Tag: vegan

  • Thursday, September 5, 6:45 pm – 8:00 pm Eastern – Plant-based Cooking: A Harvest of Recipes, Online

    Plant-based eating has been evolving for centuries, creating a base of beloved recipes enjoyed around the globe. Food editor and writer Joe Yonan has spent years reporting on and making plant-based foods and his new book, Mastering the Art of Plant-Based Cooking, spotlights vegan food as a unique cuisine worthy of mastery.

    Yonan collects recipes and essays from prominent food writers in the plant-based sphere, illustrating the abundance of vegan food around the world. The book includes an in-depth pantry section, showing how to create homemade versions of foundational ingredients like milks, butters, stocks, dressings, and spice mixes. Building on these elements, he offers recipes that include Smoky Eggplant Harissa Dip; Bibimbap with Spicy Tofu Crumbles; White Pizza with Crispy Cauliflower and Shiitakes; Enchiladas Five Ways; and Black Tahini Swirled Cheesecake, among many others.

    In conversation with chef and food writer Hetty Lui McKinnon, hear Yonan discuss the richness of global vegan cuisine and share tips for flavorful staples, weeknight meals, and celebratory feasts in your own kitchen. This Smithsonian Associates Zoom talk on September 5 is $20 for Smithsonian members, $30 for nonmembers. Register at https://smithsonianassociates.org/ticketing/programs/plant-based-cooking

  • Thursday, March 15, 7:00 pm – The Mindful Carnivore: A Vegetarian’s Hunt for Sustenance

    Porter Square Books, 25 White Street, Cambridge, hosts author Tovar Cerulli on Thursday, March 15, beginning at 7 pm. Drawing on personal experience, philosophy, history, and religion, Cerulli shows how America’s overly sanitized habits of consumption have disconnected us from our food, resulting in many of the spiritual and environmental crises we now face. In this time of intensifying concern over ecological degradation and animal welfare, how do we make peace with the fact that, even by growing organic vegetables, life is sustained by death? As a boy, Tovar Cerulli spent his summers fishing for trout and hunting bullfrogs. While still in high school, he began to experiment with vegetarianism. By the age of twenty he was a vegan. A decade later, in the face of declining health, he returned to omnivory and within a few years found himself heading into the woods, rifle in hand. Tovar split his undergraduate years between Dartmouth College and the New School for Social Research in Manhattan, and has worked as a carpenter and freelance writer. An environmentalist, Tovar has also worked as a logger. He is currently enrolled as a Ph.D. student at UMass Amherst. His research is focused on food, hunting, and human relationships with nature. For more information, visit www.portersquarebooks.com, or call 617-491-2220.