No Animal Food - Rupert Wheldon - 1910
Vegetarian Cookery - Pietro Rotondi - 1942
Vegan Recipes - Fay Henderson - 1946
Gar Shu Cookbook - Sanctilian - 1957
Your Vegetarian Baby - Pietro Rotondi - 1954
Rx Recipes - Doris and Lloyd Rosenvold - 1963
Simply Delicious - Rose Elliot - 1967
Ten Talents - Hurst - 1968
The Vegan Kitchen - Freya Dinshah and Eva Batt - 1970
Saladings - Mabel Cluer - 1975
First Hand, First Rate - Vegan Society - 1975
23rd World Vegetarian Congress Cookbook - Freya Dinshah - 1975
What's Cooking? - Eva Batt - 1976
This is believe it or not the entire list. I'm positive the list is missing a few titles but is reasonably complete. I have 2 additional titles in the mail to me as I type this which MAY qualify, but I need to verify this when I actually receive them.
My little story will be continuing, I figured that as long as I was researching this I should share!
Tuesday, November 16, 2010
Monday, November 15, 2010
November 16 2010 ...
... is the fifth anniversary of the passing of Donald Watson. Watson coined the word 'vegan' in 1944. He outlived many of his critics, being 95 when he died.
Wednesday, November 10, 2010
550 Years Early
"Oh my?" questioned Sherman.
"Yes, yes indeed." Peabody shuffled Sherman back inside. "We were traveling to the town Kenswick. But ..." He waved his arm with a flourish. "No Kenswick."
Peabody consulted the display on the console in the middle of the room. "Ah, I see. Our where is fine. Our when is a touch off."
"A touch off?"
"Yes, just a bit. We were shooting for the mid-twentieth century."
"And actually ended up ... when?"
"Uh, late 14th century actually. We must have been pulled here by 'A Forme of Cury' .... Sherman, amuse yourself seeing what we can pick up doing a local scan ... I think I have some adjustments to make."
"Whatever you say Good Doctor." Sherman sighed. Busywork to keep him from getting underfoot.
Busywork that proved to be productive however. "Recipe coming in now."
Almond Caudell
adapted from A Forme of Cury (circa 1390) (with guidance)
1 cup blanched almonds
2 cups white wine, preferably sweet and inexpensive
1/2 tsp ginger
pinch saffron
pinch salt
brown sugar to taste (a few Tbs)
Add almonds and wine to blender and puree. Bring mixture to a boil in a saucepan. Add ginger, saffron, and salt. Lower heat to a simmer and add brown sugar to taste. Simmer 15 minutes. Serve while warm.
Scan of original page from University of Manchester:
From the Project Gutenberg ebook of Samuel Pegge's 1780 transcription: Take Almaundes blaunched and drawe hem up with wyne, do þerto powdour
of gyngur and sugur and colour it with Safroun. boile it and serue it
forth.
[Although far from a vegan cookbook (500+ years early for that :) ), as the first English language cookbook A Forme of Cury is worthwhile to know about for anyone interested in cookery. The recipe above is my own take, informed by too many sources to link to. I think I looked at pretty much every resource on the web dealing with medieval cookery.]
... TO BE CONTINUED
"Yes, yes indeed." Peabody shuffled Sherman back inside. "We were traveling to the town Kenswick. But ..." He waved his arm with a flourish. "No Kenswick."
Peabody consulted the display on the console in the middle of the room. "Ah, I see. Our where is fine. Our when is a touch off."
"A touch off?"
"Yes, just a bit. We were shooting for the mid-twentieth century."
"And actually ended up ... when?"
"Uh, late 14th century actually. We must have been pulled here by 'A Forme of Cury' .... Sherman, amuse yourself seeing what we can pick up doing a local scan ... I think I have some adjustments to make."
"Whatever you say Good Doctor." Sherman sighed. Busywork to keep him from getting underfoot.
Busywork that proved to be productive however. "Recipe coming in now."
Almond Caudell
adapted from A Forme of Cury (circa 1390) (with guidance)
1 cup blanched almonds
2 cups white wine, preferably sweet and inexpensive
1/2 tsp ginger
pinch saffron
pinch salt
brown sugar to taste (a few Tbs)
Add almonds and wine to blender and puree. Bring mixture to a boil in a saucepan. Add ginger, saffron, and salt. Lower heat to a simmer and add brown sugar to taste. Simmer 15 minutes. Serve while warm.
Scan of original page from University of Manchester:
From the Project Gutenberg ebook of Samuel Pegge's 1780 transcription: Take Almaundes blaunched and drawe hem up with wyne, do þerto powdour
of gyngur and sugur and colour it with Safroun. boile it and serue it
forth.
[Although far from a vegan cookbook (500+ years early for that :) ), as the first English language cookbook A Forme of Cury is worthwhile to know about for anyone interested in cookery. The recipe above is my own take, informed by too many sources to link to. I think I looked at pretty much every resource on the web dealing with medieval cookery.]
... TO BE CONTINUED
Tuesday, November 9, 2010
A digression, dinner, departure
MOFO EPISODE V
A spherical ship cuts through the time stream, on its way from then to now and later still, generating the temporal equivalent of a sonic boom.
But anyway ...
Towards the end of a terribly long breakfast Sherman pulled Peabody aside.
"Good Doctor you really shouldn't keep secrets! I don't understand this Dr. Kellogg. What pray tell is going on?"
"Near as I can figure at an unknown time in my future which is in Kellogg's past I visit him for an unknown purpose, instructing him to not reveal to me what I know then but not yet now. Terribly confusing, but that is my lot in life I guess ..."
Kellogg approached. "If you gentlemen have finished your breakfast I shall have dinner brought out."
"Dinner?", Peabody and Sherman exclaimed together.
"Yes, I'm afraid we have missed lunch and are clean through to dinner time. So dinner it is. We'll be having roast Nuttose!"
"I apologize but we really must be going. Come along Sherman."
"But where will you go?", asked Kellogg.
"Back in the crate of course ..."
After the CHESTT door closed Sherman asked about their abrupt exit.
Peabody answered with one word: "Nuttose." He typed at a console for a while and handed Sherman the resulting printout.
Tomato Nuttose
adapted from http://www.vegan-food.net/recipe/1350/Tomato-Nuttose
6 T creamy peanut butter
1 cup tomato pulp
1 cup bread crumbs
1/4 t sage
1/2 t salt
1/4 t marjoram
Onion salt or celery salt (probably garlic salt if you want)
A spherical ship cuts through the time stream, on its way from then to now and later still, generating the temporal equivalent of a sonic boom.
