Hey, Family!

If you noticed that you didn’t get an ezine from me last week, my apologies!

I had a car-azy week–two flat tires, plus a super busy schedule that really requred a car. Sooo frustrating! But, hey…  Stuff happens. You just got to roll with it (hear that, tires?)

So with that said, let’s dive right into this week’s topic.

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Do You Drink It Straight, No Chaser?

Years ago at a raw foods retreat in Negril, Jamaica, I asked raw food guru David Wolfe how to make green drinks taste better. I was just getting into juicing dark leafy greens to magnify their enormous health benefits, including:

• protection against heart disease

• reduced risk of breast, ovarian, and colon cancers

• decreased risk of stroke

• improved memory

• strengthening bones

• and so many more, researchers have yet to study them all

The problem was that I didn’t like the taste of green drinks. I wanted to know the best way to mask the bitterness–with dates, bananas, anything–so I could drink it without shuddering.

I’ll never forget David’s answer. “When you can enjoy the taste of bitter greens, you’ve arrived.”

In the years since then, I’ve been drinking green smoothies almost every day, but they always have fruit in them.

Well, to celebrate my 25-year veganniversary coming up in January, I’ve decided it’s time to arrive. So during the past few weeks, I’ve been drinking my greens straight, no chaser.

I get my fresh green leafies at the farmers market on Sundays from my favorite organic farmer there, Heins of Next Step Produce.

So far I’ve made kale, collards, dandelions, and wheatgrass drinks. I’m working my way up to mustards and swiss chard. I blend one bunch at a time in my Vitamix with just enough water to make a smooth, less-pulpy drink (while keeping all the essential fiber).

And I’m actually starting to prefer the taste this way. I don’t miss the fruit. That’s a serious shift for me.

What about you? What’s your favorite green drink? Do you like it straight, no chaser?

Let me know in the comments section below.

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Have a great day and I’ll talk to you next week.

Vibrantly Yours,

Tracye

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I usually have two Thanksgiving celebrations each year. The first is with my extended family the Saturday before Thanksgiving, which we’ve been having for more than 40 years. This year, the vegan food my mother, middle sister, and I made was extra delicious!

We had Spicy Kale Salad, Sweet Potatoes, Breaded Tofu Cutlets with Mushroom Gravy and Stuffing, and Apple Pie with Coconut Ice Cream. We kept it simple this year, and it was absolutely divine!

The recipes for the kale, sweet potatoes, and tofu are in By Any Greens Necessary. The MOM’s Apple Pie and Coconut Bliss Coconut ice-cream were from My Organic Market (MOM’s) in Rockville, MD.

The second Thanksgiving celebration I have each year is with my extended vegan family and friends at the Vegetarian Society of DC’s Annual Life-Affirming Thanksgiving gala, which takes place on the holiday itself.

The feast includes Butternut Squash Soup, Wild Mushroom Ravioli with Tomato and Fennel Broth, Savory Tofu-Tempeh Patties with Mushroom Gravy, Spicy Collard Greens with Sun-dried Tomatoes (from yours truly), and Vegan Pumpkin Pie.

So that’s what’s on my two vegan menus this holiday.

What’s on yours? I’d love to hear what you have planned.

Are you keeping it simple or going all out? Is this your first or fifteenth Thanksgiving holiday with vegan dishes? Is your menu part or all vegan? Will your dishes be cooked or raw or both? Will you be cooking at home or eating out?

Let me know what’s on your vegan menu for Thursday, and most importantly, send pictures of your fabulous dishes so I can share them in the next ezine!

Have a great day and a wonderful holiday, and I’ll talk to you next week!

Vibrantly Yours,

Tracye

P.S. A very warm welcome to all of our new subscribers this week. So glad you joined us!

(Food photo credit: fatfreevegan.com)

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Check me out in Black Enterprise magazine’s “A Passion for Food” November issue.

You can find me on page 83 and online in an article titled “Feast on This: A smorgasbord of ways to profit from your passion for food.”

Kudos to BE for a creative exploration of food, which includes an emphasis on food and health from the editorial pages to the feature articles. (I’m one of three vegan foodies spotlighted.)

