Food Friday - How to disaster dine like a vegan chef

*Every Friday is all about food on Red Cross Talks – everything from Red Cross inspired recipes to emergency food tips and solutions.

Ever wonder what a vegan chef might prepare in times of disaster? We recently put Chef Doug McNish to the test during a Red Cross Disaster Cooking Class as part of the launch of the annual Walmart fundraising campaign.

Doug first started eating vegan about seven years ago, trading in his pizza-and-beer diet and an unhealthy lifestyle. Over the next two years he lost more than 100 pounds and honed his cooking skills. He quickly became known for his gourmet raw, vegan cuisine as executive chef at Raw Aura in Mississauga and Grail Springs Spa in Bancroft.

We first approached Doug to participate in our Cooking Class after learning that he had once been a victim to fire and that Canadian Red Cross volunteers had been there to help him and his family.

Nine years ago, a fire started in his family home late at night while everyone was sleeping. The family escaped without injury but the home and everything inside was destroyed either by fire or smoke damage. Doug’s family made their way to a hotel that night and was surprised when Red Cross volunteers showed up with food, hygiene kits (with items such as toothbrush, toothpaste, soap, etc), clothing and even shoes.

“We were so thankful. I didn’t even have shoes to wear because we left the house so quickly,” Doug said. “I always said that if I had the chance to give back to the Red Cross after how they helped our family that I would.”

When we heard that, we knew Doug was the perfect fit for our Disaster Cooking Class to launch the Walmart campaign. All of the funds raised at Walmart will go toward the Disaster Relief fund to support families, like Doug’s, affected by emergencies right here in Canada.

A true vegan – he even has the word ‘vegan’ tattooed on his arm – we were counting on him to pull together a delicious, nutritious meal using only non-perishables, no heat source or refrigeration. 

He did not disappoint, whipping up a tasty bean salad and a raw fudge dessert. See below for the highly requested bean salad recipe which was also recently featured in the Toronto Star. Look out in 2012 as Doug’s first cookbook hits the shelves.

Hemp Seed Bean Salad

1/4 cup (60 mL) olive oil

2 tbsp (30 mL) lemon juice

2 tbsp (30 mL) dried parsley flakes

1 tsp (5 mL) ground cumin

1/2 tsp (2 mL) each: chili powder, garlic powder

1/4 tsp (1 mL) paprika

Salt + pepper to taste

14-oz (398-mL) can beans, preferably organic (such as butter beans, cannellini beans, small red beans), drained, rinsed

1/2 cup (125 mL) shelled hemp seeds

In mixing bowl, whisk oil, lemon, parsley, cumin, chili, garlic and paprika. Season to taste with salt and pepper. Add beans and hemp seeds. Toss well. Adjust seasoning if desired. (If desired, refrigerate until ready to serve to let flavours blend.)

Makes 2 main or 4 side servings.

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