Tagged: vegan

How to Live to Senior Year: Cucumbers

By Sabrina Katz, Staff Writer

Cucumbers are a great option to add crunch to your salad without resorting to croutons./Photo by Sabrina Katz

Cucumbers are a great option to add crunch to your salad without resorting to croutons./PHOTO BY Sabrina Katz

The idea that cucumbers are only useful to treat dark under-eye circles while your face mask does the real work is long gone.

These green veggies are wonderful to eat because of the mild flavor that lends itself to culinary dishes really well. Cucumbers also provide a crunchy texture, making it fun to eat on the go, in a salad, or just by itself with a sprinkle of salt.

Cucumbers are the watermelons of vegetables. They consist of 95 percent water, meaning this snack is as hydrating as can be! They are also better for you than watermelons, with a lower sugar content.

In addition, cucumbers are a good source of B vitamins, which help reduce stress and help your memory.

These veggies are great for your tummy as well because their fiber and water content works together to aid in digestion.

And make sure to eat your skin! The cucumber skin, that is. The peel of a cucumber contains most of its fiber, as well as vitamin K, which is good for your blood and bones. The skin is also good for your vision because it contains beta-carotene.

It’s so easy to incorporate these veggies into your life! Here’s one of my favorite tasty and nutrition-packed recipes that you can make in the dining hall.

Israeli Salad

6-7 cucumber slices
3 tomato wedges
lemon juice (from sliced lemons in the salad bar)
gano (from the pizza station)
salt, to taste
optional: chickpeas, oil

Cut up each cucumber slice into four pieces and dice the tomato. Add a few dashes of salt on top of the veggies and mix. Then, combine it with a few shakes of oregano and lemon juice. You can add chickpeas and some canola oil to make a vegan meal out of it!


Veg Out: The Elephant Walk

By Katie Doyle, Food Editor

The Elephant Walk

The interior of The Elephant Walk / IMAGE VIA stuff.mit.edu

The Elephant Walk, at 900 Beacon St., has been on my radar for a long time, as I’ve passed it countless times on my way to and from the St. Mary’s T stop. While I was intrigued by its offerings of French-Cambodian cuisine, the restaurant always seemed a little lonely during the day, and a glance inside during lunchtime hours usually reveals just a few solitary diners.

However, when I finally decided to try out the restaurant this weekend, I learned appearances can be quite deceptive, in more ways than one. Although The Elephant’s Walk quaint, modest brick exterior suggests small quarters, the restaurant actually boasts an expansive dining room. Despite the sprawling space, though, the venue felt anything but empty. The warm, low lighting emanating from the scarlet and sienna lamps cast an intimate glow throughout the restaurant, providing a pleasant aesthetic contrast to the domed indigo ceiling.

Surprisingly, The Elephant Walk’s finely furnished interior was populated with a diverse collection of diners, clearly enjoying both the restaurant’s casual elegance, a sentiment that was also reflected in the food.

My meal was preceded by a basket of classic French bread, a baguette that was soft and doughy on the inside, but crisp on the outside. Aside from being a tasty nod to the restaurant’s French roots, though, the bread actually turned out to be quite necessary. I arrived at the restaurant quite hungry, and our server was clearly overburdened with all of the full tables, as there was a significant delay to the course of the meal.

Fortunately, when the meal finally arrived, the food made up for the long wait time. I started my meal with the Vegan Rouleaux, or Cambodian spring rolls. The appetizer was just one choice from the restaurant’s varied menu, which sets aside a whole section specifically for vegetarian and vegans. The crispy spring rolls came on a bed of kale, sprouts and Romaine lettuce, an attractive presentation that matched the appetizing flavors of shiitake mushrooms, peanuts, carrots and onions. At $9.50, the price was a little steep, but the portion was especially generous and could have even served as the main meal.

spring rolls

The Vegan Rouleaux / IMAGE VIA theveganversion.com

For my entree, I chose the Vegan Curry de Legumes, again one of the six vegetarian and vegan meals highlighted on the menu. The dish was overflowing with vegetables: asparagus, eggplant, baby bok choy, squash, peas and peppers, to which the curry provided a nice dressing of sorts.

