Vegan Vancouver
GET FRESH! An Introduction to Plant-Based Eating
Hi Everyone!
Jen Boyle and Bridget Burns from The Vegan Project here! We are excited to announce our inaugural workshop at The Beaumont Studios on April 21st 2012. We wanted to do this workshop to answer your most frequently asked questions surrounding a plant-based lifestyle. We know how daunting new ingredients and ways of cooking can seem, and we want to help!
Vegan Secret Supper at Birds Nest
We had an incredible four course meal last night, courtesy of Chef Marika at Birds Nest Dining, and Social Bites CEO Annika Reinhardt, who organized all us former vegan hobby chefs. Malloreigh and Kaylie from Vegan Mischief, Jessica, Annika, Zilya, Mac, and myself (Bridget), were all in attendance for this glorious vegan dinner extravaganza!
Review: Shizenya Japanese Restaurant
Shizenya has to be the most delicious and healthy, organic sushi restaurant I’ve experienced, to date. My friend Ian Ross (who might know from the hit, Whistler-based reality tv show, Peak Season), is a regular at Shizenya. He noticed all the veggie options on the menu and thought of me – aw!
The Vegan Project Does Vegas! Part 3: Dinner at Sinatra
Dining at Sinatra, the classic American-Italian style restaurant in the Encore Tower Suites, took us back to 1940′s swingin’ style and charisma. It’s a pretty big deal to bear the name of one of the savviest crooners in history, and this jazzy joint represented well, with tasteful decor, a classy atmosphere and an epic shot of Steve Wynn and Frank Sinatra in the ’80s.
The Vegan Project Does Vegas! Part 2: Lunch at Encore’s Wazuzu
The morning after an intensely energetic show at Marquee, featuring the Grammy Award nominated LMFAO and nearly 3000 fellow party rockers, we woke up late, attractively disheveled, and absolutely famished.
Wazuzu, the beautiful Pan-Asian Bistro at Encore, awaited our arrival. Complete with large golden pears and a 27- foot crystal dragon keeping watch over the exquisitely designed space, the interior was casual but oh-so-snappy. A perfect glamorous lunch destination.
The Vegan Project Does Vegas! Part 1: Breakfast at Encore’s Tableau
After arriving on luxurious Allegiant airlines (ahem) straight from Bellingham International Airport, extra checked bag reserved especially for shoes and hairspray, we, the Vegan Project, began the first part of our Las Vegas mission: sampling the vegan menus available throughout the gorgeous Wynn Resorts.
Vegan In Kamloops! Hello Toast
On a recent trip to Sun Peaks, I spent a lovely morning in Kamloops starting with an intense yoga class at Bikram Kamloops, and ending with a rich vegan brownie at The Art We Are cafe and gallery. In between the two was a delightful brunch at Hello Toast. At first, I did not know where to go, so I decided to follow my keen vegan instincts and look for the most obvious indication of a healthful whole food restaurant…dreadlocks! And ever since Bridget and I marvelled over the unique ‘Fine Thanks!’ cafe in Phuket Thailand in 2005, we’ve always been suckers for cute/weird restaurant names. It was a perfect fit.
Vancouver Vegan Shoe Store | Nice Shoes
Last Friday, The Vegan Project ladies went for a fabulous brunch at Slickity Jim’s (since our first review, we’ve figured out exactly what to order to satisfy our particulars – the veggie sausages are to die for!) and then headed over to Nice Shoes on Fraser Street in Vancouver to see what all the fuss was about.
Vegan In the ‘Burbs – Deluxe Restaurant
Thankfully for vegans, more and more restaurants are catering to the niche demand for specialty menus and considerate kitchens. But unfortunately for us suburbanites (I live in White Rock) most of these establishments are in Vancouver.
That’s why I am ecstatic to have found Deluxe restaurant on White Rock beach. As far as particular dining in the ‘burbs goes, they are the most agreeable upscale dining establishment I have come across. During a recent visit, I was so pleased that I inquired with the manager, Karly, about their philosophy on catering to special diets. Her response:
Veg Fest This Sunday in Vancouver!
This Sunday, June 19th from noon to 8pm, veggie lovers from all over the Lower Mainland will descend upon Main Street and 19th to celebrate all things veggie! Part of the Main Street Car Free Festival (also a super fun event), Veg Fest will feature live music from local artists, yummy vegan food, info from local animal protection organizations (like event organizers Saving Animals Canada) and much more.
This event is FREE and fun for everyone!
The Vegan Project will be there walking around sampling all the goodies, so don’t be shy — say hi!
If you’d like to volunteer at the event, email info@saving-animals.ca.
Our Favourite Vegan Munchies!
Today is April 20th making it the 4th month and the 20th day of the year…you guessed it, 420! This may mean something for some of you or nothing at all, but if it does and you’re celebrating 420 along with countless other loadies this afternoon, you’re gonna need some munchies! Here are our favourite all-time vegan munchies:
World Wide Vegan Bake Sale at Karmavore!
Above: Our Bertie! (And yes, that’s drool)
On April 23 through May 1, groups from across the world will hold vegan bake sales. Each participating group gets to choose its venue, what to sell, and how it uses the proceeds. In 2009, the first year of the event, nearly a hundred groups participated and raised over $25,000 for a variety of causes. In 2010, even more participants, on six continents, raised over $40,000 for their causes.
Slickety Jim’s Chat ‘n’ Chew – Vegan Breakfast in Vancouver
As breakfast connoisseurs, we at The Vegan Project have determined that there are several factors that make for an enjoyable brunch experience.
Vancouver Vegan Restaurant – The Wallflower
Well, it’s not necessarily a vegan restaurant, but it sure is vegan-friendly! And being in such close proximity to the residence of the VP’s own Bridget Burns, we sure spend a lot of time at The Wallflower on Main Street in Vancouver. (Bridget’s favourite spot to sit is the corner booth to the right of the front door if you ever feel like stalking her.) Some of the draws to this cute little diner include vegan brunch items (served til 4pm!), vegan pizza and vegan mac and cheese (add cut up vegan weiners to make it a favourite comfort food treat!) In addition to its vegan menu, The Wallflower also offers a selection of gluten-free dishes.
100% Vegan menu fit for a royal wedding!
UPDATE: It was all an April Fool’s joke folks! They got us good this year! Our apologies for getting anyone’s hopes up beside our own. We hope Prince William and Kate Middleton have a beautiful wedding day, vegan or non…I mean, I’m sure there will be vegan options, no? Read the article that put us in our place here.
Missed Julie Beyer on the Radio? Listen here!
In case you missed it the Sunday before last, March 20th, the VP’s Jessica G interviewed Julie Beyer on The Storytelling Show on Vancouver Co-op Radio. They chatted about how Julie found herself studying and using holistic nutrition as a natural healing technique, and how she now teaches others how to incorporate delicious, whole food recipes into their everyday diets. Julie also offered tips on how vegans can ensure they’re getting enough essential nutrients.
La Bodega – Vegan Friendly Spanish Tapas in Vancouver
(Sorry, the vegan food is so delicious at La Bodega, we didn’t have time to take any before photos.)
While dining at one of our favourite restaurants in Vancouver the other night, it occurred to us that we hadn’t shared this wonderful vegan experience with our readers yet. La Bodega has been a mainstay in Vancouver since 1971, serving delicious, traditional Spanish tapas in an authentic and cozy little spot at 1277 Howe Street. It’s affordable, almost addictively flavourful, and they serve yummy pitchers of sangria – always a crowd pleaser.
Organic Home Delivery
If you are a busy, active vegan like me I am sure this sounds familiar. It’s late, you need to make dinner, but your pantry is running low. The thought of heading to the grocery store for the 5:30pm rush and endless line ups are daunting to say the least. Suddenly, getting take out or going to a restaurant seems like a much more attractive option.
A Very Vegan Sunday in Vancouver
Hi Folks!
In honour of the annual Meatout on March 20th 2011 (tomorrow!) we wanted to encourage all of our readers to have a meat/dairy/egg free Sunday. This will be happening worldwide – neat! To help make the Meatout a success, we thought we would offer a list of some of our favourite vegan friendly options in Vancouver to get you through your meat-free Sunday.
