WILD MORSELS – DELICIOUS VEGAN DISCOVERIES
Angela Stafford Interviewed
Claudette Vaughan talks to Angela Stafford about her latest book, Wild Morsels – Delicious Vegan Discoveries. This new vegan cookbook is more than just a vegan guide – it’s a cooking companion. Angela wants to make vegan recipes more accessible to non-vegans while maintaining a sense of fun and inventiveness about cooking in general.
Re-published with kind permission from New Vegetarian and Natural Health magazine.
 CV: At your recent book launch at Gleebooks you presented vegan food from out of the cookbook for people who attended. This was a terrific idea as we can confidently recommend your book because of all the fabulous food you presented us with at the launch. What prompted you to write this terrific vegan cookbook?
Angela Stafford: A number of years ago my husband, Mitchell, and myself were living in the south of France while he had a three-month work contract. I had plenty of time on my hands and we came up with the idea for me to combine two of my great passions – cooking and art – into a vegan cookbook. The cookbook is illustrated with my artwork throughout.
CV: Why did you choose the vegan cuisine?
AS: I am a vegetarian, however there are so many vegetarian cookbooks on the market and I wanted to do something more specific. I didn’t know a lot about vegan cooking at the time but once I started the research, I really got into it.
 CV: There are so many beautiful yet assessable recipes in this cookbook. Banana and coconut rice pudding, Boston BBQ, Mekong asparagus, crumbed tofu schnitzels, Summer rice burgers etc. How did, for instance, Lentil and Barley Shepherd’s Pie (don’t forget the sweet potato hash browns on the side) come about?
AS: My mother always cooked Shepherd’s Pie for us when we were growing up and it was something that, as a vegetarian, I missed out on. After experimenting with different tastes I eventually came up with this recipe as a vegan equivalent.
CV: At the launch you cooked a wide variety of absolutely delicious vegan dips. What motivated you to do this?
AS: I find that when I go to parties a lot of the dips are creamy or meaty so I created some alternatives to show people that you don’t need meat or dairy to make a great tasting dip.
The baby pancakes with the Cashew Whipped Cream was memorable, as all the food was that day. It’s quite hard to find a sweet vegan dipping sauce.
There wasn’t a lot out there so I used silken tofu as a base, then added maple syrup and a few other things I liked and there you have my �shew Whipped Cream’ recipe – free from animal fat and tasting a whole lot better than dairy cream. Also I have always wanted to cook pikelets and pancakes without eggs because previously I could always taste the egg in them. Now I’m finding that tofu makes pancakes fluffier than egg ever could.
CV: What is the essence of a good soup Angela?
AS: When I want to make a quick but tasty soup, I get my pressure-cooker out, chop up whatever veggies I have in the fridge, add water and vegetable stock, miso or tamari and cook them all for 15 minutes. Once they are cooked, I puree them and add more water, if necessary, or sometimes coconut milk if I want it to be sweet and creamy.
CV: As we are sitting here at ‘The Green Gourmet’, you are over 8 months pregnant and you look the picture of health. Can you please tell us about your diet and your lifestyle?
AS: When it comes to food I try and eat as much fresh food as possible and avoid processed food (although I do admit to having a pretty sweet tooth). I cook vegan at home and I try to stay clear of prescribed drugs because I’m convinced this suppresses the body’s natural ability to heal itself. Our family uses natural therapists where possible instead of doctors and I’m having a natural birth as well.
CV: Your two year old toddler is vegan as he is dairy intolerant. Why do you think that is?
AS: As vegan I don’t think he feels as if he is missing out on anything, as I feed him soy and almond milks and he understands the consequences of milk from a cow for him – mucus and runny noses which he doesn’t like. He’s at a stage where he’s becoming more aware. Junk food can be abit of a problem when he sees other kids eating it, he too wants it. I usually manage to distract him with something that I know he likes.
CV: Can you tell us more about Wild Morsels – Delicious Vegan Discoveries as it’s not always the case that vegan recipes work yet that’s certainly not true of your book.
AS: My husband was my main food taster for each recipe. We tested them at least 3 times each and also had family members and friends test them. I strive to produce original recipes – but am equally aware that people don’t like to miss out on what they are used to – so I tried to find the vegan equivalent to some favourite classics like Pad Thai and Beef Stroganoff.
CV: What are some no-no’s for you cooking wise? Could you cook with textured vegetable protein for instance?
AS: I don’t cook a lot with it. I generally use lentils instead because they are more nutritious and I enjoy the taste more.
CV: What about seitan and mock meats?
AS: They definitely have their place. I’ve heard people say, “Why would vegetarians eat mock meat?” but I think this misses the point. Some people become vegans and vegetarians for humanitarian reasons. Others for health reasons. Both enjoy the taste of mock meat and they are perfect for these people.
CV: What are your views on animal rights?
AS: In John Robbins, Diet For A New America I was horrified with the conditions on a factory farm. I don’t agree with the way farm animals are treated as ‘food’ and I hate the fact that it’s causing world hunger also. I do find that when these topics are discussed with people who are not vegetarian, I often get a real ‘shut out’ response from them. My philosophy is, if you appeal to peoples stomachs first and show them tasty food, then maybe later on they’ll think about why it’s good to be a vegan or vegetarian.
CV: What do you think about the many allergies that are around at the moment? Where are they coming from?
AS: I suspect that because our environment is becoming more toxic – and our food has become more toxic – that’s bound to make the body break down. There have been studies done in America that shows a large percentage of women’s breast milk has DDT in it. That’s a fatal pesticide and to find it in breast milk is very sad.
CV: You are currently thinking about producing a vegan cookbook for children. Is that right?
AS: Yes. I would like to do another vegan cookbook specifically for children. There’s a huge lack of alterative cookbooks for children on the market. When Ethan started solids, I found that a lot of the recipes relied heavily on dairy foods, which he couldn’t have. I’d like to work towards producing something a little different from what’s already available for the parents of vegetarian or vegan children.
Angela’s website details: www.wildmorsels.com
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