I got this recipe from a book I bought at Farm Sanctuary this summer - The Simple Little Vegan Slow Cooker (by Michelle Rivera). I've altered it only slightly.
I made it yesterday. Very spicy. Super to dip fresh bread in!
ingredients
4 cups vegetable stock
2 cups tomato sauce
1 can (15 oz) drained, rinsed black beans
1 cup frozen corn
1 small yellow onion, diced
3 tbsp chili powder (this is what makes it killer spicy - if spicy is not your thing...reduce)
2 tsp chopped garlic in oil
method
Mix all of the above into your slow cooker. Cook on low for 6-8 hours.
Serve with veggie cheddar cheese, soy sour cream, fresh bread....whatever!
Sunday, August 30, 2009
Veggie Chicken Pot Pie
Before becoming a vegetarian I don't think I ever had chicken pot pie. Now I make vegan chicken pot pie. I assume it tastes like the meat version...doesn't matter anyway...it's not that I necessarily want to eat non-meat versions of old meat recipes anyway!
This one takes some time. About an hour to prep and an hour in the oven. It takes less time if you cook with a friend! Also, you need to make pie crust, unless you are able to buy a suitable vegan one at your grocer.
I'll start with the contents of the inside of the pie first, then the recipe for the pie crust.
This recipe basically has the filling go directly into the casserole dish with a pie crust only on the top.
THE INSIDES
ingredients
sauce
1/2 cup olive oil
1 cup flour
1/4 tsp sea salt
4 cups vegetable stock
1/2 cup Silk soy creamer
vegetables etc.
4 cups peeled, diced potatoes
1/2 to 1 cup diced or sliced carrots
1 cup frozen peas
1 large diced onion
2 cups sliced button mushrooms
1 pkg Yves Veggie ground chicken (+ 1 pkg veggie chicken strips cut into chunks-optional)
method
1. Boil the potatoes until al dente, drain, set aside.
2. Steam the carrots (if sliced), until almost done, set aside. If using diced (small bits), no need to precook.
3. Saute onions and mushrooms in a little bit of olive oil, set aside.
4. Create the sauce - over medium heat in a large pot stir the following until it bubbles:
1/2 cup olive oil, 1 cup flour and 1/4 tsp sea salt.
5. Add the vegetable stock to the sauce slowly and whisk vigourously to eliminate any lumps. Whisk in the Silk creamer. Turn off the heat.
6. Add to the pot of sauce: potatoes, carrots, peas, onions/mushrooms and veggie ground chicken. Mix well.
7. Spray a casserole dish (I use an 8"x12" lasagna type glass dish) with a non-stick spray.
8. Put the mixture created above in the casserole dish evenly.
PIE CRUST
ingredients
2 cups flour
1 tsp salt
2/3 cup vegetable shortening
5 to 7 tbsp ice water
**it works best if your shortening has been in the fridge for a bit (like for the time it takes to make the 'insides')
method
1. In a medium bowl combine flour and salt. Mix well.
2. With a knife/fork blend in the shortening until mixture resembles coarse crumbs.
3. Sprinkle with ice water 1 tbsp at a time. Add water until dough is just moist enough to form a ball when lightly pressed together.
4. Shape dough into a ball. Flatten on a floured surface - roll to about a 1/4" thickness - to size of casserole dish.
5. Preheat oven to 375 degrees.
PUTTING THE PIE CRUST ON THE CASSEROLE DISH
1. Put pie crust on top of the mixture in the casserole dish.
2. Trim the edges of the pie crust to even them up so that they are the size of the casserole (like when making pie).
3. Poke holes in the crust to allow steam to escape.
4. COOK one hour until crust is golden brown and the contents are bubbling. This has a tendancy to boil over so prepare your oven accordingly (tin foil or something to catch the drips).
5. After cooking one hour...eat it up! Yum!
This one takes some time. About an hour to prep and an hour in the oven. It takes less time if you cook with a friend! Also, you need to make pie crust, unless you are able to buy a suitable vegan one at your grocer.