While the curry itself was quite rich, as to be expected, I was happy to have a curry dish that I knew for sure was vegan. In most establishments where curry is served, Thai restaurants in particular, fish oil tends to be an inevitable ingredients. Fortunately, this dish was 100 percent vegan, and although the flavors were a bit too poignant for my tastes, it certainly channeled authentic Cambodian flavors. For $17.50, though, make sure you know you like curry before choosing it.

Even though The Elephant Walk is practically on Boston University’s campus, it definitely doesn’t seem like it draws in many students. Most of the patrons were families, young professionals or older couples. That’s probably because the prices tend to be pretty steep: nearly $20 for an entree, after all, is a lot to ask from a college student. But, if you’re looking to have a nice dinner at an upscale restaurant that offers an abundance of unusual, but appetizing, vegan options, The Elephant Walk is certainly worth a visit.

Veg Out: Meatless Mondays

By Katie Doyle, Food Editor

If you’ve been in one of the dining halls lately, you may have seen, or been asked to sign, the Boston University Vegetarian Society’s petition to start up “Meatless Mondays” here at BU.

A member may have explained to you that on those days, there would be a 75 percent reduction in meat options. They may have explained that BU would be following in the footsteps of institutions like Columbia University, John Hopkins University, Yale University, New York University and University of Virginia that have already joined the movement.

Meatless Monday

Los Angeles is the largest U.S. city to have signed a Meatless Monday petition / IMAGE VIA meatlessmonday.com

There’s a reason that top-tier colleges and universities are getting on board with this initiative, and a reason Boston University should be, too, as there’s clear, tangible evidence that a vegetarian diet is beneficial for our bodies and for our planet. Just look at the legitimate, peer-reviewed studies that have shown that across the board that vegetarians live longer and healthier lives, with a much lower risk for cancer, Type 2 diabetes, heart disease and obesity.

While it can be easy to shrug off health factors, it should be harder to brush off the fate of the planet we call home. Our nation’s meat production is the number one cause of harmful greenhouse gases, contributing to pollution more so than all of the cars, trucks, planes, trains and buses in the world combined. It’s true that our environment is already in deep trouble, and although plant-based diets won’t necessarily be the saving grace of climate change, we’ve got to start somewhere. Meatless Mondays is one way to reduce our collective carbon footprint.

At a university where approximately 7 percent of students here identify as vegetarians, and 3 percent as vegans, according to Dining Services’ annual survey, one might hope that the petition for Meatless Mondays would be reasonably well received, especially when the benefits of are so clear.

Fortunately, the Vegetarian Society is making progress with the initiative, and a survey will be released within the coming weeks to gauge the students’ perspectives on it. Hopefully, the reaction will be a good one.

It seems as if any backlash against the Meatless Monday movement, or vegetarianism in general, has nothing to do with the actual pros and cons of an herbivore diet. It’s more of a rejection on principle, like when someone is served a dessert they really like, until they find out it’s vegan.

It’s similar to when the National Rifle Association accused President Obama of “taking away their guns,” when, in reality, he received an “F” on the Brady Campaign’s scorecard of politicians who have spoken out against gun violence.

While I know that’s a bold comparison to make, it sheds some light on the issue of Meatless Mondays. No one would be taking away meat options in the dining hall. Rather, there would simply be less meat options and more vegetarian meals, which can be surprisingly delicious if only given the chance. What the objection boils down to, I think, is the issue of getting wrapped up in rhetoric, rather than looking at the facts. You know what I mean: “This is America, and you can’t take away my (insert noun here).”

Here’s the thing, though: they’re right, this is America, which means we at BU are lucky enough to have access to quality meat, cage-free eggs and delicious vegetarian options. It’s a privilege to have both meat and meatless food at our disposal. Instead of resenting the effort to bring in a wider range of vegetarian options one day a week, we should embrace and welcome the opportunity to make a difference in our world, no matter how small (or big) it might be.

If you haven’t yet signed the Meatless Monday petition, you can do so now by emailing gunitas@bu.edu. But, as a reminder, really any day can be a Meatless Monday, if you so choose. Simply challenge yourself to check out the dining hall’s vegetarian station and try something new, while also doing your body, your planet and even your taste buds a favor.

