While I was an undergraduate student at the University of New Hampshire, there were very few campus meal options that were tasteful, never mind drool-worthy and memorable. One of the few that could earn that distinction was a vegetarian soup sold in the student center's small food court. The base was always potato, and depending on the day, the other main ingredient was either broccoli or cauliflower, or sometimes even both. It was hearty but not heavy, smooth but not too creamy. I loooved it. Add some multigrain bread to dip, and I was in heaven.
After Hurricane Irene made her wet and windy visit to NH on Sunday, I was in the mood to make a simple but flavorful soup for dinner on Monday night, something similar to my days at UNH. I scanned through Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Romero and found Baked Potato and Greens Soup. It doesn't have broccoli or cauliflower, but lots of nutrient-rich kale, and I had plenty of kale on hand. The thought of getting some greens in my husband's stomach was also appealing, I gotta admit. He may never like my beloved broccoli, but kale had possibility.
This soup rivaled that one from UNH, kicked its butt even. The crushed fennel seeds (yay for using the mortar and pestle I just bought a couple of weeks ago!) gave a slight hint of spicy black licorice. The potatoes were hearty and comforting and the kale was a reminder that this soup is not only super yummy but also super good for you. Even Mark professed that its a keeper, not only that night, but over the next two days when he had leftovers for lunch, as the flavors seemed to heighten over time. Try it. Soon. You won't regret it.
Baked Potato and Greens Soup
Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Romero
Serves 6
Time: 30 minutes, not including baking the potatoes
6 - 8 baking potatoes (3 1/2 lbs), baked and cooled
2 tablespoons olive oil
1 large yellow onion, sliced into short strips (I don't like onion, so I completely omitted it)
3 cloves garlic, minced
1/2 teaspoon fennel seeds, crushed
1 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1 teaspoon salt
Plenty of freshly ground black pepper
1/4 cup dry white wine (or just more broth)
4 cups vegetable broth
4 cups kale, torn into bite-size pieces (about 6 leaves, rough stems removed)
1/4 cup plain soy milk
Once your potatoes are baked and cool enough to handle, preheat a soup pot and saute the onions in the olive oil over medium-high heat until good and brown, about 12 minutes.
While the onions cook, prep the potatoes. Slice the baked potatoes into 3/4 inch chunks.
Once the onions are browned, add the garlic, fennel, thyme, sage, black pepper, and salt. Cook for 2 more minutes, then add the wine to deglaze the pan. Add the chunks of potatoes and the broth, cover, and lower the heat a bit to bring to a low boil. Mix in the kale. Cover and cook for 15 to 20 more minutes.
Use a potato masher to mush up about half of the soup (don't use an immersion blender; it will make the potatoes pasty and yucky), add the soy milk, and mix. If it's too thick, add a little water or vegetable stock.
Mark loves cornbread. I know, who can actually resist sweet corn meal in cakey form? But he really loves it; he fondly remembers his mom making cornbread muffins for breakfast when he was growing up. I've tried a couple of cornbread recipes since we've been together, including one that was vegan, and admittedly, neither was spectacular. I thought I'd go for round three as a sweet accompaniment to the potato and greens soup; this time, it was a home run. Absolutely de-licious. The recipe is from Alicia Silverstone's The Kind Diet, one of the first books I read when I transitioned to vegetarianism almost a year ago. Mark liked it so much, he asked why I had waited so long to make it. Now that's a good sign! It's the right level of sweetness, although I can see it being too sweet for some, with a cake that isn't greasy. Just like the Baked Potato and Greens soup, this recipe will make a regular appearance on our table. Next, I imagine it on a cool, fall night with vegan chili. Mmmmmmmmmm. I s'pose that will be one of the few things that will help make saying good-bye to summer a little bit easier.
Cornbread
The Kind Diet by Alicia Silverstone
1 cup sorghum (molasses) or maple syrup
*I used 1/2 c maple syrup and 1/2c brown rice syrup
1 1/4 cups soy milk
1/4 cup safflower oil
*I used grapeseed oil
1 1/2 cups cornmeal
1/2 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Preheat the oven to 400 degrees F. Oil a 9" x 9" (or similar size) baking dish or 12-cup muffin tin. Combine the sweetener, soy milk, and oil in a medium bowl and mix well. In another bowl, stir together the cornmeal, flour, baking soda, and salt. Add the dry mixture to the wet mixture, and mix just until well combined. *The batter will be very thin.
Pour the batter into the prepared pan, and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cornbread or a muffin comes out clean. They will be golden brown and crazy delicious.
Wednesday, August 31, 2011
Sunday, August 28, 2011
A few of my favorite vegan things
To say I'm a girly-girl could be an understatement. I love beauty products and could roam aisles and browse stores filled with them for much longer than most would deem appropriate or necessary. My lip glosses pile high in my makeup case, as does a wide variety of colorful, often admittedly unused, eye shadows. Shortly after going vegan, along with minimizing and downsizing my stash, I began considering how I could find cruelty-free, vegan versions of some of my favorites. I'm still in the process of making these transitions, but here are a few that are at the top of my must-have list.
I recently did a search for vegan mascara and discovered one from Urban Decay. Urban Decay is a mainstream, specialty cosmetic company that can be found in beauty havens like Sephora. The company has made a commitment to being cruelty-free by pledging that neither they nor their suppliers conduct animal tests on ingredients or finished cosmetic products. In addition to this, Urban Decay furthers demonstrates their support for animal welfare by specifically identifying vegan products on their website; those marked by a purple dog paw, stating it is "Marley Approved", are vegan. Knowing UD's policy on animal testing and seeing Marley's paw print led me to find my new favorite mascara that I can actually feel good about using. .
I am incredibly picky and particular when it comes to mascara, and UD's Lush Lash Mascara delivers. I want something that definitely offers lots of volume, but also length, without excessive clumpiness, dryness, wetness, or flakiness. I think I've tried dozens of different mascaras over the years, drugstore and specialty brands, searching for that perfect one. This one's pretty perfect for me, and knowing that it's vegan and cruelty-free makes me love it that much more.
Shortly after becoming vegan, I wanted to find a more natural, vegan shampoo and conditioner that would be gentle for my colored hair. While browsing the shelves in the natural foods section of the local grocery store, I came across Nature's Gate Mandarin Orange and Patchouli shampoo and conditioner. It's specifically for color-treated hair, keeps my hair soft, and smells fantastic. Love it.
Several years ago, a close friend introduced me to the magnificence of LUSH body products. Walking into one of their small shops can send you into sensory overload from all the unique scents of openly displayed bath bombs, bubble bath bars, and samples of all their products. LUSH is another company that actively opposes animal testing while also seeking to include natural, organic, and vegan ingredients in their products as much as possible. While I have lots of LUSH favorites, one of my greatest must-haves is LUSH Silky Underwear, a perfumed dusting powder. It makes your skin soft and silky and smells a-mazing. It's particularly great for summer.
What are some of your favorite vegan beauty/hygiene products?
I recently did a search for vegan mascara and discovered one from Urban Decay. Urban Decay is a mainstream, specialty cosmetic company that can be found in beauty havens like Sephora. The company has made a commitment to being cruelty-free by pledging that neither they nor their suppliers conduct animal tests on ingredients or finished cosmetic products. In addition to this, Urban Decay furthers demonstrates their support for animal welfare by specifically identifying vegan products on their website; those marked by a purple dog paw, stating it is "Marley Approved", are vegan. Knowing UD's policy on animal testing and seeing Marley's paw print led me to find my new favorite mascara that I can actually feel good about using. .
