Boulder, Colorado

Dushanbe Tea House

1770 13th St. Boulder, CO

The tea menu and the gorgeous decor are the real reasons to visit Dushanbe Tea House, which is a local treasure. They also have several vegan options on their menu, which can be enjoyed alongside a freshly brewed tea or infusion.

The Thai Panang Curry (with tofu option) dish at Dushanbe Tea house.

The Thai Panang Curry (with tofu option) dish at Dushanbe Tea house was delightful–it had a great spicy kick.

Drinking a delicate green tea at Dushanbe Tea House in Boulder, Colorado.

Interior view of Dushanbe Tea House in Boulder, Colorado.

Alfalfa’s Market

1651 Broadway  Boulder, CO 80302

Alfalfa’s has tons of great vegan items, including fresh produce and local vegan treats and snacks. Boulder is a hub for many organic food companies, including BoBo’s, Goodbelly, and many more. It was a great place for us to stock up on snacks, organic toiletries and breakfast items to keep in our hotel fridge. I recommend checking it out over or at least in addition to Whole Foods if you’re in the area and need groceries or green juice–they sell that too.

Alfalfa’s vegan-friendly market in Boulder

Leaf Vegetarian Restaurant

2010 16th Street
Boulder, Colorado 80302

The Asian Mizuna Salad at Leaf Vegetarian.

The Asian Mizuna Salad  at Leaf Vegetarian. Made with wakame seaweed, mizuna, jicama, carrots, snap peas, bamboo shoots, sesame sweet chili vinaigrette.

The vegan soup of the day at Leaf Vegetarian. Made with squash and a delicate broth.

The Kitchen Next Door

1035 Pearl St.
Boulder, CO 80302

When dining with a non-vegan friend, we found plenty to enjoy at The Kitchen Next Door, including homemade kale chips, beet-infused salads and a wonderful homemade hummus. Great choice if on Pearl Street, if you love craft beers, or if you’re dining with non-vegans. There’s also free music on many nights.

Menu selection from The Kitchen Next Door. Loved the kale chips!

Here are some more pictures from our wintry explorations in Boulder:

Denver, Colorado

Nooch Vegan Market

3360 Larimer St., Denver

What’s not to love about Nooch Vegan Market? Located in a cool part of Denver, there’s aisles of vegan treats and staples to enjoy, plus clothing, dog treats, household products, super-friendly staff. I highly recommend checking it out if you’re in town.

City, O City

206 E. 13th Avenue Denver

City, O City offers tons of vegan options, though it’s not a fully vegan establishment. I got the baby kale salad and tried their homemade kombucha and onion rings. Everything was great! I forgot to snap pics but if you go, definitely check out their on-tap kombucha and some of the great vegan offerings.

City, O City in Denver, Colorado

Thanks for checking out my blog post on some vegan adventures in Boulder and Denver. There are more vegan-friendly places to check out than the ones we visited, so please share them in the comments if you know of them or link to beloved blogs/companies if you’d like to share your favorites!

Blueberry Ginger Kiwi Kale Juice

There comes a time in a twenty-something vegan’s life that she realizes it’s time to make juice out of blueberries for the first time. I don’t know why I’ve waited this long. While I’ve been drinking yummy juice for years, it wasn’t until a recent trip to New York City’s Blossom on Carmine with Erin Red and Ivory that I tried Bilberry juice–another delicious choice–which reminded me that little adorbs berries can indeed be crushed and strained and turned into liquid antioxidant heaven.

I’d love to make bilberry juice at some point, but my local co-op here in West Philly currently doesn’t stock them so blueberry juice was the order of the day. I mixed in some kiwi, a big head of kale, a bit of apple and some ginger and a squeeze of lemon for good measure. This Blueberry Ginger Kiwi Kale Juice will rock your day, I promise.

Bilberry is a great option to juice instead of or in addition to blueberries if you can get a hold of some.

