The Vegetarian Society of El Paso is screening Chow Down on July 8 at 7:30 at Chamizal. The movie is a documentary that looks at reversing heart disease with a vegan diet. Sound familiar? Like Forks Over Knives, Chow Down features Dr. Caldwell Esselstyn, father of Austin plant celebrity Rip Esselstyn. I haven’t seen Chow Down yet, but the positive health effects of a plant-based diet are getting a lot of deserved attention lately.
Check out a trailer before, and see more trailers on the movie’s website.
If you’re not in El Paso, check out the video on Hulu, where the whole thing can be seen for free.
Donuts and chocolate cookies flew off the table at the Austin sale. Austin raised over $1000 for Sunny Day Farms Animal Sanctuary. That’s enough money to pay for half a month’s food for the over 300 animals at the farm. Photo by Come and Fake It
Steele’s article brings up a lot of the issues that new (and sometimes veteran) veg*ns struggle with. What to cook when you’re too tired to function. Finding meatless dishes your whole family will eat. Learning new quick recipes for those nights when you’ve got to rush out the door to a meeting. In some ways, you have to learn to cook all over again.
I think many of us longtime vegans and vegetarians began in fits and starts. I never woke up one day, and said “I’m going to be vegan now.” Instead, I thought, I want to eat more plant foods and less animal foods, because animal food production is doing terrible things to the environment. Slowly, slowly I added more and more vegetarian and vegan recipes to my diet. At the same time, I learned more and more reasons why eating animals wasn’t something I wanted to do. One day, I found myself vegan. And I’m pretty happy where I am.
Jane Steele, here’s what I recommend to you:
Chickpea cutlets, my whole family loves them, and they freeze great for nights when defrosting is the only thing that saves you from ordering pizza. Serve them with vegetarian gravy and mashed potatoes or spaghetti and tomato sauce.
Avocado and tomato sandwiches, which I pretty much live on all summer long. And the summers are endless here in Texas.
What would you suggest to Jane Steele to help her establish new vegetarian habits? What do you wish someone had told you when you first started going meatless?
Steele and Bittman aren’t the only food writers going meatless these days. Oregonian food writer Grant Butler went vegan as an experiment about a year ago, and the experiment stuck. Read about his first year as a vegan here.
The Dallas vegan bake sale at Beauty Bar will benefit Direct Relief International. This sale will also take place on April 30. Besides baked goods, there will be raffle prizes, which organizers promise will be “fabulous.” Volunteer bakers can email firstname.lastname@example.org. More information about the bake sale can be found at Dallas Vegan.
And finally, on May 1 from 8 AM to 9PM, a San Antonio bake sale will take place at Green Vegetarian, San Antonio’s first vegetarian restaurant. Procedes benefit SARA, the Society for Animal Rescue and Adoption, in Seguin. Volunteer bakes can email unlovedgrrl (at) aol (dot) com.
Recently, Austin vegans teamed up with the greater Austin food community to raise over $11,500 for AmeriCares Japan disaster relief. There were vegan baked goods at all five bake sale locations, and they were universally a hit.
Information about setting up a vegan bake sale in your area can be found at Worldwide Vegan Bake Sale headquarters.