I am incredibly picky and particular when it comes to mascara, and UD's Lush Lash Mascara delivers. I want something that definitely offers lots of volume, but also length, without excessive clumpiness, dryness, wetness, or flakiness. I think I've tried dozens of different mascaras over the years, drugstore and specialty brands, searching for that perfect one. This one's pretty perfect for me, and knowing that it's vegan and cruelty-free makes me love it that much more.
Several years ago, a close friend introduced me to the magnificence of LUSH body products. Walking into one of their small shops can send you into sensory overload from all the unique scents of openly displayed bath bombs, bubble bath bars, and samples of all their products. LUSH is another company that actively opposes animal testing while also seeking to include natural, organic, and vegan ingredients in their products as much as possible. While I have lots of LUSH favorites, one of my greatest must-haves is LUSH Silky Underwear, a perfumed dusting powder. It makes your skin soft and silky and smells a-mazing. It's particularly great for summer.
What are some of your favorite vegan beauty/hygiene products?
Saturday, August 27, 2011
Vegan freak
Sometimes I feel like a bit of a freak. Those who know me closely and personally may find this highly unlikely. My quiet-mannered, middle class, social worker, classically dressed self does not, by any means, convey the idea of a "freak". But I do, on occasion. When I started identifying as a feminist in my 20s, I began feeling that sense of otherness. I was the one who looked too deeply into things, the one who took an issue to the perceived extreme, the one who wouldn't laugh at the beaten wife joke that was just told . . . the one who often received eye rolls or beaten wife jokes told in front of me because of how strongly I felt about the topic. It did bother me to some degree--but not enough. Not enough to keep me from going to Washington, DC to march for choice and not enough to keep me from wearing my "This is What a Feminist Looks Like" t-shirt. Nonetheless, it was tiring. Because I cared, and cared deeply, about the rights and respect of people, I got eye rolls and smirks and condescending pats on the head when some misogynistic story or joke was being told.
Now I have a new addition to my freak flag: not just a feminist, but a feminist vegan. Gasp! Super freaky radical animal and people-loving woman! I'm just starting to get used to this identity, and some of the freak flag discomfort it can provoke. Everyone knows the sensitive tension that fills the debate between omnivore and herbivore lifestyles, and this is not something I looked forward to encountering when I decided to become a vegan, even if I could now say that I understand and have experienced both sides. I was tired of always defending my social and political points of view to those who thought I was ridiculous, and here was yet another issue that would likely put me in that position. I've read estimates that approximately 1 percent of the population identify as vegan; that leaves lots of people who have differing viewpoints on animals and food than I do, which means lots of opportunities for debate. I thought I was really going to be in for it.
Thankfully, thus far, most people in my personal circle have been either fully or mildly supportive of my veganism, or just indifferent and disinterested. I haven't even really (yet) faced the interrogation that so many fellow veggies describe. I actually wouldn't mind a respectful conversation about living and eating as a vegan, as it offers an opportunity to share what I've discovered and learned over the past several months. I'd love someone to ask how I get protein in my diet so I can tell him/her that getting protein, calcium, and iron without animal products can be done and done extraordinarily well! But I am also content with loved ones merely accepting, and respecting, my decision, even if they are not curious about the lifestyle.
While I have been lucky, the debate about vegetarianism and veganism continues to exist (prominently) online and in others' social circles. Strong, even extreme, opinions and stances can prompt participants on each side to declare their rightness (or righteousness) and the other's wrongs. Former President Bill Clinton made the news rounds last week after openly discussing his commitment to a plant-based, vegan diet. The story filled my Facebook feed by vegan and vegetarian groups and blogs, but it was also posted by credible news sources like NPR. The cheeseburger loving President going all out vegan was, apparently, a pretty big story. Curious of the general public's responses, I browsed through the comments under NPR's post. It didn't take long for me to burst with exasperation, "What is wrong with people??" Intermingled with the expected, yet still distasteful, Monica and sexual relations jokes were brazen comments by both sides of the debate. One vegan directly expressed disappointment that President Clinton was "selfish" because it was his health, not ethics, that brought him to change his diet. Others supported the idea that changing to a vegan diet for ethical stances about animal welfare would somehow have been more praise-worthy and noble than the motivation to take control of ones health. These made me cringe. On the other end of the spectrum, self-professed carnivores and omnivores made jokes about killing animals, eating animals, and others attempted to completely discredit and disrespect veganism as a diet and lifestyle choice, declaring it unnatural, unhealthy, and overzealous. The thread turned raucous. Some comments were filled with logic, reason, and a call for respect; others, many even, were pure emotional lashing out, full of defensiveness. I shook my head as I read. Closing my laptop halfway through, I sat and wondered how issues can be viewed in such black and white terms.
The nastiness becomes most obvious in social media outlets like this, when courage and bravery to be just plain rude and disrespectful can be the norm. But the debate, or discussion, also occurs plenty outside that perceived safety of a Facebook profile. Workplace offices, family kitchens and dining room tables, college lecture halls . . . all can prompt examination and announcements of our food choices, and how and why they came to be. Each time a person declares his or her vegetarianism or veganism, in whatever brazen or quiet fashion, others often feel the need to explain their own food choices, why they make those choices, and why they could not become a vegetarian, as though an explanation, or defense, is necessary. I say this because I used to do it. I could never give up the occasional cheeseburger...I can't live without chicken and turkey...I can't imagine my life without cheese and ice cream. With each step toward a plants-based diet, I still hung on to some animal product that I swore there was just no way I could live without. And while there are those vegetarians and vegans who may respond to these explanations with (I would say extreme) proclamations that meat is murder or anyone who eats meat is morally abhorrent or that a meat-based diet will kill you, I would say that the vast majority do not. I don't remember once being made to feel guilty for my eating habits by vegetarian friends or even challenged by them. Not once. Any reactive guilt came, simply, from myself.
I hope to follow in these friends' footsteps by respecting and accepting the choices of those who eat meat, even if I may not agree with them. I honestly don't feel I have any right to judge those who do eat meat and dairy products and eggs, because I ate them myself for more than 31 years. At any point before last October, I could have asked my veggie friends more about their choices and why they made them, but I chose not to, year after year. I simply didn't want to know. I didn't actively seek out information about factory farming or the dairy industry. It was much more comfortable not to. While I absolutely wish I had taken the initiative to seek the education sooner, I recognize that diet and lifestyle is an individual decision and choice, and as such, people must figure it out for themselves. That doesn't mean I won't enthusiastically discuss all the yummy ways I manage to get plenty of protein and lots of green vegetables in my diet or how it is possible to have this lifestyle and be happy and healthy. Or that I won't proudly wave my vegan freak flag when the moment is appropriate. But I won't push or expect you to fly that flag with me.
How have people responded to you since becoming a vegetarian or vegan? How do you see the debate between those who eat meat and those who don't?
Now I have a new addition to my freak flag: not just a feminist, but a feminist vegan. Gasp! Super freaky radical animal and people-loving woman! I'm just starting to get used to this identity, and some of the freak flag discomfort it can provoke. Everyone knows the sensitive tension that fills the debate between omnivore and herbivore lifestyles, and this is not something I looked forward to encountering when I decided to become a vegan, even if I could now say that I understand and have experienced both sides. I was tired of always defending my social and political points of view to those who thought I was ridiculous, and here was yet another issue that would likely put me in that position. I've read estimates that approximately 1 percent of the population identify as vegan; that leaves lots of people who have differing viewpoints on animals and food than I do, which means lots of opportunities for debate. I thought I was really going to be in for it.
