I’ve been thinking a lot lately about how the choices we make about food have a big impact on our lives. It seems odd to me now, since I’ve been vegetarian for several years, that when I was growing up I used to love to eat things like hot dogs, breaded fried SPAM, corned beef hash (looks like dog food), and BK Chicken Sandwiches. I didn’t really think about the fact that these things I was eating were once living animals.
Many years later I’ve decided to enjoy a kinder vegetarian diet. I started being veg about 4 years ago while on a weekend getaway to Ithaca, NY. I discovered the unbelievably delicious cuisine at the Moosewood and ate veg for the entire 3 day trip. I found that I felt lighter, more awake, less mentally fuzzy, and just generally healthier. Now that I’ve started practicing yoga I understand that it isn’t just physically healthier to go veg, but it also makes us spiritually healthier, too. One of the few “rules” to yoga is the principle of ahimsa or non-violence. It encourages us to not be harmful to ourselves or others as we live our day-to-day lives. There’s no doubt in my mind that eating meat is a violent act and by going veg I’m making a choice to not participate in that violence.
Not convinced that eating meat is violent? Check out this story from my local newspaper about a 1,000 pound bull that escaped from a slaughter house in a residential neighborhood in Trenton. It bolted from the facility and ran through backyards before being brought down by several tranquilizer darts and returned to the slaughter house. I can’t believe that they call the bull “crazy” in the headline. As if running for your life is crazy! It really saddens me that we take this violence for granted and expect that animals exist solely to be eaten by us. Every world religion I’ve ever studied has some sort of rule against killing, yet we don’t seem to apply that to species other than our own. As I write this I just witnessed someone kill a beetle that got trapped inside the pane of glass in our building. It’s amazing how desensitized we are to our actions sometimes.
Now I wouldn’t classify myself as a militant vegetarian. I’m not a vegan and I do eat dairy products and honey. Some would say that this is also violent to the animals involved. I’m not sure where I stand on that and may someday decide to give up dairy too. (Sidebar: Jeff just read a book by Alicia Silverstone called The Kind Diet that has some interesting views on being vegan and tons of delicious vegan recipes. Did you know Cher from Clueless was vegan? I didn’t! Good for her!) For now I’m totally sure that I don’t want to eat death. I also know that it’s other people’s choice as to whether or not they want to eat death … I mean meat. Until you’re ready to give it up and go veg, there’s not much I can say (or write) to change anyone’s mind. However, I can offer some awesome vegan recipes that I made this past weekend that may just persuade your palette to practice ahimsa…Enjoy!
Tempeh Paprikas
serves 6
2 tbsp toasted sesame oil
2 lg onions, chopped
2 tbsp. paprika
2 cups vegetable stock or water
2 tbsp. dark miso
1 pound tempeh, cut into 32 triangles
1 tsp. soy sauce
1 tbsp. apple cider vinegar
4 tbsp tahini (sesame paste)
Chopped scallions or parsley, for garnish
Heat the oil in a large skillet over medium heat, and cook the onions and paprika, stirring, until the onions are golden, about 10 minutes. Bring 1 1/2 cups stock or water and the miso to a boil and then add to skillet. Add the tempeh, lower the heat and simmer 30 to 45 minutes.
Blend the soy sauce, vinegar, and tahini with the remaining 1/2 cup stock or water. Add this mixture to the skillet, stirring as it thickens. Do not let it boil. Garnish with scallions or parsley. I served this over couscous, but you could easily accompany with brown rice, quinoa, or any other grain you love and have on hand.
Grilled Balsamic Vegetables
8-10 garlic cloves
2 red bell peppers
1 zucchini & 1 yellow squash
1 medium eggplant
12 oz. white button mushrooms (or use another kind you like)
Preheat the oven to around 400 F. Cut the vegetables in large chunks and put them in a sprayed 9X13 Pyrex baking dish. Smash the garlic cloves with the side of your knife and sprinkle over the top, along with about 1 tsp. fresh or dried rosemary and some balsamic vinegar & olive oil. Put it in the oven. Stir the contents after about 15 minutes, and continue to cook until the vegetables are tender but not mushy (about 30 minutes more). Remove from the oven, pour into a large bowl, and season with more balsamic vinegar and freshly ground pepper.
Chocolate Pudding
One brick of silk tofu
1/4 tsp soy milk (vanilla, plain or chocolate)
1/2 cup of unsweetened cocoa
1/4 cup maple syrup
1 tsp vanilla extract
Put all ingredients into a blender and whip together until well blended. Pour into a large bowl and let stand in the refrigerator for at least a half-hour. (If you can wait that long, and don’t just eat it straight from the blender)