Author Chat: Linda Purcell on "Veggie OUTLAWS: Most Wanted Vegan Recipes"
Given that this is Linda’s debut–and a cookbook!–I was intensely curious about her inspiration and the writing process, as well as the vagaries of recipe development. I’m excited to chat with her today.
Thanks to the author for a gifted copy of her book.
***
Trish: Hi Linda, welcome to the blog! It was a chance meeting at a vegan event that led me to your cookbook, but I had such fun cooking your recipes and taste testing them. Veggie OUTLAWS: Most Wanted Vegan Recipes is your first cookbook, and it showcases your love of veggies. Before we talk about the cookbook, can you tell me a bit about yourself, and how and when you decided to opt for veganism?
Linda: I was raised on the Standard American Diet, also known as the SAD diet, but in my case, it turned out to be the Sick and Deadly diet. In 2008, my mother-in-law suffered a heart attack, and she ended up in the cardiac ward. My husband, R.J., who is excellent at researching, soon discovered a direct link between the foods you eat and your health.
During this time, we stumbled across the work of Dr. Esselstyn, an American physician and director of the Heart Disease Reversal Program at the Cleveland Clinic. He is also the author of Prevent and Reverse Heart Disease (2007). His research proved that by following a whole-food, plant-based diet and eliminating oils, his patients could not only arrest heart disease but could actually reverse blockages. Over 12 years, 89% of his patients who adhered to the diet showed significant improvement in their cardiovascular health, with no new cardiac events. He even took patients whose heart disease was so advanced that not even surgery could help, and they, too, showed significant improvement after following this diet regimen.
With this overwhelming evidence in hand, we knew it was time to make a change. At that time, very few vegan options were available, so I started transforming our standard recipes using delicious plant-based foods. Since 2008, I have experimented with exciting ways to combine different flavours, creating over 1,000 plant-based recipes.
Trish: It’s so often such a personal story that prompts our moves towards plant-based eating, isn’t it?
I love that Veggie OUTLAWS has such a fun slant on veganism, with a unique approach to engaging readers. The characters add so much to the book, and create a kind of story that runs throughout the book and the recipes. I’d love to know: What’s the origin story of the Veggie OUTLAWS?
Linda: Along the way, I encountered numerous misleading myths about plant-based eating, like the belief that vegan food is dull or unappetizing. I developed the concept of Veggie OUTLAWS to shoot down the negative belief that vegan food can't be over-the-top delicious. The Veggie OUTLAWS are a crew of renegade veggies on an epic culinary adventure to create the most wanted vegan recipes.
Once I developed the idea about the Veggie OUTLAWS, I decided to create different characters, each with their own distinct personalities. With the goal of making plant-based cooking fun and using a playful, Western twist, these characters represent different aspects of the vegan lifestyle.
***
Trish: Hi Linda, welcome to the blog! It was a chance meeting at a vegan event that led me to your cookbook, but I had such fun cooking your recipes and taste testing them. Veggie OUTLAWS: Most Wanted Vegan Recipes is your first cookbook, and it showcases your love of veggies. Before we talk about the cookbook, can you tell me a bit about yourself, and how and when you decided to opt for veganism?
Linda: I was raised on the Standard American Diet, also known as the SAD diet, but in my case, it turned out to be the Sick and Deadly diet. In 2008, my mother-in-law suffered a heart attack, and she ended up in the cardiac ward. My husband, R.J., who is excellent at researching, soon discovered a direct link between the foods you eat and your health.
During this time, we stumbled across the work of Dr. Esselstyn, an American physician and director of the Heart Disease Reversal Program at the Cleveland Clinic. He is also the author of Prevent and Reverse Heart Disease (2007). His research proved that by following a whole-food, plant-based diet and eliminating oils, his patients could not only arrest heart disease but could actually reverse blockages. Over 12 years, 89% of his patients who adhered to the diet showed significant improvement in their cardiovascular health, with no new cardiac events. He even took patients whose heart disease was so advanced that not even surgery could help, and they, too, showed significant improvement after following this diet regimen.
