Tag Archives: traveling while vegan

The Vegan on the Road – Conferences #amwriting

The month of October is upon us, and I am prepping for November’s writing rumble, NaNoWriMo. This month, my column will be devoted to NaNo Prep. I’ll be sharing my tricks for creating the characters I hope to write, building their world, and creating the structure of the plot that complicates their lives.

the vegan on the road - LIRF10022022As we progress into November, we will make that prep work into a coherent book.

For me, September is conference month. This year, my two regular conferences were in-person rather than virtual. I confess to feeling wary about large public gatherings and the possibility of catching a virus. In years prior to the pandemic, I regularly spent much of October and November suffering from severe respiratory illnesses. But I went, masked, and keeping my distance.

So far, I haven’t come down with anything other than my usual autumn allergies. While most attendees went unmasked, I wasn’t the only masked bandit at the ball.

The first conference of the month was the Southwest Washington Writers’ Conference, which I blogged on several weeks ago. I was on a panel there, and also had the chance to sit in on several fantastic seminars on creativity offered by sci-fi/fantasy author Jeff Wheeler.

Last week I attended the Pacific Northwest Writers’ Association’s annual conference. That was an intensive three-day dive into the craft of writing. I focused my limited attention span on two brilliant multi-part seminars, offered by two vastly different presenters.

better you go homeThree-Part Point of View Seminar was offered by Scott Driscoll, author of Better You Go Home. Scott took a deep dive into the various aspects of narrative point of view (as opposed to character POV.). First, he asked us to consider “to whom do the words belong?” And second, he asked, “From what distance are they speaking?”

Besides writing gripping fiction, Scott teaches the craft of writing fiction at the University of Washington. He showed that even within a piece appearing to have a specific narrative voice (such as close third-person or omniscient), there will be viewpoint texture—it will be subtle, but it will be there. Within one paragraph, the immediate point of view can briefly draw us out or move us in closer, yet still remain consistent overall.

In parts two and three he looked at psychic distance, and then at narrative distance. He offered examples of each to illustrate how they operate independently of each other. I liked that he offered good examples demonstrating how the point-of view choices we make (even the tiny phrasing choices within a paragraph) determine the angle from which the reader views the story.

One book Scott offers examples from is Olive Kitteridge by Elizabeth Strout. I mention this book because it’s relevant to future articles I’ve planned which detail several ways to structure a collection of short stories.

The information I am slowly absorbing from Scott Driscoll’s seminars and handouts will be an area of focus for me when I get to the revision stage, most likely in December or January. And lucky for us, he has kindly agreed to clarify questions I will surely have, ensuring the information I offer here will be correct.

The other multi-part seminar I attended was offered by none other than Damon Suede, romance author and also the author of Verbalize and Activate, two of my most well-used reference books. Damon’s Two-Part Trope Seminar was hilarious and educational, firing me with insights into the difference between tropes and cliches.

We will be talking about this distinction off and on over the next month as we begin laying the groundwork for a new novel (or short story).

Scott Driscoll and Damon Suede both offered an incredible amount of information in the brief time they had. Their styles of delivery are radically different.

Scott is the quintessential Northwesterner, with a relaxed style of teaching. He is entertaining and delivers a lot of information in a thought-provoking way. I have learned much of what I know about literary structure from Scott.

Now I’m working on finetuning voice in one of my nearly finished projects. Fortunately, Scott makes handouts available to his students, so that is really good for the way I learn.

activateDamon Suede, on the other hand, is fireworks. If you aren’t prepared for it, the amount of information he delivers can be overwhelming. His handouts are thorough and closely follow the content of his classes, which is essential for me as I have trouble learning without visual aids.

I enjoy both virtual and in-person conferences because I learn something new about my own writing with every seminar I attend. I can’t stress this enough—don’t ignore the importance of continuing to self-educate if you are committed to writing.

Read in multiple genres and dissect those books. What did you love? What did you hate? Was there a section where the prose stirred the secret poet in you?

What emotions did you experience along with the characters? Conversely, why did it leave you flat?

When you want to go deeper into the craft of writing, a good writer’s conference can inspire you to look at your own work with a slightly different eye. The speakers and authors giving seminars will make or break a conference. One positive you will always take away is this: you will gain strength and meet other writers in your area. Those connections are gold.

