Where's the Beef?

Growing up in Brooklyn, Moskowitz took
part in the 1980s punk rock scene in New York City. After deciding to
become a vegan, Moskowitz began experimenting with recipes to compile a
repertoire of ingenious vegan dishes. She has written several books
containing vegan recipes, such as Vegan with a Vengeance (Marlow & Co., 2005) and Veganomicon (Marlow & Co., 2007). Moskowitz also co-hosts a vegan cooking show, The Post Punk Kitchen, that is available on her Web site, www.theppk.com.

Moskowitz’s latest book, Vegan Brunch
(Da Capo Press, Philadelphia; 240 pages; $19.95/softcover), offers an
array of recipes that have the substance and taste to replace more
conventional dishes featuring meat and dairy products. 

Vegan Brunch will give
individuals the opportunity to create a lavish meal that remains vegan,
which is defined as a diet that avoids all animal products. “I want my
readers to know that you don’t need things like eggs to make breakfast.
I hope people realize that vegan food can be fun and exciting,”
Moskowitz says. “Brunch is a great time to get together with friends
and family and I hope that is what people are doing with this book.”

Moskowitz provides recipes that are
appropriate for every season and offers a variety of ethnic dishes,
from pierogies (potato, mushroom and onion sauerkraut) to Banana
Rabanada (Brazilian French toast). Her book offers recipes that will
appeal to newly converted vegans, the brunch bunch and meat-loving
skeptics. 

Moskowitz’s decision to become vegan was
partially motivated by a concern for the energy that is wasted through
the production and consumption of meat. “It’s the meat, not the miles,”
she says. “People need to realize that it’s not just about you.” To
hardcore meat eaters, she would say that switching to a vegan diet “is
like a breakup. You’ll get over it eventually.” 

Like Moskowitz, Terry believes that
vegan cuisine is more exciting than a bowl of sautéed tofu. Both chefs
seek to inspire nonbelievers to approach their recipes with a more open
mind. Neither author wishes to convert readers to die-hard veganism;
rather, both strive to show that traditional recipes can be reworked in
a way that avoids use of animal products. Often, these recipes provide
healthier versions of popular dishes without sacrificing quality of
taste. 

“I want to help people re-imagine what
veganism is,” notes Terry. “So often, people have misconceptions about
what vegan cuisine is, and that it’s bland and boring. I want people
who think that these foods aren’t relevant to them to realize that they
can eat ethically and in a way that is compassionate to animals, the
environment and the local economy.”

Growing up in Memphis, Tenn., Terry came
to appreciate Southern cooking from his grandparents. Many of his
recipes represent variations on dishes that appeared on the table
throughout his childhood. Terry notes that traditional African-American
cuisine does not need to be defined by high-fat meats. Instead, he
offers recipes that rely on organic ingredients to provide a wholesome
vegan experience. As an eco-chef, one who pursues a lifestyle that
reflects environmental awareness, Terry is particularly interested in
cooking in a way that respects the environment and reduces energy use. 

Terry’s most recent book, Vegan Soul Kitchen
(Da Capo Press, Cambridge, Mass.; 223 pages; $18.95/softcover), is an
amalgam of different recipes from Africa and the Caribbean. Terry
offers a variety of dishes that provide a new, vegan interpretation of
favorite Southern comfort foods, such as roasted red potato salad with
parsley-pine nut pesto. 

“One of the most beautiful things about
this book is that people around the country love it and feel like the
recipes speak to them, even though they don’t necessarily identify
themselves as vegans,” he says. “It’s more important to me to bring
people together to have conversations about how we all—vegans and
meat-eaters alike—can move toward a more ethical and sustainable food
system.”

Terry acknowledges that skeptics may hesitate to give Vegan Soul Kitchen
a try. His objective, however, is to “really move people into having a
better relationship with food and to think about the effects of their
eating on all these different systems. 

“I’m not stuffing ethics down peoples’
throats,” he continues. “I’m not finger-wagging. I’m aware that people
are on a journey and have to come to their destination in a way that
works for them. I don’t want to alienate people who don’t necessarily
identify with the diet or politics of veganism. Moving people to eat
real, fresh food is the ultimate goal for me.”

Here are recipes from each book that show the possibility of cooking up excellence with vegan ingredients.               

Shaved Cucumber Salad with Citrus-Cilantro Dressing 

From Vegan Soul Kitchen, here’s a simple, cooling salad that can be enjoyed for a light lunch on summer days or as a side to a heavier entrée.  

6 medium cucumbers, peeled

1 teaspoon coarse sea salt

2 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly squeezed lime juice

¼ cup minced fresh cilantro

1 teaspoon agave nectar

Freshly ground white pepper

With a Y-shaped peeler cut thin strips
from the cucumber, stopping when you get to the seeds (compost the
core), and transfer the strips to a medium bowl. Toss the cucumbers
with the salt. Refrigerate for 20 minutes. In another bowl, combine the
orange juice, lemon juice, lime juice, cilantro, agave nectar and white
pepper to taste. Whisk well to combine. Set aside. Drain the cucumbers
and transfer them to the bowl with the dressing. Toss well to combine.
Cover and refrigerate for at least 30 minutes, tossing every 10
minutes. With a slotted spoon, transfer the cucumbers to a salad bowl
and serve. Makes 4 to 6 servings.

Cocoa Raspberry Muffins

From Vegan Brunch.

1 cup almond milk (or your favorite non  

  dairy milk)

1 teaspoon apple cider vinegar

1½ cups all-purpose flour

½ cup unsweetened cocoa powder

½ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

1/3  cup canola oil

2 tablespoons unsweetened applesauce

1 teaspoon pure vanilla extract

¼ teaspoon vanilla extract

½ cups raspberries

Preheat oven to 375 degrees. Lightly
grease a muffin tin. Measure out the milk in a large measuring cup and
add the vinegar. Set aside to curdle. In a large mixing bowl, stir
together flour, cocoa powder, sugar, baking powder and salt. Make a
well in the center and add the milk, oil, applesauce and extracts. Stir
to combine. Fold in the berries. Scoop the batter into the muffin tin
until almost filled to the rim. Bake for 24 to 28 minutes, or until a
toothpick or butter knife inserted through the center of a muffin comes
out clean. Let cool for a few minutes in the tin before transferring
muffins to a cooling rack to cool completely. Makes 12 muffins.