With this overwhelming evidence in hand, we knew it was time to make a change. At that time, very few vegan options were available, so I started transforming our standard recipes using delicious plant-based foods. Since 2008, I have experimented with exciting ways to combine different flavours, creating over 1,000 plant-based recipes.
Trish: It’s so often such a personal story that prompts our moves towards plant-based eating, isn’t it?
I love that Veggie OUTLAWS has such a fun slant on veganism, with a unique approach to engaging readers. The characters add so much to the book, and create a kind of story that runs throughout the book and the recipes. I’d love to know: What’s the origin story of the Veggie OUTLAWS?
Linda: Along the way, I encountered numerous misleading myths about plant-based eating, like the belief that vegan food is dull or unappetizing. I developed the concept of Veggie OUTLAWS to shoot down the negative belief that vegan food can't be over-the-top delicious. The Veggie OUTLAWS are a crew of renegade veggies on an epic culinary adventure to create the most wanted vegan recipes.
Once I developed the idea about the Veggie OUTLAWS, I decided to create different characters, each with their own distinct personalities. With the goal of making plant-based cooking fun and using a playful, Western twist, these characters represent different aspects of the vegan lifestyle.
- Cashew Sue, the warm-hearted host, loves having friends over for food and fun. She's all about inclusivity, promoting the idea that everyone, whether vegan or not, is welcome at her table
- Strawberry Sal, a no-nonsense rebel, is fed up with meat-eaters' misconceptions. She takes on the myths surrounding veganism head-on, armed with herbs, spices, and determination.
- Carrot Rick, the book-smart superfood expert, is always ready with a fact or two about healthy eating. His passion for nutrition makes him the go-to for learning how plant-based foods fuel the body.
- Potato Pat, the easy-going friend, loves good food and good company. Pat's the voice of reason among the OUTLAWS, reminding everyone to live and let live while enjoying hearty, healthy meals.
- Saucy Peanut (SP), the quiet but skilled cook, can whip up amazing plant-based meals with flair and precision.
- Broccoli Bandit, the elusive, rebellious OUTLAW on the run from the Sheriff, is fighting to prove that eating plant-based doesn't mean you're missing out.
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| Some of the Veggie Outlaws (ill. V. Smilenova and S. Vasileva) |
Each character brings their unique perspective, encouraging readers to embrace plant-based eating with fun, flavour, and a whole lot of personality.
Trish: Let's get into the recipes themselves. They range from the very simple to elaborate family dinners. A simple recipe I appreciated was Salad with Sliced Cabbage, Apples, Vinegar and Caraway, a snap to prepare and so tasty. I’d contrast that with the Crunchy Lettuce Wraps, a meal with lots of prep and a couple of sauces to make. It came together so well, and was truly a sublime dinner. How do you develop recipes for the book?
Linda: When I initially started developing recipes, I wanted to create vegan versions of our favourite meals. One of the first recipes I converted was a traditional Shepherd's Pie. My first attempt, made without fat, beef, or butter, was lacking. But I took this as a challenge — how can I create a delicious plant-based version that would please everyone? I continued experimenting with different ingredient combinations, including clever ways to add in umami without using any animal products, until I discovered the perfect combination of flavours. The result was a winner, a Shepherdless Pie that was savoury, satisfying, and yummy. I also want to add some humour to my recipes, and since we make this one without meat (or shepherds), we decided to call it Shepherdless pie — as no shepherds are needed.
Along the way, I discovered several tricks to creating delicious meals. A priority is flavour, whether a dish is simple or elaborate, and one way to add flavour is by using fresh herbs and whole ingredients. I also like to seek out unique twists to the flavour profile of a dish. For example, combining rhubarb and tomato makes a tasty, tangy pasta sauce.
Another driving factor for me is how I can best utilise the ingredients I have on hand. Fresh, seasonal produce often inspires the recipes. My goal is to ensure that every dish, whether simple or complex, is full of vibrant flavours and nutritional goodness.
