Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner - A Satisfying Diet for Unsatisfying Times

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Overview

What do we turn to for both everyday sustenance and seasonal and seasonal celebration? Food, Often, through, we're like the hungry ghosts of Taoist lore, eating mindlessly, wandering aimlessly, and wanting more-more than food itself can provide. Ellen Kanner believes that if we put in a little thought and preparation, every meal can feed not only our bodies but our souls and our communities as well. Warm, wicked, and one-of-a-kind, Ellen offers an irreverent approach to bringing reverence into daily living ? and ...

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Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner

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Overview

What do we turn to for both everyday sustenance and seasonal and seasonal celebration? Food, Often, through, we're like the hungry ghosts of Taoist lore, eating mindlessly, wandering aimlessly, and wanting more-more than food itself can provide. Ellen Kanner believes that if we put in a little thought and preparation, every meal can feed not only our bodies but our souls and our communities as well. Warm, wicked, and one-of-a-kind, Ellen offers an irreverent approach to bringing reverence into daily living ? and eating. She presents global vegan recipes that call you to the table, stories that make you stand up and cheer, and gentle nudges that aim to serve up what we're hungry for: a more vital self, more loving and meaningful connections, a nourished and nourishing world, and great food, too. Feeding the Hungry Ghost will challenge you to decide: keep reading or start cooking?

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Editorial Reviews

Publishers Weekly
A Huffington Post Meatless Monday columnist, Kanner is on a mission to share healthy international foods, along with a heaping dose of hospitality, to harried, stressed, overworked Americans who want a deeper connection to what they eat. The result is part cookbook, part self-help manual, part inspirational guide. Kanner’s vegan recipes are heavy on lentils, barley, and beans; many also require hours of simmering. Along the way, we hear about Kanner’s Jewish upbringing, her lapsed Lutheran husband, her Buddhist inclinations, and the couple’s trips to Morocco and Japan. Kanner approaches life and food with humor and ease. Her writing is intelligent but folksy; her bits of wisdom sincere and heartwarming. She delights in the flavors of Asia and the Middle East, spicing her hearty fare with heaps of cardamom, cumin, turmeric, and the Moroccan spice blend ras el hanout. If she is a bit too ebullient, it’s because she strives to be a kind of healer, dishing communion and world peace around her table. (Feb.)
From the Publisher
“Ellen Kanner goes far beyond the physiological function of food in this charming book. Fun, well written, and full of information, it is an ode to veganism and a new way of connecting with the seasons.”
Jacques Pépin, author of Essential Pépin

“As an ardent carnivore, not to mention global grilling fanatic, I picked up this ode to vegan joy with skepticism. Imagine my surprise to be rewarded with a thoughtful meditation on cooking with conscience, mindful eating, community connection, and some really good, 100 percent animal-free food. In the best culinary memoir tradition, Ellen Kanner turns her kitchen into an observatory of the human condition. ‘Change what you eat, then change your life, then change the world,’ she writes in her introduction. With Feeding the Hungry Ghost, she already has.”
Steven Raichlen, author of The Barbecue Bible

“A mindful, meatless, and irreverent recipe for a reverent life, Feeding the Hungry Ghost is a delicious read.”
Marisa Miller Wolfson, director of Vegucated

“Ellen Kanner warms the spirit with her witty meditations on food and its place in friendship, family, and culture, accompanied by delectable fare that’s more than the sum of its plant-strong ingredients. Feeding the Hungry Ghost encapsulates all that goes into a truly nourished life.”
Nava Atlas, author of Wild about Greens

“Just what it takes, on and off the plate, to enjoy a richer life today.” — Mireille Guiliano, author of French Women Don’t Get Fat

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Product Details

  • ISBN-13: 9781608681648
  • Publisher: New World Library
  • Publication date: 2/5/2013
  • Pages: 224
  • Sales rank: 496,453
  • Product dimensions: 5.80 (w) x 8.40 (h) x 0.65 (d)

Meet the Author

Ellen Kanner is an award-winning food writer, Huggington Post’s Meatless Monday blogger, and the syndicated columnist the Edgy Veggie. Her work has been published in Bon Appétit, Eating Well, Vegetarian Times, Every Day with Rachael Ray, and Culinate, as well as other online and print publications. An advocate for sustainable, accessible food, she has served on the Miami boards of Slow Food and Common Threads. She lives in Miami.
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Table of Contents

