Becoming Vegan

[Guest guest]

Here is a list of books, and then some comments from some other than myself.

Good luck, Tracy

 

1. Diet for a New America by John Robbins

2. The Uncheese Cookbook: Creating Amazing Dairy-Free Cheese Substitutes and

Classic " Uncheese " Dishes by Joanne Stepaniak

3. Vegan Vittles by Joanne Stepaniak, Suzanne Havala

4. The Food Revolution by John Robbins

5. Vegan Planet by Robin Robertson, Neal D. Barnard

6. May All Be Fed by John Robbins

7. Vegan by Erik Marcus

8. Vegan Vittles by Joanne Stepaniak, Suzanne Havala

9. The Voluptuous Vegan: More Than 200 Sinfully Delicious Recipes for

Meatless, Eggless, and Dairy-Free Meals by Myra Kornfeld

10. Becoming Vegan: The Complete Guide to Adopting a Healthy Plant-Based Diet

by Vesanto Melina, Brenda Davis

11. The Mediterranean Vegan Kitchen by Donna Klein

12. The Complete Vegan Cookbook by Susann Geiskopf-Hadler, Mindy Toomay

13. Being Vegan by Joanne Stepaniak, Stanley M. Sapon

14. Table for Two by Joanne Stepaniak

15. Raising Vegetarian Children by Joanne Stepaniak, Vesanto The New Vegan

Cookbook by Lorna J. Sass

16. Nonna's Italian Kitchen: Delicious Homestyle Vegan Cuisine by Bryanna

Clark Grogan

17. How It All Vegan! by Sarah Kramer, Tanya Barnard

18. The Everyday Vegan by Dreena Burton

19. Short-Cut Vegetarian by Lorna J. Sass

20. 150 Vegan Favorites by Jay Solomon

21. The Vegetarian Meat and Potatoes Cookbook by Robin Robertson

22. Melina

23. Becoming Vegetarian by Vesanto Melina, et al

24. 101 Fabulous Dairy-Free Desserts Everyone Will Love by Annette Pia Hall

 

Being a cookbookaholic, I thought I'd chime in! As an FYI, you can get

really cheap veg cookbooks from www.healthy-eating.com. The website is run by

The

Farm--click on their discount section and save 50% or more on cookbooks! Some

of my favorites, in no particular order (all vegan unless noted):

 

Anything by Joanne Stepaniak. Vegan Vittles is a classic and is a great

starter cookbook--we cook from it regularly! The Uncheese Cookbook is tasty

too,

especially the Gee Whiz, Unprocessed Cheeze Sauce & Betta Feta. I also

recommend her book Saucy Vegetarian. The idea in this book is to combine a

whole

grain, vegetable and bean/tofu and top with a sauce. It's a very versatile

cookbook!

 

Anything by Bryanna Clark Grogan. My favorite of hers is The Almost Fat-Free

Cookbook. It lives up to it's name! The Light and Easy Muffins are

especially good. Nonna's Italian Kitchen is awesome too, as is Authentic Chinese

Cuisine.

 

The Shoshoni Cookbook by Anne Saks & Faith Stone. Great dals, mushroom

stroganoff, enchiladas, spanikopita & empanadas. I haven't tried most of their

desserts, but the entrees are all fabulous! I've used this book so much that I

need to tape the pages back in.

 

The Passionate Vegetarian by Crescent Dragonwagon (NOT vegan). Almost all of

the recipes are easy to veganize and there are over 1,000 recipes in the

book! Her recipes for Buckaroo Beans and Boston Baked Beans are wonderful. I

haven't been disappointed yet by a recipe.

 

Lorna Sass' Complete Vegetarian Kitchen (and Great Vegetarian Cooking Under

Pressure if you have a pressure cooker). Lots of inventive and simple recipes

that are focused on whole grains. Her soups are fantastic.

 

I also second the recommendation for How It All Vegan & the Garden of Vegan.

Their recipes are fairly simple and accessible. I always have to tweak the

spices though--many of their recipes are too bland for me.

 

When you want to make fancier meals, Millennium's cookbooks are a good ch

oice, as is The Voluptous Vegan. Be prepared for a full afternoon in the

kitchen

with either of these though! I've also heard wonderful things about the

cookbooks from Candle Café and Angelica Kitchen, but I don't own them (yet).

