My family and I enjoyed cooking and eating from “other people’s cookbooks.” Same way we like to eat at “other people’s restaurants.” Both are deliciously fun! I’ve come up with my own list of fave cookbooks that I cooked the most from this year. Innovative recipes, gorgeously photographed food, educational information and funny anecdotes made these cookbooks inviting and accessible. I have a great appreciation for my colleagues who put their dynamic energy in both their writing and cooking. Hope you’ll enjoy these books as much as I have.

• Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious by Robin Asbell and Kate Sears
“A big book of recipes and information made from joy.”

• Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions by Nava Atlas
“Another thoughtful cookbook from an author whose passion I always feel.”

• Spork-Fed: Super Fun and Flavorful Vegan Recipes from the Sisters of Spork Foods by Jenny Engel and Heather Goldberg
“Fun colorful book from two fun colorful sisters in my hometown.”

• Vegan Diner: Classic Comfort Food for the Body and Soul by Julie Hasson
“These recipes capture the spirit of the independent Southern diners I grew up eating in.”

• Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet by Christy Morgan
“Make the recipes in this book and you’ll find eating healthy can be blissful, tasty and delicious too.”

• Vegan’s Daily Companion: 365 Days of Inspiration for Cooking, Eating, and Living Compassionately by Colleen Patrick-Goudreau
“Not only did Colleen created this beautiful book but she also published a second book this year called the 30-day Vegan Challenge. Hats off to Colleen for inspiring people to look at what and how they eat.”

• Ani’s Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way by Ani Phyo
“These recipes are as creative and deliciously tasteful as Ani is herself.”

• Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant by Joy Pierson, Angel Ramos and Jorge Pineda
“Haute couture vegan food done consistently well in both book and New York restaurant.”

• Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less by Robin Robertson
“I don’t know how Robin does it, but once again she’s come up with simple and tasty recipes.”

• The Tipsy Vegan: 75 Boozy Recipes o Turn Every Bite into Happy Hour by John E. Schlimm
“Finally, a vegan book that celebrates indulging in a few cocktails. Don’t worry, it has savory recipes too.”

• Fresh: New Vegetarian and Vegan Recipes from the Award-winning Fresh Restaurants by Ruth Tal and Jennifer Houston
“A second book from the gals from Fresh. If you are ever in Toronto, it is a must visit.”

• Have Your Cake and Vegan Too: 50 Dazzling and Delicious Cake Creations by Kris Holechek
“Who better to learn the art of cake making then from your aunt and great-grandmothers.”

• BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles by Erin McKenna
“Erin did it again. And boy am I glad Baby Cakes LA is in downtown, miles from my hood. This way I can control my desire for these delightful treats.”

• Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers, and More by Isa Chandra Moskowitz and Terry Hope Romero
“Anything these two ladies create is always beyond delicious.”

• Plenty: Vibrant Recipes from London’s Ottolenghi by Yotam Ottolenghi and Jonathan Lovekin
“A high-end chef and restaurateur celebrating vegetables can’t get any better than this.”

• Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen by Heidi Swanson
“Heidi is a goddess of naturally good recipes. Her ease in the way she offers us her beautiful bounty is to bow down too. Heavenly.”

• Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck
“Any book about how to cook creatively with whole grains is in use in my home kitchen.”

• Peas and Thank You: Simple Meatless Meals the Whole
Family Will Love by Sarah Matheny
“A sweet book for a family. The perfect baby shower gift to start out in the right direction.”

So, what about our “global family” sharing our table? What are we, as a single humanity, eating on Thanksgiving, or any day? Everyday, seven billion people eat, somehow. Because all seven billion of us share the same resources, we all sit at the table. How can we make the earth’s resources sufficient for everyone?

Being a restaurateur and a mother, I spend a lot of time thinking about food and how to feed both my customers and my family. When I think about how to feed the world, it seems logical that a plant-based diet is the solution.

On the level of “one person, one plate;” a plant-based diet yields a longer, healthier life. Just ask Bill Clinton or Steve Wynn. It took personal health challenges to turn these two guys around. On the level of many people, many communities and many plates, eating meat-free is the most sustainable food choice. The whole planet is stressed, and not just because of population growth. Climate change is here and with it comes increased droughts, floods and other natural disasters.