Blueberry Ginger Kiwi Kale Juice

Serves 2

Ingredients:

1 lb blueberries

1 kiwi

1/2 inch ginger

1 bunch curly kale

1/2 lemon

1/2 golden delicious apple (optional)

Instructions:

Juice all ingredients using a juicer or my juice in a blender method. Enjoy!

]]> http://queerveganfood.com/2013/04/01/blueberry-ginger-kiwi-kale-juice/feed/ 1 sarahebrown IMG_2653 Bilberry image. http://queerveganfood.com/2013/03/30/forever-coming-out-reflections-on-the-launch-of-defiant-daughters/ http://queerveganfood.com/2013/03/30/forever-coming-out-reflections-on-the-launch-of-defiant-daughters/#comments Sun, 31 Mar 2013 01:40:07 +0000 Sarah E. http://queerveganfood.com/?p=1624 ]]>

The book Defiant Daughters: 21 Women on Art, Activism, Animals, and The Sexual Politics of Meat, to which I contributed an essay, was published this month. Centered around the work of one of my all-time favorite authors and thinkers, feminist animal rights scholar Carol J. Adams, this collection of 21 essays by diverse women celebrates the legacy of Adams’ book The Sexual Politics of Meat and discusses new perspectives on these topics.

Writing my essay for the anthology was an incredible and challenging experience. It enabled me to reflect on the history of my personal coming out, including times that felt confusing, difficult and only sometimes hopeful. Being completely open about my sexual orientation has been a challenge at times and I’ve struggled with closeting myself in scenarios I discuss in my piece. Writing about coming out as vegan and LGBTQ for the book felt like another coming out. As many of us know, coming out is a lifelong process. Coming out in this essay was a gift and a powerful experience for which I am grateful.

In honor of the launch, various contributors, folks at Lantern Books, and Carol J. Adams hosted readings and events across the United States. Due to several happy coincidences, I was able to attend three of the readings/events to celebrate Defiant Daughters: a reading at The Last Bookstore in LA, attended by my brother Asher–the subject of my essay; a party at Mooshoes in New York, attended by some awesome New Yorkers and Carol J. Adams herself; and a reading at The Wooden Shoe anarchist bookstore in my current hometown Philadelphia, attended by a childhood friend and some rad Philadelphia vegan Twitter friends.

That’s me with my brother Asher at the Defiant Daughters reading at The Last Bookstore in LA.

The thing is, while I had written about personal sexuality topics before, I had never read my work to crowds in-person prior to these readings, and this experience was scary for me. I have found that it is a lot easier to hide behind a byline or podcast interview than stare into the face of a crowd and speak openly.

Though I’ve said the words “I’m a lesbian vegan” so many times in writings and podcasts and to my nearests and dearests, reading them to strangers and loved ones aloud, in-person at the various Defiant Daughters events felt surprisingly vulnerable and scary. Everything about the readings was exciting and terrifying, like getting swept up by a gust of wind and falling in love and suddenly realizing I forgot to wear pants all at once.

Contributors to the anthology Defiant Daughters: 21 Women on Art, Activism, Animals and The Sexual Politics of Meat

Seeing my fellow contributors looking dapper and speaking with confidence, I mistakenly assumed that I was the only one who felt so nervous about reading (I’ve since spoken with fellow contributors and we’ve realized we’re not alone in having felt nervous!) Since there were so many of us who contributed to this anthology, we never got to have a “team huddle” so to speak, save for mass e-mails of encouragement from Lantern editor Kara Davis. This morning while listening to contributor Jasmin Singer’s take on the launch on the Our Hen House podcast this week (Note: all proceeds from the book go to the invaluable work of OHH, yet another reason to order your copy if you haven’t already done so!) including a discussion about how nervous she was before this reading, I realized that even those who seem completely outwardly confident can feel butterflies when it comes to public speaking on tough personal topics.

Carol J. Adams, author of numerous books including The Sexual Politics of Meat speaks at Bluestockings Bookstore in NYC.

Mooshoes Defiant Daughters launch party sandwich board advertisement.

That’s me, reading my essay “Brother Knows Best” at The Last Bookstore in LA–in front of my brother!

