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Interviews

Veggie Peeps – Interview with vegan Dustin Harder

Have I got an inspirational interview for you today!!! Dustin Harder is the host and creator of the web series,The Vegan Roadie. Living la vida vegan since 2009, a graduate of New York City’s The Natural Gourmet Institute for Health and Culinary Arts. He was a recipe tester in the kitchen of Food Networks Cupcake Wars
winner, restaurateur (by Chloe) and cookbook author Chloe Coscarelli. He has spent time preparing meals at Kitchen Therapy, New York’s premiere vegan delivery food service. Most recently Dustin provided the menu for the NYC screening of the Discovery Channel documentary Racing Extinction. When not in the kitchen Dustin works with renowned Broadway and Television animal trainer and rescue advocate, William Berloni. Dustin believes that plants not only make the world a more beautiful place, but a tastier one as well!

You can follow his adventures on Facebook, Twitter and Instagram
@TheVeganRoadie
#kaledit

Check out recipes, blog, tour schedule and more at:
www.veganroadie.com

1. How long have you been a vegan?
6 Years.

2. What inspired you to become a vegan?
It started as health and as I started to do more research and make discoveries, it became much more than that. I wouldn’t say the inspiration changes but it is certainly something that evolves constantly.

3. What was your biggest challenge in becoming a vegan?
The community, my first encounter with veganism was with people who were very strong headed and sort of mean. That turned me away at first, but the more I focused on the lifestyle and reaching out to people that ENJOYED being vegan and focused on the GOOD veganism does and not just the bad in the world, I was able to ease myself in a little more and have since discovered a community that is full of compassion, positivity and love.
Also the food and cooking, finding things I enjoyed to eat! Once I embraced that challenge it became extremely exciting and fascinating, and I haven’t looked back.

4. Do you have any meat eaters at home? If yes, how do you handle meals?
My partner is not vegan. I have to be honest, I haven’t seen him eat meat in probably a year. I know he does when I’m not around but there is no meat cooked in my pots and pans and I rarely have seen him (if at all recently) bring meat into our home. He is respectful, supportive and open minded about it all. He helps me brainstorm new recipes and come up with ideas for my web series, The Vegan Roadie. In that respect I guess my answer would be we haven’t had to “handle” the meal department as it has never been in issue. He knew years ago that this was a major part of my life and he was intrigued and curious about it and continues to be. I always make sure there is something tasty and vegan to eat in the house and that we both feel satiated with the options, maybe that’s the direct answer.

5. How do you approach eating out at non vegan restaurants, parties, holidays, celebrations, etc with family and friends who are meat eaters?
When I eat out at a non vegan restaurant the meat eaters tend to get more stressed about it than me, which I always find hysterical. I actually enjoy only having a few items to choose from so I don’t have to hem and haw over a large menu and I get to enjoy the company I am with instead. If a server is confused or has to leave the table to get answers from the appropriate resource I am patient and kind with the server, I like to think of it as an opportunity to kindly educate them on what my needs are as a vegan and hope that will help them serve people more efficiently down the line, it all has to start somewhere. I also hope that if I’m kind, patient and understanding of their position they might remember that and maybe my kindness and patience will motivate some sort of curiosity in them about a plant based lifestyle, I can always hope.

In regards to celebrations with family and friends, I usually bring a sweet and savory dish with me to share. Something I KNOW is full proof. Texture and flavor is important in these circumstances, people are curious and will try it if it looks appetizing and familiar. I often will bring Chloe Coscarelli’s Cookie Dough Truffles (you can find these on her website), they go over like wild and people are stunned they are vegan. I love bringing Field Roast products to a cook out, I ask the host if I can cook them on the stove because the “grill is too full”, I DONT complain their grill is full of meat. Usually someone wants to try my Field Roast and ends up eating that instead of a hot dog. This is my form of activism in a way, I offer them an alternative.

6. Any advice for people wanting to make the transition to vegan?
Trial and error. Don’t give up because you tried a vegan cheese or a raw recipe and it was awful. Dust yourself off and try again. It can get pricey but we all know it is worth it. As it is said, people pay attention to the fuel they put in their car so it drives better, faster, and lives longer…why wouldn’t we do the same with the fuel we put in our body? Don’t get discouraged and don’t be hard on yourself, if you are two weeks into being vegan and you crash and have a slice of cheese pizza be kind to yourself and start over. It can be difficult at first, what matters is not getting discouraged and taking care of yourself in the transition. Ease into it if that is whats right for you.

7. Your go-to meal or snack:
GAH! I love everything. When I’m working out I love VEGA’s protein bars as a snack. In general I enjoy a tasty trail mix as a snack. My go to meal is vegan mac and cheese, i’m constantly working on new recipes and trying other chef’s recipe for this classic.

8. Your go-to spice:
Crushed red pepper. Boom.

9. Kitchen tool you can’t live without:
Like a small tool or appliance? Spatula, for sure. My Vitamix if we are talking the whole kitchen.

10. Favorite vegan product:
Obsessed with Field Roast, it has led the way to me having many beneficial conversations with non vegans and they always try it and love every bite.

11. Can you share one of your favorite recipes with us?
My favorite recipe is my Damn Good Caesar Salad available on my website, always a crowd pleaser at dinner parties with non vegans. I like to serve this as a starter before the mac and cheese I was saying I’m always trying to perfect!

LINK TO SALAD RECIPE

Damn Good Caesar Salad

Ingredients:

SALAD:
1 Head Romaine Lettuce, Chopped
½ Pint Cherry Tomatoes, halved

DRESSING:
¼ Cup Water
¼ cup walnuts
1 Tablespoon Miso
1 Teaspoon Mustard
1 Clove Garlic
1 Tablespoon Lime
1 Teaspoon Soy Sauce
3 Tablespoon Olive Oil
Salt and Pepper, to taste

Procedure:
Combine all dressing ingredients in a blender until mostly smooth, some texture is OK. Toss with tomatoes and romaine, Voila!
*Optional, top with vegan croutons

Thank you so much for your time and the inspiration Dustin!!! How did you know I have been searching for a vegan caesar salad recipe?

Peas & Love,
Sadhna

Interviews Vegan

Veggie Peeps interview – Kristen Lindsay, vegan

Hi! I’m a 19 year old, part-time college student, working towards a career in medicine, and baby vegan (as I like to say). I’m an ethical vegan, for the animals, for the Earth and for my health! You could say my 3 favorite passions are veganism, the sciences and The X-Files. When I’m into something, I dive in wholeheartedly which makes me an extreme vegan as so many people politely tell me!

How long have you been a vegan?
I’ve been vegan for roughly a year now!

What inspired you to become a vegan?
I was vegetarian for several months and knew of people who were vegan, but I thought I could never do that! But then I was online (blogging), and saw a video of a farm in France where a mother cow was walking with her baby, when a farmer came to take the calf away from her and the mother cow looked so confused and started following the man. He was hauling the calf away into a trailer hooked up to a truck, and even when the truck started to drive away the cow still followed, staying close to her baby’s side and it actually brought me to tears. It’s kind of like in that moment I realized that animals are sentient beings, capable of feeling fear, sorrow, pain and anxiety! From that day I cut out every animal product I could think of out of my diet; no eggs, milk, honey, cheese, gelatin, etc.