Thankfully, thus far, most people in my personal circle have been either fully or mildly supportive of my veganism, or just indifferent and disinterested. I haven't even really (yet) faced the interrogation that so many fellow veggies describe. I actually wouldn't mind a respectful conversation about living and eating as a vegan, as it offers an opportunity to share what I've discovered and learned over the past several months. I'd love someone to ask how I get protein in my diet so I can tell him/her that getting protein, calcium, and iron without animal products can be done and done extraordinarily well! But I am also content with loved ones merely accepting, and respecting, my decision, even if they are not curious about the lifestyle.
While I have been lucky, the debate about vegetarianism and veganism continues to exist (prominently) online and in others' social circles. Strong, even extreme, opinions and stances can prompt participants on each side to declare their rightness (or righteousness) and the other's wrongs. Former President Bill Clinton made the news rounds last week after openly discussing his commitment to a plant-based, vegan diet. The story filled my Facebook feed by vegan and vegetarian groups and blogs, but it was also posted by credible news sources like NPR. The cheeseburger loving President going all out vegan was, apparently, a pretty big story. Curious of the general public's responses, I browsed through the comments under NPR's post. It didn't take long for me to burst with exasperation, "What is wrong with people??" Intermingled with the expected, yet still distasteful, Monica and sexual relations jokes were brazen comments by both sides of the debate. One vegan directly expressed disappointment that President Clinton was "selfish" because it was his health, not ethics, that brought him to change his diet. Others supported the idea that changing to a vegan diet for ethical stances about animal welfare would somehow have been more praise-worthy and noble than the motivation to take control of ones health. These made me cringe. On the other end of the spectrum, self-professed carnivores and omnivores made jokes about killing animals, eating animals, and others attempted to completely discredit and disrespect veganism as a diet and lifestyle choice, declaring it unnatural, unhealthy, and overzealous. The thread turned raucous. Some comments were filled with logic, reason, and a call for respect; others, many even, were pure emotional lashing out, full of defensiveness. I shook my head as I read. Closing my laptop halfway through, I sat and wondered how issues can be viewed in such black and white terms.
The nastiness becomes most obvious in social media outlets like this, when courage and bravery to be just plain rude and disrespectful can be the norm. But the debate, or discussion, also occurs plenty outside that perceived safety of a Facebook profile. Workplace offices, family kitchens and dining room tables, college lecture halls . . . all can prompt examination and announcements of our food choices, and how and why they came to be. Each time a person declares his or her vegetarianism or veganism, in whatever brazen or quiet fashion, others often feel the need to explain their own food choices, why they make those choices, and why they could not become a vegetarian, as though an explanation, or defense, is necessary. I say this because I used to do it. I could never give up the occasional cheeseburger...I can't live without chicken and turkey...I can't imagine my life without cheese and ice cream. With each step toward a plants-based diet, I still hung on to some animal product that I swore there was just no way I could live without. And while there are those vegetarians and vegans who may respond to these explanations with (I would say extreme) proclamations that meat is murder or anyone who eats meat is morally abhorrent or that a meat-based diet will kill you, I would say that the vast majority do not. I don't remember once being made to feel guilty for my eating habits by vegetarian friends or even challenged by them. Not once. Any reactive guilt came, simply, from myself.
I hope to follow in these friends' footsteps by respecting and accepting the choices of those who eat meat, even if I may not agree with them. I honestly don't feel I have any right to judge those who do eat meat and dairy products and eggs, because I ate them myself for more than 31 years. At any point before last October, I could have asked my veggie friends more about their choices and why they made them, but I chose not to, year after year. I simply didn't want to know. I didn't actively seek out information about factory farming or the dairy industry. It was much more comfortable not to. While I absolutely wish I had taken the initiative to seek the education sooner, I recognize that diet and lifestyle is an individual decision and choice, and as such, people must figure it out for themselves. That doesn't mean I won't enthusiastically discuss all the yummy ways I manage to get plenty of protein and lots of green vegetables in my diet or how it is possible to have this lifestyle and be happy and healthy. Or that I won't proudly wave my vegan freak flag when the moment is appropriate. But I won't push or expect you to fly that flag with me.
How have people responded to you since becoming a vegetarian or vegan? How do you see the debate between those who eat meat and those who don't?
Tuesday, August 23, 2011
Adventures in Vegan Dining: The Portsmouth Brewery
The GVP, or grilled vegetable plate, deserves to have its own acronym and notoriety in the vegetarian and vegan world. Why? Because it, or some similar alternative, can often represent the entirety of vegetarian offerings at restaurants. Now, I love vegetables; grilled summer squash and zucchini, sauteed asparagus, and steamed broccoli make my taste buds happy. However, if I'm going out to a restaurant and plan to pay more than a little extra than I would for a meal I could cook at home, a plate of grilled or steamed (likely soggy) vegetables and a plain baked potato doesn't quite get me excited. Sadly, the vast majority of restaurants, particularly chains, have little, if anything, on their menus that can offer a vegetarian a diverse, satisfying meal. As for vegans, well, often we are simply out of luck. You just don't find tofu or tempeh or quinoa or chickpeas or veggie-focused meals not flavored or largely enhanced by cheese on many menus that serve up primarily "American" fare. And those items that may seem to be vegetarian may not be vegan friendly or vegetarian at all, like veggies drenched in butter or minestrone soup with chicken broth. Consequently, the GVP and plain baked potato make it my way. At least I like my potato dipped in ketchup...if that can be considered an upside.
Despite this challenge, there are LOTS of wonderful restaurants that do remember the vegetarians and vegans among us and even serve primarily or solely vegetarian fare. These places make me sooo happy. It feels like a special treat when I get to choose between two tasty sounding veg options, never mind an entire menu full! In order to find these places, I use the app and website Happy Cow. Happy Cow, a dining and shopping guide for vegans and vegetarians, helps you to find veg-friendly restaurants and grocery stores near you or near a destination you're planning to visit. It's a fantastic resource and one of the most often used apps on my phone. I definitely recommend it for anyone who wants to locate veg-friendly restaurants and also read reviews about their vegetarian offerings.
I last used Happy Cow earlier last week, when my husband Mark suggested driving over to Portsmouth, NH on Saturday to browse the downtown shops and have a nice dinner out. Portsmouth is a beautiful seacoast town in NH with a quaint but bustling downtown full of independent shops and restaurants. A big fan of the coast, shopping, and good food, I didn't hesitate and immediately checked Happy Cow. Scanning through the list of veg-friendly restaurants and grocery stores, I focused on The Portsmouth Brewery. The Portsmouth Brewery is one of the more well-known and popular restaurants in downtown Portsmouth, liked for its diverse pub food menu and assortment of brews. I checked their menu and found they had three vegetarian, likely vegan, meals: Smoked Tofu with Rice Noodles, a Tempeh Wrap, or the Brewery Veggie Burger. Tofu?? Tempeh?? No automatic GVP?? I was sold! I forwarded the menu to Mark, who also agreed that it seemed like the perfect choice. Mark identifies as a flexitarian and eats plant-based meals the vast majority of the time, so the veggie options appealed to him, too; granted, their oft-touted beer selection also did its part to help persuade him.