 

Nicole

 

 

> My family has been vegetarian for 6 months and we feel

> better and are happy with this change but we are

> getting tired of eating the same old dishes. Can

> anyone suggest a cookbook for a busy mom? Peace.

>

>

 

 

 

 

[Guest guest]

Hello! My name is Jennifer Quinn and I am new to this group. I have a

cookbook I really like called " Healthy Cooking for Kids " by Shelly Null. It

has the cooking/prep time for each recipe. Some take a long time but the

majority don't take very long and lots of recipes that have a long cooking

time but a short prep time I make in the morning and put in my crock pot and

they are ready at dinnertime! It is a vegan cookbook and sometimes I

substitute regular dairy products and the recipes still come out great.

 

 

>Dina Olaguibel <dolaguibel

>

>

> becoming vegan

>Tue, 20 Apr 2004 15:27:34 -0700 (PDT)

>

>My family has been vegetarian for 6 months and we feel

>better and are happy with this change but we are

>getting tired of eating the same old dishes. Can

>anyone suggest a cookbook for a busy mom? Peace.

>

 

_______________

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30104_lovehandles

[Guest guest]

I have many of the books already mentioned and they

are all good. My favorite, however, is PETA's

Compassionate Cook. The recipes are super-easy and

quick, don't require a lot of fancy ingredients, and

yet are all very tasty. We use that book much more

often than the others.

 

Barbara

 

--- Dina Olaguibel <dolaguibel wrote:

> My family has been vegetarian for 6 months and we

> feel

> better and are happy with this change but we are

> getting tired of eating the same old dishes. Can

> anyone suggest a cookbook for a busy mom? Peace.

>

>

 

 

=====

____________

NOTICE: I now delete my " bulk mail " folder in its entirety. If you have sent me

an email as part of a group mailing, please be advised it may have been deleted.

 

 

 

 

 

 

Photos: High-quality 4x6 digital prints for 25¢

ph/print_splash

[Guest guest]

Pat wrote:

 

> > > Being vegan is a lot easier then people think.

>

> It's certainly easier on the animals ;=) And yes, it is easier than people

think!

 

I've never found it particularly " easy " - well, for the main courses it's

not too difficult because we eat mostly Oriental food and that contains

hardly any dairy produce, you just have to leave out the occasional egg. The

problem for me is in breakfasts and snacks - I've never been thrilled by soy

milk, to say nothing of the thought of missing out on milk chocolate and all

the different cheeses... (Still I had a great affinity for the various beers

and wines before I dropped alcohol from my diet and it wasn't too bad, you

can get used to most things).

 

Then there's the other side of veganism though - not using leather, honey

and so on - not that I use many of these things but it's more to think

about! Piers

[Guest guest]

> I've never found it particularly " easy " - well, for the main courses it's

> not too difficult because we eat mostly Oriental food and that contains

> hardly any dairy produce, you just have to leave out the occasional egg.

 

Asian food is a boon when eating in or out!

 

> problem for me is in breakfasts . . .

 

Make your own breads, muffins, etc? Who needs cereal with milk anyway ;=)

The 'breakfast food' industry is one of the biggest cons! A little fruit with a

muffin or bread and you've got wonderful breakfasts.

 

> . . . and snacks . . .

 

There went the cappuccino and pastry, eh? Yes, snacks - especially if you like

to stop of a snack when you're out - can be problematic.

 

> - I've never been thrilled by soy

> milk, to say nothing of the thought of missing out on milk chocolate and all

> the different cheeses...

 

Oh we could do a thorough job of putting you off milk and milk products if we

wanted to LOL Dark chocolate is good - and some is vegan - and as for

cheese, it is an aquired taste anyway so one could, as you say, learn to do

without. Many asian cuisines don't use dairy.

 

>(Still I had a great affinity for the various beers

> and wines before I dropped alcohol from my diet and it wasn't too bad, you

> can get used to most things).

 

There are vegan beers and, they tell me, vegan wines although I have never

tried one.

 

> Then there's the other side of veganism though - not using leather, honey

> and so on - not that I use many of these things but it's more to think

> about!

