vegansaurus!

04/17/2012

Is going vegan a “challenge”? Totally, says the New York Times!  »


Tara Parker-Pope took to the Well blog to have a brief chat about adopting a vegan diet. Is it easy? (NO.) Is is awesome? (NO.) Is it full of surprising pitfalls including “tastebud-shocking” and “expensive” substitutions, and “condescending” friends and relations? (YES, DEFINITELY.)

Here’s the thing, TP-P: The benefits of being vegan far outweigh the surprise tastes of non-dairy milks and the continued weirdness of vegan cheeses. That’s the kicker, right? That’s the thing that keeps us forever soaking cashews and spending hundreds of dollars on blenders and making wheat-meat: We know our dietary choices have positive effects on ourselves, our society, our environment, our fellow creatures. Plus, Earth Balance tastes just like butter, and now we have marshmallows and the Vegg? We basically run this show. I would politely request a vegan alternative to cashmere, if anyone’s on the wool-substitute tip.

I would like to know, though, since we have a fairly diverse* readership, what keeps you vegan? What are your biggest challenges, and how do you overcome them?

True confession: I miss eggs, and plain yogurt, and I would spend a lot more money on shoes if the idea of wearing dead cow skin on my feet didn’t make me feel like a horrible person. Because what kind of jerk are you, that you can know about the horrors of the egg and dairy and leather industries and still enjoy their products? Being vegan is a way I can stop perpetuating such violence and cruelty. It’s not much, but it’s something I can do every day that I know has a direct effect. So what about you?

*”Diverse” meaning, not everyone’s here primarily for the animals. I know you’re all white upper-middle-class ladies ages 18-45 (vegans of color and alternative genders don’t exist, duh!) (And “men” are too manly for veganism!).

[photo by Night-thing via Flickr]

11/01/2011

The New York Times kicks off its month of vegan Thanksgivings!  »


We don’t have to wait one second after this year’s glorious Vegan MoFo ends to start amassing recipes again, because the New York Times has just begun its own month of veg food, to celebrate meatless Thanksgiving!

Thanksgiving is the official holiday of Vegansaurus, mostly because we’re horrible racists who love America! Just kidding, we’re mild racists who hate America! Nope, it’s because we love eating, we love our friends and family, and we really smothering our guilt about the holiday’s origins by eating EVEN MORE.

Last year was my absolute favorite: You awesome readers sent us gorgeous photos of your Thanksgivings, and we published them all Thanksgiving weekend long! The best! This year, you can get started early on planning your feast with the Times' Well Blog Third Annual Vegetarian Thanksgiving, with recipes from Nava Atlas’ new cookbook, Vegan Holiday Kitchen! And check out the pretty photos by Susan of Fat-Free Vegan! The recipes look rich and tasty and healthy, you could totally make some tonight for practice!

November is here, you guys! It’s the best month of the year! Let’s cook delicious vegan food with our loved ones and think about all the good things we have in our lives. And yes, we are totally doing another readers’ Thanksgiving weekend this year; watch for details closer to the date!

[photo of Deborah Underwood’s Thanksgiving 2010 feast!]

11/11/2010

The New York Times presents a veg Thanksgiving!  »


Check it out cuz, the New York Times' Well blog is doing an entire vegetarian Thanksgiving series. Huzzah! There are lots of vegan recipes and many vegetarian recipes that could easily be converted, like the orange-scented sweet potato and fruit gratin above, just switch out the honey! They have one post with some awesome recipes from Chloe Coscarelli, the vegan chef that totally dominated Cupcake Wars, including a recipe for chocolate-pumpkin bread pudding: GIVE IT TO ME. I’m not sure what god looks like but I imagine it’s pretty close to chocolate-pumpkin bread pudding. Otherwise, what’s all the fuss about?

[Photo from the New York Times]

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