Lastly, I keep practicality in mind—every recipe is meant to fit into real life. So, whether the need is to whip up something fast or take the time to create a multi-layered dish, I include helpful hints and tricks to make the recipe work in a variety of situations. It's all about providing options — easy, delicious go-to recipes as well as dishes that work well for special occasions while ensuring everything is nutritious and satisfying.
Trish: It’s immediately obvious to me when cooking your recipes that flavour is front and centre. And I absolutely want to make the Shepherdless Pie! A quick follow-up…how many recipes came from your family tradition, and how many were totally new for the cookbook?
Linda: I'd say about half the recipes in the cookbook are inspired by family favourites that I've transformed into plant-based versions.
Take butter tarts, for example — my mom always made them during the holidays, and they were a huge part of cosy, nostalgic moments from my childhood. I wanted to share that same comforting tradition with my own family but in a plant-based version. That's how I came up with my recipe for Unbutter Tarts — keeping all the warmth and flavour of the original but without any animal products (including no butter, hence the name).
Another example is mac 'n' cheese. My three boys were all teenagers when I started this journey, and they all loved comfort food, especially mac 'n' cheese. Once I perfected the recipe, making my Mac 'n' Cheez with cashews and butternut squash instead of dairy cheese, I offered a taste to my son Matthew. He was sceptical, but after the first bite, he blurted out, "That's amazing!" And after gobbling it all down, he held out the bowl, smiling, asking for more.
I take a lot of pleasure in creating delicious plant-based meals. This is one of life's simplest joys, but it is about more than just feeding my family; it's about nourishing our bodies and souls. Each dish brings us together around the table, filling the room with laughter, warmth, and shared moments. There's a special kind of satisfaction in knowing that the meals I prepare not only taste amazing but also support our health and well-being. It's a way of showing love, connecting through tradition, and making memories that last far beyond the final bite.
Trish: Getting back to the Veggie OUTLAW characters, one wonderful feature of the cookbook is the way that whole families, particularly children, can relate to them. They are dynamic, engaging, and certainly have a voice with a Western flair. Did you specifically think of engaging kids with this book when you were writing it?
Linda: I am a fun-loving person, and my main goal in creating the characters was to make the cookbook and the cooking process fun. I wanted Veggie OUTLAWS to be more than just a collection of recipes — it needed to be entertaining, engaging, and something that could spark conversations about food and healthy eating in a playful way. I felt the Western flair added a sense of adventure and personality to each character, making them more relatable and memorable for adults and children alike. For this reason, it seemed natural that these characters could easily engage children in plant-based cooking and healthy eating in a fun and accessible way.
By giving each character their own story and voice, I created unique personalities that could be relatable to different types of people, thereby drawing kids in and helping them see plant-based eating as exciting and approachable. There is a potential here to make cooking and eating healthy foods a shared family adventure, where everyone can enjoy getting to know the Veggie OUTLAWS while discovering tasty, nutritious recipes together.
Trish: I love that: “a shared family adventure.” It’s one feature of your book that really appeals to me! Something that constantly amazes me is the sheer enormity of the work that goes into conceptualising, writing, and publishing a book. I can’t imagine the time commitment and the determination that you must have to finish a project like Veggie OUTLAWS from start to finish. What was your time frame, and what has your experience of publishing and marketing been like?
Linda: When I first started out, I did not plan on developing a cookbook. I was just looking to feed my family with delicious and nutritious meals. Since I continually tinkered with my recipes and worked on perfecting them, I documented each version of the recipe along the way. Then, in 2014, I met a young woman, Rosi Hunter, who helped me take the first step towards conceptualising this cookbook, bringing a sense of fun and helping me formalise the process. From there, the idea of creating a cookbook evolved into writing, editing, and refining each dish to ensure it was perfect.
It was important to me that the book offered more than just great recipes. I wanted to include a unique, engaging voice, beautiful photos, a breakdown of nutritional information, and a cohesive experience that tied everything together. Although the project took nine years from start to finish, I still am not finished. I am continually developing new recipes, which I share on my website.