Whether you’re eating turkey or faux turkey, we have a lot to be thankful for. A warm dry home surrounded by people we love gives us nourishment and gratitude. From our position of relative comfort, let’s look at some options for feeding the “seven billion at our table.”

According to the New York Times, between 2009-2010 the world produced enough grain to feed 11 billion people, but humans consumed less than half of it. Where did the rest go? It was distributed as animal feed, and went toward bio-fuel production.  It’s easy to see how the less meat we eat; the more grain will be available. Eliminating meat from our diet creates more food for people. Reducing our meat consumption conserves resources and spares the environment. The U.N.’s Nobel Prize–winning Intergovernmental Panel on Climate Change reports that meat production produces more greenhouse gasses than all the SUVs, cars, trucks, planes, and ships in the world combined. It takes 300 gallons of water per day to produce a vegetarian diet but more than 4,000 gallons of water per day to produce a typical meat-based diet. More than a billion people live without an adequate supply of fresh water, yet we spend two thirds of the world’s fresh water on raising meat.

Resources matter. While Monsanto engineers GMO foods to grow in drought stricken regions of the world and chefs like Dan Barber turn to fish farms so they can keep fish on their menu, I am in favor of new ways to make better use of the earth’s resources. There are a few ways you can start right at home.  

According to a recent article published in Good, a third of all food grown in America is either thrown away, spoils, or is eaten by pests. OneEarth, an online survival guide for the planet, quotes an N.I.H. study that says Americans waste an average of 1,400 calories daily per person, which is equal to about two meals. 

On your next trip to the grocery store, be mindful of how much you buy. What does your family usually eat and how much? Can you use leftovers the next day? Consider donating food to non-profits like Feeding America, which can help you find a local food banka. And remember, eating vegan and vegetarian is the most healthy and sustainable way to go. 

All seven billion people of us sit at the table together, not only this Thanksgiving, but also every day of the year. I think we can all do something to help feed them. 

Winter squashes are available all year, but their peak season is early fall to early winter. Squashes are thick skinned, have hollow cavities and very dense flesh. Select squashes that have dull-colored skin (shiny is an indication that the squash is not ripe) and a firm shell (avoid squash with damaged spots or cracks) and one that is heavy for its size. The skin on most squashes is edible and the seeds can be roasted. You can bake, braise, roast, boil, or steam squashes, they make delicious tempura and some can be grated raw into salads.

Here’s a quick reference to winter squashes found in most grocery stores. Winter squashes are affordable and usually sold by the pound.

Squash Varieties
•Butternut -long and pear-shaped with tan skin and orange, sweet flesh
•Acorn -dark green ridged outer skin with deep yellow or orange flesh
•Turban -a small to medium-size colorful squash with a top that looks like a turban
•Spaghetti -when the flesh of this squash is cooked, it forms spaghetti-like strands with mild flavor
•Golden nugget -sometimes referred to as an Oriental pumpkin, this does in fact look like a small pumpkin in shape and color
•Delicata -this oblong-shaped squash is cream and green on the outside, and golden on the inside
•Kabocha -most specimens weigh an average of three pounds and have spotted dark green skin
•Red Kuri -this thick-skinned orange squash has the appearance of a smooth oblong pumpkin
•Sweet dumpling -small and plump with cream or light yellow coloring and green stripes
•Pumpkin -a very popular orange variety of squash from Halloween through the New Year

Click here to see my visit to Tutti Frutti Farms outside of Carpinteria, CA. Fifth generation farmer Chris Cadwell walked and talked with me about his organic squashes. You’ll see the many varieties of the gorgeous and colorful squashes in peak season.

Courtesy of Veria TV

Braised Winter Squash
Serves 4

This dish is a perfect example of how naturally sweet orange squashes can be. Any of the many winter squashes, such as acorn, delicata, hubbard, kabocha, or red kuri, can stand in for the most popular winter squash of all: the butternut.

