A new Thanksgiving tradition

Families have their traditions during the holidays, and for my mom's side of the family, our tradition is (in a word): POTLUCK.

With 48 people when everyone gathers, there is often quite a spread. But with only 3 vegetarians and vegan-me, we are out numbered, and at times "out eaten" by the meat-eaters. Such was the situation last Thanksgiving.

While we had each brought a dish last year, one of my vegetarian cousins waited until the end of the line to get food and ended up with a fairly sparse dinner plate. The vegetarian entrées had been devoured by the carnivores in our family! So much for seconds for the rest of us.

To prevent this from happening again, I thought about putting signs next to our vegetarian dishes this year. With creative juices flowing, my first round of signs included masterpieces like:
• "Do not eat. This has no meat."
• "Last year we starved, eat the dead turkey you carved."
• "No animals were killed or exploited in the preparation of this dish."

Not the best PR tactic to share the values of a plant-based diet with my family. Thus, my second round signs were more positive.
• "Life is sweet when you don't eat meat."
• "It's really good. Try it, you should."

Positive signs, however, seemed to defeat the purpose of ensuring enough food to feed those in my family who have chosen to not eat meat, and in my case, to not eat animal products. Because my third round sign - "vegetarian entrée" - simply seemed too boring, I knew a new approach was needed.

Thanksgiving is a time to be thankful for all God has given, yet it is also a time of sharing. Rather than hoard what we have and say, "You can't eat this", Thanksgiving should be a time to share the bounty of our blessings. There is a bounty in non-meat dishes, and there is a blessing I've discovered as a vegan. I want to share these with my family. Thus, rather than "make signs" this Thanksgiving, I decided instead to "make extra".

I made an extra-large vegan pasta primavera casserole; and I brought extra loaves of whole grain bread, and an extra salad with almonds, sunflower seeds, and soy dressing, to off set the salad my aunt was bringing, which I assumed (and assumed correctly) would be Caesar.

My vegetarian cousins were also thinking along the same lines as myself for each of them also decided to "make extra". Each brought a vegetarian dish and an extra vegan dish for me. (How thoughtful they are!) Thus, along with my dishes, our vegetarian spread included a vegetarian lasagna, vegan coconut curry, millet, scalloped potatoes, and vegan pesto pasta salad (along with miscellaneous non-meat sides my other relatives brought). It was more than enough food and all quite yummy, as more people in my family are discovering the joy in eating meatless dishes.

Rather than running out of food and being famished this Thanksgiving, we shared the blessings of non-meat entrees with our family and everyone feasted. More importantly we added a vegetarian twist to our family potluck tradition. Our new tradition: MAKE EXTRA!

Restaurant review: GARDEN FRESH

One would think a restaurant named "Garden Fresh" would feature a salad bar, whole fruits and vegetables, and even a raw foods menu. Fortunately, for me and my friends this weekend, we went to this Mountain View hole-in-the-wall, knowing we would be eating at a popular Chinese vegetarian/vegan restaurant. With veggies covered in typical Chinese sauces, spices, and stir-fry, we simply trust that the vegetables served were really "garden fresh".

If you are looking for a place that serves dishes that taste and look like a "traditional" Chinese restaurant (yet without meat), this is the place for you. For me and my dining companions (3 meat eaters, 1 vegetarian, and vegan-me), this was the perfect place. Though we enjoyed a tasty, reasonably priced, Chinese vegetarian meal with good service, personally, I am not into "mock meat" meals and deep-fried dishes.

Our dinner began with appetizers. For the price ($2.50 for 4), the Taro Spring Rolls were nothing to write home about. Filled with cabbage, they were small and too oily for my taste. However, the Scallion Pancakes were delicious with a light drizzling of sweet and sour sauce and carrots on the side. They were also not as greasy as similar pancakes in other places. It makes sense why one of our friends says, "These pancakes are what this place is known for."

Along with the 2 appetizers, we ordered 4 family-style dinner entrées for the 5 of us. The dishes were good size, and there was plenty to eat with brown rice served as the "default" rice.

According to the meat-eating fiancé of the vegetarian who frequents this place, one dish we had to order was the Vegetarian Curry Chicken. So we did. "The first time I had this," she said, "I wouldn't have guessed it wasn't chicken." After trying it, one of the other meat-eaters agreed. After my first bite, however, I knew those chunks weren't chicken, but soy bean gluten, and definitely not to my liking. While the curry sauce was mild, but tasty, I definitely did not care for the dish, which really did not need the "chicken". More vegetables or some tofu chunks in the sauce would have been just fine for me.