Hope you’ll check it out!

Have a great day, and I’ll talk to you next week!

Vibrantly Yours,

Tracye

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Hey, Family!

Last week I gave you 7 tips on how to handle holiday gatherings as a new vegan.

This week, I’m giving you 4 easy and deelish vegan recipes to include in your holiday feast.

I dug deep into the recipes chapter of By Any Greens Necessary to find the perfect dishes to wow you and your family: Carrot Salad, Lovely Lentil Soup, Pepper Seitan, and Sweet Potatoes.

Enjoy… and let me know how much you and your family loved em!

Carrot Salad

2 cups grated carrot

3 tablespoons chopped walnuts

3 tablespoons raisins

2 celery stalks (including leaves), chopped fine

1 apple, cored and diced

¼ cup diced fresh pineapple

3 tablespoons Grapeseed Oil Vegenaise (egg- and dairy-free mayonnaise)

Place all ingredients in a bowl and stir until well blended. Makes 3 to 4 servings.

*****

Lovely Lentil Soup

1½ cups dried lentils, soaked overnight, rinsed, and drained

4 cups water

1 tablespoon extra virgin olive oil

1 medium yellow onion, chopped

1 carrot, chopped

1 stalk celery, chopped

2 cloves garlic, peeled and chopped

1 teaspoon barley miso

Dash curry powder

Dash turmeric

Pinch dried basil

Pinch dried rosemary

Dash cayenne pepper

1/8 teaspoon sea salt

½ teaspoon Bragg Liquid Aminos

Place the lentils and water in a large saucepan and simmer until tender (about 1 hour). In a skillet, heat the olive oil and sauté the onion, carrot, celery, and garlic. About 10 minutes before the lentils are done, add the sautéed vegetables and remaining ingredients to the lentils and stir. Makes 8 servings.

*****

Pepper Seitan

1 tablespoon coconut oil or grapeseed oil

1 medium red onion, chopped

½ red bell pepper, cored, seeded, and chopped

½ orange bell pepper, cored, seeded, and chopped

½ cup seitan pieces (try West Soy brand sold at health food stores)

¼ teaspoon Spike seasoning

½ tablespoon crushed garlic

1 tomato, cored and diced

2 stalks celery, chopped (optional)

1 tablespoon Bragg Liquid Aminos

2 tablespoons nutritional yeast

Heat coconut or grapeseed oil in a medium saucepan and sauté the onion and peppers until translucent. Add seitan, Spike, garlic, tomato, celery if desired, and liquid aminos and stir-fry for about 10 minutes. Stir in nutritional yeast last. Serve over whole grain pasta made from corn or whole wheat. Makes 2 servings.

*****

Sweet Potatoes

2 medium sweet potatoes

1 tablespoon coconut oil

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon raw agave nectar

Preheat the oven to 350° F.

Place the sweet potatoes in a baking pan and bake until cooked but still firm (not mushy), about 45 minutes. Peel the potatoes and slice into ¼-inch circles or chunks.

In a skillet, heat the coconut oil over low heat. Add the cinnamon, nutmeg, and agave nectar and stir. Add the sweet potatoes and sauté for about a minute. Makes 3 to 4 servings.

*****

Have a great day and I’ll talk to you next week!

Tracye

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Hey, Family!

Last night I attended the DC premiere of Vegucated, the fabulous new documentary that follows 3 meat-loving New Yorkers who go vegan for 6 weeks, directed by Marisa Miller Wolfson (pictured). This film is a must-see!

(If you missed my interview with Marisa and producer Demetrius J. Bagley last week, check it out here.)

*****

7 Tips To Eating Vegan at Family Holiday Gatherings

If you’re a new vegan, you may be wondering how to answer those dreaded questions at family gatherings about why you’re no longer eating meat or dairy.

So here are some tips on how to handle those thorny issues with love and grace, while enjoying a healthy and delicious holiday season.

Tip #1:

A rule of thumb that I adopted years ago for family get-togethers is this: never answer a question at the dinner table about why I became a vegan. (That’s just not the best time to talk about feces on chicken.)