Foreword Norman Van Aken xiii

Introduction - Hungry All the Time xv

A Note on the Recipes xxii

Chapter 1 The Seed 1

Recipe: Seed Cake 5

Birth and Rebirth 6

Recipe: Haitian Soupe Joumou 12

Feeding Faith 13

Recipe: Hopping John 16

Gentle Nudge the First: Business Plan 17

A Child's Garden 19

Recipe: Whole Grain Pancakes 24

Recipe: Turkish Millet and Greens for Marcella 29

Gentle Nudge the Second: Discover the Power of Literature - Your Own 31

Sowing the Seeds of Love, or Aphrodisiacs and Other Additives 33

Recipe: Pink Grapefruit and Fennel Salad 39

Recipe: Deep, Basic Comfort Lentil Soup 42

Recipe: Unconventional but Seductive Veggie Paella 45

Recipe: Amorous Cardamom Apple Crumble 47

Gentle Nudge the Third: Dumping the Duds 48

Chapter 2 The Flowering 51

Recipe: Lavender Tea 54

Recipe: Down and Dirty Rice 55

Standing on Ceremony 56

Recipe: Farinata 62

Recipe: Red Onion Jam 63

Recipe: Spring Pea Puree 64

Recipe: Judeo-Christian Biblical Barley and Herb Salad 69

Keeping the Faith 71

Recipe: DIY Matzo 75

My Heart is Ful 76

Recipe: Ful Mudammas 78

Gentle Nudge the Fourth: Redefining Comfort 79

Recipe: Zucchini Bread 81

Mother's Day for Dummies 83

Recipe: Earth Day Special: Stone Soup (No Rocks Required), a.k.a. Vegetable Broth 84

Recipe: Kamut for Mother Earth 90

Gentle Nudge the Fifth: Go Old-School 91

Recipe: Farrotto with Greens, Pine Nuts, and Currants 92

The Global Stew 94

Recipe: CSA Gumbo Z'herbes 98

Gentle Nudge the Sixth: Season to Taste 101

Recipe: Roasted Beet Salad with Chili-Lime Vinaigrette 102

Chapter 3 The Harvest 105

Recipe: Moroccan Carrot Salad 107

What I Learned in Summer School 108

Recipe: West Indian Mango Madness 114

Gentle Nudge the Seventh: Tending - and Harvesting - Your Own Garden 116

Recipe: Summer Tomato Salad with Za'atar 118

Intense Heat 119

Recipe: Rice in the Sahara 122

A Bowl of Weil-Being 126

Recipe: Harira 127

Gentle Nudge the Eighth: Stocked and Stoked 129

Recipe for Disaster 134

Recipe: Vegan Chocolate Cake 136

Recipe: When-All-Else-Fails Pasta (a.k.a. Ten-Minute Pasta with Zucchini, Tomatoes, and Chickpeas) 142

Gentle Nudge the Ninth: Get Caught Up in the Rapture 144

Recipe: Broccoli with Lemon and Mint (Broccoli for Beginners) 145

Recipe: Kale Chips 147

Feeding the Hungry Ghost 147

Recipe: Vegetable Donburi 149

Recipe: Hungry Ghost Mood Modifier 152

Gentle Nudge the Tenth: Balancing Act 154

Recipe: Steel-Cut Oats with Goji Berries 158

Chapter 4 The Compost 161

Recipe: Pumpkin, Poblano, and Spinach Tacos 163

Wildcat Scatter 167

Recipe: Almond Cookies 168

Recipe: Orange Blossom Cookies 170

Recipe: Red Lentil Soup with Indian Spices 176

Recipe: Thanksgiving Kale with Fennel, Cranberries, and Walnuts 180

Gentle Nudge the Eleventh: Slow Food 181

Recipe: No-Knead Whole Wheat Oatmeal Bread 182

Recipe: Tuscan White Beans and Winter Greens Soup 184

Sweetness and Light 186

Recipe: African American Sweet Potato and Peanut Stew 186

Recipe: Multifaith Sweetness and Light Sugarplums 193

Gentle Nudge the Penultimate: Your Daily Serving of Ahinua 194

Recipe: Ahimsa Chai 195

Recipe: Veggie Bhaji 197

What Goes Around Comes Around 198

Recipe: "We'll Always Have Paris" Wild Mushroom Salad 202

Epilogue - Gentle Nudge the Ultimate: Practice Baraka 209

Recipe: Vegetable Couscous with Preserved Lemon and Olives 211

Recipe: Flatbread from a Starter 214

Acknowledgments 217

Notes 219

Delicious Recommended Reading 223

Index 225

About the Author 239

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted April 3, 2013

    Complete confusion.  I have read 100 pages of this book and cann

    Complete confusion.  I have read 100 pages of this book and cannot understand where the author is taking me.  As a vegan, I was very much
    looking forward to reading this food (slash self help) memoir, but I am sorely disappointed.  Basically she is just rambling on and on about honoring your
    ingredients, eating slower, and changing to a plant-based diet.  The stories she tells are 
    presented in no order that I can tell and her tone of voice is getting quite annoying, I don't need to be called "honey" again.  
    And speaking of honey, she calls for honey in some of her vegan recipes and also tells a story of how she ate around the meat in a soup dish.  
    But ignoring those 2 indiscretions,  I do not recommend this book.  The book is just one big ramble and her tone of voice is getting on my nerves. 

    Was this review helpful? Yes  No   Report this review
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