Great Sage Blog

Clearing the Air: How Vegans and Vegetarians are Making a Difference

sageblog — Sun, 06 May 2012 14:25:36 +0000

Did you know that with every bite of a meat-free meal you can help to clean the air? Beyond its harmful impacts on Earth’s water and land highlighted in my last two blogs, livestock production affects our climate and our air.

Livestock contributes to the phenomenon of climate change in several ways. A portion of the damage is caused by emissions from the animals themselves. Cattle waste and digestion releases the greenhouse gases methane and nitrogen oxides (NOx) into the atmosphere, which contribute to the phenomeonon of climate change. Methane is a powerful greenhouse gas capable of 23 times the global warming effect as carbon dioxide (CO2), while NOx is some 296 times more potent a greenhouse gas than CO2. Climate scientists estimate that in total, livestock production accounts for 35 to 40 percent of man made emissions of methane and a tremendous 65 percent NOx. The problem is compounded by the fact that animal waste is not processed through any sort of waste treatment facility. Instead, untreated waste breaks down in the open air and releases damaging gases throughout the decomposition process.

Climate change also is occurring as a result of mass deforestation around the world from the creation of pastureland for cattle grazing or feed production. According to scientists, the livestock sector has been responsible for the clearing of approximately 70 percent of forests in the Amazon alone. The widespread removal of trees puts the ratio of CO2 and oxygen in imbalance, since trees take in CO2 – a contributor to climate change – and release oxygen for humans and animals to breathe.

One recent study concluded that as a result of this excess CO2 and other greenhouse gas emissions in the atmosphere, global mean temperature could rise anywhere from 1.4 to 5.8 degrees Celsius by the end of this century compared with pre-industrial temperatures. While this prediction may appear extreme, a majority of the world’s scientists agree that climate change is a real phenomenon that stands to cause the melting of glaciers; the heating of the oceans; and flooding, droughts, and other natural disasters. Climate change already has led to rising ocean levels and stressed sensitive ecosystems, like the Arctic, which cannot handle dramatic temperature changes.

Meat production has other impacts too, including direct human health effects. Ammonia, which is released in animal waste, adversely affects soil quality, disrupts aquatic ecosystems, damages crops, and impairs human health, causing irritation and inflammation from inhalation or skin contact. Moreover, the livestock industry emits more harmful gases than do vegetable growers because it uses considerably more fossil fuel to raise, process, and transport meat. Livestock typically is trucked long distances to slaughterhouses and then to wholesale or retail outlets, requiring large quantities of fossil fuels in the form of gasoline. The electricity requirements (and thus fossil fuel consumption) at meat processing plants are also high, with feedlot beef production currently accounting for nearly three times the fossil energy use as general agricultural production.

For all of these reasons, it only seems like good common sense to attempt a reduction in U.S. production and consumption of meat, thereby curbing the release of damaging gases into the atmosphere. Fortunately, even small dietary changes can have a big impact. If each American were to eliminate one meat-based meal per week, this would have the greenhouse gas reduction effect of removing five million cars from the road!

Allie Parisien, a River Hill High School senior and Great Sage hostess, plans to major in environmental sciences and policy this fall at Duke University’s Nicholas School of the Environment. This is the third and final blog in her series on the environmental benefits of vegetarianism and veganism. The following sites were utilized for both pictures and information on this post, deliciousearth, forestjustice, spiritofmaat, naked science forum, fao.org, ucdavis and foratv.

Happy Earth Day!! A look at how reduced meat consumption can restore our land

sageblog — Sun, 22 Apr 2012 17:19:37 +0000

Last week, I took a look at the detrimental impact of livestock production on the nation’s waters. For the second installment in this Earth Month series, let’s examine another segment of our environment on which the meat industry leaves a major footprint – our land.

Consider these statistics. It takes seven times more land to produce beef than equivalent amounts of protein-rich vegetables. In the United States alone, roughly 528 million acres, or some 57 percent of domestic agricultural land, is devoted to animal production. Worldwide, 70 percent of agricultural land is used to produce feed, and an astounding 98 percent of the soy crop goes to feeding livestock. The ever-increasing need for large swaths of land leads to rapid deforestation, a phenomenon which causes disruptions in ecosystems and extreme loss of biodiversity.

