Author Topic: 10 Great Websites for Black Vegetarians and Vegans  (Read 3380 times)

Offline Reginald Hudlin

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10 Great Websites for Black Vegetarians and Vegans
« on: August 25, 2011, 09:54:23 pm »

10 Great Websites for Black Vegetarians and Vegans
By Team Afro on Fri, 07/22/2011 - 16:15 - Food

The Basics:
There is no doubt that adopting a vegetarian or vegan lifestyle is a very healthy approach to how to eat food and how to nurture the earth.  Throughout history some of the world’s most creative, talented and athletic people have been vegetarians.  From Bob Marley to Edwin Moses, people have shown that there is no loss in happiness, health, inspiration and athleticism when one decides to go meatless.  With that being said it is estimated that only 2% of the population can be classified as vegetarian.  An even smaller subset of this group are black vegetarians whom although there are many, they are not necessarily readily available to ask questions about the lifestyle or the community.  We have created this post identifying 10 website resources you can use to find other black vegetarians and vegans in order to learn about the lifestyle, commune with, find recipes and get motivation.  There are certainly other great resources out there, but this should give you a decent start.

By Any Greens Necessary
This one could be on the list just for the title alone, but outside of the snappy monicker this site has some really good information.  Run by celebrated author Tracye McQuirter, her blog contains a nice blend of articles about recipes, topical health issues and human interest stories.  Tracye’s book (same title as the website) is also a great read and can be purchased from her site.

Naptural Love
Naptural love is a dating site for black vegetarians.  The site is built on the fact that many black vegetarians want to date people who eat, think, and look like them.  The site seems fairly new and doesn’t have too many members yet but maybe with a little bit of publicity It might really catch on.

An online social network for black vegetarians and vegans.  The site was founded in 2008 and currently has over 3400 members.  The site is part blog, part video (via SoulVegFolk TV and part social network and  has many contributors to include well known food activist and chef Bryant Terry, the co-author of Grub: Ideas for an Urban Organic Kitchen and Vegan Soul Kitchen.

The Vegetarian Travel Guide at is one of the world's most popular vegetarian travel and has been online since May 2000. The site features free US city & state guides including vegetarian and vegan restaurants, health food stores, budget-conscious natural co-ops, vegetarian and vegan potlucks, organic farms, and yoga centers. Plus exclusive articles, vacations around the world, a calendar of events, and lots more.  If you’re looking to travel and maintain your health while you do, you should consider visiting this site. You might also want to coordinate your use of this site with the African American focused travel site Soul of America.

One of the biggest vegetarian website around, VegWeb contains over 15,000 recipes.  The site also contains numerous articles, coupons for discounts on food, and a forum where you can interact with other vegetarians and vegans.

Frugivore is an online magazine that contains a wide range of articles on healthy living as well as articles about vegetarianism and vegans.  One of the cool features on the site is the Black Male Vegetarian Series and the Black Female Vegetarian series where both feature profiles of real vegetarians talking about their experiences with the vegetarian lifestyle.  It is always good to see real life people tell their stories and this site provides a great look at being a vegetarian from the perspective of real African Americans.

The Vegetarian Athlete
If you need a little motivation and you’re not sure if the vegetarian lifestyle is conducive to success in sports, The Vegetarian Athlete is the website for you.  The site features vegetarian athlete Londale Theus and discusses his training regimen, eating habits, and nutritional lifestyle.  The site also has links to famous vegetarian athletes just to give you a little extra motivation.  The parent site 21st Century Vegetarians is also a good read and has even more information about the Theus family and their vegetarian lifestyle.

eHow How to Be a Soul Food Vegetarian
I am not a big eHow fan and certainly do not consider this a definitive tome on how to be a vegetarian but I include this here because it is the every man explanation of how to convert from eating meat to becoming a vegetarian.  Almost anyone can relate to this basic explanation and it should provide a good start for someone thinking of taking the leap.

Vegans of Color
A great blog about the vegan lifestyle that also covers other issues.   The blog is kept up to date and has a great following.  If you are interested in finding other African American blogs by vegans or just looking for other sites about veganism in general, be sure to check out their blog roll.  Also while you are there and are the giving sort you can support Sistah Vegan currently doing some very important work in the study and practice of veganism in society.

20 Black Vegetarians You May Know
In case you want to see who some other African American vegetarians and vegans are you can check out this link on the site.  You don't have to be famous to be a vegetarian, but it is quite amazing how so many influential people in history subscribe to the lifestyle.

The list above is just 10 of many great vegetarian and vegan websites.  If you have a website that you think people should know about, please add it in the comments.

What you may not know:
There are several black vegetarian society chapters across the US to include:

Texas, New York, Florida, Georgia, Maryland, and North Carolina

Recommended Reading:
A great article from Men’s Journal about the process of going vegan for men:

If you’re interested in a great movie about the benefits of vegetarianism for you and the world try Forks Over Knives – The Movie

In addition to the books from Tracye McQuirter and Bryant Terry cited above another good read is The Engine 2 Diet, a New York Times best-selling book for men that’s all about eating plant-strong vegan foods, written by vegan firefighter Rip Esselstyn.

