Living Without Meat

My bff, co-worker, co-conspirator, soon-to-be roomie, future business partner … okay, we’ll just call her Meg. Anyways, this Meg lady has become a vegetarian! Congrats to Miss Margaret on her budding relationship with a healthy, cruelty-free diet!

In her change of diet, she has also become a hunter of enviro-, animal-, and vegetarian-friendly tee shirts. She owns a few already, but is in constant pursuit of the next best tee (future reality show?).

This morning, Meg sends you a heads up to Alloy having a plethora of such great tee shirts. Here a few pictures to get your credit card twitching …

Click on each tee to head to its purchasing page.

Okay, so Meg wouldn’t wear this last one, but perhaps it can replace the belly-bearing “I only date punk boys with piercings and tattoos” that still lingers in my closet.

… and as with all teen stores, if you buy any 2 tee shirts, you save - $10, in this case. Regular prices are between $17 and $22 each.

These are just my faves! For even more and more tees like these, head to Alloy’s tee shirt page.

Sister Gina (not a nun, but a female relative with the same parents as I) sent a green living quiz my way to share.

Earthbound Farm Organic has a Conservation Quiz live on their Web site right now. The intention is to inform and educate quiz-takers, so links are provided to reading resources that contain the answers to the 10 multiple-choice questions. Plus, when you finish, if you supply Earthbound with your mailing address they will send you a FREE reusable grocery shopping bag in July, when the offer expires.

You may recognize the name Earthbound Farm from your produce section, particularly from organic, washed, packages of romaine lettuce hearts. The company, which originated in 1984 out of a family’s backyard, also has several other organic products such as fruits, snacks, drinks, and granola.

Check them out in your supermarket for pesticide-free noshing, and online for a free reusable bag!

As I mentioned yesterday, I love asking vegetarians and vegans what they like to eat and cook on a regular basis. I suppose it is my way of gathering ideas for my own menu.

On Friday, I asked my vegetarian coworker Megan if she had a favorite recipe. Here’s what she said:

“I don’t know any fancy recipes off the top of my head, and maybe this is just me, but I never get tired of cannellini beans, frozen mixed vegetables, garlic powder and Parmesan cheese (or not cheese) over pasta with a little bit of olive oil.

“If you need more stuff, and were feeling like making a side dish, I’ve been eating a lot of mixed green salads with walnuts and dried fruit (craisins, etc.).”

Thanks, Megan! The salad sounds like it came from my mom’s kitchen.

Try Galaxy Foods’ Vegan brand Parmesan-flavor Grated Topping (shown here; note: only purple-label Galaxy Foods are vegan) to make this recipe vegan.

At the beginning of this month I included a photograph of a girl and a cow at a county fair. I found this picture in someone’s personal, online photography collection where I also left a comment. Many other onlookers left comments questioning those of us that saw it as an inspiring moment, as the cow would still be used for milk or meat. One user left her personal feelings, and I was awed by her wording.

Flickr user jeff_godofbiscuits commented:

This is a beautiful, moving photo. To me, it’s a vivid example of humane animal care. I am guessing that because this is at an agricultural fair, that girl probably knows that the cow is less a pet and more a source for milk or meat or whatever her family has chosen to keep cows for. However, that doesn’t mean work animals can’t be loved and cared for. This cow probably eats real cow food (as opposed to corn and all of the gross stuff that commercial livestock eats), gets to go outside, and has plenty of shelter and excellent veterinary care. She’ll have a long, probably very happy life. This is how ALL of the animals we eat or get food from should live. I choose to be vegan because of the horrible system in place now, but I thank you so much for this picture that is an example of how it should be.

In October, consumers were shocked by the 21.7 million-pound meat recall that forced one hamburger company to close their doors forever.

Compared to this burger ban four months ago, yesterday’s announcement by the USDA to recall 143 million pounds really stands out as the largest beef recall in the U.S.

The meat in question came from the now-famous California downers - sick or injured cows that were mistreated, abused, and tortured while down. About a month ago, the Humane Society revealed that they had been performing undercover investigations, and released a highly graphic video exposing that horrible things that were going on.