Livestock production also destroys topsoil at a rapid rate – an effect called erosion. Factory farms ruin topsoil by demanding large quantities of crops, such as corn and soy, to feed the animals crowded onto the land. This high demand forces farmers to use inefficient tilling techniques that erode the topsoil. Researchers estimate that the livestock sector is responsible for 55 percent of soil erosion in the United States, and they further approximate that the production of a single hamburger patty destroys 5 times its weight in topsoil, which is essential to growing food for humans and animals alike. Another fact illustrating the magnitude of the problem is that topsoil is currently disappearing at more than ten times the replacement rate. It is essential that we care for and protect this topsoil in order to support Earth’s rapidly growing population and ensure sustainable food sources for generations to come.

The effects of meat production on land extend to altering vegetation, and overgrazing is a leading cause of desertification. According to Philip Fradkin of the National Audubon Society, “The impact of countless hooves and mouths over the years has done more to alter the type of vegetation and land forms of the West than all the water projects, strip mines, power plants, freeways, and subdivision developments combined.” Cows in particular eat grass until it is beyond the point of repair, a problem exacerbated by the fact that large numbers of animals are forced to graze in the same pasture to minimize production costs. They stomp on and compact soil, removing air spaces necessary for nitrogen-fixing bacteria to produce nutrients for plants. Livestock’s devastation of native vegetation and tendency to accelerate soil erosion contribute heavily to desertification, in which fertile land is transformed into arid land where it’s impossible to grow crops and many native species can’t survive.

Unfortunately, deforestation, erosion, and desertification can lead not only to food shortages but also, in an unfortunate twist, to water pollution. Treed areas that once soaked up polluted runoff have become unbuffered farmland or arid land that eases the path of polluted water to tributaries and then large bodies of water. Much of this pollution comes in the form of nutrients from the fertilizers and animal waste on factory farms. In this way, one can see an effect of livestock production on one part of the environment (land) trickling over to another valuable resource (water).

Allie Parisien, a River Hill High School senior and Great Sage hostess, has been a vegetarian ever since she came face-to-face with a cow at an agricultural fair five years ago. She plans to major in environmental sciences and policy this fall at Duke University’s Nicholas School of the Environment. Allie’s next blog will spotlight how vegan and vegetarian diets can curb air emissions. Pictures for this post were found at the following sites, ecoki.com, themulchyard.com and colostate.edu.

Meat-Free Diets: One Solution to Our Water Quantity and Quality Woes

sageblog — Tue, 10 Apr 2012 13:37:17 +0000

Did you know that it takes 600 gallons of water to produce a single hamburger?

As the world population skyrockets, so too does the need for heightened awareness of the food we consume. This month, in honor of Earth Day, I thought it would be fitting to take a look at how vegan and vegetarian lifestyles can help restore the health of our fragile planet. With demand for meat higher than ever, many U.S. farm owners have transitioned to a “factory farming” system – one in which hundreds or even thousands of animals are crowded in extremely small spaces and raised with little care for their wellbeing or the health of the environment. This system grows animals at unnatural rates in a way that the environment cannot support. By adopting meat-free diets, individuals are doing their part for the environment by preventing harmful land use, curbing detrimental emissions into the air, and – as addressed in this week’s blog – protecting vital supplies of water. Our water is a primary resource on which the meat industry has a significant impact, as the raising of livestock adversely affects both water quantity and quality.

In fact, agriculture accounts for about two-thirds of all water use worldwide, far exceeding industrial and municipal use. Breaking down agriculture into segments, meat production requires much larger quantities of water than does vegetable production to create the same nutritional value of protein. Thus the raising of animals for meat is one of the largest single contributors to global water demand. Livestock production requires water for drinking, irrigation of feed, and animal processing. At a time when water is in short supply due to drought and contamination, we should be more conscious of how our food choices may further deplete our water resources.

Not only is a large quantity of water needed to produce a small amount of protein, but fertilizers and animal waste associated with livestock production also pollute waterways. Most meat production requires large quantities of fertilizer, and researchers estimate that between 1950 and 1998, worldwide use of fertilizers increased tenfold. These nitrogen-rich chemicals wash into rivers and streams and contribute to a process called eutrophication, which begins with the rapid growth of algae that thrives on the nutrients in fertilizers and manure. As these increased yields of algae decay at the end of their life cycle, oxygen-depleting bacteria rush in to absorb the algae. The process drives down oxygen levels in the water and can eventually create “dead zones” in large bodies of water, in which no marine life can survive.

