Hello. I love, read, and write fantasy fiction. Oh, and I’m a vegan.

When I sell my fantasy novels at Comic Cons, I’ll usually sneak a little reference onto the bottom of my table white board, such as Vegan, or Vegan-friendly. In my mind, this covert signal will draw vegans to my table, whispering, “I am one too. Tell me, sister, about your fiction.” Like that first moment of connection in a dystopian novel. This doesn’t happen. Instead, people skip all the other great things on the board, point right to vegan, loudly state, “Look, it says veggan!” and then laugh. This hasn’t dissuaded me from the attempt. About half of those times, someone will ask, “Vegan-friendly fantasy fiction? What’s that?” They laugh. Then when I start to answer, they leave. Even more often, they point and laugh, then turn away.

In my mind, whenever someone asks what could be vegan about fantasy, it proves to me that they’ve never been a vegan reading fantasy. In addition to a lot of the violence and war in the genre (it’s usually a central component, even outside of grimdark), the best scenes feature someone riding their steed in a fine leather vest to grab a hock of ham. I’m not even sure I know what hocks are, but I have concluded they are key to the development of fantasy heroes. So, you know, my fiction is just focused a bit differently. In fact, I think that diversity and exploration is what fantasy is all about.

I’m not here to get into all of that, though. I’m here to talk about one of Cat’s and my favorite subjects: yummy food. Now, I’m not an authority on gourmet cuisine. Go to a vegan restaurant or check out many amazing online vegan chefs for that. (I’m particularly fond of Richa Hingle.) Hey, I’m not even a great cook. But I haven’t eaten meat in almost a quarter century, so I can definitely speak to “what we eat.” Don’t worry. This is just a quick blog to spark some ideas. But if you don’t mind eating plants, here are five simple foods you could give a spin.

1. Nutritional Yeast

This is a vegan staple, and yet so many people have never even heard of it. First, where to procure?

Any health food store should sell it in bulk, but even a standard grocery store should have a little plastic can of it. It’s rich in B vitamins and is often described with a nutty or cheesy taste. (It’s really a “yeasty” taste but no one wants to say that for obvious reasons.) Online vegans often say to sprinkle it on popcorn, but I find it a little dusty that way. Bloggers always show it on avocado toast, but the avocado doesn’t need it. I use it as a savory seasoning: in soups, in pasta, or even to make a quick vegan mac & cheese. Just get a bag and throw it on or in stuff. It’s good.

2. Seitan

I do love a good tofu (I am so serious about tofu), and especially love when I can find local or handmade tofu. But there’s another common plant protein which with you may not be familiar. Seitan is essentially seasoned wheat gluten (or “wheat sausage” if you will), so it’s no good if you avoid gluten or eat gluten-free. Savory and rich, I really think you can’t beat a good homemade seitan. (Despite having more than one young hipster brag to me how much they love “eating Satan.”)

There are all kinds of searchable recipes, and I’d recommend using ones that incorporate lots of rich broth””and beer. (You don’t need the beer; it’s just got a flavor that works really well in seitan.) And if you don’t want to try making it, buy a good brand like Upton’s. It won’t be as juicy from the box, but still hearty and delicious.

3. Packaged Plant Protein

I guess I should clarify that I’m a real-deal vegan. Without getting into it, that means I follow a belief system (an ethic) that also influences my diet. Not just a diet. This sometimes creates clashes with various plant-based diets that focus on health or shirk away from processed or commercial products.

No one should eat all packaged products. But if I had to, it might be the Gardein filets! Very likely in your grocer’s freezer too. It’s easy. Bake a couple of filets or tenders, cook a fresh tortilla (I buy ones without lard or non-vegan dough conditioners), and make a wrap with a few greens, some hot sauce, and a swipe of vegan cream cheese or mayo. I’m thinking about it now. Sigh.

4. Cashews!

“But I’ve had cashews,” you say. “That’s just nuts.” But vegans use them as an easy source of cream or milk. You do really need a high-quality blender (e.g. Vitamix) to make this work, but if you have one, it’s very simple. It’s recommended to soak the cashews first (we soak a bunch then freeze them), but not required. You can make a quick milk just by blending cashews, water, and your preferred sweetener (or not). I use this for delicious fresh lattes, with a touch of maple syrup.

