vegan

Kind Café offers vegan food

Samantha Emerman opened Kind Café last year. While closed during the COVID-19 pandemic, they are operating a pickup service twice a week. (photo by Olga Livshin)

Kind Café is a warm, airy space, a place for friends to meet and eat together. Or, at least it will be a welcoming meeting place again, after the coronavirus pandemic is over. In the meantime, the restaurant is offering takeout service only.

Jewish community member Samantha Emerman, with her father, Marvin Emerman, opened the café in August 2019. The main idea behind it was threefold: no meat, no dairy, no waste.

“I became a vegan in 2013. I went to a nutritionist college here, in Vancouver. I learned where our meat and milk come from, so I stopped eating them,” Samantha Emerman told the Independent in a recent interview.

Initially, she opened an online business, ran some seminars on healthy eating habits and offered nutrition coaching. She supplemented her income by working at local restaurants and coffee shops.

“Do you know how much garbage Starbucks produces?” she said by way of but one of many possible examples. “In a busy location, they take out the garbage every hour. I wanted to create a space for people to enjoy their meals, while generating no garbage at all. It’s a much kinder way to feed people – kinder to the environment, to our planet.”

Emerman started doing research on what kind of restaurant she wanted. “There are other vegan restaurants in Vancouver. Being vegan has become trendy, but there is no other vegan café, except ours,” she said. “And no eating establishment in the city offers the ‘no waste’ policy, except ours.”

The next important decision was where to set up shop.

“I researched for a long time. We looked into downtown locations,” she said, “but most people in downtown rely heavily on their daily to-go coffee. We checked out the suburbs, like White Rock. In the end, we decided that the best location for our café would be Main Street, with its diverse people.”

And, last August, Kind Café opened its doors on Main Street.

“We offer a vegan menu and we don’t generate any garbage. We don’t even have a garbage can inside,” Emerman said proudly. “We don’t have any plastic or any single-use items here. Everything is reusable.”

The zero-waste initiative extends to all areas of eating, including the takeout aspect of the business. The café doesn’t have paper coffee cups or foam containers for to-go orders.

Before the coronavirus hit, Emerman said, “If people want[ed] takeout, they should come in with their own containers. It took awhile for the people to get used to that idea, but now, most of our customers who want a takeout come with their own containers.”

She called this policy BYOC (bring your own container). “We are passionate about BYOC,” she said. “When you dine inside, we have you covered with metal cutlery, ceramic plates, mugs and glasses. Otherwise, instead of the disposable plastic utensils, paper cups and single-use food containers that are polluting the environment, we kindly ask our customers to bring their own.”

Even with the COVID-19 restrictions, Emerman isn’t sacrificing her environmental beliefs. Instead, she is extending the practice of “renting” containers, which was in place before the virus. The café is temporarily suspending its BYOC policy and is now only offering customers food served in new glass containers for which there is a monetary deposit that will be returned to the customers at a later date, when they return the container so that it can be washed and reused.

“We’re trying to shift the focus away from the single-use mindset altogether,” she said. “Why use any product only once and throw it away? We are here to shake up the food industry, change people’s behaviour pattern, and to make BYOC the norm.”

The demographics of Kind Café are as diverse as the Main Street population. “About 60% of our customers are regulars who work or live in the area,” Emerman said. “Most of them are between 14 and 40, professionals and students. The rest are walk-ins. All kinds of people, really. And people are still discovering us.”

photo - Kind Café opened its doors on Main Street last August — Kind Café opened its doors on Main Street last August. *(photo by Olga Livshin)*

As a way for people to discover the new café, Emerman has been offering the space for events and seminars on healthy eating. One of the events that fit the café’s no-waste strategy was a clothing swap. “It’s the same principle,” she said. “You don’t want this sweater, but someone else might want it. No throwing away anything.”

The no-waste guidelines apply to the restaurant’s suppliers as well.

