It’s easy being vegan!™

~ For your health, the animals, and the Earth by the vegan girl next door

New vegan cheese company! May 3, 2009

Filed under: It's easy being vegan. — vegan girl next door @ 9:24 am

Before I went vegan, I always said, “I could never give up cheese.” Of course, I was wrong. I could give up cheese and did so without anything catastrophic happening! I say that because I often hear this as I did just last week. “I COULD NEVER GIVE UP CHEESE!” Omnivores and especially vegetarians say it like the world might end if they gave it up. I write this without any judgement whatsoever because I definitely said this when I was vegetarian. Definitely. Life without cheese has proved to be very good though. Even so, I’m always happy to find tasty vegan cheeses, since there are quite a few not-so-tasty vegan cheeses on the market as well as many soy cheeses that actually contain dairy (casein).

cheese1After yesterday’s Chicago vegan meetup, a new vegan cheese company provided a sampling of its new products. Ste Martaen is a gourmet cheese alternative company and offers five flavors: Smoked Gouda, Muenster, Colby, Pepper Jack, and Olive. I tasted the Pepper Jack on a cracker and it was delicious. The cheeses are 100% dairy and soy free. One question you might be asking, “Does it melt?” Unfortunately I don’t know. I didn’t stick around long enough to ask, but you can test it on your own soon. It will be available locally at Whole Foods, Treasure Island, and other health food stores. Check out their website for more information.

Another gourmet vegan cheese company you may want to try is Dr. Cow. Its cheeses are excellent and can be ordered online directly through the company or also through Vegan Essentials and other online vegan stores. Enjoy!

 

Veg Updates March 22, 2009

Filed under: Animal Welfare, Chicago Restaurants, It's easy being vegan. — vegan girl next door @ 8:11 am

heartIt’s been awhile and I missed you! I have been collecting updates to post, so here goes…

iCream in Wicker Park/Bucktown is open again after a difficult start last year according to TimeOut Chicago magazine. Using soy ice cream, you can custom create your own flavor and toppings. Sounds yummy! I have yet to visit this sweet shop. If you go, drop me a note and let me know how it is.

de.li.cious is a new veg-friendly cafe I read about on Metromix. Again, I haven’t been there yet, so let me know how you like if you go.

The Chicago Vegan Meetup is presenting a “Vegan Activism Workshop Featuring Mercy For Animals” on Saturday, April 4. For more information, visit Vegan Chicago Meetup.

Mercy For Animals announced this week that Boca Burgers will remove all eggs from its products by year-end. Woo-hoo!

Lastly, get free vegan lifestyle coaching from Vegan at Heart. If you are a vegan at heart, but have a difficult time practicing being vegan then this is for you! Give it a try today.

 

Why eggs are not okay January 2, 2009

Filed under: It's easy being vegan. — vegan girl next door @ 11:43 pm

Undercover Investigation at California Egg Farm from Mercy for Animals.

And, if you think it’s okay to eat free range eggs, think again. Read this and watch videos on Cage Free Eggs: Behind the Myth from HumaneMyth.org.

 

Meat Alternative website December 11, 2008

Filed under: It's easy being vegan. — vegan girl next door @ 9:59 pm

Here is a great website for new vegans looking for meat alternatives. Faux meat is a great way to ease the transition to a vegan diet. Enjoy!

 

Yoga and Veganism November 15, 2008

Filed under: Ethics, It's easy being vegan., Vegan, Yoga — vegan girl next door @ 1:19 pm
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Om

Om

Recently I completed a yoga teacher training program. A requirement of the training was to complete a creative project. Of course, my project was about veganism and how it relates to yoga. Many yogis are vegetarian (and many are not). My intention for the project was to educate others on why a vegan diet most closely follows the principles of yoga.

For the non-yogis out there, I have outlined below a brief explanation of yoga beyond the postures or poses (asanas). Most Westerners think yoga is just another ”workout” or a series of stretches. As you will see, yoga is much more then the physical practice.

Yoga is thousands of years old and was documented by Patanjali — the father of yoga. Patanjali wrote The Yoga Sutras including the eight limbs of yoga. It is estimated Patanjali wrote the Sutras between 200 B.C. and 200 A.D. The eight limbs of yoga provide the steps one can take to attain enlightenment. The first four limbs are considered the outer stages of yoga and the last four are the inner stages.

