BEING VEGAN: LIVING WITH CONSCIENCE, CONVICTION, AND COMPASSION
Joanne Stepaniak interviewed by Claudette Vaughan

Whilst many people in our culture consider veganism a new and exciting experiment in creating a healthier future, throughout the ages there have been whole nations who have practiced a quiet, simple, healthy vegan lifestyle with great success. Fabulous vegan chef and well known vegan writer Joanne Stepaniak speaks to the Abolitionist-Online on a range of important vegan topics.

Abolitionist: What do you think the vegan global mission all about?

Jo Stepaniak: I think the general mission for vegans worldwide is to reduce suffering. This includes, first and foremost, the reduction of suffering for animals by eliminating their commodification. Of course, hand in hand with this is finding or developing safe, environmentally sound, vegan alternatives to animal products and their by-products, including food, clothing, shoes, personal care items, and other goods.

Human suffering is also a concern of priority for vegans. We have an obligation to support nutrition research and educational efforts related to the health hazards of eating animal products and the health advantages of eating wholesome, organic, plant-based foods. In fact, any matters that contribute to a reduction of suffering and an improved quality of life for people and animals (whether these matters relate to physical, emotional, psychological, financial, or environmental well-being) are relevant concerns for vegans.

Abolitionist: Veganism has the capacity to transform human and non-human lives and to make a real difference in life. As a respected vegan chef, how do you teach veganism to a diverse group of people?

JS: Well, I don’t really believe in directly teaching veganism, per se. I try my best to simply live by example, write books and articles to help our hearts to compassion, and develop healthful recipes that are easy to prepare and a pleasure to eat, which are also delicious alternatives to conventional meat-based fare.

Abolitionist: What are the differences between newcomers and hardcore veganites?

JS: Often new vegans want to do everything at once, and do it perfectly, and they commonly feel that if they don’t they aren’t really vegan. The fact is that animal products are ubiquitous, and the majority of us, including the most “hardcore” vegans, have remnants of them lurking somewhere. If we consider that the aim of veganism isn’t personal perfection but a reduction of suffering (I say “reduction” rather than “elimination,” because suffering can never be fully eradicated, as it is an inherent aspect of simply being alive), we can relax and practice veganism with more peace and confidence, rather than worrying that someone is looking over our shoulder to make sure we are doing it “right.”

Generally speaking, as vegans mature, they become more comfortable and settled with their veganism—less angry at the world and more capable of inspiring compassionate change. They know that they can just “be” vegan without stomping on those who disagree with them.

Abolitionist: Your book Vegan Vittles has just been republished. You said you wrote it being inspired at Farm Sanctuary. What did you see there that inspired you Jo?

JS: Farm Sanctuary (http://www.farmsanctuary.org), the oldest and largest sanctuary for farm animals in the United States, considers the animals they rescue to be “ambassadors” for veganism. By this they mean that once visitors meet the animals up close—touch them, talk to them, hear their stories, and interact with them—they are transformed. Farm Sanctuary is a magical place where miraculous things happen. The most extraordinary occurrence is when hardcore meat eaters come for a visit and leave as hardcore vegans. When you look an animal in the eye and recognise that his or her life force is identical to yours, you can never think of “meat” in quite the same way again.

Although I was vegan long before my first visit to Farm Sanctuary, I was deeply moved by the efforts and dedication of this grassroots organisation and their deep commitment to creating a lifelong home for the animals they rescue. From outreach and education to working for legislative changes to protect farm animals, Farm Sanctuary is involved with vegan issues every day and at every level.

When I wrote the first edition of Vegan Vittles over a decade ago, Gene Baur (the co-founder of Farm Sanctuary) and I wanted to create a book that would have a twofold mission. First, we wanted to educate and inspire readers so they would be motivated to stop eating animal products. Second, we wanted to offer tempting alternatives to conventional meat- and dairy-based dishes so readers would have no excuse to return to their old habits. With this new edition of Vegan Vittles, we hope to do more of the same, while also providing support and encourage for those who are already vegan.

