tag:blogger.com,1999:blog-46833779241305278212024-03-14T04:33:22.174-04:00I Am Veggie-Mightee!Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-4683377924130527821.post-16092685815462354232019-06-24T11:09:00.004-04:002019-06-24T11:09:44.009-04:00Vegan on the Road: Salt Lake City<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #1d2129; font-family: inherit; font-size: 14px; white-space: pre-wrap;">My friend and I went to three different vegan restaurants and a vegan ice cream parlor in SLC. I was surprised to find such a thriving vegan scene there! I failed to take photos of the food, but I wanted to share where we went and what we tried. </span><br />
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</span><span data-offset-key="2geka-0-2" style="font-family: inherit; font-weight: bold;">Zest Kitchen & Bar</span><span data-offset-key="2geka-0-3" style="font-family: inherit;">: (all vegan and gluten-free) We had their off-beat brunch, including hazelnut pancakes with basil-CBD syrup and whipped cream, and breakfast tacos with chickpea omelet and sausage. I particularly liked the pancakes - you wouldn't have known they were gluten-free. The place was a little trendy for my taste, but I liked it.</span></div>
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<span data-offset-key="4er5o-0-0" style="font-family: inherit; font-weight: bold;">The Vertical Diner</span><span data-offset-key="4er5o-0-1" style="font-family: inherit;">: (all vegan, some GF options) Traditional diner food, vegan style. They do all-day breakfast and have your usual greasy spoon fare, like buffalo tenders, burgers and fries, nachos, etc. They also have a bar. My friend had the wok bowl with rice noodles (the best of the vegan options) and loved it. I had buffalo tenders, with biscuits and gravy (because there will never be a time there's vegan biscuits and gravy on the menu and I don't order it - don't judge). I also tried their delicious carrot cake for dessert. I love this place. I would've gone back for our next meal.
</span><span data-offset-key="4er5o-0-2" style="font-family: inherit; font-weight: bold;">Boltcutter</span><span data-offset-key="4er5o-0-3" style="font-family: inherit;">: (all vegan, some GF options) Oh, my. The menu us mainly Mexican food and booze, and both were spectacular. We sat at the bar and watched Mack, the bartender create beautiful drinks with creative garnishes, and were enticed to try the pineapple margaritas. They really complemented the spicy buffalo cauliflower we had for a starter. Then I had their quesadilla, with housemade cheese and sour cream, stuffed with spinach and black beans. It was amazing.
</span><span data-offset-key="4er5o-0-4" style="font-family: inherit; font-weight: bold;">Monkeywrench</span><span data-offset-key="4er5o-0-5" style="font-family: inherit;">: (all vegan, some GF options) Right next door to Boltcutter is Monkeywrench, an all vegan ice cream shop. They serve cashew-based ice cream and vegan desserts. I had a scoop of blueberry lemon, and my friend had rocky road. I took with me a cranberry orange biscotti for the next day's breakfast, and a brownie for a snack on the plane home. All were perfect. </span></div>
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Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com1tag:blogger.com,1999:blog-4683377924130527821.post-56730444634425028522018-01-06T00:20:00.000-05:002018-01-06T00:20:15.196-05:00Marzipan Hot CocoaIt's weird to me that so many hot cocoa mixes are not vegan, but thankfully, hot cocoa is a pretty easy beverage to make. As a bonus, it's easy to make it way more delicious than any you get in a package. This took about 90 seconds and was the best hot cocoa I'd ever tried.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo from Pixabay, because I'm far too<br />lazy to photograph a cup of cocoa.</td></tr>
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<h3>
<b>Marzipan Hot Cocoa</b></h3>
Single serving<br />
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Ingredients</h4>
2 Tbsp Hershey's Special Dark unsweetened 100% cocoa powder<br />
2 Tbsp raw sugar<br />
1 dash of the salt shaker<br />
4 drops almond extract<br />
1 cup plant-based milk<br />
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Put all ingredients in a small sauce pot, and turn heat to medium. Whisk gently until sugar is dissolved, cocoa powder is incorporated, and drink is at your preferred temperature (for me, that's just steaming). Pour in a mug and enjoy!Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com0tag:blogger.com,1999:blog-4683377924130527821.post-43974742456756693172016-05-14T19:56:00.001-04:002016-05-14T19:56:56.332-04:00Apple Pie Oatmeal Bites<div class="separator" style="clear: both; text-align: center;">
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I continue my tradition of horrible food photography. Take my word on this one though. This little ... lump may not look like much, but it is a revolution in kid's snacks. They think it's a cookie, but it is really health food! Also, these are tremendously easy to make.<br />
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<b><u>Ingredients</u></b>:<br />
2 cups oatmeal<br />
2 cups applesauce (I use unsweetened and add a dash of agave)<br />
1/4 cup chunky peanut butter<br />
1/2 cup golden raisins<br />
1 tsp pumpkin pie spice<br />
1 dash salt<br />
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<b><u>Instructions</u></b>:<br />
Preheat oven to 350°. Toss everything but the raisins in a bowl and mix it up thoroughly. Stir in the raisins. Drop heaping spoonfuls on a cookie sheet lined with parchment or non-stick foil. Bake for 15 min.<br />
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That's it! Easy, right?Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com0tag:blogger.com,1999:blog-4683377924130527821.post-54326045321572437862015-03-18T22:41:00.001-04:002015-03-18T22:41:36.010-04:00Vegan on the Road: SunCafe Organic in Studio City, CaliforniaWhen I told vegan friends I was headed to L.A., I got tons of recommendations of terrific places to eat. But my tight schedule didn't really allow me to go to any of them. However, I only had to resort to Taco Bell once because - thank goodness! - my hotel's concierge recommended a nearby restaurant, <a href="http://www.suncafe.com/">SunCafe Organic</a>.<br />
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SunCafe is a converted house in the heart of Studio City. And it's <i>adorable</i>. A lovely, shady patio leads to a comfortable interior with hardwood floors and eclectic furniture. You can easily forget that you're right on Ventura Blvd with a view of the interstate outside the restaurant's garden gate.<br />
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My travel companion, Chris, and I stopped in for a weeknight dinner. We sat on the patio; it was a cool night and the flame heaters were lit. The wait staff were attentive and knowledgeable about the dishes, and about the various food sensitivities people might have.<br />
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<tr><td class="tr-caption" style="text-align: center;">Chris & Angie enjoying the shade on the patio.</td></tr>
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Chris had the "chili fries" - a smoky bean chili over roasted fingerling potatoes - and raw lettuce leaf tacos. I had zucchini soup, kale salad with house cashew ranch, garlic bread drizzled with balsamic, and shepherd's pie. We followed that up with an astoundingly realistic chocolate 'milkshake' for Chris and an Elvis cupcake (peanut butter and banana) for me. We each sampled the other's dishes and completely agreed that everything was amazing. Chris specifically noted, "They could advertise this place with the slogan 'We Make Kale Taste Good.'" (While I love kale, I took this as the compliment it was meant to be from a non-vegan.)<br />
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We loved the food and the ambiance so much, we went back again for lunch the next day with a friend! Having loved the food the first time, this time I was determined to take pictures. But this is what happened when the nachos came:<br />
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As you can see, these didn't last long enough for a decent photo. The house-made chorizo is scrumptious, as is the nacho sauce and cashew sour cream. They also kindly made them half raw and half non-raw for us. (The raw is served on thinly-sliced crisp jicama rather than chips.)<br />
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I was more careful to get photos of the entrees before we started eating. Of course, somehow I managed to miss a photo of my own plate - a portabello and avocado sandwich with a side of mashed potatoes and mushroom gravy. The mashed potatoes were creamy and perfect.<br />
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Angie had the pesto pizza (which can be made raw or with a gluten-free baked crust - she went<br />
baked.)<br />
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Chris opted for the raw lasagna, from which I stole a bite. It was a flavor explosion, comprised of zucchini 'noodles', a house-made nut-based ricotta, pesto, spinach, and tomato sauce, topped with an herb chiffonade.<br />
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The food was incredible, but one of the best parts was the price tag. It was not considerably more expensive than your average sit-down chain restaurant. Our entrees for lunch ranged from $13 - $15.<br />
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If you happen to be in the L.A. area, add SunCafe Organics to your list of must-visit vegan restaurants.Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com0tag:blogger.com,1999:blog-4683377924130527821.post-27251399638301400932014-05-12T22:02:00.001-04:002014-05-12T22:02:31.306-04:00Applying Critical Thinking Skills to Arguments about VeganismThe first time my child came home and told me he had a class called Critical Thinking, I was quite surprised. That certainly wasn't a subject we'd covered in my elementary school! However, I quickly recognized the reason and the benefit. In an age when access to information is at its peak, access to <i>misinformation</i> is also at an all-time high. Today, we are bombarded with false messages from marketers, advertisers, media, politicians, special interest groups, and chain emails from our well-meaning grandmothers.<br />
