Apr. 13--With the return of spring, the area's farmers markets are back, and fresh asparagus and wild mushrooms have replaced cold-weather root vegetables and cauliflower in the produce bin.
That makes it the perfect time to launch Going Vegan, FOODday's new twice-a-month column devoted to a plant-based diet and lifestyle. My goal is to show how being vegan is not only a healthy and humane approach to eating but also a great way to grow as a cook, a delicious way to try new ingredients and a way to have a heck of a lot of fun.
Recipe included with this story: Posole Stew Minus the Pork
This column originated from an experiment earlier this year, where I challenged myself to try eating a vegan diet for a month, and then decided to stick with it because I saw significant improvements in my weight and blood cholesterol levels. But health was only part of the equation. As a vegan newbie, I felt like a month was barely enough time to scratch the surface of the many complicated issues related to our food systems and how what we choose to eat affects the world around us.
Since I'm only a few months into this, I in no way claim to be an expert. I'm counting on readers' feedback and advice as I move down the road, letting our conversations about eating and food issues guide the journey. And I'm counting on your tips to help me explore Portland's fast-growing vegan culture, from where to shop and eat to meeting people who are doing interesting things.
Of course, I hope Going Vegan isn't just for vegans. I think anyone who loves food will like the recipes that will be featured here, and if they inspire you to eat a diet that relies less on meat, eggs and dairy, then your heart and Mother Earth will thank you.
One omnivore who's clued into the vegan world is Portland author Ivy Manning, whose book "The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans, and Omnivores At Your Table" (2009, Sasquatch Books), is a wonderful resource for families whose members don't all eat the same way. After marrying a vegetarian, Manning began deconstructing some of her favorite recipes, figuring out ways to cook terrific food while accommodating different dietary choices.
A classic example of this approach is her posole, a dish she fell in love with while visiting New Mexico. Instead of having the puffy hominy kernels simmer for hours in a spicy pork broth, Manning engineered a vegan posole that cooks separately from the pork side of the dish, allowing the vegan version to stand on its own merits, with omnivores adding meaty elements at the table. The thing is, the vegan side of the dish is so complex and good on its own that the other part of the dish is unnecessary.
The key to the posole's success is using Imagine brand organic No-Chicken broth, which is lighter in body and doesn't have the carrot-heavy flavor of a lot of other commercial vegetable broths. The light flavor allows the hominy and spicy chiles to really represent themselves. If you can plan ahead, make this the day before and refrigerate overnight, which will help the flavors meld.
One more thing you should know about posole: In New Mexico, the dish is often served on Christmas Eve and New Year's Day to celebrate life's blessings and usher in new beginnings. Funny, those were some of the main reasons why I chose to become a vegan.
-- Grant Butler
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