I know, I know. I’ve been promising to post video mini-workouts to the blog.
I was planning on doing the first installment today, but I just couldn’t wait another day to share my interview with Dreena Burton with you. She’s one of my fave cookbook authors. My copy of ED & BV (Eat, Drink, & Be Vegan) is dog-eared and splattered with many a recipe’s ingredients. Joseph gave it to me one Christmas and remains one of my fave go-to guides for delicious meals and desserts.
So here’s the interview. Hope you enjoy!
The Interview
J: Thanks for agreeing to interview again. I’m excited to talk about you and your work. As you know, I’m a loyal fan, and love referring my readers to your work because your recipes are rock solid, absolutely delicious, and approachable for the average woman (or man!) just trying to feed their family tasty and healthy meals.
For readers who aren’t familiar with your work, they can go to your FB page for more info or take a look at our last interview. Which, by the way, a lot has happened in your life since we last spoke. Tell me about what’s happened since then.
D: I think we had just had our third baby at that time. No more babies! (for me anyhow). After our third daughter was born, little by little I began to compile more recipes for my next cookbook project. I wasn’t entirely sure how it would come together, but found myself using more whole-foods ingredients, and no white flour or other highly processed foods. Almost four years later, my fourth cookbook, Let Them Eat Vegan is being released.
J: Your first cookbook, The Everyday Vegan, came out in 2001, followed by Vive le Vegan!(2004), then Eat, Drink, & be Vegan (2007), and your latest, Let Them Eat Vegan!(2012). I like how you bring this idea of veganism as a joyful pronunciation (Vive le Vegan!, for example), in each of your cookbook’s titles. Also, I think it’s clever that you allude to the Bible (eat, drink and be merry.., Ecclesiastes) in ED & BV, and then to Marie Antoinette’s apocryphal statement (regarding her French countrymen who had no bread to eat), “let them eat cake.” Were these intentional allusions?
D: Yes, I guess it was. After my first cookbook, I wanted to have some playful titles, ones that would be recognizable with ‘vegan’ slipped in. My sister came up with “Vive le Vegan”, and “eat, drink & be vegan” came to me very naturally, it was one of those wonderful ‘a-ha!’ moments.
J: How did you decide on your latest cookbook’s title? And me more about it. How is it different from your other three?
D: I’d like to take credit, but my publisher decided on that title. I had a few others – and then more still – but nothing was really grabbing me, or them. I had already determined that the subtitle would include “plant-powered” as it’s part of the theme. When they suggested “Let Them Eat Vegan”, it was done! I’ve always cooked with less refined ingredients, even in my first three books. But Let Them Eat Vegan goes that extra step, utilizing whole foods and no white foods or processed vegan substitutes whatsoever! I think this book mirrors what is happening culturally with the vegan diet, as we are seeing it shift back to the “basics” of beans, nuts, seeds, whole-grains and whole-grain products, vegetables and fruits. Let Them Eat Vegan relies on these basics, with an emphasis on non-processed and minimally processed ingredients. There isn’t any ‘white processed stuff’ in this book… no white flour, no white sugar, and also no vegan substitutes like vegan cream cheese, sour cream, or vegan meat. And, these recipes are wheat-free and also largely gluten-free – with a sprinkling of raw delights for good measure!
J: Oh, this is exciting, especially the gluten-free emphasis. You’re right, you’ve always utilized less refined ingredients, which is one of the reasons I appreciate your first three cookbooks, but it sounds like your latest cookbook will appeal to the many folks out there like me, looking for exceptional whole food recipes.
I know it took you a bit longer to put together this last cookbook. Can you explain the process you went through for developing and refining recipes for this last one?
D: Yes! Almost four years, but that’s real-life when you’re an at-home mom to three young children.
J: I can totally relate. I don’t know how we do it as moms trying to juggle a dozen responsibilities and tasks every day. Add cookbook author to the mix. That’s a lot, for sure.