Defiant Daughters Contributor Jasmin Singer at Bluestockings Bookstore in NYC.

Anyone who’s listened to Jasmin speak over the past decade at myriad vegan events or who has heard her on her podcast knows she seems at home in front of an audience. This is why I found it so powerful and brave for Jasmin to admit that she also felt so vulnerable reading her essay, which touches on some of the same coming out themes as mine.

I am definitely a beginner when it comes to performing in public, and feel much more comfortable hiding behind a podcast or the written word. Sharing our personal truths in front of a group of people–strangers or otherwise– is intense. Public speaking expert Josh Pais did a great video interview with his B-school mogul wife Marie Forleo on how to overcome fear of public speaking. Pais described the “rush” of energy that we feel before we get in front of a crowd as part of the excitement and energy inherent to delivering our truths to a crowd. Pais’ advice–to let ourselves feel our fear and emotion fully to allow it to pass naturally–has been helpful for me in the three speaking events I’ve done for this book.

In a way, publishing with so many wonderful women has been the most humbling experience. Many accomplished speakers, activists,  PhD candidates, artists and writers are among those who grace Defiant Daughters‘ pages. In my rush to appear like an “author,” I felt shame that I wasn’t already comfortable in my skin in front of a crowd like so many of the other contributors. I shuddered at a lot of the pictures and videos of myself from the events. I felt body image issues come up when I saw unflattering images of myself, mouth agape while speaking, and cringed when I saw myself on video. I’m afraid I’m not as suave as I’d have hoped, but I’m learning to sit with the discomfort of these feelings. They are my own issues to move through, of course, and I didn’t realize how much I still have to work on in the public speaking, body image and self-love departments. This realization of what I still need to learn is one of my biggest blessings of this work.

Though I blog at Queer Vegan Food and am out to everyone I know, coming out to new people does at times still feel intense for me. What this experience of being involved with Defiant Daughters has taught me is where I am as well as where I want to be. I want to be able to overcome my shyness so that my work can focus on helping human- and non-human animals. I am committed to overcoming my personal insecurities around being visible in order to be a more effective voice for the voiceless.

Have you ever felt nervous about speaking in public, or coming out in any context? I’d love to hear your thoughts in the comments.

Vegan Tibetan-style chai tea with gluten-free vegan chocolate chip cookies (recipe is in the archives!)

Once I stayed at a Tibetan Buddhist Monastery and the nuns had the most delicious smelling Tibetan-style chai tea on the stove each morning. One day they made a small batch just for a couple of us who were vegan/lactose intolerant and it was game over. Magnificent. Heavenly.

Cardamom pods

Today, I attempted to veganize Tibetan-style chai tea with these gorgeous cardamom pods I got and some homemade almond mylk.

The results were creamy, silky, rich and flowery and absolutely transporting. This makes me want to smile and meditate and smile some more.

Vegan Tibetan-style Chai Tea (Serves 3, easily doubled)

Ingredients:

2 cups almond or other plant-based milk

1 tsp Vanilla extract

6-7 cardamom pods

3 bags black tea (or loose-leaf equivalent)

1 tsp cinnamon

8-10 drops stevia

2 cups water

1 inch fresh ginger

1/2 tablespoon coconut sugar

Instructions:

Heat the water until a near boil, and add the tea bags. After the tea steeps for 3-5 minutes, take out the tea bags and add other ingredients, simmering for 5-6 more minutes. Strain and serve hot. Delicious. Enjoy!

Greetings, dear readers. I can’t tell you how grateful I am for your outpouring of generosity and support for The Queer Vegan Food Cookbook and Woodstock Farm Animal Sanctuary. Thank you SO much for helping make this vision a reality, and for helping the animals of Woodstock! I feel so blessed that this project is helping the sanctuary, and am glad to hear that folks are loving the fun, unique and inspiring recipes by the finest vegan chefs, authors and bloggers.

