Extreme Vegan Makeover: Chicken-Fried Steak/Buffalo Wings Edition

Before I became a vegan, my favorite food was chicken. In particular, two of my weaknesses were fried chicken and Buffalo wings. When I was a child, my mother would make the most delicious fried chicken. It required several wet paper towels because our hands would get so greasy. Whenever we went out to eat, I ordered fried chicken. Even if everyone else was getting ice cream sundaes, I wanted fried chicken. My father used to tease me I ate so much chicken that one day I would sprout feathers. Wow, is it any wonder I ended up with a weight problem? Years later, my mother developed her own oven-baked “fried” chicken, which tasted even better and was less fattening. We called it her “secret recipe chicken” so obviously, I can’t tell you about it :)

When I was in medical school and living in Manhattan, I was introduced to the concept of appetizers. Not that we didn’t have appetizers in the Bronx but mainly that meant antipasto. In NYC, I discovered stuffed potato skins, mozzarella sticks, nachos, and Buffalo wings. I can still remember the first time I ate Buffalo wings. A classmate took me to a pizza place where they apparently made the best wings and you could watch them being prepared. Looking back, you would think being in medical school and watching animal flesh being coated in butter and then deep-friend might have triggered some alarm bells in me but nutrition was not a topic covered in medical school and I probably wouldn’t have listened anyway. My food issues were far from being addressed back then.

Anyway, I became obsessed with Buffalo wings. Any place I went to eat, I had to order them, even if we ordered other appetizers. I joked about how I wanted to write a Zagat-type book, reviewing Buffalo wings all over New York and the country. For me, the perfect meal would have consisted of an appetizer of Buffalo wings followed by a huge bucket of fried chicken. Eventually, that type of behavior might have led to CPR for dessert.

My love for eating chicken kept my denial of the suffering of chickens at bay. One day my denial was challenged when I was walking to the train on my way to work. The street I had to walk on meant passing a live poultry warehouse and I hated seeing the chickens crowded in those tiny cages, knowing they were headed towards their death – for me and my favorite meals – so I usually walked across the street. On this particular day, a chicken got loose and ran out into the street where a car ran over its wing. A worker from the poultry factory came out to the street, picked up the chicken by the broken wing and threw it forcefully back into the warehouse. I cried so hard, trying to imagine the pain that bird was in and how cruel that worker had been. Of course I also realized that the wing he was mishandling was no different than the wings I liked to eat. I knew that I was being a hypocrite and by the end of the day, my denial was back in place, fueled by my eating addiction.

I am so grateful that I learned about the suffering of animals and that compassion finally displaced my desire for foods created from cruelty. I read many vegetarian starter guides from PETA, Vegan Outreach and Compassion Over Killing. I watched the video, “Meet Your Meat” which brought me to tears and I vowed never to be part of that cruelty again. Realizing that it was still hypocritical to not eat chicken but consume eggs which leads to the suffering and deaths of other chickens (the same applies to not eating beef but eating dairy which leads to what I personally feel is the worst suffering – the separation of baby calves from their mothers, the veal industry, the artificial insemination, exploitation and death of cows), there was no choice but for me to adopt a vegan lifestyle. Becoming a vegan was the best decision I ever made.

So did I have to “sacrifice” my favorite foods for compassion? No!! I can still have the flavors that I loved so much. Of course, I can’t have them very often because, vegan or not, they are still fattening and I still have weight to lose. But it’s nice to know that when the craving strikes, I can still have cruelty-free versions of my favorite foods.

If we are eating out in NYC, Curly’s Vegetarian Lunch makes delicious vegan buffalo wings. They are sensational! I have also learned to make my own buffalo wings and my own version of fried “chicken.” Then I was reading some Rachael Ray recipes and saw how she made a buffalo-flavored version of chicken-fried steak. That sounded like something I had to try – in a vegan version, of course. The result? OMG! It is so delicious; it is like having buffalo wings and fried chicken in one dish but without the cruelty. This is indulgent so it has to remain a once-in-a-blue-moon treat for me. Enjoy but stay away from the scale for a day or two after.

“Chicken-Fried” Seitan Steak with Buffalo Vinaigrette

Ingredients:

½-cup vegetable oil
¼-cup hot pepper sauce (or more, to taste)
2 tsp. agave nectar
4 cups thinly sliced celery
2 cups finely chopped carrots
2 cups finely chopped bell peppers
2 Tbs. flaxseed, ground
1/3 cup soymilk (or almond, rice, etc.)
1/2 cup whole-wheat pastry flour
½-cup cornmeal
Salt and pepper, to taste
Four seitan cutlets (I prefer homemade)
½ cup crumbled vegan blue cheese

In a bowl, combine ¼-cup oil, 3 tablespoons hot sauce and the agave nectar. Add the celery, carrots, bell pepper and toss to coat. Set aside.

