Tag Archives: food

Defining Manliness in a Meat-Eating World

Yesterday, I was fortunate to hear a great piece on veganism and Masculinity (I highly encourage you all to check it out).  Of interest, was a quote by Triathlete Dominic Thompson,

“Compassion is the new cool.”

And while there is a bit of Ghandism and cliche in that statement, personally I feel it really defines my interest and core of being vegan.  Not the cool part, (I could care less about being cool) but the fact that being compassionate is in the open.  It’s OK to care for something insignificant.  It’s the new closet us men can come out of.

I remember way back (in my meat eating days) when a fly was drowning in a day old cup of coffee on my desk at work.  I asked a co-worker to quickly grab a fork, while I tried to rescue it with a pen.  My coworker ridiculed me for weeks, for “saving a stupid fly,” calling me “Fly Guy.”

Image courtesy djltaga on DeviantArt
Image courtesy djltaga on DeviantArt

At the time, it was a source of embarrassment and I found myself questioning my actions.  Maybe my friend was right.  Why was I worried about this “stupid fly?”

Initially, my defense was based on karma.  Maybe some day I’ll be drowning and I’ll wish for someone to take a moment of their day and pluck me from the proverbial cup of coffee.  But over time, I realized that saving that fly was good for my soul.  It made me feel good to help something else without placing a value on it first.

I moved on in my compassion journey from insect saving to a fully vegan lifestyle.  Knowing that my diet causes no animals any suffering or death is more nourishing for my sanity than my waist line.

So how exactly can we as a society fall on such polarized ends of this issue?  While mainstream marketing screams at real men to eat beef (It is, after all what’s for dinner) and meats, the other side eats soy and smoked tempeh strips.

A recent google image search for
A recent google image search for “Man food”

Some of my friends actually refuse – flat out refuse – to even try a vegan meal.  I am not sure if this is out of concern I am attempting to “convert them” or out of a fear they might actually like it and would have to think about a lifestyle change.  Ignorance is a precious resource in this world and even harder to get back once lost.

Personally, I feel they worry about their man card.  That someone they know might see them biting into a Veggie Grill Buffalo Bomber and sound the man alarm, agents streaming in, taking them away only to waterboard them with A1 steak sauce and chicken stock while watching all the Rambo movies.

So how do we turn that corner?  How do we show to men on the larger scale that it is OK to be compassionate, healthy, AND actually enjoy good food?

The NPR piece mentioned a new blog that I think is really making headway in this space.  It is called The Discerning Brute and it is a high-end men’s vegan blog.

The home page of TDB.
The home page of TDB.

Another great point of the article was that confidence has always been “manly” in our society.  Ex butcher and now vegan chef Dan Strong stated,

“There’s an illusion that manhood is this confidence that is exuded at all time,” Strong said. “Veganism is that kind of confidence. It really is. It’s a choice that we make that guides us on our lives. I can’t think of anything more manly than that.”

I’d also add that as vegans we must have thick skin.  We need to deal with ridicule and ribbings.  And I think that even makes us more resilient.

And perhaps a little more manly.

Eating Vegan and the Processed Food Dilemma

As vegans, we have all lived on some deserted islands.  We have all defended our protein intakes.  And, we have spoken (or perhaps marched) on behalf of the animals.

But of all the curves the omni crowd throws at me, the one I struggle with the most is the topic of processed foods.

I am what I like to call a “meaty vegan.”  I grew up in the woods of New England, eating wholesome foods like ham steaks, meatloaf, and spaghetti sauce “flavored with meat.”  So personally I enjoy the meat analogs that allow me to bridge the gap between my personal heritage and veganism.

I am a meaty vegan, and this is my food.

But that also comes with it’s own set of concerns, mostly around the fact that most of this food is highly processed and contains a lot of oil, salt, and sugars.

So what is this meaty vegan to do?

Continue reading Eating Vegan and the Processed Food Dilemma

Holiday Party Food Porn!

Last night, we entertained some of our closest friends up on the mountain.  Melanie always likes to try new vegan recipes, so I thought I would share what we prepared for any last minute vegan holiday food ideas!

