Letters to Editors
Thanks for Cookbooks Published by The Vegetarian Resource Group
Thank you for creating the recipe book Vegan Meals for One or Two, by Chef Nancy Berkoff, EdD, RD. It was the first book, along with Conveniently Vegan, by Debra Wasserman, that I followed to prepare daily meals and stay on the vegan plant-based path. Through the years I've tried other vegan books, but your recipes remain as my go-to when I'm hungry and want something quick and simple.
It is now 20 years later; I am still vegan and loving it. Recently though, my doctor informed me that my A1C count is rising, which puzzled me since I considered myself 'healthy.' I returned to the basics of simple vegan meals, and I took it a step further and started learning about a renal safe eating plan. Then I learned Nancy was a guest on the Renal Support Network podcast by Lori Hartwell. Looks like I made a full circle, hearing your advice 20 years later!
I am not diabetic or a renal patient since I was able to prevent the illness by returning to basic recipes. Thank you for all the information you provide to keep us healthy, vegan, and thriving.
Crissie B., via email
Churning Butter
Editor's Note: A reader wrote that some historic sites have children make butter by shaking half-and- half cream in a jar until it solidifies into butter. They were wondering if there was a way to do this vegan. These are thoughts from Journal writers. Let us know your ideas.
From Hannah: While you can certainly make your own vegan butter at home, I'm afraid the same principles don't apply and it's a very different process. However, you could do a similar sort of group activity for making vegan ice cream with kids. Here's a good method to use to make vegan ice cream in a bag: delish.com/cooking/recipe-ideas/recipes/a54721/ice-cream-in-a-bag-recipe
From Nancy: The fat in vegetable oils is not as easily solidified, so it takes a bit more "chemistry" and "elbow grease." To make a vegan butter, you usually need to combine several fats such as coconut or palm oil (which solidify more easily than other plant oils, but are not very palatable) with soy or corn oil. You also need to add an emulsifier, such as liquid lecithin. You'll then need a blender or a food processor to actually prepare the butter.