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In Critical Thinking classes, children are being taught to look at the credibility and logic of messages they receive. There are many different techniques for teaching this, but the basic steps are:<br />
<ol>
<li>Identify the argument being made in the message.</li>
<li>Assess your own knowledge on the subject, and use that knowledge as a base for evaluation.</li>
<li>Identify what opposing points of view may exist.</li>
<li>Evaluate the evidence in favor of either position.</li>
<li>Look for unwarranted and/or unfair assumptions.</li>
<li>Identify techniques and devices used to 'sell' a position, such as false logic, manipulations, etc.</li>
<li>Draw conclusions based on the reliable evidence and common sense assumptions. </li>
</ol>
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This sounds more complex than it is. Put simply, critical thinking can be summed up by the old axiom, "Question everything."</div>
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It struck me recently that so many of the arguments that we routinely hear against veganism don't even stand up to the most basic of questioning. I'm speaking specifically of a few arguments that have reached meme status (by which I mean that they are a cultural contagion, not that someone has made them into an animated .gif - although come to think of it, they probably have). I'd like to explore just a few of these notions.<br />
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<b>1. "You only eat plants? But where do you get your protein?"</b></div>
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Step one in critical thinking is to identify the message. What is the message here? The message conveyed is that protein comes solely from animal products: meat, dairy, and eggs. Is this message true?</div>
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Step two is to assess your own knowledge on the subject. What <i>is</i> protein? If you took middle school biology, this was likely your automatic answer to that question: "Proteins are the building blocks of life." Yes, proteins are molecules found in <i>all living organisms</i>. That includes plants. Where does the cow you're eating get its protein? From plants.</div>
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So why do many of us think of protein as something that only comes from animal products? Well, does this look familiar? </div>
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You'll notice that the food pyramid that so many of us grew up with has a level often referred to as 'proteins' that contains mainly animal products. Even this, the 2005 USDA version only gives a discreet nod to plant proteins by including "dry beans" and nuts. (<i>Dry</i> beans? Really?) </div>
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But is this based in science? Steps 5 and 6 (evaluating assumptions and looking for the 'sell') come into play. Googling tells us that the initial food pyramid was developed with little or no regard for nutritional science. It was <a href="http://en.wikipedia.org/wiki/Food_guide_pyramid#Origin">developed in Sweden</a> to promote cheap nutrition sources. What began as a cooperation between the government and a chain grocery became a marketing tool when the government agency backed off the pyramid concept but the grocery continued to push it. The idea soon spread. </div>
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Now, 40 years later, the concepts it conveyed persist, even though it's considered outdated and wrong. The <a href="http://www.choosemyplate.gov/healthy-eating-tips/tips-for-vegetarian.html">USDA now acknowledges</a> that vegetarian/vegan diets can meet all your protein needs. Granted, they're still incorrectly suggesting you that you need to rely on beans and nuts to do so. For the record, <a href="https://www.drfuhrman.com/faq/question.aspx?sid=16&qindex=9">broccoli contains more protein than beef. </a><br />
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So step 7, drawing conclusions... we've been erroneously led to believe that plants don't contain protein. They do. You can get your protein from plants.</div>
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<b>2. "If we all stopped eating meat, cows would take over the Earth."</b> </div>
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The first time I heard this, I thought it was a joke. But I soon learned that this was an accepted belief for many people - they heard it asserted somewhere and thereafter accepted it to be true. The thinking goes that, since we currently have enough cattle on the planet to satisfy the number of meat eaters, if everyone stopped eating meat, those animals would reproduce and overpopulate, thus draining our natural resources. Let's think critically about this message.</div>
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Immediately obvious should be the false logic of this message: it is based on the idea that "everyone" would stop eating meat simultaneously. It's certainly true that if everyone on the planet stopped eating meat today and no measures were taken to control the natural reproduction of cows currently housed for future use as meat, the population might become unsustainable. However, I've yet to meet a vegan that expects a moment of glorious global epiphany to occur in which all mankind suddenly realize the superiority of veganism and swear off meat in an instant. Asking <i>you</i> to reduce or eliminate your meat intake is not the same as expecting a spontaneous universal abstinence.</div>
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So let's reduce that absurd argument to a more logical question. If meat consumption continues to decrease (<a href="http://www.theguardian.com/sustainable-business/sustainable-meat-vegan-vegetarian-celebrities">as it has yearly for about a decade</a>), will we face overpopulation of cattle? Assessing our personal store of knowledge (step 2), we can recognize that wild animals can become overpopulated in a given area. Is this how cattle currently reproduce?<br />
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No. Cattle are not wild animals, but commodity animals. As a commodity, they are subject to the laws of supply and demand. They are warehoused like other commodities, and their production (in this case, reproduction) is strictly controlled. Livestock producers create only enough new product to meet the demand. Less demand, less product. (Lest you think I'm attempting to cast the beef industry in a bad light be referring to living animals as 'products', please see this fact sheet from the beef industry itself, entitled <a href="http://www.explorebeef.org/CMDocs/ExploreBeef/FactSheet_ModernBeefProduction.pdf">Modern Beef Production</a>.) Were this not the case, after ten years of declining demand, would we not <i>already</i> be overpopulated?</div>
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But what if everyone <i>did</i> eventually give up meat? To avoid extinction, some cows would have to be released into the wild, right? Released into their natural habitats, cows would face the same perils and predators they faced prior to domestication. Nature strikes a balance.</div>
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Drawing a final conclusion, we're in no danger of a cow coup. Don't bother making banners to welcome your bovine overlords.</div>
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<b>3. "Drinking milk is good for cows. Cows have to be milked, or they'll die."</b><br />
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The message here is that cows naturally produce milk and we're doing them a favor by milking them.<br />
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Drawing on our own knowledge, we know that cows are mammals. A key characteristic of mammals is that they nurse their young. (This is why the milk-producing organs these animals possess are called "mammary glands.") So do cows naturally produce milk? Only in response to pregnancy. Just like humans and other mammals, a cow must become pregnant before milk production begins.<br />
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Are cows somehow different from other mammals, where once triggered their milk production continues <i>ad infinitum</i>? No. Over time, a cow will 'dry up' like any other mammal. This is true when a cow's calf naturally weans, and it's also true of dairy cows, who are separated from their calves hours after birth so that they can be milked for human use. According to the <a href="http://www.mda.state.mn.us/kids/~/media/Files/kids/cc/cc-dairycattle.ashx">Minnesota Department of Agriculture</a>, dairy cows are milked for 10 months, dry up, then they are re-impregnated to start the process over again.<br />
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Where does the belief that a cow will die without being milked come from? From rare circumstances where <a href="http://boards.straightdope.com/sdmb/showpost.php?p=5839228&postcount=13">high-producing dairy cows developed infections</a> as a result of not being milked. So to be clear, the cows died, not from something that happens naturally, but from something that happened as a result of our unnatural method of warehousing nursing cows without their calves so we can take their milk for humans. We are creating that problem, and then asserting that we're solving it by perpetuating it. Doesn't it seem logical that a better solution is not to create the problem in the first place?<br />
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From this critical examination, we can draw the conclusion that under natural circumstances, cows do not need to be milked by humans.<br />
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<b>What's the Point?</b><br />
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Combining some elementary school or middle school science and some quick internet searches with a few critical thinking skills, we've managed to very easily debunk a few basic concerns people may have about veganism. The point I'm making is that many times we hear and accept arguments as true without actually examining them. If you are a person who has heard things about this healthy, compassionate lifestyle that concern you, make sure you've thought them through or done the necessary research to get at the truth. In fact, that's probably a good policy for any topic in your life... think it through, learn the truth. Words, I think, to live by.</div>