Pawsitively Sweet Vegan Bake Sale | March 9th 2011
There’s nothing we love more than a bake sale (vegan of course), and one is coming up on Wednesday, March 9, hosted by the good folks at Radha! This charity vegan bake sale will benefit the BC SPCA to help them continue speaking out for the animals. Bakers have generously donated their most delicious vegan baked goodies for sale by donation. They are still looking for bakers, so if you’d like to share your vegan baked goods, sign up here or just drop off your items at the beginning of the sale. Or just come by and shop! They’d like to remind you to please bring your own reusable bag and/or containers with you as there will be a limited supply.
The sale will begin at 630pm and continue till 930pm (or until all the goodies are gone!)
Radha Yoga & Eatery is located at 728 Main Street, Vancouver BC
For information, visit Pawsitively Sweet’s Facebook Event Page
~The Vegan Project
Bring Back CBC’s Village on a Diet!!
We were sad to hear that one of our favourite new shows, CBC’s Village on a Diet, has not been renewed for another season. This is disappointing because we believe the show is very important for Canada. It’s been so inspiring to watch the show and see people in an unhealthy community becoming more conscious about their health and making changes to improve their lives. Sometimes we forget that not everyone is educated on healthy food choices and are unaware that the food they’ve been raised on is actually leading them to early graves. The show has been an eye opener for us, for the town of Taylor, BC, and for everyone who watches it. Plus, it’s great to have access to all the wonderfully healthy and delicious recipes Chef Jonathan Chovancek has been sharing with the community.
Vancouver Vegan Restaurant Review: Paul Stirfry
Why, yes.. we are!
After a little birdie told us this new Paul Stirfry restaurant could cater to our dietary needs, and also hearing several good things about the place, we had to give it a try.
Vancouver’s Paul Stirfry Chopstick House (550 Nelson) offers South East Asian Street Food, served up in a stylish yet casual cafeteria-like setting with a couple TVs thrown in for people who simply can’t miss a hockey game, even for sustenance sake. Despite its yuppie real estate development branding (“…Paul is not unlike other famous namesakes. He’s cool, social, stylish and fun.”), and its odd name (reminds me of one of my faves – Steve Nail on Burrard Street), you can tell they’ve spent a great deal of money on design and marketing. But we all know that this doesn’t mean anything if the food can’t live up to the hype. And at Paul Stirfry, it certainly does!
Offering a user-friendly menu, Paul Stirfry serves a small selection of appetizers, one soup, a ‘Yaletowner Salad’, a selection of signature mains (heavy on the meat), sides and best of all – build-your-own stirfries. To our delight, every stirfry on the menu is vegan (carnies can add meat if they like), and you can choose your own starch (rice noodles, shanghai noodles, jasmine rice, brown rice, and even quinoa!) Each stirfry is $8.25 before protein, and fills a bowl generously. Another great thing about Paul – he’s licensed!
Here’s what we ordered:
The Read Head
ginger garlic & sambal soy, bok choy, spun carrots, crisp snow peas & fresh herbs (added tofu and chose rice noodles)
Singapore Street
coconut green curry, bok choy, broccoli, peppers, thinly sliced bamboo shoots & fresh herbs (with rice noodles)
The Red Head came with a spicy warning, and they weren’t lying! I like it spicy and this one was even hot for me. The fresh greens on top were a nice, cooling touch, and I always appreciate when the broccoli is cut to a manageable size, so I’m not left gnawing on a giant broccoli nub while sauce drips down my chin. Not ladylike.
The Singapore Street was delicious, but could have used a bit more curry flavour, or just more sauce. Although, they do offer a selection of your favourite Asian condiments to augment any missing flavours. Bridget noted that rice would have been a better starch choice for this dish.
The service at Paul Stirfry was very attentive. We ordered at the counter and were given a number, which usually indicates a hands-off service approach, but even after we received our food, they came by to see if we were enjoying our meals.
While devouring our stirfries, we noticed the restaurant seemed to be quite busy with take-out orders. Since our meals were generous, we opted to take half to go and enjoy later at home. They promptly wrapped up our leftovers in boxes, complete with Paul Stirfry stickers, more chopsticks and napkins – all inside a branded Paul Stirfry reusable lime green bag. They have clearly spared no expense on the marketing collateral here!
Overall, we were impressed with our meals. I, for one, would like to return to try the Yaletowner Salad – a hearty Asian vegetable medley with romaine lettuce, Japanese mustard and sesame dressing. Maybe I’ll even get a nice glass of wine with it, too.
Thanks Paul!
~The Vegan Project
New Beauty Contributor: Morgan Embury
Morgan Embury, the self proclaimed product whore (or hoarder?) has tried it all! Well… almost. Her interest in nutrition and beauty began at age 13 while she watched her mother use whole foods in beauty rituals and practice professional makeup artistry. At age 17, Morgan was well acquainted with various uses of essential oils and on her way to discovering natural beauty brands that featured them. Makeup artistry and modeling only fueled her interest in finding beauty products that really worked.
Living in Japan and exploring Korea exposed her to a dynamic beauty industry with both ancient and modern twists, giving her a whole new appreciation for natural beauty products. Upon returning to Canada, she relished in the ability to explore products with labels in her own language, and investigate their promises.
Always striving for the best of the best, as the Vegan Project’s beauty contributor, Morgan will deliver the facts on quality and value with an emphasis on economical, natural, and cruelty-free beauty.
~The Vegan Project
100% Pure Blueberries!
Knowing that blueberries are one of my very favourite things in life, a student at my yoga studio recently brought me a gift of this organic blueberry powder.
North of 49 Naturals is a local company based out of North Vancouver. They took whole organic B.C blueberries and dried them at their peak of freshness. The result is a yummy, dark purple powder packed with antioxidants, fibre, vitamins and various nutrients. And, their ingredients clearly read ‘Organic blueberries. No junk whatsoever’. Well done!
I’ve added these ground up little guys to smoothies, granola, and recently my Blueberry Apple-Cinnamon Oatmeal. They add 6 grams of fiber per 4 teaspoons, and are also packed with vitamin C.
So, as I long for the fresh blueberries of Summer, I will use this great product to supplement all the benefits. AND bonus: they don’t get stuck in your teeth! (sorry blueberries)
~The Vegan Project
Whole Food Challenge 2011 Wrap Up
Above: Rosemary Butternut Squash Risotto made with quinoa
Two weeks ago, seven Vancouverites participated in a Whole Food Challenge, with shopping lists, recipes, and meal plans provided by Julie Beyer, at For the Love of Food. At the end of the week, Julie asked for some feedback and we gave it to her…We loved it!
What is one thing that you learned from the Challenge that would be most useful for others considering this lifestyle?
“It’s EASY! It doesn’t take much to get your mind off all the other foods that you have been eating. Just make something good, and once you’re hungry, eat it! Huh. Who knew?” ~ Ted Ratcliff
“I learned that eating whole, plant-based foods makes you feel amazing!” ~ Jessica G
“I learned how great I can feel without toxins in my body like sugar, caffeine and processed food. It is a noticeable difference. Also how easy it is to dedicate an afternoon to preparing spreads and sauces for the week, even though at first having a bunch of new recipes to make may seem daunting.” ~ Bridget Burns
“One thing I learned from the challenge that would be most useful for others considering this lifestyle, is that if you plan ahead and invest a little time on a quiet Sunday evening, you can eat nutritious, yummy food and save money because you won’t be buying food on the go”.~ Jenny Duffy
I think it’s important to remember that it’s hardest in the beginning, and to not give up based on the first week. Once the habits are situated, it becomes so much easier, and when your body starts to feel better, you see that it was worth all the work and discipline. The first few days were hard to eat just whole foods, but after that, it got easier every day.I would also tell people to never underestimate having things ready in the fridge to eat. Even just veggies and a nice dip can go a long way when you’re tempted to munch out! ~ Jen Hanover
One of the main things I learned from the challenge was the importance of planning a grocery list with a possible food theme for the week. As well, purchasing all food items at the beginning of the week was very helpful, as I had all the food in my fridge I had to eat..!Basically, giving myself a ‘food direction’ for the week to follow..and actually be excited about it..planning can be empowering ~ Suzanah Lazzaro
Did the challenge help you overcome any obstacles you typically face in integrating whole plant-based everyday?