What was your biggest challenge in becoming a vegan?
My biggest challenge was probably sifting out what was vegan and what wasn’t, what brands I had to avoid (because even some vegan products are owned by non-vegan companies) but I found some apps for my phone like “Is It Vegan?” and “Animal-Free” that make it easy! Also buying my own groceries was a challenge, since I’ve found it hard finding a job and still being at home without a vegan mom, but I’m so thankful for how supportive she is, even though she thinks it’s weird!

Any advice for people wanting to make the transition to vegan?
My advice to transitioning vegans is to read up! Do as much research as you can! I know that some factors that put people off is the fear of malnutrition, or that they have an eating disorder, or are lower income – but I’ve found lots of resources aiding people with these issues. Also, it’s a good idea to just throw out all animal products, so there’s no temptation of course not everyone can do that if they live in a clashing household. What I started doing was stocking up on recipes, I looked up vegan versions of my favorite foods and tried them out! I also suggest getting more familiar with fruits and vegetables because it’s much healthier than being a junk food vegan who relies on substitutes made from soy, which I have to admit to being one! So now I try to eat more fruits and vegetables, I’m always finding more recipes. Buying produce and staples such as rice, beans, legumes, and flour/sugar is also more cost effective! If you’re glued to your iPhone constantly like me, there are lots of helpful apps, “Healthy Out” uses your location and finds you vegan/gluten-free restaurants and dishes in your area! “Is it Vegan” is an app you can use to scan products to see if they’re vegan/vegetarian friendly! “Animal-Free” is an app that lists ingredients that contain animal contents that may be hidden in your food!

Does being a vegan go beyond the plate for you? (Don’t wear fur, cruelty free cosmetics, etc)
Being vegan definitely goes beyond the plate. I never saw the point in abstaining from eating animals but still wearing them so I’m in the process of selling my leather and suede, I no longer where it! I use vegan and cruelty-free make up and soaps/shampoos. I really like this store called Lush who is avidly against animal testing and cruelty and have vegan options! I check everything I even touch to make sure its not wool, leather, suede or anything.

Favorite vegetable:
I’d have to say my favorite vegetable would be the carrot. Simple. Good for the eyes and very tasty! I like a lot others, but wouldn’t feel comfortable saying they’re my favorite!

Kitchen tool you can’t live without:
I have no idea what kitchen tool I can’t live without, I use them all! (Haha)

Favorite vegan product:
My favorite vegan product, food wise, would have to be tofu! it’s so versatile, you can broil, bake, soak, grill, fry, deep-fry it or even eat it raw! It’s so mild in flavor that you can flavor it any way you want! It’s amazing, definitely a staple in my diet!

What is your favorite spice/the one you use most often?
Paprika is a spice that I use a bit and like that it gives food a nice edge!

When eating out, what is your favorite restaurant/meal?
When going out there are a lot of restaurants in LA that I like, especially this place, Vegan Glory. It’s fantastic! I usually get any type of stir fry or orange chicken dish there- very good! And they have this appetizer called soy beef jerky and it is to die for; highly recommended!

Can you share one of your favorite recipes with us?
A recipe I found that everyone seemed to love was this Creamy Cauliflower Chowder.

I got the recipe from this website:
http://theminiaturemoose.com/creamy-cauliflower-chowder/#.VIERJKY77CQ

Here’s the recipe:

Ingredients:
1 yellow onion chopped
4 tbsp of vegan butter substitute
2 carrots, chopped
2 stalks of celery, chopped
1 head of cauliflower, chopped
1/4 c All Purpose Flour
4 c vegetable stock or broth (I like to make my own)
1 c canned coconut milk
1 tbsp dried or fresh parsley
1/2 c Vegan Sour Cream substitute
A couple of bay leaves
Salt to taste

Instructions:
1. Start by sauteing onion and butter for 5 to 8 minutes over medium heat in a large pot, until they look transparent. Stir occasionally
2. Add the carrots and celery and saute for 5 more minutes.
3. Add the cauliflower and a bay leaf and continue to saute for 10 more minutes until everything is pretty tender.
4. Add the flour and stir around, evenly coating all the contents, stirring occasionally.
5. Add the veggie broth/stock and simmer with the lid on for 15 to 20 minutes or until the texture of the vegetables are to your liking. Make sure to scrape down the sides to prevent caking and stuff!
6. When you’re satisfied with the texture, add the remaining ingredients, and salt to taste.
7. Garnish with parsley or other spices for presentation and enjoy!

And that’s pretty much it! Thanks for the opportunity to share my story! I was really excited to!

Thank you for sharing Kristen! The Chowder was delicious!

Interviews

Veggie Peeps – Interview with vegan Melissa Trinidad

I’m excited to have Melissa Trinidad here today!

Melissa has a certificate in Plant Based Nutrition from eCornell University and an Master of Science degree in Kinesiology (Exercise Science and Health Promotion). She is also certified by the American College of Sports Medicine as a Health and Fitness Specialist. She has enjoyed wearing many hats including health educator, plant-based cooking instructor, blogger, exercise physiologist, health coach, Zumba instructor, home cook and lifelong learner. She currently lives on California’s central coast with her plant-strong husband and two tofu-powered kids.

To find out more about Melissa, check out her blog www.melshealthykitchen.com

What inspired you to become a vegan?

My friend Julieanna Hever, MSRD, was the one who persuaded me to read The China Study. I was skeptical at first, but the evidence was so compelling. The more my husband and I educated ourselves, the more convinced we became that a plant-based diet was the right thing for our family.

How long have you been a vegan?

Since April 2009, so about 5 ½ years now.

What was your biggest challenge in becoming a vegan?

Cheese! My husband and I used to look forward to simple dinners that consisted of wine, a baguette, olives, fresh fruit and a small sampling of cheeses. Those casomorphins in cheese really are addicting! But, we manage to do just fine without it now. 🙂

You have two young kids, do you feel a vegan diet is healthy for kids?

Absolutely! Obviously, you have to be smart about it and make sure they are getting a variety of foods in their diet and enough calories. Disease Proof Your Child by Joel Fuhrman, MD was a big help to me in making sure my kids were getting what they needed. It’s a great resource for any parent. It’s so funny to me when other people are so concerned that my kids aren’t getting enough nutrients. Trust me, if my kid is eating Kale and chickpeas, instead of chicken nuggets, they are getting plenty of nutrients!

Any tips for feeding vegan meals to kids, especially picky eaters?

Don’t give up, keep trying and get creative. If you are feeding newbies, don’t start with anything too far off from the ordinary. A great minestrone soup with rustic bread or a hummus, pita and veggie platter are often enjoyed by the masses.

Also don’t be afraid to get your kids involved in the process. It may help you to better understand their aversions and get them more interested in what they are eating. The more involved they are in making it “their” meal, the more likely they are to enjoy eating it. For example, one time I was teaching a group of kids (mine included) about Brussels Sprouts. We looked at them on the stalk and then they each took a raw sprout and did what kids (or curious adults) do. They looked at them all the way around, and started taking them apart. Next they asked “Can we eat it?!” They enjoyed the experiences of tasting them in their raw, natural state, preparing them to roast, then eating them roasted (the maple glaze didn’t hurt, either). By the end I had 8 new Brussels Sprouts eaters! To this day, my son still prefers them raw.

Any advice for people wanting to make the transition to vegan?