2 (2-pound) butternut squash (or acorn or kabocha squash)
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 tablespoon minced peeled fresh ginger
1/4 cup water
1 tablespoon mirin (sweet rice vinegar)
1 teaspoon tamari (soy sauce)
Fine-grained sea salt and freshly ground black pepper

Halve the squash, scoop out the seeds, then cut each crosswise into 1-inch half-moons. Cut the peel off.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and ginger and sauté until the garlic and ginger become tender, about 1 minute. Add the squash pieces, water, mirin, and tamari. When the liquid comes to a boil, turn the heat to medium-low, cover, and cook until the squash is nearing tender but still quite firm, turning the squash pieces after 10 minutes, about 15 minutes total.

Uncover the pan and increase the heat to medium. Simmer until the liquid evaporates and the squash begins to caramelize, turning the squash pieces occasionally, about 10 minutes. Season to taste with salt and pepper.

Butternut Squash Soup
Serves 8 to 10

1 tablespoon canola oil
2 onions, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
8 cups Vegetable Stock or water
2 3/4 pounds butternut squash (approximately 1 squash), peeled, seeded and cubed
1/4 cup pure maple syrup
2 tablespoons tamari
2 teaspoons grated orange peel
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg, plus more for garnish
1 cup plain soymilk

Heat the oil in a heavy stockpot over medium-high heat. Add the onions, celery, garlic, and ginger. Sauté for 5 minutes, or until the vegetables are tender. Stir in the stock and squash. Cover and bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally, or until the squash is tender. Stir in the maple syrup, tamari, orange peel, salt, pepper, and 1/4 teaspoon of nutmeg.

Using a hand-held immersion blender, puree the soup in the pot until smooth. Alternately, working in batches, puree the soup in a regular blender until smooth. Stir in the soymilk.

Ladle the soup into bowls. Sprinkle with additional nutmeg, and serve.

The soup will keep for 2 days, covered and refrigerated. To rewarm, bring the soup to a simmer over medium-high heat, stirring occasionally.

Acorn Squash Stuffed with Sweet Rice, Currants, and Vegetables
Serves 8

4 small acorn squash (each about 12 to 14 ounces), halved lengthwise and seeded
3 tablespoons canola oil
1/2 teaspoon sea salt, plus more for seasoning
Freshly ground black pepper, for seasoning
2 3/4 cups water
2 cups uncooked short-grain brown rice, rinsed well
1 large onion, finely chopped
6 celery stalks, chopped
3 carrots, peeled and chopped
2 tablespoons chopped fresh oregano
2 tablespoons tamari
1 cup currants
3/4 cup chopped fresh basil
1 cup pepitas, toasted and coarsely crumbled

Preheat the oven to 400°F. Cut a very thin slice off the rounded side of the squash halves to help them stand firmly on the plates and not topple over. Brush the squash bowls with 1 tablespoon of oil and sprinkle with salt and pepper. Arrange the squash bowls, bowl side up, on a heavy large baking sheet. Roast for 45 minutes, or until the flesh of the squash is just tender. Keep the squash warm.

Meanwhile, combine the water, rice, and 1/2 teaspoon of salt in a 4 1/4-quart pressure cooker. Lock the lid into place. Bring the pressure to high over high heat. Decrease the heat to medium-low and simmer for 15 minutes. Remove from the heat and let stand for 10 minutes, or until the pressure reduces. Carefully unlock the lid and remove it from the pot. Fluff the rice with a fork.

Heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the onion, celery, carrots, and oregano. Sauté for 12 minutes, or until the vegetables are tender. Stir in the tamari, then the currants and basil. Stir in the cooked rice. Season the rice mixture to taste with salt and pepper.

Divide the rice mixture among the hot baked squash. Sprinkle the pepitas over the stuffing and serve.

The stuffed squash will keep for 1 day, covered and refrigerated. Bake for 20 minutes, or until the rice stuffing and squash are heated through, then sprinkle the pepitas over and serve.

Steamed Kabocha
Serves 8

1 (2-pound) kabocha squash
1/4 teaspoon sea salt

Using a sharp knife, carve out a circular opening in the top of the squash. Reserve the top. Hollow out the squash. Return the top to the squash. Pour enough water into a large pot to come 1 inch up the sides. Place the squash in the pot. Cover with the pot lid and bring the water to a boil. Decrease the heat to medium-low and steam the squash for 30 minutes, or until it is tender but still holds its shape.

