Living Without Meat

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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Relating to what I wrote yesterday, here is an example of how my beating wings are beginning to spread compassion and knowledge. This is a column written by my co-puzzle editing, officemate Karen Powell for one of our upcoming books:

In honor of the newest addition to our editing staff, Sally Andersen (Go ahead, check out her name in the table of contents), I’m dedicating this column to vegetarianism and veganism. Sally is a vegan, while I still languish in the land of carnivores. While I can’t do without my occasional batch of fried chicken, Sally makes sure that no animal product passes her lips. Vegans are often treated like the outcasts of society because of their choice. Their requests for animal-free foods sometimes get the same patronizing stare as someone who is on a diet. Vegans don’t closely examine their food to annoy us — I’d say that the majority feel they are doing their part to help animals. Others may feel queasy at the thought of eating anything that had a face. But they certainly are not crazy. In fact, there are many prominent folks who are vegetarian or vegan.

Vegetarians eat no meat, but may still consume products that come from animals, like cheese, honey, and milk. Vegans eat nothing that comes from an animal. Some famous vegetarians and Vegans are: Leonardo da Vinci, Bea Arthur, Confucius, Ed Asner, George Bernard Shaw, Danny DeVito, Alice Walker, Clint Eastwood, Charlotte Bronte, Tobey Maguire, Cesar Chavez, Demi Moore, Ringo Starr, Leonard Nimoy, Joaquin Phoenix, Susan Sarandon, Peter Sellers, and William Shatner. And that’s just a small list.

These days, it’s almost impossible to go anywhere and not bump into a vegetarian. It’s no wonder — these days, businesses are starting to wake up to the fact that there are a lot of them out there! Supermarkets and restaurants now offer food that is prominently labeled “animal-free.” And this food isn’t the gunky horror that inspired countless newspaper comic characters to laugh at the concept of tofu. Nutritious, filling meals that contain yummy staples such as beans, lentils, or couscous are appetizing to even the most determined steak eater. Vegetarians and vegans aren’t condemned to rabbit food when there’s a wide assortment of food choices out there. And thanks to soy, milk lovers can enjoy a glass without worrying about animal rights. You might be surprised at how much you eat already is vegetarian-friendly, or can be easily substituted for a meat-free version.

Making the leap to an animal-free diet might not be such a big step after all. But still, it’s a choice. Sally doesn’t have me throwing away my fried chicken just yet, but it’s great to know that are plenty of other great foods out there that doesn’t require harming an animal.

Are you a vegetarian or vegan and have some great recipes or tips to share? Send correspondence to Karen’s Corner, c/o Kappa Publishing Group, Inc., P.O. Box 750, Ft. Washington, PA 19034.

…and so the tornado begins.

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On the front page of the New York Times on August 12 chickens and eggs had their day in the spotlight with “Suddenly, the Hunt Is On for Cage-Free Eggs”. No doubt, many of you either read this or have heard wind of it by now as the Internet is a buzz about this groundbreaking article.

But did anybody also take note of Jean Bettanny’s letter to the editor in response to this article? Her letter, titles “Let Chickens Be Chickens,” was printed on August 20, and was even more noteworthy than the article itself:

To the Editor:
While this is a step in the right direction toward reducing the animal abuse inherent in all factory farming (from the chicken’s point of view), it’s still a long way from what nature intended.

Chickens enjoy being together in small flocks, sunning, dust bathing and scratching in the soil for food. The rooster watches over the flock protectively and often participates in a hen’s egg-laying ritual, an extremely important and private part of her life.

“Free range” does not solve the problem of painful debeaking, enormously oversized flocks or the unnatural isolation of the birds from other sexes and age groups.

Though chickens can live for 5 to 11 years, after two years, they are hauled away to slaughter just like battery-caged hens. All of the male hatchlings are either smothered or ground up alive.

Let chickens be chickens, and avoid the whole moral dilemma by going vegan.

Jean Bettanny
Port Townsend, Wash., Aug. 13, 2007

Way to go, Jean! Everyone else - take note; writing one letter can reach hundreds of minds and impact the public!

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First red meat left my diet (primarily because I was a poor college student and couldn’t afford the cuts I wanted to eat). Then, seafood was ripped from my dietary line-up after a paralyzing bout of food poisoning.

But I couldn’t pinpoint for you the exact time or reason for other meats being cut out; it all happened slowly, over the course of about one year. It was not, by any means, a conscious, over-night decision.

Everyone makes life changes in their own way. For some, food may never have been a major aspect and therefore dietary moves can be made all at once. But for others - the majority - food is connected to memories, gatherings, rituals, comfort, and more; thus, it is difficult to break ties. After all, we are only human.

Make the transition slowly, is my suggestion. And remember, every vegetarian meal you eat makes a difference. Here are some of my tips:

1. Add about 1-2 more vegetarian meals per week to your menu. If you eat meat 7 night a week, try taking it down to only 5 nights the first week, then 4 nights, and so on.

2. Alter meals that already some of your favorites. Love chicken parm? Try making it with eggplant or a vegan chik’n cutlet.

3. Don’t ignore cravings. Find a veg*n alternative to satisfy your food desires, or decide that while transitioning, you will allow yourself the occasional non-veggie nosh. For me, it was crab meat. If you try to go cold turkey, you’ll likely end up giving into the cravings excessively and feel guilty about it. Food should never make you feel guilty.

4. Always take it one day, one meal at a time.

5. Praise yourself for each day that you go without animal products; just don’t reward yourself with food! Recognize what an accomplishment each step has been.

6. Consider changing your meat-vegetable-grain portions first to slowly ease off. For example, if you are used to filling your plate with one-third of each, try reducing it to one-fourth meat protein, one-fourth whole grains, and one-half veggies.

As with any lifestyle alteration, it will take time. Think about it: if you are 30 and decide to become vegetarian, you are changing the way that you have been eating for the past 30 years. We are creatures of habit, and habits take time to reverse.

Take it slow, keep in contact with like-minded friends (even if only on the Internet), and know what your body and mind can handle.

(This post is dedicated to Irene who after five days without meat had a craving for fish which she associates with fond memories of her father. Hope this was helpful; keep at it, we’re here for you!)

There is one thing that I miss being a veg*n. It’s not meat, or milk, or even leather. I miss ordering entrees at restaurants. Sometimes I crave the old two sides and a main dish plate arrangement.

Last night I ate at Home Grown Cafe in Newark, Delaware where I can appease this craving. I had the blackened chicken with green beans and crisp asian noodles. No, that isn’t a typo, and no, I didn’t have to say “hold the chicken” and then still pay the same amount. Home Grown makes their own vegan chicken replacement that, on top of being absolutely delicious, is readily prepared with any entree in place of chicken meat. You can also choose tofu or portabello.

Another fabulous meal that they serve is vegan vegetable lasagna, which my mom order. That brings me to today’s recipe. Laloofah posted a comment a few weeks ago with directions for making your own replacement for ricotta cheese. In case you don’t read the comments, or in case you otherwise missed it, here is Laloofah’s fabulous suggestion:

Laloofah’s Vegan Ricotta

This recipe make a good amount, so Laloofah recommends making a half batch to start - or using the extra to make some vegan cannoli.

In a blender or food processor mix these ingredients:

1 pound firm tofu
1 pound silken tofu (I use 1 18-oz package extra firm tofu and 1 12-oz package soft silken tofu and it works fine.)
1 T maple syrup
1/4 cup soy milk
1 clove garlic
2 T lemon juice
3 teaspoons basil (about 12 leaves fresh)
2 t sea salt (or to taste)

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She’s a chili girl, that Amber is. She has loved it since she was just a tiny thing, filling up on mom’s ground beef and kidney bean chili, made with grandma’s homemade chili starter!

It was the best she’d had … until her partner decided to make her some.

She watched as the chili was being made: “Corn? In chili? What? Something other than red beans? Gasp. The horror! And where was the beef? What was chili without meat?”

Amber was sure her mom’s recipe was best, and that her partner “was ruining [her] childhood chili! And wasting a perfectly good jar of Grandma’s homemade starter!”

She digressed, however, and now must share this vegetarian chili recipe with us.

