In-Flight Plight of a Famished Vegan

Got travel plans for this fall? Be sure to check out this clever article in today's New York Times. In it Wayne Pacelle, president and chief executive of the Humane Society of the United States, gives great advice for navigating through airports as a vegetarian and vegan.

UN Agency Suggests Eat Less Meat to Curb Global Warming

People should have one meat-free day a week if they want to make a personal and effective sacrifice that would help tackle climate change. So said the world's leading authority on global warming, Dr. Rajendra Pachauri, chair of the United Nations Intergovernmental Panel on Climate Change, which earned a joint share of last year's Nobel Peace Prize. His comments are the most controversial advice yet provided by the panel on how individuals can help tackle global warning. Pachauri said diet change was important because of the huge greenhouse gas emissions and other environmental problems - including habitat destruction - associated with rearing cattle and other animals. It was relatively easy to change eating habits compared to changing means of transport, he said.

The UN's Food and Agriculture Organization has estimated that meat production accounts for nearly a fifth of global greenhouse gas emissions. These are generated during the production of animal feeds, for example, while ruminants, particularly cows, emit methane, which is 23 times more effective as a global warming agent than carbon dioxide. The agency has also warned that meat consumption is set to double by the middle of the century. "In terms of immediacy of action and the feasibility of bringing about reductions in a short period of time, it clearly is the most attractive opportunity," said Pachauri. "Give up meat for one day [a week] initially, and decrease it from there," said the Indian economist. However, he also stressed other changes in lifestyle would help to combat climate change. "That's what I want to emphasize: we really have to bring about reductions in every sector of the economy."

The Joy of Cooking Together

Does anyone else have a problem with these new businesses that offer so-called "group cooking experiences" for women? The business owner provides the food and the recipes and the customers prepare the food to take home -- soups and casseroles and the like -- to eat during the week. While the idea isn’t so bad at the core, it doesn’t allow women to use their own recipes, choose their own healthful, organic ingredients, and drives a stake of capitalism into the heart of what women have been doing on their own for centuries.

Have you ever watched a group of intimate women cooking together? It's a graceful ballet, with each finding the group rhythm, reaching and handing over, chopping and tossing. Somehow, even without words, it just works. And the owners of these new businesses are trying to sell us something we already own.

Instead of paying for the experience, invite a dear friend or friends to your house. It doesn't matter how clean or dirty your house is or how large or small your kitchen. Choose some recipes that each family will enjoy and get to cooking and talking and laughing. I promise you'll have a fantastic time and will end up with several dinners prepped and ready to enjoy throughout the week to boot. If you're feeling especially ambitious, plan a canning or freezing party. Why not store up the bounty of the warmer months for when the winds of winter start to blow?

I've made bread with girlfriends in college and mixed up chutney and dahl with a friend when I was a new wife. I recall these times so fondly and I felt like I really bonded with those women. And I didn't need anyone to sell it to me... and neither do you.

CSA

This spring my husband and I invested in Community Supported Agriculture (CSA). Our money "share" went to local farmers to help them buy seeds, plants, fertilizers, etc. In exchange, we get a box loaded with produce grown within a 100-mile radius of our home. Our first box arrived last week and we'll receive one every Thursday through mid-October. It works out to $8 per week -- a pretty fair price to support local farms and to remind myself to eat healthfully! Last week we got mint, oregano, two kinds of mustard greens, rainbow chard, green onions, radishes, wild harvested ramps, lettuce, and strawberries.

This is what our over-stuffed box looked like when we unpacked it!



This week we got mustard greens, rainbow chard, apple mint, lettuce, green onions and strawberries. Each week the contents will change, depending on what is ready to be harvested. I've had fun cooking all this fresh (most organic!) healthy fare.

Product Review: Newman's Own Lighten Up Low Fat Sesame Ginger Dressing

I adore salads and love finding new ways to enjoy them. Recently, I was looking for a low-fat Asian style dressing. I stood in the salad dressing aisle at my local grocery store reading labels. I was stunned. Every brand of low-fat Asian style dressing had an ingredient list that read like a science lab manual. I couldn't decipher most of the ingredients but MSG, corn syrup and hydrogentated fat stood out.