Cut the squash into 1-inch-wide wedges and serve.

I had been vegetarian for over a decade. I had celebrated Thanksgiving at potlucks and cooked with vegetarians who were proud to have “saved a turkey.” I had also been invited to eat at the tables of some serious home cooks who meticulously followed recipes published in the now defunct Gourmet magazine or from books like The Silver Palate or The Joy of Cooking.

One Thanksgiving after I had become a pretty good vegetarian cook, I attempted to prepare the turkey at my mother’s table. I wanted to prove to my family that I was tolerant enough to cook what they wanted and good enough to make traditional recipes past down from the hierarchy of great southern cooks of which I belonged to. I wasn’t carrying the Southern cuisine baton as I shunned Crisco from the get-go. Still I was aware that I was continuing the lineage of one who had been graced with the skill and creativity to cook. And besides, would it hurt them if I made some of the traditional holiday recipes with a twist of healthiness?

I was clueless about how to cook a bird. I followed a step by step Martha Stewart recipe. In the end, even after all that time I took to brine and stuff and macro-manage the oven, that organic bird came out too dry and a little bit tough.

Thank goodness, my side dishes came to life. From the traditional mashed garnet yams to a stuffed acorn squash to my mother’s rendition of asparagus casserole using crème of mushroom soup, to putting my spin on my grandmother’s beloved corn meal stuffing; these dishes made up for the turkey failure, sort of. Today, my family still likes to “rib me” about the turkey disaster.

Nevertheless, all this came rushing back into my memory as I said yes to my hungry guest for his order of a Thanksgiving meal, vegan style. As the budding restaurateur I was at the time, I figured I might as well offer this meal to others. I so needed the day off, that I made a deal with the customers to let me give them this meal the day before Thanksgiving. Thankfully, they all agreed and I got my day of rest and they got fed.

Over the last two decades, I have perfected Thanksgiving in both my restaurants and in my own home kitchen. What started as a few dishes has now grown into every thing Thanksgiving from soup to pumpkin pie and each year we are proud that we spared the life of a turkey. Are you aware that 45 million turkeys are killed, cooked and eaten in America at Thanksgiving?

As the popularity of this annual feast in my restaurants grew, it grew beyond just singles and couples that wanted to eat a plant based meal. Hostesses who were cooking for their family and friends wanted to supplement with a creative plant protein dish. Each year we receive more single orders for our “faux turkey breasts” and our savory gravy. And this year, when gluten sensitivity is such an issue, I changed the flours in the gravy and stuffing to a gluten-free flour. I actually l think these savory flours enhance these recipes.

Today, people are more relaxed about what kind of eaters are coming to dinner and more willing to make sure that they offer them something that is creative and satisfying. What a joy it is to set a table and invite all kinds of eaters. I’ve found my meat eating friends are willing to do what I did for years; politely and without judgment enjoy the food that has been set before them.
Here are a few of the Thanksgiving recipes that I will be making for my family this year. Whether or not you want to forgo the turkey, these recipes can be great substitutions or additions to your holiday meal. My commitment to preparing dishes that are both delicious and health-minded stays strong at the holidays. These recipes nourish on a lot of levels. Enjoy your cooking and consider saving a turkey. If not, then at least honor the non-meat eaters at your Thanksgiving meal. Here are eight perfect recipes to make. These recipes are published in my two cookbooks: Vegan Family Meals, Real food for Everyone published by Andrews McMeel Publishing and The Real Food Daily Cookbook published by Ten Speed Press.

•Holiday Herb Mix
This savory herb mixture is used in the Faux Turkey Breasts and the Corn Sage Stuffing. It is easy to make this ahead and keep using it throughout the holiday season. Makes about 1 1/4 cups

1/2 cup dried rubbed sage
1/4 cup dried marjoram
1/4 cup dried rosemary
1/4 cup dried thyme
1 teaspoon freshly ground black pepper
Stir all the ingredients in a small bowl to blend. Transfer the herbs to a glass jar and seal with the lid. The herb mixture will keep up to 1 month, stored airtight at room temperature.