Similar damage results from runoff of animal waste into our water systems. It is estimated that 75 percent of nitrogen and phosphorous consumed by farm animals is excreted in their waste.

U.S. factory farms generated 1.4 billion tons of animal waste in 1996, and much of this waste runs untreated into surrounding bodies of water. In part because of this runoff, there now exists in the Gulf of Mexico a dead zone half the size of Maryland, and dead zones currently cover one-third of the Chesapeake Bay. A reduced reliance on meat in our diets would go a long way toward eliminating water pollution from fertilizers and animal waste.

The ever-increasing toll of meat industry practices on our waterways demands one clear solution: a sharp decrease in meat consumption. Before the damage is irreversible, common sense dictates that America reverse course now.

Allie Parisien, a River Hill High School senior and Great Sage hostess, has been a vegetarian ever since she came face-to-face with a cow at an agricultural fair five years ago.

She plans to major in environmental science and policy in the fall. Allie’s next blog will spotlight how vegan and vegetarian diets can help prevent damage to our land.

Images for this post were taken from the following sites: http://www.cc.gatech.edu/cpl/projects/graphcuttextures/, http://gigglingtruckerswife.blogspot.com/2011/11/facing-fears.html, http://www.maasai-association.org/slideshows/Maasai_cows.html, https://www.meted.ucar.edu/sign_in.php?go_back_to=http%253A%252F%252Fwww.meted.ucar.edu%252Fbroadcastmet%252Fwatershed%252Fu2_assets.htm, http://www.popartuk.com/g/l/lg03270+blumensee-spring-lake-scenic-mountains-poster.jpg

Founder of Yummy Plants, Rebecca Gilbert, is ready to meet you!

sageblog — Mon, 26 Mar 2012 18:06:44 +0000

Hello! I’m thrilled to be a guest blogger for Great Sage! I grew up in Chippewa, a small town outside of Pittsburgh, PA. I spent many years as a competitive figure skater until an injury in college ended my skating career.

Years later I switched to a plant-based and found that my body healed. It was a miracle! A plant-based diet gave me my life back. These days I can be found on the ice, salsa dancing, and having a very normal life. I am so grateful.

As a result of my own experience, I founded Yummy Plants to help others discover the benefits of a plant-based diet. The Yummy Plants community is a welcoming and friendly space on the internet for people to connect and share what’s worked best for them with vegan recipes, lifestyle tips, and restaurants, of course!

I’m honored to be part of Great Sage’s blog. We share the same vision: using fresh, organic ingredients to provide healthy, sustainable vegan meals that are fantastically yummy. I’ll be contributing a quarterly column to share my thoughts about a topic or event that’s relevant in the vegan world. See below as I jump right in!

As my first “official” post as a guest contributor to the Great Sage blog, I’m excited to write about the NYC Vegetarian Food Festival, where I spoke on Saturday, March 3rd.

It was wild, it was crazy, it was the 2^nd annual NYC Annual NYC Vegetarian Food Festival! With new products galore, the 2^nd annual event was another smash hit. As I reflect on my time at the festival as both a sponsor and speaker, I am absolutely amazed at the increased interest in both vegetarian and vegan foods. It is really exciting to see the shift!

I presented the Yummy Plants^© 101: Easy Transition Tips for a Vegan Diet. It was the first time I spoke about my journey transitioning to a vegan diet and how I healed. I wanted to show people how easy (and yummy!) it can be to incorporate a vegan diet into their lives. If you’d like to learn how to make a vegan diet workable in your life at work, at home, and out on the town, the Yummy Plants^© 101 presentation is available on YouTube.

The NYC Vegetarian Food Festival was special because of the food and friendship. I got to visit with some of our old favorites like Teese Cheese and Earth Balance and to see my friend Jill from Vegan Cuts showcase her new marketplace! (Btw, if you haven’t heard of Vegan Cuts yet, check them out at www.vegancuts.com. They offer great weekly vegan discounted deals!)

There were lots of great foods to sample and explore. I enjoyed new products like Sunsational non-dairy milk made from sunflower seeds and tasted super yummy Sacha Inchi seeds, omega rich seeds from the Peruvian Amazon Forest.