Baby steps. If you want to make this a permanent lifestyle, you need to take it at your own pace. The thing that helped me the most, was transitioning my pantry; getting rid of the animal and highly processed products and stocking it with vegan replacements. That way, when it’s time to cook, I already have most things right there. There’s nothing worse than finding a recipe you want to try and not having what you need. That being said, it’s also super helpful to make a weekly menu and grocery list. Sit down for a few minutes and figure out 3-4 recipes you really want to make that week and write down what ingredients you will need. If you take care of that at the beginning of the week (and go shopping) then figuring out what to make during the craziness of the week will be so much easier, since you’ll already have a few options and everything you need, right on hand.

Your go-to spice:

Nutmeg – it’s a great addition to greens or salad dressing)
Cloves – when you want to bring out the depth and earthiness in a dish

Kitchen tool you can’t live without:

Cast iron (skillet and Dutch oven)….and sharp knives

Favorite vegan product:

Right now it’s tempeh! It takes any marinade really well, is super easy to prepare, and packed with protein and fiber. We use it to make smoky tempeh “bacon” (amazing in a sandwich or a vegan Cesar salad), and as the base for a vegan ruben. It’s even good browned in a skillet with a little teriyaki sauce. Serve with some coconut rice and steamed veggies and you’ve got yourself one tasty meal!

Can you share one of your favorite recipes with us?

This is a great time of year for winter squash. This recipe for Apple and Walnut Stuffed Acorn Squash is so easy and delicious. You know it’s a winner, when my whole family will give it a “thumbs up”! Since posting this recipe, I’ve started moving away from vegan margarine and using coconut oil instead, but in this recipe you can use either or neither, it’s totally optional.

Apple and Walnut Stuffed Acorn Squash http://melshealthykitchen.com/2011/11/12/apple-and-walnut-stuffed-acorn-squash/

Thank you so much Melissa for sharing with us today! Look forward to trying your Apple and Walnut Stuffed Acorn Squash!

Interviews

What does it mean to be gluten free?

I’ve been curious about gluten free for some time now, so I hit up Cate Valinote creator of the blog Capiphany to find out all about it. How does this young blogger with a passion for fashion know about gluten free you ask? Well, she’s not a doctor or nutritionist, she was diagnosed with celiac when she was about 18 months old.
To learn more about Cate check her out her awesome blog at: http://www.capiphany.com/

Thanks Cate for being here today!

1. I know gluten free is a big trend at the moment, but what does it really mean to be gluten free?
Even though eating gluten free has become more popular these past few years, there is a big difference between eating gluten free because you choose to as opposed to when you have to. Being gluten free benefits my health because it not only forces me to be more aware of what I’m eating, but it also is what my body naturally needs! Since I can’t digest wheat, barley, or die, I’m always reading labels and must have a complete understanding of the ingredients in my food.

2. How did you find out you had Celiac’s?
I actually ate gluten food for a little while before I was diagnosed with celiac. When I was around a year and a half, however, I got a double ear infection from a cold, and this triggered my gluten intolerance. It took about three months of sickness until the doctors diagnosed me, since celiac wasn’t as well known as it is now.

3. What are your biggest challenges being gluten free?
My biggest challenges being gluten free usually have to do with eating at social gatherings. Sometimes it is difficult to explain why I can’t eat the same thing as everyone else or have to make such a specific order in restaurants, but it is worth it if I get to stay healthy!

4. Does your family eat gluten free, and if not how do you handle mealtimes?
My family eats gluten free most of the time. However, of course they have their non-gluten free snacks and breads.

5. I’ve noticed a ton of gluten free products at the supermarket in the past few years, they certainly make Passover more delicious. 🙂 Any products you can’t live without?
After years of trying different breads of all sorts, I have to recommend Udi’s whole grain bread. I also went to England over the summer, and I had the best gluten free food there. All the food I had in England was from Simply Free:http://www.simply-free.co.uk/

6. I’ve seen haircare and skincare products that are gluten free now, do you need to use those?
I don’t focus too much on gluten free haircare and skincare products, but if it obviously indicates that it has gluten, I won’t buy it!

7. Which restaurant has the best gluten free menu and why?
My family doesn’t eat out a lot, but when everyone wants to get pizza, we get it from Fresh Brothers. They have the best gluten free crust.

8. I imagine like being a vegetarian, eating in other people’s homes can be an issue…any advice for the hostess?
My advice for the hostess would be to relax! I feel awful when the hostess feels awful about trying to make sure I am taken care of! When in doubt, I can always have fruits and veggies!

9. Any advice to someone who is new to a gluten free diet?
Being new to the gluten free diet can be tough, but it also can be a great way to know what is in your food. There are so many more gluten free options now, so don’t worry!

10. Can you share your favorite gluten free vegetarian recipe with us?
I am totally a breakfast person, so I always am making gluten free banana almond pancakes to have in the fridge to keep me going throughout the week. All you need is 1 egg, 1 mashed banana, almond flour, almond milk, some melted butter, and a pinch of salt. I never have exact measurements for the fIour as opposed to the almond milk, but I add more milk if I’d like them to be like crepes and more flour if I’d like a more dense pancake. These pancakes are a great source of protein and are a great way to start the day!

Thank you so much Cate for taking the time to interview with me!

When I talk about gluten free being a trend, this is what I mean (watch the videos for a good laugh!):

http://www.dailymail.co.uk/news/article-2624293/Do-know-gluten-The-gluten-free-people-explain- intolerance-diet.html

**Check out the bread Cate mentioned here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

[easyazon_infoblock align=”left” cloak=”n” identifier=”B007XZTDYY” key=”image” locale=”US” nw=”y” tag=”themasgir-20″]

Interviews

Everything you wanted to know about having a pig for a pet, Q&A with Jerilynn Stephens (Key Hairstylist on The Voice & Shark Tank)

Jerilynn Stephens is the Key Hairstylist on The Voice & Shark Tank, but today we aren’t here to talk about hair – we are talking pigs. Before you get alarmed, this is indeed a plant-based site…we are talking pigs as pets. 🙂

1. What inspired you to choose a pig for a family pet?

My husband and son are allergic to dogs and cats. I couldn’t imagine having a reptile as our family pet. No offense to anyone that does, it’s just not for me. Through research I thought Pot Belly Pigs were an option. They have hair (not fur) and no dander. My husband thought my idea was crazy. So a year later I proposed the idea again. He was let’s say… Unresponsive. Then here’s the key to marriage! Plant the seed and let it become HIS idea! My husband works in TV/Film and one day he was on set and there were 3 baby piggies. He chatted with the animal trainer and discovered that people are rarely allergic to pigs. Long story short. We ended up with Lucy, our princess, from this animal trainer. A little over a year later we rescued Ricky. Once again, I planted the seed. I said if we ever get another one it would have to be a rescue and we would need to name him Ricky. A different breeder contacted us and asked if we knew anyone that would rescue this pig. He was in Torrance Animal Control. Torrance is not allowed to have pigs. When I brought him home I told my husband we would foster him. Wink, wink….

2. How do you go about finding a pig for a pet, and what should we be looking for?

If you are considering a pig for a pet. Please do your research. I love www.pigs4ever.com. Call your zoning commissioner and animal control to make sure you can even have them for pets. I was told I could have indoor pigs. I guess that wording prevents people from having Hogs. I also called vets in my area to see who is able to treat pigs. Not everyone does. They squeal very loud when you pick them up if they don’t trust you. It’s their most vulnerable state. I had a couple vets say it was too upsetting to the other animals.
I want everyone to know Tea Cup Pig, Micro Mini, Mini Pig are all going to get bigger! It’s all what the breeder decides to call them. Pigs are not fully grown till 3 yrs old. Lucy’s mom was 40lbs and her dad was 55lbs. So, I knew she would be around there and possibly take on her grand dad’s genes which could be over 100lbs. Anything is possible. So my husband put in a doggie door for for 120lb dog! He didn’t want to have to do it twice if she got big! Ricky is about 55lbs. He was fed dog food and whatever scraps. He has trimmed down a bit.
Also, they are smart!!! Each pig has their own personality. Ricky loves paper!! We now keep bathroom doors closed. He like toilet paper! He will find paper anywhere! “My pig ate my homework.” Actually happened when my son was in kindergarten. Now we know! Keep the backpack away from Ricky’s reach.

