VeganCulinaryExperience - Aug 2009
-
Upload
captaineon -
Category
Documents
-
view
233 -
download
0
Transcript of VeganCulinaryExperience - Aug 2009
-
7/31/2019 VeganCulinaryExperience - Aug 2009
1/229
http://www.veganculinaryexperience.com/ -
7/31/2019 VeganCulinaryExperience - Aug 2009
2/229
ClickonanyofthetitlestotakeyoutotheappropriatepieceFeatures ColumnsTwoKeystoGreatGrilling:MarinadesandRubs14ByJillNussinow,MS,RDMarinadesandrubshavealongstandingtraditionwhenitcomestogrilling,andforgoodreason.SouthwestMeetsSpain:OntheGrill17ByChefPhilipGelbChefPhildoespaellathetraditionalway. Onthegrill!SummerCelebrations 19ByChefMayraGetsomegreatmealideasforyourgrillingextravaganza.TheSecretsofSmokedSalts22ByChefJasonWyrickLearnhowtomakegourmetsmokedsaltsrightinyourownbackyard.
WhatsCooking? 3FindoutwhatsupwiththeVeganCulinaryExperiencethismonth.TheFlavorofSummerintheDesertMesquite!24ByLizLonettiLearnallaboutthejoysofmesquitebeansandmesquiteflour!BringBackthePushup 26ByBarryLovelaceGetstrong,leanmuscleusingsimpleresistancetraining.LivingGreen:CompassionateSummerGrilling28ByChristineWatsonTheCompassionateNutritionistgiveshertipsforsummergrillingandagreatMediterraneansandwichtogowiththem.Marketplace 8Getconnectedandfindoutaboutveganfriendlybusinessesandorganizations.
RecipeIndex 49Alistingofalltherecipesfoundinthisissue,compiledwithlinks.seethefollowingpageforinterviewsandreviews
On The Grill August 2009|
-
7/31/2019 VeganCulinaryExperience - Aug 2009
3/229
ClickonanyofthetitlestotakeyoutotheappropriatepieceInterviews Reviews
InterviewwithRawChef
AngelaElliott30
Angelaspecializesinmakingraw
foodsimpleandaccessible
withoutcompromisingonflavor.
InterviewwithJoshHooten
ofHerbivore33
JoshisthecoownerofHerbivore
clothingstoreandmagazineand
oneofthelongtimeluminariesof
thevegancommunity.
FeaturedArtist
ApolloPoetry,theTraveling
Poet38
ApolloPoetryisanationally
renowned,awardwinningpoeton
ajourneytobringartand
compassiontothemasses.
RestaurantReview:
MacysEuropean
Coffeehouse,Bakery,and
VegetarianRestaurant
41
ByMadelynPryorLocatedintheheartofFlagstaff,
Macysisaquaint,funvegetarian
coffeehousewithagreatselectio
ofcoffeesandteasandaneclectic
arrayofmenuoptions.
ProductReview: So
DeliciousCoconut
based
Yogurt43
ByMadelynPryorTheperfectyogurtforthose
lookingtoavoidsoyorsimplyfor
rich,decadenttastethatisnt
loadedwithcalories.
BookReview: TheVegan
Table45
By MadelynPryorEntertainmentatitsfinest,thisis
thegotobookwhenyouvegot
vegetarianandnonvegetarian
guestsalike.
BookReview: VeganScoop
47
By MadelynPryorExoticicecreams. Lowcalorie
desserts. Easytofollowrecipes.
Whatsnottolike?
On The Grill August 2009|2
-
7/31/2019 VeganCulinaryExperience - Aug 2009
4/229
OnTheGrill August2009Publisher JasonWyrickEditors EleanorSampson,
CarolynMullin,Madelyn
Pryor
NutritionAnalyst EleanorSampson
WebDesign WilliamSnell&JasonWyrickGraphics AlexSearcy&JasonWyrick
VideoProduction KristenMozafarriReviewer MadelynPryor
ContributingAuthors JasonWyrickMadelynPryorJillNussinowMayraDr.FlavorLizLonettiSharonValencikPhilipGelbBarryLovelaceChristineWatson
PhotographyCreditsCoverPage CathyFisher
RecipeImages JasonWyrickMilanValencikofMilanPhotography
SmokedSalts JasonWyrickBrazier,Mesquite, GNUFreeDocumentationScrewbean,FirePit LicenseBananas CreativeCommons
ApolloPoetry CourtesyofApolloPoetryAngelaElliott CourtesyofAngelaElliott
JoshHooten&Apparel CourtesyofJoshHootenandHerbivore
SoDeliciousYogurt SoDeliciousWebsiteMacysInterior MacysWebsite
shouldntjustbelimitedtosummer,despitetradition! Thesmoky
aromaofthedifferentwoods,the
roasted,caramelizedflavorsofthe
differentveggies,
the
tangy,
powerful
flavorsofthedifferentrubsand
sauces. Allofthesecombinetomake
atrulysensualculinaryexperienceand
theprimaryreasongrillinghappenstobemyfavoritewayto
preparemeals. Italsomakesagreatexcuseforasocialgathering
whichitselfisagreatexcusetoshowoffjusthowgoodvegan
cuisinecanbe. Inthisissue,youlllearnsomebasics,some
gourmetgoodies,desserts,andwaystopleaseyourmeateating
grillingcompanions.
Lookformorechangesinthecomingissuesasweexpandthe
VeganCulinaryExperiencetoincludeinteractivecontentandmore
columns. Werealsoworkingonaprintversionofthemagazine,
soforthoseofyoucrazingthesmellofpaperandinkthatonly
comeswithprintedtext,itsseveralmonthsoff,butitsonthe
way. Untilthen
Eathealthy,eatcompassionately,andeatwell!
On The Grill August 2009|3
-
7/31/2019 VeganCulinaryExperience - Aug 2009
5/229
JillNussinow,MS,RD,TheVeggieQueen JillisaRegisteredDietitianandhasaMastersDegreeinDieteticsandNutritionfromFloridaInternationalUniversity.Aftergraduating,she
migratedtoCaliforniaandbeganaprivatenutritionpracticeprovidingindividualconsultations
andworkshops,
specializing
in
nutrition
for
pregnancy,
new
mothers,
and
children.
You
can
findoutmoreaboutTheVeggieQueenatwww.theveggiequeen.com.
JasonWyrick ChefJasonWyrickistheExecutiveChefofDevilSpice,Arizona'svegancateringcompany,andthepublisherofTheVeganCulinaryExperience.ChefWyrickhasbeenregularly
featuredonmajortelevisionnetworksandinthepress. Hehasdonedemoswithseveral
doctors,including
Dr.
Neal
Barnard
of
the
PCRM,
Dr.
John
McDougall,
and
Dr.
Gabriel
Cousens. ChefWyrickwasalsoaguestinstructorintheLeCordonBleuprogram. Hehas
cateredforPETA,FarmSanctuary,FrankLloydWright,andGoogle.VisitChefJasonWyrickat
www.devilspice.comandwww.veganculinaryexperience.com .
MadelynPryor MadelyntheReviewerPryorisoneofAmazon.comstop1500reviewers,andacertifiedVineVoice.Shealsogetsseveralrequestseverydaytoreviewbooks,
movies,
and
graphic
novels
from
various
publishers
including
Harper
Collins.
That
means
thatpeoplereallywantMadelynsadviceandopinion,whichisfinewithher,becauseit
makesitthatmucheasierforhertoenactherplansforworlddomination.Thoseplans
currentlyinvolvetakingabreakfromherMastersofPsychologyprogramtobetheSous
CheffortheVeganCulinaryExperience.Youcanreachherat
EleanorSampsonEleanoristheeditorforTheVeganCulinaryExperience,author,andanexpertveganbakerwithaspecialtyindeliciousvegansweets(particularlycinnamonrolls!)
Youcan
reach
Eleanor
at
On The Grill August 2009|4
-
7/31/2019 VeganCulinaryExperience - Aug 2009
6/229
MayraDr.Flavor - ChefMayrahasbeeninthehealthyeatingandcookingindustryforover11yearsandhascertificationsinsportsnutrition,macrobioticcooking,veganand
vegetarian,holistic,andfengshuicuisine.Shestartedhercareerasacookbylearningand
experimentingwith
French,
Caribbean,
Southern,
Cajun,
and
West
African
cuisine.
ChefMayraisachefinstructorandconductsavarietyofclassesanddemonstrationsgeared
towardsveganathletes,personaltrainers,andanyonewhowouldliketoliveahealthierlife.
Dr.Flavorcanmakehealthycookingeasierbybecomingyourpersonalchef!
VisitChefMayraatwww.mychefmayra.com orcallherat7023724709.
LizLonetti Asaprofessionalurbandesigner,LizLonettiispassionateaboutbuildingcommunity,bothphysicallyandsocially. ShegraduatedfromtheUofMNwithaBAin
Architecturein1998.ShealsoservesastheExecutiveDirectorforthePhoenixPermaculture
Guild,anonprofitorganizationwhosemissionistoinspiresustainablelivingthrough
education,communitybuildingandcreativecooperation(www.phoenixpermaculture.org).Alongtimeadvocateforbuildinggreenerandmoreinterconnectedcommunities,Liz
volunteershertimeandtalentforotherlocalgreencauses. Inhersparetime,Lizenjoys
cookingwiththeveggiesfromhergardens,sharinggreatfoodwithfriendsandneighbors,
learningfromandteachingothers. TocontactLiz,pleasevisitherblogsite
www.phoenixpermaculture.org/profile/LizDan .
SharonValencik SharonValencikistheauthorofSweetUtopia:SimplyStunningVeganDesserts.Sheisraisingtwovibrantyoungvegansonsandrescuedanimals,currentlyarabbit
andadog.
She
comes
from
alineage
of
artistic
chef
matriarchs
and
has
been
baking
since
agefive.Sheisworkingonhernextbook,WorldUtopia:DeliciousandHealthy
InternationalVeganCuisine.Pleasevisitwww.sweetutopia.com formoreinformation,toask
questions,ortoprovidefeedback.
ChefPhilipGelb PhilipGelbwasbornandraisedinBrooklynNY.HeendedupinFloridawherehereceivedaBAinculturalanthropologyanddidgraduatestudiesin
ethnomusicology.
For
the
last
decade
he
has
lived
in
the
San
Francisco
Bay
Area
where
he
worksasaprofessionalmusicianandmusicteacheraswellasaveganchef.Asamusicianhe
hasperformedallovertheUnitedStatesandinJapan,EuropeandCanada. 5yearsagohe
startedIntheMoodforFood,avegetarianpersonalchefandcateringcompany. Hehas
beenvegetariansince17andafterbecomingvegan4yearsago,hechangedhisbusinessto
strictlyvegancuisine.Althoughtotallyselftaughtasachef,heisaverypopularvegan
cookingteacher,hostingmonthlyclasses. Hisotherinterestsincludehiking,travelling,and
heisanavidfilmbuff.Ofcourse,helovescooking,especiallyforfriendsaswellasprofessionally.VisitPhilat
www.myspace.com/InTheMoodforFood.
On The Grill August 2009|5
-
7/31/2019 VeganCulinaryExperience - Aug 2009
7/229
BarryLovelace BarryLovelaceisaveganfitnesscoachspecializinginthefunctionaltrainingofathletes. HeistheownerofFitQuestFitnessinAllentown,PA,andfrequentlyproduces
routinefitnesspodcastsathissitewww.barrylovelaceblog.com.
