Volume 8 Number 2 FALL 2008 - American Vegan Society
Volume 8 Number 2 FALL 2008 - American Vegan Society
Volume 8 Number 2 FALL 2008 - American Vegan Society
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Ahimsa Lights The Way<br />
Second Series: <strong>Volume</strong> 8 <strong>Number</strong> 2 <strong>FALL</strong> <strong>2008</strong><br />
Eighteen-year-old Davey Brown<br />
reflects on going vegan at age<br />
seven.<br />
The<br />
GREATEST IMPACT<br />
on My Life<br />
For fifteen years, Kids Make<br />
A Difference has really been<br />
getting kids to make a difference.<br />
I am one of those kids. I plan to<br />
attend college in the fall, studying<br />
Environmental Science—in no<br />
small part because of the positive<br />
experiences I have had for thirteen<br />
years with this Los Angeles-based<br />
nonprofit kids community service<br />
organization.<br />
Continued on page 3<br />
Dr. Andy Mars and<br />
Davey Brown (when<br />
11) at Big Sur.<br />
INSIDE:<br />
Ahimsa Lights the Way<br />
● Dating <strong>Vegan</strong>s ● Let Nature Cure! ● <strong>Vegan</strong> Garden Party ● Raw Food Center<br />
● <strong>Vegan</strong> Ethnic Dining ● Advice to Teens ● New <strong>American</strong> Books <strong>Vegan</strong> ● Recipes 8—2, <strong>FALL</strong> ● <strong>2008</strong> Letters 1
AHIMSA<br />
THE COMPASSIONATE WAY<br />
AHIMSA is a Sanskrit term meaning<br />
non-killing, non-injuring, non-harming.<br />
AVS defines it in daily life as<br />
Dynamic Harmlessness, spelled out at right.<br />
THE AMERICAN VEGAN SOCIETY is a nonprofit,<br />
non-sectarian, non-political, tax-exempt educational<br />
membership organization teaching a compassionate way<br />
of living by Ahimsa (see above) and Reverence for Life.<br />
VEGANS—pronounced VEE-guns—live on products<br />
of the plant kingdom, so exclude flesh, fish, fowl, dairy<br />
products (animal milk, butter, cheese, yogurt, etc.), eggs,<br />
honey, animal gelatin and broths, all other items of animal<br />
origin.<br />
VEGANISM ALSO EXCLUDES animal products<br />
such as leather, wool, fur, and silk, in clothing, upholstery,<br />
etc. <strong>Vegan</strong>s usually try to avoid the less-thanobvious<br />
animal oils, secretions, etc., in many soaps, cosmetics,<br />
toiletries, household goods and other common<br />
commodities.<br />
AN EDUCATIONAL CONVENTION is held each year,<br />
at Malaga or elsewhere.<br />
INDIVIDUAL MEDICAL ADVICE is not given; AVS<br />
educates on ethical, ecological, aesthetic, healthful, economic<br />
aspects of vegan living in general.<br />
KNOWLEDGE AND OPINIONS in articles (or books,<br />
tapes, etc., listed or reviewed in <strong>American</strong> <strong>Vegan</strong>)<br />
represent the views of the individual authors, not necessarily<br />
those of the society or <strong>American</strong> <strong>Vegan</strong>.<br />
CONFIDENTIALITY: AVS' membership list is never<br />
rented or given out for commercial use or solicitations.<br />
NO PAID ADVERTISING: any notices printed are for<br />
informational value to our readers, and unpaid.<br />
ARTICLES or items may be submitted for possible<br />
publication.<br />
AMERICAN VEGAN SOCIETY<br />
Since 1960<br />
Founder: H. Jay Dinshah<br />
AVS Council Members & Officers<br />
*Freya Dinshah, Malaga, NJ<br />
–President/Treasurer/Editor<br />
Roshan Dinshah, Malaga NJ –1st Vice President<br />
*Rosemary O’Brien, Woodbridge NJ<br />
–2nd Vice President/Secretary<br />
*Anne Dinshah, Columbus OH –Assistant Editor<br />
*Andy Mars, Los Angeles CA<br />
Daniel J. Dinshah, Malaga NJ –Assistant Treasurer<br />
*Gabriel Figueroa, Austin TX–Assistant Editor<br />
*Council Website hosted by VegSource<br />
2 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong><br />
ABSTINENCE from Animal Products<br />
HARMLESSNESS with Reverence for Life<br />
INTEGRITY of Thought, Word, and Deed<br />
MASTERY over Oneself<br />
SERVICE to Humanity, Nature, and Creation<br />
ADVANCEMENT of Understanding and Truth<br />
<strong>American</strong> <strong>Vegan</strong><br />
<strong>Volume</strong> 8, <strong>Number</strong> 2— Fall <strong>2008</strong><br />
ISSN: 1536-3767 © <strong>2008</strong><br />
Contents<br />
The Greatest Impact on My Life....................1, 3<br />
<strong>American</strong> <strong>Vegan</strong> Garden Party Recipes ............4<br />
Obituary: Dr. Meherwan M. Bhamgara.............6<br />
Let Nature Heal! ................................................7<br />
Dating <strong>Vegan</strong>s: Meet Hank Hawkins ................8<br />
Book Review: Great Chefs Cook <strong>Vegan</strong> .........11<br />
Hawaii:Vegetarian School Lunch Resolution..12<br />
<strong>American</strong> <strong>Vegan</strong> T-Shirts ................................13<br />
Congratulations, Philadelphia Phillies!............13<br />
New Books and DVD/CD................................14<br />
The Living Light Culinary Arts Center ...........16<br />
Cherie’s Story ..................................................17<br />
Notices: <strong>Vegan</strong> Health Study, Vegfam............19<br />
Why Is Our Teen So Thin? ..............................20<br />
Employees at Pig Farm Charged .....................21<br />
Teen Book List.................................................21<br />
Letters to Editors..............................................21<br />
Book Review: The Asian <strong>Vegan</strong> Kitchen........22<br />
World <strong>Vegan</strong> Day ............................................23<br />
Jo’s Recipes .....................................................24<br />
Dating <strong>Vegan</strong>s: Jo and Michael .......................25<br />
Eating <strong>Vegan</strong> at Ethnic Restaurants.................28<br />
Events & Conferences .....................................30<br />
AVS Membership/Subscription.......................31<br />
Book Announcement: Metamorphosis ............32<br />
Front Cover Photo: Kids Make a Difference<br />
Back Cover Photo: Golden Gibson Rees/M. Katz<br />
Inside photos as credited, or by AVS<br />
Some design images by iStockphoto, Inc.<br />
Assistant Editor and Graphics: Carolyn Githens<br />
Technical Assistance: Scott Depew<br />
Printed by GraphiColor Corporation, Vineland NJ<br />
Request our Book & Video/DVD Catalog.<br />
Order from AVS!<br />
www.americanvegan.org<br />
Sign on to E-Alert<br />
Webmaster: Curt Hamre
(Continued from page 1)<br />
The Greatest Impact on My Life<br />
I am now eighteen years old and<br />
I have been a kid making a difference<br />
since I was five years old<br />
because of this group.<br />
Director Andy Mars is the<br />
man who has made the greatest<br />
impact on my life. I first met him<br />
when he did an environmental<br />
education program at my school<br />
when I was in kindergarten. That<br />
made a big impact on this little<br />
kid. I then started to realize that I<br />
had choices. I started to think<br />
about how my living on this<br />
planet could have the least negative<br />
impact and most positive<br />
impact.<br />
Weekend Activities<br />
I was so excited to join Kids<br />
Make A Difference on my first<br />
weekend activity. We spent a fun<br />
day hiking, doing some important<br />
trail maintenance and clean<br />
up. I was very upset that people<br />
had gone into nature and trashed<br />
it. I was very uplifted that we<br />
could go undo the damage that<br />
others had done.<br />
I also especially remember my<br />
second Kids Make A Difference<br />
activity. We made meals for the<br />
homeless. Together we covered<br />
the park picnic tables with a roll<br />
of brown paper. I fondly recall<br />
that after the project we made a<br />
peace banner on the paper—over<br />
the food stains. I also remember<br />
the wind that had its own idea,<br />
but I remember how we worked<br />
together until we succeeded.<br />
I was the littlest kid there, a<br />
mere five compared to the others<br />
who were 10, 11, 12. Even<br />
though I was so little, everyone<br />
made me feel so big and important.<br />
I was put in charge of crayoning<br />
the brown-paper lunch<br />
bags. I remember Louis, who<br />
seemed so big to me at twice my<br />
age, telling me that, "the homeless<br />
people are so happy to get<br />
happy-colored lunch bags." I had<br />
so much fun and felt so good!<br />
Other kids wore gloves as they<br />
made sandwiches*. This was my<br />
first exposure to vegan food.<br />
Inspiring Lessons<br />
I remember Andy bouncing<br />
from table to table inspiring us<br />
with little lessons and making<br />
each of us feel so special and important.<br />
He told us different reasons<br />
that different people became<br />
homeless. He drew a map in the<br />
sand and tossed in pebbles and<br />
stones here and there to show the<br />
warped distribution of food and<br />
other resources on this planet. He<br />
talked about how what we eat<br />
and our system of food production<br />
plays such a dramatic role on<br />
this planet. He explained to us all<br />
about the food we were packing.<br />
He impressed upon us that homeless<br />
people needed food not junk.<br />
While some of the other lessons<br />
didn't sink in until a few<br />
years later, they were seeds<br />
planted in me ready to grow.<br />
Even at five, I did get to thinking<br />
about not wanting to put junk<br />
into my body either. I started eating<br />
a lot better. It took over a<br />
year, but I became a total vegetarian<br />
(vegan), with Andy's support,<br />
the summer between first<br />
and second grades while attending<br />
Kids Make A Difference's<br />
totally vegan summer camp,<br />
(www.CampExploration.org).<br />
Acceptance and Support<br />
With Andy's help, my parents<br />
came to accept and support my<br />
choice. After being vegan for 10<br />
years, my mom gave me a very<br />
special birthday present this year.<br />
She told me that she was now<br />
going to go vegetarian too! With<br />
my subtle pushing, and Andy's<br />
patient diplomatic help, my father<br />
also recently gave up his<br />
gasoline guzzling SUV and instead<br />
got a CNG-fueled truck<br />
like the Kids Make A Difference<br />
eco-van. My parents also had already<br />
stopped subscribing to the<br />
daily newspaper that they barely<br />
read anyway, began carrying<br />
cloth bags to the market for shopping,<br />
and started eating more organic<br />
fruits and vegetables. See?<br />
Not only can Kids Make A Difference,<br />
but adults can too!<br />
No matter how old I get, this<br />
kid, thanks to Kids Make A Difference,<br />
is always going to be a<br />
kid who makes a difference.<br />
Thanks, Andy, for making such a<br />
difference in my life and helping<br />
me make a difference to others!<br />
For More Information<br />
Contact the Kids Make A Difference<br />
community service programs<br />
for kids, or the Camp Exploration<br />
vegan summer and winter<br />
camp programs from the web,<br />
www.KidsMakeADifference.org,<br />
Phone: 818-344-7838, or write<br />
Dr. Andrew Mars, 6716 Kurl<br />
Way, Reseda CA 91335.<br />
Children from across the<br />
country are able to participate in<br />
the overnight camp programs,<br />
and children in the Los Angeles<br />
area are able to participate in the<br />
day-camp programs and the<br />
weekend community-service projects,<br />
which are based in the<br />
West San Fernando Valley of<br />
Los Angeles.<br />
Davey Brown wrote this essay<br />
for his college application.<br />
*Sandwiches were bread with sunflowerseed<br />
butter and pure-fruit jelly.<br />
o<br />
<strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong> 3
A growing crowd of members and friends flock to our South<br />
Jersey headquarters on Memorial Weekend Sunday in May for<br />
the annual meeting—Garden Party. An outdoor luncheon buffet<br />
is served on the front porch, then participants sit at tables under<br />
the trees (oak, hickory, maple—with a backdrop of rhododendrons<br />
in bloom, cedar, pine, and holly). Volunteers prepare the meal that<br />
includes garden-grown salads, local asparagus, and strawberries.<br />
Melissa Maly making<br />
the bean burgers<br />
BEAN BURGERS (24 burgers)<br />
1 lb. pinto beans<br />
6 or 7 cups water (Add more hot<br />
water as needed to keep beans<br />
covered while cooking.)<br />
1 Tbsp. caraway, celery, fennel,<br />
fenugreek—a ground-seed mix<br />
2 tsp. ground cumin<br />
1 Tbsp. mixed dried herbs<br />
4 garlic cloves<br />
4 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong><br />
Cook beans in a covered pot<br />
until very soft (3 hours*). Drain,<br />
reserving cooking liquid to cook<br />
grains. Mash.<br />
*For shorter cooking time, presoak<br />
beans. Drain, and add fresh water to<br />
cover beans placed in a pressure cooker.<br />
Cook for 30 minutes.<br />
1 cup steel-cut oats<br />
2 cups bean liquid/water<br />
Cook about 30 minutes.<br />
1 cup millet<br />
1 cup pineapple juice<br />
2 cups water<br />
Cook about 20 minutes.<br />
Add grains to beans; mix and<br />
mash. Add:<br />
3 Tbsp. apple sauce<br />
¼ cup shoyu soy sauce<br />
2 Tbsp. sesame tahini<br />
½ cup minced fresh sage<br />
1 Tbsp. dried tarragon<br />
¼ cup lemon juice<br />
Mix well. Leave overnight to<br />
cool and set. Measure with halfcup<br />
scoop onto oiled baking<br />
sheet; press and shape with fork.<br />
Bake at 375ºF. for 40 minutes,<br />
switching racks halfway through<br />
cooking. Freeze extra burgers for<br />
later use.<br />
Sequoia Maly tasting<br />
the yummy food<br />
MUSHROOM ONION GRAVY<br />
1 Tbsp. oil<br />
1 Tbsp. soy sauce<br />
2 cups sliced onions<br />
2 cups sliced mushrooms<br />
1 Tbsp. starch (arrowroot, corn,<br />
potato starch, etc.)<br />
Heat the oil and soy sauce in<br />
a saucepan*. When hot, add onions,<br />
then mushrooms. Cook in<br />
covered pot at medium, then<br />
low heat. The onions and mushrooms<br />
will release, and cook in,<br />
their juices. When tender, using<br />
a fine strainer, sprinkle in<br />
starch; stir, and turn off heat.<br />
Gravy will thicken more on<br />
standing.<br />
*Using an appropriate-sized saucepan,<br />
rather than a frying pan, minimizes the<br />
amount of oil needed.<br />
Photos by Jana-Lyn Medina<br />
The menu also included<br />
herbed teas and fruit juices;<br />
crackers and vegan “cheeses”,<br />
salads, patés, and cookies—<br />
contributed by volunteers.
CARROT DRESSING<br />
1 cup carrots—chopped, cooked<br />
Cooking water from carrots<br />
¼ cup olive oil<br />
2 Tbsp. lemon juice<br />
Purée in a blender, then add<br />
½ cup fresh lemon balm leaves.<br />
Blend briefly, with optional salt<br />
to taste. Serve with steamed<br />
asparagus.<br />
DRESSING FOR<br />
POTATO SALAD<br />
(4 lbs. potatoes serves 10 people)<br />
Combine:<br />
½ cup Vegenaise®<br />
6 Tbsp. olive oil (3 fl oz)<br />
2 Tbsp. vinegar<br />
2 tsp. prepared mustard<br />
1 Vidalia onion, diced<br />
1 celery heart, diced<br />
1 cucumber, diced<br />
parsley, minced<br />
Mix dressing into peeled,<br />
diced, cooked potatoes while<br />
they are still hot/warm.<br />
Mary Grigonis plucking<br />
mint leaves.<br />
CAROB CAKE<br />
(2 cakes, 16 slices)<br />
Dry Mix:<br />
3 cups whole grain spelt flour<br />
(or 1½ cups whole wheat bread<br />
flour and 1½ cups whole wheat<br />
pastry flour)<br />
1½ tsp. baking soda<br />
½ tsp. salt<br />
2/3 cup toasted carob powder<br />
1 Tbsp. Five-Spices, a mix of<br />
cinnamon, anise, ginger, nutmeg, cloves<br />
Wet Mix:<br />
¾ cup corn oil<br />
2 cups maple syrup (grade B)<br />
(2 tsp. vanilla)<br />
2 cups soy milk or vanilla soy<br />
milk<br />
Optional ingredients for richer cake:<br />
2/3 cup roasted hazel nuts, ground<br />
3 Tbsp. lemon juice<br />
Combine wet and dry mixes.<br />
Pour into oiled cake pans. The<br />
batter depth should be ½-inch.<br />
Bake cakes at 350ºF. for 40 to 45<br />
minutes—until a toothpick comes<br />
out clean.<br />
MINTED PEAS<br />
(2 cups)<br />
1 cup dry green split peas<br />
2¼ cups water<br />
½ cup fresh spearmint leaves,<br />
finely minced<br />
Cook peas in water for 45<br />
minutes to 1 hour, until well<br />
cooked. When stirred they<br />
should purée. Stir herbs into<br />
peas.<br />
Plan to attend our<br />
next Garden Party on<br />
May 24 2009 when<br />
Erin Williams, co-author<br />
of Why Animals Matter,<br />
will speak.<br />
Recipes by Freya Dinshah;<br />
right<br />
Sarah Somerville<br />
icing the carob cakes<br />
ICING FOR 2 CAKES<br />
24 dates pitted,<br />
soaked or simmered in water<br />
2 Tbsp. soy powder<br />
2 Tbsp. almond butter<br />
2 Tbsp. toasted carob powder<br />
2 Tbsp. roasted-grain coffeesubstitute<br />
powder<br />
Water from dates, more if<br />
needed. Mix everything in a<br />
blender to a thick puree; it will<br />
set up on standing.