The food challenge helped me overcome my dis-organization/lack of planning…it forced my to plan and this planning made made my food week go very smoothly! ~ Suzanah Lazzaro
Usually I have a problem eating enough salad, because I get into a dressing rut. I get tired of the oil and vinegar, so I don’t eat as much salad as I’d like. The challenge had a nice recipe for dressing however, so it was really easy for me to eat lots of salad.~ Jenny Duffy
Again, your recommendations to make dips and sauces at the beginning was helpful. One of my obstacles is that I get bored, but the recipes you provided really helped me to mix it up. Accountability is another challenge, and that was met by having your support, as well as the other participants. It felt like I was a part of something bigger, and that helped me stay on track. ~ Jen Hanover
Yes, it changed my perspective on store-bought foods, whether they are from the grocery store, or from 7-11… I am more aware of what I put into my body and why. I started with easy snacks that could be eaten on the fly once I got hungry. I was never hungry on this ‘diet’ and felt great the ‘whole’ time.~ Ted Ratcliff
Making the spreads ahead of time made eating whole foods easier throughout the week. ~ Jessica G
Did you discover new flavour pairings that you love?
The flavor pairings I loved most were the in the Tuscan White Bean dip. I probably would have used basil or oregano, so the rosemary was a nice change! ~ Jenny Duffy
My favorite taste combinations were olive oil and rosemary and basil with sunflower seeds, ( the pesto**). Actually, I really loved the flavors in all of the bases. ~ Suzanah Lazzaro
“I love the combination of flavours in the raw pizza!” ~ Jessica G
My favourite flavour pairing was the Butternut Squash Risotto paired with Rosemary. This dish was excellent! “I had a wonderful time with For the Love of Food’s Whole Food Challenge 2011. The recipes were all so delicious and worth the preparation. Being already vegan, the lack of dairy wasn’t a problem for me, but I did feel a noticeable difference in my body, being absent of toxins such as sugar, caffeine and processed food. ~ Bridget Burns
Thank you to all the participants for testing my new E-Book, ‘Healthy Italian with Your Everyday Pantry Ingredients’. This is a one week menu plan designed to help you integrate whole plant-based into your everyday in a way that is delicious, convenient and affordable. Coming Soon!
For inquiries feel free to e-mail me at julie@loveoffood.ca
~The Vegan Project
Creamy Leek + Shiitake Soup
This is a subtle blended soup that serves well as an appy or an accompaniment to a stronger dish. It also makes a hearty lunch with a freshly toasted baguette for dipping. It’s packed with nutrients, and tastes really good with a yummy Gomasio topping.
Oprah goes vegan for a week!
Yesterday Oprah announced that she and 378 Harpo staffers went vegan for one week. She had many guests on including Kathy Freston and Michael Preston, talking about the vegan diet, lifestyle and animal rights. The show also aired Inside a Slaughterhouse, a documentary hosted by National Geographic correspondent Lisa Ling, to shed light on the meat industry in America. You can watch it here.
We here at The Vegan Project are overjoyed by this news! If anyone can make a difference and spread the vegan word to masses, it’s Oprah Winfrey. Here’s hoping it sticks and is not passed off as another fad diet.
~The Vegan Project
Vancouver Meatless Meetup at The Helm
We recently found out that our pal Katie Kitson, founder of Juicy Juice Bar, is co-hosting a Meatless Meetup at The Helm restaurant in Vancouver on February 23rd at 7pm!
Katie says…
“This is a new restaurant in Vancouver that I have visited a few times now: I love it. The food is fresh and made with love. I asked the Chef to make us a special menu, to be served family style. We each get a plate then the food comes on platters to share. The idea is a fancy meal at a fancy restaurant, with the goal of leaving with a full stomach.”
Sounds good to us!
The Helm is located at 1180 Howe Street, in downtown Vancouver. Check out the menu and purchase tickets here.
~The Vegan Project
Vegan on a Budget
So you want to eat a vegan diet, but you don’t want your grocery bills to cost an arm and a leg. What’s a vegan to do? I’ve got some sure fire tips to help you keep your budget as trim as your tiny vegan waist.
1. Go easy on the processed foods. Processed foods cost more. Period. So strategically plan your purchases of meat replacements (Ie. Fake meat), soy/nut milk, vegan cheese, vegan butter etc.
Instead, get your protein from bulk beans, lentils, texturized vegetable protein or protein rich grains like kamut or quinoa.
2. Pay attention to the cost per gram. Most stores will display the cost per unit of measurement in the bottom portion of the price tag. Usually it’s the cost per 100 grams, but sometimes it’s per lb., per bottle, per Kg etc. Use this price to compare between products and find the cheapest product.
3. Find an ugly, local, independent store. Most of the tiny, independent produce stores boast fresher goods at prices far lower than Whole Foods, Choices, Safeway and even Superstore. In my neck of the woods they tend to be asian or Italian owned and sometimes they only take cash. But the produce is top notch and most have an organic section.
You can also find cheaper Italian deli items (pasta, artichokes, olive oil, artisan bread, sundried tomatoes, canned beans, spices) at independent delis.
Remember, the uglier the store, the cheaper the food, because they aren’t jacking up the prices to pay for the giant neon storefront, elaborate product displays etc. Also, smaller stores tend to specialize in just one thing (Ie. produce, deli, bread) and go through a higher volume of goods, so they get volume discounts from their suppliers.
4. Put in some legwork! You can either put in some time and effort to source where you are going to buy your different grocery items from or you can be lazy, shop at one store and pay more money.
As I reside out in the suburbs, I’ve found that this best represents my thrifty shopping behaviour:
|
Store |
Items |
Frequency |
|
Superstore |
Soy/nut milk, produce, bread, bulk items, canned legumes, Yves tofu products, tofu, agave, organic maple syrup, olive oil |
Weekly |
|
Independent local produce store |
Produce |
Whenever Superstore’s produce looks sickly or unfresh
|
|
Independent local Italian deli |
Artisan bread, sundried tomatoes, artichokes, olives, olive oil, spices |
Once a month or whenever I’m low on pantry items |
|
|
|
|
|
Whole Foods/Choices |
Daiya Vegan Cheese, Earth Balance |
Once a month, very infrequently |
|
T and T Supermarket |
Miso paste, tofu, produce |
Once a month, very infrequently |
Courtesy of Contributor Jenny Duffy
~The Vegan Project
A Dummy’s Guide to Vegan Replacements
So you are curious about becoming a vegan, but you have no idea where to begin. Here is a very simple starter’s guide to some of the most common vegan substitutes for pantry staples.
Item: Butter/Some Margarines
Why it’s not vegan: Butter contains dairy and some margarines contain milk fat/modified milk ingredients.
Vegan Substitute: Earth Balance Vegan Butter, olive oil, grape seed oil, canola oil, coconut oil.
Item: Milk
Why it’s not vegan: Contains dairy
Vegan Substitute: Almond milk, rice milk, hemp milk, soy milk
Item: White Sugar
Why it’s not vegan: Charred animal bones are used in the refining process
Vegan Substitute: Evaporated cane sugar, coconut sugar.
Item: Honey
Why it’s not vegan: Produced by bees
Vegan Substitute: Agave nectar, brown rice syrup, organic maple syrup.
Item: Cheese
Why it’s not vegan: Contains dairy
Vegan Substitute: Daiya vegan cheese, Bute Island Farms Gourmet Cheese, vegan parmesan cheese, cashew ricotta
Item: Scrambled eggs/Eggs for baking
Why they’re not vegan: They are unfertilized chicken ovum.
Vegan Substitute: Scrambled soft tofu with nutritional yeast and turmeric. Baking: Applesauce, banana, flax meal/water combo, Ener-G Egg Replacer, silken tofu.
Item: Gelatin (found in some gummy candies, marshmallows, gelatin dessert and some low fat yoghurt)
Why it’s not vegan: It is derived from the collagen inside animals’ skin and bones.
Vegan Substitute: Agar flakes or powder
Item: Chicken, Beef, Pork, Fish, Shellfish
Why they’re not vegan: They are animal flesh
Vegan Substitute: Tofu, Yves Tofu products,quinoa, kamut, Gardein Vegan Products.
Item: Some Alcohol
Why it’s not vegan: Isinglass (made from fish bladder), egg white, and fish products are used in the filtering or clarifying process.
Vegan Substitute: For a list of vegan alcohol, visit Barnivore.
This list should be enough to send you into a purchasing frenzy. But remember, don’t overwhelm yourself. If you are feeling like you want to throw yourself off a bridge, go back and re-read “A Beginner’s Guide for Transitioning into Veganism”.