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Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com1tag:blogger.com,1999:blog-4683377924130527821.post-3891922560044125832014-03-25T22:58:00.000-04:002014-03-25T23:01:11.002-04:00Product Review: Kite Hill White Alder vegan cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xULA2sGYbr4/UzI8oPUgXMI/AAAAAAAAX1o/XrUfFrK-tOY/s1600/P1000444.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xULA2sGYbr4/UzI8oPUgXMI/AAAAAAAAX1o/XrUfFrK-tOY/s1600/P1000444.JPG" height="150" width="200" /></a></div>
I am so excited! My local Whole Foods just got Kite Hill cheeses.<br />
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Kite Hill is cultured and aged using traditional cheese-making methods. It's the first vegan cheese to be featured in Whole Foods' specialty cheese department. Up until recently, it was only available in California, but it's slowly rolling out to other places. Now it's finally reached South Florida.<br />
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Look at this:<br />
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This gorgeous circle of creamy goodness is the white alder variety. It has a soft rind, but the inside is as creamy and smooth as any dairy cheese could be. The flavor is <i>very</i> mild - to the point that on it's own I thought it was slightly <i>too</i> mild, but combined with a touch of salt from a cracker it just comes alive.<br />
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This is a very expensive product. (This 6 oz round cost me $13.99) It's not an everyday item, for certain. But for special occasions or those little luxuries we all occasionally need... it's so worth it!<br />
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Perhaps more importantly, it proves it can be done. It proves that a vegan cheese can be a genuine equal of a dairy cheese. You'll have to try it to believe it, but believe it you will!Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com1tag:blogger.com,1999:blog-4683377924130527821.post-5155163108258122492014-03-15T11:50:00.000-04:002014-03-15T11:50:11.920-04:00Vegan on the Road: Savannah, GeorgiaSavannah is old-school South. It's the home of Paula Deen's restaurants, where cheese and pork products invade every vegetable dish. It's Low Country - a region whose most famous cuisine involves throwing a passel of sea creatures into a pot and boiling them. It's not a place where you'd expect it to be easy to eat vegan.<br />
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To a degree, this reputation is still well-deserved. At the event that brought me to town, I was with a vegetarian coworker. I knew I wouldn't be able to eat at the buffet, but I thought perhaps she could - the menu included macaroni and cheese, mashed potatoes, green beans, and salad with ranch dressing. I asked the catering staff which of the dishes were vegetarian and was met with unabashed horror. "We weren't told there were any of <i>them</i> coming!" Each of these typically vegetarian dishes contained meat... or at least lard.</div>
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But with the help of HappyCow.net and my dear sister - a Savannah local - I managed to find some terrific vegan food, too. </div>
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There are two main areas to know as a vegan visitor to Savannah: the first is the plaza at the 1800 block of E Victory Dr. Here, on arrival, I met my sister for lunch at <a href="http://zoeskitchen.com/menu/menu_NC2-BASE-CAT-NC2-PP.aspx?address=1821%20East%20Victory%20Drive&address2=Suite%20107&city=Savannah&State=GA&Zip=31404&phone=%20(912)%20335-1375%20%20%20%20%20&menuurl=https://zoeskitchen.alohaorderonline.com/StartOrder.aspx?SelectSite=176">Zoe's Kitchen</a>, a vegan-friendly Mediterranean chain. I had veggie kabobs, braised white beans, and a Greek salad (hold the cheese). It was fresh and affordable. Also in this plaza, you'll find a Chipotle and a Whole Foods Market. (This became essential knowledge after the buffet disaster. We had just enough time to make it to Whole Foods for lunch, and to pack up dinner for the plane.)</div>
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That evening, my travel companion and I went to <a href="http://greentruckpub.com/menu-2/menu/">Green Truck Pub</a> for dinner. This restaurant, voted Best of Savannah three years running, boasts a house-made veggie burger that is definitely award-worthy. In fact, I'd say it was downright amazing. Combined with a side of vegan chili and fries, it was an incredible meal. (Did I mention that the pickles and the ketchup were house-made too? And amazing?) The major drawback was that the place was <i>packed</i>. Granted, it was a Friday night, but they told us to expect a 35-45 minute wait for a table. Instead, we ordered to-go at the bar, so you don't get to see a photo of this masterpiece of burgery. Burgerdom?</div>
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On Saturday morning, I got up early to check out <a href="http://sentientbean.com/food">The Sentient Bean</a>, in the Forsyth Park area. Turns out this is the second area in Savannah for a vegan to know. </div>
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The Bean is a very indie sort of place, with chalkboard menus, eclectic decor, and a looooooong line on a Saturday morning. But it's completely worth the wait for some truly amazing vegan pastries. (They also have actual breakfast foods, like tofu scramble and vegan breakfast burritos, but I can eat healthy at home, right?)</div>
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<tr><td class="tr-caption" style="text-align: center;">$9 worth of vegan goodies. Worth every penny.</td></tr>
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I bought three items to sample, all of which had disappeared by the time I got home that night. They were apple currant bread (soft, moist, with a slight sugar crunch on the top), peach cobbler (ooey-gooey fruit in the middle and sugar-crisp on the outside), and vanilla cake with peanut butter frosting, (oh, my stars! the peanut butter frosting!) It's rare I find vegan baked goods that I think are better than I can make at home, but this is one of those cases.<br />
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Across the street this Saturday morning was the Forsyth Park Farmer's Market.<br />
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The farmer's market was really that - actual farm stands. Fresh fruits, vegetables and flowers predominated. There were fewer of the little artisan booths that typically populate farmer's markets at home, but there were some - including fresh made breads, pastas, and my favorite, jams and fruit butters!<br />
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The Vegetable Kingdom booth was fantastic. Dozens of different freshly-canned jams, jellies, fruit butters, and soups. (Only one of the soups was vegan.) I bought caramel apple butter, burnt sugar pear butter, watermelon raspberry jam, and thick cut orange marmalade.<br />
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(A word to the wise, as I later discovered, TSA considers jams to be liquid. Unless you're traveling by car or checking a bag, plan to mail any purchases you aren't eating in Savannah back home. My collection of jams did make it home, but at the expense of checking my bag and getting patted down and swabbed for explosive residue <i>twice</i>.)</div>
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Back across the street, next door to The Bean, is Brighter Day Natural Foods, a handy little health food store where I popped in to get a natural soda. They had a variety of things I would've found handy had I been staying in town, for example vegan cheese and mayo, which would've made a lovely lunch with the fresh bread and vegetables I'd have liked to have bought at the farmer's market! </div>
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One final note, we weren't staying in Savannah, but in nearby Port Wentworth. Other than Subway, I didn't see anywhere in Port Wentworth to get a vegan meal. If you're not staying in Savannah proper, be prepared for a drive.<br />
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Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com4tag:blogger.com,1999:blog-4683377924130527821.post-37228203910911573972014-02-13T23:27:00.000-05:002014-02-13T23:27:44.615-05:00Vegan on the Road: Natural Food Grocery & Deli, Charlotte Amalie, St. Thomas, U.S. Virgin Islands.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The jewel-blue waters of Charlotte Amalie, St. Thomas</td></tr>
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I wrote before about <a href="http://veggiemightee.blogspot.com/2013/06/vegan-aboard-eating-cruelty-free-on.html">what a vegan-friendly experience I had on Celebrity Cruises</a>. This most recent cruise - departing from Miami and visiting Puerto Rico, St. Thomas, and St. Maarten - was similarly accommodating, if not quite so seamlessly as the ship leaving out of the Port of Seattle I traveled aboard last year.</div>
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Still, after several days aboard, I was ready for some food choices I didn't have to think about. But after a lengthy excursion to St. John, I had little time in port to look for vegan friendly restaurants. Imagine my delight to spot this, just one block over from the dock:<br />
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Yes! A natural food store and deli, with <i>a vegan menu</i>! They offered vegan soups and chili, salads, and sandwiches - including veggie burgers, tabbouleh wraps, or straight-up veggie subs.<br />
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I stopped in for a bowl of lentil soup (only $3!) and a bag of raw almonds that took care of my snacking needs for the rest of the trip. My traveling companion grabbed the soup too, as well as a package of gluten-free vegan cookies.<br />