In a shallow bowl, whisk together the flaxseed, soymilk and remaining 1 tablespoon of hot sauce (if you like things really spicy, like I do, add more). In another shallow bowl, combine the flour, cornmeal (you could use just one or the other), salt and pepper to taste.

Working with 1 seitan cutlet at a time, coat each with the seasoned flour, shaking off any excess, then dip in the soymilk mixture, then in the seasoned flour again.

In a heavy skillet, heat the remaining ¼-cup oil over medium-high heat. Fry the seitan steaks until browned and crisp, about 3 minutes on each side. You may need to do this in batches depending on the size of the skillet and how many you are making.

Divide the celery salad among 4 plates, reserving any excess vinaigrette. Top with the seitan steaks and sprinkle with vegan blue cheese and remaining vinaigrette.

Enjoy!

Extreme Vegan Makeover: Breakfast Edition

Like many people with food and weight issues, I never used to eat breakfast. I usually didn’t wake up hungry; in fact, too many times I woke up still tasting the unhealthy food I had eaten too much of the night before. Or I might be rushing to work, thinking I didn’t have time to eat breakfast. And then I simply didn’t like most breakfast foods. Cereal, hot or cold, didn’t entice me. I’m not a big fan of “bread-y” and “dough-y” type foods like pancakes, waffles or French Toast. For me, breakfast had to be diner-type food: scrambled eggs, cheese omelets, bacon, sausage, home fries, toast and coffee. This was a weekend type of indulgence but it was bad. Bad for my health, bad for the animals, and bad for the planet.

When I was transitioning from vegetarian to vegan, I didn’t mind giving up dairy. I quickly switched my milk and cheese to non-dairy, cruelty-free versions but I was having a hard time giving up my egg whites. When I began my weight loss journey, I forced myself to begin each day with breakfast but it was difficult because there was nothing I wanted – except eggs. I would make a spinach omelet with egg whites almost every single morning. However, when I learned about the torture of egg-laying hens and their chicks, I knew I had to give up the breakfast I had learned to love.

I heard people talk about tofu scramble as a substitute for eggs but I was not yet a tofu fan. The first time I attempted to make it, it ended up in the trash. I still don’t know what went wrong. I decided I needed to taste it somewhere else, somewhere where people knew what they were doing. My husband, Tom, and I went to The Organic Grill in NYC and tried a tofu scramble there. It had mixed veggies in it and vegan cheese and it was good. Then we had brunch at one of our favorite Vegan restaurants, Sacred Chow. OMG!! Tofu scramble with tempeh bacon on the side. It was incredible! I knew I had to learn to make my own version. And I did. I experimented and tried many different recipes and finally came up with a version that Tom and I love. Every time I make it, I change it up a bit, swapping out different vegetables, different greens, and different spices. Sometimes I choose zucchini or squash, broccoli or asparagus, kale or Swiss chard. Variety is the spice of Vegan life.

Funny thing is, we usually eat this “breakfast” for dinner. I still don’t like preparing a big meal in the morning but I have learned to enjoy other foods for breakfast. I start every morning with a healthy Vegan breakfast – whole-grain cereal with added flax and fruit, hummus with raw spinach and tomato or my new favorite comfort-food breakfast, Ezekiel cinnamon raisin toast with peanut butter and Tofutti’s Better Than Cream Cheese. But when I get that craving for diner-type breakfast, my Tofu Scramble and Home Fries hits the spot.

Tofu Scramble with Mushrooms and Collard Greens

Ingredients:
1 block firm or extra firm tofu, drained
2 tsp. extra-virgin olive oil
1 onion, diced
5 cloves garlic, minced
1 bell pepper, any color, diced
10 oz. mushrooms, sliced
1 large bunch of collard greens, stemmed and chopped
2 tsp. ground cumin
2 tsp. ground turmeric
½ tsp. coriander
½ tsp. dried thyme
½ tsp. paprika
½ tsp. chili powder
1 Tbs. nutritional yeast
Salt and black pepper to taste
Water

In a deep skillet, heat the olive oil and add the onions and peppers. Cook about 5 minutes, until softened. Add the mushrooms and garlic and cook until mushrooms have browned and softened, about 5 minutes.

Meanwhile, mix spices and nutritional yeast into a small bowl and set aside.

Crumble the tofu into the skillet and let cook a few minutes. Add the spice mixture evenly and toss to coat. Continue to sauté about 5 minutes.

Add the collard greens and about ½ cup of water to the skillet, cover and let the greens wilt a bit, about 5 more minutes. Uncover and toss the greens with the tofu scramble. If you like it moist, add more water. Serve at once with side dishes.