For tips on how to keep your grocery bill down, stay tuned for my next article “Vegan on a Budget”.
Courtesy of Contributor Jenny Duffy
A Beginner’s Guide for Transitioning into Veganism
So, you want to become vegan but you don’t want to spend a ton of money or completely turn your life upside down? Here are a few tips to help you along the way:
Consider going lacto-ovo-pescaterian to start. What the heck does that mean? It means consider being a vegetarian first. Keep eggs, dairy and seafood in your diet, but cut out all other meat. Then when you feel ready, try dropping them one by one and replacing them with an alternate protein source.
Replace staple items with vegan substitutes as you consume them. It can be very expensive to replace all your staples (butter, sugar, milk, cheese, cooking oils, meat etc.) in one trip. Instead, replace them as you run out. Your wallet will thank you.
Integrate vegan items into your diet one by one. Finding a brand of soy milk or vegan cheese that you really like can be a trial and error process. So take your time, or else you are likely to spend a lot of money, get frustrated with the results, and give up all together.
The transition into veganism won’t be a permanent lifestyle change if you turn it into a negative experience. If you completely change your diet overnight and spend a lot of money on products you don’t like, you are more apt to throw your hands up and go back to wolfing down hamburgers and chicken strips.
Avoid the all or nothing mindset. To quote Jonathan Safran Foer of “Eating Animals”, imagine living a life where you either lied or told the truth 100% of the time. It would be ridiculous! No one applies such an extreme point of view to other moral spheres, so why do it with your diet? If you make just a few positive food choices a week, you have done something worthwhile. You do not have to be a hardcore vegan to make a difference and to reap the results!
Join a community! If you are reading this, you are already on the right path because you’ve joined the Vegan Project community. Getting in touch with other vegans is a great way to gain support (especially important if your friends/family aren’t vegan), learn insider tips and tricks, and to generally stay motivated. Remember, you are not alone! If you are facing a vegan challenge, chances are someone else has already gone through it and you can learn from their experiences!
.…..For a list of some common vegan replacements that are available in the greater Vancouver region, stay tuned for “A Dummies Guide to Vegan Replacements”.
Courtesy of Contributor Jenny Duffy
~The Vegan Project
The First Ever Vegan Social Bites Dinner Excursion!
We’ve been alluding to this a bit on our Twitter account, so perhaps you’re wondering what all of this Social Bites business is about.
Free Lion Design
While finding vegan food options can be a challenge, finding vegan fashions and accessories can be an even more daunting task. I recently met up with Sherazad Jamal (which translates to Free Lion in Persian), artist and founder of Free Lion Design, who hand makes repurposed vegan bags out of vinyl and other recycled materials.
Village on a Diet’s Chef Jonathan Chovancek is Helping Canadians get Creative (and healthy) in the Kitchen
*photo: Walter LeDaCa
The new CBC reality show Village on a Diet, part of the Live Right Now initiative, focuses on the residents of Taylor, BC, one of the unhealthiest towns in the country, as they struggle to get healthy and collectively lose one ton of weight over a three month period.
Whole Food Challenge 2011 – More Updates
We are so proud of the effort everyone is putting into this Whole Food Challenge. The group is feeling light and refreshed!
Suzanah:
Suzanah is an experienced foodie having worked in raw food restaurants and at Ayurveda clinic in Vancouver. But her challenge she told me is planning planning planning. So the menu plan gave her a good guide and like Ian she has been putting a spin on her own recipes (totally allowed BTW). ~ Julie
Robert (Suzanah’s partner and ownder of Dojan Studios in Vancouver) described dinner as: “surprisingly refreshing!” “It tasted healthy!” and lastly..”boy, you sure know how to cook raw food!”..hee, hee..would have gone well with a nice, dry chianti!
It was a good day in Vegan Challenge Land!
Read the full article on For the Love of Food
Jessica:
A big thank you to Jessica who decided to stick with the challenge, eventhough she was a bit intimated by the challenge. Most people would feel overwhelmed of the thought of making everything your self for one whole week incluing your mylk and “buttah” But, as she is experiencing once you get the hang of it, it’s not so bad 
~ Julie
When I first looked at the instructions, menu plans and shopping lists I admit I was a little intimidated. First, I was not looking forward to having to buy all the groceries. Second, I was worried I wouldn’t have enough time to make all the dips, spreads, soak the nuts and make all the unfamiliar recipes. After my initial reactions, I decided I would commit to doing the challenge, and if I was going to do it, I was going to do it right.
I went out, bought all the groceries, minus a few breakfast things since they were optional, and hunkered down on Sunday night to start making all the spreads, dips, and dressings, while taste testing them along the way. They were all delicious! I started getting excited about all the recipes I’d be using them in throughout the week.
Monday night Jen and Bridget came over and I made the ‘Red Lentildelicious Soup’, which was AMAZING! We all loved it. I’ll definitely make it again.
Everything has been really flavourful and I’ve been feeling light, healthy and energetic over these first two days. I no longer feel intimidated or that I won’t have enough time, especially since I prepared a lot of the base ingredients ahead of time.
Read the full article on For the Love of Food
~The Vegan Project
Whole Food Challenge 2011 – Updates
So the group of seven has been following Julie’s meal plan for three days now, and it seems everyone is adjusting nicely. There has been some trepidation around the work involved to get everything prepared, but no question that everything is very delicious.
Here are some highlights so far…
Ian’s First Day…
“After soaking my sunflower seeds overnight in 2 cups of apple cider vinegar, I woke excited to try my first recipe: Chocolate Sun Mylk. I had wondered about what the taste would be like combining now very sour soaked seeds with carob, dates and stevia. Then I had my answer. Julie had meant to soak them in water, adding only a couple tablespoons full of the sour stuff…”
“For lunch, I ate some millet rice manna bread and my first successful challenge recipe: Lemon thyme, sun-dried tomato spread. mmm…So, I wrap up my first day without a single cooked meal. I am feeling stuffed actually. Tomorrow we’ll revisit the sunflower mylk thingy and try my hand at wheatberry porridge. “”As one of the pioneers for the challenge, he has been been given one of many opportunities to show me where my instructions are unclear which resulted in soaking a whole batch of sunflower seeds in apple cider vinegar. Yikes! (Unfortunately it did not result in a delicious new recipe creation) My apologies Ian. BTW – if you can, pre-soak all your nuts, seeds, grains and legumes with 1 tsp of apple cider vinegar AND water to decrease the amount of phytic acid and enzyme inhibitors.” ~ Julie
Read the full article on For the Love of Food
Bridget’s first day…
“For lunch we had the tomato kreme soup, which was divine, with a wrap loaded with dips and veggies. I went over to Jessica’s house for dinner to prep for BTV the next morning, and she made Jen and I, Julie’s Lentildelicious soup-so yummy!”
“I am really enjoying all of this so far. I do miss my coffee, but am looking forward to kicking the habit so I can ENJOY it once in awhile instead of NEED it to start my day. It took a bit of work in the beginning to make all the dips, spreads, soaking etc., but now I have a fridge packed with homemade goodness! ”
Bridget, is learning Secret #4 for the Quick of Everyday Healthy of making food once and using 2 + times like the Zughetti example above made with 2 versatile spreads of Lemon Thyme Sun Dried sauce and basil sun pesto for quick and delicious. ~ Julie
Read the full article at For the Love of Food
More to come!
~The Vegan Project
Lauren Mote’s Winter Squash Lasagne
Who is Lauren Mote?
Lauren Mote has been an intricate part of the food and beverage industry for over 10 years. Spanning her knowledge and enthusiasm between Toronto and Vancouver, she has devoted her expertise to Le Select Bistro, Lumiere, Goldfish Pacific Kitchen, Hawksworth Catering and Chow Restaurant.
Lauren is an accomplished writer, the founder/editor of Poivre Media Company, and recently added both Certified Sommelier and Niche-Beverage Consultant titles to her resume, while launching her newest company, Lauren Mote Productions.
Also an award-winning mixologist, Lauren is currently at the helm of The Refinery’s critically-acclaimed cocktail program. The Refinery is quickly becoming one of several Canadian establishments well-known for its contribution to contemporary cocktail culture innovation. What Lauren’s program is most known for are cocktail construction styles as well as homemade bitters, vermouths and alcoholic tinctures – totaling 23 as of today.