When I picked up Newman's Own Lighten Up Low Fat Sesame Ginger Dressing, I knew I had found a winner. The ingredients are things I use in my own kitchen: soy sauce, sesame oil, ginger, garlic and onion. And the nutritional profile is great: just 35 tiny calories in a two tablespoon serving -- plenty to dress a salad.

At home I prepared a salad of Boston Crunch lettuce, shredded red cabbage, grated carrots, celery, sliced green onion and chopped peanuts. I drizzled on some of the Newman's Own Lighten Up Low Fat Sesame Ginger Dressing... and WOW!

This is a truly great vegan dressing that will jazz up your winter salads. You've got to try it!

Grade: A+

Veggie Hero: Susan Neulist

My favorite advocacy groups is Physicians Committee for Responsible Medicine and one of their best outreach efforts is The Cancer Project, which hosts outstanding cooking classes. I took one last year led by Susan Neulist. Susan is a Veggie Hero for sure and she recently moved to my home town of Asheville. She's been teaching cooking classes for The Cancer Project for more than two years.

* Are you vegetarian or vegan?
Vegan

* How long have you been veg*n?
I have been vegan for approximately 12 years and vegetarian for 4-5 years before that.

* What inspired you to go veg?
I was inspired by T. Colin Campbell and his research on the China Project. I was living in Ithaca and my sister-in-law, Marilyn, was his assistant for many years at Cornell University. After hearing his thoughts and information it just seemed like the most sensible way to eat, for my health and for the health of the planet. Through the years I find so many reasons including health and environment – animals and also for my spirituality.

* What's your best story of trying to find veg food?
I guess the biggest challenge for me was hiking the Inca Trail in Peru. Meals were prepared for us along the way by wonderful Peruvians but not always were they clearly vegan. I did my best and ate lots of quinoa and vegetables. The interesting thing was that of the 13 folks who were on the trail with us, the ones that were not vegetarians were the ones who got very sick – must have been some meat somewhere that caused the illnesses.

* How do you handle family holiday dinners?
The easiest way is for me to make many of the parts of meals myself and mostly my extended family likes whatever I make. I have made large Thanksgiving dinners in the past that were vegan and it always goes well. Over half my family is vegetarian which of course, makes it easier. Since I enjoy cooking and serving it is easy for me to make things that people love. My dear husband, Richard loves everything I make and recently he has begun to enjoy cooking too – which makes me happy.

* What's your favorite veg food? I guess my favorite is salads – with lots of things in it – seeds, nuts and vegetables. Sometimes with beans too. My favorite cooked vegetable is sweet potatoes – with ginger! Yum….

* Do you have a favorite veg book?
I guess presently the one I use the most is "Vegetarian Cooking Under Pressure" because I love using a pressure cooker. I also like the "Survivor's Handbook" put out by The Cancer Project. This is the handbook that I use for my cooking classes and it has loads of great, simple vegan recipes. You can see this book online at http://www.cancerproject.org/

* Tofu or tempeh?
Tempeh, though I do not cook it often myself. I love it when I go to restaurants.

* What did you have for breakfast today?
Eight grain cereal made with sunflower seeds, pumpkin seeds and served with some raisins and banana. My husband and I eat this at least four days each week.

Yuck!

Today the FDA announced that meat and milk from cloned animals is as safe as that from their counterparts bred the old-fashioned way.

http://www.usatoday.com/news/washington/2008-01-15-cloned-animals_N.htm

One word: YUCK!

Tell me what you think.

Off to Grad School

Well, my dear readers, I started graduate school tonight. And I'm still working full-time. And I do value a few hours with my family and friends....

So, where does this blog fall into the picture? I'm not sure. If I have a push from you to continue, I will... even if it is sporadic.

Oatmeal Rocks!

Newswise (01/09/08) — A new scientific review of the most current research shows the link between eating oatmeal and cholesterol reduction to be stronger than when the FDA initially approved the health claim's appearance on food labels in 1997.

Dr. James W. Anderson, professor of medicine and clinical nutrition at the University of Kentucky College of Medicine, co-authors "The Oatmeal-Cholesterol Connection: 10 Years Later" in the January/February 2008 issue of the American Journal of Lifestyle Medicine.

