Age: 60

Residence: Quarryville

Profession: Self-employed with wife, Sherry Allamong, for 32 years as owners/operators of SGMC, or Solanco Glass & Mirror Co.; Solanco General Merchandise Co.; and Solanco Gentle Massage Co. We wear quite a few hats.

Philip "Phil" Alamong said that, in 1994, in response to some health concerns, he and his wife began exploring options for changing their lifestyles. "We learned how things that we choose to eat can either support the body or work against it," he noted. "We discovered how our bodies work and what we were designed and meant to eat.

"We learned where our food comes from and how our food choices affect a myriad of things, including the people that produce our food, and the animals, as well."

That exploration, he said, led them first to vegetarianism and then to veganism, which means they use no animal products in their cooking — not even eggs, milk or cheese. "Some may think we have a very restricted diet," Allamong observed, "but we can assure you that we eat a much more varied, healthy, colorful diet now than we ever did before."

Allamong is the facilitator for the Lancaster Vegetarian Society. According to its Web site, lancas

tervegetariansociety.org, the purpose of the LVS is to provide information, education and support to those who have an interest in a plant-based lifestyle, and to get the word out to the public on the benefits of a plant-based diet.

The family cook "ever since I can remember," Allamong said, he enjoys altering recipes to make them fully vegan. "There are non-animal substitutes for everything," he noted.

The following recipe is a favorite among his vegetarian, vegan and even meat-eating friends. "You can take it to anyone's house ... and the container will be empty when you leave," he wrote.

SWEET POTATO CASSEROLE WITH PECAN TOPPING
4 large or 6 medium sweet potatoes, cooked and peeled

2 tablespoons vegan margarine (Earth Balance or equivalent)

¼ cup soy creamer or soy milk

¼ cup orange juice

1 teaspoon vanilla extract

¼ cup vegan sugar

¼ cup maple syrup

½ teaspoon salt

¾ teaspoon nutmeg

¾ teaspoon cinnamon

Topping:
¼ cup vegan margarine

½ cup brown sugar, packed

1/3 cup unbleached white flour

¾ cup chopped pecans

2 tablespoons maple syrup

Preheat oven to 350 F and spray a 2-quart casserole dish with nonstick spray (or wipe it with canola oil).

Mash the sweet potatoes with the margarine until smooth. Add the soy creamer (or soy milk), orange juice, vanilla extract, sugar, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.

Mix all topping ingredients together until well-combined. Spread or sprinkle over the casserole and bake for 45 minutes or until thoroughly hot.