stacey « What the heck do vegans eat?

January 21, 2010

stacey

January 21, 2010 - stacey. Tags: Washington, DC

breakfast: banana

lunch: an entire pizza from Alberto’s. I left off the cheese and had peppers, onions, mushrooms and olives. It was not cheap, but work bought it for me. The person I spoke with at Alberto’s told me that there is no eggs or dairy in their sauce or dough.

snack: grapes, another banana

dinner: lots and lots of popcorn. I had regular popcorn and the black kernel kind. I added nutritional yeast and braggs to it (thanks Owen).

snack: leftover isreali couscous with baked tofu (see previous recipes)

update: I emailed Unibroue (who makes Maudite beer which I tried on 1/15/2010) to find out if their beer is vegan. Click for their response.

Dear Stacey,

Thank you for your interest in Unibroue and its products.

In response to your inquiry, we are happy to attest that no animal ingredients are used in Maudite or in any of our beers (except for Honey in our U Miel brand).

Cheers,
Lyne Brochu
Sleeman Unibroue Inc.

I also emailed Budweiser to find out about their beer. Their response.

Stacey,

Thank you for taking the time to write and ask about Budweiser.

Anheuser-Busch beers are brewed around the world using water, yeast, barley malt, hops and cereal grains (such as rice, corn, or sorghum).

None of our Anheuser-Busch brewed beers or other products contain any animal ingredients (such as milk, eggs, etc), or process aids such as isinglass or gelatin, except for Michelob Honey Lager and Michelob Honey Wheat, which use real honey, and Budweiser and Bud Light Chelada, which contain Clamato.

Stacey, thanks again for your interest. We hope that this information is helpful!

Your Friends at Anheuser-Busch
Customer Relationship Group
1-800-DIAL-BUD (1-800-342-5283)

Comments (5)

5 Comments »

emily's comment:
January 22, 2010 at 2:13 am

whoa i was not aware of budweiser chelada. that is GROSS.

[Reply]
stacey's comment:
January 22, 2010 at 8:45 am

Yes, it is disgusting. Luckily, I have never seen that type of Budweiser.

[Reply]
emily's comment:
January 22, 2010 at 7:06 pm

hey stacey, could you post a copy of the email you wrote as a template for emailing other companies? thnxxx

[Reply]
katherine's comment:
January 23, 2010 at 12:42 pm

good to know; bud clamato was my fav

[Reply]
stacey's comment:
January 23, 2010 at 4:17 pm

i usually write something like this

“I am wondering if Budweiser beer is vegan. I do not use any ingredients derived from an animal including gelatin, milk, honey, whey, casein, isinglass, etc. I am interested both in the filtration process and in the ingredients that go into the beer itself. Thank you for your help.”

[Reply]

RSS for comments on this post. TrackBack URL

recent recipes:
- Shortbread Cookie
  1/4 cup earth balance, 1/2 cup coconut oil, 1.75 cups flour, 1 cup sugar. soften earth balance and oil, mix in sugar until well-blended, then add flour until blended, form into whatever shape you like. poke each cookie with a fork. bake at 350 for 20-25 minutes.
- North-and-South-of-the-Border Wild Rice Salad
  - 2 c uncooked wild rice
  - 5 c water (or however much you need to cook your wild rice)
  - 3 corn cobs
  - 3 shallots, minced
  - 4 cloves garlic, minced
  - 1-3 jalapeños, seeds discarded, minced (1 is very mild; 3 is spicy)
  - 1.5 T olive oil
  - 1 T white balsamic vinegar
  - juice of 1/2 lime
  - pint cherry tomatoes, halved
  - handful of cilantro, coarsely chopped
  - salt and pepper
  Cook the wild rice and let cool. Grill or roast the corn (to roast, this method works well, baking for 30 minutes at 350F in the husk or in aluminum foil), then cut off the kernels (it's fun to keep some of the kernels attached to each other). Saute the shallots, garlic, and jalapeño in 1/2 T olive oil on medium heat, adding salt and pepper to taste, until cooked (3-4 minutes). Toss together the rice, sauteed vegetables, remaining olive oil, and the rest of the ingredients, adding salt and pepper to taste. Add more olive oil, vinegar, and lime if desired.
- Mustard, Lemon Baked Tofu
  
  2 blocks of tofu
  
  2 tbsp soy sauce
  
  4 tbsp olive oil
  
  4tbsp lemon juice
  
  4 tbsp dijon mustard
  
  2 tsp sugar
  
  2 tsp dried basil
  
  2 tsp thyme
  
  freshly ground salt and pepper
  
  1) mix all of the marinade ingredients together
  
  2) baked on 400 for 25-30 minutes turning halfway through
  
  3) enjoy
- Apple Sage Quinoa
  - 1 c dried quinoa
  - 1-2 potatoes, chopped into bite-sized chunks
  - 1-2 carrots, chopped into bite-sized chunks
  - 1-2 T olive oil
  - 1 onion, chopped
  - 4 cloves garlic, minced
  - an inch of ginger, minced
  - 10+ leaves of fresh sage, minced
  - crushed red pepper
  - chili powder
  - oregano
  - salt and pepper
  - 1 apple, chopped into small cubes
  - 1 can diced or crushed tomatoes (optionally replace half with tomato-chili sauce)
  - 1/4 c macadamia nuts, chopped (optional)
  - 1/4 c cilantro (optional)
  - 1/4 c scallions, chopped (optional)
  - splash apple cider vinegar (to taste, maybe 2 tsp?)
  Cook quinoa according to directions.
  
  In a pot, add potatoes and carrots and enough water to just cover them. Bring to a boil, and cook for a few more minutes, until just starting to cook, but not until too soft (like you would do with home fries).
  
  Saute onion, ginger, and garlic in the olive oil. After a few minutes, add the cooked potato and carrot, and cover. After a few more minutes, add the spices (sage, crushed red pepper, chili powder, salt, and pepper), and cover again.
  
  Cook until the potato and carrots are soft. At this point, add the apple, and saute for another minute or two. Then, add the tomatoes and macadamia nuts. Once hot, add the cilantro, scallions, and apple cider vinegar, plus more salt if needed.
- view all recipes
tags:
Search:
authors:
Archives:

January 21, 2010

stacey

5 Comments »

Leave a comment