1. VEGAN-ism What is it? Why go vegan? How do vegans eat?

2. Outline of presentation Introductions Who are we Who is our audience Why are we here Definition of veganism Why go vegan Health Nutrition Environmentalism How do vegans eat Health messages aimed to daily eating Restaurant food is special and aims toward pleasing tastes Substitutes for health, substitutes for taste and texture Questions and Answers

3. What is Food? Nutrition Taste Comfort Our relationship with other living beings Our relationship with the earth Restaurant food offers all this to customers with convenience and ambience Restaurant food offers a livelihood to its staff

4. WHAT IS “vegan”? The abstinence of all animal products That means NO to: Meat (beef, pork, chicken), poultry, fish Dairy (milk, cheese, yogurt) Honey (for some) Leather, wool, silk, fur, etc in clothing… And it means YES to: Compassion Health Environmentalism

5. Why go vegan?Decreased risks of disease Decreased incidence of heart disease lower levels of dietary cholesterol Prevents cancers : breast, prostate, colon , other Lowers risk of arthritis Anti-inflammatory- Lower amounts of protein = lower amounts of calcium loss -> lower risk of osteoporosis Treatment and prevention for type II diabetes

6. Why go vegan?Benefits to physical health Supports weight loss For vegans who carefully choose healthy foods More energy Healthy skin from the inside out Longer life Health benefits of compassion

8. We assume people understand the violence involved in slaughter for meat

9. Many don’t understand the suffering of dairy cows

10. Fed artificial diets with grains and other high protein animal based meals

11. Forced pregnant with artificial insemination

12. Attached to milking machine

13. Frequently infected; mastitis and other open sores

14. Separated from their calves

15. Lives shortened considerably

16. Many don’t understand how dairy production is linked to slaughter

17. Male calves confined in crates, raised and slaughtered for veal

18. Older dairy cows slaughtered for low grade meat

20. How can we go vegan?Common questions-- What can we eat besides fruits and vegetables? Can we get enough protein? Can we get enough calcium? Will it taste good?

21. Did you know? That one pound of kale has more protein than one pound of beef? That high amounts of meat intake causes calcium to leach from the bones? That cow’s milk calcium is not usable by the body to make the bones stronger?

22. Protein needs and sources How much? 0.8g/kg People need less than they think; studies have shown that even US vegans get more protein than they need, vegetarians and meat eaters get way too much Excess protein leaches Ca from bones What kinds? Beans: mung, adzuki, black, lentils Nuts Grains: quinoa (18g); brown rice (12g); millet (22g) Vegetables: KALE Tofu, Tempeh Seaweed Mushrooms -- shitake

24. Nutrients removed- 1/4th to 1/6th of all nutrients in brown rice

25. More processed so takes more resources to produce

26. Higher in carbohydrate content

28. How do I go Vegan?Meat substitutes Tofu Tempeh Seiten (wheat gluten) Textured vegetable protein gives meat like texture Vada in Indian stores More granular in health food stores Soy and gluten products developed in Asian Buddhist culture Soy and gluten products developed in modern America Each one has its nutritional pros and cons. Best to eat processed products sparingly

29. How do I go Vegan?Milk and yogurt substitutes Milk substitutes Almond milk Hazelnut milk Oat milk Hemp milk Rice milk Coconut milk Soy milk Some are more processed, some creamier with higher fat content, some have more protein. Yogurt substitutes Soy yogurt Coconut yogurt Sweeter than dairy yogurt to allow cultures to grow. Each one has its nutritional pros and cons.

30. How do I go Vegan?Cheese and butter substitutes Cheese substitutes Tofu for paneer, feta and ricotta cheese Daiya vegan cheese for cheddar and mozzerella Tofutti cream cheese Nutritional yeast for parmesan The Un-Cheese cookbook gives recipes for many other types of cheese Butter substitutes Earth Balance spread Oil Olive oil for bread Other oils for cooking Avoid trans and saturated fat Cream substitutes Cashew cream (made from blended cashews) Blended tofu These are generally foods for taste, not health foods; best to use these sparingly in daily diet

31. How do I go Vegan?Ice cream substitutes Many vegan ice cream varieties Fruit based sorbets Soy based ice creams Nut based ice creams Coconut based ice creams Rice Dream Vegan kulfi based on coconut and soy milk with nuts and spices Like soy milk, each base has its pros and cons. Like cheese and butter, these are not health foods and should be used sparingly.

32. How do I go Vegan?Egg substitutes Scrambled tofu with kala namak= omelet Banana, tofu, applesauce, soy yogurt, or soaked and blended flax seed= egg in baking Ener-G egg replacer= non-perishable egg in baking Special cake recipes with vinegar and baking soda to produce effect of rising

33. What’s next Ask and understand why your customers choose vegan Offer them choices and they’ll feel they are home Think about your own and your families tastes and health situation and consider trying vegan options yourself! Welcome to the world of veganism!!

34. The 57 Health Benefits of going Vegan http://www.nursingdegree.net/blog/19/57-health-benefits-of-going-vegan/ Norris, Jack RD. www.veganhealth.com Vegetarian Resource Group. www.vrg.org Robbins, John, “What about Soy?” http://www.vegfamily.com/health/is-soy-bad-for-you.htm Robbins, John, “The Truth About Calcium and Osteoporosis,” Juice Matters, Nov 2009 Dharmananda, Subhuti Ph.D.,“The Nutritional and Medicinal Value of seaweeds used in Chinese Medicine” http://www.itmonline.org/arts/seaweed.htm Nutritional resources

35. A few cookbooks and websites for recipes Postpunk kitchen: has recipes, videos, etc Vegetarian times: searchable recipe database with vegan limit option Vegresource group The Ultimate Uncheese Cookbook by Jo Stepaniak The Indian Vegan Kitchen by Madhu Dadia CalciYum! By David & Rachelle Bronfman The Candle Café Cookbook by Joy Pierson Vegan World Fusion Cuisine by Mark Reinfield Conveniently Vegan by Deborah Wasserman Meatless Meals for Working People by Deborah Wasserman The Single Vegan by Leah Leneman Sinfully Vegan by Lois Dieterly