Simple Recipes for Joy
The message of my book Simple Recipes for Joy is that veganism is not about restriction — it is a way of eating that can create more happiness and joy in your life, in the lives of others and in the planet. What you eat should not just be “good for you” but it should contribute to your happiness — it should make you a happier person. Everything we do should contribute to happiness — or why do it?
The best way to uplift your own life is to do all you can to uplift the lives of others. I believe that if we ourselves want to be free and happy then by enslaving and harming animals we will not be able to achieve our goal. By treating others the way we want to be treated we ensure our own happiness. When we have a choice it is always best to choose kindness. Veganism is simply the kinder choice.
The good news is that eating animals is not hard-wired in us, it is a learned behavior and what is learned can be unlearned. Bringing more joy into your life can be as simple as making kind choices in regards to the food you eat. The fork can be an instrument for peace and joy.
Here are two recipes from the book, which are long-time favorites at the Jivamuktea Café in New York City. All recipes are reprinted from Simple Recipes of Joy by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Sharon Gannon.
Spirulina Millet is the Café’s signature dish. You won’t find this at any other restaurant because I developed it in my own kitchen and have been serving it to dinner guests — including my cats — for about thirty years. It has everything — protein, omega-3 fatty acids, chlorophyll, and, of course, incredible taste! It’s great as a side dish and even as a spread on toast, where the taste evokes an aged cheese. And it is oh so green!
Sharon’s Amazing Chocolate Mousse is filled with more protein then your “normal” chocolate mousse and the taste and texture are so rich and creamy while at the same time feathery, fluffy and light. The trick is in the second whipping with a hand mixer. Don’t take my word for it — let the proof be in the tasting.
First published August 2014