As I told Lynda, I was actually somewhat dreading the arrival of Now Vegan!, fearing another dull, black and white cookbook that does little to raise the profile of veganism. I was delighted with what I found when I tore open the package. The book is a beautifully presented, 191-page colour hardback featuring a huge array of vegan dishes accompanied by quotes about compassionate living from some very well known people.

The colour photos and easy to follow recipes make this a great book to introduce even the most unconfident cook to the delights of vegan cuisine. There are also plenty of recipes to challenge the more experienced, such as Vegan Vanilla Slice and Creamed Vegetables with Gnocchi.

The book begins with some useful information about a vegan diet and sources of essential nutrients like calcium, omega 3, B12, iron and zinc. The back of the book has a comprehensive list of those who contributed to the book and their corresponding recipes.

Retailing for $35, Now Vegan! is fantastic value. It is available for purchase now through New Holland Publishers . I caught up with Lynda to find out more about this terrific book and here’s what she had to say:

When did you become vegan and why?
I’d been an animal right’s activist and vegetarian for 25 years, I became vegan 6 years ago. Having to do a paper for Animal Liberation on the dairy industry meant I could no longer delude myself that the life of a dairy cow was complete and content. The reality is as far removed as possible. She suffers more than any other animal used for food and clothing. Professor John Webster, Department of Animal Husbandry, Bristol University says:

"The dairy cow is a supreme example of an overworked mother. She is the hardest working of all our farm animals and it can be scientifically calculated. It is equivalent to a jogger who goes out for six to eight hours a day which is a lunatic pursuit”. He states that almost 100 per cent of cows suffer from laminitis - a disease which causes “great pain to the cow. To understand the pain of laminitis it helps to imagine crushing your finger nails in the door then standing on your fingertips."

I do not wish to contribute to that kind of suffering so I don’t consume dairy. I also don’t wish to contribute to male chicks being gassed or macerated and chickens being slaughtered at the end of their laying -whichever kind of egg production system is used.

What was the purpose for creating this book and how long did it take?

There are many fallacies about veganism including the limitations of such a lifestyle choice. I wanted to create a richly abundant presentation of vegan food while at the same time hoping to make it as mainstream as possible. The compilation spanned many enjoyable weekends and evenings and then a fully focused two weeks. The presentation is all due to the expertise of the team at New Holland Publishing.

Have you always been a competent cook?
My mother instilled in me an enjoyment of cooking. When I was first vegetarian it was uncommon, stereotypes abounded and considerable flak and sarcasm levelled at me due to people’s guilt. I determined to be a reasonable cook to offset people’s notions that a meat free diet was bland. I made my own bread and chocolates and would literally spend a day in the kitchen in preparation. I don’t feel the need to do that any more.

Are all the recipes yours?
Gosh no. It would be a slim volume indeed. I am fortunate to have family and friends who are fantastic cooks and generous people who also wanted to present the best face forward for veganism and were happy to share their favourite recipes.

What achievement in your life are you most proud of?
Can my child be deemed an achievement? If so, I am most proud that he continues to be a compassionate and passionate advocate for all species, whether nonhuman or human.

If you could personally hand this book to anyone in the world, who would it be and why?
I would give it to Prime Minister Rudd and hope the message that meat and dairy production causes more harm to animals, the environment and human health than any other single factor. I would hope that he may reflect on that when working towards ways of reducing Australia’s greenhouse emissions. All pollutions caused by car emissions, plastic bags etc are a blip compared to the air, water and land consumption and pollution caused by animal husbandry. I would hope something in it triggers this government to ending live transport and pushing to at least end intensive farming. Not too much to ask from a cookbook!

How do you think the perception of vegan cuisine has changed over the past five years?
Celebrities like Christian Bail, Natalie Portman, Jacquin Phoenix, Andrew G, Moby, Coldplay's Chris Martin, Woody Harrelson, Alicia Silverstone and Bryan Adams and, of late, Oprah’s vegan trial-run have helped demystify veganism. Because so many people are now choosing this way of life an increasing number of restaurants, supermarkets and personal care manufacturers are catering for us, reflecting a greater need for animal free products. In the past five years the varieties and brands supplying soy cheeses, yoghurts, ice-cream etc has grown exponentially. We also have rice and oat milk and I am sure other innovative, nutritional and humane foods will continue onto our markets.

What’s your favourite recipe in the book?
Sentimental favourites are Mum’s Croquettes or Curried Sausages. Just the thought of them is sufficient to teleport me to my childhood family kitchen, winter and snuggled around the table with the radio as background to Mum’s amazing baking and other cooking smells. My memories are of laughter and verbal histories being handed down as culinary feasts took shape. Dad’s pickles and cordial. Food was an elemental part of our social life.

What meal do you make when you’re feeling a bit lazy?
Lazy or time pressed and I reach for pre-made, Fry’s for one have a great range. Making a roast is simple and nourishing and pasta is always an easy fallback.

What advice would you give to novice vegan cooks?
Use cookbooks as a guide only. Never be afraid to experiment. Check ingredients until it becomes second nature as animal content can be hidden in unlikely ingredients. Use fresh herbs when possible. Cooking should be enjoyable and a culinary adventure.

Can we expect to see more cookbooks from you in the future?
It is possible. There are so many people I didn’t have an opportunity to include in this book who are fantastic cooks and who believe veganism is the only rational way to live. It would be great to showcase their talent.


WORDS: Emily Clark