A Help To Bridge The Gap

Hi, I got this column today from Robert Cohen, the "Notmilk man" and thought I would pass it on for those of you that are not familiar with what a Vegan diet can offer you. Vegan means; nothing is eaten that comes from animals--so no dairy products either. Most meat eaters think that being a vegetarian means our choices are limited to eating vegetables in your familiar state and salads, so please take a look at the site offered in the column below. Even better, try ordering from them, or go to a good Vegetarian restaurant before you explore what is available to you in your local health food freezers, (not all of them are good tasting, and I wouldn't want you to be turned off with your first attempt. Once you are on your way, you will discover what to buy to make these-- easy to prepare--healthy-- dishes on your own at home. Bon Apetite!

"Spectacular! Awesome! Stunning! Brilliant!I tried to think up four words to describe the vegan food I feasted upon last evening, as if I was awarding four Michelin stars **** to the best restaurant in America. I might have started with brilliant, because I've never before imagined that vegan cuisine could be created which could fool the palates of the most discerning meat eaters. I was wrong. I have traveled from coast-to-coast and have enjoyed the finest gourmet vegan restaurants in America. I have dined in England, Canada, and Korea, and attended vegetarian conferences at which great vegan chefs have prepared food to die for. Men and women such as Ken Bergeron, Ron Pickarski, Juliano, Fran Costigan...I attended the Culinary Institute of America as a student and have owned restaurants and dined in many of New York's finest restaurants when I was a meat eater. Places like the Box Tree, Quilted Giraffe, Four Seasons, La Tulipe, La Caravelle...I pride myself on being a gourmet, and am appreciative when I find great food. I've got a discerning palate and my favorite television show is anything on the Food Channel. So, without further ado, let me state with the self-appointed authority within me that I've found the greatest gourmet food provider in North America: The Veggie Brothers. http://www.veggiebrothers.com/ Toll Free Tel: 877-VEGAN-55 (877-834-2655) I began my experience with the Veggie Brothers by ordering nine dishes which turned out to be enough to easily serve four with plenty of leftovers for the dog. I ordered: Charcoal grilled flank steak au jus, Salisbury steak with mushroom gravy, Grilled soy chicken cutlet with garlic lemon sauce, Vegan chicken noodle soup, Grilled Mahi Mahi fish steaks, Meatballs in marinara sauce, Hot & spicy soy chicken buffalo wings, Hamburger Soy chicken cacciatore, The range of tastes and textures were unbelievably true to the essence of the meat-dish equivalent. The presentation (appearance) of each dish was a pleasant surprise. Before the package of foods arrived at my home I anticipated a disaster. Each dish was plastic-sealed in its own package and the entire box was shipped with dry ice. Grill marks appeared on the chicken cutlet and mahi-mahi and perfect large sprigs of fresh rosemary accompanied the faux fish dish which actually came with a whiff of the ocean's bouquet. How do they do that, I wondered? Even Tyke (my Boston Terrier) loved just about everything although she was not too enthusiastic about the Spicy chicken wings. That makes one of us. I adored them and will order these delights by the platter in the future. Speaking of the future...Fantasy Super Bowl Party/Feast this year, I'll start by eating Southern-style ribs and spicy buffalo chicken drumsticks. In the second half, I'll enjoy crab cakes and meatballs. Will there be room for dessert? That depends upon whether or not my New Jersey Giants are beating my New Jersey Jets by a big score. Otherwise, it will be nail-biting time. Human fingernails aren't vegan. Everything else will be. I'll be ordering my food a few days before the big game from the fabulous Veggie Brothers. Room for dessert? I'll keep it simple by asking Michael to prepare a platter of chocolate chip cookies." Robert Cohen: http://www.notmilk.com/