As I packed up my brochures and prepared for the trip back to Pittsburgh, I thought of a few key takeaways from the festival.

1. Innovation abounds! I saw so many more vegan products than last year. I sampled new brands of cookies, protein drinks, raw foods, and dried fruits. I realized in a flash how much consumer tastes and preferences really are changing. It’s such an exciting time to explore a plant-based life!

2. The crowd was really excited to be there! People were smiling, happy, and energized. It was a pleasure to see young people, older people, and heck – just so MANY people at the event.

3. Eat more plants was the message of the day. A diet rich in whole, plant-based foods offers health benefits like quicker recovery after workouts, better sleep, and an easy way to reach and maintain an ideal weight.

Nira Paliwoda and Sarah Gross did a fabulous job as the event organizers. It was a thrill for me to be a part of the NYC Vegetarian Food Festival, to see the positive changes happening in this world, and to share the Yummy Plants^© 101: Easy Transition Tips for a Vegan Diet. If you are considering an outing to the Big Apple, join the festival next year!

See you soon on the Great Sage blog,

Rebecca Gilbert

Founder, Yummy Plants

Choco-LOT!

sageblog — Wed, 22 Feb 2012 21:54:24 +0000

Sometimes, for us vegans, it’s hard to get all the cute Valentine’s Day chocolates we want. That’s why I made it my mission, this Valentine’s Day, to make cute, vegan, tasty chocolates! I ran to the store and bought a few candy molds, ingredients and went to work!

The first chocolates I made were chocolate hearts, with a peanut inside and pink sprinkles on top. Then I made some candy bars.

For these I used a cookie pan with cute V-day designs. These were chocolate bars with crushed peanuts and pink sprinkles in the middle. After those, I made peanut butter cups, but the peanut butter middle was too liquid-y. I melted the peanut butter cups and mixed the peanut butter and chocolate together and re-poured them into my PB cup molds and they turned out great!

I did have a few failures, I melted my vegan marshmallows and poured them into my molds, then put chocolate on top and let them chill, but the problem was, they didn’t come out easy. Eventually, I got them out! I also got these super cute little valentine’s day boxes, which i got at Jo-ann’s for pretty cheap.

Hope you had a great Valentine’s Day!

Hey Great Sage blog readers! This is Grace speaking, er writing, and I’m the newest Great Sage blogger!

Well, lemme tell you a little bit about myself. I’ve been a vegetarian for most of my life, but I went vegan 7 years ago. I have a vegan baking blog, called vegan sweetness. I am 12 years old. My hobbies include: baking, blogging, listening to music, playing volleyball, inventing recipes, reading, shopping, food photography and fashion. I have two Standard Poodles, Coco and Eleanor (they’re so sweet!).
I have been blogging for a little over a year. I love being vegan because, I think, it has given me more energy and it has made me a lot healthier, but the main reason I became vegan was because of the animals. I also love being vegan because it saves the lives of so many animals! I have been baking for about three years. I have made a lot of things in those past three years like, cinnamon buns, crumb cake, lots of cakes and cupcakes, cake pops, ice cream and vegan ranch dressing(!)… and I plan on making millions more baked-or frozen-sweets and treats! So you’ll get the inside scoop on all my vegan victories-and maybe some epic failures-as well as recipes, cookbooks, reviews, tips and more!

Together, mother and daughter embrace veganism

sageblog — Thu, 02 Feb 2012 01:13:20 +0000

One of my favorite parts of working at Great Sage is meeting new people and hearing about their experiences with a vegan diet. Whether it be longtime vegans, newbies or those who are simply curious about the lifestyle, there is usually a great story involved! I recently had the pleasure of meeting Doris Robbins and Pat Johnson here at the restaurant, and they did not disappoint. Both mother and daughter recently went vegan after attending a talk by Dr. Neil Barnard, founder of the Physicians Committee for Responsible Medicine.Our initial conversation was so interesting that I invited both ladies back to be interviewed over lunch. I soon learned that Doris Robbins, who will be 92 in April, has suffered from severe asthma since she was a young girl. Her condition was so bad that walking across a room would often lead to spasms and having a nebulizer on hand was a must. When she found out that her retirement housing community, Asbury Methodist Village, would be hosting a talk with Dr. Barnard about healthy eating and overcoming asthma, she knew she had to attend.