Chili to “Hogtie Your Own Nana” Over

Into a crock pot, toss:

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It has taken a little begging, pleading, and bribing, but my mother has finally stepped up her game and sent me a vegetarian recipe to share with you.

Where I grew up, we couldn’t get pizzas delivered because we lived back in the woods. We also couldn’t always agree on toppings - Dad wanted meat lover’s with extra bacon, a side of sausage and some dipping grease; Mom wanted no sauce and green vegetables. To compromise,
we often made our own.

Now you may have the courage of my sister who makes even the dough from scratch while playing with her rambunctious 2-year-old boy … or you can have a normal amount of ambition and buy a pre-made crust such as Boboli. Hunt for a whole wheat or whole grain one for an extra nutritional boost.

Here’s mom’s choicely-topped pizza du jour:

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I am jumping out of my seat with pride and excitement! After the blogathon this weekend, a number of readers contacted me to let me know that they would be trying out vegetarianism. My goal has never been to force my opinions on people, and I never set my expectations too high. But what a wonderful day for me as a writer and activist!

One reader in particular, Irene, has a challenge for me - and you. She has asked us to gather up “tried and true recipes, favorites, that are tasty and filling” … and cook-able after a long day at work! She’ll post any recipes she tries on her Web site and let us know how it all goes.

What do you think? Can we help her, and the others, as they try out new recipes and a new diet?

Send in your suggestions, and I’ll write up mine, too.

You can leave your idea as a comment here, or send it to me by clicking on “Contact Me” over to the right (or by clicking on the picture here), or E-mail it directly to Irene: reeeeeen at comcast dot net with “VEG RECIPE” as the subject.

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Before offering you up the next recipe from a fellow reader, I’d like to remind you that I still have a few copies of David Kamp’s new book that I will send you for free if you send me a veg*n recipe.

Irene, not strictly a veggie-eater herself, has vegetarian niece with whom she loves to swap ideas and recipes. She also finds her taste buds led towards veggie meals as she enjoys “cooking garden fresh food and [is on a] quest to get healthier.”

The enchilada casserole that she shares with us today originally had chicken in it, but when she tried making it without the meat she didn’t miss it at all. Especially since she finds vegetarian alternatives to be “wonderful, healthy, filling, and tasty!”

Irene’s Black Bean and Corn Enchilada Casserole

Servings: 8

Ingredients
1 can enchilada sauce
4 oz canned tomato paste
6 cup water, divided
1 sprays cooking spray
1 cup onion(s), chopped
1 jalapeno pepper, seeded and finely diced (optional)
1 cup green pepper(s), chopped
3 medium garlic clove(s), minced
1 1/2 cup uncooked yellow cornmeal
1 sprays cooking spray
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained and rinsed
1 1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand (the cheese is optional, of course)

Instructions:
Preheat oven to 350°F. Mix enchilada sauce with tomato paste and 1 cup of water until well blended. (You want to end up with 3 cups of sauce total.)
Spray large saucepan and heat over medium heat. Add onion, bell & jalapeno peppers (if using) and garlic. Cook, stirring until translucent, about 5 minutes.

Remove 1 cup of onion mixture and place in a large mixing bowl. Add beans and corn into reserved onion mixture; combine thoroughly; set aside.

Stir 3 cups of water into remaining onion mixture (in the pan) and bring to a boil.

Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes.

Coat a 9 X 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.

Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve. (Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.)

Irene says, “this has quickly become one of my favorite non-guilt meals.” She serves it up with a side of fat-free refried beans and a cooling avocado and cucumber salad … that you will have to wait until tomorrow to get the recipe for!

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Don’t worry, I did not forget about Recipe Sunday; I merely bumped it a few hours.

Today I bring you another recipe sent in for a free copy of David Kamp’s “The United States of Arugula” (which I still have a few unclaimed copies of, so get out your vegetarian recipes).

Activist Mommy is our featured chef du jour. She has altered a lacto-ovo brownie, leaving out the milk, eggs, and butter. Her kids love this delight, and her in-laws have no clue that the chocolatey wonders are vegan (shh…we won’t tell!).