But anyway ...
Towards the end of a terribly long breakfast Sherman pulled Peabody aside.
"Good Doctor you really shouldn't keep secrets! I don't understand this Dr. Kellogg. What pray tell is going on?"
"Near as I can figure at an unknown time in my future which is in Kellogg's past I visit him for an unknown purpose, instructing him to not reveal to me what I know then but not yet now. Terribly confusing, but that is my lot in life I guess ..."
Kellogg approached. "If you gentlemen have finished your breakfast I shall have dinner brought out."
"Dinner?", Peabody and Sherman exclaimed together.
"Yes, I'm afraid we have missed lunch and are clean through to dinner time. So dinner it is. We'll be having roast Nuttose!"
"I apologize but we really must be going. Come along Sherman."
"But where will you go?", asked Kellogg.
"Back in the crate of course ..."
After the CHESTT door closed Sherman asked about their abrupt exit.
Peabody answered with one word: "Nuttose." He typed at a console for a while and handed Sherman the resulting printout.
Tomato Nuttose
adapted from http://www.vegan-food.net/recipe/1350/Tomato-Nuttose
6 T creamy peanut butter
1 cup tomato pulp
1 cup bread crumbs
1/4 t sage
1/2 t salt
1/4 t marjoram
Onion salt or celery salt (probably garlic salt if you want)
Cream peanut butter into 2/3 cup hot water. Add tomato pulp. Put bread crumbs in bowl and mix the herbs and salt. Add to tomato and nut butter mixture. Add flavored salt to taste. form mixture into a loaf, wrap loosely in foil, and steam 2 1/2 to 3 hours.
"Nuttose. One of many early meat analogs. The first in fact, some say. Not one of my favorite dishes. You should try it someday though, Sherman. In fact you'll get a chance to try making a batch soon! On a twentieth century cookstove! We need to pop over to jolly old England for a bit so I can verify some information with Donald Watson. Of course England is not so jolly during the time we will be visiting. World War II and all ..."
CHESTT shuddered. Unusual, that. But Peabody was unconcerned. "Ah, we've arrived! I give you ... KESWICK!"
Peabody stepped out of the front door on to a green field which rolled gently down to a river.
"Oh my," Peabody said. An understatement.
Keswick simply wasn't there.
Friday, November 5, 2010
Breakfast II: Colonic Boogaloo
MOFO EPISODE 4: BREAKFAST II
The world ceased to be for a moment. Or perhaps for a day.
"What just happened?", asked Sherman. "You had just pushed the Big Red Button when everything just ... stopped. For what felt like a long time. And no time at all."
"CHESTT might need some adjustment. First the incident with Tommy stumbling in, now odd time slips ... Hmmm ...", Peabody pondered. "But first, Michigan!"
Sherman was somewhat confused. And irritated that Peabody did not offer greater explanation. "And we are going to Michigan why?"
"Listen when I tell you things, Sherman. Like I said, breakfast!"
Sherman began to object that 'breakfast' didn't really explain anything, but stopped himself from saying anything. They were slipping back in to real space. Real time. Whatever was going to happen soon would do so.
And what was happening was a bearded man standing stiffly, as if waiting for their arrival. "Now what's this about?", wondered Peabody as he ushered Sherman out the front door.
The CHESTT had disguised itself as a shipping crate. Certainly appropriate chronologically (from the man's clothing Sherman guessed late 18th-early 19th century). That a large shipping crate had appeared in the middle of a dining hall did not appear to bother the bearded man. He extended a hand in greeting.
"Good Doctor Peabody! How long has it been?"
"Actually, never, I think. I'm afraid you have me at an advantage, Mr ...?"
"Doctor. Doctor John Harvey Kellogg, director, Battle Creek Sanitarium. I didn't believe you! When I first met you - my first time, not yours - you told me you'd be back, but before you knew me! Yet here you are ... You also said you'd be looking for breakfast?"
Peabody's eyes lit up at the mention of the meal. He felt positively famished.
"I'll have one of my daughters bring us something. But first, would you care for an enema?"
Peabody politely declined. Breakfast, on the other hand ... Which thankfully was being brought into the hall, preventing further talk of colon cleansing. The plates held domes of grain dressed with a thin sauce.
Molded Grain with Grape Sauce
adapted from several recipes in Every Day Dishes and Every Day Work (1897)
Prepare as many servings of grain needed as they are usually prepared for breakfast. Good grains to try include oatmeal, cream of wheat, and corn meal. Pour into individual cups or bowls and allow to cool. Refrigerate when cool. This can be done the night before. To prepare grape sauce boil 1 cup grape juice. Dissolve 1/2 Tbsp corn starch in a Tbsp water and pour this into the grape juice. Allow to boil 1 minute, then reduce heat to a simmer. Stir until thickened slightly. Sweeten to taste with maple syrup or sugar. Do not oversweeten though - the sauce is best slightly tart. If using juice additional sweetner may be unnecessary. Turn the molded grain out on to serving plates and pour the hot grape sauce over. Good for dessert as well as breakfast. This sauce is also good made with blueberries.
The world ceased to be for a moment. Or perhaps for a day.
"What just happened?", asked Sherman. "You had just pushed the Big Red Button when everything just ... stopped. For what felt like a long time. And no time at all."
"CHESTT might need some adjustment. First the incident with Tommy stumbling in, now odd time slips ... Hmmm ...", Peabody pondered. "But first, Michigan!"
Sherman was somewhat confused. And irritated that Peabody did not offer greater explanation. "And we are going to Michigan why?"
"Listen when I tell you things, Sherman. Like I said, breakfast!"
Sherman began to object that 'breakfast' didn't really explain anything, but stopped himself from saying anything. They were slipping back in to real space. Real time. Whatever was going to happen soon would do so.
And what was happening was a bearded man standing stiffly, as if waiting for their arrival. "Now what's this about?", wondered Peabody as he ushered Sherman out the front door.
The CHESTT had disguised itself as a shipping crate. Certainly appropriate chronologically (from the man's clothing Sherman guessed late 18th-early 19th century). That a large shipping crate had appeared in the middle of a dining hall did not appear to bother the bearded man. He extended a hand in greeting.
"Good Doctor Peabody! How long has it been?"
"Actually, never, I think. I'm afraid you have me at an advantage, Mr ...?"
"Doctor. Doctor John Harvey Kellogg, director, Battle Creek Sanitarium. I didn't believe you! When I first met you - my first time, not yours - you told me you'd be back, but before you knew me! Yet here you are ... You also said you'd be looking for breakfast?"
