Whose Shoes?

Written by: Sonya Harway Filed under: Clothing

Just wanted to pass along the DC Groupon I got today for custom-designed shoes from Eidia. The deal (today only!!) is for half off the normal rate of $120, although I’m sure there’s fine print you need to read. I clicked over out of curiosity and saw that these shoes are vegan! Now you fashionistas and aspiring designers can create your own pair of heels to match the fabulous togs you picked up at the recent Vaute Couture sample sale.

Shoes

From the FAQ:
Q. What types of materials are used in my design?

A. All of our fabrics are 100% cotton. The insoles and frame of your custom-designed shoes are made of high-quality faux leather (no animal hides here!)

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Resources for New Vegans

Written by: Sarah Carey Filed under: Books, Cooking, Events, Food, Recipes

As a new vegan, I need help — a lot of help. The challenge is not feeling overwhelmed by the volume and depth of information available. DC Vegan does a great job keeping us all informed on local happenings, and I include here a few of my other early finds. (One disclaimer: They may or may not be appropriate for the super-strict vegan, but I have found them helpful as I transition.)

My husband and I have long been fans of Mark Bittman, The Minimalist of The New York Times, and I received his How to Cook Everything Vegetarian as a gift. Following Bittman’s usual style, it offers direct yet comprehensive recipe ideas full of ingredient twists, and an overview of tools and other kitchen essentials. The gem of this book is the chart outlining which recipes are vegan, which are quick to prepare, and which are make-ahead meals. I have found that quite a few dishes are vegan save for one ingredient as well, a change I can often make easily. I have also picked up The Vegan Table, The Kind Diet, Breaking the Food Seduction, and I am thinking about The Complete Vegan Kitchen.

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DC Meat-Free Week SUCCESS!!!

Written by: Timothy Meinberg Filed under: Beer / Wine, Events, Food

DC Meat-Free Week has been a huge success, thank you to everyone who went out and supported the Restaurants and for everyone who helped make it so successful, especially Amber McDonald who I know spent a lot of time on this event. We got press from NBC, VegNews, City Paper, just to name a few. We will be defiantly doing this again in the future, no date set yet, but we will let you know!

To end DC Meat-Free Week we have added one more restaurant, the Science Club for Sunday the 14th. Come out and celebrate with us from 6pm to 3am, for Drinks, delicious Vegan dishes, and music!!!

Sunday, February 14th
Science Club
*Bonus Week End Celebration!*
1136 19th Street, NW
6 p.m. – 3 a.m. — No Reservations Needed
Featuring DJ Meegs vs. Video Killers from 6 p.m. – 2 a.m.

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I’m Clucky To Have You!

Written by: Timothy Meinberg Filed under: Animals, Benefit, COK, Events, Food, Holiday

During the month of February, Sticky Fingers Bakery will be selling “I’m Clucky to Have You” Valentine’s cards, which you can personalize with a note to your sweetie. The cards will be added to a heart-shaped window display inside Sticky Fingers.

The back of card includes a special note of compassion for passersby outside the restaurant to read—and 100% of the proceeds from the sale of these cards will benefit COK’s work on behalf of farmed animals. Each card is just $1.

What better way to show your loved ones—and the animals—how much you care? And while you’re at Sticky Fingers Bakery filling out your “I’m Clucky to Have You” card, be sure to indulge in some deliciousnous, and don’t forget to bring some home to sweets for your sweetie!

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What’s cookin this snowy weekend?

Written by: Timothy Meinberg Filed under: Cooking, Food, Recipes

So I heard we are suppose to get some snow this weekend, I imagine most of us will be home cookin, so lets hear what you have on the stove or oven, or for you Raw people in the bowl. Post your recipes, photos, etc….

Or if you don’t cook and have anything else you want to share let us know!!!!

Stay warm!

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DC Meat Free Week

Written by: Amber McDonald Filed under: Animals, COK, DC Vegan Drinks, Events, Food

On Monday, word of Meat Week reached a few of DC’s vegetarians and vegans. Given the proven links between meat and high cholesterol, heart attacks, cancer and even…ahem, poor sexual performance, we became very concerned for the health of our beloved District.

Photo by Gracy Obuchowicz houndstoothphotography.com

We decided the only solution was to immediately offer Washingtonians the chance to experience amazing greens from some of DC’s most exciting restaurants during a Meat-Free Week.

The schedule is an impressive one! The restaurants participating in DC’s inaugural Meat-Free Week include RAMMY Award Winners, America’s first certified organic restaurant, the 2009 OpenTable.com Diner’s Choice Winner, and Washington City Paper’s 2009 Best Bakery and Best Vegan Restaurant. One restaurant boasts 32 secret doors. The First Lady has dined at two of the restaurants on the list, and the President even joined her at one.

Two of the restaurants are debuting new vegan menus, and one is offering discounted rates off their regular prices. Gene Baur, Farm Sanctuary President and Co-founder, will be attending dinner one night. And two of the events are fundraisers, including one with all profits donated to Haitian relief.