I'll start with the contents of the inside of the pie first, then the recipe for the pie crust.
This recipe basically has the filling go directly into the casserole dish with a pie crust only on the top.
THE INSIDES
ingredients
sauce
1/2 cup olive oil
1 cup flour
1/4 tsp sea salt
4 cups vegetable stock
1/2 cup Silk soy creamer
vegetables etc.
4 cups peeled, diced potatoes
1/2 to 1 cup diced or sliced carrots
1 cup frozen peas
1 large diced onion
2 cups sliced button mushrooms
1 pkg Yves Veggie ground chicken (+ 1 pkg veggie chicken strips cut into chunks-optional)
method
1. Boil the potatoes until al dente, drain, set aside.
2. Steam the carrots (if sliced), until almost done, set aside. If using diced (small bits), no need to precook.
3. Saute onions and mushrooms in a little bit of olive oil, set aside.
4. Create the sauce - over medium heat in a large pot stir the following until it bubbles:
1/2 cup olive oil, 1 cup flour and 1/4 tsp sea salt.
5. Add the vegetable stock to the sauce slowly and whisk vigourously to eliminate any lumps. Whisk in the Silk creamer. Turn off the heat.
6. Add to the pot of sauce: potatoes, carrots, peas, onions/mushrooms and veggie ground chicken. Mix well.
7. Spray a casserole dish (I use an 8"x12" lasagna type glass dish) with a non-stick spray.
8. Put the mixture created above in the casserole dish evenly.
PIE CRUST
ingredients
2 cups flour
1 tsp salt
2/3 cup vegetable shortening
5 to 7 tbsp ice water
**it works best if your shortening has been in the fridge for a bit (like for the time it takes to make the 'insides')
method
1. In a medium bowl combine flour and salt. Mix well.
2. With a knife/fork blend in the shortening until mixture resembles coarse crumbs.
3. Sprinkle with ice water 1 tbsp at a time. Add water until dough is just moist enough to form a ball when lightly pressed together.
4. Shape dough into a ball. Flatten on a floured surface - roll to about a 1/4" thickness - to size of casserole dish.
5. Preheat oven to 375 degrees.
PUTTING THE PIE CRUST ON THE CASSEROLE DISH
1. Put pie crust on top of the mixture in the casserole dish.
2. Trim the edges of the pie crust to even them up so that they are the size of the casserole (like when making pie).
3. Poke holes in the crust to allow steam to escape.
4. COOK one hour until crust is golden brown and the contents are bubbling. This has a tendancy to boil over so prepare your oven accordingly (tin foil or something to catch the drips).
5. After cooking one hour...eat it up! Yum!
Wednesday, August 19, 2009
Veggie Chicken & Portabellos on Rice
Alot of the recipes you'll find me posting are no-brainers. It's no secret...I'm not a cook...by any stretch! So, for now, I'll just post some easy stuff for those just figuring out what to make vegan with some cheats like premade veggie meats.
Local grocery stores are now carrying meat analogs which are helpful when you don't know where to start, you don't have time to cook...yada yada yada.
This recipe uses Blue Menu frozen veggie chicken breasts. I got them at Zehrs in the frozen section. Look for the blue box!
*I also use these veggie chicken breasts to make veggie chicken parmagiana.
ingredients
2 Blue Menu veggie chicken breasts, thawed in the microwave (not too long, you'll dry them out), chopped into bite size pieces
4 portabello mushrooms, chopped bite size pieces
1 small onion sliced
1 small green pepper, cored, sliced
3 large tomatoes, chunked
Italiano seasoning to taste
cayenne pepper powder to taste
oil
1 cup basmati rice (cooks to become 4 cups)
method
1. Get the rice cookin' - I like to use the microwave. The basmati rice package has directions.
2. Put about 3 tbsp of oil in a frying pan. Heat on medium high.
3. Put the onion, pepper and tomatoes in the frying pan. Fry 'til onion and peppers are getting soft. Add Italiano and cayenne to taste. By now this smells really good, right?