Dr. Meherwan M. Bhamgara<br />
1928—<strong>2008</strong><br />
We were saddened to hear of<br />
the death of our dear friend Dr.<br />
Bhamgara—a vegetarian naturopath,<br />
on August 18 <strong>2008</strong> at<br />
9:30pm Indian time. On hearing<br />
the news, Saurabh Dalal wrote,<br />
“He always impressed me with<br />
his humility, and I greatly respected<br />
his serenity, sincerity,<br />
and grace. I found his knowledge<br />
of Naturopathy and traditional<br />
Ayurveda highly interesting”.<br />
The association between the<br />
<strong>American</strong> <strong>Vegan</strong> <strong>Society</strong> and Dr.<br />
Bhamgara went back to 1967<br />
when AVS’ president H. Jay Dinshah<br />
was in India to promote and<br />
attend the International Vegetarian<br />
Union’s XIX World Vegetarian<br />
Congress which took place in<br />
Delhi, Calcutta, Madras, and<br />
Bombay. Returning to Bombay<br />
from tours of different regions,<br />
Jay found haven in Meherwan’s<br />
third-floor flat at Bharat Mahal<br />
on Marine Drive. The fresh fruit,<br />
vital raw vegetable salads, and<br />
conservatively cooked (boiled,<br />
baked, or steamed) vegetables<br />
were balm to a digestive system<br />
assaulted by the typical highlyspiced<br />
and oily Indian fare.<br />
Dr. Bhamgara organized the<br />
scientific committee of this Congress.<br />
His involvement with IVU<br />
had grown for years through his<br />
association with J.N. Mankarji.<br />
He shared the job of Regional<br />
Secretary for India and the East<br />
(1977 to 1986) first with Shri<br />
Surendra Mehta and later with<br />
Shri Jashu Shah. In 1983<br />
Bhamgara was a cofounder of<br />
The Vegetarian <strong>Society</strong> in India<br />
(Reverence for Life), headquartered<br />
in Mumbai (Bombay).<br />
6 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong><br />
At congresses, he<br />
frequently led<br />
morning meditation<br />
and exercise<br />
sessions. At the last congress he<br />
attended, Goa India in 2006, he<br />
made a passionate plea to lactovegetarians<br />
to stop drinking milk<br />
and to see the vegan way as the<br />
next step in compassionate living.<br />
A Parsi, Dr. Bhamgara grew<br />
up eating meat and fish, despite<br />
his distaste for them. His interest<br />
in health and natural ways of living<br />
led him to study naturopathy<br />
at schools in Pudukottai and<br />
Pune, India. On a fellowship from<br />
the Indian Institute of Natural<br />
Therapeutics, he studied in the<br />
United Kingdom as a scholar of<br />
the J.N. Tata Endowments.<br />
In c. 2006, Dr Bhamgara<br />
(right) received a gold medal<br />
award from Gujarat University.<br />
Dr. Bhamgara ran a nursing<br />
home in Surat prior to establishing<br />
his clinic for outpatients in<br />
Mumbai. He helped acute and<br />
chronic sufferers—laypersons<br />
and dignitaries—through lifestyle<br />
counseling, diet, exercise, and<br />
hydrotherapy. Long-term benefits<br />
came about from health education.<br />
Dr. Bhamgara traveled widely<br />
on five continents teaching and<br />
learning about natural health and<br />
healing methods. As a delegate<br />
selected by the government of<br />
India, he lectured in Australia,<br />
Japan, Hong Kong, Singapore,<br />
Indonesia, Malaya, Kenya, and<br />
Mauritius. He visited the U.S.<br />
over a dozen times, lastly in 2003.<br />
Bhamgara at 67 on trampoline<br />
Dr. Bhamgara believed it is as<br />
important to exercise everyday as<br />
to eat. He did breathing, yoga<br />
asanas, and calisthenics in the<br />
morning; fast walking or hill<br />
climbing in the evening. Opportunities<br />
to jump on a trampoline, or<br />
climb a tree were taken eagerly!<br />
Shunning allopathic methods,<br />
he put his trust in Nature—<br />
himself overcoming cancer many<br />
years ago, through fasting and<br />
diet. He espoused the benefits of<br />
relaxation and meditation (mental<br />
fasting). A teacher, replacing ignorance<br />
with knowledge, he<br />
brought understanding. But of<br />
greater value than the head, he<br />
said, was the heart. A loving attitude<br />
to all people and creatures is<br />
the key to living.<br />
In 1998 he closed his clinic,<br />
settling in Lonavla. He continued<br />
writing in English, and Gujarati.<br />
Booklets and essays were published<br />
under Health Science Trust<br />
and also by The Vegetarian <strong>Society</strong><br />
(India), and Panchay Trust.<br />
Some can be found on the web,<br />
such as collected essays in Reverence<br />
for Health at www.health<br />
library.com/reading/reverence.<br />
-Freya Dinshah
Health is the first wealth. Invest time and discipline and<br />
Let Nature Heal!<br />
Dr. Meherwan M. Bhamgara<br />
The first principle of<br />
Nature Cure is that the<br />
vital power is the curative<br />
power. The vital power<br />
is that which attends to all the<br />
functions and systems of the body<br />
over which we have no voluntary<br />
control; it is also the power which<br />
heals, repairs, and sets right disturbed<br />
metabolic or physiologic<br />
functions; hence the need for conserving<br />
or economizing this<br />
power, especially when one is ill.<br />
● The best way to promote elimination<br />
is to more or less completely<br />
suspend assimilation.<br />
Thus by abstaining from food we<br />
give an opportunity to the vital<br />
power to attend to its curative<br />
job. In acute conditions physiological<br />
rest is provided by a complete<br />
fast, or very light sustenance<br />
on light liquids—water of tender<br />
coconut, fruit/vegetable juices,<br />
vegetable broth, herb teas.<br />
● Abstain from drugs which have<br />
toxic side or after effects. Chronic<br />
diseases arise because acute conditions<br />
are repeatedly suppressed<br />
by drugs which mask the symptoms<br />
but do not remove the underlying<br />
cause(s) of disease.<br />
● Lack of rest, relaxation, and<br />
sleep thwarts the remedial work<br />
of our vital power.<br />
● Popular beverages such as tea,<br />
coffee, and cocoa have harmful<br />
alkaloids, theine, caffeine, and<br />
theobromine. Alcohol affects the<br />
higher centers of the brain.<br />
Tobacco injures the mucus lining<br />
of the mouth, esophagus, and<br />
stomach. Avoid these.<br />
● Shun foodless foods. Especially<br />
avoid refined starch and sugar;<br />
they are responsible for a great<br />
number of diseases including<br />
rickets, osteomalacia, poliomyelitis,<br />
and arthritis.<br />
● Avoid processed and chemically<br />
treated foods. There are additives,<br />
artificial colors and flavors,<br />
preservatives and other substances<br />
which increase shelf life<br />
or improve eye appeal, but often<br />
harm the digestive system.<br />
Beware of the so-called advantages<br />
of food technology. Hydrogenated<br />
fat is likely to cause digestive<br />
disturbances, heart trouble,<br />
and cancer.<br />
Food grown with chemical<br />
fertilizers and sprayed with pesticides<br />
can harm human beings.<br />
● Spices and condiments should<br />
be used minimally so that the<br />
taste of the food is not masked.<br />
Pepper, mustard, chilies, asafetida<br />
and vinegar are the more harmful<br />
spices. Onion, ginger, coriander,<br />
and cumin seeds can be used.<br />
● Common salt (sodium chloride)<br />
should be used the least. The<br />
more one uses sodium, the more<br />
one drives potassium out of the<br />
system. Another drawback of salt<br />
is that it is hygroscopic, even an<br />
ounce of salt can hold several<br />
pounds of water in the system.<br />
● As per the late Swiss Dr.<br />
Bircher-Benner, a sick person<br />
should eat all his food raw<br />
(uncooked), and a healthy person<br />
should eat at least fifty percent<br />
uncooked food. This is an important<br />
theory of diet reform.<br />
● Fried foods must be avoided.<br />
Whenever starch is fried, the particles<br />
of starch are enveloped in<br />
an impregnable film of fat, hence<br />
food remains undigested or<br />
poorly digested. When nonvegetarian<br />
food is fried, the protein<br />
is similarly affected.<br />
● All food should be thoroughly<br />
chewed, and liquids held to linger<br />
in the mouth.<br />
● The food we are meant<br />
to eat is the produce of the<br />
vegetable kingdom: fruits, flowers,<br />
leaves, stems, grains, tubers,<br />
roots, seeds. Right food is the<br />
best medicine.<br />
● A physically fit person<br />
has balance, flexibility, strength,<br />
endurance, power, and agility.<br />
Outward fitness automatically<br />
improves visceral function. The<br />
liver, stomach, intestines, pancreas,<br />
spleen, kidneys, all the endocrine<br />
glands, all blood vessels,<br />
and nerve pathways benefit by an<br />
all-around program of exercises.<br />
● Ecological Health is the<br />
study of the interdependence of<br />
the human organism. There is an<br />
inner environment within our<br />
body; and there is interdependence<br />
of the various organs and<br />
systems of the body.<br />
● Holistic Health is a vast<br />
subject which embraces all of us,<br />
our entire beings, and the environment<br />
in which we live and<br />
work.<br />
● Body, Mind and Spirit<br />
The study of the patient is still<br />
more important than the study of<br />
his disease. The human being is<br />
not only the human body, but the<br />
human mind, and the spirit that<br />
dwells within.<br />
Nature Cure is also known as<br />
Natural Hygiene in the U.S.<br />
<strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong> 7
As vegans socialize with non-vegans, our food choices can be a source of frustration<br />
or an opportunity for positive interactions and fun festivities. This series of articles<br />
provides ideas to improve dating experiences as we share our recipes for relationships.<br />
8 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong><br />
Meet Hank Hawkins<br />
For our “date” Hank and I decided to plant a<br />
small garden, eat dinner, and then take a sunset<br />
cruise on Chautauqua Lake in his boat. We also<br />
enjoyed just sitting on the boat, watching the sunset<br />
without the motor competing for conversation or<br />
sucking gas.<br />
Hank has a nice little fenced garden plot that<br />
he rototills ready for planting. His site has more<br />
Hank Hawkins, Photo: Anne Dinshah<br />
possibilities than my wooded thorn-filled land.<br />
We picked out $11 of plants at a local greenhouse.<br />
I stuck the plants in their new organic home in about an hour while Hank mowed his lawn. Hank<br />
volunteered to do the weeding. The problem with his weeding offer is that I know what plants are where<br />
and how they look different from the weeds. He does not. Preferring art over gardening, I doodled on large<br />
wooden stakes. Each stake has a picture of the plant on one side, and a picture of the harvestable vegetable<br />
on the other side as well as the name of the plant. “The stakes are fun and provide idiot-proof gardening!”<br />
he commented.<br />
Stakes go in the garden, no steaks on the table. For dinner I made a Lentil Garden Stew (see recipe),<br />
which we enjoyed with fresh Italian bread and vegan margarine. Hank mused, “The lentil base makes the<br />
vegetable flavors meld nicely together. I didn’t even know what lentils are. Maybe a grain? The taste was good,<br />
and I learned they are like a bean.”<br />
We bought everything for stew at the store. As summer progresses we will alter the<br />
ingredients to use garden vegetables, except the lentils. Lentils, which we are not growing<br />
ourselves, are a good protein to give substance to a stew. They do not require the extra<br />
planning of other dry beans as they cook along with the vegetables.<br />
The garden has muskmelon, a refreshing appetizer for a summer meal, which can be<br />
served cubed fresh or slightly frozen. A variety of lettuces called a mesclun mix will<br />
make great piquant garden salads. Kale, tomatoes, red bell peppers, broccoli, and zucchini<br />
can go from garden to stew. Acorn squash bakes either with a dash of maple syrup or<br />
vegan margarine for a side dish. The acorn squash usually leaves one not needing<br />
additional dessert.
