Why Become A Vegetarian

Could I Really Be Going Vegan?

Benjy — Tue, 24 Apr 2012 12:25:42 +0000

The undercover video strikes again.

One of my Facebook friends posted a video of a chicken processing plant, clandestinely shot by some undercover worker. The video, with its grim voiceover and matter-of-fact shooting style, showed how baby male chicks were processed at this particular location, because they don’t produce eggs like the females will.

The footage showed the chicks whisked around on a conveyor belt en masse, then plant workers would pick out the males and put them on a different conveyor.

At the end of that belt was a 2-foot drop off into a grinding machine that tore them into little bloody bits.

All while still alive.

I turned away this with appropriate horror, and happened to see my three tiny parakeets; Monty, Andy, and Bebe. They were staring off into space, blissfully tweeting away, completely unaware of how lucky they got it.

Sometimes I just don’t understand. I don’t get the disconnect that we have when it comes to treating some animals better than we treat our own children, and why others are just a commodity, tossed around and coldly processed like they’re an ear of corn or a bale of hay.

I sometimes try to figure out where to point a blaming finger. Is it the end consumer who buys those animals under supermarket plastic and puts them on the dinner table?

Is it the corporation that produces and markets the animals as food, or the advertising agency that tells us, “I feel like Chicken Tonight?”

Is it the slaughterhouse worker that actually puts the necks in proverbial nooses?

My girlfriend has been trying to get me to go vegan now for a year, and I never completely understood why until I watched this video. And now I understand why.

We’re all to blame.

I hate making blanket, generalizing statements…but if you’re not part of the solution, you are indeed part of the problem on this one. Anyone who is part of this cycle is a participant, either passively or actively. And that participation equals active and massive suffering and death.

And in watching that video, I realized I was an active participant. That obviously didn’t sit right.

So, I took a stand. That doesn’t mean I’m throwing red paint at fur-wearing passersby or standing in front of factories holding signs.

But, I made a resolution — no more eggs. And I’ve stuck to it. It feels like a sacrifice…only until I realize it’s absolutely miniscule when I hold it up to baby chickens being ground alive. Thinking about it makes that tofu scramble even more appealing.

Dairy, look out…you’re up next.

Interview with Michael Balducci, Founder of VeggieBrothers.com

Benjy — Mon, 06 Feb 2012 20:36:01 +0000

Listen to audio interview with prolific vegan activist, biz guy, and long-time friend, Mike Balducci. Find out how almost getting hit by a car helped turn him vegan and form the successful upscale vegan meat replacement company, VeggieBrothers.com.

Dry Fruit Pilaf

Preeti — Mon, 12 Dec 2011 12:51:25 +0000

A royal dish prepared with tender basmati rice along with saffron and dry fruits. You are in for a treat!

Dry Fruit Pilaf

Print recipe

Serves	4
Prep time	30 minutes
Cook time	20 minutes
Total time	50 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish
Misc	Serve Hot
Website	Sanjeev Kapoor - The master chef

Ingredients

10-15 Almonds
10-12 Cashewnuts
1/4 tablespoon Raisins
1 1/2 cup Basmati rice,soaked
2 tablespoons Clarified butter (ghee
1-2 Bay leaves
6-8 Black peppercorns
Salt to taste
a pinchSaffron

Note

Rich pilaf made with saffron and dry fruits. Best for any royal occasion.

Directions

Step 1
Heat water in a deep non stick pan. Heat clarified butter in another deep non stick pan.
Step 2
Add bay leaves, peppercorns, almonds, cashewnuts and raisins to the clarified butter and stir.
Step 3
Add rice and sauté for 1-2 minutes. Add salt and saffron and sauté for ½ minute.
Step 4
Add 3 cups hot water.
Step 5
When the mixture comes to a boil, again, cover and cook till the rice is done.
Step 6
Serve hot.

Corn And Spinach Rice

Preeti — Mon, 12 Dec 2011 12:36:56 +0000

A delicious and nourishing combination of rice cooked with spinach and corn. The best part is that it is super easy and quick to cook. A must try!