Veg Out: Giving thanks the vegan way

By Katie Doyle, Food Editor

I haven’t had a real Thanksgiving since I was in elementary school. Even before I gave up meat in the sixth grade, I’d opt for Stauffer’s macaroni and cheese and Pillsbury dinner rolls instead of turkey and gravy, a tradition I’ve pretty much kept up with since then.

If you’re thinking it sounds like a pretty disappointing dinner, you’re right. And now that I’ve nixed dairy this year, that go-to Thanksgiving meal that doesn’t exactly jive with my diet.

Fortunately, my recent transition to veganism has forced me to be creative when it comes to cooking. And, if there’s ever a good time to cook, it’s Thanksgiving. After all, I can’t think of a better way to test out my chef skills than to cook for my family.

But cooking vegan food for omnivores is a tricky task, especially when the typical Thanksgiving fare—turkey, stuffing, mashed potatoes, pumpkin pie—is so culturally engrained. After scouring the Internet for recipes and pouring through my vegan cook books, though, I’ve realized that it’s not too hard to imitate traditional Thanksgiving flavors and create a delicious vegan meal.

Even better, you don’t have to be a master chef to whip up some of these Thanksgiving fixings, and if you’re in a kitchen where a Thanksgiving meal is already in the works, you’ll likely have many of the necessary ingredients on hand.

Lentil loaf

Glazed lentil apple walnut loaf / IMAGE VIA ohsheglows.com

I figured I’d share what I’m cooking for Thanksgiving, and maybe you’ll find yourself inspired to create your own vegan dinner. For starters, these garlic mashed potatoes are sure to be a hit, and in tune with Thanksgiving tradition, why not whip up a cranberry relish to add a hint of sweetness to your side dishes?

For an entree, I recommend a glazed lentil walnut apple loaf. Don’t let the name scare you: although it’s one of the more complex recipes, it’s worth the effort, as you’ll end up with a hearty meal with a perfect balance of savory and sweet. You can even mirror those flavors with this walnut-apple stuffing, which is sure to have everyone reaching across the table for seconds.

For dessert, pumpkin pie brownie bites are sure to be a crowd-pleaser, offering traditional fall flavors complimented by notes of cocoa. Or you can stick with a classic pumpkin pie. And surprisingly, the vegan version is a lot easier to make than the traditional one.

Finally, if you’re dealing with picky relatives who might shy away from vegan food simply because, well, it’s vegan, let me share a strategy I learned last weekend when I was visiting my best friend, an omnivore, in Brooklyn, N.Y..

Dun-Well Donuts

A vegan donut / IMAGE VIA dunwelldoughnuts.com

She took me to one of her favorite spots in East Williamsburg, Dun-Well Donuts.

Dun-Well is an all-vegan cafe and bakery, and their donuts have become insanely popular since its opening. But you don’t find the word vegan anywhere in the store. Consequently, the cafe draws in omnivores and carnivores alike, many of whom enjoy Dun-Well’s donuts without realizing they’re eating vegan donuts.

When you’re cooking for omnivores and carnivores, try nixing the word vegan from the description of your food. Once everyone has enjoyed the meal, you can share your secret, but in the mean time let your food speak for itself. Chances are, you and your family will have a delicious Thanksgiving—without even realizing it’s a vegan one.

Veg Out: City Co. secrets

By Katie Doyle, Food Editor

Whether it’s on a corner in Kenmore Square, the center of George Sherman Union, under Warren Towers or steps from the Fitness and Recreation Center in West Campus, most Boston University students pass by a City Convenience each day.

Vegan chicken lo meinAt first glance, the little store, dubbed “City Co.” by most Terriers, seems pretty ordinary: cold drinks, candy, coffee and snacks. It also seems like finding something in the store that is vegetarian, healthy and delicious would be impossible.

As it would turn out, first impressions can sometimes be deceptive. Check out City Co.’s refrigerated section, and you’ll see why, so long as the store has OneStopNatural’s Bento Box in stock.

In tune with the motif of misleading first impressions, the Bento Box might not look so appealing at first: rice, dumplings and an odd-looking pile of vegetable protein nuggets.