Word spread quickly, and soon TV stations nationwide were showing clips from the HSUS video. As a result, the USDA has deemed the meat from the Chino-based slaughterhouse unsuitable for human consumption.

“Because the cattle did not receive complete and proper inspection, Food Safety and Inspection Service has determined them to be unfit for human food and the company is conducting a recall,” Secretary of Agriculture Ed Schafer said in a statement.

Additionally, two (ex-)employees lost their jobs and have been charged with multiple counts of felony and misdemeanor animal abuse and neglect charges. These workers - including a manager - were seen in the video kicking, punching, electrically shocking, and forcing water down the throats of cows unable to move.

Thanks to reader Irene for sending this news alert in so quickly! Check out Irene’s Web site for information on March of Dimes, and to support her in her efforts to raise money and awareness in memory of her infant son Samuel.

I get excited when I see an animal-rights or vegetarian article in a public newspaper or magazine, such as the Wall Street Journal did last week with its headline: The 247 lb. Vegan.

The press is catching on, and the animals are being given a voice!

So imagine my excitement over the past week when all of these articles fell into my e-mail inbox:

* From a delicacy, a delicate situation: Foie gras on Baltimore menus spurs protests made the front page of the Baltimore Sun, Monday, January 28.

* Rethinking the Meat-Guzzler was in the week in review, in the world section, of the January 27 Sunday New York Times.

* Last Sunday, January 20, one of my hometown papers - the Philadelphia Inquirer - featured Learning to eat, and like, his veggies by a regular columnist. A recipe is included for Walnut-Mushroom Pate.

* CNN reported that Chips could put lab rats out of work with an Associate Press-written science article this Monday, January 28.

* Lansing State Journal answered a reader’s concern with Weigh benefits of vegan diet for kids, also on this Monday.

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I like feedback; who doesn’t? After writing yesterday about my “vegan percentage,” I received a great letter from a new friend. With his permission, I would like to share with you Marc’s response:

“Hmm just read your blog, while you make a fair point, I think there may be more to it than that. Part of the questioning, at least as far as I am concerned is curiosity. I know speaking for myself I have met a scant few vegetarians and vegans in my travels and really never had the opportunity to ask what many would consider dumb questions. I think I can safely speak for us meat eaters out there in saying that you’re pretty approachable and we just feel comfortable asking you things that to us sound dumb. I think while you might take it as a criticism, at least in some cases it may be just something like, ‘hey I noticed you’re eating that, is that safe, fitting with a vegan diet?’ People just may not know and will instantly consider you the expert on the subject.

“I think another part of it where you do make a good point is some people may feel threatened or like you are judging them for their choices due to the fact that you have a firmly held belief system that differs from theirs. Even though you haven’t said or done anything of the sort. I know for me, being probably the only outspoken Republican that I know, all of my friends and people that I know instantly put everything into a political context. Like ‘wow did you hear what the President said, how can you support that?’ as if subscribing to a political view/philosophy instantly makes you agree with everything they say and stand for. I disagree with the President and other Republicans quite a bit, but once you declare something that’s it, you’re labeled, and to that end I do agree that it can be kind of annoying. I look at it though as an opportunity to sell my philosophy, win converts. I think you do too. For example, I had no idea about how milking cows were raised, or how chicks were abused in commercial egg farms until I talked to you.

“Oh, another thing. You said you didn’t want to say you were 100% vegan? Well why on earth not? Just because you can’t actually completely be perfect at it doesn’t mean you shouldn’t declare it. You’re Christian right? Me too, and I would call myself one; however, am I 100% perfect at it? Heck no! I screw that up at least several times a day. That’s a fallacy argument, they are attacking the messenger, not the message. Are you not allowed to be against drugs if you have done them in the past? Can you not speak out against swearing if you yourself swear? Either something is right or it isn’t and there is nothing wrong with saying you 100% subscribe to your veganisim even though you might not meet by the strictest definition of every facet of it.

“Sounds like you’re a little annoyed about it, don’t let it bug you too much. I hope I’m not one of those people, I know I have been peppering you with questions pretty much since I met you, honestly its just to learn more about you. You’re rare in that you have deeply held beliefs, based on something, and you’re well spoken, articulate and a genuinely nice person. Not many of them around you know. I also love to argue so feel free.”

