A turkey-less Turkey Day - November National Vegan Awareness Month

A turkey-less Turkey Day - November National Vegan Awareness Month Photo by flavorrelish on flickr.com Maybe it’s no coincidence that National Vegan Awareness Month falls in November, the month in which college students count down the days to Thanksgiving and their quintessential turkey dinner. While many Americans consider the turkey an integral part of their festivities and would consider a turkey-less “Turkey Day” an unthinkable tragedy, vegans might beg to differ. University of Maryland junior Rachel Muccino, who grew up vegetarian and became vegan a year and a half ago, said, “I create vegan versions of food all the time! My favorite opportunity to be creative with meals is Thanksgiving.” Many people are familiar with vegetarianism, refraining from eating animals but in some cases consuming dairy products and eggs, but may be less familiar with what constitutes a vegan. Although there are many definitions, the consensus is usually that vegans are those who make the decision not to consume any animal products whatsoever. “It extends way beyond food! Vegan clothes, vegan shoes and more,” Muccino said. Veganism is a lifestyle, not simply a diet. For the vast majority of Americans, that might sound outrageously difficult and unappealing. However, as 2 percent of American adults consider themselves to be vegan, according to a Jul. 9-12 Gallup poll, there must be some benefits to the lifestyle. “I became vegan primarily to be healthier,” Muccino said, “and secondarily to refrain from participating in the abuse of animals and the environment.”Muccino said that becoming vegan helped her to feel more energetic, to lose body fat and have a contented conscience. Studies have shown that people who eat plant-based diets tend to have lower cholesterol, cancer, heart attack and obesity rates. In addition, a vegan’s diet depends heavily upon fruits, vegetables, whole grains and alternative protein sources such as beans, tofu and lentils, all of which are very healthy. When Muccino’s friends find out she’s vegan and also does not consume soy and gluten, they often ask what in the world she can eat. “The answer to that is: a lot!” Muccino said. “There are so many vegan alternatives to delicious animal-product food. Portabello burgers, veggie sausage, coconut milk yogurt, almond milk, granola, fruit popsicles instead of ice cream! The list goes on and on!” However, Muccino does acknowledge the difficulties in being vegan. In order to consume enough calories in a day, Muccino packs plenty of snacks. Muccino also makes a point to eat plenty of kale and beans to bolster her protein intake and lots of coconut milk to make up for any calcium deficiency in her diet. Although she struggled as a vegan while living in dorms on campus, now that she has her own kitchen in her Commons apartment, she has the opportunity to buy her own food from a variety of locations. “I buy all my food at markets or Whole Foods or Trader Joes,” Muccino said. “Around campus, I go to the Co-Op or order vegan options at Lime or Wasabi.” Over the past year and a half, Muccino has found ways to find or create her own vegan versions of all the foods she loves most, and Thanksgiving will be no exception. So if you sit down to your Thanksgiving feast and perhaps pity vegans like Muccino as you enjoy your gravy-adorned mashed potatoes, don’t feel too sorry. “I can make mashed potatoes and gravy vegan style,” Muccino said. “Just use vegetable stock, olive oil and coconut milk instead of chicken stock, butter and cow’s milk!”