Vegetarian Pumpkin Butternut Soup
You will need:
1 can, 15 oz. pumpkin
1 box organic vegetable stock
1 large onion, diced
olive oil
20 oz. pre-peeled butternut squash, cut in squares
1 tbsp. cinnamon
2 tbsp. brown sugar
2 cups water
1 garlic clove
dash nutmeg

**************

Boil squash cubes until tender. Drain and set aside. In a pan, saute onion and garlic in olive oil over medium heat until tender. Stir in brown sugar and cinnamon. Stir in the water, vegetable broth, drained squash and canned pumpkin. Boil mixture. Reduce heat and simmer. Process half of the soup in a blender, and return it to the soup. Sprinkle each bowl of soup with nutmeg before serving.

I just love that vegan chef Mary Lawrence encourages folks to garden.

What better way could there to be bring fresh food to your table and to your family. I hope my family does more of it this growing season. (Stay tuned! The photo at bottom is a flower outside my home.)
In a recent newsletter, Mary says: "Are you a chef who likes to garden? Me, too! I've combined two of my favorite activities into a demonstration that I hope will be a ton of fun as we discuss 'Planning and Planting a Chef's Garden.'"
"This class will teach you how to choose 'double duty' plants that are not only easy to care for, but will reward you throughout the season."

Her event will be held 6:30-8:00 p.m. April 5 at the Bethel Public Library, 189 Greenwood Ave., Bethel.
"This presentation will show you what to plant, when to get started, and how to prepare for a bountiful harvest. Learn about perennial and annual herbs, alliums, 'cut and come again' greens, seasonal staples, canning and cold storage," Mary's newsletter says. The photo above is from Mary's newsletter.

Mary also is part of the Register's Community Media Lab.

Would you like to join the Community Media Lab? Let me know!

Our friend Jodie over at the Valley Independent Sentinel has decided to give veganism a try! She's committing to one vegan meal a day. Please wish her luck.

I'm dipping my toe in the vegan waters.

For health reasons -- to cut down on my cholesterol intake -- I've decided to eat one vegan meal a day.

This blog post marks the start of my journey -- from a place where all my meals are formed around meat, to a place where variety, healthfulness and flavor are king.

I'll admit I'm intimidated. It never occurred to me how much of the food I eat includes meat or eggs. (I'm lactose intolerant, so I've already cut out most dairy.)

But I'm determined to lower my cholesterol and broaden my diet, so I'm committed to making this work. Publicly stating my intentions is one way to make sure I stick with it.

You've probably heard of partial vegan diets like Meatless Mondays or vegan before dinnertime.

Mine's a little different, but with the same reasoning. It's not easy to quit cold turkey (sorry about that pun!).

And I still want to enjoy favorites like seafood.

Also, I love the traditional Polish meals my boyfriend's mother whips up everyday. Pierogi, kielbasa and stuffed cabbage are part of their culture, and I want to continue sharing those meals with them.

So this approach gives me lots of flexibility and lets me ease into a new diet so I'm more likely to stick with it.

I'm in what I like to call preparation mode.

That's the stage where I take out every vegan cookbook in the library, try out some recipes and have long talks with some old vegan friends.

While I'm in this mode, I've been eating vegan breakfast: Cereal or oatmeal with soymilk and fruit.

I've thrown in a couple vegan lunches too. (See photo of the grilled veggies I put in a wrap Wednesday afternoon. Eggplant, roasted peppers and spinach sandwich was Thursday's lunch.)

I'm armed with two great cook books: Veganomicon and Everyday Vegan. (I apologize in advance to the other Shelton residents thinking of becoming vegan this week. These two books appeared to be the entire vegan collection at the library.)

Veganomicon has great chapters on how to cook certain vegetables, beans and grains. Everyday Vegan has an excellent introduction explaining the vegan diet, and other tips to eat healthy foods.

Wish me luck!

In my continuing efforts to find new vegan dishes to cook, I've begun warming to the idea of recreating some old dairy-based favorite with vegan ingredients. This was something I'd purposely stayed away from in the past, because I was skeptical it could be done well. Things like fake meat products have always skeeved me out, and I figured fake cheese would be no better.