Peabody's eyes lit up at the mention of the meal. He felt positively famished.
"I'll have one of my daughters bring us something. But first, would you care for an enema?"
Peabody politely declined. Breakfast, on the other hand ... Which thankfully was being brought into the hall, preventing further talk of colon cleansing. The plates held domes of grain dressed with a thin sauce.
Molded Grain with Grape Sauce
adapted from several recipes in Every Day Dishes and Every Day Work (1897)
Prepare as many servings of grain needed as they are usually prepared for breakfast. Good grains to try include oatmeal, cream of wheat, and corn meal. Pour into individual cups or bowls and allow to cool. Refrigerate when cool. This can be done the night before. To prepare grape sauce boil 1 cup grape juice. Dissolve 1/2 Tbsp corn starch in a Tbsp water and pour this into the grape juice. Allow to boil 1 minute, then reduce heat to a simmer. Stir until thickened slightly. Sweeten to taste with maple syrup or sugar. Do not oversweeten though - the sauce is best slightly tart. If using juice additional sweetner may be unnecessary. Turn the molded grain out on to serving plates and pour the hot grape sauce over. Good for dessert as well as breakfast. This sauce is also good made with blueberries.
Wednesday, November 3, 2010
Brownies
MOFO EPISODE 3: BROWNIES
When faced with an impossible occurrence that is in fact occurring it is necessary to downgrade said occurrence from 'impossible' to at least 'highly improbable'. Good Doctor Peabody was downgrading his beliefs about people stumbling past CHESTT's camouflage defenses this very moment.
"Far out!", repeated the unexpected visitor. His eyes widened in wonder as he surveyed the large room that had been pseudoscientifically disguised as a port-o-potty. On the outside at least. "How'd you guys fit all this space in here? And do you live here or what?"
"It's ... uh ... complicated.", Peabody replied. "I'm Good Doctor Peabody. And you are?"
"Tommy. Hey, I'm supposed to give you these!" Tommy held out a string of beads. "Love beads man. Oh yeah and I'm supposed to tell you to use them to jump the gap."
"So what you're saying is ... you are to give me beads which I can use somehow. Even though you just met me and aren't supposed to be here anyway."
"You got it. Hey, can I get those brownies now?"
"Excuse me?", questioned Peabody.
"Brownies. You told me I could have brownies. I got the munchies."
"O..K... Sherman, can I see you a minute?" Peabody waived his young companion over. Whispering now. "I have an idea. Usually CHESTT breaks down foods to generate recipes. If I can reverse that, feed in a recipe, it is possible we can 'whip up' some brownies and send our friend Tommy on his way while he will still believe his experience to be a drug induced hallucination. Fewer complications."
"Where's my brownies man?"
"They're coming. They're coming. No worries.
"Special brownies?"
"Oh very special indeed." Peabody took a printout off the old-fashioned dot matrix printer CHESTT had been fitted with.
Non-dairy Eggless Brownies
16 Brownies
[ from www.dianasdesserts.com - I wanted the brownies from New Farm, but my copy is in storage. This recipe is similar. Love the wallpaper paste egg replacer!]
2 1/3 cups all-purpose flour
1 cup water
1/2 cup non-dairy margarine
2/3 cup cocoa powder
2 cups sugar
1/2 tsp. salt
1 tsp. vanilla extract
2 1/2 tsp. baking powder
1. Preheat oven to 350 degrees F/180 degrees C. Grease a 9 x 13-inch baking pan with non-dairy margarine, or you may also use vegetable oil to grease the pan or spray pan with vegetable cooking spray.
2. Combine 1/3 cup of the flour with water in a medium saucepan. Cook on medium heat untill thick, stirring constantly. Set mixture aside to cool completely.
3. Melt margarine and stir in the cocoa powder.
4. Sift together the remaining 2 cups flour with the baking powder.
5. Beat sugar, salt, and vanilla into the cooled flour mixture, then add the melted butter/cocoa mixture.
6. Add the above mixture to the sifted flour/baking powder mixture. Add chopped nuts, if desired.
7. Spoon batter into prepared baking pan and bake in preheated oven for 20 to 25 minutes. Let brownies cool in pan. Cut into squares when cooled completely. If desired, dust with confectioners' sugar.
"Coming right up, Tommy!" Peabody fed the printout into a slot, and after several minutes of knob twirling and switch toggling held a perfect pan of brownies.
He presented them to Tommy with a flourish. "Here you are then. And off you go!"
"Gee, thanks man. You know you're pretty cool for a dude who lives in a toilet."
"Yes, yes. Now run along! Farewell!" Peabody pushed Tommy through the front door. "Now, Sherman, we must take our leave as well. The last thing we need are a bunch of 'Tommys' looking to meet the people in the toilet!"
"But where are we going to go?"
"I still haven't managed to eat breakfast. When I think breakfast, I think ..." Gratuitous dramatic pause. "MICHIGAN!"
... TO BE CONTINUED
When faced with an impossible occurrence that is in fact occurring it is necessary to downgrade said occurrence from 'impossible' to at least 'highly improbable'. Good Doctor Peabody was downgrading his beliefs about people stumbling past CHESTT's camouflage defenses this very moment.
"Far out!", repeated the unexpected visitor. His eyes widened in wonder as he surveyed the large room that had been pseudoscientifically disguised as a port-o-potty. On the outside at least. "How'd you guys fit all this space in here? And do you live here or what?"
"It's ... uh ... complicated.", Peabody replied. "I'm Good Doctor Peabody. And you are?"
"Tommy. Hey, I'm supposed to give you these!" Tommy held out a string of beads. "Love beads man. Oh yeah and I'm supposed to tell you to use them to jump the gap."
"So what you're saying is ... you are to give me beads which I can use somehow. Even though you just met me and aren't supposed to be here anyway."
"You got it. Hey, can I get those brownies now?"
"Excuse me?", questioned Peabody.
"Brownies. You told me I could have brownies. I got the munchies."
"O..K... Sherman, can I see you a minute?" Peabody waived his young companion over. Whispering now. "I have an idea. Usually CHESTT breaks down foods to generate recipes. If I can reverse that, feed in a recipe, it is possible we can 'whip up' some brownies and send our friend Tommy on his way while he will still believe his experience to be a drug induced hallucination. Fewer complications."
"Where's my brownies man?"
"They're coming. They're coming. No worries.
"Special brownies?"
"Oh very special indeed." Peabody took a printout off the old-fashioned dot matrix printer CHESTT had been fitted with.
