Why do people hate vegans so much? They’re usually one rung lower on the dietary social ladder than vegetarians. And while we have come to semi-accept vegetarians, at least in our little part of the world, why are vegans such a target?
That question has been asked many times over. However, it’s kicked up a notch since a vegan sausage roll was introduced in the U.K. recently. I mean, what good is a sausage roll if it has no sausage? The question became fodder for news media everywhere.
Sometimes the slings and arrows come from vegans themselves. “You eat honey? You can’t be a real vegan.” “Is that butter on your bread?” “Do you know how many gallons of water were used to make that hamburger?” It can be tiresome, like one religion claiming to be more virtuous than another.
Vegans, by definition, do not eat anything that comes from an animal source. That includes not only meat, but also milk, eggs, butter, honey (from the labor of insects), gelatin, and many other things that even vegetarians would eat.
During my time as a vegan, though, I found that most judgment came from omnivores—people who eat everything. They would inspect my lunch and ask me to verify that one item or another was really vegan. Or they would cite statistics to prove that most vegans go back to eating meat or dairy.
More often than not, I wanted to say, “Why are you so concerned about what I’m eating? Can’t we just have a meal together?”
Yes, there are vegans—and vegetarians, too—who can be overly militant about it. They know chapter and verse about why your consumption of ice cream is not only going to give you heart disease but also how it’s going to ruin the entire planet.
Stop, already! Whether you’re an omnivore, vegetarian, pescatarian, herbivore, vegan, or anything else, stop being judgmental about what others are eating. The whole purpose of a communal meal—whether it’s family around the table or two colleagues having lunch in the cafeteria—is to enjoy each other’s company. Ask questions, if you’re really curious. But leave the judgment at the door.
Another Way to Go
If you’d like to reduce your animal consumption (and there are good reasons for many of us to do so), try going vegan-ish. You can gradually change your eating habits while finding your own comfort zone.
In fact, finding vegan or vegetarian food isn’t all that difficult. The list includes Oreos, marinara sauce (without cheese), Cheerios, Nabisco Ginger Snaps, vegetable stock, Mrs. Smith’s Deep Dish Pie Crusts, bean and rice burritos, margarine, Duncan Hines Cake Mix, graham crackers, Bac-Os, salsa, every fruit and vegetable on Earth, and a lot more.
Many supermarkets are now including products that cater to a variety of dietary needs, such as dairy-free, fat-free, vegetarian, gluten-free, low-sodium, and eggless.
If you’re on Facebook, gain many more ideas—including recipes, food products, and restaurants—from a page called Let’s Go Vegan-ish. (goo.gl/nHRsF5) It’s a non-judgmental page that welcomes anyone who wants to become more aware of what they’re eating. And you don’t have to be a strict vegan to join the conversation.
Use the Salad Bar
When you’re planning a salad loaded up with goodies, it makes little sense to open up a can of olives, a jar of artichoke hearts, a can of garbanzos, etc. You’ll have to store all the leftovers in the refrigerator.
Instead, pick up the toppings from the supermarket salad bar. You’ll have just the amount you need. Even the carrots, peppers, and other vegetables will be shredded and cut for you.
Do the same when making smaller amounts of soup. Just pick up the prepared vegetables from the salad bar. Ingenius!
Contact Donna Maurillo at sentinelfood@maurillo.com.
Tip Of The Week
• Are your bananas getting too ripe? Peel and mash them. Then portion into ice cube trays. When frozen, store in zippered bags. Then toss a cube or two into the mix when making smoothies.
Recipe Of The Week
This delicious dish comes from Vegan for Everybody, published by America’s Test Kitchen (328 pp., $29.95 paperback). It makes a quick and easy mid-week meal.
Stir-Fried Eggplant with Garlic-Basil Sauce
Serves 4
INGREDIENTS
SAUCE
- 1/2 cup water
- 1/4 cup fish sauce substitute
- 2 tablespoons packed organic brown sugar
- 2 teaspoons grated lime zest
- 1 tablespoon lime juice
- 2 teaspoons cornstarch
- 1/8 teaspoon red pepper flakes
STIR-FRY
- 2 tablespoons plus 1 teaspoon vegetable oil
- 6 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 pound eggplant, cut into 3/4-inch dice
- 1 red bell pepper, stemmed, seeded, cut into 1/4-inch dice
- 1/2 cup fresh basil leaves, torn into 1/2-inch pieces
- 2 scallions, sliced thin
DIRECTIONS
- Whisk all the sauce ingredients together in a bowl. Set aside.
- For the stir-fry, combine 1 teaspoon oil, garlic, and ginger in a bowl. Heat the remaining 2 tablespoons oil in a 12-inch nonstick skillet over high heat until shimmering. Add eggplant and bell pepper. Cook, stirring often, until well browned and tender, 8-10 minutes.
- Push vegetables to the side of the skillet. Add the garlic mixture to the center and cook, mashing the mixture into the pan, until fragrant, about 30 seconds.
- Stir the garlic mixture into the vegetables. Whisk the sauce to recombine, then add it to the skillet and cook, stirring constantly, until the sauce is thickened, about 30 seconds. Off heat, stir in basil and scallions. Serve hot with rice, if desired.
