Vegan Inspiration

Whole Food Recipes for Life

Vegan Chef Todd Dacey with Jia Patten

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ISBN: 978-1-57733-216-9, 224 pp., 7.5 x 9, paper, spiral binding, $22.95
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Endorsements

"The meals created from Todd's cookbook are satisfying, both to my doctors and to me. Yum, yum, yum, yum." Ram Dass

"Todd cooks with conscious joy and harmony. I heartily recommend Todd and Jia's cookbook, Vegan Inspiration." Kathlyn Hendricks, co-author with Gay Hendricks, Spirit Centered Relationships and Conscious Loving, www.hendricksinstitute.com

"Todd's food is truly a gift from heaven. The recipes are lovingly created with consciousness and healing intent. When I taste Todd's offerings, I feel the love and blessings." Namaste, Deva Premal, Performing artist of The Yoga of Mantra, www.mitendevapremal.com

"As a Universal Peace and vegetarian activist, I really appreciate Todd Dacey's practical book of nourishing Vegan recipes. It is wonderful, also, that he includes essential educational material on nutrition, preparing foods, and how to eat in a balanced, healthy way. After witnessing terrible cruelty to animals at a slaughterhouse, I could never eat meat again. As a Buddhist monk, I began to research the words of Lord Buddha and found that there were several teachings in which he said we should not kill or cause killing any sentient being and not eat meat. As a result of this activism, my vegetarian campaign has led to many people around the world, especially Buddhist monasteries and nunneries, becoming vegetarian. I hope, with the help of this book, many more people will overcome from causing the killing of animals and live healthier." Geshe Thupten Phelgye, a simple Buddhist monk following H.H. the Dalai Lama, Member of Parliament of the Tibetan Government-in-Exile, founder of the Universal Compassion Movement, and Universal Peace and vegetarian activist, www.universalcompassion.org

Review

by Judy Carman, author of Peace to All Beings: Veggie Soup for the Chicken's Soul

Vegan Inspiration is so much more than a recipe book for meals. It is also a recipe book for conscious living. Written during this time of planetary awakening, vegan chef Todd Dacey and "Food Goddess" Jia Patton shine a bright light upon our path.

Among the amazing, delicious, healthy, and cruelty-free meals, we find gems about both spiritual and physical healing and wisdom In the book, we find a treasure of information about acid/alkaline balance, cleansing of toxins, fats, vegan food, raw food, fasting, and even a great shopping list to help us stock our kitchens with health producing ingredients. One of the most fascinating sections is about high vibration foods.

Beyond those gifts, the authors share their personal stories of transformation and their beautiful vision of a world fed and blessed with love, nonviolence, and respect for all life.

Vegans will find a wealth of recipe ideas and spiritual inspiration. Non-vegans and vegans-to-be will find reasons for adopting an ahimsa (nonviolent) lifestyle that, perhaps, they had never read before. Just paging through the book, we sense the absolute peacefulness and joy that Todd and Jia experience and want to share with their readers. I highly recommend this book to everyone who eats and everyone who wants peace and joy in their lives.

Table of Contents

Acknowledgments
Foreword
Todd’s Introduction
Jia’s Introduction
Organic Farming
Acid/Alkaline Balance
Colon Health
Food Combining
Fats and Oils
Dairy?
To Soy or Not to Soy?
Why Vegan
Vegan Raw Diet
High Vibration Foods
Ayurveda
Fasting and Meditation
Rainbow Fusion Practice
Foundational Natural Health Practices
Recipe Guidelines and Hot Cooking Tips
Common Shopping List Items
Basic Kitchen Tools and Measurements
Dining as Communion
Grace

Recipes

~ Beverages ~
Apple Cider and Spice
Hip Hemp Mylk
Nut and Seed Mylks
Basic Almond Mylk
Spicy Nut Mylk
Almond Nog
Awesome Sesame Mylk
Almond Fruit Lassi
Mango Lassi
Amma Chai
Hot Coconut Carob
Indian Chai
Noni Sun Tea
Basic Fresh Juice
Lean Green Juice
Super Alkalinizing Juice
Garden Favorite Smoothie
Love Potion Smoothie/Breakfast of Champions
South Kona Fruit Stand Smoothie

~ Salads ~
Asian
Beet
Cabbage with Arame
Chopped Vegetable Avocado
Cole Slaw
Cranberry Walnut
Cucumber Zucchini
Greek
Green Papaya Carrot
Jia’s Waldorf
Kale/Lemon Flax Dressing
Lemon Dill Beets & Greens
Mandala Garden
Quinoa
Raw Kale
Soba
Sunny Summer
Traditional Potato
Tempeh Salad/ Main Course
Tempeh Thai Vegetable
Zucchini

~ Dressings ~
Almond Caesar
Creamy Onion
French
Greek
Green Raw Goddess
Herb
Italian
Lemon Tahini
Miso Magic
Papaya Noni
Papaya Seed Tarragon
Simply Excellent
Sun-Dried Tomato Balsamic
Sweet and Sour
Thai
Tofu Dill
Vitality