 

Now *that* part of veganism is trickier ;=) I really mis-spoke myself. I should

have said 'plant-based diet' not 'vegan' ;=)

 

Have you ever tried veganism? Or at least a diet without eggs and dairy? I

lasted about three months and then we were travelling and . . . Right now I'm

down to lacto-vegetarianism and the only 'lacto' is when we eat out and I

suspect milk in things that may otherwise not look as if they have them. Home

is easier ;=) On the other hand, there's rather a nice little Italian restaurant

near us and the waitress is vegetarian and understands and advises. Our

favourite restaurant is completely vegan except for some desserts/puddings.

It's Thai - and they do faux meat if you like that (very clever too!) - and also

more conventional tofu and seitan dishes as well as vegetable dishes without

the soy or wheat protein. There used to be a Chinese restaurant in Sydney

that did that.

 

Enough chatter ;=)

 

Best,

Pat ;=)

[Guest guest]

Pat wrote:

 

> Make your own breads, muffins, etc? Who needs cereal with milk anyway ;=)

> The 'breakfast food' industry is one of the biggest cons! A little fruit

with a

> muffin or bread and you've got wonderful breakfasts.

 

Well my breakfast ritual, when at home, alternates porridge (microwaved) and

muesli - neither product particularly commercially presented here, either

can be eaten without milk but are (to my taste) more enjoyable with. The

bread I buy does not include any dairy in its list of ingredients, it's

spread with diet margarine...

 

OK let's drop the soy milk and go for leaving out " milk " products

altogether.

 

> Have you ever tried veganism? Or at least a diet without eggs and dairy? I

> lasted about three months and then we were travelling and . . .

 

I think I tried a couple of times as a new year diet change, maybe it lasted

about 2 weeks. Agree it's a small step but one that has to be taken, and

only when it's time to take it :-)

 

Piers

[Guest guest]

Pat,I found this posting, maybe your best. I wish there was some straight vegetarian restaraunts in my area. You just keep getting better. Ralph

 

-

Pat

Saturday, September 04, 2004 11:29 AM

Re: becoming vegan

> I've never found it particularly "easy" - well, for the main courses it's> not too difficult because we eat mostly Oriental food and that contains> hardly any dairy produce, you just have to leave out the occasional egg. Asian food is a boon when eating in or out! > problem for me is in breakfasts . . .Make your own breads, muffins, etc? Who needs cereal with milk anyway ;=) The 'breakfast food' industry is one of the biggest cons! A little fruit with a muffin or bread and you've got wonderful breakfasts. > . . . and snacks . . .There went the cappuccino and pastry, eh? Yes, snacks - especially if you like to stop of a snack when you're out - can be problematic.> - I've never been thrilled by soy> milk, to say nothing of the thought of missing out on milk chocolate and all> the different cheeses... Oh we could do a thorough job of putting you off milk and milk products if we wanted to LOL Dark chocolate is good - and some is vegan - and as for cheese, it is an aquired taste anyway so one could, as you say, learn to do without. Many asian cuisines don't use dairy.>(Still I had a great affinity for the various beers> and wines before I dropped alcohol from my diet and it wasn't too bad, you> can get used to most things).There are vegan beers and, they tell me, vegan wines although I have never tried one. > Then there's the other side of veganism though - not using leather, honey> and so on - not that I use many of these things but it's more to think> about! Now *that* part of veganism is trickier ;=) I really mis-spoke myself. I should have said 'plant-based diet' not 'vegan' ;=)Have you ever tried veganism? Or at least a diet without eggs and dairy? I lasted about three months and then we were travelling and . . . Right now I'm down to lacto-vegetarianism and the only 'lacto' is when we eat out and I suspect milk in things that may otherwise not look as if they have them. Home is easier ;=) On the other hand, there's rather a nice little Italian restaurant near us and the waitress is vegetarian and understands and advises. Our favourite restaurant is completely vegan except for some desserts/puddings. It's Thai - and they do faux meat if you like that (very clever too!) - and also more conventional tofu and seitan dishes as well as vegetable dishes without the soy or wheat protein. There used to be a Chinese restaurant in Sydney that did that.Enough chatter ;=)Best,Pat ;=)

[Guest guest]

If you miss cheese, here are some options. Tofutti and Follow Your

Heart are two brands of vegan cheeses. They can be found in health food

stores and occaisionally in other grocery stores. There are many

recipes for non-dairy cheese. They usually call for nutritional yeast

flakes, which you can find at a health food store. It is a good source

of vitamin B12 and other nutrients. (Look for brands NOT grown on whey

to keep it vegan.) Whole Foods stores carries the KAL brand.