Abolitionist: With the privilege of growing up in the West, with even the most poorest among us not having to worry too much about acquiring food like many people in developing countries do, shouldn’t we vegans make a special effort to become a voice for animal rights and to reach out to all and sundry with our message?

JS: I tend to advocate a gentler approach that has staying power. I prefer to discuss vegan issues with people who have demonstrated a sincere interest and curiosity. When people are open to the message, they are more willing to listen and learn. These are the individuals who have the most potential to truly embrace veganism—not as a passing fad or phase, but with all their heart and soul.

Abolitionist: How do you advise dealing with relatives who eat meat?

JS: I promote a peaceful, quiet approach. I realise that there are some people I am not going to have an effect on, and I accept that. Anyone who knows me also knows that I am vegan. That little bit of knowledge is enough for them to ask any questions they might have about veganism. For family get-togethers or special occasions, I always make sure that I am accommodated—otherwise, I don’t attend. I don’t compromise on that. However, I do take a “live and let live” tactic. If people don’t feel they are being judged, they are usually less judgmental toward others and more open to having a productive conversation about difficult or touchy topics, including veganism.

Abolitionist: What advise can you please provide to students who want to go vegan but aren’t sure what steps to take and are concerned it will cost too much?

JS: For college students, I would encourage them to talk to the food service personnel. These days, there typically are many vegetarian options in college dining halls, but there may be significantly fewer choices for vegans. Often it just takes a couple small changes to turn vegetarian dishes into vegan ones, and this may mean simply educating the food service director. If a dish would be appropriate for both vegans and vegetarians, it would make most food service managers happy, since it would maximize options while minimizing effort. The majority of food service directors don’t deliberately discriminate against vegans, but they frequently just don’t know what is and isn’t appropriate to serve. Gentle, respectful education can go a long way toward making positive vegan strides on campus.

For college students who cook their own food, there are endless options ranging from moderately pricey prepared products from natural food stores to inexpensive items from mainstream supermarkets. Although living on peanut butter and jelly sandwiches is not ideal, at least they are vegan, healthful, and inexpensive, and can be rotated with other wholesome foods that might cost a little more. Add a banana or other seasonal fruit to that sandwich, and you’ve got a pretty hearty meal. Beans and grains (such as rice and corn) are the staples of indigenous cultures worldwide—they are readily available, economical, nutritious, versatile, tasty, and satisfying. Corn can be in the form of whole kernels or cornmeal, polenta, cornbread, or tortillas. It’s easy to see how something so simple can still be interesting and adaptable. Other reasonably priced starches, such as potatoes, sweet potatoes, winter squashes, pasta (like spaghetti), and even whole grain bread can form the foundation for healthful, filling meals. Just add raw or cooked vegetables, perhaps some salad greens, and maybe canned beans and/or a sauce or dressing, and a quick, creative meal that costs very little can be ready in a flash.

Many soups are vegan and quite cost effective, whether homemade, canned, boxed, or instant. It’s fun to “doctor up” soup and add bits of leftovers or small amounts of interesting ingredients. Soup is easy to fix in a microwave oven or on a portable stove, so it’s convenient, too.

There are lots a fast, great options that are inexpensive yet nutritious that students can rely on. With a little imagination and careful shopping, most students have no difficulty whatsoever being vegan on a budget.

Abolitionist: Please tell us about the extensive range of vegan books you’ve written, Jo.

JS: I’ve written ten vegan cookbooks, all focusing on a different aspect of vegan cuisine. The Ultimate Uncheese Cookbook is the tenth anniversary edition of my classic original The Uncheese Cookbook. This volume is a mainstay in every vegan kitchen and answers the age-old question: how can I live without cheese? It covers a huge range of options and shows readers how to make their own vegan cheeses from pure, natural ingredients, quickly and easily right in their own kitchens.