D: I’d love to say that my process is very organized. But usually it’s not. Typically I get an idea in my head and I jump right in. Sometimes I’ll have the presence of mind to type out my ideas and rough measurements, but most often I’m scratching down notes on pieces of paper. Even now I have a pile of papers with recipe notes that need to get organized on my computer. Once I test a recipe, even if it works the first time, I always test it again three times over. It’s just my thing. And, it’s not often that it works the first time out. Sometimes I’m close, and just need tweaks. But, there have been times I’ve tested a recipe ten times or more. First few times to ‘get it’, next 2 or 3 to make sure all my instructions and measurements are spot on.
J: I’m glad to hear I’m not the only one who has the best of intentions in terms of being organized! I found creativity blossoms in a much more organic, unplanned way, unfortunately.
What’s your favorite recipe from this latest cookbook and why?
D: Oh, too many! I love bean dishes for dinners, like ‘Fragrant Kidney Bean Lentil Dahl’, ‘Mexican Bean Soup with Chipotle Avocado Cream’, and ‘Chickpea Artichoke Bliss in a Dish’ (yes, my recipe names are often wacky). And then there are comforting dishes like Mushroom Pecan Burgers with Roasted O&V Potatoes, and the pestos for pasta… but then there’s the “Pan-Fried Falafels”. See, too many! And, for sweeter things, I love the Cocoa Cookie Dough Balls, Monsta! Cookies, Pumpkin Pie Custards, Frosted Brawnies, and Hello Vegan Bars. And, I love my green smoothies too, so have a whole section devoted to that. Again, so hard to answer! 🙂
J: I’m salivating. I can’t wait to see those recipes and try them out (still waiting for my book to arrive). No wonder you have such a healthy, beautiful glow! All those foods no doubt help you to feel and look your best.
Let’s talk about your personal evolution. Has your cooking evolved at all since we last spoke? A lot has happened since then–your kids are getting older, and your juggling a bit more, has your approach in the kitchen changed at all as well?
D: I think it has. I think all cooks and chefs evolve with their cooking. And it doesn’t mean that their recipes before aren’t as good or aren’t some of their favorites. Just means that they start learning more about food and have new ideas and preferences, and that becomes part of their new passion. For me, I never bake with white flours anymore, and really utilize nuts and grains and other whole foods to achieve creamy and full-bodied flavors and textures instead of using commercial ‘creams’ or condiments.
J: I think it takes much more creativity to make a dish creamy or rich with whole foods than say, just relying on a bottle of olive oil and salt to give everything flavor. I look at cooks and professional chefs, like Paula Deen for example, who put a half stick of butter in potatoes or ½ cup oil in a salad, and think, of course that will taste good, who doesn’t like fat? But where’s the creativity?
I’m amazed at the versatility of grains, nuts, and seeds. Add a good blender to the mix, and the options are limitless.
Let’s talk motherhood. I’m a mom, your a mom. We are both busy trying to wear many different hats. I’m notoriously unbalanced as it comes, and motherhood has only made me more so. Being a blogger and working from home is not always easy. You can’t seperate yourself from your family or your work at any given time since they are so intertwined.
I know my husband has sometimes wished I didn’t always have to pull out my camera and take pictures of the food we are eating, for example. Any insight or advice on how you do it, what works for you to help achieve a balance so that your family and work life can coexist in harmony (for the most part)?
D: You said it. There truly isn’t any ‘balance’. I think we give ourselves grief when we don’t feel balanced, when in reality, it’s very unachievable with little ones.
J: I’m so glad I’m not the only one who thinks this! Makes me feel more sane.
D: I’m often pulled away from cooking or the computer by a toddler potty break, or squabble with the girls, or another squabble with the girls… or whatever the ’emergency’ of the moment is. And then there are chores and errands, and finding personal space. It’s hard. I have pockets of the house I desperately want to de-clutter but never find time to get at it. Daily I try to keep on top of the common areas of the home, to keep them relatively tidy. Otherwise I feel very edgy and stressed. It doesn’t have to be spanking clean, but just fairly orderly. That helps bring me some peace mentally. But, trust me. I don’t have this all figured out! And, I take on more than I should most days, and then find myself crying some days later for some book-related stress! I’m sure my hubby wonders why I’m doing all of this sometimes too. I guess we are bringing out something in ourselves that we want to share and hope to make a difference with what we are doing. A few tears shed along the way is worth it, I suppose!
