Author and photographer Linda Long has been a committed vegan for over 30 years, and yet she’s still asked where she gets her protein. The truth is that veganism is still considered strange in this carnivorous world that we live in. Linda wrote Virgin Vegan: The Meatless Guide to Pleasing Your Palate because she wanted to be able to give people who were vegan curious a book about veganism that was short and to the point, and she found that there were none available. Virgin Vegan is meant to be a primer to other vegan books – to introduce the reader to the bare facts in order to start their journey and then encourage them to move on and read some of the weightier books on the subject that are available. Smart thinking on Linda’s part, as I’m sure the average vegan-curious person would rather read a page about protein than a full chapter.
Virgin Vegan covers the basics of veganism, such as the reasons to go vegan, what vegans eat, where vegans get their protein and how to eat vegan at mainstream restaurants. Each section is short and sweet – just a page or so as not to overwhelm the reader with information and make veganism sound too difficult. The book includes a meal plan template, making it easy to figure out what to eat for breakfast, lunch and dinner. Basic instructions for cooking vegetables, what to do with tofu, and how to prepare grains and beans are also included. The book is also jam-packed with easy-to-make recipes along with Linda’s mouthwatering photos. What makes this book truly unique is Linda’s “Anatomy of a Salad” that proves salad is anything but boring, and the “Anatomy of Soup” which shows how to make creative soups in 5 simple steps.
If you’re new to veganism or vegan curious, Virgin Vegan is a good starter book for you. If you’re already vegan and tired of being asked what vegans eat, this is a good book to give as a gift. While you’re at the bookstore, you might want to pick up a copy for yourself too, as the recipes are good for both newbies and seasoned vegans. Dishes range from simple Crispy Tofu to Holiday “Turkey” with Bread Stuffing and Gravy. Many vegan notables such as Victoria Moran, Fran Costigan and Our Hen House’s Jasmin and Mariann share recipes in Virgin Vegan, and there are also dishes from the menus of prominent vegan restaurants such as Candle 79 and Peacefood Café.
Speaking of recipes, Linda was kind enough to share her favorite soup recipe with us:
RED LENTIL VEGETABLE SOUP WITH NUT CREAM
This is my favorite go-to soup. It is classic in preparation and once the base of the moirpoix (onions, carrots, celery) and broth is done you can then make the soup in any direction by choosing another bean or lentil, or by choosing other vegetables. Exciting! Endless soups! Start a folder!
The nuts and lentils make this a protein and vitamin-packed soup. Better than chicken soup for those “chicken soup times”.
Serves 6
Note: All measures can be loosely followed, use more or less to taste and availability.
Ingredients
- 1/2 cup raw cashews
- 8 cups water
- 1 cup red lentils
- 3 cubes vegetable bouillon (Rapunzel with Herbs and Sea Salt is one option)
- 1 or 2 bay leaves
- 4 medium carrots, peeled, sliced into bite-sized
- 4 stalks celery, cut in half lengthwise, slice into bite-sized
- 1 large onion, medium, diced
- 2 cups white or sweet potatoes*, 1/2 inch cubes
- 1 cup corn, fresh or frozen, (optional)
*When using sweet potatoes, it is best to use raw peanuts instead of cashews. They just go together better and is more like a soup you might have in Africa!
Preparation
Add cashews to a blender, cover with hot faucet water to about a 1/2 inch above the nuts and allow to soak while making the soup. Do not blend yet. In a large saucepan add water and bouillon cubes and bring to a boil. Put lentils in a sieve and run cool water to rinse and add to pot. Allow water to boil again, stirring lentils briefly. Add the carrots, celery, onions and potatoes. Turn heat to soft boil, uncovered, until tender, about 20 minutes. Turn blender on high and blend long enough to be completely creamy and super smooth. If too thick add a bit more water. Add to soup as a last step creating a hearty base. If not using nuts for some reason, blend 2 ladles of soup instead to create a more sturdy broth to finish.
@2012 Linda Long.
