  |
|
|
|
Jill Harris's BlogPosted by Jill Harris The Holiday Season will officially begin for most Americans this Thursday with American Thanksgiving. One of the biggest holidays of the year - and the prelude to the biggest shopping day of the year - it is important to cook delicious food (and lots of it!) on Thanksgiving. Being vegetarian around traditional holiday foods can be challenging. If you're vegetarian, have a gander at How to Be a (Polite) Vegetarian at Holiday Meals. Before you go, whip up some Cold Spring Rolls. The filling and wrapping is therapeutic, and you'll blow everyone's socks off with this tasty vegetarian appetizer. If you're hosting a vegetarian to Thanksgiving dinner, be sure to read How to Host Holiday Dinner for Vegetarian Guests. Gauge what will get the thumbs-up or thumbs-down from your guest by delving a bit deeper into What is a Vegetarian. If you're looking for great vegetarian or vegan food ideas, try some of these:
Enjoy your festive season! Jill Posted by Jill Harris McGee, Harold. On Food and Cooking. 2004; Scribner, New York. Posted by Jill Harris Happy Halloween! Even though I doubt even omnivores would consider eating eye of newt, Halloween is one of the most vegetarian-friendly holidays - no stuffed birds here! But there are a few things you should remember when it comes to trick-or-treating while maintaining an animal-free lifestyle. Candy
Party Food
At Home - Dinner and Snacks
Posted by Jill Harris With more than 30,000 “acts” registered in the first day, I’d say he's been pretty persuasive. What does this have to do with Vegetarianism? Well buried under the "Everyday Acts" icon (there are separate act categories like home, transportation and community) are two pictures of food. Vegetables, to be exact. Hold your mouse cursor over the first and it encourages you eat locally grown foods. The second states simply
Eat a Vegetarian Meal Once a Week. Once a week ? That’s pretty simple. Most people eat 21 meals per week, which means that going meatless less than 5% of the time can make a difference. But imagine if we doubled that, encouraging people to eat two vegetarian dinners per week. We’d be saving double the greenhouse gases. And if we expanded outside of Canada? Well then, that would spell big changes. And the numbers are big - according to the Acts of Green site, eating one meatless meal per week saves about 10 kg of greenhouse gas emissions. That’s the same as recycling an old cell phone, but only 1/10th the savings of installing a low-flow shower head. The bottom line is that every act - and every meal - can make a difference. Here are some extra ideas to boost your greenhouse gas-saving powers:
Posted by Jill Harris Tricks or Treats? For a brief period that my dad fixed the lunches, he would occasionally sneak in a "special" treat. I never got funny notes – but I did get raw asparagus, entire carrots with their tops, and yes – even dog biscuits – in my lunch box. I would have loved to see my own face when I pulled out those “treats”. Now that I go to work every morning instead of school, I’m gone for more hours of the day and have a bigger stomach to fill. I prefer a soft-sided tote bag that allows me to squish everything into the fridge in the office lunch room, while still cramming in as much food as possible. I strongly suggest getting your hands on a copy of Jennifer McCann’s Vegan Lunch Box cookbook. It re-ignited my excitement about lunch, after being stuck in a rut. Leftover Cheesy Roasted Chickpeas make a fabulous late afternoon snack. The list of sandwich ideas is three pages long (!) putting my Top 5 Vegetarian Sandwich picks to shame (though mine are good too, I swear). Posted by Jill Harris This was my fourth year attending the Food Fair. I love that I recognize some vendors that have been there for years - probably much longer than I have. There’s the “sprout guy”; the non-stick cookware people; complementary issues of VegNews magazine, Whole Foods and the Animal Rights tent. This year some of the tofu tents were missing (I need my jerky fix!) and Tofutti weren’t present with their addictive Tofutti Cutie ice “cream” sandwiches. At 50 cents each, and so many different flavours, I always devoured at least a few. However, it’s great to see new people pick up the reigns and deliver yummy meatless dishes. Posted by Jill Harris New Season = New Routines I hope everyone is settling in to new routines as you and your children start new schools, new grades and new activities. In typical late-summer fashion, the days and weeks are passing by too fast and I can't slow them down for all the exciting things going on. I’m talking about real-life activities, and also changes to the Vegetarian Cuisine blog (see below). For me, fall is a time for tradition, culminating in (of course) the “Holiday Season” and Christmas. Every autumn I have a schedule of events: a Thanksgiving weekend craft show, dishing out candy on Halloween and attending the Toronto Vegetarian Association's annual Vegetarian Food Fair (you can read more about that in the Vegetarian Food Fair post). There must be something about the cold weather that encourages people to follow routines. And that fits right in with the return to school – and for the lucky people who took extended summer vacations – the return to work. Meal Planning Made Easy If you’re still adjusting to the changes, this is a hectic time. It certainly is for me – making lunches again, finding quick and healthy dinners and squeezing everything in to the time after work is hard. Here are some resources that may help you adjust:
Posted by Jill Harris Until August 31, 2008, you can vote for your favourite vegetarian people, places and things. The annual VegNews Veggie Awards is still accepting votes! For those not familiar with VegNews Magazine, it is a USA-based vegan advocacy-type publication that publishes stories, product reviews, nutrition and animal rights articles. While their quality is lacking at times (possibly due to their unwillingness to pay their writers), it is the only major Vegetarian/Vegan publication – that I know of – in North America. And it is very well-known within vegetarian circles. Survey Categories I live in Ontario, Canada, and some of the categories were 100% American – so I just didn’t answer those questions. But there are plenty of ways to put your country, city or town on the map as well. Most categories like (“Favourite Vegetarian Restaurant”, “Favourite Faux Meat”) have space to write in your choice, and categories like cosmetics and favourite website obviously cross borders. Prizes VegNews is offering some great prizes, from a trip to New York City to vegan sweets and the ever-chic bags from Montreal-based Matt & Nat. Support Vegetarian Publications Even if you are not a VegNews reader, responding to the survey is a great way to give kudos to your favourite cookbooks, recipe sites, celebrities and restaurants. Vote now! Posted by Jill Harris Even in 2008, finding vegetarian and vegan meal choices is still difficult sometimes. Whether fast food, gourmet food, or grandma’s kitchen, those who don’t eat meat can feel powerless and frustrated at the lack of suitable options. But when you’re among friends who respect your choices, you do have some power - the power of the veto vote. The veto vote means everybody works together to choose where to eat – but if there are no vegetarian options there, you get the final say and can axe their choice. So besides patronizing your favourite veg-friendly restaurants and fast food chains, you can make a statement by not spending your or your friends’ hard-earned money at certain places. And if your meat-eating friends are really stuck on a less than veg-friendly place, well maybe they can help you convince that restaurant to add some meat-free dishes to their menu. When I was a University student, we could use our meal cards at a few outside restaurants. One was Italian, had good beer and was close to campus. But their veg*n options were limited. I filled out a comment card each time I went, and by the end of my year there they had revamped the menu and substituted vegetable broth for chicken stock in several of their otherwise vegetarian dishes. Maybe they didn’t realize that vegetarians don’t eat animal products like broth or stock. Or perhaps I convinced them I was a loyal customer who wanted to keep coming back – either way, I (and people like me) lead a change that resulted in a win-win situation. Most people polled in May said they were quiet activists, quietly advocating for change with their families and friends. These small things matter! Don’t be afraid to use your voice – and your veto vote! Posted by Jill Harris When people get excited about growing a garden at home, eggplant is not one of those vegetables that usually takes up the prime real estate - if it gets planted at all. But what better (and more inexpensive) way to try to foods? Even though I generally like it, I still get nervous when eggplant is plopped in front of me. I only relax if it's deep-fried, smothered in cheese or coated in breadcrumbs. International Barbeque Day International Barbeque Day was last weekend. I had originally planned a somewhat ho-hum menu of burgers, pizza, veggies and a few racy appetizers. In anticipation of my visit, however, my mother purchased a variety of vegetables. So we ad-libbed. Threw some eggplant slices, zucchini, peppers, mushrooms and carrots on the grill. And what resulted was a delicious tower of fresh ricotta stacked with healthy, low-fat grilled eggplant. Eggplant Towers. So simple. Eggplant Recipe Variations The best tomato sauce is fresh and homemade, but here store-bought was a good stand-in. Mushroom lovers can layer a slice between the eggplant and cheese, but I left them off for my portion. The result was a stunning centrepiece that would make any omnivore drool. My family and I had an entirely vegetarian dinner, and nobody was left wanting more. Side Dishes to Eggplant Towers Grilled carrot was the next star of the meal. It was thrown onto the grill as an afterthought, but roasted up with a perfect semi-firm texture and with more sweetness than raw carrots ever have. When produce is in season - especially in Canada where the season is short - it pays to take advantage of what new bounty the summer has to offer. And now I've found a new recipe to serve company any time of year. Stay tuned for more seasonal recipes that use fresh, local ingredients. It's always summer somewhere! Posted by Jill Harris A friend forwarded me Anita Stewart’s Flavours of Canada website, suggesting a long weekend barbecue. Not a bad idea, especially since they promote local environmentally-friendly food. But Barbecue Day is the brainchild of a Canadian beef industry lobbyist. This changes my view…a day dedicated to cooking up animals? Local food is good, but meat is bad for the environment. Should I protest? Join in? Ignore it? Or start my own Barbecue Day? I decided to invite my veg-friendly family and friends to a barbecue celebrating local food and Canadian cuisine. Even for omnivores, trying new things and vegetarian BBQ is never a bad thing. Where I live in Ontario, Canada, there is plenty more to grill than meat. I plan on submitting my story to the website’s “stories” section, where I so far have seen only one reference to vegetarian foods. If you participate (it’s not just for Canadians!), please do the same. It’s time for vegetarian grillers to gather and rally for meatless grilling! What will I be cooking? I have a few ideas on the table. And as long as the food tastes good, I know my family and friends will embrace and enjoy it, vegetarian or not. Here is my tentative menu: Appetizers:
Main Dish:
Side dishes:
Beverages:
Posted by Jill Harris Zucchini is a tricky vegetable. When prepared improperly it turns into a slimy, weird-tasting mush. It's not particularly flavourful on its own. But it's a summer staple and incredibly versatile. Embrace the zucchini squash with these tasty ideas. Cooking Tips Here are some tips to help you get the most out of your zucchini recipes.