•Faux Turkey Breasts
Makes 8

2 (8-ounce) packages soy tempeh
1 (12-ounce) container water-packed firm tofu, drained
1/3 cup yellow miso
3 tablespoons Dijon mustard
1/4 cup plus 2 tablespoons olive oil
2 large onions, finely chopped
3 tablespoons Holiday Herb Mix
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper

Quarter the tempeh squares and tofu square into rectangular blocks. Using the food processor fitted with the shredding disc, shred the tempeh and tofu (the mixture will appear crumbled). Stir the miso and mustard in a small bowl to blend. Set the tempeh-tofu mixture and miso-mustard aside.

Heat 1/4 cup of oil in a heavy large frying pan over medium-high heat. Add the onions and sauté for 8 minutes, or until they are translucent. Stir in the herb mix, salt, and black pepper. Then, stir in the shredded tempeh-tofu mixture and miso-mustard mixture. Sauté for 8 minutes, or until the mixture is well blended and golden brown. Set the tempeh mixture aside until cool enough to handle.
Brush the remaining 1 tablespoon of oil over a heavy large baking sheet. Using your hands and about 3/4 cup of the tempeh mixture for each, shape the tempeh mixture into eight 4 to 5 inch-long oval patties that are about 3-inches wide and taper at one end to resemble chicken breasts. Arrange the patties on the prepared baking sheet. Brush more oil over the patties. The patties will keep for 2 days, covered and refrigerated.
Preheat the oven to 350°F. Bake for 35 minutes, or until the patties are golden and heated through.

•Corn Sage Stuffing
8 servings

1 teaspoon plus 1/4 cup neutral cooking oil
1 large onion, chopped
2 large garlic cloves, minced
8 celery stalks, finely chopped
4 carrots, peeled and finely chopped
3 tablespoons Holiday Herb Mix
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 1/2 cups water
3 tablespoons tamari
1 cup chopped fresh parsley
12 cups coarsely crumbled Southern-style Skillet Cornbread (see recipe below)

Preheat the oven to 350°F. Coat a 13 by 9 by 2-inch baking dish with 1 teaspoon of oil. Heat the remaining 1/4 cup oil in a heavy large pot over medium-high heat. Add the onion and garlic and sauté for 5 minutes, or until the onion is translucent. Stir in the celery, carrots, herb mix, salt, and pepper. Sauté for 5 minutes, or until the vegetables are crisp-tender. Stir in the water and tamari. Bring the water to a simmer. Cover and simmer over medium-low heat for 8 minutes, stirring occasionally, or until the vegetables are tender. Stir in the parsley.
Place the corn bread in a large bowl. Add the vegetable mixture and toss to coat. Transfer the stuffing to the prepared baking dish. The stuffing can be made ahead up to this point. Cover the stuffing with foil and refrigerate it until ready to bake and serve.
Bake the covered stuffing for 30 minutes, or until it is heated through. Uncover and continue baking 20 minutes longer, or until the stuffing is crisp on top.

•Southern-style Skillet Corn Bread

2 cups yellow cornmeal
1 cup unbleached white flour
1 cup whole wheat pastry flour
or 2 cups gluten-free all purpose flour
2 tablespoons baking powder
2 cups plain soymilk
1/3 cup plus 2 tablespoons neutral cooking oil
1/3 cup pure maple syrup
1 teaspoon sea salt

Preheat the oven to 400°F. Sift the cornmeal, white flour, pastry flour, and baking powder in a large bowl. Whisk the soymilk, 1/3 cup of oil, maple syrup, and salt in another bowl to blend. Stir the wet ingredients into the cornmeal mixture. Set aside.

Add the remaining 2 tablespoons oil to a 12-inch-diameter cast iron skillet and swirl to coat the bottom and sides of the skillet. Heat the skillet over high heat until it begins to smoke. Pour the batter into the hot skillet and spread evenly. Transfer the skillet to the oven and bake for 25 minutes, or until the corn bread it firm to the touch, golden brown on top, and a toothpick inserted into the center of the bread comes out clean. Cool slightly.

