Tamasin (http://vegweb.com/index.php?topic=39228) is a Superstar VegWebber, and an all around Superstar, period! She's the author of American Vegan Kitchen (http://www.amazon.com/American-Vegan-Kitchen-Tamasin-Noyes/dp/0980013119), a truly spectacular cookbook of delicious vegan recipes that will make you want to cook and eat until you pass out. And then wake up and do it again! In fact, it was just featured in the cookbook challenge: http://vegweb.com/index.php?topic=36718! Seriously, Tamasin is BEYOND talented, and an amazing addition to the VegWeb community!

VegWebber since?
June, 2010

Vegetarian, Vegan or ?
Vegetarian since 1980, vegan since 2004.

Where do you call home?
Ashtabula, Ohio

What do you do when you're not on VegWeb?
Go for walks, read, yoga, bike ride on bike paths, and cook, cook, cook!

Do you have blog or website?
Yes, my blog is www.veganappetite.com

Do you tweet?
No.

One unique thing should know about you?
Hmmmm. This is a tough one. Since none of these are wildly unique, I’ll give you a few.
1. I started and ran for five years a nonprofit that made and sent handmade cards to kids with life-threatening illnesses.
2. I also had a handmade soap business until just a few years ago.
3. My favorite music is super fast punk music.

What's the best thing about being vegan? (if you are!)
How it feels, and all the great food, of course.

Favorite romantic recipe on VegWeb?
TVP Meetballs. It must be that old “Lady and the Tramp” thing.

Favorite recipe on VegWeb to make for non-vegans to show them how amazing vegan food can be?
General Tao’s Tofu.

Favorite healthy recipe on VegWeb?
I haven’t tried them yet, but those Carrot Cake Muffins sound great. I love just about anything with maple syrup!

Favorite VegWeb recipe for St. Patrick's Day?
I haven’t tried them yet, but I think I’d have to choose the Irish Nachos. And now I’m going to have to make them. Tonight.

One thing you wish you could make vegan but haven't succeeded at yet?
Angel Food Cake

#1 Cooking secret/tip?
This isn’t originally mine but something I picked up on Food Network. I’m guessing it was from Alton Brown, but I’m not sure. The tip is to not add salt to your water for cooking pasta until the water is already boiling. It changes the molecular structure and delays the boiling if you add it earlier. That’s got to be Alton Brown.

Best music to cook by?
Lately I’ve been in an Op Ivy mood.

Three people you'd most like to have dinner with?
My husband, Jim, and it’s a few more than 3, but my awesome cookbook testers.

All time favorite restaurant?
I have two. Horizons in Philadelphia and Single Pebble in Burlington, Vermont. The owner/chef of Single Pebble is married to a vegan and even though the restaurant isn’t vegan, their vegan food is wonderful!

French fries or ice cream?
Fries!

Soy milk, rice milk, almond milk?
Soy milk, but I’m flexible.

Tofu, tempeh, or seitan?
If I have to pick just one, it would be seitan. I didn’t like tofu (except for prepared one way) until 6 years ago. That one way is the Sweet and Sour Tofu Balls from Louise Hagler. Now I love it all ways, but it took me about 25 years to really appreciate it.