But, partly in an effort to please my dairy-loving husband, I decided to try making vegan mac and cheese today. My recipe, from Robin Robertson's 1,000 Vegan Cookbooks, required a remarkable assortment of ingredients to try to mimic that cheesy flavor we all know and love. There was nutritional yeast, of course, as well as white miso paste, turmeric, onions, paprika, soy sauce, mustard, cayenne, and soy milk. It certainly looked like mac and cheese, at least the bright yellow kind that comes in a box. I tasted the sauce before pouring it over the macaroni and sticking it in the oven, and it seemed too thin, with a flavor that wasn't even close to "cheesy."

After 30 minutes in the oven, it looked a little more appetizing. The sauce had absorbed partly into the pasta and thickened. The verdict? It tasted pretty good, though I'm pretty sure it wouldn't fool anyone into thinking it was actually mac and cheese. It grew on me as I ate it, and I think I might even make it again (or perhaps look for another vegan mac and cheese recipe to try).

I had more success this afternoon with a veganized dairy favorite. A friend tipped me off that Cafe Romeo in New Haven had begun offering vegan strawberry gelato. I rushed right over. Yum--two thumbs up. The nice man who served me also happened to be a vegan, and we started a conversation about some of our favorite vegan products and restaurants. He also told me Cafe Romeo serves vegan pizza, which I'll have to try soon.

This weekend, I got a chance to do something I've been wanting to do for a long time: cook a big vegan meal for my family.

I've been immensely enjoying cooking--something I was never very good at--since becoming a vegan. I have two wonderful cookbooks by Robin Robertson, and love picking out new recipes to cook each week for my husband and me. On Sunday, I decided to prepare dinner for my parents, grandmother (whose birthday we were celebrating), brother and husband.

I was excited, but also a little nervous. Certain family members who will remain unnamed have expressed skepticism about my vegan diet, so I felt some pressure to impress.

For the main course, I decide to cook something I'd made a week earlier with success. It's called seitan en croute, a mushroom-based stuffing with wine and slices of seitan inside a puff pastry. Delicious, except I wasn't a fan of the seitan (wheat gluten), and was pretty sure my meat-eating family wouldn't be either. So I decided to leave out the seitan and add some chopped walnuts to the stuffing.

I also made some simple roasted asparagus, and small red potatoes with caramelized shallots on the side.

I left myself most of the day to prepare this meal, so I wouldn't be rushed and mess it up. It miraculously all came together at the right time, and I think it was a big hit! My dad, a talented cook himself, called it "gourmet." Even my not-so-adventurous-eating little brother tasted a bite of the (non) seitan en croute and proclaimed it pretty good.

Since it was a birthday celebration, I also decided to try baking a chocolate cake. I've had mixed results in the past with vegan baking, so I also purchased my family's traditional Carvel ice cream cake beforehand in case the vegan cake didn't turn out well.

The cake recipe was completely bizarre. First, you made a mixture of flour, baking powder, cocoa powder, sugar, oil and soy milk, which was like a very dense brownie mixture. It was a struggle to spread it across the pan. Then, you made a second mixture of cocoa powder, sugar and hot water, which you poured over the first batter. As it baked in the oven, the two layers combined into something of a normal cake. Fascinating. As for the taste... it was okay. I think my mom put it best when she said, "It's like Passover cake. You know, good for Passover cake."

I was so happy to have the chance to share my new love of vegan cooking with my family. I'm excited to host future vegan gatherings!

Hello dear readers!

I've encountered a mini vegan crisis. I've been kindly invited to my cousin's house for a Passover seder on Monday evening. While they've been so generous to provide some vegan options for me, I was really hoping to contribute a vegan main course to the meal (partly in an effort to be a good guest, and partly so I don't go hungry).

Here's the problem: the majority of the staples I've relied on in my vegan cooking are not Kosher for Passover, particularly those that provide protein. According to my source of Jewish wisdom (my mother), the following are not Kosher for Passover:

all beans, including soy
rice
wheat
peanuts
corn
peas
lentils
mustard
sesame and poppy seeds

I'd appreciate any recipe recommendations you can provide!
By the way, does anyone know where I can find egg-free (ie. vegan) matzoh?
Thanks in advance,
Lauren

If someone had asked me four weeks ago whether I could ever be a vegan, I would have said probably not. But three weeks ago, I decided to give it a try. I'm so glad that I did.

As a vegetarian who's concerned about the welfare of animals and impact of my diet on the planet, I've long wanted to give up dairy but felt it would just be too difficult--impossible, really. So I was genuinely surprised at how painless the past three weeks of veganism have been.