4. Add the veggie chicken and mushrooms. Heat through.
5. Serve on bed of rice, or if you're more into pasta - serve over cous cous, fettucine or quinoa.
I didn't take a pic. Sorry. I don't think about it when I'm cooking. Whatever.
Add other veggies to this too, like maybe zucchini and other mushroom types.
Local grocery stores are now carrying meat analogs which are helpful when you don't know where to start, you don't have time to cook...yada yada yada.
This recipe uses Blue Menu frozen veggie chicken breasts. I got them at Zehrs in the frozen section. Look for the blue box!
*I also use these veggie chicken breasts to make veggie chicken parmagiana.
ingredients
2 Blue Menu veggie chicken breasts, thawed in the microwave (not too long, you'll dry them out), chopped into bite size pieces
4 portabello mushrooms, chopped bite size pieces
1 small onion sliced
1 small green pepper, cored, sliced
3 large tomatoes, chunked
Italiano seasoning to taste
cayenne pepper powder to taste
oil
1 cup basmati rice (cooks to become 4 cups)
method
1. Get the rice cookin' - I like to use the microwave. The basmati rice package has directions.
2. Put about 3 tbsp of oil in a frying pan. Heat on medium high.
3. Put the onion, pepper and tomatoes in the frying pan. Fry 'til onion and peppers are getting soft. Add Italiano and cayenne to taste. By now this smells really good, right?
4. Add the veggie chicken and mushrooms. Heat through.
5. Serve on bed of rice, or if you're more into pasta - serve over cous cous, fettucine or quinoa.
I didn't take a pic. Sorry. I don't think about it when I'm cooking. Whatever.
Add other veggies to this too, like maybe zucchini and other mushroom types.
Monday, August 17, 2009
animal sanctuaries
To learn more about food industry animals and to vist those that have been rescued why not visit a sanctuary?
We just returned from a trip to New York State where we visited 3 sanctuaries.
For many years we have travelled to Farm Sanctuary in beautiful Watkins Glen, NY. Farm Sanctuary has a second farm in Orland, CA. Please visit their site at http://www.farmsanctuary.org/.
Farm Sanctuary does so much for farm animals - they are incredible! Farm Sanctuary co-founder, Gene Baur, will be speaking at the Toronto Vegetarian Food Fair this year. Jump in the car, take the train, whatever, get to the Food Fair this September. Google it.
Annually Farm Sanctuary has a Hoe Down at each of it's locations. The NY Hoe Down takes place on the Canadian long weekend in August. You can also visit them other times...see their website for details on tours and their B&B cabins.
This year, after we departed the Hoe Down we drove to Saugerties, NY. There we camped 30 mins from one sanctuary and 15 mins from another! Woodstock Farm Animal Sanctuary (woodstockfas.org) is a lovely sanctuary in Willow, NY just outside of hippie Woodstock. After our tour of the sanctuary, we went into Woodstock...checked out some shops and ate a vegan dinner at Garden Cafe.
The following day we drove 15 mins from our campground to Catskill Animal Sanctuary in Saugerties, NY. I've always been a big fan of pigs so I was very pleased to visit with their farm roaming pot bellied pigs! They are just like dogs! Catskill Animal Sanctuary (casanctuary.org) also takes in horses and donkeys.
We had hoped to travel to West Virginia also to Pigs, A Sanctuary (pigs.org). We had visited them years ago when their shelter was in PA. We contacted them prior to visiting and were advised that, for the safety of their animals, they are not doing tours at this time (H1N1). The pigs at the sanctuary are perfectly healthy...they don't want humans to make them sick. I totally understand. In the future we shall travel to WV to see my porcine friends!
These sanctuaries promote animal friendly lifestyles...vegan living. They rescue and rehabilitate these wonderful creatures. They adopt out some of their rescues to suitable farms/owners. The animals are rescued from stockyards, slaughterhouses, abandonment, floods, hurrianes, abuse...each animal has a story. The sanctuaries name their critters. The animals are never exploited and never eaten. They live their natural lives...much longer than man would allow them in the cruel food industry.
