Vegan Diet Guy

If your normally healthy diet goes out the window when traveling, you’re not alone.

Regardless of the type of diet you follow, temptation begins the instant you leave home. While the airlines have practically eliminated free snacks and in-flight meals, the airport, timezone changes, the waiting, lack of routine and accountability–especially when traveling alone–can all wreck your discipline.

When I heard the upscale Embassy Suites Waikiki offered a nightly evening manager’s reception, I pictured eating green salads, antipastos, and raw vegetables I had often found in Hilton’s Asian properties.

It took me 2 days to realize the happy hour’s “rotating menu of snacks” alternated between a variety of salty junk foods (peanuts, pretzels, party mix and chips), which–try as I might–I couldn’t resist shoveling onto my plate. What’s worse, I still ate a normal dinner afterward, in order to feel satisfied.

I had to make sure this situation would not continue, or I would certainly be in store for big weight gain during my vacation.

How does a traveler stay healthy, when it seems so much is out of your hands??

• First of all–it may sound obvious–but don’t select a vacation destination just because of its unbridled eating opportunities. Your subconscious mind is more powerful than you think.
• If you have a choice of hotels, check around ahead of time and choose one that offers fresh foods containing plenty of vegetables, fruits, and whole grains. (more…)

Even in London, with thousands of vegan residents and visitors, great vegan restaurants come and go. Still, it is a sad statement of Japanese interest in veganism that Tokyo begins 2012 with three fewer vegan-only restaurants than last year.

• First, there was the closure in March of the vegan and organic J’s Kitchen in Hiroo, owing to a shortage of safe and secure food products following the Tohoko disaster.
• In December, Tokyo lost Manna Foods (a raw vegan restaurant) in Daikanyama and Cafe Little Hands (lunch only pop-up restaurant) in Jiyugaoka. I had never been to Manna, but had sampled their raw lasagna at VeggieFesta. Like many others, I found their food delicious, but pricey for the small portions.
• Attending the farewell event at Cafe Little Hands, I regretted I had never eaten there before because the food was wholesome–not oily or excessively flavored–and included a variety of fresh fruits, vegetables, grains and nuts. It was like eating a home-cooked meal, and reasonably priced, too.

On the positive side, there is a growing number of plant-based dining alternatives from restaurant chains to pick up the slack:

• After months anticipating the arrival of Fukuoka’s Mana Burgers in Tokyo (it was renamed “Island Veggie” with backing from the Aloha Table chain).
  • Visiting Island Veggie in Hiroo for a weekend lunch, I ordered the set, and was given a choice of deli items with either bread (the “whole wheat” bread was not baked in-house, and whole wheat content minimal), brown rice, or rice cracker.
  • The namesake “Mana Burger” my friend had was small and light on lettuce and tomato. Although the patty is vegan, they offer dairy cheese on the burger and no dairy-free cheese option. Bun was not particularly healthy either, perhaps why Mana Burger’s originator calls it “natural junk.”
  • Island Veggie’s novelty, and upscale location attracts a good crowd for now, and–despite small portions and high prices–its corporate support should keep it afloat.

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While in Honolulu for last year’s marathon, I discovered Loving Hut, Simple Joy, the vegan-friendly Green Papaya, and the not so vegan-friendly Roy’s. Staying in an apartment with full kitchen, it was not restaurants, but farmers markets–such as the one at Kapiolani Community College–that topped the list for fresh, local produce and economical home cooking.

This year, I decided to stay in Waikiki and experience Honolulu without wheels, catching an airport shuttle bus ($15) to the hotel, and getting around by foot and public transport. Over the course of a week, I easily saved $400 for car rental and parking (which alone costs over $30/day at some hotels!).

Unsure of the availability of nutritious vegan foods, I had baked myself a couple loaves of whole-wheat sourdough bread, okara quinoa carob cookies, and prepared batches of protein bars and sesame halvah bars, too. I packed so much that I overloaded the baggage scales before leaving Japan.

I have to commend All Nippon Airways for its comfortable flight (how did we ever live without personal movie screens?) and vegan meal service. The two meals–ratatouille with 100% whole wheat roll, and a spinach wrap sandwich, both accompanied by salad and cut fruit–seemed better quality than the standard “beef or chicken” fare. Be sure to order ANA’s “strict vegetarian meal” when you make your reservation!

During my one week stay in Waikiki, I found plenty of choices within walking distance and/or by “The Bus” service ($2.50 per ride–Take No. 4 toward Nuuanu and get off at University and S. King intersection) that were vegan and budget-friendly, too.
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The ultimate result of Tai-ichi Matsuda’s battle with his conscience is great news for Japanese diners, and animal lovers everywhere.

It all began when the owner a popular south Kyoto yakiniku-ya (Korean-style barbequed meat restaurant)* went searching online for a family pet, and landed on some animal rights web sites.

For the first time, Tai-ichi learned about the way breeders and pet shops abused animals, how meat production is cruel to animals and pollutes the environment, and that eating animal products was harmful for one’s health, too.

Like most people, he had always believed we needed meat to survive. But the more he learned, the more he questioned his values and came to understand a vegan lifestyle was the right path for him. Within a week, Tai-ichi proceeded to give up meat and fish, quickly followed by eggs and dairy products.

He had kept it a secret for a month, before his wife became suspect. “Why don’t you eat meat any more?” she asked. He feared telling her, especially since the yakiniku-ya had been their livelihood for 10 years. Thankfully, Atsuko (along with his 3 young children) agreed to share his vegan crusade, yet doubted the former meat-lover would stick with his decision for long.