Non-dairy Eggless Brownies
16 Brownies
[ from www.dianasdesserts.com - I wanted the brownies from New Farm, but my copy is in storage. This recipe is similar. Love the wallpaper paste egg replacer!]
2 1/3 cups all-purpose flour
1 cup water
1/2 cup non-dairy margarine
2/3 cup cocoa powder
2 cups sugar
1/2 tsp. salt
1 tsp. vanilla extract
2 1/2 tsp. baking powder
1. Preheat oven to 350 degrees F/180 degrees C. Grease a 9 x 13-inch baking pan with non-dairy margarine, or you may also use vegetable oil to grease the pan or spray pan with vegetable cooking spray.
2. Combine 1/3 cup of the flour with water in a medium saucepan. Cook on medium heat untill thick, stirring constantly. Set mixture aside to cool completely.
3. Melt margarine and stir in the cocoa powder.
4. Sift together the remaining 2 cups flour with the baking powder.
5. Beat sugar, salt, and vanilla into the cooled flour mixture, then add the melted butter/cocoa mixture.
6. Add the above mixture to the sifted flour/baking powder mixture. Add chopped nuts, if desired.
7. Spoon batter into prepared baking pan and bake in preheated oven for 20 to 25 minutes. Let brownies cool in pan. Cut into squares when cooled completely. If desired, dust with confectioners' sugar.
"Coming right up, Tommy!" Peabody fed the printout into a slot, and after several minutes of knob twirling and switch toggling held a perfect pan of brownies.
He presented them to Tommy with a flourish. "Here you are then. And off you go!"
"Gee, thanks man. You know you're pretty cool for a dude who lives in a toilet."
"Yes, yes. Now run along! Farewell!" Peabody pushed Tommy through the front door. "Now, Sherman, we must take our leave as well. The last thing we need are a bunch of 'Tommys' looking to meet the people in the toilet!"
"But where are we going to go?"
"I still haven't managed to eat breakfast. When I think breakfast, I think ..." Gratuitous dramatic pause. "MICHIGAN!"
... TO BE CONTINUED
Tuesday, November 2, 2010
Breakfast
"What does Woodstock have to do with breakfast?" asked Sherman.
"400,000 people. Predicted attendance vastly underestimated. Complete breakdown of onsite food vending. Yet the sun still rises in the morning. Stomachs rumble. Rumbling for ..." Good Doctor Peabody paused, waiting for Sherman to finish the sentence.
"Uh... breakfast?"
"Correct! People feeding each other! Breakfast being served by the Hog Farm Collective! Breakfast which defines a generation! At least on TV! I give you ... GRANOLA!"
"Um, you don't actually have any granola to give."
"We're not there yet, are we? I need to press the Big Red Button ..."
"I'll press it Good Doctor Peabody!"
"Sherman, you will not! What if something goes wrong? Last second adjustments needed! That sort of thing. Besides, Sherman..." Peabody's voice cracked. "It's my button. Don't take my button away. Please?"
The awkward silence that followed was broken when Peabody did indeed press the Big Red Button. The world shimmered. Sherman felt like his stomach had been turned inside out. Then everything was back to ordinary.
"I give you ... Woodstock!" A viewport opened in the wall, revealing a vast swath of hungry humanity ... and a line of blue enclosures.
"A porta potty," Sherman sneered. "Your oh-so-wondrous sentient machine has camouflaged itself as a porta potty."
"Well yes, sentience does not always imply good fashion sense. But we're here! First we examine a preliminary recipe, then collect samples to analyze pseudoscientifically ... Ah, CHESTT is ahead of the game. Here's that recipe printout ..."
Granola
adapted from 'All-Protein Crunchy Granola' Recipes for a Small Planet (1973)
makes 12 cups
1/2 to 3/4 cup maple syrup
1/2 cup oil
1 Tbsp vanilla
1/2 tsp salt
1/2 cup sesame seeds
1 cup soy grits
1 cup wheat germ
2 cups grated unsweetened coconut
7 cups rolled oats
Heat the syrup, oil and vanilla in a dutch oven until very thin.
Take of the heat and mix in the remaining ingredients in order given. Try to coat as thoroughly as possible.
Place the dutch oven in a 350 degree oven and toast the granola lightly. The mixture will begin to toast after about 15 minutes. Stir mixture every 5 - 10 minutes after it begins to toast. Allow to cool before placing in containers.
"Uh ... Doctor."
"Now Sherman we've discussed this. I would really appreciate it if ..." What Peabody saw as he turned around kept him from finishing.
A man was standing next to Sherman. An unkempt, long haired, dull-eyed man. Standing.
The man spoke.
"Far out!"
...TO BE CONTINUED
"400,000 people. Predicted attendance vastly underestimated. Complete breakdown of onsite food vending. Yet the sun still rises in the morning. Stomachs rumble. Rumbling for ..." Good Doctor Peabody paused, waiting for Sherman to finish the sentence.
"Uh... breakfast?"
"Correct! People feeding each other! Breakfast being served by the Hog Farm Collective! Breakfast which defines a generation! At least on TV! I give you ... GRANOLA!"
"Um, you don't actually have any granola to give."
"We're not there yet, are we? I need to press the Big Red Button ..."
"I'll press it Good Doctor Peabody!"
"Sherman, you will not! What if something goes wrong? Last second adjustments needed! That sort of thing. Besides, Sherman..." Peabody's voice cracked. "It's my button. Don't take my button away. Please?"
The awkward silence that followed was broken when Peabody did indeed press the Big Red Button. The world shimmered. Sherman felt like his stomach had been turned inside out. Then everything was back to ordinary.
"I give you ... Woodstock!" A viewport opened in the wall, revealing a vast swath of hungry humanity ... and a line of blue enclosures.
"A porta potty," Sherman sneered. "Your oh-so-wondrous sentient machine has camouflaged itself as a porta potty."
"Well yes, sentience does not always imply good fashion sense. But we're here! First we examine a preliminary recipe, then collect samples to analyze pseudoscientifically ... Ah, CHESTT is ahead of the game. Here's that recipe printout ..."
Granola
adapted from 'All-Protein Crunchy Granola' Recipes for a Small Planet (1973)
makes 12 cups
1/2 to 3/4 cup maple syrup
1/2 cup oil
1 Tbsp vanilla
1/2 tsp salt
1/2 cup sesame seeds
1 cup soy grits
1 cup wheat germ
2 cups grated unsweetened coconut
7 cups rolled oats
Heat the syrup, oil and vanilla in a dutch oven until very thin.