Seeing Red Potato and Onion Home Fries

Ingredients:
3 tsp. extra-virgin olive oil
1 red onion, sliced in half-moons
1 red bell pepper, diced
4-6 red potatoes, sliced
4 cloves garlic, minced
1 tsp. dried thyme
1 tsp. dried oregano
Salt and black pepper to taste

In a skillet, heat 1 tsp. of the olive oil. Add the onion and peppers and cook until softened, about 5 minutes. Add the remaining oil, then add the potatoes, garlic and spices. Mix together and press the mixture down into the pan with a spatula so it browns. Cook over low to medium heat about 25 minutes until the potatoes are softened. During that 25 minutes, toss the mixture and press down with the spatula again so each side gets brown.
Hint: to make this go faster, microwave or parboil the potatoes for a few minutes before adding to the skillet. Serve with tofu scramble.

Depending what you like, add tempeh bacon, seitan sausage, toast, fruit, etc. Enjoy!!

Save The Children

Chloe had been happily anticipating the birth of her new baby. She carried her baby inside her for nine long months. They were one, mother and child. It had been a difficult pregnancy, as Chloe did not live in optimal conditions. Her home was small and crowded and she did not have a lot of room to move around. Chloe did not have access to the best prenatal care and her diet was far from nutritious, both for her and for her unborn child. Her stress level was high, made even worse by the fact that Chloe had been raped, resulting in her current pregnancy. Still, Chloe loved her baby and eagerly awaited its arrival. The birth was difficult but Chloe gave birth to a beautiful baby boy. She fell in love with him at first sight, her maternal instincts automatically kicking in. Chloe would love her little boy, protect him, nurture him and help him grow big and strong.

But before Chloe even got to feed her son, he was gone. Abducted. Chloe searched frantically for her baby but could not find him anywhere. She cried so hard and so loud, it could be heard for miles. Chloe cried and called for her son all day and all through the night but he was nowhere to be found. She refused to eat or drink anything; all she could think about was her son. Where was he? Was he safe? He was just a baby. He needed his mother. Refusing to give up, Chloe continued to search for her son, looking again and again in the place where she had last seen him. She sobbed and bellowed, remembering her sweet boy’s face, the smell of his infant body, the feel of his skin.

After many days and nights of searching, calling and crying, Chloe fell into a deep despair. She withdrew and did not socialize with others. She still refused to eat or drink. She grieved alone and no one would help her. No one cared.

Chloe did not know that her newborn son had been abducted and was being held in a cage so small he could not turn around. Shackled by his neck, her baby could not even lay down comfortably. Never tasting his own mother’s milk, he was fed only a thin liquid that contained no nutrients and he soon became iron-deficient. He cried and called for his mother but she never came. Within a few months’ time, Chloe’s baby was murdered. She never found out what happened to him, never saw him again and her own painful death followed shortly after. Chloe was only about 4 years old herself.

This sad story is what happens to over 9 million cows each year. They are repeatedly forcibly impregnated and have their babies stolen from them, stripping from them their rights to be mothers to their children. Cows grieve strongly. Research has shown that the removal of a calf is the worst thing that can happen to a cow. In his book, An Anthropologist on Mars: Seven Paradoxical Tales, neuropsychiatrist Oliver Sacks tells the story of his visit to a dairy farm with Colorado State University Professor of Animal Science, Temple Grandin. Hearing the cries of these grieving mothers and babies, Temple Grandin said, “That’s one sad, unhappy cow. She wants her baby. Bellowing for it, hunting for it. She’ll forget for a while, and then start again. It’s like grieving, mourning – not much written about it. People don’t like to allow them thoughts or feelings.”

One person who has written about the mother-child relationship in animals is Jeffrey Moussaieff Masson. In his books “The Pig Who Sang to the Moon: The Emotional World of Farm Animals” and “The Face on Your Plate: The Truth about Food,” Masson explores the strong bond between mother and baby and the devastation that occurs when it is broken. Beautifully written, with passages from Shakespeare to the Torah, Masson's books are among my favorites. He is one of the few authors who has studied the process of denial in humans. How is it that humans do not see the torture inflicted upon these animals, these mothers and babies? How do people eat veal, knowing it is a baby calf? Or suckling pig? Infants suckle. How is that connection not made? Or is it made and then repressed?

Another author who writes about the mother-child bond in animals is Amy Hatkoff. Hatkoff is a child and family advocate, parenting educator, author and filmmaker. In her new book, “The Inner World of Farm Animals: Their Amazing Social, Emotional and Intellectual Capacities,” Hatkoff "challenges us all to reconsider the way we think about and treat farm animals. Combining the latest research with touching stories and beautiful photographs, the book makes a plea for treating these beings with compassion and respect." This is one of the most beautiful books I have ever read.

