Benjamin, in French : Le défi végane 21 jours, par Élise Desaulniers, Éditions du Trécarré (Montréal, 2016). Élise est directrice de la Société pour la protection de la cruauté envers les animaux qui a aussi fait paraître en 2017 le recueil Saveurs véganes, au profit de la SPCA de Montréal.
Vous êtes végane, Claire ? Il faut vraiment que je m'y mette à étudier un peu comment me prendre, car vraiment ce n'est plus possible. Je vais chercher le livre et après je dirai comment ça me va. Bisous.
Lovely survey Ben. Thank you. Also — check out Swich. Great way to make the ‘switch’ — and learn everything from knife skills, to pantry stocking, to new recipes. — from a slow-to-change old one.
I'm not seeing this book! But I made the switch a long time ago. Now I am trying to figure out how to become entirely vegan. That is going to take a bit more doing.
My sister has gone vegan. I am not quite that far... but Swich is online community of cookers, at all stages of experience. It was built by the Rouxbe Cooking School (founded in 2005) as a worldwide online cooking school. www.thebigswich.com
This is their statement — “Swich is 100% plant-based. We don’t subscribe to any diet because we don’t believe in them. We believe in cooking whole foods, mostly plant-based, utilizing proper cooking techniques and preparation methods. We meet people where they are at who are open and motivated to increasing the amount of plant-based foods in their diet (for some that might mean 100%, for others it might be 1 day a week or even one new plant-based side a week). We don’t, however, use any non-plant-based ingredients in any of our recipes or instructional materials.”
Dear Ben, I loved this article, and I'm a big fan of Indian cuisine, too - some learned from a roommate at UCLA who'd spent a year in Madras and introduced me to Indian food, but also much learned from a dear friend who lived several years in India and Pakistan and was a fabulous cook, no matter what she was making. I haven't been able to convince Gilbert to go completely vegetarian, but he does eat a lot of meatless meals - mainly because I'm doing most of the cooking. ;-)
Hope you're well and that maybe you'll get up to Paris one of these days. If you do, give me a call, and we can meet up for a coffee or a tea or something stronger. All my best, Lora Fountain
I didn't know you went to UCLA! I am getting my second shot today, after which I will finally be able to come up to Paris. It's been nearly two years and I am looking forward to rejoining the living! Will definitely give you a call. XX
Benjamin, in French : Le défi végane 21 jours, par Élise Desaulniers, Éditions du Trécarré (Montréal, 2016). Élise est directrice de la Société pour la protection de la cruauté envers les animaux qui a aussi fait paraître en 2017 le recueil Saveurs véganes, au profit de la SPCA de Montréal.
Vous êtes végane, Claire ? Il faut vraiment que je m'y mette à étudier un peu comment me prendre, car vraiment ce n'est plus possible. Je vais chercher le livre et après je dirai comment ça me va. Bisous.
Ça demande des explications... Vou escrever para você por email...
Thank you for the generous information. Bless you and your dog whose name I forgot :))
Basso!
Lovely survey Ben. Thank you. Also — check out Swich. Great way to make the ‘switch’ — and learn everything from knife skills, to pantry stocking, to new recipes. — from a slow-to-change old one.
I'm not seeing this book! But I made the switch a long time ago. Now I am trying to figure out how to become entirely vegan. That is going to take a bit more doing.
My sister has gone vegan. I am not quite that far... but Swich is online community of cookers, at all stages of experience. It was built by the Rouxbe Cooking School (founded in 2005) as a worldwide online cooking school. www.thebigswich.com
This is their statement — “Swich is 100% plant-based. We don’t subscribe to any diet because we don’t believe in them. We believe in cooking whole foods, mostly plant-based, utilizing proper cooking techniques and preparation methods. We meet people where they are at who are open and motivated to increasing the amount of plant-based foods in their diet (for some that might mean 100%, for others it might be 1 day a week or even one new plant-based side a week). We don’t, however, use any non-plant-based ingredients in any of our recipes or instructional materials.”
Dear Ben, I loved this article, and I'm a big fan of Indian cuisine, too - some learned from a roommate at UCLA who'd spent a year in Madras and introduced me to Indian food, but also much learned from a dear friend who lived several years in India and Pakistan and was a fabulous cook, no matter what she was making. I haven't been able to convince Gilbert to go completely vegetarian, but he does eat a lot of meatless meals - mainly because I'm doing most of the cooking. ;-)
Hope you're well and that maybe you'll get up to Paris one of these days. If you do, give me a call, and we can meet up for a coffee or a tea or something stronger. All my best, Lora Fountain
Hi Lora,
I didn't know you went to UCLA! I am getting my second shot today, after which I will finally be able to come up to Paris. It's been nearly two years and I am looking forward to rejoining the living! Will definitely give you a call. XX
Hope you’re able to come up to town soon!
Lora xo