As I've said several times before on this blog, it's all about preparation. I was armed with a great vegan cookbook, Fire and Spice by Robin Robertson, which made all the difference. I did my research, and spent hours reading Web sites and blogs about vegan cooking and lifestyle. This served not only to inform me, but to get me excited about what I was doing. I don't know any vegans personally, but the Web made me feel connected to a large network of like-minded folks. And of course having Helen around to talk to was a huge help as well.

One of my main concerns starting out was that I would be so limited in what I could eat that I'd quickly become bored with food. Just the opposite happened. My husband and I had been stuck in an eating rut, cooking the same rotation of simple vegetarian dishes each week. Being vegan forced me to branch out--well, to completely redesign our diet. I bought new groceries and cooked delicious new dishes. It was fun. The only time I really missed a "forbidden food" was when someone else was eating it right in front of me. Then it took willpower not to grab a piece of that cake or a slice of pizza.

So, in case it wasn't clear, I'm planning to stick with it. I feel really good about being a vegan and I don't want to go back. This is something I probably decided a week into the trial.

There are two sticking points. First is whether a vegan diet can sufficiently meet my nutritional needs. I've written on the blog about this before, and I still have concerns. I plan to discuss it with my doctor in the coming months. I'm hoping that a vitamin or two will solve any deficiencies that may exist, and that nutrition won't be an issue.

My bigger concern relates to my ability to lead a "normal" life as a vegan in a meat-eating world. How can I continue to socialize with friends and family without being a burden, always requiring special treatment? I made it through my dad's birthday party last week, but still don't feel confident about future gatherings. So, I've decided to allow myself to make very occasional exceptions to my vegan diet. I will eat only vegan at home, but if invited to someone else's home or out to a restaurant, I'll allow myself to eat dairy (never meat or fish) in order to not spoil everyone's good time. That said, I'll always try my hardest to find a vegan option at a restaurant, and avoid non-vegan foods at others' homes as long as I don't go hungry.

I still feel very conflicted about this decision, and I may decide in the future that it doesn't work for me and I should remain strictly vegan. The way I was able to justify it to myself is that I'm essentially casting votes with every dollar I spend on food. If 98 percent of those votes are going toward the right thing, then that's pretty good. But a question still remains in my mind if I can respect myself as a vegan if I cast that 2 percent of votes the wrong way. We'll see.

The official end to my 3-week trial is in about 5-1/2 hours, but I'll continue posting on this blog from time to time (or maybe all the time, depending on how the mood strikes!). Thanks to all the readers who've written supportive comments. They've really meant a lot to me.

And if anyone has been inspired reading about Helen's and my ventures into veganism and wants to give it a shot themselves, I say go for it. It's not nearly as painful as you think, and you might even like it. Three weeks is a great starting point. If you have any questions, you can always contact me at LHRubenstein@gmail.com.

First things first: Happy Birthday, Helen!

This weekend, I encountered my first real social gathering as a vegan. My mom and I planned a surprise dinner party for my dad's birthday, to be held at the home of a family friend. As much as I was looking forward to celebrating my dad's big birthday in a big way, I had serious concerns about what I would eat. I didn't want to put any extra burden on our generous hosts, and didn't want to answer endless questions about why I wasn't indulging in the cheesecake.

We informed the hostess of my dietary restrictions a few weeks in advance, and it turned out she had planned to make a veggie side dish that would fit my needs. I decided to bring a peanut butter noodle side dish (in keeping with the meal's Asian theme) that would provide me with some protein. It turned out to be a big hit with all the omnivores in attendance as well. Someone else brought a fruit salad for dessert, so I had something to snack on while everyone else enjoyed the cake. I will admit that fruit doesn't really satisfy my serious sweet tooth, though, and I treated myself to a vegan-friendly dessert later at home.

As for the questions I was dreading, most people didn't much care what I was eating. I had only a few discussions about my vegan trial, and everyone I spoke to was respectful.

One major perk I hadn't anticipated was that not being able to eat everything that was served made it much easier to avoid overeating, a common peril at parties where everyone stands around delicious spreads of chips, dips, cheese and crackers. I ate only two baby carrots dipped in hummus before the meal, and never felt overfull.

One of my biggest concerns when I started out a few weeks ago was that I would be severely limited in my ability to enjoy a good meal with others. This weekend's festivities proved that it is possible to socialize as a vegan, but it does take some planning ahead.