There are sanctuaries all over. Look for them. Visit them.
Vegan Alfredo Sauce
Dairy is sometimes a tough product to emulate in the vegan world. The natural food companies are giving it their all these days with super alternatives out there! Seems everyone has a new beverage out there whether it's made with soy, rice, hemp, almonds, oats...you name it! I personally like Natura original and Silk's chocolate. Both are soy.
Anyway, I found a vegan alfredo sauce that I must share. Alfredo was never one of my favourites in my prevegan days, however, this one is sure to please your non vegan friends and family.
ingredients
1/2 cup vegan butter or margarine
2 cups plain soy milk
1 pkg extra firm Mori-Nu silken tofu (349g)
2 tbsp white cooking wine
2 tbsp onion powder
3 tsp garlic powder
2 tsp sea salt
2 tsp black pepper
pinch of nutmeg
3 - 4 tbsp of cornstarch
method
Combine all ingredients except corn starch in a food processor. Blend until creamy smoothe. Put it in a sauce pan on the stove to heat it up. Bit by bit add the cornstarch while whisking to obtain desired thickness/consistency. Don't make it too thick.
Serve over pasta with steamed broccoli (& salad/bread) - OR - serve over rice with fried mushrooms and peas.
**FYI - I bought non alcoholic white wine at the grocery store. Since this recipe only calls for 2 tbsp, I froze the rest in ice cube trays in the freezer. They freeze 'cause there is no alcohol! Woo hoo! The ice cube tray sections hold 2 tbsp. Fabulous. I have placed them in a labelled bag in the freezer. They are ready to go anytime I'm cooking and need white wine.
Anyway, I found a vegan alfredo sauce that I must share. Alfredo was never one of my favourites in my prevegan days, however, this one is sure to please your non vegan friends and family.
ingredients
1/2 cup vegan butter or margarine
2 cups plain soy milk
1 pkg extra firm Mori-Nu silken tofu (349g)
2 tbsp white cooking wine
2 tbsp onion powder
3 tsp garlic powder
2 tsp sea salt
2 tsp black pepper
pinch of nutmeg
3 - 4 tbsp of cornstarch
method
Combine all ingredients except corn starch in a food processor. Blend until creamy smoothe. Put it in a sauce pan on the stove to heat it up. Bit by bit add the cornstarch while whisking to obtain desired thickness/consistency. Don't make it too thick.
Serve over pasta with steamed broccoli (& salad/bread) - OR - serve over rice with fried mushrooms and peas.
**FYI - I bought non alcoholic white wine at the grocery store. Since this recipe only calls for 2 tbsp, I froze the rest in ice cube trays in the freezer. They freeze 'cause there is no alcohol! Woo hoo! The ice cube tray sections hold 2 tbsp. Fabulous. I have placed them in a labelled bag in the freezer. They are ready to go anytime I'm cooking and need white wine.
Vegan Mac'n'Cheeze (from Veg News)
If you haven't had an opportunity to pick up a Veg News magazine, please do so. Great magazine. They also have a website. I'm not sure if the magazine is available in Brantford, I have purchased it a Chapters and in natural food stores. I found this recipe using Google and it just happened to be from Veg News. You'll want a food processor for this one unless you have a super blender.
I think this dish, used as a meal or as a side, will be enjoyed by your dairy loving friends and family. It is not Kraft's box mac'n'cheese, it's more like a homemade baked mac'n'cheese.
