Closing Thoughts

When was it exactly, that I started this meandering blog of mine? A year and half ago or was it two years now? I do recall feeling very passionate about the intent, which was to educate people about the vegetarian (vegan) food choices and the cruelty behind our current standard mode of consumption as it specifically relates to the animals we raise as our main source of protein.

At one time, I considered myself an "angry vegan", so upset was I by what I had seen and read. That anger powered, in a sense, my drive. But was I really effective in changing anything or anyone?

Since adopting the vegetarian diet, my husband and sons have at different times, tried to eat a vegetarian or vegan diet. Currently, my husband is eating 90% vegetarian, but includes fish and chicken once a week. When he is out of the house, he chooses whatever he so desires at that time. My youngest son (a busy student and avid fitness enthusiast), lost too much weight, and has thus resorted to protein powders to maintain his lean frame. He also adds portions of cheese and other animal protein. My older son, also tried for a short while to eat a animal-free diet, but found it too limiting. He mentioned that in his nursing program, the educators were not supportive at all of the vegetarian diet. He has resumed an omnivorous diet.

As for me, I still aim for the vegan choices, although I have recently purchased some organic dairy (milk, yogurt, cheese) products. I am aware that organic does not mean that the dairy cows have long lives, happily grazing in a sun-dappled meadow somewhere. The organic aspect gives me some comfort knowing the cow had a natural diet during it's short life, and hence the product is free (or almost) free of hormones and additives. (My husband continues to eat milk and for that reason, I purchase the organic.) I continue to prefer the soy and almond beverages over cow's milk but have really enjoyed the addition of organic yoghurt a few times this week.

The biggest lesson that I have learned throughout this journey is that I cannot change anyone's food choices. I can be comfortable in my choices and lead by example. Getting in someone's face is certainly not my style. Even being fairly unobtrusive, I have noticed or felt, at times, that hostess' have been slightly miffed or annoyed with my refusal to eat certain dishes that they have lovingly prepared. In other instances, some have verbally stated that it is a pain in the neck to have to worry about a vegetarian when preparing a menu.

My solution to this is to always offer to bring something and I continually tell people to not worry about me - I never starve and can always eat many of the dishes on the table.

Reading an interview with a local dietitian, I could compare some of what she experienced as a dietitian to my story as a vegetarian. Her perception was that if people knew her profession, they felt slightly uncomfortable around her when eating, as they thought she might be judging. Now she keeps quiet about her profession, and finds that people are more relaxed and can enjoy their meals. This simple stance resonated with me - I have become more restrained about speaking out about my choices.

Could I ever go back to eating meat? Not likely, although recently one of my sons brought up the issue of what would happen if in my old age (and senility closing in), I was placed in a nursing home. What choices would I have then about what I ate? My answer to this was "None" but, at least for a few short years, relatively speaking, I chose to not eat animal products as one way I tried to alleviate some of the suffering in this world.

I leave you with this final quotation from the Dhammapadha, the words of the Buddha...

"One is not noble who injures living beings. One is 'noble' because one is harmless towards all living beings."

Chickpea and Spinach Soup

Ingredients:
2 cups uncooked brown rice
1 T olive oil
1 medium onion, finely chopped
2 cloves of garlic, mined
8 oz. mushrooms, thinly sliced (approx 4 cups)
6 cups vegetarian broth (chicken flavoured or vegetable)
1/2 tsp dried rosemary, crumbled
1 can (15 oz) chickpeas, rinsed & drained
2 bags (5 oz each) baby spinach leaves
salt and pepper to taste
(optional) 1/2 cup Parmesan cheese or vegetarian Rice Parmesan

In large pan, bring 4 cups of water to boil and add rice. Return to boil then reduce heat and cover to simmer for approximately 30 minutes (do not lift the lid).

In another large pan, heat oil over medium heat. Add onion, stirring & cooking until tender (5 minutes). Add garlic, mushrooms, again stirring and cooking until tender (5 minutes). Add broth and rosemary; bring to a boil. Cover and remove from heat.

If after 30 minutes the rice is not cooked (tender), continue cooking for up to 10 more minutes. Stir 2 cups of the cooked rice and the chickpeas into the broth, bring to a boil. Reduce to a simmer, cover and cook for 5 minutes to allow flavours to blend.

Finally add spinach to broth, cooking, uncovered, until the spinach wilts (takes about a minute). Add seasoning and garnish with cheese as desired.

This recipe is enough for 4 people.

(Recipe courtesy of Whole Living / Body and Soul Publication Dec 2007)

Baked Beans with Irish Soda Bread

Baked Beans:

We really like this version of home-made baked beans. There is a little advance preparation involved though, in that the navy beans need to soak overnight. Typically, I soak about 3 cups of beans in a large bowl. The following morning, I then cook the beans in a pressure cooker. Alternatively you can skip this part and just assemble the recipe below in a slow cooker and cook the beans for 8-10 hours.

The sauce is as follows:

1 onion diced, 2 tablespoons white vinegar, 1/2 tsp salt, 1/3 cup brown sugar, 1 6 ounce can tomato paste, 4 tablespoons ketchup, 1/4 cup margarine, 2 tablespoons molasses.

Into a large rectangular baking dish (9x13), sprayed with oil, I place the diced onion and then the drained beans. In a small bowl I combine all of the remaining ingredients except the molasses. I pour this over the beans and then using some of the cooking water from the pressure cooker, I pour approximately 2 cups over the beans stirring to thin the sauce and to ensure an even distribution of sauce and beans. Finally, I drizzle the molasses on top and mix in slightly (I like the taste of molasses and it darkens the sauce a little.)

Bake in a medium -low temperature oven for 30 minutes (or less...remember the beans are already cooked).

Tonight I am serving with Irish Soda Bread; recipe courtesy of The Joy of Vegan Baking by Colleen Patrick-Goudreau.

Irish Soda Bread

Ingredients:

2 cups nondairy milk
2 tsp white distilled vinegar
4 cups unbleached flour (or 2 cups unbleached + 2 cups whole wheat)
1 tsp baking soda
1 tsp salt
1/4 cup non-hydrogenated nondairy butter, melted

Directions:

Preheat oven to 425 degrees Fahrenheit; lightly grease a 9 to 10 inch cake pan. Combine milk and vinegar and let stand 5 to 10 minutes to curdle. In large bowl, mix flour(s), baking soda and salt. Add milk and vinegar and melted butter. Combine into sticky dough. You can turn this out onto a floured board and knead approximately 12 fold overs. Place dough in prepared pan and slice a cross onto the surface. Bake for 40 to 45 minutes. Bread should have a hollow sound when thumped. Cool slightly before serving. (Bread will be good for 2 to 3 days...but it won't last that long. Tastes great toasted too!)

January Slump....will not last forever.

Hopefully in a few days, weeks, I will have something worthwhile to say...but for now working on other projects, percolating ideas for 2009! Be back soon.

Making your own Tofu-rkey from scratch.....

Yesterday, I made the famous tofurkey, following the directions from the about.com site (see sidebar link). I was very excited and anticipated an excellent result that was going to be much better than the commercial brands I had purchased in the past (those famous oblong, smooth, taupe soccer balls with the sage stuffing).

All went well initially; I pureed the five blocks of tofu in batches and lined my colander with cheesecloth. The puree went into the lined colander and I placed a plate on top, to weight it all down and left it in the garage (my outdoor refrigerator) for the night. At some point, around 3 A.M., a questioning thought popped into my head. Surely Gretchen on the video had said to add the fresh herbs, bouillon and poultry seasoning to the pureed tofu and then drain overnight. My pureed tofu was sans herbs and seasoning, however, I wasn't about to get up out of bed to go down to the kitchen and start chopping herbs at three or four A.M.

But first thing Sunday morning, I re-read the instructions and sure enough, I had missed that step. The tofu blob had by now successfully shed a fair amount of liquid, but was still workable. Quickly I pulled together the herbs and seasoning and folded it into the tofu, re-wrapped and weighted it again for an additional few hours.

Later in the day, I decided to make up some stuffing using bread cubes and an assortment of other stuff that I thought would make for a tasty bread stuffing (pine nuts, cranberries, celery, mushrooms, more fresh herbs, margarine and broth). I brought my tofu back into the kitchen and scooped out a hollow to hold the stuffing. There was enough stuffing not only to fill the tofu football but also to make another loaf pan. Once the stuffing was in place, I covered it back up with the excavated tofu, then gently but purposefully turned the product onto a greased cookie sheet.

It looked like a big 'baked Alaska' (remember those things?) but not quite as appetizing. The marinade consisted of red wine, balsamic vinegar, Dijon mustard and fresh herbs. I spooned on some marinade, then placed the tofu into a 375 degree oven for 1 1/2 hours (drizzling marinade on every 15 minutes or so).

Rather quickly the tofu mound opened up with large crevices, and I began to think that something may be amiss. (I was reminded of a science project my sister Lynn had done way back in elementary school - she had made a working volcano complete with eruption....seems to me one of our cats had peed in it...but I digress.) Crevices or not, I kept to the routine, spooning the marinade over the surface and into the cracks every fifteen minutes, until the hour and a half was up. Out of the oven came a mass that now had a crusty brown surface, with large gaping gashes revealing the mushy insides and the pale creamy beige tofu. MMMMM....appetizing!

I announced to one and all that I thought the tofurkey was a complete and utter failure; my husband suggested I throw it out. This was not particularly inspiring, but he later said he was just agreeing with me and trying to be helpful.

We did start picking it apart and it wasn't all that bad taste wise, but it certainly did not look too pretty. I am now wondering if my stuffing wasn't a little too moist and maybe I should have used some commercial stove top stuffing.

Will I try this again? Oh probably (I can see my husband rolling his eyes when he reads this entry)....I usually give things a few tries before completely giving up!!

Visit the Winsome Constance Kindness Trust Foundation (link through title or picture)

If we have learned anything it is this. . . . . . . in their capacity to suffer, a dog is a pig is a bear . . . . . . . is a boy.

Philip Wollen

Whoever takes a stick
to beings desiring ease,
when one is looking for ease,
will meet with no ease after death.

Whoever doesn't take a stick
to beings desiring ease,
when one is looking for ease,
will meet with ease after death.

Udāna 2.13
http://tipitaka.org/romn/cscd/s0503m.mul1.xml#para13
Translated from the Pali by Thanissaro Bhikkhu

Calorie restriction but not the way we want......

From yesterday's Spectator, column by Gwynne Dyer's "It's almost too late to stop warming"...

• past predictions by environmental scientists are proving to be inaccurate; based on observations during the last 2 years, climate changes are happening faster;
• various military groups around the globe are now working on "climate change scenarios" and the effect it will have;
• food will be the key issue; a 1 degree Celsius rise in average temperature around the world will have a profound effect on food producing, specifically in the countries closer to the equator ("includes almost all of the planet's bread baskets");
• countries will not be able to feed their people and will not be able to buy the grains elsewhere because the world grain reserve will be empty (to date "we" have eaten 2/3 of the reserve already, leaving only 50 day's worth according to Gwynne);
• "Starving refugees will flood across borders, whole nations will collapse into anarchy - and some countries may make a grab for their neighbours' land or water." (This is what is on the military back benches and tables - planning for this total melt-down.)

It is a pretty grim picture that Gwynne paints. It goes much further even suggesting that we are so far gone now, that emissions cutting might be to late. There are various geo-engineering band-aids in the works that may afford us additional time to cut our emissions.

Calorie Restriction and Life Expectancy

Eating fewer calories and the effect it has on our health and longevity is not a new science. I recall several years ago (20 maybe??) reading about a biosphere experiment somewhere in the warmer climes of the USA where several scientists lived together in a self-sustaining, fully-enclosed dome. I recall they ran into several problems (or lessons) with food production, climate, the agriculture, etc. The experience, may not have succeeded exactly as they had hoped for, but must have provided much new information. One of the scientists involved in this biosphere was also a big proponent of calorie restricted eating.Hence I stopped on the above site a couple of times. (Click on title to be redirected.)

No doubt it was my discomfort at seeing the two rhesus monkeys in a lab setting that made me skip by the site the first time. But I came back to it to look a little further into the story. Before I go on, you might wonder if I condone or encourage animal testing for medical research. This is not a black and white issue for me but I hope in the future, we can move from a symptom based health care system to a preventative health care system, this might alleviate much or even all, of the need for animal based experiments. Educate people so that they can prevent illness, rather than waiting for them to get sick and then treat the disease.

The story that comes with the picture is that these monkeys are at a ripe old age. However, one is aging typically as we do in our western culture and the other is maintaining a somewhat youthful level. The scientist is claiming it is the calorie restricted diet that is the key.

You will also notice the images under each monkey of human food - the one on the left of the screen is totally vegan and the dishes on the right, a typical western fare.

When I visited the home site, the scientist is actually following a calorie restricted diet himself. I can pack a fair amount of food into my little bio system throughout the day, but I don't think I overeat...maybe I do. If I was to follow a restricted diet, taking in fewer calories than I presently do now, I wonder how that would feel. How long do I want to live? Depends on quality of life I suppose....does keeping rhesus monkeys locked up in pens to live out their lives for this purpose make any sense? The people involved in this research would have much to say about the pros vs cons of this type of work....

But I really question why and to what end does this help humanity, not to mention the subjects involved.

Mincemeat Squares

I have this cookbook that I barely use anymore, but refuse to let go of. Me thinks that my sister Susanne gave it to me, (I thought for a wedding shower gift some 33 years ago), but seeing the publication date of 1979 (3 years after I married), I now wonder if she gave it to me for a birthday or Christmas gift. Anyhow, it is a self-published book called Jubilee Cookbook by the CWL of St. Stanislaus Parish here in Hamilton.

Every now and then I pull it off the shelves and leaf through the pages, which are now stained beyond belief with food, paint (somewhere along the way I had a green kitchen!), and whatever else floats about a kitchen during cooking,baking and frying, to eventually settle on any and all surfaces. The pages contain recipes for kuchens, brioche, baklava, stroganoffs, Hungarian cabbage rolls, plus the fashionable dishes of that time; example: 'lime cheese salad' (ingredients included Jello, Dream Whip, and marshmallows...mmmmm!). It gives me a chuckle to read the names and remember some of the dishes I prepared.

Coming back to December 14th, 2008....I was about to tell you that I
recently baked a batch of mincemeat tarts a few days ago. Leftover from the tarts, was about 1 cup of filling which I refrigerated, trusting that a revelation would appear in my sub-concious telling me what to do with the rest of the jar. So it was on page 143 of the Jubilee Cookbook, I re-discovered the recipe for mincemeat squares. With just a few adjustments, I created the following recipe. Results are * * * * (that's four-star!).

Ingredients:

• 3/4 cup vegan shortening or margarine (Earth Balance makes both)
• 4 oz. vegan cream cheese (Yoso or Tofutti)
• 2 1/4 cups of sifted all-purpose flour (I split 50/50 all purpose + whole wheat)
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup packed brown sugar
• 2 1/2 cups vegetarian mincemeat (I used 1 cup mincemeat + 1 chopped apple + 1 chopped pear)

Leave shortening or margarine and cream cheese at room temperature for at least 1 hour.
Mix and sift together flour, baking powder and salt. Add brown sugar and mix well. Add shortening (or margarine) and cream cheese and blend well with pastry cutter.

Spread 1/2 of mixture into bottom of 9" square pan and pat down lightly. Add mincemeat filling and spread evenly to edges of pan. Sprinkle remaining flour mixture on top, patting down lightly. Bake at 350F for 25 to 30 minutes. Cool and cut into squares or bars.

Rice Lentil Polou

Several years ago, my husband and I were part of the Baha'i community here in Hamilton. During those times, many Iranians were immigrating to Canada so we had many opportunities to try different Persian dishes. We fondly remember the delicious rice dishes, heaping platters of fragrant rice, flavoured with spices, vegetables and sometimes small amounts of meat. Of course, the prized 'tah dig' was much sought after. Tah dig was usually (in my experience) slices of potato sitting at the bottom of the pot; when the rice had cooked and was turned out onto the platter, the potato slices had by then become golden slices of crispy chips. I have just read that pita slices are used instead of potato.

The Persian rice recipe is a bit time-consuming, but well worth the effort for special dinners. For a faster and almost as tasty, and with no fat (the Persian recipe calls for oil and butter), I often make this Rice Lentil Polou from Laurel's Kitchen. My family loves it, the leftovers are delicious and it is so simple to prepare - it does take some time for cooking and includes one costly ingredient: pine nuts (but only 1/2 a cup!). Lentils are high in protein don't forget!

Ingredients: 1/2 medium onion, chopped; 1 tablespoon oil, 1 cup raw brown rice (I used basmati), 1 tablespoon tomato paste, 2 1/2 cups water or vegetable stock, 1/4 teaspoon cinnamon, 1/4 cup raw lentils, 1 teaspoon salt, 1/2 cup raisins, 1/2 cup pine nuts or chopped almonds.

Directions: (use non-ferrous pot) Saute onion in oil until soft. Add rice and stir for several minutes. Combine tomato paste with water and cinnamon. Add this mixture, plus the rinsed lentils, to the rice. Bring to a boil, cover tightly, then turn heat down to very low and simmer for 30 minutes.

Preheat oven to 350F. Add raisins, salt and nuts to rice. Mixture should still have some water, just a little; if not...add up to 1/4 cup of water. Turn rice into a greased baking dish; cover and bake for 20 to 30 minutes.

"Dirty Little Secret"

Of the many reasons why it is a good idea to reduce or eliminate eating meat, the connection to the environment is one of the more crucial ones. Listen to Mr. Jeremy Rifkin (The Foundation of Economic Trends) speak about the impact of our taste for meat and what it is doing to our planet. His suggestion of implementing a tax on nitrous oxide and methane emissions (two global warming gases resulting from livestock production) and also a tax on meat consumption is an interesting one. According to the statistics, meat consumption is expected to increase by an alarming 50% by the year 2015, if consumer trends continue. The video is approximately 9 minutes and has been somewhat edited for this clip, however, you will have no problem following him. As Mr. Rifkin puts it, those of us living in the northern hemisphere, live high on the food chain and die of diseases of affluence, while our fellow citizens on the lower half of the earth's hemisphere are being quickly and radically marginalized and die of diseases of poverty.

Apple Strudel with Phyllo Pastry

If you, like me, have avoided Phyllo Pastry like the plague, I am here to tell you...avoid no longer! I have had a box of the PC phyllo pastry sitting in my freezer for some time now. Opportunity presented itself this week, when some baking was needed for a family get together. Who knows how long this box would have sat in our freezer, had I not gathered the gumption to attempt to bake with it.

I can tell you in all honesty, the apple strudel I prepared using the instructions on the box, was a huge success! Three strudels are now notched on my belt, with the latest just assembled moments ago, and baking in the oven as I type this entry. The basic recipe (veganized) is as follows, with the addition of some raisins and fresh cranberries (1/8 to 1/4 cup each), for colour and just because I love anything with raisins!

6 Tbsp vegan margarine, 1/3 cup chopped pecans, 1/4 cup plain dry breadcrumbs, 2 apples, 1/4 cup granulated sugar, 1 tsp lemon juice, 1/4 tsp cinnamon, 5 sheets of phyllo pastry, 1 tbsp granulated sugar.