Take of the heat and mix in the remaining ingredients in order given. Try to coat as thoroughly as possible.
Place the dutch oven in a 350 degree oven and toast the granola lightly. The mixture will begin to toast after about 15 minutes. Stir mixture every 5 - 10 minutes after it begins to toast. Allow to cool before placing in containers.
"Uh ... Doctor."
"Now Sherman we've discussed this. I would really appreciate it if ..." What Peabody saw as he turned around kept him from finishing.
A man was standing next to Sherman. An unkempt, long haired, dull-eyed man. Standing.
The man spoke.
"Far out!"
...TO BE CONTINUED
Monday, November 1, 2010
An overly expository first day
"Sherman!" Good Doctor Peabody slapped the youth's shoulder affectionately. "What brings you here today?"
"Actually, you asked me to come here Doctor."
"So I did, so I did. And remember what I've told you. It's 'Good Doctor Peabody'. Always. Never 'Doctor'. Last thing I need are intellectual property lawyer types breathing down my neck ... More annoying than the Screaming Broccoli of Riga Minor..."
As usual, Peabody (Sherman saw no need to use his full name with internal dialogue) was only making sense if half of what he said was ignored. But it would be absurd to expect a time-traveling culinary historian to make sense.
But making sense or not, Peabody would expect a reply.
"Sorry, Good Doctor Peabody. And to what do you owe my presence?"
"Breakfast, my lad. Breakfast."
"Breakfast?"
"Breakfast."
Sherman and Good Doctor Peabody could (and did) keep up this exchange of a single word with differing intonations for some time. We'll skip ahead to the point where Peabody provides new information.
"Not just breakfast. Breakfast in bed."
"In bed?"
"In bed."
Again we must fast-forward.
"Are they royalty", asked Sherman. He was well aware of the restrictions on travel using the CHEST. Both time and space were navigable, but only to 'fixed points' in culinary history - points so key to the timestream as to be unchangeable.
"No, no, not royals. Common folk. Many, many of them."
"5? 50? Twelve dozen?"
"No, no, no. You set your expectations far too low Sherman. Far, far too low. Breakfast in bed for 400,000!"
Sherman gasped.
"The coordinates are set. August 16, 1969. Outside Bethel, New York. Max Yasgur's farm. Sherman, my lad, we are Woodstock bound!"
... TO BE CONTINUED
[when I type in brackets like this I'm writing 'outside' the story. First real post and already I'm off track. I intend to provide a recipe with each post, which I have failed to do here. Set-up taking longer than expected. Oh well, tomorrow I guess.]
"Actually, you asked me to come here Doctor."
"So I did, so I did. And remember what I've told you. It's 'Good Doctor Peabody'. Always. Never 'Doctor'. Last thing I need are intellectual property lawyer types breathing down my neck ... More annoying than the Screaming Broccoli of Riga Minor..."
As usual, Peabody (Sherman saw no need to use his full name with internal dialogue) was only making sense if half of what he said was ignored. But it would be absurd to expect a time-traveling culinary historian to make sense.
But making sense or not, Peabody would expect a reply.
"Sorry, Good Doctor Peabody. And to what do you owe my presence?"
"Breakfast, my lad. Breakfast."
"Breakfast?"
"Breakfast."
Sherman and Good Doctor Peabody could (and did) keep up this exchange of a single word with differing intonations for some time. We'll skip ahead to the point where Peabody provides new information.
"Not just breakfast. Breakfast in bed."
"In bed?"
"In bed."
Again we must fast-forward.
"Are they royalty", asked Sherman. He was well aware of the restrictions on travel using the CHEST. Both time and space were navigable, but only to 'fixed points' in culinary history - points so key to the timestream as to be unchangeable.
"No, no, not royals. Common folk. Many, many of them."
"5? 50? Twelve dozen?"
"No, no, no. You set your expectations far too low Sherman. Far, far too low. Breakfast in bed for 400,000!"
Sherman gasped.
"The coordinates are set. August 16, 1969. Outside Bethel, New York. Max Yasgur's farm. Sherman, my lad, we are Woodstock bound!"
... TO BE CONTINUED
[when I type in brackets like this I'm writing 'outside' the story. First real post and already I'm off track. I intend to provide a recipe with each post, which I have failed to do here. Set-up taking longer than expected. Oh well, tomorrow I guess.]
Sunday, October 31, 2010
A perfectly ordinary second first Vegan Month of Food post
On a perfectly ordinary day in a perfectly ordinary town a perfectly ordinary teenage boy walks down a perfectly ordinary sidewalk. His name is Sherman.
A perfectly ordinary name, except for the fact that his last name is "Tanch", which ordinarily would be pronounced "Tank". Sherman's parents were perhaps oblivious to the emotional scars the boy's classmates would inflict. Or perhaps they were terribly shortsighted, trading a moment of amusement for themselves for a lifetime of ridicule for Sherman.
Sherman was munching on 'fruit sticks' - a wonderful little snack he learned to make on his first adventure with Good Doctor Peabody. The adventure when the CHEST first opened for him ... and opened his eyes.
While he was walking the recipe for fruit sticks ran through his mind. Before meeting Peabody he would have allowed more ordinary things to play through his mind while he walked. State capitals. The periodic table. Counting to twenty in a half dozen languages.
Perfectly ordinary.
After Peabody, though, recipes. All was food.
The recipe was this:
FRUIT STICKS
adapted from Food and Cookery, 1911
1 3/4 cups pastry flour
3 T sugar
1/2 tsp salt
2 1/2 T oil
1/3 c water
2/3 c raisins
Finely chop raisins. Combine flour, sugar, and salt. Rub oil well into this dry mixture.Mix water in so it is evenly distributed and forms a dough. Take half the dough and roll into a thin sheet. Distribute the chopped raisins evenly over it. Roll the remaining dough into a sheet and cover the first sheet of dough. Press the sheets together and cut diamond shapes. Prick each shape several times with a fork. Bake in 450 oven until the crisps are just light brown. Do not over bake.
A perfectly ordinary snack.
As perfectly ordinary as the phone booth Sherman enters.
A phone booth which proceeds to shimmer and disappear.
A perfectly extraordinary thing for a phone booth to do, really.
... TO BE CONTINUED
A perfectly ordinary name, except for the fact that his last name is "Tanch", which ordinarily would be pronounced "Tank". Sherman's parents were perhaps oblivious to the emotional scars the boy's classmates would inflict. Or perhaps they were terribly shortsighted, trading a moment of amusement for themselves for a lifetime of ridicule for Sherman.