Since the acorn squash is a long way from being ready to harvest, I made a Pineapple Upside-down<br />
Cake (see recipe) for dessert. In order to enjoy more date time, I made the cake the day before, and chilled.<br />
“Pineapple Upside-down Cake is my favorite dessert. I didn’t notice any difference in taste, consistency,<br />
or texture from what I like. I couldn’t tell it was vegan. The syrupy pineapple and cake were perfect. Goes<br />
great with vegan vanilla ice cream.”<br />
The cake recipe is not difficult; however, someone not familiar with baking might prefer to purchase a<br />
mix. In Hank’s cupboard there is a box of Dr. Oetker’s Organics lemon cake mix. The directions are on the<br />
back. I changed the pictures of additional ingredients, eggs and milk, to a mashed banana and soymilk. “She<br />
makes me laugh with the banana drawing. But it works. I can bake a delicious vegan cake.” Hank would<br />
serve the cake right side up with fresh pineapple and vegan ice cream. “Now I know how to buy a fresh<br />
pineapple. Look for the yellow color, not too green or brown.”<br />
One of his favorite dinners is Hank’s Stir-fry Veggies (see recipe). He makes it with garden vegetables<br />
and a few mushrooms from the store. He serves it with refried beans, which he is careful to purchase<br />
without lard or other non-vegan ingredients. We consume tortillas or tortilla chips with the meal.<br />
The other vegan meal Hank is very confident making centers on Pasta with Garden Vegetable Sauce (see<br />
recipe). He purchases a vegan pasta sauce and mixes it with Hank’s Stir-fry Veggies. He serves Festive<br />
Garlic-free Bread (see recipe). For dessert, Hank offers store-bought vegan cookies such as Country Choice<br />
organic sandwich crèmes: ginger lemon cookies.<br />
Hank and I met in the summer of 2005 at a contra dance. We had both arrived during a dance and were<br />
waiting for the next dance to begin. He said, “Hi, I’m Hank.” I replied, “I have a truck named Hank.”<br />
“Then we must dance!”<br />
Hank is one of those terrific datable men who just isn’t right for me to date (we’re at different places in<br />
our lives) so we hang out as friends. It’s like dating without any pressure of how the date will end.<br />
Sometimes we even discuss our respective dates.<br />
I will never forget the time he said, “So, I was on this date and she was talking about beef or chicken. I<br />
couldn’t believe we were discussing beef or chicken. I was so bored. You’ve spoiled me for dating other<br />
women!” What that means is he has been hanging out with a vegan friend who influenced him to think<br />
about his food choices, inspired intelligent conversation on a variety of topics, and taught him how to cook<br />
a little. That was his way of saying thank you.<br />
At the time of this writing, he is still single and datable. He is, we joke, mildly trainable. Hank would<br />
date a vegan, would try any vegan food that is prepared for him, and is interested in good health. Left to his<br />
own devices, don’t expect to find a vegan fridge in his house. He has attended local vegetarian society potluck<br />
dinners and is considering attending a vegetarian conference.<br />
Easy Meals a vegan and non-vegan can make for each other:<br />
● Lentil Garden Stew, Italian bread with vegan margarine,<br />
Pineapple Upside-down Cake with vegan vanilla ice cream.<br />
● Melon appetizer, mixed lettuce salad, Lentil Garden Stew, bread,<br />
acorn squash. ● Hank’s Stir-fry Veggies, refried beans, tortillas or<br />
tortilla chips, fresh fruit ● Pasta with Garden Vegetable Sauce,<br />
Festive Garlic-free Bread, cookies.<br />
Festive Garlic-Free Bread (Yield: 6 pieces)<br />
6 slices Italian bread<br />
6 tsp. vegan soy margarine<br />
1½ tsp. nutritional yeast<br />
¾ tsp. paprika<br />
¾ tsp. rosemary<br />
½ tsp. sage<br />
¼ tsp. salt (optional)<br />
Lightly spread each piece<br />
of bread with 1 tsp. margarine.<br />
Place bread on baking<br />
sheet. Sprinkle flavorings on<br />
bread. Bake at 350ºF. for 8<br />
minutes or until lightly<br />
toasted.<br />
Lentil Garden Stew (shown above)<br />
and more recipes on next page.<br />
Photo: Anne Dinshah<br />
<strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong> 9
Lentil Garden Stew<br />
1 cup lentils, green-brown<br />
3 cups water<br />
1 onion<br />
1 carrot<br />
1 potato<br />
1 small head broccoli<br />
½ small head cauliflower<br />
Wash lentils. Place in medium<br />
pot with water and bring to a boil,<br />
reduce heat and cover with lid.<br />
While lentils are cooking, wash<br />
and chop onion, carrot, and potato;<br />
put into pot. Bring to a simmer<br />
again. Wash and chop broccoli<br />
and cauliflower; add to stew.<br />
Simmer a total of 40 minutes<br />
or until potato and lentils are tender.<br />
Serve warm with bread.<br />
I also like it served as a cold<br />
stew. Leftover stew, hot or cold,<br />
is great with a tomato product<br />
such as juice or sauce mixed in<br />
and some black olives.<br />
This is the standard anytime of<br />
the year recipe with typical vegetables<br />
from the store. Substitute<br />
vegetables from the garden when<br />
available such as kale, tomatoes,<br />
red bell peppers, and zucchini.<br />
Hank’s Stir-fry Veggies<br />
1 large carrot<br />
1 zucchini<br />
1 small head broccoli<br />
½ green bell pepper<br />
10 baby portabella or white button<br />
mushrooms<br />
dash of olive oil<br />
Wash all vegetables. Slice<br />
carrot diagonally very thinly.<br />
Add carrot to hot oil and continue<br />
cooking at medium-high<br />
heat. Stir frequently, adding vegetables<br />
as they are sliced—<br />
mushrooms last. It will take approximately<br />
10 minutes, depending<br />
on how crunchy or soft veggies<br />
are preferred.<br />
10 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong><br />
Pineapple<br />
Upside-down Cake<br />
(Yield: 9x13” cake)<br />
This looks like a long list of<br />
ingredients and instructions compared<br />
with most recipes I make.<br />
However, it is not difficult.<br />
Friends say it is worth the effort!<br />
8 rings sliced pineapple,<br />
canned or fresh<br />
8 pitted cherries<br />
(maraschino or bing)<br />
¼ cup light brown sugar<br />
3 Tbsp. vegan margarine<br />
½ lemon, organic<br />
1½ cups light brown sugar<br />
(yes, additional)<br />
¾ cup white grape juice<br />
½ lb. tofu<br />
1 Tbsp. vanilla extract<br />
1 cup whole wheat bread flour<br />
1 cup whole wheat pastry flour<br />
1½ tsp baking soda<br />
1 Tbsp. poppy seeds<br />
Melt margarine. Mix ¼ cup<br />
sugar with margarine. Spread<br />
margarine/sugar mixture in 9x13”<br />
casserole dish. Arrange pineapple<br />
slices in bottom of pan. Place one<br />
pitted cherry* in the center of<br />
each pineapple slice.<br />
Pasta with<br />
Garden Vegetable Sauce<br />
To make pasta: spaghetti,<br />
macaroni, rotini, etc., follow the<br />
directions on box. For example:<br />
to cook tri-color rotini, place 3<br />
quarts water in large pot. Bring to<br />
boil. Add ¾ lb. rotini. Stir. Reduce<br />
heat and cook 10 minutes.<br />
Stir occasionally. Drain.<br />
For sauce: combine Hank’s<br />
Stir-fry Veggies (see recipe) with<br />
a jar of marinara pasta sauce with<br />
vegan ingredients. Serve on pasta.<br />
These recipes make dinner<br />
for two with second servings,<br />
or leftovers.<br />
Pineapple Upside-down Cake<br />
Photo: Anne Dinshah<br />
Squeeze lemon to obtain 1½<br />
tsp. lemon juice and cut 1 Tbsp.<br />
fresh organic lemon zest (yellow<br />
part of peel, not white part). Place<br />
lemon products in blender with<br />
1½ cups sugar, grape juice, tofu,<br />
and vanilla. Blend until smooth.<br />
In a large mixing bowl, combine<br />
both flours, soda, and poppy<br />
seeds. Add wet ingredients from<br />
blender and mix well. Pour batter<br />
over pineapple, being careful not<br />
to disrupt slices.<br />
Bake at 350ºF. for approximately<br />
40 minutes. A toothpick<br />
should come out clean from the<br />
center. While hot, carefully place<br />
platter or cookie sheet over cake<br />
and flip it upside down. Cool and<br />
serve.<br />
*Traditionally one maraschino<br />
cherry is placed in the center of<br />
each pineapple slice where the core<br />
was removed. However, maraschino<br />
cherries typically are<br />
packed with chemicals, dyes, lots<br />
of sugar, etc. Fresh bing cherries<br />
may be used as a garnish after<br />
baking so as to retain their natural<br />
color.<br />
Anne Dinshah coaches rowing<br />
at The Ohio State University.<br />
She enjoys taking grad classes<br />
and learning wrestling. She lives<br />
with rescued rabbits, Guinevere<br />
and Hargrove.
“Best Cookbook of the Year” —Veg News magazine<br />
Book Review:<br />
Great Chefs Cook <strong>Vegan</strong><br />
by Linda Long<br />
I am honored to pay tribute to<br />
Linda Long and her great accomplishment,<br />
the gorgeous and paradigm<br />
shifting book, Great Chefs<br />
Cook <strong>Vegan</strong>.<br />
As a culinary instructor, author<br />
and admitted foodie—who just<br />
happens to be vegan—I have<br />
yearned for a book of this caliber.<br />
It took visionary vegan, food<br />
writer, and photographer Linda<br />
Long to manifest the new standard<br />
for plant-based cuisine,<br />
proving unquestionably that you<br />
can eat haute, and healthy too.<br />
Linda has created a culinary reference<br />
for foodies of all persuasions<br />
and skill levels with Great<br />
Chefs Cook <strong>Vegan</strong>.<br />
That Linda convinced twentyfive<br />
of today’s (non-vegan)<br />
award-winning uber-star chefs<br />
(think Thomas Keller, Jean-<br />
Georges Vongerichten, Eric<br />
Ripert, Charlie Trotter, and Iron<br />
Chef Cat Cora among others), to<br />
create fantastically creative multicourse<br />
vegan meals is incredible.<br />
That Linda crisscrossed the U.S.<br />
to style and take the exquisite photographs<br />
of mouthwatering meals is<br />
remarkable. Each chef section in<br />
the book includes a three- or fourcourse<br />
vegan meal, complete with<br />
instructive recipes and mouthwatering<br />
photographs of the meal. Interviews<br />
of the chefs add even more<br />
interest.<br />
You will want to eat this book,<br />
but trust me, buy a copy for yourself<br />
and use it, then buy copies<br />
for everyone you know. Now<br />
when you are asked,” but what do<br />
vegans eat?” you might suggest:<br />
Linda Long with <strong>American</strong> <strong>Vegan</strong> <strong>Society</strong> at the Collingswood NJ<br />
Book Fair, October 4 <strong>2008</strong>. Photo: Ronda Martinez<br />
Jean-Georges’ Chilled Watermelon<br />
Gazpacho, or Daniel Boloud’s<br />
Beet Salad with Red Beet<br />
Reduction, Walnut Chutney, Arugula,<br />
and Horseradish or perhaps<br />
Bradford Thompson’s Baby Beet<br />
Salad with Pistachio Vinaigrette<br />
and Chickpea Fritters, Gabriel<br />
Kreuther’s Seasonal Vegetable<br />
Medley with Sautéed Tofu and<br />
Horseradish Broth, Dan Barber’s<br />
Cauliflower Steak with Quinoa,<br />
or Terrance Brennen’s Warm<br />
Provençal Vegetables with Olive<br />
and Basil Tempura.<br />
Do save room for dessert and<br />
David Burke’s Stir Fried Fruit<br />
and Peach Sorbet, John Besh’s<br />
Chocolate Cake with Chocolate<br />
Truffle Molten Center and Johnny<br />
Iuzzini’s Crisp Chocolate with<br />
Sautéed Bananas, Fresh Figs,<br />
Blackberry Coulis, and Brandied<br />
Cherries.<br />
Some recipes are actually<br />
quite simple, while others take<br />
longer preparation time and attention<br />
to detail, giving cooks of all<br />
levels a choice. A glossary of ingredients<br />
is included. Move over<br />
brown rice and steamed veggies,<br />
we’ve got far more choice now.<br />
Thank you Linda!<br />
Reviewed by Fran Costigan,<br />
New York City-based culinary<br />
instructor and author of<br />
More Great Good Dairy-Free<br />
Desserts Naturally,<br />
www.francostigan.com.<br />
Great Chefs Cook <strong>Vegan</strong>—<br />
Linda Long <strong>2008</strong>, 272pp<br />
9x10¼”, 98 color plates,<br />
hard $35 (or $25 until Dec 31<br />
<strong>2008</strong>— This price cannot be<br />
combined with other discount<br />
offers).<br />
<strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong> 11
Hawaii:<br />
Vegetarian School Lunch Resolution Passes<br />
by William Harris, MD<br />
Senate Concurrent Resolution<br />
SCR84, “Requesting the Department<br />
of Education and the Hawaii<br />
Public School Food Service<br />
to Develop Nutritionally-sound<br />
Public School Menu Plans That<br />
Include Vegetarian and <strong>Vegan</strong><br />
Meals,” passed the <strong>2008</strong> Hawaii<br />
Legislature. Most of the original<br />
provisions had been removed<br />
from its predecessor SB2136, because<br />
of objections from the Departments<br />
of Education and<br />
Health, and from the Hawaii<br />
School Food Service itself, but in<br />
its final form it received the<br />
blessings of both the DOE and<br />
the DOH. From my position the<br />
most pertinent parts are 1 and 3:<br />
1. The Department of Education<br />
and the Hawaii School Food Service<br />
[should] consider nutritionally-sound<br />
public school menu<br />
plans that give students the option<br />
of vegetarian and vegan public<br />
school meals.<br />
3. The DOE. [should] post on its<br />
website a list of schools that have<br />
vegetarian and vegan menu options.<br />
History: our December 1991<br />
newsletter included a petition by<br />
member Eliot Rosen requesting<br />
support for HB3195 in the Hawaii<br />
State House of Representatives,<br />
which required that an optional<br />
low-fat vegan diet be made<br />
available in schools where students,<br />
faculty, or school lunch<br />
managers express interest.<br />
The bill went nowhere, but in<br />
the intervening years members<br />
Cheryl Chung, Carol Gabbard,<br />
Laurie Veatch, Jim Deutch, and I<br />
continued to encourage vegetarian<br />
school lunch options with Ha-<br />
12 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong><br />
waii Food Service manager Gene<br />
Kaneshiro, who has since been<br />
succeeded by Glenna Owens.<br />
In 2001 SCR151, very similar<br />
to SCR84, made it through the<br />
Senate, but HCR152, its companion,<br />
failed in the House. However,<br />
the resolutions generated<br />
some interest on the Mainland<br />
and the language was used for a<br />
similar bill in California.<br />
Finally, in <strong>2008</strong>, Freshman<br />
Representative Joe Bertram III,<br />
11th District (Makena-Wailea-<br />
Kihei on Maui), a raw-food vegan<br />
himself, introduced SB2136, a<br />
mandate bill “To Require the Department<br />
of Health to Develop<br />
Nutritionally-sound Public<br />
School Menu Plans That Give<br />
Students the Option of a Vegetarian<br />
School Lunch Meal.” The<br />
video of Bertram’s March <strong>2008</strong><br />
VSH talk is online (all URLs are<br />
listed at the end of this article).<br />
SB2136 failed as noted above,<br />
but after modifications to some of<br />
its Whereases and Therefores it<br />
became SCR84 SD1, cleared the<br />
last hurdles, and was passed with<br />
the assistance of about 34 individuals<br />
and organizations<br />
(including HMSA) who sent in<br />
positive testimony.<br />
So, after sporadic VSH efforts<br />
spanning 15 years, the <strong>2008</strong> Hawaii<br />
Legislature has finally endorsed<br />
the concept that vegetarian<br />
meals may be a healthy school<br />
option. Where it goes from here<br />
is anyone’s guess. However, VSH<br />
has put up a school lunch page<br />
and will link it to the DOE Vegetarian<br />
School Lunch URL when it<br />
appears. Using these as a springboard,<br />
perhaps some interested<br />
vegetarian parents can continue<br />
the process we began.<br />
A fitting finale to this win was<br />
our May 13th speaker, John Cadman<br />
from Haiku Elementary<br />
School on Maui. To our knowledge,<br />
John is the only school food<br />
service manager in Hawaii offering<br />
USDA-reimbursable vegetarian<br />
options to students on a regular<br />
basis. John’s strategy to meet<br />
the USDA requirement of 18%<br />
protein by weight of food is to<br />
use beans, and his web page displays<br />
many veggie bean recipes,<br />
bean lore, and strategies for properly<br />
cooking beans. His video “A<br />
Successful Vegetarian School<br />
Lunch Program: One Man’s<br />
Commitment,” will show on<br />
Olelo and the other Public Access<br />
TV stations sometime after June<br />
1 <strong>2008</strong>, but it’s already online.<br />
Cadman gave us a very clear<br />
and entertaining overview of the<br />
history and practicalities of the<br />
school lunch program, and I hope<br />
that interested parties countrywide<br />
will take advantage of it in<br />
concert with the veggie school<br />
lunch pages at DOE and VSH.<br />
For my part, I don’t hold the<br />
