Nan

Nan started coming to the Vegan Cookbook Club in early 2019. Below is a condensed interview with her. Check out her easy and tasty recipe for Roasted Veggies and Sausage with Cornbread.

Why do you come to the Vegan Cookbook Club?

It’s a great sharing experience. But also, somebody can just come for the first time and listen – there’s no commitment to talk. And we’ve had quite a few newbies who come and bring different perspectives. For example, recently a woman who’s granddaughter was eating vegan, or at least more vegetarian came. The grandmother wasn’t vegan, but she wanted to be able to cook with her granddaughter and eat with her granddaughter when she came over. So, there’s an openness that members don’t have to be vegan.

Also, it’s great that it’s at the library, because it’s a very neutral location, very accessible, education-based, and so they have this great big room where we can just hang out.

What would be your advice for someone just starting out in trying to eat more plant-based meals?

Well, I think I’d like to learn first whether they like vegetables and what kinds. Because I think it works best to build on what people like already. I was talking to a friend who said she loved cauliflower, so I told her about the cauliflower pizza crust we get at the local grocery store that we add vegetables to and cook weekly, and she got excited about it. Then, I’d also want to know what is it that they’re afraid to give up – and there might be a substitute that I can recommend. I do miss bacon. But I’ve found that tempeh marinated in some soy sauce and other things, and then baked, satisfies my craving.

What are your favorite vegan cookbooks?

Brendan Brasier has two cookbooks out I like, Thrive Energy Cookbook, and Thrive Food. And I like these books because as a runner he talks about how certain foods gives him a burst of energy versus long energy. I am not a runner, but I like that concept. Another book I like is the Oh She Glows Cookbook. That one was written by Angela Lidden, and she also has a blog that I tune into when I’m looking for a recipe.

I’ve always been interested in salads – that was kind of my job as a young child in my family – putting together a salad. And I’ve kind continued that my whole life. I found a book called Salad Days after having some Salad Days salad dressings that they carry at our local coop. The author, Pam Powell, is from Minnesota. She worked at a resort making salads. And her salad dressings are very intriguing – fresh and lots of interesting combinations. Our favorite recipe book is Joel Furhman’s Eat to Live Quick and Easy Cookbook. It’s very health-based but the recipes are tasty.

What are some of your go-to meals?

For breakfast, I’ll usually have Bob’s Red Mill Mighty Tasty Gluten Free Hot Cereal. It’s gluten free and really satisfying. I’ll put walnuts and vegan butter on it, and I’m in heaven. I usually eat a salad for lunch – I might add mixed greens, carrots, cucumbers, snap peas, unsalted raw pumpkin seeds – and recently I started growing sprouts and adding those in. I like the taste of them – they’re taste really fresh. You grow them in a little layered container that you water twice a day, and there are different seeds you can get at my local coop. Right now, I’m using alfalfa. And if I’m having a sandwich I love having sprouts on top instead of a second layer of bread. I might make a piece of gluten free toast, and then use some almond cheese, and then maybe a little guac, and then on top of that sprouts.