•Savory Gluten-Free Gravy
Makes 4 cups

1/2 cup nutritional yeast
1/4 cup gluten-free flour (such as Bob’s Red Mill)
1/3 cup olive oil
1/2 cup finely chopped onion
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh sage or 1 teaspoon dried
1 tablespoon ground flaxseeds (optional)
4 cups water
1/4 cup tamari
3/4 teaspoon freshly ground black pepper

Stir the nutritional yeast and flour in a heavy skillet over medium heat for 5 minutes, or until pale golden and fragrant. Set aside.
Heat the oil in a heavy large saucepan over medium heat. Add the onion and sauté until tender and beginning to brown, about 8 minutes. Add the garlic, sage, and thyme, and sauté for 30 seconds, or until fragrant. Whisk in the flour mixture and ground flaxseeds. Whisk in the water, tamari, and pepper. Bring the gravy to a simmer over medium-high heat, whisking frequently. Continue simmering until the gravy is thick and creamy.

The gravy will keep for 2 days, covered and refrigerated. To rewarm, bring the gravy to a simmer in a saucepan over medium heat, stirring occasionally.

•Mashed Yams
Serves 8

8 pounds yams (about 12; red-skinned sweet potatoes), peeled and cut into 1-inch pieces
1/2 cup pure maple syrup
1/2 cup plain soymilk
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
Sea salt and freshly ground black pepper, for seasoning

Cook the yams in a large pot of boiling water for 20 minutes, or until tender. Drain. Return the potatoes to the pot and mash. Mix in the maple syrup, soymilk, cinnamon, and allspice. Season with salt and pepper.

The yams will keep for 1 day, covered and refrigerated. To rewarm, transfer them to a bowl and cover with plastic wrap. Set the bowl over a large saucepan of simmering water, stirring occasionally, until heated through.

•Mashed Potatoes and Celeriac
Serves 8

4 small heads celeriac, (about 11 ounces total), peeled, cut into 1/2-inch dice
4 large russet potatoes or Yukon Gold potatoes (about 2 pounds total), peeled, cut into 1-inch chunks
6 tablespoons (vegan) butter
1 1/2 cup (about) non-dairy milk, warmed
1 tablespoon chopped fresh rosemary, divided
1 tablespoon snipped fresh chives
Fine-grained sea salt and freshly ground black pepper

Boil the celeriac in large saucepan of salted water for 5 minutes. Add the potatoes and boil until the vegetables are tender, about 20 minutes longer. Drain well.

Return the potatoes and celeriac to the saucepan. Stir over medium-high heat until dry, about 2 minutes. Remove from the heat. Add the butter and mash until the vegetables are smooth. Add enough milk to moisten. Stir in 1 teaspoon of the rosemary and all of the chives. Season the mash to taste with salt and pepper.

Transfer the mash to a serving dish. Sprinkle with the remaining 1teaspoon of rosemary and serve immediately.

•Cranberry Relish
Serves 8

1 (12-16 oz) package fresh or frozen cranberries
2/3 cup maple syrup
1 small orange juice and zest

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered for about 20 minutes, stirring occasionally. Cool. Cover and refrigerate until ready to serve.

Real Food Daily provided food at the opening cocktail reception and of course, our food made raving fans out of everyone. We served the Club Sandwich wrap, our veggie sushi, Nori Maki and old fashion Oatmeal Cookies. I took the cookies with me to a different venue on Saturday night to give to another RFD fan. Weird Al Yankovic who is committed to eating a plant based diet and a supporter of my restaurants ended his The Alpocalypse Tour in Hollywood at The Pantages Theater. It was wildly creative, outrageously loud and true to his style – provocative, cutting edge and an entertaining commentary on our pop culture.

On the previous Sunday which happened to be rainy and gray, I participated in the second annual Healthy Taste of LA by cooking a favorite RFD seasonal special, Vermont Harvest. It is in published in my cookbook, Vegan Family Meals on page 164 entitled Maple-Dijon Tempeh and Vegetable Stew or click here to download the recipe.

1. They can be made quickly and with ease.
2. With little effort and expense the results can stretch beyond one meal.
3. All you need is a knife and a large rimmed pan or cookie sheet.
4. You can roast most any kind of vegetable as they lend themselves well to high heat.
5. There are a variety of cuts to use.
6. Simply tossed in oil and salt and pepper.
7. Or add most culinary herbs, dried or fresh.
8. You can spotlight seasonal vegetables.
9. Easy to prep ahead of time.
10. People always love this dish.