One last point about attending conferences—at large Regional conferences like PNWA you can get appointments to pitch your work to agents. Pitching is a good learning experience even if you intend to go indie. It never hurts to know the market you are writing for and pitching to an agent is a good way to find out what the big publishers are looking for.

So how do conferences work if you are vegan or have dietary allergies? It all depends on who is catering the event.

The Southwest Washington Writers’ Conference in Centralia offered a wonderful vegan/gluten free meal, for both days of the event. Not only that, but I was also able to commute and sleep at home which is always a bonus.

For me, conferences where I must stay in a hotel do have one downside—the food.

Hotel banquet catering rarely offers a nice vegan option. Usually they lump gluten-free and vegan into one unpalatable punishment meal, and the banquet at this year’s PNWA conference was no exception.

I wasn’t surprised by that, despite discovering that the restaurant at the Hyatt Regency in Renton offered a beautifully prepared grilled cauliflower meal. In my heart, I feared the banquet would be awful for any vegan or gluten-free people.

It was.

A pile of pasty lumps of something claiming to be gnocchi with a spicy-but-otherwise-tasteless tomato sauce had been hastily plopped into the center of a plate. Adding insult to the injury (love that cliché) they scattered a few stems of woody chickweed over it for decoration.

The day after I arrived home, the hotel made the mistake of emailing a survey, asking me how I felt about my overall experience there.

Aside from the banquet and the dessert night, it was great.

food and drinkUnfortunately (for them) on that survey, there was a box where we could write detailed opinions about the catering. I’m a writer, so I took advantage of that opportunity.

Will my treatise help the next poor starving vegan/gluten-free person who is subjected to that kind of biased and indifferent treatment?

I don’t know, but I enjoyed writing it as much as I enjoyed the conference overall.

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#RoadTrip! The Resort, The Vegan, and June-uary #amwriting

Traveling, even in the Great Pacific Northwest can be—intriguing—if one is vegan. Sometimes the food is good, other times not so much. This week we are at Alderbrook Resort and Spa on the Olympic Peninsula of Washington State.

road tripNow, we probably wouldn’t have plumped for such a fancy getaway, but my husband has a conference there, and what with him not driving right now, I am along as chauffeur.

Anyway, the restaurant, like most here in the Northwest, does offer a few vegan entrees and I have been well (if unusually) fed.

I will get to the unusual part in a minute.

This place is built in the style of a Timber Chalet, but it wasn’t always so elegant. It was begun in 1909 by Henry Stumer, a Seattle business owner. He had previously owned the Hotel Stumer in Union City (now Union, WA). He and his friends at Seattle’s Swedish Club bought several parcels of beachfront property just east of Union City. The resort is situated on the fjord known as Hood Canal, which is a part of Puget Sound.

Locmap-hoodcanal-ssIt’s a fjord, not a canal, so why they named it that, I don’t know. But there it is, one more thing our pioneering ancestors have to answer for.

Stumer built tent cabins out of frames covered in black and orange striped canvas. They had no windows or electricity, only a wood stove for heat and cooking. The creek running through the property was used for refrigeration.

There was no road when Alderbrook opened in 1913, so guests arrived by boat from Union City or on horseback.

Alderbrook went through many iterations over the years, including a hotel. In 1959, Wes Johnson, a Hood Canal realtor from Hoodsport purchased the Alderbrook Inn. Johnson’s redevelopment plans included an indoor swimming pool, marina, 18-hole golf course, and 70-room hotel. To finance the redevelopment, Johnson sold the vacation cottages individually.

Zoom forward in time to 2022, and Alderbrook Resort is a posh palace for those with money to burn. Greg’s wallet is on fire! So much to do, so many ways to spend money, and so little time. The staff here is marvelous, and there are many activities for families. They have a fabulous spa, a high-end restaurant, yacht tours of Hood Canal, and numerous trails for hiking.

But I’m not into spa treatments, for which my husband’s budget is grateful. It’s peaceful and pleasant to just sit on my balcony and observe the waterfront and the forest around us. I have done quite a bit on my writing projects while visiting here.

I’ve spent a lot of time (and $$$) in the restaurant, where I have terrific views of the activities of my fellow guests.