In the coming months, I will be attending a bridal shower, a wedding, a week-long family trip to Maine, and several other birthday celebrations, including my own. I still don't feel confident about being able to enjoy all these while remaining vegan, and have no idea what I will do on the vacation. I guess I'll just take it one day at a time.

As I wrap up week 2 as a vegan, I feel ever more confident that I could do this on a permanent basis--and be happy. But while I feel certain that veganism is good for the planet and for other living creatures, I have reservations about how good it is for me.

Vegan diets have some clear health benefits: low in saturated fat, high in fiber. Lots of fruits and veggies. But last week, a friend of mine who is in medical school told me flat out that he doesn't know any doctors who would advocate veganism as a healthy diet.

In my post a week ago, I questioned the health effects of soy. From what I can tell, the research the still very mixed on whether soy is good or bad for you. This has me concerned, as I'm finding that soy has a way of sneaking into many of the things I eat now.

A family member also brought to my attention the concept of complete proteins--a phrase I'd never even heard before. Wikipedia tells us: "A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them." Apparently, those who consume meat, eggs and dairy needn't worry about getting complete proteins, but vegans require different combinations of foods to achieve them.

According to the Savvy Vegetarian, food combinations such as legumes with grains, nuts or seeds provide complete proteins. Some sources say it's sufficient to simply eat a variety of these foods during the day, while others suggest strict food combining is necessary. Fortunately, many of these desirable food combinations are intuitive to begin with. Rice and beans, whole wheat pita and hummus.

The Vegan Society Web site says vegans must also be concerned about finding sources of Vitamin B12, Iodine, Vitamin D2 and Omega 3.

From what I can tell, it very well may be possible to eat a vegan diet that satisfies one's nutritional requirements. But it just seems like it takes a lot more work than I would prefer to dedicate to it.

Of course, nutrition isn't confusing only for vegans. The thinking on what constitutes a healthy diet seems to be constantly evolving (think low-fat vs. low-carb). I've always subscribed to the theory that you should eat a wide variety of foods to be healthy, and ignore the trend diets. But becoming a vegetarian, and now a vegan, has cut into that variety dramatically. I'm wondering if I should consult a professional to ensure a vegan diet can meet my needs.

An unrelated observation:
Helen and I both agree that after a few weeks of being a vegan, all of a sudden being vegetarian seems totally easy and mainstream. Like, people seriously still eat meat? And what on earth was I complaining about before? Nothing to eat at restaurants? That's silly!

I am probably dating myself by thinking about the old Reese's Peanut Butter Cup commercial.
I really can’t even picture it, but the catch phrase from it clearly stuck in my mind and has become a good example of an issue I am giving thought to.
Yet while the peanut butter - chocolate mess resulted in a popular concoction, my conundrum is not likely to sound so yummy, especially to those who have long eschewed meat and/or all animal products.
The question I am thinking about is whether it is ever OK for a vegan or a vegetarian to eat something that even touched a product they would not normally eat.
For instance: if there were a tray of nachos in front of you, would it be OK to take chips from the bottom of the pile that had not been touched by the cheese piled on top? What if the cheese melted and some it leaked onto the nachos below?
I know when my daughters were younger and adopted a vegetarian lifestyle - and I wholeheartedly supported it because it was a moral choice they made - I never mixed a vegetarian dish with a utensil that I had already used to mix a meat dish. That just would not seem right.
But if you were served a sandwich and someone had accidentally put cheese on it, would it be OK to take the cheese off and eat the sandwich anyway? Should it go to waste if no one else wanted it?
One of my kids - a nearly lifelong vegetarian - now calls herself more of a freegan -not in it truest sense - but for her which means in part that if there is food available and it would otherwise go to waste - she believes it’s OK to eat it, even if it contains meat. An example she used was that after one college apartment roommate moved out, she and her remaining roommate, both longtime vegetarians - ate some leftover chicken breast that had been left in the freezer, rather than throw out.
That’s not a step I would take - I probably would have cooked the chicken and given it to my dog, who is not about to make a choice to be a vegetarian.
I am not about to indulge in a Reese's now, as the vegan trial continues. I have had vegan chocolate, thought and it was darn good.
But this question of how 'tainted' something must be by a non-vegan product before we decide not eat is an interesting one to me. What do you think?

P.S. Veggie peeps, we have something very special coming up on Vegging Out. A small clue: the full name of this blog is Vegging Out in New Haven and we asked a well known Elm city resident to guest blog for us. He did it and it's coming soon! We are very excited and hope you will be too!

