Review/Recipe: "Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide"

" What?? You're not worried about food spoiling in your refrigerator?"  I can still see and hear the surprise in my former neighbor's voice when, after three days of no power from a ice storm-induced blackout, she'd come over to chat and was quite shocked that for me it was no big thing.  "I'm vegan," I told her.  Since there was no dairy, eggs, or meat in my refrigerator, worse-case scenario, I might have some vegetables or fruit going bad, certainly not enough to cause me any illness, though.  I don't have to treat my kitchen like a biological warfare laboratory.

I smiled when recalling this after reading through the latest book from Jon and Robin Robertson, "Vegan Unplugged:  A Pantry Cuisine Cookbook and Survival Guide."  Even more ironic was receiving the book for review just before Hurricane Earl was preparing to take a sideswipe at the Outer Banks and Virginia Beach, which was the same kind of event that prompted the Robertsons to not only eventually re-locate from that area, but write a book about what they learned from the experience. 

This is NOT just a cookbook.  It is a comprehensive, well-documented and researched survival guide on what to do in the even of a disaster that forces you to "Shelter-in-Place" (SIP) as the government puts it.  You must live off your larder and may not have any electricity and/or running water.  If you haven't stocked up or planned for such an event, it won't be easy.  To help you plan in advance, Jon has put together, in one book, quite the array of advice and resources.  From a "Five Day Menu Box" that costs around $70 to assemble and would feed four people for 5 days without electricity. to a detailed pantry list, how to handle water issues, ideas for cooking food without electricity, an Emergency Preparedness Guide, Animal Survival Planning, and even a full section on "How to Handle the Stress"  this book is more than just clever and useful vegan recipes.  It's a tremendous centralized source of how to prepare for and manage most emergency situations.

Not to ignore the recipes though... as usual, Robin's creativity (and wit) shines throughout this array of tasty "Pantry Cuisine" concepts.  Laugh at adversity with "Shiitake Happens Mushroom Soup," give a finger to a Hurricane with "Last Resort Lasagna," challenge a power outage with "Texas Twister Caviar," thumb your nose at a snowstorm with "Ginger-Walnut Rum Balls," spin a little "Thaiphoon Tofu Stir-Fry" and take control with bowl of "Emergency Gazpacho."  Recipes not needing heat are also listed separately, and again, there's much advice on tools for heating food without electricity.

"Vegan Unplugged" is an outstanding contribution not only to the vegan community, but to people of any dietary preference as a methodical and meticulous guide to survival.  This unique book from "Vegan Heritage Press" raises the bar, not only in terms of the practical recipes, but also in the comprehensiveness of the survival advice.  Way to go, Jon (and Robin).  I was touched, too, by the last two sentences of the book, which I've excerpted below.  It's this kind of desire to serve and help others that is pervasive in all the Robertson's works.  Quite inspiring...

"Hurricane Isabel had given us another benefit, because it led to this book --- a humble volume writte by people who figured out a way to maximize comfort and eat impossibly good vegan meals after circumstances had rendered us powerless.  We herewith pass this wisdom on to you."

Here's a link to Jon's "Vegan Unplugged" Blog (with recipes and preparedness tips), and to Vegan Heritage Press.

"Pasta with Creamy Pumpkin Sauce and Walnuts"

"Pasta tossed with creamy sage-infused sauce sprinkled with walnuts is good enough to make you forget this is Pantry Cuisine.  If water is at a premium, scratch the angel hair past in favor of pouring a small amount of boiling water over a few ramen noodle bricks (drain and proceed with recipe)."

Ingredients:

1 (15-ounce) can solid-pack pumpkin

1 cup water

1 teaspoon vegetable broth base

1 teaspoon ground sage

1 teaspoon garlic powder

1/2 teaspoon onion powder

12 ounces angel hair pasta or cappelini

1/2 cup chopped toasted walnuts

Method:

1. In a sacepan, combine the pumpkin, water, broth base, sage, garlic powder, and onion powder.  Cook over medium heat until smooth and hot.  Season with salt and pepper to taste.  If the sauce is too thick, add a little water.  Set aside.

2.  Cool, the pasta in a pot of boiling salted water until tender, 3 to 4 minutes.  Drain and return to the pot.  Add the reserved sauce and toss to combine.  Serve sprinkled with the walnuts.

Makes 4 servings.

(The above recipe ©2010 by Jon Robertson)

Comments

[Anna]

I love this cookbook. It's clever, informative, practical, and the recipes are great.