I’ll just say I’ve seen some stuff worthy of a novel. Here is one people-watching moment that sticks out:

Kimball_BostonDirectory_1868The man and the baby: We arrived on Sunday afternoon. We sat at a romantic table for two for our first dinner, overlooking the beach. It’s the Pacific Northwest, so people come dressed for January in June (or June-uary as June is known here). The lawn chairs were full of guests lounging in their summer finery of Gore-Tex and wool, ignoring the intermittent misty rain and drinking steaming coffees. Off to one side was a young man sitting alone. Beside him was the fanciest baby pram I’ve ever seen.

Seated above it all in the restaurant, I had ordered grilled cauliflower. I was not disappointed in the quality of that entrée. It was seasoned perfectly, with just the right amount of tenderness, and was a delicious, satisfying dinner.

I just happened to look up from my meal in time to see the young man wheel the pram to the side of an enclosed area, park it, and walk away. This baby was very tiny, not more than a month old.

That was not a happy moment for me, as you don’t do that here in the US. I later discovered that the enclosure is an outdoor coffee bar on weekends, but I didn’t know it then. Here in America, you never leave a baby or small child unattended in a public place, whether outdoors or in a car. People will assume it’s been abandoned and call the police and Child Protective Services.

The longest five minutes I’ve ever lived passed while I watched that baby carriage like the hawk-eyed grandma that I am. Then a young man emerged from the coffee bar with a steaming cup. He walked to the pram, placed his cup in the cupholder, and pushed the baby out of my visual range.

I’m a terrible witness. I couldn’t remember if it was the same young man, but they both had red jackets. The author in me went into overload. Perhaps the baby was a doll, and I had witnessed a spy transaction, two men handing off secrets. Or maybe it was a big-time drug deal.

Ooh, the possibilities. Now, if Ellen King Rice will only write that novel!

So back to the food.

peas and vinesOn Monday, I decided to be adventurous. I thought I would try the spring salad with fresh peas, pea vines, fennel, watermelon radishes, and a champagne vinaigrette. I had never thought of eating pea vines, but I’m not afraid to try new things.

That was … interesting. The vinaigrette was divine, and the peas and radishes were delicious, as were the dandelion greens. Unfortunately, while the pea vines were good, they were difficult to get into my mouth without embarrassing myself.

Somehow, I had thought the vines would be cut to a manageable size, but alas, they were five to eight inches long and wiry. Not only that, but they were impossible to cut with the lovely silver flatware set so neatly beside our plates.

I tried wadding them up into little bales and pitchforking them as one might do spinach, but they sprang apart before I could get them into my mouth. Vinaigrette splattered all over my face and glasses.

I had been raised with manners, so I wiped my face with the white linen napkin and soldiered on.

I tried twirling them around a fork – with the same result.

I ended up leaving most of it on my plate, something I rarely ever do.

This supports my experience that punishment food is on the menu in the most unlikely places and is often labeled vegan. Usually, it’s soggy eggplant or limp portobello mushrooms, which are much easier to get into your mouth than my elegant pea vine salad was.

avacado dinner saladToday we are on our way home, where we will indulge in budget-friendly home-cooked meals and other economies for a few weeks to make up for this splurge.

And next Monday, here on Life in the Realm of Fantasy, we will delve into some of my favorite books and see how the authors employed themes to emphasize atmosphere and unite the threads of their stories.


Credits and Attributions:

Baby Pram, Wikimedia Commons contributors, “File:Kimball BostonDirectory 1868.png,” Wikimedia Commons, the free media repository, https://commons.wikimedia.org/w/index.php?title=File:Kimball_BostonDirectory_1868.png&oldid=463698022 (accessed June 14, 2022).

Map of Hood Canal, Wikimedia Commons contributors, “File:Locmap-hoodcanal-ss.png,” Wikimedia Commons, the free media repository, https://commons.wikimedia.org/w/index.php?title=File:Locmap-hoodcanal-ss.png&oldid=449541623 (accessed June 14, 2022).

Peas and vines, Wikimedia Commons contributors, “File:Doperwt rijserwt peulen Pisum sativum.jpg,” Wikimedia Commons, the free media repository, https://commons.wikimedia.org/w/index.php?title=File:Doperwt_rijserwt_peulen_Pisum_sativum.jpg&oldid=483824040 (accessed June 14, 2022).

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The Vegan on the Road to Vegas #amwriting

I am out of town and on a mini vacation this week. We are fully vaccinated and in Las Vegas for a grandchild’s wedding.

MyWritingLife2021My husband is recovering from a total hip replacement, so traveling out of town for an extended stay involves a lot of logistics. Also, I am vegan, which has an impact on things. I can eat in restaurants, but once I am away from my part of the world, the menu is often limited to a garden salad.

