Not sure of the difference between tofu and tempeh? Need to know how to make vegan versions of your family’s favorite recipes? Worried about how a vegan diet will affect your health?
Luckily, chef and author Robin Robertson kindly answers questions just like these, right here on VegCooking.com, in the monthly column titled “Ask the Vegan Chef.” If you have a question for Robin, browse past questions and answers here, where you can also submit your own questions.
As promised, this is part two of the sneak peek at Robin’s answers to your latest questions.
Ask the Vegan Chef, Part 2
Answers by Robin Robertson
Q. I am working on redoing our vegetarian options on our plated menu here at the Hynes Convention Center. I want to start using vegan meats. I have a bunch of recipes for the basic vegan meats, but they all call for veggie beef broth or veggie fish stock, etc. What I can’t find is how to make the veggie meat broths. Any info you could give me would be of great help. Thank you.
Q. I’ve tried to go vegetarian many times but don’t seem to have the “intestinal fortitude” for it. Let’s just say, all those beans and tofu do not agree with me. How can I become vegetarian without spending the day in the bathroom, popping Tums every hour, and burping every three minutes? Can it happen with a gradual adjustment? Is there a bean out there that’s easier to digest? Or a way to cook them that would be easier on my system? I really want to stop eating meat, but it sure makes life uncomfortable! Any input would be appreciated.
Q. This Christmas, I was given a Lodge cast-iron Dutch oven to use at my campsite. It came with a cookbook with all sorts of chicken, beef, etc., recipes. My daughter is vegan, and I try to stay as close to her diet as possible. Where can I find vegan recipes for cooking over my campfire?