Once upon a time, vegan food had a bad rep for being bland, stodgy and
best suited for the dreadlocks-and-Birkenstocks set.
Nowadays in our fine city, the cuisine is blossoming, in no small
part thanks to vegan chefs like Doug
McNish, who’ve moved beyond faux flesh to bring attention back to
fresh ingredients and whole plant foods. Now you can take raw food
beyond salads at home with McNish’s new cookbook Eat
Raw, Eat Well. I had great success with the Cinnamon Pineapple
Creamsicle smoothie and Chocolate Coconut Macaroons (make them in five
minutes and refrigerate for an hour), and I’ll be dusting off the
dehydrator for some Sour Cream and Onion Kale Chips and Eggplant Bacon.
I might not be a permanent vegan convert, but this book will help me get
there part-time. Kat Tancock
Eat Raw, Eat Well from $27.95 at www.amazon.ca
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