Lauren’s specialties move across edible borders – she is an avid vegetarian and cook, and has developed some super innovative and healthy recipes that embrace contemporary vegetarianism for her site www.laurenmote.com and others including The Vegan Project.
Lauren’s Winter Squash Lasagne Recipe
I may not be a raw-vegan anymore, but it’s important to note that my life is 70% vegan. I still create innovative dishes all the time. What I noticed from my time spent during specific diets like raw and vegan was that I was anxious to create, and while not having access to particular ingredients, it made the quality level and my imagination level high.
This recipe was created a couple of days ago, and celebrates the flavours of winter comfort foods and flavours. It is most certainly rich and delicious.
Bechamel Sauce:
1L Unsweetened Almond Milk
4 tbsp Spelt Flour
4 tbsp Extra Virgin Olive Oil
3 sprigs Fresh Thyme
4 cloves Garlic, minced
Salt
1.5 cups seed/nut topping**(recipe below)
Method: On Medium heat, cook olive oil, minced garlic and spelt flour together – this is the base for a roux. Add the almond milk and thyme sprigs, and whisk ingredients together. Cook gently over medium heat for about 25 minutes – gradually as the water in the almond milk evaporates, the roux will work to thicken the sauce. Salt should only be added towards the end of cooking, and just enough to balance the sauce. Reserve 1 cup of sauce for the squash puree.
**Only once you’re ready to build the lasagne should you add the seed/nut topping to the sauce and stir to really thicken – this gives the illusion of a super rich cheese sauce. Amazing. Feel free to blitz this mixture after removing the thyme sprigs to give a smoother consistency, I did.
Squash:
1 medium Winter Squash
1 medium Leek
2 tbsp Extra Virgin Olive Oil
Salt & Pepper
1 cup Almond Bechamel Sauce**
Fresh Sage
Method: Peel and chop squash and large pieces of leek. Add both with some olive oil, salt and pepper to a roasting pan, and throw in a 400F oven for 30 minutes. After roasting, reserve the leek pieces for another use. The squash should be fork soft at this point. **Add squash to a saucepan on low heat with 1 cup of almond bechamel sauce, and puree with a hand-blitzer. Stir in chopped sage.
Vegetables:
1 LB Kale
1 LB Spinach
1 clove Garlic
Salt & Pepper to taste
1 tsp Dry red chillies
1 tsp Extra Virgin Olive Oil
Blanch vegetables in salted water, sautee with garlic, salt, pepper, and chillies.
Noodles:
1 box Organic Brown Rice Lasagne Noodles
Method: Follow cooking instructions.
Seed/Nut Topping:
200g Raw Pumpkin Seeds
200g Raw Sunflower Seeds
200g Raw Almonds
200g Raw Walnuts
200g Raw Cashews
Salt
Sage
Method: Natural oils will seep out of the ingredients with the introduction of heat in the food processor. Blitz all ingredients together until the desired crumb consistency is reached.
Build:
Using a medium 1-2″ deep pan, rub with a bit of olive oil.
Start with a layer of squash, then vegetables, then noodles. Repeat.
At the top, pour the almond milk bechamel over the lasagne, make sure to cover everything in the pan!
Top the lasagne with the seed/nut topping and throw uncovered into the oven for 25 minutes on 400F or until top is browny-gold.
When you take it out, it’s nuclear hot. Rest it for 10 minutes then consume!
Whole Food Challenge 2011-Ian Checks in
“Ian Wenig talks about his first day of the 2011 Whole Foods Challenge. While the Challenge is not raw, I have included many alkaline living food options, and Ian chose to plunge right in and ate raw for one whole day! As one of the pioneers for the challenge, he has been been given one of many opportunities to show me where my instructions are unclear which resulted in soaking a whole batch of sunflower seeds in apple cider vinegar. Yikes! (Unfortunately it did not result in a delicious new recipe creation) My apologies Ian. BTW – if you can, pre-soak all your nuts, seeds, grains and legumes with 1 tsp of apple cider vinegar AND water to decrease the amount of phytic acid and enzyme inhibitors.”
~ Julie Beyer
When Julie had asked me to take the Whole Food Challenge I jumped right in. I love Julie’s recipe’s and wanted to learn her secrets of youth and beauty I had also just been in Mexico where I had too quickly let go of a four month homeopathic liver cleanse. So, I was of prepared for the challenge. And definitely in need of re-alignment.
My first day started like this:
After soaking my sunflower seeds overnight in 2 cups of apple cider vinegar, I woke excited to try my first recipe: Chocolate Sun Mylk. I had wondered about what the taste would be like combining now very sour soaked seeds with carob, dates and stevia. Then I had my answer. Julie had meant to soak them in water, adding only a couple tablespoons full of the sour stuff.
The next step was to strain the mylk in one of those strainer bags. But I only had cheesecloth. I had used it before for making almond milk. It worked but it was a bit messy. This time, the sour seed milk clogged up the cloth immediately and because the cloth was cut too short, it collapsed into my mixing bowel and all the stuff that was supposed to get strained, oozed out into the bowel. Then I tasted it, and it was like uncooked sour dough bread. So I made the executive decision not to waste any more of the ingredients and to start over – tomorrow – stay tuned.
For lunch, I ate some millet rice manna bread and my first successful challenge recipe: Lemon thyme, sun-dried tomato spread. mmm. The semi-sweet cake like bread really absorbed the rich olive oil drenched tomato-y spread and I almost ate the week’s supply in one go. But I rated the recipe a 6.5, tasted a little too sweet for my savory palette.
For dinner, I warmed a couple of Ezekiel 4:9 sprouted whole grain tortillas and had a go at Julie’s pizza recipe. I used some more of my 6.5 sun dried tomato spread as the base and then improvised the rest. I hate pineapple on pizza (as called for in the recipe) – but I used some sliced green pepper, fresh thyme and cilantro, a handful of sprouted alfalfa (store bought), added some dried dulce for some salt and minerals and sprinkled some organic habanero hot sauce to give it some zest.
So, I wrap up my first day without a single cooked meal. I am feeling stuffed actually. Tomorrow we’ll revisit the sunflower mylk thingy and try my hand at wheatberry porridge.
Check out Ian’s Bio
The Vegan Project on Breakfast Television!
The Vegan Project was on Breakfast Television this morning! Bridget made one of her favourite creamy, vegan pastas: Spaghetti Squared in a Tomato Basil Cream Sauce, and chatted a bit about being vegan and why.
Watch it here!
A huge thank you to Dawn Chubai, Thor Diakow and Catherine Petersen, and everyone else at BTV. See you soon!
~The Vegan Project
Whole Food Challenge 2011-Meet the Contestants
Ted Radcliffe
Self-Employed Web Designer & Developer
Ted LOVES…His son who lives far away, (and misses him a lot!) Playing in a band as a bass player, and cruising the seawall with his vintage cruiser bikes on a sunny day.
(Pssst…Feel free to check out his band: Wonderful Diving Horses)
Ted is INSPIRED to make conscious foods choices to get healthier in 2011 and has never had a vegan meal plan and is eager to try it out.
Ted’s CHALLENGE? He says he is a pretty basic (boring?) eater, coffee in the AM, sandwich at noon, and maybe rice or pasta and veggies and something to accompany that for dinner. He has started to turn to mixing and matching spices to his every day foods, but has ended up with nightmare dishes and tends to eat the same old stuff when he’s eating at home.
Ted is looking for every day eating choices that are healthy and yet interesting so he doesn’t have to eat out in pubs and restaurants and get fat.
Jennifer Hanover
Owner of Bikram Yoga White Rock, co-founder TheVeganProject.ca
Jennifer LOVES…her best friends Bridget and Jessica, fiancé Kevin, pug Winston, yoga, writing and sharing fantastic vegan food with the world
Jennifer is INSPIRED…to eat whole clean foods to benefit her yoga practice, especially before she is goingt to compete, feel good and avoid allergic reactions she gets when she eats processed foods.
Jennifer’s CHALLENGE? To eat whole clean food more consistently.
Bridget Burn
Actor, Bartender, Co-Founder of TheVeganProject.ca, part-time Yogini & full time vegan.
Bridget LOVES…to cook! She often spends hours in the kitchen developing exciting and delicious recipes for her fabulous site. And her magical cats (she has 4!)