Sherman was munching on 'fruit sticks' - a wonderful little snack he learned to make on his first adventure with Good Doctor Peabody. The adventure when the CHEST first opened for him ... and opened his eyes.
While he was walking the recipe for fruit sticks ran through his mind. Before meeting Peabody he would have allowed more ordinary things to play through his mind while he walked. State capitals. The periodic table. Counting to twenty in a half dozen languages.
Perfectly ordinary.
After Peabody, though, recipes. All was food.
The recipe was this:
FRUIT STICKS
adapted from Food and Cookery, 1911
1 3/4 cups pastry flour
3 T sugar
1/2 tsp salt
2 1/2 T oil
1/3 c water
2/3 c raisins
Finely chop raisins. Combine flour, sugar, and salt. Rub oil well into this dry mixture.Mix water in so it is evenly distributed and forms a dough. Take half the dough and roll into a thin sheet. Distribute the chopped raisins evenly over it. Roll the remaining dough into a sheet and cover the first sheet of dough. Press the sheets together and cut diamond shapes. Prick each shape several times with a fork. Bake in 450 oven until the crisps are just light brown. Do not over bake.
A perfectly ordinary snack.
As perfectly ordinary as the phone booth Sherman enters.
A phone booth which proceeds to shimmer and disappear.
A perfectly extraordinary thing for a phone booth to do, really.
... TO BE CONTINUED
Saturday, October 30, 2010
Road Map/Beginings
Vegan Month of Food 2010 starts Monday. As I've already mentioned I'll be participating. I've made a rough outline to ensure I get the structure I'm looking for. Or at least make a valiant attempt.
And there will indeed be structure. Rather than examining items (recipes and books and ideas oh my!) in my usual somewhat anarchic style I'm going with a plotted narrative. Complete with characters and cliffhangers and episodic storytelling.
Oh my.
I'll also be making plenty of gratuitous pop culture references, as verified by my making a Wizard of Oz reference just sentences ago. Not once, but twice! Because it amused me to do so. All while staying true to the theme of this blog. Vegetarian cookery as historical narrative. Which is a twenty-dollar over-educated phrase for 'interesting old vegetarian/vegan stuff'.
Sacrifices will be made. For example, in this post I've spent so much space telling you what I'm going to tell you that I'm running out of space to actually tell you anything. So I'd better start telling.
Best to start at the beginning. Two figures stand masked in shadow. Observing.
Observation is the entirety of their existence. If anyone knew of them they would be called "Observers".
We humans are nothing if not literal.
Beyond space they watch. Beyond time itself. Eternal shadow. Difficult to see actually. Which shouldn't really bother us. They aren't really all that important. They show up again after the final episode but aren't much more than a framing device.
This is not their story.
On the other hand, about the fifteen year old boy they have been observing walking down the street munching on a snack we shall soon be hearing much.
... TO BE CONTINUED
And there will indeed be structure. Rather than examining items (recipes and books and ideas oh my!) in my usual somewhat anarchic style I'm going with a plotted narrative. Complete with characters and cliffhangers and episodic storytelling.
Oh my.
I'll also be making plenty of gratuitous pop culture references, as verified by my making a Wizard of Oz reference just sentences ago. Not once, but twice! Because it amused me to do so. All while staying true to the theme of this blog. Vegetarian cookery as historical narrative. Which is a twenty-dollar over-educated phrase for 'interesting old vegetarian/vegan stuff'.
Sacrifices will be made. For example, in this post I've spent so much space telling you what I'm going to tell you that I'm running out of space to actually tell you anything. So I'd better start telling.
Best to start at the beginning. Two figures stand masked in shadow. Observing.
Observation is the entirety of their existence. If anyone knew of them they would be called "Observers".
We humans are nothing if not literal.
Beyond space they watch. Beyond time itself. Eternal shadow. Difficult to see actually. Which shouldn't really bother us. They aren't really all that important. They show up again after the final episode but aren't much more than a framing device.
This is not their story.
On the other hand, about the fifteen year old boy they have been observing walking down the street munching on a snack we shall soon be hearing much.
... TO BE CONTINUED
Thursday, October 28, 2010
A 1910 List of "Vegetarian" Cookbooks
This list of "vegetarian" cookbooks was printed in the May 1910 issue of The American literary magazine The Bookman:
Vegetables and Vegetable Cooking, Mrs. E. P. Ewing, 1884. [not veg]
American Salad Book, M. DeLoup, 1901. [not veg]
Fifty Salads, Thomas J. Murrey, 1885. [not veg]
Fruits: How to Use Them, H. M. Poole, 1890.[gelatin]
Vegetarian Savouries, Mary Pope, 1904. [no preview]
Novel Dishes for Vegetarian Households, Mary Pope, 1904. [no preview]
Vegetarian Cookery, F. A. George, ??. [1908, gelatin]
The Corn Cook-Book, E. O. Hiller, 1907. [revised 1918. lard/bacon drippings/some meat]
How to Cook Apples in One Hundred Different Ways, Georgiana Hill, ?? [1865].
How to Cook Potatoes in One Hundred Different Ways, Georgiana Hill, ?? [not veg].
Salads: How to Dress Them One Hundred Different Ways, Georgiana Hill, ??. [no preview]
Salad and Salad Making, Mrs. Emma P. Ewing, 1888. [NOT VEGETARIAN]
Fruit Recipes, R. M. Fletcher-Berry, 1907. [gelatin]
Edible and Poisonous Mushrooms, M. C. Cooke, 1894. [no preview]
The compiler of this list paid scant attention to whether the books listed were actually vegetarian cookbooks. Of the 14 listed 6 have meat dishes while another 3 use gelatin. I was unable to view any text from books noted with 'no preview'.
Vegetables and Vegetable Cooking, Mrs. E. P. Ewing, 1884. [not veg]
American Salad Book, M. DeLoup, 1901. [not veg]
Fifty Salads, Thomas J. Murrey, 1885. [not veg]
Fruits: How to Use Them, H. M. Poole, 1890.[gelatin]
Vegetarian Savouries, Mary Pope, 1904. [no preview]
Novel Dishes for Vegetarian Households, Mary Pope, 1904. [no preview]
Vegetarian Cookery, F. A. George, ??. [1908, gelatin]
The Corn Cook-Book, E. O. Hiller, 1907. [revised 1918. lard/bacon drippings/some meat]
How to Cook Apples in One Hundred Different Ways, Georgiana Hill, ?? [1865].
How to Cook Potatoes in One Hundred Different Ways, Georgiana Hill, ?? [not veg].