3. What kind of grooming/maintenance is involved? Do they shed?

Grooming involved is filing their hooves. We have cement outside that helps with that too. Your vet can clip the hooves if you don’t feel confident. Just like dogs and cats. They can bleed if too short. Pigs shed their entire coat once a year. They look so cute bald! Then they get a fresh new coat of hair.

4. What do they eat?

We feed our pigs Mazuri Pig Pellets. We get ours from a feed store. I called around to find a place that carried pig pellets before I actually owned a pig. They love fruits and vegetables! They are vegetarian. Mine anyway. You want them to be healthy. An overweight pig is not healthy. Food is on a schedule in our house. They eat at about 7am and 6pm. Trust me they know what time it is. Training them is a must with food. Grapes, raisins etc…

5. Do they require a large yard, or can you keep one in an apartment?

I have a large yard. They need to “root.” That’s when they dig with their snout. Oh, they root all over you when they are babies. It’s a nice massage. I’m not sure if an apartment is suitable or fair to a pig. Unless you are dedicated to making sure they get enough exercise. We did train Lucy to use a litter box with cedar pellets. They always go outside now. Ricky was always trained to go outside.

6. Are they difficult to house train?

Pigs are super easy to train with food as a reward. My pigs sit and spin around. Lucy with stand on a stool too. I went on YouTube to get ideas on how to teach them.

7. How are they with kids? Do they bite?

Lucy and Ricky are super affectionate with our family. Ricky loves a belly rub from anyone! We call him flopper. Touch him and he flops over. Lucy was great with everyone till she turned 18 months. Pigs have a hierarchy. She wants to be top pig with everyone who visits. She will get a little feisty and go after the ankles at times. Not bite, but nibble. I don’t risk it, so she’s put outside when little ones visit. Lucy did let Ricky know right away she was top pig. Generally, pigs like to be the only pig.

8. What is their lifespan typically?

Their life span is 12-18 yrs. It’s a big commitment!

9. Do they need to be spayed/neutered, or require vaccines?

I had Lucy spayed and Ricky was neutered when he arrived. It’s best to have them fixed to help with their moods. Pigs do have special vaccinations and need check ups just like any animal. We have a vet come to the house now. It’s easier with 2 pigs now. Plus, I wanted the Vet to see the environment we had for them and get approval.

10. What do you love most about being a pig owner?

Our family loves EVERYTHING about being pig owners!! We love them so much. Lucy sleeps in either our son’s bed, or ours. A typical morning ends up being my husband, Lucy, me and our son. All in that order in bed. Ricky likes to be in the pillows on the floor or in the bean bag chair in our room. They are our babies!

Interviews Vegan

Veggie Peeps – Interview with Alex Loker, vegan

Today I had the pleasure of interviewing one of my oldest and dearest friends Alex Loker. Alex is 46 years old and lives in Alexandria Virginia with his wife Lori, son Max, and two meat eating cats. When he’s not keeping PBS on the air using his awesome skills of IT management he likes to ride his bike and roll around the floor doing Brazilian Jiu-Jitsu.

How long have you been a vegan?

I started January 2nd 2014.

What inspired you to become a vegan?

Two things really. The first was a death sentence from my doctor. Well, it was more of a “death warning”, but it still hit home. I’ve been overweight for the last decade or so with my weight fluctuating up or down 20bls, but basically hovering around 200lbs. I’ve had high cholesterol and I’ve been taking statins to try and keep it under control for the last few years, and my blood pressure hasn’t been great. When I went to go see the doctor in December of 2013, I was also having mild chest pains. They sent me to the cardio doc and ran tests. Everything came back OK in the sense that I wasn’t having a heart attack. Yet. But….the doc has an app (image that), where they plug in your height, weight, cholesterol, blood pressure, and other stats and come up with a percentage of likelihood that you’ll have a cardiac event in the next five years. My percentage was 97%. And the doc told me that the symptoms of a cardiac event for 1 in 4 men is sudden death. Like I said, not a death sentence, but certainly a death warning.

The second thing that made me change was related to the first. I read Prevent and Reverse Heart Disease by Dr. Esselstyn. It blew my mind about dietary cholesterol and eating animal products and what it does to the heart and cardiac system. Dr. Esselstyn has been reversing heart disease (of which I was showing strong signs of) for years in his patients using mostly a vegan, no-oil diet. So I decided to try becoming “plant strong”, which is vegan no-oil (which means vegan and no butter, no olive oil, no added oils at all) to reverse my probable heart disease.

After 7 months on a plant-strong diet I am down 35 pounds to 165 (the lightest I’ve been in 20 years), my cholesterol is down 120 points, my blood pressure is a normal 120/70, and according to my doc – my percentage of having a cardiac event is down from 97% to 5%.

What was your biggest challenge in becoming a vegan?

Although it took me a few months to figure out what I can cook that actually tastes good, that wasn’t the biggest challenge. The biggest challenge was dealing with eating out with people, especially business clients, co-workers, and people in non-family social settings. Try going to a steak house in Texas with business clients and not ordering steak! It’s always an interesting conversation. At first I felt like an idiot ordering a baked potato with no butter and a side of steamed broccoli. But I’m used to it now and ordering non-meat meals in social situations is much easier.

Do you have any meat eaters at home? If yes, how do you handle meals?

Yes, my wife and son are meat eaters. They do their thing and I do mine. My wife Lori will pick up extra vegetables, guacamole, oatmeal, really any staples I need when she goes shopping. But the actual cooking is done separately. It hasn’t been a big deal for us.

Any advice for people wanting to make the transition to vegan?

I think it was in the McDougal cookbook (highly recommend by the way,) that I read a similar question and I have a similar answer as the authors of the book. You cannot survive on salads and fruits. If I had to eat only salads for the rest of my life I wouldn’t be a vegan. You should plan on replacing meat at a meal with a starch. Use rice, pasta, potatoes; whatever starches you like. Just don’t expect to become a vegan and eat salads all day long and be happy. The starches provide a lot of the texture that meat used to provide. They provide something to sink your teeth into. They can be flavored with whatever cuisine you like; Indian, Italian, Southwestern. Whatever your palate likes you can flavor your starches with spices for that cuisine.

Favorite vegetable:

Is guacamole a vegetable? I kid, but it has to be a tie between the avocado and the sweet potato.

Your go-to spice:

Curry

Kitchen tool you can’t live without:

Nothing stands out as something I can’t live without. But more advice for folks thinking about becoming vegan. There is more cooking involved. You’ll be boiling more water, microwaving more frozen veggies, baking more potatoes. I couldn’t live without all that kitchen stuff, but there’s nothing different required than when I ate meat. But now I can’t run out and grab a quick, hot, delicious, dinner from a local restaurant like I could when I ate meat. So cooking has been paramount to my success.