Corn and Spinach Rice

Print recipe

Prep time	25 minutes
Cook time	10 minutes
Total time	35 minutes
Dietary	Vegan, Vegetarian
Meal type	Lunch, Main Dish
Misc	Serve Hot
Website	Sanjeev Kapoor - The master chef

Ingredients

3/4 cups Corn kernels,blanched
2 medium bunches Fresh spinach leaves,finely shredded
2 cups Cooked basmati rice
2 tablespoons Oil
1/4 teaspoon Cumin seeds
1 1/2 teaspoon Ginger-green chilli paste
Salt to taste
1 tablespoon Lemon juice

Note

A delicious and satisfying rice preparation with spinach and corn.

Directions

Step 1
Heat the oil in a deep non stick pan. Add the cumin seeds and when they begin to change colour, add the ginger-green chilli paste and sauté for thirty seconds.
Step 2
Add the corn kernels. Mix well and sauté for thirty seconds.
Step 3
Add salt.
Step 4
Add the spinach leaves and toss well. Cook for one minute.
Step 5
Add the cooked rice, mix well. Add lemon juice and toss well.
Step 6
Serve hot.

Antipasto Salad

Preeti — Mon, 12 Dec 2011 12:23:51 +0000

This Antipasto salad sdish looks festive and colorful, thanks to variety of vegetables that have been used.

Antipasto Salad

Print recipe

Serves	5
Prep time	10 minutes
Cook time	15 minutes
Total time	25 minutes
Allergy	Wheat
Dietary	Vegan, Vegetarian
Meal type	Main Dish, Salad
From magazine	Show me Vegan

Note

Prepare this antipasto salad dish in advance and allow it to marinate for best results.

Directions

Step 1
Cook green beans according to package directions.
Step 2
Cover with a lid and microwave for about 8 minutes. Stir a couple of times during cooking. Drain.
Step 3
Place green beans through artichoke hearts in a large bowl.
Step 4
Make the dressing by combining remaining ingredients in a small bowl and whisk with a fork. Or shake them up in a jar.
Step 5
Pour dressing over vegetables.
Step 6
Allow to marinate in the refrigerator for 1 to 2 hours.
Step 7
Check for seasoning.
Step 8
Serve chilled or at room temperature.

Zucchini Rice Casserole

Preeti — Mon, 12 Dec 2011 12:00:03 +0000

Zucchini Rice Casserole is packed with fresh vegetables and cheese and is a real treat for any occasion. Make sure you heat it before serving.

Zucchini Rice Casserole

Print recipe

Serves	12
Prep time	15 minutes
Cook time	2 hours
Total time	2 hours, 15 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish
Misc	Serve Hot
Website	Eating Well

Ingredients

1 1/2 cup long-grain brown rice
4 cups diced zucchini , and/or summer squash
2 red or green bell peppers, chopped
1 large onion, diced
3 cups vegetable stock (the original recipe calls for chicken broth, but we have replaced that with vegetable stock to make it suitable for vegetarians.)
3/4 teaspoons salt
1 1/2 cup low-fat milk
3 tablespoons all-purpose flour
2 cups shredded pepper Jack cheese, divided
1 cup fresh or frozen (thawed) corn kernels
2 teaspoons extra-virgin olive oil
4oz reduced-fat cream cheese
1/4 cup chopped pickled jalapeños

Note

This extra vegetables cheesy baked rice casserole is great for any occasion. Sight changes have been made to original recipe to make it suitable for vegetarians.

Directions

Step 1
Preheat oven to 375°F.
Step 2
Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
Step 3
Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside
Step 4
When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.
Step 5
Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.

Cucumber & Black-Eyed Pea Salad

Preeti — Mon, 12 Dec 2011 11:45:53 +0000

An easy, quick and satisfying salad. Can be served with supper or salad and beans can be replaced with cooked chickpeas for a variation.

Cucumber & Black-Eyed Pea Salad

Print recipe

Serves	6
Prep time	20 minutes
Dietary	Vegetarian
Meal type	Salad
Misc	Pre-preparable
Website	Eating Well

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh oregano
Freshly ground pepper to taste
4 cups peeled and diced cucumbers
14oz 1 can black-eyed peas, rinsed
2/3 cups diced red bell pepper
1/2 cup crumbled feta cheese
1/4 cup slivered red onion
2 tablespoons chopped black olives

Note

An easy salad to serve with supper or for a complete and satisfying lunch.

