Letters to Editors
Striving to be Vegan
In May, I quit eating all animal-derived products and hydrogenated fats, except some products made with whey or casein. This week I went to the doctor and found my cholesterol had dropped from 238 to 171, LDL from 157 to 101. My weight went from 146 to 124 (while eating all I wanted). The doctor was amazed at the drop in my cholesterol, and although he wanted to know where I got my protein, he thought the way I was eating was very healthy and said I would never develop diabetes if I continued to eat like that (it runs in my family very strongly, and I was also tested for that).
Your books Simply Vegan, The Vegan Handbook, and Meatless Meals for Working People, and your magazine have been a great deal of help and inspiration for me.
Mary T.
Toledo, Ohio
Another Veg-Friendly College Campus
I recently reviewed a reprint of the Vegetarian Journal where the front-page headline was "Colleges and Camps Serving Vegetarian Options." Following that article there was a list of colleges and universities that provide vegetarian and vegan meals.
I would like you to include our program at the University of Maine, Orono. We have had a program here called "Beans & Greens" since 1995. Currently, we offer a 4-week cycle menu with 7 choices.
Sandy D.
Orono, Maine
Tips and Tricks from a Vegan Kitchen
I am sending some information on recipe ingredients that I have tried and that work amazingly well.
Instead of eggs, I use 1 teaspoon soy flour mixed with about 2 to 4 Tablespoons of water to form a smooth paste. You can also try arrowroot, potato, cassava, tapioca, or rice flour instead. Soy flour works really well in cakes, pancakes, crêpes, puddings, breads, and other baked goods.
Also, instead of butter or margarine, I use coconut oil. Sometimes I whisk in some water if the coconut oil is dense so that it is the same consistency or softness as butter. It also works really well in baked goods.
I hope you also find this information helpful in your cooking.
Georgette F.
Ontario, Canada