Unfortunately, our hopes and anticipation were met with some disappointments. Apparently some other people had also heard some good things about The Brewery, and we had to talk loudly and sit closely to hear each other--not that this would necessarily be considered a complaint for newlyweds. Mark also struggled to read the server's lips as he went over the specials. Other than this slight inconvenience, it was sadly the food that left us less than impressed. After debating back and forth between the Smoked Tofu with Rice Noodles and the Tempeh Wrap, I finally settled on the Smoked Tofu, which our server confirmed was vegan. I wish I had tried the tempeh. The tofu was the most flavorful part of the dish, which may sound like a contradiction, but really was not. It was slightly sweet with a smokey flavor. The vegetables were pretty soggy and the rice noodles had really soaked up the sauce, which was described as flavored by ginger, cilantro and hoisin. All I could taste was salty soy sauce and what seemed to be copious amounts of liquid smoke. The noodles were nearly inedible after soaking up all that sodium, and after having a taste, Mark grimaced and agreed. He was also less than impressed with his Brewery Burger, saying that the bun had the most and best flavor of the sandwich. Not exactly a home run for the veggie options.
I'm not sure if The Brewery was having an off night or if maybe there vegetarian options need to be reworked. I wouldn't be opposed to going there again, and would certainly choose the tempeh wrap, but I would likely want to try someplace else next time, like The Juicery for a smoothie or Blue Moon Evolution in nearby Exeter, for which my vegetarian friend gave a rave review, for a nicer, sit-down meal. Either way, even when there are misses, navigating veg options at restaurants is always an interesting adventure; on the plus side, it helps me to discover more and more of what I do and do not like for vegan cuisine. On the negative, it could leave me actually craving a simple GVP.
What are you favorite veg-friendly restaurants? What dishes do you wish more restaurants would offer?
Despite this challenge, there are LOTS of wonderful restaurants that do remember the vegetarians and vegans among us and even serve primarily or solely vegetarian fare. These places make me sooo happy. It feels like a special treat when I get to choose between two tasty sounding veg options, never mind an entire menu full! In order to find these places, I use the app and website Happy Cow. Happy Cow, a dining and shopping guide for vegans and vegetarians, helps you to find veg-friendly restaurants and grocery stores near you or near a destination you're planning to visit. It's a fantastic resource and one of the most often used apps on my phone. I definitely recommend it for anyone who wants to locate veg-friendly restaurants and also read reviews about their vegetarian offerings.
I last used Happy Cow earlier last week, when my husband Mark suggested driving over to Portsmouth, NH on Saturday to browse the downtown shops and have a nice dinner out. Portsmouth is a beautiful seacoast town in NH with a quaint but bustling downtown full of independent shops and restaurants. A big fan of the coast, shopping, and good food, I didn't hesitate and immediately checked Happy Cow. Scanning through the list of veg-friendly restaurants and grocery stores, I focused on The Portsmouth Brewery. The Portsmouth Brewery is one of the more well-known and popular restaurants in downtown Portsmouth, liked for its diverse pub food menu and assortment of brews. I checked their menu and found they had three vegetarian, likely vegan, meals: Smoked Tofu with Rice Noodles, a Tempeh Wrap, or the Brewery Veggie Burger. Tofu?? Tempeh?? No automatic GVP?? I was sold! I forwarded the menu to Mark, who also agreed that it seemed like the perfect choice. Mark identifies as a flexitarian and eats plant-based meals the vast majority of the time, so the veggie options appealed to him, too; granted, their oft-touted beer selection also did its part to help persuade him.
Unfortunately, our hopes and anticipation were met with some disappointments. Apparently some other people had also heard some good things about The Brewery, and we had to talk loudly and sit closely to hear each other--not that this would necessarily be considered a complaint for newlyweds. Mark also struggled to read the server's lips as he went over the specials. Other than this slight inconvenience, it was sadly the food that left us less than impressed. After debating back and forth between the Smoked Tofu with Rice Noodles and the Tempeh Wrap, I finally settled on the Smoked Tofu, which our server confirmed was vegan. I wish I had tried the tempeh. The tofu was the most flavorful part of the dish, which may sound like a contradiction, but really was not. It was slightly sweet with a smokey flavor. The vegetables were pretty soggy and the rice noodles had really soaked up the sauce, which was described as flavored by ginger, cilantro and hoisin. All I could taste was salty soy sauce and what seemed to be copious amounts of liquid smoke. The noodles were nearly inedible after soaking up all that sodium, and after having a taste, Mark grimaced and agreed. He was also less than impressed with his Brewery Burger, saying that the bun had the most and best flavor of the sandwich. Not exactly a home run for the veggie options.
I'm not sure if The Brewery was having an off night or if maybe there vegetarian options need to be reworked. I wouldn't be opposed to going there again, and would certainly choose the tempeh wrap, but I would likely want to try someplace else next time, like The Juicery for a smoothie or Blue Moon Evolution in nearby Exeter, for which my vegetarian friend gave a rave review, for a nicer, sit-down meal. Either way, even when there are misses, navigating veg options at restaurants is always an interesting adventure; on the plus side, it helps me to discover more and more of what I do and do not like for vegan cuisine. On the negative, it could leave me actually craving a simple GVP.
What are you favorite veg-friendly restaurants? What dishes do you wish more restaurants would offer?
Thursday, August 18, 2011
Finding the love to run
Running and I have this intense love/hate relationship that I just can't get over. This morning, while out on the road and about 8 minutes into my 25 minute jog, I began picturing myself as this living yin and yang symbol, with two opposite sides coming together to create one experience. In one moment, the run is smooth, easy, almost meditative. I suck in the early morning air and bask in its perfect temperature, relish the feeling of my muscles working, and fall into pace along with my music. When Lady Gaga comes on, watch out; the momentum and ease is even better. And I love the opportunity to enjoy the outdoors before the rush of the day begins. But, in another moment, the strain pushes the meditative calm away. My breath becomes haggard and I struggle to get my rhythm and pace back. My lungs expand and contract quickly, too quickly. My legs start to feel heavy. I wonder if I should stop. My mind tells me to stop, that I can't do this, that it's too much. Most of the time, I manage to slow down, find my pace and push these Debbie Downer thoughts away, telling myself I can do this, and I will. My own determination to compete with myself and to always improve overrides the negativity, and I get through the moment and deem myself successful.
Today, the third day of my 25 minute run, I did stop. And oh was I mad. Tuesday's run was great, fantastic. Sunday's was also a win. In fact, with each workout, I have been feeling myself improve. But today was a struggle. I was initially hesitant when I walked out my door and headed down the street, knowing last night was a late night to bed and this aggravating blister on the arch of my right foot had the potential to really annoy me for the duration of the run. Despite that, my warm-up walk was brisk, and the early part of my run was somewhat quicker paced and felt smooth, easy. Possibly too quick and too smooth and easy. The quick, heavy breathing set in sooner and the negative thoughts felt heavier, making it more difficult to find my pace. So I stopped and walked and wondered why on earth I put myself through this.
I have never really been a runner. In gym class...oh, excuse me, physical education, I always hated when it came time to do the dreaded Presidential Fitness Test, in which the class had to run a mile and try to meet a particular standard to show good, or even superior, physical and athletic health. I HATED running and now I had to run a mile?? Why am I being tortured?? Someone kill me, please. Why did I hate running so much? Because I simply wasn't good at it. My endurance was poor and so was my speed. I struggled. It was tedious. I couldn't do the whole thing without stopping to walk at some point or two or three. And watching those particularly athletic boys and girls finish their mile in 6 or 7 minutes with such ease really got me. I couldn't come anywhere near those numbers. I consequently felt like a failure. This is not an acceptable feeling for someone who largely strives for success and accomplishment. Therefore, I decided that not only did I hate running and but that running hated me.
