Joseph Forest - Cooking vegetarian: Healthy, delicious and easy vegetarian cuisine

2011 Joseph Forest and Vesanto Melina

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Library and Archives Canada Cataloguing in Publication Data

Forest, Joseph

Cooking vegetarian : healthy, delicious and easy vegetarian cuisine / Joseph Forest, Vesanto Melina. 2nd ed.

Includes index.

ISBN 978-1-11800-762-4

1. Vegetarian cooking. 2. Vegan cooking. 3. Cookbooks.

I. Melina, Vesanto, 1942 II. Title.

TX837.F66 2011 641.5636 C2011-903756-4

ISBN 978-1-118-00762-4 (print); 978-1-118-00891-1 (ePub); 978-1-118-00892-8 (eMobi); 978-1-118-00817-1 (ePDF)

Production Credits
Managing Editor: Alison Maclean
Production Editor: Lindsay Humphreys
Cover photography: David Loftus Limited/StockFood
Cover design: Ian Koo
Interior design: Pat Loi
Typesetting: Thomson Digital
Printer: Edward Brothers, Inc.

John Wiley & Sons Canada, Ltd.
6045 Freemont Blvd.
Mississauga, Ontario
L5R 4J3
www.wiley.com

I dedicate this book to the Spirit of Love,
and to my mother, Louise Forest,
who embodies this nourishing Spirit unconditionally.

Joseph Forest

I dedicate this book to the very kind and loving people throughout my life:
my partner Cam Dor,
son Chris Crawford,
daughter Kavyo Crawford,
long-time co-authors Joseph Forest
and Brenda Davis,
dear neighbours at WindSong Cohousing Community,
and the vegetarians I meet all over the world.

Vesanto Melina

Acknowledgements

Sincere gratitude to those who made this book possible: Alison Mclean and Lindsay Humphreys at Wiley, Judy Phillips, Pat Loi, Ian Koo and Adrian So.

We appreciate the careful recipe testing by: Misuzu Noguchi and Dan Malloy.

We greatly appreciate our taste testers: Vesanto's wonderful neighbours at WindSong Cohousing community, including Alan Carpenter, Chandra Carlson, Evan McFee, Gillian Allan, Howard Staples, Kayla Vierling, Jacob Wolfheart, Jessica Bustard, Leslie Wood, Linda Duarte, Michael Mogardo, Mina Mogardo, Miriam Evers, Oliver Bustard, Susan Collerman, Susan McFee, Trevor Erikson, Tricia Carpenter, Valerie McIntyre, and the Thursday Veggie Meal Club. Also Tobias Leenaert and Melanie Jaecques of the EVA (Ethical Vegetarian Union) in Gent, Belgium; Joseph's friends Larissa Drozenko and Siripon Pittayakornpisuth.

Special thanks to: Angelina Rogon for kitchen assistance; Cam Dor for computer assistance and inspiration; Cristina Viviani for manuscript review; Lars Warje for his baking expertise; and Maureen Butler for insightful editing help.

Love and gratitude to our families and dear ones who encouraged us throughout this project, and understood when we went into hibernation to complete the manuscript: Vesanto's partner, Cam Dor; son Chris Crawford; and daughter Kavyo Crawford; Joseph's mother, Louise; brothers Ray and Forest; sisters Donna and Nicole; teachers and friends Jeffrey Armstrong, Sandi Graham, Sarah Webster, Lee Gross, Sandra Milena Arismendy, Savey Mattu, those from Monday night class, and Sunrise Ranch, and Edenvale Retreat and Conference Centers.

We would like to acknowledge the companies that provided us with their outstanding products:

Asian Family Specialty Foods ( www.asianfamilyfoods.com ), gardein ( www.gardein.com ), Grainworks ( www.grainworks.com ), LeSaffre Human Care ( lesaffre-yeast.com/red-star/vegetarian-support-formula.html ), Manitoba Harvest ( www.manitobaharvest.com ), Nature's Path Organic, ( www.naturespath.com ), Omega Nutrition ( www.omeganutrition.com ), Sunrise Soya Foods ( www.sunrise-soya.com ).

Many thanks to the chefs and recipe innovators who generously allowed us to use or adapt their recipes for this book:

Brenda Davis: , the latter from Becoming Raw by Brenda Davis and Vesanto Melina, The Book Publishing Company, 2010

British Columbia Blueberry Board:

Cherie Soria: , from The Raw Food Revolution Diet by Cherie Soria, Brenda Davis, and Vesanto Melina, The Book Publishing Company, 2008

David Melina:

Jennifer Cornbleet: , from Raw Food Made Easy, The Book Publishing Company, 2005

Jo Stepaniak: , from The Uncheese Cookbook, The Book Publishing Company, 2003

Valerie McIntyre:

A Word from Chef Joseph

The book you hold in your hands is a work of love from two friends who greatly appreciate food and its ability to impact health and well-being. I am delighted to work with my dear colleague and mentor Vesanto Melina in bringing to you this well-researched and tested guide to adopting more plant-based foods into your daily food regime. This book contains cutting-edge scientific information on vegetarian nutrition, along with over 150 recipes that are nutritious, tasty, and easy to prepare. The full spectrum of recipes will take you through the day, from breakfast to desserts, with choices that you can revisit time and time again as you discover how truly good these recipes are. But before you make your shopping list and fill your fridge and pantry with wholesome foods, let me tell you a bit about myself.

My career as a professional chef began 27 years ago, and by today's standard, that is a long time to stay in a single occupation. The more I deepen my knowledge of food, the further I experience its ability to nourish and heal the body, mind, and spirit, and the more I appreciate my vocation. Having found my right livelihood is a blessing, and this particular path bestows gifts that go far beyond the health that I experience along the way.

As a young adult I embarked upon formal chef training that opened doors into the world of fine-dining restaurants, where the focus was serving individual plates to appreciative audiences. Later I worked in the banquet kitchens of prestigious hotels such as the Four Seasons, where I learned to transfer the high standards of quality that I had learned in smaller settings to volume cooking. These skills were eventually transferred to the world of film catering, where I worked as a team member feeding movie crews.

Highlights of my livelihood include developing a whole food catering company, working as a consultant to several natural food manufacturers, assisting in the production and revision of two corporate cookbooks, and acting as a consulting chef for the opening of two natural food restaurants. Along the way I have had the honour of feeding international rock-and-roll personalities, political leaders, dignitaries, and numerous Hollywood celebrities.

However, my favourite achievement has been co-writing the Canadian bestselling cookbook, Cooking Vegetarian, with Vesanto Melina, Registered Dietitian. The book was launched in 1996 and subsequently released in the United States in 1998, where it also enjoyed widespread popularity. I met Vesanto in 1991 and over the last 20 years we have collaborated on numerous projects. The nutritional knowledge I gained from working with Vesanto has been invaluable, and I consider my working relationship with her to be one of the most rewarding associations of my professional life.