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It's a small store, there is no seating, and to-go is the only option. But the food was homemade and hearty, inexpensive, and the store offered a good cross-section of vegan foods and products. If you find yourself docked in Charlotte Amalie, it's a handy place to know - a little oasis on a distant shore!Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com0tag:blogger.com,1999:blog-4683377924130527821.post-64880561979851986782013-11-04T19:38:00.000-05:002013-11-04T19:39:23.976-05:00Vegan on the Road: Green Spot Kitchen in Fort Lauderdale, FLAt 8:24 a.m., I wondered who could possibly be texting me. (Most of the people who ever text me were with me inside the house at that moment.) It turned out to be my mother-in-law, letting me know that she'd run across a new restaurant with vegan options nearby my office. I thanked her profusely and decided I needed to check it out immediately. <br />
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<a href="http://www.greenspotkitchen.com/">Green Spot Kitchen</a> is what was classically called a 'health-food restaurant', but rather than being attached to your local vitamin shop, instead takes the form of a trendy bistro. They serve juices, smoothies, wraps, sandwiches and salads - with an on-trend twist. (For example, kale, quinoa, and agave feature prominently in the menu.) The decor is sort of coffe-house chic except with fruit rather than coffee touches, and there's a small outdoor area with a table and chairs under an awning.<br />
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Vegan meal options include vegetable ceviche tacos, house-made veggie sliders with chili lime aioli, and the omnipresent hummus plate. I tried the Green Spot Wrap, which had mounds of perfectly grilled zucchini, onions, carrots, and kale with avocado and oven cured tomatoes. It was served with a side of pickled vegetables that included cabbage, kale, zucchini, carrots, and onion. It was perfectly fresh, perfectly prepared, and I would absolutely buy it again. (Although next time, I may have to try those sliders.)</div>
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Prices for the vegan options range from $8 - $13. While I would prefer a wider range of vegan choices (or honestly, an all-vegan menu), the food was a decent value for the price, and the service was friendly and reasonably quick. The one thing that surprised me, considering their 'green' focus, was that the take-out was served in styrofoam boxes. Next time, I'll plan to eat in. </div>
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So yes, for me, there will be a next time. I would be unlikely to go out of my way as I would for an all-vegan restaurant (like local gems Green Wave Cafe or Darbster's), but as it's conveniently located, Green Spot Kitchen will definitely be my spot for lunch.</div>
Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com1Fort Lauderdale, FL, USA26.1223084 -80.143378625.8942374 -80.4661021 26.3503794 -79.82065510000001tag:blogger.com,1999:blog-4683377924130527821.post-15252880165035204542013-10-24T17:40:00.000-04:002013-10-24T17:40:03.890-04:00Shay's Strawberry Tart<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
My little sous chef arrived the other day with a notebook in which she'd copied down recipes from a children's cookbook she'd checked out of the library. She was so excited to show me and to ask we could cook one. One problem... her notes didn't actually contain any measurements!</div>
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Rather than disappoint her, I decided to take the basic premise of one of the recipes and wing it. In the end, I was able to simplify it so much that this nine-year-old chef was able to do it entirely on her own (with careful supervision, of course).</div>
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Ingredients:<br />
1 pkg mini graham cracker crusts (the <a href="http://www.keebler.com/product-keebler-ready-crust-mini-graham-cracker-pie-crust-867.aspx">Keebler ones</a> are accidentally vegan)<br />
1 qt fresh strawberries<br />
1 sm jar all-fruit preserves<br />
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Directions:<br />
Spray the crusts lightly with baking spray and pre-bake according to package directions. Cool five minutes. Slice strawberries and arrange in crusts. Place preserves in a saucepan over medium heat until melted. Pour into strawberry-filled crusts. Cool tarts in refrigerator for at least 20 minutes until preserves are set. Top with vegan whipped cream or ice cream, if desired.<br />
<br />Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com0tag:blogger.com,1999:blog-4683377924130527821.post-78194763024291749622013-10-11T22:31:00.000-04:002013-10-11T22:33:33.275-04:00Fool-proof no-fat vegan banana breadI couldn't find my family recipe for banana bread, so I decided to wing it. This turned out awesome. It's less like a traditional crumbly quick bread and more like a nice dense breakfast bread, but with all the delicious banana bread flavor and none of the fat. (Well, there's a negligible amount of fat in the banana itself, but not enough to count - less than a quarter of a gram per slice. And you do spray the pan. Still, I'm comfortable calling this 'no-fat'.)<br />
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<a href="http://3.bp.blogspot.com/-QnAMI2g1JUg/UliyB6qLHnI/AAAAAAAAXwg/Pwh_FNkBQlw/s1600/IMG_4777%5B1%5D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-QnAMI2g1JUg/UliyB6qLHnI/AAAAAAAAXwg/Pwh_FNkBQlw/s320/IMG_4777%5B1%5D.JPG" width="320" /></a><b>Fool-proof no-fat banana bread</b><br />
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4 over-ripe bananas, mashed</div>
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2/3 cup sugar</div>
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1 cup white flour</div>
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1 cup whole wheat pastry flour</div>
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1 tsp baking powder</div>
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1/2 tsp salt </div>
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1 tsp vanilla</div>
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4 tbsp water</div>
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Preheat oven to 350 degrees. Mash bananas and add wet ingredients. In a separate bowl, sift together dry ingredients. Slowly mix dry ingredients into wet. Spray a loaf pan with cooking spray and pour batter into pan. Bake 55 minutes or until golden brown and pulling away from the sides. Cool in pan on a wire rack for five minutes, then remove from pan (or cool completely in pan).<br />
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Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com0tag:blogger.com,1999:blog-4683377924130527821.post-72079950931117223292013-09-22T21:07:00.000-04:002013-09-22T21:07:01.556-04:00Vegan MoFo: Antipasto Sub (a.k.a. Sub in a Jar)<div class="separator" style="clear: both; text-align: center;">
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You know how sometimes you don't feel like chopping? You just want to eat salty, briny stuff from a jar? No? Just me then. But still, you'll seriously love this delicious sandwich.<br />
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<b>Antipasto Sub</b></h3>
<b>Ingredients:</b><br />
4 individual sub rolls or one large French or Cuban loaf.<br />
1 small jar of mushrooms<br />
1 small jar of artichokes<br />
1 small jar of roasted red peppers<br />
1 small jar of olives<br />
1 bunch fresh basil leaves<br />
1/4 cup pesto (or herb spread, garlic spread, or Italian dressing) - optional<br />
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<b>Directions:</b><br />
Preheat oven to 400 degrees. Split bread and spread with pesto or dressing, if using. Layer veggies and top with basil leaves. Wrap in aluminum foil and cook 8 - 10 min. or until heated through. Serve hot.Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com2tag:blogger.com,1999:blog-4683377924130527821.post-20890814708431513762013-09-08T21:24:00.003-04:002013-09-12T13:59:24.155-04:00Vegan MoFo: Easiest Ever Gluten-Free Vegan Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-xPg1v-p0CDE/Ui0bb2g0GNI/AAAAAAAAXuc/8X1l5UMIVKU/s1600/IMG_4497.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-xPg1v-p0CDE/Ui0bb2g0GNI/AAAAAAAAXuc/8X1l5UMIVKU/s320/IMG_4497.JPG" width="320" /></a>You would think that by now I'd be through psyching myself out of trying new things in the kitchen. After all, being vegan is all about trying new things! I can't even count the new fruits, vegetables, grains, and new types of dishes that I've tried. Yet, it's been about 6 months since I bought the ingredients to try gluten-free vegan baking. I knew in theory that it shouldn't be that tough, but when push came to shove, I always resorted to the familiar. <br /><br />Well, that's over now! I finally had a reason strong enough to motivate me to try, and you know what? It's utterly foolish to be intimidated by these things! It's absolutely no harder than conventional baking, which in the case of this recipe is just <i>so easy</i>. <br />
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Based on this fabulous recipe from <a href="http://plantbasedonabudget.com/recipe/crazy-cake/">Plant Based on a Budget</a> with just a minor tweak, it only takes 3-5 minutes to prepare and a little more than 30 minutes in the oven. Cool for a few minutes and sprinkle with organic powdered sugar, and in under an hour you've got fresh-baked cake!<br />
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Easiest Ever Gluten-Free Vegan Chocolate Cake</h2>
<b>Ingredients </b><br />
1 1/2 cup gluten-free all-purpose flour blend (I use Bob's Red Mill)<br />
3/4 tsp xanthan gum<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
3 tbsp cocoa powder<br />
1 cup organic sugar<br />
1 tbsp vanilla extract (or half vanilla, half almond)<br />
1 tbsp apple cider vinegar<br />
5 tbsp canola or other light-flavored oil<br />
1 cup warm water<br />Organic confectioner's sugar for topping<br />
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Directions<br />