Don’t be scared off if you aren’t vegan, these are “so yummy, moist, and sweet” according to Activist Mommy. And when my birthday came last, I had two different vegan cakes that people are still raving about!

Activist Mommy’s Vegan Brownies

1 can black beans, drained and rinsed
3 tablespoons vegetable oil
4 tablespoons cocoa
1 teaspoon vanilla
3/4 cup vegan sugar
2 bananas
1/4 cup applesauce

Preheat oven to 350 degrees. Blend all ingredients in a blender until smooth. Pour into a lightly greased 8×8 pan. Bake for 30 minutes or until a toothpick comes out clean. Enjoy!

Wow, is that really all? That seems easier than classic brownies. Not to mention healthier!

Thanks Activist Mommy, and everyone else … keep those recipes coming.

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As you keep the recipes coming for the free book giveaway, I’m going to keep sharing everybody’s entries with you.

Our friend Allison - a double blogger with both Find Religion and Reality on Bravo - seems to have psychically known how much I LOVE couscous, because she offered up cold couscous salad that could be presented as a side dish or light and healthy snack.

Like most of us, Allison admits that this recipe likely started out from a cookbook or Food Network show but has become her own over the years with a tweak here and there. She understands vegetarianism and had has such recipes in her repertoire because, as she says: “When I was in college, one of my friends was a vegetarian, so we used to look for fun, delicious meals we could make whenever she came over for dinner.”

Cold Couscous Salad

1 box plain couscous
1 can chickpeas, drained, and rinsed
1 chopped red pepper
1 chopped onion
1 chopped cucumber
1 handful of spinach, chopped
1 handful of crumbled ricotta cheese
1 handful of shredded cheddar cheese
freshly grated garlic
extra virgin olive oil (EVOO!)
lemon juice
salt and pepper

Make couscous according to package directions. Place in large bowl and add EVOO to coat (about two spins around the bowl–couscous should be lightly coated, not swimming in it!). Add juice of one lemon and a pinch of salt and pepper. Mix to distribute and refrigerate for 4 hours or overnight. Add all chopped veggies, chickpeas, and cheese to the couscoucs. Grate fresh garlic into the bowl. Stir to mix the ingredients and enjoy!

Thanks, Allison! I can’t wait to try it … I’ll have to think about what I am going to replace the cheese with.

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In exchange for a free book, I asked for recipes a few days ago. Now that they are starting to roll in, I am going to start posting the recipes. But don’t stop sending them in, because I still have five more books up for grabs.

Our first tummy delight comes from Dawn, who just happens to be a student from my craft and knitting classes! She sent in Greek Pasta Salad that while it is fully veggie, Dawn (who is clearly up-to-date on her definitions and terminology!) points out that a vegan would need replace the feta with a veggie cheese product. Thanks, Dawn!

She discovered this recipe when trying work orzo into her cooking repertoire. And why the Greek twist? “I am always looking to take “trips” with my cooking and when I found a recipe for a Greek salad I figured a trip to Greece would be good!”

Dawn’s Greek Pasta Salad

¾ cup uncooked orzo pasta
1 (6 ounce) can marinated artichoke hearts – I used a can that said they were quartered; I ended up cutting some of them anyway to make the bites smaller
1 tomato, seeded and chopped
1 cucumber, chopped
1 cup crumbled feta cheese – (I don’t like feta so I chose Ricotta Salata, or use a vegan substitute)
1/4 can black olives, drained – I cut mine into 3rds
3 tablespoons olive oil
2 ½ tablespoons red wine vinegar
1 tablespoon lemon juice (more or less to taste)
1 teaspoon dried oregano
Pepper to taste

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts.

In large bowl combine pasta, artichoke hearts, tomato, cucumber, cheese, olives, lemon juice, oregano, olive oil, and red wine vinegar and pepper to taste. Toss and chill for 1 hour in refrigerator. Toss before serving.

This recipe made 3 servings for Dawn: “I ate the first one the night I made it and now I have two for lunches. So yummy!”

Sounds good to me, Dawn! What do you guys think? Worthy of a free book, that’s for sure … when she finishes her knitting homework, that is!

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