Carbon-Conscious Cooking - Book - Page 5
“I really enjoy Margaret’s cookbook on vegetarian diet. It is real food and reminds
me the food I ate when I visited my grand-parents (parents’ parents) in
China’s countryside during my childhood. Everyone was a farmer in my
grandparent’s village. We ate what everyone grew, and we ate the freshest
seasonal veggies, grains, and fruits available. We milled fresh flour from rice and
made our bread, noodle and dumplings. Margaret’s Tofu chili dumplings recipe
really brings out that sweet childhood memory. Her cookbook has many wonderful
recipes of veggies, wholegrains, legumes, seeds and fruits; and it creates a
happy dream where you have all these amazing ingredients in your backyard.
Happy dream equals happy eating and means healthy life!”
— Chik Wong, Food and Wine Enthusiast
“I have been a hard-core meat eater my entire life. I was hospitalized for diverticulitis
in 2018. The doctor recommended surgery. I didn’t want to do that so I looked for a
second opinion. That doctor urged me to try a plant-based diet, which I tried. I
haven’t had another flare-up since I switched to a diet like what’s recommended in
this cook book. Eat more plants! Read this book!”
— Guy Cirinelli, Plant-based Food Enthusiast
5