1. Preheat oven to 375 Fahrenheit.

2. In small frying pan, melt 1 tbsp margarine over medium heat; cook pecans and bread crumbs, stirring frequently for 3 minutes. Set aside.

3. Peel, quarter (or chop finely) apples. Combine in bowl with lemon juice, sugar, cinnamon and the pecan and bread crumb mixture.

4. Melt remaining margarine. Place sheet of phyllo on your preparation surface (I used a long sheet of waxed paper); with pastry brush apply some melted margarine. Lay second sheet on top and brush on more melted margarine. Proceed until all sheets are layered and greased.

5. Stand facing the long side of the phyllo, place the entire apple mixture on the edge closest to you (leave about 2 inches on either end clear).

6. Gently, as if rolling sushi, start rolling and compressing the apple mixture all the way across. (The wax paper helps as you can use it to guide the roll and compress the filling without handling the phyllo too much with your hands.)

7. Roll the whole ensemble, back towards you so it is in the middle of your wax paper - then gently lift, using the wax paper as a hammock and transfer over to your cooking sheet. (Leave the wax paper on your baking sheet OR use parchment paper. The wax paper will smoke a bit in your oven but not burn.)

8. If you have a little margarine left, or you can also use spray cooking oil, moisten the top surface of the strudel and sprinkle the remaining tablespoon of sugar on top. Cut vents every 2 inches along the length of the strudel.

9. Bake, covered loosely with foil, for 15 minutes. Uncover and bake for another 15 minutes.

10. Serve warm with sauce or ice cream. (I read on some website that Europeans would never eat strudel cold; always warm and with a sauce!)

Interview with Ms. Margi Ende

Athlete, journalist, organizer.....just a few of the hats Ms. Margi Ende wears. You may know Margi from Simply Zen on Locke Street or the Farmer's Market in Jackson Square. With degrees from Ryerson and McMaster Margi is a very accomplished young woman. Future plans include the study of Massage Therapy and getting our own local Vegetarian Society back up and running. (While a student at McMaster, Margi was one of the organizers of the Hamilton Vegetarian Association; the association has been dormant since Margi graduated from school.)

I think you will enjoy reading her unique viewpoints on the "vegetarian" lifestyle. She is truly an open-minded person, who will no doubt be an asset to the Vegetarian community here in Hamilton.

1. What brought you to choosing to not eat meat? I have never liked meat. I’ve never eaten a hamburger or hotdog and I think I only ate red meat once or twice and disliked it. I think I must have been a monk or nun in a past life J The last time I ate chicken was when I was sixteen years old (10 years ago) and even back then I would only eat chicken fingers because they didn’t look like meat. It wasn’t a conscious choice not to eat meat until later when I learned about health and about the acid/alkaline balance and all the hormones going into meat as well as the pain and suffering of the creatures.

2. I know that recently you looked at your decision and your perspective changed somewhat; could you discuss this in a sentence or two? I became very interested in primitive/indigenous cultures as an inspiration on how to live on this earth sustainably and sanely. A lot of veg’ns will probably hate me for this but I have a PAL (Possession and Acquisition License) and I support hunting for sustenance. I’ve come to a place where I think hunting can treat life with reverence if you have a relationship with the land. But trophy hunting I cannot condone, you know?

3. You have had experience working with a "vegetarian" organization; what special challenges did you face? (I don’t really have a good answer for this question.)

4. As you try to reinvigorate the Hamilton Veg'n Assoc., what is your vision for this program?
   My vision for the Hamilton Vegetarian Association is to be a resource and support network for all people interested in vegetarian/vegan/raw food lifestyles, no matter where they are on their path.

5. What issues do you face personally by not eating meat or animal products (if this applies)? One of my biggest issues in avoiding animal products is trying to resist baked goods. If cake presents itself to me, I find it hard to resist! I work for farmers once a week and the woman makes homemade baked goods every week (not vegan.) There’s no comfortable way to get out of such situations when food is offered to you without being completely rude.

6. What is your favourite meal or restaurant (or both)? My favourite meal is a bunch of ripe bananas (with brown spots, no green!) and distilled water blended into a smoothie.

Thank you Margi!!

Tortilla Lasagna

I picked up a copy of Company's Coming / Simply Vegetarian booklet at Fortino's the other day. It is a small collection of vegetarian and some vegan recipes, inexpensive at $4.99. Actually, I was thinking of buying a few more to hand out to friends and family who are still very apprehensive about having to prepare vegetarian dishes.

One of the recipes is this Tortilla Lasagna, which I was going to prepare with the suggested ingredients of cottage cheese and mozzarella cheese. However, my son Matt, balked at this and goaded me into sticking to my "vegan guns" so to speak. (Thanks Matt for keeping your Ma on the straight and narrow!!)

I prepared the dish with tofu and vegan cheese and lots of "Italian" spices and I must say, the result was excellent. (Even my husband tried a wedge and announced it was "OK"...high praise from him as he is not a big fan of tofu!) But really, I was pleasantly surprised and very pleased with the results.

• 2 cups thick tomato sauce,
• 1/2 package of veggie ground round (170 gm approx.)
• (I used the faux chicken ground by Yves),
• 1/2 tub (212 gm approx.) of firm tofu, crumbled,
• 1 package vegan mozzarella cheese (284 gm size),
• salt and pepper to taste,
• spices (Oregano, Rosemary, white pepper) ,
• 4 or 5 flour tortillas

Mix the tofu, vegan mozzarella, veggie ground round, spices + 1 1/2 cups of the tomato sauce. Lightly grease a 9 inch pan (a quiche dish works well), and lay the first tortilla, spread a generous amount of the mixture to cover the tortilla (about 1/3 cup), then add next tortilla, spread more of the cheese mixture, etc. until you have used up the filling. My last layer was a tortilla, but you could finish up with a cheese layer as well. Spread the final 1/2 cup of tomato sauce over the top. I added a sprig of rosemary for decoration and also drizzled just a bit of olive oil over the top. Pop into a 375 degree Fahrenheit oven and bake, uncovered for approximately 45 minutes until cheese is melted and golden. Let stand for 10 minutes before serving. Serves 6.

Isn't man an amazing animal? He kills wildlife - birds, kangaroos, deer, all kinds of cats, coyotes, beavers, groundhogs, mice, foxes and dingoes - by the million in order to protect his domestic animals and their feed. Then he kills domestic animals by the billion and eats them. This in turn kills man by the millions, because eating all those animals leads to degenerative - and fatal - health conditions like heart disease, kidney disease, and cancer. So then man tortures and kills millions more animals to look for cures for these diseases. Elsewhere, millions of other human beings are being killed by hunger and malnutrition because food they could eat is being used to fatten domestic animals. Meanwhile, some people are dying of sad laughter at the absurdity of man, who kills so easily and so violently, and once a year, sends out cards praying for Peace on Earth.
David Coats, Old MacDonald's Factory Farm

"...the way to avoid killing is to avoid having others kill for you...

Find more videos like this on Engaged Buddhists

18th Century Tibetan Buddhist Shabkar and his view on animals

Find more videos like this on Engaged Buddhists

Sprouting Beans

As mentioned in a previous entry, a couple of weeks back, I had the pleasure of a (mostly) raw dinner with a group in Guelph. The raw sprouts were delicious and I was inspired anew to try sprouting dried beans. I consulted my tried and trusted cookbook, Laurel's Kitchen and chose their simple instructions on sprouting.

• you will need a wide mouth jar (or Mason Jar) and some cheesecloth.
  
• Scoop approx. 2 tablespoons of beans and put into bowl, cover beans with water to soak overnight.
• Drain in the morning, then put the beans into the jar and secure the cheesecloth over the mouth of the jar with an elastic band.
  
• Place the jar on it's side, propped up somewhat on an angle (I used a loaf pan) with the mouth of the jar in the lowest position. I also dampened a towel and loosely wrapped this under the mouth of the jar (to prevent the beans from drying out) and then flipped the driest area back over the whole jar (like a little tent).
  
• the whole contraptions can sit on your counter or you can put it into a cupboard to sit for the next couple of days.
  
• twice a day, you rinse and drain (right through the cheesecloth) the beans.
  
• Within 2-3 days the beans have sprouted and are ready to eat.

My friend Honey of Simply Zen recommends you don't let the "tails" get too long which they will, if you leave the beans sprouting for several days.

So far, I have sprouted chickpeas, lentils and a blended assortment (fenugreek, lentils, kalmut and adzuki beans). You can sprout from dried beans you might have in the cupboard (chickpeas, lentils) or purchase sprouting seeds like Mumm's (available at Simply Zen).

Sprouts are an excellent source of vitamins, minerals and enzymes but for me the appeal is their fresh, crunchy texture and delicious taste.

This morning, wanting to use up some kale and sprouted chickpeas I whirred together in the food processor those ingredients plus the ginger, olives, sun-dried tomates, olive oil, sunflower and pumpkin seeds and tamari sauce (same as the kale dip recipe a few weeks back). With some crackers and a nice green tea, I enjoyed an mid-morning snack, while watching the birds and squirrels just outside my kitchen window.

NEW "Hamilton Vegetarian Association"

I am pleased to announce that Hamilton's very own Vegetarian Association has re-established itself. Their plans initially are to offer potluck get-together's, restaurant meet-ups and a directory.

For more information about upcoming activities, visit their website at http://hamiltonvegetarian.blogspot.com/

My feeling is that this is the right time for this endeavour and I pledge my full support and co-operation to the Association.

Looking forward to seeing YOU at their first POTLUCK dinner!!

My newest dishes....thanks to my teachers Masako & Lin

Fresh Wrap with Cilantro,
Avocado, Sprouts, Julienned Carrots & Cole Slaw,
Kale Dip (see below), Lettuce, Toffuti Sour Cream.

Lightly fried tofu
(marinade - Namo Shoyu, Ginger & Basil for 1 hour)
served on bed of steamed Bok Choy
Potato / Squash Soup

Kale (or Chard) Dip:
1/2 bunch washed kale or chard leaf, stems removed, 4 slices fresh ginger, 1/4 cup each sunflower & pumpkin seeds (soak first for 2 hours), 1/2 cup olive oil, handful black olives, 1 T Namo Shoyu, 1 T sundried tomatoes. In food processor, process contents for a few seconds.

** If using kale, taste will be much stronger than with chard.**
(I have used both and prefer the more delicate chard!)

Pumpkin Pie (without the dairy!)

Thanksgiving (and Christmas too) are traditional "turkey" affairs. From my first Tofurkey experience a few years back, my vegetarian/vegan entrees have improved greatly. However, this Thanksgiving, I am off to the Big Apple with a friend. Hence din-din is in the hands of my hubby. I will set the table tomorrow before flying out, leave written instructions to take out such and such on this day. With any luck at all, when I arrive back home Sunday just around dinner time, there should be some food ready (maybe even a Tofurkey)!

Having some heart, I did prepare an apple and pumpkin pie in advance. (Both are in the downstairs freezer Honey - so take them out on Sunday morning)!! As my son's friend, Beth has a strong allergic reaction to dairy, she is always so greatful to eat any of my baking. (I thrive on this positive feedback, all the while trying to remain humble.) So...here is a recipe for Perfect Pumpkin Pie, thanks to those two Canadian vegan pioneers Tanya Barnard and Sarah Kramer (from "How It All Vegan").

1 1/2 cups soy milk
egg replacer (to equal 2 eggs)
1 16oz can of pumpkin (I had a Stokeley's can which was only 14oz)
1/2 cup sweetener (I used 1/2 and 1/2 maple syrup & agave nectar)
1 tsp cinnamon
1/2 tsp powdered ginger
1 pie crust

Preheat oven to 350 degrees Farenheit. In a large bowl, whisk together the milk and the egg replacer. Add the pumpkin, sweetener, cinnamon and ginger, and mix together well. Pour into a pie crust and bake for 30-40 minutes until centre is firm.

(Note: My oven may be off a bit, as after 40 minutes the centre of the pie was not firm. I left the pie in an additional 10 minutes. It still looked unsettled when I took it out, but after cooling for an hour or so, the filling appeared firm. When I wrapped it for the freezer, it had definitely set!)

Living with fear...

Recently on the TVA's e-newsletter, another story appeared, this time from Australia, about cruelty inflicted on farm animals. Quite often when I see these stories, my thoughts drift back to a passage in Iris Chang's book, The Rape of Nanking. You might be wondering what is the connection between war time atrocities and factory-farm cruelties, but I see a direct correlation.

In the attached link (click on the title to ready full story), animal activists posed as workers in an Australian meat processing plant. An employee was observed "viciously beating pigs with a metal rod while shouting to one of the PETA spies: "I hate them. These (expletives) deserve to be hurt. Hurt, I say!"

Chang's book talks a lot about how Japanese soldiers were indoctrinated by their commanders into thinking that the Chinese were no worthier than "pigs". Attacking the citizens of Nanking, the Japanese soldiers, on their wild orgies of raping and killing, gave no more thought than one would when butchering farm animals. I wish I had the book at hand so that I could quote the passage, but if you are curious I would recommend this historical work (although of a ghastly nature, I could not put it down....Chang's story of Nanking will stay with you long after the last page is read).

Another recent story appeared about the U.S. military using live pigs in their training. I am assuming that pigs physiologically are similar to humans, hence make good 'live' target practice. The military also claimed that they were studying the damage to the animal for medical reasons.

I have often thought that to work on an assembly line in a meat processing plant, one, must of necessity, become quite numb (even if said person, entering the doors, possessed only a grain of sensibility). Also helpful if you want to kill without interference from a conscience, is a complete shift in thinking or attitude. The object becomes a 'thing' to be despised and reviled. In turn to rid yourself of the stomach-churning revulsion you must annihilate the object. Is this how it worked for a young, poor and probably hungry soldier in Japan back in the invasion of China, or continues to work in other parts of our world today?

In my view, it matters not whether we are talking pigs or people...the tendency of the strong to dominate the weak ('dominion over') is everywhere and very close at hand. The propaganda never changes - strip the enemy (be it a chicken or a person) of any identity, at the very least any similarities between you and them. You can then go out and do your job and sleep at night.

I wonder if this really works...could I be indoctrinated so readily given the right conditions?
Makes me afraid. Very afraid.

Seitan (A Meat 'Analog')

My son was inquiring the other day about making seitan (pronounced say-tan). Seitan is a low calorie, high protein wheat gluten of which you make a dough to simmer in a broth; it can then be used in a variety of ways (sliced, chunked, ground) . Tubs of the flour are available at Fortino's in the organic section, Bulk Barn, Goodness Me and the Horn of Plenty. There are packaged, prepared setian products sold at Goodness Me and Horn of Plenty, but they are expensive for the portion size. Making your own seitan is very inexpensive and fairly quick.

As the adjective 'analog' implies, seitan has similar properties to traditional meat in dishes. It can be used in a stew (Affinity serves a mouth-watering stew with seitan chunks), ground up for chilli's or spaghetti.

Should you be looking for a meat substitute, try the following recipes.

First step is to make the Gluten dough:

1 cup of instant gluten flour
1 cup of water
1/2 tsp. salt (optional)

Add water to gluten flour and salt.
Using your hands, mix quickly to avoid the flour clumping.
Knead gently into a flat dough of about 2" thick.
Steam or boil dough for 30 minutes
for making into Seitan by following the recipe that follows.

Making Seitan:

2 tbsp. oil
1 tsp. sesame oil
1 chopped onion and 5 cloves of garlic
1-2 tsp. grated fresh ginger and thyme
2-4 cups of water or vegetable stock
1/4 cup tamari or soy sauce

Heat both oils in a pan, saute the onions, garlic, ginger and thyme
until onion is tender. Add the water, tamari and gluten.
Bring mixture slowly to boil and simmer over a very low heat
for about 45 minutes. After the seitan is ready, any broth that
didn't get absorbed may be thickened with arrowroot, cornstarch
or flour as a gravy to serve over the seitan.

(For other recipes and information about Seitan, click on the post TITLE to be connected to a site devoted to Seitan or 'kofu' as it is also known.)

I make my world with my thoughts....

Across Canada, the recent outbreak of listeriosis has prompted a massive recall of hundreds of brand name prepared meats. Last evening during the 6 o'clock news the business editor suggested that this fiasco may mean the end of the huge Maple Leaf Foods due to the potential civil lawsuits which could amount to billions of dollars. And let me not forget that at current count, 14 people in Canada have died from eating contaminated products. This count will no doubt rise as the incubation period for the bacteria once consumed is 70 days (that is...symptoms can take as long as 70 days to manifest after consumption of tainted product).

For a brief moment I felt triumphant jubilation. Yes, bring Maple Leaf to it's knees - one less slaughterhouse. OK so this was not one of my more mindful, compassionate moments....the bankruptcy of Maple Leaf Foods would have far reaching effects financially not only for it's employees, but it's customers and suppliers. (This would include my former employer who sold to peripheral business' in the huge circle of this particular meat processing plant.) Therefore much suffering would ensue from the loss of jobs. The CEO of Maple Leaf has accepted full responsibility for the contamination and offered a sincere apology to those suffering with the ill effects and to the families of those individuals who succumbed to the infection.

I also discovered in my research that listeriosis can come from not only contaminated uncooked meat but also dairy products (soft cheeses) and vegetables. Obviously we must all be vigilant in our handling and preparation of all foods to avoid any kind of contamination. Unfortunately, in this outbreak the bacteria found it's way into the product after it was cooked and processed, i.e. in the packaging section of the line.

But back to my earlier stance, albeit a smug one. Most likely if the huge Maple Leaf falls, someone else will come in to fill the spot. So no, I don't believe that the demise of one meat processor will slow down or eliminate a portion of the suffering involved in the slaughter of millions of animals that are off-loaded regularly at Maple Leaf's guarded warehouses.

However, I believe more and more passionately that my thoughts affect and create the world I live in. Hence, I choose to water a seed of hope (borrowing words from Thich Nhat Hahn) my hope, that this world, this planet will come to be one where the human population does not eat animal flesh, does not exploit animals in research, entertainment or personal pleasure.

I think I am not the only one who nourishes this hope. Regardless, people, especially my fellow-Canadians, must be giving some thought to the meat they are throwing in their shopping carts.

On a lighter note (but still deadly serious), a friend forwarded this interesting link: a blog on the London (UK) publication, Daily Telegraph. I quite enjoyed the read - established facts presented with dry wit!

Sunday, Aug. 17 Hamilton Food Not Bombs

This Sunday, August 17th and Sunday, August 24th, the Hamilton Chapter of Food Not Bombs will be preparing and offering free vegetarian meals to all hungry people. The location is Gore Park, downtown Hamilton (pictured above) King Street East between James and Hughson.

According to the advice notice I read in Mayday/Community Events, FNB describe themselves as a "non-hierarchical organizational model and are committed to social change through building democratic, compassionate community".

You are welcome to participate by contributing or serving. For more information please contact hamiltonfnb@gmail.com

Lessons from my fish

You can barely see a hint of their orange-gold scales in the picture, but I assure you this pond that sits outside of my kitchen window has several large gold fish in it. They are part of the menagerie of animals that this family has taken care of for quite a few years. Normally, at such a 'Kodak' moment, the fish would be right at the surface, mouthing up at me enthusiastically. As well trained fish-owners, to reward this little display, whoever was standing at the edge, would throw in some floating pellets. The food would be gobbled up in a gold fish feeding frenzy. During these eat-as-much-as-you-can-in-60-seconds, our lone catfish, like a stealth fighter, would rise from the black depths, slowly and deliberately, taking in whatever pellets he could selvage.