Plus I’ve found that folks don’t really want to know right then anyway. They may be feeling defensive about how they’re eating compared to you. Or if they genuinely want to know, other people at the table might not want to hear about it. So whenever I get this question, I just simply suggest that we talk about it later if they would like to. Sometimes they do, sometimes they don’t. But I’ve found that this response has served me well.

Tip #2:

If you feel you have to say something right away, try a response like, “I wanted to eat healthier and I feel so much better!” or “I decided to change how I eat and it’s been great!”  If they press you further, that’s the time to say “I’m so glad you’re interested in this! Let’s talk about it some more after dinner.” If you do have that conversation later, share your story and be sure to recommend a few books and movies they can check out for more info.

Tip #3:

Don’t feel you have to adjust your new food choices to accommodate your relatives. Trust me, your relatives aren’t worried about changing their eating habits for you, nor should they be. The same applies for you. Make this your mantra.

Tip #4:

Be prepared so that you’re not tempted to eat the turkey and mac and cheese. That may mean bringing plenty of your own vegan food (from home or your favorite veg restaurant) so you have enough for seconds and dessert, like everyone else. That way you won’t feel deprived. Or that could mean eating first and coming a little later than usual, around the middle of dinner, so you don’t have to watch people eat but still have plenty of time to socialize.

Tip #5:

The questions (and teasing) will eventually go away.

Our extended family has been having potluck Thanksgiving dinners for more than 40 years. The first year that my mom, middle sister, and I showed up as vegans (24 years ago), we acted like vegan ambassadors, bringing special dishes that would feed lots of people, trying to prove how good vegan food could be.

The reactions of my relatives were mixed, but I most remember the teasing from a consistent few about this strange food we were eating. This went on for a few years, but after a certain point things started to change.

We stopped feeling compelled to convince them that our food was good, and the teasing stopped as well. I’m not sure which came first. But I do know that the three of us became easier and more nonchalant about how we ate, and our relatives began to take it in stride, too.

Tip #6:

Don’t be surprised to find some of your relatives coming to you for advice on how to eat healthier. That certainly happened with us, because the evidence of eating healthy versus unhealthy foods began to speak for itself over the course of two decades. Who knows, you may end up being a catalyst for health improvement and disease prevention in your family.

Tip #7:

Create a new holiday tradition by also hosting or attending a vegan “Thanksliving” celebration in your community. Here in DC, many of my friends and family will be attending the Vegetarian Society of DC’s annual Life-affirming Thanksgiving Gala. The menu includes two dishes from my book again this year–Spicy Collard Greens with Sun-dried Tomatoes and Sweet Potatoes!

Here’s a list of veg holiday celebrations happening in other cities around the country.

Have a great day, and I’ll talk to you next week!

Vibrantly Yours,

Tracye

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It’s World Vegan Day and what better way to mark the occasion than a special Q&A with the brains behind Vegucated, the best new vegan movie of the season.

This refreshingly funny, guerrilla-style, feature-length film follows three meat- and cheese-loving New Yorkers who agree to go vegan for six weeks. 

The film premieres in Washington, DC on November 9th (got your tickets, yet?), and in cities across the country this fall.

I met multi-talented filmmaker Marisa Miller Wolfson when she premiered Vegucated to a standing ovation at Vegetarian Summerfest in July.

I met producer Demetrius J. Bagley at an international vegetarian conference in India five years ago and I’ve been a friend and fan of this vegan renaissance man ever since.

I caught up with the dynamic duo a few days ago, during their whirlwind Autumn tour. 

What’s your personal story of becoming vegan?

MMW: I went vegetarian when I saw a documentary at church one Sunday that included footage of what goes on behind closed doors on farms. It felt like such a revelation to me. I remember thinking, “of courseI’m vegetarian.” It felt completely foreign but like coming home all at the same time.  At that screening I picked up a pamphlet called “101 Reasons Why I’m a Vegetarian” and grabbed it for reading material three months later when I was getting on a plane to go home to Indiana for my birthday. I read it on the plane and by the time I landed, I decided I was vegan.  The health, environmental, and ethical reasons were too strong. I just had to do it.

