Featured Article - Interview with Sarah Kramer

Sarah Kramer is a self-described "vegan cookbook superstar." The award-winning Canadian writer released a new book in September titled "Vegan a Go-Go!" and will soon release a calendar of recipes. In the following interview she talks about her favorite foods, gives sage advice to other vegans and aspiring cooks, and stays true to the sassy tone she uses in her writings.

What is your favorite ingredient to cook with?

Anything with potatoes!

Will you ever open a restaurant?

That would be great! If you can lend me the money to get started, I'll get on it right away.

As a celebrity vegan, have you met other celebrity vegans? If so, whom did you meet?

Does Isa Chandra Moskowitz count? I love Isa!

Have you ever shared recipes with famous chefs?

Not really.

Do you ever get flak or criticism from non-vegan and animal-unfriendly chefs? Are you ever attacked for your beliefs or your cooking style?

I have been verbally attacked a few times by insecure chefs who are threatened by my cookbooks and my success. But I don't take people like that too seriously; they don't deserve my time or attention.

How can vegans capitalize more effectively on the growing awareness around animal farming and its environmental and ethical impacts? Open more vegan restaurants to highlight alternatives? Put out more recipes in local papers? Anything else?

I feel that it's up to the individual person to figure out the best way to express themselves. Whether it be direct action, polite demonstration, via the internet or by writing a book. It's important to do work that inspires you and those around you.

What do Canadians think about veganism? Is it more accepted there than in the US?

I live in Canada so I'm not sure if it's more accepted in the US or not, but here on The West Coast of Canada veganism is a concept that most people understand.

What's your favorite restaurant, vegan or otherwise?

I have many favorites but I have a special place in my heart for Hangawi Restaurant in NYC.

Do you travel globally to get inspiration for new recipes, ingredients or cooking-styles? What countries/cultures have most greatly impacted your cooking style?

What inspires me is feeding my family and making them happy.

Was it hard for you to admit your veganism to your family/friends?

Not at all. I was born vegetarian and went vegan in my early 20s. It was a natural progression for me to go from vegetarian to vegan and nobody was surprised.

What was the first vegan dish you made that you were proud of?

Gosh. I've been making my own food for so many years ... it's hard to say. I guess once I cracked the code on veganizing the famous Canadian dessert - Nanaimo Bars - I was pretty pleased with myself. The recipe is in "Vegan A Go-Go!".

What's your standard, go-to dish when you want to eat, but you're too tired or busy to make something elaborate?

Beans and rice. In the pot and onto my plate in 15 minutes. Yum!

What words of inspiration can you provide for aspiring chefs or cookbook writers?

Be fearless.

How do vegans get their message out to more remote and difficult areas, such as Middle America or Middle Canada? Do we focus on the health angle? Do we show them the delights of fake meats? When will the truck driver in Montana stop to eat a piece of vegan apple pie?

There are many different ways ... but for me, I prefer to teach by example. To quote my favorite Veghead, Gandhi: "Be the change that you want to see in the world."