I just recently made a How-To-Cook video with Vegetarian Times. After you watch my video click here for a copy of the recipe Herb-Roasted Winter Vegetables. Enjoy!

That’s a lot of fuss over some raw goat milk, cheese and yogurt.

The story about the bust last summer appeared in The LA Times, and realfoodrights.com has lots more info. Note; I love their name but “realfoodsrights” is not affiliated with my restaurant Real Food Daily, and we do not buy any products from them. 
The three people arrested are out on bail and scheduled to go to court in December.  The case makes me think of the things we take for granted. Basic freedoms: reading, traveling, entertainment, eating. Our freedom to eat and share food is not a given. As this raw milk story illustrates, it may land you in jail. The police have shut down food markets and raided stores, just because of the food they carry. Even sharing food is encountering opposition from the authorities.  

According to Civil Eats, the once flourishing San Francisco Underground Market is now facing a legal limbo. The Health Department saw the SF Underground Market as a private event where people could share their latest cooking inventions, but when it grew to accommodate thousands of people, the Health Department no longer recognized this as a private event, and shut it down.

All of this raises the question: Can it be illegal to eat healthy and share food?

The answer seems to be yes, it can.

The shareable food movement is involved in a different battle than the raw milk and cheese people. Food can be shared at gift-economy restaurants (where you don’t pay or leave a donation), pop-up stores, food buying cooperatives and food swap events. But even these eateries can run afoul of health regulations.  

We have a disconnect. The health laws that close down raw food stores and small producers were designed to control health violations prevalent at factory farms, large scale feedlot operations and large scale distribution systems. They have little to do with the way a community of consenting adults might choose to eat, and whom they might want to share food with.

I’ll be watching the Rawesome case unfold because it’s testing these issues right in my own neighborhood. What’s going on in yours?

Published on Huffington Post on October 31, 2011.

“It has always been crucial to the gourmet’s pleasure that he/she can eat in ways the mainstream cannot afford.”

For thousands of years, lording it over the “commoners” has meant gorging on a rich, animal based diet. More recently it has meant taking on a “holier than thou” stance about what you eat, whether you are a “kill-it-yourself carnivore” who likes to get to know his/her livestock before it is slaughtered, or a pure “raw foodist” who seeks fresh, organically grown coconuts imported from the Philippines or someone who buys a loaf of gluten-free bread that costs more than a night at the movies.

All foodies are not elitist, yet food means something different to each of us. “Food culture” is way too big to be just “one culture.” We need “clubs.” The gourmands have their club. The “macho, Anthony Bourdains” have their club. Of course, the opposite of that club is the vegan club, which Mr. B detests. Everyone has his or her “food neighborhood. Lets face it, food is personal.

Can I criticize one club and praise another? Well, yes. Does that make me elitist? I don’t think so. Think for a minute about what food is and is not. Look at the Food Network today. What started as educational programming for home cooks is now about showmanship and competition, values that have little to do with the importance of food. The Food Network thrives on showmen like Bourdain who glorify eating live animals in the same way reality shows glorify people’s self-destruction.

Is a food show that glorifies the killing animals healthy for our food culture? Violence is glorified in video games, in movies, and in pop music. Do we need to extend violence into our food? How does watching Louis Cole eat a live scorpion enhance our lives? ”To Louis, anything is food,” his Facebook page for his web series Food For Louis states. I didn’t watch his gastronomic feats. I suppose enough people do, in the same way we rubberneck on the highway when there is a car wreck.

There is a higher value to food. Food culture values nourishment, love and fulfillment. Violence toward animals need not be celebrated by our “food culture.” Chefs need not be glorified or worshiped like minor gods. I don’t mind some personal glorification from time to time, but cooking is an art that can be mastered by mere mortals. For me, being a foodie is not elitist. For food to be nourishing it does not have to be expensive. Good food can be available to everyone. Cooking is part of pop culture, and it needs to be a popular art. As Mark Bittman wrote recently in the New York Times,

“The solution to the current junk-food crisis in America is not to get fast food chains to serve better food. The solution is to get more people to see cooking as “a joy rather than a burden.”