Most people in a society are against child abuse. Evolutionary theory says that humans are hardwired to attach to babies in order to ensure their protection and their survival. Certainly, most people will smile and say “aww” when they see pictures of babies, both human and non-human. Not everyone is enamored by chickens but most people think little yellow baby chicks are cute. Baby pigs, puppies, kittens, tiny baby birds – we think they are adorable. We buy our children stuffed animals that look like them, we love to look at pictures of them, and then we torture, murder and eat them? We tear a baby from its mother, slaughter them both and then feed them to our own children under the guise of loving parenting? Something is wrong with this.

Animals used for food do not get to live out their lives to their natural life span. A cow used for beef could live up to 25 years but is slaughtered before it reaches 2 years old. Dairy cows get to “live” until they are spent and can no longer produce profitable quantities of milk and are then killed by 4 years old. Their babies marked for veal only get to live a few months at most. Pigs have a natural life span of 10-15 years but are turned into ham, bacon and sausage by 6 months of age. Broiler chickens can live 2-5 years but are killed at 6 weeks for their meat. Egg-laying hens have an average life span of 10-12 years but when they are spent and can no longer produce a profitable number of eggs, they are sent to slaughter. Most don’t get to live even two years. Their babies also suffer tragic fates. Male chicks are useless to the egg industry and are killed, often on the very day they are born, by being thrown away in garbage bags or thrown into wood chippers while still alive.

Child abuse is a horrible occurrence that needs to be prevented. I have dedicated most of my adult life to being an advocate against child abuse. Treating victims and teaching prevention, parenting and child psychology classes, I try every day to reduce suffering in the world. Perhaps it is a passion of mine because of my own childhood abuse. I cannot stand the thought of any child suffering. Children and animals are often compared – they are both innocent, vulnerable and at the mercy of adults. They both deserve protection. They both deserve the chance to live safe, happy lives. They both deserve life.

In the words of Sri Aurobindo, “Life is life - whether in a cat, or dog or man. There is no difference there between a cat or a man. The idea of difference is a human conception for man's own advantage.” Let us save the children, ALL the children.

2009 Farm Sanctuary's Walk for Farm Animals

Sunday, October 4, 2009 was Farm Sanctuary’s Walk for Farm Animals in NYC. This was my first time attending and the first time I ever attempted fundraising. My husband and I registered and created a fundraising page on Firstgiving. We named our team “Farm Angels” and used the logo of angel’s wings. We set a goal of $500 and thought we would be lucky if we raised a small fraction of that money. Several times a day, I reposted my plea on Facebook asking people to sponsor us. I put a gadget on this blog and emailed requests to co-workers and friends. Lastly, I posted about the walk on the Weight Watchers discussion board (the last time I did that, WW pulled my post).

Although the day started out rainy and muggy, it soon became a beautiful sunny day. When we got to the Merchant’s Gate at Columbus Circle, we could already hear the enthusiastic crowd. Lines of people were registering and mingling. Volunteers (many of my friends from vegan Meetups) were helping to register people and giving out really cool t-shirts designed specifically for the event. After a welcome address by Farm Sanctuary President and Co-Founder Gene Baur, the walk commenced.

Hundreds of people with signs and Farm Sanctuary leaflets walked for over 90 minutes up Central Park West and back through the park. It was an interesting experience. People, New Yorkers and tourists alike, gawked at the crowd of walkers trying to read our shirts and see what our group was representing. Some people smiled and graciously accepted leaflets and flyers about compassionate eating. Others rolled their eyes or shook their heads as we walked by, showing us clear disdain. One group of people sitting on a park bench really stood out to me. As we walked by (just walked, mind you, no chanting, no protesting, just walking), one of the women in the group rolled her eyes and said with exasperation, “Oh, come on!” When offered a pamphlet, another woman actually snatched it from the walker’s hand and said in a vicious tone, “Give me it. Here’s what I think” and forcibly threw it in the garbage can. The walker took it back out of the trash and kept walking. What a forceful reaction to our just walking by! It's amazing to think anyone could find something wrong with people striving for compassion. What that nasty woman didn’t realize was that the walker who handed her the pamphlet was CNN anchor and author, Jane Velez-Mitchell. I wonder if it would have made a difference had she known that.

After the walk, we received a bag lunch filled with vegan delights donated by many restaurants and companies. Empanadas from the V-Spot, cookies from Sacred Chow, fresh fruit from Candle Café and amazing vegan and gluten-free cupcakes from OMG Cupcakes and Sweet Cheeks Vegan Bakery. Plus granola bars, chocolate, bags of chips and more. The festivities, emceed by Farm Sanctuary’s Jasmin Singer, continued with music by Joy Askew and a list of impressive speakers.