 

Joanne Stepaniak has written several cookbooks on the subject - see

http://www.amazon.com/exec/obidos/search-handle-form/104-2138040-3697544

or http://tinyurl.com/4a28c.

----------------------------

 

Here is an easy recipe I believe is in the " How it All Vegan " book with

a

few small changes:

 

Cheesy Sauce (good for mac and cheese)

 

1/2 cup nutritional yeast flakes

3 tablespoons whole wheat flour (I use Gold Medal)

4 teaspoons cornstarch

1/2 teaspoon salt

1 cup water

2 teaspoon mustard (regular)

 

Mix together all dry ingredients until blended. Add water and stir.

In a saucepan over medium heat, heat until sauce has started to

thicken. Add the mustard and stir until desired thickness has been

reached. I find that 2-3 servings of whole wheat spirals go well

with this, but you can put it over anything (potatoes, white pasta,

veggies, etc.) The nutrition facts based upon 2 servings per

serving are about: 115 calories, .354 grams of fat, 600 mg sodium

(sort of high), 2 grams fiber, 20.5 grams carbohydrates, and 12 grams

protein. So this dish is virtually fat free.

 

Robert Cohen recently published a group of recipes in his NotMilk

newsletter:

 

" Robert Cohen " <notmilk@e...>

Thu Sep 2, 2004 6:53 am

Homemade Non-Dairy Cheeses

 

Homemade Non-Dairy Cheeses

 

Like Indiana Jones in 1989 (The Last Crusade), I've

been searching for my personal version of the Holy

Grail for many years. That discovery was made yesterday.

After countless attempts, I've created soy cheese from

freshly made soymilk, and it's delicious!

 

To make homemade cheese, there is just one " unusual "

to purchase. Agar. I found a supply at my local Asian

grocer. Agar comes in packages of long strands of seaweed

which can be easily broken into flakes. I bought enough

Agar flakes to turn three gallons of soymilk into cheese

and paid less than $2 for that seaweed-based gelatinous solidifying

agent.

 

Amazing American Cheese

 

Ingredients

 

2 cups soymilk

1/3 cup agar flakes

 

1/2 cup raw cashews

1 cup drained red pimentos

1/4 cup nutritional yeast

2 Tb. onion granules

1 Tb. salt

1/2 tsp. chili powder

1/2 tsp. Tabasco Sauce

2 Tb. marinara sauce

 

Method

 

Combine soymilk and agar flakes.

Bring to a boil. Turn down flame and

gently simmer for 2 minutes, stirring

occasionally. Put soymilk mixture in

blender with remaining ingredients and

process until smooth (15-20 seconds).

Immediately pour mixture into lightly

oiled one-quart container. Cover and

refrigerate overnight.

 

Wholesome Wis-cow-sans Cheddar

 

Ingredients

 

2 cups soymilk

1/3 cup agar flakes

 

1 cup raw almonds

1 cup red pimentos

1/4 cup nutritional yeast

3 Tb. fresh lemon juice

2 Tb. onion granules

2 Tb. salt

1/3 cup paprika

 

Method = Same as above

 

Super Swiss Cheese

 

Ingredients

 

2 cups soymilk

1/3 cup agar flakes

 

1 cup raw cashews

1-12 ounce package soft tofu

1/4 cup nutritional yeast

1 tsp. fresh lemon juice

2 Tb. onion granules

1 Tb. salt

 

Method = Same as above

 

For a unique Danish variation, add 1 Tb. of aromatic

caroway seeds or 1 Tb. dill to the Swiss cheese

recipe.

 

If you do not own a SoyToy, you probably can purchase

freshly made soymilk (with no additives) from your

local Asian grocer.

 

The cheeses go great on sandwiches or crumbled

into salads. Get creative and share your favorite

recipe with me. For SoyToy information regarding

making your own soymilk for 4 cents per quart,

call toll-free: 888-668-6455.

 

Robert Cohen

http://www.notmilk.com

 

" Robert Cohen " <notmilk@e...>

Thu Sep 2, 2004 6:53 am

Homemade Non-Dairy Cheeses

 

Homemade Non-Dairy Cheeses

 

Like Indiana Jones in 1989 (The Last Crusade), I've

been searching for my personal version of the Holy

Grail for many years. That discovery was made yesterday.

