Thanks to a very fortuitous introduction, I recently met the author of this excellent Cookbook, For the Love of Vegan Cooking, Deb Gleason. She and her lovely partner came over for a garden tour and we had some wide-ranging discussions on cooking and gardening, with a focus on Hawaii, where they have just bought a home. It was only while talking to them that I discovered they were vegans. Ah well, so much for my Lilikoi shortbread bars.
Additionally, it came out that Deb was an author, not to mention "a former Homicide Detective, turned certified holistic nutritionist." From dealing with death to better living, you might say.
Not to say that I have any plans for changing over to vegan cooking. However, having that repertoire available is very helpful, for everyone these days. I'm sure we're not the only ones who have recently met vegans. Rather than be stymied over what to fix them for a meal or simple appetizer, I now have some delicious choices handy. Actually, it was the second time this has happened in the past year. Both times I broke out some of my Limoncello. And, chips are vegan.
From the Publishers: "With more than 100 delicious plant-based recipes, For the Love of Vegan Cooking will show you that veganism is not a rejection of culinary abundance, but instead a celebration of flavors, textures and tastes that are sure to delight. For the Love of Vegan Cooking puts the power of real, healthy food in your hands with comforting and deeply nutritious meals, desserts, drinks, and snacks that will make your mouth water in the best way. This book also includes two bonus sections to tickle your creative juices. Learn how easy it is to make creamy and delicious cultured cashew cheese, and to brew your own fizzy, probiotic packed kombucha.":
Not to mention, her gorgeous photography! So, choices are always good, beginning with what to cook for myself and Bob, in order to give Deb's recipes an immediate, practical application.
The Crispy Potato Skins with Walnut Meat, Mango Salsa & Cashew Sour Cream was a perfect choice, as there are really four recipes involved, as you might notice from the title. I was especially eager to try making some cashew sour cream.
It sounded so good, creamy, yet nutty. And, it was. As well as being easy, peasy! Toss 4 ingredients in the blender and ka boom! Sour Cashew Cream.
The next item on the menu was Walnut Meat. Composed of walnuts, olive oil and some seasonings. Another very quick fix in the food processor. Toss and process. A tasty filling that would also be excellent in my Pacific Spinach wraps.
Then there was Deb's Mango Salsa, just right for all the ripe mangos, which I've had on hand since the beginning of our Hawaiian mango season. And the extra will be perfect with my curry tonight.
Sooo good! We both enjoyed our potatoes, and all the delicious components as well. What a great texture, flavor and color combination! Now there are some other intriguing recipes in this book that I want to try. Deb's Roasted Vegetable Lasagna with Spinach Ricotta and Cashew Cream. Oh Boy! And, the Peanut Powered Pad Thai. Then the desserts! How about a Chocolate Fudge & Peanut Butter Swirl Ice Cream Pie? I could go on and on, as so many of her dishes look absolutely too tempting. Deb's beautiful photography certainly helps. It's stunning!