While the "chicken" in the curry did not measure up in my estimation as a "meat substitute", the soy bean gluten vegi-pork did. The deep frying of the "meat chunks" probably helped, but the sauce was very balanced, not too sweet, all served on a generous portion of broccoli. It was the first platter that was cleaned.

The two dishes I especially enjoyed were the dishes that were not trying to be something else. The Tofu Delight was delightful, with tofu and vegetables in black bean sauce. And the Kun Pao Eggplant was a "wow", with a nice hot and spicy kick, which complemented the Japanese eggplant, tofu, bell peppers, and water chestnuts. (This was my entrée choice and I think it was the winner!)

Overall it was a good dinner, and I will definitely go back to the place. There are lots of dishes I want to try, like the Stuffed Chinese Cabbage Deluxe or the 100 Layer Tofu, but you can be sure the Roasted Vegetarian Chicken will not be one of them.

Another reason

"Another reason to cut down on eating beef!" This was the reaction of a friend as we came across this scene at Sunol Regional Wilderness.

A group of us went camping this weekend, and while hiking along the Canyon View and McCorkle trails, we saw this mother and her baby calf having brunch while herds of cattle freely roamed and grazed on the hillsides.

Strolling carefully so to avoid the cows and cow patties on the trail, we had opportunity to reflect and talk about our meat consumption, other vegans my friends know, my reasons for consuming a plant-based diet, and some facts I am learning about the meat industry.

According to the US Environmental Protection Agency, a single dairy cow produces about 120 pounds of wet manure per day, which is equivalent to the waste produced by 20–40 people. That means California’s 1.4 million dairy cows produce as much waste as 28–56 million people!

"Unlike human waste," Eric Schlosser writes in Fast Food Nation, "the manure is not sent to a treatment plant. It is dumped into pits, huge pools of excrement that the industry calls 'lagoons.' The amount of waste left by the cattle that pass through Weld County (the home of ConAgra, the nation's biggest meatpacking complex) is staggering." (p. 150)

While CO2 gets most of the press for being the cause of global warming, according to EarthSave, many other greenhouse gases trap heat far more powerfully than CO2, with methane from cows and their manure responsible for nearly as much global warming as all other non-CO2 greenhouse gases put together.

Methane is 21 times more powerful a greenhouse gas than CO2, and the number one source of methane worldwide is animal agriculture. The United Nations agrees reporting in 2006 that cattle-rearing generates more global warming greenhouse gases than transportation.

In the last 50 years, beef consumption world-wide has dramatically increased, and is today one leading cause of global warming. Thus, one less steak consumed will eventually lead to one less cow raised and killed, and ultimately less methane released into the air helping to save the changing climate of our little planet called earth.

EarthSave concludes: "arguably the best way to reduce global warming in our lifetimes is to reduce or eliminate our consumption of animal products." To which, I agree.

"And besides that," my friend replied, "cows are cute!"

The most of every opportunity

"Do you eat jello?" my goddaughter asked me a few days ago. My knee-jerk answer: "No, not really", to which she immediately responded with the ever persistent, "Why?"

Though she is now 11 years old and in middle school, she will always be 5 years old in my eyes. Knowing jello is made out of cow bones, I thought that might be too much information for her, so I replied nonchalantly, "I just don't like it" and proceeded to get a glass of water.

I thought that was the end of the jello conversation until dinner when she asked me, "Did you know that jello is made out of cow bones?" "Yes," I replied, probably sounding a bit shocked. "That's the reason why I don't eat jello," I explained.

When I asked her how she learned the truth about jello, my meat-eating goddaughter proceeded to give me a vegetarian lesson.

On an extra-curricular class trip, their school advisor took them to a restaurant, which served jello. While the kids were eating, the teacher told them where jello comes from. This fact caused one of the girls to spit out the jello in her mouth. Many in the group proclaimed that they would never eat jello again.

"Jello has never tasted the same since then," she told me. "I don't eat it anymore."

I discovered in that moment that a child is never too young to learn the realities of the source of their food and develop values which respect creation, and every living thing the Creator has made. With the next generation, it is important to make the most of every opportunity, especially when questions from young voices are heard. I almost missed this opportunity.

By choosing to not eat jello, my goddaughter (who liked eating fruit more than meat when she was young) has moved one step closer to following in my footsteps as a vegan. I'm so proud!