After countless attempts, I've created soy cheese from

freshly made soymilk, and it's delicious!

 

To make homemade cheese, there is just one " unusual "

to purchase. Agar. I found a supply at my local Asian

grocer. Agar comes in packages of long strands of seaweed

which can be easily broken into flakes. I bought enough

Agar flakes to turn three gallons of soymilk into cheese

and paid less than $2 for that seaweed-based gelatinous solidifying

agent.

 

Amazing American Cheese

 

Ingredients

 

2 cups soymilk

1/3 cup agar flakes

 

1/2 cup raw cashews

1 cup drained red pimentos

1/4 cup nutritional yeast

2 Tb. onion granules

1 Tb. salt

1/2 tsp. chili powder

1/2 tsp. Tabasco Sauce

2 Tb. marinara sauce

 

Method

 

Combine soymilk and agar flakes.

Bring to a boil. Turn down flame and

gently simmer for 2 minutes, stirring

occasionally. Put soymilk mixture in

blender with remaining ingredients and

process until smooth (15-20 seconds).

Immediately pour mixture into lightly

oiled one-quart container. Cover and

refrigerate overnight.

 

Wholesome Wis-cow-sans Cheddar

 

Ingredients

 

2 cups soymilk

1/3 cup agar flakes

 

1 cup raw almonds

1 cup red pimentos

1/4 cup nutritional yeast

3 Tb. fresh lemon juice

2 Tb. onion granules

2 Tb. salt

1/3 cup paprika

 

Method = Same as above

 

Super Swiss Cheese

 

Ingredients

 

2 cups soymilk

1/3 cup agar flakes

 

1 cup raw cashews

1-12 ounce package soft tofu

1/4 cup nutritional yeast

1 tsp. fresh lemon juice

2 Tb. onion granules

1 Tb. salt

 

Method = Same as above

 

For a unique Danish variation, add 1 Tb. of aromatic

caroway seeds or 1 Tb. dill to the Swiss cheese

recipe.

 

If you do not own a SoyToy, you probably can purchase

freshly made soymilk (with no additives) from your

local Asian grocer.

 

The cheeses go great on sandwiches or crumbled

into salads. Get creative and share your favorite

recipe with me. For SoyToy information regarding

making your own soymilk for 4 cents per quart,

call toll-free: 888-668-6455.

 

Robert Cohen

http://www.notmilk.com

[Guest guest]

" the uncheese cookbook " by joanne stepaniak can be your best friend. :-D

 

Megan Milligan

Desert Rose Musings (www.desertrosemusings.com) (parts still under construction)

Cal-Neva Animal Rescue (www.desertrosemusings.com/calnevarescue/index.htm)

-

Rebecca

Thursday, September 16, 2004 7:38 PM

Becoming Vegan

 

 

Hey there! I joined a while ago but I haven't replied in ages. I'm

16, and I've been a lacto-ovo vegetarian since February 04, and I

KNOW that I will continue this for the rest of my life. Off and on I

was eating fish every few weeks, but I don't now. I think I

seriously want to transition into becoming vegan (dietary). My mom

and I are going to go through the house and try to get rid of various

generic foods that we've seemed to acquired over the past few

months. But, still, I think the main difficulty is that dairy is in

a lot of things, and I just need a little guidance for transitioning

from vegetarian to vegan. I think by the end of this year I'd like

to be vegan. At the moment I take a really good multi-vitamin, with

iron, vegetarian friendly, also B12 supplement. Any recommendations

for other supplements, etc.? And any tips, or stories of your own

for when you became a vegan, or just general feedback and/or

encouragement and/or support, anything would be great. You can also

email me: kissyouinaforest

 

Thanks! With much love,

-Rebecca

 

 

[Guest guest]

Freakishly, but coincidentally, that is my real name. Everyone has called me

Coco since the first day of High School, though. Lovely name! I'm glad to

meet another Rebecca that is interesting in vege(taria)nism. Some

interesting things I learned in the past couple of months: Never eat Caesar

salads, unless you know for sure what it contains, because the majority of

ones I used to love I found out contain fish. French fries can be cooked

with lard (animal fats), so watch out for that. McDonald's is the only

reported major fast food chain to actually have done this. Cheese , which

you shouldn't worry about while staying away from it altogether, sometimes

contains things other than just milk products. I'm not positive on what it

is but I have heard it's stomach lining or something like that. Could

someone verify this for me please?