~ Condiments ~
Apricot Apple Chutney
Cucumber Raita
Gomasio
Green Olive Tapenade
Mango Apple Chutney
Raw Chutney
Roasted Seeds & Nuts
Raw Tapenade
Raw Tomato Ketchup
Super Spice
Tofu Mayonnaise
Tofu Sour Cream
Yellow Tomato Salsa

~ Dips ~
Carrot Almond Pate
Hummus
Carrot Cashew Dip
Mexican Black Bean
Guacamole
Shiva Super Dip
Sunny Almond Spread
Sunny Dip

~ Sauces ~
Almond Pesto
Bliss
Erin’s Island Magic
Gombu
Indonesian Almond Butter
Hot Thyme
Nirvana
Orange Almond
Orange Ginger Marinade
Peaceful Pesto
Secret
Shitaki Miso Gravy
Sundried Tomato
Sweet Ginger Dipping
Tahini
Teriyaki Marinade
Vegan Raita
Walnut Sage

~Soups ~
Best Borscht
Creamy Carrot Yam
Cream of Broccoli
Creamy Potato Vegetable
Gardens’ Coconut Mana
Golden Split Pea
Lemon Lentil
Marvelous Millet
Potato Beet
Potato Corn Chowder
Raw Avocado
Raw Tomato
Raw Super Soup by Isabel
Raw Avocado Cucumber
Simply Delicious Miso
Thai Coconut Cauliflower
Todd’s Thyme

~ Vegetables ~
Ayurvedic Indian
Coconut Cinnamon Squash
Caraway Cabbage
Cashew Tomato Curry
Coconut Rice
Corn bread
Curried Potato Fries
Green Beans/Ginger & Mac Nuts
Herb Roasted Potatoes
Italian Vegetables
Jia’s Summer Rolls
Moroccan Carrots
Ma’s Khicharie
Mega Wrap
Spiced Kale
Spicy Corn/ Red Peppers
Stir Fry Veggie Curry
Thai Vegetables/ Noodles
Zucchini & Mushrooms/White Sauce

~Main Courses~
Asian Tofu Vegetable Delight
Buddha Balls
Forbidden Rice Medley
Indian Dahl
Indian Pilaf
Indian Tofu Broccoli
Indian Vegetable Curry
Khichari
Krishna Cakes
Ma Ma Mia Spanish Casserole
Masala Tempeh
Mona’s Mock Chicken Tofu
Quinoa Black Bean Enchiladas
Simply Delicious Tempeh
Sesame Butternut Curry
Spicy Indian Rice
Sushi Rice
Sushi with Avocado, Cucumbers and Carrot
Thai Kabocha Vegetable Curry
Wild Rice Medley
Zucchini Love Boats

~ Desserts ~
Cookies
Apricot Dreams
Bliss Balls
Carob
Chocolate Mac Nut
Coconut Carrot Ginger
Coconut Ginger Oat Bars
Ginger
Molasses
Prasad
Oatmeal Pineapple Nut
Super Delicious
Tahini Sesame
Temple Bliss Balls

Muffins & Breads
Babaji Bread
Banana Walnut Bread
Banana + Muffins
Carrot Bread Supreme
Pineapple Date Muffins
Zucchini Muffins

Puddings & Crisps
Apple Bake
Apple Cherry Crisp
Apricot Rice Pudding
Ginger Plum Cobbler
Indian Rice Pudding
Jell-O – Vegan Style
Mango Delight
“Ma” Freedom’s Ginger Vanilla Chai Cacao Dreams
Tapioca Pudding by Cheryl
Tropical Fruit Crumble

Cakes
Carrot
Fig (Vegan Figgie pudding)
Lemon Poppy Seed
Pineapple Upside Down
Pineapple
Vegan Chocolate by Amber
Yummy Raw Carrot

Dessert Sauces
Blueberry
Lillikoi Passion
Mango Coconut Cream
Maple Whip
Strawberry Whip
Cashew Cream
Coconut Sesame Cream
Raspberry Carob
Vegan Chocolate Frosting
Very Berry Fruit Syrup
Zesty Lemon Frosting

Pies
Chocolate Passion/Pumpkin
Mango Mousse Dream Pie
Raw Pina Colada Dream
Raw Pie Crust
Tropical Fruit Pie (Raw)
Raw Holy Cacao

Recipe for a Fruitful Life
Vegan Cooking Sample Menus
Glossary of Ingredients & Terms
Art Work
Contributors
Recommended Reading

Excerpt

Apple Cherry Crisp
8 servings

6 green apples, peeled and sliced
2 C fresh pitted cherries, halved
¼ C maple syrup
3 T white spelt flour
4 T apple juice
1 T fresh lemon juice
1 tsp cinnamon
½ tsp ground allspice

Preheat oven to 375°
Mix above ingredients together in a bowl and pour into a 9 x 13" baking dish

½ C raw walnuts or mac nuts, chopped
1 C white spelt flour
2 C rolled oats
½ C grape seed oil
½ C maple syrup
2 tsp cinnamon

Rough grind nuts in a food processor.
Mix all ingredients together in a bowl and evenly distribute over the apple mixture.
Bake for 30 to 35 minutes or until bubbling and lightly browned. Cool before serving.

Blue Dolphin Publishing, 2008


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