The eight limbs of yoga are (in Sanskrit and English):

  1. Yamas (restraints or ethical disciplines)
    a. Ahimsa (nonviolence)
    b. Satya (truth)
    c. Asteya (non-stealing)
    d. Brahmacharya (sexual responsibility)
    e. Aparigraha (non-coveting/non-greed)
  2. Niyamas (observances)
    a. Saucha (purity)
    b. Santosa (contentment)
    c. Tapas (austerity)
    d. Svadhyaya (study of self/holy scriptures)
    e. Isvara-Pranidhana (devotion to God)
  3. Asanas (physical postures) – This is what a typical yoga class offers.
  4. Pranayama (breath or life-force control)
  5. Pratyahara (sense-withdrawal)
  6. Dharana (concentration)
  7. Dhyana (meditation)
  8. Samadhi (contemplation)

yogagirl1It is in the Yamas that Patanjali states that a yogi should eat a vegetarian diet.

Now, on with my creative project.

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Yoga and Veganism: Does it matter what a yogi eats?

The first of the eight limbs of yoga are the yamas (ethical disciplines). The first yama is ahimsa.

Ahimsa = Non-violence or non-harming. In a positive context, ahimsa could be defined as peace and love.

From Light on Yoga by B.K.S. Iyengar:
“The word ahimsa is made up of the particle ‘a’ meaning ‘not’ and the noun himsa meaning killing or violence. It is more than a negative command not to kill, for it has a wider positive meaning, love. This love embraces all creation for we are all children of the same Father – the Lord. The yogi believes that to kill or to destroy a thing or being is to insult its Creator.

What is the difference between vegetarians and vegans?
Vegetarians don’t eat meat and fish but do eat eggs and dairy. Vegans don’t eat meat, fish, eggs, or dairy; buy only cruelty-free products not tested on animals and free of animal by-products; and do not buy leather, fur, wool, down, or silk.

To many this is an extreme lifestyle, however, a vegan diet reduces more suffering on Earth than any other diet. Although a vegetarian diet reduces suffering, a vegan diet reduces more and is a path that leads to greater peace and compassion on this planet.

Typically, yoga is associated with a vegetarian diet, but dairy and eggs are not produced in the same way as they were when Patanjali wrote the Yoga Sutra’s and defined the Eight Limbs of Yoga including the suggestion that yogi’s eat vegetarian.

Factory Farming didn’t exist thousands of years ago. Cows and chickens were raised where they could roam and by families on small farms. Unfortunately that is not the way farm animals are raised today — most of the time.

Dairy cows are impregnated by force, constantly pregnant or lactating until they are no longer of use and then sold and slaughtered for meat, and the male calves are taken away immediately either to be raised and slaughtered for veal or to be raised and slaughtered for beef.

Eggs come from chickens living in tiny cages, several birds stuffed into a cage and smashed up against each other without access to sunlight and room to spread their wings — for their entire lives. Even cage-free eggs come from hens that have had their beaks mutilated by force, so they won’t harm each other; and the hatcheries, where these hens are raised, destroy male chicks immediately since they cannot lay eggs, as if useless. Isn’t all life important?

Yoga is beautiful and meaningful yet the truth about the food we eat is often overlooked or ignored because it is a difficult subject and change is challenging for people. On the other hand, the truth will set us free to live our lives: Awake. Aware. Conscious. Turning our heads the other way certainly won’t stop the violence and suffering nor change the truth. (Sources: Vegan Outreach and humanemyth.org)

********

This was a brief attempt to raise awareness in the local yoga community. In addition to the above information, I provided some of my favorite recipes along with a list of resources and local restaurants. I also included pamphlets from Vegan Outreach, Vegetarian Resource Group, and Mercy for Animals. (Thanks to Fran at Ethical Plantet in Evanston!) To my surprise, this project was met with openness and curiosity that I did not expect. Since presenting the project to my peers, my teacher asked if I would do the same for each of her teacher training classes in the future, and I have already presented it to two more classes. Again, there was an openness from most of the students that surprised and delighted me. Many were already vegetarians but really interested in learning more about being vegan. It was a great experience. I encourage all vegans to find some way to raise awareness.

Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has. ~ Margaret Mead

57798607_aEarlier this month a new book was published called Yoga and Vegetarianism: The Path to Greater Health and Happiness. It was written by Sharon Gannon, a yoga teacher and co-creator of Jivamukti Yoga. In this book, she eloquently and thoroughly outlines how a vegan lifestyle is aligned with each Yama (Ahimsa (nonviolence), Satya (truth), Asteya (non-stealing), Brahmacharya (sexual responsibility), and Aparigraha (non-coveting/non-greed)). I highly recommend this book for all students and teachers of yoga, or anyone who wants to learn more. Hopefully this book will bring out the spiritual activist in everyone who reads it.

Namasté.

~~~~

Lokah Samasta Sukinoh Bhavantu
May all beings everywhere be happy and free and may the thoughts, words, and actions of my own life contribute in some way to that happiness and to that freedom for all.

 

Eating Local in Chicago This Winter November 9, 2008

With the outdoor farmer’s market season wrapped up, that typically means Chicagoans must put eating food produced locally on hold until next year. Not so anymore. We have not one but two options for finding local goods:

culinary_par_9748_image_0_0_11. Chicago’s Downtown Farmstand is located just off Michigan Avenue in the Loop on Randolph Street. All the food available is produced within 250 miles of Chicago. It will close in mid-December and will reopen in the Spring with even more offerings.

I stopped in the other day to check it out for myself. It’s a cute space which I have heard will be expanding when it reopens in the Spring. You can purchase a variety of local produce, spices, preserves, and coffee (beans and fresh brewed). The store offers cooking demonstrations during the Noon hour and recipes are available online. When in the neighborhood, be sure to stop by and support this healthy, green effort by our great city, even if it’s only for a hot cup of joe.

greencitylogo

2. The Green City Market located at La Salle and Stockton Drive in the Summer has moved in doors this Fall and will be open year round. It’s late Fall and Winter location is the Peggy Notebaert Nature Museum (2430 Cannon Drive) in Lincoln Park. In addition to selling local food, this farmer’s market offers chef demos, speakers, and other special events. Sign up for its newsletter to learn about events in advance.

The Spring and Summer farmer’s markets around the city are wonderful. I am already longing for the Michigan Honey Crisp apples I will find next year in late Summer. But until then, I will have to frequent the Downtown Farmstand and the Green City Market. For more information on all of the city and neighborhood farmer’s market, visit Chicago Farmer’s Markets.

 

White Bean Salad from Monika’s kitchen October 20, 2008

Filed under: It's easy being vegan. — vegan girl next door @ 8:43 pm

 

Here is a simple and tasty recipe from Monika. Enjoy!

White Bean Salad

1 lemon, juiced
1/3 C olive oil
1 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 C thinly sliced red onion
1/2 C finely diced Italian parsley
2 cans white beans (Great Northern, cannelloni, etc), rinsed and drained

Combine ingredients in order listed.  Tastes best if allowed to sit for at least half an hour.

 

Creamy Pumpkin Soup October 6, 2008

Filed under: It's easy being vegan. — vegan girl next door @ 10:25 pm

 

 

 

October is Vegan Month of Food. Check out The Post Punk Kitchen for more information. Isa Moskowitz and Terry Romero, co-authors of Veganomicon, encourage vegans everywhere to blog at least 20 times this month about vegan food. It’s unlikely I will make the 20 suggested posts, but I will do my best to spread the vegan word! On to the first of many (I hope) posts this month. Fall has arrived and pumpkins are everywhere. Looks like the time is right to post Lisa’s creamy pumpkin soup recipe. Sounds yummy. Enjoy!

Creamy Pumpkin Soup

from Lisa’s kitchen
Serves 4-6

120 ounces of pumpkin, fresh or canned
1 container of vegetable broth (such as Imagine brand)
4 containers of Silk Soy Creamer
2 tubs of Tofutti Sour Cream
1 tablespoon onion powder
Salt and Pepper to taste