“We don’t accept the products in plastic bags. We have our own large containers for the supplies we use,” said Emerman. “The only bags we do accept are paper and reusable. But it took some time to find suppliers who share our beliefs. That’s why we have 11 suppliers for different products, not two or three, like Starbucks.”

The café is a family business. “My father is my partner and mentor,” Emerman said. “He taught me a lot. Most of the recipes are our family recipes or my own, although now that we hired a chef, he contributes, too. My sister is the office admin. My mom does everything that needs to be done. We are a very close family.”

Of course, they have some hired staff, all of whom happen to be, like the Emermans, vegan. “It is not a requirement for working here,” she stressed, “but our staff want to work for us. There are not too many vegan places in the city.”

The majority of work falls to Emerman herself. “Owning this café is the hardest thing I’ve ever done. I do everything. I bake. I manage front and back. I look for suppliers. I do advertising on social media – Facebook and Instagram. It’s a 24/7 job and the most rewarding I’ve ever done.”

To order takeout and for more information on the café, visit kindcafe.ca. The website notes, “We know that getting your hands on certain groceries, specifically vegan food, during this time can be challenging. Although we do not currently have a delivery service, we will be open for a small window, of three hours, twice a week, for you to come pick up orders!”

They request that customers preorder by Friday, 10 a.m., for Saturday pickup and Monday, 10 a.m., for Tuesday pickup. There is an online form to fill out, and an invoice will be provided once your order is confirmed.

Olga Livshin is a Vancouver freelance writer. She can be reached at [email protected].

Talks on animals, ethics

Jeffrey Cohan of Jewish Veg speaks at a few local venues next week. (photo from Or Shalom)

There is no disputing the notion that God intended for us to eat a vegetarian diet, though eating meat out of necessity is permitted, according to Jeffrey Cohan, executive director of Jewish Veg, who will be in Vancouver next week for three presentations on animals and ethics.

Cohan’s father passed away at the age of 52 from a heart attack, when Cohan was 12 years old. “That’s always been in the back of my mind – what I can do to avoid the same fate,” Cohan told the Independent. “But, for the first 40 years of my life, I was a passionate meat eater and, although I was in good shape, I knew I needed a dietary change, as my cholesterol was up to 100 and I was approaching the age where my dad experienced heart disease.”

Cohan recalled a Simchat Torah when he was in his early 40s. The Torah reader came to a verse wherein God says to eat only plants and, for the first time, the possibility of being a vegetarian resonated with Cohan, and he and his wife immediately changed their diet. That was about 11 years ago.

“Then, I started researching intensively what the rest of the Torah and other Jewish texts said about this issue,” said Cohan. “I found out about an organization called Jewish Vegetarians of North America (JVNA). I was very excited. It was getting word out that this is what the Torah and our tradition actually says. At the time, I was working at the Jewish Federation of Greater Pittsburgh.”

Looking further into JVNA, Cohan learned, to his dismay, that it was run by only two volunteers, had an outdated website and no real relationships with the institutional Jewish community. This spurred him to go to New York to meet with these volunteers and a few others who were involved. He gave a presentation about what they could do to build up the organization. They asked him to become JVNA’s executive director – and Cohan said yes.

Since then, JVNA, which is now called Jewish Veg, has gone on to form relationships with some of the biggest Jewish organizations, said Cohan, including “those that deal with the demographic group most receptive to our message – young adults – partnering with Hillel.

“We created the first-ever vegan Birthright trips,” he added. “It’s been very gratifying. We are heading to Vancouver next, which is pretty exciting, being the first time we’ll give presentations in Canada…. Judaism, even when we were living in ghettos in Europe, does not exist in isolation. It is affected by external society to a great extent. Especially in America and especially in the 20th and 21st centuries in America and Canada, it’s been a two-way relationship.

