What Is a Vegan? What Do Vegans Eat? – About
Posted: October 1, 2014 at 7:55 am
What is a vegan? What is veganism?
Veganism is a type of vegetarian diet that excludes meat, eggs, dairy products and all other animal-derived ingredients. Many vegans also do not eat foods that are processed using animal products, such as refined white sugar and some wines. Vegan refers to either a person who follows this way of eating, or to the diet itself.
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Although there is some debate as to whether certain foods, such as honey, fit into a vegan diet, if you are cooking for other vegans, it is best to err on the side of caution and avoid these foods.Most vegans also avoid the use of all products tested on animals, as well as animal-derived non-food products, such as leather,furand wool.
This is perhaps the most common question about veganism. A vegan diet includes all grains, beans, legumes, vegetables and fruits and the nearly infinite number of foods made by combining them. Many vegan versions of familiar foods are available, so you can eat vegan hot dogs, ice cream, cheese and vegan mayonnaise.
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So youve decided to become vegan. But now what? Some people easily go from eating meat to vegan right away, while others struggle with their new commitment, or choose to go vegetarian first and then slowly omit eggs and dairy. There's no right or wrong way to do it, but you may want to learn about what's worked for other people. However you do it, keep your goals in mind and remember why you are choosing to adopt a vegan diet. See also:
Pronunciation: VEE-gun (not VAY-gun)
Also Known As: Strict vegetarian
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Vegan.org | A project of Vegan Action
Posted: at 7:55 am
COWSPIRACY: The Sustainability Secret is a groundbreaking feature-length environmental documentary following an intrepid filmmaker as he uncovers the most destructive industry facing the planet today and investigates why the worlds leading environmental organizations are too afraid to talk about it.
As eye-opening as Blackfish and as inspiring as An Inconvenient Truth, this shocking yet humorous documentary reveals the absolutely devastating environmental impact large-scale factory farming has on our planet.
Great review in the Daily Californianhttp://www.dailycal.org/2014/06/27/meat-problems-cowspiracy/
September is The Vegetarian Site sponsorship month for Vegan Action
10 percent donation to Vegan Action for the month of September
September is The Vegetarian Site sponsorship month for Vegan Action
MARCH NEWSLETTER
Great news! Meat consumption in the U.S has been on a decline for the last decade.1While several factors may account for this, studies have shown that the main reasons are public health concerns and economic reasons. The cost of some animal products, especially red meat, have increased in the last five years and may account for a reduction in meat consumption but data support that more Americans are abstaining or reducing their meat consumption for health reasons. Unfortunately we dont have the survey data to show it, but more and more people are reporting that they are choosing a plant based diet for animal welfare reasons.More importantly, it is crucial to remind ourselves that the choices we make DO have an impact on the welfare of animals, the well being of our environment and our health. So what we are doing is working keep sharing the benefits of a vegan diet with everyone around you. People are learning more about where their food comes from, the cost of food choices on the environment, and are making better choices. While the health benefits of a plant-based diet are becoming more and more popular, diet choices come and go for many people. However, when people choose a vegan diet for ethical reasons, because they are truly concerned about the treatment of farm animals and the negative impact of factory farming on our planet, they stick with it no matter what the trendy diet of the month is. Please keep sharing your love of veganism!!!
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Native Foods Cafe to open Tuesday with vegan bites, kale for the lunch crowd
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Chicago-based fast-casual restaurant Native Foods Cafe will open Tuesday near the busy intersection of 18th and M streets NW, an ideal corner for hawking food to Washington's lunch crowds.
One catch: Native Foods, a brightly colored, 116-seat space designed not unlike most fast-casual restaurants, serves no meat, cheese or other animal products. Consider it the Panera of vegan restaurants: a quick little place to eat such dishes as french fries fried in rice-bran oil, crispy soy-and-wheat-based "chicken" club sandwiches, Greek "gyro" bowls with seitan on quinoa. (See the whole menu here.)
The vegan restaurant, which started in Palm Springs, Calif., in 1994 and began rapidly expanding in 2011 to its current 22 locations, has had its sights set on the District and Northern Virginia, where it plans to open eight locations in the next year, says Andrea McGinty, the chain's co-owner and CMO. "The people who come in our restaurants, 95 percent are not vegan or vegetarian," McGinty says. "They just like good food, and I like to look at it like, we have good food that just happens to be vegan."
