To commemorate Earth Day, I thought I would post an alternate way to honor and respect this round thing we call “home”. Once upon a time, I was a full-time Vegan. I lost weight, I felt good and I learned a lot! Veganism is neither a cult nor a religion, it is simply a lifestyle. While many Vegan’s are very passionate about their lifestyle, they are not praying to the god of tomatoes. Furthermore, some can be a bit outspoken about debunking the myths of Veganism, but that’s likely because they have heard the question, “but where do you get your protein?” a gazillion times already! Lemme give a quick rundown for those unfamiliar with the basic premise: Vegans do not eat any animal products. This includes meat, chicken, pork, seafood, eggs and dairy products. Instead, their plates are filled with veggies, fruits, legumes and grains.
Here are three main reasons people typically choose to become Vegan:
1- They love animals and respect their right to live & die naturally
2- They want to eat in a more healthful way
3- They want to respect Mother Earth
Let’s talk about good ol’ Number 3 today. So what, you ask, does being a Vegan have to do with Mama Earth? I thought you’d never ask. Some factoids you probably didn’t know include:
- Factory farming (where traditional meat products, dairy and eggs come from) is incredibly detrimental to the environment
- The methane from all the gas passed by 10 billion animals a year is directly responsible for global warming (ewwww!)
- The urine and feces from these animals pollute and contaminate our soil and water (double ewwww!)
- See more info below from www.CulinarySchools.org
There are numerous facts and research papers to support the benefits of going Vegan, however, proposing an all-or-nothing type of lifestyle works for very few of us and quite frankly is likely what gave Veganism the cult or religion stereotype in the first place.
So I propose being an Occasional Vegan. That’s what I am now. While some of my meals include dairy, eggs and seafood, I regularly create meals that are Vegan. One meal a week can make a difference; one full day of meals a week, an even bigger difference. But do what’s comfortable for you and your family, every little bit helps. As an adult, you can feel good knowing you’re providing a healthy, nutritious meal for yourself and family. There are also many great opportunities for family discussion on the topic. While I hope, over time, you’ll increase the fruits and veggies portion on your plate and decrease the animal products, this doesn’t HAVE to be an all-or-nothing lifestyle. To help get you started, I’ve included a few of my favorite recipes that I encourage you to try. Don’t be fooled by the claims that state that a particular Vegan dish tastes just like its non-Vegan counterpart. It likely doesn’t. But introducing an entirely new flav to your weekly dishes is super cool! Just like Thai and Mexican are fun themes for food, now you can add Vegan dishes too! Not only are they healthier, but it’s a great way to appreciate that big ol’ Mama of all Mama’s! Happy Earth Day!! And if you have some favorite earth-friendly recipes, c’mon now…share-nice in the comments section!
Breakfast:
Scrambled Tofu
- 1T olive oil
- 3 scallions finely chopped
- 1 tsp minced garlic
- 1 bell pepper diced
- 1 pkg (16oz) firm or extra firm tofu (usually found in the produce section of your favorite supermarket) ((drain water and remove from package. Place tofu block on paper towels and wrap in dishtowels to absorb water. Place heavy cookbook on top to help drain water for 20-30 minutes))
- 1C spinach leaves, rinsed and patted dry
- ½ tsp turmeric
- 1 tsp cumin
- ½ tsp paprika
- 2T nutritional yeast (most health/natural food stores carry)
- ¼ tsp salt
- ¼ tsp pepper
Heat oil in sauté pan then add scallion and garlic and sauté for 2-3 minutes. Add bell pepper and sauté till tender.
During the sauté, crumble tofu in a large mixing bowl using a fork, pastry cutter or your hands to create coarse crumbs that resemble scrambled eggs. Add to sauté pan, stir and combine with scallions & pepper.
Add spinach, and all remaining seasonings and sauté an additional 7-9 minutes, stirring occasionally until tofu is bright yellow and heated through. Season with salt and pepper. Serve with toast and Earth Balance spread. Serves 2-3.
Lunch/Appetizer:
Cuc-YUM-ber and Cream Cheese Sandwiches
- 1 eight-oz container Tofutti nondairy cream cheese (most health/natural food stores carry)
- 3T finely chopped chives
- 2T finely chopped fresh dill (fresh is key here)
- 2T finely chopped fresh mint (fresh is key here)
- 1 cucumber peeled and thinly sliced
- 1 pkg cocktail rye, wheat or pumpernickel bread (usually in the deli area)
- ½ lb arugula
- Salt and pepper to taste
Mix cream cheese with chives, dill and mint. Dry cucumber slices between paper towels.
Spread a thin layer of cream cheese mix on each slice of bread. Top every other slice with cucumbers and arugula and sprinkle with salt and pepper.
Cut each sandwich into a triangle and enjoy! 32 servings
Dinner:
Veggie & Bean Cassoulet (that’s French for yum)
- 2T grapeseed or olive oil
- 6T Earth Balance butter, divided
- 2 leeks, thinly sliced
- 1 celery stalk diced
- 1 carrot peeled and diced
- 1 minced garlic clove
- 1.5T tarragon
- 1T fresh minced thyme
- 1T fresh sliced chives
- 1 bay leaf
- 3 cans white cannellini beans drained and rinsed
- 1C veggie broth
- ½ C panko breadcrumbs, divided
- Salt and Pepper to taste
Preheat oven to 350. Heat oil and butter in large pot over med-hi heat. Add leeks, celery, carrots and garlic and cook 5 mins, stirring occasionally. Add thyme, chives and bay leaf and cook 5mins more. Add tarragon, beans, veggie broth and ¼ cup of breadcrumbs. Reduce heat and simmer for 20-25 minutes, stirring occasionally. Season with S&P to taste.
Meanwhile, nuke remaining Earth Balance butter then mix with panko crumbs and set aside.
Pour veggie mix into a 13X9 baking dish, throw out bay leaf. Cover loosely with foil and bake about 25 mins. Remove foil and sprinkle with breadcrumb mix and cook til browned on top. 6 Servings.
Side/Soup:
Corn Chow-it-down-Der
- 2T olive or grapeseed oil
- 1 small yellow onion chopped
- ½ C chopped celery
- 2 minced garlic cloves
- 6 small gourmet red potatoes chopped into large chunks
- 2 C corn (fresh or frozen)
- 4 C veggie broth
- 2 sprigs fresh thyme
- 2 C almond milk (can substitute with soy)
- 1T unbleached all-purpose flour
- 3T water
- 1 tsp salt
- ½ tsp pepper
Heat oil in large saucepan and sauté onion and garlic about 4mins. Add garlic and continue cooking for 30 seconds. Add potatoes, corn, broth, thyme and milk. Simmer 20-25 minutes until potatoes are tender.
In small bowl, whisk flour and water til smooth. Add to soup. Simmer 5 more minutes. Add S&P. 8 Servings.
Dessert:
Perfect Parfait
- 2 pts strawberries (preferably organic) quartered
- 1 pt blueberries
- 1 pt raspberries or blackberries
- 1T lemon juice
- 1 six-ounce container nondairy plain or vanilla yogurt (health/natural food stores)
- 2T agave nectar (sweeter than honey, but honey is not a Vegan food)
Evenly divide fruit between 6 bowls or wine/champagne glasses, leaving 6 fruit pieces separate. Add lemon juice to each bowl or glass. Spoon yogurt on top and drizzle with agave nectar. Top with fruit piece. Serves 6.