Zucchini Recipes
Posted by Jill Harris Did you know that your favourite summer-time beverage might not be vegan? We’ve explored why some wines aren’t vegetarian. The same holds true for beers and spirits, too. Because manufacturers tend to change their formulas and processes without alerting customers, staying on top of which products (whether food or drink) are vegan and vegetarian can be a full-time job. Luckily, there are now websites like Barnivore (a play on “omnivore” and “herbivore”) that are dedicated to helping veg*ns get their drink on without compromising their principles. Barnivore was started by the same person who ran the now-defunct website about green living called Taste Better. While it’s sad to see a great website go under, it’s fantastic news that Barnivore will be taking its place. Readers can use information from the site to guide their purchase of – and support for - animal-friendly manufacturers of beer, wine and spirits. Web viewers (like you!) are also invited to corroborate information that’s already present. This helps to catch when companies do change their formulas. Barnivore is a truly vegan site, recognizing that even though finished wines do not contain the animal parts that are used in their production, using the products in processing at all is not ok. Looking for ideas after you’ve bought a vegan wine? Check out Vegetarian Food and Wine Pairing , or Choosing a Vegetarian Wine. Posted by Jill Harris For everyone who can get out and enjoy the great summer weather, there are plenty of tasty vegetarian and vegan dishes to barbeque, take to a potluck or serve to a crowd. Summer is about fresh food and easy preparation – who wants to be in the kitchen all day with warm weather outside? Grilling Ideas Vegetarian grilling is less messy, healthier, and faster than grilling meat. Try grilling something new, like
Salad Recipes Nothing highlights seasonal flavours like a salad. Add protein like beans or tofu to make them a full meal. Try
Easy No-Cook Dessert Ideas
Handy Tips It’s easy to provide vegetarian and vegan options at a picnic, barbeque or outdoor dinner. Here are some additional tips to make sure things run smoothly and are as delicious as possible:
Posted by Jill Harris Happy Summer everyone. I hope you’re enjoying some great weather, wherever you are. From my desk in Ontario, Canada I am drooling over local farmers’ market peas, strawberries and tomatoes – the first signs of the season here. And nothing beats their flavour. That’s why I end up including a lot of raw ingredients in my summer meals – it seems almost a shame to cook foods that taste so perfect already. So, for example, I keep my peas fresh in Macaroni and Cheese with Fresh Peas, a more sophisticated version of the children’s favourite. On of about seven varieties of Ontario strawberries get sliced onto my cereal or oatmeal, or blended into a smoothie. I have also been known to eat them on ice cream, plain, with a touch of sugar…one of life’s simple pleasures. Eat strawberries for breakfast, lunch and dinner with these strawberry recipes. Benefits of Local Produce The reason I am making myself drool is that eating what is fresh and in-season locally will make your food taste better. It will cost less, and in many cases retain more nutrients if it’s picked just before you eat it, instead of being transported halfway around the world. We don’t get fresh everything in Canada (if I could plant avocados in my yard, trust me – I would!) so I am a little bit jealous of everyone living in warmer climates. Use what you've got! Meal Planning with Fresh Veggies In-season produce inspires meals - instead of picking a meat replacement (protein) source first for your meal, why not base it around whatever vegetables are fresh and ripe? It may just lead your meal in a new, unexpected direction. And who couldn't stand to get a few more servings of fresh veggies into their diet? Posted by Jill Harris I was going to write about how it has finally become financially viable for dairy farmers to switch from conventional to organic production. I went to the grocery store first – and the price of milk is Up, with a capital “U’. At my local chain store, two litres of organic milk would set me back about six dollars; nearly 50% more than convetionally-produced milk. I support organic farming when I can, especially when it comes to animal products like milk and eggs. If there is extra cost associated with treating animals more humanely (giving them more space, natural grazing/feeding, and antibiotics only when absolutely necessary) then to me, the cost is justified. But why have prices spiked? Is it the world food “crisis”, resulting from increased competition for grains? It is my understanding that organic cows are “free range”, munching on a natural diet of grass. Has the price of grass gone up, too? To temper the steep price increases, I can either resort entirely to conventional alternatives or change my diet. I will probably change my diet. Less milk, definitely less cheese, less junk food and more beans and vegetables will be on the menu. At least some vegetarian staples remain price-steady. Of course, I won’t sacrifice nutrition for price. It has become “economically viable” for dairy farmers to switch to organic methods because decreased production per cow is offset by eliminating the cost of chemicals and fertilizers. That’s good in the long run, because it should drive prices down. But for now at least, I can’t imagine feeding a family on it. There is no better time than the present to reduce consumption of animal products like meat and milk, or to take the plunge into vegetarianism or veganism. Money is an excellent motivator. Reference: Going organic eventually pays off (Toronto Star). Posted by Jill Harris In an unprecedented move stemming from years of pressure from PETA (People for the Ethical Treatment of Animals), Kentucky Fried Chicken - or “KFC” as they prefer to be called – have finally agreed to more humane slaughtering conditions and vegetarian menu options. According to the Globe and Mail article, 461 KFC chains (of a total 786 in Canada) will offer “Chick’n” or “un-chicken”; vegetarian or vegan versions of their popular fried poultry. KFC has also agreed to switch to the most humane method of killing their chickens, which apparently is by gassing them. The move to add vegetarian items to their menu will at least give herbivores an option when grabbing a bite with meat-eating family and friends. In most Canadian fast-food joints it’s difficult to find something meatless, with the exception of some French fries (those not cooked in animal fats) or an occasional slice of veggie pizza. Veggie burgers have gained acceptance in some chains, like Harvey’s; though in others apparently support has not been so great (McDonald’s no longer carries their meatless version). Will I be venturing out to the nearest KFC to try their un-chicken? Probably not. But at least if I’m stuck in a town somewhere that’s not veggie-friendly, I will have options. And maybe this is the first step to the ultimate humane fast food: the kind that doesn’t have to be slaughtered at all. Posted by Jill Harris Australian researchers have made a connection between teenagers’ breakfasts and their chance of developing depression, anxiety and “disobedience”. Although it’s impossible to call the relationship causal – there may be other factors besides just breakfast at work – this study offers some more evidence that breakfast is the most important meal of the day. The researchers suggest that combining food groups – fruits and vegetables, dairy and alternatives, meat and alternatives, and grains – leads to the intake of more nutrients than a single food-group breakfast. Interestingly, most breakfast cereals are fortified with vitamins and minerals, precisely to make them a more “complete” breakfast choice. But nothing beats real food like fruits, whole grains, nuts and vegetables. Can vegetarians and vegans reap the potential benefits of a balanced breakfast? Absolutely. And while children were the focus of this and other breakfast studies, adult breakfast-eaters have a chance to keep their blood sugar more level throughout the day, are less likely to overeat and less likely to be obese than non-breakfast-eaters. Need balanced breakfast ideas? Try these recipes that contain all four food groups:
Posted by Jill Harris “I never imagined meatless meals could be so satisfying.”! Oprah proclaims on her blog. Oprah’s 21-day cleanse version aims to “eliminate sources of toxins and allergens, giving the digestive system a break from working overtime to process the substances that inhibit optimum performance the most.” It is a caffeine-free, vegan plan. I’m not a firm believer in cleansing, but I do find it interesting that they do not include meat or dairy. Why? Milk is a potential allergen (although so is soy, but it’s allowed), and apparently meat is very difficult to digest. I’ve had friends tell me they’ve felt better after cutting meat out of their diets – they have more energy and feel somehow “lighter”. Could there be something to cleansing? It’s hard to tease out the effects individual foods have on the body, but it makes sense that cleansing could help you do just that. By removing potential problem foods and becoming more in tune with your body, it would be easier to pinpoint a source of discomfort (for example, milk in somebody with lactose intolerance) when you do add it back in. And by eating lots of fibre, digestion will almost certainly improve. Even on a caffeine-free vegan diet, Oprah is apparently satisfied and loving it. There are some good vegan meal ideas (“cream” of asparagus soup, tempeh Creole) and recipes on her blog site. I have to give her credit – it takes guts to embrace meatless meals filled with seaweed and soy yogurt, coming from a typical American diet. I question the usefulness of including processed sugary foods like soy creamer, but the rest of the plan looks sound. If Oprah can do it on National TV, you can do it your home. Check out some vegan recipes now, or read more about Freeganism on Oprah. Posted by Jill Harris Advocacy is a topic I guiltily avoid while convincing myself that I do my part for the vegetarian cause in other ways. Like, being vegetarian. But this morning I found mysefl reading a National Post article entitled "Dear Omnivore" whose author seems to be in the same boat. Like her (him?) I deliberately do not tell others about my dietary choices, lest I be associated with granola-crunching hippies. I like to promote a modern image of the vegetarian who fits in, and who is fit. Nothing like telling the trainers at the gym I don’t eat tuna after my workouts and yes, I’m still strong. At work, I never mentioned the fact that I was vegetarian. About six months in, I finally let it slip when our company ordered a catered lunch. Am I neglecting my vegetarian-ista duty to spread the Good Word of meatless meals? After nearly a decade of vegetarianism, my answer is still "no". I try not to preach. I know that meat-eaters can get defensive around vegetarians, so I let them get to know me before casually mentioning my diet. By then, most people are comfortable enough to ask questions and actually re-consider the idea of vegetarianism, especially when they see how “normal” I seem. It feels bad to be attacked for personal choices, dietary or otherwise. By advocating for a healthy, meat-free diet covertly, I influence more people in more meaningful ways. While only one or two of my friends have become vegetarian since I gave up meat, nearly everyone I know has reduced their meat consumption by education, familiarity and proximity. I feel like through social networking, I make a bigger difference. Do you stand up for what you believe in? Rally against KFC? Support PETA? Share