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has added a new journaljust wonder what you guys ate last night. was it yummy or yucky? what was the preparation time?
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has added a new journalI recently cooked a vegan meal (7 courses) for a dinner party. Here is the first in a series. Ill be posting a few of these.
Sauteed Black Beancake w/matchstick Yuca and Fried Tempura Blood Oranges w/smoked soy cream sauce
Black Bean Cake: Certified organic black beans, soak overnight and remove the bad ones and of course the pebbles (the bad ones should float to the top).
Cook bean in a crockpot for several hours or until soft (to the tooth) boiling is also and option
Mince one organic onion
mince 8 shallots
Mash the beans in a large bowl with a little water, the shallots, and onions. Add unbleached organic flower or almond flower and mix until it has the consistency of dough (the beans should not be paste and should still appear to be beans more or less)
Peel one organic Yuca and pair into matchstich sized....sticks
Peel 3 organic italian blood oranges and split into slices, then chill in a bowl of cold water
75g/3oz Plain White Flour
125g/5oz Cornflour
2 tbsp Baking powder
Salt and Black Pepper
270ml/9fl.oz. Ice Cold Carbonated Water
Boil a pot of oil on med hi heat
immerse each slice of orange in the tempura batter
and put it in the oil until its a golden yellow.
meanwhile create "patties" from the bean mix and begin sauteeing on med hi heat. do so until they become rigid.
as you fry the oranges, take the chance to fry the yuca matchsticks.
place the beancake on app plates and arrange yuca matchsticks in a pyre on each one. fan the oranges around the edge of the bean cakes
smoked soy cream sauce: smoke one package of organic extra firm tofu in a water or electric smoker (maple, cedar) for 8-12 hours. Remove from smoker when the tofu has diminished in height by about 20-30%. Place in a blender with soy milk with a 2-1 ratio. Liquify the mixture until it has the consistency of a thick cream. Drizzle over the bean cakes and pyres with a crouet or whatever in whatever design you wish and you are done.
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has added a new journalAssalamu alaikum,
I just wanted to let you know about this village I found called AnimalRightsNow, some of you might find it interesting... naseeb.com it deals with how to come to terms with the Islamic obligation to treat animals well vs. the current practices in a lot of North American food production, modern scientific practices, etc :)
SabilaK
Hey, thanks for informing everyone about my village Jen!
TurtlesRme
Thanks, Jen... read abt it briefly, and it does seem pretty cool!
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has added a new journalIntroduction: Vegetarians do not eat meat, poultry, or fish (people who include small amounts of these foods in their diets sometimes call themselves semi-vegetarians.)
Vegetarians build their diets around a wide variety of plant foods, including grains (such as rice, barley, and oats), grain-based foods (such as bread, pasta, and cereals), legumes, vegetables, fruits, nuts and seeds. Soy foods such as tofu, soy milk, and soy-based meat substitutes play an important role in many vegetarian diets.
In addition, cheese and milk made from rice, almonds, and soybeans are prominent in some vegetarian diets. Lacto-ovo vegetarians consume dairy foods and eggs. Vegans are vegetarians who do not eat any animal products, including dairy products, eggs, and often honey.
Why do people follow this diet?
People choose vegetarian diets for a variety of reasons. Many choose them to improve their health or to decrease the risk of chronic diseases, such as heart disease, diabetes, or cancer.
Others go vegetarian due to concerns about world hunger and the environment, because large-scale production of animal foods uses land that could otherwise be used to grow plant-based foods, and is a major cause of deforestation and soil erosion worldwide. Still others are concerned about the presence of antibiotics, hormones, pesticide residues or disease-causing agents (as with mad cow disease) that may be present in meat.
Some vegetarians object to inhumane practices of modern-day animal farming, so their reasons for being vegetarian are largely ethical. Some vegetarians believe that humans are not physiologically suited to meat eating; humans have more in common with herbivorous animals than with carnivorous animals in terms of the structure and function of the digestive tract.
Finally, some people choose vegetarianism in an attempt to live more simply and economically, and in closer harmony with the way most of the world?s population eats.
What do the advocates say?
It is well documented that vegetarians are healthier than people who eat meat. In some cases, vegans have better health than lacto-ovo vegetarians. Although many vegetarians also exercise and avoid smoking, evidence indicates that their good health is largely due to diet. One study of 30,000 people in California compared vegetarians and meat eaters who, aside from their dietary differences, had very similar lifestyles and health practices.
The vegetarians were less likely to be obese, or to have high blood pressure, diabetes, rheumatoid arthritis, or colon cancer. They were also less likely to die from heart disease. In fact, the vegetarians were healthier even than people who ate meat only occasionally.
Even when vegetarians were fatter than meat eaters, the vegetarians had lower cholesterol levels.
Vegetarians have lower blood pressure even when they eat the same amount of salt as meat eaters and exercise less. Researchers have known since the beginning of the 1900s that feeding meat to vegetarians causes their blood pressure to rise.
Many studies show that vegetarians have less colon cancer than meat eaters. The composition of bacterial flora in the colon differs between vegetarians and people who eat meat in ways that could possibly affect cancer risk.
Many factors in vegetarian diets contribute to the better health of vegetarians. These factors include:
? Vegetarians consume two to three times as much fiber as do meat-eaters. This may help to reduce cholesterol and blood glucose levels, and protect against colon cancer.
? Vegetarians consume more antioxidants, which are found in a wide variety of plant foods. Antioxidants protect cells from oxygen-induced damage and reduce the risk for heart disease, arthritis, cancer, and other diseases.
