Vegan Celebrity Quotes

My reverence for all life has become my guiding principle. It informs every aspect of my existence, including my choices about work, entertainment, home decor, healthcare, fashion, and, of course, diet. I have found my core belief surprisingly simple to adhere to. They are not sacrifices. If compassion is my religion, these are the actions I use to celebrate it. These are my rituals. For me, living fully awake means embracing all species with the same level of respect and kindness. Being a joyful vegan doesn't take willpower - just a willingness to try new things and choose mercy over misery.

There's something ironic about a man like Ron Finley—who plants gardens in spaces white supremacy created to nutritionally and intellectually starve minorities—being celebrated by the mainstream white news media. The goal of guerrilla gardening isn't to make black folks look more peaceful and benevolent; it's to engage in a new type of fight in which we are taking care of ourselves in an era that's actively trying to poison and kill us. It's an act of survival. It's great that people like Ron and other urban farmers are engaging with DIY, grassroots activism to fight back. However, we need to watch how we frame their stories and most importantly, we need to watch out for who is framing these stories.

Jivamukti Yoga is a path to enlightenment through compassion for all beings. Jivamukti is a Sanskrit word that means to live liberated in joyful, musical harmony with the Earth. The Earth does not belong to us—we belong to the Earth. Let us celebrate our connection to life by not enslaving animals and exploiting the Earth, and attain freedom and happiness for ourselves in the process. For surely, the best way to uplift our own lives is to do all we can to uplift the lives of others. Go vegan!

The world’s most celebrated religions teach people that the world around us, our environment, is sacred. A diet rooted in anymal products is exponentially more harmful to the earth than is a plant-based diet. Seventy percent more land must be cultivated in order to raise anymals for food than would be necessary for a vegan diet. This means that 70 percent more land is taken away from natural ecosystems to produce flesh, nursing milk, and bird’s reproductive eggs for consumption, and this land that is necessary for a diet rich in anymal products will be sprayed with pesticides and earth-damaging fertilizers. These additional crops—70 percent more—also need to be irrigated, using exponentially more water. Anymals exploited by food industries also drink millions of gallons of water and drop millions of tons of manure. Finally, raising animals for flesh contributes significantly to carbon dioxide, nitrous oxides, chlorofluorocarbons, and methane—global climate change.

Cooks find it hard to give up the way that meat and animal fat flavor things so intensely, but it’s so easy! An animal has transformed all the plants he ate into something with lots of complexity, and you need to learn a few tricks to get similar complexity with vegan dishes. But your palate will change, if you will only turn down the volume and listen. Living a plant-based life is like traveling light. Your system adjusts to foods that don’t weigh you down and take forever to digest. You may find that maintaining your weight gets easier, as long as you don’t hit vegan desserts too hard. The vegan mainstream has food manufacturers taking notice: Vegan-friendly packaged foods multiply daily. While that makes it easier to eat vegan, don’t become a junk-food vegan. The upside? Options in dairy-free milks, ice creams, and vegan-friendly sweeteners are growing. The downside? You can construct a vegan diet out of pudding cups, fake bologna, and white bread, but you will not be all that healthy doing it. You still have to seek balance and listen to your body. It will tell you how things are going, if you just pay attention. In the years I have spent cooking for vegans, it seems to me that what they craved most was special food—food for celebrations and shared dinners; food that really tastes great. It’s not that difficult to put together a big salad or sandwich on your own. Restaurants will happily strip down dishes and leave off the cheese. You can eat vegan and survive, but it’s the special foods that you crave. After going to the same sandwich shop a few times and having a sandwich with just veggies and no cheese, vegans want recipes for genuinely interesting food. A virtual world exists on the Internet, where vegans swap sources for marshmallow crème and recipes for mock cheese sauces. This book is my best effort for plant-based diners who want food that rocks. Why Vegan?

My parents opened this place to celebrate us and our neighbors and the community. To show their pride and love of our culture. They didn’t open this place to cater to a bunch of yuppies who want everything vegan and locally sourced.

All animals deserve the world, not just our cats and dogs. Even animals people like to eat. They all love and give affection. They all feel happiness and fear, and all have their own individual personalities. Lets celebrate all animals.

Food allergies are no joking matter. We have a friend who left a Paris restaurant on a gurney because a waiter took it upon himself to interpret her stated Capsicum annuum (bell peppers) allergy as merely an intolerance. Another friend is fatally allergic to Arachis hypogaea (peanuts). Serious allergy sufferers carry epinephrine pens that can inhibit some allergic reactions. They never take risks, because the appearance of EMTs—emergency medical technicians—and a stretcher kills the vibe of any celebration. And any veteran chef who’s seen a severe allergy attack unfold at a party will work in good faith to make damn sure it never happens again. But more and more Americans dress up mild intolerances and preferences for food in allergy drag, perhaps to absolve themselves of the rudeness of expecting to be served a customized plate. Chefs and waiters share stories of such behavior constantly: guests who are “allergic” to dairy until the chocolate pudding comes out for dessert. The “celiac” who needs his first course and second course gluten-free and then asks for a second slice of cake. “It’s every party now,” Robb Garceau, now executive chef at Neuman’s Kitchen, told us. “Guest says: ‘I need a vegan first course!’ So we build a special salad just for her. And then we send her a vegan main. But she’s seen somebody else’s salmon. Captain tells me: ‘She wants the fish course.’ And I’m like: ‘What?! You were vegan half an hour ago!

Englishman Donald Watson coined the term in 1944 when he sought to create a specific name for non-dairy vegetarians. That same year, Watson along with twenty-four others founded the Vegan Society, the oldest vegan society currently still operating. Its founding day is celebrated every year as World Vegan Day.

Given these five compelling reasons to reconsider dietary choice—anymal suffering and premature death, environmental degradation, world hunger, labor injustices, and our own health—it is not surprising that the world’s most commonly celebrated religions require and/or encourage a diet of greens, grains, fruits, and legumes, while simultaneously forbidding and/or discouraging the slaughter of anymals and the consumption of anymal products.

I can't tell you how many times over the years people tried to give me soy cheese and tempeh fake-meat, and other ickiness and pass it off as yummy. I'm sorry but no, you cannot make vegetable protein taste like bacon, no matter how much salt and liquid smoke you put in it! I wanted to celebrate good food, prepared in ways that make it good for you, which is surprisingly easy to do if you know the basics. If you use exceptional products that have inherent natural goodness, you don't need to swamp them in butter or cream to make them taste good." For dinner we'd had grilled skirt steaks, spicy Thai sesame noodles from my friend Doug's recipe, braised cauliflower, and for dessert, poached pears and Greek yogurt with lavender flowers and black sage honey. Filling, balanced, nutritionally sound.