your experiences with the latest poll on Vegetarian Advocacy. Posted by Jill Harris Surfing the Internet can lead to discoveries of all sorts of new ideas. Last week I was scanning the Agriculture and Agri-food Canada (a branch of the federal government) website. I was looking for information not related to vegetarianism – but found some by accident. It was one covert little paragraph in the “Canadian Food Trends to 2020” summary document listing the top 10 food and health trends to the year 2020. “True vegetarians may not grow dramatically, but consumption of meatless meals will continue to increase.” I ran a poll asking you – the reader – whether you are vegetarian or not. Almost 60% of you said you are vegetarian or vegan. But almost 20% consider themselves “pescatarian” (eat fish but no other meat), and an additional 22% are not vegetarian, but cook meatless meals for sometimes or for loved ones. Together, pescatarians and non-vegetarians make up more than a third of my readers! I was surprised - but delighted - by these numbers. Of course I'd like to see and meet more vegetarians. I believe that becoming vegetarian is a positive move. But I also recognize what a huge achievement it is to know that Canadians are becoming mroe receptive to new food ideas, especially ones that do not revolve around meat. We all know those "meat and potatoes" types, so I think baby steps are much better than no steps at all. The bottom line is that not everyone can become vegetarian overnight, but those who make an effort to include more meatless meals are doing wonders for the environment, their health and their palates. So hello all you adventurous non-vegetarians! Welcome, and give yourselves a pat on the back. Posted by Jill Harris The infamous animal rights group People for the Ethical Treatment of Animals (PETA) has offered one million dollars to the first group creating a saleable, edible chicken meat grown in the laboratory. Would you eat in vitro meat growth from animal stem cells? I always thought PETA had a zero-tolerance attitude towards meat-eating, but they seem to have conceded that lab-grown flesh could at least replace the cruelty real animals face. Not to mention with rising food prices and less space to raise livestock, lab-made meat offers a convenient solution to broader food issues. The million dollar offer (valid until 2012) has been widely covered by major news outlets, and so far, reactions have been of shock at such an outrageous and new challenge. But using stem cells (even from animals) is controversial enough on its own and I’m sure there will be omnivores fighting back. Nothing could be less natural than growing animal muscle separate from the animal. But, in theory, stem cell meat is still meat. PETA has specified that the meat must be “indistinguishable from real chicken flesh” to both omnivores and vegetarians. But would most vegetarians accept lab meat? Will it be possible to ethically harvest stem cells from animals without cruelty? There are plenty of ways to get a healthy, balanced and good-tasting diet without meat. But for those who really miss chicken wings, could stem cells and a Petri dish be the answer? I don’t see this idea going over well with the public, but if it’s cheap enough and tastes like the real thing, who knows? I, for one, will be sticking to fakin’ bacon and faux-chicken nuggets. Posted by Jill Harris Just when I posted my complaints about the food industry adding omega-3 fats from fish into our food supply, a news release landed in my in-box: "Dempster's Smart(TM) 100% Whole Grain Wheat Bread Launched With life'sDHA(TM)". So I did some digging - in Canada, this Dempster's (also branded POM and Ben's Bakery) does seem to be the first company to launch a vegetarian DHA bread (read an explanation of the different forms of omega-3s) containing algae-derived omega-3. It's whole grain, too. Although adults need DHA too, it is especially important for kids during thetime their brains, eyes and nerves are developing. But will they eat it?When I start supplementing my diet, I use it as an excuse to eat poorly. For thatreason, I tend to avoid fortified foods and eat healthy whole foods like flaxseed instead.But I do understand it might not be easy to sneak flax into a young child - even in a fruity smoothie. Hooray for vegetarian omega-3s; I'll add this to my sources. Posted by Jill Harris I have just posted two articles about omega-3s: First, Omega-3s for Vegetarians and second, Vegetarian Sources of Omega-3s. The benefits of omega-3 fats has been known for several decades, but the food manufacturers are just catching on now. And that means bad news for vegetarians and people allergic to fish. I don't think Hippocrates would agree with our current use of "Let food be your medicine". I rant because omega-3-supplemented foods are everywhere. They come from either fish/seafood or from plants, though it doesn't seem labelling it is a very big concern for the food industry. This makes it especially difficult - and time-consuming - for vegetarians to ensure their purchases are ethical and animal-free. Bring your glassess shopping, because you will need to read the fine print. Take Dairy-Oh brand DHA-fortified milk, which claims it is "naturally" enriched with DHA. Its ingredient list is identical to regular milk. But these cows are fed a very un-natural diet containing fish, and that's not labelled anywhere. Wonder brand bread Headstart bread also contains DHA from fish. I know it might be a difficult sell to parents and kids if FISH was splashed across the front of the bag, but consumers have a right to know. The Headstart website is deliberately vague, also using words like "natural" without providing any real information. Maybe the Western diet is unbalanced when it comes to essential fats. But the remedy lies in a healthful pattern of eating: whole foods and plenty of plants, not in supplementing