1.  Feta Stuffed Peppadew Peppers (found on Vegetarian Times)

You will need:

  • 24 fresh mint leaves
  • 24 Peppadews, rinsed and drained
  • ½ small cucumber, peeled, seeded, and cut into ¼-inch cubes
  • 4 Tbs. crumbled vegan feta, divided (see link at bottom of this post for the recipe)

Directions:

Slide 1 mint leaf into cavity of 1 Peppadew. Fill with 1 or 2 cucumber cubes, then stuff with 1/2 tsp. crumbled feta. Repeat with remaining ingredients. Chill until ready to serve.

Follow this link to make your own vegan feta!
Continue reading Holiday Party Food Porn!

Shut the front door: A New Menu at Veggie Grill!?

Veggie Grill is a vegan’s dream come true.  Relatively healthy, reasonably priced, consistent quality vegan food.  It is so great to have an entire menu to choose from.

I am especially excited with their new menu just released today!

The mini-wraps look awesome (I prefer Buffalo), and Yukon Gold french fries!?  Yes please.

Check it out for yourself (PDF)!

Veggie Grill's new menu.
Veggie Grill’s new menu.

Food Review: Field Roast Frankfurters

When I was a kid, I never really liked hot dogs.  Even then, I knew what they were made of and it really grossed me out.

Fast forward a shit ton of years, and I am loving them all over again. Why?  Because now I know what is in my hot dog…but more importantly I know what is NOT.

Vegan hot dogs are plagued with balancing two distinct needs of people: make your product as close as a match to the meat version (for the ex-meatheads like me) but not so close as to freak out people that don’t like meat.

Many of the brands out there are rubbery analogs that do the job, but not well.

Enter Field Roast’s Frankfurters.

Don’t hate on my mustard and ketchup application skills: It’s actually performance art and you are missing the point.

These are a “drier” dog, that I prefer to grill or boil while in the plastic “skin.”  These dogs will not have a ton of water in them like traditional franks.  They have a wonderful flavor and texture that perfectly balances the like-meat-but-not-too-much scale.

These travel incredibly well (keep them refrigerated) are easy clean up, and deliver plenty of protein and food to your gut on those long days of wheelin.

These grill up amazingly well.

Recipe: Garlic Mayonnaise Potato Salad with Toasted Hazelnuts

Me enjoying this salad in Moab, UT. Okay, make fun of my shoes then move along.
Me enjoying this salad in Moab, UT. Okay, make fun of my shoes then move along.

When we are on the trail, one of our fav things to toss in the ARB is some potato salad. Its pretty easy to make, keeps well, and is filling.

While we were in Moab, Melanie made up a batch of my FAVORITE potato salad, from the Cornucopia Restaurant cookbook.  This is the best vegan restaurant in Dublin, Ireland and is my staple (the staff remember me, how scary is that) every time I am there.  So, buy their book!

Whip up a batch of this amazing salad!

Borrowed, with love from their cookbook (convert your stuff here, I kept it metric to look all fancy and stuff):

You will need:

  • 150g hazelnuts
  • 1kg baby potatoes
  • 50g (medium bunch) parsley

Garlic mayonnaise dressing:

  • 100g good-quality mayonnaise (Scott: I suggest veganaise)
  • Juice of 1/2 lemon
  • 2-3 cloves of garlic, peeled and chopped roughly
  • Salt and pepper

Preheat the oven to 180 C. Spread the hazelnuts on a baking tray and roast them for 8 minutes. Set them aside to cool and then rub them between your hands to remove the loose skins.

Chop the baby potatoes into bite-sized pieces – either halves, quarters or slices, depending on how big they are.  Place them in a large pot, cover with lightly salted cold water, bring to the boil, cover and simmer for 15 minutes or until tender.  Drain and set aside.

Meanwhile, make the dressing by blending the mayonnaise, lemon juice, and garlic with a stick blender or in a food processor.  Season with salt and pepper.

When the hazelnuts and potatoes are cool, place them in a large bowl. Chop the parsley and add it to the bowl, reserving a little for garnish. Fold in the dressing evenly, taking care not to break up the potatoes.  Serve sprinkled with parsley with a crisp green salad.