My favorite use is a quick red sauce (e.g. vodka or masala) by blending a handful of cashews, a can of tomatoes (with green chilies, even better) along with whatever vodka or spices you want. That can be poured over pasta, or used to simmer peas and tofu, or to dip that Gardein you bought, or for whatever!

5. Just grab a plant

No, seriously, I’m not trying to get out of a fifth item here, but once you think more about plants, you’ll remember something you haven’t had for a while. I mean, I can’t just name all the plants. What do I eat? Sometimes a quick stir-fry. Other times a sandwich or freshly mashed guacamole. I can make soup dozens of different ways, all delicious and inexpensive. Stock spices. Stock your favorite grains. Simmer veggies in a rich sauce. Add fennel to pasta. Slice okra. Char corn. Glaze Brussels’ sprouts. Make a slaw. Throw in herbs. Or chop hot peppers. Bake potatoes. Add some Miyoko’s cheese or butter.

I could just go on and on, because quick staples I make for lunch are flashing in front of my eyes. Veggies are great! And maybe, like my fantasy heroes, you’ll be inspired to try one this week. If you do, tag me! I’d love to see what you make.

I hope that was fun””and maybe gave you some ideas for your next meal. I know I’m hungry, and since it’s five o’clock here, I’m off to break into that vegan wine. Want to connect? You can find me and my links at edebell.com. And you can check out my upcoming epic fantasy saga Diamondsong there too!

Author: E.D.E. Bell was born in the year of the fire dragon during a Cleveland blizzard. With an MSE in Electrical Engineering from the University of Michigan, three wonderful children, and nearly two decades in Northern Virginia and Southwest Ohio developing technical intelligence strategy, she now applies her magic to the creation of genre-bending fantasy fiction in Ferndale, Michigan, where she is proud to be part of the Detroit arts community. A passionate vegan and enthusiastic denier of gender rules, she feels strongly about issues related to human equality and animal compassion. She is the author of the Shkode trilogy and the editor of the new anthology, As Told by Things. Her latest book Escape (Diamondsong Book 1) is available for preorder now! You can follow her adventures and social media at edebell.com.

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Verity Player’s Fiendish Bean-Dish

“Oh, brilliant! What shall we bring?”

Verity and her husband Sacha””and any of their family friends””will never have a host cook all alone.

This is the dish they brought round to the Meiers’ for the first “˜do’ at theirs of that fateful new year: the year when she would twice travel to the USA””the “˜Evening Lands’. There she would risk her life for a simple letter written, as it turned out, during the head-splitting hangover after this particular soirée…

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Arash and Farrukh had arrived in Britain, the day after New Year’s, without anywhere to stay. Within three days, they’d launched themselves into buying a house together.

Ruth said it might be fun for them all to meet up.

By nine in the evening noisy conversation criss-crossed the Meiers’ generous dining table. Dishes of gefiltefish, couscous salad and stuffed vine leaves passed from hand to hand, along with news and wine.

Verity sat next to the two new arrivals.

She picked up an open bottle of red to refill her glass, offering it to her neighbours first.

Each declined with a polite wave of the hand.

“Er”¦white, then?”

Neither said anything.

“Oh, right. Sorry. Of course.”

Sharia law.

Two blokes living together.

Sometimes people made even less sense than usual.

She poured herself a glass and took a swig.

“Ruth said you were house-hunting.”

She’d start with the easy question.

“Where’re you going to buy?”

“Bishopthorpe Road.”

“What, near the racecourse?”

Farrukh nodded.

“Would you go to the Races? Are you allowed to bet?”

“Gambling is haram. But for horses, one can make an arrangement with the organisers”””˜make a prediction’ and win, if one is correct. There are bureaux for this, in our country. We’ve not yet found a Predictions Bureau here, though.”

Arash smiled. “There’s a business opportunity for someone.”

He paused.

“My cousin would have been good at that.”

“Would have?” She picked up her glass. “Does he”¦do something else now?”

No! Her face burned””Heck, it must match the colour of the wine in her glass. Would have. That must mean he was dead, been killed somewhere.

