Ok, now for a little education kiddos.......
I became vegan for three major reasons. In no particular order, the environment, the animals, and my health. I'm sure if you're already vegan then you probably know about the following facts, but if you're not please read on and please please don't hate me for opening your eyes a little, or a lot.
Once learning about the tolls factory farming has on our earth, and that it's one of the biggest causes of global warming, I could not just sit back and not do anything. I want nothing more than for future generations to enjoy our beautiful planet as much as we do. It amazes me that more people don't realize this. Or I guess if they do, their taste buds are more important than what our children's lives will be like if we don't do something asap. It's really no surprise the big wigs from the factory farming industry do everything in their power (and they have a hell of a lot of it) to make sure they promote their products and hide the truth about not only how they are destroying our planet, but how they are destroying our health. Everyone is so concerned about recycling and water usage. but they should be eating less, or really, NO meat. If you really want to save water, it takes 1700 gallons of water to produce a pound of beef and 2000 gallons of water for 1 gallon of milk. Giving up meat would also solve our world hunger problems (did you know the majority of soy and corn crops are used to feed the animals on your plates). The movie Cowspiracy talks about this in great detail, so everyone should watch it if they are even a tiny bit concerned about the environment. It's not on the internet yet, but I'll be sure to post it when it becomes available.
I know first hand people seem to get offended when you tell them you are vegan for the animals and start to get all defensive. This is only because they need to justify to themselves that it's ok to kill another sentient being for their own pleasures. For this very reason, I was the type to not say anything unless asked, but I'm certainly working on being more out spoken for those who can't speak. I urge you, if you haven't already done so, to watch a few documentaries on the subject. They are very difficult to watch, but it's important to know the price of your actions. Four of my favorites are, Earthlings, Death on a Factory Farm (HBO), Vegucated, and Peaceable Kingdom. After watching these I'm not sure how anyone could not go vegan. "Oh, but what about humanely raised meat and humane slaughter," you say? Well, even if Betty the cow or Pete the pig lived all of their short lives (animals are normally killed at a very young age) on a beautiful grass filled hillside with farmers who gave them the very best care they could get, they all die in the same manor, and certainly not willfully. Getting a bolt to the head, which many times leaves the animal still conscious, and then your throat slit (anyone who saw the first episode of this season's Walking Dead will surely resonate with this) doesn't seem all that humane, but maybe that's just me. "What about eggs and dairy? No one has to die for those," you say? The male chicks and calves sure do. Male chicks are put on a conveyor belt and sent straight into a grinder shortly after they hatch. Male calves are taken away from their crying mothers right after birth to be sold for veal. It's very sad to me when I hear that someone doesn't eat veal because they think it's cruel, but has no idea they are still supporting these atrocities just by consuming dairy. Milking cows are also killed at only five years old since they usually dry out by then and are of no use to the farm any longer. Cows live to be at least 25 years old under normal circumstances.
It also became quite obvious to me that becoming vegan is the best choice for optimum health. Never has a doctor said,"you need to eat more bacon, eggs, and cheese Sally." Most people will argue, but meat tastes sooooo good! I assure you that there is no lacking in taste when eating plant based. Oh, but what about CHEESE!!?? It's a fact that the the less cheese you eat the less you want it. This is because casein is very addictive so that the calf it's intended to feed will thrive. It creates caseinmorphins which have an opiate effect on humans. Besides that, dairy has a certain amount of puss cells in it (this is allowed by the USDA). Is your stomach turning yet? Yes puss people! Pretty nasty right? This is from the cows being milked so often that they get mastitis and therefore puss gets in your milk. Yummy! We are the only animals on this planet that still drink milk after infancy and not even from our own species. You think I'm weird for not consuming puss juice, I mean milk. I think you're weird for drinking the bodily secretions of another mammal after their baby is torn from them at birth. If you are worried about getting the right nutrients, ie calcium, the over hyped protein, among others, I'll be the first to tell you it's unbelievably easy to get these just by changing the way you eat, no supplements required. Consider the standard American diet, way too much protein, too much fat, too much salt, not enough fruits and veggies. No wonder there is such a problem with obesity in this country, not to mention diabetes, heart disease, cancer, among other things. By switching to a plant based diet you can not only boost your immune system, get clearer skin, lose weight, live longer, have more energy, and have better sex (yeah baby!). Indeed any one of those is reason enough for me!
Now, for those of you who think it's difficult or expensive to eat vegan, I am here to help. You can pretty much take any non vegan recipe and make it easily vegan or veganize it! As for expensive, meat and dairy are more expensive than veggies and for the few things that may be a little more, such as buying organic and super foods (that you don't really need any way) spending a little more for your health pays off in the end since you won't be paying for medication and medical bills due to clogged arteries etc.
Sorry for my rant and if I offended anyone, although I don't know how it would be offensive. Now for the fun part :).
My first recipe is Moussaka! No, not moose caca, like my daughter says, Moussaka. The traditional Greek dish that usually includes eggplant, zucchini, a custard topping, and ground lamb or beef. Not sure how anyone can eat something as adorable as a lamb (cries), but I digress. I tried looking up a vegan version for Moussaka a while back to no avail. I especially wanted a soy free recipe and any that I did find had tofu in the bechemel. I do try to avoid soy as much as possible because it tends to mess with my hormones a little. Now, I know what your thinking, but that's not very seasonal lady. Ok, ok, next time I'll no doubt be more seasonal, but for now bring on the eggplant and zucchini! This recipe is a tad involved, but not much more then the original, to tell you the truth, and it is well worth the extra effort. I promise the next recipe will be easy peasy lemon squeezy!
Vegan Moussaka (soy-free)
Ingredients
For the sauce:
-3 Tbsp olive oil
-1 med onion chopped
-2 cloves garlic crushed
-1 large green pepper chopped
-1 large can crushed tomatoes
-1/2 tsp dried dill
-1/4 tsp cinnamon
-3 Tbsp flat leaf parsley chopped
-salt & pepper to taste
Saute onion and garlic in a medium sauce pan. Then add green pepper and saute until cooked through. Add tomatoes and spices and simmer for 30 minutes.
For the layering:
-1 large eggplant peeled and sliced in 1/2 inch circles
-2 medium zucchini sliced in 1/2 inch circles
-1 cup almond feta*
-1/2 cup almond parm*
-3/4 cup Italian breadcrumbs (I use Edward & Sons)
-Chopped parsley for top
Preheat oven to 375 degrees F. Place eggplant rounds on an oiled baking sheet, sprinkle with salt, and cover with foil. Bake for 30 minutes.
Saute zucchini until golden on both sides. Remove from pan and place on paper towels to drain any excess oil.
Custard:
-1/3 cup soy free Earth's balance (or other non dairy butter)
-1/3 cup all purpose flour
-2 cups heated almond milk (or any non dairy milk)
-3 Tbsp chickpea flour mixed with 3 Tbls water
-generous pinch of nutmeg
Heat almond milk in small sauce pan. In a separate pan melt butter over medium heat. Whisk in flour and continue to stir for 3 minutes. Gradually pour in the hot milk whilst still whisking. Remove and cool 10 minutes. Whisk in chickpea mixture and nutmeg.
Assembly:
Preheat oven to 375 degrees F. In an oiled baking dish, put half the sauce on the bottom. Layer eggplant, crumble half the feta, and half the breadcrumbs. Add the remaining sauce, zucchini, feta, and breadcrumbs. Top with custard and distribute as evenly as you can. Sprinkle with almond parm and chopped parsley. Bake for 45 minutes or until golden and bubbly. Let stand at least 15 minutes before eating. It's best slightly warm or close to room temp.
*Almond Parm
-1 cup raw almonds
-2 Tbls nutritional yeast
-1 tsp garlic powder
-1/2 tsp salt
In a food processor add all ingredients. Process until finely ground. Use on soups, pasta, salads, whatever.
*Almond Feta
-1 1/2 cups blanched almonds finely ground (I've used regular almonds in a pinch and still works fine although the color is darker)
-1/4 cup lemon juice
-1/2 cup water
-3 Tbls olive oil
-2 cloves garlic
-1 1/4 teas salt
Process until smooth. Line a bowl with 3 layers of cheesecloth. Pour in the mixture and tie ends together. Place over a bowl and let sit in the refrigerator over night.
Preheat oven to 350. Transfer to a greased baking dish after removing the cheesecloth. Bake 40 minutes or until slightly golden and cracked on top and firm to the touch. Let cool. Substitute anywhere you would use feta.
This recipe is adapted from the Moosewood Cookbook with additions from The Simple Veganista for the parm and Maple&Spice for the feta.
I have to try this! It looks and sounds amazing!
ReplyDeleteThanks Elena! Can't wait for you to try it. :)
ReplyDelete