Thanks for letting me share this, Marc! Let me let it all sink in, and I’ll respond shortly. Any one else have any thoughts to share on the subject? E-mail them to me - LivingWithoutMeat at Gmail dot com.

And now, good folk, may i proudly introduce to you, for the second time here on LWM, the man that I call Dad. The man who was unaware that I was going put a picture of him (with grandson Timmy on the day granddaughter Tabitha was born) alongside his recipe! The floor’s your’s dad:

I must introduce this recipe with the understanding that I rarely use recipes. My last Living Without Meat recipe post was rather specific – my bean & corn salad, for which I am rather particular about the small black beans, white corn, red pepper, etc. The “recipe” that I am sharing today should really be a concept that prompts your creative juices.

This was the “stuffing” at our family Thanksgiving dinner this year, held at your blogmeister’s sister’s house – but I just could not call it that for vegans – or even “dressing,” as both have to do with accompanying a bird. You’ll figure out the name a little later …

Simon & Garfunkel Bread-Veggie Casserole

Concept 1 – full flavor ingredients.
Concept 2 – as much (or almost as much, but not more) veggies (and fruits) as bread.
Concept 3 – use what you got.
Concept 4 – be creative.

So here is a relatively close approximation of what I made:

Ingredients
2 loaves of bread (I used a mix of sour dough, 9 grain, flax seed, and oat – it’s what we had in the fridge/freezer)
1 very large onion
6 large stalks of celery
3 large carrots
1 ½ red peppers
10 small radishes
2 small apples
2 handfuls of dried cranberries
1 handful of yellow raisins
Salt and pepper; chopped fresh thyme, sage, and rosemary (recipe title hint: I didn’t have any parsley) – in total, about 1/2 teacup, not packed – this is one of the few times I didn’t use garlic.
Olive oil

What to Do
* Dice everything up to the apples in relatively small pieces – keep separated in bowls.

* Chop the spices and keep in a separate cup or bowl.

* Heat a very large frying pan (wok would work). When warm, add about two tablespoons of oil, salt, pepper, and onions.

* Before the onions clear, add celery, carrots, peppers, and radishes. Cook/blend all this for a few minutes – don’t overcook.

* Add fruits and spices – cook a few more minutes – again, don’t overcook.

* In a separate soup pot, stir several tablespoons of oil into the bread crumbs, then add the cooked pan contents and stir all together.

* Transfer to casserole dish(es). Bake to desired done-ness – I think I did about 45 minutes at 350 degrees F, which gave a nice crispy top.

Thanks, Dad! It was delicious!

What do you guys think? Anyone figure out the title of his recipe? Anyone going to try it out?

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I love calling myself a veg head, but I thought maybe it was just me. I’m often the oddball: turning left when others go right; spinning in circles when others walk a straight line; dancing when the only music is in my head. I am the girl who wore hot pink when everyone else chose black.

Apparently, however, on this particular matter I am not alone. ChrissyJo - whose name you might recognize if you read the comments - recently started up a fun, super cool, new vegetarian blog called Nutrition for VegHeads.

She’s included some great links - including one to little ol’ moi; a food of the week - currently the cherry; great quotes; and a look into life as a veg*n.

I’ve been meaning to point out her site for a little while now, but finally got to it today because of a great post that she wrote on October 30 titled “If Oprah approves, it must be good!”

Here’s a little teaser:

Quinoa (pronounced keen-wah) is a great food for new veg*ns to try. If you haven’t frequented natural food stores, you may not have come across it before. It is gluten-free if you have allergies. It contains lysine, making it a complete protein - good news for us VegHeads! It made Oprah’s Top 10 Superfoods list, too!

…keep reading…

Go ahead, don’t feel like you are cheating on me. I give you my permission to go read another veg head’s thoughts.

She wears many hats (don’t we all?). She’s my friend, but most of her days are spent running around as mom, woman, teacher, writer, lover, and chef.

Have I described nearly every toddler-toting female that you know? This certainly could be applied to numerous friends in my life. But only one of them is cool enough thus far to send me a vegetarian recipe for my Fall Feastival - Miss Summer, whose wisdom you can currently find at Mom is Teaching and Creative Mom Cafe.

Summer has put together this little yummy side dish recipe for four to six people, which she whipped up last Thanksgiving. “Everyone loved it,” she says, “and it’s super healthy.”

So, here goes …

Summer’s Baked Fall Rice

1/3 c. rice
1/4 c chopped onion
1/4 c diced green pepper
1/4 c diced celery
2 1/2 c vegetable broth
1/4 tsp thyme
1 med. diced tomato
1/4 c crushed almonds

Preheat your oven to 325 *F. In a pan saute rice, onion, pepper, and celery until rice is golden and vegetables are tender. Stir in the broth and thyme slowly. Add the diced tomato and mix well. Pour into baking dish and sprinkle crushed almonds over top. Bake for 25-30 minutes.

To my palate, and my cooking norms, this sounds awesomely different! How about you?

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Tofurky has become a joke. Not the product itself, but the name. Whether or not it is good to the taste buds, I can’t say: I’ve never tried it. But I’d guess that Thanksgiving is the company’s top selling season. Especially the mini, stuffed, faux-meat, two-person servings (called Roast and Gravy).

If that’s all a bit too much for you (it tempts me, but I’ve never given in), and you’re looking for a main entree that’s seasonal, yet veg*n, then you should definitely give Astrology-blogger Beth’s idea a try.

Make a turkey using your favorite
stuffing and puff pastry. Use whole cinnamon sticks for the drumsticks.

Take a mixing bowl, make sure it is well greased, press the stuffing in it, chill, unmold on a baking sheet. Form balls of stuffing for the drum stick, stick cinnamon stick into center of each. Cover with puff pastry.

The original recipe called for making a wash with water and paprika, for color, but I used butter instead. Bake until warm and brown, about 30 minutes.

Sounds pretty awesome to me! What do you guys think? Anyone going try making Beth’s recipe?

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Not only do I have a guest writer today, but said person who volunteered to entertain your taste buds is my very own mother. Previously she has brought us recipe goodness in the form of gazpacho and veggie pizza.

After preparing a fabulous meal for herself and my dad (who is losing the parent-submitted recipe race with only one submission: his famous bean and corn salad) the other evening, she took the time to write up another recipe to share. Let’s all welcome the momma, and say, “thanks!”

Mom’s Curried Rice with Coconut Milk

Written by Mom (some people call her Doris, or Mrs. A., but she’ll answer to Mom no matter who says it)

So I was finally doing a full grocery trip when this brightly colored can of low-fat coconut milk caught my eye (okay, I’m an artist, I do fall for package appeal). It is important to note that I am not a meal planner. I’m sure my kids remember asking me at 5 p.m., “What’s for dinner?” and getting, “I don’t know yet.” So, it is quite remarkable that I actually contemplated what I would do with the milk. I must say, that I came up with a very tasty dish.

STOP, you who do not think you like coconut, you will be surprised at how little this tastes like coconut. It is just a very nice smooth consistency for a sauce.

The Recipe

Ingredients:

* 1 cup brown or wild rice (cook as directed)
* half a sweet onion, chopped
* 2 cloves of garlic
* 1 cup shiitake mushrooms
* 1 cup frozen peas
* Handful of trail mix with nuts and raisins (chop any of the big fruit pieces)
* half cup mushroom broth
* 3/4 cup canned, low-fat coconut milk
* 3/4 to 1 and a half tsp. cumin or prepared curry powder
* half an apple, chopped
* grated fresh nutmeg (as Rachel Ray would say, “That little something that’s makes them go, `Mmm, what is that?’.”)
* salt to taste
* pine nuts or sunflower seeds to top it off

Slice mushrooms and put in a bowl with coconut milk and curry powder for about 10 minutes.

Saute onion and garlic until onions are clear. Add peas, and coconut milk and mushroom mix to the pan. Stir in trail mix and broth (a little at a time). Add chopped apple for last five minutes, until a good consistency is obtained.