Moving from writing a cookbook to having it edited, designed, and published was a challenging experience. I had to navigate everything from ensuring the recipes and headnotes were consistent, the layout and illustrations fit into the look and feel of what I wanted to convey, and the nutritional information was accurate. It was exciting but also demanding, especially when it came to balancing creative aspects with technical details. Marketing has been another adventure, with lots of trial and error as I explore the best ways to connect with readers and get the book into the hands of people who will love it.
The time commitment was significant, but my passion for the project has kept me going. I love to see positive reactions from readers, especially families who connect with the characters and enjoy the recipes.
Trish: Let's finish up with a very practical question that I’d like to know and I’m sure readers will find valuable. What are one or two of your busy day go-to recipes from the book? And what would you suggest for an all out celebration when you have a whole day to cook?
Linda: A couple of busy day go-to recipes include Peanutty Tofu Stir-Fry, especially if the Snappy Peanut Sauce has been pre-made, Fast Teriyaki Stir-Fry, and Southwestern Salad, especially when I have extra Cilantro-Lime Dressing in the fridge.
When I have more time to cook, I love making Vegan Caesar Salad with Tender and Crispy Croutons and Grandma's Macaroni, Creamy Style. Both of these recipes are comfort foods and I love sharing them with my friends and family.
For special occasions, like Christmas or Thanksgiving, I make either Crunchy Nut Roast with Roasted Carrots or the Savour Holiday Tart, along with all the fixings. These recipes usually take more time, and I usually prepare the ingredients ahead of time to speed up the overall process.
Trish: I have the Crunch Nut Roast in mind for the approaching holiday season and I can’t wait to try it. Any more books on the horizon? (Me, crossing my fingers…)
Linda: Absolutely. There are many different possibilities that I have been considering. One idea I have been exploring is creating a colouring book for kids that promotes the benefits of plant-based foods using the Veggie OUTLAWS characters. Another is developing a series of themed cookbooks, each with a different focus, including vegan recipes for kids, vegan recipes for beginners, plant-based meals for Fasting Mimicking Diet, low-fodmap plant-based recipes, and vegan recipes without oil, just to name a few.
Trish: Exciting ideas! Thanks so much for coming on the blog and sharing your experiences about writing a cookbook. Veggie OUTLAWS will take pride of place on my cookbook shelf and I know I’ll be coming back to it often. Where can readers find you online?
Linda: Thank you so much, Trish! It's been a pleasure sharing the journey behind Veggie OUTLAWS, and I'm thrilled it's earned a spot on your cookbook shelf. I hope it brings lots of tasty adventures to your kitchen!
Trish: Let's get into the recipes themselves. They range from the very simple to elaborate family dinners. A simple recipe I appreciated was Salad with Sliced Cabbage, Apples, Vinegar and Caraway, a snap to prepare and so tasty. I’d contrast that with the Crunchy Lettuce Wraps, a meal with lots of prep and a couple of sauces to make. It came together so well, and was truly a sublime dinner. How do you develop recipes for the book?
Linda: When I initially started developing recipes, I wanted to create vegan versions of our favourite meals. One of the first recipes I converted was a traditional Shepherd's Pie. My first attempt, made without fat, beef, or butter, was lacking. But I took this as a challenge — how can I create a delicious plant-based version that would please everyone? I continued experimenting with different ingredient combinations, including clever ways to add in umami without using any animal products, until I discovered the perfect combination of flavours. The result was a winner, a Shepherdless Pie that was savoury, satisfying, and yummy. I also want to add some humour to my recipes, and since we make this one without meat (or shepherds), we decided to call it Shepherdless pie — as no shepherds are needed.
Along the way, I discovered several tricks to creating delicious meals. A priority is flavour, whether a dish is simple or elaborate, and one way to add flavour is by using fresh herbs and whole ingredients. I also like to seek out unique twists to the flavour profile of a dish. For example, combining rhubarb and tomato makes a tasty, tangy pasta sauce.
Another driving factor for me is how I can best utilise the ingredients I have on hand. Fresh, seasonal produce often inspires the recipes. My goal is to ensure that every dish, whether simple or complex, is full of vibrant flavours and nutritional goodness.