Enjoy!
ingredients
8 oz of macaroni noodles (weight before cooking)
1 cup peeled, finely chopped potatoes
1/4 cup peeled, finely chopped carrots
1/3 cup finely chopped onion
1 cup of water
1/4 cup cashews (unsalted, natural)
2 tsp sea salt
1/4 tsp minced garlic (or minced garlic in oil)
1/4 tsp dijon mustard
1 tbsp lemon juice
1/4 tsp fresh ground black pepper
1/8 tsp cayenne pepper powder
1/3 cup margarine
bread crumbs (purchased/homemade)
paprika to garnish
chopped up veggie ham slices (optional)
- I made this once with Yves Veggie veggie ham in it. It was tasty. I basically took about 4 slices of it and added it at the end just before it all went in the oven.
method
1. Cook macaroni noodles, drain, rinse and set aside.
2. Preheat oven to 350 degrees.
3. Put the following in a pot on the stove: potatoes, carrots, onions and 1 cup of water. The water is very important. Measure it. Cook the vegetables in the water until they are soft. Make sure that the water doesn't boil away 'cause you're gonna use it. So, basically, bring the water to a boil, put a lid on it and then simmer.
4. In a food processor (or great blender) process the following until creamy: cashews, margarine, sea salt, minced garlic, dijon mustard, lemon juice, black pepper and cayenne pepper.
5. Once the potatoes/carrots/onions are done, add them, with their water to the food processor and process everything together until really smoothe.
6. In a large bowl mix together the macaroni noodles and contents of the food processor. If you want to add veggie ham, now is the time to do it. Mix together until noodles completely coated.
7. Place the mixture into a suitable casserole dish.
There are two ways to finish this off before putting it in the oven. You can put a lid on it now, as it. OR you can top it with breadcrumbs & paprika and forget about the lid altogether.
Breadcrumbs = yummy
You can use store bought breadcrumbs or make your own in the food processor/blender.
To make your own breadcrumbs:
pulverize 2 slices of bread with 1 tbsp of margarine to a medium-fine texture in a food processor/blender
8. Bake in the oven for 30 minutes or until the cheeze sauce is bubbly and the top is golden brown (if you don't use bread crumbs and choose the lid method - it will not be golden brown)
I think this dish, used as a meal or as a side, will be enjoyed by your dairy loving friends and family. It is not Kraft's box mac'n'cheese, it's more like a homemade baked mac'n'cheese.
Enjoy!
ingredients
8 oz of macaroni noodles (weight before cooking)
1 cup peeled, finely chopped potatoes
1/4 cup peeled, finely chopped carrots
1/3 cup finely chopped onion
1 cup of water
1/4 cup cashews (unsalted, natural)
2 tsp sea salt
1/4 tsp minced garlic (or minced garlic in oil)
1/4 tsp dijon mustard
1 tbsp lemon juice
1/4 tsp fresh ground black pepper
1/8 tsp cayenne pepper powder
1/3 cup margarine
bread crumbs (purchased/homemade)
paprika to garnish
chopped up veggie ham slices (optional)
- I made this once with Yves Veggie veggie ham in it. It was tasty. I basically took about 4 slices of it and added it at the end just before it all went in the oven.
method
1. Cook macaroni noodles, drain, rinse and set aside.
2. Preheat oven to 350 degrees.
3. Put the following in a pot on the stove: potatoes, carrots, onions and 1 cup of water. The water is very important. Measure it. Cook the vegetables in the water until they are soft. Make sure that the water doesn't boil away 'cause you're gonna use it. So, basically, bring the water to a boil, put a lid on it and then simmer.
4. In a food processor (or great blender) process the following until creamy: cashews, margarine, sea salt, minced garlic, dijon mustard, lemon juice, black pepper and cayenne pepper.
5. Once the potatoes/carrots/onions are done, add them, with their water to the food processor and process everything together until really smoothe.
6. In a large bowl mix together the macaroni noodles and contents of the food processor. If you want to add veggie ham, now is the time to do it. Mix together until noodles completely coated.
7. Place the mixture into a suitable casserole dish.
There are two ways to finish this off before putting it in the oven. You can put a lid on it now, as it. OR you can top it with breadcrumbs & paprika and forget about the lid altogether.
Breadcrumbs = yummy
You can use store bought breadcrumbs or make your own in the food processor/blender.
