Donna Kelly - Virgin Vegan: Everyday Recipes for Satisfying Your Appetite

Virgin Vegan

The Meatless Guide to Pleasing Your Palate

Linda Long

Photographs by Linda Long and Anita Lombri

Virgin Vegan

The Meatless Guide to Pleasing Your Palate

Digital Edition 1.0

Text 2012 Linda Long

Photographs 2012 Linda Long except where noted otherwise.

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-2517-9

To the elegant and endearing and forever friend, Walter Feldesman. What an overwhelming honor to be called his friend.

And,

To the people who started my journey when I was a virgin vegan...

The brave civil rights activist Dick Gregory and his personal intent that I should see the value of the vegan way and change my lifes direction.

Dr. Michael Klaper, a one of a kind doctor and friend. His star shines so brightly to so many, yet so many have yet to know his open heart and teachings.

Sun and Light and Sky of Gentle World who gently influenced me in ways they never knew and which resonates still.

Virgin Vegan: The Meatless Guide to Pleasing Your Palate started when I picked up the phone one day and on the other end was Gibbs Smith, Christopher Robbins, and Jennifer Adams with an idea for this book. After Great Chefs Cook Vegan required photographing 25 chefs in 13 cities, I was over the adventure of book making for a while. But, their idea was a book for beginners, filled with just the information needed for a fast start. I would be able to take photos, my greatest fun, and even give brand names of ingredients, just like I do when having conversations around New York City with someone who asks what to do. This was very exciting!

I made a brief outline based on our four-person phone call, and we were set. My mind immediately thought of everyone who guided me when I was uncertain about what to do for meals and shopping, and how to live in a world with little agreement about what I wanted to eat, or rather, not eat.

Mid-stream, my kind editor, Michelle Branson, jumped in to head the project. I thank her so much, and appreciate her trust in my vision for the book, even when it was not originally hers. It soon became ours. She surprised me with the title!

Linda Lombri is a longtime friend, and writer of her own book. I felt so much support from her at every turn. I call her my pre-editor! She might call herself my therapist.

Food photography has its own special requirements beyond point and shoot. I was so lucky to have Catherine Molitor to style many of the shots in this book. She always came with a good spirit and tons of creativity. With some shots I had the help of Claire Wiegand, who even carried five heavy squash on the subway. Thanks to Anita Lombri for styling several dishes along with her fine food photography, the only other shooter in this book.

Being video interviews are an extension of this book, I had to learn to shoot and edit video. See www.virginvegan.com. My learning curve was made shorter by Molly Higgins, who seems born to edit, and knows how to teacha real talent. Although I am so grateful to Mellissa Mallow, who first patiently taught me how to retouch photos over the phone, Molly sat with me and gently gave the gift of confidence in my photo retouching skills as well. Big thanks to both young women!

A recipe book requires testers. No matter how great a cook, when it comes to publishing a recipe book, testers are a must. Thanks especially to home economists Jane Belt and Rhonda Martinez who did many recipes with little notice. Huge thanks to Sarah Ott, Tommy Oaks, Dotti Kauffman, Bobbi Boock, Tom Boock, Alice Sprout, Lazarus Lynch, Roger Tappen, and Dilip Barman for being willing to test no matter what the recipe.

I wanted the book to reflect not only my cooking style but also the dishes of others I admire. As you go through the book, you will find wonderful recipes from many people who love to cook and also do great things in the world. Their names are with their recipes. Grandiose thanks to all!

To be sure of the medical or nutritional information, I consulted the highest experts. You will see them listed on many pages. More information about them, their books, and their work can be found on www.virginvegan.com. Dr. Michael Klaper was especially generous and helpful with his vast wisdom. And, thanks to Dr. T. Colin Campbell for a few fast answers.

Some friends are simply great supporters. Writing a book can bring out the whiney side and I need to thank those who remain friends in spite of me... Linda Lombri, Inger Lonmo, Fran Costigan, Sharon Van Vechten, Josephine Hall, my sister Aileen Sharar, Sarah Lewis, Victoria Moran, Robin Asbell, Joanne Black, Zuelia Ann Hurt, Alice Frazier, Dotti Kauffman, Sandee Garihan, Caryn Hartglass, Paula Al-Sabah, Dusty Stamper, Debra Wasserman, Freya Dinshah, and especially, Walter Feldesman.

The staff at Trump Place listened to my daily laments and showed interest in this book for over a year of days, even checking on me when not seen for a long time. Warm thanks to all the staff, but especially Gaby Szathmary, Rick Martinez, Carlos Medrano, Gretchen Martinez, and doorman Steve Rush.

I know the staff at Gibbs Smith is seldom seen, but their fine work is! I wish to thank Brad Farmer for his vision of using video interviews as an extension of this book; Dan Moench for making the video website possible; Suzanne Taylor for her vision of great books; Jill Schaugaard for her enthusiastic public relation efforts, Andrew Brozyna for his creative design; and, of course, Gibbs Smith whose willingness to trust his authors makes it worth working with him.