Robin Robertson—a former restaurant chef and the author of one of my favorite vegan cookbooks, Vegan Planet—is kind enough to answer monthly questions here on VegCooking.com about all things vegan. Yep, she is the "vegan chef" of our "Ask the Vegan Chef" section, and she answers the questions that you submit. Topics cover baking, meat alternatives and other products, health, young vegans, and more.
You're in luck, because we have a little sneak peek of Robin's new round of "vegan chef" questions, and we're posting part one today. Be sure to check back for part two as well as for info about and reviews of Robin's exciting new cookbook, Vegan Fire & Spice.
Ask the Vegan Chef, Part 1
Answers by Robin Robertson
Q. I am a new vegan and have a couple of questions about products. Are sugar-free maple syrup, Bisquick, and Smart Balance vegan? Thanks!
A. You're in luck: According to the Smart Balance Web site, its "Certified Organic" Smart Balance is 100 percent vegan (the lactic acid it contains is derived from beets). Bisquick is also vegan—as long as you don't add eggs or dairy products to the mix! As for sugar-free maple syrup, I couldn't find any brands that weren't vegan, but as with any product, it's always a good idea to read the label first. PETA has a great factsheet on hidden animal ingredients so that you know what to look for.
Q. I have high blood pressure and have to watch my sodium intake. A lot of the veggie dinners on the market are full of sodium. Are there any frozen veggie dinners available that are quick to fix and low in sodium?
A. That's a tough one, since most processed products and meals tend to be high in sodium. Here's an idea that can be economical and lets you control the sodium: Make your own! Pick a day when you have a few hours to devote to cooking. Get some meal-sized containers that you can either pop in the oven or microwave, depending on your preference. Then get cooking: Choose three recipes that you enjoy that freeze well (one-dish meals such as stews and chili are great for that), and then cook a large batch and portion them for the coming weeks. You can also make a big pot of rice or other grain and portion it into containers. Grains freeze well and defrost quickly. To speed things along, you can place frozen rice in a colander and run it under hot water in the kitchen sink.
Q. I am about four weeks into my vegan lifestyle but have concerns about eating out. On this Web site, I found good info on various restaurants, but you do not say anything about the buns. I thought that most buns, bagels, and breads are made with eggs or butter. And what about pastas?
A. Although there are certainly exceptions, many breads, rolls, and pastas are actually made without eggs or butter, especially French or Italian-type breads as well as flatbreads and bagels. The predominant exception is "flavored" breads or bagels, which may contain cheese, etc. Dried pastas are generally vegan, while "fresh" pasta usually is not. One way to give yourself peace of mind is to call a restaurant before you visit it (try not to call during the lunch or dinner rush) and ask to speak with a manager whom you can ask about the products the restaurant uses. This is much less of a hassle than just showing up at a place unprepared.
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Comments ( 12 )
I have read that some maple syrup manufacturers use lard as an anti-foaming agent in their syrup production. Do you have any information about this? Thanks
Posted by Cathy Valladolid | January 17, 2008 6:27 PM
Posted on January 17, 2008 18:27
Is it healthy to be a vegetarian because i just barley became one and dont you need protein or milk so if you can you help me with these questions or give me some recipes i would greatly appericate it
Thank you-
Danielle
Posted by danielle | January 17, 2008 8:24 PM
Posted on January 17, 2008 20:24
I'm sorry to say that Smart Balance is not vegan. It contains whey. The light version does not have whey.
Posted by mo | January 17, 2008 10:30 PM
Posted on January 17, 2008 22:30
I just bought a wok and I'm not sure how to use it. Do I have to prep the wok before I use it? Thanks, Leslie
Posted by Leslie | January 18, 2008 9:06 AM
Posted on January 18, 2008 09:06
You're right. Smart Balance is not vegan. But the post above says that "Certified Organic" Smart Balance is.
Their site confirms it: http://www.smartbalance.com/ButterOrganic.aspx
Posted by Eric | January 18, 2008 6:04 PM
Posted on January 18, 2008 18:04
hi, Im 16 years old and because my parents still make the dinner at home im concerned its going to be too difficult for me to be a vegetarian because i dont have time to make my own.
My family are not prepared to go vegan and we have meat every night.
Posted by Sarah | January 21, 2008 4:46 AM
Posted on January 21, 2008 04:46
Hi Sarah,
Maybe you could ask your parents to always include two side dishes with their regular meal that are vegetarian friendly?
You could complete the meal by adding a vegan Boca burger or Morningstar Veggie Riblets, both are available in vegan versions and can be found at major grocery stores and Wal-Mart's across the country.
This way, they won't be pressured to make changes they are not ready for, but you'll still have a balanced meal.
Your next step could be to make grocery store trips with your family and pick up things on the shopping guide. They're all vegan and can be found at grocery stores nationwide. Here's a link: http://www.vegcooking.com/shoppingGuide.asp.
Hope that helps.
amy
Posted by Amy | January 24, 2008 9:55 PM
Posted on January 24, 2008 21:55
I use Earth Balance Spread. Totally vegan, non GMO, etc. They actually carry it at Safeway in the soy section. You can do a Google search for it too.
Posted by Nancy | January 30, 2008 10:31 AM
Posted on January 30, 2008 10:31
Danielle, good for you for asking smart questions. Actually you can get all of the protein you need from plants: beans and rice are a good example. (They do NOT need to be eaten together as previously thought). Tofu is another. Do an internet seach for "vegan protein" and you will find all sorts of sites that will tell you what foods are good protein sources.
Posted by Nancy | January 30, 2008 10:37 AM
Posted on January 30, 2008 10:37
I'm working on eliminating all animal products from my life. I can't imagine eating meat, dairy or fish ever again - but I'm really struggling with trying to cook vegan - I'm not interested in using ingredients that are "fake" meat - but I have to say, I'm just trying to find maybe 3 or 4 stew or soup recipes that I can make in a crock pot - freeze and then supplement with salads and bread and stuff. The problem is, I keep trying recipes that turn out really REALLY Nasty! I'm spending so much money on food that ends up in the compost - I'm not a very good cook, and I HATE to shop - but I keep trying. The problem is my ongoing failures are getting very expensive. I really need a success here - are there some basics that I just don't know? - salads are nice and all but I really really want a few recipes I can make in the crock pot and freeze.
Any suggestions are welcome. Like I said, I'm committed - I wish I could find someone to show me - I'll pay them - do you know of anyone in Colorado? My life is just too busy for any really fancy cooking - I'd like to do a few things well and go on from there.
Thanks,
Erika Paterson
Denver, Colorado
Posted by Erika Paterson | May 28, 2008 12:35 AM
Posted on May 28, 2008 00:35
Hello. I use Gardein mock chicken breasts and put them in shake and bake and bake them for the recommended time (20 mins) on the Gardein box. It also says on the shake and bake box 20 mins if you have a boneless chicken. Everytime I do this, it's never enough time and gets soggy after 20 mins. I put it in for extra time but it never really comes out right. It will be perfect on top but burnt on the bottom that's touching the pan. Do you have any suggestions what I can do? Thanks
Posted by Farah | May 31, 2008 9:17 PM
Posted on May 31, 2008 21:17
I'm confused about dry pastas. When i look at the ingredients many list egg whites. It would be helpful to know which brands and types are vegan? PS...The shopping guide wasn't very helpful.
Thank you very much, Michelle
Posted by Michelle M Van Gemert | July 3, 2008 2:36 PM
Posted on July 3, 2008 14:36