Joining her would be her daughter, whom she describes as a real foodie and gourmet cook. Both ladies described Dr. Barnard as an enthusiastic and charming speaker who offered positive insight into a plant based diet. Thrilled with his knowledge of asthma and diabetes, Doris walked away from the experience ready to make some changes. Doris looked at her daughter and said “we are trying this diet,” though it appeared her mom had already made the decision for her, Pat was ready for the challenge.

Just as Dr. Barnard predicted, within three weeks of switching to a plant based based diet, Doris Robbins was no longer experiencing the chronic asthma that had been crippling her for so long. She admits, it was hard at first, especially giving up cheese! Her hope is that one day Asbury Methodist Village will offer more vegan options in the dining hall. Luckily, she has Pat alongside her for the journey and her daughter’s cooking skills have come in handy. Going out to restaurants can be tough. Often they have to ask for steamed vegetables, because of the lack of healthy, vegan options. However, at Great Sage there are many dishes for them to try; they are shown above enjoying our three bean chili and tempeh reuben.

Pat saw the vegan lifestyle as a challenge, a way to expand her horizons. Not only did she get some new cookbooks, she experimented with old recipes, modifying them until they were vegan. While Pat’s husband is not vegan, he is willing to be adventurous and try what she brings to the table. After trying our pumpkin enchiladas, Pat decided to go home and have a go at making them herself. Complete with caramelized onions, sweet potato, green chiles and Daiya cheddar ‘cheese’ from Roots, the meal was a huge success!

Pat and Doris described some of the many positive outcomes related to their new diet, breathing would top the list for Doris and both women say that food tastes so much better now. Pat used to have trouble sleeping, sometimes only acquiring four hours a night, she now sleeps till morning and wakes up well rested.

A week after my inspiring interview with Doris and Pat, they stopped in for brunch to support a benefit day we were holding for the Sea Shepherd Conservation Society. Pat brought her husband along this time, new to the restaurant, he was excited to try a variety of brunch items including our bloody mary. I was happy to hear that he enjoyed everything and is looking forward to joining us again. Pat brought me her famous chili along with some of her baked goods, blueberry muffins and chocolate chip cookies, so delicious! I feel so thankful to have met these two women and look forward to getting to know them even better. It is always refreshing to see that positive changes in one’s diet can happen at any age, health issues can be reversed due to diet, Doris is the perfect example!

Katie Smallwood, Manager/Marketing Coordinator at Great Sage: always looking for veg-friendly bloggers and grateful to meet so many inspiring individuals.

Meet our new blogger, Jennifer Cooper

sageblog — Wed, 25 Jan 2012 21:55:17 +0000

I was so excited to write for the first time here.

I planned on trialing a few recipes at home, sharing them with my family, and offering samplings of yumminess and wonder that were well reviewed by my husband and soon-to-be 14 year old son.

Yeah. Not so much.

While I did, in fact, make some recipes, not all of them were successful. I forgot an entire ingredient here, possibly used a bad component there. No one became ill (whew!). Gastronomically, though, there was disappointment.

Maybe in sharing both the triumphs and the flops, there is some learning and encouragement to pass around.

I was not raised with a plant-based diet. No one in any of my circles, outside of my immediate family, is vegetarian or vegan. Everything we’ve learned has been researched and self-taught. With some time and perseverance, plant-based meal planning and cooking has become second nature. And, it is a continuing process. We’re learning more about vegetable proteins all the time. Some of my personal goals for 2012 are to rely MUCH less on “convenience” veg friendly foods (surely I can learn to make my own seitan, right??), and to experiment with many varied grains (I’m looking to make a treat with amaranth this week).

So, with my intention to see all the lessons life has to offer, and to discover all the teachers along the way, I’m thinking that this endeavor will be designed to be less pretty, and much more “roll-up-our sleeves and get cooking”.

I’m thinking that together, we might form a community of veg-foodies, each learning from one another.

Drop me a line and let me know about a kitchen snafu or scrumptiousness you’d like to share.