Anderson presents a contemporary analysis to determine if newer studies are consistent with the original conclusion reached by the FDA. His report says studies conducted during the past 15 years have, without exception, shown:

• total cholesterol levels are lowered through oat consumption;

• low-density lipoprotein (LDL, the "bad" cholesterol) is reduced without adverse effects on high-density lipoprotein cholesterol (HDL, the "good" cholesterol), or triglyceride concentrations.

"Whole-grain products like oatmeal are among some of the best foods one can eat to improve cholesterol levels, in addition to other lifestyle choices," Anderson said. "Lifestyle choices, such as diet, should be the first line of therapy for most patients with moderate cholesterol risk given the expense, safety concerns, and intolerance related to cholesterol lowering drugs.”

More recent data indicate that whole-grain oats, as part of a lifestyle management program, may confer health benefits that extend beyond total cholesterol and LDL cholesterol reduction, Anderson said.

Recent studies suggest eating oatmeal may:

• Reduce the risk for elevated blood pressure, Type 2 diabetes, and weight gain

• Reduce LDL cholesterol during weight-loss

• Provide favorable changes in the physical characteristics of LDL cholesterol particles, making them less susceptible to oxidation (oxidation is thought to lead to hardening of the arteries.)

• Supply unique compounds that may lead to reducing early hardening of the arteries

“Since the 80’s, oatmeal has been scientifically recognized for its heart health benefits, and the latest research shows this evidence endures the test of time and should be embraced as a lifestyle option for the millions of Americans at-risk for heart disease,” said Anderson.

Yuletide French Toast

The inspiration for this festive breakfast hit me this weekend when I bought my first carton of Silk Nog of the holiday season. This thick, delicious vegan beverage has eggnog flavors -- with none of the yucky stuff! It's wonderful to drink straight but can also be used to dress up other foods for the few weeks it is sold each year.

½ cup unbleached flour
1/8 teaspoon sea salt
1 cup Silk Nog

1 teaspoon expeller-pressed canola oil

1 teaspoon pure maple syrup

6 slices whole wheat bread

ground nutmeg and powdered sugar

1. In a flat shallow bowl, whisk together flour, sea salt, soymilk, oil and maple syrup. Let batter sit for 5 minutes to thicken.

2. Warm a lightly oiled griddle or large skillet over medium-high heat.

3. Dip one slice of bread in batter and coat completely. Place on hot griddle.

4. Cook until the first side is lightly browned, about 2-3 minutes. Turn over and cook the second side until lightly browned.

5. Plate and sprinkle with nutmeg and powdered sugar if desired. Serve with warm maple syrup immediately.

6. Repeat with remaining slices of bread.

Produce and Your Purse

New research by the University of Washington was released this week reporting that the cost of healthy, lower calories foods is steadily on the rise. In fact, fresh fruits, vegetables and whole grains have jumped nearly 20 percent in the past two years.

Scientists found that the foods which are less energy-dense -- generally fresh fruits and vegetables -- are much more expensive per calorie than energy-dense foods -- such as those high in refined grains, added sugars, and added fats. The prices of very calorie-rich foods stayed stable or even dropped slightly, the researchers found.

It's almost as if the universe wants us to eat Doritos. But you must resist!

But there are plenty who are giving in to temptation, a lower shopping bill and consequently, obesity. Have you ever peered into others' shopping carts when you waited in the check-out line at the grocery store? I always see lots of processed foods, sodas and other generally unhealthy fare. Meanwhile, I note that the people behind me in line seem to be scowling when I check-out with my piles produce that always seem to take the cashier a long time to look up and enter.

"Is this cilantro or parsley?"

"What's a kiwi?

Sigh.

Even with the higher prices and the grocery store scowls, I plan to continue finding ways to eat healthy, whole foods. I hope you will, too!

How to Help Baby Like Fruits And Veggies

Newswise (12/03/07) — Moms, want your baby to learn to like fruits and vegetables?
According to new research from the Monell Center, if you’re breast feeding, you can provide baby with a good start by eating them yourself.

And, offer your baby plenty of opportunities to taste fruits and vegetables as s/he makes the transition to solid foods by giving repeated feeding exposures to these healthy foods — regardless of whether you’re breast feeding or using formula.