Cooking is something we do to create a richer, more abundant life without needing to spend a lot of money, impress anyone, or do violence to animals. Does that sound elitist to you?

Butternut Squash Soup with Rosemary White Beans

To prepare the beans

2 cups dried small white beans, picked through and rinsed
7 cups water
1 bay leaf
1 generous tablespoon finely chopped dried rosemary
2 teaspoons sea salt

Place the beans in a bowl. Add enough cold water to cover the beans by 3 inches. Let stand overnight or for at least a few hours. Drain and rinse the beans.

Combine the beans with 7 cups of fresh water and bay leaf in a heavy large pot. Bring the water to a simmer over high heat. Decrease the heat to medium-low. Simmer the beans for up to 1hour stirring occasionally. The beans should hold their shape but be tender. Add In rosemary and salt, cook for another 10-15 minutes or until tender.

To prepare the soup

1 tablespoon neutral cooking oil
2 onions, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
8 cups water
2 3/4 pounds butternut squash (approximately 1 squash), peeled, seeded and cubed
2 teaspoons grated orange peel
2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup plain non-dairy milk

Heat the oil in a heavy stockpot over medium-high heat. Add the onions, celery, garlic, and ginger. Sauté for 5 minutes, or until the vegetables are tender. Stir in the water and squash. Cover and bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally, or until the squash is tender. Stir in the orange peel, salt and pepper.

Using a hand-held immersion blender, puree the soup in the pot until smooth. Alternately, working in batches, puree the soup in a regular blender until smooth. Stir in the non-dairy milk. Add cooked rosemary white beans. Serve.

You don’t have to be sick to enjoy this delicious soup. It’s would be satisfying on any occasion.
And just so you know, the soup will keep for 3 days, covered and refrigerated. To re-warm, bring the amount of soup you are serving at the moment to a simmer over medium-high heat, stirring occasionally. Keep the rest of the soup in the fridge until ready for re-warming.

Click here to print this recipe!

HIDDEN IN OUR FOOD, GMOS AND YOUR RIGHT TO KNOW

I shared the stage with two dynamic people: Megan Westgate, Exec. Director of the non-GMO Project and David King a local Angeleno, who I call the “King of Seeds” and you’d best follow David at tlgdaily.blogspot.com or lagardenblog.com to learn more about the work he is doing with seedlings.

Megan gave a close look at what is really happening with the wide spread use of GMOs. In the US over 80% of our food contains GMOs.  The most common GMOs are soy, cotton, canola, corn, sugar beets, Hawaiian papaya, alfalfa, zucchini and yellow squash. Where I live, I’ve noticed that the new trend is to replace a traditional birthday cake (also made w/ cheap oils) with doughnuts. A shout-out to parents – that means those doughnuts, yes, the ones you are feeding your kids (and mine) have most likely been fried in these oils. Here’s what Krispy Kreme says in their “nutritional” listing. Yep, KK actually has a section called nutrition!

Many of these GMO listed ingredients appear as added ingredients in many of the foods we eat. For instance, your family may not eat tofu or drink soymilk, but soy is most likely present in a large percentage of processed foods. This is one place where soy gets its bad rap. This form of soy is soy isolate (cooked at high temperatures) versus quality soy (organic and in whole form) like miso or tempeh.

What I did hear from Megan that reinforced what I already believed is that certified organic produce and ingredients do not use GMO crops. The challenge is, although organic ingredients may not be genetically engineered, the risk of cross contamination, through pollination or during manufacturing is so high that many organic foods may contain GMOs.

Since I have two kids, I immediately went home and started reading labels on the various so called healthier cereals in my cupboards. Aghast, I tossed two out of five boxes, as modified cornstarch was an ingredient.

I came away from the evening with my awareness heightened and energized to be more diligent with my own personal food shopping.

Here are a few things you can do too:
1. Get educated: Click here to learn more!
2. Get involved: Click here to find out about the many local and national events happening everywhere.
3. Look for this label:

Click HERE to listen to my short speech and Q + A at the end of a great evening.