up the wazhoo to compensate for an overprocessed fast food diet the rest of the time. Just like any nutrient du jour, animal products are not essential. I obviously prefer the companies who use plant-based sources, but will support those who at least clearly label and communicate transparently with their consumers. Posted by Jill Harris It’s April and I’m not sure how I could miss Colorectal Cancer Awareness Month (March, 2008). As colorectal cancer is one of the most preventable types of cancer, raising awareness is an important first step. Still, you might not expect to read about it on a page dedicated to food and cooking. But there is a link: colorectal cancer is strongly influenced by diet. And surprise, surprise, eating meat is associated with an increased risk. Red Meat and Cnacer The American Institute for Cancer Research (AICR) recently released a report saying that consuming more than 18 ounces of red meat (including pork, beef, lamb and goat) each week significantly increases the risk of getting colorectal cancer. So not only does meat increase the risk of developing colorectal cancer, a diet high in fruits, vegetables and whole grains can help to protect against this and other types of cancers. Portion size is also key. So if you’re not ready for a full-fledged vegetarian diet yet, be sure to cut serving sizes and compensate with extra vegetables and grains on the plate. Bad News for Vegetarians On the downside, processed meats are also associated with an increased risk for colon cancer. Although I’ve never seen any hard data, it is likely that vegetarian “meat” products prepared in the same way carry a similar risk: processes like smoking, curing, salting or adding chemical preservatives are the culprits. So ditch the vegan junk food and choose more fresh whole food meals. Choose Vegetarian Meals For starters, try the colourful and veggie-ful Moroccan Stew or Lentil Soup. Pasta with beans is another family favourite. Posted by Jill Harris Easter is nearly here! As I've been planning my own contribution to our family's buffet-style dinner I've realized how Easter is different from other holidays - the focus is on the dessert! To that end, I've posted an article about Vegetarian and Vegan Easter Celebrations to help you navigate through Easter food choices. Unlike Christmas or Thanksgiving, Easter doesn't seem to have a lot of strong food ties for most people. Some cultures have their own traditional menus. I spoke to a Polish grandmother who identified four or five meats that are usually served at a single Easter meal. So breaking tradition will be essential for some vegetarians. Easter menus usually focus on either winter vegetables that are still available, spring vegetables if they are available, savoury herbs like sage and rosemary, and colourful dishes that celebrate the coming of spring. Need some menu ideas? For a vegetarian celebration, try:
Of course, save room for some chocolate. Vegan dark chocolate shavings make ice cream or vegan pudding more festive. If strawberries are available, the simple chocolate-dipped berry is a special treat. Posted by Jill Harris Many – if not most – hard cheeses are made using a substance called rennet. Rennet is a nice word for “scrapings of the inside of baby cow stomachs”. And while it is used for a functional purpose (to get the cheese to coagulate); it remains in the finished product. Rennet (also called chymosin) is used especially in the production of parmesan cheese and higher-quality name brand cheeses. No-name brand cheese usually use microbial enzyme, meaning the coagulant is derived from bacterial sources rather than dead cow. Even though a majority of cheese manufacturers still use a rennet-based process, there may soon be another alternative: safflower rennet, developed by an Argentine company call SemBioSys. Presumably, the enzyme will be bioengineered (genetically modified), but could be less expensive to use. Rennet can also be produced by fungal fermentation. Posted by Jill Harris The Meatout has been held every year since 1985 in the United States and now, other countries too. It is an occasion to inform and educate people about vegetarianism. Although their website calls it a “diet education campaign”, it seems more like promotion of a more peaceful way of life. And I like that better. So what can you do to get involved? This March 20th, support local meatouts, if you can. Or start one of your own – there are plenty of resources on the website. Leafletting, “steakouts” and video screenings are all good ideas, but I must agree that free food usually goes much farther when it comes to getting people to be receptive to a message. Even if you are not participating in an official meatout event this March 20, why not do some outreach on your own time? People often start out wary of vegetarian food, but most people eat meatless meals (or at least snacks) all the time. Prepare some common foods and distribute them widely. Sneak in some new food items like deep-fried (Buffalo) tofu, hot chocolate from scratch, or other slightly unhealthy options. They’re less imposing (and let's face it, generally more delicious) than healthy “granola”-type snacks. Bonus: If you haven't looked into the reasons behind the recent USDA beef recall, the Meatout page has a wealth of resources. I especially like that they are calling for a recall of ALL meat products, as "they ALL come from abused animals". Posted by Jill Harris I haven't heard the term "Freegan" in quite a while. I included it in my article What is a Vegetarian? thinking it was somewhat of an artifact. Today, however, the most popular talkshow in the world interiewed several freegans about their anti-consumer lifestyle - freeganism has gone mainstream on Oprah. So what is freeganism? I previously understood it to be:
In other words, I thought all freegans were vegans. The guests on Oprah have redefined freeganism as a way of life that takes a stand against the consumer culture of buying and throwing away. People like Lisa Ling have abandoned their six-figure salaries in favour of "dumpster diving" and scavenging for necessities - food, stationary, flowers, furniture...people throw away all sorts of perfectly safe, useable items. Whether motivated by vegetarianism or not, freeganism is not doubt an effective way to reduce your environmental impact and attempt to halt the wasteful culture most of use are used to. While their motives seem pure, readers on the Oprah discussion board do not seem impressed - one even comments "People who gather their food from filthy dirty dumpsters are clearly emotionally disturbed!" Freeganism may not be the easiest way to help the environment, but no doubt its practice has immense impact that is growing with the increasing number of freegans. While we all don't have to make the switch (and of course, that would be impossible), try to think of the small things we can do to reduce food wastage. Eat lower on the food chain, for example. Enjoy vegetarian meals at least weekly. Small changes can make a big difference. Posted by Jill Harris It seems the food industry is finally catching on to new products made with TSP; a textured soy product high in protein and fibre. In Europe, the market for meat-free soy and tofu products grew a steady 5%. From personal experience, I know that more people are incoporating high protein meat substitutes into their diets, even if they are not necessarily vegetarian. The panelists have predicted that not only is chicken-flavoured TSP acceptable in taste, it will also be perceived as "economical" and "functional". Where have these researchers been? My family and I have been eating TSP and similar meatless soy products for nearly a decade now. Maybe consumers are just warming up to these types of products, or maybe the producers have just been missing out on major marketing opportunities. While the panel says people think TSP tastes "beany", I think they might be confusing it with tofu. TSP has a very pleasant, meaty texture and a very neutral taste. Most people find it much less offensive than tofu, though it still soaks up broths, fats, and flavours. What's not to like about TSP? I'm glad to hear we'll be seeing more TSP on the shelves in 2008. Posted by Jill Harris It seems that more and more people are taking a low-key approach to le jour d’amour these days. If waiting in line at a restaurant or shelling out big money for trinkets and flowers isn’t your idea of the perfect day, why not stay home and enjoy a dinner that speaks to the best present of all – time. Healthy Baked Eggplant (complete with parmesan or vegan cheese) tastes like it took all day and a vat of oil to prepare, but really is fairly low in fat and takes only about an hour. Served with tender spaghetti and tangy tomato sauce, it makes a unique and slightly indulgent meal. Steam some broccoli and take turns feeding each other. And be sure to select the perfect vegetarian wine to impress your love. Need more ideas for a romantic evening? Try
Posted by Jill Harris I can’t say I’m a huge football fan, but that definitely does not stop me from throwing Super Bowl parties, complete with lots of food. While football is a “manly” sport that demands “manly” snacks, I’ve never had any complaints about serving vegetarian fare. To ease the transition to meatless snacks, I try to use foods that are familiar to my guests – and that definitely remain manly. This means no salads or “health foods”, just rich, salty and savoury snacks. Here are some vegetarian Super Bowl food ideas: Appetizers and Snacks
Meal Ideas
And of course, to make everyone feel at home…lots of pop and beer. Posted by Jill Harris I am a vegetarian, and I like to make ethical choices in other areas of my life too. Leather purses and shoes are a no-no. Some people think I am being obsessive, that I could never “stop” the meat industry, or that the animals that die for fashion do so naturally and are just picked up and turned into leather after the fact. None of these ideas are true, and it bothers me how easily some people expect me to give up my beliefs. It is difficult to go without in a society that prizes leather as a status symbol. Store clerks look at me like I’m crazy when I ask if they have anything not made from leather. Ordering from the Internet is hit-and-miss when it comes to size (and style) and stores like the Toronto-based Left Feet are few and far between, especially in smaller cities. Would you be willing to give up footwear choice – and sometimes fashion – to join the good fight for cruelty-free clothing and shoes? I would appreciate more voices telling manufacturers we need more vegan options. To walk into a store and try on something stylish without checking the tag first would be a dream. My quest for new shoes, however, has taken so long my old shoes are wearing through the soles, and I’ve resorted to trying to get away with running shoes with every outfit. Since I became vegetarian, one idea has stuck with me. Vegetarianism is not about being perfect; about finding every product that contains gelatin or about not “being allowed” to eat certain things. It is about making the most ethical choice in a given situation. If there were no vegan shoes, of course I would wear leather. But we have the technology. So why are there so few choices? Posted by Jill Harris The United States Food and Drug Administration (FDA) has approved the entry of meat fand dairy rom cloned animals into the American food supply. A draft risk assessment regarding meat and milk from cloned animals was published in December 2006 to controversy and opposition by several parties, including some consumers. As it stands, the American food industry is currently being asked to “voluntarily” withhold cloned meat from the food supply, despite its marketing approval. On its homepage, the