Part Time Vegan
Vegan or Vegetarian, and Organic
Are you looking for a change in eating habits? Do you want to ommit meats, fish, poultry, and dairy from your diet? Are your eating habits creating health issues? Then the cookbook, “The Part-Time Vegan,” unexpectedly offers delicious recipes that are an introduction into a different lifestyle of eating. Some recipes are quick, easy to follow, while others take a little more time.The author, Cherise Grifoni, converted to nutritional cooking after discovering that cheese products are a major factor in her migraine headache attacks. She provides information on the terminology and what’s in the diet and pantry.She shares what each recipe provides whether it is protein, fiber, or flex that offers a healthy alternative. Some ingredients are available in the supermarket and others are available at natural or health food stores. Share Your Recipes
Share your favorite recipe for an appetizer. Who makes the best wings? Do you make the best black bean dip? We welcome your ideas for preparing and serving your dish.
On page 55, the soy and sesame coleslaw is delicious. Very easy to make; just shred, grate, chop, and slice your veggies, then whisk 5 ingredients for a sweet and savory dressing to accent the fresh veggies. This would be great as a side for sandwiches or as the author suggests, throw in a protein source such as tofu into the mix to make it a meal. The light dressing does not cover the taste of the veggies but accents them beautifully. This will also keep nicely if you want to make it the day ahead of an event to give those flavors a chance to meld further.The hot German dijon potato salad on page 58 was divine! A bit sweet from the sugar and a little tangy from the vinegar, this recipe bursts with flavors. The scallions, despite their delicate nature, really complement the rest of the ingredients and play an important role in the recipe. Very simple to make, this recipe makes a hearty addition to a meal or if you are a big potato fan, you will appreciate this filling dish all on its own. 
The cashew cream of asparagus soup on page 202 is creamy and the finely round cashews give the soup some texture. It is definitely comfort food. The soup has vitamin B12 and the cashews add the needed protein along with the addition of nutritional yeast. The author’s suggestion of serving the soup with warm garlic bread went well. The soup is also flavorsome served cold. When served the next day, the hint of the lemon juice became apparent. It can be served at room temperature or as a dipping sauce.Grifoni also provides various sources to purchase items for a vegan pantry. To check out the book for yourself, click here. Enjoy! Delicious recipe using avocados Carrots are an excellent source of nutrients. Even your eyes like them
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