Favorite vegan product:

Beer. Hey – it’s not meat! OK, I would have to say Wasa crackers are also great. Have you ever tried to find a cracker with NO added oil? I dare you to read the ingredients of the crackers in your local grocery store. I must have read 100 cracker boxes looking for a no oil cracker. Wasa are the only crackers I can find that are vegan with no added oil. And Trader Joe’s house brand Mushroom Spaghetti Sauce is another no-oil vegan product that tastes great. Most spaghetti sauces have added oil, so I use Trader Joe’s quite a bit.

Can you share one of your favorite recipes with us?

This is from Lindsay Nixon’s “Happy Herbivore” cookbook. They’re called Cheater Peanut Butter Muffins. I love these things. I found the recipe after being burned out on Oatmeal and Grape Nuts for breakfast. They do take a little bit of prep time, but they’re delicious!

1 red apple
1 cup white whole-wheat flour
1/2 cup rolled oats (I use Quaker instant)
2 tsp baking powder
1 tsp baking soda
1/4 cup maple syrup
2 tsp vanilla extract
1/4 cup water
2 TBP almond milk (or any other non dairy)
1 ripe banana
2 TBP smooth peanut butter

-Preheat over to 350
-Core and dice apple, measuring out 1 cup and placing the rest in a food processor
-In bowl, mix flour, oats, baking powder, baking soda together. Add diced apple and set aside.
-In blender, add maple syrup, vanilla extract, water, almond milk, and banana. Blend until smooth.
-Pour blender mix into flour mix. Stir until smooth.
-Add peanut butter and stir to mix
-Spoon into nonstick muffin pan
-Bake for 15-20 mins.

Thank you so much for sharing Alex! The muffins were delicious!

Interviews

Veggie Peeps – Interview with vegetarian Caroline Bossi

I so appreciate my dear friend Caroline Bossi (who is more like a sister to me) being here today to answer some questions on being a vegetarian.
Caroline is the VP of iSpy Music which she founded with her husband Doug in 2009 and they create music for TV and Film. Her passions are their 5 rescue cats, gardening and cooking. She would love to urge everyone to get their pets at a local shelter or rescue and to be sure to spay/neuter your pets!

What inspired you to become a vegetarian?

Actually it was my brother and also you that first exposed me to a vegetarian diet. I grew up with an Italian Mom & Grandmom in Philadelphia so between the meatballs & sausage and Philly cheese steaks, I had never even thought of not eating meat. My brother became a devout vegetarian in the early 90’s& I was curious about that. Then when I met you around the same time, you were gradually phasing out of red meat, then poultry, etc. and I found it interesting.

The big thing for me was watching an anti-vivisection video in the late 90’s…I just sat there and wept for an hour. It was mainly focusing on animal testing but also showed some farming horrors as well and I simply had no idea that things like that were going on in the world. I was horrified to see how animals were being treated & although I loved my pets like they were my kids, it wasn’t until that moment that I equated what was on my plate to having the same beautiful energy & life force as my beloved pets.

How long have you been a vegetarian? It was a gradual process for me…I stopped eating beef, pork, veal, etc. in 1998, then I phased poultry out in 2007. I considered myself vegetarian since then but technically because I ate a little fish from time to time, I was what I called an “occasional pescetarian”. Earlier this year I stopped eating fish as well so now I’m 100% vegetarian. As I like to say, no fur, feathers or fins now!

What was your biggest challenge in becoming a vegetarian? Initially it was finding food that was delicious & filling when I went out to eat. In the beginning you end up eating a lot of side dishes and salads when you go out to eat. But that was a long time ago…nowadays it seems so many restaurants seem to be catering to a vegetarian clientele which is wonderful! Also at first I found it difficult when people would give me a hassle for not eating meat…I always felt like I had to defend myself. I never hassled anyone for being a meat eater so I didn’t understand the fascination or the aggravation people had towards my vegetarian choices. By no means do I think it’s for everyone and I never shove my point of view down anyone’s throat (no pun intended). My husband still eats meat and I adore him and love him more than anyone! And now I find that most people these days will say, “oh my sister is a vegetarian” or “my spouse is vegan”…so it’s a lot more mainstream these days which is great. I’m happy to share my point of view and lovingly encourage anyone who’s interested in a vegetarian lifestyle but I’m not militant or judgmental about it…that would defeat the whole purpose anyway. We each have a path in life & for me being vegetarian is an important part of it.
How does being a vegetarian go beyond the plate for you? It’s made me aware not only of what I’m eating but what I’m wearing & using around the house. I will not buy leather/suede anymore…just my personal decision. If I won’t eat meat, why would I wear a byproduct of it? I don’t want shoes or purses or belts that cost an animal its life. I’ve also become a voracious label reader & am now implementing a new mission to purchase products that are 100% cruelty free for the household…shampoo, conditioner, toothpaste…it’s crazy when you start realizing that a few corporations pretty much control the market and most of them sadly do test on animals. There are other options & I’m happy to find them.

Any advice for people wanting to make the transition to vegetarian?
I’d encourage anyone and everyone to make the transition right away! For me doing it gradually was helpful but some people may find just quitting (I was going to say cold-turkey but that would be confusing J) is best for them. There are SO many amazing products out there in the market that were not out there 15 years ago. I prefer nowadays to try to stick to a more whole foods diet (veggies, grains, pastas, beans, etc.) but there are wonderful soy products out there…veggie burgers, dogs, tofu, seitan, etc. that really help to boost your protein intake. Just be sure to buy organic so you’re not getting any more GMO in your diet.
You always have delicious things growing in your garden.
Any tips for starting your first vegetable garden?

Thank you for saying that J I’ve always had a garden since I was a little girl. My parents had a small backyard when I was growing up in Philly and every spring we planted a garden and I have never, ever grown tired of the miracle of a little tiny seed sprouting into a plant. It’s so magical to watch! My first garden when I moved away from home& was on my own was on the balcony of my apartment in Hollywood. I was determined that even though I was living in a smoggy city, that I was still going to have a garden. I bought some little pots & planters, some soil and seeds and I had the coolest garden on that tiny little balcony. You don’t need a ton of space…just the desire to do it, a few dollars for seeds/soil and a sunny location. Now I have more space where I live & I always, always have fresh herbs growing in the garden all year long. Summertime means tomatoes so I’ve got those growing full force right now & they are just so delicious. My most favorite thing to grow however would be pumpkins! Those are space hogs so you need a good deal of room for them but they are just SO fun to grow and since I love Halloween/Fall, they just make me smile J

Your go-to spice: It’s a tie between basil & rosemary…I cook with them constantly.

Kitchen tool you can’t live without: Well if I think about the one I use the most it would be a good knife. I’m always chopping, slicing and dicing something so that would be the practical answer. My favorite thing though is this little mini-whipper that I make my salad dressing with…it’s the coolest little thing in the world & helps emulsify the dressing so nicely. And I make homemade salad dressing at least 3x a week…it’s so easy to make and so much more delicious than the bottled kind.

Favorite vegetarian product:On the sweet side: Almond milk! We love it and it’s really wonderful in cooking and baking. I thought it would be gross when I first tried it but it’s delicious. Even my non-vegetarian husband loves it and we totally stopped buying regular milk about a year ago. You can use it in cakes, pastries, pancakes, etc. cup for cup the same way you would with regular milk. On the savory side: Vegetable Stock! I always keep a lot of this on hand so I can make soups &sauces. I unfortunately don’t have the time to make homemade stock and so this is really helpful. I try to buy one that’s lower in sodium content as most premade stocks are super high in sodium which is not great for the health. At Thanksgiving I make wonderful vegetarian gravy that everyone seems to love…it’s got veggie stock, white wine & lots of rosemary. Perfect on a pile of mashed potatoes!
Can you share one of your favorite recipes with us?