ChristineWatson ChristineWatson,MS,RD,hasbeenteachingnutrition,healthandwellnesssince1992.Sheisaregistereddietitian,nutritionist,andcertifiedwellnesscoach.As
theownerofCompassionateNutritionist,LLC,Christinesgoalforherclientsistohelpthem
incorporatehealthyvegetarianeatingandgreenlivingpracticesintotheirbusylives.To
learnmoreabouttheservicesandproductsofferedbyChristineandsubscribetoher
CompassionateLivingezinewhereyoullreceiveaFREEcopyofherHealthy&Eco
conscious7dayMenuw/recipesincluded,visitthecompanywebsiteat
www.CompassionateNutritionist.com oremailChristineat
On The Grill August 2009|6
-
7/31/2019 VeganCulinaryExperience - Aug 2009
8/229
-
7/31/2019 VeganCulinaryExperience - Aug 2009
9/229
-
7/31/2019 VeganCulinaryExperience - Aug 2009
10/229
www.mychefmayra.com [email protected]
Call 702.372.4709Eatingvegandoesn'thavetobeboring.Infact,itisthemostexcitingwaytoeat!Freshand
organicallygrownplantbasedfoodsareamongnature'smosthealthfulanddeliciousgifts.Private Chef Mayra provides**Baby Food Classes** plus these healthy services.
"A Seduction of the Senses" A flavor fusion to seduce your palate Private & Public
Cooking Classes Sport Nutrition information-cooking tips. How to prepare foods as a
Vegan or VegetarianVegan Desserts & Meal delivery Guidance and coaching for healthy
eating for you and your family
Hire Chef Mayra Mention this ad and Save 25% on your next Private Service
On The Grill August 2009|9
http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.martydavey.com/http://www.mychefmayra.com/ -
7/31/2019 VeganCulinaryExperience - Aug 2009
11/229
On The Grill August 2009|10
http://www.myspace.com/inthemoodforfoodhttp://www.milanphotography.com/http://www.sweetutopia.com/ -
7/31/2019 VeganCulinaryExperience - Aug 2009
12/229
On The Grill August 2009|1
http://www.theveggiequeen.com/http://www.rational-animal.org/http://www.phoenixpermaculture.org/ -
7/31/2019 VeganCulinaryExperience - Aug 2009
13/229
On The Grill August 2009|12
http://www.farmsanctuary.org/ -
7/31/2019 VeganCulinaryExperience - Aug 2009
14/229
On The Grill August 2009|13
http://www.rawspirit.com/ -
7/31/2019 VeganCulinaryExperience - Aug 2009
15/229
Serves4
This was inspired by a rub made by Chef Jeffrey Beeson atThe Point Hilton Resort at Tapatio Cliffs in Phoenix,
Arizona. He grows all the herbs and spices in his garden.We go to the store and still come out with a terrific
product that can be rubbed onto meat, fish, poultry, oreven tofu before grilling. It also makes a good daily spice
blend.
You can also do this with paprika instead of chilies, andomit the cayenne, for a milder blend. You can also add
toasted and ground sesame seeds to make it richer, but itwont last longer.
12driedchilies(dependingonsize),cutinto
piecesuseanchoorpasillaoranythatyoulike
(oryoucanuseagoodpurechilipowder,not
spice,whichhasotherspicesadded)
1tsp.cuminseeds,toasted
1tsp.corianderseed
1tbsp.garlicgranulesor2tsp.garlicpowder
tsp.cayennepepper
1tsp.
oregano
1tsp.onionpowder
1tsp.thyme
1tsp.rosemary(optional)
1tsp.blackpepper(optional)
23tsp.sucanatorbrownsugar
Combineallingredientsexceptsugarinaspice
grinderorblender. Blenduntilsmooth.
2008TheVeggieQueen
www.veggiequeen.com
Somethingaboutputtingfoodoverfiremakesit
tastegreat,mostofthetime.Perhapschildhood
memoriesofcookingoutdoors,orsomething
deeplyingrainedinourgenesaboutcookingwith
fire,whichatonetimewastheonlyway,leadsto
thethrillofthegrill.Often,though,peopletell
methattheirvegetableorvegangrillingexperience
wasntasgoodastheythoughtthatitcouldbe
becausetheirfoodwasdriedout.Mytwo
solutions:marinadesandrubs.
Wecantakealessonfrommeateaterswhenit
comestomarinades,whichareusedoftenfora
few reasons:toinfuseflavor,tokeepthefood
fromdryingoutandtotenderize Notenderizing
necessarywithveganproteinsbuttheystillbenefit
fromaddedflavorandmoisture.Marinades
producefavorableresultswithtofu,tempehand
seitanandwithanumberofabsorbentvegetables
suchassummersquashandeggplant.
WhileIliketomakemyownmarinades,usinga
bottleofstoreboughtmarinadeisjustfine.Often,
yourfavoritevinegarbased,noncreamydressing
willdo.
You
can
enliven
it
with
some
fresh
chopped
herbsofyourchoice.Myfavoritemarinadeherbs
includeparsley,oregano,cilantro,basil,mint,
tarragonandsavory,dependinguponwhatflavor
profileIamseeking,andwhatIammarinating.
UsingdriedherbsisfineandIoftenusedriedinthe
marinadeandaddfresh,choppedherbstothedish
aftertheyvebeengrilled.
On The Grill August 2009|14
-
7/31/2019 VeganCulinaryExperience - Aug 2009
16/229
Makescup
When the squash is prolific, you always need another wayto serve it. This dish is especially easy and delicious. Even
people who say they dont like squash usually find itirresistible.
1tbsp.oliveoil
1tsp.toastedsesameoil
2tbsp.ricewinevinegar
1tbsp.reducedsodiumtamariorBraggsliquid
aminoacids
4summersquashofanykind,quartered
lengthwise
1largeonion,cutintorings
3tbsp.choppedherbs,suchascilantro,Thai
basil,orparsley
23clovesofgarlic,minced
1tsp.gratedginger
Saltandpeppertotaste
Combineoliveoil,sesameoil,vinegar,andhalf
thegarlicandgingerinabowlorzipperedbag.
Mixinsquash,onion,andherbs. Letmarinateat
least30minutesto1hour. Removevegetables,
andreservemarinade.
Placeveggies
on
ascreen
or
basket
on
your
grill
overhotcoalsorgas(orinsideonagrillpan).
Grillfor34minutesoneachside,turningthe
vegetablescarefully.
Oncethesquashisgrilled,cutitintobitesize
pieces. Mixwithcookedonionrings,reserved
marinade,andremaininggingerandgarlic. Add
saltandpeppertotaste. Garnishwithchopped
cilantroorotherherbs. Serveasisorcoolto
roomtemperature.
From The Veggie Queen: Vegetables Get theRoyal Treatmentby Jill Nussinow, MS, RD
2007TheVeggieQueen
www.veggiequeen.com
Howlongshouldyoumarinate?
Thelengthoftimeinthemarinadedependsupon
thefoodandhowmuchmarinadeitwillabsorb.
Eggplant,whichismostspongelike,willsuckup
themarinaderatherquicklysobecarefulwithhow
muchmarinadeandthelengthoftime,aswellas
howmuch
tamari,
Braggs
liquid
amino
acids
or
soy
sauceyouadd.Toomuchmakesadish
unpalatable.Generally,marinatingforatleast15
minutesandupto1hourissufficienttoinfuse
flavorintotofu,seitanandothervegetables,
includingmushrooms.Tempehsfirmtexture
allowsforlongermarination.Iliketosteamor
simmertempehbeforemarinatingittoallowfor
betterabsorption.WhenIdomyGrilledAsianSquashSalad(recipebelow),Iusuallymarinatefor30minutesto1hourbuthavedonesoforaslittle
as15minutes.AlotdependsuponhowpreparedI
amatgrilltime.
Oneofthenicethingsaboutveganmarinadesis
thattheycanbereservedtouseforadding
moisturetothegrilleddish.Ioftenreservethe
marinadeincaseIwanttouseitafterwardsor
brushgrilleditemswithit.Youcanalsotasteyour
marinadeasyougoalong,whichisnotpossible
withmeatbasedmarinades.
WhatsTheRub?Ifyouveneverusedarubbefore,itsagreatway
toaddlotsofflavortovegoptions.Youactually
coatthefoodwithabunchofmixedspicesandlet
itsittoabsorbtheflavors.Rubsworkbestwith
moist
foods
so
don't
work
well
on
dry
vegetables
suchasgreenbeansorcarrots.
WhatIloveaboutrubsisthatyoucanbuythem
premade,suchasthosefromWholeSpice
http://www.wholespice.com(BBQspicerub,chili
BBQspiceruborJerkseasoningtonameafew)or
youcaneasilymakeyourownfromspicesthatyou
alreadyuse. Arubcanchangeavegetablefrom
hohumtoexciting.
On The Grill August 2009|15
-
7/31/2019 VeganCulinaryExperience - Aug 2009
17/229
WhatAreThey?Generally,theyareamixtureofspicesanddried
herbsmixedwithsugarand/orsalt.Iusuallyomit
boththesugarandsalt.Theyareusedtocoat
foodsbeforegrilling,oftenbybrushingorrubbing
thefoodwithabitofoil.Ifthefoodismoist,such
astofu,
seitan
or
steamed
tempeh,
no
oil
is
necessary.Iomitthesugarbecauseitcan
sometimesburnorcausethefoodtosticktothe
grill.
Youdonotneedtolettherubsitonthefood,but
itsfineifyoudo.Rubsaddaburstofflavor,which
enhancesgrilledfoods.Rubsalsoworkwellfor
roasting,broilingorgeneralseasoning. Spicerubs
makewonderful
holiday
gifts,
especially
since
you
canpersonalizeeachblend,addingingredientsthat
friendsorfamilylike,andomittingthosethatthey
dislike.ThissimpleChiliRubkeepswellinglass.
Remembernottostoresaltinmetalcontainers,as
itwillcorrodethem.
Enjoyyoursummercookingoutdoors.
TheAuthorJillNussinow,MS,RD,TheVeggieQueen JillisaRegisteredDietitian
andhasaMastersDegreeinDietetics
andNutritionfromFlorida
InternationalUniversity.After
graduating,shemigratedtoCalifornia
andbeganaprivatenutritionpractice
providingindividualconsultationsand
workshops,specializinginnutritionforpregnancy,new
mothers,andchildren. YoucanfindoutmoreaboutThe
VeggieQueenatwww.theveggiequeen.com.
On The Grill August 2009|16
-
7/31/2019 VeganCulinaryExperience - Aug 2009
18/229
Grilling!Foodtastesgood,cookedoutdoorsovercoalsorwood.Thisisasimplefactofliferecognizedbyallculturesonallcontinents.Barbecueiseasilymistakenassomethingforcarnivoresonly;howeverthereisamultitudeofwaystopreparedelightfulvegetablesonagrill.CornisoneofNorthandCentralAmericasgreatcontributionstotheglobalculinarydiet.Itishighinnutrition,
fairly
easy
to
cultivate
and
easy
to
prepareinaninfinitevarietyofways.ThisstapleofthedietofNativeAmericansisnowfoundintraditionaldietsallovertheworld. Pleaseonlyuselocallygrownorganiccorn!Otherwiseyouareusingandthussupportingthefarmingofgeneticallymodifiedcorn,whichisoneofthemostmisusedofallseeds.Cornisoneoftheeasiestvegetablestouseonthegrill,caramelizingthekernelstoadelightfulflavor.Thesecanbeeatensimplybythemselvesorwithsomepestoormadeintocornsaladswhichcanthenbestuffedintopeppers...well,yougetthepoint.Takeanideaandrunwithit.Ageneralruleistoprovideoneearofcornperperson.Toprepare,submergeeachearofcorninitshuskinwaterforonehourtohydrateit.CarefullyliftthehuskandbrushwitholiveoilanddustlightlywithHimalayanredsalt.Rewraphusksaroundtheears. Placeongrill,overwarmcoalsandcover,for15minutes,turningevery5minutes.Thehuskswillcharbutthecornontheinsidewillbeokbutdonotovercook. Becarefulinremovingfromthegrillasitwillbeveryhot!!Fromhere,simplyremovetherestofthehuskandeat,oraddabitofsaltandpepperandperhapsmoreoliveoil.Or,youcanbrushwithacilantropesto!
