Volume 8 Number 2 FALL 2008 - American Vegan Society

As vegans socialize with non-vegans, our food choices can be a source of frustration
or an opportunity for positive interactions and fun festivities. This series of articles
provides ideas to improve dating experiences as we share our recipes for relationships.
8 American Vegan 8—2, FALL 2008
Meet Hank Hawkins
For our “date” Hank and I decided to plant a
small garden, eat dinner, and then take a sunset
cruise on Chautauqua Lake in his boat. We also
enjoyed just sitting on the boat, watching the sunset
without the motor competing for conversation or
sucking gas.
Hank has a nice little fenced garden plot that
he rototills ready for planting. His site has more
Hank Hawkins, Photo: Anne Dinshah
possibilities than my wooded thorn-filled land.
We picked out $11 of plants at a local greenhouse.
I stuck the plants in their new organic home in about an hour while Hank mowed his lawn. Hank
volunteered to do the weeding. The problem with his weeding offer is that I know what plants are where
and how they look different from the weeds. He does not. Preferring art over gardening, I doodled on large
wooden stakes. Each stake has a picture of the plant on one side, and a picture of the harvestable vegetable
on the other side as well as the name of the plant. “The stakes are fun and provide idiot-proof gardening!”
he commented.
Stakes go in the garden, no steaks on the table. For dinner I made a Lentil Garden Stew (see recipe),
which we enjoyed with fresh Italian bread and vegan margarine. Hank mused, “The lentil base makes the
vegetable flavors meld nicely together. I didn’t even know what lentils are. Maybe a grain? The taste was good,
and I learned they are like a bean.”
We bought everything for stew at the store. As summer progresses we will alter the
ingredients to use garden vegetables, except the lentils. Lentils, which we are not growing
ourselves, are a good protein to give substance to a stew. They do not require the extra
planning of other dry beans as they cook along with the vegetables.
The garden has muskmelon, a refreshing appetizer for a summer meal, which can be
served cubed fresh or slightly frozen. A variety of lettuces called a mesclun mix will
make great piquant garden salads. Kale, tomatoes, red bell peppers, broccoli, and zucchini
can go from garden to stew. Acorn squash bakes either with a dash of maple syrup or
vegan margarine for a side dish. The acorn squash usually leaves one not needing
additional dessert.