Cooking at home with Shelly Bornemann

Shelly Bornemann has been cooking most of her life, but her food philosophy and priorities took a turn in 2006, when she visited an animal sanctuary in Maryland with a close friend. 

 

"What impacted me the most that day was when we visited the pig barn,'' Bornemann recalls. "I was surprised to see how expressive their eyes were,  just like human eyes. One of the pigs was roaming freely around the grounds and followed me like a faithful dog and it made a huge impact on me. My experience that day was the catalyst to my vegan journey.''

 

Bornemann became a vegetarian first and then a vegan. A decade later, she says, it feels right and natural to live a life completely free of animal products. She has become more adventurous and experimental with her cooking and more committed to animal rights activism and sharing her experiences as a vegan with others.

 

Bornemann, 49, lives in Baldwinsville with her fiancé, Dave, and is an underwriter for Empower Federal Credit Union. She is also one of the organizers for the Syracuse Vegan Living Program, a five-week free mentorship program that began in Baltimore in 2011 and has since expanded to other cities.

 

The education program takes a personal approach, pairing vegan coaches with pledges who want to learn about the practical side of veganism, like nutrition, cooking and menu planning, as well as the ethical considerations. "Each week we have guest speakers that discuss various topics such as health, fitness, the environment, etc.,'' Bornemann says. "We also provide samples of delicious vegan food, set up a private tour at Farm Sanctuary in Watkins Glen and have a graduation ceremony and potluck celebration where everybody brings a vegan dish to share.''

 

To date, more than 1,200 pledges nationwide have completed the program. 

 

How long have you been cooking? I started cooking relatively early on in life. I loved helping my mom in the kitchen and was fascinated by how methodical and quick she was. She’s a phenomenal baker and as a child she spoiled us weekly with homemade breads, cinnamon rolls, cookies, etc. I learned to cook not only at home, but also by trial and error. If I had something at a restaurant that I loved, I tried breaking it down and making it myself at home.

 

How would you describe your style of cooking? I love using fresh ingredients and of course I love simple, one-pot meals. My fiance would probably disagree with me using just one pot. Though I strive for simplicity a lot of times I end up using several pots, several cutting boards and several gadgets like a garlic press, the lemon juicer, a blender, zester, etc... but I’m a perfectionist and want everything to taste and look amazing.

Do you have a signature dish? I love making Tuscan bean stew, which is my "go-to” when I have dinner guests because it’s simple and sophisticated. It consists of cannellini beans, mushrooms, spinach, vegan pesto and wine. I love pairing it with fresh garlic bread and a dry wine. It’s heavenly. 

Favorite cookbook or cooking show? "The Joy of Vegan Baking" by Colleen Patrick-Goudreau has been my go-to for over a decade. The pages are falling out and as much as vegan cooking and baking has evolved, it’s still the best. 

What have you been cooking during stay-at-home life? I’ve been using this time to cook healthy, comforting food. I’ve been experimenting a lot with making “fish.'' For example, I made "scallops" using king oyster mushrooms (shown at left), smoked lox using shaved carrots and mock tuna salad using chickpeas.  

Favorite place to shop: Wegmans, Trader Joe's and Green Planet Grocery. We have a subscription to Misfits Market that delivers discounted organic produce. There’s a lot of food waste because most grocery stores want only perfect looking produce. Fortunately Misfits Market’s business model helps reduce that waste. For me, it doesn’t matter if I get an apple or an eggplant that’s bruised.

Any advice for people who are new to vegan cooking? Experiment, be open-minded and have fun. I love “veganizing” dishes and will look at various recipes online and in books for ideas. Don’t expect your dishes to taste just like an animal product, but experience it for what it is. You may find it’s even more delicious than what you’re accustomed to.

 

Creamy Dairy-Free Cheese Sauce

From Shelly Bornemann

 

16 ounces Yukon Gold potatoes (about 3 medium)

2 to 3 large carrots

1/4 of a small to medium onion

1/2 cup water (used to boil potatoes)

1/3 cup nutritional yeast

2 tablespoons lemon juice

1 tablespoon apple cider vinegar

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon brown mustard

1/8 teaspoon turmeric (optional; creates nice golden color)

 

Wash and peel potatoes and carrots and chop into uniform pieces. Dice the onion. Boil the vegetables for 10 to 15 minutes and reserve half a cup of the vegetable water. Vegetables are done when you can pierce them easily with a fork.

 

Using a slotted spoon, transfer vegetables to a blender. Add a quarter cup of vegetable/potato water to the blender. Pulse to mix, slowly adding more water until the sauce is of your desired consistency. Add remaining ingredients and adjust accordingly.

 

Notes:  The sauce can be used several ways. Stir some salsa or diced tomatoes and green chilies into the sauce. Pour in a bowl and serve with tortilla chips. The sauce can also be used to make vegan macaroni and cheese. You will need about a pound of cooked elbow macaroni (or other pasta). Stir cooked pasta into sauce.

 

Photos courtesy of Shelly Bornemann

 

Comments

[Theresa Stowell]

What a great highlight of Shelly, veganism and the wonderful work Shelly does with the Vegan Living Program!