CilantropestoIngredients
2cupscilantro2clovesgarlic1/2cuproastedwalnuts1/2cupextravirginoliveoil1tspseasaltblackpeppertotaste
InstructionsPlaceallingredientsinafoodprocessorandprocessuntilsmooth.
RawVersion(optional)Donottoastthewalnuts.
PaellaforPuyolIn
honor
of
an
amazing
season
for
the
incredible
football(soccer)teamFCBarcelonahad winning
theSpanishtitle,theSpanishcupandtheEuropean
Championship Iwouldliketoofferthisdishfor
teamCaptain,CarlesPuyol.Arguablyoneofthe
greatestdefensiveplayersinthisworld,this
Catalonianfootballplayerhasbeenanintegralpart
ofthisteamandtheSpanishnationalteamforover
adecade.Historically,FCBarcelonahasbeenavery
progressiveteambeginningwhentheywentup
againstFrancoduringandaftertheSpanishcivil
war.In
recent
years,
rather
than
take
huge
amountsofmoneyfromcorporatesponsorsin
exchangeforputtingthatcorporationontheir
uniform,FCBarcelonasetanewstandardby
payingUNICEFsotheycanputUNICEFonthe
teamsuniforms.
On The Grill August 2009|17
-
7/31/2019 VeganCulinaryExperience - Aug 2009
19/229
Ingredients1cupbombarice2clovesgarlic1onion,chopped1/2cupfreshpeas
Ingredients,continued1redpepper,juliennedpoundtempeh,cutinstripsAfewpinchessaffron2tbspoliveoildrycupwhitewine1tspseasalt3cupsstockBlackpeppertotaste
InstructionsforthepaellaPlacepaellapanongrill,addoliveoil,saffron,saltandonionsandsautfor3minutes,addgarlic,peas,andredpepperandsaut2moreminutes.Addriceandsaut1minuteandthenaddthewine.Simmertillevaporatedandthenaddthestock.Cookfor25minutesortillwaterisevaporatedandriceisfluffy.
ForthetempehGrilltempehslicestillbrownedoneachside.Placetempehslicesonfinishedpaella.
GrilledCornSaladIngredients
4earscorn1redbellpepper1orangebellpepper1serranopepper1poblanopepper1jalapenopepper3limes1tspseasalt3tbspoliveoil2tbspchoppedcilantro1tbspchoppedsage2scallions,chopped
InstructionsGrillthecornasnotedabove. Wrapthepeppersinfoilandplaceongrillforhalfhour.Removefromfoilandpeelandremoveseedsandchopfinely.Combineallingredientsinbowlandstirgently.Letsitforanhourforingredientstoblend.TheAuthorForthelastdecade,Philhaslivedin
theSanFranciscoBayAreawhere
heworksasaprofessional
musicianandmusicteacheraswell
asaveganchef.Asamusicianhe
hasperformedallovertheUnited
StatesandinJapan,Europeand
Canada. Fiveyearsagohestarted
IntheMoodforFood,avegetarianpersonalchef
andcatering
company.
He
has
been
vegetarian
since17andafterbecomingvegan4yearsago,he
changedhisbusinesstostrictlyvegancuisine.
Althoughtotallyselftaughtasachef,heisavery
popularvegancookingteacher,hostingmonthly
classes. Hisotherinterestsincludehiking,
travelling,andheisanavidfilmbuff.Ofcourse,he
lovescooking,especiallyforfriendsaswellas
professionally. YoucanreachChefPhilipGelbat
www.myspace.com/inthemoodforfood.
On The Grill August 2009|18
-
7/31/2019 VeganCulinaryExperience - Aug 2009
20/229
Helloeveryone!Howisyoursummer,havingfun?I
amso
excited
about
this
months
theme.
grilling.
But,letmestartbyconfessingthatwhenIget
invitedtoanoutdoorpartythequestionof
Whatdoyoueat?comesmywayquiteabit.I
answer,Aveganbeer,aplantbasedburger,fresh
veggies,cornonthecob(grilled)andahomemade
applepiealamode.IjustlovethereactionthatI
getandtheexpressionontheirfaceastheythink
Ooohhh,thatsoundsgoodIwantsomeofthat.
Ijustloveit!
Wheneverpeoplegatheratsummercelebrations
likethe4thofJuly,thereisoftenafocuson
informalpatiodiningwithanabundanceoffood.
Whatkindoffood?Barbeque,ofcourse!The
mentionofanoldfashioned4thofJulycelebration
easilyconjuresupimagesoffriendsandfamily
chatting,joking,andteasingthemanofthehouse
whodonsanapronandtendsthesmokespewing
barbecue.Withmetaltongsfirmlyinhand,he
dutifullyturnsthehamburgers,steaks,hotdogs,
sausages,orshrimpuntilflamesshootupwardandthefoodiswellcharred.But,let'sleavethatold
fashionedimagebehind,andstepoutontothe
patiooftheveganhouseholdtoseewhat'scookin'
foragoodoldsummergrillingfun.Thevegan
gatheringoffamilyandfriendspayshomagetoits
furryfriends,theanimals,bylettingthemroam
free,whilethebarbecuesizzleswithsometasty
treatsoftheseason.
Thoughpeopleunfamiliarwiththevegantable
considerit
very
limited,
it's
actually
quite
the
opposite.Withsomanypossiblechoicesof
excellentdishes,thehostandhostesshavethe
challengeofnarrowingthemdowntojustafew
specialrecipesthattakeadvantageoftheoutdoor
grill.Theveganchoicesforthebarbecuecanalso
includesucculenthamburgers,steaks,hot
dogs,sausages,andshrimpmadefromplant
basedingredients.Butinsteadofofferingyou
mockmeatfare,Idepartedtoofferyousome
extraordinaryalternatives
for
your
meal.
Here
is
whatIvechosenforasamplecelebrationmenu:
Appetizers
DrFlavorSuperIslandChiller
ATastyMarinatedTofuFingerswithSpicy
PeanutSauce(willbeavailableintherecipe
section)
Entre
TossedSaladwithSpicyCoconutCurry
DressingGrilledTempehChipotleSteak(willbe
availableintherecipesection)
GrilledGarlicVeggieSkewers
GrilledRedOnionswithLime
GrilledCornontheCobwithPaprika
On The Grill August 2009|19
-
7/31/2019 VeganCulinaryExperience - Aug 2009
21/229
Here's an ideal starter that quells the hungerpangs, yet leaves plenty of appetite for thefestive delights that follow. Because two
servings fill the blender, you may want toprepare several batches ahead and chill them inpitchers if serving a crowd. Alternatively, haveplenty of ingredients on hand and make them
to order.
Dr.FLAVORSSUPERISLANDCHILLER
Yield:2deliciousservings
Fleshof2ripemangoes
11/4cupsunsweetenedpineapplejuice
1cupicecubes
1/2cupfirmsilkentofu
1/4cupcoconutmilk
1/4cupmaplesyrup
Combineall
the
ingredients
in
ablender
and
processuntilsmoothandcreamy.Pourintoold
fashionedglasses.
Dessert
NuttyChocolateFrozenBananas
Withjustafewcreativetouchesyoucanturnthe
patiointoagreatsummerparty.Someveganbeer
andwineandyouwillhavethebestparty.
However,carefulplanningispartofanysuccessful
party.Manydishescanbepreparedadayortwo
ahead,makingtheparty
dayasenjoyableforthe
homechefaswellasthe
guests.Makeahead
dishesincludethe
CurriedCoconutSalad
Dressing,theGrilled
TempehSteaks(made
fromfermented
soybeansand
available
at
naturalfoodsmarkets),
theSpicyPeanutSauce,
andeventheMarinated
TofuFingers.Both
desserts,includingthe
ChocolateSauce,canbe
madethedaybefore,
too.
Here'salightdressing
thatpromisesnotto
coverupthefresh,
sweetflavorsofyour
crisptossedsalad.
Instead,thosecrunchyveggieswillshowofftheir
bestwithatoppingthatcomplimentstheir
earthiness.
SPICYCOCONUTCURRYDRESSING
Yield:13/4
cups
11/3cupscoconutmilk*
1/4cup plus1tablespoonlemonjuice
2teaspoonsmirin(Japanesesweetcooking
wine)
3largeclovesgarlic,crushed
11/4teaspoonscurrypowder
1teaspoonsalt
1/2inchpiecefreshginger,peeledand
finelyminced
1/4teaspoonblackpepper
1/8teaspooncayennepepper
1/8teaspoonguargum**
Combinealltheingredientsintheblenderand
processuntilthegarlicandgingerarecompletely
incorporatedandthedressingissmooth.Pourinto
anarrowneckbottleforeasierpouringandchill.
Toserve,shakewell.
*Chooseacoconutmilk
containingat5to8grams
oftotalfatforagood
consistencyandflavor.
Avoidthehigherfat
contentvarieties.Theywill
produceaheavierdressing
withoverpowering
flavor.
**Guargumisafine
powdermadefromthe
seedsofalegumecalled
clusterbeanthatgrowsin
India.Thepowderisan
excellentthickeningagent
thatrequiresnocooking.
Thepowderisonthe
(FDA'sGRASlist).Usedin
smallquantitiesitis
consideredcompletely
safe.Guargumisavailable
innaturalfoodmarkets.
Tosendchocoholicsintoecstasy,purchaseagood
qualityofdarkchocolateandpreparetheeasiest
sauceyou'veevermade.Afewsimple
preparationsthedaybeforeservingputsthis
sinfullydelicioustreatintothecategoryofnearly
troublefree.
Then,
when
the
crowd
is
ready
for
dessert,simplywarmthechocolatesauceover
lowheatuntilitiscompletelymelted.
NUTTYCHOCOLATEFROZENBANANAS
Serving:6servings
3ripebananas
On The Grill August 2009|20
-
7/31/2019 VeganCulinaryExperience - Aug 2009
22/229
1cuprawwalnutpieces
6ouncesorsquaresunsweeteneddairy
freedarkchocolate
11/4cupsorganicsugar
1/2cupboilingwater
6sturdywoodenskewers
TOPREPARETHEBANANAS,peelandcutthemin
halfcrosswise.Insertawoodenskewerdeeplyinto
thecenterofthecutendofeachofthebananas,
andplacethemonametalbakingpan.Freezethe
bananasforseveralhoursorovernight.
TOPREPARETHENUTS,coarselygrindthewalnuts
inahandcranknutmillorplacetheminazipper
lockplasticbagandpoundthemwithahammer.
Placethemintoawidemouthbowlandsetthem
aside.
TOPREPARETHECHOCOLATESAUCE,meltthe
chocolatesquaresina1quart(1liter)saucepan
oververylowheat,stirringfrequently.
Placetheorganicsugarintoa2or3cup
measuringcup.Pourtheboilingwateroverthe
sugarandstirtodissolvethesugarcompletely.
