Greenies may have noticed her lurking around these parts. The clever may have spotted her logo (Vegan With A Purpose) over on the sidebar and gone ahead and clicked. Still, many of you might be asking -- who is Ginger Cooke? She writes a fantastically fun page full of recipes, hints, tips (even some poetry and real life stories) of being a vegan** gal living in Colorado. Her approach is always ‘fun meets function’ as she shares the best ways to create meals that she has tried, many of which she created. She asks her readers to give feedback, share stories and let her know what they think after they have made the yummy goodness she has shared. Ginger has set herself apart in the world of foodie bloggers by providing those of us who are “afraid” to give up meat with some amazingly simple, truly delicious and hilarious ways to make a meal.
I have personally been reading her for quite some time and have made many of her recipes for no other reason than they sounded completely fantastic…and they were! Ginger is honest, open and shares her experiences as if we were pals chatting on the phone -- through humorous wit and trial and error. I asked her to share some additional guidance for those of us Greenies who might be considering venturing into the world of vegan (or are at least interested to hear what it is all about), but are too shy to ask for directions.
How long have you been a vegan?
I've been a vegan for about 3 years. I was a vegetarian for a year before that, but I still ate eggs and dairy.
What made you decide to stop eating meat and other animal by-products?
My transition to a vegetarian diet happened gradually as I began to lose my appetite for meat products. Not because I didn't like the taste of meat anymore, but I began to see the meat on my plate as more than a food product. I began to see it as butchered, dead animal flesh and it really began to make me ill just to think about it. I stopped eating eggs and dairy a year later by accident. My sister, who eats a vegan diet for different reasons, was visiting from out of state. I realized, after a week of hanging out with her, that I had been eating a vegan diet without intending to and I felt great. After that, I'd decided to become a vegan.
Do you find it difficult to eat at restaurants?
Not really. While more and more restaurants are offering vegan options due to popular demand, some haven't quite gotten the message yet. Still, they usually at least offer a few vegetarian options and I can just ask for the cheese to be left off. They are normally very accommodating and will substitute marinara sauce for cream sauce, artichoke hearts for chicken and so on and so forth. Some restaurants even go so far as to offer vegan boca burgers or tofu as substitutions in meat dishes. The ones that aren't so easy usually at least have a good a la carte menu that a meal can be built from. Basically, I never go hungry with a salad in a restaurant while my friends feast.
Do you have to shop in multiple places to acquire all your groceries? If so do you find it is less expensive to shop in specialty stores?
I do the majority of my grocery shopping in my regular, neighborhood grocery store. Local stores are carrying more and more specialty items that used to only be available in health food stores. However, these items do tend to be a little expensive in the grocery store so I usually still buy those items at my favorite, locally owned health food store. After a couple of shopping trips you tend to figure out what items you need to buy at which location and you can do all of your shopping in one trip with no confusion. There's also online vegan stores like VeganStore.com, which are very convenient.
How long does it take on average to prepare a typical meal?
No time at all...less, actually. Vegetables cook up a lot faster than meat and I don't have to worry about overcooking them to kill any parasites or bacteria as long as I properly wash them. I'd say an average meal, with preparation time, usually takes about 30 minutes. If I'm playing with a good recipe it does take longer though.
Do you have a favorite recipe that you have gone back to over and over?
I have so many favorite recipes that I love to make when I'm in the mood for them. My top 3 current favorites are pancakes, seitan stew and veggie-tofu stir fry...The thing I'm in to right now is veganizing traditional recipes so I can expand my horizons and enjoy some childhood favorites.
Is it possible to veganize just about any recipe?
Mostly, I'd say. There are so many creative vegan substitutes these days that a good vegan alternative can usually be created with some patience and research. I love cooking and creating new recipes so this is half the fun for me.
What common misconception about living a vegan lifestyle do you want to clear up?
There seems to be an assumption among people I'm introduced to that vegans are generally anemic, malnourished and angry at anyone else who chooses to eat or use animal products. First, if anyone reading this has met an angry vegan and felt judged, they probably just met a zealot who would most likely be angry no matter what their lifestyle...most of us just want to make friends over a plate of sweet potato fries, I promise! ;) Second, the misconception that we suffer from poor nutrition really should be cleared up. Most vegans are well educated about their diet and nutrition and actually get more protein, iron and calcium than is required. They usually live longer and suffer less from heart disease and cancer than those who eat a standard Western diet.