Salads: How to Dress Them One Hundred Different Ways, Georgiana Hill, ??. [no preview]
Salad and Salad Making, Mrs. Emma P. Ewing, 1888. [NOT VEGETARIAN]
Fruit Recipes, R. M. Fletcher-Berry, 1907. [gelatin]
Edible and Poisonous Mushrooms, M. C. Cooke, 1894. [no preview]
The compiler of this list paid scant attention to whether the books listed were actually vegetarian cookbooks. Of the 14 listed 6 have meat dishes while another 3 use gelatin. I was unable to view any text from books noted with 'no preview'.
Wednesday, October 27, 2010
Savory Frijoles with Natural Rice
Adapted from New Age Vegetarian Cookbook (1968)
Savory Frijoles with Natural Rice
1 1/3 cups cooked rice (preferably brown rice)
1 can pinto beans
1 Tblsp margarine
2/3 tsp Vegex (see note)
3 Tblsp vegan sour cream (see note 2)
Chopped parsley, to taste
Drain and rinse the beans. Heat the margarine, Vegex, and sour cream in a pan over medium heat, stirring, until the sour cream dries noticably. Stir in the beans and continue to heat until warm. Serve beans over the rice. Garnish with chopped parsley.
NOTE (VEGEX):
Vegex is a yeast extract similar to marmite or vegemite. It is commercially available, although the alternatives may be easier to find without resorting to buying over the internet. Another good substitute in this recipe is Better Than Bouillon No-Beef Base.
NOTE (SOUR CREAM):
I generally DESPISE recipes that attach the word 'vegan' to an ingredient without providing more guidance, yet I'm doing that myself here. There are plenty of recipes for sour cream taste-alikes floating around the net to try out. When I see 'sour cream' in a recipe my mind reads 'plain soy yogurt', so that's what I use.
NOTE (GENERAL):
No, you didn't miss a post. I haven't reviewed the book this recipe comes from yet. Time issues. Again, my adaptations were modifications to fit the way contemporary cooks go about the business of cooking. If I was making this as a meal I would tweak the flavors quite a bit. As is it seems terribly bland. Could definitely use some cumin and oregeno ....
Savory Frijoles with Natural Rice
1 1/3 cups cooked rice (preferably brown rice)
1 can pinto beans
1 Tblsp margarine
2/3 tsp Vegex (see note)
3 Tblsp vegan sour cream (see note 2)
Chopped parsley, to taste
Drain and rinse the beans. Heat the margarine, Vegex, and sour cream in a pan over medium heat, stirring, until the sour cream dries noticably. Stir in the beans and continue to heat until warm. Serve beans over the rice. Garnish with chopped parsley.
NOTE (VEGEX):
Vegex is a yeast extract similar to marmite or vegemite. It is commercially available, although the alternatives may be easier to find without resorting to buying over the internet. Another good substitute in this recipe is Better Than Bouillon No-Beef Base.
NOTE (SOUR CREAM):
I generally DESPISE recipes that attach the word 'vegan' to an ingredient without providing more guidance, yet I'm doing that myself here. There are plenty of recipes for sour cream taste-alikes floating around the net to try out. When I see 'sour cream' in a recipe my mind reads 'plain soy yogurt', so that's what I use.
NOTE (GENERAL):
No, you didn't miss a post. I haven't reviewed the book this recipe comes from yet. Time issues. Again, my adaptations were modifications to fit the way contemporary cooks go about the business of cooking. If I was making this as a meal I would tweak the flavors quite a bit. As is it seems terribly bland. Could definitely use some cumin and oregeno ....
Tuesday, October 26, 2010
Nut butter with sprouts and vindication
Just a personal history note today. Don't worry, I'll get back to the other stuff. Just indulge me a bit. It will soon be over. :)
Some time in the early 90s I developed a taste for a particular sandwich - peanut butter and alfalfa sprouts on a garlic bagel. I'm not sure when I first tried this combination or why I thought it would be a good idea. The way the counter help stared in disbelief when I'd order this little piece o' heaven I could have been sprouting a second nose or something.
Shrug.
Guess it is odd. Probably not a combination too many people have tried. Or so I thought.
This afternoon I was researching old vegan cookbooks when I ran across this suggested make-ahead lunch on page 70 of the March 1981 Vegetarian Times:
"nut butter and sprouts"
Not exactly what I came to call "lesser sandwich of the gods" - the garlic bagel is absolutely essential - but the world still seems a little less bleak knowing there are others who have eaten of the PB&sprouts tree.
POSTSCRIPT:
"Lesser sandwich of the gods" suggests a question - is there a "greater"? Yes, there is. Apple butter and almond butter on whole wheat.
But I should really be getting back to larger topics ...
Some time in the early 90s I developed a taste for a particular sandwich - peanut butter and alfalfa sprouts on a garlic bagel. I'm not sure when I first tried this combination or why I thought it would be a good idea. The way the counter help stared in disbelief when I'd order this little piece o' heaven I could have been sprouting a second nose or something.
Shrug.
Guess it is odd. Probably not a combination too many people have tried. Or so I thought.
This afternoon I was researching old vegan cookbooks when I ran across this suggested make-ahead lunch on page 70 of the March 1981 Vegetarian Times:
"nut butter and sprouts"
Not exactly what I came to call "lesser sandwich of the gods" - the garlic bagel is absolutely essential - but the world still seems a little less bleak knowing there are others who have eaten of the PB&sprouts tree.
POSTSCRIPT:
"Lesser sandwich of the gods" suggests a question - is there a "greater"? Yes, there is. Apple butter and almond butter on whole wheat.
But I should really be getting back to larger topics ...
Monday, October 25, 2010
Peanut Soup
Adapted from A Vegetarian in the Family (1977), page 25
2 servings
1 cup vegetable stock
1/4 cup peanut butter
scarce 1/2 cup soymilk
1/4 tsp chili powder
Bring stock to boil in a pan. Whisk in the peanut butter. Reduce heat to a simmer. Add soymilk and chili powder. Allow to simmer for 15 minutes. Add salt to taste.
RECIPE NOTES:
Most of the dishes in this book are fairly everyday type food. There is little in the way of flash or flair. What intrigued me about this dish are its (unstated) African origins. It stands out compared to other more humdrum dishes.
The original recipe calls for 1/4 tsp salt, which I have changed to 'season to taste'. Peanut butter usually contains salt, as do many stocks. Additional salt will often be unnecessary.