Whenthechocolateiscompletelymelted,turn
offtheheat,andaddthesweetenedwater,
stirringuntilthechocolatedevelopsashiny,
smoothconsistency.
TOSERVE,bringthepreparednutstothetable.
Pourthechocolatesauceintoawidemouthbowl,
placethefrozenbananasonaservingplatter,and
bringthemtothetable.
Holdingtheskeweredbananafirmly,rollitinthe
saucetocoat,thenimmediatelyrollthebananain
thecoarselygroundnuts.Then,enjoychocoholic
nirvana.Isuredo!!
TilthenextMonth.
StayGreen,LeanandSexyWithanAnimal
Freelifestyle
ChefMayraa.k.aDr.Flavor
TheAuthor
ChefMayrahasbeeninthe
healthyeatingandcooking
industryforover11yearsand
hascertificationsinsports
nutrition,macrobiotic
cooking,
veganandvegetarian,holistic,
andfengshuicuisine.She
startedhercareerasacookby
learningandexperimentingwithFrench,Caribbean,
Southern,Cajun,andWestAfricancuisine.
ChefMayraisachefinstructorandconductsa
varietyofclassesanddemonstrationsgeared
towardsveganathletes,personaltrainers,and
anyonewhowouldliketoliveahealthierlife.Dr.
Flavorcan
make
healthy
cooking
easier
by
becomingyourpersonalchef! VisitchefMayraat
www.mychefmayra.comorcallherat702372
4709.
On The Grill August 2009|2
-
7/31/2019 VeganCulinaryExperience - Aug 2009
23/229
Idisc
year
have
aro
woo
thes
mes
was
perf
thos
Fort
smo
Prep
First,
belo
shou
roo
smo
thef
othe
Ifind
cloth
cont
asm
Cho
Myt
mes
have
stro
cook
crust
hick
smo
overedthe
h
agowhileI
beenentran
as,butbyth
salt,hickor
myself? Co
uite? Then
ndertaken.
ctionwasac
secretsont
hisendeavor
erorgrill,a
aringYourSchooseaco
gsinasalt
ldbe1/16.
forthesmo
yparticless
inecrystals.
rfinemeshc
itworksbes
ormesh. B
inerthatwil
uchsaltexpo
singYourWofavorite
uitewood.
flavorsthat
g. Mesquite
ingandappl
ingtofu,seit
rysmokeds
edsaltandc
eadyflavor
aslivingin
cednotonly
eirmyriadu
salt,alder
uldIuseche
edtoknow
Answerswe
hieved. And
oyou.
,youllneed
dcheeseclo
ltrsegrainsal
rinder. Atth
Thelargersa
ketomoveb
icktothelar
Wrapthesal
ontainerorl
tifIleavean
sically,your
lsitontheg
sedtothes
oodoodstouse
heyreboth
arenttoode
isgreatforS
woodisper
an,andmus
ltforBBQa
herrywood
fsmoked
sal
ortWorth,
bythediffer
eseversince
oodsalt. Co
rywood? P
asinsatiabl
efound. Cul
nowitstim
acoarsesea
h.
t,onethatg
everyleast,
ltcrystalsle
etweenthe
gercrystalsb
tincheesecl
yitonafine
openingint
eplacingthe
illandyouw
okeaspossi
areapplewo
incrediblyve
licateandar
outhwestern
fectforchilie
rooms. Ials
dhavemad
mokedsalt.
tseveral
exasandI
ntwoody
. Apple
uldImake
rhaps
e. Aquest
inary
topass
salt,a
nerally
thegrain
vemore
andthe
etterthan
thorsome
meshsheet.
etopofthe
saltina
anttoleave
ble.
odand
rsatileand
nttoo
style
sand
likeusing
alderwood
TheThe
and
The
bel
regu
mor
Ho
Plan
for
fire
long
the
woo
then
the
smo
stro
acq
Stor
The
exp
Smo
than
RightTempebestsmokin
youdontw
smokyresinl
ftwithsaltt
larsalt. Coo
efullbodied
LongDoIDonsmoking
fullday. Yo
omakesure
eryouleave
oreintense
donceanho
lettheheat
extday. Thi
kyresintocr
g,ittendst
irestheflav
eYourGoodsaltwillquic
sedtoair,s
kedsaltsten
regularsalt,
raturetemperatur
nttheheatt
eftonthesa
hattastesm
lersmokeals
taste.
oThat?oursaltatl
willoccasio
thecoalske
yoursaltove
theflavorw
urforthefir
diedown,ta
sallowsthe
eateastron
getlostint
redresinve
slyloseitsfla
storethisin
dtoaccumul
sochoosea
isaround1
ogoabove2
ltwillburno
chlike,you
oleavesas
astfourhou
nallyneedto
pssmoking
rthesmolde
illbe. Iusual
teighthour
kingthesalt
alttopicku
flavor. Ifth
efoodand
yslowly.
vorifitscon
anairtightc
ateabitmor
glasscontain
20degreesF
25degreesF
fandyoull
uessedit,
oother,
rs,preferabl
tendyour
ndthe
ringwood,
lytendthe
orsoand
offthegrill
enough
flavorisno
hesalt
stantly
ntainer.
emoisture
erovera
.
On The Grill August 2009|22
-
7/31/2019 VeganCulinaryExperience - Aug 2009
24/229
metalone. Metalcontainersmaystarttocorrode
becauseofthemoisture.
QuickTips Dontsmokeyoursaltwithotherfoodsinmost
cases. Thesaltwillpickuptheflavorofthat
food,butitwontpickupalltheniceflavors. It
tendsto
pick
up
the
acrid
ones
more
than
the
mellow,pleasantones.
Soakyourwoodbysubmergingitinwaterforaboutanhouriftheyarewoodchipsandtwoto
threehoursifyouhavesmalllogsorcoals. This
makesthewoodsmolderinthegrillandmakes
forasmoothersmoke.
Thedarkeryoursaltonceitsfinished,themoresmokyflavoritwillhave. Afulldayofsmoking
shouldleaveyouwithacaramelcoloredsalt.
Placeasmallcastironpotofwaterinthegrilltokeepthegrillslightlymoist. Thesmallamount
ofmoisturethisgenerateswillhelpthesmoky
resinbettersticktothesaltcrystals.
Stirthesaltevery23hourssothatthesmokemoreevenlycoatsthesalt.
Grindyoursaltonceitisfinishedsmokingandhascooledforafinersalt.
TheAuthorChefJasonWyrickisanawardwinningveganchefandtheownerofArizona'sonlyvegancateringcompany,DevilSpice.Servingthe
statesince2004asbothacatererandaprolificveganculinaryinstructor,ChefJasonhasgarneredlocalandnationalattention.Hewaschosenasvegcooking.com'sOctober,2005ChefoftheMonthandhasbeenfeaturedintheArizonaRepublicandonABC'slocalmorningshow,SonoranLivingLive.Formerlyadiabetic,ChefJasonapproachesvegancuisinefrombothahealthandethicalstandpointwithaneyefortasteandsimplicity.
On The Grill August 2009|23
-
7/31/2019 VeganCulinaryExperience - Aug 2009
25/229
Mesquite leaves and branch
Screwbeans
SummerishereinPhoenix! Ourtemperatures
havesoaredpast110thisweekandwehadto
switchfromevaporativecoolerstoAC. Thatswitch
ofcoolingmethodsistheleastpleasantindicatorof
summer. Iprefertofocusonthenaturalindicators
aroundmenamelywhatisgrowingthatIcanuse
fordinner! TheHOTseasonhereinPhoenixis
actuallyaveryproductivetimeoftheyearandIam
amazedatthevarietyofwhatnotonlysurvives,but
thrivesin
this
season
in
the
desert.
Firstand
foremostisthe
Mesquite
Harvest. Just
beforeandafter
themonsoons,
ournativetree
podswillripen
upanddrop
fromthe
trees.
Nowisthetimetogetoutthereandgatherthem
up!Mesquitebeanstasteabitlikeacinnamon
mochawithhintsoflemondependingonwhat
typeoftreeyouhave. Eachtreewillhaveslightly
differentflavorandtheVelvet,Honeyand
ScrewbeanMesquitetreesproducethesweetest
pods. NonnativeChileanMesquiteshavepods
thataretoobittertoeat,butwouldprobablywork
fineforsmokingonthegrill.Mesquiteflouris
naturallygluten
free
and
has
alow
glycemic
index.
Itisalowsugar,highfiber,lowfatfoodandhasa
higherantioxidantconcentrationthanRice,Cornor
Wheatflour. Notbadforafoodsourcethatgrows
forfreeeverywherehereinthedesert!
You'llwanttotastetestyourlocalbeansto
determineiftheyaresweetenoughtogatherfor
makingintoflour(you'llknowifthetreeissweet
orbitterbyjustchewingthepods,butwatchout
fortherockhardseeds!) Thebestwaytoharvest
mesquitepods(andcarobpodsifyouarelucky
enoughtobearoundoneofthosebeautifulnon
nativetrees)istoletthepodsbecomefullydried
onthetree.
Spreadout
yourtarps,
oldsheets,
frostcloths,
canvasor
any
largefabric
rollsunder
thetreeyou
willharvest.
Gentlyshakethebranchesortapthebeanswitha
longpole. Theyshouldreadilyfalloffthetreeif
theyarefullyripe. Ifnot,don'tpullthemoffthe
tree.WaitafewmoredaysforthemtobeFULLY
dryandthey'lleasilydropoffthetree. Youshould
makeeveryattempttonotdamagethetree.
Youwillthenpickthroughthecollectedbeans,
removingtwigs,dirt,badpodsorotherdebrisand
spreadthemoutonthedrivewayinthesun. This
willdriveoffanybugsthatyoumighthave
collectedandwillkillanyremaininginsecteggs
(youdon'twanttofindaswarmofbugswhenyou
pulloutyourstoredbeans!) Youcouldalsoputthe
beansinyourcarwiththewindowsuporbake
thematalowsetting(160)inyourovenorsolar
ovenfor
about
an
hour
or
two.
Either
way,
you'll
havebeanpodsthatarenowfullydried,insectfree
andreadytostoreinanairtightcontainer.
Thecollectedbeanscanbeusedinanumberof
ways. Oneistouseyourintactbeanstoreplace
mesquitewoodtocreateasmokymesquiteflavor
onthegrill. Justsoakthebeansinwaterforabout
halfanhourpriortouse. Placeasmallhandful
directlyonthecoalsoronthegrateifyou're
The Flavor of Summer in the Desert
Mesquite!
On The Grill August 2009|24
-
7/31/2019 VeganCulinaryExperience - Aug 2009
26/229
cookingwithgas. Theyshouldbegintosmoke
readily. Theflavorsofthemesquitegrillare
uniquelysuitedtopairwiththeharvestfromthe
gardenrightnowincludingsquash,peppersand
corn.
Finally,thebeanscanbegroundintoafantastic
flourthatcanbeusedinbakedgoods,asaprotein
powder,teaorjustsprinkledovermealsforadded
flavor. Youprobablywouldn'twanttotrytogrind
thesepodsyourselfastheseedsareextremely
hardanditisquitepossiblethatyoucouldwreck
yourblender,spiceorcoffeegrinder. Thebestway
togetahighqualityflouristotakeyourbeansto
begroundatalocalnativefoodsevent. Herein
PhoenixtherewillbeamillingonHalloweenDay
thatissponsoredbythePhoenixPermaculture
Guild
(http://phoenixpermaculture.ning.com/events).
