ONE OF YOU IS VEGAN. THE OTHER IS NOT.
I was never in a “mixed” relationship. That is, a relationship in which I was vegan and my partner was an omnivore. At the time that I went vegetarian and then vegan, I’d already hooked up with Kel – who made the transition to plant-based eating right along with me. But I imagine that my experience is unusual. After all, vegans make up only about 2% of the U.S. population. Most of us are probably partnered with people who do not share our views about the use and consumption of animals and animal products. You know what, I really feel for people in these relationships! Making a relationship work can be challenging enough, even if we enjoy eating the same kinds of food. But combine a meat-eater and a plant-based eater? Talk about creating fireworks – but in the kitchen, not the bedroom! When one person is a vegan and one is not there are all kinds of additional challenges: making two different entrees at mealtimes; choosing restaurants where both will leave with full and satisfied bellies; navigating holidays and special occasions with family and friends. Hey, good food, breaking bread, and clinking glasses should unite not divide us, right?
FOR SINGLES, COUPLES, AND EVERYONE IN BETWEEN.
The Lusty Vegan by Ayinde Howell and Zoe Eisenberg is the perfect book and cookbook for just this kind of mixed relationship. And it’s a whole lot of fun and packed with incredibly satisfying and creative recipes. To give you an idea of what’s inside, here are a few chapter titles: The Morning After, Vegan on Omni, Cohabitation, Breakup Food. See what I mean? Fun stuff. Even if you’re not in an Omni on Vegan or Vegan on Omni relationship, you will love Ayinde’s down home, earthy, and satisfying recipes. Yumminess like Tempeh Fries with Dill Avocado Dip, Loaded Quinoa Nachos, Candied Yams with Marshmallows, Mexican Lasagna, Personal Pan Chocolate Pizza, and the recipe I’m sharing here, easy Lemon Meringue Chia Pudding.
Thanks to Ayinde, Zoe, and Vegan Heritage Press for providing me with a review copy and a copy of The Lusty Vegan to share with one of my readers. Enter the giveaway below! Open only to those residing in the U.S.
MOROCCAN TEMPEH CHERMOULA
Smooth and creamy, tart and tangy – this easy chia pudding is sure to impress your vegan (or non-vegan!) sweetie.
- 1 cup almond milk
- 1 cup raw cashews, soaked in water overnight and drained
- 1 tsp. lemon zest
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. agave nectar
- Pinch of salt
- 3 Tbsp. chia seeds
- Combine all of the ingredients except for the chia seeds in a blender. Blend the mixture on the high setting until smooth. Taste and adjust lemon or sweetener to your liking.
- Whisk the chia seeds into the mixture (make sure they don’t clump up).
- Pour the mixture into a glass jar. Cover with a lid and refrigerate overnight, or at least 2 to 10 hours to allow the chia to form the pudding.
- Recipe shared with permission from Ayinde Howell, Zoe Eisenberg, and Vegan Heritage Press.
- Serving Size: 2
- Calories: 506
- Sugar: 8
- Sodium: 92
- Fat: 37
- Saturated Fat: 7
- Unsaturated Fat: 28
- Trans Fat: 0
- Carbohydrates: 36
- Protein: 14
- Cholesterol: 0
Ayinde Howell is an executive chef who lives and works in Los Angeles. His recipes have been published in The New York Times, Essence, VegNews Magazine, and many others. He is the founder and publisher of the award-winning iEatGrass.com, and owner + executive chef of his critically acclaimed culinary-event company, Wildflower.
Zoe Eisenberg is a writer and editor who focuses on food, dating, and sex. A certified holistic health conselor with a degree in creative writing, Zoë has been published in a variety of print and online sources—from Vegan Mainstream to XOJane.com. She writes about living, loving, and eating on her blog, SexyTofu.com, and is the Managing Editor of IEatGrass.com.
Giveaway is open to those residing in the United States. Giveaway ends at midnight, U.S. Central time on December 22.