Preheat oven to 350 degrees. Sift first six ingredients into an ungreased 8x8 cake pan. Add sugar and mix. Create three wells in the dry ingredients. Add vanilla to one, oil to another, and vinegar to the third. Pour warm water and top and mix until well blended and reasonably smooth. There may still be some small lumps, but make sure when you scrape the bottom there's no dry flour showing. Bake 30-35 minutes, until center springs back when touched gently.<br /><br />Cool 10 minutes and top with confectioner's sugar. Serve warm (or let cool completely and omit confectioners sugar topping if frosting).<br />
<b><br /></b>Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com0tag:blogger.com,1999:blog-4683377924130527821.post-49270058104329660702013-09-08T19:54:00.000-04:002013-09-08T19:57:53.807-04:00Vegan MoFo: Nacho Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">All the nacho taste, none of the bad-for-you stuff!</td></tr>
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Mmmmm,nachos.<br />
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You love 'em, right? Everyone loves nachos. But conventional nachos don't love you back. With all that salt and fat, they're hypertension on a plate. So try this scrumptious salad for a tasty nacho flavor and crunch without the fat.<br />
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Nacho Salad</h2>
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<b>Ingredients</b><br />
2-3 cups shredded romaine<br />
1 cup shredded kale and/or spinach (I use half each)<br />
1/3 cup diced fresh tomatoes<br />
1/4 cup sliced black olives<br />
1/2 cup Spanish rice (great use for leftovers!)<br />
1/3 cup refried beans<br />
1/4 cup taco sauce<br />
1/4 cup crispy tortilla strips<br />
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<b>Directions</b><br />
Toss in a bowl, mix, and enjoy!Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com1tag:blogger.com,1999:blog-4683377924130527821.post-61476212345759095792013-09-07T13:04:00.000-04:002013-09-07T13:04:35.856-04:00Vegan MoFo: Green Breakfast Smoothie of Champions! <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-J6_1ZLcAZX8/UitSz9H-iCI/AAAAAAAAXt0/UBT0KiXPpuY/s1600/Misc+003.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-J6_1ZLcAZX8/UitSz9H-iCI/AAAAAAAAXt0/UBT0KiXPpuY/s320/Misc+003.JPG" width="283" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nutrition in a glass!</td></tr>
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Awhile back, I reviewed<a href="http://www.thisdishisvegetarian.com/2012/03/new-green-smoothie-diet-book-provides.html"> a book on green smoothies</a> for This Dish is Veg. I didn't realize it at the time, but I learned quite a lot from it. Chief among those things was the simple reason why blended fruit and vegetable drinks are better for you than juicing - you're not losing <i>anything</i>. It's whole nutrition in a cup.<br /><br />The other thing I learned was the perfect ratio for taste in a green smoothie: 40% vegetables, 60% fruit. But sometimes it's hard to translate that into real terms, since we're comparing leaves to chunks, so to speak. So I find a recipe can be helpful.<br />
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This is my recipe for the ideal beginner's green smoothie. I know folks like to get fancy with it, adding everything from dandelion greens to cayenne pepper but that stuff is<i> intimidating </i>if all you want is a green drink that's palatable and maybe your kids would stomach.<br /><br />So here is my non-vegan-kid (and husband) tested recipe for a delicious smoothie. It tastes of strawberry and banana, and that's pretty much it. It's a great place to start, or a great base to build from if you want to get adventurous.<br /><br />
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<b>Strawberry-Banana Green Smoothie</b></h3>
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<b>Ingredients:</b><br />
1 large kale leaf, stemmed and torn (or two smaller ones - should equal about 2 loose cups in blender)<br />
1/2 cup coconut water, chilled<br />
1 small ripe banana (or half a large one)<br />
4-5 frozen strawberries<br />
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<b>Directions:</b><br />
In a blender, add torn kale leaves and coconut water. Liquefy (about 10 seconds). Add banana and frozen strawberries and blend. Serve!<br /><br /><b>Notes:</b> <br />How sweet this is will depend on the ripeness of the fruit. If it's not sweet enough for you, add 1 tsp agave.<br />
<br />Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com0tag:blogger.com,1999:blog-4683377924130527821.post-55922947961868688762013-08-16T17:43:00.000-04:002013-08-16T17:43:47.530-04:00The lesson here? Vegan food is never as hard as we make it. For the celebration of my 20th anniversary working for the <a href="http://www.msfocus.org./">MSF</a>, I had requested that all the food be cruelty-free. It was important to me, and even though it was going to be an added stress for the staff who were doing the planning, I figured I could be excused considering the occasion. I gave them the information for some vegan caterers and bakeries.<br /><br />Yesterday at the party, after what I'm sure was extensive planning, we had a fabulous vegan meal. The menu was:<br />
<br /><i>Spring green salad</i><br />
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<i>Penne aglio e olio with broccoli</i><br />
<i>Grilled vegetable wraps</i><br />
<i>Cheese-free pizza with grilled vegetables</i><br />
<i>Garlic rolls<br />Fruit salad</i><br />
<i>A sorbet station with sprinkles and marshmallows<br />Thin mint cookies<br />Chocolate cake</i><br />
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It was <b>marvelous</b>... and it wasn't from a vegan restaurant at all. It was just from the gang's favorite Italian joint across the street and from Whole Foods and Publix.<br /><br />The ladies had gone through all the options, trying to work within the budget (which, since we're a charity, is rightly minimal - we're super conscientious about what we spend) and were just having the hardest time, from what I heard. But that's because I had unnecessarily made it harder on them by steering them towards vegan restaurants. <br /><br />The fact is that most restaurants today can and will accommodate vegans. Vegan food does not have to be outside the mainstream. It doesn't have to be difficult. And it doesn't have to be more expensive, either, despite the fact that many of us are used to paying more at all-vegan restaurants. Sometimes it's just as simple as the chef agreeing to leave off the cheese.<br /><br />I'm really grateful that my colleagues figured that out, and I'm <i>so grateful</i> that they cared enough to make this happen for me. To me, watching that cheese-free pizza disappear and hearing people say about the cake, "But... it just tastes like cake!" was one of the best things that happened all day. Because the lesson they taught me with their solution to the catering problem is the same lesson I was trying to teach everyone there: eating vegan is never as hard as we make it out to be!<br />
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Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com0tag:blogger.com,1999:blog-4683377924130527821.post-68322109237734703272013-06-25T01:23:00.000-04:002013-06-25T20:16:58.880-04:00Vegan on the Road: Seattle, WashingtonEveryone knows that Seattle is vegan-friendly, right? But the thing I discovered on this trip that I loved is that you don't have to go out of your way to find vegan food.<br />
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I happened to have been traveling with three non-vegan coworkers, and I was determined not to be a pain in their backsides. (Meanwhile, they were so lovely and determined to accommodate me. We were all four bending over backwards.) So rather than try to sort out where to eat on our arrival at lunch time, we opted for the food court at the <a href="http://www.westlakecenter.com/dining-entertainment">Westlake Center</a> mall. I figured a vegan can always find one decent option in a food court, huh? Well, honestly, I had half a dozen! Indian, Thai, Chinese, Greek, Mexican, Japanese... they all had something. But here was the greatest thing. When I walked up to the Greek joint, <i>Mediterranean Avenue</i>, and said that I'd like a Greek salad with falafel minus the feta, the counter person immediately asked if I was vegan and advised me on all my options. "The dressing has dairy. I'd recommend olive oil and lemon juice. Also, the pita bread has dairy, would you like some tabbouleh instead? The tahini sauce for the falafel is vegan." It was delightful not to have to ask all those questions!<br />
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<tr><td class="tr-caption" style="text-align: center;">One of the many gorgeous fruit stalls<br />at Pike Place Market.</td></tr>
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When deciding on dinner that night, the ladies broke out their smartphones, determined to find someplace with good vegan options. We settled on <a href="http://www.wildginger.net/">Wild Ginger</a>, a Pan-Asian restaurant specializing in satay, with a fairly extensive <a href="http://www.wildginger.net/WildGinger/files/4f/4f7371be-c5ef-4cd3-aac7-886ef6758964.pdf">vegan breakout menu</a>. I don't eat soy, so there were fewer options for me, but clearly there were enough to make a meal. In the end, I opted to keep it simple and ordered asparagus satay (four stalks of grilled local asparagus with orange teriyaki sauce and fresh pickles) and the market vegetable, which happened to be spinach served with brown rice. You know how sometimes you eat something simple and it just seems like a revelation? I left wondering how exactly you get spinach to taste that good... and I LOVE spinach. I eat it all the time! But there's just something about how perfectly they prepare these simple dishes that makes them transcend what you're used to. And the pickles! Oh my word, the pickles!<br />
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One note about Wild Ginger - if you go, call ahead. We were lucky to get seats at the counter. They were fully booked with reservations.<br /><br />My final meal in Seattle was the next day's breakfast. We went to Pike Place Market, and I figured I'd grab some fruit. (Which I did. The most luscious peaches, oh my!) But as we were walking among the flower stalls, I heard a girl walking past say "vegan bakery" and got the impression she was speaking about someplace in the market. From that moment on, I was on a mission! Did I find it? Oh yes, I did!<br /><br />
