Vegan Chef Mimi Clark: Free cooking demo on Sunday

Ever wish you knew the secret to making delicious meatless meals made with tofu? Have you thought about cooking with tempeh or seitan but aren’t sure exactly what to do?

Mimi Clark, aka “Veggie Gourmet,” to the rescue: Mimi is a long-time vegan chef who has been inspiring people for the past 19 years to prepare healthier foods that are also better for the planet and animals. And she’s teaming up with Compassion Over Killing to host a free “Intro to Meat Alternatives” cooking class this Sunday as part of Maryland VegWeek (event details below).

In this brief interview, she shares her story about how she got started as well as some simple cooking tips and her favorite veg-friendly meals to make for houseguests.

You’ve been teaching cooking classes for nearly two decades—how did you get started?

In the 70's, I was a speech/language clinician by day, and a performer in musical theatre by night. While pirouetting across the stage, it became increasingly apparent to me that last night's burger sat in my stomach, undigested. Having no particular affinity for meat, I began to research the nutritional ramifications of giving it up. The more I read, the more convinced I was that one could subsist on a plant-based diet without sacrificing nutritional value and soon concluded that the taste and texture of food needn't be sacrificed either. I began sharing these new foods with my colleagues, and asked one of them if she thought she would try eliminating some animal products from her diet. She said, "I love the food, but I'll probably wait until I get cancer to make a change." That was a pivotal moment for me, and was the impetus for me to begin teaching plant-based cooking classes.

What’s different about your classes today than 20 years ago?

Today, people are more aware of the issues. They’re more inclined to align their actions with their ethics; to change their diet not just for health, the animals, or the environment, but for the interrelationship of all of the above. I attribute this shift to people who paved the way, including Dr. Michael Klaper, Dr. Dean Ornish, John Robbins, Ingrid Newkirk, Dr. Caldwell Esselstyn, Joanne Stepaniak, Dr. Michael Greger, Dr. Neal Barnard, organizations such as Compassion Over Killing, HSUS, PCRM, PETA, and more recently to Jonathan Safran Foer, Ellen Degeneres, and Dr. Oz, all of whom have encouraged us to make the connection between what's on our plates, how it got there, and the health problems that ingesting it can cause down the road.

Can you share some brief cooking tips or suggestions you have for new or aspiring vegetarians?

1. Take it slow, or as Kathy Freston says in her book, Quantum Wellness: A Practical and Spiritual Guide to Health and Happiness, "lean into it."
2. Meat analogs are fine to use for replacing meat in a recipe. However, try to use less processed meat substitutes like tempeh, an Indonesian fermented product which is made from the whole soy bean.
3. Saute in broth instead of oil. Be sure to decrease or omit salt (tamari, soy sauce, etc.) from the recipe if you saute in broth.

What are some of your favorite dishes to prepare for non-vegetarian company?

I like to find out what my guests' favorite foods are and then simulate them with vegan substitutes. Lasagne with tofu ricotta cheese is always a hit, as well as Seitan Bourguignon, and Chicken with Asparagus in Black Bean Sauce. And of course desserts, like Key Lime pie, Organic Fruit Trifle, and dairy-free ice cream!

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What: Maryland VegWeek Cooking Demo: “Intro to Meat Alternatives”
When: Sun., April 25 from 1:00 p.m. to 2:00 p.m.
Where: 6930 Carroll Ave., Ste. 910 in Takoma Park, MD
Cost: Free, though space is limited and advance registration is required
 

For more information, visit MarylandVegWeek.com