After next week's opening in the Golden Triangle neighborhood, a location in Penn Quarter (701 Pennsylvania Ave. NW) will follow in just a few weeks.
Over many years, the District has seen its share of vegetarian and vegan restaurants come and go; some might remember the ill-fated Vegetate, which was to bring fine dining to Shaw. Recently, Soul Vegetarian, Java Green and Cafe Green have closed. Among those still thriving are Loving Hut in Falls Church, Sticky Fingers (which will soon open a second location) and Woodlands Vegan Bistro.
Increasingly, however, conventional restaurants have been adapting to serve vegan and vegetarian customers, and doing so with great success. Busboys and Poets offers vegan items; Meridian Pint, Brookland Pint and Smoke & Barrel each have vegan choices; Estadio and Doi Moi have vegetarian/vegan menus to help diners navigate the choices; and plenty of fast-casuals, including ShopHouse and &pizza offer options for those who eschew meat and dairy.
Native Foods differs in that many of its dishes are ideal for those looking to eat a little healthier: It takes its inspiration from various global cuisines, offering such dishes as a Saigon Roll (with herbs, tofu and brown rice in a wheat wrapper) and an ensalada azteca with avocado, jicama, quinoa and a mango-lime vinaigrette. A sesame kale macro bowl comes with steamed kale and tempeh atop brown rice, while the Heart Beet sandwich features "beet steaks" atop rye. If it sounds a bit like what you ate at the local co-op during your vegetarian phase in college, it kind of is, but served in a pretty package: Eat in-house and the restaurant will deliver your food on real china with silverware. For photos of the food, keep reading below.
Native Foods Cafe
1150 Connecticut Ave. NW. 202-296-1674. http://www.nativefoods.com. Hours: 10:30 a.m.-10 p.m. Monday-Friday, and 10:30 a.m.-9 p.m. Saturday-Sunday.
Lavanya Ramanathan is a professional eater/drinker/thinker for Weekend and the Going Out Guide. University of Texas. Northwestern University. Rap fan.
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Native Foods Cafe to open Tuesday with vegan bites, kale for the lunch crowd
Vegan Vengeance
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Vegan Oktoberfest 2600 Barnard Way Santa Monica, CA 90405 (562) 746-5147 http://www.veganoktoberfest.com
Ah, Oktoberfest, a German Celebration thats filled with meat, meat covered in cheese, and all other foods that could possibly be made out of animal byproduct. Its basically a vegans dream come true.
While that last sentence may not be true, there is an Oktoberfest coming to Santa Monica that vegans will rejoice over. Thats right; the first ever, 100% vegan Oktoberfest is on its way.
The cleverly titled, Vegan Oktoberfest will be in Santa Monica on Saturday, October 4 and will be armed with Oompah bands, Bavarian maidens, yodeling, (vegan) chicken dances and of course all the vegan beer (yes, that exists) and food that you could ever consume. What does vegan Oktoberfest food include, you might ask? Well, some of your favorite local vegan spots will pretty much be supplying all of your German faveys including potato pancakes, beer brats, pretzels, sauerkraut and ice-cream (not German, but who doesnt love ice-cream?).
More: E.S.P Eat. See. Play. LA
Tickets are already on sale, so you better get in gear and get one before their gone. General admission is $45 a person, is good from 1:00pm-6:00pm and includes a beer stein plus all the vegan beer you can drink. For the big dogs who only do things VIP, for $65 a person you get VIP admission which gets you in a whole hour early so you can get your vegan on from 12:00pm-6:00pm, a beer stein, unlimited beer, plus access to the VIP area with food samplers and a private beer maiden hostess. Theres also this weird thing called a Non-Drinker Admission ticket thats available for $20. It gets you in from 1:00pm-6:00pm and thats about it. Choose your ticket wisely, once your inside theres no changing your mind.
More: TKP Provisions: A Better Sunday Routine
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Glazar: Making Jill Skeem’s Spinach, Mushroom and Onion Lasagna
Posted: at 7:55 am
TWIN FALLS | Ive seen Jill Skeems book Comfort Food gets a vegan makeover on shelves and counter tops throughout Twin Falls since it came out last year. Its always surprised me, as I see Idaho as a comfort food kind of state, but with more of a meat and potatoes zeal. Who is this mystery Idavegan, I thought?