This attitude followed me throughout school, into college and adulthood. In my last year of college, I began working out fairly consistently at the campus's gym, my friend and I trekking from our apartment building in the woods to the athletic center early in the morning. We immediately gravitated towards a stationary bike or elliptical, with barely any hesitation; I hardly ever stepped foot on a treadmill. I used the track or treadmill probably less than a handful of times during my entire college experience. After college, and after joining and paying for my own gym membership, I began to use the treadmill more often, wondering if I could get myself to like running, even love it. I mostly did intervals, and occasionally built up to some steady jogging. I was still slow, but I began to discover that rhythm, that meditative pacing that makes you want more. That would be when our dysfunctional I love you, I hate you relationship began.
Since then, running and I have been on an inconsistent roller coaster, with fast paced progress intertwined with broken down stalling. There have been months when my running has been consistent, progressive, and motivated. Following those months have been days of too cold or too tired mornings, lazy Saturdays and Sundays that call for time spent making and eating pancakes or waffles instead of getting to the gym. The routine and pressure I put on myself become too heavy to maintain and hold, so I put it all aside. And soon the muscles forget the routine and the strength to maintain that meditative pace, and I'm back to square one.
As much as I may hate running at the hardest times, I hate square one even more. So back to that question that hung over me as I took a walking break this morning: Why on earth do I put myself through this? Why bother? Because I want to. I want to prove to myself that I can do this. I'm not an overtly competitive person, but I'm highly competitive with myself. I have told myself for years that I can't run and run well, but I know that I can. I may need to be patient, I may need to allow myself to have those off days like this morning, and I may need to remember that my progress could be slower than I would like. But I want to do this. I want to have the craving, the desire to go for a run, tie on my sneakers, step out my door, and go. I don't want to have to drive to the gym, zone out on an elliptical machine and feel my feet go numb from the same exact movement over and over. I want that rush of accomplishment every time I run more than I did last time, or maybe a little faster than I did last time. I want to fall into that easy, smooth, meditative pace easier and for longer and longer periods of time, with Lady Gaga blasting in my ears, or not. I want this and I'm determined to have it.
To prevent burn out this time and falling into the I'm too tired or I'm too sore excuses, I'm using a well-tested program, which I've never done before. Couch to 5K has been a great training regimen which has really allowed me to progress at a reasonable pace and steadily increase my endurance and time. A few weeks ago, doing intervals of three or five minute runs was a struggle. Now I'm somehow up to 25 minutes at a time. Pretty freaking amazing, if I do say so myself. I'd highly recommend it for other new runners who want a challenge, to build up their progress, and would like a plan to follow. It doesn't require, or even suggest, daily runs, instead encouraging time for your body to recover and gain strength. Today was Week 7, Day 3 of the 9 week program. Saturday will be my next run. The next step will be Week 8, Day 1, which is a 28 minute run. I'm a little hesitant after falling back today, so I'm wondering if I should repeat the 25 minute interval before stepping up (repeating a week or day is also encouraged, if necessary). Whatever I decide, I know one thing: I will kick its (and my) ass.
Today, the third day of my 25 minute run, I did stop. And oh was I mad. Tuesday's run was great, fantastic. Sunday's was also a win. In fact, with each workout, I have been feeling myself improve. But today was a struggle. I was initially hesitant when I walked out my door and headed down the street, knowing last night was a late night to bed and this aggravating blister on the arch of my right foot had the potential to really annoy me for the duration of the run. Despite that, my warm-up walk was brisk, and the early part of my run was somewhat quicker paced and felt smooth, easy. Possibly too quick and too smooth and easy. The quick, heavy breathing set in sooner and the negative thoughts felt heavier, making it more difficult to find my pace. So I stopped and walked and wondered why on earth I put myself through this.
I have never really been a runner. In gym class...oh, excuse me, physical education, I always hated when it came time to do the dreaded Presidential Fitness Test, in which the class had to run a mile and try to meet a particular standard to show good, or even superior, physical and athletic health. I HATED running and now I had to run a mile?? Why am I being tortured?? Someone kill me, please. Why did I hate running so much? Because I simply wasn't good at it. My endurance was poor and so was my speed. I struggled. It was tedious. I couldn't do the whole thing without stopping to walk at some point or two or three. And watching those particularly athletic boys and girls finish their mile in 6 or 7 minutes with such ease really got me. I couldn't come anywhere near those numbers. I consequently felt like a failure. This is not an acceptable feeling for someone who largely strives for success and accomplishment. Therefore, I decided that not only did I hate running and but that running hated me.
This attitude followed me throughout school, into college and adulthood. In my last year of college, I began working out fairly consistently at the campus's gym, my friend and I trekking from our apartment building in the woods to the athletic center early in the morning. We immediately gravitated towards a stationary bike or elliptical, with barely any hesitation; I hardly ever stepped foot on a treadmill. I used the track or treadmill probably less than a handful of times during my entire college experience. After college, and after joining and paying for my own gym membership, I began to use the treadmill more often, wondering if I could get myself to like running, even love it. I mostly did intervals, and occasionally built up to some steady jogging. I was still slow, but I began to discover that rhythm, that meditative pacing that makes you want more. That would be when our dysfunctional I love you, I hate you relationship began.
Since then, running and I have been on an inconsistent roller coaster, with fast paced progress intertwined with broken down stalling. There have been months when my running has been consistent, progressive, and motivated. Following those months have been days of too cold or too tired mornings, lazy Saturdays and Sundays that call for time spent making and eating pancakes or waffles instead of getting to the gym. The routine and pressure I put on myself become too heavy to maintain and hold, so I put it all aside. And soon the muscles forget the routine and the strength to maintain that meditative pace, and I'm back to square one.
As much as I may hate running at the hardest times, I hate square one even more. So back to that question that hung over me as I took a walking break this morning: Why on earth do I put myself through this? Why bother? Because I want to. I want to prove to myself that I can do this. I'm not an overtly competitive person, but I'm highly competitive with myself. I have told myself for years that I can't run and run well, but I know that I can. I may need to be patient, I may need to allow myself to have those off days like this morning, and I may need to remember that my progress could be slower than I would like. But I want to do this. I want to have the craving, the desire to go for a run, tie on my sneakers, step out my door, and go. I don't want to have to drive to the gym, zone out on an elliptical machine and feel my feet go numb from the same exact movement over and over. I want that rush of accomplishment every time I run more than I did last time, or maybe a little faster than I did last time. I want to fall into that easy, smooth, meditative pace easier and for longer and longer periods of time, with Lady Gaga blasting in my ears, or not. I want this and I'm determined to have it.
To prevent burn out this time and falling into the I'm too tired or I'm too sore excuses, I'm using a well-tested program, which I've never done before. Couch to 5K has been a great training regimen which has really allowed me to progress at a reasonable pace and steadily increase my endurance and time. A few weeks ago, doing intervals of three or five minute runs was a struggle. Now I'm somehow up to 25 minutes at a time. Pretty freaking amazing, if I do say so myself. I'd highly recommend it for other new runners who want a challenge, to build up their progress, and would like a plan to follow. It doesn't require, or even suggest, daily runs, instead encouraging time for your body to recover and gain strength. Today was Week 7, Day 3 of the 9 week program. Saturday will be my next run. The next step will be Week 8, Day 1, which is a 28 minute run. I'm a little hesitant after falling back today, so I'm wondering if I should repeat the 25 minute interval before stepping up (repeating a week or day is also encouraged, if necessary). Whatever I decide, I know one thing: I will kick its (and my) ass.
