Tag Archives: wellness

Dr. Michael Gregor

People have their reasons,  and if your reasons for choosing a plant-based diet are health, longevity and general wellness, then Dr. Michael Greger will give you all the information that you need. From the consistency of a proper bowel movement to the antioxidant potency to your favorite berries, Dr. Greger nestles deeply into the medical literature to produce cogent, relevant, accessible videos designed to inform us of the state of medical science.

OLYMPUS DIGITAL CAMERAHere’s his website. Here’s his YouTube channel.

If you are struggling to answer some of the key vegan questions, go to his page. If he doesn’t have a video on it, then it’s a safe bet that nobody does. But this list should get you started:

Where do you get your protein?
What about the minerals that meat gives you?
How can you get enough calcium without milk?
B12 is important, right?
What about good fats from fish?
Isn’t soy bad for you?
But you’re going to eat eggs and milk again when you have kids, right?

His casual cadence and Nerds Gone Wild attitude make his message digestible for a lay audience. To my knowledge, the internet doesn’t possess a more researched, comprehensive and accessible archive of information on plant-based nutrition. Support Dr. Greger and his research. Where would we be without him?

Why Don’t More People Go Veg?

If you’re vegan, you have your reasons, and it’s likely that you’re consistently ear-beating people into seeing things your way. They must understand why you have made your choice, and you know what’s best for them, damnit. I’ve definitely turned people off with this approach. You probably have, too. So why aren’t more people hip to a plant-based lifestyle?

On the face of it, most people aren’t as opposed to a diet change as you may think. But there seem to be a couple of hangups that if we can get over, more people will switch to a better choice for themselves and the environment.

In response to telling others that you’re vegetarian, you’ll get a few predictable responses:

  • I could never do that.
  • Why do you do that?
  • Aren’t you worried about your health?

The phrasing will change, but the ideas are consistent. Each question is equally dumb, and poorly thought out. Not sayin’, but I’m jus’ sayin.

The biggest issue to tackle is people thinking that they could never become vegetarian. People feel this way for two reasons:

  • They don’t think they have the strength to do it.
  • They don’t have the knowledge to pursue it.

Both issues come from the same place– lack of information. They don’t know what to cook, and they are worried that they’ll be handicapping one of life’s great pleasures–eating. People in this camp may be the easiest to swing over because all they need are a few recipes and techniques in order to get on the veg train. It’s surprising how many people are receptive to the message. Some will even listen to you go on about how you can beat a turkey all day and still call it organic, or how all cows are fed grass for the first few years of their lives, resulting in the term grass-fed amounting to nothing more potent than “natural” or “water-based.” What we need to do for those that will listen is give them some tools that will help set them up for success. Reasons for being vegetarian only get you half way to the goal. The rest is all about systems and strategies. The right recipes and rituals are the best way to follow the results of your reasons. Arrrrgh.

Feed your friends delicious, cruelty-free meals and show them that we don’t lack pleasure, health or diversity in our diets.IMG_3991 Many people assume that vegetarians only eat grilled cheeses and that vegans are loonies chewing on raw celery and apple skins all day. This spell must be broken and the only way to do it is to feed people good food. If you have recipes, create a blog and push the recipes out there. Come out of the closet and show the world that your diet is rich and diverse.

Educate the curious. If someone thinks it’s unhealthy to be vegan, they’ll need facts, professional opinions and they’ll probably continue to believe whatever nonsense that the diary industry has been pumping into their soft brains. For this type of person, the best way to reach them is to be fit, healthy, enjoy your life and engage actively with those around you. Don’t push these people too hard. They’ll push back and then shut down the part ofthem that would otherwise be willing to listen to what you have to say.

Big changes start with your choices. BIMG_3029e a fit, openly compassionate person, and the people that live on burgers and chicken breast will eventually ask for your help. You’re on the right side of health, ethics and environmentalism, so speak the truth plainly and follow the path you see fit. People will eventually grow tired of being tired, and they’ll start taking notes on how to get more aligned with a healthier lifestyle.

If we can frame the argument in a way that resonates with people, we’ll have a chance of helping people, animals and the planet. It’s easy to shove videos like Earthlings or Forks Over Knives in people’s faces, but they won’t make it through the first five minutes of a movie unless they’re motivated to do so. Be patient. Read the room. Spread the message.

Eat your veggies.

Be well,
Veg VA

 

Featured Image Credit: http://bit.ly/1I7co5H

 

 

Baked Tofu with Spicy Soy Dressing

Yields: A pint or so
Prep Time: 10 mins
Cook Time: 10 mins

Simple tofu prep with a simple Asian dressing. Like revenge, this is a dish best served cold.