Meanwhile, I’ve got a seitan recipe to work on…

Besides being a self-proclaimed veg-foodie, Jennifer Cooper is a Holistic Health Counselor, teaching transitioning adults how to re-invent themselves so they can achieve a life they love, by making one, small, different choice at a time. Check out her website at http://jennifer-cooper.healthcoach.integrativenutrition.com/

A night out with friends, food and music!

sageblog — Thu, 19 Jan 2012 01:59:56 +0000

Last week, I had the pleasure of dining in my favorite restaurant in Howard County, Great Sage. I was there for a meetup of the Baltimore Animal Rights Network, and we chose this venue to enjoy the live music of the band Brave Noise. They were really great, and fortunately, since we were seated in the back of the restaurant, the music didn’t preclude conversation. We were all super excited to see new winter items on the menu! Here is a brief description of the delicacies we sampled:

I couldn’t resist the Raw Samosas, as I love all things Indian! They were described as “Garam Masala spiced cauliflower and pea purée wrapped in curried zucchini wraps.

Served with chimichurri, tomato-cucumber coulis, and minted pear purée.

(RAW, Gluten free, Soy free).” And I have to say, they were absolutely delicious! I love curry, and each mouthful was bursting with flavor, especially when paired with the three yummy sauces. I’m not sure which sauce I liked best, since they all imparted a slightly different taste…all fabulous! I will definitely be ordering this one again and again.

Two of my table-mates ordered the Tempeh Bourguignon (“Pan roasted crimini mushrooms, carrots, parsnips, peas and roasted tempeh in a bold red-wine-herb-infused mushroom sauce served over garlic mashed potatoes. (Gluten free)).” Although I didn’t taste this one personally, they both absolutely loved it and polished off the entire dish. And it looked delicious! As someone who avoids gluten due to sensitivity, I’m thrilled that Great Sage offers these amazing dishes that are gluten free, too!

Lastly, my friend seated next to me ordered the new Winter Burger (“Hot-off-the-griddle vegetable burger made with red beans, brown rice, shredded zucchini, sweet potatoes and butternut squash topped with caramelized onion, tempeh bacon and brown sugar mustard.

Served on a toasted kaiser roll with roasted potatoes drizzled with garlic brown butter. (Gluten-free option)).” It was HUGE! She couldn’t even finish the whole burger, especially because she wanted to save room for the Chocolate Lava Cake for dessert. I didn’t sample this, as I was too full from the Samosas and the Raw California Salad (my personal favorite), but she said she really enjoyed it and took the other half home.

This was a fabulous evening of great food, great music, and great conversation with like-minded people. Two thumbs up for the new entrees! I intend to be back soon to sample more of them.

Sharon McRae is a Certified Health Coach residing in Columbia, MD, who has been adopting and applying principles of health and nutrition in her own life for more than three decades. She became a health coach to fulfill her passion of helping others feel their best and achieve and maintain optimal health. Sharon received her training at the Institute for Integrative Nutrition in New York City. She helps to support clients and families in transitioning to a more plant-based diet, providing easy recipes, menu planning suggestions, tips for dining out and food shopping, and strategies for adapting other healthy lifestyle modifications. She also conducts special events such as food store tours and workshops.

Learn more at eatwell-staywell.com.

Contact Sharon at sharon@eatwell-staywell.com or 410-615-4631.

A cookie jar full of creativity!

sageblog — Thu, 12 Jan 2012 19:04:37 +0000

For a long time I thought that cookies were boring as far as the realm of sweets went, however Vegan Cookies Invade Your Cookie Jar changed my mind. This winter I have baked my way through quite a bit of Isa Chandra Moskowitz and Terry Hoper Romero’s cookbook. Every batch has had what I hope for in a cookie, a crisp exterior and a soft, chewy center. Cookies not only take minimal effort but they are so quick (and who doesn’t like instant gratification). I also love all the flavor creativity in their work!

For the citrus glitters, I used lemon and lime zest and added a squirt of fresh lemon juice to the dough as well. Next time I might add a few drops of lime extract, simply because I have a bottle lying around that I have never used, and I don’t think these cookies could be too citrusy for me.

The mocha mamas were also a hit. I replaced all the vanilla extract for coffee extract in both the dough and the glaze. In the future, I might even add a bit of espresso or instant coffee to make the flavor a little less subtle.

However, I think my favorite cookie from VCIYCJ are the chocolate crinkle cookies. There are a few extra steps because you roll the dough in granulated sugar and then in powdered sugar before baking, but it is worth the extra time! The cookies not only look beautiful, but have a fudge-like quality that is out of this world.