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Bake Sale moved to Sunday

Written by: Timothy Meinberg Filed under: Benefit, Cooking, Events

Due to the forecast for a lot of snow on Saturday we have moved the DC Vegan Bake Sale for Haiti to Sunday from 2-6, same location (bakers can drop stuff off at 1:30). We are still expecting a lot of foot traffic during this time due to the Superbowl. If you have any questions please let me know. Thanks!

Tim
tim@dcvegan.com

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You’re Doing What?

Written by: Sarah Carey Filed under: Food

Sarah is a new writer to the site, chronicling her experiences becoming a vegan.

For some people, this is not an issue.

But for those of us who are new to being vegan and who are not surrounded by vegans on a day-to-day basis, it can be hard to say to people, ‘Hey, I have made a decision that you might not understand at all and that changes my life rather significantly. Hope you like it!’

I have told some people: my husband (obviously), friends, colleagues. Without fail, I hear two questions: (1) Why? and (2) What do you eat?

These questions are usually not meant to be aggressive, but rather inquisitive. Once I answer the first question (why?), the discussion invariably turns not just to what I eat, but to what I eat in comparison to what they eat.

People start thinking about food substitutes: What about burgers? And cheese? And omelets? And pizza? They jump to what they think I am missing. They are surprised when I tell them that I am not concerned with food replacement. I am not interested in making a faux grilled cheese sandwich, or faux eggs, or faux anything. I am interested in healthy vegan meals that are tasty and have a lot of flavor. I do not expect my meals to taste like anything else. People are surprised to hear it, but I have found that it helps them to understand how eating this way can be enjoyable. They would not expect Chinese food to taste like a traditional Italian meal, but they can enjoy both equally.

As humans, we are naturally concerned with social ostracism, but to be successful making this change, we really need people on our side — and that means communicating in a way that allows them to support us. People in my life are terrifically supportive, but even I need to be prepared for the questions. My approach: start with sure-win audiences; be polite, patient, and relaxed; know what you want to say; have no expectations; and take ownership of your decisions.

With a gentle introduction, a lot of people are actually very interested in talking about conscious consumption — and ‘You’re doing what?’ can become ‘Good for you and good luck.’

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No Mixed Review for Mixt Greens

Written by: Amber McDonald Filed under: Food

Today marked the opening of Mixt Greens, a self-proclaimed “Eco-Gourmet restaurant that serves environmentally responsible fine food.” Founded by a brother-sister team of Johns Hopkins grads (and her hubby), Mixt Greens has already conquered San Fran and LA and now offers salads and sandwiches to DC in an environment a touch more upscale than Chopt or Cosi.

When I arrived at Mixt Greens a little after 3 PM, I was happy to find that there was no line, despite being opening day. And then the smiling clerk hit me with the bad news: they were closed. Apparently Mixt seeks to serve an exclusively lunch crowd. However, the clerk graciously offered me one of their pre-made deli items on the house. I grabbed the vegan Siam with Tofu salad, which consists of lettuce, green papaya, jicama, mango, cucumber, red pepper, fresh herbs, spicy peanuts, thai lemongrass vinaigrette and seasoned tofu. It was love at first bite. I’ll definitely be back to Mixt Greens, even when I have to pay for the pleasure.

Mixt Greens currently has one location, located at 1200 19th Street NW. However, it plans to open several more spots around DC.

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Tears, Shopping, & Morning Meals

Written by: Sarah Carey Filed under: Animals, Cooking, Food

Sarah is a new writer to the site, chronicling her experiences as she explores becoming a vegan.

I have spent much of my time over the past week reading. And watching. And listening. People have been incredibly supportive and have shared so many terrific ideas and resources. At times I have felt uplifted, excited about the changes I am making — and many times, frankly, I have just wanted to cry. I had thought about animal rights before this past week, but, apparently, I had not REALLY thought about them.

I was expecting it to take quite some time for my perspective to change. I was expecting to look at chicken and shrimp and even hamburgers — and want to eat them. I was expecting to want to eat pizza and ice cream and goat cheese. I knew that I wanted to be a vegan, but I was expecting it to be difficult, mentally. Instead, my mind has already started to focus on what I will be eating as a vegan, rather than what I am not eating. Cravings might come later, and I am still a work in progress, but I was surprised that I am more ready than I expected to be.

From a practical standpoint, buying food is now a different experience. In the past, shopping was simple: I knew what I needed and where it was in my preferred markets. But now I am not as familiar with my ingredients and options, so instead of trying to cover everything for a week in one big trip, I am going to the market with much more frequency.

Recipes and articles about vegan cooking are inspiring to me, so I now shop with a couple of specific items in mind (eg, ingredients for vegan quesadillas), and then I wander through the aisles. I look at items that I may not have purchased in the past, just letting myself be open to new foods and flavors. By taking the potential stress or pressure out of the situation, I have been able to enjoy it.

The challenge of the week has been breakfast. I do not want my usual (in the past) breakfast of Special K with skim milk, but I do not want to eat oatmeal every day, either. I love breakfast, and brunch is my favorite meal. I need to come up with some great morning ideas — or those cravings really might happen.

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