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<tr><td class="tr-caption" style="text-align: center;">Cinnamon Works, <br />across the street from the market proper.</td></tr>
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<a href="http://www.cinnamonworks.com/default.html">Cinnamon Works</a> is not an all-vegan bakery, but they did have a nice selection of vegan, gluten-free, and vegan/gluten-free options. I got an enormous marionberry scone that served as breakfast for not one, but two days for a mere $3.25. My coworker Gay bought a loaf of vegan banana bread for $4.00 that was to-die-for. While I enjoyed the other places we ate in Seattle, this is my Must Visit recommendation. (And you know you're going to the Market anyway. All roads lead.)<br />
<br />One day, I hope the rest of the country will be as vegan-friendly as Seattle!Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com0tag:blogger.com,1999:blog-4683377924130527821.post-65641978224521656132013-06-25T00:40:00.001-04:002013-06-27T16:45:59.693-04:00Vegan Aboard: Eating Cruelty-free on Celebrity Cruise LinesFirst of all, I'd like to apologize for the dearth of delicious food photos with this post. I was traveling for work and I just didn't think it was seemly to whip out my camera at meals. It's extra sad because the presentation of the food I'll be talking about was lovely! Now, on to the topic at hand.<br />
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<tr><td class="tr-caption" style="text-align: center;">A special buffet lunch in the Epernay dining room.</td></tr>
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When I first was asked to spend a week aboard the Celebrity Solstice on a cruise to Alaska, of course I was delighted! But I was also worried about how difficult it might be to maintain a healthy vegan diet on-board. Cruise lines are famous for their extravagant but animal-laden menus. I immediately reached out to our company's travel agent, Gabriela from <a href="http://www.aragon-travel.com/">Aragon Travel</a>, who knew exactly what I needed to do. She told me that she had noted it on my reservation, but advised me to make sure and attend the first seated dinner and speak to my waiter to make sure the kitchen was aware and would accommodate my requests. I felt confident after that conversation that dinner would be taken care of, but breakfast and lunch I wasn't so sure about.<br />
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My mind was set at ease the minute we arrived on the ship. We boarded the <i>Solstice</i> early, before the staterooms were ready, so the staff encouraged us to enjoy the buffet in the Oceanview Cafe. Immediately, I saw that I'd have no problem. The buffet included a stir-fry station and a pasta station where you could select your own ingredients for a cooked-to-order dish, a salad bar, an antipasto bar with a selection of marinated vegetables, a taco bar, as well as a variety of other rotating dishes. (The frequent appearance of Indian food was also helpful, and the samosas were delicious!)<br />
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They also had an ice cream bar, and I decided that it was a long-shot, but I would check to see if they had any dairy-free treats. I saw that they had sorbet and asked whether it was definitely dairy-free. The attendant immediately left the station to go find a supervisor and make certain. And it was! They then impressed me further with their excellent training about food sensitivities. When I mentioned that some of the mango sorbet had fallen into the raspberry and that I am allergic to mango, the attendant scooped off and disposed of any bits that may have been contaminated, then went and washed the scoop before serving me.<br />
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That evening at dinner, I spoke to my waiter as Gabriela recommended. He promptly went to speak to the chef. When he returned, he said that the chef would make a special dish just for me that evening, and that for each subsequent meal, I would be given the menu a day in advance to select a dish I would like them to veganize. That first night, he brought me an elegantly-plated and completely scrumptious ratatouille. From there on out, I got to choose.<br />
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Helpfully, their menus already indicated which dishes were vegetarian, lactose-free (which usually meant dairy-free), and gluten-free (which, while not an issue for me, helps when one is avoiding eggs as breadcrumbs can be hidden egg carriers). Of the five courses available each night (appetizer, salad, soup, entree, dessert), there were usually two - sometimes three - that were easily veganizable plus a sorbet for dessert. From the naturally vegan watermelon gazpacho or kale and pear salad, to the modified wild mushroom risotto or vegetable korma, the food was fresh and lovely every night.<br />
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If I had any questions about how carefully they were considering my requests, they were quickly done away with. On the second evening, I had requested a rigatoni dish sans cheese. When my plate arrived, the waiter explained that they had double-checked and found the rigatoni contained egg, so they had substituted rice-based pasta that was vegan. And one evening when I was visiting colleagues at another table, the waiter from my table tracked me down to take my order for the next day!<br />
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For breakfast, there were many choices that were probably vegan, but at that hour of the morning I could never be bothered to ask. I made a fine meal out of what I was sure of. There was plenty of fresh fruit, as well as home-fried potatoes with peppers and onions, grilled mushrooms, a variety of nuts and seeds (set out for the oatmeal, though I never asked if it was made with water or milk - I just grabbed the berries, nuts, and seeds). Also? Some really delicious hashbrowns.<br />
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The pinnacle of vegan-friendliness, however, was room service. Typically, room service in hotels is very rigid about what they will serve and won't make substitutions or alterations. But on the last night of the cruise when I was completely knackered from a day of working and packing, I decided to give room service on the ship a try. I could have ordered salad and crudites, but I really wanted a cheese-free pizza. When I asked if they would make one for me, it seemed like they were surprised I even had to ask! Within 20 minutes, a gorgeous veggie-packed cheese-free personal pizza was piping hot at my stateroom door.<br />
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I was tremendously impressed with how helpful, accommodating, and well-trained the kitchen staff and wait staff on the <i>Solstice</i> were, and can only imagine that they are a reflection of Celebrity's policies as a whole. I will have no hesitation about my ability to enjoy traveling with them in the future. They made my cruise a terrific experience!<br />
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Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com2tag:blogger.com,1999:blog-4683377924130527821.post-38927414501672758062013-05-07T23:05:00.000-04:002013-05-07T23:05:31.429-04:00"Self-Radicalization" and the Vegan View on ViolenceSince the Boston Marathon bombings, the term "self-radicalization" has entered the common lexicon. It refers to someone who became radical without face-to-face interaction with those holding extremist views, basically someone who developed radical beliefs through viewing extremist material on the Internet. Frankly, the phrase is kind of silly. <div>
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First of all, viewing extremist material on the internet is still being influenced by others. There is no Big Byte Bang happening where this content explodes into digital existence from nothingness; someone developed and posted it. So for starters, we can take the 'self' out of 'self-radicalization.' </div>
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Second, 'radicalization' is something of a misnomer. One can hold radical beliefs without being a violent extremist. What does being 'radical' mean, after all? It simply means believing that drastic change is necessary in some element of society, be it political, social, financial, or environmental. The Founding Fathers of the United States were radicals in their rejection of the British monarchy, for example. Furthermore, to some degree being radical depends on your circumstances. While a person with communist views was considered radical in America in 1950, a person with democratic views would've been considered a radical in Russia. So clearly, (1) it's something of a subjective term and (2) there is nothing inherently wrong with being radical. </div>
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Ethical vegans are, by definition, radicals. We believe that a drastic change must take place in our society for the sake of animals, the environment, and human health. Most of us are, by the silly definition, 'self-radicalized,' having adopted this belief through reading books and viewing material on the internet, rather than indoctrination. Again, nothing inherently wrong.</div>
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So where does the real problem lie? Not in radical thinking, but in <i>violent</i> thinking. Not in believing drastic change is necessary, but in believing that violence is justified to create that change. When an individual begins to believe committing violent acts is justified, they cross the line from radical to extremist; when they actually commit those acts, they cross the line from extremist to terrorist.</div>
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Unfortunately, there are certainly dark corners of the vegan world where this extremism exists. I was tremendously disappointed to learn that the oft-quoted, oft-promoted Gary Yourofsky (he of the "Best Speech You Will Ever Hear" viral video) actually publicly endorses violence, up to and including murder of vivisectionists. (I will not link to his essay here because I oppose violence, but a simple Google search will turn it up.) </div>