Jane Velez-Mitchell, the CNN news anchor, took the stage with her 3 rescued dogs and spoke about her vegan journey as well as her journey to sobriety. Jane was selling her new book, "I Want: My Journey from Addiction and Overconsumption to a Simpler, Honest Life". I made sure to get an autographed copy for myself and I can't wait to read it.

New York State Assemblymember Linda Rosenthal spoke about how pets are often victims in domestic violence situations and encouraged lobbying for legislation to protect them. Shawn Sweeney from the Jane Goodall Institute spoke about their incredible and important work. John Merryfield, a northern California-based stand up paddler, told how he completed a 3-day, 72 mile paddle around Lake Tahoe to raise money for Farm Sanctuary.

There was a surprise visit from Terence Gerchberg who competed on The Amazing Race last season. Gerchberg was a vegetarian who faced a challenge to eat meat for money. Today Terence is a vegan who says if ever faced with such a challenge again, he would never go against his ethics and values. Inspiring!

Other speakers included John Phillips who is active in NYC politics and David Benzequan who is an invaluable member of Farm Sanctuary and a great friend.

The coordinators of this year’s walk, Ruth Santana and Robyn Lazara stood up to thank the many, many people who made this event possible. Ruth and Robyn did an amazing job themselves and I’m proud to say they are my friends!!

Dozens of raffle prizes were given out – gift certificates to restaurants and vegan shops, handbags and coats, yoga classes and clothing, private photography lessons, books, a private tour of CNN and so much more. Unfortunately, the numbers they called never made it close to my raffle tickets. Oh well! I had fun kidding around with the giant cow and chicken (yes, I’m easily amused).

The walk was an amazing event. It is estimated that over 700 people attended. Vegans had a strong voice in NYC yesterday and it felt so good to be surrounded by so many compassionate people who feel the same way about animals as I do. Sometimes it can feel lonely being a vegan in a non-vegan world but yesterday, the people who walked through the park with ice cream cones were the outsiders who looked like they didn’t belong. Maybe one day the whole world will look like that. It’s something to aspire to.

Oh, and by the way, I did reach my fundraising goal and even surpassed it. Thank you to all the people who were generous and caring enough to support me and this important cause. I have always felt proud to be a Vegan but yesterday took the cake – the Vegan Cupcake, of course. Please continue to support Farm Sanctuary. You can get information about getting involved in their advocacy efforts by emailing nyc@farmsanctuary.org

Go Vegan!!

Extreme Vegan Makeover: Meatloaf Edition

A self-confessed food television addict, most of the shows I watch have nothing to do with vegan cooking. They don’t have much to do with healthy eating either. Still, I tune in to Dinner: Impossible, Top Chef, Hell’s Kitchen, Iron Chef and one of my favorite shows, Throwdown with Bobby Flay. I love to watch Bobby Flay challenge people who excel at one particular dish to a cooking throwdown. It’s hard to know who to root for. On the one hand, I like Bobby and want him to win but on the other hand, it’s nice to see ordinary people get their moment of victory over a Master. Even Bobby acts like he wants his opponents to win! He is gracious and humble and that makes him even more likeable. It doesn’t hurt that he’s married to Stephanie March who plays my favorite Assistant D.A. on Law & Order: SVU. They even filmed an episode of Boy Meets Grill together where Stephanie taught Bobby her version of meatloaf.

My favorite Iron Chef episodes are the ones where Bobby competes. His signature southwestern dishes always make my mouth water. No matter what he prepares, you know it’s going to be colorful and full of flavor. Bobby combines multitudes of herbs and spices to create sauces and glazes in the most spectacular colors. The flavor just jumps off the screen.

I never got the chance to visit any of Bobby Flay’s restaurants before I became vegan and now I know I never will. Sadly, his new burger joints, Bobby’s Burger Palace, do not even offer a veggie burger! Still, when I saw a recipe in the February/March 2009 issue of Food Network Magazine for Bobby’s lighter version of meatloaf (it uses ground turkey), I knew it had vegan potential and set about making my own version of it. I guess you could say I challenged Bobby to a vegan meatloaf throwdown without his knowing about it :)

I thought about making it with the usual suspects: beans, nuts, tofu, but I wanted it to really taste like the meatloaf I used to make before I went veg. It’s rare that I ever use processed mock meats but one product I like is Lightlife’s Gimme Lean. It is vegan and comes in both ground beef and sausage style. One tube is equivalent to 1 lb. of meat. Each serving contains 7 grams of protein and absolutely no fat. The package also says, “We do not use soybeans that were produced using biotechnology.” Gimme Lean is low in calories and that makes my diet happy. Using the Gimme Lean Ground Beef Style in the recipe made for a delicious “meat” loaf reminiscent of the classic style but my husband, Tom, said this version was even better. Friends who have tried my recipe said they loved it. It tastes even better the next day when leftovers find their way into sandwiches. Filled with veggies, low in calories and cruelty-free, this version is a Vegan Throwdown winner!