Directions

Step 1
Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat.
Step 2
Serve at room temperature or chilled.

Black-Eyed Pea Dip

Preeti — Mon, 12 Dec 2011 11:26:19 +0000

Made from black beans and raw vegetables, this is a real nutritious dip and delicious too. You can refrigerate it for up to 2 days.

Black-Eyed Pea Dip

Print recipe

Serves	4
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Dietary	Vegan, Vegetarian
Meal type	Side Dish
Misc	Pre-preparable
Website	Eating Well

Ingredients

15oz 1 can black-eyed peas, rinsed
1/4 cup fresh parsley leaves
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 teaspoon chopped garlic
1 1/2 teaspoon chopped fresh tarragon
1/8 teaspoon salt
Freshly ground pepper, to taste

Note

A real addictive dip made out of raw vegetables.

Directions

Step 1
Place peas, parsley, lemon juice, oil, garlic, tarragon, salt and pepper in a food processor; process until smooth.
Step 2
Transfer to a serving bowl.

Black Bean Quesadillas

Preeti — Mon, 12 Dec 2011 11:15:48 +0000

These satisfying quesadillas are ready in just some minutes. If you would like them to little bit hot, use pepper Jack cheese in the filling. Serve with mixed green salad.

Black Bean Quesadillas

Print recipe

Serves	4
Prep time	4 minutes
Cook time	15 minutes
Total time	19 minutes
Allergy	Wheat
Dietary	Vegetarian
Meal type	Side Dish, Snack
Misc	Serve Hot
Website	Eating Well

Ingredients

15oz 1 can black beans, rinsed
1/2 cup shredded Monterey Jack cheese, preferably pepper Jack
1/2 cup prepared fresh salsa, divided
4 8-inch whole-wheat tortillas
2 teaspoons canola oil, divided
1 ripe avocado, diced

Note

This recipe is great for a time when you are in hurry. It just takes some minutes to make them. The recipe calls for black beans, but you can replace them with pinto beans.

Directions

Step 1
Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
Step 2
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total.
Step 3
Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas.
Step 4
Serve the quesadillas with avocado and the remaining salsa.

American Chopsuey

Preeti — Fri, 09 Dec 2011 11:31:43 +0000

This is a famous dish – an exotic combination of vegetables, crispy noodles and a tangy sauce.A must try!

American Chopsuey

Print recipe

Serves	4
Prep time	15 minutes
Cook time	15 minutes
Total time	30 minutes
Allergy	Soy, Wheat
Dietary	Vegan, Vegetarian
Meal type	Lunch, Main Dish, Side Dish
Misc	Serve Hot
Website	Tarla Dalal Recipes

Ingredients

For The Sauce

1/2 cup white vinegar
1/2 cup sugar
1 cup water
1 tablespoon cornflour
2 tablespoons tomato ketchup
2 tablespoons soy sauce
Salt to taste

Other Ingredients

1 cup finely shredded cabbage
1/2 cup thinly sliced capsicum
1/2 cup thinly sliced baby corn
1/4 cup boiled and sliced french beans
1/4 cup boiled cauliflower florets
2 tablespoons chopped celery
3/4 cups boiled noodles
2 teaspoons chilli sauce
11/2 cups cups fried noodles
2 tablespoons oil
salt to taste

Note

American Chopsuey is a delicious preparation of crispy noodles served with a tangy sauce and vegetables.

Directions

Step 1
For the sauce: place all the ingredients of the sauce in a vessel, mix well and put to boil. Cook while stirring continuously until the sauce thickens. Keep aside.
Step 2
Heat the oil in a wok, add in all the vegetables and cook on a high flame for 3 to 4 minutes.
Step 3
Add in the prepared sauce, chilli sauce and salt.
Step 4
Cook for 1 minute and mix in boiled noodles.
Step 5
Switch of the flame and mix half of the fried noodles.
Step 6
Serve hot topped with remaining fried noodles.