In
Tucson,theDesertHarvestershaveanannual
mesquitepancakebreakfasteventsurrounding
theirmillingthatwilltakeplacethisyearon
November7th. Formorelocationsaroundsouthern
AZ,pleasecheckouttheDesertHarvesterswebsite:
www.desertharvesters.org/calendar/.
TheAuthorAsaprofessionalurbandesigner,
LizLonettiispassionateabout
buildingcommunity,both
physicallyandsocially. She
graduatedfromtheUofMNwith
aBAinArchitecturein1998.She
alsoserves
as
the
Executive
DirectorforthePhoenix
PermacultureGuild,anonprofit
organizationwhosemissionistoinspiresustainable
livingthrougheducation,communitybuildingand
creativecooperation
(www.phoenixpermaculture.org).Alongtime
advocateforbuildinggreenerandmoreinter
connectedcommunities,Lizvolunteershertime
andtalentforotherlocalgreencauses. Inher
sparetime,Lizenjoyscookingwiththeveggies
fromher
gardens,
sharing
great
food
with
friends
andneighbors,learningfromandteachingothers.
TocontactLiz,pleasevisitherblogsite
www.phoenixpermaculture.org/profile/LizDan
Resourceswww.urbanfarm.org
www.phoenixpermaculture.org
On The Grill August 2009|25
-
7/31/2019 VeganCulinaryExperience - Aug 2009
27/229
Oneof
the
most
common
questions
people
ask
is
howmuchweighttheyshouldbelifting.They
alwayswanttoknowiftheyshouldbelifting
heavierweightsorlighterweightsandthereasons
behindeachdecision.Iamafirmbelieverinlighter
weightandhigherrepetitionsworkouts.Aslongas
youworkthemuscletofatigueitwillbreakdown
andrebuildanditisinthisprocessthatmusclesget
biggerandstronger.Lowerweightandhigher
repetitionworkoutsbuildmuscularendurance,
raisestheheartrateandputsmuchlessstresson
yourjoints;itjustmakessense.
Allofthatbeingsaid;themissinglinkformany
peopleisbodyweighttraining.Inotherwords,why
useweightsatall?Youcangetanincredible
workoutandseeincredibleresultsfromdoing
exercisesinwhichtheonlyresistanceisyourown
bodyweight.
Iknowthatsomeofyouarealreadyscoffingatthis
idea;it
goes
against
everything
you
think
you
know,right?Wellletsnotforgetthatbodyweight
trainingistheonlytrainingthatgymnastsdoand
doesanyonewanttoargueabouttheirstrength
andtheresultstheyget?Ididntthinkso.
Alltoooftenweseepeopleinthegymstrugglingto
benchpresshugeamountsofweightandchances
arethattheycouldnotperformeventenpushups
donecorrectly.NoticethatIsaydonecorrectly.
Plenty
of
people
can
do
ten
push
ups
with
their
backsbowedoronlycomingdownhalfway.The
truthofthematteristhatthepushupisoneofthe
bestoverallupperbodyexercisesontheplanet
anditgetsignoredbecausetheaverageperson
liftingweightshasitintheirheadthattheyneedto
liftactualweights.Well,yourbodyisaweightso
whynotuseit?
Anotherawesomeexerciseisthepullup.Likethe
pushupitworkstheupperbodylikeawhole,itis
veryfunctionalandlikethepushup,theaverage
personcannotdothem.Ifyouarestillscoffingat
theideaofincorporatingthesebacktobasics
exercisesintoyourroutine,Imconfused,unless
youcanactuallydothemanddothemcorrectly.I
meanwhatistheretoscoffatwhenitissomething
thatyou
cant
do.
Doesnt
that
tell
you
that
it
is
somethingtoworkonandthatitisworthyofyour
time?Doesntthattellyouthatitjustmaybea
missinglinkinyourtraining?
Therearemanyotherexercisesthatonlyusebody
weightastheresistanceandIsuggestyoulearn
moreaboutthembutImusingthesetwobecause
mostpeoplewillknowwhatIamtalkingabout.If
youdopushupsandpullupsyouwillbeworking
your
rear
deltoids,
chest,
biceps,
lats,
triceps,
shouldersandcore.Thisiswhatyouwant,you
wanttogetthemostthatyoucanoutofeach
exercisethatyoudo,morebangforyourbucksoto
speak.
Ofteninthefitnessbusinesswearealwaystrying
tocomeupwithsomethingnewandexciting.That
isallwellandgoodandindeedthereareendless
possibilitiesouttherewhenitcomestoexercise.
On The Grill August 2009|26
-
7/31/2019 VeganCulinaryExperience - Aug 2009
28/229
Butsometimesweneedtoberemindedofthe
triedandtruebasics.Thingslikepushupsandpull
upsmayhavefallenbythewaysideformanyofus
butthefactisthattheyworksowhynotbring
themback?
TheAuthorBarryLovelaceisaveganfitnesscoachspecializinginthefunctionaltrainingofathletes. HeistheownerofFitQuestFitnessinAllentown,PA,andfrequentlyproduces
routinefitnesspodcastsathissitewww.barrylovelaceblog.com.
On The Grill August 2009|27
-
7/31/2019 VeganCulinaryExperience - Aug 2009
29/229
Haveyoueverbeeninvitedtoasummerbarbeque
tofindthattherewasminimalfooditemsprepared
forthevegan/vegetarianpalate? Weveallbeen
there,atsomepoint,andhavehadtomakedo
withthe
pasta
salad,
coleslaw,
or
potato
salad.
Andwhenyoureavegan,eventhesedisheswont
do.
Ifyoureaseasonedveganorvegetarian,youve
learnedthatearlypreparationisthekeytoa
successfulandfulfillingsummerbarbeque.
Whetheryouarethehostortheguest,youmust
planaheadtoensurethateveryoneiswell
accommodated. Thisisnottosaythatyoumust
preparefoodswithanimalproductsinthemif
yourehostingasummersoire,butinsteaddo
yourbestatshowingyourgueststhatvegetarian
andgrillingcangohandinhand. Andwhenyoure
aguest,offertobringadishthatyouknow
everyonewillenjoyandappreciate. Ivefoundthat
abeautifullycoloredsaladisawelcomeddishat
mostbarbeques,asarethetraditionalbaked
beans,potatosalad,andcoleslawbecomethe
boringandusualsidedisheschosenbymost.
Remember,we
eat
with
our
eyes
before
the
food
makesittoourpalate! Lettheveggiestakecenter
stageastheentreandroundoutthemealby
servingthemoverpasta,riceorpolenta. Youcan
alsomakefabuloustastinggrilledveggie
sandwiches portobellomushroomsaremyfavorite
veggiesandwichmaker. Youcanchoosesummer
and/orzucchinisquashaswellformakinggrilled
sandwiches. Servedonfocacciabreadorpita
bread,theveggiesareasurewinneratany
barbeque!
Beforeyougetyourgrillstarted,rememberthat
mostvegetarianfoodsaremuchmoredelicate
thanmeatandalsodonotcontainasmuchfat.
Therefore,itisveryimportanttokeepyourgrill
cleanandwelloiledbeforepreparingyour
vegetablesinordertokeepthemfromstickingand
/orfallingapartwhenyoutrypickingthemup.
Togetyouofftoagoodstart,hereisoneofmy
favoriterecipes
that
will
surely
get
noticed
at
your
nextbarbeque,andshowothersthatgrillingand
eatingwithcompassionforanimals,andour
environment,iseasier(andtastier)thantheymay
think!
GrilledMediterraneanVegetableSandwich(serves6)
INGREDIENTS1
eggplant,
sliced
into
strips
2redbellpeppers
2tablespoonsoliveoil,divided
2portobellomushrooms,sliced
3clovesgarlic,crushed
4tablespoonsveganmayonnaise
1(1pound)loaffocacciabread
On The Grill August 2009|28
-
7/31/2019 VeganCulinaryExperience - Aug 2009
30/229
DIRECTIONSPreheatovento400degreesF(200degreesC).
Brusheggplantandredbellpepperswith1
tablespoonoliveoil;usemoreifnecessary,
dependingonsizesofvegetables.Placeona
bakingsheetandroastinpreheatedoven.
Roasteggplantuntiltender,about25minutes;
roastpeppersuntilblackened.Removefrom
ovenandsetasidetocool.Meanwhile,heat1
tablespoonoliveoilandsautmushroomsuntil
tender.Stircrushedgarlicintomayonnaise.
Slicefocacciainhalflengthwise.Spread
Veganmayonnaisemixtureononeorboth
halves.Peelcooledpeppers,coreandslice.
Arrangeeggplant,peppersandmushroomson
focaccia.Wrapsandwichinplasticwrap;place
acuttingboardontopofitandweightitdown
withsomecannedfoods.Allowsandwichtosit
for2hours
before
slicing
and
serving.
NutritionFacts: Servingsperrecipe:6Calories:356 TotalFat:14.8gCholesterol:3mg Sodium:500mg TotalCarbs:48.3g DietaryFiber:5.5g Protein:9g
TheAuthorChristineWatson,MS,RD,hasbeenteachingnutrition,healthandwellnesssince1992.Sheisaregistereddietitian,nutritionist,andcertifiedwellnesscoach.AstheownerofCompassionateNutritionist,LLC,Christinesgoalforherclientsistohelpthem
incorporatehealthyvegetarianeatingandgreenlivingpracticesintotheirbusylives.TolearnmoreabouttheservicesandproductsofferedbyChristineandsubscribetoherCompassionateLivingezinewhereyoullreceiveaFREEcopyofherHealthy&Ecoconscious7dayMenuw/recipesincluded,visitthecompanywebsiteatwww.CompassionateNutritionist.com [email protected].
On The Grill August 2009|29
-
7/31/2019 VeganCulinaryExperience - Aug 2009
31/229
Whatledyoutobecomearawchef?
IlearnedaboutrawfoodandjuicingwhenIwas15
1/2.AlthoughIknewalotaboutrawfood,itwas
vegancookingthatIenjoyedmostuntilIwas
reunitedwith
raw
foods
after
almost
dying.
I
thoughtifIweretocreateamazing,dishesand
desserts,thatwouldbethethingthatwouldkeep
merawandlovingit.
Whatdidyoudobeforeyoubecamea
chef? Wereyoualwaysinterestedinfood?
Ihavebeenachefformanyyears.Yes,Iwas
alwaysinterested
in
food.
My
mom
was
gourmet
FrenchchefandIusedtohelpherinthekitchen.
Areyouformallytrainedorselftaughtandwhat
wastheprocesslikegoingfromatraditional
Americandiettorawcuisine?
Yes,Iwasformallytrained.Ihavenevereatena
standardAmericandiet,butfromvegantoraw
cuisinewas
quite
abit
different.
For
one
thing,
I
wasabakerandaseasonedcookbeforegoinginto
100%raw,soatfirstImissedbakinghomemade
breads,pies,andveganquiche,butthenIfigured
outhowtomakerawquicheandrawpies,sothat
madethetransitionmoreexciting.
Whatkindoftransformationhaveyouseenin
yourselfsincebecomingraw?
Ibecamemorevibrant,morebeautiful,sexier,
morealive,energetic,andyounger.
Whatisthekeytomakingdeliciousrawfood?
Freshherbsandspices,imagination,andalways,
always,alwayskeepyourpantryandfridge
stocked.