But while Tai-ichi never questioned his own ability to stay vegan, deciding the fate of his yakiniku restaurant consumed him with worry and depression for months.

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A certain bakery makes a lemon cake with a perfect balance of sweetness, tartness, and softness. This undeniable “wow” factor is attested by their repeat customers, many who purchase lemon cakes as gifts.

Their secret lemon cake recipe took untold hours of development and tweaking. As you would expect, it contains lots of fresh lemons. Unfortunately, the cake is also loaded with eggs and butter and copious amount of sugar.

Putting aside sugar for later, my primary mission was to demonstrate it is possible to make a heavenly lemon cake “cruelty-free” (without eggs or dairy products). I assumed a pioneering vegan baker must surely have done it already…

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Fast Tube by Casper

I’m embarassed to admit that it took a non-vegan late-night talk show host, Craig Ferguson, to remind me of World Vegan Day this year. Albeit, Ferguson referred to it as “National Vegan Day” instead of its proper designation. In reality, I suspect Vegan Day is largely unknown and unobserved outside the US and UK.

Last year, my partner and I promoted World Vegan Day by giving away vegan baked goods in our downtown Tokyo neighborhood, but this year I’m visiting family on the US east coast, and staying up late due to lingering jet-lag.

Just prior to Ferguson’s show, I saw Janet Jackson discussing her (“on and off”) vegan diet with Jay Leno, and recommending her two favorite vegan restaurants, Vegan Glory in Los Angeles, and Red Bamboo in NYC. Seeing how Jay’s girth has increased, following Janet’s advice would probably do him a world of good. (more…)

Being vegan in Tokyo can often make one feel isolated in the world’s most populous city, but last weekend my partner and I counted ourselves a very lucky minority to meet acclaimed vegan chef and author of the “The Conscious Cook” cookbook, Tal Ronnen.

While Japan is known for originating the predominantly vegetarian macrobiotic diet, and “macrobi” restaurants are ubiquitous here, veganism is extremely rare in Japan. As a result, our vegan cooking school and vegan recipe website came up near the top of the web search Chef Tal did before his recent visit to Tokyo.

We were aware Tal had cooked for Oprah Winfrey’s 21-day vegan cleanse and catered Ellen DeGeneres and Portia De Rossi’s wedding, but not of his fondness for Japan, inherited from his Australian father who had lived in Japan 3 years. Tal said Japanese food was his favorite, and asked our recommendation for Shojin Ryoori (traditional Buddhist temple food). (more…)

One Less V-F Restaurant

Perhaps it’s because there are so few vegan-friendly restaurants to begin with, or maybe I’ve got a case of vegan selective attention, but it sure seems that restaurants catering to vegan/vegetarians fail more than traditional restaurants.

Recently, I was describing London’s critically acclaimed vegetarian diner “Eat and Two Veg” to a house guest. Ebullient with memories of discovering the restaurant during a business trip to the UK, I went online to retrieve their amazing menu of comfort foods including Rendang Curry, Moroccan Tagine, and my favorite, Crispy Aromatic Luck (a seitan version of Peking Duck).

Wishfully thinking a “Page Not Found” response from E&2V’s website was a temporary glitch, I did a search and learned the restaurant had closed down last December, after 6 years of operation. Although I live in Tokyo, and don’t know when I’d get to eat there again, E&2V was nonetheless an institution for vegans and omnivores alike. My 3 meals at E&2V were among the highlights of my London visit (see “London-Vegetarian Heaven“) and a must-go for my next visit.

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Being away from home can make business travel and vacation challenging and stressful for anyone who’s trying to eat healthily. This is particularly so for new vegans who are still trying to adjust to a diet without animal products but may have fewer alternatives than usual.

However, given the fact that business travel is often necessary for our jobs, and most people enjoy going somewhere new for vacation–at least occasionally–how does the vegan or aspiring vegan deal with eating away from home?

Below are some tips for business and vacation situations:

1. Business travel–Eat as much healthy (whole-grain, low-fat and minimal refined sugar) vegan foods you can at those meals where you have the most control over the venue. For me that’s breakfast, because lunch and dinner are often spent with colleagues or clients, and you’re less likely to have a say over the restaurant chosen or the menu.

Breakfast buffets at hotels are quite vegan-friendly, and as a result they are probably the safest places to eat while away from home (provided you don’t give in to temptation to eat 80 percent of the food that is non-vegan!). (more…)

Crispy Aromatic Luck

I’ve mentioned a few times the challenges of dining out as a vegan, especially if you’re eating a vegan diet for health reasons ( rather than just to avoid animal products).  For example, it may be healthier to order grilled fish rather than eat vegetables, grains, etc, that are either not fresh, or not prepared in a healthy way. Of course, given a choice, I would select restaurants where I can enjoy a meal that is both meatless and healthy.

However, London must be one of the best cities in the world for vegans to eat out, given all the restaurant alternatives available. Indian food is generally tasty and healthy, and there are Indian restaurants everywhere (one I would recommend is Punjab in Covent Garden). Although many popular Indian dishes, such as saag panir are made with cheese (Panir means “cheese” in Hindi), and Indian food and sauces often contain yogurt, there are usually many vegan-friendly dishes, as well.  Regardless if you’re vegan or vegetarian, you want to be careful to order foods that contain minimal amounts of oil, and ask the waiter to reduce oil, wherever possible. (more…)