Bridget is INSPIRED… to eat healthier for the planet, animals and her health.
Bridget’s CHALLENGE? To kick the habit of her two guilty pleasures: coffee and store bought dairy replacements.
Ian Wenig
Ian works from his stress-free home office in the software industry
Ian LOVES… Life, Dance, Music, Clean Air, Food, Water, Creatures with more then 2 legs/arms including his cat Nilum; adventure & travel.
Ian is INSPIRED…to eat a whole food plant-based diet because…he just got off the plane from a two week eat and drink anything holiday in Mexico. And his liver and other organs are crying out for some good wholesome, energizing, alkaline-izing foods.
He also recently did a live blood analysis and he results were not impressive. He had thought of himself as a fairly healthy, no meat, semi-vegetarian. He did tend to enjoy wine and a few other slow killers including lots of cheese, sugars and a hefty cup of jabba in the morning.
Ian’s CHALLENGE? He doesn’t have a live in chef and he is” lazy” (his words not mine!), and tends to stick with what he knows best – bread, cheese, pasta, etc. Ian wants to kick the cheese and sugar habit and eat healthy consistently.
Suzanah Lazzaro
Ayurvedic/Thai Massage Therapist, Owner of Metta Touch Massage (She gives amazing massages BTW!)
Suzanaha LOVES…Massage, Yoga, Metta, Adventures, Healthy Living, Snowshoeing!
Suzanah is INSPIRED…to make conscious food choices “To feel good! To do good! For the planet, for myself and for my loved ones. Food is medicine and has a huge capacity to heal, uplift and energize. A fundamental way to nurture and nourish yourself and others is through the preparation and enjoyment of healthy, whole foods.”
Suzanah’s CHALLENGE…Timing & Organization! She is not always prepared.
Jenny Duffy
Full time dance teacher, part time accountant. (Check out info on her dance classes!)
Jenny LOVES… dancing, music, good food, sharing laughter with friends
Jenny is INSPIRED to make concious food choices because it’s the only logical choice: “It’s better for my body, for the earth, for the animals.”
Jenny’s CHALLENGE: The planning required. She needs to do a lot of pre-cooking and preparation of food so that she always has good nutritious food available when she’s on the go.
Jessica Grajczyk
Web copywriter at Webcopyplus, co-founder of TheVeganProject.ca
Jessica LOVES… writing, making crafts, her dog Derick, her best friends Jen, Bridget and Jenny, her family.
Jessica is INSPIRED to make conscious foods choices because….she enjoys life more, respects the environment more, and wants to move toward a healthier general population with less disease.
Jessica’s CHALLENGE: Making healthier and ethical food choices more affordable and avoiding unhealthy foods that tempt her (she love french fries!)
Follow their progress and cheer them on all week!
~The Vegan Project
The Whole Food Challenge 2011-The Intro
Hey Vancouver!!!
I am CHALLENGING you to be the change you want to see in the world and make it really really delicious for your health, the planet and communities around the world…and eat whole plant-based foods for one whole week!
102 Day Check In: Turning a Vegan 30
Today is my 30th birthday. It’s also my 102nd day as a vegan. What a glorious day!
The Vegan Project on New Year’s Eve – The Video
Jenny Duffy, official Director/Producer of The Vegan Project, made a video of our New Year’s Eve celebrations on Salt Spring Island. Here we are in all our glory!
~The Vegan Project
The Vegan Project’s Top Ten of 2010!
1. Vegan Clauss – We convinced our meat-centric Brazilian friend Clauss to try vegan for a week! He liked it so much he extended it to a month. Then it was back to the bbq…
Festive Cashew-Portobello Roast with Wild Mushroom-Miso Gravy
Here’s the recipe we submitted for the CBC Radio 3 vegan holiday recipe challenge:
The CBC Radio 3 Vegan Holiday Recipe Challenge
The Vegan Project was recently approached by CBC Radio 3 to take part in a vegan holiday recipe challenge. Elliott, the producer of the Lanarama show hosted by Lana Gay asked us to come up with a recipe that could go head to head with a holiday turkey. Our creation would be tested by a panel, featuring a famous chef from Vancouver. Of course, we were up for the challenge!
LUSH Snow Cake | Sponsored Post
This creamy, almond scented soap will lather you up nice and good for the holidays. It’s vegan. It’s handmade. It smells like a warm hug from your grandma after a long day in the kitchen baking your favourite almond cookies. Need I say more?
Missed Us On The Radio? Listen Here!
The Vegan Project was featured on The Storytelling Show on Vancouver Co-op Radio 102.7FM on December 12th. We talked about the challenges and fun of being vegan for the holidays, including baking tips and recipes. We also played our favourite cheesy Christmas songs.
Stuff we talked about:
- Our vegan holiday baking post on Granville Online
- Paula Deen is trying to kill us
- How to veganize Paula Deen’s artery clogging holiday cookie recipes
- Our bake sale this Sunday
Grab your vegan egg nogg or a nice brandy alexander and listen to the December 12th show HERE!
~ The Vegan Project
The Magical Vancouver Christmas Market
Even though it was pouring rain, The Vegan Project decided it was about time to use our Groupon for the Vancouver Christmas Market last night. We had no idea that it would be such an authentic and charming European Christmas experience!
Upon arrival, we promptly cashed in our Groupon for two complimentary mugs, which we filled with delicious Feuerzangenbowle (hot spiced wine with rum), served by a delightful, elf-like British lad who rung a large golden bell when we tipped him.
Then, we walked through the little maze of wooden huts, each featuring some sort of craft or European treat, which ranged from crepes, Swiss raclette, baked goods, stuffed baked potatoes, cider, beer and lots more.
Of course, we immediately sought out the vegan-friendly items, which as far as we could tell, consisted of the vegetarian stuffed baked potato (pictured above – hold the cheese), two varieties of the Brataepfel from Das Apfelhaus (baked apples stuffed with yummy things like pecans, cranberries and brown sugar – but make sure you hold the vanilla and chocolate sauces), and several baked goods from The Artisan Bake Shoppe, who were kind enough to give us a sample of their amazing vegan chocolate cake. We also tried their ginger cookie, which was equally delicious.
Highlights of the Vancouver Christmas Market were certainly the live carolers who sang in a cute little gazebo, the handmade Polish pottery stand, and the large tent featuring authentic, handmade German Christmas crafts, decorations and beer steins. There is also a children’s tent where kids can make crafts and get their faces painted.
By the end of our visit, we’d sufficiently used up our three-mulled-wine quota and made plans to return again to enjoy some more. Even if it’s raining, we highly recommend a visit to the Vancouver Christmas Market. There are plenty of covered areas to hang out and enjoy the magical and delicious experience.
The Vancouver Christmas Market is located at the Plaza at the Queen Elizabeth Theatre on Georgia in downtown Vancouver. It runs until December 24th, and is open daily from 11am to 9pm.
~ The Vegan Project
Sabrina ‘Vegan’ Modder – Days 5/6
DAY FIVE
Today, I remembered to drink my lemon water again, but for some reason didn’t do breakfast. Sometime around noon, a friend of mine showed up and we both had some Adam’s peanut butter and jam sandwiches on the yummy Cob’s bread. A bit later, around 3pm I ate some more Chili, the last bit. Thank goodness. Listen, the chili is really good, and actually is truly better each day – in fact, I’d say make it a couple days early, then bring it out and serve to a crowd – but after eating it for like, 3 straight days (4!?), it gets a little tiring…
BaoQi – Vegan Banh Mi in Yaletown!
This place is so delish and so cute I can’t stand it! BaoQi is a tiny Vietnamese restaurant that opened not too long ago at 620 Davie Street (near Granville) in Vancouver and they have two impressive vegan options on their menu – Tofu Banh Mi ($4.50) and Vegan Cuon Rolls (5 rice paper rolls for $5).
Sabrina ‘Vegan’ Modder – Days 3 & 4
DAY THREE
Today I remembered to start my morning with a glass of warm lemon water to cleanse my guts. For breakfast I ate my breakfast of oatmeal, this time with some raspberries and brown sugar. I had some leftover creamy lemon pasta for lunch; and then came dinner time…
Do You Like Reggae? We LOVE It!
What better way to spend a chilly night than dancing to some hot reggae music! If you love reggae like we do, check out Ital Fridays at Eternal Abundance at 1021 Commercial Drive. Featuring raw vegan food and elixirs. Yum!
