Tag Archives: vegan diet

#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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Vegan Fried Chicken

photo courtesy 'Taste of Home'

photo courtesy ‘Taste of Home’

Tomorrow I am hosting a gathering of local authors at my home, for an all day immersion in the craft.  I am providing a lunch, and it will be a lot of fun. The menu will be:

Fried Chicken (a vegan will have fried it, so there you go–Vegan Fried Chicken)

Potato Salad – vegan

Green Salad – vegan

Avocado Salad – vegan

As I have said before, I was not always a vegan, and am frequently a reluctant one.  But for my health’s sake, I avoid meat, and dairy. I am careful what I consume, because I have an autoimmune response to these foods–inflammation of my joints that cripples me. While I love fried chicken as much as anyone, I really prefer to be mobile and off the cane.

The negative effects of going off my vegan diet are immediate–maximum suffering occurring within 24 hrs. Then it takes two or three days to clear out of my system.

tacos and burritosDue to the  way our food is grown and processed by the large food manufacturers, many people nowadays are suffering food related allergies. All the food I prepare for groups is gluten free, nut free, organic and locally grown (except the avocados-they don’t grow in Tenino.) Even the chicken is organic and raised humanely. I have become re-attuned to the notion of being connected to your food as more than a consumer. If you know where it came from, how it was grown, you have more appreciation for it, and each meal becomes a celebration.

Food is love, but only if love went into the preparation of it.

I am a vegan, but those around me are not, and I do love them, so I frequently prepare ‘blended meals,’ keeping the side dishes vegan, and creating a separate high-quality, organically raised meat dish for those who expect it. If I provide dairy, it is clearly labeled so that it isn’t accidentally mixed with the non-dairy foods.

SO–the vegan will fry the chicken, and carnivorous authors will consume it. The vegan really won’t miss it at all, as I have found new sources of protein that really satisfy me in the crucial areas of taste and texture, and the quality and pronounce-ability of the ingredients is excellent. That is the basis of my ongoing cookbook project that I hope to launch in late 2015.

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Filed under Adventure, blogging, Books, Food, Literature, Vegan, writing