school lunch program responsible<br />
for childhood obesity. It’s the<br />
junk food that permeates society<br />
and TV advertising, all federally<br />
subsidized by the USDA and tax-<br />
deducted by the IRS that’s causing<br />
it. But the Hawaii DOE got<br />
soft drinks out of the school<br />
vending machines a couple of<br />
years ago and that was a huge<br />
step. SCR84, if implemented vigorously,<br />
could be another.<br />
Contacts and websites
T-SHIRTS<br />
Typestyle and text as above<br />
50% preshrunk cotton, 50% polyester<br />
Small, Medium, Large, Xtra Large, 2X Large<br />
Yellow type on Cornflower Blue,<br />
or Forest Green Shirt<br />
Adult sizes: $15 each ($12-AVS members)<br />
Youth XS, Youth S, Youth M, Youth L, Youth XL<br />
Yellow type on Forest Green, or Iris Blue Shirt<br />
Children’s sizes (Youth): $12 ($10-AVS members)<br />
HELP AVS SPREAD THE VEGAN MESSAGE!<br />
GoodSearch.com and GoodShop.com are search engines that<br />
donate half their revenues, to the charities their users designate.<br />
You use them just as you would any search engine, and they are<br />
powered by Yahoo!, so you get great results.<br />
Go to www.goodsearch.com or www.goodshop.com and enter<br />
<strong>American</strong> <strong>Vegan</strong> <strong>Society</strong> as the charity you want to support.<br />
Sequoia (5 yrs), Cypress (3 yrs), and Sebastian (7 yrs)<br />
of the Maly family, from Elmer NJ, model AVS T-shirts.<br />
Photo: January <strong>2008</strong><br />
<strong>American</strong> <strong>Vegan</strong> <strong>Society</strong><br />
56 Dinshah Lane, PO Box 369<br />
Malaga NJ 08328-0908<br />
Phone (856) 694–2887, Fax:–2288<br />
www.americanvegan.org<br />
Sign on to our<br />
E-Alert for messages.<br />
Congratulations to the Philadelphia Phillies, <strong>2008</strong> World Series Champions!<br />
Their Citizens’ Bank Park was named North America’s Most Vegetarian-Friendly Baseball<br />
Park for 2007 and <strong>2008</strong>. <strong>Vegan</strong> versions of hot dogs, burgers, steak sandwiches;<br />
mock-chicken, and crabless-crabcakes are on the menu. For season updates at ball parks<br />
across North America, see the Venue Reference Guide at www.soyhappy.org/venue.htm.<br />
Healthy School Lunch Program Resolutions Have Been Passed in Four States:<br />
California (2003), New York (2004), Florida (2007), and now Hawaii (<strong>2008</strong>). Texts of the resolutions,<br />
which include provision of vegetarian and vegan meal options, may be read at www.choiceusa.net, a web<br />
site to encourage and support such initiatives—that need public support to succeed in the long run.<br />
Vegetarian School Lunch Resolution Passes by William Harris, MD reprinted from The Island Vegetarian,<br />
quarterly newsletter, Vegetarian <strong>Society</strong> of Hawaii, Vol. 19, issue 3, July-September <strong>2008</strong>.<br />
Contacts and Websites:<br />
Hawaii Department of Education Superintendent, Patricia Hamamoto: doe.k12.hi.us/about/meet_the_supt.htm, patricia_hamamoto@notes.k12.hi.us<br />
Hawaii Board of Education: www.boe.k12.hi.us<br />
Office of School Facilities and Support Services, School Food Service Director, Glenna Owens: 808-733-8400, glenna_owens@notes.k12.hi.us<br />
Office of Hawaii Child Nutrition Programs, Child Nutrition Specialists, Alice Toguchi-Matsuo, Kenneth Ortiz: 808-587-3600<br />
Office of Curriculum, Instruction & Student Support, Coordinated School Health Specialists, Dave Randall/Shirley Robinson: 808-733-9141 ext. 329<br />
Department of Health, Departmental School Health Coordinator, Cathy Yamamoto Tanaka: 808-586-4437, cathykt@doh.hawaii.gov<br />
DOE school lunch website: doe.k12.hi.us/foodservice/toolkit/index.htm<br />
VSH school lunch website: www.vsh.org/links_Lunch,htm<br />
Rep. Joe Bertram III, 11th District: 808-586-8525, repbertram@Capitol.hawaii.gov<br />
“Vegetarian School Lunch Meal”: vsh.voip-info.org/Bertram.html<br />
John Cadman: mauisurfer1961@gmail.com, www.thebeanpages.com, vsh.voip-info.org/Cadman.html<br />
Positive testimony to SCR84 SD1: www.vsh.org/SCR84%20SD1.pdf<br />
Text: www.capitol.hawaii.gov/site1/docs/getstatus2.asp?billno=SCR84<br />
<strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong> 13
NEW BOOKS<br />
100% VEGAN<br />
COOKBOOKS<br />
EVERYDAY RAW ─Matthew<br />
Kenney. Celebrity chef’s straightforward<br />
and flavorful raw food book.<br />
40pp full-color photos. <strong>2008</strong>, 144pp<br />
7½x9¾” $19.99.<br />
HEALTHFUL CUISINE: Over<br />
170 Raw <strong>Vegan</strong> Recipes. 2 nd Edition<br />
─Anna Maria Clement, PhD,<br />
NMD, Chef Kelly Serbonich, Chef<br />
Chad Sarno. Lavishly produced—<br />
42pp full-color photos. 2007, 141pp<br />
Spiral Bound 7½x11” $21.95.<br />
REFRESH: Contemporary <strong>Vegan</strong><br />
Recipes from the Award-winning<br />
Fresh Restaurants ─Ruth Tal with<br />
Jennifer Houston. A juice bar<br />
morphed into 3 Toronto cafés that<br />
feed the mind, body, and soul. Quality<br />
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menus, vital juices and elixirs. 33pp<br />
full-color photos. 2007, 212pp<br />
8½x8½” $25.95.<br />
STUDENT’S GO VEGAN COOK-<br />
BOOK: Over 135 Quick, Easy,<br />
Cheap, and Tasty <strong>Vegan</strong> Recipes<br />
—Carole Raymond. Recipes for<br />
full-days’ menus, guidance and advice<br />
from a mother to the college<br />
crowd, and high schoolers too. 2006,<br />
225pp 5½x8¼” $13.95.<br />
The 30-DAY DIABETES MIRA-<br />
CLE COOKBOOK:<br />
Stop Diabetes with an Easy-to-<br />
Follow Plant-Based, Carb-<br />
Counting Diet ─Bonnie House,<br />
Diana Fleming, PhD, LDN, Linda<br />
Brinegar, Linda Kennedy, Ian Blake<br />
Newman. The companion cookbook<br />
from the folks at the Lifestyle Center<br />
of America, who brought us the 30-<br />
Day Diabetes Miracle! 8pp fullcolor<br />
photos. <strong>2008</strong>, 308pp 7½x9”<br />
$19.95.<br />
14 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong><br />
TOFU COOKERY: 25 th Anniversary<br />
Edition ─Louise Hagler. The<br />
updated and greatly expanded edition<br />
of this venerable classic! More than<br />
30 intriguing new recipes. 42pp fullcolor<br />
photos. <strong>2008</strong>, 188pp 8x9¼”<br />
$21.95.<br />
VEGAN BITES: Recipes for Singles<br />
─Beverly Lynn Bennett. Not<br />
just quick, small quantity, vegan<br />
recipes, but commentary opens each<br />
chapter and adds to each dish.<br />
Glossary of less common ingredients.<br />
<strong>2008</strong>, 154pp 8x9¼” $15.95.<br />
VEGAN FIRE & SPICE: 200 Sultry<br />
and Savory Global Recipes<br />
─Robin Robertson. Your culinary<br />
passport to world cuisines ranging<br />
from mildly spiced to nearly<br />
incendiary. Explore food of the<br />
Americas, Mediterranean Europe,<br />
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ingredients. Best of all, you can<br />
adjust the heat yourself and enjoy<br />
these recipes hot —or not. <strong>2008</strong>,<br />
238pp 7½x9” 18.95.<br />
VIETNAMESE FUSION VEGE-<br />
TARIAN CUISINE ─Chat<br />
Mingkwan. Renowned Asian culinary<br />
expert adapts Vietnamese cuisine<br />
to present time-honored favorites<br />
using completely vegan ingredients.<br />
6pp full-color photos. 2007,<br />
160pp 7x8” $14.95.<br />
DVD & CD<br />
VEGETARIAN COOKING with<br />
COMPASSIONATE COOKS: Delicious,<br />
Nutritious, Easy-to-Make<br />
Dishes ─Colleen Patrick-Goudreau,<br />
Alka Chandra. The engaging hosts<br />
of this informative DVD demonstrate<br />
six tantalizing dishes, packing<br />
them full of nutritional facts and<br />
shopping tips. Includes a helpful<br />
segment about finding vegetarian<br />
products in the supermarket. 2006,<br />
70 min DVD $19.95.<br />
WORLD PEACE DIET: Eating for Spiritual Health and<br />
Social Harmony ─Will Tuttle, PhD. Unabridged audio version<br />
of Tuttle’s book. MP3 format, playable on computers<br />
and many (not all) CD players. 13 hours 26 minutes $20.00.
HEALTH<br />
DR. NEAL BARNARD’S<br />
PROGRAM for REVERSING<br />
DIABETES: The Scientifically<br />
Proven System for Reversing Diabetes<br />
Without Drugs ─Neal D.<br />
Barnard, MD, Bryanna Clark<br />
Grogan. Paperback edition of this<br />
must-read book for anyone with diabetes.<br />
Information for many other<br />
major health conditions, as well.<br />
2007, 272pp 6x9” $15.95.<br />
SKINNY BITCH: Bun in the Oven<br />
─Rory Freedman, Kim Barnouin.<br />
The smart and sassy SB girls are<br />
back with their third book, another<br />
no-nonsense guide, this time dedicated<br />
to the pregnant vegan. <strong>2008</strong>,<br />
329pp 5¼x7¼” $14.95.<br />
ANIMAL<br />
OPPRESSION<br />
ANIMALS AS PERSONS: Essays<br />
on the Abolition of Animal Exploitation<br />
─Gary L. Francione. Advocates<br />
a wholly consistent animal<br />
rights position which is uncompromisingly<br />
against any use and abuse<br />
of animals. Pro-vegan, and rigorously<br />
argued. <strong>2008</strong>, 235pp 6¼x9¼”<br />
Hard $35.00.<br />
FARM SANCTUARY: Changing<br />
Hearts and Minds About Animals<br />
and Food ─Gene Baur. Leading<br />
animal rights activist examines the<br />
real cost of meat on our plates—for<br />
humans and animals alike—in this<br />
provocative and thorough examination<br />
of the modern farm industry.<br />
<strong>2008</strong>, 287pp 6½x9½” Hard $25.00.<br />
ENVIRONMENT<br />
GREEN LIVING HANDBOOK:<br />
A Six Step Program to Create an<br />
Environmentally Sustainable Lifestyle.<br />
Saving the Planet …One<br />
Household at a Time ─David Gershon.<br />
With this program of environmental<br />
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over a two-week period.<br />
<strong>2008</strong>, 153pp 8½x11” $14.95.<br />
SUNFOOD LIVING: Resource<br />
Guide for Global Health ─John<br />
McCabe; fwd: David Wolfe. The<br />
new bible (reference book), on how<br />
to live ecologically for Mother<br />
Earth, from a vegan’s point of view.<br />
2007, 562pp 6x9” $29.95.<br />
PHILOSOPHY<br />
& RELIGION<br />
EVERY CREATURE a WORD of<br />
GOD: Compassion for Animals as<br />
Christian Spirituality ─Annika<br />
Spalde, Pelle Strindlund. Beyond<br />
doctrine and obedience, God’s<br />
compassion is the core of Christianity.<br />
Concerned about being<br />
Christian in a world shared by other<br />
beings, Spalde and Strindlund blend<br />
stories of compassion for animals<br />
from throughout religious history<br />
with accounts of modern activism<br />
and their personal witness. Encourages<br />
Christians of all denominations to<br />
follow this powerful tradition. <strong>2008</strong>,<br />
162pp 6x9” $18.00.<br />
30% Discount to<br />
AVS Members on all Books<br />
until December 31 <strong>2008</strong>.<br />
Thereafter: 20% discount,<br />
30% for 10 or more books.<br />
Order from<br />
<strong>American</strong> <strong>Vegan</strong> <strong>Society</strong>, PO Box 369, Malaga NJ 08328<br />
Phone: 856-694-2887, Fax: 856-694-2288<br />
Free shipping by media mail within the U.S.<br />
Shipping & Handling minimums on foreign orders: Canada: $20.00.<br />
Other countries: $30.00 or $50.00. Purchaser responsible for import taxes.<br />
<strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong> 15
The Raw Beet<br />
The Living Light Culinary Arts Center<br />
Paulette Eisen<br />
I arrived at the Living<br />
Light Culinary Arts Center<br />
in Fort Bragg on the<br />
day that the associateraw-food-gourmet<br />
chefs<br />
were doing their demos.<br />
I was ready to immerse<br />
myself in a full experience<br />
of wonderful cuisine—as<br />
taught by Cherie Soria.<br />
My interest had first<br />
been aroused a few years<br />
ago at a big gala event in<br />
Los Angeles where<br />
Cherie’s delectable creations<br />
were served—such<br />
flavors and textures as I<br />
would not have known<br />
were possible.<br />
The next opportunity to meet<br />
her was when I attended the Raw<br />
Food Festival in Portland Oregon,<br />
and was equally impressed.<br />
Cherie not only revealed that she<br />
was a top-notch gourmet-raw-<br />
foods chef, but also an incredibly<br />
gifted teacher and organizer. Her<br />
skills were so superior to anyone<br />
else’s I had so far experienced in<br />
the raw food movement that I attended<br />
every single demo she<br />
gave at this three-day event. It<br />
was at this function that I learned<br />
about her Living Light Culinary<br />
Arts Center in Fort Bragg California,<br />
where she teaches students<br />
the skills and information they<br />
need to become qualified rawfood<br />
chefs.<br />
The school that Cherie and her<br />
husband Dan Ladermann estab-<br />
16 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong><br />
Dan Ladermann and Cherie Soria<br />
Photo: Living Light Culinary Arts Center<br />
lished is housed in a beautifully<br />
renovated old building that used<br />
to be the Union Lumber Company<br />
department store, when Fort<br />
Bragg was a lumber town. A third<br />
of the building now contains the<br />
school, the attached deli/café, and<br />
the Living Light Marketplace<br />
store. The café offers a great selection<br />
of juices, smoothies, raw<br />
sandwiches, salads, raw soups,<br />
entrées, and desserts. The Marketplace<br />
is the ultimate store for<br />
raw-food chefs, offering gadgets<br />
and equipment that is used in the<br />
school, as well as raw-food<br />
books, DVDs, specialty oils, and<br />
other special ingredients.<br />
The school itself has been<br />
beautifully constructed, with<br />
wood paneling everywhere.<br />
The equipment is<br />
all cutting-edge. At the<br />
back of the demo room,<br />
an audio-visual technician<br />
is able to sit at a<br />
computer and monitor<br />
and press buttons that<br />
angle multiple cameras<br />
to optimize the view of<br />
the food being prepared.<br />
I watched one student<br />
after another as they did<br />
their demos. These men<br />
and women were not<br />
only being taught how to<br />
skillfully prepare gourmet<br />
raw foods, but also<br />
how to demonstrate and<br />
teach others how to do<br />
it. They were also expected<br />
to know about the ingredients<br />
they were using—from their<br />
culinary history to their nutritional<br />
components. These students<br />
are required to be able to<br />
teach the curriculum of the<br />
school. They are given prep<br />
sheets of what to prepare for their<br />
demos. Cherie has these prep<br />
sheets highly structured and very<br />
thorough, but at the same time<br />
she encourages her students to<br />
bring their own ideas and uniqueness<br />
to their demos.<br />
I was impressed with most of<br />
the students and felt enriched by<br />
their presentations. I had a few<br />
minutes between demos to talk<br />
with some of them. I discovered<br />
that they were from different
countries and were there for different<br />
reasons. Some were raw<br />
foodists and others were not.<br />
Some wanted to apply their new<br />
skills professionally, after<br />
graduation, while others just<br />
wanted to learn more about preparing<br />
raw-food cuisine. All<br />
were very enthused about being<br />
there.<br />
My visit to the Living Light<br />
Culinary Arts Center was indeed<br />
a special, uplifting adventure. I<br />
felt nourished and inspired.<br />
Cherie and Dan were very gracious<br />
and it was wonderful to meet<br />
their staff—people who clearly<br />
loved what they were doing.<br />
Alex Malinsky, a young, exciting<br />
and up-and-coming raw-food<br />
chef himself, interviewed Cherie a<br />
few months ago about herself<br />
and her school. Here are some<br />
excerpts from that interview:<br />
How did you start on raw<br />
foods? I began my raw journey<br />
in 1992 when I went to Puerto<br />
Rico to study with Dr. Ann<br />
Wigmore, after reading books<br />
about the amazing results she<br />
achieved using wheat grass and<br />
raw food to heal cancer and other<br />
terminal illnesses. I was curious<br />
about Dr. Wigmore’s work and<br />
thought a vacation in Puerto Rico<br />
sounded like a good idea. I had<br />
no intention of trading my<br />
cooked-vegan diet for a raw-food<br />
diet, but after witnessing the<br />
amazing healings that transpired<br />
there, I came home a true believer<br />
in the power of the rawfood<br />
lifestyle. I knew that the<br />
majority of Dr. Wigmore’s clients<br />
would return to their old ways of<br />
eating, because her diet was de-<br />
Cherie and Dan also hold the<br />
annual Vibrant Living Expo at<br />
the Center during the fourth<br />
week in August (August 21-23<br />
Cherie’s Story<br />
signed for cleansing and healing.<br />
I understood human nature<br />
enough to know that most people<br />
would be bored to death if forced<br />
to eat that way the rest of their<br />
lives, because food has to feed<br />
more than the body, more than<br />
the emotions—food must nourish<br />
the soul. So, as soon as I returned<br />
home, I began creating foods that<br />
were delicious, satisfying, comforting,<br />
