As a purification or a mini-detox cleanse time-out, I may go on no-salt diet or no sugar diet, macrobiotics diet, even fast for few days or I go vegan for a week or two, even a month(!) but I am NOT vegan. Being a vegan is a lifestyle choice that requires quite a commitment. I am not vegan as I do eat seafood and I am not ashamed to integrate the gifts of the rivers, lakes and oceans into my life. I love unagi and crab; I love all fresh fish… But, I do not normally eat red meat and I respect and admire those who are truly vegan in words and action. Red Meat – I say normally because if my dear Persian friend makes what’s considered their Soul Food, their national dish that has lamb in it – painstakingly time consuming effort – and serves this stew sprinkled with ruby red pomegranate with so much pride and love… okay, I will eat modestly with much delight and gratitude. If my cousin takes me to a very special sushi restaurant for lunch lamenting how this particular sushi with delicately steamed Anago (kind of eal like fish) was my late-aunt’s favorite, I will eat it with much appreciation, reminiscing about his late mother, honoring her great skills in cooking and that heart of gold she shone to everyone. All the while, with each bite, thanking the Angel Anago which has become part of me. So like my yoga practice, my diet adherence is rather loose, not so dogmatic but with a certain fuzzy regimen.
But even then, probably 300 days? out of 365 days, a label of Pescatarian or vegetarian actually does stick. I have never been one for extremism and there’s no judgement. If someone makes a meal for you with care and love with ingredients that may include honey, eggs, cheese and butter …that he took the trouble to gather – I will be happy to eat with much gratitude. But with moderation…with restraint savoring the love that went into such food preparation.
Yes, Thanksgiving is coming up. Hope food choice is not going to be something that turns judgmental and divisive. Hope it does not divide and separates family and friends but brings us closer despite our differences. Hope its about inclusion and togetherness. About tolerance and friendship…
Best way to persuade is probably by living it so for that reason, I do respect Peaceful Cuisine founder, Ryoya. He does not preach or lecture. He does not have a I am better or superior or more enlightened being than you air; He just does it and lives an example. I do admire that kind of a quiet unassuming revolutionary. There’s tenacity in that kind of humble “action”.
Having said that, here are some dishes from my Tokyo trip this summer…
Topping off was a dessert dish my mother insisted on having WITH a scoop of ice cream – it’s an extra – without the ice cream, it would be pure vegan dessert. With two spoons to share the treat with, she cheerfully ate most of the ice cream:) Then there are sushi rolls – very simple ones BUT with eggs and crab…(macrobiotics and vegans can replace the eggs and crab with just as delicious ingredients…)
Then Unagi lunch … there’s a certain day in summer when everyone is encouraged to eat “unagi” -it’s kind of similar as Turkey for Thanksgiving for Americans … Here on this platter, everything BUT unagi bowl would be vegan …
Yama and Niyama … how do we incorporate them into our lives without strain, with authenticity.
Fresh Oysters are not too expensive at Happy Hour specials.
Japanese take on hot dogs… very popular here but did not try as they were sold out of salmon.Yes, there was a salmon, seafood hot dog as well.
At Krishna Festival – all foods so vibrant, vegan and … FREE. THANK YOU
Lord Krishna! Very colorful, healthy and vibrant. The kind of food you feel GOOD about eating.
Yes, that’s butter. Melted butter. Recalling a macrobiotic teacher – late- Ayako sensei- once saying, there’s just is no replacement for butter – everything else we can replicate.
Cold Pressed Locally harvested cranberry juice made right there at Forage… the place is … so relaxing with babies and families and …lots of wood – fresh scent of wood.