Wednesday, August 17, 2011
Falling for tempeh
The first time I cooked tempeh, it was a waste of time and effort. Most of it found its way into the trash. For those who have never tried it, tempeh is made from cooked and fermented soybeans and can be found with the tofu and other refrigerated vegetarian products in most grocery stores. I have to say that it really is not all that visually appealing. It's molded into a thin rectangular block and is wrinkled and bumpy from the soybeans. I remember wrinkling my nose more than a little when I first opened a package of it. It looked strange, felt strange, and I had a difficult time imagining how it was going to act as a tasty meat substitute. And I really wasn't too sure how to prepare it. I had read that it's often good marinated and sauteed in soy sauce and garlic, so I attempted to do just that. I cut the block in half, made a soy marinade, let it sit for a while, and sauteed it. The end result was less than pleasing. The taste was overpowering, a strange combination of salty soy sauce and bitter soybeans. Nothing desirable. I was really disappointed, because tempeh is one of those vegetarian and vegan staples. It's high in protein, filling, and found in many recipes, particularly those that are acting as meat substitutes. I was bummed to think that it might be lost to me forever.
Thankfully, I recently found the recipe that made me a tempeh convert. Anyone who ventures into veganism and decides to learn how to cook vegan food has likely heard of Isa Chandra Moskowitz and her website and blog Post Punk Kitchen. She is the co-author of the renowned vegan cookbook Veganomicon, which is a must have for vegans, in my opinion, and will be on my must buy list as soon as my current copy goes back to the library. Moskowitz has also written a number of other popular cookbooks that I have yet to try, including Vegan with a Vengeance and Vegan Cupcakes Take Over the World (which I also borrowed from the library and can't wait to try). Her latest adventure in vegan cuisine is Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes. This book is absolutely largely responsible for the recent accumulation of hours spent in my kitchen. Her recipes are diverse and interesting without being too complicated. The bonus is that they're healthy and tasty, with lots of flavor from spices and sauces, which I love.
Here's the recipe that showed me the tempeh love: Tamarind BBQ Tempeh and Sweet Potatoes. It will definitely end up in our regular dinner rotation. Instead of becoming overcome with bitterness and saltiness, I really loved the taste of tempeh in this recipe. It was nutty and hearty and really absorbed the fantastic BBQ sauce marinade. The sauce is the star here, I would say; it's sweet and spicy and becomes caramelized, really coating the tempeh and sweet potatoes. While I don't want to detract anyone who may want to try this for an amazing plant-based dinner, a few of the ingredients were admittedly difficult to track down. I had a hard time finding tamarind concentrate in the mainstream and even natural grocery stores, but I did find it at a small local Asian grocery shop. I found liquid smoke at a local natural foods store (great in other bbq-themed dishes, too). Arrowroot powder, which acts as a thickener for the sauce, similar to corn starch, can be found in the baking sections of grocery stores or in natural foods stores. Putting in the extra time and effort to find these less common ingredients is worth it, trust me.
KEY HINT: Before doing anything with the tempeh, Moskowitz suggests steaming it for 10 minutes in order to help eliminate the bitter taste that is not very appealing for some people (including me). She states it also helps the tempeh to really soak up the marinade. I've done this trick the two times I've cooked tempeh since my initial failure and have had successes both times, so I definitely recommend it.
Per Moskowitz's suggestion, I also made her Polenta Stuffing, and it was a delicious accompaniment. I had never had polenta but really enjoyed the gritty corn meal taste and texture with the BBQ sauce. I found it in the natural foods section of our local mainstream grocery store. It was packaged in a plastic tube, precooked, so all I had to do was dice and saute.
Enjoy!
Tamarind BBQ Tempeh & Sweet Potatoes
Serves 4
Sauce:
4 cloves garlic, minced
1 tablespoon minced fresh ginger
3/4 cup vegetable broth
2 teaspoons arrowroot dissolved in 1/4 cup water
2 tablespoons tomato paste
1 tablespoon tamarind concentrate
3 tablespoons agave or maple syrup
2 tablespoons soy sauce
1 teaspoon olive oil
1 teaspoon liquid smoke
1/8 teaspoon cayenne (optional)
Everything else:
1 1/2 pounds sweet potatoes, peeled and sliced in 3/4 inch chunks
12 ounces tempeh, cut into 3/4 inch cubes
Spray a 9x13 casserole pan with nonstick cooking spray. If using glass, then line the bottom with parchment paper to prevent sticking.
In a medium-size mixing bowl, whisk together all the sauce ingredients. Make sure to get the tamarind dissolved.
Place the sweet potatoes and tempeh in the prepared pan. Pour the sauce over them and use your hands to coat well. You can bake immediately or let marinate for at least an hour to get more flavor into the tempeh. *I definitely suggest allowing it to marinade. Let it really soak in the flavors of the BBQ sauce.
When ready to bake, preheat the oven to 400 degrees. Cover the pan with tinfoil and bake for about 25 minutes. Remove from the oven and toss out the tinfoil. Flip the tempeh and sweet potatoes, making sure to scrape the bottom with a spatula in case anything is sticking. Bake for another half hour, flipping everything once. The sweet potatoes should be tender but not mushy, and the sauce should be thickened and coating everything. Serve!
Polenta Stuffing
Serves 4
2 teaspoons olive oil
18 ounces prepared polenta, cut into 3/4 inch cubes
1/2 cup thin sliced celery
1 small onion, cut into 1/2 inch dice
2 cloves garlic, minced
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
Freshly ground black pepper
1/2 teaspoon salt
Preheat a large pan, cast iron if possible, over medium-high heat. Pour in 1 teaspoon of the oil and coat the bottom of the pan. Saute the polenta for 12 to 15 minutes, flipping often, until the outsides are lightly browned. Use some nonstick cooking spray to help you out a bit.
Mix in the celery, onion, garlic, sage, thyme, and pepper, drizzle with the remaining oil, and sprinkle with salt. Saute for another 7 to 10 minutes, until the onions are browned.
Thankfully, I recently found the recipe that made me a tempeh convert. Anyone who ventures into veganism and decides to learn how to cook vegan food has likely heard of Isa Chandra Moskowitz and her website and blog Post Punk Kitchen. She is the co-author of the renowned vegan cookbook Veganomicon, which is a must have for vegans, in my opinion, and will be on my must buy list as soon as my current copy goes back to the library. Moskowitz has also written a number of other popular cookbooks that I have yet to try, including Vegan with a Vengeance and Vegan Cupcakes Take Over the World (which I also borrowed from the library and can't wait to try). Her latest adventure in vegan cuisine is Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes. This book is absolutely largely responsible for the recent accumulation of hours spent in my kitchen. Her recipes are diverse and interesting without being too complicated. The bonus is that they're healthy and tasty, with lots of flavor from spices and sauces, which I love.
Here's the recipe that showed me the tempeh love: Tamarind BBQ Tempeh and Sweet Potatoes. It will definitely end up in our regular dinner rotation. Instead of becoming overcome with bitterness and saltiness, I really loved the taste of tempeh in this recipe. It was nutty and hearty and really absorbed the fantastic BBQ sauce marinade. The sauce is the star here, I would say; it's sweet and spicy and becomes caramelized, really coating the tempeh and sweet potatoes. While I don't want to detract anyone who may want to try this for an amazing plant-based dinner, a few of the ingredients were admittedly difficult to track down. I had a hard time finding tamarind concentrate in the mainstream and even natural grocery stores, but I did find it at a small local Asian grocery shop. I found liquid smoke at a local natural foods store (great in other bbq-themed dishes, too). Arrowroot powder, which acts as a thickener for the sauce, similar to corn starch, can be found in the baking sections of grocery stores or in natural foods stores. Putting in the extra time and effort to find these less common ingredients is worth it, trust me.