I’ve been hesitant to post since introducing the cookbook (how can you follow that?!) but I’m thrilled today to share a recipe that I’ve been hinting about recently on social media:gluten free vegan chocolate chip cupcakes, which I am pretty sure will totally rock your world. I’ve also been waiting to share this recipe until I was sure I’d gotten it just right, tweaking for texture and sweetness variables.  I think they are really delicious and delightfully chocolatey without being overwhelmingly sweet, but I wanted to get these to the point where even omnivores would love them.

Last night I whipped up a batch for eight dinner party guests, and seeing how quickly and enthusiastically these got gobbled, I can confidently say that the cupcakes are ready to be introduced to the world and perhaps your kitchen some time very soon.

Gluten Free Vegan Chocolate Chip Cupcakes

Serves 12-14

Ingredients:

Cupcakes

1 1/2 cups gluten free flour

1 cup coconut sugar

1/4 cup sunflower or coconut oil

1/4 cup cocoa powder

1 1/2 tsp baking soda

1/4 cup applesauce

1/2 tsp salt

1 tsp vanilla extract

1 tsp apple cider vinegar

1 cup water

Frosting (optional)

1/2 avocado

6-7 dates

1/2 tsp vanilla

2 tsp cacao powder

1/4 tsp salt

1/2 tsp chia seeds

1/4 cup fair-trade organic chocolate chips for garnish (optional)

1/4 cup water (if making in a Vitamix)

Instructions:

Preheat the oven to 350 degrees. Paper liner or grease a dozen cupcake/muffin pan. Mix together the dry ingredients and wet ingredients separately. Stir in the liquid to the dry until properly mixed. Add the cupcake batter to tins and bake for 25-28 minutes. Allow cupcakes to cool and, if using frosting, mix all ingredients in a high-powered blender or food processor (I used my Vitamix and it did the trick). Frost and garnish, and serve with a tall cold glass of nut mylk.

]]> http://queerveganfood.com/2013/03/03/gluten-free-vegan-chocolate-chip-cupcakes/feed/ 4 sarahebrown IMG_2522 IMG_2521 http://queerveganfood.com/2013/02/11/the-queer-vegan-cookbook-has-arrived/ http://queerveganfood.com/2013/02/11/the-queer-vegan-cookbook-has-arrived/#comments Mon, 11 Feb 2013 10:20:29 +0000 Sarah E. http://queerveganfood.com/?p=1524 ]]>

About a year ago, I dreamed of creating a charity cookbook project to benefit Woodstock Farm Animal Sanctuary in Woodstock, NY. I absolutely LOVE Woodstock, and am in awe of how much they do to help better the lives of non-human (and human!) animals. My vision for the cookbook was to assemble the weirdest, most unique, and delicious recipes from top vegan chefs, bloggers and authors around the world and sell this collection to benefit the sanctuary and donate 100% of proceeds to go towards helping the animals. Today, my dream has come true! 

Introducing . . .The Queer Vegan Food Cookbook!

The Queer Vegan Food Cookbook features recipes that do not use animal products of any kind and are truly queer in an effort to expand the vegan culinary canon beyond traditional vegan cuisine, which tends to imitate the non-vegan food world (vegan ice cream, hot dogs, hamburgers, fake meat, mac n’ cheese, etc.) Recipe contributors include: Carol J. Adams, Gena Hamshaw, Rory Freedman, Jason Allen, Allyson Kramer, Christy Morgan, Mish Wish, JL Fields, Lisa Pitman, Courtney Pool, Rande McDaniel, Marlie Centawer, Erika Reir, Eric Levinson, Mariano Caino, Sara Jane Kurpeski, Rochelle Koivunen, Jason Das, Joan L. Brown (my mom!), Stephanie Austin, Heather Pace, Kelly Peloza, Mark Hawthorne, Rachel Lee, Alessandra Seiter, Lee Khatchadourian-Reese, and Heidi George. All recipes were generously donated by these beloved vegan chefs and bloggers to help the animals!

The most delicious part of this culinary assemblage is that 100% of proceeds from The Queer Vegan Food Cookbook will go to Woodstock Farm Animal Sanctuary in Woodstock, New York!

