Publisher's Synopsis
Chef Valerie Wilson also known as Macro Val, has been in the food industry since 1985. Having lived a vegan, macrobiotic lifestyle since 1993, she started teaching cooking classes in 1997 and still teaches in South Eastern Michigan. Valerie offers lifestyle counseling, personal chef services, writes for local magazines, has a YouTube channel and host her own podcast, REAL FOOD with Chef Val. In this, her fourth cookbook, Chef Val has created holiday dishes for all the holidays year round: Thanksgiving, Christmas Dinner, Christmas Goodies, New Year's Eve, Valentine's Day, Easter, Mother's Day, Memorial Day, Father's Day, Fourth of July, Labor Day, and Halloween. Sharing some of her favorite holiday memories that inspired the recipes in the cookbook, this heartwarming cookbook has 84 recipes, full color pictures, an informative introduction that covers such topics as: protein foods, soy foods, healthy fats, macrobiotics, brown rice syrup, dairy products, nightshade vegetables and the truth about arsenic in brown rice. All the recipe are vegan and feature healthy, whole organic foods. Most recipes are gluten free. Tofu Turkey with Whole Grain Stuffing, Fig Blackberry Sauce, Chocolate Truffles, Mincemeat Pie, Tofu Cheese Ball, Tempeh Pot Pie, Vanilla Cake with Chocolate Frosting, Asparagus Pinto Bean Corn Soup, Portobello Mushroom Burgers, Grilled Peaches in Fig Sauce, Millet Sweet Potato Burgers, Pumpkin Lasagna and Chef Val's famous Whipped Garlic are some of the recipes in the cookbook. Foreword by Marie Oser, best-selling author and executive producer of Veg TV, www.vegtv.com. For links and to contact Chef Val, visit www.macroval.com and Macro Val Food on Face Book.