Rhea’s Vegetable “Meat” Loaf with Balsamic Glaze
Serves 6-8

Ingredients:
2 tsp. extra virgin olive oil
1 zucchini, finely diced
1 yellow squash, finely diced
2 bell peppers, assorted colors, finely diced
5 gloves garlic, grated or finely minced
½ tsp. red pepper flakes
Kosher salt and freshly ground pepper (to taste)
¼-cup ground flaxseed
1 tbs. finely chopped fresh thyme, or 1 tsp. dried
¼ cup chopped fresh parsley
1 tube Gimme Lean “Ground Beef Style”
¾-cup Panko bread crumbs
4 tbs. nutritional yeast
¾-cup ketchup
¼ cup plus 2 Tbs. balsamic vinegar

Directions:
1. Preheat oven to 425 degrees. Heat oil in large sauté pan over high heat. Add zucchini, squash, bell peppers, garlic, and ¼ tsp. red pepper flakes. Season with salt and pepper. Cook until veggies are almost soft, about 5 min. Set aside to cool.

2. In a large bowl, add fresh herbs, Gimme Lean, Panko bread crumbs, flax, nutritional yeast, ½ cup ketchup, 2 tbs. balsamic vinegar, and the cooked veggies. Mix until just combined.

3. Gently press the mixture into a loaf pan. Whisk the remaining ¼-cup ketchup, ¼-cup balsamic vinegar and ¼ tsp. red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for about 45 min. Take out of oven and let sit for about 10 minutes to set before slicing. Enjoy!

The Kindness of Strangers

I have a confession to make. There was a time when I didn’t believe one could develop meaningful relationships, find true friendship or love on the Internet. Granted, I’m suspicious by nature and my degree in Forensic Psychology doesn’t help that one bit. As far as I was concerned, socializing on the Internet was for introverts, “Trekkies” playing video games in their parents’ basement and an assorted bunch of perverts, predators and serial killers. I felt this way even though I teach half a dozen distance-learning classes every year and make an impact on hundreds of students that I never meet. However, several experiences over the past few years have changed the way I feel about all of this.

In 1999, I became very ill with an autoimmune disorder that presented with a horrible array of symptoms, made worse by their visibility on my body. I was covered with huge hives and welts that no medicine could calm. My eyes, lips and joint tissues swelled to the point that I was actually sent home from work because I was too deformed to look at. My hair was falling out. Doctors did test after test and prescribed one medication after another but nothing helped and they had no answers. Feeling alone and helpless, I turned to the Internet and found a support group for people with similar symptoms. Finally, I had other people who understood what I was going through; other people who were also hiding out from the world, alone with their facial swelling and raging skin. They suggested taking Lysine in high doses and avoiding foods with MSG, artificial colors and preservatives and amazingly, it helped. People I had never met were able to offer what no doctor or prescription had.

A couple of years later, a woman who lives in my neighborhood told me about a blind date she went on with a guy she “met” on the Internet. I went all “profiler” on her and yelled at her – how could she just go and meet some stranger and not tell anyone his name or where she was going, what if she never showed up again, what if he was a rapist or murderer??? The guy didn’t turn out to be a serial killer but he was a jerk and this didn’t help my opinion of Internet relationships one bit. I suggested she give someone all the information about where she was going and who she was going with if she went out on another blind date. She suggested I go visit the web site and look at the guy’s profile. That weekend I was bored. I tried to look at the guy’s profile but the web site wouldn’t let me unless I filled one out first. I did, after all I was bored. Yes, there were a lot of jerks on the site but it turned out to be where I met Tom, my best friend, my Prince Charming, my husband.

When my angel, Poochie, died from cancer in 2006, I thought I would not survive. She was my guardian, my heartbeat, my reason. Poochie had come to me during a dark period of my life and she gave me a purpose. She saved my life repeatedly but I could not do the same for her. Deafened by the silence and smothered by the emptiness in the house, I sat at the computer for hours on end. I created pages on Critters and Dogster to honor her, made photo and video montages and lit virtual candles for her. Then I found Petloss.com and once again, people I had never met came to my rescue.

Petloss.com is a web site created by a man named Ed who has since made running the web site his full-time job. The site has discussion boards and a 24-hour chat room that always has someone available to talk. These helpers (or “wolves” as they are called on the site) offer counsel, support and will even make beautiful tribute pages with photos and music for people mourning their furbabies.