and nourishing. Foods<br />
like lasagna, burritos, burgers,<br />
spaghetti, pizza, brownies, and<br />
ice cream, are not easily forgotten.<br />
My goal became to make<br />
them organic, raw, and healthpromoting—leading<br />
to the birth<br />
of the gourmet raw cuisine I<br />
teach today.<br />
Then I began teaching rawvegan<br />
culinary arts—first in my<br />
home, then through community<br />
colleges and vegetarian conferences<br />
throughout the country. In<br />
1996, I published my first recipe<br />
book, ANGEL FOODS: Healthy<br />
Recipes for Heavenly Bodies. I<br />
2009). It attracts most of the<br />
leaders and founders of the raw<br />
food movement. For more information<br />
on the school and the Vibrant<br />
Living Expo, you may visit<br />
www.RawFoodChef.com. Phone:<br />
800-816-2319. Living Light Culinary<br />
Arts Institute, 301-B N<br />
Main St, Fort Bragg CA 95437.<br />
(Left) Cherie Soria, now in her<br />
60s, on cover of her new book<br />
The RAW REVOLUTION<br />
DIET: Feast, Lose Weight,<br />
Gain Energy, Feel Younger,<br />
written with nutritional guidance<br />
from Brenda Davis, RD, Vesanto<br />
Melina, MS, RD. <strong>2008</strong>, 238pp<br />
8x9” $21.95.<br />
included some cooked vegan<br />
recipes in it, because I wanted<br />
the raw message to reach people<br />
who had no idea what raw-living<br />
foods were. In those days, there<br />
were no gourmet-raw-recipe<br />
books. Later, my friendship with<br />
Viktoras Kulvinskas motivated<br />
me to start Living Light Culinary<br />
Arts Institute.<br />
How did Viktoras influence<br />
you to create a culinary institute?<br />
When I studied with Dr.<br />
Ann Wigmore, I had already<br />
been teaching vegetarian culinary<br />
arts for 20 years. Dr. Ann loved<br />
the raw foods I was inspired to<br />
create and she told me that I<br />
would be a beacon of light for<br />
her teachings. She suggested that<br />
I go out and share my delicious<br />
raw-living cuisine with the world,<br />
so I took her advice and stopped<br />
teaching the cooked-vegan classes<br />
and began teaching classes in rawvegan<br />
foods. I spent every spare<br />
moment creating my new culinary<br />
art: gourmet-raw-vegan cuisine.<br />
<strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong> 17
Cooking Class at the<br />
Living Light Culinary Arts Center<br />
Photo: LLCAI<br />
Also, I began catering the<br />
National Essene Gatherings at<br />
Breitenbush Hot Springs and<br />
became friends with Viktoras<br />
Kulvinskas. He and his wife<br />
Youkta loved the raw-vegan<br />
gourmet cuisine I was creating,<br />
and invited me to cater their<br />
yearly retreat for women in the<br />
healing arts. Viktoras was adamant<br />
that my new style of cuisine<br />
should be taught to the top chefs<br />
in the world. About the same<br />
time, I met an inspiring woman<br />
named Dr. Janedare Winston, a<br />
professor and teacher of the living-food<br />
lifestyle, who insisted I<br />
should devote myself to teaching<br />
teachers, so there would be an<br />
army of people sharing the livefood<br />
lifestyle with the world.<br />
“One person can only do so<br />
much,” she told me. I felt I had<br />
received a mandate from these<br />
three people, whom I admired, to<br />
create a school designed for the<br />
purpose of teaching individuals,<br />
chefs, and instructors of raw living<br />
foods. I called it Living Light<br />
Culinary Arts Institute because I<br />
wanted it to reflect the interconnection<br />
of all things, and kept<br />
remembering what Dr. Ann had<br />
said to me about being a beacon<br />
of light for her teachings. I also<br />
wanted it to express my commitment<br />
to living lightly on the land,<br />
eating light, and being in the<br />
light, so Living Light Culinary<br />
Arts Institute was born.<br />
Who are some of the raw<br />
chefs who have trained at Liv-<br />
18 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong><br />
ing Light Institute, or written<br />
recipe books? Roxanne Klein,<br />
who was recently featured on the<br />
cover of Bon Appétit magazine as<br />
one of the ten most innovative<br />
chefs of the decade, trained with<br />
us about a year before she<br />
opened her highly acclaimed restaurant,<br />
Roxanne’s. I placed one<br />
of my protégés, Chad Sarno, and<br />
another chef training graduate,<br />
Suzanne Alex Ferrara, with Roxanne<br />
to help her with recipe and<br />
menu development for the restaurant.<br />
All three of them have since<br />
written recipe books of their<br />
own. There are many other internationally-known<br />
instructors of<br />
raw foods who have trained with<br />
us and several who have authored<br />
raw-recipe books. Some<br />
came to us as novices and others<br />
were already raw-food chefs and<br />
teachers, but wanted an opportunity<br />
to work with me personally.<br />
The number of people who have<br />
taken our workshops or graduated<br />
from our chef trainings who have<br />
written recipe books are too numerous<br />
to mention. A few names<br />
you may recognize are the<br />
Boutenkos, Renee Loux-<br />
Underkoffler, Alicia Ojeda,<br />
Elaina Love, Nomi Shannon,<br />
Rose Lee Calabro, Matt Samuelson,<br />
Ito, and Rayek.<br />
Your book, Angel Foods, has<br />
a spiritual quality along with<br />
both cooked and raw food<br />
preparation. Would you share<br />
the essential message of the<br />
book with our readers? Are<br />
you planning another book? I<br />
spent many years championing<br />
EarthSave and learned the importance<br />
of meeting people where<br />
they are. That is why my book,<br />
Angel Foods, is not 100% raw. It<br />
is 100% vegan and contains<br />
about 125 raw recipes and 125<br />
cooked recipes. I feel my place is<br />
to help people move in the direction<br />
of healthy living without<br />
judgment about where they are or<br />
how far they want to go. I have a<br />
gentle approach and consequently<br />
attract a lot of people who are not<br />
vegetarians when they first come<br />
to our school. My book reflects<br />
my spiritual approach to life. Believing<br />
that love and appreciation<br />
are powerful creators, I use<br />
prayer and intention as a means<br />
of creating a joyful life. It was<br />
inconceivable to me to separate<br />
my spiritual self and my work,<br />
even though I was warned that<br />
many health-food stores would<br />
not carry a recipe book that included<br />
spiritual content. I have a<br />
second book in print that was<br />
written in Spanish: Comiendo<br />
Pura Vida, meaning “Eating Pure<br />
Life”, which is 100% raw. I coauthored<br />
it with a Costa Rican,<br />
Rodrigo Crespo. Angel Foods<br />
has now been published in German<br />
and I am working on a third<br />
raw book, and have two others<br />
that will follow.<br />
The raw food movement has<br />
grown a lot in the last few<br />
years. Where do you see it<br />
heading? The raw-food movement<br />
is growing faster than the<br />
vegetarian movement did in its<br />
infancy because people don’t<br />
have to give anything up. They<br />
can simply add more delicious<br />
raw foods to their diet. The more<br />
they eat the better they feel. Raw<br />
food is less threatening than diets<br />
that restrict certain foods. Also, it<br />
just makes sense to people that<br />
the more raw food they eat the<br />
better they will feel. We have<br />
over 300 Living Light instructor<br />
graduates out there sharing this<br />
message with people who are<br />
sharing with others, and so forth.<br />
It is exponential growth.<br />
Cherie’s Recipes
Cherie’s Recipes<br />
Here are some recipes of condiments that were<br />
prepared in the demos on the day Paulette was there:<br />
Cashew “Mayonnaise”<br />
(Yield: 1½ cups—6 servings)<br />
1 cup cashews, soaked 4 hours,<br />
rinsed, and drained<br />
6 Tbsp. purified water<br />
2 Tbsp. olive oil<br />
2 Tbsp. flax oil<br />
1½ Tbsp. lemon juice<br />
2 dates, pitted<br />
1 tsp. onion powder<br />
¾ tsp. solar-dried sea salt<br />
½ tsp. garlic powder<br />
pinch white pepper<br />
Purée all of the ingredients in<br />
a blender, stopping the blender to<br />
scrape down the sides with a<br />
spatula and resuming blending<br />
until the “mayonnaise” is completely<br />
smooth and emulsified.<br />
Store in airtight container in<br />
the refrigerator up to two weeks.<br />
Hot Mustard<br />
(Yield: 1 pint—36 servings)<br />
½ cup mustard seeds<br />
(preferably a mix of yellow and<br />
brown), soaked 8 to 12 hours<br />
and drained<br />
½ cup lemon juice<br />
¼ cup water<br />
9 pitted dates or 2 Tbsp. agave*<br />
2 Tbsp. unpasteurized tamari<br />
or ½ Tbsp. salt<br />
Purée all ingredients together<br />
in a blender to form a smooth<br />
paste.<br />
Store in a sealed glass jar in<br />
the refrigerator for two weeks<br />
before using—to allow it to<br />
mellow. Keeps for up to two<br />
months in the refrigerator.<br />
*syrup from agave cactus<br />
Trio of Condiments with Zoomburger.<br />
(Zoomburger recipe in The Raw Revolution)<br />
Real Tomato Ketchup<br />
(Yield: 2 cups—12 servings)<br />
2 cups chopped tomatoes<br />
3/8 cup sun-dried tomato powder<br />
1½ Tbsp. evaporated cane juice<br />
1 Tbsp. lemon juice<br />
1 Tbsp. tamarind paste,<br />
or 2 tsp. additional lemon juice<br />
¾ tsp. solar-dried sea salt<br />
pinch white pepper<br />
Purée all of the ingredients in<br />
a blender, or food processor outfitted<br />
with the “S” blade.<br />
Store in a sealed glass jar in<br />
the refrigerator for up to one week.<br />
A Raw Food Program should not be followed dogmatically. There are important benefits from eating uncooked<br />
food. A general goal of taking one third to one half of one’s diet raw is good for the average person, but individual<br />
needs and constitutions should be considered. As an elimination diet for curative purposes, a raw food program may<br />
be followed for a limited period of time. And it is good for losing weight. Those who are very active and/or want to<br />
gain weight probably need some cooked food, including beans. Due to metabolism rates, older women who tend to<br />
be overweight may adapt well to eating all or most food uncooked, whereas for men, growing children, and others to<br />
do so would be too limiting. So, explore, have fun, and enjoy raw food. Let it become a vital part your diet!.–Ed.<br />
VEGAN HEALTH STUDY<br />
Participate in nutrition research, investigating<br />
the long-term effects of vegan diets,<br />
by any or all of these ways:<br />
• Complete a questionnaire.<br />
• Provide blood and urine samples for<br />
lab testing—fee charged.<br />
• Donate tax-deductible funding.<br />
Michael Klaper, MD, Director<br />
Institute of Nutrition<br />
Education & Research<br />
1601 N Sepulveda Ave #342<br />
Manhattan Beach CA 90266<br />
www.veganhealthstudy.org<br />
VEGFAM<br />
feeds the hungry<br />
without exploiting animals<br />
VEGFAM ℅ Cwm Cottage<br />
Cwmynys, Cilycwm, LLandovery, Carmarthenshire<br />
SA20 0EU, WALES, U.K.<br />
www.vegfamcharity.org.uk<br />
Checks to <strong>American</strong> <strong>Vegan</strong> <strong>Society</strong> designated<br />
projects only or projects & administrative costs,<br />
and marked for overseas relief will be forwarded in £s<br />
Or Vegfam’s online giving facility<br />
https://charitychoice.co.uk/vegfam<br />
can be used from the U.S.<br />
<strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong> 19
Question Time:<br />
Why Is Our Teen So Thin?<br />
Query: Hi. I need some help<br />
with my teenage son’s being vegan.<br />
He's 16 yrs. old and my wife<br />
and I want to support him. Trouble<br />
is in two months he's lost 12<br />
lbs. and is now a very thin and<br />
pale looking 111 lbs. and 5'6"<br />
tall. He has stopped growing<br />
taller as well. He was always<br />
thin to begin with. This is pretty<br />
scary for us as parents. We want<br />
to support his principles, so what<br />
can we do? Why is he so thin?<br />
And getting thinner? We often<br />
have to remind him to eat and<br />
then eat good food choice combinations<br />
to get the nutrients he<br />
needs. Do you have some suggestions,<br />
please?<br />
AVS: In their book, Becoming<br />
<strong>Vegan</strong>, dieticians Brenda Davis<br />
and Vesanto Melina make these<br />
recommendations to teenagers,<br />
which we summarize:<br />
● Eat breakfast: scrambled tofu<br />
on toast, oatmeal with sunflower<br />
seeds and raisins, etc.<br />
● Replace meat with protein-rich<br />
plant foods: veggie "meats", tofu,<br />
beans (many kinds, many ways),<br />
nuts, seeds, and their "butters".<br />
● Replace cow milk with soy<br />
milk (Drink it. Put it on cereal, in<br />
soups, etc.)<br />
● Eat plenty of vegetables—raw<br />
and cooked. Especially greens.<br />
● Buy Red Star® Vegetarian<br />
Support Formula Nutritional<br />
Yeast (which is fortified with<br />
vitamin B12). Use like parmesan<br />
cheese, on and in foods.<br />
● Use flax oil on food.<br />
● A multi-vitamin-mineral supplement,<br />
although not necessary<br />
if you eat well, may be advisable<br />
if eating habits are haphazard.<br />
20 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong><br />
George Eisman RD says, in A<br />
Basic Course in Vegetarian &<br />
<strong>Vegan</strong> Nutrition, regarding underweight:<br />
"Because of the high<br />
fiber content of most vegetarian<br />
diets, there is a tendency to eat<br />
fewer calories if the same volume<br />
of food is eaten. This can<br />
easily be overcome by eating a<br />
greater volume of food at each<br />
meal, and/or by eating more<br />
frequent meals."<br />
As much as possible, avoid<br />
junk food. Eat nutritious whole<br />
grains such as brown rice and<br />
brown bread. Hummus, a spread<br />
made from chick peas and tahini<br />
(sesame seed) with flavorings, is<br />
a good staple food to have<br />
around to eat any time on bread<br />
or crackers, or as a dip with raw<br />
vegetables. Baked potatoes with<br />
toppings are tasty. Mashed yams<br />
with nut butter make a lovely<br />
sandwich filling.<br />
Most people do not eat recommended<br />
amounts of fresh fruit<br />
and raw vegetables. But vegans<br />
eating raw salads may not have<br />
time to eat enough calories, or<br />
may be expending too much energy<br />
for calories gained. Take a<br />
hot soup for a lunchtime change;<br />
eat over rice or with a sandwich.<br />
<strong>Vegan</strong> teens need to look out<br />
for themselves, learn basic nutrition,<br />
even cook and self-cater.<br />
Otherwise, there are situations<br />
where they will go hungry.<br />
When eating out, take a small<br />
can of beans, and/or grated nuts,<br />
to add to a basic pasta marinara<br />
and salad. Ask for mushrooms.<br />
Request slices of tofu on tomato<br />
pizza (under the sauce), veggies<br />
on top. In towns lacking better<br />
eateries, do this until adequate<br />
menus for vegans arrive.<br />
Exercise! While some people<br />
exercise to lose weight, thin<br />
teens can benefit from weight<br />
training (followed by a good<br />
meal) to put on some pounds.<br />
Being thinner than average<br />
<strong>American</strong>s is desirable. Being<br />
too thin or anorexic is a problem<br />
that needs to be addressed.<br />
Another suggestion for calorie-dense<br />
nutrition is to eat fruit<br />
cake or muffins. Preferably, all or<br />
most flour should be whole grain.<br />
An applesauce or carrot cake recipe—with<br />
added raisins, dates,<br />
walnuts and sunflower seeds is<br />
good. Muffins are handy for teens<br />
on the run. The advantage of cake<br />
and muffins over eating handfuls<br />
of nuts and raisins is that they<br />
move through the digestive system<br />
more slowly and the nutrition has<br />
time to be absorbed.<br />
Above all, a vegan diet should<br />
not be restrictive. Most people<br />
who become and stay vegan eat a<br />
more interesting and varied menu<br />
than before—all from plants.<br />
Pile it up! Make a “pyramid”<br />
or “haystack” on your plate.<br />
Layer the food groups. Use a<br />
base of rice, potatoes, bread, or<br />
pasta. Add greens and vegetables<br />
(raw and cooked), then beans (or<br />
peas or lentils), and garnish with<br />
avocado, olives, nuts, seeds, or a<br />
dressing incorporating them. Eat<br />
dessert for extra calories: puddings,<br />
pies, cakes, and vegan ice<br />
“cream”. Add dried fruits and nut<br />
butters to snacks of fresh fruits<br />
and raw vegetables.<br />
Have confidence. The <strong>American</strong><br />
Dietetic Association has endorsed<br />
well-planned vegan diets<br />
at all stages of life.<br />
More help with meal planning<br />
is at www.NutritionMD.com.<br />
Consult a registered dietitian<br />
if need be—a good one will give<br />
advice within the context of your<br />
beliefs.<br />
See book list for teens on next page.
