Market Fresh Veggie Plate @ Seasons 52

Imagine my surprise when I went to lunch with my coworkers today out in the 'burbs, and I had an excellent vegan meal!

We went to an unexpectedly excellent chain restaurant called Seasons 52, and there was even a separate vegan menu!

I had the Vegetable Plate, with roasted vegetables (carrots, tomatoes, fennel, carrots, golden beets and broccoli), grilled tofu and cranberry almond tabbouleh.

So maybe the 'burbs aren't so bad?

Dairy Farming: Bad for your health, bad for the planet

In today's Wall Street Journal, read "Manure Raises a New Stink."

'Nough said. For more info on this subject, read Johnathan Safran Foer's Eating Animals.

' “I like my vegan food to be sexy, dirty fun,” Ms. Silverstone chirped, her voice rising with the girlish lilt so memorable from her best-known role, the matchmaking high school princess Cher Horowitz in the 1995 movie “Clueless.” '

So says Alicia Silverstone in a recent New York Times article, "Vegan in Word and Deed."

Reporter Patrick Healy joined Alicia and her friends at her--and my--New York favorite, Candle 79. She's blogged about it a few times, I've blogged about it a few times...overall, it's just a favorite.

Alicia is really taking on the vegan world by storm with her book The Kind Life (recently no. 1 on the New York Times best-seller list for hardcover advice, how-to and miscellaneous books) and her blog of the same title. She's been vegan now for over 10 years.

Given the success of her book, could we begin to fathom the possibility that our diet is becoming more mainstream? That more people care about their health and are beginning to realize the impact of diet on their health, energy and overall well-being? Let's hope so.

Evolve into a Vegan Diet

A completely non-vegan friend sent me this link to the 21-Day Vegan Kickstart.

It is sponsored by the Physicians Committee for Responsible Medicine, which, according to its website, is:

"doctors and laypersons working together for compassionate and effective medical practice, research and health promotion."

This site can support you as develop your vegan diet or as your just getting to know it:

• Tips from celebrities
• Recipes
• A 21-day meal plan to get you started

Dr. Colin T. Campbell, author of The China Study, Dr. Andrew Weil, and others lend credibility to the group. Why do I like this organization and these doctors? It's because they promote the healthy lifestyle that we live and give us facts to support our choice to be vegan. Both Dr. Weil and, Dr. Campbell in particular, are advocates of the study of the link between diet and disease. Dr Campbell advocates a vegan diet for your best health.

I am not a huge believer in traditional medicine, and I tend not to trust doctors because of an awful experience I had during college trying to diagnose and treat a digestive problem. Long story short, it was lactose intolerance, but no doctor that treated me wanted to believe that could be a legitimate answer. After two weeks in the hospital, morphine drips, painkillers and others to relieve the constant pain in my stomach, my final visit to a traditional doctor ended with a quote I will never forget and that changed my life forever: "Well, I don't know what's wrong, but just keep eating normally, and it will probably clear up in 6 months to a year." Is that an answer? Is that the best that "medicine" can do? Suffer until you get better?!

Finally, after sharing my experience, a family friend suggested it may be lactose intolerance, and, lo and behold, once I eliminated dairy from my diet I started to feel better. I started researching alternative diets and eventually learned about--and began to experience--the amazing health benefits of going vegetarian, then vegan.

I respect and admire doctors who think beyond the bounds of traditional medicine, tests and treatments. I recommend this site to help you get started and stay committed to the diet part of a vegan lifestyle.

Eco-Fashion on Shop Bop

shopbop.com has a cool eco-fashion section. The skirt on the right is made out of recycled fabric by Re Collection.

Daily Candy also showed photos of the lines recycled, rocker chick.

Sunday Brunch in Yo' Own Kitchen

I made these waffles today for my non-vegan family for brunch today and--surprise!--everyone loved them. Actually, how about "no surprise"?! Vegan food is not only good tasting food but it is actually real food (note sarcasm). I'm getting a bit bitter about constantly explaining my choice to everyone who happens to be around when I'm eating a meal. "Why are you vegan, and how do you get enough protein?" have become tired, tired questions. I'm happy to share my reasons and share information on what I believe is a healthier lifestyle, so I should be happy that people ask.

But lately, I'm just tired! You don't hear me asking everyone, "so how did you choose to eat meat?" Probably because they never chose, they just did without thinking. Maybe it was how they're raised, and that's that.

I have been feeling on the defensive lately, perhaps because the question has been coming frequently. In some circles, vegetarianism is still a hippie thing, not a part of the mainstream. I could use a little break from all the scrutiny and, instead, a little open-mindedness and easy, quick acceptance.

Enough negativity! Make these waffles. I did, and they certainly put me in a good mood...

Barley Waffles
Makes 4 6-inch waffles
2 cups barley flour
1 teaspoon baking soda

1/2 teaspoon salt

2 1/2cups soy- or rice milk

2 tablespoons maple syrup

2 tablespoons vinegar

1 tablespoon canola oil

1 vegetable oil spray

1 fruit preserves or maple syrup, for topping

Preheat waffle iron. In a medium bowl, stir together flour, baking soda, and salt. In a small bowl, stir together non-dairy milk, syrup, vinegar, and oil. Combine the two mixtures and stir to mix. Lightly coat the waffle iron with vegetable oil spray, then pour in some of the batter and cook for 3 to 5 minutes, or until golden brown. Serve with fruit preserves or syrup.

Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

Mimosas, Olsen Haus, Matt & Nat @ Arcadia

Mimosas....

Vegan shoes......

Vegan handbags......

.....an amazing afternoon of eco-shopping.

Arcadia hosted a Denim Brunch this past Saturday. Many of their eco-items, including vintage, were on sale. This amazing boutique carries so many fashionable, animal-friendly brands that, I have to admit, I was a little overwhelmed! Matt & Nat bags (which I just discovered at this event by the way) were the best find.

Arcadia's vintage display got me thinking...while it is great to purchase products that are made from eco- and animal-friendly materials, isn't it even better not to have to produce something at all? Why not save on the energy and all the other processes involved in manufacturing a new product and just re-use something already made? (Check out ReMade USA for a cool interpretation of re-used fashion.)

I'm not always a huge fan of vintage when it's a bit dirty, dingy and too worn-in, but, in some cases, not only can you find something fashionable, but you can reduce your impact on the environment, too, by not contributing to the production of something new. Just a thought.

Coffee + Cupcakes

Sweet Freedom, Philly's vegan bakery at Broad and South, is now coming into its own. It's starting to feel like a full-on cafe, with coffee (local La Colombe of course), tea and free wireless. Come spring there will be outdoor seating, too.

Now isn't that sweet.

Cook This

I copied this straight from my February 2010 Veg Newsletter. I couldn't resist! It looked so good that I had to share.

Moroccan Simmer

This incredible one-pot meal is sure to brighten the dreariest of February days, and leave you feeling not only nourished, but fabulous. Slightly sweet, slightly spicy, this recipe by VN contributor Patti Breitman knocks our socks off every time we make it. Added bonus? It boasts more than 300 milligrams of calcium per serving!

What You Need:
1 teaspoon canola oil
3 tablespoons brown sugar
1-1/4 teaspoon cinnamon
1/8 teaspoon ground cumin
1-3/4 cups orange juice (preferably calcium-fortified)
6 carrots, peeled and thinly sliced
8 parsnips, peeled and thinly sliced
1/2 cup dried figs, chopped
1/4 cup raisins
Pinch of cayenne pepper

What You Do:
In a large nonstick saucepan, heat oil over medium heat. Add brown sugar, cinnamon, and cumin; cook, stirring for 1 minute. Add orange juice, carrots, parsnips, figs, raisins, and cayenne. Simmer covered for 20 to 25 minutes, and serve with rice or couscous.

NoLibs to the Rescue: Eco-Fashion Boutique Sells Vegan Shoes

Arcadia is Philly's eco-fashion boutique, and, even though Philly has no 100% vegan shoe stores, Aracadia sells my favorite Olsen Haus line of vegan shoes plus a number of other hot, vegan styles.

An incredible find given the fact that ordering shoes online never works out well. You have to order three different sizes hoping one fits, and regardless you always have to ship a few pairs back! Online shopping is not ideal, so I'm very happy to find vegan shoes sold by a Philly boutique.

Olsen Haus, Open-toe Bootie

Olsen Haus, Babylon flat

Olsen Haus, Enchantment heel

Ruby Boot

Melissa Gold Flat

More about Melissa Shoes and her collaboration with Vivienne Westwood

Olsen Haus, Shortie Bootie

Arcadia is all about promoting a sustainable lifestyle, not only through fashion but through travel as well. The team at Arcadia helps plan group and individual sustainable travel through away@Arcadia.

Sidenote: NoLibs is one of the best spots in Philly to find businesses oriented toward supporting our sustainable lifestyle. Whether through food, fashion or other products, NoLibs is Philly's vegan, eco-conscious hub. Not that there aren't great spots all over Philly, but NoLibs seems to concentrate that energy. More to explore...

Gianna's Grille: Don't EVER get your hopes up with this one

I went to Gianna's Grille today at 6th and South to get a big, fat piece of cake and soft serve soy ice cream today, and what a HUGE, MAJOR disappointment! No soy ice cream (machine is broken?) and no cake...why no cake? Apparently the owners were too lazy to bake today. What a shame, I will never go back to that dirty, greasy place.

No longer will I waste my time on these silly bakeries. Why not just bake myself? Much more reliable and less expensive. First one I'll be trying is from a recipe from a blog called the Baking Bird. I can't wait to make this chocolate peanut butter cake.

Next on the list are two recipes from Post Punk Kitchen: rich chocolate cake and fudge frosting.

My NYC Vegan-Eatin' Adventure!

Candle 79, Upper East Side, NYC

Whoops, sorry, nothing left...it was ravioli

Avocado and quinoa salad topped with toasted pumpkin seeds

Chile-glazed seitan

Onto dessert! Two scoops of vanilla fudge marble ice cream and one scoop kahlua

And finally, dessert #2, Mexican chocolate brownie with a roasted banana and coconut ice cream

Take that Alicia!