I have also made the lazy samoas and the peanut butter chocolate pillows from this cookbook. Both were successes. The only recipe I haven’t been wowed by was the chocolate chip cookie. Maybe it’s just me, but the recipe on the back of the Ghiradelli chocolate chip bag is just unbeatable when you replace the butter and eggs with Earth Balance and Ener-G egg replacer.

Has anyone else used this cookbook as much as I have? Do you have a favorite that I forgot to mention? And if you haven’t baked from VCIYCJ already, I highly suggest that you run to Nest and pick up a copy now! There’s a cookie in there for everyone.

Shannon Roche is a 23 year old vegan living in DC. She became vegan three years ago when she was still living in Tennessee. “There weren’t many options for sweets in the town, so I taught myself how to make what I wanted (DIY for life!).” Aside from baking, she is currently working on her phD in marine environmental science and researching harmful algal blooms. Check out her blog ‘leaves and flowers.’

Viennese Cooking gets Vegan

sageblog — Sat, 24 Dec 2011 02:33:46 +0000

There are many reasons why I love my boyfriend Michael, and his Viennese-style spinach is definitely one of them.

While meat is a significant part of Austrian cuisine (think Wiener Schnitzel and Tafelspitz), there are in fact many Viennese dishes that are accidentally vegan, or that can be made vegan, such as Michael’s spinach recipe.

Recently, in celebration of Michael’s father’s birthday (who grew up in Austria and Germany), his family and I had an Austrian feast, and yes, Michael made the spinach, which he simply refers to as Spinat.

While my boyfriend’s family is far from vegan, they made sure I had plenty to eat. I also enjoyed sauerkraut (of course!) and Viennese potato salad (Erdäpfelsalat), both of which are vegan without modification.

If you would like to have your own vegan Viennese meal, here are some ideas for recipes:

Michael’s Famous Spinat

Michael has been making this recipe from memory for quite some time, so some of the measurements are not exact. Simply add the vegetable broth and spices until you’re satisfied with the taste.

Ingredients:

2 bags (10 oz each) of frozen spinach

1 large white onion, finely chopped

1-2 cubes of vegetable bouillon

1 cup of vegan butter

A few dashes of flour

Paprika (Optional, but adds a certain deliciousness!)

Salt and pepper to taste

Heat the onion in a large pan with ‘butter’ until translucent.

Add a few dashes of flour while stirring until onion and butter mixture thickens to a roux. Pour in both bags of frozen spinach and stir. Add vegetable bouillon to spinach and stir. Simmer for 20 – 30 minutes. Stir in spices.

Viennese Potato Salad (Erdäpfelsalat)

Ingredients:

18 oz red potatoes

2 tablespoons of vinegar

1 teaspoon sugar

Salt and pepper to taste

1 small onion, finely chopped

1 tablespoon finely chopped chives

Boil the potatoes, peel and slice, salt and season, add the onion, the vinegar and oil. Sprinkle with chopped chives.

Bean Salad (Bohnensalat)

Ingredients:

9 oz white beans

2 tablespoons vinegar

2 tablespoons oil

1 onion, finely chopped

Salt, sugar, pepper, savory to taste

Mix the beans with spices, vinegar and oil. That’s it!

Lentil Salad (Linsensalat)

Ingredients:

9 oz lentils

1 onion, chopped

2 tablespoons vinegar

2 tablespoons oil

1 teaspoon chives, chopped

Salt, sugar, pepper to taste

Season and marinate lentils with vinegar and oil. Simple.

If you’d like to add something meaty to your meal, try cooking seitan with a traditional Viennese sauce, such as Champignonsoße (mushroom sauce).

Mushroom Sauce (Champignonsoße)

Ingredients:

3 ½ oz mushrooms, thinly sliced

1 ½ oz vegan butter

1 tablespoon flour

Vegetable stock

Vegan sour cream

Parsley, finely chopped to taste

Salt to taste

A few drops of lemon juice

Lightly fry mushrooms in butter, add salt and parsley and continue to cook. Sprinkle with flour. Stir in ‘cream’ and ‘stock’ and quickly cook into ‘creamy’ sauce.

And to have a truly Austrian feast, don’t forget the beer!

For more information on Austria, visit http://www.vienna.info/en.

Kendal is a freelance journalist and long-time vegan living in downtown Frederick. Her greatest weakness is hummus.