Happy snowy Friday everyone!

I'm pleased to report that I've made it through the first week (well, the first work week) of the Great Vegan Experiment, and am feeling really good about my decision to do this! For the most part, I've been satisfied with what I've been eating, and I'm excited to go grocery shopping again this weekend and try some new dishes. My sister-in-law gave me this cookbook, Vegan Fire & Spice, which has lots of tasty looking recipes. I'm feeling more and more like I'm going to stick with this after the three-week trial period is up.

There were only a couple hiccups during the week. Of the two big dishes I made Sunday night to last me all week, one of them I couldn't stomach. Turns out I'd eaten one too many lentils in the past few weeks, and need a break from them. Helen was kind enough to take the lentils off my hands so they didn't go to waste. That meant I had to find something else to eat for the rest of the week. Luckily, I found a wonderful recipe for spicy marinated tofu, for which I already had all the ingredients in the house. The experience reinforced for me the need to plan ahead and have plenty of vegan food options.

My resolve was tested early in the week when I attended an evening event for work, and was pretty hungry after not eating most of my dinner (the aforementioned lentils). Two types of homemade cake were being served, which some kind folks repeatedly offered to me. It was probably the most difficult thing I did this week to say, "No thank you." (As I'm writing this, someone just brought a box of Dunkin Donuts munchkins to the office. Alas, I'm tested again.)

I also learned this week that I like soy milk--something I've never cared for in the past--at least in the form of iced lattes from Starbucks. That was reassuring, as lattes were one of the things I was most sad to leave behind.

I shied away from things like vegan cheese, yogurt, mayo and other "mock" foods this week, but I think I may try some next week. Any favorites?

My favorite thing about this week is that I've felt good about everything I put in my mouth. It's all pretty much real, healthy food (except maybe the Oreos). I'm not sure I'm ready to declare that I have more energy, but I'm feeling good. I've also really enjoyed having Helen around to talk to about all this. Being a vegan can be very isolating, and Helen has been enormously supportive and helpful. Congratulations to her on completing week 2 as a vegan!

Something that I initially didn't think would be a concern, but now I'm starting to worry about a little, is how much soy I'm consuming. Three soy milk lattes and two servings of tofu so far this week. I've realized that I really like tofu and would like to rely on it more as a protein source, but I've seen warnings that it can increase the risk of certain cancers. Does anyone know about the health benefits/dangers of soy, or is the jury still out?

If anyone is interesting in joining Helen and me in our journey, the Physicians Committee for Responsible Medicine's 21-Day Vegan Kickstart program officially starts March 1. I rediscovered their Web site a few days ago, forgetting that Helen had previously blogged about it, and it has a lot of good resources.

To our readers: are there any questions you have for us, or a subject you'd like us to write about?

Happy weekend!

By Lauren Garrison

I wish I had some profound thought or funny story to share with you all on the occasion of my first day as a vegan, but it's been surprisingly smooth sailing so far. I think Helen hit the nail on the head in her last post when she said preparation is key.

Thanks to weekend trips to Trader Joe's and Stop & Shop, my cupboards are fuller than they've ever been with vegan-friendly foods. I have plenty of fresh fruits and vegetables, almond milk, crackers, pasta, tofu, and Oreos to satisfy my sweet tooth.

With my crazy reporter's schedule, I've gotten in the habit of cooking a big batch of soup or stew, or something else that will last a few days, on Sundays. This week, I tried two new vegan recipes: a green lentil and cashew dish from Mark Bittman, and a butternut squash soup made with coconut milk from a vegan cookbook my sister-in-law got me. I also baked some healthy pumpkin chocolate chip muffins, made with whole grain flour. I was happy with the way all three came out.

I feel much more confident now than I did last week that I'll be able to find enough different tasty vegan things to eat that I, 1. won't starve and 2. will be happy. What I'm more concerned about is missing some of my favorite non-vegan foods. I realized that I don't miss meat at all, and never did after becoming a vegetarian. But I have an emotional attachment to certain foods that contain dairy -- ice cream, chocolate chip cookies, English breakfast tea with milk -- that I've felt a sense of loss over them. Is that silly?