Much as we got accustomed to this, we never got used to it. Thus, it was one hot afternoon, that I heard through the kitchen window, the sound of a fish breeching. Absorbed in whatever I was doing, I took mental note, but delayed going out with my bag of fish pellets. Some minutes later, I stepped out the back door and stood glued to my place, wide-eyed, as a heron ascended from my pond. Herons in my part of the world are far and few between, living as I do, in a sub-division of a large city. In my 55 years, I can honestly say I have, luckily, seen several heron out in the country, but certainly, not more than a dozen over this span. My point is, I consider herons a rare and privileged sight to see, just not in "my" pond, eating "my fish"!!

Coming around to the end of the pond, I peered into the depths (actually just about 3 feet, deep enough for the fish to winter over from December to March/April). I could not see a single fish. Frantic, I called my husband at work to tell him ALL the fish were gone and that I suspected a heron. What was he going to do? Arrest the heron?

Resigned to the fate of our little fish, we accepted the situation, discussed it with neighbours, called fellow pond owners to warn them. (You might be thinking at this point...this women has no life...and you would not be far off the mark! But be patient, there is a point to all of this.)

A day or so after the big event, I again looked into the pond and saw way, way down some colour and movement. Ahh.....so the heron had not get them all. However, we were told by an expert (OK, he was a high school student working at the garden centre) that if a heron visits once, they will return again and again, as long as is necessary to empty the buffet table, so to speak. Acting on this advice, my husband constructed this ugly, but necessary, screened tent over the pond. One of our neighbours, thoughtfully, with care and concern, walked over with a huge mixing bowl, water sloshing over the sides and carefully emptied a brightly coloured, googly eyed rubber fish, (taken from one of his children's bath tub critters) into the water. Were it not for his hysterial laughter, I would have thought, how kind of him to do that.

So, long story short, we are now three weeks, maybe four, since the theft. We have removed the eye-sore screening from above the pond. But have our remaining fish recovered? Apparently not. They remain, traumatized it would seem, approximately 12 inches below the surface of the water. We throw food in, they get all excited and swim around crazily, but will not come up to the top, preferring to wait for the pellets to become sodden and drop down to them. This seems odd to me. Is there an "alpha" fish, so charismatic, that they have agreed to follow his/her advise to stay down low, no matter how tempting the sunshine and faces at the surface? Or, as one friend threw out, maybe they are grieving the loss of some in their clan, staying secluded for an unknown period of time. In any case, I am getting a little tired of this. A lot of work went into creating this "natural ambience" what with the back braking digging, hauling and placement of boulders, plants and moss. We like to enjoy it's features including the dozen or so gold fish frolicking about.

Nothing I do is changing the situation. I am at my wits end. We tried adding a newbie, a tiny shubunkin, thinking that a new resident, one without a background history of coming face to face with a heron beak would encourage the others to go back to their easy going, fun-loving natures. Strange... I haven't seen that little shubunkin lately either. Could they have pulled him to the dark side that quickly?

I need a fish-whisperer. Someone who can remind the fish, that yes, life is safer in the shadows, with less risk of being eaten by a heron, but there is greater joy when you leave the abyss. Someone who can coax them back up to the sun rays, to nibble again on the hyacinth roots, to nestle into the soft beds of mossy algae.

If you are gifted in such a way, able to penetrate the inner sanctum of the fish world, send me a comment as soon as possible. All suggestions are welcome; progress reports will be updated regularly.

Chocolate Chip Sesame Cookies

1 cup granulated sugar
3/4 cup finely chopped almonds
1/2 cup maple syrup
1/2 cup soy milk
3 Tbsp. sesame seeds
2 Tbsp. canola oil
1 Tsp. vanilla
1 1/4 cups all purpose flour
1/2 cup amaranth flour (or soy flour) (I used barley flour...can't remember now why I bought barley flour...but it worked OK in this recipe)
1 Tsp. baking powder
1/4 Tsp. salt
1 1/2 cups semi-sweet chocolate chips

1. In a large bowl, combine sugar, almonds, maple syrup, soy milk, sesame seeds, oil and vanilla. Beat until well mixed.

2. In a separate bowl, sift together the two flours, baking powder and salt. Gradually beat into the sugar mixture until well mixed. Stir in chocolate chips.

3. With a tablespoon, drop heaping spoonfuls of batter onto baking sheet (lightly greased). Bake for 15 minutes or until cookies brown on bottom. Allow cookies to cool before serving.

Source: CalciYum! by David & Rachelle Bronfman

Marie's Sweet Marinade for Grilled Tofu

Marinate 1 lb block of firm tofu (quartered and cut into rectangular slices) in the following ingredients for 1 (or more) hour. Broil in oven or on grill for about 10 minutes.

3 Tbsp. melted butter (I used Canola oil instead)
3 Tbsp. honey
1 clove garlic, minced
1 Tbsp. Tamari

Thanks to Sarah from the Horn of Plenty in Dundas who shared this and other recipes.

Safe, simple, effective cleaning products

Creamy Soft Scrub:

2 cups (500ml) baking soda
1/2 cup (125ml) liquid castile soap (made from vegetable oil not animal fat)
4 tsp (20ml) vegetable glycerin
5 drops antibacterial essential oil (lavender, tea tree, rosemary or any preferred)

Mix all ingredients; store in clean tub container (I used an empty margarine container).

All-Purpose Cleaner:

2 cups (500ml) white distilled vinegar
2 cups (500ml) water
20 to 30 drops or more of essential oil

Store in spray container.

I have tried both recipes now and can vouch for their effectiveness. As the picture indicates, I used Dr. Bronner's Lavender scented castile soap for the creamy scrub. In the all-purpose cleaner which works well as a glass cleaner too, I used eucalyptus essential oil.

Cleaning with wonderfully scented products in my opinion just makes the job all that more enjoyable!

Recipes from Women's Voices for the Earth website.

Non-Violence as Daily Practice

Is Meat-Eating Violence?
By partaking in eating meat, especially in the old days before prepackaged, supermarket foods, and fast food, one had to think of where to find the animal, how to kill it, how to prepare it for consumption, and then how to cook, eat and preserve it. Hence, the whole process of eating animals was ‘himsa,’ because one had to think of all this, possibly speak of it (planning the killing, etc.) and act on it by killing, preparing and eating the animal. In Indian history, we have the seminal example King Ashoka (circa 273-232 BC), who - from being a ruthless warrior - not only became a Buddhist, but also promoted ahisma and vegetarianism in his later life.

When we eat the flesh of a dead animal, we not only partake in ‘himsa’ in our own spirit, but we can also become affected by the spirit of the dead animal. In order to have been eaten the animal had to die. In dying, it felt pain, it struggled, cried, tried to continue living as long as possible. Since it was slaughtered, it died in fright, pain, mental and emotional anguish and struggle. Then it has to be skinned, gutted, processed and packaged to end up on a plate, decorated and consumed in human pleasure. In human pleasure, one does not think of the pain of the once living animals on the plate. Hence partaking in eating meat, one is not just ingesting and digesting protein and nutrients, but the feelings of violence which erupted in the animal from its unnatural death.

Author: Jennifer Polan for About.com:Hindiuism

Empowering Women - Care Canada

Summer Hiatus

I will be taking a few weeks off from this journal, having recently "retired" from my place of employment. It has been approximately 3 weeks since my last day. In that time, my husband and I camped in the Canadian Shield, visited our oldest son and now are spending the remaining week of his vacation time doing odd chores around the house.

As the transition is proving to be more challenging than I expected, I will be using these next couple of months to do some "inner work".

Check back with me in September, for news and updates - I am confident and excited about what may be around the corner.

New goals - buy less, eat less, waste less!

My husband just exclaimed moments ago, that he had (by sending me a link to a blog devoted to the issue of wasted food) launched me in a whole new direction! To which I replied "you've always been my best teacher!"

What he says is true in a certain way - I think you would have to be in complete isolation not to see the big picture. It's all over the papers, on television - Burma, China, Darfur - people starving, food prices on the rise, and yet here in the West, abundant wealth - despite gas prices climbing through the roof, we still spend way to much and still waste too much. It is frightening; I feel like we are teetering on the edge of a full-blown societal collapse.

But I always calm myself down and take a look to see what can I do...and believe me, I don't look too far. The knowledge and support is out there. Last Sunday's Toronto Star had a cover story named 'Junked Food'. I won't give you the full run-down, but in a nutshell: the amount of food dumped last year in Toronto (by residential areas alone) was 210 million kilograms. A study done in the U.K. by a research group, WRAP (Waste & Resources Action Programme) claims that less than 1/5 of the food was authentic scraps (bones, peelings etc); that 15% of the food was in the original wrapper, some thrown out before the 'use by' date.

A table within the article described the waste problem and then gave tips to avoid waste:

1. Stop doing your groceries once or every other week (we buy too much food and end up throwing it out as it rots in our refrigerators). I have always done my shopping this way but agree totally that this is a wasteful way of consuming.

2. At the table, we take too much food and then leave too many scraps on our plates.

3. Plan meals and purchase the ingredients for these planned meals (avoid impulse purchases).

4. Save leftovers (store them properly for another night's meal or lunches during the week). Much of the fruits we purchase will last longer (1 to 2 weeks) if stored in the crisper drawer in the fridge.

5. Freeze food purchases that you will not consume by the best before date.

6. Be brave - face what you have in the cupboard and refrigerator and prepare a meal! You can do it! It's only a matter of confidence.*

*The worst that can happen are complaints from the "peanut gallery" (does anyone use that phrase anymore?) and leftovers. But then, this means you have something that you can turn into a what is known, affectionately, as a "week's end soup". Who knows, the 'reincarnated' meal may taste great and get rave reviews. (Naturally, should the rave reviews be forthcoming, one must avoid the impulse to smile smugly and announce, what had just crossed their lips was the very same stuff, lovingly prepared 2 days ago, which had been the source of endless critiquing! Not that this has happened in my house. Noooo....never. Sorry....a little dry humour on my part.)

Be you a meat-eating carnivore or a strict vegan or somewhere in between, this waste issue is a responsibility that we must all share in. By addressing the causes, we can effect a change and in the process, become consumers with compassion - for the animals, human or otherwise and for our planet.

Interview with Masako and Ky

Masako & Ky

Age: 66 and 71

Vegetarian / Raw (50% Raw)

Masako and Ky can often be found at Simply Zen helping their daughter, Honey, in whatever capacity is required - customer service or tending to the newest staff member, 6 month old Jordan!

Yesterday I had the pleasure of meeting Honey's father KY and Honey's little girl, Jordan. While her Mommy was busy helping out customers, Jordan perused the activity from the safety of her Grandpa's arms. Masako has mentioned that when she and Ky eventually relocate to the Hamilton area, she will prepare some authentic vegetarian food for me. (How fortunate for me, I must say. But, unbeknown to Masako, I intend to bring a notebook as I plan to glean some tips and recipes!!)

1. How many years have you practiced this way of eating?

Masako & Ky: 13 years

2. What motivated you to adopt this particular diet?

Masako & Ky: We are believers of the "Tao" philosophy (different from the Tao religion). The soul of an animal is just as important and equal to that of a human being and consuming animals would be contradictory to our belief. Eating mostly raw is very healthy, and with the gas/hydro prices going up, we are also saving money!!

3. What challenges do you face to maintain this food lifestyle?

Masako & Ky: We often do not dine out even though there are many vegetarian options now available because we do not eat garlic or onions. Otherwise it's easy for us to maintain this lifestyle.

4. If you could give tips or advice to someone new to this type of eating, what would it be?

Masako & Ky: If someone wants to adopt this particular type of eating and is having a hard time, we suggest eliminating the intake of animal products gradually.

5. What is your favourite meal quick meal to prepare?

Ky: Natto (fermented soybeans) and green salad.


Masako: I love all food, so it's hard for me to choose a favourite.

6. Have you noticed any changes in yourself since you began eating this way?

Ky: I have high blood pressure for a good number of years and it has gotten better. I have become a much more calmer person.


Masako: We both have more energy than we did before.

Links for "Natto" and "Tao" selected by me & not suggested by Masako & Ky.
Photo: 'Tao' by Andrew Illachinski.

Interview with Thich nu Tinh Quang

Name: Thich nu Tinh Quang
Age: 61
Vegetarian

Sister Tinh Quang, is the founder and director of the Blue Heron Zen Buddhist Centre community, here in Hamilton. It is not easy to describe Sister Tinh Quang and I have only known her since 1999...but I will try!

Some time ago, on the refrigerator in the centre's kitchen, there used to be a picture of a little girl, dressed up in a cowboy outfit....turns out that this was our Sister as a young girl whose very hero was none other than Roy Rogers (and very definitely NOT Dale Evans!). That little piece of historical trivia explains a lot about Sister.

OK, she doesn't keep a horse or carry a gun.....but she is certainly one small, powerhouse of a woman who charges forth into uncharted territory and could be described as a "pistol" (although pistol and Buddhist nun in the same sentence......not sure about that!)

With training and credentials (McMaster University, Gestalt Institute) in philosophy, human resources, addictions and mental health she is well-qualified for her work. Through her mindful practice and devotion to the Buddha's teachings , she works tirelessly, with kindness and compassion, to provide accessible workshops, seminars, counseling, outreach programs, to name but a few, to help one and all awaken to their fullest human potential. A lofty goal, but with quiet dignity, she stays true to her path inspiring all.

Here is her interview.

Compassionate: How many years have you practiced this way of eating?

Sister Tinh Quang: Since 1973.

Compassionate: What motivated you to adopt this particular diet?

Sister Tinh Quang: I was asked a couple of questions by a meat-eater, who was just making an observation. "How can you be eating a pork chop while you cuddle a kitten? How do you determine which animal is okay to kill and which one isn't?" I was given pause to think. I liked pigs very much. Why was it okay to eat them? Suddenly, it wasn't okay anymore.


Compassionate: What challenges do you face to maintain this lifestyle?

Sister Tinh Quang: I try to eat as close to vegan as I can, but it is not easy. As a monastic, I must accept whatever food is offered. Luckily, I'm not given meat, but sometimes I am given eggs, or dairy by well-meaning people. I'm leaving for Mongolia in a few weeks, and though I will be with monastics for most of the time there, the first 2 days will be a challenge, as I must find my own meals. I understand that finding vegetarian in Mongolia can be quite challenging.


Compassionate: If you could give tips or advice to someone new to this type of eating, what would it be?

Sister Tinh Quang: Learn as much as you can about nutrition, without becoming to dogmatic about it. Also, get yourself some good vegetarian cookbooks or go on the web - lots and lots of blogs with recipes and information. When I became vegetarian in 1973, there were very few vegetarians around, no internet, and any cookbooks had inedible (to me) recipes. Luckily, I knew some Hindus who helped me learn to cook healthy vegetarian meals. Before consulting with them, I ate a lot of grilled cheese and French fries, and boiled everything else. Not very appetizing.

Compassionate: What is your favourite meal?

Sister Tinh Quang: I enjoy most pasta dishes. I love tofu, now that I know how to prepare it properly (that took a few years). However, my favourite meal is very simple. A bowl of miso soup with cubed tofu, sprinkled with sesame seeds or cilantro. This is followed by brown basmati rice, covered with a vegetarian Korean Bipimbop. Spicy and tasty.

Compassionate: Have you noticed any changes in yourself since you began eating this way?

Sister Tinh Quang: I have to remember back as the changes were most evident in the beginning. I had more energy, and became more aware of what I was putting into my body. Before becoming a vegetarian I would look at a field of cows and think, "oh, how nice, a field of cows". Now, when I see them I see fellow travelers on this planet, who have a right to live a natural, cow life, and have as much right to be here as I do.

Interview with Honey

Honey, pictured with her beautiful little girl, Jordan, is proprieter of SIMPLY ZEN on Locke Street here in Hamilton. The small shop near Main Street is brimming with the most amazing selection of gifts, clothing (organic), fair trade, raw & vegan food, environmentally safe cleaning products, personal care, incense, candles, cushions.....I could go on. Tightly packed into a small space, Simply Zen is one of my favourite places to shop - for it's peaceful atmosphere, friendly, helpful staff and unique merchandise.

NAME: Honey
AGE: early 40's
VEGAN / RAW

Compassionate: How many years have you practiced this way of eating?

Honey: 27+ years, mostly RAW for 2+ years

Compassionate: What motivated you to adopt this particular diet?

Honey: The taste of non-veg items repulsed me - going raw seemed to be a natural diet to adopt after being Vegan for so long.

Compassionate: What challenges do you face to maintain this food lifestyle?

Honey: Eating out can be challenging, as well as dinner parties.

Compassionate: If you could give tips or advice to someone new to this type of eating, what would it be?

Honey: Always listen to your body and if you fall of the wagon, don't stress out about it.

Compassionate: What is your favourite food or meal?

Honey: Anything with Kale or (fresh) Coconut!

Compassionate: Have you noticed any changes in yourself since you began eating this way?

Honey: More energetic, feel much more connected to nature, and more sensitive to my environment.

Calvin was really before his time...

Click on the title window to view the whole sequence!

For my hubby and also a couple of the deer hunters in my family!!

US Food Pyramid & Vegetarian Diet

"Vegetarian diets can meet all the recommendations for nutrients. The key is to consume a variety of foods and the right amount of foods to meet your calorie needs. Follow the food group recommendations for your age, sex, and activity level to get the right amount of food and the variety of foods needed for nutrient adequacy. Nutrients that vegetarians may need to focus on include protein, iron, calcium, zinc, and vitamin B₁₂."

Source: USDA Food Pyramid

For more tips, visit the USDA My Pyramid website.

Food Crisis Worldwide

This morning, during breakfast with my husband, I mentioned that I was getting concerned about what I am reading in the papers lately about the food crisis. More specifically, what does it mean for me and our family. I decided I would grab the articles and give you some of the statistics that our local paper is reporting.

But before I proceed, let me tell you in a nutshell how we eat (and have eaten all of our lives): (1) I have never experienced a shortage of food ever; (2) we have always had an excess of choices of food; (3) we waste food continually - be it leftovers gone bad or fresh food just not eaten in time, and gone bad; (4) we have enjoyed mostly good health when eating moderately and choosing nutritious foods, but also compromised heath at times, due to our often excessive lifestyle (consuming too much and selecting foods at the low end of the nutritious scale).

Now let me tell you about a woman living on the edge of the Sahara. She is a widow, raising her family of 3. She works to live, weaving textile and earns .50 cents a day. How is Manthita Sou coping with the her piece of the world's food crisis? She has stopped eating breakfast, has tea for lunch and serves "soupy sorghum" for dinner. Because wheat prices are up 67% in her local market, she chooses the cheaper sorghum (even sorghum is up 20% in the last 12 months). I seriously doubt that she nor her children have ever suffered from excess weight. Quite certainly, they are barely surviving which falls into the compromised health arena.

Hmmm...... looking at these two pictures, there's me, throwing away food (BUT it's in the green bin....where it gets transferred to the composting centre, which makes the waste all the more acceptable) and there is Manthita Sou with barely any food for herself and children!

The glaring statistic is that there are 1 billion people living on this planet surviving on less than $1.00 per day. "The UN World Food Program has warned of an alarming surge in hunger... This crisis, it fears, will plunge more than 100 million of the world's poorest people deeper into poverty."