Employees at Pig Farm Charged<br />
October 23 <strong>2008</strong> According to reports by the People For the Ethical<br />
Treatment of Animals (PETA), their undercover investigation last month<br />
on an Iowa pig farm (that breeds piglets to supply Hormel) revealed that<br />
pregnant pigs were confined to barren gestation crates, beaten with metal<br />
gate rods, and kicked by farm workers. Workers were documented shocking pigs and spraying toxic<br />
paint around their eyes and up their noses, and one supervisor even raped a pig with a cane.<br />
The Greene County Sheriff stated in a news release dated October 22 <strong>2008</strong> that six individuals employed<br />
by the farm at the time of PETA's investigation now face a total of 22 counts of livestock neglect<br />
and abuse.<br />
Those charged include a former farm manager and a supervisor. Fourteen of the counts are aggravated<br />
misdemeanors—the stiffest possible charges under Iowa state law for crimes committed against<br />
farmed animals—and each carry up to two years behind bars. Such charges are unprecedented.<br />
Further information from People For the Ethical Treatment of Animals (PETA): PETA, 501 Front St,<br />
Norfolk VA 23510, Ph: 757-622-PETA (7382), Fax: 757-622-0457, www.peta.org.<br />
Teen Book List:<br />
A BASIC COURSE in VEGETAR-<br />
IAN & VEGAN NUTRITION, 9 th<br />
Edition Revised ─George Eisman,<br />
MA, MSc, RD. 2006, 148pp 8½ x11”<br />
$21.95.<br />
BECOMING VEGAN: The Complete<br />
Guide to Adopting a Plant-<br />
Based Diet —Brenda Davis, RD and<br />
Vesanto Melina, RD, MS. 2000,<br />
224pp 8x11" $17.95.<br />
BURGERS 'N' FRIES 'N' CIN-<br />
NAMON BUNS —Bobbie Hinman.<br />
Fast-food favorites—veg’n versions.<br />
1993, 55pp 5¼x8½" $5.00.<br />
HEALTHY HEARTY HELPINGS<br />
—Anne Dinshah. For the high<br />
school and college crowd. 1999,<br />
128pp 6x9" Otabind lie-flat $8.95.<br />
MUNCHIE MADNESS: Vegetarian<br />
Meals for Teens —Dorothy R.<br />
Bates, Bobbie Hinman, Robert Oser;<br />
nutr. info: Suzanne Havala, MS, RD,<br />
FADA. Excellent info (particularly<br />
for non-vegetarian parents of vegan<br />
teens). 2001, 159pp 6x9" $9.95.<br />
STUDENT’S GO VEGAN COOK-<br />
BOOK: Over 135 Quick, Easy,<br />
Cheap, and Tasty <strong>Vegan</strong> Recipes<br />
—Carole Raymond. 2006, 225pp<br />
5½x8¼” $13.95.<br />
These books are available, from<br />
the <strong>American</strong> <strong>Vegan</strong> <strong>Society</strong>.<br />
Take 20% discount.<br />
Letters to Editors<br />
Cut the Meat<br />
Re: “The Cost of Steak”<br />
Opinion, Aug 23 <strong>2008</strong><br />
Paul Roberts does a terrific<br />
job of laying out the case<br />
against factory farms. I have<br />
only one complaint. He expresses<br />
concern about the rising<br />
meat prices that will accompany<br />
the return to more traditional<br />
methods of raising meat animals,<br />
but neglects to mention<br />
the benefit: With higher prices,<br />
people will eat less meat.<br />
Meat consumption is associated<br />
with high rates of heart<br />
disease, hypertension, and colon<br />
cancer; it is a vastly less<br />
efficient means of providing<br />
food in terms of water and grain<br />
usage; and it is a huge contributor<br />
to greenhouse gases in<br />
the atmosphere.<br />
I say, let those prices soar,<br />
and pass the hummus. We’ll all<br />
be better off.<br />
Catherine McCallum, Monrovia CA<br />
Los Angeles Times 8-30-08<br />
A Healthier Diet Choice<br />
Re: “What’s Not for Dinner”<br />
Editorial, June 9 <strong>2008</strong><br />
I’m glad to read that the<br />
United Nations acknowledges<br />
that our appetite for meat products<br />
has exacerbated climate<br />
change.<br />
As a nutritionist, I would also<br />
like to underscore the heavy toll<br />
that our meat-laden diets take<br />
on our personal health.<br />
Many studies indicate that<br />
the consumption of high-fat,<br />
meat-heavy diets contributes to<br />
obesity, diabetes, heart disease<br />
—even some forms of cancer.<br />
These chronic diseases,<br />
which can be prevented in part<br />
by consuming a healthy, plantbased<br />
diet, also cost billions in<br />
taxpayer dollars.<br />
Choosing the veggie burger<br />
over the cheeseburger isn’t just<br />
the best choice for our planet,<br />
its also the best choice for our<br />
own health.<br />
Joseph Keon, Greenbrae CA<br />
Los Angeles Times 9-13-08<br />
Clippings of Letters to Editors printed in mainstream newspapers or<br />
magazines that express a vegan viewpoint may be submitted to <strong>American</strong><br />
<strong>Vegan</strong> <strong>Society</strong> by the writer, or a reader, to qualify the writer for a<br />
free one-year membership and subscription to <strong>American</strong> <strong>Vegan</strong>.<br />
<strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong> 21
Book Review:<br />
The Asian <strong>Vegan</strong> Kitchen:<br />
Authentic and Appetizing Dishes from a<br />
Continent of Rich Flavors<br />
by Hema Parekh<br />
Most of the wonderful vegetarian<br />
and vegan Asian cookbooks<br />
concentrate on Chinese, Japanese<br />
and/or Indian dishes. The Asian<br />
<strong>Vegan</strong> Kitchen includes these<br />
and adds the cuisines of Burma,<br />
Thailand, Vietnam, Indonesia,<br />
Malaysia, and Korea.<br />
Recipes include soups, salads,<br />
snacks; main, noodle, and rice<br />
dishes; desserts, and drinks,<br />
from each country.<br />
Born into a Jain family in India,<br />
Hema Parekh has been a strict<br />
vegetarian since birth. Now living<br />
in Tokyo, she learned to<br />
cook from people from around<br />
the world. This book focuses on<br />
recipes that Asians eat daily in<br />
their homes. As she says,<br />
“Nothing can compare with a<br />
meal put together in the comfort<br />
of your own kitchen, in the<br />
warmth of your home, for the<br />
people you love.”<br />
Each dish includes both the<br />
English and Asian name—for<br />
example, Vietnamese Pancakes<br />
Rolled with Vegetables – Banh<br />
xeo chey. This is very helpful<br />
for English speakers who want<br />
the name to describe the food,<br />
but also want to know what it’s<br />
“really” called.<br />
The glossary describes the exotic<br />
ingredients, and sometimes<br />
offers more common substitutions.<br />
Descriptions of each<br />
country’s unique dining style<br />
precedes the recipes.<br />
India: “Piquant spices are at<br />
the heart of Indian cooking, adding<br />
zing, color, and energy. … Yet<br />
spices are not just an indulgence<br />
of the palate; they also impart a<br />
medicinal benefit to the food.”<br />
Japan: “Like all things Japanese,<br />
discipline, detailing, and<br />
aesthetics define the country’s<br />
cuisine. …The subtle flavors...<br />
gently mingle to give a harmonious<br />
whole that is Japanese in its<br />
elegance and frugality.”<br />
22 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong><br />
China: “What would we do<br />
without the wok… or the endless<br />
ways to cook noodles. ... Spring<br />
rolls and sweet corn soup … Ma<br />
po dou fu, silky tofu cubes swimming<br />
in the hot sauce … quickly<br />
tossed fried rice.”<br />
Thailand: “Just the mention<br />
of Thailand brings startlingly<br />
clear images of food to my mind:<br />
fiery red curry, sweet and sour<br />
pad thai noodles, vibrant papaya<br />
salad. The aromas are there as<br />
well…”<br />
Vietnam: “The northern region<br />
… uses black pepper and<br />
ginger, while Central Vietnamese<br />
cuisine tends to be hotter<br />
and spicier. South Vietnamese<br />
food incorporates a lot of fruit<br />
and vegetables. And France’s<br />
long presence in the country is<br />
evident from the Vietnamese<br />
love of potatoes, asparagus,<br />
and French bread.”<br />
Indonesia: “Satay, Gado<br />
gado, Soto, Sayur lodeh, Sambal<br />
terong, Nasi joreng, Sambal,<br />
Bakvan, Sambal goreng, Tempeh.<br />
These exotic sounding<br />
names … [are] the fabulous<br />
dishes that make up the Indonesian<br />
culinary repertoire.”<br />
Burma: “The Burmese restaurant...in<br />
a posh residential<br />
[area] of Tokyo...transported<br />
me to a land of orange-robed<br />
monks and golden pagodas<br />
[where] meditation and discipline<br />
are a natural part of the<br />
people’s upbringing.”<br />
Malaysia: “Since so much of<br />
Malaysia’s cuisine is influenced<br />
by its neighbors...and its immigrant<br />
populations..., the country<br />
deserves its reputation as the<br />
melting pot of Asia’s culinary<br />
treasures.”<br />
Korea: “A typical Korean table<br />
consists of colorful bowls of<br />
kimchi, simple vegetable dishes<br />
known as namul and chorim, a<br />
spicy soup, and sometimes noo-<br />
THE ASIAN VEGAN KITCHEN:<br />
Authentic and Appetizing<br />
Dishes from a Continent of<br />
Rich FlavorsHema Parekh,<br />
32pp full-color photos. 2007,<br />
192pp 7½x10” $19.95.<br />
dles, all arranged beautifully and<br />
served with a heaping bowl of<br />
piping hot white rice. … But it is<br />
the chili pepper and the enthusiasm<br />
with which it is used that<br />
sets Korean cookery apart from<br />
other cuisines.”<br />
The recipes include clear instructions<br />
and ingredient lists.<br />
Spice combinations are explained,<br />
demonstrating the subtle nuances<br />
and flavors unique to each nation.<br />
Perhaps the only shortcoming<br />
is the index, sorted by main ingredient<br />
and not by the name of<br />
the dish. It is difficult to find a<br />
recipe if you don’t already know<br />
what it contains. But the index<br />
does list dishes more than once<br />
if there are several main ingredients.<br />
The Asian <strong>Vegan</strong> Kitchen is a<br />
marvelous cookbook, filled with<br />
delights for the palate of anyone<br />
who craves flavor and adventure<br />
on their plate.<br />
My favorite recipes include<br />
Japanese Vegetable Pancakes<br />
(Okonomiyaki), Korean Cucumber<br />
Kimchi (Oi kimchi) and Indonesian<br />
Fried Rice (Nasi goreng).<br />
I’m looking forward to preparing<br />
many other dishes.<br />
Reviewed by Maureen Koplow
PlanYour 2009 Celebration Now!<br />
For the health of people, the environment, and farmed animals,<br />
veganism is the best choice. World VEGAN Day embodies this<br />
idea. As an international campaign, it encourages people around<br />
the world to experience the benefits and joys of a more compassionate<br />
way of life.<br />
♦ Share a vegan meal with family and friends<br />
♦ Enter cooking competitions, using vegan recipes<br />
♦ Talk & write about veganism and respect for animals<br />
♦ Hand out vegan literature<br />
♦ Show a DVD<br />
♦ Ask cafeterias to serve vegan meals<br />
♦ Contact a local newspaper to do a feature story<br />
For more info, visit www.worldgovegandays.com.<br />
Kids Make a Difference Invites You to Celebrate<br />
WORLD VEGAN DAY<br />
Saturday November 1 <strong>2008</strong> 1pm-5pm<br />
Animal Acres, 5200 Escondido Canyon Rd, Acton CA 93510<br />
Ph: 661-269-5404, www.animalacres.org, info@animalacres.org<br />
A Celebration of Food, Music, Company & Living!<br />
Prizes Voting for LA's Best <strong>Vegan</strong> Restaurant Scrumptious Foods<br />
Uplifting Live Music Loving Visits with the Rescued Animals<br />
Pay at the door, but RSVP in advance to: RSVP@<strong>Vegan</strong>Day.info<br />
Goodie-bags with a copy <strong>American</strong> <strong>Vegan</strong> and other vegan goodies,<br />
(worth more than the price of admission) will go to those who RSVP first.<br />
$10 Adult Admission, $5 Child Admission<br />
Invite your Non-<strong>Vegan</strong> Friends!<br />
Be sure to also celebrate at LA's wonderful vegan restaurants, and then email your vote,<br />
by December 1st, to Vote@veganday.info for “LA's Best <strong>Vegan</strong> Food in <strong>2008</strong>”.<br />
For more info, and a list of LA restaurants, visit www.veganday.info or phone 818-344-7838.<br />
Thursday, October 30 <strong>2008</strong>, TIME online acknowledged November 1 as World <strong>Vegan</strong> Day in an article<br />
by Claire Suddath entitled A Brief History of <strong>Vegan</strong>ism.<br />
"<strong>Vegan</strong>ism gives us all the opportunity to say what we<br />
'stand for' in life-- the ideal of healthy, humane living.<br />
Add decades to your life, with a clear conscience as a<br />
bonus." —Donald Watson, Founder of The <strong>Vegan</strong> <strong>Society</strong><br />
Observed since<br />
1994<br />
Worldwide Events listed at<br />
www.worldveganday.org<br />
Download these booklet guides:<br />
●<strong>Vegan</strong> Catering for All<br />
●<strong>Vegan</strong> Catering Guide for<br />
Hospitals and Care Homes<br />
The founder of <strong>American</strong> <strong>Vegan</strong> <strong>Society</strong>, H. Jay Dinshah (1933-2000), had his birthday on<br />
November 2. He was a lonely voice promoting the vegan ideal across the U.S. in the early 1960s,<br />
lecturing around the world in 1967-68, and continuing through the 70s, 80s and 90s. His fervor<br />
ignited many of today’s vegan and animal rights leaders to passionate advocacy.<br />
<strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong> 23
HUNGARIAN<br />
MUSHROOM SOUP<br />
(Yield: 6 servings)<br />
1 large onion, chopped<br />
3 Tbsp. olive oil<br />
2 cups sliced fresh mushrooms<br />
1 Tbsp. dill weed<br />
1 Tbsp. Hungarian paprika, or<br />
more, to taste<br />
1 Tbsp. tamari<br />
2 cups vegetable stock or water<br />
3 Tbsp. whole wheat flour<br />
1 cup soymilk or unsweetened<br />
Nut Milk 1<br />
½ tsp. salt (optional)<br />
freshly ground black pepper,<br />
to taste<br />
Tofu Sour Cream 2 (optional)<br />
Additional dried dill weed, fresh<br />
dill weed, paprika (optional)<br />
Sauté onion in olive oil until<br />
soft, about 10 minutes. Add<br />
mushrooms, dill weed, ½ cup<br />
stock or water, tamari, and paprika.<br />
Cover and simmer 15<br />
minutes.<br />
Place flour and soymilk or<br />
nut milk in blender and process<br />
briefly until smooth. (Or use a<br />
wire whisk, making sure mixture<br />
has no lumps.) Stir into<br />
mushroom mixture and cook,<br />
uncovered, stirring almost constantly,<br />
until thickened. Stir in<br />
remaining stock or water and<br />
season with salt, pepper, and<br />
some additional dill weed or paprika,<br />
to taste. Cook until hot,<br />
but do not boil.<br />
Garnish with a dollop of tofu<br />
sour cream and fresh dill weed,<br />
if desired.<br />
1<br />
NUT MILK<br />
(Yield: 1 quart)<br />
½ cup raw nuts (almonds—<br />
blanched, cashews, sesame<br />
seeds, or mixture)<br />
4 cups water<br />
Place nuts or seeds with 2<br />
cups water in blender and process<br />
on high for 2-4 minutes.<br />
Strain well through a very fine<br />
strainer or cheesecloth to remove<br />
ground nut meal. (Meal<br />
may be used as a body scrub!)<br />
Blend in remaining water.<br />
24 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong><br />
VEGETABLE QUICHE<br />
(Yield: 6-8 servings)<br />
CRUST:<br />
1½ cups whole wheat pastry<br />
flour.<br />
1/3 cup Tasty Topping 3<br />
½ cup melted vegan margarine<br />
3 Tbsp. water<br />
FILLING:<br />
2 Tbsp. olive oil<br />
⅛-¼ tsp. asafetida<br />
1 cup cauliflower florets<br />
½ cup sliced carrots<br />
¼ cup sliced zucchini<br />
1¼ cups Tofu Sour Cream 2<br />
½ cup Tasty Topping 3<br />
1 cup Cashew Cheddar Cheeze<br />
Spread 4<br />
2 Tbsp. arrowroot powder<br />
½ tsp. salt<br />
¼ tsp. black pepper,<br />
freshly ground<br />
⅛ tsp. turmeric<br />
¼ cup water-packed artichoke<br />
hearts, drained well and quartered<br />
CRUST: Blend together flour,<br />
Tasty Topping 3 and margarine.<br />
Add water, a little at a time. Pat<br />
mixture on bottom and along<br />
sides of 9” quiche pan. Bake at<br />
400°F. for 8 minutes.<br />
FILLING: In a large skillet, heat<br />
olive oil and asafetida*. Add<br />
cauliflower and carrots and stir<br />
to coat evenly. Cover and cook<br />
over medium heat for 10 minutes,<br />
stirring occasionally. Add<br />
zucchini and cook 5 minutes<br />
more.<br />
In a large bowl, combine<br />
Tofu Sour Cream 2 , Tasty Topping<br />
3 , Cashew Cheddar Cheeze<br />
Spread 4 , arrowroot, salt, pepper,<br />
and turmeric. Fold in sautéed<br />
vegetables and quartered<br />
artichoke hearts. Pour into prepared<br />
crust. Bake at 400°F. for<br />
40 minutes until the edges of<br />
quiche are brown and quiche is<br />
golden. Remove from oven and<br />
allow to rest about 30 minutes<br />
before cutting and serving.<br />
Jo’s Recipes<br />
(Story next page)<br />
2<br />
TOFU SOUR CREAM<br />
(Yield: 1¼ cups)<br />
10 oz. firm silken tofu, drained<br />
3 Tbsp. vegetable oil<br />
1 tsp. brown rice syrup<br />
Juice of 1 lemon<br />
½ tsp. salt, or to taste<br />
Blend all ingredients until<br />
very smooth, in blender or food<br />
processor. Store in refrigerator.<br />
3 TASTY TOPPING<br />
(Yield: about ¾ cup)<br />
6 Tbsp. raw hulled sesame<br />
seeds<br />
8 Tbsp. nutritional yeast flakes<br />
½ tsp. salt<br />
½ tsp. Vegesal<br />
1 tsp. onion powder<br />
pinch of asafetida<br />
pinch of ground dill seed<br />
Grind sesame seeds in a<br />
small blender jar, seed mill, or<br />
an electric spice grinder or coffee<br />
grinder until they are a fine<br />
powder. Blend with remaining<br />
ingredients. Store in a covered<br />
shaker container or a jar.<br />
4<br />
CASHEW CHEDDAR<br />
CHEEZE SPREAD<br />
(Yield: 3 cups)<br />
½ cup raw cashews<br />
1 cup water<br />
2 whole pimentos, drained and<br />
cut into large pieces (about<br />
1 cup)<br />
½ tsp. salt (or to taste)<br />
½ tsp. Vegesal<br />
2½ tsp. onion powder<br />
4 Tbsp. nutritional yeast<br />
2 cups tahini<br />
1/3 cup lemon juice (use up to ¾<br />
cup, depending upon taste)<br />
Blend together all ingredients,<br />
except tahini, until very<br />
smooth. Pour into a bowl and<br />
stir in just enough tahini to<br />
achieve the consistency you<br />
like. The spread keeps well in<br />
the refrigerator, or frozen.<br />
These recipes are from Jo’s first cookbook, written with Kathy<br />
Hecker, ECOLOGICAL COOKING, 1991, 228 pp 6x9” $10.95.<br />
Look for Zucchini Fritters on page 130.
