They say you are what you eat, but you won’t feel like a vegetable if you follow this diet.
Some vegans and vegetarians say their diets require dedication, planning, and in some cases, a complete change in lifestyle – but they’re worth it for the health benefits. Karole Fristensky, co-president of Northeastern University Vegetarians United (NUVU), said an ideal vegan, and even vegetarian lifestyle, goes beyond only choosing not to eat animal products.
“Veganism is often called ‘strict vegetarianism,’ not only in food but also in the clothing, shoes and cosmetics,” she said.
NUVU’s co-president and fellow vegan Kate Janisch said becoming a vegetarian or vegan can even reverse several health-related diseases and lead to benefits later in life. Janisch is a second-year graduate student in the public health program at Northeastern.
“Once a person has developed a disease like heart disease or type 2 diabetes, it may be reversed by changing their diet to a vegetarian or vegan one,” Janisch said. “If a person wants to cleanse their body, they could go on a raw food vegan diet because it practically contains no toxins when compared to a regular omnivorous diet.”
But being a vegan requires a lot of sacrifice and knowledge of nutrition facts. Fristensky, a senior international affairs and history major, said it’s fairly easy to find alternatives for the protein and essential vitamins sometimes found in meat. And whenever Fristensky is unable to find an alternative food source for a specific vitamin, such as B-12, she takes a supplement. “I know I try, and many vegans try, to get most nutrients from fruits and vegetables,” she said.
But Fristensky admitted she has a powerful sweet tooth and that almost her entire recipe collection consists of vegan cake and cookie recipes of some sort. When it comes to healthy eating, she said she enjoys cooking and eating all vegetables, specifically carrots, onions, garlic and broccoli.
Janisch also embraces her vegan lifestyle. She said she enjoys wholesome, healthy and non-animal derived foods, including vegan chocolate cake, raw beet ravioli, vegan veggie pizza, bruschetta and “fresh, warm bread.” And it isn’t hard for her to find her favorite foods – Janisch said there are various grocery stores around Boston that cater to vegan diets, including Trader Joe’s, Whole Foods and Harvest Co-op. She also recently discovered Serenade Chocolatier, a chocolate boutique in Brookline that offers several vegan options.
Fristensky said despite all the sacrifices she makes, she loves being a vegan because she feels like she is contributing to a cleaner, safer society.
“I never feel guilty about what I’m eating,” she said. “You don’t have to look at a chicken breast and think about the chicken it came from. Instead, you look at a carrot and think about the garden it came from.”
Grilled Portobello Mushroom and Veggie Fajita Yields four servings
Ingredients: 3 tablespoons balsamic vinegar 3 tablespoons olive oil 2 tablespoons freshly chopped parsley 1 tablespoon minced garlic 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 4 medium portobello mushrooms, washed well and patted dry 2 sliced red onions 2 red or orange peppers, sliced 2 green peppers, sliced 2 jalapeno peppers, sliced 4 – 8 inch flour tortillas
Directions: 1. Pour the vinegar, olive oil, parsley, garlic, salt and pepper in a large bowl and whisk well to combine. 2. Add all of the vegetables to the mixture, and toss well to thoroughly coat the vegetables with the marinade. Then, set the vegetables aside, and allow them to marinate for 15 minutes. 3. Place the vegetables on a hot grill, and grill for three to five minutes per side or until tender. Tortillas can also be warmed up on the grill, if desired. 4. Allow vegetables and tortillas to cool for about a minute, then transfer to serving dishes to create your fajita.
Almond Chocolate Chip Blondies Yields about 24 bars
Ingredients: 1 1/2 cups unbleached flour 1 teaspoon baking powder 1/2 teaspoon salt 2/3 cup Mori-Nu Silken Tofu, firm or extra-firm 1 1/3 cups unbleached cane sugar 1/3 cup Spectrum Spread non-hydrogenated margarine 1 1/2 teaspoon vanilla 1/2 teaspoon almond extract 1 cup vegan chocolate chips 1/2 cup sliced almonds Safflower oil, for coating the pan
Directions: 1. Preheat the oven to 350 degrees. 2. Using a little bit of the safflower oil, lightly oil a non-stick 9×13-inch baking pan, then set aside. 3. Stir the flour, baking powder and salt in a large bowl, then set aside. 4. Set the tofu in a food processor to smooth puree for about a minute. 5. Add the sugar, Spectrum Spread, vanilla and almond extract to the tofu blend, and process for one to two minutes, until smooth and creamy. 6. Add the tofu mixture to the dry ingredients, then stir well to combine. 7. Fold in the chocolate chips and almonds, then transfer the mixture to the prepared baking pan. 8. Bake for 25-30 minutes, or until golden brown on top 9. Allow to cool completely, then cut into 24 bars and serve. Source: Veganchef.com – Laura Finaldi, News Correspondent
Some vegans and vegetarians say their diets require dedication, planning, and in some cases, a complete change in lifestyle – but they’re worth it for the health benefits. Karole Fristensky, co-president of Northeastern University Vegetarians United (NUVU), said an ideal vegan, and even vegetarian lifestyle, goes beyond only choosing not to eat animal products.
