I began my journey when my sister took me to her favorite vegan restaurant. I fell in love with the food, however noticed that most of their employees (who were all required to be devout vegans) were all over weight. It occurred to me that most of what I was consuming when sitting down to eat that this particular restaurant was a whole lot of “nothing”. Lots of tofu, tempeh, chick peas and rice. Oh and of course there were vegetables but the foundation for every item on the menu was at least one of the item I’ve previously mentioned.

I continued to research and study the world of vegetarianism and vegan-ism and every time I ran into the same issue. Always a lack of creativity and a lackadaisical sense of education when it came to creating truly balanced, varied and healthy options for my demographic.

But enough preamble… What I am here to ask is, why as vegans and vegetarians do we consume so many things that are not healthy or healing for our bodies. Tofu, tempeh and seitan! How do we as vegetarians/vegans not know the issues surrounding these products.

Vegetarians/vegans are always looking for protein but the whole point of changing your lifestyle from meat eating to eating vegetables should come with a shift in the way that we perceive protein. There has been a huge debate as to how much protein in “general” humans actually need – I understand that every individuals intake is different but speaking generally, the debate puts across that we consume too much protein. Natural Chef Sir, what is your take on this issue?

The other thing that I don’t understand about vegetarians/vegans is the amount of corn and GMO’s we consume… Is it just me? I don’t get it, every recipe, every book everything geared towards this alternative healthy lifestyle of ours is quite the opposite. And frankly the statement that it makes for people making this conscious choice over what they eat, makes our choices seem superficial and frankly not properly informed.

So why Natrual Chef do we teach courses on how to prepare Tofu, tempeh and seitan? Why not teach the course on sustainable and natural ways of finding the protein, vitamins and minerals in our foods? Why not teach courses on how to combine our food so that we get the most out of it? And why not teach courses on how as individuals the foods we choose to put into our bodies should be just as individual as we are?

Great site. Great books. I am wondering if there are particular caveats in vegan cooking (your style in particular) for diabetics.

Regards,
Howard

My name is Krishna and I want to learn the chef’s course that you teach. Can you please let me know when you have your next program?

Krishna.

may i please have the recipe!??