Get this:

Dressing
  • 1/2 cup  onions or scallions, minced
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 2 cloves garlic, minced
  • 2 T brown sugar
  • 1 T lime juice
  • A squirt or two of Sriracha

Tofu
A brick of tofu, cubed and baked (Baked Tofu)

Do This:

Eat more plants. Eat more tofu. Eat more Asian-ey.
Be well,
Veg VA

No pictures of this recipe, so instead, enjoy these pictures of Aaron dancing with a pig at the 2014 DC Veg Fest.

Baked Tofu

Yield: 2 meals for 2 people
Prep Time: 30 mins
Cook Time: 40-50 mins

If you struggle with frying your tofu, try baking it. It’s super simple. If you love the texture of tofu at the Whole Foods salad bar or at most restaurants, it’s because they bake it, refrigerate it, and then cook it to order. So take 3-4 bricks on a Sunday and bake them for the week.

Get This:

  • A cookie sheet, lightly oiled
  • 2 bricks of drained tofu, cubed (How to Cook Tofu)
  • S&P

Do This:

  • Preheat oven to 450 degrees.
  • Place the cubed tofu on the sheet and season with S&P.
  • Bake for 20 mins, flip, and then 20 more mins.
  • Let the tofu cool before putting it in the fridge.

Baked tofu demands that you make it because it’s so easy. Don’t be proud. Bake your fu.
Be well,
Veg VA

Black Bean Burgers

Yield: 6-8 Burger Patties
Prep:10 mins
Cook: 8 mins

These burgers satisfy that sandwich craving that we all have. Nothing screams America like a cheeseburger, and veg-heads shouldn’t be left out of the mix.

Get This:

  • 3 medium sized potatoes, cubed
  • 1 medium carrot, cubed
  • 1 can black beans, drained and rinsed
  • ¼ C of Daiya (optional)
  • Some slices of Daiya cheese (optional)
  • ½ C of frozen peas
  • ½ C shrooms, rough chop
  • 1 C bread crumbs
  • ½ t thyme
  • ½ t garlic powder
  • ¼ t sage
  • 1 t curry powder
  • A few fistfuls of flour (We’ll coat the burgers with flour before frying them.)

Do this:

  • Rinse, drain and put the black beans in a bowl. Then walk away.
  • Fry up all the veggies until a fork can pass through the taters easily.
  • Combine all ingredients in a large bowl, except for the flour.
  • Mash it up.
  • Make patties, and then cover them with flour and set aside.
  • Heat (medium-high) a pan with 3 T of coconut oil.
  • Fry the patties for 3 mins on each side.
  • Add a slice of Daiya cheese to the top of each patty for the last minute of cooking.

Try This:

A scoop of Guac on top.
Pickle, Mayo and Sriracha
Slices from a Fried Avocado

Do your burger thing, and do it without the beef. Or ham.
Be well,
Veg VA

 

Why a Plant-Based Diet is Cheaper than You Think

After people quit asking where vegans get their protein, their next question is often, “How can you afford it?” Their assumption is that eating a plant-based diet is too expensive for the average cat to get into. Firstly, what price can you put on ethics, environment and personal health? Secondly, it’s not expensive.

Breakfast Breakdown

Bacon and eggs. The classic of classics. A pack of bacon costs $6.11 and a dozen eggs are $1.73. A vegan alternative of oatmeal ($3.00/42 oz) with blueberries ($1.99/pint in season) and bananas ($0.49/lb) costs less than $1.00 per serving vs. a B ‘n E costing $1.95 per serving.

Lunch Breakdown

Assuming that we’re going out for lunch at a place like Thaijindesu, Beef in Oyster Sauce costs $14.00. If you’re keeping it vegan, the Vegetarian Green Curry won’t break a $10 bill.

Dinner Breakdown

The titans of fast food will sell you a burger, fries and cola for $6-8. What can you buy with that? A head of kale costs about $1.50 in Virginia (Tangy Kale Recipe), a large can of beans costs $1.79, and a 1 lb bag of rice is $3.00—totaling $6.29.

Using the above numbers and assuming that we all eat similar meals each week, we can say that a meat-based diet costs about $160.65/week while a plant-based diet costs $114.03/week.

Walk through any Whole Foods and you’ll see $8.00 packs of vegan sausages and 10 bottles of cold-pressed juice. For the average family, those foods can’t be staples of their diet. But that doesn’t mean that eating a plant-based diet is unaffordable. Don’t let a grocery store tell you what to put in your cart. Buy things deliberately and don’t get tricked by dieting fads or processed vegan junkfood.

Tips for Optimizing your Plant-Based Spending

  • Prioritize your spending. Are you buying sodas? How many packaged snacks are you buying? When’s the last time you bought a pair of shoes? Understand what you’re spending your money on and choose what’s important instead of letting stores, ads and television tell you what to spend your money on.
  • Buy Fresh. Buy Seasonal. Strawberries are cheap in June and pricey in January. Follow the seasons.
  • Buy Bulk. Big bags of rice cost more up front, but you save per serving.
Veg VA Resources:

Weekly Shopping List—These staples will make sure you can whip up something that’s quick and nutritious.
Our Recipes—All of our recipes focus on simple, inexpensive ingredients found at most grocery stores.