A beautiful creature gets the love and respect deserved at Woodstock Farm Animal Sanctuary!

$15

Check out some of the recipes featured in The Queer Vegan Food ECookbook!

Blueberry Avocado Salsa by Allyson Kramer

Supercharged Superfood Nori Love by Mish Divine

Cabbage Pie by Mariano Caino

Glorious Green Wraps by Lisa Pitman

Ube (Purple Yam) Ice Cream by Allyson Kramer

Easy Black Bean Enchiladas by Mark Hawthorne

My Goodness, Green Goddess Smoothie by Marlie Centawer

Chocolate Covered Potato Chips by Allyson Kramer

Donut Balls by Sara Jane Kurpeski

Avocado Lime Cheesecake by Heather Pace

Berry Lemongrass Granola with Coconut and Cashews by Ali Seiter

Pau d’Arco Tea Elixir by Marlie Centawer

Buy The Queer Vegan Food Cookbook!

$15

All proceeds from The Queer Vegan Food Cookbook will go to Woodstock Farm Animal Sanctuary in Woodstock, New York!

Thank you, and I look forward to hearing how you love the recipes! – Sarah

[Note: The Queer Vegan Food Cookbook is currently available as an E-book PDF, which is sent to your Inbox immediately after you order.]

This morning I made a really yummy new juice combo I couldn’t help but share here! My method was simple: toss the veggies and fruit in my Vitamix and strain using a nut mylk bag. I’ve definitely been known to overload the Vitamix, but actually just a few whirls on low was all it took to get everything moving!

Sweet Beet Green Juice (Serves 2)

Ingredients:

1 Head of Romaine

1/2 lemon

1 medium apple

1 carrot

1/2 mediu, knob ginger

1 large beet

1 cucumber

1 cup parsley

Instructions:

Make green juice in a blender using my method or using a juicer. Enjoy!

Tomorrow I’ve got some super exciting news to announce . . .stay tuned and see you here tomorrow!

By Andrew Watt

The best way to keep our children healthy is to make healthy living part of our whole family’s lifestyle. Growing bodies need special attention and may have different nutritional needs than other family members. That’s why it’s our job as a family unit to work out a health plan we can all stick to.

Diet

The food we eat is a vital part of how we stay healthy. Getting at least five portions of fruit and vegetables into our bodies is crucial, but how is it done when family members have different tastes and needs? In our family, we try to be inventive with meals and get the kids involved in the preparation. If they have helped to make a dish they are far more likely to eat it, so it’s great to teach them how to toss a salad, chop vegetables for a stew and make a simple stir-fry. Not only will they eat more vegetables but they will also learn valuable life skills of which they can be proud.

Exercise

Most children are quite happy to run around given the slightest opportunity, especially in the open air, so we try to get our little ones (and ourselves!) outside as much as possible. A walk to the local park, a cycle ride or a game of Frisbee all count as exercise and they are all free and great fun too!

For more structured exercise, you could try getting the kids to join a sports team or dance class, or even go horseback riding once a week as a family. Andrew Watt, who works for lifeinsurance.org.uk says: “We all know how important it is to look after our bodies, not just ourselves, but for our families when it comes to health.”

Mental and Emotional Health

Mental and emotional health are just as important as physical health, so make an effort to look after each other! The more nice things you can do for others the better you will feel, so set an example to the children.

We try to encourage our kids to do a good deed for someone else every day by keeping a record and awarding small prizes such as extra hugs or staying up ten minutes later at bedtime for every child who manages to do a good deed every day for a week.

What do you do to help your family stay healthy?

I recently wrote a blog on Vegansaurus! in response to articles suggesting you can’t be a healthy high raw vegan. My post, entitled “Eating raw will not ruin your life!” offers insights into how I think about high raw foodism in the overall context of a healthy vegan lifestyle. Some of you lovely readers eat high raw diets, so I thought you might be interested in jumping in on the discussion happening over there.

To read the article and get involved in the discussion about high raw veganism on Vegansaurus!, click here.

Photo.