Lastly, I keep practicality in mind—every recipe is meant to fit into real life. So, whether the need is to whip up something fast or take the time to create a multi-layered dish, I include helpful hints and tricks to make the recipe work in a variety of situations. It's all about providing options — easy, delicious go-to recipes as well as dishes that work well for special occasions while ensuring everything is nutritious and satisfying.
Trish: It’s immediately obvious to me when cooking your recipes that flavour is front and centre. And I absolutely want to make the Shepherdless Pie! A quick follow-up…how many recipes came from your family tradition, and how many were totally new for the cookbook?
 |
| Author Linda Purcell |
Take butter tarts, for example — my mom always made them during the holidays, and they were a huge part of cosy, nostalgic moments from my childhood. I wanted to share that same comforting tradition with my own family but in a plant-based version. That's how I came up with my recipe for Unbutter Tarts — keeping all the warmth and flavour of the original but without any animal products (including no butter, hence the name).
Another example is mac 'n' cheese. My three boys were all teenagers when I started this journey, and they all loved comfort food, especially mac 'n' cheese. Once I perfected the recipe, making my Mac 'n' Cheez with cashews and butternut squash instead of dairy cheese, I offered a taste to my son Matthew. He was sceptical, but after the first bite, he blurted out, "That's amazing!" And after gobbling it all down, he held out the bowl, smiling, asking for more.
I take a lot of pleasure in creating delicious plant-based meals. This is one of life's simplest joys, but it is about more than just feeding my family; it's about nourishing our bodies and souls. Each dish brings us together around the table, filling the room with laughter, warmth, and shared moments. There's a special kind of satisfaction in knowing that the meals I prepare not only taste amazing but also support our health and well-being. It's a way of showing love, connecting through tradition, and making memories that last far beyond the final bite.
Trish: Getting back to the Veggie OUTLAW characters, one wonderful feature of the cookbook is the way that whole families, particularly children, can relate to them. They are dynamic, engaging, and certainly have a voice with a Western flair. Did you specifically think of engaging kids with this book when you were writing it?
Linda: I am a fun-loving person, and my main goal in creating the characters was to make the cookbook and the cooking process fun. I wanted Veggie OUTLAWS to be more than just a collection of recipes — it needed to be entertaining, engaging, and something that could spark conversations about food and healthy eating in a playful way. I felt the Western flair added a sense of adventure and personality to each character, making them more relatable and memorable for adults and children alike. For this reason, it seemed natural that these characters could easily engage children in plant-based cooking and healthy eating in a fun and accessible way.
By giving each character their own story and voice, I created unique personalities that could be relatable to different types of people, thereby drawing kids in and helping them see plant-based eating as exciting and approachable. There is a potential here to make cooking and eating healthy foods a shared family adventure, where everyone can enjoy getting to know the Veggie OUTLAWS while discovering tasty, nutritious recipes together.
Trish: I love that: “a shared family adventure.” It’s one feature of your book that really appeals to me! Something that constantly amazes me is the sheer enormity of the work that goes into conceptualising, writing, and publishing a book. I can’t imagine the time commitment and the determination that you must have to finish a project like Veggie OUTLAWS from start to finish. What was your time frame, and what has your experience of publishing and marketing been like?
Linda: When I first started out, I did not plan on developing a cookbook. I was just looking to feed my family with delicious and nutritious meals. Since I continually tinkered with my recipes and worked on perfecting them, I documented each version of the recipe along the way. Then, in 2014, I met a young woman, Rosi Hunter, who helped me take the first step towards conceptualising this cookbook, bringing a sense of fun and helping me formalise the process. From there, the idea of creating a cookbook evolved into writing, editing, and refining each dish to ensure it was perfect.
It was important to me that the book offered more than just great recipes. I wanted to include a unique, engaging voice, beautiful photos, a breakdown of nutritional information, and a cohesive experience that tied everything together. Although the project took nine years from start to finish, I still am not finished. I am continually developing new recipes, which I share on my website.
