If you want to know the reasons behind why people will go out of their way to make such a big deal about your change in diet, this is the book for you. Adams goes in depth about the various different types of responses many vegans/vegetarians get from "meat eaters", and how to go about dealing with them. In this book Adam also describes "meat eaters" as various different types of blocked vegetarians.
Along with all the great advice on how to handle some of these sticky situations, in the back of the book Adams also includes a list of her favorite recipes. I decided to try her famous kale soup with a side of seasoned diced baked potatoes, since I had some extra kale in the fridge.
This simple soup was absolutely amazing. It reminded me almost of the type of soup you might order at an ethnic Chinese restaurant. The kale was soft and tender like how cabbage is in most Asian soups. The vegetable broth and soy sauce gave it a warm salty taste that made me think of chicken noodle soup.
3 cups of roughly chopped kale leaves
2 tablespoons olive oil
1 cup minced onion
2 tablespoons minced garlic
2 (14-ounce) cans of vegetable broth
1 tablespoon soy sauce
Step 1: In a large sauce pan or soup pot place the oil and turn the heat up to medium-high. Add the onion and cook until it begins to brown; stirring occasionally.
Step 2: When the onion is golden brown add the garlic and cook for approx. one minute before adding the broth. Bring the broth to a boil then lower the heat and add the soy sauce.
Step 3: Add the kale to the broth and cook until tender, about 10 minutes.
(Serves 3 to 4)