I have several militant vegan friends who can be… um… evangelical… so I go out of my way to NOT be difficult. If you are determined to cook for me, don’t get into a dither. Offer me a salad with oil and vinegar, bake me a potato, and give me a little guacamole or salsa to dress it up. Open a can of beans – I will be happy with just about anything you fix. Let’s be real! Anything with avocado is awesome!

I love a veggie plate with hummus. Many restaurants offer one as an appetizer plate, and I will make that my meal. I guarantee, I won’t feel cheated.

It may seem odd to many people who know that I once raised sheep and chickens, but that experience is partly why I am vegan. So, being vegan means that I eat nothing from an animal. No cheese, no meat, no eggs.

So, what do I eat? I live in the Pacific Northwest. The Vancouver B.C./Seattle/Portland area has a large vegetarian community, so most restaurants offer options that can be made vegan. The stores in my area have large sections of plant-based proteins, cheeses, and plant-based butters. Many delicious kinds of cheese are available from Miyoko’s Creamery. They can be found in most grocery stores here in the Pacific Northwest, as can Beyond Meat and Field Roast products. We also can often find Gardein products, a Canadian plant-based company.

These products taste good and are satisfying to the carnivores I am feeding, and are easy to prepare in many diverse ways.

Vegetables are amazingly versatile and quick to prepare. If you have an eye for art and color, you can impress even your five-year-old. Some of the most beautiful presentations you will see at fine restaurants are created from artistically plated fruits and vegetables.

book-plants-only-coverProtein is essential, and I have many delicious options to make that don’t involve processed foods. My favorite “impress-the-son-in-law” cookbook is this gem by Gaz Oakley: Plants-only Kitchen.

I also have a book by Miyoko Schinner, the Homemade Vegan Pantry, a book that has been the cornerstone of my personal style of cuisine. I’ve adapted many of my old recipes to my vegan lifestyle.

Tempeh is made from soybeans but differs from tofu (which I love for curries). It is a whole soybean product with different nutritional characteristics and textural qualities.

Tempeh has ‘tooth.’ The way you marinate the tofu or tempeh before you cook it is how you make it tasty. Plain tofu or tempeh is bland, waiting for you to liven it up. That blandness is what gives them a bad reputation among new vegetarians who don’t understand how to prepare them.

However, they take on the flavors of marinades well, so they are wonderful products to cook with.

Chickpeas (garbanzos) are an extremely versatile bean, with as many uses in the vegan kitchen as the soybean.

Flavor for gravies, pilafs, and soups comes from vegetable broth. There are two ways to get good rich flavor using vegetable broth. However, my go-to store-bought product for use at home is the reliable kitchen staple, Better Than Bouillion Vegetable Base. Otherwise, I make my own veggie broth base, using the recipe I found here: Homemade Vegetable Soup Base. It’s not complicated and is one of those shortcuts to great flavor that I regularly employ.

But you don’t have to cook fancy things for me. I’m happy with rice and vegetables sautéed in olive oil (or any other organic vegetable oil) rather than in butter, which comes from cows.

The_Homemade_Vegan_PantryThe most surprising thing about being vegan is how little it costs to eat well once you have your pantry basics. Going sans meat is the lazy person’s dream diet. It’s amazing how quickly you can get a meal on the table, and whether you are making beans or soup, the crockpot is your best friend. I often make my own bread from several different recipes, a tasty treat that takes less than five minutes to put together using my bread machine.

I would far rather spend my time writing than cooking. However, the meals in our household are important. The table is where we discuss the day and share our thoughts, hopes, and plans. How the food looks when the family sits down is as important as any other part of the meal. Fruit and veggies make decorating each plate easy.

But today, I’m partying in Vegas. Someone else is doing the cooking and cleaning, and I’m enjoying a spa day and a relaxing change from the routine. Our granddaughter’s wedding is a big day for us all, and we’re going to make the most of it.

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A sense of time and place #amwriting

Clementine’s Astoria Bed & Breakfast Street View

Last week my husband and I had an opportunity to stay at a B&B in Astoria, one of our favorite towns. We were unsure what to think when we arrived at the curb before Clementine’s Bed and Breakfast. I was a tad surprised to find that the stairs to the front door appear to rise as vertically as a ladder. This first photograph was taken at street level, so you can see how steep the climb to the front door is.