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While I object to the term 'self-radicalization' to describe the process that led two young men to kill and maim in Boston, there clearly <i>was</i> a process that led them to become extremists, and then terrorists. It was a process that involved (1) finding people to blame, (2) finding validation of that blame and anger from a community of others - in this case, an online community, (3) feeding that negativity until it boiled over into hatred and violence.</div>
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And I suppose that's my point for my vegan friends: what are we feeding in ourselves? Hatred or compassion? </div>
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A reporter who decided to investigate extremist groups online described the violent imagery they share as a sort of pornography. 'Hate porn', if you will. In Muslim extremist groups, he found hate porn of children killed by Western military action. Had he examined vegan extremist groups, he would've found graphic images of slaughtered and abused animals. </div>
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I'm not suggesting there isn't a place for these images. Yes, it's important to help others understand the inherent violence of a non-vegan diet. Yes, it's important for us to know what's really going on in CAFOs (confined animal feeding operations, or factory farms). Yes, it's important to document and educate about animal abuse. But the <i>constant viewing </i>of these types of images is a red flag that you may be headed towards extremism. Logically, if you are a vegan who understands the truths these images represent, how often do you need to see them? How does it benefit you to see them again and again? You have to ask yourself, at what point does this only serve to feed my anger?</div>
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If you follow the so-called self-radicalization process and (1) find people to blame - in this case, non-vegans, (2) find validation of that blame and anger from a community of others who are equally angry and (3) continue to feed it with hate porn, the natural outcome is a justification of violence. The natural outcome is extremism at best and terrorism at worst.</div>
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So I think we have to beware. Beware of blaming, beware of hatred, beware of justifications of violence. Beware of feeding the negative. If you find yourself anywhere along that dangerous path that's being mistakenly called 'self-radicalization' - the path that goes from blame, to hatred, to justification of violence, to violent acts - just turn back. Feed compassion, understanding, and empathy instead.</div>
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The heart of veganism, the very essence of it, is a belief in the right of all creatures to live, free from unnecessary suffering. <b>Violence toward any living creature is inconsistent with vegan tenets</b>. That's a simple truth. Remember that veganism is, in it's refusal to kill or harm animals, radical nonviolence. That's a kind of self-radicalization that no one can condemn.</div>
Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com1tag:blogger.com,1999:blog-4683377924130527821.post-3264116293174725812013-04-26T13:25:00.000-04:002013-04-26T13:28:08.476-04:00Photos: Charlotte, NC<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">This graveyard dates to 1776. It's one street over from the main drag, pictured above.</td></tr>
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<b><span style="font-size: large;">C</span></b>harlotte is an interesting city for the attractive blend of old and new, urban and suburban, all in very close proximity.<br />
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We took a walking tour of the historic 4th Ward, which is a lovely family neighborhood smack dab in the middle of downtown. People chatted to us in the street, waved from their porches, and all seemed to know each other's dogs by name.<br />
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I loved both the historic homes and the lovely local flora.<br />
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Outside the city, I had the chance to visit the McDowell Nature Preserve.<br />
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Check out <a href="http://veggiemightee.blogspot.com/2013/03/vegan-on-road-zizis-vegetarian-in.html">my previous post</a> for info on my favorite vegan eats in Charlotte!Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com0tag:blogger.com,1999:blog-4683377924130527821.post-4441756215697553452013-04-22T20:40:00.001-04:002013-04-22T20:44:30.410-04:00Tabbouleh Tacos<div class="separator" style="clear: both; text-align: center;">
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How fresh and delicious does that look? And yet, it's a quick meal made with prepared foods. I don't feel guilty at all, because it's easy to find prepared hummus and tabbouleh that are fresh and wholesome, without added preservatives or chemicals. Just check the deli section of your local grocery.<br />
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Here's my ideal blend for perfect flavor.<br />
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For each taco:<br />
1 three-seed whole wheat tortilla<br />
2 tbsp lemon hummus (or original hummus with a small squeeze of fresh lemon)<br />
3 tbsp tabbouleh<br />
garnish with olives and dark leafy greens (I used Organic Girl's "I Love Baby Kale" blend, which has kale, spinach, and other greens)<br />
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When I'm feeling the need for something a little more hearty, I'll add in some matchstick carrots and slices of cucumber. Delicious!Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com2tag:blogger.com,1999:blog-4683377924130527821.post-83557846151466800772013-03-18T14:17:00.001-04:002013-03-18T14:17:20.652-04:00Vegan on the Road: Zizi's Vegetarian in Charlotte, NCAccording to <a href="http://www.yourveganesse.com/charlotte-vegan-dining-guide.html">the Veganesse's Charlotte Vegan Dining Guide</a>, there are quite a few places for a vegan to get a meal in "Queen City." Unfortunately, the way the timing worked out, I only got to sample one. Fortunately, it was a good one!<br />
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<a href="http://2.bp.blogspot.com/-1gndliKV3TI/UUdOx0KZkaI/AAAAAAAAUQ0/JT_LS4zsO8M/s1600/IMG_1634.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-1gndliKV3TI/UUdOx0KZkaI/AAAAAAAAUQ0/JT_LS4zsO8M/s320/IMG_1634.JPG" width="320" /></a>Zizi's Vegetarian Restaurant is not at all aptly named. First of all, the food is all vegan. Secondly, it's not exactly a restaurant. More of a takeout counter. But the food is worth finding a place to sit and eat.<br />
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<a href="http://4.bp.blogspot.com/-kX18DpF0c7E/UUdOxG3fNoI/AAAAAAAAUQo/vrB0su3caO4/s1600/IMG_1632.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="http://4.bp.blogspot.com/-kX18DpF0c7E/UUdOxG3fNoI/AAAAAAAAUQo/vrB0su3caO4/s200/IMG_1632.JPG" width="133" /></a>(Just a hint, <a href="http://charmeck.org/mecklenburg/county/ParkandRec/StewardshipServices/naturepreserves/pages/reedy.aspx">Reedy Creek Nature Center & Preserve</a> is less than 5 minutes away. There are plenty of picnic tables, covered pavilions - even with a fireplace! - and a really charming view of the woods.)<br />
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For a little takeout counter, Zizi's really has a pretty extensive <a href="http://awesomevegan2go.com/#menu">menu</a>. They specialize in veganized versions of American food - Buffalo chicken, meatloaf, turkey and gravy, burgers, fried fish, macaroni and cheese. But they also have some conventional vegan fare for those not into analogues, like veggie stir-fry, spicy tofu, or grilled portabellos. <br />
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My flexitarian traveling companion, Debbie, ordered the lentil loaf with mac & cheese and mashed cauliflower potatoes with gravy.<br />
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Debbie was a big fan of the lentil loaf (which I snitched a bite of and I agree, it was delicious). Having never had vegan mac & cheese before, she was pleasantly surprised at how tasty it was, and really liked the addition of corn to give it a little texture. Her only criticism was that she expected the cauliflower mashed potatoes to be a little more cauliflower and a little less potato.<br />
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I also had the mac & cheese and the cauliflower mash. My main dish was the Philly cheese steak sub, which is finely chopped seitan cooked with grilled onions and topped with a 'cheese sauce' of whipped Veganaise.<br />
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I cannot emphasize enough how <i>delicious</i> that sub was. It was very much like the original (meat) version in flavor and texture, but without any of the greasiness, grossness, or the guilt.<br />
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I also really enjoyed the sides. The gravy on the mash was flawless - much better than mine. The mac & cheese was good, but didn't compare to my homemade. (Of course, that would be really difficult, since I make the <a href="http://vegnews.com/articles/page.do?pageId=40&catId=10#">VegNews recipe</a>, which is literally the best mac and cheese in the universe, no exaggeration.) But really, it was the sub that got me. So much so that I was tempted to run by to grab another for dinner on my way to the airport. I refrained, but only just barely.<br />
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I've got to give Zizi's credit for both the quality of the food and the reasonable prices. If I lived in Charlotte, I think it would be my go-to for takeout food. Should I find myself back in town, I'll definitely be visiting again!<br />
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<br />Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com0tag:blogger.com,1999:blog-4683377924130527821.post-31159713272222850872013-03-12T20:10:00.000-04:002013-03-12T20:10:20.999-04:00Photos: Montauk, NYThese are some of my favorite photos from my recent trip to Long Island. There wasn't a lot of wildlife, but the scenery was glorious!<br />
