Part of my Vegan MoFo 2013 is doing blog entries dedicated to each year I've been vegan.
All these years later, I still own and reference my original copies of both books. The other day I cracked open How it All Vegan to make the faux feta (see the recipe for cold pesto salad below), and the wave of nostalgia made me realize I should blog about my dear old friends for MoFo.
Tanya and Sarah released a follow-up, The Garden of Vegan, in 2003, after which Tanya left the world of cookbook writing to pursue a career in healthcare (go Tanya!). Sarah continued to cook, write, and blog about vegan food, publishing La Dolce Vegan and Vegan A Go-Go. I met Sarah at a release party for the latter book in San Francisco, and it was a wonderful feeling to tell her that it was her and Tanya's book that helped start my vegan journey. A few months ago Sarah announced that she has been diagnosed with breast cancer and has put her homepage and webshop on hiatus while she pursues treatment. Her candor, bravery, and honesty throughout the process has been inspirational and impressive, to say the least. I wish her all the very best luck in the world.
There you have it- two books and three incredible women who informed and calibrated my moral compass. Thank you Sarah, Tanya, and Carol, for making me who I am today!
NOW GET THIS IN YOUR BELLEH:
Cold Pesto Salad
1 serving of Classic Pesto from Isa Chandra Moskowitz's Vegan With a Vengeance (to taste)
1 serving of Faux Feta from Barnard & Kramer's How it All Vegan (to taste)
2 med. or 1 large bell pepper (whatever is seasonal and local)
1/4-1/3 cup onion
1 6 oz. can of sliced olives
1 cup cherry tomatoes, halved
1 barely-ripe small or medium Haas avocado (optional)
Cook the pasta and run it under cold water to cool it off and to halt the cooking process. Julienne the bell pepper and onion, and cut the avocado into bite-sized chunks. Add all the vegetables to the pasta, and then pesto and feta to taste (start with a half-recipe and work your way up from there). You can eat this right away or store it in the fridge for a great side dish or brown bag lunch. Because the pesto freezes so well and the feta gets yummier the longer it marinates, this is something you can prep several days beforehand and throw together in 15 minutes.