In all honesty, is there anything you miss from your carnivorous lifestyle?
No, no, no! In all honesty, for the first 5 months of being vegetarian I missed cheeseburgers. Anytime the craving hit, I would eat something high in fat and the craving would be satisfied....ergo, it wasn't the beef I was craving, but the fat I had been getting from the beef. The secret to not missing animal products is utilizing resources to find vegan substitutes. I have a list of vegan resources and information in the sidebar on my page for anyone interested and searching for information. Also, if anyone ever needs information and can't find it, they can email me and I would be happy to do some research, make suggestions or point them in the right direction.
What are your top five vegan resources (books, blogs, tv shows, etc.)?
1) The Complete Idiot's Guide to Vegan Living. Go out and buy this book and read it right away. It's filled with resources, information and nutritional education for anyone who wants to make an easy and healthy transition into a vegan lifestyle.
2) The Post Punk Kitchen or theppk.com. Hosts of a vegan cooking show and a vegan blog that provides much humor and lots of great recipes and cooking tips.
3) VegNews magazine or VegNews.com. It has loads of information, fun and yummy recipes to try.
4) GoVeg.com. You can explore and learn for hours.
And
5) Vegan.com. It's blogging, news and links to the vegan world that the general population rarely has exposure to. If they did, they'd rethink their lifestyle a bit.
**It is important to note that being vegan is not solely relegated to the arena of food. I chose to ask only food related questions of Ginger because it is the most identifiable area of change for most of us and because it is the focus of her blog, but to truly be vegan is a complete lifestyle change. Everything from cosmetics to clothing can be made with animal by products. The book Ginger recommends in her first favorite resource is a terrific way to start learning about some of the other life shifts that can be made to go completely vegan.**
Showing posts with label dining green. Show all posts
Showing posts with label dining green. Show all posts
Sunday, March 22, 2009
Tuesday, November 18, 2008
The salad's not the only thing green: The Green Restaurant Association
Note: For all you Jenn-philes, I'm her sister-in-law, Melissa (yes, sister of the oft-referred-to Matt). I have been pinging her with blog ideas for awhile now, which she's been kind enough to let me write, but she's had enough of doing my posting for me, so this is my first blog as an official contributor.
The other night, I met friends for drinks at a nearby restaurant and ordered my new favorite thing – a salad of arugula with roasted beets and goat cheese. I know some people are making “ewww, beets!” faces right about now, but that's not the point. Half this salad met my needs tastily, so I asked for a box to bring the rest home.
What the waitress brought wasn't your standard, mortifying, giant styrofoam container, but an appropriately-sized paperboard box, similar to a Chinese takeout container, only flatter. And once I finished the last of my even-better-than-last-night lunch this afternoon, I went to break down said container and discovered it was made from recycled paperboard and had a recycling emblem on it that I'm pretty sure indicated it was recyclable itself. As if that weren't cheering enough, I then noticed an emblem in a corner that said, “Endorsed by Green Restaurant Association.”
My curiosity piqued, I promptly typed in their URL, www.dinegreen.com, and found a window into a whole movement I'd, up until then, given no real thought to: the effort to green up restaurants.
Helping restaurants curb (resource!) consumption
According to a video on the GRA's site, Americans spend more than half their food-dollars on meals prepared outside the home, and the restaurant industry accounts for about 10 percent of the U.S. economy. With that in mind, the GRA's stated mission is to make that 10 percent ecologically sustainable.
The group's website is peppered with a few other stats that might make even a casual greenie want to eat in:
GRA, formed in 1990, is one of a handful of organizations extending a hand to help restaurateurs deal with issues like these in ways that are practical and cost-effective. A non-profit with nationwide reach, GRA works side-by-side with players all the way up and down the line, from restaurants to manufacturers to vendors, grassroots organizations to government and media, and finally, we, the dining public.
Restuarants can work through a number of steps the GRA provides (and most importantly, provides coaching for!) to become certified a “Green Restaurant.” That enables these restaurants to bill themselves as such, and that, GRA reasons, is good for business and employee morale, as well as the environment.
