Vegetarianism has become mainstream: Is vegan next?

[Guest guest]

Marty Olmstead

Vegans have to endure the resistance that used to greet someone's announcement

that, " I refuse to eat anything with a face. " Vegetarians once seemed a rather

fussy lot, as if chicken stock were the equivalent of hemlock – that is, they

did until vegans came along, with their laundry list of taboo foodstuffs. The

short-hand version: anything made partly or wholly from animals.

The term vegan (pronounced as either VEE-gun or VAY-gun) came into being in

1944, when Elsie Shrigley and Donald Watson, dismayed that vegetarianism allowed

the consumption of dairy products, combined the first and last groups of letters

of " vegetarian " to form " vegan, " which they liked to call " the beginning and end

of vegetarian. " They then founded the Vegan Society and defined the practice as

a philosophy and way of living that seeks to exclude – as far as is possible and

practical – all forms of exploitation of, and cruelty to, animals for food,

clothing or any other purpose; and by extension, the society promotes the

development and use of animal-free alternatives for the benefit of humans,

animals and the environment.

The world might possibly be a better place if everyone adhered to such a

philosophy. Unfortunately, it is tedious and time-consuming, even more so than

vegetarianism was back when one could starve to death in a restaurant by trying

to avoid meat. It wasn't hard to cook a vegetarian meal, but finding first-rate

produce was quite a challenge before the organic food movement and the creation

of vegetarian recipes worthy of a fine chef. Keeping a vegan kitchen has also

become easier as substitute ingredients such as soy milk and good vegetable

stock have become more readily available.

For vegans, vegetarians and even omnivores interested in healthy eating, there's

a brand-new book with a perfect title: " The Vegan Cook's Bible " (Robert Rose;

April 2009; softcover/$24.95) by best-selling cookbook author and herb expert

Pat Crocker. In addition to recipes, the 383-page book includes chapters on the

digestive, nervous and other body systems and in-depth information on foods in

categories such as legumes, vegetables, herbs, fruits and more.

 

Green bean, pecan and pomegranate salad

Serves 4

 

This pretty concoction can serve as appetizer or a side dish. Serve it with

whole grains for a light, filling lunch. Note: Do not cook the beans for more

than 3 minutes.

 

Ingredients

1 pound green beans, cut into 2-inch pieces

½ cup red onion, diced

1 cup whole pecans

1 cup pomegranate seeds

¼ cup green olives, chopped (optional)

 

For the dressing

1/3 cup olive oil

3 tablespoons pomegranate molasses (home-made or store-bought)

1 tablespoon fresh parsley, chopped

 

Directions

Bring a pot of salted water to boil. Add beans and cook for 3 minutes. Drain and

rinse with cold water. Cool to room temperature. In a bowl, combine beans,

onion, pecans, pomegranate seeds and olives (if using).

Meanwhile, in a jar with a tight-fitting lid, combine oil, molasses and parsley.

Shake well to combine. Arrange salad on plate and drizzle dressing on top.