Other Resources (unaffiliated with Veg VA):

NutritionFacts.org –This quick video demonstrates how animal products are artificially priced due to government subsidies and how refocusing on healthy food subsidies could lower national healthcare costs.

Crono-Meter—If you’re curious what nutrition you’re getting from your food, put it in their calculator and see for yourself what’s best for you.

Vegan on The Cheap—Good recipes, on the cheap.

Email us at sneakyveggies@vegetarianvirginia.com if you have any questions. Light up the comment section with any tips you have for keeping a plant-based diet inexpensive.

As always, get the meat out and scarf down some veggies.
Be Well,
Veg VA

DC Veg Fest 2014

The South isn’t known for its celebration of vegetarianism. But in DC, thousands of vegetarians gathered last weekend to taste all the new things that the veg world has to offer.

Some of the highlights: Vegan tacos (Stefwiches)—Sausages(Tofurky)—Fresh juices (South Block Juice CO), Kombucha—Six foot tall carrots—Book Signings (AfroVegan, Robin Quivers)—Vegan ice cream(SoDelicious)

If you’re not yet riding the vegan wagon, put this event in your calender. Sit in on a cooking demonstration and learn how to cook gourmet vegan food. Famous vegans give keynotes and discuss their path. If you think vegans eat stale tofu and kale all day, stop by one of the sample tents and try some delicious sausage or grab a slice of vegan pizza. While you wait for next year’s festival, check out our recipes.

If you’re already vegan, go to the DC Veg Fest to be with your people. Vegetarianism is growing in Virginia, so come out and absorb the culture. DC Veg Fest attracts healthy, vibrant people with unique perspectives on the same goal—eat more plants and cut out the flesh. If you feel lonely in your choice, being in a community of like-minded people can be a powerful experience.

Here are some pictures we snapped at the fest this year, as well as a shot we grabbed with the great Rich Roll last year. Check out his podcast. He didn’t make it to the fest this year, but we want to give him a quick shoutout for his appearance last year and everything he’s doing to push forward a message of compassion via his podcast.

Go to festivals, eat plants.
Be well,
Veg VA

Liquid Aminos

It’s like soy sauce, but beefier. If you’re gluten free, and you miss soy sauce, get your mitts on this stuff.

Liquid Aminos has essential and non-essential amino acids. Amino acids are the building blocks of protein, so when people are concerned that you don’t get complete protein, show them this list.

16 Amino Acids
  • Alanine
  • Arginine
  • Aspartic Acid
  • Glutamic Acid
  • Glycine
  • Histidine
  • Isoleucine
  • Leucine
  • Methionine
  • Phenylalanine
  • Proline
  • Serine
  • Threonine
  • Tyrosine
  • Valine
  • Lysine

 

Do This

Substitute it for soy sauce
Make Tangy Raw Kale
Add it to salads or salad dressing

Eat more plants.

Be well,
Veg VA

Nutritional Yeast

Yeast is your friend. A fully vegan diet can be lacking in Vitamin B12. The good news is that nutritional yeast is a good source of B vitamins. It’s also a complete protein free of any animal products, sugar or gluten.

Nutritional yeast gives food a rich, cheesy flavor. It looks like fish food, but it’s delicious and full of important vegan nutrition.

Do This

Make Tangy Raw Kale
Sprinkle it on salad
Add it to stir fry

Eat more plants.

Be well,
Veg VA

 

Coleslaw

It’s super easy. It’s a side, a condiment and salad. Eat slaw. Eat it because you’re a winner. And winners eat slaw.

You don’t need awesome knife skills to make great slaw. It helps, but if you have a food processor, a chopped slaw is sometimes better than a shredded one.

Get this

  1. 1 head of cabbage (purple is prettier)
  2. 2 big carrots
  3. 1 Cup of Vegenaise (mayo if you’re not plant-based)
  4. 1 Teaspoon of apple cider vinegar

Do this

  1. Break the carrots into thumb sized pieces.
  2. Pulse the carrots in your food processor until they look like rice.IMG_4265
  3. Cut the core out of the cabbage. See pictures.
  4. Add the cabbage and pulse until everything is about the same size.
  5. Add the Vegenaise, vinegar and S&P to taste.
  6. Pulse until mixed.

Don’t Do This

  • Process the cabbage before the carrots—You’ll end up with pureed cabbage and chunky carrots.
  • Use a blender—Use a food processor or a knife. Blenders won’t give you the texture you want.

Put it on

Veggie dogs—veggie burgers—tempeh tacos—fried potatoes—beans and rice

Coleslaw impresses people. Nobody knows why, but it does. It only gets better in the fridge, so make a bunch on Sunday and enjoy it through the week. It’s an easy way to get people to eat more plants. So make it and show off your new kitchen skills.

Eat more plants. Eat less flesh.

Be well,
Veg VA