Last week, I met her for the first time while picking up lunch. She asked if Id take a look at her book and signed me a copy.
As Ive written before, I have a pretty long history of alternative eating. I eat just about everything now foot-long chili dogs included but for a period of time, I excluded all animal products from my diet. What I havent written, is that I also worked for several years in one of New York Citys landmark vegan restaurants, Angelica Kitchen. The East Village eatery is the mecca of vegan comfort food.
For those who dont know, vegans avoid all animal products all together. So, unlike most vegetarians, vegans shun foods such as eggs, cheese and milk. Its a lifestyle that comes with deep commitment, as animal products are buried far further into food ingredients than youd think. Fining agents used to make wine, for example, are often made from animal by products such as blood and bone. The commitment often leaves people who adapt the lifestyle passionate about food.
Re-enter author Skeem.
Comfort Food is a full-color book containing 62 vegan recipes, about 95 percent of them hers. They use no butter, cheese, meat or dairy products, and are divided into typical cookbook categories. The recipes are simple, the book is easy to read, and its spiral bound so it lays flat on the counter while your cooking.
When Skeem signed my copy, I decided to take it for a drive. My wife and I chose the obvious recipe Monday night for dinner the lasagna with spinach, mushroom and onion that graces the cover of the book.
Ive never made lasagna start to finish, and I must say its a somewhat laborious process. I was skeptical of Skeems method of cooking the noodles, as I thought for sure theyd stick together. The first step in my cooking process was to pour a glass of Chianti, and I didnt want to go to the store for more noodles. I followed her lead anyway, and to my surprise, learned a simple way to cook perfect al dente lasagna noodles. I made a simple sauce with San Marzano tomatoes, garlic and basil, and followed Skeems recipe for the rest.
In the end, the lasagna was delicious. The tofu mixture mimics ricotta, and gave the dish a rich taste. It is indeed vegan comfort food Id make again in a New York minute. There is one thing Id change that may have been my mistake. Next time Ill probably process the tofu a little less, or break it up smaller before I pulse. Mine came out a bit too pasty. Id also chop the Kalamata olives separately and fold them into the tofu mixture after blending. I love the salty bite of them and think it would add a bit more zip to the filling.
Here is Skeems recipe for lasagna with spinach, mushrooms and onions.
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Glazar: Making Jill Skeem's Spinach, Mushroom and Onion Lasagna
“MASALA BAINGAN||STUFFED SPICY EGGPLANTS” – INDIAN Vegetarian Recipes – How to cook/prepare – Video
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"MASALA BAINGAN||STUFFED SPICY EGGPLANTS" - INDIAN Vegetarian Recipes - How to cook/prepare
MASALA BAINGAN||STUFFED SPICY EGGPLANTS/BRINJAL - INDIAN Vegetarian Recipes - How to cook/prepare. Ingredients are also listed at the end of description. Give it "LIKE" if You enjoyed the...
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Indian Vegetarian RecipesOriginally posted here:
"MASALA BAINGAN||STUFFED SPICY EGGPLANTS" - INDIAN Vegetarian Recipes - How to cook/prepare - Video
Phuket Vegetarian Festival 2014 – Video
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Phuket Vegetarian Festival 2014
A quick look at the Phuket Vegetarian Festival, from the flag raising ceremony at Jui Tui Shrine to a street procession in Phuket Town.
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Bounding Over Our StepsRead the original here:
Phuket Vegetarian Festival – Temple Thalang 28-September-2014 – Video
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Phuket Vegetarian Festival - Temple Thalang 28-September-2014
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PhuketDogResortVisit link:
Phuket Vegetarian Festival - Temple Thalang 28-September-2014 - Video
Pattaya Vegetarian Festival 2014 – Video
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Pattaya Vegetarian Festival 2014
22 Sep - 3 Oct 2014Pattaya Vegetarian Festival.
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Dan CheesemanThe rest is here:
Vegetarian festival Phuket, 29th September 2014 – Video
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Vegetarian festival Phuket, 29th September 2014
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Jackie #39;sSee the article here: