Select Page
Ahimsa lights the way
AMERICAN VEGAN MEMBERSHIP
We delve into the philosophy of compassionate living. We discuss practical aspects of the vegan lifestyle. We present varied and tempting menus, recipes, and food news. People. Events. Commentary. Book Reviews. Video Reviews. And more……
In an excerpt from Winter 2019, Charity says that if anyone would have told her that just three short months later, she’d be a chef for NFL players—making vegan food they love—she would have said,
“Get out of my house; you’re wacky!”
Want to read the entire story and many more like this? Become a member and receive American Vegan magazine all year! Mention that you want to receive the winter 2019 back issue to receive this story.
Become a Member
Join Us
The NFL Titans’ Secret Weapon
By Anne Dinshah
A growing number of top athletes are turning to Chef Charity Morgan to put the best fuel in their tanks—providing a winning edge for the Tennessee Titans’ team. Inspired by her husband Derrick, a professional (and hungry) football player for the Titans, Charity became a true titan by creating delicious, nutritious, and powerful vegan meals fit for the NFL. Since last football season, this husband-wife team has led the way to
Charity Morgan had what many people consider a dream life with great kids and husband, but she felt her life was just about giving to them, not fulfilling a dream of her own.
While Charity was looking for meaning, big Derrick was looking for ideas of what to eat. A nutritionist suggested he try giving up meat and dairy for
When Derrick decided to try veganism, Charity’s culinary knowledge came in handy. Derrick is a foodie; Charity is a chef. And despite not having a desire to return to the culinary arts, she sent Derrick to work with his first all-vegan lunch.
A second player asked to be on Derrick’s meal plan that first day. Charity decided it’s easier to cook for two people than it is for one. Soon, it went from two players to five, and now is over twenty (varies with roster changes). Charity began charging for the vegan meal plan she created. Why not turn this “hobby” into a business?
Charity gets the finest, cleanest ingredients for her vegan meals: all vegan (of course), 99.9% organic, and no artificial colors or flavors. Charity sometimes spends more money on these meals than she receives. “I don’t do it for the money,” she says, “Now I’m doing something I love.”
As Charity talks, a text comes in. Another player wants to join her meal plan and is sending the list of a dozen vegetables he “doesn’t eat.” We share a laugh about how he hasn’t eaten her cooking yet! Derrick gave her a similar list once upon a time.
Membership
AVS promotes clarity of veganism, provides a moral compass, and offers resources for your vegan journey.
$25*/year
- Membership is open to everyone.
- Standard Membership is $25 per
calendar year. - Select one-time OR annual auto-renew.
- Student or low-income membership fee $12 within U.S.A. pdf only.
- Canada: $30 in U.S. dollars for print or $25 pdf.
- Overseas: $35 in U.S. dollars for print issues or $25 pdf.
- Life Membership $500. Includes lifetime (yours or AVS) American Vegan magazine.
- Advanced Membership (by application, for voting and office holding) is open to vegans practicing ahimsa who are current members.
Become a Member
Join Us
Donate to AVS
Help the good work
E-NEWSLETTER
Vegan Guides
Mentors in your area
American Vegan Remoulade Sauce Yield: ¾ cup
½ cup vegan mayonnaise
2 Tbsp relish or minced pickles (sweet or dill)
1 stalk celery, minced
1½ tsp lemon juice
1½ tsp mustard
1½ tsp smoked paprika
1½ tsp Cajun seasoning
½ tsp hot sauce
Mix all sauce ingredients. Refrigerate until use.
Poutine
Poutine is an indulgent dish from Quebec based on a pile of fries, typically with cheese curds and brown gravy.
Chef Charity Morgan makes her scrumptious vegan version with no specific amounts. Fries with BBQ seasoning, gravy with caramelized onions, fresh minced parsley, and cubes of smoked vegan mozzarella cheese.
If you prefer fewer calories, try the toppings on some steamed vegetables instead of fries.
VEgan REcipes
Get more vegan recipes
Donate to AVS
Help the good work
Charity Morgan’s Shrimp Po-Boys Yield: 4 sandwiches
1 pkg vegan shrimp (or vegan chicken)
½ head romaine lettuce, shredded thin
1 tomato sliced into thin rings
1 cup oil for frying
4 hoagie or sausage buns
¾ cup remoulade sauce or vegan mayo
Flour Dredge
1 cup flour
1 cup corn meal
1 Tbsp Cajun seasoning
1 tsp thyme (dried)
1 tsp smoked paprika
Liquid Mixture
2 cups almond milk (unsweetened)
¼ Egg ReplacerTM
1 Tbsp Cajun seasoning
2 Tbsp hot sauce
Mix dredge ingredients in a large bowl. Set aside.
Mix all ingredients of the liquid mixture in a separate large bowl. Add the vegan shrimp in the liquid mixture. Let them soak briefly, then take one at a time out and toss in flour dredge. (dredge huge batches and freeze them for future use.)
Preheat oil in frying pan. After all shrimp have been dredged, place them into the hot oil; cook and stir until crispy about 2 minutes. Drain on a paper towel.
Assemble Po-Boys:
Put remoulade sauce (sample recipe below) on each inner side of bun. Add shredded romaine and then 2-3 slices of tomato. Place about 6-8 pieces of vegan shrimp on top. Optional: splash a couple dashes of hot sauce on the shrimp. Enjoy.
VEgan REcipes
Get more vegan recipes
American Vegan Society
56 Dinshah Lane, P.O. Box 369, Malaga NJ 08328 856.694.2887
Copyright © 1960-2019
AVS is a registered 501(c)3 organization, EIN 226058533. All donations made to the American Vegan Society are tax deductible.