A glance at the label isn’t very encouraging, either. When I first grabbed one, rushed on my way to Mugar, I wondered if something with a measly 320 calories and a ton of vitamins and minerals (80 percent of your recommended dose of vitamin A, 25 percent of vitamin C and 20 percent of iron) would be remotely appetizing.

I came to find out that the Bento Box wasn’t just okay; it was good. Really, really good—so much so that the Bento Box actually became a staple of my sophomore year, and continues to be one of my favorite on-the-go choices this year, too. If I didn’t have time for lunch or was disappointed with the dining hall’s dinner offerings, I’d grab a Bento Box from City Co.

I still can’t quite figure out how OneStopNatural manages to make a meal that is delicious, healthy and easy to grab on-the-go. Despite its low calories, it’s really filling. You won’t find yourself hungry until hours later. It’s also low in fat, high in fiber and packs in a great punch of protein.

You can’t ask for much more from a $6 box of food that takes roughly three minutes to purchase, but in this case, you can.

When you see a Bento Box in City Co., grab it when you can because City Co. sometimes runs out of them. Although I suspect that they just don’t stock enough of them, I wouldn’t be surprised of some of my fellow vegetarians and vegans have discovered the Bento Box. After all, if you’re looking for a lunch or dinner that’s quick, tasty and mind-blowingly good for you, the Bento Box is your best bet.

Veg Out: Fish-free dining at Fin’s

By Katie Doyle, Food Editor

While exploring the city’s culinary scene, I sometimes forget about the dining gems that lie within Boston University’s campus. Because seafood has never had a place in my diet, it wasn’t until recently that I gave Kenmore Square’s Fin’s Japanese Sushi and Grill a second glance.

I had never eaten any sort of sushi before I came to college, so I was hesitant to try Fin’s. I’m not always a fan of Japanese food, but given that Fin’s is so close to campus, I couldn’t find a reason not to try it.

Ultimately, I’m glad I did. The restaurant’s motto—serving “a married of classic and contemporary style of Japanese cooking method to create a truly modern Japanese cuisine”—is reflected even in the ambiance. Upon entry, Fin’s feels more like a swanky lounge than a seafood restaurant. The restaurant is awash in darkness with futuristic light panels adorning the minimalistic, yet modern exposed-beam design.

Despite Fin’s urban elegance, it’s still a relatively casual establishment. It’s a place you can stop in on your way back from the library, backpack in tow. That’s just what I found so refreshing about the restaurant: It is imbued with a vibe that is sophisticated but not stuffy, chic but not stuck-up. Clearly, there’s an awareness that although it resides in Kenmore Square, the heart of Boston, it’s also very much in the heart of a college campus.

Fin's Sushi

Image courtesy of Fin’s

Of course, just because a restaurant is a nice place to be, that doesn’t necessarily mean it’s a nice to place to eat. Fortunately, Fin’s proved to be both. Although seafood is a pillar of Japanese cuisine, Fin’s menu was very vegetarian-friendly, and as ironic as it might sound, it’s quite possible to have a delicious fish-free meal at Fin’s.

The miso soup, which cost a measly $1.95, turned out to be a good way to begin my vegetarian venture at Fin’s. The soup came out steaming and was a welcome contrast to the cold, dreary weather outside. It was the perfect balance among the flavors of soy, barley and seaweed. Cubes of tofu added substance to the soup, although miso itself is already rich in vitamins and high in protein.

The steamed edamame, for just $4.50, is another appetizer option for herbivores. The crunchy green soybeans were , lightly salted and served as a nice contrast in texture and in flavor to the miso soup, providing a refreshing but tasty break between soup and sushi.

Although Fin’s sushi and sashimi is largely fish-based,  there were a few vegetarian options. I settled on the grilled vegetable roll for $4.50, and I was pleasantly surprised by how delicious it turned out to be. The chefs at Fin’s were exceedingly generous with vegetables, packing the sushi roll with cucumbers, carrots, sprouts and lettuce. The saltiness of the fresh seaweed wrapping complemented the vegetables and a dash of soy sauce sent all of the flavors into harmony.

I ordered the spicy kimchi fried rice, and although at $7.95 it was priced slightly higher than the other option, I received a huge portion that seemed about to burst off my plate, making it perfect for leftovers.