Anne: When and how did you<br />
become vegetarian?<br />
Jo: I became a vegetarian in the<br />
mid-sixties. I didn’t know much<br />
about it back then, and I didn’t<br />
know any other vegetarians.<br />
There were precious few books or<br />
other resources available on the<br />
subject, so I just winged it. I’m<br />
sure I was not the ideal vegetarian,<br />
as there were many of the<br />
finer points I wasn’t aware of.<br />
My motivation was simply a deep<br />
feeling in my heart that killing<br />
and eating other animals was inherently<br />
wrong. I became vegan<br />
about sixteen years later along<br />
with my husband, Michael.<br />
Anne: How did you meet Michael?<br />
Jo: Michael and I met when I<br />
was a teacher at a sheltered workshop<br />
for adults with multiple<br />
physical and mental challenges.<br />
Michael knew one of the other<br />
teachers at the workshop and<br />
found out that there was a job<br />
opening for a production manager.<br />
When he interviewed for the position,<br />
our eyes met, and it was<br />
literally love at first sight for both<br />
of us. Luckily, he got the job!<br />
Jo and Michael<br />
Anne Dinshah talks with Jo Stepaniak<br />
Jo Stepaniak is a rare vegan gem who inspires people with her<br />
sixteen dazzling books on vegan living and cooking. Her website is<br />
Grassroots <strong>Vegan</strong>ism with Jo Stepaniak, www.vegsource.com/jo/,<br />
which provides recipes, essays on vegan living, quotes, and<br />
advice. She invites readers to “Ask Jo!” where she answers<br />
questions about vegan ethics, philosophy, practical<br />
applications, and living compassionately. I asked Jo about<br />
her dating experience with her husband Michael.<br />
Anne: What was your first date?<br />
First meal?<br />
Jo: Our first date was a long hike<br />
in a state forest in West Virginia<br />
about a week after we met. If I<br />
recall correctly, I packed a picnic<br />
lunch of hummus, pickle, and alfalfa<br />
sprout sandwiches on homemade<br />
whole-wheat buns and fresh<br />
fruit for dessert.<br />
Anne: How did he learn you<br />
were vegetarian? His response?<br />
Jo: I told him right up front that I<br />
was a vegetarian. I don’t think he<br />
said much in response—even<br />
though I was the first vegetarian<br />
he had ever met. I think our attraction<br />
for each other was so<br />
strong that he would have gone<br />
out with me no matter what.<br />
Anne: What was memorable<br />
about dating a non-veg in the<br />
early days of your relationship?<br />
Jo: The most memorable aspect<br />
of dating a non-veg in the early<br />
part of our relationship was that<br />
Michael never challenged me or<br />
questioned my choice. He just<br />
“went with the flow,” so to speak.<br />
He never ate meat in front of me<br />
or around me, so it wasn’t an issue.<br />
Anne: When did you decide he<br />
was “the one”?<br />
Jo: I knew the minute I saw Michael<br />
that I had to get to know<br />
him. And once I got to know him,<br />
I knew I couldn’t let him get away.<br />
Anne: How big a role did your<br />
ability to cook play in your relationship,<br />
his eating habits, and<br />
your happiness together?<br />
Jo: My ability to cook played a<br />
huge role in our relationship. I<br />
literally wooed him with food. I<br />
was really big into cooking in<br />
those days and making everything<br />
from scratch including homemade<br />
bread, yogurt, and mayonnaise,<br />
as well as sprouting and<br />
container gardening. Fortunately,<br />
Michael has always been a good<br />
eater and loves vegetables, so it<br />
was easy to please him. Over the<br />
years, he has consistently enjoyed<br />
what I’ve prepared.<br />
Anne: What was a favorite menu<br />
you might have enjoyed when<br />
you were getting to know each<br />
other?<br />
Jo: It’s hard to remember what I<br />
cooked over thirty years ago, but<br />
I do recall that the first dinner I<br />
<strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong> 25
made for Michael was an unusual<br />
concoction of bulgur, red cabbage,<br />
Red Delicious apples, and<br />
red onions. Some of the other<br />
dishes he fondly remembers are<br />
zucchini fritters with spearmint,<br />
vegetarian chili with cornbread,<br />
mixed vegetable quiche, openface<br />
sandwiches made with<br />
shredded vegetables and cauliflower<br />
piled high on toasted English<br />
muffins and drizzled with a<br />
creamy Dijon-dill mayonnaise<br />
sauce, split pea soup, Hungarian<br />
mushroom soup, spaghetti-squash<br />
casserole, stuffed eggplant, and<br />
always, always brownies. We<br />
also had a favorite restaurant that<br />
we frequented regularly because<br />
the atmosphere was romantic and<br />
they had a fabulous salad bar.<br />
Although our courtship was so<br />
long ago, one of the main difficulties<br />
with remembering what I<br />
cooked in the early days is that I<br />
rarely made the same thing twice.<br />
I loved experimenting in the<br />
kitchen and trying out new recipes<br />
and techniques. Michael was<br />
the primary tester of my recipes<br />
from the get-go and during all the<br />
development of the recipes for<br />
my cookbooks.<br />
Anne: When and how did he become<br />
vegetarian?<br />
Jo: When we decided to get married,<br />
which was just three months<br />
after we met, I told Michael that I<br />
would not allow any meat in<br />
“my” kitchen. It was “mine” because,<br />
although Michael was involved<br />
with everything around<br />
the house from car care to cleaning<br />
to laundry, he was not yet<br />
willing to prepare food. He told<br />
me that he could live with not<br />
having meat in the house, but he<br />
didn’t want me strong-arming<br />
him into becoming vegetarian. He<br />
told me that if he was ever going<br />
to be vegetarian, it would have to<br />
be his own decision, on his own<br />
terms, for his own reasons, and in<br />
26 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong><br />
his own time. I am very grateful<br />
that by the time we did get married<br />
(which was three months later, a<br />
total of six months after we met),<br />
he had made the choice on his<br />
own, with no coercion from me.<br />
Anne: When and why did you<br />
both become vegan?<br />
Jo: When I met Michael, I had<br />
been considering eliminating<br />
eggs and dairy products from my<br />
diet. Although I’m not sure of the<br />
exact reasons why, I am confident<br />
there was both a health and ethical<br />
motivation. However, since he<br />
was so new to vegetarianism, I<br />
didn’t want to rock the boat with<br />
something that might seem so<br />
extreme. So, I waited until we<br />
were married two years and he<br />
was well settled into the vegetarian<br />
way. When I brought up the<br />
idea of going vegan, Michael was<br />
very receptive to it, especially<br />
because the ethical component of<br />
being vegetarian was always his<br />
primary incentive. He felt that as<br />
long as I could continue to make<br />
tasty dishes, he was perfectly<br />
happy to become vegan, both in<br />
diet and lifestyle.<br />
Anne: What is a simple or favorite<br />
menu you might prepare for<br />
dinner these days?<br />
Jo: Nearly all of the dishes I currently<br />
prepare are simple, because<br />
we both have very busy work<br />
schedules and minimal time. We<br />
often just have a giant salad, what<br />
I refer to as Monster Salads, in<br />
enormous bowls. I am very much<br />
into fresh leafy greens, so our salads<br />
typically contain plenty of<br />
leaf lettuce, romaine, mesclun,<br />
baby spinach, baby arugula, and<br />
fresh herbs, as well as chopped or<br />
shredded raw veggies such as<br />
radish (red or daikon), carrots,<br />
and red, orange, or yellow bell<br />
peppers. We also might add<br />
cooked greens or broccoli, asparagus,<br />
green beans, or artichoke<br />
hearts, and usually include<br />
cooked beans or raw nuts or seeds.<br />
We both like red and green onions<br />
and garlic, so as long as we<br />
both are eating the same dish, it<br />
doesn’t put a damper on our being<br />
close. I still grow a variety of<br />
sprouts, so they find their way<br />
into our salads occasionally, and<br />
English cucumbers and homegrown<br />
tomatoes have a royal place<br />
as well. Two of our favorite dressings<br />
to top our salads are my Bestof-the-House<br />
Dressing and Sea-Sar<br />
Dressing, both from my book <strong>Vegan</strong><br />
Vittles: Second Helpings.<br />
We also often eat meals as described<br />
in my book The Saucy<br />
Vegetarian. Basically, these are<br />
layered, one-bowl meals that<br />
might start with a whole grain,<br />
such as brown rice or polenta,<br />
followed by raw and cooked veggies<br />
of all kinds. Perhaps beans,<br />
tofu, tempeh, or nuts or seeds will<br />
be added. Then the whole mixture<br />
is topped off with a delectable<br />
sauce, such as Spicy Peanut Sauce<br />
or Warm Miso-Almond Gravy.<br />
Other quick meals we like are<br />
wraps with hummus (I’ve got<br />
several hummus recipes in my<br />
book, <strong>Vegan</strong> Deli, that are outstanding),<br />
olives, and tender raw<br />
greens like mesclun, or pasta with<br />
beans and greens. One pasta dish<br />
we never grow tired of is Noodles<br />
and Greens from <strong>Vegan</strong> Vittles:<br />
Second Helpings. Both of us<br />
adore kale and collard greens, so<br />
one or the other tends to make its<br />
way into almost all of our main<br />
meals.<br />
Anne: What might he pick to<br />
make for you?<br />
Jo: It took several years to get<br />
Michael to spend some time in<br />
the kitchen, but once he donned<br />
an apron, there was no stopping<br />
him! I taught him three basic<br />
“recipes,” and he’s since taken<br />
them into never-anticipated new<br />
territories. First, I taught him how
to make a salad. Give a man tools<br />
(a knife and a cutting board) and<br />
tell him he can use his hands (to<br />
toss the greens) and he’s good to<br />
go. What Michael loves most<br />
about making salads is that he can<br />
be creative, and there’s really<br />
nothing “wrong” that he can do.<br />
He doesn’t have to worry about<br />
precise timing or burning anything,<br />
and salads are just plain<br />
fun to construct.<br />
The next thing I taught him how<br />
to make was marinara sauce. Using<br />
fresh or canned ingredients,<br />
he can go as wild as he pleases<br />
with it. Michael really gets into<br />
chopping and sautéing onions and<br />
then adding tomatoes and whatever<br />
else he likes to the sauce.<br />
He’s big on hot chiles, hot sauce,<br />
black pepper, cayenne, and capers,<br />
so I know that whenever<br />
he’s making pasta sauce, it’s going<br />
to be spicy and have plenty of<br />
flavor and zip.<br />
The last dish I taught him how<br />
to prepare was soup. Again, since<br />
there’s no wrong way to make<br />
soup, it was easy for him to feel<br />
confident about his creations.<br />
Granted, he doesn’t always come<br />
up with flavor combinations that<br />
are common (and sometimes this<br />
is with good reason!), but his soups<br />
are always original and inspired.<br />
I would advise anyone (man or<br />
woman) starting off in the kitchen<br />
to begin with these three dishes.<br />
They can be made without any<br />
hard and fast rules to follow, so<br />
novice cooks can be creative, have<br />
fun, and let go of their fear of cooking.<br />
That’s what happened to Michael,<br />
and now he loves it whenever<br />
I ask him to prepare dinner.<br />
Anne: What is the secret to a successful<br />
relationship?<br />
Jo: Michael and I believe there<br />
are several components to a successful<br />
relationship, each<br />
weighted the same: respect (for<br />
yourself and each other), trust,<br />
shared values, listening well,<br />
willingness to compromise, appreciation,<br />
kindness, gratitude,<br />
letting go of having to always be<br />
right, and picking your battles<br />
carefully.<br />
We also firmly believe that<br />
there are three essential parts to<br />
every relationship that must be<br />
given equal consideration and<br />
care: the two individuals themselves,<br />
and the bond they form<br />
together.<br />
Anne: What do the two of you<br />
enjoy doing together on a “date”<br />
now?<br />
Jo: Our favorite “dates” usually<br />
entail a long walk or bike ride,<br />
lunch at a restaurant, or watching<br />
a movie together at home. It<br />
doesn’t take much to please us—<br />
we’re happy just sharing each<br />
other’s company.<br />
Anne: How would you describe<br />
your job? His?<br />
Jo: I have two jobs, each quite<br />
demanding in its own right. I am<br />
a senior editor with Book Publishing<br />
Company and primarily<br />
edit vegan and vegetarian recipe<br />
books, books on natural and alternative<br />
health, and occasionally<br />
books on Native <strong>American</strong> culture,<br />
history, and spirituality. I<br />
love being able to mentor new<br />
authors as well as work with seasoned<br />
ones. My job is the ideal<br />
extension of my own skills in recipe<br />
development and writing, and<br />
it is wonderful to be able to pass<br />
on what I’ve learned.<br />
My other job is in alternative<br />
dispute resolution. I work for a<br />
privately held company as an<br />
online mediator for international<br />
business conflicts. It can be very<br />
stressful work, but it is also rewarding<br />
to know I am playing<br />
some small role in contributing to<br />
a more peaceful world.<br />
Michael works for a grassroots<br />
environmental organization<br />
where he coordinates programs<br />
involving household hazardous<br />
waste, recycling and waste minimization,<br />
and environmentally<br />
preferable purchasing.<br />
Although we have had some<br />
rocky times over the years, we<br />
both are very proud that we have<br />
stuck by our ideals and continued<br />
to do what we feel is “right work,”<br />
even to this day. Just as we won’t<br />
compromise on our diet and lifestyle,<br />
we feel equally as strong<br />
when it comes to our livelihoods.<br />
Anne: What are your hobbies?<br />
His?<br />
Jo: My work envelops a lot of<br />
my personal interests—writing,<br />
reading, editing, and conflict<br />
resolution. When time permits, I<br />
write advice columns for my<br />
website, and occasionally poetry<br />
and haiku. Of course, I also enjoy<br />
preparing food. I do artwork (pen<br />
and ink, colored pencil, and needle<br />
art) and enjoy doing Sudoku<br />
and playing Scrabble. We both<br />
like walking and biking and getting<br />
outdoors whenever we can.<br />
Michael also enjoys car and<br />
bike maintenance, home repair,<br />
taking care of plants, landscaping,<br />
and playing the “bones” (a percussion<br />
instrument—the vegan<br />
version, of course). He is also an<br />
avid reader and music aficionado.<br />
Anne: What are the psychological<br />
aspects of being vegan that<br />
you would like to share with vegan<br />
and non-vegan readers?<br />
Jo: We’ve been vegan for so<br />
many years now that it is no<br />
longer what we do, it is simply<br />
who we are. We do not respond<br />
to someone challenging our veganism<br />
any more than we respond<br />
to someone challenging<br />
our being left-handed or having<br />
brown eyes. When veganism infiltrates<br />
every part of your being,<br />
there is no way to separate it from<br />
any other part. To us, being vegan<br />
seems like the most natural thing<br />
in the world.<br />
<strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong> 27
Eating <strong>Vegan</strong> at<br />
