Monday, September 12, 2011
Eat Plants and Run has Moved!
Check out the latest post, "These Shoes were Made for Running" at my new domain: http://eatplantsandrun.com and follow my journey of veganism and athleticism there!! Thank you :)
Thursday, September 8, 2011
Love to Eat Tofurky, and Caulipots
I really don't want to admit it quite yet, but summer is coming (alright, has come?) to an end, and fall is beginning to push its presence here in New Hampshire. I love summer; the sun pulsing down on my skin, the bright blue sky and wisps of clouds, dusk arriving late in the evening . . . all of it makes me feel alive and energetic again after a long winter hibernation. I'm sad to say, "see you next year" to the warmth and sun once again.
Despite my mourning, fall absolutely has its unique highlights to celebrate. Crisp, dry air, vibrant foliage, munching on crisp apples while picking them at local farms, pumpkin decor and flavors, leaves crunching under my feet, cozy sweaters (this year, minus the wool!) and snuggling under a blanket on the couch . . . the season definitely offers a theme of comfort and warmth.
With days of gloomy rain this week, and a willingness to try to welcome fall instead of shunning it, my husband Mark and I decided to try Tofurky. Tofurky? Yes, Tofurky. Tofurky is how it sounds, a vegetarian alternative to turkey, made of tofu and vital wheat gluten (wheat protein) and flavored and spiced to replicate the Thanksgiving main attraction. It comes prepared with a wild rice and wheat bread stuffing. We honestly were not quite sure what to expect. Just last weekend, my cousin shared her less than impressive first experience trying Tofurky, so my hopes were not high. But, its presence is popular on many veggie Thanksgiving tables, and Mark and I both agreed it made sense to try it, and to try it before, not on, a major holiday.
Tofurky can be found in the freezer in the natural foods or meat alternatives sections of major grocery stores. It is packaged in a cardboard box and comes further wrapped in a plastic casing with metal clips binding each end. The instructions specifically emphasize removing the casing before preparing and cooking; apparently, melted plastic does not help to make Tofurky tasty. The instructions also recommend baking the Tofurky with vegetables right in the dish, like a roast. I chopped some sweet potatoes and carrots. There is also a recipe for basting, which consists of olive oil, dried or fresh sage (fresh), and soy sauce (Bragg's Liquid Aminos). I also added dried rosemary, because Mark and I love rosemary. Here's how it looked before heading into the oven to bake for approximately 1 hour 15 minutes:
Its middle is literally filled with the stuffing, so you can't see it until it's sliced.
For an additional side, I decided to make Cauliflower Mashed Potatoes (Caulipots) from Isa Chandra Moskowitz's Appetite for Reduction. (Loooove and highly recommend this cookbook!!) I had a head of fresh, local cauliflower waiting in the fridge for a few days but had felt stuck trying to think of how to turn it into a dish that Mark, a cauliflower hater, might enjoy. He loves mashed potatoes, so I thought I might get away with sneaking in a bit of healthy cruciferous vegetable into an old comfort food favorite. After putting the Tofurky in the oven, I chopped and prepared the vegetables and waited a while to begin the boiling and mashing.
A little less than an hour and a half later, dinner was ready. The Tofurky finished its time in the oven, and the caulipots were mashed and mixed with vegetable broth, olive oil, Earth Balance (which I added, somewhat negating the low-fat purpose of the recipe) and spices.
Mark was ready to tackle the Tofurky. We both watched with curiosity, and some trepidation, as he sliced into our soy and wheat protein mound. There's the stuffing! I laughed at his expression as I took this picture, as his face told me, "I don't know about this!" without any words. It wasn't all that easy to slice neatly and evenly.
After warming up our Tofurky gravy and preparing our plates, dinner looked pretty damn good!
And it was! For real. We were both happily surprised by our experimental dinner, and our empty plates showed our satisfaction. The Tofurky had a distinct poultry-like flavor, without the actual animal, of course. Can't beat that! The gravy was fairly tasty and made for an even more Thanksgiving dinner-like experience. The sweet potatoes and carrots really soaked up the baste and were thus a bit more oily than I would have liked, but Mark thought they were fantastic. I loved the caulipots and would absolutely recommend the recipe, but Mark wasn't won over; despite the distinct mashed potatoes taste, he swore he tasted more cauliflower than potato. I even added extra Earth Balance (vegan margarine), which wasn't included in the recipe's directions, hoping to give him a more creamy, potato like experience. Oh, well. He tried Tofurky and enjoyed it . . . that's a pretty big deal all on its own! And, it leaves more caulipots for me. YUM.