Gladly! This is the one that friends and family seem to love the most. Whenever we have a dinner party or get together I’m usually asked, “are you making your pasta?” I always make this pasta (which is vegan) with the cheesy bread (which is not vegan but vegetarian) and there are never any leftovers JSo here it is & I hope you and your readers enjoy!

Pasta Alle Bossi

1 Jar of Sun Dried Tomatoes (8.5 oz) – I like the Trader Joe’s brand but any brand will do. One that is preferably marinated in olive oil/spices & julienned is easiest & best. If you are using dehydrated sun dried tomatoes be sure to rehydrate them, julienne them & let them marinate in some olive oil, garlic & Italian herbs for flavor.

1 Can of Artichoke Hearts in water (8.5 oz)
1 Jar of Kalamata Olives (6.5 oz)
1-2 Cups of Tomato/Pasta Sauce (whatever your favorite kind is – jar or home made)
Handful of fresh Basil Leaves (dried are fine too if necessary)
Pinch of fresh Oregano (dried are fine too if necessary)
Salt & Pepper
1 lb. of Pasta (penne, rigatoni, farfalle…whatever your favorite is)
Put on a pot of water to boil. The great thing about this recipe is that you can make your sauce in the time it takes to cook the pasta!

In a large saute pan pour the marinated julienned sun dried tomatoes. Drain & dice up the artichoke hearts (1/4’s or 1/8’s) then drain & chop the kalamata olives (I like to do these one by one because even though the jar says “pitted” there’s often a stray pit & you don’t want your dinner guests chomping into a pit). Add chopped artichokes & olives to the sun dried tomatoes in the saute pan and put on a low heat. The oil in the jar of sun dried tomatoes is usually sufficient but if you’re using the dehydrated sun dried tomatoes (which you’ll re-hydrate of course), you’ll want about 3 tablespoons of olive oil in your pan.

Your water should be boiling by now, so once it’s come to a boil add a generous tablespoon of salt to the water (this seasons the pasta whiles it’s cooking and absorbing the salted water). Add your pasta and cook for the time indicated on the package.

Once your tomato, artichoke & olive mixture starts simmering, add the tomato sauce and continue the low simmer. Add oregano & salt/pepper to taste. Chiffonade the basil and add at the end to ensure it retains its beautiful green color.

When the pasta is perfectly al dente, drain in a colander then pour into a bowl…pour your delicious sauce over top, mix to coat the pasta and serve with cheesy bread & salad.

Sometimes I add soy sausage (love the Trader Joe’s brand) or soy meatballs…play around with it & have fun!

Buon Appetito!

Cheesy Bread

Preheat your oven to 375

***Note: If you are making this with the pasta dish above, make this first as it only takes a few minutes to actually make it & 25 minutes to bake it. While it’s baking you can be making the pasta & sauce and literally your meal is done in about a half an hour!

1 lb. of pizza dough (Trader Joes, Bridgeford or if you’re feeling adventurous make it from scratch)
1/2 cup of balsamic & olive oil salad dressing (store bought or homemade is fine)
6 – 8 oz. Shredded Mozzarella Cheese
1 Large Vine Ripened Tomato sliced
Handful of Basil Leaves

Grease your pizza pan, then spread your dough across the pan as you like…some prefer a perfectly round pizza & some like a more rustic shape…however you like is fine!
Pour your salad dressing over the dough. You don’t want it sopping wet, just enough to nicely coat the dough.
Add tomato slices & basil leaves (I like to sprinkle a few more drops of dressing on each tomato)
Cover with cheese but allow some of the tomato & basil to peek out.
Bake in the 375 degree oven for 25 minutes or until golden brown & bubbly!
Serve with the pasta & salad and your guests will be so happy 🙂

Buon Appetito!

Thank you Caroline for taking the time to interview with me, and share your delicious recipes! xo

Photos by Madeloni Photography

Interviews

Veggie Peeps – Interview with Michael Maley, vegetarian

Michael Maley (aka: SIRIS) is a critically acclaimed musician, producer, radio and TV personality. He is best known for his popular Chinese music and his work in the Chinese entertainment industry.

www.sirismusic.com

www.runhardmedia.com

What inspired you to become a vegetarian?

I’ve been a proud vegetarian for over 20 years. For those in the Chinese community who know of my music or have heard me lecture, I’ve shared this story many times to emphasize the importance of considering a vegetarian lifestyle as a doorway to better physical, mental and spiritual health.

I was born and raised in Philadelphia, “The City of Brotherly Love”. When I was 19 years old I made a life changing decision to move to China. Ever since I was a kid, I had a deep love of the Chinese culture. It was Bruce Lee and my love of the martial arts that first got me hooked at an early age.

I started teaching myself Chinese at around 18. I eventually went to Temple University and majored in Chinese. Shortly thereafter I tested and was admitted into Fudan University in Shanghai China.

While going to school at Fudan University, I discovered a great little restaurant down the street from my dorm. I would frequently go there after school with my friends for lunch. Back then you could have a complete meal for 50 cents. I really loved this little place. The setting was modest, like an unfurnished cellar with unfinished cement floors, old wooden tables and benches. For the next 6 months or so, this restaurant became my local hangout. I got to know the boss and his wife. I became friends with the 2 waitresses that worked there, Xiao Fang and Xiao Mei. They were always very kind and willing to sit down with me to help me with my Chinese.

One afternoon, the boss’s wife walked into the restaurant with an adorable white and gray colored dog. I was so happy to see this little guy. I would say he almost looked like a chocolate lab, with a mix of collie, and golden retriever. He was an adorable little mutt, that’s for sure. From the moment I saw him, I was immediately attached to this little guy. Growing up around pets, I naturally loved cats and dogs. Animals always give such pure unconditional love. There’s nothing like it in the world!

For the next 2 weeks I would happily go back to the restaurant each day for lunch. My new little friend was always there to greet me. I would eat and play fetch with him every day; I would often hug him and he would turn his head to kiss me and lick my face. He was full of so much love. Being as far away from home as I was, it was nice to have the company of this adorable new friend each day after school! Sometimes he would sit by my feet as I ate and I would secretly give him food under the table when the boss wasn’t looking. Among all of the foreign students who came to the restaurant, he became sort of a mascot for the restaurant. I really fell in love with him. Although the boss never gave him a name, I suggested we give him one. So I called him “Wangzi” which means “Prince” in Chinese.

After the second week of playing with my new buddy each day after class, my daily routine was firmly in place. I went back to the restaurant one afternoon for lunch, but when I got there, I was surprised to see Prince wasn’t there. I called over to the waitress Xiao Fang and asked her in Chinese: “Xiao Fang, where’s my little buddy, where’s Prince?” Xiao Fang looked unusually disturbed. She walked over to me slowly. The somber look in her eyes spoke a thousand words, and not one of them was I prepared for. She replied: “You don’t know what happened do you”; I nervously asked: “Know what? What happened?” She said: “I feel awful!” At that point I knew something was wrong. My heart sunk as I reluctantly awaited her next words. She continued in a whispered tone: “The boss killed him last night.” I was speechless and stunned beyond belief! In a slow motion moment of utter confusion, I stammered and stuttered, trying to find something useful to say, yet words escaped me in that moment of shock. All I could manage to blurt out was a practically unintelligible: “What?”