KEY HINT: Before doing anything with the tempeh, Moskowitz suggests steaming it for 10 minutes in order to help eliminate the bitter taste that is not very appealing for some people (including me). She states it also helps the tempeh to really soak up the marinade. I've done this trick the two times I've cooked tempeh since my initial failure and have had successes both times, so I definitely recommend it.
Per Moskowitz's suggestion, I also made her Polenta Stuffing, and it was a delicious accompaniment. I had never had polenta but really enjoyed the gritty corn meal taste and texture with the BBQ sauce. I found it in the natural foods section of our local mainstream grocery store. It was packaged in a plastic tube, precooked, so all I had to do was dice and saute.
Enjoy!
Tamarind BBQ Tempeh & Sweet Potatoes
Serves 4
Sauce:
4 cloves garlic, minced
1 tablespoon minced fresh ginger
3/4 cup vegetable broth
2 teaspoons arrowroot dissolved in 1/4 cup water
2 tablespoons tomato paste
1 tablespoon tamarind concentrate
3 tablespoons agave or maple syrup
2 tablespoons soy sauce
1 teaspoon olive oil
1 teaspoon liquid smoke
1/8 teaspoon cayenne (optional)
Everything else:
1 1/2 pounds sweet potatoes, peeled and sliced in 3/4 inch chunks
12 ounces tempeh, cut into 3/4 inch cubes
Spray a 9x13 casserole pan with nonstick cooking spray. If using glass, then line the bottom with parchment paper to prevent sticking.
In a medium-size mixing bowl, whisk together all the sauce ingredients. Make sure to get the tamarind dissolved.
Place the sweet potatoes and tempeh in the prepared pan. Pour the sauce over them and use your hands to coat well. You can bake immediately or let marinate for at least an hour to get more flavor into the tempeh. *I definitely suggest allowing it to marinade. Let it really soak in the flavors of the BBQ sauce.
When ready to bake, preheat the oven to 400 degrees. Cover the pan with tinfoil and bake for about 25 minutes. Remove from the oven and toss out the tinfoil. Flip the tempeh and sweet potatoes, making sure to scrape the bottom with a spatula in case anything is sticking. Bake for another half hour, flipping everything once. The sweet potatoes should be tender but not mushy, and the sauce should be thickened and coating everything. Serve!
Polenta Stuffing
Serves 4
2 teaspoons olive oil
18 ounces prepared polenta, cut into 3/4 inch cubes
1/2 cup thin sliced celery
1 small onion, cut into 1/2 inch dice
2 cloves garlic, minced
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
Freshly ground black pepper
1/2 teaspoon salt
Preheat a large pan, cast iron if possible, over medium-high heat. Pour in 1 teaspoon of the oil and coat the bottom of the pan. Saute the polenta for 12 to 15 minutes, flipping often, until the outsides are lightly browned. Use some nonstick cooking spray to help you out a bit.
Mix in the celery, onion, garlic, sage, thyme, and pepper, drizzle with the remaining oil, and sprinkle with salt. Saute for another 7 to 10 minutes, until the onions are browned.
Monday, August 15, 2011
Making the personal political
An amazing man died today. He was one of my all-time favorite clients. I feel a little uneasy admitting to having favorites, but I do. Like a good social worker, I have absolutely cared greatly for all my past and present clients, even those that made me question my career choice and probably provoked some of my cursed early gray hairs. But there are those particularly meaningful clients whom I will always remember vividly, those that spring up in my memory randomly and make me stop whatever I'm doing and just wonder. Often, they are those who have changed me for the better, personally and professionally. He was one of them. I remember feeling bowled over by his gumption the first time I met him. This was a man who knew what he wanted and didn't hesitate to say what it was. He made things happen. He knew what and who he loved, and had the nerve, the guts, to go after what he wanted and actually make it happen. Years ago, he began a support group in Massachusetts for others with his same type of rare cancer, as one did not exist. Years later, his small group has become an international association that holds nationwide conferences and support group networks all over. While dying, he was on a mission to debunk the fears of hospice and make death and dying a loving process by sharing his story with friends, loved ones, and media outlets. He made it his personal crusade to bring education, hope, and understanding to others. He turned his personal suffering into a mission for change.
I thought about him and his legacy after reading this article, which raises the question of individual power and politics in relation to diet. In other words, is vegetarianism a political position? The author, a professor of political science, describes the discourse that arises among his students when he teaches a course on the philosophy and politics of food. While discussing vegetarianism and animal welfare, the author notes that the conversations quickly switch from generalized philosophy and political theory to personal choice. The prominent question becomes, "Well, are YOU a vegetarian?", aimed at both fellow student and professor. Interestingly, the author questions the appropriateness of this question, asking if food choices and diet are and can be political. If you're not standing with PETA or Mercy for Animals, prominently becoming an animal rights activist fighting for policy change, can your choices to abstain from eating meat or animal products be considered politically relevant or meaningful? Is consumer choice political?
I say yes. During each election cycle, massive numbers of would-be voters complain about the lack of power behind their vote, asking what they can do as just one person. They become disenfranchised from the process and watch as elections are decided by mere hundreds of votes. Outside of the voting booth, I believe it is possible to use consumerism to demonstrate a person's politics and ethics. My husband and I do not shop at Wal-Mart because of their business and labor practices, and the social issues which they support. Wal-Mart may not care if one middle class family takes their money elsewhere, but they would likely care if hundreds or thousands of families did the same. Ten months ago, I bought Perdue boneless chicken breasts nearly every week. Now, I buy none. Again, Perdue may not care much about losing one customer, but if more families protested their factory farming methods with their wallet, then maybe their methods would change. They would have to. For now, I'm ok being one of a small number in hopes that someday I will be one of a larger number that will contribute to that change.
I remember when I told my Gramma that I was choosing social work as my career. She asked, Erin, honey, you know you can't save everybody, right? Well, I knew that...maybe not everyone. Later, I learned not even most. But I knew I was definitely going to try to help as many people as I could, even if it was in the smallest way. I've seen firsthand over and over again how sometimes the smallest steps can lead to immense gains. While I may not be throwing cans of red paint at fur wearers on behalf of PETA (yeah, won't be happening, no worries), actively pamphleting on behalf of Mercy for Animals, or lobbying Congress for more rigid animal welfare policies (not yet, anyway) I feel good knowing that my small choices to buy tofu and tempeh and soy milk can make a difference and send a message. I think my client would agree.
What do you think? Are the choices you make at the grocery store or mall or local shop based on particular politics or ethics or values? Are you hoping to send a message with how you spend your money?
Sunday, August 14, 2011
Journey to Veganville
For many years, welcoming fall to New Hampshire included attending the Deerfield Fair. Late September didn't feel quite the same without spending the Friday or Saturday night of the fair weekend passing by food stand after food stand and of course visiting the farm animals in all the barns. For days before the fair, my friends and I would crave the warm, hearty soups in bread bowls, grilled sausages, crispy fried dough, and my favorite, apple crisp surrounded by a melting pool of rich vanilla ice cream. To rest our stomachs in between courses, my friends and I would walk through the animal barns and see the rows of pigs and cows in their pens, and cage upon cage of hens, roosters, and ducks. While the smells permeating through the stalls were never pleasant, I loved seeing the huge mother pigs surrounded by their sleeping and nursing babies, as well as the dairy cows with their big brown eyes. Before entering each barn, I'd feel a little twinge in my gut, reading the signs that told us which animals each one housed: Pork, Beef, Poultry. While it felt unseemly to refer to the sows and their babies by the meat they offered, the twinge wouldn't last too long, as I was just as ready as my friends to try a buffalo burger or some spaghetti with meat sauce at the next food stand stop.