What are the reasons for rising food prices?
1. Trade restrictions (export taxes, bans, etc) by the countries who produce the rice, grain, corn, wheat and soybean. This effect pressures the tight supplies and increase prices.
2. Increased demand for meat. Effect - grain crops intended for human consumption now diverted for livestock consumption to "feed" the human consumption of livestock. (1 lb of BEEF requires 7 to 8.5 lbs grain; 1 lb or PORK requires 5 to 7 lbs grain). (Are we completely stupid? This equation is just plain crazy! There isn't enough grain to go around because we are giving it to the animals that we want to eat and fueling the cars we want to drive - the big problem is, billions of us don't have cars to drive and can't afford the meat to eat.)
3. Weather (heat, drought & excessive rain) damage crops. Stocks have fallen world-wide due to weather conditions.
4. Biofuels - corn used for car fuel (ethanol). In the US back in 1997, only 5% of corn crops went into ethanol production; today, 25% is produced for ethanol. Effect - corn prices up 50% since last year. European countries importing cheaper sorghum for livestock feed (there's that meat consumption factor again). Effect - sorghum prices went up. (Sorghum is a grain widely consumed by the poorest of our fellow-men.)
5. Fuel - over the past year and a bit, a barrel of crude oil cost $61.05. A few weeks back, the same barrel cost $118.52. Effect - tremendous increase in cost to transport food around our planet. (Example: US to Japan, one year ago, freight cost was $60/ton - today it is $110/ton; US to Europe, a year ago, freight cost was $38/ton, today $75/ton.)

If you are reading this page, I know you are concerned too. We are the movers and shakers of this world....let us be action now.

UN world Food Program - http://www.wfp.org
CARE International - http://www.care.org
World Vision - http://www.worldvision.ca

May 5, 2008: a reader also suggested this site - www.aidtochildren.com

Is a vegetarian diet healthier?

Yet another article about the benefits of a vegetarian diet. We've read it all before - the conclusions are not clear....are vegetarians living longer, disease free, healthier lives because they eat so much vegetables & fruit rather than the absence of meat? Or is it because, generally-speaking vegetarians are also less likely to smoke, over-eat, etc.? To read the whole article and decide for yourself, visit the link to the web page.

Surprisingly, the author quotes Vesanto Melina, the author of Becoming Vegetarian: The Complete Guide to Adopting a Healthy Vegetarian Diet (Wiley, 2003), as stating that small amounts of low fat meats can be a part of a healthy diet.

I'm sorry, but this misses the point for me completely. We are always talking about our health, but what about the health of the animal? Our so-called requirement for animal products, means for the average chicken or pig a life of confinement, while being fed a diet specifically aimed at fattening the animal up to marketable level in a unusually short timespan, then hauling the livestock cross-country (or even over seas) again in cramped confined quarters, often without water for lengthy stretches. Then at the end of this horrific journey, the point of no escape - the killing floors of our abattoirs. This is the point for me - the point of no return.

I've said it before, I did not stop eating meat for my health. I stopped eating meat for the animals health!

Tofu and Dip

I recently purchased a used copy of The Vegetarian Way - Total Health for You and Your Family (Virginia Messina and Mark Messina).

What a fantastic resource and cook book! If I was just starting to investigate "vegetarianism" this is one of the books I would recommend. I really enjoy reading about the science of food and this book devotes a good 80% to that very subject. The authors know of what they write - Virginia is a registered dietitian, with a MA in public health nutrition, and Mark holds a PhD in nutrition. Topics cover a wide range, from the obvious: getting started, making the transition, stocking the pantry, meal planning, etc. to pregnancy, breast feeding, the older vegetarian, children, the athlete, the teenager. Other chapters cover traveling and weight control (a perennial favourite in our culture!) The book is divided into 5 parts with a total of 24 chapters. Recipes are at the very end - a nice, varied selection - vegan, quick to prepare and so far, absolutely delicious!

This evening I prepared the Tofu with Spicy Peanut Sauce - I was very pleased with the results (a tangy alternative to ketchup).

Here are the ingredients:

• 2 lbs firm tofu
• 3 tbsp vegetable oil
• 5 tbsp smooth peanut butter
• 3 tbsp brown sugar
• 4 tbsp tamari
• 1 tsp cayenne pepper
• 1 tsp minced garlic
• 1 to 2 tbsp water

Cut the tofu into pieces and brush each piece, lightly, with oil. Spread in 1 layer on a cookie sheet and place under the broiler. Broil on both sides for about 10 minutes until crispy and golden brown.

In a bowl, mix all other ingredients, less the water. Then add just enough water to give the sauce a creamy consistence. Use as a sauce or dip for the fried tofu.

Indonesian-style Tempeh & Coconut Curry

1 small head broccoli, cut into bite-sized pieces,
1 8.5 oz (240 g) pkg. tempeh, thawed,
2 tbsp (30 ml) olive oil,
1/2 c (120 ml) diced onion
1 cup mushroom caps & stems
1 clove garlic, minced,
1 tbsp (15 ml) fresh ginger, minced,
1 14 ox (398 ml) can coconut milk,
1 tbsp (15 ml) mild curry paste,


Steam the broccoli until tender-crisp, then plunge it into cold water and set aside to drain. Cut the tempeh in half. Using a sharp knife, cut each piece into 2 thin layers. Heat 1 tbsp (15 ml) oil in a large frying pan over medium heat. Add the tempeh and brown on both sides. Remove the tempeh from the pan and cut it into bite-sized pieces. Set aside. Return the pan to low to medium heat and add the remaining 1 tbsp (15 ml) olive oil. Add the onions, mushrooms and garlic and cook for 1 minute. Add the ginger and cook for 1 minute longer. Add the coconut milk, curry paste, and tempeh pieces. Simmer gently, covered for 10 minutes. Add the steamed broccoli pieces and heat through. Serves 4. (Serve with plain rice, a green salad or simple stir fry of julienned carrots and snow peas.)

Rice and Beans

This is another quick to assemble, nourishing dish: Caribbean Beans & Rice.
I typically use the following ingredients: 1 onion, 2-3 cloves minced garlic, 1 stalk celery (diced), 1 carrot (diced), 1 red pepper (diced), 1 large can stewed, diced tomatoes + an equal amount water, 1 large can beans (black or your choice) drained, 1 can corn drained, 1 cup rice, dried hot red peppers (a few pieces), Tabasco sauce, Turmeric 1 tsp, vegetarian chicken soup base powder 1 tbsp.
Fry the onion & garlic & celery & red pepper in a small amount of oil (until onion translucent). Add spices and veg'n chicken soup base powder. Add rice and keep frying a few minutes. Gradually add the remaining ingredients. Bring the pot up to almost a boil, then turn down to simmer for 30 minutes or so. The liquid should absorb nicely during this time, leaving a fluffy mixture of rice, beans and vegetables. (This is one dish I completely eye-ball as I have made it so many times, but just a reminder, when using rice....the equation is 2 (liquid) to 1 (rice)...hence 1 cup rice needs 2 cups fluid, in this case the fluid from the tomatoes + extra water.)

Of course, now I need to go downstairs and check my pot to see if my "eye" was accurate enough tonight?

(Rice & Beans was recommended, in times past, as a 'complete protein' for those choosing a vegetarian diet. However, current research now says it is not necessary to combine foods at a single meal to get all the amino acids . As long as you are eating a balanced, varied food diet, you should obtain ample amounts of protein.
You will also notice I have used Turmeric; this is one of those spices that has great health benefits (anti-oxidant, anti-inflammatory), hence I look for opportunities to add it to my daily intake. More about Turmeric on future posts.)

Chili....the variations are endless

Chili is one of my favourite dishes to prepare - it takes very little time, is nourishing, and there is always enough left-over for lunches or another dinner.
As the title says, they are numerous recipes for chili, but here is how I put together a big pot. Each chili tastes slightly different as I do not measure and the ingredients vary from one week to another. I would recommend this method to awaken your culinary soul!

Ingredients (usually!):
2 (19 oz) cans of beans (red kidney, chickpea, black-eyed, etc.), vegetarian ground round (optional), 1 can corn, 1/2 large green or red pepper diced, 1 onion diced, 2 stalks celery diced, 2 cloves garlic, 1 tsp cumin, 1 tsp chill powder, pinch dried hot chili, 1 can tomato soup + 1 cup water, 1 can (or less depending on your taste) tomato paste, Tabasco or similar - a few drops to taste, salt & pepper taste. << As mentioned, feel free to add whatever you have on board in your kitchen in the vegetable department. Keep in mind that you want some resiliency in your vegetables, meaning, not to mushy when cooked.>>

Assembly: in large pan, heat up 1 tablespoon oil. Brown onion, garlic, celery and spices. Add pepper. Drain your beans and add to pot. Add soup, water and tomato paste. Mix well. Add your "ground round" if using and corn. Temperature should be in the med-high range, but once you notice mixture bubbling, you can cover the pot and turn down to a simmer for approximately 20-30 minutes.

Most important tip - keep tasting & smelling & looking at the chili. Is it hot enough (meaning spicy)? What does it smell like? Is the consistency what I want? I like a thick soupy consistency.

When I was learning to cook as a teenager (at school and home), following a recipe was stressed (and results were assumed if you followed your recipe correctly). Generally, this has not failed me, however, I am always inspired by cooks who use their senses to cook (my husband is great at this). This is what I would like to encourage in my own hands on cooking.

Best of luck with YOUR version of chili!

(Serve with rice or crusty bread or corn bread. My husband tops it with shredded cheese, and I sprinkled some nutritional yeast on my bowl. Nutritional yeast was suggested to me just yesterday as an alternative to cheese (such as Parmesan) - I was quite impressed. It did taste cheesy much to my surprise.)

Chewey Oatmeal Cookies

This is an easy, quick oatmeal cookie recipe that can be customized for all tastes. In this house, my husband loves chocolate chips in his cookies and I love raisins in mine - so this afternoon's batch contained both! Here are the ingredients:

1/2 cup soy or vegan margarine (at room temperature)
1 cup firmly packed brown sugar (or almost 1 cup sucanat)
1/4 cup water
1 tsp. vanilla extract
1 ripe banana, well mashed
1/2 cup sifted all purpose flour
1/2 cup whole wheat flour (or spelt)
1 tsp. salt
1/2 tsp. baking powder
3 cups old-fashioned rolled oats
1/2 cup chopped walnuts (or raisins or chopped dates or chocolate chips)
(combinations of above such as 1/4 cup chocolate chips + 1/4 cup walnuts)

Preheat oven to 350 degrees Fahrenheit. In a large bowl, cream together the margarine, sugar, water, vanilla and mashed banana. In a separate bowl sift together the dry ingredients except the last two. Add the flour mixture to the creamed mixture and blend well. Now fold in the oats + raisins, nuts etc.

Drop by spoonfuls onto baking sheet and bake for 12 to 15 minutes. (Tip: to keep cookies uniform, I use a small ice scream scoop for each cookie, and flatten each dollop slightly with a fork.)

Faux Meat Favourites

These are two of the newest products released by President's Choice, carried by Fortino's. The meatless beef strips are very realistic, if you are looking for a faux meat. Texture, colour and taste much like a well done stewing beef (as I recall); the chicken, although well liked by my family, is less "authentic" taste wise. Overall, I would recommend both products, if you are still stuck in the "meat" mode of preparing a meal.

This brings me to wonder 'why would this product be appealing to a vegetarian consumer?'. A few years back when I started down this road, my children, then in their teens, would point out to me the paradox of claiming to be a vegetarian, while still flavouring food with a vegetarian chicken or beef cube. No snappy comeback here; I had to agree that this did seem strange.

Now several years later, here I am buying "meatless" beef strips. Why? I would answer a number of reasons, the least of all, being it's a new product, marketed as such and I'm a consumer (thus prey to the sophisticated ways of corporate advertising!). I am also a person who grew up eating meat for most of my life - so the conditioning of eating meat is still strong (the memory of meals with meat as the main focus). In a family that is not completely vegetarian, these products make it a little easier to switch the traditional hunk of meat for the meatless option, especially, when the appearance, smell and taste is very much like the real thing.

Do I purchase these and use these products daily? No, not even weekly. Given all the current research, I think everyone's goal is to make fruits, vegetables, legumes and whole grains the main source of calories in our daily diet. It would be far to easy to slip back into the old traditional "plate" of meat (albeit meatless), potatoes and a vegetable. I try to portion my plate with the vegetables, grain or pasta first and then add a protein source (beans, tofu or soy-based meat). Many of my meals are all vegetable, grain and beans and I am fairly confident I am getting all the protein I require.

Another point to keep in mind is that these new fandango products are also just another processed food. The nutritional breakdown looks fairly good on both, but still we should be eating foods in their natural state and moving away from consumption of processed foods.

Having said that, I will continue to buy these foods periodically to add variety to meal preparation and to give feedback to the retailer and suppliers, that yes I do want to see vegetarian foods on their shelves.

Avocado Butter

My teacher, Sr. Tinh Quang, sent me this recipe which I have just tried for the first time. While in Viet Nam, she says this spread is often used instead of butter. In the temples, the garlic/onion powder is omitted. I only had garlic powder (at least I think it was garlic powder) which is the only seasoning I used - completely omitting the salt and onion powder. Also, as avocados are not the cheapest produce to buy, especially in this neck of the woods, I found a package of 5 on the discount shelves (they had reached their peak, so it was make the "butter" tonight not tomorrow.) To make just a small tub you will need the following ingredients:

• 3/4 cups mashed avocado
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 1/2 teaspoon onion powder
• 1/8 teaspoon garlic powder

Blend all ingredients till smooth. Keep refrigerated.

DELICIOUS RIGHT OFF THE SPOON!!!

If you are a "political" animal check out this site

I listened to several one minute speechs on CFRB talk radio this morning from Toronto Centre riding candidates for an upcoming by-election. One of the speakers, Liz White, caught my attention by the content of her message. Quite openly, she stated that Bob Rae would no doubt win the seat as a Liberal, but that you could still send a message to the politicians regarding the plight of animals (domestic and wild) and our environment. The party is called Animal Alliance Environment Voters Party of Canada. This is a link to their site; I think their platform merits some attention. There were two points that surprised me (but then I'm not politically savvy): In Canada, (1) our humane laws with concerns to wildlife and domestic stock have not been amended in over 100 years and (2) our environment record is one of the worst in the world, especially the tar sands in Alberta.

I will look into this deeply as it has piqued my curiousity and I need to know.

Communication between species

Getting back into the car this evening, to drive home after a trip to Chapters, CBC Radio's "As It Happens" was playing on the car station. The announcer was speaking to (I thought) an Australian judging by the accent, but as we listened, the speaker was from New Zealand. Being interviewed, was Malcolm Smith, a conservation officer with the New Zealand Parks Ministry. Apparently, today, he and half a dozen others were confronted with a beach whaling. They valiantly tried to get the whales back into deeper water, which was just a short distance away from where they were stranded. But as is often the case, the whales and humans became exhausted and were about to give up after hours of effort.

As the drama continued, a dolphin that frequents the area, named "Moko" by the residents, came upon the sight. According to Mr. Smith, his assistants and a group of spectators on the beach, the dolphin began to emit clicks and whistles - and here is the surprising aspect, the whales, within minutes somehow maneuvered about enough to follow the dolphin a few metres, make a sharp right turn, bringing them directly into the deeper water.

To all observers, it seemed that the dolphin had been able to communicate sufficiently to the whales, and thus bring them to safety. Yet minutes prior, unable to move, push, or motivate in anyway, the humans were almost resigned to another sad beach whaling. Mr. Smith, with reservation, thought that this incident alone may indicate the ability of species to communicate. Remarking that he was unable to speak either whale or dolphin, could not say for sure what the clicks and whistles meant.

Anyhow, I just had to tell you - what a wonderful story. I do believe we can "communicate" with other species on this planet and that the reverse is true.

Here for your enjoyment is a link to a You Tube video of a rather unusual relationship between a crow and a cat. (Thank you Sr. Tinh Quang for forwarding it to me.)

How to become an optimist (and here, I thought I already was one)

Four steps to becoming an optimist - here they are:

1. Accept that optimism does not mean "relentless cheer". It is about "engagement and persistence toward one's goals". Pessimists, it seems, are "skeptical that their own actions can lead to good results." This explains why one then gets stuck or worse, takes no steps at all. Discouragement sets in, as it seems the actions you are taking aren't resulting in the change you want to see (usually in others!).

2. Write down three positive things that happened in your day. But start the day with the intention to pay attention so that you will be aware of the good fortune that surrounds us (don't forget the mundane).("This will help convince yourself that favourable outcomes actually happen all the time, making it easier to begin taking action.") Ties in nicely with the first step - actions can lead to good results.

3. Journal but here's the shift: instead of emptying all the drivel and whining that's swirling around in your head, try envisioning a future that you desire and describe how it could come out of your present situation. (Ties in nicely with the Buddhist belief - we create our world with our thoughts.)

4. Use enthusiasm to cushion failure. (OK, I'm puzzled a little with this one. Will have to experience it to see just how this works.)

This is just what I needed - these steps were in the Toronto Star today (they sourced it from the April edition of Psychology Today). I know that I have been discouraged and wondering what good can come of this blog. Very little. But I do have a vision of the future and I have thoughts of what I can do in my present situation to educate people about the vegan or vegetarian diet. Those thoughts or dreams can take flight in action.

No matter what your goals are, if you are feeling discouraged, see if you can't tweak your approach to life with these 4 steps.

Zoglos New York Deli Style Franks

Southern Ontario was hit with a huge snow storm today. It is expected to continue into tomorrow. I'm not sure what the accumulation is at this point; let's just say a lot of snow. As we have a snow blower, I didn't have to do much shoveling, with the exception of the front and back porch. Not that it did much good, as within a few hours the wind had drifted the snow right back and even higher! My little dog, was crying to go out (as she refuses to use the litter box!), but I could not get the back door open and the sliding glass doors were frozen. Trying the back screen door again, I put my hip to it and just pushed as hard as I could. I did manage to move some snow, but only after the aluminum screen door completely separated at the seams. Oh well - at least the dog got out for her pee!

So what do you do on a snowy day like this? I made a miso-based soup, some Brownies (which turned out a little spongy) and for dinner I made myself a Zoglos deli style frank. Rather than a bun, I wrapped it in a pita pocket with sauerkraut and horseradish mustard. It was really delicious. A very quick dinner.

The Brownies, as I mentioned, were a little spongy. But this could be the result of me leaving them in the oven just a little too long. (Got talking to my neighbour who was clearing my driveway and forgot about the time.) But hey, they are chocolaty. I'm going to sprinkle some icing sugar on them to pretty them up.

Enjoy the last big storm of the season!

Fortino's offers more vegetarian options....

Grocery shopping this week, I was very encouraged to find in several areas of my local Fortino's,the usual and some NEW vegetarian entrees, meat replacements, tofu and TVP options. Until very recently, the limited selections were to be found in the "organic" section or by the bagged salad cooler. This week, though, I found my usual products plus the new ones in the departments mentioned, but also in the deli counter and meat aisle.

If Fortino's is positioning these products in a variety of areas within their huge super stores, I can only assume it is because (1) they are going to sell more product this way and (2) the demand must be on the upswing. A very good sign in my opinion. Not only is this good for people already eating "green" but it also puts the product in areas where they will be viewed by consumers who would not ordinarily see them and hopefully, purchase one or two. Not only was the store carrying more, but the new products were displayed in end of aisle coolers and in ample quantities (several rows / columns deep).

This comes at a turning point for me as I contemplate my reasons / motivation / purpose for maintaining this blog. I am finding myself slipping into despondency not only about the suffering associated with an animal based diet but other areas of excessive consumption as well. The Spectator today ran an article today about the devastation of rain forests for harvesting of trees to make palm oil. From what I have read, palm oil (like corn) is a product used (or hidden) in a multitude on products. It is not a healthy oil for us nor is the farming of the forests healthy for the animals that live in these dwindling habitats (orangutans, pygmy elephants to name just two) - more species to be add to the endangered list.

It is all rather overwhelming isn't it?

I will be taking a little time away from this blog just to think about where I want to go with all of this. Our teacher, in mixed conversation with a group of us, reminded 'think globally and act locally" and also suggested that one can become "hooked on aversion". (That's a confusing one...why would you be 'hooked' on aversion? Hmmm...something to think about.)

Action and thought; I'm thinking and I hope I take some action. As the saying goes, more to be revealed. Stay tuned.....

In-store dietitian, Veggie Table & Affinity Buffet

FYI: In-store dietitian service available at Main Street West (Hamilton) Drugstore (inside the Fortinos). Call 1-877-637-8589 for register for a one hour free consultation.
(I have been told that the RD is knowledgeable in specific requirements for vegans and vegetarians.)


Omni Television runs a vegetarian cooking show on Sundays at 4:30 called VEGGIE TABLE. The recipe for the "jambalaya" pictured in the side bar was taken from this show (slightly altered from their version). Good show - very realistic. This afternoon, the chef accidentally dumped in too much pepper because the lid on the shaker was loose. Oops....she quickly laughed it off and scooped / scraped out the pile. Any producer who would leave that blooper in really understands kitchen dynamics!


REVIEW OF NEW BUFFET @ Affinity Vegetarian Restaurant
(John Street, Hamilton)
D E L I C I O U S ! ! !
Visited Affinity on Friday for lunch with my son. The owners have put together a small but ample selection of their wonderful dishes plus two large urns of soup. Unfortunately, we missed the soup and started at the buffet table. Once we ate the various samples of the varied dishes we went back to have just a bit more of what we particularly loved. (Hence no room for soup!). My favourites were the battered eggplant which was browned in a thick savoury sauce, and a seitan, carrot & white radish stew. We rounded out our lunch with a pot of Roiboos tea in the most charming small tea cups with saucers. Service as usual was friendly - I love this place! Buffet is $8.99 per person and pot of tea was $5.99.

So what exactly, are we OK with?

Attached is a recent picture of my son's pet ferrets. Last week, the white ferret succumbed to a type of cancer of the pancreas. The tumours on her pancreas affected the secretion of insulin into her blood stream. During the brief 8 months that this condition manifested, we (my husband, myself and anyone who happened to be in the house and receive the brief lecture) became adept at recognizing the signs of an impending attack. To counter the high level of insulin, we had to get some sugar into her. Sometimes, it was fairly easy as she would be in the very early stages of an attack. But others times, she would be in what appeared to be a full coma. You would think that after 8 months of scheduling our lives around this little ferret's attacks, we would have been relieved to see her pass away. I would have thought this especially for my husband, who got up faithfully, every night at around 2:30 to give "Gracie" her high sugar content sap, so that she would make it through the night. And you would think we were prepared to handle her demise as it was "to be expected".
Last Monday night, when I got home from work, she was rather lethargic. Despite a generous dosage of syrups and sap, she did not recover as she always had. I left her bundled up in her cage to do a few things, make some dinner, etc. Once done, I again picked her up and tried to get some sugar into her (we were using a infant's syringe to administer the diluted sugar concoction into her mouth or rubbing as much sap on her gum line). Still carrying her around by the time my husband got home from work, he also tried. But within a short time, she began convulsing. Both of us held her during this episode. Eventually, after about two hours of violent whole body seizures, she settled into a coma. The next morning, she was no better and was still comatose. My husband, somehow, gathered up the strength and took her to a local cat hospital where she was euthanized. At the end of my work day, I picked up her little body and brought it home so we could bury her in the spring. I cried a lot that evening. I know my husband and son also shed tears.
You might ask to what is the point of all this? It was just a ferret. We must be some kind of weird emotional animal types. Why all this drama over a dumb animal compared to the nightmarish suffering going on all over the whole globe at any given moment?
A brief and simple explanation: love, attachment and compassion.
At dinner, a night or so after this took place, I mentioned to my husband how much I missed her energy, her curiousity, her gentleness (not once did she every hurt us by biting), her little licks, seeing her scampering across the floor or playing with Coco, the other ferret. With all the years that we have had "pets", have they all not exhibited the same behaviour and traits? How can we deny that this is the same for all other animals, be they domesticated or wild? Whether or not we understand the complexities of other species, we can at least consider that they are here for their own purposes. I question again, how easily we eat animals?
As some have reasoned, the animals we eat are raised for that purpose, why else would they be here? Or, our ancestors ate meat, so it is natural that we do. Not exactly accurate... and the often stated "I'm OK with eating meat". This particularly irks me. I have yet to confront someone after hearing that statement. But I would like to ask, what is it about miserable living conditions, abusive handling, terrifying, mass slaughter, removing newly born offspring away from the mother, that you are OK with?
None of us are without complicity. The consumption of animals and the use of the by-products is such a huge industry. But I strongly feel that we as a society are "OK" with it because, most people do not understand or feel compassion with regards to this particular matter. We are brought up with a "dualistic" point of view - everything is outside of us and separate from us. Hence we are able to separate from the issue, never considering animals as deserving rights. Once labeled and identified as objects for our sustenance, the question never arises again for some.
But if conditions change, as they did for me, and you "see" with a different eye, your attitude will also change. I am shocked at how easily it was for me, one little person, to eat so many animals in my years and never give it a second thought (not even a first thought!). Now only a short step away from the meat-eating culture, and really only a few years, I do consider how a piece of cheese or a bit of milk in my coffee came to be there. (Recently the Canadian dairy council put some huge 1/4 page ads in the local newspapers. The marketing was all a-glow with love and health and I just thought what a pile of bull-shit that was!)
When the life force that animated our little Gracie, the same force that animates me and all of us, was terminated, I grieved for her. We are all one and the same.
This spring when the ground thaws enough, my husband and I will dig a little hole and lay her body in it, to break down the components. Some Lily of the Valley or other plants will grow over the spot.

Carrot & Beetroot Salad

From the GI (Glycemic Index) blogspot dated February 1, 2008

Researchers from the Health Science Centre at Jikei University in Tokyo , studying 18,000 subjects came up with the following easy to remember 1 - 2 -3 grid to help people change unhealthy patterns into health promoting habits. Incorporating all 3 steps into your lifestyle will result in lower measures of "metabolic syndrome" (high blood pressure, high blood glucose and blood fats, abdominal obesity).

NONE OF - 1 - SMOKING


LESS OF - 2 - FOOD & ALCOHOL


MORE OF - 3 - EXERCISE, REST AND ENJOYABLE ACTIVITIES.


Simple? Yes. Nothing we didn't already know? True.

Turns out though that a number of us have a hard time following these guidelines even knowing the obvious - that we are going to feel and be much healthier.



From the same newsletter, I decided to try the Carrot and Beetroot Salad. Who knew that a beet (uncooked) is basically a bulbous carrot? I always assumed you had to cook and pickle beets to enjoy them. Curious? Try this recipe; even my husband who is not a huge fan of salads, enjoyed it. We were both surprised by how satisfying this combination was - crunchiness, sweet & sour , colourful - eaten with chopsticks, we actually savoured the taste and texture! A nice change from the usual sit down, eat, get up and leave the kitchen, all within 5 minutes maximum (regardless of how much time one took to prepare the actual meal!).

I adjusted the dressing to my taste by adding some ginger jam (about 1 tablespoon).

2 cups salad greens, 1 crisp green apple, chopped, 2 medium carrots, grated, 1 medium beet, peeled and grated, 2 oz. almonds roughly chopped.

2 tablespoons lemon juice, 2 tablespoons olive oil (you can use the lemon juice to coat the apple slices - but I combined both and then added the ginger jam as I felt the taste was too sour).

Layer serving dish with greens. Mix all other ingredients and pour dressing over. Toss and pile over the salad greens. (Pictured at right under caption "For dinner tonight...").

Eloquent words...

From Moonpointer this morning, here is a link to a posted remark from a lady named Jane.

Her words are so eloquent and to the point. Click here to read further... scroll down on the page to "Comments".

Source: http://flickr.com/photos/elparaisodemari/1214738823/

All of life is motion -- birth, death, and rebirth -- that binds men to the truth within them. All things exist because of co-dependency (LET's not KILL this beautiful animal!)

He should not kill a living being,
nor cause it to be killed,
nor should he incite another to kill.
Do not injure any being, either strong or weak, in the world.

Sutta Nipāta 2.396

Affinity Vegetarian Restaurant, Hamilton, Ontario

Affinity Vegetarian Restaurant is now or will be offering a buffet style option (January 2008). For those of you not familiar with this restaurant, it is located on John Street near the Undermount. The current owners opened in what was formerly the Budapest Hungarian Restuarant. I am not sure the exact date that the buffet bar is scheduled to open, however, I have linked the name above to a site that provides the address, directions and telephone numbers.

Having been to this family style restaurant a few times, I can vouch for their tasty cuisine (their faux "meat"and candied lotus root slices are always dead on the mark without fail!) There is also a wall display of unique tea pots, teas and tea accessories all for sale; I am always fascinated by the original and creative shapes and designs of the pots. While you are waiting for a place to sit or on your way out, you will pass by this area - it is well worth taking a few moments to view this little "museum" of tea artifacts.

Image Source: http://www.flickr.com/photos/tortugadeldesierto/1627205600/

Orange Date Muffins

On the weekends that my husband is not working, it is our habit to go out in the mornings for a coffee, take the dog for a walk and just spend some time together. Lately, we have discovered a new coffee shop that we have both fallen in love with. It is called My Dog Joe Cafe (located in Westdale on King Street West beside the Westdale Theatre.) The interior is lovingly decorated with local artists work on the walls (for sale), recylced chairs, kitchen tables and an old couch with coffee table facing the large picture window on the street front. The young staff bake all their own muffins, cookies and deserts, using organic ingredients. They serve fair-trade, shade grown coffee and various teas. Light luncheon fare is also on their menu. We love the atmosphere and what we have tried so far (muffins, cookies and coffee) have all been delicious!
After this mornings treat, I was inspired to do some baking of my own. So upon my return home, I put together these Orange / Date Muffins, tweaking an old basic muffin batter recipe (and veganizing it!). Very quick to assemble and quite tasty.

2 cups whole wheat flour
4 tsp baking powder
1/2 to 3/4 tsp salt
1 cup sugar
1/2 cup soya milk
1/2 cup orange juice
1/2 cup canola oil
2 flax eggs*
3/4 cup chopped, pitted dates
(*1 egg = 1 tbsp ground flax + 3 tbsp water*)
( let the flax eggs stand a bit to thicken before using)

Mix dry ingredients in a bowl.
Whisk together the wet ingredients.
Add wet ingredients to dry and mix until moistened.
Add dates and stir into mixture.

Prepare muffin tin (or use cupcake liners).
Bake at 375 deg F for 15 to 20 minutes.
Recipe makes 12 medium sized muffins.

Christmas 2007

Chestnut Tourtiere pictured. I discovered this recipe in the Homemaker's online magazine. As I have mentioned before, I grew up eating my mother's tourtiere and especially loved eating it on Christmas Eve after coming home from Midnight Mass.

For the last several years, I have tried a couple of "vegetarian" tourtieres. One with TVP, one with lentils and now this one with mushrooms and chestnuts. This one is the best so far!

Preparation was rather labour intensive (thankfully my husband got in on the act and took care of preparing the chestnuts). The end result though was OK (impressive enough) and the leftover pie even better a day or so after. But again, I must warn you, it does take some effort.

(Note: you can click on the highlighted Chestnut Tourtiere to go directly to the recipe. I adjusted ingredients to make this a vegan version ie. flax eggs, etc.)


SWEET POTATO AND COCONUT SOUP

This is the soup I mentioned in my last entry. As I had not purchased enough of the juices to make it twice, I substituted pear nectar and apple sauce which I had on hand, for the pineapple and orange juice in the original version. My family actually liked this combination of flavours better as it was less sweet. However, both soups were delicious and lovely to look at! Give it a try; I can almost guarantee you will love it!

2 Tbsp olive oil
2 onions, peeled & chopped
2 stalks celery, chopped
2 tbsp ginger, peeled, finely minced
1 1/2 tsp curry powder
1/4 tsp nutmeg
1/4 tsp sea salt
5 cups vegetable stock
5 cups chopped sweet potato
1/4 c lemon juice
3/4 c unsweetened pineapple juice (or pear nectar)
3/4 c unsweetened orange juice (or apple sauce)
1 bar coconut cream, chopped
1. Heat olive oil over medium heat in a soup pot. Add onion, celery & ginger. Saute until soft.
2. Add curry powder and nutmeg to onion mixture. Stir and cook for a few seconds.
3. Add salt, stock and sweet potatoes. Bring to a boil, then reduce to a simmer and cook until potatoes are soft.
4. Add remaining ingredients and cook until coconut bar has dissolved.
5. Remove from heat and puree until smooth.
6. Add salt and pepper to taste. Add more stock if necessary to achieve desired consistency.

(Original recipe source: Refresh by Ruth Tal with Jennifer Houston).

Fresh and Refresh

Last evening, I gathered with the members of my Buddhist community for a vegetarian / vegan potluck dinner. Our teacher, Suco T.Q. hosts these dinners throughout the year, and without fail, they are always well attended and enjoyed by all participants. The food is always top notch, with our cooks bringing out tried and true dishes or new and exciting ones.

Typically, I do a combination of both - making something I know is a winner but also experimenting with something new. Last night, I took the occasion to follow a recipe for sweet potato & coconut milk soup (from Fresh, a vegan restaurant/juice bar in Toronto). What a fabulous recipe - subtle hints of ginger, pineapple & orange, the pureed texture, the colour - my hats off to the chef who created this dish.

Another delightful dish was a swiss chard pie. I didn't get a chance to discuss the ingredients with the person who brought this, but it was delicious. From what I could tell, the two-crust pie held a filling of swiss chard and cheese but in delicate ratio - neither was overpowering (ie not to heavy on the cheese, nor the stronger chard). The result was an amazingly light pie, with this delectable filling. (I'll try to get the instructions on this next time I see this member.)

One of our sangha-mates, a marvelous cook brought several traditional Filipino desserts. I tried a rice & sesame seed patty, drizzled in a light syrup. How to describe, hmmm.....a firm, chewey, sticky, sweet "cookie" with a delicate sesame flavour and that syrup? What was that? Honey?

Oh so many dishes - all so good. If only all gatherings were like this and really. why could they not be? As my own extended family's Christmas celebrations near, I have chosen to prepare the foods that they enjoy. My dear sister-in-law, bless her heart, has taken on the job of preparing a turkey. Although this will not be a vegan dinner, I am preparing vegetarian dishes. I am not sure what it is that prevents me from preparing completely meat and dairy free dishes. But it seems to be a combination of stress & fear. Large dinners (20 people) are not my forte; thankfully, the cooks in the family do contribute each year so no one person is stuck with the immense job of creating all the dishes. But I do entertain in my personal thoughts just announcing to one and all, "there will be no turkey this year - it will be a Green Christmas!"

" The radical invents the views. When he has worn them out, the conservative adopts them."

Mark Twain

NFB of Canada - Animals

This past Sunday, I watched a DVD I had purchased from the National Film Board of Canada, called Animals. The film follows a married couple who have purchased an abandoned farm and decide to raise their own animals as well as establish an equestrian centre.

Jason Young starts out by describing himself as an animal lover but also a meat eater. Naively, he thinks that if he wants to eat the meat, he should also be able to raise the animal. He begins with a couple of pigs but quickly adds chickens, rabbits, sheep and a couple of steer. The animals are named; I immediately thought 'oh, that's a mistake'.

Throughout the four seasons that this film moves through, we see the animals thriving. But we are also treated to their demise, one by one. Jason,a rather delicate, hippy looking young man, did not appear to look like the type who would be able to go through with this (my judgment - what would someone look like who could?). I was mistaken. With the mentoring of his relatives who are also in the farming business, he learns how to kill, skin, butcher and hang the animals. Only at the very end when faced with killing his favourite animal, a young steer, does Jason completely back out.

This was by far the most disturbing image for me (and there were a few - some I could not watch and left the room). As Jason says, he got himself off the hook, but not his animal as no one has a full-grown pet steer (why not, I thought, hoping against hope that the animal would be spared). He takes the young steer to another farm, where the cow is stunned, his artery pierced and he is left, thrashing about on the cement, while his life force slowly ebbs away into a drain.

I have been with both my parents when they took their last breathes. Death came upon them peacefully, especially for my mother. I was saddened to see a different view of death in this movie.

The film ended with this image, followed by the faces of the husband and his wife, who continue to eat meat. As Jason says early in the film, farming is all about control. He continues to eat meat albeit all the more wiser for his experiences.

I cannot pass judgment on this couple; in fact I think it was rather brave of them to even attempt this experiment. They raised the animals and grew attached to them and the animals trusted them in turn. Jason was unflinching in facing whatever emotions arose when it came time to dispatch the animal.

Nevertheless, I was completely disheartened by the taking of life, if not in a detached manner, then certainly in a business like way. And why? All to simply satisfy our palates.

Triceratopped Spice Cake

Source: Foods That Don't Bite Back by Sue Donaldson

Ingredients:
1 1/2 cups (360 ml) all purpose flour
1 cup (240 ml sugar)
1 tsp (5 ml) baking soda
1 tsp (5 ml) cinnamon
1/2 tsp (2.5 ml) allspice
1/2 tsp (2.5 ml) salt
1/2 cup (120 ml) cold water
1/2 cup (120 ml) applesauce
1/3 cup (80 ml) vegetable oil
1 tbsp (15 ml white vinegar)
5 tbsp (70 ml) brown sugar
3 tbsp (45 ml) margarine
1 tbsp (15 ml) soya milk
1/2 cup (120 ml) shredded coconut

Preheat the oven to 350 deg F (175 deg C). sift and combine the flour, sugar, baking soda, cinnamon, allspice and salt.
In a separate bowl combine the water, applesauce, oil and vinegar.
Make a depression in the dry ingredients and mix in the wet ingredients. Beat until smooth.
Pour into an ungreased 8 in (20 cm) sqaure pan. Bake for 30-40 minutes, until lightly browned on top.
Cool before icing.
In a small pan, bring the brown sugar, margarine and soy milk to a boil. Remove from heat. Fold in the shredded coconut. Pour over cake.
(Alternative toppings: Spread a thin layer of raspberry or apricot jam over the top of the cake.)
(Alternative toppings: Before baking the cake, cover the top with an overlapping layer of thinly sliced apples, peaches or pears.)

