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JON CAMP

Director of Outreach for Vegan Outreach

Jon is always on the road, so we let him share a restaurant meal instead of one that he cooks at home.

“My favorite meal is the vegetarian platter from Ethiopian restaurants. You get to choose from a number of items. I opt for split peas, collard greens, sliced cabbage with carrots, red lentils, and string beans with potatoes. Additionally, various places throughout the United States offer tofu dishes and/or mock meats. All of these selections are cooked in sauces teeming with garlic, ginger, onions, etc. No silverware is required; you scoop the food up with injera, a slightly spongy bread made from teff flour. Ethiopian restaurants can be found in virtually every major metropolitan region throughout the country. In short, it is the stuff of the gods.”

BRYANNA CLARK GROGAN

Cookbook author and blogger at

www.veganfeastkitchen.blogspot.com

Bryanna has been studying food and cooking for forty years and has written eight vegan cookbooks. Her favorite menu is the following Italian-style autumn dinner. The recipes are all from her cookbooks Nonna’s Italian Kitchen and World Vegan Feast.

• Vegan Italian Cream of Cabbage Soup (Passato di Cavalo)

• Lentil and Rapini Stew with Spicy Vegan Italian Sausage (using Field Roast or Tofurky sausages)

• Homemade No-Knead Crusty Artisan Bread

• Sicilian Style Fennel and Orange Salad (mixed greens, sliced oranges, fennel, red onion, black olives, and red wine vinaigrette)

• Crostata di Pere (Italian pear tart in a low-fat corn pastry)

• Homemade Almond Cream Whipped Topping (or commercial vegan vanilla ice cream)

SCOTT SPITZ

Competitive distance runner and blogger at

http://runvegan.wordpress.com/

“We make awesome food on a consistent basis in this household! We are big fans of combining foods to make one big meal (stir-fry, pasta with peanut sauce and veggies, etc.). But this is a favorite dinner with vegetables on the side.”

• BBQ tempeh on a bed of brown rice and steamed kale

• A side of sweet potatoes

• Apple crisp for dessert

JANE VELEZ-MITCHELL

Newscaster and host of

CNN’s Issues with Jane Velez-Mitchell

“My favorite meal is kasha with soy butter. Kasha is a warm cereal eaten in Eastern Europe. It’s generally made of buckwheat groats. That may not sound tasty but it is. It will make you as strong as a horse! Kasha is so simple to make: Just get some from your local health food store or coop, add some water, and turn up the flame on your burner. Voila! Add soy butter to taste. It is hearty, nutritious, and delicious! FYI, this is one of the oldest porridge-style meals in Eastern Europe, so get back to basics and try some kasha!”

SAM STAHLER

Twelve-year-old son of Debra Wasserman and Charles Stahler,

co-founders of the Vegetarian Resource Group

Sam gave us two menus and his mom said that he makes these himself.

• For breakfast: Scrambled tofu with onion, carrots, soyrizo or chopped veggie “bacon,” seasoned with pepper, turmeric, and cayenne and served with fortified orange juice

• For dinner: Canned Amy’s vegan chili (spicy only!) and rice with broccoli or kale

ISA CHANDRA MOSKOWITZ

Author of cookbooks including the acclaimed Veganomicon

• Cauliflower mashed potatoes

• Mushroom gravy

• Garlicky sautéed Swiss shard

• Baked tempeh

PAUL SHAPIRO

Senior Director, The Humane Society

of the United States’ Factory Farming Campaign

• Burrito made from whole-wheat tortilla with greens, quinoa, and beans

• Mashed sweet potatoes

• Fruit smoothie

BRUCE FRIEDRICH AND ALKA CHANDNA

People for the Ethical Treatment of Animals

Indian dinner combination including:

• Chana masala (spicy chickpeas)

• Aloo gobi (potatoes and cauliflower)

• Achar (Indian pickles)

NATHAN RUNKLE

Founder and Executive Director of Mercy For Animals

• Vegan Reuben Sandwich: sliced seitan, onions, peppers, sauerkraut, vegan Thousand Island dressing, and Daiya cheese served on marbled rye

• Raw lemon coconut