“Vegetable and fruit consumption is linked to lower risks of obesity and certain cancers,” says senior author Julie A. Mennella, PhD. “The best predictor of how much fruits and vegetables children eat is whether they like the tastes of these foods. If we can get babies to learn to like these tastes, we can get them off to an early start of healthy eating.”

The study, designed to test the influence of early sensory experiences on the development of healthy eating patterns, is published in the December 2007 issue of the journal Pediatrics.
Mennella and co-author Catherine A. Forestell, PhD, studied 45 infants, 20 of whom were breastfed. The infants, who were between the ages of four and eight months and unaccustomed to eating solids other than cereal, were randomly assigned to one of two groups.

One group was fed green beans for eight consecutive days; the other was given green beans and then peaches over the same period. Acceptance of both foods was assessed before and after the repeated exposure period.

The results revealed that breast-feeding confers an advantage for baby’s acceptance of foods during weaning — but only if the mother regularly eats those foods.

During their first exposure to peaches, breast-fed infants ate more and for a longer period of time, compared to formula-fed infants. Questionnaires revealed that mothers of breast-fed infants ate more fruits than did formula-feeding mothers, suggesting that the enhanced peach acceptance of their infants might be attributed to increased exposure to fruit flavors through breast milk.

However, both groups of mothers reported eating green beans and green vegetables infrequently, at levels below current recommendations. Accordingly, there was no difference in the amount of green beans eaten by breast-fed and formula-fed infants the first time the vegetables were offered.

“It’s a beautiful system,” says Mennella. “Flavors from the mother’s diet are transmitted through amniotic fluid and mother’s milk. So, a baby learns to like a food’s taste when the mother eats that food on a regular basis.”

In both groups, repeated opportunities to taste green beans over eight days enhanced acceptance of the vegetable, increasing intake by almost three-fold.

“Babies are born with a dislike for bitter tastes,” explains Mennella. “If mothers want their babies to learn to like to eat vegetables, especially green vegetables, they need to provide them with opportunities to taste these foods.”

The researchers also found that babies’ facial expressions did not always match their willingness to continue feeding, noting that infants innately display facial expressions of distaste to certain flavors.

They urge caregivers to provide their infants with repeated opportunities to taste fruits and vegetables, focusing on the infant’s willingness to eat the food instead of on their negative facial expressions during eating.

Product Review: Celebration Roast

Thanksgiving has come and gone... and no turkeys were harmed in the making of my dinner! Isn't that a good feeling?

I usually enjoy Tofurkey or just gobble up a delicious plate of "side" dishes at Thanksgiving dinner but this year my husband and I tried Celebration Roast made by the Field Roast Company.

The celebration roast is a faux-meat style loaf stuffed with mushrooms, squash, apples and other yummy vegan bits. It warms quickly and slices well. And nestled among mashed potatoes, green beans, and cranberry sauce on my holiday plate, it did look festive.

I thought it was delicious and nearly ate the entire mini-loaf myself (four servings). My husband, who is not wild about faux-meat products, ate a piece with Thanksgiving dinner and then was content to eat sides (and pumpkin pie!) for leftovers Thursday night and all day Friday. He said, "It was OK -- better than Tofurkey." (Did I mention he was a man of few words?!)

I agree. It has a lot more flavor and a better texture than Tofurkey. Also, the mini-loaf is sized more conviently for feeding a smaller veggie crowd.

Check out Celebration Roast for one of your upcoming holiday meals over the next few weeks.

Grade: B+

Photo credit: Veganstore.com

Apple Crisp

Yesterday was my husband's birthday and we had a few friends over to celebrate. Instead of the traditional cake, I made apple crisp to follow our dinner of salad, chili and cornbread.

It seemed to be a hit. The six of ate the entire pan of apple crisp -- there wasn't one bite left to photograph! Instead, all I was left with was bowls licked clean! One guest, an immigrant from France, said it was only the second time in his life that he was served a fruit crisp that he actually liked. Pretty high compliments from a man who has eaten his share of amazing French desserts.

Actually, I can't take all the compliments. This old-timey recipe was my grandmother's. I tweaked it just a bit to "veganize" it. I love serving it warm with a scoop of vanilla Soy Delicious -- pure comfort food!