From The Globe and Mail - A New Lease on Life

It's 12:30 - I'm at the office, just finished my lunch and thought I would do a little surfing for the remaining time left in my break. One of my links is the Globe and Mail online newspaper.

On the main page, I found this very moving video of a documentary of a farmer from Maine (I believe). Watching this man talk and seeing his dairy herd brought back memories of my relatives' farms in Quebec. This is what farming is and should be - it is in his heart and his blood. Not only does Mr. Tibbetts talk openly about his journey as a farmer, but also as a man. Take a look - it will warm your heart on this cold November Thursday.

Potato Pancakes

This season's (Nov-Dec/07) issue of Vegnews, Tales of Paprika*, had a beautiful picture of Potato Pancakes with a dollop of sautéed mushrooms. I have always wanted to try making potato pancakes and was inspired by the photography to give it a go for tonight's dinner.

The recipe is incredibly easy, once you do the prep work and the results were very tasty. My husband has perfected his sautéed mushrooms and prepared them as a topping (he fries his caps and stems in olive oil and a little garlic until tender). Other suggested accompaniments are: vegan sour cream (ex. Tofutti's) or cinnamon laced applesauce. We each tried one with some of Quebec's finest maple syrup. I would recommend these - we loved them. (Tip: take the time to cook them for the full amount. Mine were slightly undercooked but still yummy!)

*(There is no paprika in the recipe but I might try a pinch in my next go around with these!)

Serves 4

Ingredients:
1 1/2 lbs potatoes (3-4 potatoes)
1 small yellow onion
1 tbsp fresh parsley, minced
1/4 c unbleached all-purpose flour
1/2 tsp baking powder
1 tsp sea salt
1/4 tsp freshing ground black pepper
Oil for fying

1. Peel and grate potatoes, then place in a colander set over a large bowl. Using your hands squeeze out the excess liquid from the potatoes. Pour off the liquid and place potatoes into bowl. Grate the onion and add to the potatoes along with the parsley, flour, baking powder, salt and pepper. Mix well.
2. Preheat oven to 275 degrees. Heat a thin layer of oil in a large skillet over medium heat. Take a heaping tablespoon of batter and flatten it before gently placing in into the hot oil. Make 2 or 3 potato pancakes and place into pan (do not over crowd - my pan could only hold 3 but my tablespoons were generous). Fry until golden brown on both sides turning once (about 8 minutes).
3. Repeat with remaining potato mixture, adding more oil to the pan as needed. Remove cooked pancakes to paper towels to drain and then to oven proof plate in the oven to keep warm until the whole batch is complete.

Serve with suggested toppings (see above) and enjoy!

I don't eat this way for my health...

Call me a Pavlovian dog, but when I see a quiz, specifically ones with 10 questions or even better - 5, I am compelled to read on. My obsession must be abating. I find now, that instead of gathering the equipment needed to "take a quiz" (paper, pencil, selecting a place where I will not be disturbed) I peruse the items, with contained glee, not even bothering to sit down, reading & tallying points in my head. No mean feat, considering I am mathematically challenged!

Yesterday morning, was a perfect example. You may have noticed, if you live locally, the "Will you live to 100?" article in yesterday's Spectator. Only 5 questions. Perfect. True or False (idiot proof). It was the last one, #5, that was the clincher. You'll see why.

1. The thinner you are the longer you'll probably live (T or F).
2. Sleeping at least 8 hrs a night can add years to your life. (T or F)
3. Early retirement will protect you from life-shortening job stress. (T or F)
4. People who eat candy live longer than those who don't. (T or F)
5. Giving up meat and animal protein will increase your lifespan. (T or F)

So you can see by my high-lighted T's and F's which were the correct choices. Anyone could have passed this quiz with flying colours. Even me. They were trick questions - I was surprised by a couple of the explanations.

(1) I knew that a few extra pounds on our frames as we age is a good thing, particularly for women.
(2)I did not know that 5-7 hours of sleep was optimal (hell....some nights seem like I'm awake for 5-7 hours!!) but yes, I did know that excessive sleeping was a symptom of depression. I wouldn't call an 8 hr sleep during the night excessive nor indication of depression.
(3) Enjoy your work and you won't want to retire. The study indicated that people who retired at 65 outlive those who retired at 55. (Dam... that was my magic number.)
(4) People who indulged in a few sweet treats during the month lived on average 11 months longer (this brought to mind all kinds of amusing scenarios). As we all know, in particular dark chocolate, with it's good for the heart properties is a favourite. (Mmmmm...I keep a Cocamino Dark Chocolate bar in my desk at work and have 2 squares every day. I don't know about my heart, but my mouth says it is good.)
(5) and finally....guess who lived the shortest? Vegans. According to a German study, the moderate vegetarians (what's a moderate vegetarian?) had the longest lifespan. (But could this be offset by those 11 months in (4) above by indulging in more candy?)

The quiz was reprinted from an article published by Rodale Press, written by Amanda MacMillan. What was not provided were the sources. Amanda only included rather vague references such as "Harvard study" and "German study". I don't know who funded the studies either.

I leave you with a quote from for a "Future to be Possible" by Thich Nhat Hahn (page 107):

Some vegetarians are too extreme, and are unkind to those who cannot give up meat-eating. I am more comfortable with a meat-eater than an extremist vegetarian who is filled with self-righteousness. (as said by Sister Chan Khong).

Ouch....that hit a nerve... just a bit.

Sights & Insights

This past week has brought some interesting sights and insights. Four days a week on my way to work, I pass, twice a day, the same farms and observe who is where, doing what. The first farm I pass has a few cows, the second one has sheep and the third has horses with one donkey. On occasion, the fourth farm often has two bulls grazing peacefully. They usually disappear after a couple of weeks, as do the sheep, only to be replaced by new bulls and sheep. I wish them all well as I drive by and try to just enjoy the sight, but within that sight of course is no bull, no sheep. They are both a commodity and once they are "ripe" for harvesting, off to the abattoir they go.
Last evening while out for a coffee with my husband, we passed an empty livestock truck. A huge well maintained Volvo truck pulling the empty trailer. I felt bad and wished that the driver could find some other work. Today at work, I received a phone call from a poultry processor looking for a motor. But this time, remembering the words of my teacher, I realized that this person was also my teacher, a "Buddha". I could be with this caller without resentment, angst or judgement.
Maybe some of you have seen the YouTube video, Nora the Cat playing the piano. I recently viewed it and was watching this cat paw the keys of the piano, while in the background a piano lesson was being taught. The cat would carefully paw a key or two, lay her head down close to the keys, come up for a bit, change paws, strike some more notes. I have three cats of my own and they do not seem that interested in anything other than eating, sleeping, and staring intently at the bird feeders (mind you I do not own a piano either). Curiousity about this cat, Nora, and what compelled her to "play" with the piano got me thinking about animals, specifically how they might also be evolving just as we humans are.
Sheepishly (no pun intended), I off-handed mentioned this to my meditation teacher, Sister Tinh Quang. To my delight, she responded with the most thought provoking letter which I have attached below. I hope you enjoy reading it and that it brings a smile to your face as it did mine.

Hi, Q. Prasad.

Yes, I believe animals are evolving just like us. Some, I believe, are bodhisattvas; you've heard of animals that save people's lives, or help a child with a handicap, or help adults with emotional problems. They certainly are more forgiving than humans, and love unconditionally. A sheltie I knew, Delamantha's Desiderata (you can google her or go to www.delamantha.com), was owned by a woman I know who became a buddhist nun. When the dog was dying, at Gaden Choling Tibetan Temple, chanting was done by the monks and nuns to help her become a human in her next life. Her ashes were scattered at Dharamsala.

When I watch cats, I think ... they practice Zen better than most people. Eat when hungry, sleep when tired, and play often. I believe that all animals, except humans, have this ability to be in the moment. The ability that humans have is to have a deep understanding of the Dharma i.e. impermanence, conditioned existence, and karma. Unfortunately, they don't often know how to practice it; to bring it into the moment.

If your thinking came about as a result of watching Nora, when I was watching her I could only think that she was enjoying what she was doing. I can't help but think that animals can appreciate music. Nora loves the sound of the piano, and responds to the other people playing. Animals can appreciate beauty. Baboons have been observed going to the edge of a cliff in Africa every evening to sit and watch the sunset. I knew a Sheltie who always ran to sit beside the stereo whenever Beethoven's 5th Concerto was being played, and leaned in toward the speakers. He'd start to run from wherever he was before the previous piece of music was over, as he knew the 5th was next. Koko, the signing gorilla, was able to make up new words. For example, when she saw a duck for the first time, she was asked what it was and she signed, "water bird."

We've been so homocentric for so long, that we think that we are a higher life form. We are a different life form. My dogs could do things that I could never do, as can my cat. I can do things they can't do. Does that make me "higher?" It only makes me different.

Don't worry, I won't let you be a cat lady. Did I tell you that I know a Japanese Bobtail looking for a new home?

Metta,
Sister Tinh Quang

From Gail Davis' VEGETARIAN FOOD FOR THOUGHT

World peace, or any other kind of peace, depends greatly on the attitude of the mind. Vegetarianism can bring about the right mental attitude for peace.

In this world of lusts and hatreds, greed and anger, force and violence, vegetarianism holds forth a way of life, which if practiced universally, can lead to a better, juster, and more peaceful community of nations.

U NU (THAKIN NU) 1907-1995
Former Prime Minister of Burma

Until he extends the circle of compassion
to all living things,
man will not himself find peace.


Albert Schweitzer, MD, PhD 1875-1965

As long as man continues to be the ruthless destroyer
of lower living beings, he will never know health or peace.
For as long as men massacre animals, they will kill each other.
Indeed, he who sows the seeds of murder
and pain cannot reap joy and love.

Pythagoras
6th Century BC

People often say that humans have always eaten animals,
as if this is a justification for continuing the practice. According to this logic, we should not try to prevent people from murdering other people, since this has also been done since the earliest of times.


Isaac Bashevis Singer, 1904-1992
Author, Nobel Laureate, Holocaust survivor

Depression & Essential Fatty Acids

The Todo Institute Newsletter (current issue) contained contained an interesting piece about depression and Omega 3 and 6 in the diet. We have all heard about EFA's or essential fatty acids, and in particular Omega 3 and Omega 6. EFA's cannot be produced by the body, hence we need to ingest them from our food choices. The recommended ratio by dietitians is 1:3 (Omega 3 to Omega 6). The typical diet in this part of the world is the reverse, 15:1 (Omega 6 to Omega 3). Apparently, this is to due to our consumption of meat, animal products and common cooking oils.


And what does all of this have to do with depression you might ask? The writer continues, referring to the April 07 issue of Psychosomatic Medicine, that researchers looked at people whose diets were high in the Omega 6 to Omega 3 ratio and found that these people manifested more depressive moods. These scientists felt that diet does have an effect on the body and even more so, for people living with depression.


You will often read that eating fish is a sure way to make sure you are getting proper EFA's, but here is an interesting point made by the Physicians Committee for Responsible Medicine . The Omega 3 found in fish oil is not as stable as the Omega 3 found in plant sources. Fish oils tend to decompose and in doing so can release those dreaded "free radicals".

If you are following a vegan or vegetarian pyramid here are some sources of both Omega 6 and Omega 3:

OMEGA 3: flax seed (contains twice the amount found in fish oil); mustard seeds, pumpkin seeds, soya beans, walnut oil, green leafy vegetables, grains, spirulina, flax seed oil (or linseed oil) canola oil, soya oil

OMEGA 6: vegetables, fruits, nuts, grains, hemp seed, safflower oil, sunflower oil, corn oil, soya oil

One of my favourite sources is hemp seed hearts which I sprinkle on my cereal in the morning. I also use ground flax seed as well. Fortino's sells Manitoba Harvest Hemp Oil and Seeds. My son has also purchased hemp hearts in bulk at the Horn of Plenty in Dundas

If you are interested in reading the in depth details, click on the highlight links above.
I'm repeating myself here, but I highly recommend the PCRM website for interesting and useful information about a plant based diet.

Kung Pao Tofu with Broccoli and Peanuts

The Hamilton Spectator ran this recipe on Sept. 27th and I prepared it to take to my niece's Thanksgiving family dinner. The ingredient list might look rather daunting but this dish went together fairly quickly and was quite tasty. In hindsight probably not the best choice to take out (i.e. potluck), as it should be taken from stove top to table immediately. In any case, I was happy with the result and will definitely make this again.

Ingredient List

• 1 lb (450 g) extra-firm tofu, cut into 1/2 inch slabs
• 2 tbsp (30ml) scallion, white part only, plus 2/3 cup scallion greens, cut into 1-in (2.5cm) lengths
• 1 1/2 tbsp (22ml) minced garlic
• 1 1/2 tbsp (22ml) minced ginger
• 1/2 tsp (2ml) hot chilli paste
• 1 c (250ml) sliced water chestnuts
• 2/3 c (160ml) chicken broth (vegetarian brand)
• 2 tsp (10ml) low-sodium soy sauce
• 2 1/2 tbsp (37ml) rice wine or dry sherry (I used rice vinegar)
  
• 2 tsp (10ml) sugar
• 3/4 tsp (3ml) toasted sesame oil
• 2 tsp (10ml) Chinese black vinegar or Worcestshire (I used Bragg's Liquid Amino)
• 3/4 tsp (3ml) cornstarch
• 3/4 lb (340g) broccoli, ends trimmed, stalks peeled
• 1/4 c (60ml) canola or corn oil
• 3/4 c (180ml) dry-roasted peanuts

Preparation:

1. Press as much moisture out of tofu block as possible (wrap tofu in paper or cloth towel and place weight on top like a cast iron pan). While tofu is pressing, prepare the seasonings and sauce.
2. In small bowl - mix the minced scallions, garlic, ginger and chili paste. In another bowl - place the scallion greens and water chestnuts. Set both aside. In medium bow - mix the broth, soy sauce, rice wine or vinegar, sugar, toasted sesame oil, black vinegar and cornstarch. Set aside. Bring a large pot of water to boil. Cut the broccoli into bite-size pieces, cutting the stalks into 1-inch slices, on the diagonal. Boil the broccoli for 3 minutes. Drain in a colander under cold running water and place in medium bowl. Set aside.
3. Slice the tofu into pieces about 1/2 inch (1.3cm) thick and 2 1/2 inches (6.3cm) long. Using heavy skillet, heat 1 1/2 tbsp oil on high. Place half the tofu in the pan and sear for 3-4 minutes each side until golden brown. Remove and drain. Add another 1 1/2 tbsp oil to pan and repeat with remaining tofu slices. Remove final slices and drain.
4. Add remaining tbsp of oil to pan. Add scallion-ginger mixture and stir-fry for 15 seconds. Add scallion greens and water chestnuts and cook, stirring about 1 1/2 minutes. Add broth mixture and stir until it thickens (about 1 minute). Add the broccoli, tofu and peanuts. Toss lightly. Serve hot.

Some tips - use a really large skillet for this if you are using a couple of stalks of broccoli as I did (probably more than the recipe suggested). Also, when frying at high heat, this combo really spits - make sure you are wearing an apron and stand at arms length away from the stove!

Middle Eastern Nut Cheese

I found this recipe on the Vegetarians of Alberta website and made it as one of my contributions to our family's Thanksgiving dinner. I was expecting it to be creamier, maybe because of the word "cheese" in the recipe name, but after blending the ingredients at various settings for several minutes and fearing I was going to burn the clutch on my blender, I stopped the whirring and turned the "cheese" into a bowl. The texture, even after all this blending, was still crunchy and a bit lemony for my taste. As well, I thought it lacked body in some way. Most of the family tried it and found it good - but some suggestions were: add more garlic, try adding a bit of red curry paste. So I leave this for you to try. My opinion: interesting texture but needs more garlic and possibly a curry or chilli paste to. (I might also try blending this in a food processor to get a creamier consistency.)

This makes 1/2 cup of dip.

Ingredients:
3 Tablespoons pine nuts, 3 tablespoons chopped macadamia nuts, 3 tablespoons chopped walnuts, juice of 1 1/2 lemons, 1/3 cup fresh parsley (or more) chopped, 1 clove garlic minced, 7 dashes Bragg's Liquid Amino, dash Nama Shoyu soy sauce.
Blend all ingredients in blender or food processor.
Serve with crudites, crackers or in sushi.

Thanksgiving

It is 7:26 A.M. and I have been up an hour and a half this fine Friday morning. Got up at 6ish to have breakkie with my husband before he left for work. It is also the Thanksgiving weekend - which means I'll be on my usual crusade to clean the house, get some groceries in, make some nice meals. Both my sons are home with their partners, and on Sunday we will join my extended family for a lovely dinner. While surfing the net, I found a lovely recipe for "Middle Eastern Nut Cheese" which I am going to try out. I will also be making a Kung Pao Tofu with Broccoli and Peanuts entree - both of these will be my contribution to the traditional turkey feast that my niece (a chef) is sure to have.
In the course of this last hour, I have visited some interesting sites but the last contained a most inspiring piece which I thought I would share with you. I believe I was on the Vegan Freak blog which is run by a married couple who are teachers at (in their words) a liberal arts college in New York state. The wife stated that in preparation for one of her classes she had found a quotation from Victor Jara, a Chilean human rights activist. I found the same quotation, as she had done on Wikipedia. Here are Victor's words about what love means...

Love of my home, my wife and my children.
Love for the Earth that helps me live.
Love for education and of work.
Love of others who work for the common good.
Love of justice as the instrument that provides equilibrium for human dignity.
Love of peace in order to enjoy one's life.
Love of freedom, but not the freedom acquired at the expense of others’ freedom, but rather the freedom of all.
Love of freedom to live and exist, for the existence of my children, in my home, in my town, my city, among neighbouring people.
Love for freedom in the environment in which we are required to forge our destiny.
Love of freedom without yokes: nor ours nor foreign.

Jara was brutally beaten, tortured and then executed for his activism. Strange isn't it how things come into our path, our view. I had never heard of Victor Jara until this morning, but when I read these words, I thought how appropriate on Thanksgiving, on this day in our lives when so many people on this globe are not free to love, to live and exist without fear.
I am thankful that this morning I was free to have coffee with my husband, that my son is free to sleep downstairs on the couch, that my other son is free to drive home today, that I am free to earn enough money to feed us all, and free to live my life surrounded by good people, loving family and friends.
May your weekend be a peaceful and joyful one. Be thankful.

Dairy Free Recipes

Courtesy of Vegetarian Times, click here for a delicious chilli recipe!

Could a vegan diet help diabetics?