To make your own breadcrumbs:
pulverize 2 slices of bread with 1 tbsp of margarine to a medium-fine texture in a food processor/blender
8. Bake in the oven for 30 minutes or until the cheeze sauce is bubbly and the top is golden brown (if you don't use bread crumbs and choose the lid method - it will not be golden brown)
Stew Casserole
Although this is a cool weather favourite at our house...it doesn't take long to make so it won't heat up the kitchen too much in the summer.
ingredients
4 large potatoes, skin on, chunked
2 large onions, chunked
4 large carrots, peeled, cut into coins
4 veggie burgers, cut into small chunks
1 lb. pkg (454 g) tofu, cut into small chunks
1 1/4 cups Bisto veggie beef gravy
Garlic Plus seasoning
wee bit of oil or vegan margarine
-use organic items where available for added goodness
- Bisto veggie gravy is available at most grocery stores (just add boiling water)
- I buy Fleishman's salt free margarine, have also purchased Earth Balance vegan butter
- I have made this recipe with Lick's brand nature burgers as well as Yves Veggie veggie burgers
- add more potatoes or carrots if you like...I sometimes add frozen peas too
- sometimes I add Yves Veggie ground round
method
1. Preheat oven to 350 degrees
2. Cook potatoes until tender in water (either on the stove top or in the microwave)
3. While potatoes are cooking, in a frying pan, fry the onion 'til soft in oil or margarine
4. Add the veggie burger chunks and tofu chunks to the frying pan and heat through.
If you're not sure about tofu just yet, omit it from the recipe or cut the chunks very small.
5. Cook the carrots until tender in water (either on the stove top or in the microwave) OR steam them to retain more nutrients.
6. Find a suitable casserole dish in your cupboard, lid required.
7. Place the fried onions/burgers/tofu in the casserole dish.
8. Drain and place the potatoes in the frying pan which was just used for the onions/burgers/tofu. Sprinkle the potatoes with Garlic Plus seasoning. Fry 'til crispy a bit on the outside.
9. While this is going on, put the kettle on to boil so that you can make the Bisto gravy.
10. Pour the made gravy over top of the onions/burgers/tofu in the casserole dish. There should be enough to cover them.
11. Drain carrots, place in casserole dish.
12. Place potatoes on top of carrots.
13. Put lid on the casserole.
14. Heat in oven about 20 minutes
15. Serve with garden salad and fresh bread.
ingredients
4 large potatoes, skin on, chunked
2 large onions, chunked
4 large carrots, peeled, cut into coins
4 veggie burgers, cut into small chunks
1 lb. pkg (454 g) tofu, cut into small chunks
1 1/4 cups Bisto veggie beef gravy
Garlic Plus seasoning
wee bit of oil or vegan margarine
-use organic items where available for added goodness
- Bisto veggie gravy is available at most grocery stores (just add boiling water)
- I buy Fleishman's salt free margarine, have also purchased Earth Balance vegan butter
- I have made this recipe with Lick's brand nature burgers as well as Yves Veggie veggie burgers
- add more potatoes or carrots if you like...I sometimes add frozen peas too
- sometimes I add Yves Veggie ground round
method
1. Preheat oven to 350 degrees
2. Cook potatoes until tender in water (either on the stove top or in the microwave)
3. While potatoes are cooking, in a frying pan, fry the onion 'til soft in oil or margarine
4. Add the veggie burger chunks and tofu chunks to the frying pan and heat through.
If you're not sure about tofu just yet, omit it from the recipe or cut the chunks very small.
5. Cook the carrots until tender in water (either on the stove top or in the microwave) OR steam them to retain more nutrients.
6. Find a suitable casserole dish in your cupboard, lid required.
7. Place the fried onions/burgers/tofu in the casserole dish.
8. Drain and place the potatoes in the frying pan which was just used for the onions/burgers/tofu. Sprinkle the potatoes with Garlic Plus seasoning. Fry 'til crispy a bit on the outside.