For Mark, the highlight of Tofurky came the day after our mock turkey dinner, when he made himself a Tofurky sandwich to bring to work. He even used Vegenaise (vegan mayo) for a spread. Around lunch time that day, I laughed as I read his enthusiastic text which, mixed with a bit of emphatic profanity, professed the awesomeness of his lunch. My previously meat and potatoes loving husband was proclaiming his love for a Tofurky and Vegenaise sandwich. How could his vegan wife not love that??
Have you ever tried Tofurky? What did you think? Would you ever try it?
Monday, September 5, 2011
DWV: Dining While Vegan at Susty's Cafe
My husband Mark and I really like food. Really. Often times, people may assume veganism to be so strict that it must be impossible to fully enjoy all types of delicious cuisine. No cheese means no lasagna, right?!? No eggs means never having a warm hearty, scrambled dish for breakfast?!? These fears can sway even the greatest health-conscious, animal lovers from considering going free of animal products. I can assure you that these fears do not have to be a reality. Vegan versions of all types of foods and dishes exist, including lasagna and scrambled eggs. Not only can we put together these tasty meals at home, but, when we eat out at the right place, we have found that some of the usual meat and dairy comfort food favorites can evolve into a cruelty-free replica that would rival, and even beat, the original. Dining while vegan can, admittedly, mean doing battle with the old grilled vegetable plate (GVP), but it can also mean walking out of a restaurant feeling quite full and pleasantly satisfied, pleased that you've made good choices for yourself, the planet, and animals.
Susty's Vegan Cafe in Northwood, New Hampshire is one of those places. Northwood is a quaint town located about halfway between the state capital, Concord, and the seacoast. The decor and atmosphere of the restaurant reflects its surroundings, simplistic and natural. You sit where you want and there is generally one server for a little over a handful of tables. The tables and chairs are plain wooden sets, with splashes of bright color on the walls. It's not fancy, which can be somewhat refreshing; the focus is left on the food, which ranges from sandwiches to dinner entrees. The Cafe is about an hour trip from our home in southern NH, but for an all vegan menu, and the scenic, picturesque drive through quaint farming towns, it's worth it.
Mark and I have visited Susty's on two occasions now, and we have not been disappointed. The first time, he ordered the seitan pot roast with gravy, and I chose the ginger garlic broccoli and tofu stir-fry. I think my stomach just growled as I remembered that stir-fry. It was absolutely fantastic, freshly made with a slightly spicy yet sweet ginger sauce, all settled over a pile of brown rice. The portion was so generous, that I savored it again at lunch the next day. Mark enjoyed the vegan pot roast, but found the gravy (yes, vegan!) a bit too salty. He was eager to try something new next time.
For our recent second visit to Susty's, we began with the soy fritters, which came with a vegan tartar sauce. The fritters were breaded and fried with herbs for some light flavor. The texture was fairly bready on the inside, not mushy or chewy like simply fried tofu, as I would have expected. The tartar sauce was also light in flavor and seemed to include a vegan mayonnaise substitute, like Veganaise, in the ingredients. Amazingly, this was the small portion! Mark wondered aloud how big the large could be.
For the meal, I ordered the tofu scramble, a dish which most blogs and cookbooks tout as a staple for many vegans. I have admittedly never made a scramble at home (gotta get on that!) but have ordered it at other restaurants and really enjoyed it. I'm a huge fan of tofu, so pleasing me with veggies and tofu is admittedly not too difficult. Susty's was no different, but there was an extra something special; I couldn't get over just how scrambled eggs-like the tofu and veggies tasted. It even looked remarkably like scrambled eggs mixed with veggies. The dish had a great combination of herbs, and the vegetables were crunchy fresh. The vegan buttered wheat toast on the side rounded out a light and tasty "breakfast for dinner" entree.
