Posted in Advocacy, In the News | 2 Comments »
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.
Posted in Truly Random | 5 Comments »
As much as I hate to write up one of those unoriginal introductory posts, here is my unoriginal introductory post:
I’m in my late twenties, live and work in St. Louis and have been a fairly serious vegan for about a year and a half. This came on the heels of several years of vegetarianism and I’ve generally found it to be a really great way of life. I like to talk about vegan cooking, earnest attempts at vegan cooking, the vegan lifestyle and anything else that might be relative – and I figured it was about time to give my husband a break. (Just kidding! He’s very supportive!)
Anyway, I’m hoping this can be a place to share some of what I’ve learned and why I bother with friends, family and anyone else who might be interested (or bewildered, as is sometimes the case). I invite you to poke around a bit to find out more about my point of view and some of the basic principles of veganism. I look forward to trading stories, recipes, ideas, opinions and maybe even a few tips and tricks of the trade with you!