I take this awesome vitamin. It gives me energy and everything I need except

enough calcium(it only has 200mg), which I still need to work on. Any one

have an idea? It's called Source of Life by Nature's Plus. It's completely

vegetarian and hypo-allergenic.

Later Vegetaters,

Coco

Rebecca [party_girl06382]

Thursday, September 16, 2004 9:39 PM

Becoming Vegan

 

 

Hey there! I joined a while ago but I haven't replied in ages. I'm

16, and I've been a lacto-ovo vegetarian since February 04, and I

KNOW that I will continue this for the rest of my life. Off and on I

was eating fish every few weeks, but I don't now. I think I

seriously want to transition into becoming vegan (dietary). My mom

and I are going to go through the house and try to get rid of various

generic foods that we've seemed to acquired over the past few

months. But, still, I think the main difficulty is that dairy is in

a lot of things, and I just need a little guidance for transitioning

from vegetarian to vegan. I think by the end of this year I'd like

to be vegan. At the moment I take a really good multi-vitamin, with

iron, vegetarian friendly, also B12 supplement. Any recommendations

for other supplements, etc.? And any tips, or stories of your own

for when you became a vegan, or just general feedback and/or

encouragement and/or support, anything would be great. You can also

email me: kissyouinaforest

 

Thanks! With much love,

-Rebecca

 

 

[Guest guest]

--- Coco <squinkabink wrote:

 

> French

> fries can be cooked

> with lard (animal fats), so watch out for that.

> McDonald's is the only

> reported major fast food chain to actually have done

> this.

 

While McDonald's has not used lard for many years,

they DO add beef extract to their fries. So

McDonald's fries are not vegetarian.

 

> could someone verify this for me please?

 

You're thinking of rennet, which is derived from the

stomach lining of calves. Most cheeses in the USA use

cultured rennet, which is not derived from calve

stomachs- instead it's cultured in a labortatory. To

be sure, though, you can always call the company and

ask them.

 

> I take this awesome vitamin. It gives me energy and

> everything I need except

> enough calcium(it only has 200mg), which I still

> need to work on. Any one

> have an idea? It's called Source of Life by Nature's

> Plus. It's completely

> vegetarian and hypo-allergenic.

 

I love Source of Life! I use their big chewable

vitamin. It's apple-cinnamon flavored and taking them

makes me feel really good.

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Apple Cinnamon? That's my favorite flavor! I have cinnamon gum and

applesauce! That's insane. I'll check out Whole Foods next time I go.

reptile grrl [reptilegoddess]

Friday, September 17, 2004 5:24 PM

RE: Becoming Vegan

 

 

 

--- Coco <squinkabink wrote:

 

> French

> fries can be cooked

> with lard (animal fats), so watch out for that.

> McDonald's is the only

> reported major fast food chain to actually have done

> this.

 

While McDonald's has not used lard for many years,

they DO add beef extract to their fries. So

McDonald's fries are not vegetarian.

 

> could someone verify this for me please?

 

You're thinking of rennet, which is derived from the

stomach lining of calves. Most cheeses in the USA use

cultured rennet, which is not derived from calve

stomachs- instead it's cultured in a labortatory. To

be sure, though, you can always call the company and

ask them.

 

> I take this awesome vitamin. It gives me energy and

> everything I need except

> enough calcium(it only has 200mg), which I still

> need to work on. Any one

> have an idea? It's called Source of Life by Nature's

> Plus. It's completely

> vegetarian and hypo-allergenic.

 

I love Source of Life! I use their big chewable

vitamin. It's apple-cinnamon flavored and taking them

makes me feel really good.

 

 

 

 

 

 

 

[Guest guest]

It's so weird getting things with gelatin, or foods cooked in things

like lard, because you NEVER KNOW what it is. And along with

trying to become vegan now, ever since I was born I've been

staying away from seafood except for fish with scales, and pork/

ham, and other things talked about in the Old Testament of the

Bible, for the dietary laws... so, I would feel so much worse

accidentally eating pig than I would eating chicken. So, gelatin =

pork, beef, fish, seaweed... lard, etc. I don't know... it's just so

difficult to stay away from. But not really, at the same time.