For this and so many other reasons, I'm honestly sometimes still surprised that I can call myself a vegan. Never mind the lack of resemblance to the stereotype of a woman with dreads, wearing flowing peasant skirts, constantly reeking of patchouli; until recently, I could barely call myself environmentally conscious, period. Organic produce? Too expensive. Farmers' markets? I'll do my one-stop shopping at the grocery store, thanks. GMO? Uh, what's that? As for ethics around animal welfare, sure, I've always loved animals and have cared about their well-being, but, like at the fair, I didn't allow myself to really think about where that chicken in my chicken noodle soup bread bowl came from. Who wants to think about that? I did what so many of us do and just pushed aside the uneasy thoughts and questions. As for adding eggs, dairy products, and animal byproducts to the forbidden list? While I respected the choice, I didn't understand the reasoning behind it. How could milking a cow be a bad thing? And cheese just makes everything better...How could I choose to give up its melty goodness completely? And, more importantly, why on earth would I want to? I didn't really get the foundation and reasoning behind vegan philosophy. I suppose that was because I never tried.
Then the twinge in my gut and conscience started to become more than just a twinge, and I made the choice to become educated. I picked up Jonathan Safran Foer's Eating Animals. I watched the documentary Food, Inc. I suddenly had a slew of information about all the reasons why eating meat did not match my personal values and ethics, and my eating habits naturally transitioned into informed, conscious decisions. I became a vegetarian in October 2010. After gaining a little education, I wanted more. I read Alicia Silverstone's The Kind Diet and numerous blogs and online articles. Books piled high on my nightstand. The only other time that I remember being so engrossed in an issue is when I began identifying as a feminist in my early 20s, eager to proudly wear my "This is What a Feminist Looks Like" t-shirt, no matter the strange looks or eye rolls I received, from both strangers and even friends. It was as though this switch went on. I wanted to know more and more, and really couldn't believe all that I hadn't known or recognized. In March, I went vegan and have been committed to this new lifestyle ever since.
With these changes in diet and ethics, this past year has been quite the journey. I now cook vegan dinners for my husband and me most nights each week, introducing our palates and stomachs to formerly unknown ingredients like nutritional yeast, tempeh, and vital wheat gluten. I've also been on a baking spree, trying new recipes for mini chocolate chip blondies, blueberry muffins, and chocolate zucchini bread, all without the addition of, or need for, eggs or dairy milk. Instead of dreading being in the kitchen at the end of the work day, for the first time in my life, I actually often look forward to finding and creating a meal that will be tasty, filling, and nutritious. I have never cooked so much in my life.
Becoming vegan has not only affected my diet, however. It has truly been a change in lifestyle. The ingredients I use to cook and bake are not only obviously meat and animal free, but also mostly organic, which has been complemented by an awareness and effort to find fresh, local foods. I have started switching many of my personal care and household products to cruelty-free, animal byproduct free versions. This is still a work in progress. I have thought more fully about my power as a consumer; do I really want to buy three shirts at Express or maybe save a bit more and buy from an eco-friendly brand or company? Last, but certainly not least, I have recommitted to physical health and well-being by dedicating myself to complete the Couch to 5K running program. This has been quite the challenge for someone who has never been a consistent or motivated runner. But today I began week 7 of the 9 week program, and I am pledging to complete it and progress beyond it. While my mantra is currently slow and steady, maybe one day I'll even beat my husband at a sprinting competition. (I can hope!)
With all these changes, and the excitement that has accompanied them, I've had the urge to share my experiences with others. From a tip on how to make tempeh actually taste, well, good, to passing along a super yummy chocolate chip cookie recipe, or finding support around breaking through the mental battles while running, I'm starting this blog to document my transition to a vegan runner's lifestyle, both the triumphs and challenges. I will love any comments and input you have to offer, so please post your thoughts, questions, and suggestions!
For this and so many other reasons, I'm honestly sometimes still surprised that I can call myself a vegan. Never mind the lack of resemblance to the stereotype of a woman with dreads, wearing flowing peasant skirts, constantly reeking of patchouli; until recently, I could barely call myself environmentally conscious, period. Organic produce? Too expensive. Farmers' markets? I'll do my one-stop shopping at the grocery store, thanks. GMO? Uh, what's that? As for ethics around animal welfare, sure, I've always loved animals and have cared about their well-being, but, like at the fair, I didn't allow myself to really think about where that chicken in my chicken noodle soup bread bowl came from. Who wants to think about that? I did what so many of us do and just pushed aside the uneasy thoughts and questions. As for adding eggs, dairy products, and animal byproducts to the forbidden list? While I respected the choice, I didn't understand the reasoning behind it. How could milking a cow be a bad thing? And cheese just makes everything better...How could I choose to give up its melty goodness completely? And, more importantly, why on earth would I want to? I didn't really get the foundation and reasoning behind vegan philosophy. I suppose that was because I never tried.
Then the twinge in my gut and conscience started to become more than just a twinge, and I made the choice to become educated. I picked up Jonathan Safran Foer's Eating Animals. I watched the documentary Food, Inc. I suddenly had a slew of information about all the reasons why eating meat did not match my personal values and ethics, and my eating habits naturally transitioned into informed, conscious decisions. I became a vegetarian in October 2010. After gaining a little education, I wanted more. I read Alicia Silverstone's The Kind Diet and numerous blogs and online articles. Books piled high on my nightstand. The only other time that I remember being so engrossed in an issue is when I began identifying as a feminist in my early 20s, eager to proudly wear my "This is What a Feminist Looks Like" t-shirt, no matter the strange looks or eye rolls I received, from both strangers and even friends. It was as though this switch went on. I wanted to know more and more, and really couldn't believe all that I hadn't known or recognized. In March, I went vegan and have been committed to this new lifestyle ever since.
With these changes in diet and ethics, this past year has been quite the journey. I now cook vegan dinners for my husband and me most nights each week, introducing our palates and stomachs to formerly unknown ingredients like nutritional yeast, tempeh, and vital wheat gluten. I've also been on a baking spree, trying new recipes for mini chocolate chip blondies, blueberry muffins, and chocolate zucchini bread, all without the addition of, or need for, eggs or dairy milk. Instead of dreading being in the kitchen at the end of the work day, for the first time in my life, I actually often look forward to finding and creating a meal that will be tasty, filling, and nutritious. I have never cooked so much in my life.
Becoming vegan has not only affected my diet, however. It has truly been a change in lifestyle. The ingredients I use to cook and bake are not only obviously meat and animal free, but also mostly organic, which has been complemented by an awareness and effort to find fresh, local foods. I have started switching many of my personal care and household products to cruelty-free, animal byproduct free versions. This is still a work in progress. I have thought more fully about my power as a consumer; do I really want to buy three shirts at Express or maybe save a bit more and buy from an eco-friendly brand or company? Last, but certainly not least, I have recommitted to physical health and well-being by dedicating myself to complete the Couch to 5K running program. This has been quite the challenge for someone who has never been a consistent or motivated runner. But today I began week 7 of the 9 week program, and I am pledging to complete it and progress beyond it. While my mantra is currently slow and steady, maybe one day I'll even beat my husband at a sprinting competition. (I can hope!)
With all these changes, and the excitement that has accompanied them, I've had the urge to share my experiences with others. From a tip on how to make tempeh actually taste, well, good, to passing along a super yummy chocolate chip cookie recipe, or finding support around breaking through the mental battles while running, I'm starting this blog to document my transition to a vegan runner's lifestyle, both the triumphs and challenges. I will love any comments and input you have to offer, so please post your thoughts, questions, and suggestions!
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