But just as useful to me. Maybe even more so. It deals with great tasting food of course. It also delves into what may or may not be a significant problem in the lives of many Vegans today.
That is, dealing with Omnivores, YIKES!!
Since I too have a mixed household when it comes to meat, I just loved how many great ideas this book reveals for dealing with just this fact: Not everyone eats a fruits and veggies all day, DUH!
It’s a tad bit risqué but deals with real life issues of non-vegan vs. vegan tastefully and extensively. Including The Morning After, Holiday Meals, Cohabitation, Food for Sex :-0, and even Breakup Foods. It has a little bit of help for every living situation. And if not for all that, it would still be a marvelous collection of vegan basics and meals with beautiful pics and great descriptive recipe formats.
Plus some great advice for those still searching for a mate, Vegan or not. It is really a manual for how to survive in modern society and still eat great tasting, easy to fix foods that won’t screw up your love life. Oh, and if none of these issues interest you?
You need a copy just for the Cranberry-Walnut Cinnamon Rolls recipe ♥
The authors, Ayindé Howell and Zoë Eisenberg are offering one of my readers a chance to receive a copy for free, YAY!!
As well as giving you a sneak peek into one of their desserts, Lemon Meringue Chia Pudding.
Just a few highlights from the book you can look forward to:
Breakfast Andouille Sausage with Biscuits
Cloud 9 Pancakes
Hearts of Baltimore Crab Cakes
Cajun Tofu with Dirty Quinoa
Seitan Kebabs with Sangria Tomato Salad
Mexican Hot Chocolate-Covered Strawberries
- 1 cup almond milk
- 1 cup raw cashews, soaked in water overnight and drained
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons agave nectar
- Pinch of salt
- 3 tablespoons chia seeds
- 1 ripe melon (for plating, optional)
- Combine all of the ingredients except the chia seeds (and melon) in a blender. Blend the
- mixture on the high setting until smooth. Taste and adjust lemon or sweetener to your liking.
- Whisk the chia seeds into the mixture (make sure they don’t clump up).
- Pour the mixture into a glass jar. Cover with a lid and refrigerate overnight, or at least 2 to 10
- hours to allow the chia to form the pudding.
- Pro-Tip: Remember we eat with our eyes first, so here is a plating trick to help your cause. To
- plate your pudding, take a ripe melon and cut it in half. Spoon out the seeds and scoop the
- pudding into the middle. Serve cold with a spoon.
To enter to win a copy of “The Lusty Vegan”
Sign up to receive email updates in the box below for Canned Time and then leave a comment describing your own
Vegan vs. non-Vegan relationships. If you already are a subscriber, THANK YOU! and just mention that in your comment.
Contest open to U. S. residents only please. Ends November 1st.
Ayinde Howell is an executive chef who lives and works in Los Angeles. His recipes have been published in the New York Times, Essence, VegNEws Magazine, and many others. He is the founder and publisher of the award-winning iEatGrass website, and owner and executive chef of his critically acclaimed culinary-event company, Wildflower.
Zoe Eisenberg is a writer and editor who focuses on food, dating, and sex. A certified holistic health counselor with a degree in creative writing, Zoe has been published in a variety of print and online sources, from Vegan Mainstream to XOJane.com. She writes about living, loving, and eating on her blog, SexyTofu.com, and is currently the Managing Editor of iEatGrass.com.
Have a safe weekend everyone ♥
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