J: I’m so glad you mentioned this. I’m glad to know that I’m not alone in struggling with housework and sibling rivalry. It’s refreshing to hear that you’re not hiding behind any pretenses. You’re a real-life mom with whom so many women can relate. Thanks for keeping it real.
Do your girls help you out in the kitchen? Talk to me about their role in the family cooking process.
D: Not as much as people might imagine. My older two girls might get in and mix up some muffin or cookie batter once in a while. But, they are busy with activities and school, and I tend to ‘front-load’ my days with doing a lot of food prep and kitchen work in the mornings and early afternoons while they are in school. Our toddler likes to help me put away groceries and sort out things like picking up bits of trash. I’m holding on to the thought that she is my organized child. 🙂
J: I try to get my kids to help out, but like you, I tend to do a lot of my cooking for the day or the next few days, in a chunk of time. I like the idea of getting it done so I can focus on other things. My kids aren’t always around for that or interested, but I do like to have them help when they can because I want them to know how to cook.
Do have any advice you would like to share for someone who wants to cook healthier (not necessarily vegan), but don’t know a lot about cooking, particularly plant-based cooking?
D: I’d like them to know that it’s not just vegan cooking that takes some effort. ALL cooking and food preparation takes some effort. We’ve come to eating from a place of convenience, with prepared frozen dinners, take-out, etc. Yes, buying, prepping, and cooking your dinner takes a little longer, but it will taste better, feel better, and be less expensive.
To get started with vegan cooking, I’d recommend beginning with some more effortless dishes, like soups and casseroles. Soups especially, because they are very familiar, most of us have prepared some type of soup, so it isn’t very unusual to make a big batch of soup – this time it will just have a few new ingredients like beans and vegetable stock. Then, begin to experiment with more vegetables. Then you can begin to incorporate other recipes and ingredients that might be more unfamiliar, like kale or sweet potatoes or miso.
Also browse blogs and cookbooks by different authors. Certain authors focus on particular ingredients and flavor profiles more than others. For instance, I’m not known for seitan recipes, but probably more known for using other hearty ingredients like beans and sweet potatoes. Likewise, there are other authors that cook more with Asian-inspired influences or using crock pots. You need to find what resonates with you. So, browse websites for sample recipes and check out a few different cookbooks and go from there.
J: Isn’t it fun that there are so many options and directions within vegan cooking? I consider this a great asset to veganism. Although, as much I like options, I’m definitely one of those that could eat Asian-style food every day of the week!
I’ve followed your work ever since Joseph gave me ED & BV in 2007. You’ve had a blog and done some writing for various online sites and magazines. What plans do you have for your future? Do you plan on continuing blogging, writing cookbooks, or would you like to take your work to a different platform such as a cooking show?
D: I’m not entirely sure! I’m open to new projects, and might be co-authoring with another well known author in the future. But, that’s all ‘dream talk’ right now, so we’ll see. I will continue to blog, but from my new website. And, I have just started doing some (very casual) cooking demo videos. Our 11 year old is doing the video, and usually one or both other girls are nearby. So, let’s just say it’s very “real-life” kind of video production!
J: I love that! I think people really are looking for the reality in people, not the overly-made up and photo-shopped versions of people. And I really like your YouTube video on how to make chocolate chip cookies. It’s fun to see you in action.
Where can readers go to connect with you?
D: Facebook, Twitter, Pinterest (I just started), my new website, & my e-mail: dreenaburton@gmail.com
J: Fantastic! Thanks for chat, it was a pleasure, as always!
What do you think of Dreena? Questions for her? Do you have any of her cookbooks?
Comments