~ The Vegan Project
Sabrina ‘Vegan’ Modder – Day 2
Oatmeal for breakfast again. Then munched on leftover chickpea curry at lunchtime to fuel up for a big shopping trip!
Okay, so time to get serious. I strapped on my backpack and headed to Kin’s Market; spent about $30 on veggies, so that’s a great beginning. I picked up some REALLY yummy bread from Cobb’s – spate bread or something? Then a couple treats; a fit bar and a yummy almond and apple scroll… the girly advised me it was all vegan friendly! Dropped the goods off at home, and headed to Drive Organics to buy some Daiya Vegan Cheese, bulk beans and some artichoke hearts; a bunch of collard greens and a half head of red cabbage. This bill was like $44. Not cool, but still cheaper than buying a bunch of meat and cheese and eggs and milk…
On my bus ride home, I was already getting hungry and fantasizing about that weirdo-but-perfect sandwich I had yesterday. An avocado and dijon sandwich, on my new bread with a sprinkle of ‘cheese’ and some cucumber slices this time. Toasted of course. And I don’t know what to say, but it really is just really good.
But nothing, NOTHING, could have prepared me for the magnificence of the dinner I was about to prepare and devour. Up on TheVeganProject.ca website is a wonderful recipe for Creamy Lemony Pasta. Instead of cream or cheese, this recipe claimed to taste good using a creamy blend of cashews, water and lotsa’ lemon flavor. YEAH RIGHT. But I did as I was told, combined the lemony yum (zesting made my kitchen smell divine), with blended cashews in the food processor, seasoned to taste… okay, pretty effin’ good sauce. Fried up some garlic and sliced leek with a couple thai red chillies, then added about 3 cups of chopped spinach until wilted. Added cooked spaghetti and cashew-cream sauce. Served it up in a big bowl, poured myself a glass of OJ, sat down, and braced myself. I took a bite, and I fell in LOVE.
So far, being vegan ain’t bad at all.
*Courtesy of Sabrina Modder at String Creative
~The Vegan Project
Sabrina ‘Vegan’ Modder – Day 2
Oatmeal for breakfast again. Then munched on leftover chickpea curry at lunchtime to fuel up for a big shopping trip!
Okay, so time to get serious. I strapped on my backpack and headed to Kin’s Market; spent about $30 on veggies, so that’s a great beginning. I picked up some REALLY yummy bread from Cobb’s – spate bread or something? Then a couple treats; a fit bar and a yummy almond and apple scroll… the girly advised me it was all vegan friendly! Dropped the goods off at home, and headed to Drive Organics to buy some Daiya Vegan Cheese, bulk beans and some artichoke hearts; a bunch of collard greens and a half head of red cabbage. This bill was like $44. Not cool, but still cheaper than buying a bunch of meat and cheese and eggs and milk…
Peppermint Chocolate Vitasoy
Happy Holidays Everyone! We’re starting early this year with baking, eating, decorating and crafts galore!
Sabrina ‘Vegan’ Modder – Day 1
So there were a few things I was nervous about in beginning this challenge today. But mostly, I was totally unprepared. I had wanted to begin on a Monday, so that I could use the previous weekend as a vegan-groceries-shopping-adventure. Well, my weekend was utilized doing other things; Monday came, work was busy, and I found myself unable to sneak out to grab any food. But I had to start today. I just wanted to.
INGREDIENTS – Projecting Change Breakfast Screening – Win Tickets!
The Projecting Change Film Festival Breakfast Screening is back this coming Saturday, November 27th at Fifth Avenue Cinemas in Vancouver. The film is called Ingredients and it’s about the local food movement and the crisis in our current food system.
The Vegan Project has a pair of tickets to give away to a lucky reader! Leave a comment telling us your favourite local ingredient to cook with right now and you’re entered. Don’t forget to include your email address in the appropriate box (don’t worry – we won’t share it with anyone). We’ll announce the winner on Friday morning.
INGREDIENTS Trailer:
Fifth Avenue Cinemas – 2110 Burrard Street (at 5th)
Doors and breakfast at 9am, film starts at 10am.
Purchase tickets here.
Good luck and hope to see you there!
Vegan in Granville Island Market
One of my favourite things to do in Vancouver has always been to wander through Granville Island Market on a cold fall afternoon, have a coffee on the pier, buy an item or two from Duso’s, and take in the lively throngs of people. After becoming vegan, I worried that I wouldn’t be able to have the same experience. I can’t eat cheese, I can’t eat cured meats. Really, all the foods that held sentimental value to me were now off limits.
Missed Us On The Radio? Listen Here!
If you missed our appearance on The Storytelling Show on Vancouver Co-op Radio 102.7FM on November 7th, you can still have a listen by going to this link:
The Vegan Project on Co-op Radio Vancouver
This Sunday, November 7th, The Vegan Project ladies will be on The Storytelling Show on CFRO Co-op Radio Vancouver at 9pm. We’ll be chatting about how The Vegan Project got started and where it’s going, and we’ll probably play some music and have a little fun, too!
The Vegan Project on Co-op Radio Vancouver
This Sunday, November 7th, The Vegan Project ladies will be on The Storytelling Show on CFRO Co-op Radio Vancouver at 9pm. We’ll be chatting about how The Vegan Project got started and where it’s going, and we’ll probably play some music and have a little fun, too!
If you’re in Vancouver, you can listen at 102.7FM.
Listen from anywhere with an Internet connection at www.coopradio.org.
During the show we hope to have access to our Twitter feed where we’ll take any questions or comments you might have for us.
Hope you get a chance to tune in!
Love,
The Vegan Project
ps – Happy Media Democracy Day! If you’re in Vancouver, you can visit Jessica from The Vegan Project today at the Co-op Radio table at Vancouver Public Library from 3pm-5pm.
Oh, What a Night!
The party last night to celebrate the launch of our new site, www.TheVeganProject.ca was a HUGE success! As soon as 6 o’clock hit it was off with a bang!
Vegan In The Burbs – Organic Connections
Until recently, finding vegan-friendly restaurants outside of Vancouver has been a formidable task. The only member of The Vegan Project who lives in the suburbs, I’ve had to cross many bridges and tunnels in the hunt for quality, vegan-friendly establishments. Imagine my delight last week when I discovered ‘Organic Connections‘ on White Rock Beach! Finally, a solution for veg-heads in the Fraser Valley. The food is delicious, the ocean views are unbelievable, and their tasteful emphasis on raw, vegan and gluten-free cuisine will soon make them THE stop for vegans in the ‘burbs.
Among the many creations of raw chefs Chantel Roy and Catherine Posta are different types of smoothies, a delicious vegan borscht, raw sushi, and raw chocolate cheesecake with coconut crust.
Raw Veggie Wrap
Since my discovery, I have sampled their borscht (three times!), the collard wraps with chutney, raw blueberry cheesecake, and the yummy veggie wrap (shown). All have been flavourful and satisfying. The atmosphere is musical, artistic and casual, and this volunteer-run cafe also offers courses on raw food prep, has couches and comfy chairs, and features what may be the best ocean view in all of White Rock. Thank you, Organic Connections, for helping bring the vegan way to the far corners of the lower mainland!
Organic Connections, located at 15622 Marine Dr. in White Rock, is open Thursday to Saturday, and can be contacted at OrganicConnectionsCafe@gmail.com.
Check out this article for more information:
http://www.bclocalnews.com/surrey_area/peacearchnews/community/102094238.html
~The Vegan Project
Provence Restaurant Launches Meatless Mardi
The Vegan Project recently had the opportunity to try Provence restaurant’s new Meatless Mardi set menu, which we learned will be featured every Tuesday at the restaurant’s two locations – Provence Marinaside at the end of Davie Street in Yaletown, and Provence Mediterranean Grill at 4473 West 10th in Point Grey. The menu will change from week to week, depending on availability of local ingredients.
Chef and Proprietor, Alessandra Quaglia, was intrigued by the challenge of creating a healthier menu that would also be more eco-friendly after realizing the effect of emissions from animal processing plants far outweighs that of cars, in addition to noticing a growing trend among peers and customers toward meatless dining options.