Rawfoodhasareputationforbeinglaborious
and/ortimeintensive,butyouvegotabook(Alive
in5)
specifically
dedicated
to
making
quick
raw
meals. Whatisthebesttipyoucangivefor
achievingthat?Ifyourpantryisstocked,andyou
alwayshavesomethingsoaking,youareableto
whipuparecipeinverylittletime.Foodprocessors
helpifyouareknifeskillchallenged,becauseyou
canchopsomethingorpureesomethinginseconds
andmoveontothenextstep.Forinstanceifyou
weremakingapplepie,youcouldmakethecrustin
secondsin
your
food
processor,
place
sliced
apples
ontop,makeasauce,seasonwithcinnamonand
Voila!Youhaveanapplepie!InAliveinFive,Ihave
themostawardwinningapplepierecipeever.
On The Grill August 2009|30
-
7/31/2019 VeganCulinaryExperience - Aug 2009
32/229
Plea
Iam
Gou
dess
you
and
syru
now
mak
Ang
holi
man
inth
com
Abe
Leo
and
tob
sinc
end
ima
othe
auth
perf
perf
4m
Wh
hom
Iho
shar
toge
cu
cu
1t.
1t.
1T.
setellusaexcitedab
met,itisa
ertsthatar
illlearnh
somuchm
p,sugar,or
areTheSi
ingsimplee
laisawon
ays,andA
yofmyfav
isjuicyboo
ingoutsoo
autyManu
e,thisbea
itmightjus
autyoutth
Iwas16a
ofthebook
inethere's
rbook,Juic
oredwith
ctcompani
ctfor
both
rebooksa
tdoyoufine? (pleaseeitisokay
etwo!Ieat
therandW
psesames
palmonds
incedging
incedgarli
namashoyu
outyourotutmynew
bookdevot
completel
wtomake
reallwitho
honey.The
pleGourm
legantmeal
erfulbook
Diva'sGuid
ritejuicea
.Ihavetw
,GetNake
lthatIcoa
tybookwill
bethemo
ere.Ihave
dShannon
foralmost
alotofgrea
ingforBeau
ariePavilla
onguideto
menand
w
dhopeto
dyourselfsharetherto
these
W!
eds
er
c
herbooks!stbook,Th
dtomouth
guiltfree.
brownies,c
utusingaga
booksIhav
t,adelicio
s,HolidayF
tohaveon
toJuicesa
dcocktailr
moreexcit
andWear
uthoredwit
knockyour
tcomprehe
eenwritin
hasbeenw
slong,soa
tinfointhe
tyandYout
rd,thisboo
thebeauty
omen.Iam
avethemo
akingthecipe!)
Decadent
watering
Inthebook,
eesecakes,
ve,maple
available
sguideto
rewith
andforthe
dCocktails,
cipesare
ingbooks
ourFood,
hShannon
socksoff
nsiveguide
thebook
itingher
syoucan
re.My
hisco
isthe
bookandis
orkingon
utsoontoo.
ostat
1T.
le
T.
2d
c
Ble
dre
Thi
la
1cu
2cu
uns
stra
c
c
1T.
1t.
1t.
1/8
Cle
ble
pro
Wh
youCol
spic
miso
mon,juiced
cayenne
tessoaked
pwater
dtogether.
singovers
akes3ser
soupisdelorful,and
make
pwholecre
psnutmilk
eetened,s
ined.
pchopped
pchopped
rawnutbu
Himalayan
extravirgin
t.freshlygr
nthemush
derwhole.
essuntils
titemsdoabsolutelydpressede
esofallkin
Servethis
ladofyour
ings
ightful,asyto
minimushr
(yourchoic
ojustsoake
celery
freshparsle
ter
alt
unfilteredc
undblack
rooms,and
Addthere
ooth
youstockycantlivewitravirginol
s,
arvelousk
choice!
oms
,butmake
dnutsand
y
oldpressed
aper
placethem
ainingingr
urkitchenthout?iveoil,Him
ickin'
sureitis
ater,then
oliveoil
intoa
dients,and
withthat
layansalt,
On The Grill August 2009|3
-
7/31/2019 VeganCulinaryExperience - Aug 2009
33/229
Whatadvicecanyouofferaspiringrawchefsand
authors?
Createusingyourimagination,gowildinthe
kitchen,don'tbeafraidtotrysomethingnew!
Spicethingsupallthetime,simpledoesn'tmean
tasteless!
Whatisonthehorizonforyou? Whatnew
projectsdoyouhavecomingupthatyouaremost
excitedabout?
InAugust,Iwillhavemyownradioshow,soIam
veryexcitedaboutthat! Iamworkingwithsome
amazingpeopletohelpchildren.Ibelievethe
childrenareourfutureandwemusttakecareof
themanywaywecan.Iamhopingtofinallyget
togetherwithafilmingcrewanddoaseriesof
DVD's,whichIhavebeentryingtodonowfora
coupleofyears!
ThanksAngela!
AngelaElliottistheauthorofAliveinFive,HolidayFarewithAngela,TheSimpleGourmet,andmore
booksontheway!AngelaistheinventorofFive
MinuteGourmetMeals,RawNutFreeCuisine,
RawVeganDogCuisine,andTheCelestialwich,
andtheownerandoperatorofSheZen
Cuisine.www.shezencuisine.com
Angelahascontributedtovariouspublications,
includingVegnewsMagazine,VegetarianBabyandChildMagazine,andhastaughtgourmetclasses,holisticclasses,lectured,andonoccasion
touredwithLouCorona,anationallyrecognized
proponentoflivingfood.
On The Grill August 2009|32
-
7/31/2019 VeganCulinaryExperience - Aug 2009
34/229
Whe
that
Iwechan
mydwhe
prim
carepupp
need
andwork
busychan
mak
wasneed
Atsowon
muc
andreall
contcont
JohnhadIfeltmon
opti
quit
A
Cl
ndidyoubetveganin1gebeforethog,George.IeIhadbecoarypersonwofhim.Hewyatthetimeedalotofatare.IwasbredalotandbuthadtogesandsacrisurethatGettingwhated.IdidthismepointIsteringwhyIaboutoneidthingsthneedtodoibuted
to
th
adictionstarRobbin'sboogovegan.IlikeIwasabastic,nofunnstoeatoutheopposit
Int
the
thi
comevegan
99.I'dbeent.Myconve
wasinaliviethe
hotookasaandtentionokeandasveryakebigficestoorgehehappily.artedaredsonimaltIdidn't(likeeatanisuffering
of
tedtoweighk,Dietforawasn'thapputtoplunglifestylewitheveragain..
ervi
He
g
andwhatbr
vegetarianfsionhadalogsituationa
alproducts)others.
This
onmeandtNewAmericyaboutthismyselfintoreallyboringhathappe
w
biv
om
ughtyouto
rayearandttodowithtthetime
thatenIreadandIknewealizationasomefoodandnoedwas
ith
re
an
I
Was
wha
Itwbeli
thin
with
Ithiwhe
mys
opti
wan
noo
os
itaninstanttdoyouthiasprettyinsveitandints.Thesuffe
itbecauseIkIwassuccnImademiself.Thismadnsformealtedinsteadoptionsform
H
transitionokwasyourkant.WhenIrnalizeit,I'ingconnecte
andsome,vewasn't
reallychoicenot.Iscontri
Ifeltlionmyconjur
animal
ifwhasocialthroug
whattThean
knewitwasressfulbecaustakesandIlemehealthisinceIcouldfrelyingonr.
ote
didittakeeytosuccesnowsometprettyquicdtoeggs,miforthwasveryconcreteeasyformeidn'tfeellikwhethertoimplycouldutetotheseitwastoobrainwouldeupimagess.Iwouldtheverinconvwkwardnes
hwasatallchoseanimalsswerisobvioight.eIdidntbearnedhowtrandgavejustmakewestaurantsw
n o
whileands?ingandtoactonlk,leather,rycleartondreal.Itatfirst,butIIhadaeveganorotfferingandimuchtotakinstantlyfthenaskmyselnienceorIwasgoingomparabletlivedwith.us.Istuck
tmyselfupcookforeunlimitedhateverIithlittleor
On The Grill August 2009|33
-
7/31/2019 VeganCulinaryExperience - Aug 2009
35/229
Herbivoreisoneofthelongtimeandmostwellknown
vegancompanies.Tellusabitaboutitandhowitgot
started?
I'magraphicdesignerbytradeandatsomepointin
2002orsoIdecidedIwantedtogetaveganteeshirt.I
wasgettingmoreinterestedinactivismandIwastired
ofbeing
the
"it's
apersonal
decision
and
Idon't
want
to
talkaboutmydiet"kindofvegan.SoIpokedaround
andcouldn'tfindashirtthatrepresentedveganismthe
wayIwantedtorepresentmyveganism.Beingfroma
punkrockbackground,ItooktheD.I.Yapproachand
printedupacoupledozenshirts.Theywentoverwellso
wedidanotherandanotherandhereweare!We've
alwayskeptourbusinesscloselylinkedtoouractivism
bydonatingasmuchtime,product,money,help,etc.
thatwecantothegroupsthatweappreciate.We've
workedwith
so
many
awesome,
committed
people
over
theyearsandIamveryproudofthat.RightbeforeI
starteddoingthisinterviewIwasfinishingupashirt
designfortheFarmSanctuaryWalkforFarmAnimals,
actually.
Atsomepointitseemedlikeagoodideatostarta
magazinebecausetherewas(andstillis)ahugehole
wheresolidvegan/ARmediashouldbe.Wedidthatfor
5yearsbeforetheexpenseandwasteandworkload
justran
over
me.
3or
so
years
ago
we
opened
our
storefrontwhichenablesustocarryvegangoodsfrom
allkindsofothersmallcompanies.Wecurrentlyreside
intheveganminimallbetweenFoodFightand
SweetpeaBakingCompany,andtwodoorsdownfrom
ScapegoatTattoo,whichisveganownedandoperated.
Wepublishedourfirstbookacoupleofyearsago,
YellowRoseRecipesbyJoannaVaughtandhavemore
publishingprojectsintheworks.
Whatsortsofchallengeshaveyoufacedgrowinga
veganbusinessandhowdidyouovercomethem?
Moneyisalwaysachallenge,especiallywhenyouarent
tryingtogetrich!Westartedthecompanywithacredit
cardandweintentionallygrewreallyslow.Weworked
otherjobsforyears,whichIthinkwasgood.Afriendof
minewhorunsacompanytoldmetheworstthingthat
canhappenisforyoutogrowtoofast.Thiswasgreat
adviceasweweren'tbusinesspeopleandmadeplenty
ofmistakeswithlimitedresources.Hadwemademore
expensivemistakesorborrowedtoomuchmoney,we
couldhavegotteninto
alotoftroubleand
probablywouldn'tbe
herenow.
So
going
slowandlearningas
wewentwasreally
goodforus.It
certainlymadeour
mistakesless
disastrousandgaveus
opportunitytoget
betteratthisastime
wenton.We'restill
learninghow
to
run
abusiness,
actually.
Thankfully
lots
ofotherveganbusinessesaresupportiveandrealize
we'reallinthistogethersowe'vegotagreat
communityofhelpfulfolkslikeFoodFightVegan
Grocery,SweetpeaBakingCompany,CosmosVegan
Shoppe,andtheliketotalkbusinessstuffwith.
Thisisanexcitingtimeforvegans. Whatchangeshave
youseeninthevegancommunityandbusinessworld
sinceyoustartedHerbivore?
