1. full of or characterized by healthy vigor
2. hearty, as a meal
3. spirited; enthusiastic
1. robust, strong, sturdy, stout
1. a vegetarian who omits all animal products from the diet
A lusty vegan, according to Ayindé Howell and Zoë Eisenberg, are vegans who are looking for love. In their newly titled The Lusty Vegan: A Cookbook and Relationship Manifesto for Vegans and Those Who Love Them, they explore the connection between food and relationships—specifically focusing on vegans dating omnivores and vice versa—and present advice and recipes on how to help bridge that gap.
So why is this important … it’s just food, right?
Wrong. Ayindé and Zoë will not only tell you why, but also describe their own personal experiences of being a vegan dating an omnivore, and share what they’ve learned along the way.
Ayindé, a life-long vegan, chef and founder of ieatgrass.com and Zoë, a writer, certified holistic health counselor and founder of sexytofu.com, have one thing in common: neither have dated another vegan. So who is this book written for: omnivores or vegans?
Both! If you are an omnivore, TLV will give you tips on “how to handle your vegan” (heh) and, if you are vegan, it will give you advice on how to coexist peacefully with your new omnivore friend.
In addition to sharing experiences and advice, TLV also presents recipes designed to delight omnivore partners with an emphasis on not trying to “convert” or “change” them, but to show that vegan food isn’t all steamed tasteless greens and brown rice. How does Moroccan Tempeh Chermoula, Seitan Kabobs with Sangria Tomato Salad, White Mushroom Truffle Gravy and Devil’s Pot Pie sound? And to finish? Care for Spiced Peach and Plum Cobbler, Lemon Meringue Chia Pudding, or Mexican Hot Chocolate-Covered Strawberries? (Recipe below!)I’m a firm believer that there is a strong connection between food and sensory memories, and I love that TLV recognizes and discusses that in detail. Food and cooking not only offers nourishment, but also a unique opportunity to connect with another through creating experiences, establishing bonds and forming memories … and isn’t that what relationships are all about in the first place?
Curious and hungry for more? The kind folks over at Vegan Heritage Press are offering one free copy of The Lusty Vegan through this post!
To enter, just leave a comment below that includes a vegan dish you’ve made for non-vegans that they’ve loved. Or, if you’ve dated an omnivore as a vegan or a vegan as an omnivore and have a piece of advice for others, please share it! Either or both comments will enter you into the drawing. I’ll announce the winner on October 23.
Please leave your email or some way to contact you in case you are the winner. Shipping is limited to the US only. Good luck!
Congrats to Laura, winner of this giveaway … thanks to everybody who entered!Print
Mexican Hot Chocolate-Covered Strawberries
- Total Time: 8 minutes
- Yield: 2-4 servings
(From The Lusty Vegan © 2014 by Ayindé Howell and Zoë Eisenberg. Used with permission from Vegan Heritage Press.)
The combination of sweet strawberries, creamy chocolate, and a tiny kick of cayenne creates the ultimate trifecta of deliciousness.
- 1 (3-ounce) block semi-sweet dark chocolate, chopped or grate
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt
- 1 pound strawberries, cleaned
- Line a baking sheet with parchment paper and set aside. In a small saucepan, melt the chocolate, stirring with fork or whisk so it melts evenly and doesn’t burn. Add the cinnamon, cayenne, and salt. When fully melted, remove from the heat to prevent burning.
- Holding the strawberries by the stem end, dip them in the melted chocolate, coating them on each side.
- Place the dipped strawberries on the prepared cookie sheet and refrigerate for at least 30 minutes to set the chocolate, or until ready to serve.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
Right now, I'm living vegetable curry dishes. They're warm and a little spicy, enough to warm up anyone with 7ft of snow outside!!
Kimberly Angel says
I am trying to switch over to vegan eating, and love the shepherd's pie recipe on the Fat Free Vegan blog site. I use the French green lentils specifically because of their peppery taste and less mushiness, and my meat and potatoes husband usually goes back for seconds. I am always looking for those rock star recipes that we both like.