DJB: In the 90s, I began to reduce my milk use by 20%, and suddenly 36 hours later was milk-free. Over the next few months, I phased out all animal products and went vegan. Going vegan for me was driven by health and spiritual considerations, including better treatment of Nature in all its forms.

What’s the message of the film and what do you hope viewers will think about after watching it?

MMW:I set out to make a film that would help people explain to their friends and family why veganism isn’t just “not crazy,” but actually a natural, healthy, and rational response to some of the biggest challenges of our time. My hope is that this film is accessible enough to help start a dialogue between veg*ns and non-veg*ns and create more understanding at the dinner table.

DJB: Eating more vegan is possible, beneficial and fun! I would love if everyone who sees the film ate at least one weekly meal that’s vegan.

MMW: We chose our film subjects based on likability, and to me, humor plays a big role in that. The film ended up being very funny just because of who we picked. Then at the FilmShop, the filmmakers collective that helped shape and fine-tune the film, my peers suggested I add the funny Charlie Chaplin-style back story to the beginning of the film to help draw people in and to help them trust me as a narrator/filmmaker. I’m so glad they did!

How did the project develop and how long did it take to evolve from idea to film?

MMW: As a full-time vegan activist with Kind Green Planet, I used to travel around the country, showing other award-winning documentaries about veganism, and I met so many people whose lives were changed dramatically as a result of being exposed to these films. I wanted to capture that process on tape. Then when I saw Super Size Me, I realized that would be the perfect template for a film: treat it as an experiment with someone going vegan for a month. That made sense especially since Alex Jamieson, Morgan’s girlfriend in the film, helped him detox on a vegan diet. It took a year of planning before we started actually shooting, then it took six more years after that to complete the film.

MMW:I learned that I can run a marathon…figuratively. When you undertake such a huge project that has so many little parts, you have to focus on one little task at a time and celebrate the little victories along the way and not on how much further you have to go. It’s like when you’re running, and you say to yourself, “ok, I just have to make it to the telephone pole,” then once you’re there, you say, “ok, I made it! Yay! Now just to the stop sign…” and then you just keep on going, one little chunk at a time. If I thought about the 26 miles from the get-go when I started this project, I would have frozen right on up and not taken the first step. I also learned not to freak out when I don’t see the answer to a problem right away. Every stage in this process was new territory to me since I had never made a film before. At first I would freak out and say, “I can’t figure this out! I don’t know what I’m doing! What if I get it wrong?” Then, over time, I would remind myself, “remember when you didn’t know the answer to that old problem and then you figured it out and everything worked out?” That gave me confidence. The third thing I learned about myself is that I can be incredibly focused when I need to be, even if it means saying “no” to fun social occasions and not seeing close friends for months. But I know that there will be a time for socializing and “normal life” — it just might be a little while.

DJB: Great question! I’ve been surprised how many emails I can whip off in a day without pause.

MMW:This film is still very much on our agenda. Making a film is just half the work and money; releasing it is the other. We’re looking at about two more years of outreach with the film. The old model of “make a film, sell it to a studio, find a distributor, move on” is destroyed. Now indie filmmakers have to not just make our films but market, release, and distribute them as well. Demetrius uses this great analogy of building a slow fire. We don’t want this to spark and fizzle; we want to turn it into a whole grassroots movement, and we’re well on our way. We’ve had over 170 people sign up to host a screening of the film in 2012, and that’s even before we’ve launched our community screenings campaign. Our hope is that it will continue to grow and grow virally the more people see it.

DJB: We’re early days in this film’s release, so there’s plenty more to come here, including the goals of screening it in 20+ countries, getting it broadcast on TV, and being part of the coming vegan tipping point. That said, I’m considering a follow-up film, and TV projects – some vegan, and others astrology-focused.

MMW: Candle 79! But I love so many restaurants.

DJB: Horizons in Philly was my favorite high-end spot, with NYC’s Sacred Chow being my favorite everyday vegan joint.

What’s your favorite vegan meal and dessert?

MMW: Maybe some kind of kale salad, oniony soup, vegan mac n cheese, nut- and herb-crusted seitan with a savory sauce and mashed potatoes, followed by chocolate chip cookies fresh from the oven with almond milk.