“Veganism is often called ‘strict vegetarianism,’ not only in food but also in the clothing, shoes and cosmetics,” she said.
NUVU’s co-president and fellow vegan Kate Janisch said becoming a vegetarian or vegan can even reverse several health-related diseases and lead to benefits later in life. Janisch is a second-year graduate student in the public health program at Northeastern.
“Once a person has developed a disease like heart disease or type 2 diabetes, it may be reversed by changing their diet to a vegetarian or vegan one,” Janisch said. “If a person wants to cleanse their body, they could go on a raw food vegan diet because it practically contains no toxins when compared to a regular omnivorous diet.”
But being a vegan requires a lot of sacrifice and knowledge of nutrition facts. Fristensky, a senior international affairs and history major, said it’s fairly easy to find alternatives for the protein and essential vitamins sometimes found in meat. And whenever Fristensky is unable to find an alternative food source for a specific vitamin, such as B-12, she takes a supplement. “I know I try, and many vegans try, to get most nutrients from fruits and vegetables,” she said.
But Fristensky admitted she has a powerful sweet tooth and that almost her entire recipe collection consists of vegan cake and cookie recipes of some sort. When it comes to healthy eating, she said she enjoys cooking and eating all vegetables, specifically carrots, onions, garlic and broccoli.
Janisch also embraces her vegan lifestyle. She said she enjoys wholesome, healthy and non-animal derived foods, including vegan chocolate cake, raw beet ravioli, vegan veggie pizza, bruschetta and “fresh, warm bread.” And it isn’t hard for her to find her favorite foods – Janisch said there are various grocery stores around Boston that cater to vegan diets, including Trader Joe’s, Whole Foods and Harvest Co-op. She also recently discovered Serenade Chocolatier, a chocolate boutique in Brookline that offers several vegan options.
Fristensky said despite all the sacrifices she makes, she loves being a vegan because she feels like she is contributing to a cleaner, safer society.
“I never feel guilty about what I’m eating,” she said. “You don’t have to look at a chicken breast and think about the chicken it came from. Instead, you look at a carrot and think about the garden it came from.”
Grilled Portobello Mushroom and Veggie Fajita Yields four servings
Ingredients: 3 tablespoons balsamic vinegar 3 tablespoons olive oil 2 tablespoons freshly chopped parsley 1 tablespoon minced garlic 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 4 medium portobello mushrooms, washed well and patted dry 2 sliced red onions 2 red or orange peppers, sliced 2 green peppers, sliced 2 jalapeno peppers, sliced 4 – 8 inch flour tortillas
Directions: 1. Pour the vinegar, olive oil, parsley, garlic, salt and pepper in a large bowl and whisk well to combine. 2. Add all of the vegetables to the mixture, and toss well to thoroughly coat the vegetables with the marinade. Then, set the vegetables aside, and allow them to marinate for 15 minutes. 3. Place the vegetables on a hot grill, and grill for three to five minutes per side or until tender. Tortillas can also be warmed up on the grill, if desired. 4. Allow vegetables and tortillas to cool for about a minute, then transfer to serving dishes to create your fajita.
Almond Chocolate Chip Blondies Yields about 24 bars
Ingredients: 1 1/2 cups unbleached flour 1 teaspoon baking powder 1/2 teaspoon salt 2/3 cup Mori-Nu Silken Tofu, firm or extra-firm 1 1/3 cups unbleached cane sugar 1/3 cup Spectrum Spread non-hydrogenated margarine 1 1/2 teaspoon vanilla 1/2 teaspoon almond extract 1 cup vegan chocolate chips 1/2 cup sliced almonds Safflower oil, for coating the pan
Directions: 1. Preheat the oven to 350 degrees. 2. Using a little bit of the safflower oil, lightly oil a non-stick 9×13-inch baking pan, then set aside. 3. Stir the flour, baking powder and salt in a large bowl, then set aside. 4. Set the tofu in a food processor to smooth puree for about a minute. 5. Add the sugar, Spectrum Spread, vanilla and almond extract to the tofu blend, and process for one to two minutes, until smooth and creamy. 6. Add the tofu mixture to the dry ingredients, then stir well to combine. 7. Fold in the chocolate chips and almonds, then transfer the mixture to the prepared baking pan. 8. Bake for 25-30 minutes, or until golden brown on top 9. Allow to cool completely, then cut into 24 bars and serve. Source: Veganchef.com – Laura Finaldi, News Correspondent