 

-Rebecca

 

, " Coco " <

squinkabink@b...> wrote:

> Freakishly, but coincidentally, that is my real name. Everyone

has called me

> Coco since the first day of High School, though. Lovely name!

I'm glad to

> meet another Rebecca that is interesting in vege(taria)nism.

Some

> interesting things I learned in the past couple of months: Never

eat Caesar

> salads, unless you know for sure what it contains, because

the majority of

> ones I used to love I found out contain fish. French fries can be

cooked

> with lard (animal fats), so watch out for that. McDonald's is the

only

> reported major fast food chain to actually have done this.

Cheese , which

> you shouldn't worry about while staying away from it altogether,

sometimes

> contains things other than just milk products. I'm not positive

on what it

> is but I have heard it's stomach lining or something like that.

Could

> someone verify this for me please?

> I take this awesome vitamin. It gives me energy and everything

I need except

> enough calcium(it only has 200mg), which I still need to work

on. Any one

> have an idea? It's called Source of Life by Nature's Plus. It's

completely

> vegetarian and hypo-allergenic.

> Later Vegetaters,

> Coco

>

> Rebecca [party_girl06382]

> Thursday, September 16, 2004 9:39 PM

>

> Becoming Vegan

>

>

> Hey there! I joined a while ago but I haven't replied in ages.

I'm

> 16, and I've been a lacto-ovo vegetarian since February 04,

and I

> KNOW that I will continue this for the rest of my life. Off and

on I

> was eating fish every few weeks, but I don't now. I think I

> seriously want to transition into becoming vegan (dietary). My

mom

> and I are going to go through the house and try to get rid of

various

> generic foods that we've seemed to acquired over the past

few

> months. But, still, I think the main difficulty is that dairy is in

> a lot of things, and I just need a little guidance for

transitioning

> from vegetarian to vegan. I think by the end of this year I'd like

> to be vegan. At the moment I take a really good multi-vitamin,

with

> iron, vegetarian friendly, also B12 supplement. Any

recommendations

> for other supplements, etc.? And any tips, or stories of your

own

> for when you became a vegan, or just general feedback and/

or

> encouragement and/or support, anything would be great. You

can also

> email me: kissyouinaforest@g...

>

> Thanks! With much love,

> -Rebecca

>

>

>

[Guest guest]

You might find an interesting discussion of related ideas at

http://www.jesusveg.com/popular.html

 

 

, " Rebecca "

<party_girl06382> wrote:

> It's so weird getting things with gelatin, or foods cooked in things

> like lard, because you NEVER KNOW what it is. And along with

> trying to become vegan now, ever since I was born I've been

> staying away from seafood except for fish with scales, and pork/

> ham, and other things talked about in the Old Testament of the

> Bible, for the dietary laws... so, I would feel so much worse

> accidentally eating pig than I would eating chicken. So, gelatin =

> pork, beef, fish, seaweed... lard, etc. I don't know... it's just so

> difficult to stay away from. But not really, at the same time.

>

> -Rebecca

>

> , " Coco " <

> squinkabink@b...> wrote:

> > Freakishly, but coincidentally, that is my real name. Everyone

> has called me

> > Coco since the first day of High School, though. Lovely name!

> I'm glad to

> > meet another Rebecca that is interesting in vege(taria)nism.

> Some

> > interesting things I learned in the past couple of months: Never

> eat Caesar

> > salads, unless you know for sure what it contains, because

> the majority of

> > ones I used to love I found out contain fish. French fries can be

> cooked

> > with lard (animal fats), so watch out for that. McDonald's is the

> only

> > reported major fast food chain to actually have done this.

> Cheese , which

> > you shouldn't worry about while staying away from it altogether,

> sometimes

> > contains things other than just milk products. I'm not positive

> on what it

> > is but I have heard it's stomach lining or something like that.

> Could

> > someone verify this for me please?

> > I take this awesome vitamin. It gives me energy and everything

> I need except

> > enough calcium(it only has 200mg), which I still need to work

> on. Any one

> > have an idea? It's called Source of Life by Nature's Plus. It's

> completely

> > vegetarian and hypo-allergenic.

> > Later Vegetaters,

> > Coco

> >

> > Rebecca [party_girl06382]

> > Thursday, September 16, 2004 9:39 PM

> >

> > Becoming Vegan

> >

> >

> > Hey there! I joined a while ago but I haven't replied in ages.