If you have visited the website of Physicians Committee for Responsible Medicine , you will know that Dr. Neal Barnard has studied the benefits of a vegan diet as it relates to diabetes. My brother-in-law was recently diagnosed with the disease at the beginning of the year. The diagnosis was only made after he became very ill and had to be hospitalized to get the condition under control. It has been several months since then. A couple of weekends back, I saw him at a family barbecue, which included the usual burgers, but also several colourful salads. I watched him as he injected himself with a dose of insulin before eating his meal and later asked him about this. He told me he takes approximately 4 injections a day around meals. Having known him to be a meat-eater for my history with the family (over 33 years) I did not talk to him about looking into changing his diet.
Other diabetics I know who take insulin injections, also seem to be of the mindset that it isn't what you eat that matters as long as you take your insulin. How difficult would it be, if I was in the shoes of a diabetic, to give up eating animal products if it would make a difference in how I felt and more importantly if it offered the option of getting off injections? I can only speculate that, yes I think I would give it a try if the evidence was credible.
Recently in the new publication Canadian Health & Lifestyle, a small piece on page 25 hints about the ongoing work (Eating raw may help diabetes). A study is following a group of diabetic people who for 30 days are eating a 100% vegan, organic, live and raw food diet. The objective is to reverse diabetes. Apparently, for those who completed the program (described as a roller coaster), the results were impressive. A feature film is slated for release in spring of 2008, but you can check out the website complete with trailer here. The preview seems pretty authentic - it is not easy for many people to give up meat, dairy, sugar, alcohol, etc. even if the trade-off is good health. Some of the participants dropped out because they believed it was just too tough to hang in (us humans have a way of doing just this.....believing our thoughts to be true!).
If you know of anyone who has diabetes, you might want to suggest they look into this approach.

Did you hear the story about....

A couple of weeks back, I stopped in to visit a local shop keeper who just happens to be in "production mode" (ie she's pregnant). She is a raw food vegan, so sometimes, we chat about that. Anyhow, she was relaying a conversation she had had with a co-worker and how she had reacted. The co-worker, who Jane (I've changed her name) says is an intelligent, educated woman, questioned her about whether or not she was going to breast feed her baby, given that she was a vegan and did not eat dairy products and given that human breast milk is also a mammalian milk. I found this story absolutely hilarious, it was so ridiculous. But later on as I began to think about what the woman had said, I saw a thread of logic. She built her case on the following: cows are mammals, humans are mammals, so if you are going to avoid one mammals milk then why not another? (I'm just trying to see it from her perspective.)
Well...I had to retell this story to my husband for a laugh and as he stated, "I think she's missing the point". One point (at least an obvious one) surrounding this topic is that humans are the only species that drink other animals milk (a species specific liquid produced for the sole purpose of nourishing offspring). What choice does a human baby, or any other "baby" in the animal world, have but to seek it's mother's milk? Only the human species has taken it upon themselves to interfere with this most perfect design by providing other substitutes for our own milk (infant formula and cow or goat milk for instance). Generally speaking, you don't see this happening in other species. (Yes, I know about the stories, with pictures even, of orphaned kittens being nursed by a lactating dog. ) Not to mention that other school of thought which questions why a human even needs milk, it's own mother's or any other mammal's, after the very earliest years. (As a mother who did nurse her children, I say "Thank goodness most of us our weaned to a cup in toddler hood".)
As a vegan, and I think I could say this for most other vegans, I am not avoiding "mammalian milk". I am avoiding milk so as not to support giant factory-farmed, profit-driven dairy industries which deny basic rights to the livestock in order to meet the enormous demand . Some vegans, eschew dairy products for other reasons (religious, dietary, health). But to think a "vegan" would deny her own baby, the milk that the body is producing, designed for optimal nutrition, because she avoids cow's milk, is ludicrous!
Of course, in reality, had I been the person confronted with this statement, I might have reacted as "Jane" did, rather stunned and taken aback. I chuckle to myself, as I am not usually quick on the draw and sometimes, when questioned about my dietary choices, have felt somewhat challenged and defensive (I call myself a former "angry vegan".) Fortunately, though I am feeling more confident and open to people's viewpoints and usually view it as interested curiousity. When words fail to come, then often, example is the best teacher. Hopefully, my lifestyle and demeanor can speak volumes.

New recipes from Foods That Don't Bite Back by Sue Donaldson

Here are a few recipes with photos of some dishes I recently prepared for my sister's 50th birthday. All recipes are courtesy of Sue Donaldson's cookbook, foods that don't bite back (vegan cooking made simple).

TOFU SATAY (dish on right)

• 1/2 cup (120ml) boiling water
• 1/3 cup (80ml) smooth peanut butter
• 1/3 cup (80ml) tamari
• 1 1/2 T (22.5ml) vegetable oil
• 1 T (15ml) rice syrup
• 3 cloves garlic, minced
• 2 tsp (10ml) fresh ginger, grated
• 1 tsp white vinegar
• 1/2 tsp (2.5ml) salt
• dash of cayenne
• 1 lb (455 g) medium firm tofu, drained, cut into 1/4 inch (.6cm) slices

Combine all ingredients except for the tofu in a food processor and process until smooth. Lightly oil or spray the bottom of a baking dish large enough to accommodate the tofu slices in a single layer. Cover the bottom with a thin layer of the sauce. Then place the tofu slices on top. Pour the remaining sauce overtop. Marinate in the fridge for 2-3 hours minimum. Preheat the oven to 350 deg. F. (175 deg. C). Bake for 20-25 minutes.

WILD RICE WALDORF SALAD (pictured in centre at back)


Salad:

• 1 1/2 cups (360ml) wild rice/brown rice blend
• 1/4 cup (60ml) slivered almonds
• 1 large Granny Smith apple, diced
• 3 T (45ml) fresh lemon juice
• 1 red bell pepper, seeded and diced
• 1 cup (240ml) celery diced
• 1/2 cup (120ml) red onion, minced
• 1/2 cup (120ml) currants

Dressing:

• 1/2 cup (120ml) orange juice
• 1T olive oil
• 1T maple syrup
• 1 tsp (5 ml) ground coriander
• 1/2 tsp (2.5ml) ground cardamom

Prepare the rice according to package directions. Do not overcook. Place the almonds in a small frying pan and toast them over low to medium heat until lightly browned. Toss the apple with lemon juice in a large bow. Add the pepper, celery, red onion, currants and toasted nuts. Set aside. Whisk together all of the dressing ingredients.

Quinoa Corn Salad with Basil (pictured front centre)

visit www.vegetariantimes.com and select

"Vegan Recipe of the Week"



and finally, FROSTED CHOCOLATE CAKE (at left in photo)
I have made this recipe at least twice, maybe three times. As you may remember, I absolutely love chocolate. I have been purchasing for my chocolate recipes, Camino Organic Cocoa which is also a "free trade" product.
The taste of this cake is divine and I think the Camino product is the key ingredient that makes it so good!

• 3 cups (720ml) all purpose flour
• 2 cups (475ml) sugar
• 6 T (90ml) + 1 cup (240ml) cocoa
• 2 tsp (10ml) baking soda
• 1 tsp (5ml) + 1/8 tsp (.5ml) salt
• 2 cups (475ml) cold water
• 2/3 cup (160ml) vegetable oil
• 2 T (30ml) white vinegar
• 2 tsp (10ml) + 1/2 tsp (2.5ml) vanilla
• 3 cups (720ml) icing sugar
• 6 T (90ml) margarine
• 3 T (45ml) hot water approx.

Preheat the oven to 350F (175C). Sift and combine flour, sugar, 6T (90ml) cocoa, baking soda and 1 tsp (5ml) salt in a large bowl.
In a separate bowl, combine the water, oil, vinegar, and 2 tsp (10ml) vanilla. Make a depression in the dry ingredients and mix in the wet ingredients. Beat until smooth.
Grease two 8 in (20cm) round pans and line bottoms with waxed paper. Pour the batter into the pans and bake for 30-40 minutes.
Cool, then turn out the cakes and slice each one into two layers.

Mix the icing sugar and remaining 1 cup (240ml) cocoa together. Blend in margarine, 1/2 tsp (2.5ml) vanilaa and 1/8 tsp (.6ml) salt. Add just enough hot water to give icing a spreadable consistency. This makes enough to cover the cake and three inside layers.
OR...
Variation: I use a nice raspberry jam and spread half of the jar between the cut 8in-layers. Then I spread the chocolate icing on top of one 8-in double, put the second 8-in split on top, and finish off by spreading the very top with the remaining icing. (In this four layer, the filling alternates as follows: (1) raspberry, (2) chocolate, (3) raspberry and (4) chocolate.)

Alive (August 2007) "Down on the Factory Farm"

"You will save more animal lives in a year by giving up eating chicken and turkey than you would in 90 years of not eating pigs or 300 years of not eating cows!"

BBQ Portabello Mushroom Burgers & Vegetables

My son Matt (pictured) put together this fantastic meal tonight for the family (alas I only remembered that a picture would have been nice after we had devoured the food). Here are the simple directions.

Portabello Mushroom Burgers
with Grilled Veggies:

4 portabello mushrooms, marinated (10-15 mins. each side) in balsamic vinaigrette, minced garlic, olive and walnut oil.

After marinating time is done, place mushrooms on preheated BBQ (350 F) and cook for 5-8 minutes per side.

The left-over marinade was poured over sliced zucchini, sliced baby eggplant, and the portabello stems and placed in a grilling wok. Vegetables in wok were placed on one end of the grill while the portabello were cooking at the other end.

Mushroom burgers were served on the new President's Choice Multi-grain Burger First Buns along with a variety of toppings (sauerkraut, dills, Dijon, mayo & nayonnaise). I piled my grilled vegetables on top of the portabello and spread a little nayonnaise on half of the bun. Results were very juicy and tender. A big hug and thank you to Matt for a delicious vegan dinner!

"Competition is building between grain for food...

and grain for bio-fuels, between vehicle owners and the world's poor. Guess who wins."

Gwynne Dyer is an independent journalist whose articles are published in The Spectator, my local newspaper. I read his articles periodically but always check out his subject line. Quite often I find myself drawn in just because his story is so readable, sometimes amusing, and consistently thought provoking.

Such was the case, a couple of weeks ago. The byline read Food prices are going up and staying there - I think it is worth providing you with some of the points he makes in this article.

While it may not seem the case when you are at the checkout, globally speaking, we (developed countries) have enjoyed cheap food for quite some time. This is about to change drastically and quickly. During the last 50 years (post WW II), we were spending about 1/10th of our average income on food. Dyer predicts that within the next 10 years, due to conditions ripening now, the average person will be spending 1/4 or more of their income.

Some recent signs of things to come:

• price of corn (maize) has doubled in a year
• wheat futures are their highest (in the last ten year period)
• food prices in India have risen 11% in one year
• price of corn flour in Mexico went up fourfold in January

Dyer explains the factors that are causing the increase in prices:

• world population is growing ("about an extra Turkey or Vietnam every year") therefore demand is growing
• more and more people are eating significant amounts of meat
• the UN predicts that by 2016, we in the developed countries will be eating 30% more beef, 50% more pork and 25% more poultry
• these animals eat a grain based diet; logically the demand to feed the animal will require a shift from growing grain crops for human consumption to animal consumption
• price of grain and meat product will go up
• U.S. farmland shifted from food production to bio-fuel (industrial corn) increased by 48% in the last 12 months
  
• 1/6th of grain grown in the US is considered "industrial corn", that is corn used in the production of ethanol
• as oil prices rise around the world, profit from a "fuel" crop as compared to a "food" crop becomes all the more attractive to the farmer
  
• all of the above is happening as well in other big producers such as China and Brazil

"The stage is now set for direct competition for grain between the 800 million people who own automobiles and world's two billion poorest people." (Lester Brown of the Earth Policy Institute as told to the U.S. Congress last month.)


As you can see, Dyer's article isn't a feel good read. Pretty depressing. It is not going to take ten years before we start seeing more and more poor people starving. As he says, the impoverished peoples don't care about the price of meat, because they can't afford it now. But if the supplies of food grade grain is diverted to fuels for our cars and fuel to grow our flesh crops, then what chance do they have?

Very grim indeed. Let's not wait for the politicians to do something. We / I must fight the complacency that overtakes us like a gentle fog. I invite you to ponder the dilemma and search for solutions that can be carried out on the individual level. It is the first place to start.

1. Eat local as much as possible.
2. Eat mindfully - taking in only what you need to be healthy. (With our wide-spread restaurant servings, all you can eat buffet style establishments, gluttony has vanished from our common consciousness. Speaking of gluttony, wasn't that one of those sins I learned about way, way back in catechism classes in Grade 1 ??)
3. Conserve energy - all of it - walk more, drive less, consume less.
   
4. Go green (vegetarian or vegan) but if that is not for you yet, at least try to reduce your consumption of animal crops.
5. Support your local eat local communities.
   
6. Charity - give to those who are most impoverished - and this can start in your own community.
7. "We may feel as weak as mice nibbling at the world's fetters. But we are many. The fetters must snap." (Brother Mark Steindl-Rast, A Listening Heart - the Spirituality of Sacred Sensuousness)
   

I'm back now...no more excuses

I have been home now for almost three weeks. The trip to Viet Nam was an incredible experience. From the moment we landed in Ho Chi Minh (Saigon), greeted by our hosts, the nuns and students of Tinh That Buu Tich, to the final two days in Hong Kong - each day was filled with new sights, tastes, experiences! I had my ups and downs, from coming down with a respiratory bug (no, not SARS) to missing my family, but being on the other side of the whole thing which now feels like a dream, I can say whole-heartedly, IT WAS WORTH EVERY MOMENT!
I am completely smitten with Viet Nam - the people I met were warm, kind, generous and very helpful. The land is beautiful with lush country-side, beautiful beaches, captivating historical sites, wide, serene rivers and mist covered mountains. The two large cities that I did visit were a bit overwhelming (Saigon and Hanoi); traffic, noise, pollution were the big three challenges I had a hard time accepting. Unlike Western ways where we pretty much follow the rules of the road, it seems there, rules are (choose one): not recognizable to this Canadian, non-existent or mere suggestions. I would not drive in Viet Nam - there are many excellent drivers (actually everyone who was driving in that mayhem must have been a good driver in my opinion) that one can hire (cycle, motorbike, bus or taxi).
Our first week, as I mentioned was spent in the peace and quiet of Tinh That Buu Tich Monastery. Our hosts were Su Co Tam Khong and Su Co Tam Phat, the two nuns who run the facility for several girls. Tinh That Buu Tich is a Buddhist monastery, hence many of the students are novice nuns (but not all). Under the kind, yet firm parentage of the two Su Co's, the girls study, chant (3 times a day), garden, do laundry, make incense and basically take care of the buildings, animals and each other. While doing all of this, they still manage to be young girls, giggling, fooling around and enjoying their days. It was a joy to be amongst them and I miss them, now sitting here thinking about it.
As is customary in a Buddhist monastery, all food was vegetarian (vegan). We were (as guests) treated to three delicious, fresh meals each day. A young nun, Hue Duc, was the main cook. How, at 25 years of age, this young lady came to be such a good cook, I can only imagine. We did not eat what we typically call breakfast, lunch and dinner but rather at each of the 3 meals (morning, noon and evening), Hue Duc and a helper or two, would bring to the retreat house, a soup, rice or noodles and several assorted dishes of vegetables or tofu (there were 4 of us: Sister Tinh Quang, the Johnstones and myself), with some fruit to finish the meal.
Somehow, she managed to create an endless variety of new tastes for the duration of our visit (about 1 week). (Had I been in her shoes, I would have been stressed to the max trying to come up with all these menus!) One morning, Barbara and I, asked if we could watch her in the kitchen and learn some tips. The "kitchen" was a spotless, tiled room with a glass-doored food locker, one small table to hold the rice cooker and fruit, a wood pile and the "stove". This stove was a closed in counter which had three openings on which a large wok would sit. Underneath, was the fire box. So depending on which wok was being used, a small fire was lit under that wok. To light the second burner (so to speak) Hue Duc would pull out one of the burning sticks and move it to the next fire box. I did not see any refrigeration. (Pictures of some of Hue Duc's dishes and herself are included in this entry).
I am hoping that Hue Duc will be able to send me some of her recipes or at least instructions on how to prepare some of her dishes. I found that some of the students did understand English (especially to read) but did not have too much opportunity to practice speaking it. So, hopefully, the task of writing in English some recipes will not be to daunting for her. (Once I receive these I will post them again with pictures on this blog.)
From Tinh That Buu Tich, my companions and I joined up with an Intrepid tour group, facilitated by a competent young Vietnamese man, Toa Chu. Intrepid is an Australian tourist company, which organizes, with the assistance of local peoples, travels throughout Asia. We chose an "Original" package which took us from Saigon up the coast to Hanoi. During our ten days, as a group of twelve (maximum number per group), we traveled by plane, overnight train, bus, motorcycle, cyclo (think reverse 'rickshaw' bicycle) and overnight boat. Despite our reservations about all kinds of imagined dangers (rats on the boat, head lice from the bed linen on the train), we emerged unscathed - and dam proud of ourselves! (How many other 50-something women had traveled from Hue to Hanoi by train in a sleeper car with three other people, or floated in dreamy Halong Bay on a junk...disappointingly I did not see the anticipated rats.)
Once in Hanoi, our trip was coming to a close. We had our last group dinner and parted ways. Of the twelve of us, three quarters were from Australia - this was my first time meeting and spending time with people from Australia. They were wonderful folk and lots of fun.
Departing Hanoi, we landed in Hong Kong. What a wonder that city is. I realize this was only a teaser (two days) but a mighty impression it did make on all three of us. (Very 'civilized' traffic by the way, but lots of it!) I hope very much to go back to Hong Kong for a longer stay but with my hubbie next time. Let the planning begin.
Until next time, keep posted for more pics and recipes from the land of incense and blossoms!
Prasad

Reverance for Life

Aware of the suffering caused by the destruction of life,
I am committed to cultivating compassion and learning ways
to protect the lives of people, animals, plants and minerals. I am
determined not to kill, not to let others kill, and not to support any
act of killing in the world, in my thinking, and in my way of life.

The First Mindfulness Training
Thich Nhat Hanh

More and more people are beginning to realize that the survival of our planet depends on our sense of belonging - to all other humans, to dolphins caught in dragnets, to chickens and pigs and calves raised in animal concentration camps, to redwoods and rainforests, to kelp beds in our oceans, and to the ozone layer. More and more people are becoming aware that every act that affirms this belonging is a moral act of worship, the fulfillment of a precept written in every human heart.

Brother David Steindl-Rast

(both from: FOR A FUTURE TO BE POSSIBLE by Thich Nhat Hanh)
(Parallax Press 2007)

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Come in to see us and learn more about our complete selection of organic and raw foods, natural body care and wellness tools. We are located at 143 Locke Street S, Hamilton
and can be reached at 905.529.1998 or by email at simplyzen@sympatico.ca
Please check us out at www.simplyzen.ca

Vegetarian Friends

- click here

Monday, May 28th, 2007 @ Skydragon (905-777-8102)

CATHERINE GRANT - AUTHOR OF THE NO-NONSENSE GUIDE TO ANIMAL RIGHTS AT THE SKY DRAGON
8:00 PM Ms Grant,writer, historian and activist based in Toronto, will be discussing her thoughts and experiences in the field of animal rights. There will be ample opportunity to debate and discuss the issues. Her recent book is titled The No-Nonsense Guide to Animal Rights, explains key issues and makes the connections between animal rights and other justice struggles and is published by Between the Lines. The protection of animal rights is more than a modern, western phenomenon. There is a long history of concern for animals around the world, and this is the concern that underlies today’s animal rights movement. . The book will be available for sale, and Catharine will be happy to sign copies. Location: Skydragon Centre , 27 King William Street, Hamilton, Region: Hamilton, Sponsor: Chapman Books, C.A.G.E.D., Compassion for Animals, the Hamilton Vegetarian Association and The Great Lakes Expo Contact Info:

So why do we eat meat?