The star of the night, however, was Mark's dinner, the summer squash and kale lasagna special. OMG. I'm not sure I can begin to describe its deliciousness. Mark, in fact, was sure that it had been made with real cheese; I had to remind and assure him that all of Susty's items are vegan. I tried a bite and could understand his disbelief. The ricotta, which I'm guessing was likely made with tofu, tasted creamy and cheesy, just like dairy ricotta. Along with marinara sauce, there was also a vegan cheezey sauce drizzled on top. The sauces had incredible flavor and each bite just melted in your mouth. Mmmmmmm. It was so good that his side of corn on the cob sat ignored until the lasagna was gone.
As Rip Esselstyn says in the film Forks Over Knives, "Real men eat plants!" Even Air Force vets!
I think he liked it.
If you are ever in New Hampshire, I would absolutely recommend checking out Susty's Cafe. The staff and other patrons are very welcoming and friendly, and the opportunity to choose a tasty meal from an entire menu of vegan options should not be missed. We will no doubt visit again very soon!
Susty's Vegan Cafe in Northwood, New Hampshire is one of those places. Northwood is a quaint town located about halfway between the state capital, Concord, and the seacoast. The decor and atmosphere of the restaurant reflects its surroundings, simplistic and natural. You sit where you want and there is generally one server for a little over a handful of tables. The tables and chairs are plain wooden sets, with splashes of bright color on the walls. It's not fancy, which can be somewhat refreshing; the focus is left on the food, which ranges from sandwiches to dinner entrees. The Cafe is about an hour trip from our home in southern NH, but for an all vegan menu, and the scenic, picturesque drive through quaint farming towns, it's worth it.
Mark and I have visited Susty's on two occasions now, and we have not been disappointed. The first time, he ordered the seitan pot roast with gravy, and I chose the ginger garlic broccoli and tofu stir-fry. I think my stomach just growled as I remembered that stir-fry. It was absolutely fantastic, freshly made with a slightly spicy yet sweet ginger sauce, all settled over a pile of brown rice. The portion was so generous, that I savored it again at lunch the next day. Mark enjoyed the vegan pot roast, but found the gravy (yes, vegan!) a bit too salty. He was eager to try something new next time.
For our recent second visit to Susty's, we began with the soy fritters, which came with a vegan tartar sauce. The fritters were breaded and fried with herbs for some light flavor. The texture was fairly bready on the inside, not mushy or chewy like simply fried tofu, as I would have expected. The tartar sauce was also light in flavor and seemed to include a vegan mayonnaise substitute, like Veganaise, in the ingredients. Amazingly, this was the small portion! Mark wondered aloud how big the large could be.
For the meal, I ordered the tofu scramble, a dish which most blogs and cookbooks tout as a staple for many vegans. I have admittedly never made a scramble at home (gotta get on that!) but have ordered it at other restaurants and really enjoyed it. I'm a huge fan of tofu, so pleasing me with veggies and tofu is admittedly not too difficult. Susty's was no different, but there was an extra something special; I couldn't get over just how scrambled eggs-like the tofu and veggies tasted. It even looked remarkably like scrambled eggs mixed with veggies. The dish had a great combination of herbs, and the vegetables were crunchy fresh. The vegan buttered wheat toast on the side rounded out a light and tasty "breakfast for dinner" entree.
The star of the night, however, was Mark's dinner, the summer squash and kale lasagna special. OMG. I'm not sure I can begin to describe its deliciousness. Mark, in fact, was sure that it had been made with real cheese; I had to remind and assure him that all of Susty's items are vegan. I tried a bite and could understand his disbelief. The ricotta, which I'm guessing was likely made with tofu, tasted creamy and cheesy, just like dairy ricotta. Along with marinara sauce, there was also a vegan cheezey sauce drizzled on top. The sauces had incredible flavor and each bite just melted in your mouth. Mmmmmmm. It was so good that his side of corn on the cob sat ignored until the lasagna was gone.
If you are ever in New Hampshire, I would absolutely recommend checking out Susty's Cafe. The staff and other patrons are very welcoming and friendly, and the opportunity to choose a tasty meal from an entire menu of vegan options should not be missed. We will no doubt visit again very soon!
Wednesday, August 31, 2011
Starring Soup and Cornbread
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.
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.
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?
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