DJB: A great Thai green curry is an all-time favorite. Great cookies  are the express lane to this man’s heart, and stomach.

What’s your vegan specialty that you love to cook?

MMW: Lasagna with spinach and tofu ricotta.

DJB: My macaroni and cheese, which is great this time of year, soulghetti in the summer, or soulful collards any time of year.

So there you have it… Watch the trailer, below, and click here to find out where Vegucated is premiering near you!

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50% Off Special for World Vegan Day 

Another way I’m celebrating World Vegan Day is by offering 50% off personal telephone consultations.

It’s an opportunity to receive expert guidance for any questions and challenges you may have on your healthy eating journey.

This special price is only available through Nov 5th, but your telephone consultations can be scheduled up to a year from now. 

If this sounds like something you can use, then I encourage you to check it out!  Click here for all the details.

Have a great week!

Tracye

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A little something special for you… 

As always, I want to help you succeed at eating more healthy and delicious vegan foods, wherever you are on your path!

So, to celebrate World Vegan Day on November 1st, I’m offering 50% off 1 hour telephone consultations, for a special price of $75 per hour.

You’ll also get a free audio MP3 recording of the call, and you can email your questions in advance so that I can best prepare for your call.

This special price is only available through Nov 5th, but your telephone consultations can be scheduled up to a year from now.

Telephone consultations are an opportunity for you to receive expert guidance for any questions and challenges on your healthy eating journey.

If this sounds like something you can use, then I encourage you to check it out!

Click here for all the details.

I’m looking forward to talking with you!

Vibrantly Yours,

Tracye

(Photo credit: human-3d.com)

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Hey, Family! 

Yesterday, I harvested my last veggies of the summer season and there must have been 100 sweet potatoes under the soil! For the next month, I’ll be in sweet potato bread, pie, soup, and cookie heaven… I’ll share some recipes with you, and feel free to share yours with me.

Now…on to the top 12 list!

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My Top 12 Vegan Restaurants in DC

In my 25 years of being vegan, I’ve eaten at some great vegan restaurants in my hometown. Some have been around for decades, like Soul Vegetarian and The Vegetable Garden. Some were trailblazers that have come and gone, like Green Cafe and Delights of the Garden. And some are newer favorites, like Cafe Green and Sweet and Natural. (Yep, two restaurants had similar names, but were decades apart!)

Here’s a list of my 12 favorite vegan restaurants in DC, in alphabetical order, and the dishes I love to eat there. (Click the logos to check out their web sites.)

Cafe Green is my latest go-to place. Seems I’m there just about every week. On the menu: cooked and raw vegan food, with many Korean-inspired dishes. That said, my favorite dish is the raw chocolate cheesecake. OMG! One bite and you’ll understand. My actual favorite meal is Yellow Curry Road to Bali, with added tempeh and extra green beans.

Elizabeth’s Gone Raw owner Elizabeth Petty helped heal from breast cancer with raw vegan foods, and was inspired to create this unique, upscale, raw food dining experience, which is open on Fridays only. The five-course raw tasting menu changes weekly. The restaurant makes the best raw kale chips I’ve ever had. Spicy for days!

There are two things I love about Everlasting Life. First is their fabulous lasagna, one of many cooked and raw home-style dishes on the menu. The second thing I love is their commitment to the community. For the past few years, they’ve generously donated trays of BBQ tofu, vegan mac and cheese, and kale salad to our annual We Feed Our People day of service, providing meals to homeless residents on the Martin Luther King, Jr., holiday.

Great Sage is actually in Clarksville, MD, about a 40-minute drive from DC, but it’s well worth the trip. The ambience is beautiful, the brunch is magnificent, and the cornbread is my absolute favorite. I’m a cornbread connoisseur, and they rock it! The restaurant is also part of a “Conscious Corner” of stores, including a health-food grocery store and an eco-friendly home goods shop.

An “older sister” restaurant to Cafe Green, Java Green is where I like to grab a delicious vegan lunch when I’m downtown during the week. On the menu are wraps, soups, smoothies, and Korean-inspired dishes. My favorite is Jobche Noodles with added boolgogi.