Combine all ingredients in a large stockpot; use an immersion blender to make it smooth and velvety; heat on a low setting for about 30 minutes. Serve in a bread bowl or a regular bowl over a generous dollop of Tofutti Sour Cream.

 

Nutritionally-focused and Vegan Events in Chicago October 6, 2008

Filed under: It's easy being vegan. — vegan girl next door @ 10:08 pm

The Vegetarian Resource Group will host a vegan dinner during the American Dietetic Association Food and Nutrition Conference. It will be held at the Star of Siam in downtown Chicago on October 26. Dietitians, VEG members, and the public are invited to attend. More information is available on the VRG website.

In November, Dr. Colin Campbell, author of The China Study, will speak at the “Eat Clean For Life” dinner. Proceeds of the event will benefit Bon Ami. The dinner will be held on November 14 in Rosemont.

 

Trick or Treat October 1, 2008

Filed under: Animal Welfare, Food, Holidays, It's easy being vegan., Vegan — vegan girl next door @ 9:05 pm
Tags: , , ,

Halloween is on the way. Be sure to check this list of vegan treats courtesy of Farm Sanctuary before you buy your candy this year. Happy Halloween!

 

Have you taken your B-12 lately? September 16, 2008

Filed under: It's easy being vegan. — vegan girl next door @ 6:30 am

I’m not very good about taking supplements regularly. I prefer to get my nutrients from food. However, I go through spurts where I am religious about taking supplements… multi-vitamin, B-12, B-complex, iron, vitamin D, calcium — you name it, I’ve taken it. This could go on for weeks, this routine pill popping. Then one day I forget and it could be months until I pick up the habit again. I even had a dream recently about taking vitamins. In the dream, my boyfriend told me I was very inconsistent with taking my multi-vitamin. True. (I wonder what that dream really meant! Any dream interpreters out there?)

Today I read this story, Eating Veggies Shrinks the Brain. (Who funded this study anyway? The meat industry? Just kidding.) I thought vegetables were a good thing. Of course, they are a very good thing. However, it turns out a lack of B-12, which is not readily available in most vegetables, may possibly shrink the brain and affect memory, so be sure to pop a B-12 every now and then. You don’t have to take it daily. Once a week should do the trick.

Since going vegan, I’ve had my B-12 and iron tested a couple of times. The results the first time were normal yet in the lower normal range. Over the next year I took supplements on and off to increase the levels in my body. The next time I had my blood tested, I had more B-12 and iron in my system then before. So as I said, taking supplements regularly is not my strong suit, but it looks like it doesn’t have to be for supplements to be effective. If you aren’t getting B-12 in your diet through food such as an enriched soy milk, then don’t forget to supplement to keep your brain healthy. I’m not about to cave to these fears that you must eat meat to be healthy and neither should you. It’s just not true, but that’s another topic all together.

 

Veganized Mad-Cowboy Chili September 6, 2008

Filed under: It's easy being vegan. — vegan girl next door @ 11:39 am

Fall is upon us, so it’s time for a new chili recipe. Enjoy!

Veganized Mad-Cowboy Chili from Lisa’s Kitchen

Adapted from Mad Cowboy Chili, featured on TBS’s Dinner and a Movie…you cook and serve this while watching the movie, ”City Slickers”

2 oz. dried shiitake mushrooms
2 cups dark beer
2 tablespoons olive oil
2 lbs. meat substitute
2 stalks celery, diced
2 medium onions, diced
2-3 small jalapeno chile peppers, seeded, and minced
6 cloves garlic, minced
1 bell pepper, diced
2 tablespoons each: ground cumin and coriander seeds
2 teaspoons dried oregano
1 teaspoon dried sage
2 bay leaves
3 tablespoons ancho chili powder
3 tablespoons New Mexico chili powder
2 cups freshly-shucked corn
1 28 oz. can crushed tomatoes (with juice)
1 6 oz. can roasted chiles, finely chopped
1 tablespoon canned chipotle chiles
1-1/2 cups each: cooked black beans, pinto beans, and kidney beans
2 cups vegetable stock
2 tablespoons masa harina or cornmeal
salt and freshly-ground black pepper to taste

Directions:
1. Combine the dried mushrooms and beer; bring to a boil and remove from heat. When cool enough to handle, chop mushrooms, return to the beer and set aside.

2. Place a large cast iron skillet over medium-high heat until hot, but not smoking. Add the oil and lightly brown the meat substitute. Brown in two batches to avoid overcrowding the skillet. Transfer to a large Dutch oven or heavy casserole.

3. Reduce the heat under the skillet to medium and add the celery, onion, jalapeno, garlic, and bell pepper. Sautee for 2 minutes, stirring often.

4. Add the cumin, coriander, oregano, sage, bay leaf, and chili powder; stirring well to coat the onion mixture with the spices. Continue cooking the spice mixture for another minute, stirring frequently to avoid scorching.

5. Add the corn, crushed tomatoes, and roasted and chipotle chiles to the spice mixture. Stir well with a wooden spoon, scraping the bottom and sides to loosen any tasty bits stuck to the skillet. Transfer contents of the skillet to the Dutch oven and place over medium-high heat. Add the beans, beer and vegetable stock, stir well and bring to a boil. Reduce the heat to low and simmer anywhere from 30 minutes to 2 hours. If desired, thicken the chili by stirring in 2 tablespoons of the cornmeal or masa harina.

Serve with chopped onion and Tofutti Better Than Sour Cream on top. Yum.

 

Quinoa Tabbouleh from Monika’s kitchen September 1, 2008

Filed under: It's easy being vegan. — vegan girl next door @ 7:12 am

Quinoa Tabbouleh

11/2 – 2 C uncooked quinoa
1 C finely diced red onion
1 tsp allspice
1 C finely chopped basil
1 C finely chopped flat leaf (Italian) parsley
1/3 C finely chopped mint
1 bunch sliced scallions
2 lemons – enough juice to equal 1/4 C
1/4 C olive oil
1 tomato – seeded, diced
1 cucumber – seeded, diced

(1)  Combine red onion and allspice – set aside while quinoa cooks.

(2)  Bring large pot of salted water to boil; add quinoa and cook, stirring frequently to avoid sticking.  When quinoa is al dente (start checking after 10 minutes and watch for the halos to appear), drain and set aside.

(3)  Combine remainder of ingredients in order listed while quinoa cools.

(4)  When quinoa has cooled to room temperature, fold into the other ingredients.

 

Sandal Season is Now August 11, 2008

Filed under: It's easy being vegan. — vegan girl next door @ 5:10 pm

We are deep into Summer and pedicure season! After being trapped all winter, my toes love the freedom of sandals. Our feet work really hard for us, especially for city dwellers who walk a lot. If you haven’t had a pedicure lately, why not treat yourself to one either at a salon or DIY. They feel great and your feet will appreciate it. 

There are several brands of vegan nail polish on the market. While at GreenFest this year, I discovered a new brand, SpaRitual. It even says vegan on the bottle. It’s great when companies make it easy to determine if a product is vegan. The following brands are vegan:

No Miss Nail Polish (Available at Whole Foods and Alternative Outfitters)
SpaRitual
Priti
Earthly Delights
Essie (found in most nail salons)

Be sure to avoid nail polishes with harmful ingredients including:
Dibutyl phthalate (DBP) is a plasticizing ingredient that has recently been banned for use in cosmetic products in the European Union. DBP is a potentially developmental and reproductive toxin that may cause a broad range of birth defects. (definition from SpaRitual’s web site)

Formaldehyde is a colorless, toxic, potentially carcinogenic, water-soluble gas, CH2O, having a suffocating odor, usually derived from methyl alcohol by oxidation: used chiefly in aqueous solution, as a disinfectant and preservative, and in the manufacture of various resins and plastics. (from dictionary.com)

Toluene is a colorless, water-insoluble, flammable liquid, C7H8, having a benzenelike odor, obtained chiefly from coal tar and petroleum. It is used as a solvent in the manufacture of benzoic acid, benzaldehyde, TNT, and other organic compounds. (from dictionary.com)

 

New Video: A Life Connected July 27, 2008

Filed under: It's easy being vegan. — vegan girl next door @ 7:47 am

If you care about your health, other people, the environment, and animals, watch this short well-made video by NonViolenceUnited.org.