Moving from writing a cookbook to having it edited, designed, and published was a challenging experience. I had to navigate everything from ensuring the recipes and headnotes were consistent, the layout and illustrations fit into the look and feel of what I wanted to convey, and the nutritional information was accurate. It was exciting but also demanding, especially when it came to balancing creative aspects with technical details. Marketing has been another adventure, with lots of trial and error as I explore the best ways to connect with readers and get the book into the hands of people who will love it.
The time commitment was significant, but my passion for the project has kept me going. I love to see positive reactions from readers, especially families who connect with the characters and enjoy the recipes.
Trish: Let's finish up with a very practical question that I’d like to know and I’m sure readers will find valuable. What are one or two of your busy day go-to recipes from the book? And what would you suggest for an all out celebration when you have a whole day to cook?
Linda: A couple of busy day go-to recipes include Peanutty Tofu Stir-Fry, especially if the Snappy Peanut Sauce has been pre-made, Fast Teriyaki Stir-Fry, and Southwestern Salad, especially when I have extra Cilantro-Lime Dressing in the fridge.
When I have more time to cook, I love making Vegan Caesar Salad with Tender and Crispy Croutons and Grandma's Macaroni, Creamy Style. Both of these recipes are comfort foods and I love sharing them with my friends and family.
For special occasions, like Christmas or Thanksgiving, I make either Crunchy Nut Roast with Roasted Carrots or the Savour Holiday Tart, along with all the fixings. These recipes usually take more time, and I usually prepare the ingredients ahead of time to speed up the overall process.
Trish: I have the Crunch Nut Roast in mind for the approaching holiday season and I can’t wait to try it. Any more books on the horizon? (Me, crossing my fingers…)
Linda: Absolutely. There are many different possibilities that I have been considering. One idea I have been exploring is creating a colouring book for kids that promotes the benefits of plant-based foods using the Veggie OUTLAWS characters. Another is developing a series of themed cookbooks, each with a different focus, including vegan recipes for kids, vegan recipes for beginners, plant-based meals for Fasting Mimicking Diet, low-fodmap plant-based recipes, and vegan recipes without oil, just to name a few.
Trish: Exciting ideas! Thanks so much for coming on the blog and sharing your experiences about writing a cookbook. Veggie OUTLAWS will take pride of place on my cookbook shelf and I know I’ll be coming back to it often. Where can readers find you online?
Linda: Thank you so much, Trish! It's been a pleasure sharing the journey behind Veggie OUTLAWS, and I'm thrilled it's earned a spot on your cookbook shelf. I hope it brings lots of tasty adventures to your kitchen!
Readers can find me at https://veggieoutlaws.com/, where I share more recipes, cooking tips, and updates.
Go here to purchase a copy of the book: https://veggieoutlaws.com/cookbook/
You can also connect with me on social media—I'd love to hear from fellow foodies and see how you're enjoying the recipes!
Go here to purchase a copy of the book: https://veggieoutlaws.com/cookbook/
You can also connect with me on social media—I'd love to hear from fellow foodies and see how you're enjoying the recipes!
- YouTube: https://www.youtube.com/@veggieoutlaws
- Tik Tok: https://www.tiktok.com/@veggieoutlaws
- Instagram: https://www.instagram.com/veggieoutlaws/
- Facebook: https://www.facebook.com/veggieoutlaws
- Pinterest: https://ca.pinterest.com/veggieoutlaws/
- Amazon.ca https://veggieoutlaws.com/go/veggie-outlaws-ca
- Amazon.com https://veggieoutlaws.com/go/veggie-outlaws-us
- Vegan Supply https://veggieoutlaws.com/go/vegan-supply
- Green Moustache https://www.greenmoustache.com/
A big thanks to Linda Purcell for chatting with me today about her wonderful vegan cookbook Veggie OUTLAWS! I’d encourage you to get a copy for yourself and start cooking plant-based and tasty meals.
Thank you Trish for the thoughtful questions.
ReplyDeleteIt was a pleasure chatting with you!
Delete