Filling:
4 cups apples, sliced (use organic and/or local if possible)
1 tablespoon milled cane sugar

Topping:
1/3 cup unbleached flour
1 cup oats
1/2 cup brown sugar
1/4 teaspoon sea salt
1 teaspoon cinnamon
5 tablespoons melted Spectrum margarine

Preheat oven to 375 degrees. Lightly coat a glass baking dish with cooking spray and set aside.

Place apples in baking dish and sprinkle with lemon juice. Toss to coat.

In a small bowl, combine flour, oats, brown sugar, salt, and cinnamon. Cut in melted butter until mixture is crumbly. Sprinkle over apples.

Bake for 30 minutes or until apples are tender.

Product Review: Harney & Sons Fine Teas' Holiday Tea

My new favorite obsession is Harney & Sons Fine Teas' Holiday Tea. I can't stop drinking it!

This magical holiday elixir is a fragrant blend of black tea, holiday spices, orange peel and almond. It's so warming and delicious brewed strong with a teaspoon or two of pure milled sugar. YUM! It's just the right taste, just in time for the holiday season.

I found it at Barnes & Nobles but its also avaiable at fine food stores and online.

Try it. I promise you won't be disappointed. I predict you'll be drinking it all winter long and giving away this wonderful tea as gifts, too!

Grade: A+

Pumpkin Pie Smoothie

Sticking with our pumpkin theme, I whipped up a Pumpkin Pie Smoothie that you'll want to try. It makes great use of leftover pumpkin -- or a good reason to open a new can! You might even want to make this nutritious beverage on Thanksgiving morning for a light breakfast that will hint at the pumpkin pie to be served after the holiday dinner.

To make this smoothie thick and frosty, you'll want to plan ahead. Freeze 1/2 cup pumpkin puree at least eight hours or overnight before you want to whip up this delicious drink. It works best to freeze the pumpkin in an ice cube tray, making about six cubes.

1/2 cup pumpkin puree, frozen in ice cube tray
2 cups Silk Pumpkin Spice soymilk or vanilla soymilk
1 tablespoon milled cane sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of ground nutmeg
pinch of ground clove

Combine all ingredients in a blender.

Puree until completely smooth.

Makes two small smoothies -- or one big one!

Veggie Heroes Sweep "The Veggie Awards"

The December 2007 issue of VegNews is on the stands, touting the best of veggie living in their "Veggie Awards 2007."

I was so pleased to see four of our very own Veggie Heroes taking top prize! If you want to learn more about these compassionate Super Stars, be sure to click on the links below to read exclusive interviews.

Company of the Year: Tree Huggin' Treats (Joel Schantz)

Personality of the Year and Favorite Cookbook Author: Isa Chandra Moskowitz

Cookbook of the Year: "The Joy of Vegan Baking" (Colleen Patrick-Goudreau)

Favoite Veg Blog: Fat Free Vegan (Susan Voisin)

CONGRATULATIONS!

Pumpkin Pancakes with Toasted Pecans

Here in the mountains, we are waking up to frost and low morning shadows creeping across the valley. These kinds of early November days get me excited about the upcoming holidays and all the wonderful foods that appear for just a few short weeks.

Pumpkin pie is a truly big deal in my family but this nutritious vegetable doesn't need to be completely relegated to resting in a flaky crust. It's versitile and can lend a Thanksgiving vibe to lots of other foods.

And these chilly mornings before Thanksgiving are the perfect time for piping hot pumpkin pancakes. I had fun creating this recipe with Silk soymilk's newest flavor: Pumpkin Spice. But it will work equally well with vanilla soymilk if you can't find this specialty drink -- or if you just want to make it after the holidays are over!

And don't throw away the remaining pumpkin in that can -- we'll use it later this week, so stay tuned!

2 tablespoons chopped pecans
¾ cup unbleached flour
¼ cup cornmeal
½ tablespoon ground flax seed
2 teaspoons non-aluminum baking powder
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon sea salt
pinch of clove
1 cup Silk Pumpkin Spice soymilk
1/4 cup pumpkin puree
1 tablespoon pure maple syrup

Place pecans in a small dry skillet. Toast over medium heat until just fragrant -- about 3-4 minutes. Set aside.

In a medium bowl, whisk together all dry ingredients.

Add soymilk, pumpkin and maple syrup. Mix until just combined.