“If you look at every social justice movement that has achieved success in the U.S. in the last 120 years – women’s rights, organized labour, the civil right movement, the LBGTQ movement – every one of these movements has had Jews involved in the leadership,” he said. “And this movement cannot be the exception. It goes back to the very raison d’être (reason for being) in Judaism, which is that we weren’t just given the Seven Laws [of Noah]. We were given a much higher bar to live up to. And, therefore, it is incumbent on the Jewish community, on this movement, to be at the forefront as we have been in other social justice movements. That’s exactly why Jewish Veg’s work is so important, because we’re mobilizing the Jewish community.”

According to Cohan, the work Jewish Veg is doing is inspiring the Christian community to follow suit. As an example, he said he was told by a longtime member of the Unity Church that they are creating a movement within their faith called Unity Veg.

Israel has become one of the most the most vegan-friendly countries in the world, said Cohan. “We actually … point towards Israel as an example for Canadian and American Jews to follow,” he said. “Jews speak on college campuses here [in the United States] about what’s going on in Israel and why they should be following its lead.”

While Cohan’s trip to Vancouver is the first for Jewish Veg in Canada, he is planning to soon speak in Toronto, Montreal, Winnipeg, Calgary and Edmonton.

Cohan hopes all people will become vegetarian one day, but his current aim is to meet people where they are. “We have something called our Veg Pledge program, which you can see on our website, which helps people transition to plant-based diets,” he said. “We don’t just come in, love them and leave them. We give them an opportunity to use our free resources to transition to plant-based diets at the pace that works for them.

“The way it’s structured,” he explained, “is that you start with a pledge, which can either be sticking your toe in the water or diving in head first, based on your comfort level. We really believe that helping people with the how is just as important as the why.”

During his visit here, Cohan will make three presentations: one hosted by the Vancouver Humane Society on Oct. 16, 7 p.m., in the Alma Vandusen and Peter Kaye rooms at Library Square Conference Centre; one at Or Shalom Synagogue on Oct. 18, 7:30 p.m.; and one at the University of British Columbia on Oct. 19, 1:30 p.m., hosted by Hillel BC at a Schmooze & Schmear gathering.

“I think a question you’ll hear many Jewish people ask is, ‘How does the Torah apply to our modern lives?’” said Shelley Stein-Wotten, program coordinator at Or Shalom. “We found it fascinating that Jeffrey’s own path to going vegan stemmed from his study of Torah and we wanted to provide an opportunity for him to share his story and create a space to have an open dialogue around if, as individuals and as a community, we can establish a Jewish framework to address climate change and make healthful food choices, which have inherent connections.”

Rebeca Kuropatwa is a Winnipeg freelance writer.

Vegan food from Silk Road

Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes from the Mindful Cook by Dahlia Abraham-Klein (Tuttle Publishing Co., 2014) contains 121 recipes in eight chapters, several of which would be ideal for Shavuot.

Although Abraham-Klein grew up in New York, her parents trace their ancestry to the Babylonian Exile (now Iraq) and Persian conquest (now Iran) of sixth century BCE. Her ancestors traversed Persia, Afghanistan and Bukhara (capital of Uzbekistan), speaking Farsi and Judeo-Persian. In the early part of the 19th century, they settled in Afghanistan, in the middle of the Silk Road, which was an extensive, interconnected network of trade routes across the Asian continent.

The author’s great-grandfather owned a vineyard in Uzbekistan; her grandmother moved to the United States in the 1950s and grew her own grapes to make wine. The author’s mother and siblings grew up in Kabul, then moved with the family to Israel in 1949. The author’s father, who had grown up in Kabul, lived in India and visited Israel, where he met and married her mother in 1952; they lived in India until 1956.

Abraham-Klein’s family were merchants, absorbing the culture, languages, tastes and cuisines of all the places in which they lived. However, she grew up in New York and, as a teen, became unable to eat wheat, dairy and sugar. She has a master’s degree in education and a degree in naturopathy.