I'm also expecting to miss a certain freedom and pleasure that comes from being able to eat food socially. No longer can I reach carefree into the dishes of M&Ms put out for visitors in stores and offices. I'm almost certain I won't be able to eat out at a restaurant that doesn't cater specifically to vegetarians and vegans. When our resident baker here in the Register newsroom brings in cakes and brownies, I won't be able to partake (this one already happened today!). I can't even go to my parents' house for dinner without causing trouble.

That aside, I'm feeling upbeat today about my decision. I'm happy that what I'm doing is good for the environment, farm animals and my body. I like being challenged to try new things. I'm excited for the next three weeks.

Incidentally, when I turned on my favorite NPR station today, the show "Here and Now" featured an interesting segment with social psychologist Melanie Joy, whose new book is called "Why we love dogs, eat pigs, and wear cows." As the show's Web site explains, "She says it's because of carnism, the belief system which makes us disgusted by the thought of eating golden retrievers, but allows us to eat cows and pigs, even when they are just as intelligent as dogs."

You can listen to the segment here.

One more thing -- I've never been one for taking vitamins, but do I need one to supplement a vegan diet?

Well, tomorrow is Lauren's big day. She decided to go vegan for a trial period and we all should wish her well. Go Lauren!
I dove into the vegan lifestyle a week ago today.
It hasn't been easy, but it has gotten easier every day. I am used to soy milk in coffee and really enjoyed some almond milk hot cocoa last night.
But I have to admit again that I began this little journey ill-prepared (which Lauren would never do) and I must warn anyone who decided to try vegan that preparation is likely a key to success.
What I learned in a trip to Trader Joe's this weekend is that there really is some help out there if you ask for it.
It started when I made some veggie soup this weekend in the hope that I could share it with Lauren on Monday - but it was rather a disaster of a combo of ingredients and there's no way I would try to foist it on anyone.
So I had to go back the drawing board and what I decided to make needs to have vegan "cheese" in it.
That where Trader Joe's comes in. (Hope they don't mind I nabbed this image from their Web site) I went there to shop and one of the things they did not have - amid many options for soy cheese - was a vegan product that would resemble cheese.
But it would have been tough for me to figure this out if it were not for the help of Carole, a young woman who really went out of her way to help me and even printed out a copy of the vegan products for me. She consulted with one of her co-workers about the cheese to make sure it was not vegan.
I had known about the list as Lauren blogged about it and Mary Lawrence, our very favorite vegan chef, also left a note about it on this blog. I just didn't bring one with me.
The list is amazing - the treasure being that TJ semi-sweet chocolate chips are vegan!
But it also turns out Trader Joe's has seven lists - including for it's rather impressive stock of gluten-free items. I very well know how tough it can be to find those.
I ended up going to Edge of the Woods in New Haven to get the vegan cheese, which was OK as that's a great store too.
The lesson I learned this week, shopping trips and Starbucks snafus included, is that like anything in life, a change in lifestyle takes time and takes work.
But it's nice to know there are people there to help, including the people who have left advice and encouragement on this blog.

What’s in your gut?

We read over and over that having the proper balance of bacteria in our intestines is crucial to our health. I have even read that all health can be traced to how well various parts of the digestive system function. There is apparently even quite a connection between what goes on in your head and what is grumbling around somewhere else.

It’s all about bacteria.

So as a newly minted possible vegan, this gave me cause for concern. I might be a dummy, but I really can’t think of any way to get good bacteria other than from some sort of cultured food. This usually means yogurt.

Even kefir.

I love yogurt.

But vegans don’t eat milk-based yogurt, so none for me, at least during this 3-week vegan try out. (Will I make the team?)

So on my way to work today, I stopped off at Edge of the Woods in New Haven. It’s a vegetarian dream store. Heck, lots of organic stuff too, and I have never seen meat there. The bakery vegan cookie I bought for Lauren and I to share was not so hot.

But they have Probiotic Soymilk. Doesn’t sound yummy to you?

Well, it ain’t half bad.

Packed full of 30 percent of the daily requirement of Vitamin D, it also boasts “7 live and active culture.” The one I bought also was on sale and slightly out of date, and I’m thinking that means the bacteria count might have been even higher.

So I downed the entire thing (180 calories - much too high) and am hoping by now my bacteria balance it back where it should be.

I also, however, am curious about what other vegans do to make sure they keep up their culture.

By Lauren Garrison

Since deciding on Monday to join Helen in her trial period of eating vegan, I've been preparing both physically and mentally for the start of my challenge on Monday February 22.