Lightly spray a large skillet with cooking oil and warm over medium-high heat.

Measure about 1/3 cup of batter onto the hot skillet. Flip pancake when bubbles appear and burst on the upper surface, about 2 minutes. Cook for another 2 minutes or until set.

Serve immediately with warm maple syrup.

Christian Vegetarianism

By Veggie Hero Lorena Mucke

Atlanta, Georgia

As a Christian, I feel we are called to be good stewards of God’s Creation and God’s animals are an important part of it. With their incredible diversity in appearance, behavior, and habitat they reflect God’s infinite creativity and love for them. We learn about God’s love for all creatures in the Bible, where God’s concern for animals is very evident. God forbids cruelty to animals, made a covenant with animals as well as humans, all creatures share in the Sabbath rest and the Bible even describes animals praising God and present in eternity. I believe that vegetarianism is a biblical ideal, given the completely vegetarian Garden of Eden and the Isaiah prophecy of a vegetarian world at the end of time. Jesus even described himself as the Lamb of God and referred to the love of a hen for her chicks as an analogy to describe his love for the Church.

Sadly, God’s animals are largely abused in today’s society. More than 95% of farmed animals live in factory farms, in which they are unnecessarily subjected to extensive pain, suffering and fear, and who are also denied of their God-given rights and instincts. However, with the indiscriminate exploitation of animals we bring misery to humanity as well. The typical meat-based diet in America, contributes to the national rates of heart disease, strokes, kidney disease, certain cancers, and to the 15% obesity rate in children and 30% in adults. Food poisoning from eating animal-based products is very common. Industrial agriculture contributes substantially to pesticide use and water pollution, as well as to depletion of land, water, and fossil fuel resources.

We are made in God’s image of love and we are called to reflect His love onto all Creation. A love for all creatures implies respect and reverence for their lives, and raising animals for food does not reflect love, respect or reverence. We are blessed with a tremendous variety of plant-based foods and most of us can live a fulfilling life without consuming animal products. A plant-based diet helps us to participate actively in the reconciliation of God’s Creation and to put Christ’s teachings of love, compassion and mercy into practice. By transitioning to a vegetarian diet, we are being good stewards of our bodies, animals and the environment.

When I sit down for a meal, and ask God to bless the food, I feel at peace in my heart knowing that no animals had to suffer or die for it. Becoming a vegetarian and later a vegan has helped me deepen the sense of justice, compassion and respect that I feel for all creatures, especially for all those who are brutalized in today’s factory farms for the sake of profit and taste. The Christian Vegetarian Association website beautifully summarizes it: “A vegetarian diet can be a powerful and faith-strengthening witness to Christ's love, compassion, and peace, and most importantly shows the world that plant-based diets represent good, responsible Christian stewardship for all God's Creation.”

-- Lorena Mucke is a wife, mother and event coordinator and newsletter editor of the Christian Vegetarian Association. In addition, she runs a Humane Education Program in Atlanta, Georgia, called The Ethical Choices Program. Through this program, Lorena visits high schools and summer camps giving presentations regarding the issues surrounding modern agriculture.

World Farm Animals Day

Around the world today, millions of Hindus will celebrate Gandhi Jayanti -- or the birthday of Mahatma Gandhi. Of course we know Gandhi as a deeply spiritual man who personified non-violent action for social change. And like most Hindus, Gandhi wa a life-long vegetarian. In fact, Gandhi was well ahead of his time in espousing a simple vegan diet, which he followed for periods throughout his life, when not plagued by ill health. In his autobiography, he recounts being constantly frustrated when told by doctors that he needed to return to eating dairy food to restore his health. Faced with eating dairy food or giving up the movement to liberate his peope, Gandhi was forced to choose the greater good -- much to his chagrin.

Today, he remains a role model not only for Hindus but for all people seeking liberation for the enslavement of sentient beings. In his honor, World Farm Animals Day is celebrated around the globe with events to draw attention to the plight of animals raised for food.

Why not join in a local celebration? Or maybe you could find your own way to take the next step. Are you vegetarian? Try going vegan for one day? Already vegan? Could you share tasty meal with a friend and gently talk about your choice? I know we can all find ways to contribute to honor Gandhi and to help save the animals.


Photo credit: wikipedia.com