Silk Road Vegetarian contains recipes for bases, condiments and dips such as hummus, tomato paste, za’atar and mango chutney; appetizers including vegan chopped liver, stuffed grape leaves and Italian zucchini fritters; soups like Persian bean and noodle, and pumpkin. Among the salads are minted beet, and Middle Eastern lemon potato. Afghan squash goulash and Bengali potato and zucchini curry are among the main dishes; Bukharan green-herbed and Greek-inspired spanakorizo are among the rice dishes, and sides include sesame noodles and shawarma-spiced potato wedges. The desserts chapter has, for instance, orange blossom date balls and orange zest almond cookies.

The book is enhanced by 174 color photographs. Among these are ones that show how to prepare slivered orange peel, fold stuffed cabbage and remove coconut meat. Because Abraham-Klein has no formal culinary education, she has produced a cookbook that is easy to follow, with interesting cultural and historical notes about each recipe, bold-faced ingredients and numbered instructions. There is also an essay on the spice pantry; others on tofu and legumes; an article on grains; and a feature on food preservation.

COCONUT MILK
Can be used as a substitute base for curries, in lieu of cream, and for dairy in desserts.

2 cups water
2 cups grated fresh or frozen coconut

Bring the water to a boil in a large saucepan. Stir in the coconut and then remove from the heat. Cover and let cool.

Purée with an immersion blender. Line a sieve with cheesecloth and set it over a bowl. Pour the purée into the sieve and squeeze the cloth to extract the liquid. Remove the cheesecloth and use the coconut milk right away or store it in the refrigerator for up to two days (shake before using). Makes two cups.

PERSIAN SPINACH AND YOGURT DIP

1 tbsp olive oil
1 large thinly sliced onion
1 minced clove garlic
small pinch saffron
1 tbsp hot water
3 cups stemmed, washed and chopped fresh spinach
2 cups thick plain yogurt
salt and pepper to taste

Heat the oil in a large skillet and sauté onions for 15 minutes or until they are soft and beginning to color. Stir in garlic and sauté for one minute or until fragrant.

Steep the saffron in a small bowl with hot water. Let sit until water is tinted.

Add spinach to the skillet and sauté for five minutes or until wilted. Add saffron water and stir to combine. Cool completely. Fold in yogurt, season with salt and pepper. Refrigerate for several hours to allow the flavors to meld. Makes six to eight servings.

BAKED LEMON RICE PUDDING

1/2 cup short-grain rice
2 1/2 cups unsweetened coconut milk
2 tbsp packed brown sugar
1/2 tsp pure vanilla extract
grated zest of 1 small lemon
1 tbsp chopped vegan butter
fresh strawberries or any seasonal berries

Wash and soak the rice according to instructions. Combine rice and coconut milk in an ovenproof casserole dish and set aside for 30 minutes.

Preheat the oven to 150˚F. Add sugar, vanilla, lemon zest and butter to rice mixture and whisk gently to combine. Bake uncovered for 2 to 2.5 hours or until top of pudding is lightly browned.

Allow pudding to cool, then gentle peel off skin at the surface and discard. Chill in refrigerator for about an hour or until pudding thickens. Garnish with strawberries or seasonal berries and serve. Makes four servings.

Sybil Kaplan is a journalist, foreign correspondent, lecturer, food writer and book reviewer who lives in Jerusalem. She also does the restaurant features for janglo.net and leads weekly shuk walks in English in Jerusalem’s market.

A vegan Passover

A vegan seder plate. (photo by Gene Blalok)

Veganism is about much more than dietary choice. It is an ethical philosophy based on the belief that other animals are not ours to use. Like humans, animals are sentient: they experience pain and pleasure, they suffer and they form deep emotional bonds with others in their families and communities. Vegans do not use animals for food, clothing, entertainment or animal experimentation regardless of taste, pleasure or tradition. Being a vegan is also much more commonplace today, as is following a vegan diet for health reasons. This means it might not be unusual to find a vegan at your table on Passover.