Before Xiao Fang could muster up any more energy to explain to me exactly what happened, the boss’s wife clearly overheard our whispered dialogue. She came out from the back, and as if nothing ever happened succinctly proclaimed to the local patrons of the restaurant: “Starting tomorrow, we’ll be serving dog meat on the menu.” With that, I wasn’t just distraught I was disgusted and appalled. I stood up, looked at her straight in the eyes and said to her in a loud and impassioned tone: “How could you do such a thing? You’re disgusting!” She quickly and uncomfortably looked away, then briskly waked to the back room of the restaurant. I sat back down. I remained in shock, staring into space as Xiao Fang explained how the boss killed Prince. Based on Xiao Fang’s account, the boss put a burlap bag over his head and ruthlessly beat him to death. The boss and his wife figured dog meat would be a popular selection in the neighborhood that week; the perfect weekly special. Xiao Fang mentioned the only reason they even brought Prince to the restaurant in the first place was to fatten him up for the kill.

I couldn’t help but think to myself how I must have contributed to his demise every time I fed him scraps under the table. Even though I loved him, I unknowingly contributed to their master plan. I was disgusted and almost puked at the thought. I told Xiao Fang that I was truly saddened, angry and broken hearted. I told her there was no way I could ever return to the restaurant again, so I got up and left. From that day forward, I never ate meat again!

Over 20 years later, I still reflect on this story with the same passion and emotion that I felt on that very day. I stopped eating meat because in that moment I profoundly realized the moral importance of being compassionate. I understood more clearly that all living things are spiritually connected in this universe and we must do everything in our power to preserve life not extinguish it. My life changing experience in China with a little dog named Prince shaped my perspective on life forever. All life is precious and all life should be treated with the utmost dignity, kindness, love and respect. Aside from all of the publicized health benefits of being a vegetarian, most importantly, being a vegetarian is a moral act of universal compassion and love. Out of respect to a little dog named Prince and all of the living creatures of this world, I am extremely proud, humbled, honored and blessed to call myself a vegetarian!

What was your biggest challenge in becoming a vegetarian?

For me there was no real challenge becoming a vegetarian. For me it was a moral decision. The initial challenge was always making sure I prepared a good variety of natural foods to supplement my diet.

How does being a vegetarian go beyond the plate for you?

As I mentioned, being a vegetarian is not just a health decision, it was a moral decision for me. I believe killing animals is wrong. For me, being a vegetarian is an expression of compassion and love for all living things. It’s so much more than just eating to be healthy; it’s a spiritual awakening.

Any advice for people wanting to make the transition to vegetarian?

I understand it’s not easy for everyone to make this transition. My suggestion is to start out slowly. Each month or every few months, slowly eliminate certain meat products from your diet. A slow progression into a vegetarian lifestyle is the best way for most meat-eaters to make this transition. There are many helpful books and a variety of vegetarian recipes online. I highly suggest everyone look into some of these, including the great tips you get right here from Sadhna at www.themasalagirl.com

One of the greatest myths most non-vegetarians have is that we can’t get enough protein from a vegetarian diet. That’s just plain nonsense. I’m 6 feet 5 inches tall and weigh 240 pounds. For over 20 years I haven’t had any problems in this area. As far as health benefits go, you will discover amazing health benefits in a balanced organic vegetarian diet. Human beings were not designed to eat meat. All of our bodily functions begin at the cellular level. The body’s pH balance is also crucial to our overall health. By giving the body the proper nutrients it needs, we can strengthen the immune system, increase our metabolism, invigorate our bodies cellular function and enjoy a healthy disease free life. All it takes is some discipline and few simple adjustments. I highly recommend looking into the videos and books of Charlotte Gerson and Jay Kordich. An organic vegetarian diet, supplemented with organic vegetable and fruit juices is the way to go!

Favorite vegetable:

There are way too many to name! I love broccoli, carrots, potatoes and asparagus. Honestly, I love them all!

Your go-to spice:

These days I’m sprinkling a lot of Turmeric on my salads. I love it!

Kitchen tool you can’t live without:

A fork or Chopsticks for eating 🙂

Favorite vegetarian product:

I love organic tofu. There are several non-processed vegetarian imitation meat products from Taiwan that I also enjoy.

Can you share one of your favorite recipes with us?

I’m not much of a cook, so I’ll share a few easy steps for what I consider the perfect lunch:

Buy some fresh organic romaine lettuce, red peppers, cherry tomatoes, cucumbers and spinach. Buy fresh organic “firm” tofu. Remove the water from the tofu packaging and slice into cubes. After you wash your lettuce and spinach, add your sliced red peppers, tomatoes, cucumbers and what ever else you want in there, then toss that big boy salad in a big bowl. Sprinkle your tofu cubes on top and then sprinkle some turmeric on top for added taste. Turmeric is a miracle spice that has so many incredible health benefits. To top it all off, add a nice vinaigrette or low fat dressing of your choice.

In addition to fresh organic salad, I enjoy making full grain brown rice, topping it off with steamed broccoli and tofu and then adding low fat Worcestershire Sauce to the mix. This is one of my favorite “simple” meals to make. As part of every meal, don’t forget about juicing. Organic fruit and vegetable juice is really good for you. My favorite juice in the world is carrot and apple juice. These two super foods together are a powerful mix. The health benefits from juicing are out of this world, so eat and drink up!

Thanks so much Michael for taking the time to be here today!

Interviews

Interview with Diane Jacobs, creator of Divine Dips – Premium Vegan Ice Crème

Today I had the pleasure of interviewing Diane Jacobs, creator of Divine Dips Vegan Ice Creme.

I am a huge ice cream fan, and have to admit I was more than a little skeptical the first time I tried Divine Dips. I shouldn’t have been. It has the richness and flavor of traditional ice cream that’s missing in many vegan “ice creams”. This is real good stuff! So good, in fact, that they were voted “Best Vegan Ice Cream” by LA WEEKLY: http://www.laweekly.com/bestof/2013/award/best-vegan-ice-cream-2232015/

Divine Dips Vegan Ice Creme is crafted from a blend of organic coconut milk, organic agave nectar, cashews, nut milks, and other all-natural ingredients. Divine Dips contains no dairy or gluten. Through their own brand of artisanal alchemy, the result is a luscious frozen dessert that rivals premium ice creams.

Check out their website at www.divinedipsicecreme.com, Facebook@Divine Dips Ice Crème, Twitter: @divinedips. Instagram: divine_dips

What was your inspiration for creating vegan ice cream?

I actually started my career as a cake artist. I owned the Cakeworks, at 117 N. La Brea Ave in Hancock Park for 12 years. I created art (paintings, sculptures, architecture) out of cake. (www.ediblegallery.com) I’ve always loved creating delicious, beautiful, innovative desserts since adolescence. About 8 years ago, I discovered that a lot of my health issues (allergies, headaches, sinus problems) were connected to lactose intolerance. I cut out dairy, but still wanted to create delicious innovative desserts. Over the years, I tried different dairy-free ice creams, and none of them really hit the mark for me, so I set out to unlock the secret of a rich, flavorful dairy-free, and soy-free ice cream. Divine Dips was born.

How long have you been in business?

I created Divine Dips in 2010, we officially launched in our first market, Rainbow Acres, in 2011. This year, in May, we launched a custom gourmet ice crème truck. The Divine Dips truck serves scoops, cones, ice crème sandwiches, with homemade toppings, all vegan/gluten free.

