- 09 June 2014
Dulcimer Nielsen has written an eBook Am Vegan Will Travel with over 50 recipes. Her recipes are crafted with two people in mind, and can be made with one medium saucepan and a one-burner hot plate. The book features many travel photos from her adventures with her husband, Thor. They became vegetarians in 1993 and vegans in 2000.
She took some time out to answer my questions below. Also see her recipe for Broc-a-leekie Soup at the end.
My husband, Thor, and I have traveled extensively here and abroad, including seven trips by car across the USA over nearly 40 years. When we are on the road we live in hotels, motels, or when we stop longer we rent perhaps a condo or house. As vegans we face challenges with unfamiliar towns, restaurants and grocery stores which I discuss in the book. I got pretty good at inventing vegan meals we could prepare with a minimum of pots, dishes, ingredients, etc. I thought others would find these recipes useful - and you don't have to be vegan or traveling, they are great time savers, nutritious, easy and economical for everyone anytime.
It was Thor's idea to add the travel pictures and comments about some of our favorite places. He thought just paging through recipes might be a bit dull, (guess who does the cooking?) and the travel pieces would "spice" it up. I think he was right.
What do you hope to achieve with the release of the book?
I hope to help in whatever small way to increase knowledge and understanding of the vegan lifestyle. It is more than just not eating meat. It is about reducing suffering of other animals, humanity and the environment as well as improving people's health. It is about kindness and compassion and evolving to a higher level of intelligence. I believe it can go a long way toward solving many of the world's problems.
We also wanted to encourage people to travel and learn about the world. Some of the places in the book that we mention are lesser-known, but fun and interesting and there is no better learning experience than traveling.
What has been the response to the book so far?
Am Vegan Will Travel was my best-selling eBook up until the time we published A Ford Affair - the car that wouldn't die - in March of this year; this book is the life story of our 1968 Ford LTD Country Squire station wagon and it has been extremely well-received and was #6 on Amazon's best-selling classic car eBook list only a week after publication. Comments about the vegan book have been positive and encouraging. I am glad to see that there is a growing interest in veganism. People are much more open to the idea than they were, say 10 or 15 years ago. Perhaps we are moving toward a new age of enlightenment? One can only hope.
What are your future plans?
We have put four eBooks out on Amazon in the last two years. Six-guns to Satellites (a cowboy's life story), Wonky - an Uncommon Pigeon (our pet pigeon who was best friends with our cat) as well as Am Vegan Will Travel andA Ford Affair. I am going to take a little break from writing and spend time marketing these books. There are always a couple of ideas brewing in the back of my mind - maybe down the road another pet book, perhaps one on horses, another cookbook - who knows? That is part of the fun of being a writer. You never know exactly what tomorrow will bring.
Broc-a-leekie soup RECIPE
This is a prize-winning recipe! It was published in Tony Tantillo’s The Fresh Grocer (a Safeway grocery store promotional magazine) and won me a shopping spree.
The British “cock-a-leekie” soup features chicken as the “cock” part. The following vegan adaptation is cruelty-free, hearty, healthy and satisfying; a “poor-man’s soup” with economical ingredients, it can be ready in half an hour. Add a crusty bread and you have a quick and easy winter meal. Candles and a bottle of wine add homey touches when you’re on the road.
2 large russet baking potatoes, peeled and cut into ½ inch cubes
3 cups cold water (more as needed to cover potatoes)
1 cup chopped leeks (or onions)
½ cup chopped broccoli
¼ cup diced green pepper
¼ cup chopped spinach
1 tablespoon olive oil
1 tablespoon soy butter (or your favorite non-dairy butter/margarine)
¼ teaspoon each: salt, pepper, dill weed (or to taste)
2 cups plain soy milk (or your favorite non-dairy milk)
Place peeled and cubed potatoes in a 3-quart or larger saucepan and add the 3 cups of cold water (or more) to cover the potatoes. Bring to a boil, reduce heat and simmer 20 minutes or until tender. Mash the potatoes slightly with a fork while still in the cooking pot, so the soup will be thickened but still chunky.
Add all remaining ingredients except the soy milk. Simmer about 10 minutes more. Add the soy milk and heat through but do not boil.
You may serve the soup at once, or it may continue to simmer slowly for half an hour or so, as needed. This is good reheated and will keep refrigerated for several days.
Vegan chicken-less strips, chopped
Diced vegan deli meat substitutes
Vegan “bacon” bits
Vegetable broth may replace part or all of the water
More on Dulcimer Nielsen
Dulcimer Nielsen has been an author since 1979. Her PhD is in Journalism, with articles published in over 70 magazines and newspapers in seven countries on widely ranging subjects including travel, nutrition and history but her writing specialty is in animal behavior. Her first book – Hanging and Rattling (The Caxton Printers, 1979) - was accepted by the first publisher to whom it was submitted. The subject of the book was a longtime friend and horseman, Ed James. Hanging and Rattling has been updated and republished as an eBook on Amazon, and re-titled: Six-Guns to Satellites. Dulcimer has three other books on Amazon: Wonky - an Uncommon Pigeon, Am Vegan Will Travel and A Ford Affair (co-authored with her husband Thor.) Dulcimer and her husband, Thor Nielsen are presently living on the coast of Maine after crossing the USA seven times over nearly 40 years in their classic 1968 Ford station wagon.
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