GREAT article in yesterday’s Washington Post about Ellen DeGeneres’s vegan transition. I love that she doesn’t pull any punches about how difficult it was for her. It’s an extremely relatable and realistic position and one that is ultimately super useful for average American eaters.
However, I think the best info in the article comes from her personal chef, Roberto Martin (author of a new vegan cookbook):
…the key to helping people make the switch – or even simply reducing their consumption of animal products – is to think about creative substitutions. Break a recipe down into protein, acids, liquids and fat. Substitute plant products for the animal products like meat or milk or butter, then apply good technique, such as stir-frying or sauteing to produce deep flavors.
Right on, brother!
Although it probably wouldn’t please Alicia Silverstone (whom I adore), this is much more my style of vegan cooking – especially considering that my husband isn’t vegan – and I find it’s far more appealing to a mass audience to boot.