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After Hurricane Irma, The St. Maarten Vegans decided to put their annual Vegan Festival on hold, and instead dedicate a program to helping those in need. If you want to read more about the program feel free to browse the articles the program has been mentioned in.  
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I had an amazing article / review about me from The Traveling Island Girl. Go check out the article here. If you're not following her yet, go on and check her out!  The Traveling Island Girl took this fabulous photograph of me, go check out the other photos she took...
(https://thetravelingislandgirl.com/2017/02/11/meat-free-in-st-maarten-5-must-visit-vegetarian-restaurants/) I had a wonderful lunch with Vegan Road Trip Life (www.veganroadtriplife.com)
 A year ago, I was in marketing and band management, I cooked for my family, but I never went further than that. I had a lot of false perceptions about being a chef. I thought I would lose my passion for cooking if I had to do it every day, I also thought I would be told what I have to cook when, and that I wouldn’t be able to cook the things I love.
When I opened Vegan To Go I was so nervous! What if nobody liked my food? What if I lost my passion for cooking? and many more ‘what if’ questions. However, I pushed through, and now I’m so happy I did. My aim was to create a fun, healthy, vegan restaurant on St. Maarten. Although most restaurants have at least one or two vegetarian or vegan option, I wanted somewhere that my friends, and fellow vegans could go, and not worry ‘is this actually vegan’, because everything on the menu is 110% vegan. I tackled a lot of my scary ‘what if’ questions by making the restaurant exactly how I’d like to cook. I prepare one meal a day with the option of regular or low carb (eg. zucchini noodles instead of pasta), I also make one soup a day. This gives people an option, if they don’t like something on the menu, but it also ensures that I’m only cooking my best dishes, and the dishes I love to cook. I cook with primarily locally grown produce, and a lot of it coming right from my own garden. You can taste the difference when you’re using fresh ingredients. Using fresh produce makes it hard to stick to recipes though. Since I don’t always have the same produce available to me, I improvise a lot, and I rarely make the exact same meal twice. I really love being able to put all my cooking training to use, and it’s always such a pleasure to see people enjoying my creations. I get a lot of people come in who aren’t vegan or vegetarian, but they want to try to eat healthier, and they’re almost always shocked by how little they miss the meat. I’m excited to see the journey Vegan To Go will take. Marianne. |
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