Grandma had trouble climbing them. Yes, the steep steps were daunting for us old folks, but once we were registered, we were shown the gentler way in through the pleasant, lush garden, which completely bypasses the two-story climb out front.

Our room was a soothing, pleasant retreat called the Garden Room.

Yvonne, the innkeeper, and her spouse, Stephen, were absolutely wonderful hosts. Generous with wine, Perrier, and snacks, these two go out of their way to make sure their guests feel like members of the family.

While I sat in the comfortable front parlor, listening to Stephen perform his incredible and original compositions on the baby-grand piano, I realized the owner had gone to a lot of trouble to create a sense of place, a certain ambiance of Old Time Comfort.

I looked around, seeing a relaxing Victorian home that feels as if it’s being lived in by many generations of a single family. Established in 1993, Clementine’s looks as if it evolved gradually over many generations—although it did not.

White Hydrangea

In the early 90s, the house was in danger of being torn down. It was built in 1888 By William Ross and is one of the oldest houses in Astoria. The original owners were long since gone, and it had fallen into disrepair. The new owners put a lot of work and thought into the restoration of the old mansion, and it really paid off. They named the inn after the original owner’s wife, Clementine Ross.

That is a case of using the appropriate name to give the visitor a sense of time and place. I stumbled across the name when searching for places to stay in Astoria, and immediately it evoked a Victorian aura and made me curious.

This is a lesson writers should learn. When we name our characters, we have the opportunity to convey a great deal of information without resorting to explanations. (But please, keep the names pronounceable.)

The owner/decorator achieved a feeling of tradition and continuity the same way we achieve a sense of place and familiarity in our writing. She used layers, small, deft touches. She had a good sense of what is too much detail, as she stopped adding to it once the atmosphere was established, quitting well before it turned into a Victorian parody.

The front parlor is a quiet, restful room. Victorian-era style transitions to Edwardian in terms of furniture; and both eras coexist well with pieces from more recent times, the nineteen-forties, and later. This offers the visual feeling of being a guest in someone’s old family home.

Again, the atmosphere is created on the surface level, with the large comfortable settees and the huge, gentle cat named Bruno, a Maine Coon, who belongs to the inn.

But it is also created in subliminal ways.

Smaller visuals, things that guests subconsciously absorb in the first glance set the scene. A few old-fashioned doilies placed here or there protect the antique tables; not too many doilies, but just enough. The front parlor is decorated with carefully placed objects, many that seem to hail from the far-east, impressing the maritime history of Astoria upon the visitor.

The walls are hung with antique framed pictures and hand-embroidered samplers, their homey simplicity lending truth to the atmosphere of a seafaring family’s long-established prosperity and comfort.

It was easy to believe we were visiting the family home of a long-lost relative, sharing an evening of music and conversation. Yvonne’s talent for making her guests feel both welcome and cared for is without peer.

Clementine’s Dahlia Garden

She and Stephen served a wonderful multi course family-style breakfast, providing well for six sets of guests and going far out of their way to serve me—the vegan who has become a little cynical about dining away from home. I felt as if my company was wanted at the breakfast table, instead of the usual “oh, dear God—she thinks she’s a vegan” attitude that is usually directed my way.

Greg and I like to stay at bed and breakfasts for the same reasons we select certain books. Sometimes we’re looking for something different from the usual chain hotels; something outside established genres. We want to visit a place with a story and have a little adventure. We also want good food and a friendly welcome from people who feel like they could be close friends. Clementine’s more than satisfied us on all accounts.

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The Summer Retreat #amwriting #amvegan

This week I’m traveling, visiting my favorite summer retreat, Cannon Beach, Oregon. It’s about a four hour drive from my home, but we make a longer trip because we like to stop in Astoria.

I live all year for this week of rest and restoration. We join other members of our family there and reconnect over food, kite-flying, and long strolls on the beach.

The sunshine and occasionally stormy waters, the seabirds–this place inspires me and clears my head like no other place. I write whenever the muse seizes me. Our little condo is one we regularly rent. The owners have come to know us, and it’s perfectly situated, just steps from the beach but also in the middle of town. More importantly for us, it comes with a fully outfitted kitchen. As always, I cook many meals for my family, and my sister-in-law also cooks, so we don’t starve.

