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I've Always Loved Animals and I've Always Loved Food
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Transcript of I've Always Loved Animals and I've Always Loved Food
I’ve always loved animals, and I’ve always loved food.
A collective vegan Mémoire and cookbook
created by Sarah Duff
I've been a vegetarian my entire life, and a
vegan for almost ten years. My mom, my dad, and two of my
three sister are vegetarians, and it always just made sense to
me. While I was growing up in Texas, our house was always
full of rescued animals. We would stop to move turtles safely
across the road, and the years were marked by the annual
our house. It wasn't a big stretch for me to transfer my love for
our pets to the owls, barn-swallows, horses and chickens that
surrounded me.
I decided to become a vegan when I was 14, after I saw
footage of laying hens in a factory farm. I saw cages stacked
on top of cages full of birds crammed together and
miserable, and something just clicked inside my head.
I thought, If I don't believe it's ethical to kill an animal, why
I decided that I wanted to live in a way
that did the least amount of harm to animals as possible. If
we have the ability to survive and thrive without exploiting
animals, why can't we?
I didn't make this book to make anyone feel guilty about
eating meat. It is my hope to open up a discussion around
food and the animals that we share the world with. Diet is an
extremely personal choice, but also one that has enormous
effects and merits great consideration.
I've asked my contributors to send me their stories- why they
are vegan, and their views on the subject, as well as one of
their favorite recipes. I believe in the power of a good meal,
and I hope that you try some of these delicious
recipes. I think if you followed this book
through "a day of vegan meals" you
would have a pretty great day.
Laurie -Breakfast
“I stopped eating animals when I was 14.”
In high school we grew fertile chicken eggs in our biology
class in an incubator, and on the day mine hatched I went
home and there was chicken for dinner. I didn’t eat it and
never ate meat again. The door was kicked open in my mind
and I never looked back. That was in 1967 when health stores
only sold vitamins and the only vegetarian cookbook was Diet After being a vegetarian for 37 years and
raising four daughters as vegetarians, I became vegan 9
years ago.
It has been easy; being a moral issue makes it impossible to
go back. I have a tattoo on my arm (in vegan ink of course)
that says . I share my small farm with two bulls,
two llamas and two alpacas. Being Vegan is not a diet; it is a
lifestyle. It is taking the stand that no sentient being should be
used for any purpose and they have the same birthright that
humans also share- the right to be free.
Pancakes
2 tbsp. sugar
2 tsp baking powder
½ tsp. salt
2 tbsp. oil
½ cup soymilk
¾ cup water
Sift the dry ingredients together in a large bowl. Make a hole
in the middle, and pour in the oil, soymilk and water. Don’t stir
the batter too much. Mix it only until it’s just blended (It should
it. Pour out the pancakes, add fruit or chocolate chips, and
Kristen -Lunch
“I became vegan
when I was 15” as a
logical progression of my
morals regarding animal
raising, slaughter, and
consumption as well as my
interest in environmentalism.
Becoming vegan opened up
the door for me to really get
involved with cooking.
Veganism has also helped
me learn to stand up, little
by little, for those things which I believe would create a better
way of living. I think living vegan (in 99% of circumstances) is
integral to living a fully compassionate life and for that reason
Quick Pita Hummus Pizzas
- Pita bread
- Tofu, tempeh, or meat substitute
- Vegetables of choice
- Oil to sauté
Preheat oven to 400 degrees Fahrenheit. Chop vegetables into
small chunks and crumble tofu/tempeh/meat substitute and
lightly cook in oil. Prepare pitas by slathering with hummus on
top, as if the pita were pizza crust. Top hummus with sautéed
veggies and tofu/tempeh/meat substitutes and place on
cooking sheet. Place pitas in oven and bake for 10-15 minutes,
I became vegan after realizing that being
vegetarian still supported animal
agriculture and all of its nasty side
effects. There are so many great reasons to be vegan
(environment and ethics are my favorites). I think it makes
you more aware of what you are eating and how you are
affecting the food system.
Alex with his biodiesel- powered car
Alex - Dinner
Garlicky Tofu and Kale Pie
(Makes one 9X13 pan)
Crust:
3c AP Flour
1-2tsp salt
3/4c shortening
1c icy cold water divided
incorporated with a few bean size lumps hear and there. Mix
in water a few tablespoons at a time until the dough forms
feathery leaves. Try pressing them together. If it doesn't work
add another tablespoon or two, mix, and try again. Divide
dough into a 1/3 and a 2/3 piece. Roll out between wax paper
and throw it in the fridge. Preheat the oven to 400F.
Filling:
Nice olive oil
1-2 medium yellow onions, diced
One large bunch of kale (Russian Red is wonderful for this)
One container of fresh tofu (I like medium) or two vacuum
packed ones
Salt, nutritional yeast, and pepper to taste
Millionaire's variation: 1/4 toasted pine nuts
Sauté the garlic and onions in oil over medium high
heat until the the onions begin to get a little clear around the
edges and the garlic is a little soft. Add kale (and more oil if
you want) then sir and cook for a minute. Add the tofu,
breaking it up with your hands as you do. Season with salt
pepper and nooch. Stir and cook until the kale is wilted. Take
off heat and leave uncovered so it cools.
Line a 9X13 pan with the larger piece of dough. The dough
may be too hard to work with so let it warm up a bit if it needs
liquid. Fold the edges towards the center of the pie. Place top
sheet to cover remaining open spots. Trim or fold excess
press the whole top of the pie, especially the edges to pack
the top crust. Bake until the crust is golden.
Adrienne - Dessert
When I was ten years old my mom cooked
a ham around the holidays. I sat at the table and
watched my mom pick up slices of the ham and serve it to my
family, and I saw the blood from the meat pooling up on the
connection between animal and food. I was repulsed by the
blood and fully realized that a pig was killed to make that
food. I didn't know anything about slaughterhouses then, but I
night I decide to not to eat meat ever again.
I grew up in a small city and it wasn't until I was in high school
"vegan" in a local food co-op. I tried one of the cookies and
was so impressed by how good it was that I was convinced
that being vegan wasn't "extreme" as I had heard it called
before, but just a different way of cooking and eating.
The more I thought about where the milk and eggs that I ate
came from, the more veganism made sense to me. By being
vegan you are able to break away from this system of killing
animals.
didn't mean giving up delicious food. As a vegan I don't feel
for almost seven years now, and have never looked back. I
believe that every life is precious. No animal should be
exploited and killed for their bodies or bodily products.
Double Chocolate Pudding Pie(makes one 9 inch pie)
Ingredients:
25 chocolate sandwich cookies
1/4 C melted vegan margarine (like Earth Balance)
10 onces of vegan chocolate chips
16 once package of silken tofu
1 tsp of vanilla or almond extract, or your favorite liqueur
To make the crust:
Place 20 of the cookies into the food processor and pulse
until they are ground. Add the melted margarine and pulse
again until they are all sticky.
Take a 9 inch pie pan and press the cookie mixture into the
Rinse out your food processor.
Melt your chocolate chips in a double boiler or microwave.
Take your food processor and place your silken tofu inside.
Pulse the tofu until smooth. Add the melted chocolate and
extract of your choice and process until the tofu and
chocolate incorporate.
Take your pie shell out of the freezer and pour your chocolate
pudding inside. Chill the pie until the pudding sets, about 4
hours. After that you can garnish it with your 5 remaining
oreo cookies. Cut the cookies in pieces and place around
the outside and put one piece in the center.