Every Monday night at 10 p.m. (EST), there is a candle lighting ceremony that happens all over the world. It has become well known and has been featured in newspapers and magazines. The ceremony is held in the chat room on Petloss.com and hundreds of people come together to pray and light candles. Three candles are lit: one for the furbaby you lost, one for those who are ill or have gone on to Rainbow Bridge and the third is for all the “abused, abandoned and forgotten animals, who gave their lives for others, for research and as a result of humankind’s inhumanity.” After the prayers, people stay in the chat room to give to and receive support from each other. Petloss.com was a haven to me amidst all the people in my “real world” who were telling me to “get over it” and “get another dog.” These “strangers” cried with me, validated my grief, and helped give me strength to survive. Three years later, I never miss a Monday night candle lighting ceremony, although Tom and I do them privately now. I don’t visit the site as much as I should because it makes me sad but I am comforted to know that my friends at Petloss.com are always there for me if I need them.

In the same summer I lost Poochie, I also lost what remained of my family. Granted, they were not good relationships; I am a survivor of abuse but they were still my family. I never had many friends and the two best friends I had were gone – one to cancer at age 37 and the other to a stupid argument (we have since reconciled). All I had in the world was Tom. Missing my dog, I found myself on Petfinder looking at all the dogs who needed a home but I wasn’t ready to open my heart again. Then I saw the face that changed my mind and on October 27, 2006 Benoni came home to help heal my heart. The two men who are the loves of my life – I found both of them on the Internet!

                     

Then there is my weight loss journey. At this time, I am 8 lbs. away from my 100 lb. loss milestone. When I started Weight Watchers (this time around) I went to the meetings but then I herniated a disk in my back that left me immobile. So I used the WW Online Tools instead, especially the discussion boards. When I went veg, I started posting on the Vegetarian Board (or the VB as we call it) and found another group of people who would become my friends. The women on the VB are there for each other every single day. We talk about our struggles with food, vegetarianism and Veganism, and our personal problems. We share recipes and advice; we tell jokes and chat about day-to-day stuff. When someone is ill, we arrange and send care packages. My online friends were the first to sponsor me in Farm Sanctuary’s Walk for Farm Animals. Last summer, when I went down another size and complained about having nothing to wear, one of the women on the VB, a woman I have never met yet have become extremely close to, sent me a package filled with trousers and pants – beautiful clothes in brand names I have never bought for myself. When I wear them, I think of her and our Blessed friendship.

The VB offers encouragement and support, hugs and vibes, touching each other with keystrokes that can be as strong and comforting as any human arms I have ever known. One of the women on the VB and I text each other and/or speak on the phone almost everyday. When I wrote about feeling depressed and alone the past few weeks, another woman on the VB started a “love thread” for me and I opened it to read post after post from these wonderful people all over the country, telling me how much I inspire them and how they wish me love and comfort. It brought tears to my eyes, especially when the people who are in my non-virtual life, who call themselves my “friends,” offered nothing and turned their backs on me. Yet again, I learned that true friendship doesn’t have to happen in the physical realm.

Since Tom and I did not know any vegetarians or vegans, we joined a couple of groups on Meetup.com, which has led us to meet many nice people with similar interests and values. We have been involved in animal advocacy, gone to talks, jazz bars and potlucks. The Internet introduced us to people we shared holiday dinners with since we have no family. We are honored to be a part of Veggie Conquest and Farm Sanctuary’s Walk for Farm Animals. Lastly, I must give Facebook some credit. I resisted creating a Facebook page, still stubbornly clinging to my resistance to social networking but the VB started a group so I joined. I have almost 200 “friends,” most of whom I have never met and probably never will. However, in that crowd are a few people who respond when I post about feeling down, call to offer me advice about writing, read and respond to my blog, and offer me the friendship and support that still eludes me in my non-virtual life.

I still think it’s unhealthy to only have friends online and never venture out in the “real world.” I still think the Internet can be a dangerous place and one should always be cautious. But then I look at my life and think about who has been there for me in both good and bad times. I think about who my strongest supporters are and who checks in on me to make sure I’m doing alright and see if I need a shoulder or an ear. I think about where I have found TRUE friendship and love, and I find the strongest links in my life have come from links on the Internet. I think about the kindness of strangers and I am not alone.