Itisareallyexcitingtime,totally.We'veseenalotof
changes,havingbeenaroundforawhile.Istillget
excitedwhenIseenewcompaniespoppingup.As
opposedtoseeingthingsascompetition,Ifollowthe
ideathatarisingtideraisesallships.Therehavebeen
newanimalrightsconferencespoppingupaswell,
whichIthinkisgreat.Ithinkofveganbusinessasa
meanstoanend,whichisspreadingthewordabout
animalissues.Soeverythingnewmeansmore
informationis
being
spread
and
that
is
amazing
and
so
needed.
Asfaraschangesgo,therejustseemstobesomany
moreoptionsouttherebe:shoes,food,books,clothing
lines,etc.Itsnicetonothavetojustwearrunning
shoesorstufffromPaylessanymore.
On The Grill August 2009|34
-
7/31/2019 VeganCulinaryExperience - Aug 2009
36/229
Youvecreatednumerous,andImeanhordes,of
differentshirtsandaccessories! Whatisyourfavorite
outofalltheonesyouvedone?
Ha!That'sfunny;Itendtothinkweintroducenew
designstooslowly.Wehaveabunchofcustomerswho
havealmosteverythingwe'vemadeandIfeelbadthatI
don'tgrind
out
stuff
faster
tokeeptheminhiptee
shirts.Wetossoutalotof
ideasthatwedontreally
lovetokeepahandleon
expensesandresources
wereusingup.Asformy
favorites,Ididtwoshirtsas
fundraisersfortheSHAC7
legaldefenseandprison
supportfunds.
Those
mean
alottomepersonallyand
theintensityand
meaningfulnessofthatsituationbroughtoutsome
gooddesigninmeIthink.SincetheywerefundraisersI
feltalotofpressuretoreallydomybestbecausethe
betterthedesign,themoremoneywouldberaisedand
themoredirecthelpwouldgotoourfriends,theSHAC
7.
Ireally
like
the
next
shirt
we're
doing
actually,
Iwon't
spoilthesurprisebutthephraseis"Compassionis
Invincible."Readerswillhavetocheckoursitetosee
whatthatonelookslike,I'mreallyexcitedaboutit.
IalsoreallylovethebuttonImadethatsaysSomebody
givethevegancorndogahandclap.Idontexpect
anybodytothinkthatisasfunnyasIdo.
Youvedonesomegreatfundraisers. Pleasetellus
aboutthem
and
please
share
with
us
how
people
can
getinvolvedwiththem!
Iamalwaysencouragingpeopletofigureoutwhatthey
aregoodatandofferthatupastheiractivism.Agood
bitofcreativityalsogoesalongwayIbelieve.Sofor
me,combiningthesethingshastakensomeinteresting
forms.Irodemybike600milesfromPortland,Oregon
toFarmSanctuaryinOrland,Californiaandraised
$12,000forthefarmintheprocess.Thatwasalotof
funandIthinkitwassuccessfulbecauseittookalittle
bitofdaring,hadsomedramabuiltintoit,andwasfun
forpeopletofollow.InPortlandwevedonefundraiser
artshows,wevehaddaysattheveganminimallwhere
wealldonateapercentageofacertaindayssales.Ive
doneshirtdesignsfordifferentgroupsthatthenget
soldand
the
money
supports
thegroups.Wealwaystalk
aboutthisstuffonoursite,so
peoplecangetinvolved
throughthere.
Werealwaystryingtothinkof
newwaystosupporttheAR
groupsandpeoplewelove;its
oneofthemostfulfillingparts
ofwhat
we
do.
AsthepublisherofHerbivore
andaprolificspeaker,youvehadalotofcontactwith
differentpeopleinvolvedwithveganissues. Isthere
oneparticularlymovingstorythatstandsout?
Ivebeenreallyfortunatetomeetasmanyamazing
veganandanimalrightspeopleasIhave.Oftentimes
Illmeetpeoplewhoarecompletelyisolated,getno
supportfrom
friends
or
family,
live
in
places
where
veganoptionsoutsidetheirhomearescarceornon
existentbuttheystickwithit.Thosestoriesarevery
inspiring.WhereIlive,beingveganiseasyanditseasy
toforgetwhatitusedtobelike,orwhatitslikewhen
yourenotinthebubblethatisPortland.Itsnota
hassleformeatthispointinmylife,butIremember
whenitwasandImremindedofthatwhenImeetfolks
whohaveahardertime.Iadmiretheirtenacityand
guts.
Whatdoyouliketoeatwhenyoureathomeorare
youaneatouttypeofperson? Doyouhaveafavorite
dish?
Michelleisagreatcookandwehavedozensof
cookbooksweretryingtogetthroughsoweeatat
homealot.Wetendtowardswholefoodsandhealthier
stuff.Wegarden,sowhenourkaleisgoingweeatthat
On The Grill August 2009|35
-
7/31/2019 VeganCulinaryExperience - Aug 2009
37/229
mostdaysalongwithgrainsandroastedvegetables.We
alsoalmostalwayshaveasaladwithanythingwemake.
Imabigfanoftahinibaseddressingsothosearein
heavyrotation.Wealsolovetomakepizzawithtofu
ricottaandpesto.Itsabattleforustochoosebetween
IsaChandraMoskowitzricottaortherecipefromthe
RealFoodDailycookbook.Igobackandforthasto
whichIprefer,
but
you
cant
go
wrong
with
either.
Formybirthdaylastyearwemadedoubledecker
cheeseburgerswithaveggieburgerrecipeMichelle
adaptedfromVeganomicon,FollowYourHeart
cheddar,andbarbecuesauce.Thatwasmagic,butwe
tendtowardssimplergrainsandveggiesmostnights.
Doyoufindyourselfgoingforvegancomfortfoodor
vegangourmet?
Portlandishometolotsofboth,alittleheavieronthe
comfortfood,whichIprefer.Honestly,sometimes
gourmetfeelslikemodernarttomeinthesensethat
whenitsgood,itsreallyreallygood,butsometimesits
justtryingtoohardandistooselfreferential.Art/Food
canbechallenging,oritcanbedeliciousandsatisfying,
oritcanbeboth.Ilikealittlechallengebutnotallthe
time.OneofmyfavoriteplacestoeatinPortlandis
ProperEatsanditsagreatmixofgourmetandcomfort.
Theymake
an
amazing
Shepherds
Pie
which
leaves
you
fullandhappy,butsodoesthenutcheesesamplerand
rawdessert,soitsthebestofbothworlds.
Whatdoyouseehappeninginthenextfiveyearsin
regardstoveganissuesandthevegancommunity?
Imhopingtheworldstartslearninglessonsfromglobal
warmingandthingslikeswineflu.Wevehadmadcow,
birdflu,andnowswineflu.Thatsthethreemajor
animalspeopleeat.Ifwedidawaywithanimal
agriculture,we
could
do
away
with
those
problems.
This
isobvious,butpeopledontmakethemostobvious
changesthatwillalleviatetheproblems.Likeglobal
warmingforexample:thenumberonecauseisanimal
agricultureandAlGoreistellingustochangeour
lightbulbs.Lightbulbsarentgoingtosaveus!Ihope
peopledecidetogetseriousandstartadoptinglifestyle
choicesthatwillactuallymatter.Iusedtothinkevery
littlebithelpedbutInowfeeloursituationistoodireto
feelgoodaboutbringingyourownshoppingbagstothe
market.Weve
gotta
get
serious
and
veganism
is
the
bestthingapersoncandotoaffectchange.Iveseen
hugechangesinthe10yearsIvebeenveganso
hopefullythereisrealmomentumandwecanpush
thingstoanewlevel.Imalwaystryingtobebetter,
moreactive,andmoreeffectivebecauseIthinkthats
whatitsgoingtotakeforthefuturetogetbetter.
WhatdoesthefutureofHerbivorelooklike? What
sortsofprojectsdoyouhavecomingup?
Wearegoingtokeepdoingnewdesignsforour
clothinglineofcourse.Werealsoworkingonsome
bookprojects.Therewillbeacoupleofanthologiesof
contentfromHerbivoremagazinecomingouthopefully
thisfall.Mostoftheissuesareoutofprintbutthe
contentisjustasrelevantasitwaswhenwefirst
publisheditsoIwanttokeepthatincirculation.Im
goingtostartwritingabookinthenextfewweeksthat
willhopefullyserveasaguidetohelppeoplegoand
stayvegan
as
well
as
to
help
those
already
with
us
to
do
itbetter.Itwillcoverlifestyleissuesoutsideof
veganismaswell.Imhopingitwillbealifestyleguide
forfolkstryingtobekinderandgentlertoanimals,
themselves,andtheearth,butwithoutlosingoursense
ofhumorandcreativity.
ImalsoplanningatourthatIcanonlydescribeaslive
teeshirtdeejaying.Imgoingtosetupshowsandtravel
On The Grill August 2009|36
-
7/31/2019 VeganCulinaryExperience - Aug 2009
38/229
todifferenttownswithahandfulofcompatibledesigns
andinkcolors,thenpeoplewhocometotheeventwill
payacertainamounttogetinandtheywillgetatee
shirtattheendofthenightthatIllprintwhileIplay
musicorsomeoneelsedoes,orsomethinglikethat.I
haventfigureditalloutexactlyandIdontknowifI
haveenougharmstodoallthatbutitshouldbeabig
crazyparty
however
it
goes
down.
That
will
hopefully
be
thiswinter.
Whatadvicecanyougivenewveganbusinessowners?
Lookforthegapsandfillthem.Dontdothesame
businessyouvealreadyseen,comeupwithsomething
differentthatwillhelpattractnew,differentpeople.
Alwaysidentifyyourselfasaveganbusinessbecause
thatgoesalongwaytowardsnormalizingthewordand
thelifestyle.
Help
other
vegan
businesses
with
advice,
workingtogether,talkingshop,whatever.Itell
everyonewhoasksmeallthesecretsofhowwedo
stuff,wherewegetthingsprinted,howwedo
fulfillment,whateventswedothebestat,allofit.
Wereallonthesameteamhereandweallhavea
commongoal,Ihope.
IalsorecommendbusinesseshaveARliterature
availableiftheyhaveastoreorshop,anddropleaflets
orbrochures
from
good
AR
groups
in
with
the
orders
theyship.MostARgroupswillsendyouallthefree
literatureyouwant,thoughithelpsthemifyousenda
donationtheirwaybecausethatliteraturecoststhem
moneytoproduce.Itsagreatwaytogetinfooutthere
andthereisahugerangeofliteraturetochoosefrom
soyoucanpickthestuffthatbestsuitsyourapproach
andyouraudiencescomfortlevel.
ThanksJosh!
JoshHooteniscoownerofTheHerbivoreClothing
Company(www.herbivoreclothing.com)withhis
partner,MichelleSchwegmann,inPortland,Oregon.He
rideshisbikeasmuchashecan,andwantseverybody
toplantandeatmoreKale.Heisalsocofounderofthe
LetLiveFoundationwhichputsontheLetLiveAnimal
RightsConference(www.letlivefoundation.org)
On The Grill August 2009|37
-
7/31/2019 VeganCulinaryExperience - Aug 2009
39/229
FinalStepbyApolloPoetry
BraceletofLightbyApolloPoetry
VisitApolloat www.travelingpoet.com
ClickonanotetolistentoApollospoems
Pleasetellusabitaboutyourselfandthe
TravelingPoetproject!
TheTravelingPoetprojectisapilgrimagearound
theworldtopromotepeaceandusepoetryasa
tooltodoso. Itstoinspirepeopletotravel,to
write,andtolive.Andto,byanymeansnecessary,
avoidstagnancy.Iwasyourregularkidwhowent
tocollege,hadagoodjob,etc.ButIhadthisitch
insideofmethattherewasmoretolife.SoI
movedintomyvan,hittheroad,andneverlooked
back.Its
been
abeautiful
journey
so
far
full
of
love
andinspiration.