? Vegetarians consume more phytochemicals than do meat eaters, special compounds found in plants. Many phytochemicals have a wide range of protective effects in the human body. They help to detoxify carcinogens, stimulate the immune system, regulate cell growth (which helps to fight cancer), and reduce some of the harmful effects of excessive exposure to hormones.
? Vegetarians eat more isoflavones than do meat eaters. These compounds, found mostly in soy foods, are another type of phytochemical. Research shows that isoflavones may reduce the risk for prostate cancer and may improve bone health.
? Vegetarians consume much less saturated fat and cholesterol than do meat eaters. This helps to explain why they have significantly lower levels of blood cholesterol. One study showed that blood cholesterol levels were 14% lower in lacto-ovo vegetarians and 35% lower in vegans compared to meat-eaters. Lower intakes of saturated fat reduce the risk for heart disease and possibly for diabetes and cancer.
? Vegetarians do not consume heme iron, a type of iron found in meat that may increase the risk of heart disease and cancer.
? Vegetarians do not eat red meat, which has been linked to increased cancer risk in many studies. Red meat consumption stimulates the production of mutation-causing compounds in the colon and is linked to increased damage to DNA.
What do the critics say?
Critics of vegetarianism claim that people who choose this diet will have to ?balance incomplete proteins? to synthesize complete protein in the body. Proteins that come from fruits, vegetables, legumes, and grain products are only ?incomplete? in the sense that they do not provide all nine essential amino acids (protein building blocks) at a single meal; thus, according to critics, a vegetarian (and especially a vegan) must be careful to consume appropriate quantities of complementary proteins each day to ensure that he or she is getting enough dietary protein.
Contrary to this popular belief, inadequate protein intake is rarely a concern for vegetarians. Better understanding of protein nutrition shows that, for adults, it is not necessary to consume special combinations of foods to meet requirements for the right balance of amino acids. Many plant foods, such as grains and legumes, provide protein. Soy foods and dairy products are particularly rich in high-quality protein. Protein needs are easily met when vegetarians consume a variety of plant foods and eat enough food to meet calorie needs.
Critics also point out that there is no way to get vitamin B12 via food except through animal products. Tempeh and other fermented soy products do not contain consistent enough quantities of B12 to meet the body?s requirements. Vegetarians must therefore eat B12-fortified foods or take vitamin supplements on a daily basis to prevent a deficiency.
Some critics fault vegetarian, and particularly vegan, diets for not providing sufficient calcium. In truth, most people, not just vegetarians, eat less than optimal amounts of calcium. Dairy products are a good source of dietary calcium, but they are not the only source.
Green leafy vegetables and tofu are also good sources, and are usually eaten in large quantities by vegetarians. Vegans?who eat no animal products?are the most likely to suffer from calcium deficiency. Many Americans?vegetarians and meat eaters alike?could benefit from taking a calcium supplement.
Vegetarians eat less iron than non-vegetarians, and the iron they eat is somewhat less absorbable. As a result, vegetarians are more likely to have reduced iron stores. However, iron deficiency is not usually caused by a lack of iron in the diet alone; an underlying cause?such as iron loss in menstrual blood?often exists.
Although iron is found in a variety of different foods, its availability to the body (bioavailability) varies significantly. This is determined by whether it is found in the form of heme and non-heme iron. Heme iron is found only in meat, fish, and poultry. It is absorbed much more readily than non-heme iron found primarily in fruits, vegetables, dried beans, nuts, and grain products, such as bread and iron-fortified breakfast cereals. Including a source of vitamin C at each meal improves absorption of vegetarian-source iron.
Strict vegans may become iodine deficient if they do not consume enough iodine, readily available in iodized salt.
Very few foods are good sources of vitamin D, which is why milk is fortified with it. Vegetarians who do not consume milk should be sure to get 20 to 30 minutes of sun exposure every day since this promotes the synthesis of vitamin D in the body.
People who live in cloudy, smoggy, or northern areas, and people who do not leave their residences, need foods fortified with vitamin D. These fortified foods include breakfast cereals and some brands of soy milk and rice milk.
Since people with dark skin make vitamin D less efficiently, they may also need supplemental sources of vitamin D or increased sun exposure.
Are there any groups or books?
The Vegetarian Resource Group
PO Box 1463
Baltimore, MD 21203
vrg.org
Vegan Outreach
211 Indian Drive
Pittsburgh, PA 15238
veganoutreach.org
Physicians Committee for Responsible Medicine
PO Box 6322
Washington, DC 20015
The Vegetarian Nutrition and Health Letter
1711 Nichol Hall
School of Public Health
Loma Linda University
Loma Linda, CA 92350
The Vegetarian Way: Total Health for You and Your Family by Virginia Messina and Mark Messina. New York: Crown Trade Paperbacks, 1996.
Becoming Vegetarian: The Complete Guide to Adopting a Healthy Vegetarian Diet by Vesanto Melina, Brenda Davis, and Victoria Harris. Summertown, TN: Book Publishing Co., 1995.
Being Vegetarian for Dummies by Suzanne Havala. New York: Hungry Minds, Inc., 2001.
Simply Vegan: Quick Vegetarian Meals by Debra Wasserman and Reed Mangels. Baltimore, MD: Vegetarian Resource Group, 1999.
Lorna Sass? Complete Vegetarian Kitchen: Where Good Flavors and Good Health Meet by Lorna J. Sass. New York: Hearst Books, 1995.
Vegetarian Cooking for Everyone by Deborah Madison. New York: Broadway Books, 1997.
May All Be Fed: A Diet for a New World by John Robbins and Jia Patton. New York: Avon Books, 1993.