Note 'natural' peanut butter should be used. Peanut butter should contain no more than 3 ingredients: peanuts, oil, and salt. Any additional ingredients are usually unnecessary.
Other than eliminating the additional salt my 'adaptations' are merely 'fixing' the quantities listed so they fit contemporary recipe style (e.g. '1 cup' instead of '1/2 pint')
2 servings
1 cup vegetable stock
1/4 cup peanut butter
scarce 1/2 cup soymilk
1/4 tsp chili powder
Bring stock to boil in a pan. Whisk in the peanut butter. Reduce heat to a simmer. Add soymilk and chili powder. Allow to simmer for 15 minutes. Add salt to taste.
RECIPE NOTES:
Most of the dishes in this book are fairly everyday type food. There is little in the way of flash or flair. What intrigued me about this dish are its (unstated) African origins. It stands out compared to other more humdrum dishes.
The original recipe calls for 1/4 tsp salt, which I have changed to 'season to taste'. Peanut butter usually contains salt, as do many stocks. Additional salt will often be unnecessary.
Note 'natural' peanut butter should be used. Peanut butter should contain no more than 3 ingredients: peanuts, oil, and salt. Any additional ingredients are usually unnecessary.
Other than eliminating the additional salt my 'adaptations' are merely 'fixing' the quantities listed so they fit contemporary recipe style (e.g. '1 cup' instead of '1/2 pint')
Sunday, October 24, 2010
Vegan Month of Food
Rear View Vegetarian will be participating in Vegan Month of Food 2010 this November! I'll be posting daily (or at least intending to post daily). On this blog vegan MOFO becomes the 19th Century Vegan Month of Food. Although most meat-free cookery guides from that era are decidedly ovo-lacto vegan recipes are not unknown. Can I keep up the pace and post at least one a day? We'll find out starting November 1.
Friday, October 22, 2010
Retro Review: A Vegetarian in the Family
A Vegetarian in the Family
by Janet Hunt
1977
96 page mass market paperback
This slim volume is more a book of ideas to get a fledgling cook started than one meant to be referred to time and again. Although it does contain full-fledged recipes with ingredient lists and quantities, a fair number of recipes are are bare bones. In 'Nut Milk' on page 16 for example, the reader is directed to whisk ground nuts (as in 'ground with a grinder', not 'peanuts') into fruit juice. No quantities are given. Suggestions for tasty nut/juice combinations are made but no other guidance is offered.
A handful of recipes require 'soya meat'. Agar is used in one recipe. TVP is mentioned in passing (but never actually called for). For these specialty ingredients the reader is referred to their local health food store. The majority of the ingredients used would have been widely available from everyday grocers (even in 1977!)
This is a British cookbook. I have an American edition which was apparently printed simultaneously with the UK edition. There are at least two revisions with increased page counts and a name change from 'A Vegetarian ...' to 'The Vegetarian ...' I'll be posting an updated recipe or two from the book some time in the future after I have a chance to try some out.
ADDENDUM: A JANET HUNT COOKBOOK BIBLIOGRAPHY
Compiled from used book lists and Google book searches. Other than the book I purchased I have never seen any of these titles.
Animal friendly meals for all seasons 1998
365 plus one vegetarian puddings, cakes & biscuits: 1994
The vegetarian in the family 1994
365 + 1 vegetarian starters, snacks and savouries 1992
Green Cook's Encyclopedia 1991
Celebrity Vegetarian Cook Book 1988
Fast and easy vegetarian cooking 1987,1989
365 + 1 vegetarian main meals 1987
Thorsons guide to the very best of vegetarian cooking 1987
The caring cook 1987
The vegetarian lunchbox 1986
The compassionate gourmet 1986
Vegetarian Pâtés & Dips 1986
The holistic cook 1986
The very best of vegetarian cooking 1984,1991
Vegetarian snacks and starters 1984
Natural Sweets 1984
The Complete Vegetarian Cookbook 1983,1987
Vegetarian dinner parties 1983
Italian dishes 1983
Pasta dishes 1982,1987
Pizzas and pancakes 1982
Quiches and flans 1982
Simple and speedy wholefood cooking 1982
The wholefood sweets book 1981
The wholefood lunch box 1979,1983
The raw food way to health 1978
A vegetarian in the family 1977,1984
by Janet Hunt
1977
96 page mass market paperback
This slim volume is more a book of ideas to get a fledgling cook started than one meant to be referred to time and again. Although it does contain full-fledged recipes with ingredient lists and quantities, a fair number of recipes are are bare bones. In 'Nut Milk' on page 16 for example, the reader is directed to whisk ground nuts (as in 'ground with a grinder', not 'peanuts') into fruit juice. No quantities are given. Suggestions for tasty nut/juice combinations are made but no other guidance is offered.
A handful of recipes require 'soya meat'. Agar is used in one recipe. TVP is mentioned in passing (but never actually called for). For these specialty ingredients the reader is referred to their local health food store. The majority of the ingredients used would have been widely available from everyday grocers (even in 1977!)
This is a British cookbook. I have an American edition which was apparently printed simultaneously with the UK edition. There are at least two revisions with increased page counts and a name change from 'A Vegetarian ...' to 'The Vegetarian ...' I'll be posting an updated recipe or two from the book some time in the future after I have a chance to try some out.
ADDENDUM: A JANET HUNT COOKBOOK BIBLIOGRAPHY
Compiled from used book lists and Google book searches. Other than the book I purchased I have never seen any of these titles.
Animal friendly meals for all seasons 1998
365 plus one vegetarian puddings, cakes & biscuits: 1994
The vegetarian in the family 1994
365 + 1 vegetarian starters, snacks and savouries 1992
Green Cook's Encyclopedia 1991
Celebrity Vegetarian Cook Book 1988
Fast and easy vegetarian cooking 1987,1989
365 + 1 vegetarian main meals 1987
Thorsons guide to the very best of vegetarian cooking 1987
The caring cook 1987
The vegetarian lunchbox 1986
The compassionate gourmet 1986
Vegetarian Pâtés & Dips 1986
The holistic cook 1986
The very best of vegetarian cooking 1984,1991
Vegetarian snacks and starters 1984
Natural Sweets 1984
The Complete Vegetarian Cookbook 1983,1987
Vegetarian dinner parties 1983
Italian dishes 1983
Pasta dishes 1982,1987
Pizzas and pancakes 1982
Quiches and flans 1982
Simple and speedy wholefood cooking 1982
The wholefood sweets book 1981
The wholefood lunch box 1979,1983
The raw food way to health 1978
A vegetarian in the family 1977,1984
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