protein

Month of Memories: Demoing for Seniors

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salad-tempeh

Last August, Janessa, Jess, and I presented some vegan meals to the folks at Rose Schnitzer Manor, a Jewish assisted-living home. They were already serving a few meatless meals a day and wanted to use and learn more about plant-based proteins.

We made them a big berry salad with maple-agave tempeh, and a baked tofu mac-n-chee, and ran through the benefits of a vegan diet, offering some super accessible alternative proteins.

They had SO MANY questions for us—and I’m not just counting the seven times Ruth asked what kind of cheese we used. We talked about how they could get more options from their cafeteria, since most of them couldn’t shop or cook for themselves anymore.

And they ate the food! And most of them liked it! I don’t think we moved anyone to become vegan that day, but I do believe we took some of the fear factor away from some unfamiliar ingredients.