How many flavors do you have?

In retail pints, we offer 7 varieties: Madagascar vanilla bean, Infinite Mint, Amaretto Almond Trio, Caffé No-Lait, Chocolate Raspberry Truffle, Rastaberry, Matcha Green Tea with Pistachios. Seasonally, Gingersnap is available fall through winter. Our gourmet ice crème truck features 12 flavors: the aforementioned 7, plus 5 rotational flavors. Some of the new flavor varieties include: Kiwi Passion, Key Lime π, Hazelnibby, Thai Tea and maple cardamom.

What was your biggest challenge?

Besides funds, (we are family funded, with some benevolence from family friends) the biggest challenge in getting going was getting across what I was creating. The word “vegan” carries a lot of misconception for a lot of folks. (you even admit it in your intro). Having people get past their own preconceived ideas and try Divine Dips was an effort. But people are blown away by the taste, texture and finish. I’ve had some people say “don’t call it vegan”, but that is what it is. I’m hoping to shift the perception, educate and elucidate, so people begin to understand that a plant-based frozen dessert can be creative, thoughtful, incredibly rich, and completely satisfying.

Where do you find your inspiration for new flavors?

I start with the classics, desserts I grew up on, and I try to extrapolate from there, reinterpreting ‘vegan versions’. Mint chocolate Chip was a childhood staple. Divine Dips’ Infinite Mint is a callback to that. But Infinite Mint isn’t tinted green, uses peppermint essential oil, and dairy/nut free chocolate. I also like to experiment with superfood ingredients like: Lucuma, Acai, goji, raw cacao nibs, etc. My rule of thumb is minimally processed, simple and natural ingredients with documented health benefits. I try to stay away from refined sugars, even evaporated cane juice. Divine Dips isn’t processed with heat, so I’m usually looking for ingredients- fruits and nuts– that require very little pre-preparation.

What flavor is your top seller?

It actually varies according to location. The vanilla sells the most in all of our retail partner/restaurant locations. Mint and Choc are close runners up. But on the truck, we sell quite a bit Thai Tea, Key Lime, and we just launched Maple Cardamom, which sold out last week!

Which flavor is your personal favorite?

They are all my kids, but I tend to like whatever my newest flavor is, because I’m not yet used to it.

Have you ever made a “milk shake” with your ice creme? If so, for us making one at home, which “milk” would you suggest using?

Absolutely!! My mom makes shakes from my experiments all the time. We like Almond milk for the shakes. That, and a touch of vanilla extract for any of the rich flavors (I suppose you could make a fruity one with Rastaberry, or Key Lime, in which case I’d skip the vanilla).

What do you like most about your work?

I love to create new combinations. I love getting a flavor idea, prototyping it, and seeing it through to completion. There’s that moment when I know I nailed it. Then having people taste and enjoy it, there’s nothing like that feeling. I also created a flavor, Kiwi Passion, to benefit Greenpeace. (Backstory is on our website). proceeds from Kiwi Passion sales go to Greenpeace to support their various causes. To be able to use my product to help a movement I believe in is a great feeling.

Do you have any advice for people who want to create a food product?

In any business, having working capital is crucial. There are so many hidden costs, and if you’re like me, you tend to underestimate your needs. Working on a shoestring isn’t fun. Also, make a product you care about. Don’t look at food ‘trends’ and say, “I should get in on that” (I mean, you can– if you want, but still…) I believe in making a quality product that means something to you. The ‘meaning something to you’ part will insure you’ll stay mindful of the quality, and won’t accept cutting corners. You’ll also be enthusiastic about it, and that makes such a difference in getting people to support it. If you make a good product with quality ingredients, your customers will show up and they will stay around.

Thank you Diane!

Interviews

Veggie Peeps – Interview with Michelle George, vegetarian

Today we have Michelle George from Quakertown, PA (near Philadelphia) with us, to talk about being a vegetarian.

What inspired you to become a vegetarian?
Simply my love of animals. There is a slaughterhouse a couple towns over from me and the trucks carrying the pigs and cows would often pass me on my way to work. It got very hard for me to make the disconnect between the meat on my plate and the animals that provide that. Once I couldn’t make the disconnect, I couldn’t stomach eating meat.

How long have you been a vegetarian?
A little over two years. I made the jump in May 2012. I haven’t looked back since!

What was your biggest challenge in becoming a vegetarian?
Cheesesteaks! I live near Philadelphia and there is no shortage of good cheesesteak places. I actually dreamed about eating meat for about a year after I went veg.
Seriously, the biggest challenge is when I eat at restaurants or work functions. It’s a meat eater’s world and some restaurants are not veg friendly. Going out to eat requires planning and research. The last thing you want is to be stuck eating all the deep fried stuff on the appetizer menu. That said, more and more restaurants are getting a clue and have some vegetarian options. I am especially impressed when they have a vegan option. My wish is that every restaurant have a veggie burger on the menu.

Does being a vegetarian go beyond the plate for you?
Absolutely! My love of animals inspired me to not only stop eating them, but also stop using products tested on them. I only use cruelty-free makeup and bath products. I am close to being 100% cruelty-free in my cleaning products. I am toying with making my own bath and cleaning products now.

Any advice for people wanting to make the transition to vegetarian?
Do it little by little. Learn some vegetarian recipes and try having a couple meat-free days every week. Learn proper nutrition to make sure you are getting all the things you need to stay healthy. There are so many resources on the web to help with this. Also, if you have trouble making the jump to a meat-free life, keep trying. I started trying when I was 16, but it took many, many years to be a full-on vegetarian.

Do you have any meat eaters at home? If yes, how do you handle meals?
I did – my husband went vegetarian a year after I did. He was incredibly understanding and he ate vegetarian meals most nights when I cooked. I would make him meat a couple times a week, but eventually he started eating veg lunches at work. He made the jump last year and we are 100% vegetarian now.

Your go-to spice:
Basil and garlic. I also love a good cracked black pepper.

Kitchen tool you can’t live without:
My veggie chopper! I got it from QVC and it makes chopping vegetables quick and simple. The best $20 I’ve ever spent (well, my husband ever spent…he bought it for me for Christmas. How sweet!). It takes considerably less time and effort to cook with fresh food, which is especially nice when I am making soup or veggie chili. It also makes it easy to throw a ton of vegetables into my homemade spaghetti sauce.

Favorite vegetarian product:
Morning Star Farms Grillers Crumbles. I make sloppy joes with it, you can throw it in pasta sauce….almost everything that normally calls for ground meat.

Can you share one of your favorite recipes with us?
Veggies and tortellini. I start with sauteed fresh veggies…any kind you want, but I always throw yellow squash and zucchini in. I sometimes add celery, mushrooms, sliced tomato, and asparagus – whatever I have in the refrigerator. Cook all the crunchy veggies in olive oil with garlic and black pepper. Be generous with the garlic! Boil some cheese tortellini and throw it in the pan along with the softer veggies (tomatoes, mushrooms, etc). Then add some canned/jarred artichoke hearts. Sprinkle grated Parmesan cheese to taste. When everything is nicely combined and the crunchy veggies are a bit soft, then it’s ready to serve. Recently, I have been adding Quorn “chicken” tenders – they are chunks of veggie “chicken” that bulk up the dish and add some protein to the meal.

Sadhna says…
I tried this pasta and my family loved it. Was great to use up all the leftover veggies to make something delicious. Thanks Michelle for sharing your story!