9. While this is going on, put the kettle on to boil so that you can make the Bisto gravy.
10. Pour the made gravy over top of the onions/burgers/tofu in the casserole dish. There should be enough to cover them.
11. Drain carrots, place in casserole dish.
12. Place potatoes on top of carrots.
13. Put lid on the casserole.
14. Heat in oven about 20 minutes
15. Serve with garden salad and fresh bread.
Easy Vegan
The above title can be taken more than one way...you decide!
I am not a cook by any stretch of the imagination...so what I do cook is easy. Hence Easy Vegan.
Many years ago I learned about the cruelty to animals in the food industry. I had no idea. I had never made the connection that beef = cow and pork = pig....Many people know so little about the food animal industry...we are kept ignorant by the big food producers. When you learn about the cruelty, unless you're heartless, I don't know how you can't become vegan. I don't eat animals (including honey) and I don't wear animals (leather, silk, wool....)
I encourage people to attend the Toronto Vegetarian Food Fair. It is held annually (usually 2nd weekend in September) at Queens Quay (harbourfront), Toronto. Google Toronto Vegetarian Food Fair or Toronto Vegetarian Association for more info. There are guest speakers, food tables, book tables, cooking supplies, food court tent, animal rights group tables, demonstrations...If you go, take a bag with you to carry the hand outs, flyers and items you purchase. It's a great way to try vegetarian/vegan food. Lovely location. The Fair takes place on a Friday evening and then the following Saturday and Sunday.
I don't eat anything that had a face or came from something with a face.
I encourage people to read labels and to know what they are eating. I have a book called The Food Lover's Companion. It is basically a dictionary of food terms. Awesome.
Being vegan is easy. It really is. For those of you who don't know where to start, maybe I can help. I have created some 'old recipe favourites' vegan style which I will post here. Comfort food, if you will.
I will also post some other vegan favourites.
For quick, easy reading on the subject, why not go to the Brantford Public Library to sign out The Complete Idiot's Guide to Vegan Living. Lots of great info in there. There are tons of books and websites on the subject.
For my friends who are curious about veganism or for those who truly want to convert - please enjoy this blog. I will post pictures, hopefully, as I make the recipes so that you can see what they look like.
Brantford Vegan.
I am not a cook by any stretch of the imagination...so what I do cook is easy. Hence Easy Vegan.
Many years ago I learned about the cruelty to animals in the food industry. I had no idea. I had never made the connection that beef = cow and pork = pig....Many people know so little about the food animal industry...we are kept ignorant by the big food producers. When you learn about the cruelty, unless you're heartless, I don't know how you can't become vegan. I don't eat animals (including honey) and I don't wear animals (leather, silk, wool....)
I encourage people to attend the Toronto Vegetarian Food Fair. It is held annually (usually 2nd weekend in September) at Queens Quay (harbourfront), Toronto. Google Toronto Vegetarian Food Fair or Toronto Vegetarian Association for more info. There are guest speakers, food tables, book tables, cooking supplies, food court tent, animal rights group tables, demonstrations...If you go, take a bag with you to carry the hand outs, flyers and items you purchase. It's a great way to try vegetarian/vegan food. Lovely location. The Fair takes place on a Friday evening and then the following Saturday and Sunday.
I don't eat anything that had a face or came from something with a face.
I encourage people to read labels and to know what they are eating. I have a book called The Food Lover's Companion. It is basically a dictionary of food terms. Awesome.
Being vegan is easy. It really is. For those of you who don't know where to start, maybe I can help. I have created some 'old recipe favourites' vegan style which I will post here. Comfort food, if you will.
I will also post some other vegan favourites.
For quick, easy reading on the subject, why not go to the Brantford Public Library to sign out The Complete Idiot's Guide to Vegan Living. Lots of great info in there. There are tons of books and websites on the subject.
For my friends who are curious about veganism or for those who truly want to convert - please enjoy this blog. I will post pictures, hopefully, as I make the recipes so that you can see what they look like.
Brantford Vegan.
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