Friday, November 28, 2014


Join us on our culinary adventure through our cookbook collection.  Our staff will post recipes reflecting various cultures and nutritional needs which will be cross-referenced to a specific cookbook and page in our collection(641.5). 


Come along with us and explore the wonders of how food can open your world to lifelong happiness and good health.






In honor of:

                    Celebrating and promoting Veganism throughout November.

Besides the cookbook collection, The Lehigh Valley Library System has other resources that are useful for gathering vegan recipes.

Forks Over Knives (2011)
Vegucated (2010)

Vegan Health and Fitness 

Zinnio (e-magazine)

ILL Books
Supermarket Vegan by Donna Klein (2010)
Vegan Italiano by Donna Klein (2006)
Hearty Vegan Meals for Monster Appetites by Celine Steen & Joni Marie Newman (2011)
Vegan Brunch by Isa Chandra Moskowitz (2009)

Youtube channels
Eco-Vegan Gal
The Sexy Vegan
The Vegan Zombie

Oh she Glows
Olives for Dinner
Finding Vegan
86 Lemons
Planet Vegan
The Vegan Woman 

(from home) 
TV Shows
Jazzy Vegetarian  (Create TV)
How to live to 100 (Cooking Channel)

Below the full recipe descriptions you will find a list of Vegan cookbooks owned by the Lehigh Valley Library System.
             Now for some of my picks of vegan recipes to honor World Vegan Month.

Overnight Pineapple Oats
      From "Short-Cut Vegan" @ 641.5636 S252s

Overnight oatmeal with bananas and walnuts layered with strawberry jam made from mashed strawberries with a touch of maple syrup and chia seeds:)
Campfire Chili
      From "Vegan Casseroles" @ 641.5 H355v

Chick'n and Mole Tamales
     From "Vegan Cooking for Carnivores" @ 641.5636 M382v

Coconut Oatmeal Cookies
     From "The China Study Cookbook" @ 641.563 C188c

For full recipe description 

Overnight Pineapple Oats
Adapted from: Short-Cut Vegan, by Lona Sass, 1997 pg 136
2 cups old-fashioned oats
1 (8 oz) can unsweetened crushed pineapple
1 1/2 cups of soy milk
1/4-1/2 teaspoon ground cardamom
1/8 teaspoon salt
1 to 2 bananas, sliced
1/4 cup chopped toasted nuts

Combine oats, pineapple, soy milk, cardamom and salt in a medium glass bowl. Stir well and cover.  Refrigerate over night.

In the morning, Stir in bananas.  

Top each serving with nuts.

Yields: 4 servings


Campfire Chili
Adapted from: Vegan Casseroles,  by Julie Hasson, 2014, pg 45
1 tablespoon olive oil
1/2 yellow onion,  chopped
3 cloves garlic, minced
1 bell pepper,  chopped
3 cups hot water
2 (15 oz) cans kidney beans,  drained and rinsed
1 (6 oz) can tomato paste
3 tablespoons tamari
2 tablespoons chili powder
1 tablespoon cocoa powder
2 teaspoons granulated onion
1 1/2 teaspoon ground cumin
1 1/2 teaspoon dried oregano
1 tablespoon sea salt
3/4 cup TVP granules
Ground Chipotle powder

Saute onion and garlic in olive oil until onions softened and turn golden.   Add peppers and cook for 3 minutes. 

Add hot water and the rest of the ingredients except the TVP.  Stir well.  Bring the mixture to a simmer. 

Stir in the TVP and reduce heat to low.   Add ground Chipotle powder.

Let chili simmer over low heat for 15 minutes. 

Yields: 4 servings

(Chick'n and Mole) Tamales
Adapted from: Vegan Cooking for Carnivores by Roberto Martin,  2012, pg 129

I am making some major changes to this recipe.  I have made vegan tamales many times but not exactly the way this recipe reads.  For my filling I choose ground veggie meat instead of the Chick'n and Mole sauce.
1 medium onion, diced
8 cloves of garlic, minced
2 tablespoon olive oil
1 cup of veggie ground crumbles
1 1/2 teaspoon chili powder
2 cups canned black beans, drained and rinsed
1 tsp salt
1 tsp pepper
1 tbsp apple cider vinegar

15 dry corn husks (soaked in hot water for 1 hour)
3 1/4 cups corn flour masa
3 cups veggie broth or water
1/2 canola oil
1/2 tsp baking powder
1 tsp sea salt
1 tbsp chili powder

Making the filling:
Saute onion and garlic over medium heat with olive oil

Add remaining filling ingredients and stir all together cook for 10 min.
Remove from heat and mash all together with a potato masher.

Making Masa:
Mix ingredients till it forms a ball of dough

Assemble tamales in the corn husks and place in steamer for 1 hour

Yields: 15 servings

Coconut Oatmeal Cookies
Adapted from : The China Study Cookbook, by Leanne Campbell, PHD, 2013, pg 266
1 banana, mashed
1 cup nondairy milk
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon white vinegar
1 cup rolled oats
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup shredded coconut
1/3 cup chopped nuts (optional)
1/2-1 cup raisins or cranberries (optional)

Preheat oven to 350 F

Mix first five ingredients in a small bowl.

In separate bowl, mix the rest of the ingredient. (except nut & dried fruit)

Add wet mixture to dry ingredients.  Then mix in nuts and dried fruit.

Drop tablespoon sized amounts on nonstick baking sheet.

Bake for 15 minutes or until brown.  Let cook for 30 minutes.  

Yields: 16 cookies

As promised here is your
list of Vegan cookbooks owned by the Lehigh Valley Library System.

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