Grate the nutmeg over top and serve over hot rice. Salt to taste, and sprinkle with pine nuts or sunflower seeds for a perfect little crunch.

Enjoy!

At the knitting class that I teach, the topic of dietary iron intake came up - clearly my students are advanced if we are already progressing to the part of “bitch” in our weekly lessons of stitchery. One newbie knitter is a vegetarian (a second one is too, but she eats chicken … yea) and was recently diagnosed by her doctor as being anemic. Thus, she thought to ask me where I get my iron. Since I wasn’t at once immediately able to rattle off enough sources to feel that I had satisfactorily answered her question, I promised a post once I further researched the matter. So, Miss Krissy, this one’s for you.

Anemia is when the iron levels in your blood system are low which causes your blood to have difficulty moving oxygen. It tends to be associated with vegetarianism because the most absorbable sources of dietary iron are red meats and fish. However, I was anemic when I was a meat-eater, and now am not.

Iron intake is important because our bodies simply use it as it comes - we can’t get rid of excess or store it for later (this is also why you can get sick from too much iron). Thus, our body keeps tight regulations on how much is taken in from what we eat.

Signs and symptoms of anemia include pale skin, weak nails, fatigue, weakness … gee, is this where people get all of their stereotypes about vegetarians?

But never fear! Aside from the animal-based or supplement-form (which should be kept far out of children’s reach as ingesting it is a leading cause of toxic death among kids!), here is how our bodies can get the iron that we need:

lentils
beans, seeds, nuts, chickpeas
leafy vegetables
tofu, soy products, tempeh
olives
black-eyed peas
potatoes with skin
whole-grain/wheat bread
tomato
seaweed
parsley, garlic
leeks
dried figs, raisins
mushrooms
rice

If you have a question that you would rather have me spend the time researching for you, and don’t attend my knitting class, e-mail it to me at livingwithoutmeat at gmail dot com! I love to help!

Joost Elffers (yes, this is someone’s name) spends a lot of time playing with his food: he turns carrots into ice cream cones and tops them off with a scoop of cauliflower. He sees a dog when he looks at a banana, but an octopus when it’s just the peel.

In his numerous books - such as How Are You Peeling and Play with Your Food - Elffers works alone or with other authors and photographers to create an imaginary world that both children and adults will fall in love with - in fact, you likely already have seen a picture or two of his somewhere.

Check out his cheery, appetite-enhancing, health-food-only, books at Amazon, or your local bookstore or library. It’s a great way to get your kids thinking about fruits and veggies!

Here’s a preview slideshow of a few of the pictures you’ll find within Joost’s pages:

What a perfect gift this would be for someone who loves fruit and veggies … just make sure you guys coordinate it with each other so that I, er umm…, I mean the recipient, doesn’t receive multiple copies of the same one.

As of late, my mother is a gazpacho addict (in addition, of course, to her normal daily frappacino). If you have never had a nice, cold bowl of fresh gazpacho, I highly recommend trying some before the warm weather goes away for good and takes with it the delicious, ripe tomatoes. Mom sent in this recipe for all of us to try.

Mom’s Gazpacho

To make your own gazpacho, you will need a bit of equipment: food processor or blender, strainer, and rubber spatula.

Ingredients:

About 4 medium garden fresh tomatoes (core cut out and chopped in large chunks)

1/4 of a Vidalia onion (chopped)
Half of a red, orange, or yellow pepper (chopped)
Half of a cucumber (peeled, cut in large chunks)
3 or 4 fresh Basil leaves (chopped)

1. Put tomatoes in processor with large blade. Process until smooth. You may need to do this in two batches.

2. Pour pureed tomatoes into strainer over a bowl (this is important…the mom poured half a cup down the sink!) Use the spatula to push tomatoes through. Discard skins and seeds, or find another recipe to use them in!

3. Put remaining ingredients in processor. Process until desired texture. Mom and dad like some chunkiness.

4. Stir all together and chill.

5. Now for individual tastes. Dad adds salsa, but mom just adds a sprinkle of salt. Others might like a dollop of sour cream or yogurt on top.

This is a very refreshing meal on a hot day! Serve it just like soup - with crackers or warm bread.

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