Vegan Vittles was written in conjunction with Farm Sanctuary, the oldest and largest sanctuary for farmed animals in the United States. The updated and expanded edition of this book will be released in February 2007. It includes over 75 new recipes, charming and heart-wrenching stories about some of the animals Farm Sanctuary has rescued, many new “veganisms” (creative alternatives to common sayings that typically disparage animals), and countless alternatives to conventional animal foods. It reveals the truths about farm animal industry myths, and contains all the foundations necessary for anyone to get started with a vegan lifestyle and the support to keep going. It’s a beautiful yet practical book that is a joy to read, and the recipes are easy, fun, and delicious—they are ideal to prepare every day.

Some of my other cookbooks include Table for Two (vegan recipes designed to feed one or two people, making it perfect for single people and smaller households), The Nutritional Yeast Cookbook (creative ways to use this nutritious ingredients), Delicious Food for a Healthy Heart (vegan recipes to keep your heart healthy and your taste buds and stomach happy), Dairy-Free and Delicious (coauthored with Brenda Davis, RD, and Bryanna Clark Grogan), The Saucy Vegetarian (no-cook vegan sauces and dressings for every occasion), and Vegan Deli (ethnic recipes inspired by traditional New York delicatessens).

I coauthored (with Vesanto Melina and Dina Aronson) a fabulous book on how to deal with food sensitivities called Food Allergy Survival Guide. I also coauthored (with Vesanto Melina) Raising Vegetarian Children, which covers the social, psychological, emotional, and nutritional aspects of being a vegan, vegetarian, or “mixed” family. In addition to these, I wrote the recipes and menu section for Neal Barnard’s book Breaking the Food Seduction.

I also wrote The Vegan Sourcebook, a seminal volume on the history and philosophy of veganism, and Being Vegan, which is a question-and-answer format that addresses some of the most common and uncommon concerns about the practicalities and esoteric aspects of a vegan lifestyle. To provide spiritual support and encouragement, I wrote Compassionate Living, a small but inspiring volume on opening our hearts to ourselves as well as to all living beings and the earth that supports us.

In all, I’ve written over sixteen books; many of them have become standards in vegan homes around the world.

Abolitionist: What do you say to people who are close to becoming vegan, say are vegetarian, but just haven’t make that final and important step over to veganism yet?

JS: I don’t believe in pushing people, especially when they are not ready or open to be pushed. What I do believe in is reaching out a hand and helping people along if they reach back. If someone is vegetarian, I might ask them if they’ve considered veganism, and if so, what has held them back. If they haven’t considered it out of fear, I might discuss their concerns or fears and try to lay them to rest. However, if someone is resistant, it’s a clear signal that now is not the time to discuss it. As I believe all people are entitled to autonomy, and that we won’t win followers or joiners by proselytizing, I try to let my actions speak louder than my words.

Abolitionist: What issues do you address in you’re The Vegan Sourcebook?

JS: The Vegan Sourcebook covers the history of veganism, all of the reasons that people choose to become vegan, and detailed explanations of why veganism is the most ethical lifestyle option. It addresses important areas that are not often discussed, such as myths about dairy and egg production, hunting, and the often hidden exploitations and hazards of the slaughter industries. In addition, it brings together voices of long-time vegans, who provide support and understanding through their own experiences and perspectives. All in all, The Vegan Sourcebook is one of the single most important resources a new or seasoned vegan can own and turn to on a regular basis. It is particularly poignant for those who do not have a support system for their vegan lifestyle.

Abolitionist: What are some specific vegan power foods for you that you wouldn’t be without for a million years? For me a must would have to be shiitake mushrooms and umeboshi plum vinegar.

JS: I couldn’t live without dark leafy greens, such as kale, collards, and spinach. I also love mesclun, olives, avocados, mangoes, cilantro, and exquisite bitter dark chocolate.