FDA seems to be stressing how few of these animals are currently in existence and how little of the food chain they make up. But if cloned meat is still supposedly being withheld, are there other reasons for these cautions? Currently, the presence cloned animal products would not have to be identified in any way, including on the label. Not being allowed to choose has prompted some consumers to swear off conventional meat and buy only organic products. Bodies that certify organic products have routinely shunned new technologies like GMOs and Nanotech. Health Canada responded to the 2006 FDA draft with a cautious statement, including “Because insufficient information was available on clones from other species, e.g., sheep clones, to make a decision on the food consumption risks, the guidance recommends that food products from clones of other species continue to be excluded from the human food supply.” In Canada, animal clones would be regulated as “novel” foods, subject to additional regulations and safety protocols in the areas of health effects, food safety, feed safety, animal health and welfare, enforcement of standards and regulations, and environmental issues. For more information, see MeatProcess.com’s release. Posted by Jill Harris So soon an update to Vegetarianism and Weight Loss . The results from a two-year study comparing a vegan diet to the National Cholesterol Education Program (NCEP) diet for weight loss. Overweight postmenopausal women were assigned to one diet or the other for 14 weeks, with both groups being told to limit fat from foods and eat until satisfied. Approximately half the participants received follow-up group support meetings for one year and half did not. The study lasted for two years. At the end of the study, participants assigned to the vegan diet lost more weight than those in the NCEP group, and participants offered group support made the best progress. If you had severely high cholesterol or obesity, and were at risk for cardiovascular disease, would you consider adopting a vegan diet? I find it hard to believe that people just randomly assigned a diet could stick to something that is probably a drastic change for such a long period of time. They must have been motivated to improve their health! The vegan diet seems to stack up well against the NCEP diet that limits saturated fat, total fat, sodium, and cholesterol (which is only found in animal products). Neither diet is strictly designed for weight loss but rather healthy living. Despite the unwillingness of the general population to adopt a vegan diet, evidence is constantly accumulating to support its positive effects on weight and health. Reference: Turner-McGrievy GM, Barnard ND, and Scialli AR. A two-year randomized weight loss trial comparing a vegan diet to a more moderate low-fat diet. Obesity (Silver Spring). 2007; 15(9):2276-81. Available from: http://www.pubmed.com Posted by Jill Harris Last night (Sunday January 6, 2008) Canadian rocker Bif Naked announced on George Stroumboulopoulos’ Strombo Show that she has been diagnosed with breast cancer. It’s a rough start to the new year for Bif, who was married just last month and is only in her mid-thirties. She found the lump through a self-examination. There has been a lot of talk this past year about cancer in general, but also about breast cancer particularly and its relation to diet. It is surprising then that for the last 10 years, Bif has followed a (raw) vegan diet and has exercised regularly. She advocates a whole food, raw vegan diet and swears a clean way of living helps give her the energy to take on her busy schedule. On the radio, she sounded not unlike her usual self, vowing to fight the cancer with her usual positivity and vigour. Her manager, Peter Karroll said “She thought she was indestructible, given her lifestyle, so she's really concerned that other women do the checks”. 2007 also marked a year where some experts recommended that women aged 40 to 69 forgo breast self-exams, sparking controversy that will likely be revisited as 2008 progresses. Posted by Jill Harris I’ve just posted a review of Veganomicon -, which claims to be the “ultimate” all-purpose vegan cookbook. Its massive scope (250 recipes!) got me thinking about cookbooks. There are more than 1000 vegetarian cookbooks in print, but recipe searching on the Internet is also popular. What could be easier than typing in “vegetarian nachos recipe” and having pages and pages of possibilities thrown your way? But there is still a place for cookbooks in the modern kitchen. Foodies read cookbooks like they’re novels, and I’m no different. Nothing beats glossy photos of food prepared with gourmet flair, accompanied by useable tidbits and entertaining anecdotes; print-outs from websites just don’t have the same charm. I brought Veganomicon to my parents’ house for dinner on me. My mother wasn’t particularly interested in the recipes, but read all the notes and anecdotes aloud as pre-dinner entertainment. What impresses me about Veganomicon is how it integrates into the Post Punk Kitchen website. Readers try recipes, then go online to post pictures, discuss the book, and alert the authors to typos. The best part is that Isa and Terry actually respond to their readers, making cooking an interactive experience. As another great feature of the web, I have also been given permission to post a recipe here - so take advantage of "taste like they took all day" Cheater Baked Beans as a preview. Back to cookbooks: don't be shy when it comes to making notes on the pages. It might seem wrong to mark something permanent, but recipes ought to be dynamic and open to interpretation. New cookbooks will integrate these types of interactive features, which will keep recipes evolving. This is especially true for vegan cookery because it is such a new discipline - keep your eyes peeled for future developments in this area. |
|
|
|