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Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com2tag:blogger.com,1999:blog-4683377924130527821.post-25185352948766054672013-03-08T17:04:00.002-05:002021-11-02T14:56:45.676-04:00Can you be vegan and gluten-free?Transitioning from a standard diet to a vegan one seems daunting enough, but for those with celiac disease, gluten intolerance, or wheat allergies, there's an added level of fear. Can it even be done?<br />
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You may be surprised to know that, not only can it be done, but there are now an abundance of resources to help you: blogs, cookbooks, a website, even a forum. Let's take a look, keeping in mind this list is not exhaustive:<br />
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<b>Blogs</b>:<br /><a href="http://glutenfreesoyfreevegan.wordpress.com/">Gluten Free, Soy Free, Vegan</a> - Earthy foods and flavors from a Peace Corps volunteer living in Senegal. Mixed in among standards like pancakes and smoothies, find recipes for pumpkin lasagna, squash tagine, lentil dhaal, or dosas.<br />
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<a href="http://www.manifestvegan.com/">Manifest Vegan</a> - An all-purpose gluten-free vegan cooking site. Find recipes to satisfy foodies as well as novice cooks. Also has tags for those who are soy-free, nut-free, corn-free, or refined sugar-free.<br />
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<i>See also</i>: <a href="http://welcomingkitchen.blogspot.com/">The Welcoming Kitchen</a>, <a href="http://thirtyfivebythirtyfive.blogspot.com/">Going Against the Grain</a>, <a href="http://veganza.com/recipes/#.UTpaFaK0KSo">Veganza</a>, and <a href="http://www.forkandbeans.com/">Fork & Beans</a><br />
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<b>Websites and articles:</b><br /><a href="http://www.glutenfreeveganlove.com/">http://www.glutenfreeveganlove.com/</a> - recipes, tips, and lifestyle advice.<div><u style="color: #0000ee;">https://www.onegreenplanet.org/vegan-food/soy-free-gluten-free-vegan-meals/<br /></u><a href="https://cookieandkate.com/gluten-free-soy-free-vegetarian-recipes/">https://cookieandkate.com/gluten-free-soy-free-vegetarian-recipes/</a></div><div><a href="https://www.gloriouslyvegan.com/vegan-soy-free-and-gluten-free-dishes/">https://www.gloriouslyvegan.com/vegan-soy-free-and-gluten-free-dishes/</a><br />
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<b>Cookbooks</b>:<br />
<a href="http://www.amazon.com/Great-Gluten-Free-Vegan-Eats-Allergy-Free/dp/1592335136">Great Gluten Free Vegan Eats</a>, by Allyson Kramer<br />
<a href="http://www.amazon.com/Gluten-Free-Vegan-Delicious-Animal-Free-Recipes/dp/1600940323/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1215227677&sr=1-1">The Gluten-Free Vegan</a> and <a href="http://www.amazon.com/Gluten-Free-Vegan-Comfort-Food-Satisfying/dp/0738214906">Gluten-Free Vegan Comfort Food</a>, by Susan O'brien<br />
<a href="http://www.amazon.com/Welcoming-Kitchen-Delicious-Allergen-Gluten-Free/dp/1402771851/ref=pd_sim_b_4">The Welcoming Kitchen</a>, by Kim Lutz<br />
<a href="http://www.amazon.com/Gluten-Free-Vegan-Holidays-Celebrating-Satisfying/dp/1570616965/ref=pd_sim_b_6#reader_1570616965">Gluten-Free & Vegan Holidays</a>, <a href="http://www.amazon.com/Flying-Aprons-Gluten-Free-Vegan-Baking/dp/1570616299/ref=la_B002C4RBHC_1_2?ie=UTF8&qid=1362779989&sr=1-2">Flying Apron's Gluten-Free & Vegan Baking Book</a> and <a href="http://www.amazon.com/Gluten-Free-Vegan-Bread-Artisanal-Recipes/dp/1570617805/ref=la_B002C4RBHC_1_1?ie=UTF8&qid=1362779989&sr=1-1">Gluten-Free & Vegan Bread</a> by Jennifer Katzinger<br />
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<b>Forum:</b><br />
<a href="http://www.vegiac.com/">http://www.vegiac.com/</a> - While the activity in the forum ebbs and flows (it seems to be in an ebb stage at the time of this writing), the wealth of information in the previous thread makes it worth creating an account. Find recipes, resources, and advice from others with first-hand experience.<br />
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While being both gluten-free and vegan definitely presents some challenges, with the amount of information and support available, it's not only possible, it's now simpler than ever.<br />
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</div>Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com0tag:blogger.com,1999:blog-4683377924130527821.post-88876647818725309812013-03-08T13:24:00.000-05:002013-03-08T13:24:07.516-05:00Vegan on the Road: Ariana Cafe & Hikudo Asian Bistro in Huntington, NYIt's never <i>too</i> difficult for a vegan to find some place to eat while traveling, but still, it sure is nice when someone takes it out of your hands! On a recent trip to Long Island, I left myself entirely in the care of my dear hosts, Jenn and Betsy, and was amply rewarded for my trust in their restaurant-finding abilities.<div>
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On the day of my arrival, we dropped my bags at my hotel in Huntington, then took a day trip out to Montauk to hike around the lighthouse. Along the way, we stopped for lunch in East Hampton at a gourmet market chain called <a href="http://www.citarella.com/">Citarella</a>. <br /><br />Citarella had an absolutely amazing salad bar. In addition to all your standard salad bar items, they had grilled squash and zucchini, gourmet olives, huge artichoke hearts, roasted peppers... very fancy! And still reasonably priced - it was about the same per-pound price as the salad bar at Whole Foods.</div>
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For dinner that night, we returned to Huntington and met up with my colleague and traveling companion, Crystal, and her friend at <a href="http://arianacafe.com/">Ariana</a>, an Afghan fusion restaurant with a separate vegan menu. </div>
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Jenn warned me that Ariana had been featured on Restaurant Stakeout for bad service. It's a family-run restaurant, and while the food rates highly, the service leaves something to be desired. Well, this turned out to be true, but I've certainly had worse service. The owners themselves attended to us, and they were polite and careful about determining who at the table was vegan and who wasn't. It was only their attentiveness and speed that left something to be desired. If you go, just be ready to flag them down if you need something. But on to the food! </div>
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Upon seating, we were served pita triangles with house-made hummus and eggplant dip, kalamata olives, and pickled red cabbage. All absolutely delicious.<br />
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The hot tea was a lovely selection of tea bags of various flavors, and I was pleased to see that they did have raw (vegan) sugar out in the sugar service.<br />
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Crystal and I both ordered from the <a href="http://arianacafe.com/vegan.html">vegan menu</a>. Crystal ordered the Vegan Delight, which was a sampler including banjan buranee (sliced eggplant with peppers, onions, and tomatoes in a marinara sauce) and sabzi chalaw (spinach and herbs with basmati rice), all with a side of steamed vegetables. Crystal enjoyed the dish, saying that the eggplant was similar to an Italian style eggplant, and the spinach to an Indian palak dish.<br />
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I chose the vegan steak, a portabella mushroom with a pomegranate balsamic sauce, accompanied by a side of sauteed spinach and steamed vegetables. <br /><br />The vegetables were all cooked beautifully. I could've eaten a significantly larger portion of spinach, but you know how we vegans love our greens. The portion of mushroom steak was ample, with two large mushrooms. The pomegranate sauce was tart and a lovely complement to the earthy flavor of the mushroom, but the balsamic was a bit heavy. Next time I'd ask them for a lighter touch with the vinegar. But it didn't deter my love of the dish in the slightest.</div>
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I would definitely recommend a visit to Ariana if you're in the area. Just make sure you're not in a rush!</div>
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The next morning, Crystal and I had a breakfast meeting at our hotel, the <a href="http://www3.hilton.com/en/hotels/new-york/hilton-long-island-huntington-ISPHHHF/index.html">Hilton Long Island</a>. I was delighted to find that their buffet actually had many vegan-friendly items - fresh fruit, home-fried potatoes, oatmeal and cream of wheat made with water instead of milk (made plain, with various dried fruits and nuts to choose from to make your own flavor), and fruit smoothies made to order. And at $12.95 on weekends, it was actually less expensive than many hotel breakfasts.</div>
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Finally, before Crystal and I caught our flight back that evening, we made our way back to Huntington's Main Street, right down the road from Ariana, and stopped at <a href="http://hikudo.com/menu.html">Hikudo</a>. This Asian bistro/sushi bar had a variety of vegan options on the menu, in every category from soups and salads to appetizers and main dishes. (Unfortunately not desserts, but I was wisely carrying some fair trade vegan chocolate.) </div>
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For my main dish, I selected the mixed green vegetable stir-fry, which was a huge plate loaded with broccoli, snow peas, carrots, baby corn, and mushrooms and a side of rice. The sauce was delectable, and like the dumplings, the vegetables were cooked to the exactly perfect degree. Not one bite overcooked, not one bite undercooked, but every vegetable on the plate done just so. That's an impressive feat.</div>
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Jenn and Crystal seemed to be equally satisfied with their (non-vegan) selections, so I'd say it's definitely a place for enjoying a meal in mixed company. As a plus, the service was outstanding.</div>
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My thanks to Jenn and Betsy for making it such a stress-free, fun, and delicious trip for me and for Crystal!</div>
Kaseyhttp://www.blogger.com/profile/02514826925652944960noreply@blogger.com0