The dish was piled high with fried rice, vegetables and kimchi, which happens to be the national dish of Korea. Usually made with cabbage, kimchi’s spice comes from chili peppers, but it also has a “sweet and sour” flavor that worked well with the rest of the dish. I asked for the meal to be made without eggs and fish oil, which tend to be used in many fried rice dishes.

The meal was a definite success, even among the omnivores I went out to eat with. Fin’s innovative take on serving Japanese fare proved satisfying, even from a herbivore’s perspective. Although Asian food still isn’t my favorite type of cuisine, Fin’s might just have me sold.

Continuing the vegan journey

By Katie Doyle, Food Editor

A few posts back, I wrote about how my girlfriend and I were going vegan and giving up meat, dairy and eggs for two weeks. Three recipe books, a whole lot of grocery shopping and many delicious meals later, I remain vegan and Marisa called it quits.

As a vegetarian who never cared much for cheese and didn’t have a problem substituting dairy for soy, it wasn’t hard for me to nix the animal products from my diet. But for Marisa, an omnivore, it was a lot more difficult.

Marisa said she thought it was challenging to find vegan food, especially on-the-go, adding that going vegan permanently would require a serious lifestyle change. We agreed to continue cooking vegan meals for myself, and she agreed to eat them under one stipulation: no fake cheese.

That was one great thing about veganism that we could agree on: it forced us to cook. Forget boxed meals and microwaved entrées, going vegan required us to get elbow-deep in the kitchen.

We raided Trader Joe’s, Shaws and Whole Foods to scrounge up all the necessary ingredients for the recipes we picked out. We poured through cookbooks and numerous vegan websites. Although it took a little bit of work getting used to cooking without butter and eggs, we ended up with some surprisingly delicious vegan meals.

Peanut butter banana oatmeal was our favorite breakfast dish. It was perfect for a blustery fall morning but great for an afternoon snack the next day. The cranberry-pecan arugula salad we made was a tasty lunch option. The vegan lasagna took two hours of effort but provided delectable leftovers for a week. The jicama fries and quinoa made for a delicious 20-minute dinner. The vegan tacos were a hearty entrée that didn’t seem vegan save for the cheese. Finally, the chilled double chocolate torte was quite possibly the best dessert I’ve had in a while, vegan or not.

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After all of that, I felt a lot healthier. Although veganism is a lifestyle that takes a lot of effort and a dash of patience to maintain, it is worth it not just for the physical effects, but for the benefits it reaps on the environment and the animals involved in our modern food industry.

I think there’s one part of that paragraph that deserves emphasis. Surprisingly, I’m not talking about the section about veganism’s benefits. Instead, I’m referring to the part about how it takes some effort and patience to maintain a vegan lifestyle—a statement that is especially true when it comes to living with someone who isn’t vegan or vegetarian.

You see, it doesn’t just take effort, patience and most of all, cooperation, on my part, but on Marisa’s, too. Throughout this experience, I’ve realized that veganism is just one way to live, and even though it’s a great way, it doesn’t mean that veganism is the only way to make the world a better place.

My thoughts on this are best summed up by Andrea Gibson, a spoken word poet who visited Boston University last year. Here’s what Andrea has to say about it in a poem called “Name That Meat.” Although I stand by my commitment to veganism, in the end, I couldn’t agree with her more.

On the in breath, we’re having dinner.
She’s eating her 50 square feet of death.
I’m eating my organic, vegan, local salad. No meat, no cheese and please hold the dressing because I don’t want to exploit the little honeybees.
But when we meet you, she will be a thousand times more likely to greet you with open arms than me.
I’m uptight and selfish.
She’s sit down and join us. You look heartbroken. How’s your family?
And I’m choking on my lettuce about now. Begging the cows to come home and prove me holier than thou, but it’s not going to happen.
. . .
I’m never gonna eat a hamburger, love.
You’re never gonna not say hello with a smile in your eyes like a porch light welcoming this broken world home.
And this is how we’ll grow, in every direction.
The answers are easy. It’s the questions that are hard.
What can you teach me?
What can I learn here?
Whoever you are, are you also looking for a soft place to sleep?
Are you also in search of a dark night holding the quiet light of 6 billion wishful stars?