“Vegetarians have been saying it for so long and I think its time we really listen. I’m actually making it my own personal challenge to cut out meat starting two days a week, working up to five days. I’ll still need my meat fix on the other two days! Meatless Mardi is our way of providing those who want to go meatless with a tasty, interesting alternative,” Alessandra said.
The menu is three vegetarian courses, which can be modified slightly for vegan folks, and costs $25 per person. Guests can also opt for the accompanying wine flight – two ounces each for the first two courses and a one ounce dessert wine – for an additional $15.
First Course
Fennel Carpaccio with Fennel Seed and Lemon Marinated Carrots and Chickpea Crouton
First Course - Fennel Carpaccio
This course was flavourful and fresh, with the fennel, lemon, and drizzle of balsamic mingling nicely in our mouths. We were a little upset that there wasn’t more of the amazing chickpea crouton (pictured on top), because it was perhaps the most delicious rendition of hummus we’ve ever tasted (and we’re self-proclaimed experts).
Second Course
House Made Open Ravioli with Artichokes and Tomato Pesto Coulis
Second Course - House Made Ravioli
This course was as flavourful as the first, and featured a sprinkling of vegan Daiya cheese (the vegetarian version has goat cheese). It’s always a treat to get vegan house made pasta and this one was excellent. We could taste the spinach flavour, which is often lost in other spinach based pastas.
Third Course
Pear Tart with Chocolate Soy Gelato
Third Course - Pear Tart
This generous dessert left our bellies full after our meal. Alessandra managed to make a wonderful vegan pastry, which is quite a challenge for anyone, let alone someone new to vegan dessert making. The soy gelato was equally delightful.
It’s always a treat to find new vegan dining options in Vancouver, and to see some of the finer restaurants in the city embracing the growing demand for meatless dining options. The service was excellent and we were impressed by Alessandra’s eagerness to dive in and explore the world of vegetarian and vegan cooking. Aside from the Meatless Mardi menu, both Provence locations offer many meatless dining options, such as their popular antipasti selections.
We’re excited to try some of the other menus they come up with in the coming Meatless Mardis, and at only $25 for three courses, there’s no excuse not to go back for more!
Thanks Alessandra and the team at Provence!
Provence Chef/Proprietor Alessandra Quaglia and The Vegan Project
~The Vegan Project
Me + You Reusable Shopping Bags
Me + You Fruit + Veg Reusable Bags
The Vegan Project recently met a lovely young lady named Jenny Hughes, creator of Me + You reusable shopping bags. Jenny could be considered a pioneer on the reusable bag front, since her first project, BYOB, launched in 2005, before everyone else jumped on the reusable bag bandwagon. Her recognition of the need in the market for fashionable, earth-friendly shopping bags landed her tons of media coverage, including features in Teen Vogue and Fashion Magazine.
Jenny’s new project, Me + You, features unique and stylish bags made of organic and natural cotton (and animal product free, of course). Each bag series is limited edition and made in Vancouver, featuring designs by local artists. Another great feature is the cute little detachable charm on each Me + You bag made of recycled wood from Jenny’s dad’s shop.
Me + You’s latest additions include a yoga bag with a recycled plastic liner for sweaty yoga clothes, and a line of reusable produce bags that can be purchased separately, or conveniently hooked onto the large bags so you never have to worry about forgetting them at home when you go to the grocery store (I know we often do).
Special Offer for Vegan Project Readers!
Jenny is offering all Vegan Project readers free shipping! If you’re interested in ordering the fruit & vegetable bags, click here and enter the coupon code ‘freeship’ at the checkout.
These earth friendly, fashionable bags are definitely something The Vegan Project can get behind. Check ‘em out at www.meandyou.ca.
Help Jenny get to the one million mark in her petition to Stop Using Plastic Bags!
We ♥ Dougie Dog!
We are delighted to share that our friends at Dougie Dog linked to our article, ‘Snoop Dougie Dog’ by Jessica G of the VP! It regales the tale of a Snoop Dogg concert/vegan hot dog mania, and also launched what has now become VERY regular visits there for Bridget to scarf down her self-proclaimed ‘Crazy Dog’.
What’s in a Crazy Dog?
One veggie dog with the following toppings: Sauteed spinach, mushrooms, house-made guacamole, sauerkraut and hot mustard. Sometimes paired with a root beer (a few contain honey), and always a chat with one of their super friendly staff members!
Look for us on the ‘In the news’ page, 9th line down! http://www.dougiedog.com/in-the-news
Thanks Dougie Dog!
Our first catering gig @ Open Studios!
This past weekend The Vegan Project team got together and catered Open Studios, a two day open house of dear friends showing their paintings from the past three years (See their work here: Red Hand Design)
On the menu:
~Berry-kiwi skewers
~Miniature blueberry lemon scones.
~Tofu Quiche (red pepper & onion and asparagus-dill).
~Amuse bouche (gluten-free rice crackers with a caramelized shallot white bean paste topped with diced red pepper, pickled beets and tiny basil leaves).
~Miss Katz’s mini chocolate cupcakes.
~Roasted tomato and garlic salsa with organic corn tortilla chips
~Strawberry & orange water, sparkling mineral water and wine, of course 
Thank you to Julie Stangeland for the beautiful photos, Alicia Katz for her helping hands, Our favourite men, and painters for the opportunity, and to everyone that came out to support the event.
Love,
The Vegan Project
Snoop Dougie Dog
Snoop has a special place in our hearts at The Vegan Project. He was probably the very first hip hop artist, or artist in general that we really got into in our adolescent years. My friend gave me his first CD, Doggystyle, as a birthday gift and I loved and played that CD so hard the plastic case practically disintegrated.
This is why, when Snoop miraculously made his way across the Canadian border again for his March 7th show at the Commodore (fav venue), Bridget and I did everything in our power to see him. I ended up meeting ‘Tom the Ticket Guy’ outside the venue and paid him $160 cash for two tickets.
As predicted, once inside we were greeted with a haze of weed smoke billowing from a crowd of white boys doing the crip walk and girls in tight jeans, corsets and stripper heels.
A good four hours after the doors had opened, Snoop slithered onstage after a video montage of his oscar-worthy film appearances. I’m not gonna lie, we were really excited to see him in all his skinny glory with his diamond encrusted microphone.
After he did several medleys of his greatest hits, with a few new tracks (which will never top his Doggystyle days) thrown in, we were fully satisfied with our mildly overpriced, intimate Snoop Doggy Dog experience. But after inhaling all that smoke, we definitely had a case of the munchies.
What better way to end our night than with a gourmet veggie dog at our new fav hot dog place – Dougie Dog! All of the specialty dogs on the menu can be made with veggie wieners. Bridget had the Downward Dog – with tomato, onion, spinach and avocado (minus the feta cheese), and I had the Chicago Dog with mustard, onion, tomato, neon green relish, pickle, Chicago sport peppers, and celery salt on a poppy seed bun. YUM! The dogs are all $6.95 and worth every penny. The guy behind the counter even came out to explain the special ingredients in our dogs, just like a fine dining restaurant! Dougie Dog also boasts ‘Vancouver’s largest selection of Root Beer’.
Old school Snoop Dog, and Dougie Dog, both highly recommended by The Vegan Project.
Dougie Dog – 1011 Granville Street, Vancouver
The Vegan Project in Granville Magazine Online!
A little late, but we thought we should bring everyone up to speed on the guest blogs we’ve been doing for Granville Magazine.
We posted some great tips and recipes you might like to try. Check ‘em out!
Special thanks to Christine McAvoy for taking the gorgeous photos for the Valentine’s blog post and also for trying veganism for a month!
My Japadog Rant!
ok, so first i get there and it’s this chaotic ordering system with 1000 ingredients to choose from. fine. then i ask a few questions regarding vegan options which are all answered with “i don’t know” or unsettling yesses. so i go out on limb and order the veggie dog with special ume sauce and edamame niblets. pretty cool. then i watch the guy pull out my pre-cooked veggie dog from the same metal bin holding all the dogs, swimming in a nice greasy froth and toss it on the grill. STOP! i exclaim. ”i’m really sorry but i have to cancel my order”. the guy looks at me like, what’s the problem? oh man, what hurdles we vegans must overcome. so was it vegan friendly? not even close. not even vegetarian friendly. whelp, i walked away empty handed though no hard feelings. they had swarms of people lined up to dine on nori-dusted teriyakimoto dogs and i wish them well. they ask for suggestions on their website. hope they mean that.
love bridget