WhatinspiredyoutostarttheTravelingPoet?
ItwasacombinationofwhereIwasinmylife,
combinedwithadiscussionIhadwithmy
roommate,combinedwithadreamIhadone
night. Itwasmoreofacallingthananythingelse.
Sowhat
inspired
me?
Id
say
God.
Youstartedinthemusicindustry. Howdidyou
makethetransitiontoprofessionalpoet?
Well,Ivebeenwritingpoetryfor15years.Im25
now,sothatmeansmostofmylife.Themusic
industrycollapsed,justlikeeveryotherindustry,
andafterallthefame,money,andfriends
disappeared,Irealizedthatthepenhasnever
abandonedme.Idugdeeperintomypoetryanda
wholenew
world
opened
up
to
me.
The
funny
thingisthateventhoughIvedoneallthesethings,
ItrulyfeellikeImjustgettingstarted.Ivegotso
muchlefttogivetotheworld.Itsallinsideofme
justwaitingtocomeout.
Didyoualwaysexpecttobeaprofessionalpoetor
wastherealifechangingeventthatencouraged
youtogointhatdirection?
IwouldntsayImaprofessionalpoet. Thosetwo
wordsrarelygotogether.IdsayImastruggling
starvingartist.Hah.Poetryhasprobablycostme
moremoneythanitsmademe.(Unlikethemusic
industry.) Nobodybecomesapoettomake
money. IfthathappensthroughthebookIm
writingorthemovieImmaking,thatdbegreat.
Butrightnow,Imjustgrindingitandgivingit
everythingIgot
because
Iknow
the
message
is
a
lotmoreimportant.Iknowtheoutcomeisalot
moreimportantthantheincome.
Whatthemespermeateyourpoetry? What
subjectsinspireyou?
Life! Ineverunderstoodtheconceptofwriters
block.Theuniversehasgivenusaninfinite
An Interview with Apollo
the Traveling Poet
On The Grill August 2009|38
http://www.veganculinaryexperience.com/Music/BraceletofLight.mp3http://veganculinaryexperience.com/Music/FinalStepApollo.mp3 -
7/31/2019 VeganCulinaryExperience - Aug 2009
40/229
playgroundtocreateon. Ithinkyoushouldbeable
tolookatANYTHINGandthinkofapoemaboutit.I
thinkweshouldlookatlifeasifitsapoem,andwe
arejustcharacters.Spiritualityhasdefinitelytaken
aforefrontinmywritingasoflate.Ialsolove
nature,peace,andlove. Whyofcourse.
Howdoesbeingveganplayintoyourartandhow
doesthataffectyouraudience?
Well,Idonthavepoemsofme
tellingpeopletogoveganor
anything. However,Idosneakily
injecthealthitinmypoems.I
believeturningthatlightoninside
ofpeopletostartthinkingisthe
firststep,ratherthantellingthem
whattodo.Idontevenclassify
myselfasanythingjustyet.When
peopleaskwhatmydietis,Ijust
sayConscious. Imnotdogmatic
aboutmydiet.Neitherismyfianc.
Ifsomebodysdietis95%vegan,
theycanstillsaytheyeatavegandiet. Itsharder
formetobe100%onthistripforthesakeofbeing
respectful.When
youre
on
the
road,
and
somebodyishostingyouandtheysurpriseyou
withabreakfast,youcantnitpickifthereishoney
inyourteaorwhatnot. Notonlywasthismeal
madewithlove,andnotonlyareyoustarving,but
30,000kidsdiedthatdayfornothavingANYfood.
SoIacceptwhatsgiventomewithgratitude
withoutbecomingtooreligiousaboutit. However,
thehealthierIeatontheroad,thebetterIfeeland
thebetter
Iperform
perhaps.
Whattrialshaveyouhadtoovercomeonyour
journeyandhowhavetheyaffectedyou?
MyvanhasbrokendownNUMEROUStimes.Ive
ranoutofmoneyfasterthanIexpected.AndIgot
aREALLYbadsunburn! ButIknowthattheyreall
partofthejourney.IfIdidnthaveavan,Icouldnt
experiencethestressofitbreakingdown,sowhy
notbegrateful,ratherthanstressed?Every
stressfulmomentleadstoabeautifulone,sowhile
Imgoingthroughthatperceivablynegative
experience,Izoomoutandlookatthebigger
picture,andsmile. Thereisalwaysareasonto
smile.Youjusthavetolookhardenough.Asfaras
themaffectingme,Illansweritwiththisquote.I
askedGodforstrength,andhegave
medifficultiestoovercome.
Whatdoyouliketoeatwhen
youreontheroad?
WellLarabarandRawRevolution
aremysponsors,soImpractically
livingoffoftheirbars!Itsmymain
foodsupply,whichIknowisnta
wholecompletemealtohaveevery
day.Butitsasuperhealthy
alternativetojusteatingwhats
giventomebypeoplewhohostme.
Itkeepsmefedonthetrip.
Doyou
have
afavorite
travel
snack
you
like
to
make?
IliketheSpirulinaRawRevBarscutupinpiecesin
abagfilledwithgranola,nuts,andraisins.Yummy!
Whatkindofreceptiondoyougetfrompeople
whentheyfindoutyourevegetarian?
Prettyopen,
actually.
But
its
mainly
because
of
howopenIamwiththem. Vegetarianssometimes
haveanegocomplexandwejudgepeoplebased
ontheirchoices. Ivehadavegetarianfriendwho
wouldONLYbefriendswithothervegetarians.He
saidthathecantimaginewhathimandameat
eatercanpossiblyhaveincommonandthathes
muchmoreconsciousthentheyareandless
On The Grill August 2009|39
-
7/31/2019 VeganCulinaryExperience - Aug 2009
41/229
violent. Ikindofsmiledatthat. Notetotheworld!
ThereAREmeateaterswhohavedoneamazing
thingsfortheworldandvegetarianswhohavent
(a.k.aHITLER.) Hah.SoIthinkitsridiculousto
judgepeoplebasedontheirfoodchoices. Itstheir
body.Itstheirpath.Imnotagainstsomebody
eatingmeat.Ipersonallycantdoit,butthat
doesntmakemebetterormoreenlightenedthan
somebodywhodoes. Thegreatthingisthatwhen
someonefindsoutyourvegetarian,youdonthave
totellthemwhy. Mostofthetime,theyllaskyou
outofcuriosity,andthatstheonlytimeyoushould
goonyourveggierant!Dontforceitontopeople
whodontwanttohearthemessage.Itslike
talkingtoawall. Justholdspaceandgiveloveand
dontjudge!
HowcanpeoplegetinvolvedwiththeTraveling
Poetproject?
Theycangotomywebsite,TravelingPoet.com,and
filloutaCouchRequestform(whichwouldallow
metospendthenightattheirhouseasItravel
throughtheircity.)Theycansignuptovolunteer
withintheirlocalpoetrycommunities.Theycan
makefinancial
donations
to
keep
the
journey
going. Oranyotherwaytheyfeelcompelledto
helpout. Thistriphasbeensuperchallengingwith
melowonfunds,sleepinginmyvan,etcButifit
wasntforthepeople,thistripwouldvebeenover
alongtimeago.Theentirejourneyistrulybeing
heldtogetherbyrandomactsofkindnessby
completestrangers.AndIamverygratefulforthat.
Whatadvice
do
you
have
for
aspiring
artists?
Create.
ThanksApollo!
ApolloPoetryis
aspokenword
artistwhohas
chosenwordsas
toolsof
inspirationto
bridgethegap
betweenourculturaldivisionsanduniteusback
intotherealizationthatwearesoulshavinga
humanexperience.
In2007,hebecamethefirstspokenwordartistto
performattheBillboardAwards. Apollo'smajor
appearancesincludeMTV'STrueLife,VIBE
Magazine,TheWakeUpShow,Source'sUnsigned
Hype,ShowtimeatApollo,alongwith
performancesatMadisonSquareGarden&
AmericaWestArena. ApollohaswontheNJPoetry
Slam,NYPoetrySlam,andtheArizonaPoetry
Slam. AlthoughApollohadsuccesswithslams,he
putthecompetitivemicdowntogetmoreinvolved
inthecommunity,byperformingatretirement
homes,homelessshelters,andothercommunity
basedprojects.
Hecan
be
reached
at
the
www.TravelingPoet.com.
On The Grill August 2009|40
-
7/31/2019 VeganCulinaryExperience - Aug 2009
42/229
MacysEuropeanCoffeeHouseisalittlegem
tuckedawayonBeaverstreetinFlagstaff.Because
itis
off
the
main
drag
of
Milton
Street,
most
touristsmightmissoutonthiswonderfulcaf.
However,foravegan,itisdefinitelyworthtracking
down,sinceallthefoodinMacysisvegetarian,
withsomevegandishes.Atleast90%ofthecoffee
drinksaremadetoorder,withsoyavailable,and
anextradiscountifyoubringyourownmug.
Whenyoufirstwalkin,youareimmediatelystruck
bythequaintatmosphere.Therearetablesfor26,
but
there
is
also
a
large
communal
table
so
if
you
comeinalone,youcanleavewithnewfriends.
Onceyouvedecidedwheretosit,youcanturn
yourattentiontowhattodrinkandeat.Thedrink
menualoneisglorious.Macysofferscoffeedrinks
fornumerousbudgets,froma$1.00fora
Cappuccino,to100%importedKonacoffeebeans.
WehadtheCafMexicano,whichwasgenerousin
portionandpowerfulinflavor.Thereareawide
varietyofdrinksavailable,andjustasmanyfood
options.First,whileyouorderyourcoffee,you
cannothelp
but
notice
the
mouth
watering
pastries
inthecase.Beingvegan,Iamusedtolookingat
thesecoffeehousedelightswithdisgustand
wistfulness,becausetheyarenormallyfilledwith
animalproducts,andtherefore,theyarelittle
morethandecorativeobjects.However,Macys
hasveganoptionsclearlymarked!JasonandIhad
theMangocreamcheesepastry,whichwasso
moist,wellspiced,anddeliciousthatwehadto
grabasecondonefortheroad.Onceoursweet
toothwassatisfied,wemovedontogetting
somethingmoresubstantial.IhadtheVeggie
Sandwich,which
is
normally
made
with
dairy.
However,onceIsaidIwasveganthekitchenmade
itwithdairyfreecreamcheese.Delicious!Jason
hadthechiliandthetofusalad.Thetofusaladwas
divine;withthetofubeingsowellseasonedIwas
eatingitstrait.Sincewewerevegan,wewere
offeredadelectabletahinidressing(butanyone
cangetthetahinidressing.Itisntveganonly).
Whatsmore,thegentlemanwhobroughtourfood
outaskedifwewouldlikemoretofu,thenbrought
us
another
large
portion.
We
were
happy
vegans.
Thechiliwasok,butnotasperfectastherest.It
wasfairlyblandforourtastes,andbenefitedfrom
somemoresaltandsalsa.
Overall,visitingMacysmakesalovelyexcursion
foranyanyone,butitisespeciallyworthfindingif
youarevegan.Ifyouseesomethingonthemenu
thatdoesntlookvegan,askifitcanbemodified.
Wefoundeveryonethereveryaccommodating.
Thepricesonthefoodarereasonableforthe
portionsize
around
$6
8dollars
for
most
items.
SogetgoingtoFlagstaffandcheckthisplaceou