Offline Hypestyle

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Re: 10 Great Websites for Black Vegetarians and Vegans
« Reply #1 on: August 26, 2011, 07:02:01 am »
 :)  Thanks for this.. I have a number of food allergies, and often I try to look for vegetarian-based recipes..
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Offline Hypestyle

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Classic Baked Beans Recipe!
« Reply #2 on: July 06, 2017, 04:58:04 pm »
How to Make Boston Baked Beans, the Low, Slow, Old-Fashioned Way
Pure and Simple Slow-Cooked Boston Baked Beans Recipe

[Photograph: Vicky Wasik]

Boston baked beans, one of the most famous of many versions of baked beans to come out of New England, stars very few ingredients, the main ones being no more than beans, molasses, and salt pork. The secret is a long, slow cook in a dry oven to gently tenderize and partially break down the beans, while a deep, dark crust forms on top for the best possible flavor.

Why It Works

•Adding aromatics to the bean-cooking water, while not traditional, provides layers of deep, complex flavor.
•Starting the pot of beans on the stovetop reduces the time it takes to come to a simmer, which in turn enhances browning and flavor development in the oven.
•Par-cooking the beans reduces the time it takes to bake them in the oven.
•The secret to a rich, thickened glaze isn't ketchup or tomato paste; it's the bean starch itself.

Read the Whole Story

/Yield:Makes about 8 cups baked beans, serving 6 to 10
/Active time:1 hour
/Total time:6 hours, plus overnight soaking time

1 pound dried small white beans (about 2 cups; 450g), such as navy beans
Kosher salt
Assorted peeled, halved, and trimmed aromatic vegetables (such as 1 yellow onion, 1 carrot, and 2 cloves garlic), optional
2 sprigs of a woodsy herb (such as rosemary, sage, and/or thyme), optional
1 bay leaf
1/2 cup (120ml) dark molasses (not blackstrap)
2 teaspoons (10ml) Dijon or brown mustard
Freshly ground black pepper
1/2 pound (225g) salt pork or slab bacon, rinsed of excess salt if necessary and cut into 1/2-inch chunks (see note above)
1 large yellow onion, diced (about 8 ounces; 225g) (see note above)
Apple cider vinegar, to taste (optional)



In a medium bowl, cover beans with cold water by several inches and stir in 1 tablespoon (15g) salt. Let beans soak at least 12 hours and up to 1 day. Drain and rinse.


Combine beans with aromatic vegetables and herbs (if using) and bay leaf in a large pot and cover with water by several inches. Add a generous pinch of salt. Bring to a boil, reduce to a simmer, and cook, topping up with water as necessary, until beans are fully tender, about 45 minutes. Using tongs, discard vegetables and aromatics.


Meanwhile, pour molasses into a 2-cup liquid measuring cup. Add mustard, a very generous dose of freshly ground black pepper (let it rain!), and a pinch of salt.


Drain beans, reserving cooking liquid. Add enough bean-cooking liquid to molasses mixture to bring the volume up to 2 cups (475ml) and stir until molasses is completely dissolved. Reserve remaining bean-cooking liquid.


Preheat oven to 325°F (163°C). In a Dutch oven, cook pork over medium-high heat, stirring occasionally, until fat is rendered and pork is beginning to lightly brown, about 4 minutes. Add onion and cook, stirring, until onion is very tender and just beginning to turn golden, about 6 minutes. Add beans to pot.


Add bean water/molasses mixture and stir well to combine. Add enough reserved bean-cooking water to just barely cover beans, then stir once more, leveling out beans so that none are sticking up above the liquid level. Bring to a simmer.


Transfer beans to oven and bake, uncovered, until beans are extremely tender but still mostly whole, with only a small fraction beginning to burst, about 4 hours. Check beans once or twice per hour during baking, adding remaining bean-cooking liquid (switching eventually to boiling water if you run out) as needed to prevent the beans on the surface from drying out. Stir beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans (this is good). The goal throughout is to keep the liquid level just high enough that the upper beans don't desiccate, but not so high that the surface doesn't brown. Stop adding liquid during the last hour of baking unless the level becomes perilously low.


Remove beans from oven and stir them very well. The sauce should form into a thickened, starchy glaze. If it's too dry, add boiling water sparingly until a glaze is achieved; if it's too wet, simmer briefly on the stovetop until reduced to desired consistency. Adjust seasoning with salt and pepper. If beans are too sweet for your taste, a small splash of cider vinegar can help balance the flavor (though I never thought my beans needed it).


Keep warm until ready to serve. Beans can be refrigerated for up to 1 week. Reheat in a saucepan, adding water gradually as needed to loosen them back up.

Be Kind to Someone Today.