Senbeb is owned by my friend and master raw chef Khepra Anu (who contributed the Avocado Nori Rolls recipe in my book). The cafe offers wholesome raw and cooked vegan foods, with ample portions. This is one of the few places where I’ll eat a salad when I’m out. (I’m funny about other people’s salads!) Here, they’re absolutely delicious and topped with seriously divine home-made dressings.

Soul Vegetarian is the home of the original vegan mac and cheese. This is the mac and cheese you bring to holidays and celebrations to wow everyone at the table (vegans and omnivores, alike). As one of the oldest vegan restaurants in the nation’s capital, eating at Soul Veg is a rite of passage.

Sticky Fingers is a fabulous bakery (and owner Doron Peterson won the Food Network’s Cupcake Wars!), but I must confess that my favorite eats here are a big bowl of spicy chili and a side of nachos with melted Daiya cheese on top. Love it!

Sunflower in Falls Church, VA is such a peaceful and relaxing place to eat…it’s one of my favorite places to unwind on a late Saturday afternoon. My favorite dishes are Kale and Burdock Deluxe, and Curry Supreme. (The popcorn “chicken” and hot sauce is an honorable mention!)

Two words: Sunday brunch. To live for! Their Grits and Vegan Sausage take me back to childhood. No one has been able to duplicate those flavors, until now! Wow! The Blueberry Waffles and Pancakes, and the Tofu Scramble round out the deliciousness. A must visit!

I’ve been a regular at The Vegetable Garden in Rockville, MD for the past 15 years. I’m sure I’ve helped put somebody’s kids through college! My favorite dish is the Lentil Soup. Perfection! Next is Kung Pao Tofu with added broccoli. And the Spring Rolls here are the best I’ve had. “VG” is ranked as one of the nation’s top vegan restaurants for good reason!

For genuine friendliness and hospitality, Yuan Fu is the best. Ms. Mary and staff never fail to make you feel special every time you visit. They’re the real deal! My favorites on the menu are Hot and Sour Soup, and String Beans and Shiitake Mushrooms Szechuan Style.

So, those are my favorite vegan restaurants in DC… What are yours? I’d love to hear about them!

For a full list of (vegan and nonvegan) restaurants in the DC area that cater to the vegan demand, check out VegDC.com.

Bon appetit!

Tracye

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I Had a Great Time at Tampa VegFest!

Hey, family! I took an impromptu break from the ezine last week while I spoke at the Tampa VegFest in Florida. I had a wonderful time! Here’s a pic with me and Dr. Milton Mills, my good friend and fellow speaker. Thanks to everyone who came out to say hello!

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New Film “Pursuit of a Green Planet” Helps Hip Hop Go Veg

I’m teaming up with an exciting new film project by producer Keith Tucker that is “poised to become the boldest voice of the growing health consciousness in Hip Hop.” 

As many of you know, this is the first generation of young people that may not outlive its parents if the current crisis of unhealthy eating patterns continues. “Pursuit of a Green Planet” plans to change that by taking a critical look at the connections between food, culture, economics, and the epidemic of obesity-related diseases plaguing America’s youth.

Watch the trailer:

Producer Keith Tucker, a member of the first generation of Hip Hop, will be “a living experiment” in the film as he transitions from the Standard American Diet (SAD) and lifestyle to one that is vegan, organic, and green. Along the way, he’ll talk with progressive Hip Hop’s biggest icons who are vegetarian and vegan, and to committed activists addressing diverse environmental and health issues (including moi).

Watch the interview Keith and I did this week about the film project.

This will be the first documentary film about Hip Hop culture and its relationship to the Green Movement. You can join me in supporting the film project in three ways, by:

• watching the trailer and spreading the word
• contributing to the 30-day crowd-funding campaign going on now (and receive my book and other goodies!)
• joining the nationwide Tweet Up on November 5th by hosting a vegan potluck

Keith will also be touring the country hosting Green Dinners, where young people can enjoy a catered vegan meal while listening to local Hip Hop artists and speakers.

I’ll be sharing more information with you about this awesome project as production moves forward. Stay tuned!

Have a great weekend, and I’ll talk to you next week!

Vibrantly Yours,

Tracye

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