I know it seems odd to many people, but being vegan means, I eat nothing that came from an animal. No cheese, no meat, no eggs. People immediately think “how complicated!” but it’s not complicated at all if you know what to use instead. It’s simply a diet that celebrates vegetables and grains and all the many ways to eat them. Vegans consume nothing from animals, vegetarians may or may not eat dairy or eggs.

People can be inadvertently rude  when they hear I am vegan, but I realize it’s just ignorance speaking. I never engage in words with these people, as they have already pigeonholed me as a “looney fad dieter,” simply because I admit to my dirty little habit of not consuming other living creatures.

In case this worries you, we all know that humans do need a certain amount of protein as part of their balanced diet, and it is easy to get that nutrition from plants. In fact, even vegans eat far more grams of protein daily than the minimum daily requirements.

In a post for the website, Forks over Knives, Dr. Michael Greger answers the question that vegans and vegetarians hear all the time: “Do Vegetarians Get Enough Protein?”

The average recommended intake of protein is 42 grams a day.

Non-vegetarians eat way more than that (almost 80 grams), but so does everyone else.

Vegetarians and vegans actually average 70% more protein than they need every day (over 70 grams).

When a person changes to a completely different cuisine, we need to learn how to prepare the new-to-us ingredients, and we want to keep the same flavors and textures we are used to. My favorite comfort food recipes adapted easily to vegan. My food is simple to make and inexpensive. I make my own staples usually, from recipes found in my three favorite cookbooks.

The first book that has been worn out in my kitchen is The Homemade Vegan Pantry: The Art of Making Your Own Staples, by Miyoko Schinner.

The Blurb:

A guide to creating vegan versions of pantry staples–from dairy and meat substitutes such as vegan yogurt, mayo, bacon, and cheese, to dressings, sauces, cookies, and more.

Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it’s cultured sour cream or a stellar soup stock. It’s a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution.

Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don’t take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make “slow food” fast, and full of flavor.

The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.

The next book that is a wonderful idea generator for me is Robin Robertson’s Veganize It!

The Blurb:

Vegan pantry staples plus enticing recipes in which to use them

This is the ultimate DIY pantry book, doing double duty with recipes for vegan staples, plus ideas on how to use them as building blocks in both new and classic recipes. Many cooks prefer to make their own basics rather than buy expensive store versions, which are often loaded with additives and preservatives. These easy recipes make it easy to stock a home pantry. Enjoy milks, cheeses, bacon, burgers, sausages, butter, and vegan Worcestershire sauce in your favorite dishes, and then try delicious recipes using the staples. Sample Bahn Mi, Sausage Biscuits, Meaty-Cheesy Pizza, Milk Shakes, Jambalaya–even Jerky and Lemon Meringue Pie. With more than 150 recipes and 50 color photos, this will become an indispensable cookbook for vegans–and everyone else who enjoys animal-free food.

I like to get fancy with my meals sometimes, especially during holidays. Seattle-based chef, Tommy McDonald’s Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share, and Savor is my best friend when I want to prepare something fancy that will impress folks. This cookbook has the recipes that fine restaurants should have but don’t.

The Blurb:

Hailed as 2015’s Company of the Year by VegNews Magazine, the Field Roast Grain Meat Co. offers their first cookbook, with over 100 delicious, satisfying vegan recipes.

In Field Roast, Chef Tommy McDonald shares fundamental techniques and tips that will enable you to make your own vegan meats at home–for everyday (sandwiches, burgers, meatloaf) to holiday (stuffed roast, anyone?), as well as recipes for using them in every meal from breakfast through dinner. The 100 recipes are flexible: want to make your own plant-based meats? Great! Want to use Field Roast products instead? That will work too. All you need are grains, veggies, and spices–easy-to-find whole food ingredients for authentic, hearty taste. With basics such as cutlets and sausages, along with dishes like Burnt Ends Biscuit Sandwich, Chicken Fried Field Roast and Waffles, Pastrami on Rye, Tuscan Shepherd’s Pie, Curry Katsu, (and even some favorite desserts), Field Roast brings new meaning to plant-based meat.

I prefer a hardbound cookbook to an online site when I am cooking. They get a bit messy, but that’s because they are well-used. I can write my notes and adjustments in them. When I became vegan, these three books were all I needed to learn how to keep the grand kids and carnivores in my family loving my cooking. I give these books as gifts to friends who choose to embrace vegan cuisine.

