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Vegan Creamed Corn and a Salad Experiment pt 1 | The Whole Woman Village Library

Vegan Creamed Corn and a Salad Experiment pt 1

by admin on January 9, 2012

This is the part where I start cooking and take out my red pen. CK’s cookbook gives you some recipes starting on page 137. Before then, you learn how to build a garden, make a shelf for sprouts to grow in your house, and more food chem than you’ve had since that the creepy guy that grew up to be a Chemistry teacher just so he could blow things up told you. I’ve come away from the intro educated and bought some books on Amazon about it. It does leave a couple questions in my mind, though. 136 pages of intro, and only 76 pages of actual recipes. What interests you more, ladies? The science or the food? Do you like having all the info at the front, or would you prefer some of that mixed in with the food? The book is a month’s worth of food for a transitional diet, and we can always give a daily topic. Oooh I like that idea. Feel free to disagree.

Let’s take a look at the very first day of Whole Woman food. We have Bean and Barley Stew, a salad, and creamed corn. Pshaw, you say, I can make soup, salad and corn for heaven’s sake. Yes, but can you make creamed corn with tofu sour cream you made yourself? have you ever put fresh dill in it? There you go. You can quit your foot stamping and I promise to put my stuck out tongue back in its place.

For each of these entries that are straight out of the book, I’ll do a couple things; transcribe the recipe, give you my notes and  I will rate it. After all that you’ll get my un-recipe, for better and for worse.

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