One appliance at a time
Among other services, the GRA's consultants can help restaurant owners find distributors, clarify product specifications, use incentive programs, and set up recycling programs.
The group's dinegreen.com site also has hints for things consumers should consider, as well as a list of certified restaurants around the country (not too many as yet, but I have no doubt the numbers are growing). The site even offers a card to print out and leave with your next check for those willing to “go there” and let their favorite restaurants know that they want them to go green.
Another key feature of the site is an online store, where restaurateurs and homeowners can purchase sustainable products – everything from Energy Star industrial refrigerators to an adapter that allows you to wash plastic bags in the dishwasher, from natural-fiber aprons to a bottle opener upcycled from a bicycle chain (yes, you read that right).
I don't know about you, but as a person who has a drawer overflowing with takeout menus and who loves the cultural and social buzz from a good meal on the town every now and then, it does my heart good to know GRA is out there, chipping away at these issues one restaurant appliance at a time, and giving diners something to think about. I think I'm going to hunt down one of their certified restaurants soon. Anybody already been to one?
The other night, I met friends for drinks at a nearby restaurant and ordered my new favorite thing – a salad of arugula with roasted beets and goat cheese. I know some people are making “ewww, beets!” faces right about now, but that's not the point. Half this salad met my needs tastily, so I asked for a box to bring the rest home.
What the waitress brought wasn't your standard, mortifying, giant styrofoam container, but an appropriately-sized paperboard box, similar to a Chinese takeout container, only flatter. And once I finished the last of my even-better-than-last-night lunch this afternoon, I went to break down said container and discovered it was made from recycled paperboard and had a recycling emblem on it that I'm pretty sure indicated it was recyclable itself. As if that weren't cheering enough, I then noticed an emblem in a corner that said, “Endorsed by Green Restaurant Association.”
My curiosity piqued, I promptly typed in their URL, www.dinegreen.com, and found a window into a whole movement I'd, up until then, given no real thought to: the effort to green up restaurants.
Helping restaurants curb (resource!) consumption
According to a video on the GRA's site, Americans spend more than half their food-dollars on meals prepared outside the home, and the restaurant industry accounts for about 10 percent of the U.S. economy. With that in mind, the GRA's stated mission is to make that 10 percent ecologically sustainable.
The group's website is peppered with a few other stats that might make even a casual greenie want to eat in:
- The restaurant industry – the leading retail electricity consumer – accounts for 33 percent of all U.S. retail electricity use.
- Restaurants can produce between 50,000 and 100,000 pounds of garbage a year, 95 percent of which could be recycled or composted.
GRA, formed in 1990, is one of a handful of organizations extending a hand to help restaurateurs deal with issues like these in ways that are practical and cost-effective. A non-profit with nationwide reach, GRA works side-by-side with players all the way up and down the line, from restaurants to manufacturers to vendors, grassroots organizations to government and media, and finally, we, the dining public.
Restuarants can work through a number of steps the GRA provides (and most importantly, provides coaching for!) to become certified a “Green Restaurant.” That enables these restaurants to bill themselves as such, and that, GRA reasons, is good for business and employee morale, as well as the environment.
One appliance at a time
Among other services, the GRA's consultants can help restaurant owners find distributors, clarify product specifications, use incentive programs, and set up recycling programs.
The group's dinegreen.com site also has hints for things consumers should consider, as well as a list of certified restaurants around the country (not too many as yet, but I have no doubt the numbers are growing). The site even offers a card to print out and leave with your next check for those willing to “go there” and let their favorite restaurants know that they want them to go green.
Another key feature of the site is an online store, where restaurateurs and homeowners can purchase sustainable products – everything from Energy Star industrial refrigerators to an adapter that allows you to wash plastic bags in the dishwasher, from natural-fiber aprons to a bottle opener upcycled from a bicycle chain (yes, you read that right).
I don't know about you, but as a person who has a drawer overflowing with takeout menus and who loves the cultural and social buzz from a good meal on the town every now and then, it does my heart good to know GRA is out there, chipping away at these issues one restaurant appliance at a time, and giving diners something to think about. I think I'm going to hunt down one of their certified restaurants soon. Anybody already been to one?
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