Rest assured, our vacation always involves both eating well and enjoying the company of my favorite people—and there is plenty of writing as that part of my life never stops for long. The many moods of the North Pacific never fail to inspire me!


Credits and Attributions:

Forks Over Knives, Do Vegetarians and Vegans Eat Enough Protein? © 2015 by Naomi Imatome-Yun, https://www.forksoverknives.com/do-vegetarians-and-vegans-eat-enough-protein/ (Accessed August 16, 2018)

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#amwriting: The Vegan Road Trip

tacos and burritosI had planned to be out of town this week, babysitting one of the youngest of my grandchildren (13 months old), but alas! The four-year-old has a cold, and Grandma is not interested in having another bout of pleurisy — last fall’s episode was enough, thank you very much.

It’s a busy week, here at La Casa Del Jasperson. On Tuesday we will hosting a guest for a few days, an adult granddaughter who will be up from Los Angeles for the Memorial Day holiday weekend.

For me, traveling out of town for any overnight stay involves a lot of logistics, as I am vegan.  My daughters aren’t vegan, but all three have been in the past and know I’m not difficult to cook for. Bake me a potato, offer me some guacamole to dress it up, and finish it off with a salad dressed with oil and vinegar, and I’m a happy camper.

I know it seems odd to many people, but being vegan means I eat nothing that came from an animal. No cheese, no meat, no eggs. People immediately think “how complicated!” but it’s not complicated at all. It’s simply a diet that celebrates vegetables and grains and all the many ways to eat them. Vegans consume nothing from animals, vegetarians may or may not eat dairy or eggs.

So, what do I eat and how do I flavor it? Beans, rice, any vegetable, or grain. I do like certain tempeh dishes, as tempeh is made from soybeans, but differs from tofu (which I love for curries) in that it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh has ‘tooth.’ As in everything, how you marinate the protein, tofu or tempeh, before you cook it is what will make it tasty, whereas just plain tofu or tempeh is too bland. That blandness is that is what gives them the bad reputation among new vegetarians who don’t understand how to prepare them.

A great source of simple recipes for creating flavorful tofu and tempeh can be found at Veg Girl Rd .Com.

But you don’t have to cook these things for me. I’m happy with rice and veggies.

Flavor for gravies, pilafs, and soups comes from vegetable broth. There are two ways to get good rich flavor using vegetable broth, but my go-to store bought product for use at home is the reliable kitchen staple, Better Than Bouillion Vegetable Base. Otherwise, I make my own veggie broth base, using the recipe I found here: Homemade Vegetable Soup Base. It’s quick and simple, and is one of those shortcuts to great flavor that I regularly employ.

Other than that, I eat regular vegetables, just sautéed in olive (or any other organic vegetable oil) rather than in butter, which comes from cows. I use almond milk or coconut milk,  Tofutti brand Better Than Sour Cream, and also their Better Than Cream Cheese, two dairy-free and delicious products. I also use an egg-free mayonnaise, Veganaise, which tastes just like Best Foods Mayonnaise (Hellman’s if you are from the East Coast) but is made with no animal products.

bread machineThe great thing about being vegan is how little it costs to eat well. Going sans meat is the lazy person’s dream diet. It’s amazing how quickly you can get a meal on the table, and when you are making beans from scratch, the crockpot is your best friend. I even make my own bread from several different recipes using my bread machine, which takes less than five minutes to assemble the ingredients. It hardest part for me is remembering to push the button to start baking. (I laugh, but it is a problem.)

I would far rather spend my time writing than cooking, but meals in our household are celebrated. Our time at the table is where we come together and talk about the day and things that are important to us, and good food makes our mealtime cozy and comforting.

So, in honor of that family tradition, I offer one hour a day to the cooking gods, and try to be as creative as the fresh vegetables in the grocery store will allow. On the housekeeping front, I may spend 20 minutes a day tidying the house (or not), but the rest of the day is mine to do as I want, which is writing or reading. And, since I don’t spend a lot of time cooking for me, I don’t expect anyone else to either.

Portland, Oregon is paradise for vegans and vegetarians. The city and  surrounding suburbs are full of restaurants catering to those of us who are of the vegan persuasion, and so this road trip will be both full of family events and delicious.

Food is central to a region’s culture, and the West Coast, Portland and Seattle in particular, are great places for vegans and vegetarians to travel and dine when on the road. Fortunately for me, this area is where I do most of my traveling.

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