While it’s a jump outside of the dietary box for many Americans, veganism is steadily gaining attention.
Vegetarianism in general involves eating no meat, fish or fowl, but vegans live an animal-free lifestyle. For ethical reasons and health benefits, they avoid meat, eggs and dairy in their diets, and animal fibers and products tested on animals in their homes.
Twenty years ago, vegans were on their own to experiment with developing meatless recipes and ingredients, but today, nationwide chains are developing soy milk and other vegan-friendly products and cookbooks featuring recipes for meatless dishes and even vegan cupcakes.
On the home front, though, life without dairy, eggs and meat still draws questions.
“When I told my parents [I'd gone vegan], they thought I had an eating disorder,” says Sarah Smith, a nine-year vegan and a marketing manager for natural foods store Wild Oats at a local mall.
But instead of eating less, Smith says, her options for meals were expanded.
“People say, ‘Oh, my gosh, what do you eat?’” Smith says. “I think it’s because they focus on all of the things you’re not eating. I suddenly started trying all these ethnic foods and how much more that’s out there that’s really exciting.”
Vesanto Melina, a registered dietitian who co-authored the American Dietetic Association’s position paper on vegan diets, has written multiple books and articles on vegetarian foods and health. She says there are many different sources for nutrients commonly attributed to animal foods.
The proteins in beans, peas and lentils, Melina says, are especially healthful because they are packaged with beneficial carbohydrates and fiber instead of the fat and cholesterol found in meat and eggs.
Broccoli, greens and calcium-fortified soymilk or tofu are good providers of calcium. Melina says vegans should take a B-12 supplement and eat flax or products fortified with Omega-3s. She also noted that such vegan treats as soy ice cream and eggless cookies should still be limited for a healthy diet.
Isa Chandra Moskowitz began creating her own vegan recipes when she first rejected meat, dairy and eggs as a teenager.
“I did it because I was young and didn’t know better,” Moskowitz says. Even though she had never created her own recipes before, she made something she enjoyed right away.
Now 34, Moskowitz has authored “Vegan With a Vengeance,” which features recipes for breakfast, lunch, dinner and dessert, and “Vegan Cupcakes Take Over the World,” co-written with Terry Hope Romero. They are working on another, due out in October.
The cupcakes book features tantalizing cupcakes – little baked goods towering with decorative frosting, fruit and sprinkles.
“I think once you have your ideas solidified, your taste buds follow,” Moskowitz says about going vegan. “You don’t really crave the things people think you’re going to crave.”
By Jessica Halverson and Jenny Elig, The Indianapolis Star
Adding flavor to a vegan lifestyle
While it’s a jump outside of the dietary box for many Americans, veganism is steadily gaining attention.
Vegetarianism in general involves eating no meat, fish or fowl, but vegans live an animal-free lifestyle. For ethical reasons and health benefits, they avoid meat, eggs and dairy in their diets, and animal fibers and products tested on animals in their homes.
Twenty years ago, vegans were on their own to experiment with developing meatless recipes and ingredients, but today, nationwide chains are developing soy milk and other vegan-friendly products and cookbooks featuring recipes for meatless dishes and even vegan cupcakes.
On the home front, though, life without dairy, eggs and meat still draws questions.
“When I told my parents [I'd gone vegan], they thought I had an eating disorder,” says Sarah Smith, a nine-year vegan and a marketing manager for natural foods store Wild Oats at a local mall.
But instead of eating less, Smith says, her options for meals were expanded.
“People say, ‘Oh, my gosh, what do you eat?’” Smith says. “I think it’s because they focus on all of the things you’re not eating. I suddenly started trying all these ethnic foods and how much more that’s out there that’s really exciting.”
Vesanto Melina, a registered dietitian who co-authored the American Dietetic Association’s position paper on vegan diets, has written multiple books and articles on vegetarian foods and health. She says there are many different sources for nutrients commonly attributed to animal foods.
The proteins in beans, peas and lentils, Melina says, are especially healthful because they are packaged with beneficial carbohydrates and fiber instead of the fat and cholesterol found in meat and eggs.
Broccoli, greens and calcium-fortified soymilk or tofu are good providers of calcium. Melina says vegans should take a B-12 supplement and eat flax or products fortified with Omega-3s. She also noted that such vegan treats as soy ice cream and eggless cookies should still be limited for a healthy diet.
Isa Chandra Moskowitz began creating her own vegan recipes when she first rejected meat, dairy and eggs as a teenager.
“I did it because I was young and didn’t know better,” Moskowitz says. Even though she had never created her own recipes before, she made something she enjoyed right away.
Now 34, Moskowitz has authored “Vegan With a Vengeance,” which features recipes for breakfast, lunch, dinner and dessert, and “Vegan Cupcakes Take Over the World,” co-written with Terry Hope Romero. They are working on another, due out in October.
The cupcakes book features tantalizing cupcakes – little baked goods towering with decorative frosting, fruit and sprinkles.
“I think once you have your ideas solidified, your taste buds follow,” Moskowitz says about going vegan. “You don’t really crave the things people think you’re going to crave.”
By Jessica Halverson and Jenny Elig, The Indianapolis Star
http://www.carrollcountytimes.com
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