Extreme Vegan Makeover: Eggplant Rollatini Edition

Tom’s favorite food is Italian food. Lasagna. Pizza. Baked ziti. Stuffed shells. When we went vegetarian, nothing really changed. We made sure we got marinara sauce instead of meat sauce and that was that. However, when we saw the light and went vegan, everything changed. Sure, I continued to make Italian food – yummy pasta with red pepper infused garlic oil and lots of veggies, pizza with mushrooms, artichoke hearts and sundried tomatoes – and yes, we used shredded vegan cheese which attempted to melt. However, we were missing the dishes that used ricotta cheese and we were skeptical about tofu as a replacement (we both didn’t really like tofu for awhile; now we love it). On the bright side, I wasn’t making (and eating) a lot of fattening Italian food.

Still I want to keep my hubby happy so I experimented with lots of recipes and finally came up with a simple version of tofu ricotta that I really liked (and so did Tom). It’s fast and easy to make, doesn’t take a lot of ingredients and it’s filled with healthy, delicious spinach to boot. I’ve used it in lasagna but I try not to make that too often because I’m trying to hit that 100-lb. loss milestone. I have used baked eggplant slices to replace the lasagna noodles and that works wonderfully plus kicks most of the carbs to the curb!

But when I want something that is easier to portion and dish out, eggplant rollatini is the way to go! Everyone gets one or two (or three) individual pieces – no cutting required! This makes it easier for me to not overdo it as I might be tempted to cut the size slice I want rather than the size slice I should have. It is also easier and neater to pack some up for Dear Hubby’s lunch the next day.

The mushroom marinara sauce is the easiest sauce ever. It takes less than 20 minutes to make and tastes like it was cooking all day. I don’t add any sugar to my sauce; I have never found it to be acidic but do what you like. Also, I tend to not peel my eggplant and I don’t salt and drain it either. I have never found the taste to be bitter but again, when it’s your dinner, do what you want. And if you’re lucky enough to have Daiya vegan cheese to use in the recipe, all I can say is I am sooo jealous!! I have yet to taste this magical elixir but I am so looking forward to it.

I served this delicious, yet non-fattening entrée with a side dish of asparagus and grape tomatoes, sautéed in olive oil with onion, garlic and red pepper flakes and a large, green salad.

Now that's Vegan Italiano! Mangia!

Eggplant Rollatini

Serves 6-8 (depending how hungry you are)

2 medium size eggplants
Olive oil spray
Spinach tofu ricotta (see recipe below)
Mushroom Marinara sauce (see recipe below)
Salt & pepper to taste
½ cup Vegan mozzarella cheese, shredded
¼ cup fresh parsley, minced
Vegan grated parmesan (optional)

Preheat the oven to 400 degrees. Cut the ends off the eggplant. Cut the eggplants lengthwise, into ½-inch thick slices. Arrange eggplant slices onto baking sheet. Sprinkle with salt and pepper and spray with olive oil. Bake until lightly browned on each side and tender, about 15-20 minutes (the 2nd side cooks faster than the 1st side). Remove slices from the oven and allow to cool.

While the eggplant is cooking, make the mushroom marinara sauce and the tofu ricotta.

Mushroom Marinara Sauce

1 tsp. extra virgin olive oil
½ medium red onion, diced
4 cloves garlic, minced
8 oz. mushrooms, sliced
1- 28oz. can crushed tomatoes
1- 14 oz. can diced tomatoes (or 2 cans if you like a lot of sauce)
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. dried parsley
Salt & pepper to taste

Heat olive oil in a medium size saucepan. Sautee onion and garlic a few minutes until softened. Add crushed and diced tomatoes and stir. Mix in spices and herbs. Cover and let cook on low heat for about 15 minutes.

Tofu Spinach Ricotta

10 -16 oz. frozen spinach, defrosted and drained
1 lb. firm tofu
2 Tbs. nutritional yeast
1 tsp. salt
½ tsp. black pepper
1 ½ tsp. dried oregano
2 tsp. garlic powder
1 tsp. dried basil
½ tsp. dried rosemary
1/8 tsp. cayenne pepper

Mix tofu and spinach together in a bowl. Add other ingredients. Mix until fully blended. (You can use a food processor but I prefer to use my hands and play with my food). If you aren’t worried about calories and want to make the tofu ricotta creamier and more decadent, you could add vegan cream cheese, milk (almond, rice, soy), or soy cream.

When the eggplant has cooled, place a tablespoon of the spinach tofu ricotta mixture on one end of the eggplant slice and roll up tightly. Place a light layer of mushroom marinara sauce on the bottom of a baking dish. Place the eggplant rollatini into the baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the mushroom marinara sauce on top of the eggplant rollatini. Top with the shredded vegan cheese and bake for about 15 minutes or until the cheese has melted. Remove from the oven, garnish with fresh parsley and serve. Have extra sauce and vegan grated parmesan available, if desired.

Nutritional Info (for 1 of 8 servings):
110 cal. * 10.9g fiber * 5.8 g fat * 5.2g protein

Enjoy!