Ethnic Restaurants<br />
Maureen Koplow<br />
What’s a vegan to do? You want to<br />
eat out, but you’re not sure what to<br />
order. What kind of animal products<br />
are lurking in the items on the menu?<br />
It’s hard enough to find good meals<br />
without meat, fish or poultry, and<br />
even more challenging without dairy,<br />
eggs, and honey.<br />
Some of the best vegan meals can<br />
be found at ethnic restaurants. While<br />
<strong>American</strong> meals tend to concentrate<br />
on the animal protein with various<br />
“side” dishes, other countries rely on<br />
vegetables, legumes, and grains to<br />
create flavorful and nutritious dishes.<br />
Always ask if the food is made<br />
with dairy, eggs, or honey, if a soup<br />
has beef or chicken broth or fish stock<br />
(still pervasive although vegetable<br />
stock is increasing in popularity).<br />
Ask if a dish or sauce uses any meat<br />
ingredient or garnish. If you think<br />
there may be a language barrier, you<br />
can make a card with pictures of a<br />
cow, pig, sheep, fish, chicken, egg,<br />
milk, honey (bee) to show the server.<br />
Point to all the pictures while shaking<br />
your head “no”. You can get the pictures<br />
from a children’s book or a grocery<br />
ad. Or, use The <strong>Vegan</strong> Passport.*<br />
Indian food can be spicy or<br />
mild, and there are lots of wonderful<br />
choices. Samosas are vegetable<br />
filled triangles, and Pakoras are batter-dipped<br />
appetizers. Watch out for<br />
paneer—homemade cheese, and yogurt.<br />
Also, many dishes are made<br />
with ghee—clarified butter. Dal<br />
dishes are made with lentils or other<br />
beans or peas, and there is usually a<br />
wide variety of vegan selections.<br />
Vegetable dishes are made with eggplant,<br />
cauliflower, spinach, okra,<br />
and chickpeas. Mango desserts and<br />
beverages are available. Curry spices<br />
include cumin, coriander, ginger,<br />
mustard seed, turmeric, asafetida,<br />
garlic, chili, fennel, fenugreek, anise,<br />
and cardamom. Make sure to tell the<br />
server whether you want your meal<br />
hot and spicy, or mild.<br />
Middle Eastern restaurants<br />
have a wide variety of delicacies.<br />
Dolmades are grape leaves stuffed<br />
with rice. Tabouleh is bulgar wheat<br />
with parsley, lemon juice, tomatoes,<br />
and cucumber. Falafel are spicy<br />
chick pea balls, and they are served<br />
with a tahini (sesame seed paste)<br />
dressing. Hummus combines chick<br />
peas with tahini, and Baba Ghanouj<br />
has eggplant with tahini. Scoop it all<br />
up with pita bread. Be cautious about<br />
the desserts—they’re usually made with<br />
honey as the sweetener. Seasonings<br />
often include lemon, garlic, cumin,<br />
cardamom, turmeric, sumac, cinnamon,<br />
and aniseed.<br />
Japanese food can be tricky, but<br />
there are wonderful choices available.<br />
Try the miso soup with kombu or<br />
mushroom stock, but note common<br />
use of fish stock/ingredients. Seaweed<br />
salad is a nice appetizer, and you may<br />
be able to order Vegetable Gyoza—<br />
dumplings—either fried or steamed.<br />
Vegetable Tempura is deep-fried with<br />
an egg-free batter. Vegetable Teriyaki<br />
is prepared in a shoyu soy sauce. Ask<br />
for vegetable rolls—sushi-style good-<br />
28 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong>
ies made with avocado, cucumber,<br />
radish, or other vegetables, and served<br />
with pickled ginger and wasabi (very<br />
hot, green horseradish).<br />
Chinese food offers a large selection,<br />
and many restaurants now offer<br />
“mock” meats. If you’re lucky, you<br />
can find General Tzo’s “Chicken”—a<br />
sweetly spicy dish. Some places offer<br />
vegetarian spring rolls and vegetarian<br />
hot & sour soup, but make sure you<br />
ask if it’s made with egg. There’s usually<br />
egg in the vegetable fried rice, but<br />
you might be able to get it without. If<br />
you order the long green beans, make<br />
sure they don’t add tiny shrimp or<br />
pieces of pork—some restaurants add<br />
this without noting it on the menu.<br />
Chinese Pizza is actually crisp-fried<br />
onion pancake served with soy dipping<br />
sauce. Vegetable dumplings may<br />
be fried or steamed. Chinese spices<br />
include garlic, ginger, soy, sesame oil,<br />
mirin (rice wine/vinegar), scallions,<br />
and five spice powder (cinnamon, star<br />
anise, cloves, fennel seed, and<br />
szechuan peppercorns). You can ask<br />
for hot pepper oil on the side and<br />
spice up your meal to your taste.<br />
Mexican food usually includes<br />
cheese and sour cream, but you can<br />
request your meal without these. Try<br />
Portabello and Pepper Fajitas, with<br />
freshly made tortillas. Guacamole is<br />
made with avocado, lemon juice, garlic,<br />
and tomatoes. Taco chips and refried<br />
beans are usually vegan, but to<br />
be safe, ask if they’re made with lard<br />
(traditional). Mexican food usually<br />
includes some form of tomatoes, corn,<br />
beans, rice, and chilis. Your meal can<br />
be spiced up with hot chilis, and many<br />
restaurants provide salsa (chopped<br />
tomatoes and/or tomatillo, garlic,<br />
lemon juice, onions, and canned or<br />
raw chili peppers) with various degrees<br />
of heat.<br />
Thai restaurants offer a nice variety.<br />
Many will substitute tofu for the<br />
meat, and omit the prevalent fish<br />
<strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong> 29<br />
sauce, if asked. Watch out for egg in<br />
the Pad Thai. Coconut milk is used in<br />
place of dairy and the flavor is marvelous.<br />
Curry may be red or green and<br />
you can choose spicy or mild. Herbs<br />
and spices include basil, cilantro,<br />
cumin, galanga, ginger, lime, lemon<br />
grass, and chilies. Most dishes use a<br />
variety of vegetables, and are served<br />
with rice or noodles. Peanuts are<br />
popular in dishes and sauces.<br />
Caribbean food is usually colorful,<br />
with a variety of vegetables and<br />
grains. Yams, okra, peanuts, beans,<br />
and rice are combined in various<br />
dishes. Tropical fruit dishes may include<br />
mangos, bananas, and coconut.<br />
Spices may include ginger, cinnamon,<br />
vanilla, chili, cayenne, oregano, nutmeg,<br />
and allspice.<br />
Korean food is traditionally made<br />
with meat or fish, and it may be difficult<br />
to find a vegan meal, but if you’re<br />
lucky you can enjoy some wonderful<br />
flavors. Try Kimchi, pickled cabbage<br />
with red pepper and garlic, but make<br />
sure it’s not made with shrimp or fish<br />
sauce. Bee bim bop can be made with<br />
tofu instead of meat, and usually includes<br />
rice, shredded carrots, greens,<br />
bean sprouts, mushrooms, and other<br />
vegetables, topped with soy or chili<br />
sauce. Korean seasonings include soy,<br />
sesame oil, ginger, garlic, hot pepper<br />
paste, hot pepper flakes, dried peppers,<br />
and soy bean paste.<br />
If you’ve been afraid to eat out because<br />
you don’t want to risk animal<br />
products in your meal, take a chance<br />
on these wonderful and exotic cuisines.<br />
Ask the right questions before<br />
you order, and then dig in. You’ll<br />
never be satisfied with salt, pepper,<br />
and ketchup again!<br />
*Useful travel companion, pocketsized<br />
VEGAN PASSPORT: Each<br />
language page (56 languages) lists<br />
what a vegan cannot and can eat.<br />
2005, 80pp 4¼x5¾” $8.00.
EVENTS & CONFERENCES in U.S.A.<br />
OREGON<br />
FUN AT THE BEACH! Cookin' it Up! February 1-8 2009. Join vegan chef Al Chase and<br />
lifestyle coach Donna Benjamin at the Oregon coast for 5 days cooking it up and two days touring vegan<br />
Portland cafés and businesses. E-mail pdxvegan@gmail.com or call 503-752-2588 for more information.<br />
Presented by CULINARY AWAKENINGS Chef Al Chase, 4110 SE Hawthorne Blvd #17, Portland OR 97214.<br />
Custom Programs tailored to your goals are also available with at least 2 months notice.<br />
The above and other vegan cooking classes are listed at www.americanvegan.org.<br />
CALIFORNIA<br />
3rd International Green Lifestyle Film Festival (formerly The Raw Lifestyle Film<br />
Festival), March 13-15 2009, Los Angeles. Sustainable choices and healthy joy-filled living.<br />
www.greenlifestylefilmfestival.com, 310-854-2078. Submit films by December 31 <strong>2008</strong>.<br />
NEW JERSEY<br />
<strong>American</strong> <strong>Vegan</strong> <strong>Society</strong> Annual Meeting Garden Party, Sunday May 24 2009,<br />
AVS HQ Malaga NJ. Speakers Erin Williams, Why Animals Matter, and TBA. See page 5, and watch<br />
www.americanvegan.org.<br />
CALIFORNIA<br />
The 5th Annual Vibrant Living Expo, August 21-23 2009. Plus FREE Thursday Night<br />
Plenary August 20, 7pm at the Town Hall, Fort Bragg CA. Culinary demos, mini film festival, health<br />
panels, raw pie contest, renowned speakers, Rising Star Chef showcase, exhibitor booths, workshops,<br />
seminars, wellness pavilion, food vendors, and delicious raw food! There are also pre- and post-Expo<br />
events and workshops. Register early and save. Living Light Culinary Arts Institute, 301-B N Main St,<br />
Fort Bragg CA 95437. Ph: 800-816-2319, 707-964-2420, info@rawfoodchef.com,<br />
CARIBBEAN<br />
Holistic Holiday at Sea VI, A Voyage to Well-being, Saturday, March 1-8 2009.<br />
A 7-night Western-Caribbean Cruise that includes lectures, workshops, and cooking classes. Enjoy gourmet,<br />
healthful, natural, vegan meals and desserts. Onboard: Dr. T. Colin Campbell (author and research scientist),<br />
Dr. Will Tuttle (World Peace Diet), Christina Pirello (TV cooking show, author), Denny Waxman<br />
(macrobiotics), Yogi Amrit Desai, Dr. Sherry Rogers (environmental medicine), Isa Moskowitz (cookbook<br />
author), Dirk Benedict (author, TV) and other teachers. Presented by A Taste of Health, and Physicians<br />
Committee for Responsible Medicine. Holiday at Sea info: Ph: 828-749-9537, www.atasteofhealth.org.<br />
BRAZIL<br />
12th International <strong>Vegan</strong> Festival, July 22-25 2009, at Pontificia Universidade Catolica<br />
(PUC University), Rio de Janeiro Brazil, with added post-festival tours and meetings. Check for regular<br />
updates at www.vegansworldnetwork.org/festival_12.php.<br />
INDONESIA<br />
39th IVU World Congress 2010, Jakarta-Bali Indonesia October 1-7 2010, sponsored<br />
by the International Vegetarian Union. Information, as it becomes available, at www.ivu.org/<br />
congress/2010.<br />
30 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong><br />
INTERNATIONAL EVENTS<br />
See AVS’ website: www.americanvegan.org. Check for updates throughout the year.
Your Address Label<br />
Above your name is the year<br />
of your membership expiration.<br />
If you are a Life member, you<br />
will see “Life”. If you have inquired<br />
but not yet joined, “Inq”<br />
appears above your name.<br />
DEFINITIONS<br />
VEGAN: Uses no animal-source<br />
food or clothing.<br />
TOTAL VEGETARIAN: Uses<br />
no animal-source food, vegan in<br />
diet only; still using some animal<br />
items such as leather, wool.<br />
VEGETARIAN: Uses no flesh,<br />
fish, fowl (products of slaughter),<br />
still using milk or dairy products.<br />
(lacto-vegetarian), or eggs (ovovegetarian).<br />
AMERICAN VEGAN SOCIETY MEMBERSHIP<br />
BASIC MEMBERSHIP is open to all: vegan, vegetarian, or non-vegetarian.<br />
ADVANCED Membership (voting, office holding) is open to vegans practicing<br />
Ahimsa (send for application form).<br />
MEMBERSHIP/SUBSCRIPTION is $20 per calendar year (3 print issues &<br />
website). ($10 student/low-income within U.S.A). Join before midyear, receive<br />
back issues, or join later and you’re on to end of next year. Pay by check/money<br />
order/credit card (Visa, MasterCard, Discover, or <strong>American</strong> Express).<br />
LIFE MEMBERSHIP is $200; Life Patron $500 or more; Life Benefactor $1000<br />
or more. Each type includes lifetime (your or AVS, as the case may be) <strong>American</strong><br />
<strong>Vegan</strong> subscription. Each type payable at one time or in installments, normally<br />
completed within two years.<br />
IRS REGULATIONS permit tax-deductibility for all actual contributions<br />
(including Life Membership donation beyond the first $100—due to the value of<br />
the lifetime <strong>American</strong> <strong>Vegan</strong> subscription). FEES paid for annual membership,<br />
or books, tapes, conventions, etc. are paid for value received so are not taxdeductible<br />
according to IRS regulations.<br />
CANADA: Please remit in $U.S. only, by International Postal Money Order, or<br />
Bank Cashier’s Draft on account in a U.S.A. bank. Or use credit card.<br />
OVERSEAS: U.S.$25 air mail. As above; or United Kingdom personal check in<br />
₤ Sterling at current exchange rate.<br />
<strong>American</strong> <strong>Vegan</strong> <strong>Society</strong><br />
Together we explore and apply compassionate living concepts, and reflect on the beauty of life.<br />
We learn: How to save the animals. How to revere the Earth. How to care for ourselves.<br />
Learn to live in harmony, creating a better world for all.<br />
People follow a vegan lifestyle for ethical reasons, for health, for the environment. A vegan diet is an adventure in<br />
taste offering an amazing variety to please the palate. Vegetables, grains, fruits, and legumes are the basics from<br />
which delicious meals are made. Foods from plants best provide for all people in the world.<br />
Subscribe to <strong>American</strong> <strong>Vegan</strong> Make payments to <strong>American</strong> <strong>Vegan</strong> <strong>Society</strong><br />
& receive 20% or greater discount on books purchased from AVS.<br />
Enclosed: …..$20 per year …..$10 Student/Low Income .….New subs. ..…Renewal<br />
…..$200 Life Membership …..$500 Life Patron …..$1000 Life Benefactor<br />
Remarks:<br />
…..I’m learning about vegan living. …..I am a new vegan. …..I have been vegan …..years.<br />
Name, Address, City, State, Zip-plus 4:<br />
Phone, e-mail<br />
Send to: <strong>American</strong> <strong>Vegan</strong> <strong>Society</strong>, PO Box 369, Malaga NJ 08328<br />
Ph : 856-694-2887 or Fax: 856-694-2288<br />
Sign-up for E-Alerts online at<br />
www.americanvegan.org<br />
AV 8-2<br />
<strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong> 31
<strong>American</strong> <strong>Vegan</strong><br />
Published by<br />
The <strong>American</strong> <strong>Vegan</strong> <strong>Society</strong><br />
A NONPROFIT EDUCATIONAL ORGANIZATION<br />
56 Dinshah Lane PO Box 369<br />
Malaga NJ 08328-0908<br />
Ph: 856-694-2887 Fax: 856-694-2288<br />
www.americanvegan.org<br />
CHANGE SERVICE REQUESTED<br />
DATED MATERIAL<br />
32 <strong>American</strong> <strong>Vegan</strong> 8—2, <strong>FALL</strong> <strong>2008</strong><br />
Thought-provoking poetry<br />
and photos speak of animal,<br />
environmental, and human<br />
rights.<br />
Written by a 30-year vegan,<br />
the 50 rhyming poems in this<br />
book unite to offer a powerful<br />
message of the need to change<br />
our world, and deliver Truth<br />
in a palatable way.<br />
Included topics: veganism,<br />
deep ecology, animal rights,<br />
and saving our environment<br />
and humanity. Beautiful color<br />
photos accompany the poems<br />
throughout the book.<br />
METAMORPHOSIS:<br />
Poems to Inspire Transformation<br />
—<strong>Vegan</strong> Poet. (Selfpublished<br />
by M. Katz.) 50pp<br />
full-color photos. <strong>2008</strong>,<br />
104pp 6x9” $20.00 (postpaid<br />
in U.S.) from AVS.<br />
Nonprofit org.<br />
U.S.<br />
POSTAGE<br />
PAID<br />
MALAGA NJ<br />
Permit No. 5<br />
Permit can only be used by<br />
Publisher, at Malaga P.O.