Talking with a colleague at work this past week, the question was raised why do we eat cows (the greater context of the conversation being about how attached we are to our pets i.e. how do we decide to love one animal and eat another). This made me think about my own many years of buying, preparing and eating meat for myself and my family.

My earliest experience with meat would have been before my earliest memories. I remember my mother and father telling me that the family doctor had recommended pureed meat for me before I was a year old. This I believe, in an effort to build up my hemoglobin or some such, although I can't be sure (and Mom and Dad are both gone now).

When my own children where babies, and I started to introduce them to our food, I had this little hand cranked grinder. My husband and I thought this was the greatest gizmo - we would put a 1/2 cup of whatever we were eating, grind it up and serve it to our baby. Certainly, it was more economical as we did not buy too much jarred baby food from that point on. Somewhere around 7 to 9 months of age, our boys were eating everything from spaghetti with meat sauce to pork chops with vegetables.

The point is, we are served meat from the earliest time in our life. Whether or not our taste buds actually "like" this taste or sensation makes little difference. Right at the front of us, smiling and encouraging us to lap up every last drop is our mother or father. I am not saying this is bad parenting. What I am saying is this is conditioning that has gone on for many generations. We think meat is good. Good to eat, good for our health and therefore good for our children.

Conditioning is first, followed closely by insidious de-sensitization. So where does the "de-sensitization" come into view? At what point do children figure out that beef comes from a cow, pork from pigs, buffalo wings from chickens and on and on... (Santa Claus, the Easter Bunny, the tooth fairy....). Figure it out we do though, and before long we can completely disconnect the thread between the calf and the veal, the bacon and the pig, etc.

Even more odd is why we accept the whole shebang? Many of us have pets that we adore (most of the time) and consider them parts of our family. In our house alone, along with the bipeds are one dog, three cats, two ferrets and several fish!

Again, I can only explain this as conditioning. As a society, most of us are so far removed from the slaughterhouse, from the farm and so close to the grocery store and the seemingly endless supply of a variety of cellophane wrapped pieces of muscle. Not one of us ever discusses the pain and suffering involved in raising and then killing millions (yes, millions!) of animals on a daily basis. We certainly never discuss it with our children - why would we want to expose them to such horror?

It seems so strange to me now this whole culture of eating another animal's flesh. If I had been born in a Hindu culture, I would never know the experience of eating meat. But here I am - living in a meat-eating culture, living with meat eating people, surrounded by people eating meat, surrounded by mass media about eating meat, keeping meat eating animals, wearing clothing made from the skins of animals. I have spent most of my years eating and enjoying another animal's flesh.

What made the change for me? I was in the right place at the right time and I opened my eyes (believe me I wanted to close them). Once I knew, I could not go back. (I remember vividly one of my co-workers asking me the next day why would I want to watch those kind of images.)

I suspect people don't want to know so they can continue to enjoy eating their meat.

Not long ago I was asked if I had "turned" anyone in the family. I wish... but really, it can't be done (I've tried). The decision can only come from within. But I am encouraged when questioned and even challenged (although that isn't nearly as pleasant) . Questioning is a good thing. It leads to clear vision.

Earthlings (narrated by Joaquin Phoenix)

Famous Vegetarians

Two words that inspire rage (with footnote added)

In today's Toronto Star, section D12, the column's feature writer, Bill Taylor, wrote about the ongoing situation of a seal-hunting boat trapped in ice off the cost of Newfoundland. Well not so much about them, but about the responses people have been sending to the paper with regards to seal-hunting and the hunters themselves. To give you a taste of the mind-set, here is a sampling of what some readers are hoping will ensue for the hunters: "...we hope for a huge, sudden squall to take these barbaric savages to a watery grave..."; "There is a place in Hell for...these monsters...to revel in torturing infant seals is beyond wicked." "A heartless psychopath who enjoys inflicting maximum pain and suffering on...helpless creatures."; "...serial killers start out their killing sprees by torturing animals...". I'm sure you get the gist.

I was reading this column, and thinking 'ok, these are probably animal rights activists' and I can understand some of this sentiment. I am against factory farming for it's abhorrent cruelty and lack of even the least shred of compassion for animals. People who know me (or don't know me at all) might lump me in with this group. But I would have a couple of objections with that blanket judgment.

The first thing that came to mind, when reading the article and the "violent, vituperative" responses (in Bill Taylor's words), was 'what about the consumer that drives this business; aren't they responsible, and, in no small way?' As it is for meat, eggs and milk, all huge corporate industries are driven by the endless consumer lust for the product at the cheapest price possible. We want it now, we want it for the least amount of money - and the corporations deliver. I can hardly condemn the people who work in these industries - they are cogs in the wheel. As a matter of fact, I have read reports of unthinkable cruelties inflicted on animals (chickens, cows, etc.) by workers on the kill floor. Yes, it sickened me to read and think that people could do these things, but then I wondered: if I had to work in these conditions, would I not want to be completely numbed out of my mind? How could any person do these jobs, without turning off a part of their brain? Turning off a part of the brain, where we feel compassion and pity for suffering, frightened creatures who are just as afraid to die as we all are.

I don't know what goes through a seal hunter's mind when he is clubbing a pup. But wishing that hunter dead or to suffer in an equal manner, no...I don't feel that way. Instead, I feel grateful, that I have never had to walk in their shoes...to do a job like this in order to pay my bills, make my mortgage payments, feed my kids.

I feel fortunate that I am not de-sensitized to the painful images I see in the world (maybe that means I can be moved to do something about it).

I feel fortunate that I saw images that bolted me out of my seat. As a result, the further away I am from the meat-eating culture, the stranger it seems to me. Very strange (and yet I have to admit the cravings do still come and go, but this is recognized as just conditioning and past experience and I let it go).

That this industry continues today in my country does not make me proud. However, as long as there is a need for the end-product, the means to the end will continue. I don't know what the answer is either. But people need to work to provide for themselves and their families. In an area that is already economically depressed, maybe there is blessed little choice.

Footnote: check out this site http://georgeframpton.blogspot.com
This gentleman experienced first hand seal hunting. He certainly does not come across as a "barbaric hunter" but maybe just a man who found himself in this position once and made a decision not to repeat it. His grand-daughter is my teacher.

Matt's Birthday Cake

You can't go wrong with a Moosewood recipe. Thanks to Vegetarian Times online recipes for this Deep Chocolate Vegan Cake ("a perennial favorite at Moosewood").

Chocolate cake:

• 1.1/2 cups unbleached white flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup cold water or chilled brewed coffee
• 2 tsp pure vanilla extract
• 2 tbs cider vinegar

Chocolate-Peanut Butter Frosting

• 2 oz unsweetened chocolate
• 1/4 cup peanut butter
• 3-4 tbs water
• 1 tsp pure vanilla extract
• 1 cup confectioner's sugar

Directions: 1. Preheat over to 375F. Generously oil 8-in square or round baking pan. Dust with sifted cocoa, or line bottom of baking pan with parchment paper.
2. To make cake: sift flour, cocoa, soda, salt and sugar. In another bowl, combine oil, water or brewed coffee and vanilla. Pour liquid into dry and mix until smooth.
3. Add vinegar and stir briefly; baking soda will react with vinegar, leaving pale swirls in batter. Without wasting time, pour batter into prepared pan.
4. Bake for 25-30 mins. Serve cake from pan or when cool, transfer to plate.
5. To make frosting: in heavy pan melt chocolate over med. heat. Beat together peanut butter, water and vanilla until smooth. Beat in confectioner's sugar and add melted chocolate, mixing until blended. Spread frosting on cooled cake.

Serves 8 and only 440 calories per serving (but it's vegan!!!!!). ENJOY - IT IS DELICIOUS.

Apparently, my frequent, but necessary, lectures on nutrition are falling on deaf ears!

As I watched my eldest son spread margarine (vegan margarine, thank goodness!) on his toasted onion/cheese bagel, I asked if he got any other selections when he put a dozen bagels into the bag last night at the grocers. "Just cheese and onion and cheese". To which I replied (and here is the impromptu but profound mini lecture) "Food is a way to nourish the body, not just satisfy the taste buds." His comeback? "But they're gooooood!!"
(Where have I gone wrong, I ask myself.)

Prasad

Visiting Kensington Market

Although I have lived all my life approximately one hour west of Toronto, it is only in the last several months, have I taken the opportunity to become acquainted with the charming district known as Kensington Market.
If you have a chance, I would recommend spending a leisurely afternoon there, as I did recently with a friend. Arriving just around the noon hour, we visited San Korean restaurant on Queen Street for lunch, enjoying their Spicy Tofu, with small side dishes of kimchee, rice, and soya beans in sauce.
From there, we then made our way to Kensington Market, parked the car and just started walking. The area is several city blocks, enclosed on all four sides by four major streets: Bathurst, College, Spadina and Dundas.
Within this cube are small business' catering to every possible need: fresh fruit vendors, grocers, boutiques, restaurants, bars, cheese shops, coffee shops, and on and on!
If this isn't enough, just around the corner is Chinatown, running along Spadina. Lots of interesting nooks and crannies - shopping, eating and site seeing. If people watching (and listening for there are so many different languages to be heard) interests you, this has got to be one of the best areas there is.
There are so many sights, sounds and smells - it is amazing to me to be in the middle of this huge metropolis and be stopped dead in your tracks by the fragrance of beautiful little potted hyacinths for sale in a corner store's 'garden area'.
For the occasional glimpse of the CN Tower in between small three storey buildings, you tend to forget you are in this huge modern city with monolithic skyscrapers very close by. But out of sight, out of mind. My friend, who worked in Toronto and knew the area well, led the way effortlessly - I wasn't even aware of the time until, heading back to the car just before 7PM, I realized we had walked for the whole afternoon.
This area has many restaurants, but specifically, I would like to mention that the Toronto Vegetarian Association has their office on Baldwin near McCall (within walking distance of Kensington). I have put a link to their site where you will find a very handy 'vegetarian directory' of Toronto and other areas. Not only does this directory contain places to eat, but other related business' such as Left Feet. We stopped in to see their stock of 'vegan' shoes and apparel. Another stop was at the Hibiscus Eatery. Here we enjoyed some refreshments. The owner, Joseph Tam, is the head cook and bottle washer along with his assistant. I bought a sampling of his vegan baked goods and fresh salads. And were they ever delicious!! Of course, because cooking without eggs, milk and butter is still relatively new to me, I am duly impressed when I taste cookies that are wickedly decadent.
My friend, Sister T.Q. also recommended a restaurant called Bo De Duyen on Spadina (Chinatown). This place gets her thumbs up for good food and generous portions (and it is vegetarian as well).
I hope you are inspired to visit Kensington and Chinatown sometime soon.

** Other recommendations **

Hamilton:

• Affinity Vegetarian Restaurant, 87 John St. S. (905-529-2598) (fine dining)
  
• Himalaya, 160 Centennial Pkwy. N., (905-578-7400) (casual, offers take out)
  

Brantford:

• Stir It Up, 128 Dalhousie St., (519-752-3873) (casual, offers take out)
  

I have dined at all three places and can vouch for their tasty food and charming ambiance!

Six Arguments for a Greener Diet / June Callwood

Author: Michael F. Jacobson, Ph.D., and the Staff of the Center for Science in the Public Interest
Visit on the web at http://www.cspinet.org/EatingGreen/

This is not a "vegetarian" book, but rather a discussion of our environment, health, economy, government policies and how they are effected by our huge consumption of livestock and it's production via the agri-business culture.

I'm not sure if I am inspired or encouraged by the book; so far I am only a 3rd of the way through. But it is interesting, especially because Jacobson does not claim to be a vegetarian. The evidence is presented in a pretty convincing way that evolving to a "greener" diet would be much better not only for our individual health and our society's health but for our planets survival as well.

Here is a sampling of comments that I have highlighted:

"Milk and cheese account for 21 percent of the saturated fat and 11 percent of the cholesterol in the American Diet. Cheese is now the single greatest source of saturated fat." pg. 44

" Grazing is better in many ways than feeding grain to cattle, but it still exacts environmental costs. Cattle that eat grass and roughage release more methane (a gas that causes global warming and is 23 times more potent than carbon dioxide) than cattle on a high-energy feedlot diet, because grass-fed cattle take about 10 to 20 percent longer to reach market weight. Those longer lives also mean more manure-about 3,500 to 5,000 pounds per animal (60 pounds per day). That manure, though, is dispersed widely on pastureland, enriching the soil and nourishing the growth of plant life." pg. 12

"Feeding grain to cattle makes a bad situation worse. It takes about 7 pounds of corn to put on 1 pound of weight. That's why over 200 million acres of land are devoted to producing grains, oilseeds, pasture and hay for livestock." pg. 11

What the book does not discuss is the whys and wherefores. The questions are raised ("Why are so many animals allowed to be raised in miserable conditions?) ("Why do farmers who grow crops to feed livestock receive billions of dollars in annual subsidies, hundreds of times as much as fruit and vegetable growers receive?). It is up to us though to find the answers or justification. Jacobson offers up some assistant in the final section of the book: Making Change. He discusses changing your own diet which is a start, but then flows into "Changing Government Policies". The circle is complete at this point - suggestions are made that would not only help the general health of the population, but clean up the environment, reduce suffering of the animals we raise for our consumption, help the economy and raise the nutrition of our food.

"Getting the 'why' questions answered in a way that protects humans, animals, and the environment will require the involvement of thousands of concerned citizens, non-profit organizations, concerned farmers and companies...at the local, state and national levels." "Meanwhile, each of us can quietly do our part-in our kitchens, grocery stores, farmers' markets and backyard gardens." pg. XIV

Canada recently lost one of our most inspiring, courageous and accomplished activists - June Callwood. She was many things: kind, wise, compassionate, passionate, and she got things done (I'm sure despite the inevitable fears or the hurt incurred by her critics). I have no idea whether or not she was interested in vegetarianism. It doesn't matter. A statement attributed to her (and I am paraphrasing) was 'if you see an injustice, you are no longer a spectator, you are a participant'. She is a beacon to me of what can and should be done - of what it means to see an injustice, be moved by it, and to act.

I certainly see myself as a participant - there are injustices all around us. Those that cannot speak for themselves, the impoverished and suffering peoples of our world, the millions of animals that are denied basic care & suffer greatly in their short lives only to be slaughtered for our consumption , our battered planet. All are interrelated. I pray that I will be able to arise to my fullest potential to do what I can to make this place a better home for all of us. As June said to a CBC interviewer shortly before her death when questioned about her belief in a god, answered, "I believe in kindness". This I find encouraging.

Quinoa

I have been incorporating quinoa into the family diet as an alternative to rice. The dishes have been well received by all. Here is some nutritional information on this "grain".

Quinoa can be cooked much like rice and substituted in many dishes that call for rice. It has a high protein content (12-18%) which makes it a wise staple for vegan diets. It is a complete food meaning it contains a balanced set of amino acids suitable for human consumption. Easy to digest and gluten free, a good source of dietary fibre, phosphorous, high in magnesium and iron are other benefits.

Quinoa is readily available in grocery and health food stores; I prefer to purchase it in bulk over the small convenience packaged boxes. But if you are a first time user, you might want to try a small box first. There are different colours of quinoa; the beige quinoa (pictured above) is the one that I use. I tried the red quinoa but found the flavour slightly stronger - personal preference only.

Look for recipes to follow - give it a try!

Picture Source: flicka.org

Quinoa and Beans

Ingredients:

1 tsp olive oil, 1 red onion diced, 3 cloves garlic minced, 1/2 cup uncooked quinoa, 1 1/2 cup broth (I used veg'n chicken cube), 1 tsp cumin, 1/2 t cayenne, 1 cup corn kernels, 2 (15 oz) cans black beans, rinsed and drained, 1/2 cup chopped fresh cilantro or parsley.

Directions:

Heat oil in pan, medium heat. Saute onions and garlic. Mix in quinoa and broth, then season with cumin and cayenne, salt and pepper to taste. Bring mixture to a boil, cover, reduce heat and simmer for about 20 minutes. Stir in corn, then add beans and cilantro or parsley. Serve.

Quick to prepare and delicious!

Source: Rocio A.

Tofu and Kale Quiche

Source: CalciYum by David & Rachelle Bronfman

This is my favourite quiche recipe right now. The texture and taste are close to the real thing as my taste buds remember!

Preheat over to 350 F (180 C). Serves 4 to 6.

INGREDIENTS:

• 1/2 tsp canola oil
• 1/2 cup chopped green onions
• 8 oz each firm tofu and soft tofu crumbled
• 1 cup packed finely chopped kale or turnip greens
• 1 cup grated soy cheese (I also used soy feta with good results)
• 1/2 cup chopped red bell peppers
• 1/2 tsp salt
• 1/2 tsp tumeric
• 9 inch pastry pie shell*

1. In a small nonstick skillet, heat oil over medium heat. Add green onions and saute for 3 minutes. Add remaining ingredients to skillet and mix together until cheese begins to soften and kale wilts slightly.
2. Transfer mixture to prepared pie shell. Bake quiche in preheated over for 40 minutes.

* A no-fail pastry recipe: 1 1/4 cups flour, 1/4 tsp salt, 1/2 cup vegetable shortening or margarine, 3 tbsp cold water. In large bowl, stir together the flour and salt. Cut the shortening or margarine into the flour mixture and when well mixed add the water. Mix together until a ball of dough forms. Knead for a minute or two. Wrap dough in wax paper and chill for 30 minutes. Roll out into a pie crust. Makes one crust. When in a hurry, I have skipped the chilling and rolled the pastry, but you must use a very LIGHT hand when rolling the unchilled pastry. Remember the old phrase from Home Ec classes "don't work the pastry to much"? Rolling with a heavy hand might be quick and produce a pie crust that covers the entire counter, but the end result will be a heavy, don't eat the crust pastry. So far with this recipe, my crusts have turned out light and flaky.
PS>I prefer margarine rather than shortening, which might make a difference.

We all contradict ourselves at one time or another.

Have you ever had the experience, where someones words, it could be in the most common-place conversations, stick in your mind? Recently, on a couple of occasions a dear person's words really made me think. To paraphrase, the comment that struck was 'we all contradict ourselves'. After rolling this statement around in my own head for a while, I had to flat out agree with the truth of this - and that in fact, I do contradict myself at times. It could be a public statement or stance I have taken or just a pledge to myself. With regards to veganism, I have at times stated that I try to follow a vegan diet but then I have also labeled myself "a vegan". Two totally different statements with different implications. The reality is I cannot call myself a vegan for several reasons: the lifestyle (adhering to animal free consumerism, be it clothing, product), the times when I do eat a dish in which cheese or eggs are present. However, I can comfortably say that I aspire to eating a vegan diet, especially when in my own kitchen making dishes that are dairy and egg free.
Tonight, I prepared a vegan quiche, a lovely spinach salad, boiled potatoes and two breaded pork chops. As of late, I have asked my husband or son to prepare the meat, but tonight, my husband was busy and I took it upon myself. As I unwrapped the butcher paper and looked at these thick cuts that my husband enjoys, I thought of the suffering of the pig. I thought of the end of it's suffering. I touched the pork chop and thought of this piece of muscle as part of the pig. Compassion and suffering and accepting it all here in my kitchen.
I think in the future, I will try to be quieter rather than jumping at opportunities to talk about veganism. Maybe, with this quiet fortitude and an openness (not attaching to any desired outcome), I can show by example the ability to live a less cruelty-inflicting life.