“He disappeared.”

The whole table went quiet.

Everyone turned to her. Was she supposed to ask?

“Er”¦how?”

“He was arrested. In Rawalpindi, the night before he was due to fly to Europe. Terrorism. No one has heard from him since.”

“What’s”¦what’s his name?”

Perhaps Amnesty had taken up his case? Perhaps she’d see him in next month’s magazine when it arrived at the house. She should make sure to find it, and write. She’d already made that New Year’s resolution to write to the Director of the C.I.A. about those camps”¦

The formal name, elaborate and winding, soon left her consciousness. She didn’t dare ask, “˜what was that again?’

Ruth rescued her. “So, about the house?”

Arash explained the very thing she’d wanted to know to start with””how a Sharia mortgage worked. A mortgage without usury.

She hoped she hadn’t drunk too much to be able to remember the details in the morning.

***

Verity pressed the hot flannel against her forehead. If she pressed hard enough, perhaps the splinters of ice might melt””not dig into the joints in her skull. She tried not to groan. Sacha stirred. Damn, she’d not wanted to wake him.

“I made an idiot of myself at the Meiers’, love. Sorry”¦”

“I did tell you. I did pour some water out for you.”

“Sorry”¦”

“And you asked so many questions. I hope we haven’t upset the Meiers.”

He turned over, away from her, but the pain put her past the point of caring.

She had to write that letter in the morning.

It needn’t be a long one…

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But to more practical matters. The dish, being Vegan, is (or at least, can be considered) also both kosher and halal. And you never know when that might come in useful.

 

The vegetables: 

• 2 small potatoes
• 3 carrots
• 2 parsnips
• Half a celeriac, or 4 sticks celery

The rest: 

• 4 tablespoons sunflower oil
• 5 cloves garlic
• About 1/2 cubic inch ginger
• 2 red onions
• Fistful of fresh mint leaves
• 1 level teaspoon crushed chillies (turmeric will also work, if people prefer a milder dish)
• 1 tin (about 400g) tomatoes
• 1 tin (about 250g once drained) cooked chick-peas or any white beans such as cannellini, pinto…
• 1 mug (about 300g) of veggie stock
• Pinch saffron threads

Kit: 

• Large frying pan
• Cooking spoons
• Deep dish or similar, to set vegetables aside in
• Only one cooking ring needed
• About 50 minutes of time, of which 20 are actually busy

Method: 

1. Dice the vegetables.
2. Finely chop the onion, garlic and ginger (no need to peel the ginger).
3. Finely chop the fresh mint.
4. Make up the stock and drop the saffron threads in.
5. Tip half the sunflower oil into the frying pan and gently fry the vegetables until they begin to soften. If the frying pan has a lid that’s great, but still make sure the veggies don’t stick to the bottom. I don’t know why but the potatoes are always the worst for this.
6. Take the fried veggies out and set them aside.
7. Top up the oil in the pan, and heat gently.
8. Fry the garlic and ginger.
9. Add the onions, mint and chilli, and fry on low heat until the onions are soft and translucent.
10. Tip in the tin of tomatoes, stir them in, and simmer for 5 minutes.
11. Add the drained beans, stir in, then add the fried veggies and the stock.
12. Simmer for at least half an hour.

Seasonal variations: 

Fiendish bean-dish can be adapted for summer by changing to summer vegetables. Celery rather than celeriac, and red peppers instead of parsnips, for example. It can even be served cold, if the weather merits it.

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BIO: C L Spillard is a complex interplay of matter and energy in a wave-pattern whose probability cloud is densest in York, United Kingdom.

The moon landings influenced the young pattern’s self-awareness mechanisms, igniting lifelong interest in Physics, and in humanity’s plight on Earth.

C L Spillard’s wave-pattern enjoys proximity to a second pattern originating in St Petersburg (Russia), and these two have since generated two younger ones who are now diffusing over the planet stuffing themselves with knowledge as if it were going out of fashion.

She claims responsibility for a raft of published short stories, the fantasy “˜The Price of Time’, and its newly-released sequel “˜The Evening Lands’.

Her website lurks at www.cspillardwriter.co.uk and she can be stalked on Twitter @candispillard.

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