For the fourth year in a row, my wife and I will be hosting an all-vegan Passover seder, or “veder,” as we call it. We started this tradition after a group of Jewish vegan friends expressed how alienating it can be to celebrate the holiday in the traditional way. As ethical vegans, it is difficult to sit at a table laden with the body parts of the nonhuman animals that we are working to protect and rescue. Many had stopped attending their family dinners, and one friend was no longer invited simply because others felt uncomfortable when she passed up most of the food on the table. But our hunger for the Jewish tradition of Passover remained.

The Passover seder commemorates our liberation from Pharaoh and the larger issue of the immorality of slavery. As Jews, we have a long history of suffering, oppression and slavery and, as animal activists, this has informed our choices to work to help others end their own oppression – including animals. It’s no wonder Jews have played key roles in other movements such as civil rights, women’s rights, gay rights and animal rights. The liberation of animals is another social justice movement for which the Jewish community should naturally feel empathy. Jews and vegans share common values such as justice, fairness, equality and compassion.

How we as animal activists celebrate the meaning of the Passover seder is to remember the evils of the past and to expand our circles of compassion and justice so that no group, human or nonhuman, need experience the suffering and exploitation of being different or unequal. Passover is a great opportunity to reflect on how we can create less suffering for all those who are oppressed through our personal behaviors and choices.

Simply adding vegan foods and vegan versions of traditional dishes to the table is a way of making a statement that we include the most vulnerable and innocent among us when we celebrate this holiday. These days, it’s as simple as Googling “vegan [whatever dish] recipe,” vegan or “vegan Passover recipes,” and thousands of animal-free options will magically appear. At our veder, we serve all of the traditional dishes we grew up eating – matzah brie, brisket, gefilte fish, potato latkes, matzah ball soup, kugel, macaroons – in veganized versions without meat, dairy or eggs.

With a little effort and creativity, your entire seder dinner can be made vegan. We even have an animal-friendly seder plate. Instead of a lamb shank bone, we use a dog cookie-cutter to make a playful bone-shaped piece of tofu. Instead of an egg, we use a small dab of commercial “egg replacer” used in vegan baking. I encourage all Jews to embrace the meaning and tradition of the holiday while also incorporating new traditions that reflect values of justice, ethics and compassion. When we can celebrate the holiday without doing any harm to others, why wouldn’t we?

VEGAN CHOPPED LIVER

Adapted from The Jewish Vegetarian Year Cookbook by Roberta Kalechofsky and Roda Rasiel (Micah Publications, 1997).

1/2 lb brown lentils
1 large onion, diced
2 tbsp olive oil
1 cup walnuts
salt and pepper to taste

1. Put lentils in a two- or three-quart pot and cover with water. Bring to a boil, partially cover and simmer until tender, about 30-40 minutes. Check occasionally to make sure water has not boiled off, and add water as needed.

2. Sauté onions in olive oil until golden and tender. Allow to cool slightly.

3. Drain lentils and blend, along with the walnuts and onions, in a food processor until homogenized, but leave some of the texture intact.

4. Add salt and pepper to taste. Chill about two hours.

Gary Smith, co-founder of Evolotus, a PR agency working for a better world, blogs at thethinkingvegan.com and has written for many publications. He and his wife are ethical vegans and live in Los Angeles with their cat Chloe and two beagles rescued from an animal testing laboratory, Frederick and Douglass.

(Editor’s note: Some vegan recipes will contain ingredients that are not strictly kosher for Passover. For those who are less strict, the options abound. For more strict kosher diets, incorporate dishes that are heavier on fruits and vegetables, and avoid using legumes, like lentils, or products that contain wheat or gluten. Also, only certain egg substitutes are kosher for Passover, and many Ashkenazi Jews abstain from eating kitniyot on Passover; tofu is made from soybeans, and is considered to be kitniyot.)