> I'm

> > 16, and I've been a lacto-ovo vegetarian since February 04,

> and I

> > KNOW that I will continue this for the rest of my life. Off and

> on I

> > was eating fish every few weeks, but I don't now. I think I

> > seriously want to transition into becoming vegan (dietary). My

> mom

> > and I are going to go through the house and try to get rid of

> various

> > generic foods that we've seemed to acquired over the past

> few

> > months. But, still, I think the main difficulty is that dairy is in

> > a lot of things, and I just need a little guidance for

> transitioning

> > from vegetarian to vegan. I think by the end of this year I'd like

> > to be vegan. At the moment I take a really good multi-vitamin,

> with

> > iron, vegetarian friendly, also B12 supplement. Any

> recommendations

> > for other supplements, etc.? And any tips, or stories of your

> own

> > for when you became a vegan, or just general feedback and/

> or

> > encouragement and/or support, anything would be great. You

> can also

> > email me: kissyouinaforest@g...

> >

> > Thanks! With much love,

> > -Rebecca

> >

> >

> >

[Guest guest]

From Coco <squinkabink:

 

> Cheese , which

> you shouldn't worry about while staying away from it altogether, sometimes

> contains things other than just milk products. I'm not positive on what it

> is but I have heard it's stomach lining or something like that. Could

> someone verify this for me please?

 

The rennet in cheese can contain enzymes derived from the stomach lining of a

cow or pig, though there are also brands that use vegetable-based enzymes.

 

-e.

[Guest guest]

I need advice on how to tell with my father in law (who I currently live with)

who does not belive in veganism.

I have never felt comfortable eating meat nor dairy and have felt forced a lot

of the time.

 

there is also the subject that my husband is playing with the idea of becoming

vegan, but if he does his parents are likely to claim I pressured him into it.

Personally I am fine with him eating meat if that is his thing.

 

yours sincerely,

 

Henriette

[Guest guest]

Wow, that's a tricky situation. How long have you been living with your

father-in-law? Are you planning on living there for the foreseeable future, or

are you and your husband hoping to move out to your own place soon? Do you eat

family meals together, or do you each prepare and eat your own food? How many

other people live there? All these things can affect the situation.

 

For example, if you make your own food, it shouldn't be an issue as you are an

adult and what you eat is your business. If you have big family meals, then some

tact is needed. Explain how you feel about veganism, but don't go into too much

detail - keep it to the same level as " I feel a bit unhealthy so I'm going to

have extra salad " - light, non-judgemental, not making a big deal out of it,

just stating a food preference. The more passionately you argue for veganism,

the more defensive and belligerent your father-in-law is likely to be. By not

making a big deal out of it, it gives him time to adjust and get used to the

idea. Gradually, as he sees you're not wasting away or anything, he might become

a little more comfortable with the situation and be more accepting.

 

Another way would be to say you're trying it for an experiment, or a bet or

something - if he thinks it's temporary and you will go back to eating meat of

your own accord before long, he might not feel the need to pressure you. Then,

by the time you've been vegan for a while and it's obvious you're going to stay

vegan, he might have got used to the idea. Of course, this can backfire if he

thinks you've lied to him, but then at the end of the day what you eat is your

decision, not his!

 

You could also ask your husband. After all, it's his father who is the potential

problem. Your husband also needs to tell his father that if he becomes vegan

it'll be his choice, not your influence. Just because he's married, it doesn't

mean he becomes incapable of making his own decisions. His father should respect

that he is his own person, rather than insulting him by implying that he has no

backbone and bows to your every whim!

 

To be honest, if I was in that situation I'd make my own food, be vegan, tell

them bluntly and not give them any option to object - and probably also lecture

them at any given opportunity about how cruel the meat and dairy industries are!

But that's not necessarily the best course of action

 

 

, " henriette_saastad_rasmussen "

<henriette_saastad_rasmussen wrote:

>

> I need advice on how to tell with my father in law (who I currently live with)

> who does not belive in veganism.

> I have never felt comfortable eating meat nor dairy and have felt forced a lot

of the time.

>

> there is also the subject that my husband is playing with the idea of becoming

vegan, but if he does his parents are likely to claim I pressured him into it.

Personally I am fine with him eating meat if that is his thing.

>

> yours sincerely,

>

> Henriette

>