I've alternated between trying to eat up all the dairy in the house so it's not wasted, and "practicing" being vegan.

Yesterday, I ate only vegan food up to about 3 p.m., abstaining from the doughnuts at the Fat Tuesday paczki-eating contest in Ansonia I covered for the Register.

I even tried ordering a soy milk gingerbread latte at Starbucks, and while the Fairfield location had no trouble meeting my demands, I'm afraid the beverage was far too sweet, and the flavor too reminiscent of Play-doh, for my liking.
As I've been researching vegan food on the Web, perusing my cookbooks and making grocery shopping lists for this weekend, I've made a few observations.

1. Just because it's vegan doesn't mean it's healthy.

Every vegan I've met has been very thin, and I'll admit that I hope to drop a few pounds during this trial. When I became a vegetarian, many people asked me if I lost weight on the new diet. The answer was no, because I substituted plenty of cheese and pasta for the lean meat I was no longer eating. In my research, I've discovered lists of vegan foods that include such nutritional non-superstars as Oreos, Apple Jacks, potato chips... you get the idea. While in a way this is good news, as I'll still be able to enjoy some treats, it dispels my idea that the restrictions of a vegan diet would force me to eat healthfully.

Alas, I'll have to make smart choices and focus on fruits, vegetables and whole grains if I want my new diet to be a healthy one.

2. Food companies don't like to shout "vegan" from the roof tops.

The Trader Joe's list (http://www.traderjoes.com/attachments/Vegan.pdf) of all its vegan products being the exception, I've had a hard time identifying which foods are vegan without first reading their ingredients lists. I've gone to the Web sites of companies such as Whole Foods and Kashi, which cater to nutritionally and environmentally conscious eaters, and was disappointed not to find any note of which products are vegan. I suppose I expected to find a little "V" symbol on box, similiar to the notation for Kosher foods. My husband's take on this: Non-vegans might be turned off by vegan food, thinking it won't taste as good. Maybe we could design a secret symbol that only vegans would recognize to make our jobs as consumers easier.

3. As I feared, my family and friends have been less than enthusiastic about my decision.

Responses have ranged from, "So now you're a vegan?" (as in, 'I put up with this vegetarian thing, but c'mon now!') to "You're going to starve" to "I won't think less of you if you cheat."I'm somewhat ashamed to say that I've assured these people, "Oh, this is just a trial run. Don't worry, I'm not going to be a vegan permanently." I think feel guilty knowing I'll cause more inconvenience for my friends and family than I already do when it comes time to share a meal. Although I myself have great respect for vegans, I also worry that people will think I'm weird or radical or that I'll want to "convert" them.

Truthfully, my hope is that the next few weeks will go well, and I'll stick with the vegan lifestyle, either completely or almost completely. I can envision myself being mostly vegan but making exceptions occasionally for dinner at a restaurant or a family gathering.

That said, I'm struggling with the "identity" part of being a vegan. After four years, I very much identify as a vegetarian. If I accidentally ate meat, I would feel kind of terrible. But the thought of slipping up as a vegan doesn't give me much pause. Perhaps that will change in time, but right now, it's hard to imagine.

4. And a question

Do all vegans eschew honey, and why? Do bees count as animals? Do they mind if we take their honey?

Mary Lawrence will show you how vegans make better lovers



Well, I made that up to grab your attention, but she will cook up a meal I think any vegan would love.


What better way would there to be to spend Valentine's Day showing your affection than to share a vegan dinner with your loved one or ones?

I am pleased to say that Mary Lawrence, that wonderful wonder of vegan chefs, shown with one of her chocolate creations, will be host for a vegan dinner at Georgie's Diner in West Haven on Valentine's Day.

It will be an entirely vegan four-course menu and include a mini cooking demonstration of one of the recipes. Lawrence said.

The dinner begins at 5:30 p.m. with an appetizer of red pepper tapenade on crostini, followed by a field green salad with candied pecans, dried cherries and raspberry vinaigrette.

The entree will be tofu picatta with garlic mashed potatoes and asparagus, and for dessert, a chocolate ambrosia tart with toasted coconut almond crust.

A complimentary beverage will be served.

The cost is $40 per person and reservations are required.
Those interested in attending can contact Lawrence by calling 860-985-1645, or emailing mary@wellonwheels.com.
More info can be found on her Web site, http://www.wellonwheels.com/.


P.S Georgie's is at 427 West Elm St., West Haven