Making the trasition to veganism

Posted by Minoesj on 23 January, 2008 16:37

From: *♥♥*Garden of Vegan*♥♥ *
Date: Jan 18, 2008 2:48 PM


Making The Transition To Veganism
vegan



Many people find the transition to veganism easy, but some people have a hard time with it. A few make the transition overnight; for others, it will be a gradual process spanning weeks, months, even a year or more. Old habits are hard to break, and new habits can be hard to form. I went vegetarian for a year in 1995 before I went vegan on July 24, 1996. The only thing to keep in mind is to get to the state of total veganism sooner rather than later. The animals are counting on it, especially cows on dairy farms and hens on egg farms. As I've already said on countless occasions, and on this website, the beef and dairy industries are inextricably linked, as are the chicken and egg industries. Dairy cows who can no longer produce milk profitably, and hens who can no longer lay eggs, are sent IMMEDIATELY to slaughter. And that's not even to account for their misery while they're imprisoned, tortured, inseminated, and forced to act as egg- and milk-producing machines. Therefore, even if you consume no meat, there is NO way you can cause little impact when consuming milk and eggs. Don't be fooled by claims to the contrary.


Furthermore, don't buy into the agriculture industries' self-contradicting language suggesting that their products have been "farmed humanely." Terms like "free-range," "cage-free," "grass-fed," and "organic" are only advertising scams to trick people into buying cruel, deadly products. The aforesaid labels don’t benefit the animals; they only make meat-eaters sleep better, by making them think that these murdered animals were happy and well cared for.


Start eating a variety of fruits in the morning for breakfast. Or go buy some TOFUTTI cream cheese and some bagels. All bagels at the bagel store (Panera, Bruegger’s, etc.) are vegan except for the egg, cinnamon raisin, and cheese bagels, obviously (frozen bagels at the grocery are rarely vegan). I like to eat several different berries in the morning: blackberries, blueberries, strawberries and raspberries. At some point during the day, I also try to eat a banana, watermelon, peach, plum or orange. A peanut butter and jelly sandwich on a bagel is a great way to start the day as well. PB&J works for lunch, too. For lunch, have a veggie burger instead of a hamburger. The soy meats are easy to cook. Put the same toppings on them as well. Tomatoes, lettuce, sprouts, cucumbers, pickles and mustard or ketchup or MY FAVORITE— VEGANAISE! It is soy mayo and it is OUT OF THIS WORLD! For dinner, eat some ethnic foods. Get the Aloo Gobi (cauliflower) or Aloo Palak (spinach), or Chana Masala (chick peas) at an Indian restaurant. Make sure there is NO cheese or cream, of course. Or get some falafelhummus and tabouli and fatoush at a Middle Eastern place. Eat pasta or spaghetti at an Italian restaurant. Just inquire which noodles have NO eggs in them. And of course add vegetables like broccoli or mushrooms with some garlic, too. Hit those Asian places and substitute tofu for the meat. Make sure to tell them to cook it without fish and oyster sauce. Check out the Veg-Friendly Restaurants page on this site as well. and


Sometimes it takes extra effort to care, but I am always willing to put in extra effort to make sure OTHERS don’t suffer and die for me. If the cafeteria at your school isn’t offering enough veg food, get some students together and walk into the cafeteria office and ASK for more veg food. No need to scream or yell or protest, just peacefully demand that they cater to you and your fellow vegetarians/vegans. Rice and beans are super cheap, too, and easy to cook. And so are lentils. You might sometimes have to bring to school a lunch or dinner that you made at home, thereby consuming valuable time that you might have spent studying, or partying; but consider the victim’s point of view. If YOU were destined to be imprisoned, enslaved, tortured, and finally killed, wouldn’t you pray that somebody else would make that effort so you don’t have to suffer and die?


Don’t forget about the veggie sub at Subway (order it on Italian bread). Order the bean burrito without cheese at Taco Bell, too. It is the cheapest fast-food item around, and it’s vegan. The veggie sub at Subway is also the cheapest item on their menu. If you order a cheeseless pizza at Papa John’s (their sauce and dough are vegan), it is the same price as a pizza with cheese. When eating at ethnic restaurants, you'll find that their vegan items are the same price or cheaper than the meat entrées. So there is no extra expense there.


Veganism is easy as pie once you get used to it. So keep thinking compassionately and logically about this issue and you will be vegan before you know it.


Let me just add this for clarity's sake about dealing with people who might give you a hard time with your new lifestyle. Unethical people—whether they are friends, family members, or strangers—should not be advising ethical people on how to live their lives. You need to do what you now know to be true. So don't let others bring you down. Misery loves company; those who still eat flesh are drowning in misery, and would love some company. So stay strong. The animals are counting on you to make compassionate decisions.


I do have some bad news, though. Friends and family ARE the toughest people to talk to about veganism. Naturally, this hurts the most because they are the closest to us. But there is hope. My sister, who is now vegetarian, and my father, who made the transition to total veganism, changed their lifestyles years after we stopped discussing the issue. So you never know when logic will break through.


First and foremost, you MUST learn the facts about veganism. I recommend using my website to get all the info—and all the arguments—you will need to refute the lies that people will throw your way. Start with the articles on this webpage, All About Veganism. And then you can peruse the Other Animal Rights Issues page to find info about all the other issues involving animals.


I lost every meat-eating friend I had along the way, except ONE! My best friend for the last 28 years, Darin, is still my best friend, even though he still eats meat. You will find out quickly who your REAL friends are. Darin never argues with me, and always likes to eat vegan food with me. He looks me in the eye and tells me I am right about EVERYTHING, and that he has no arguments at all. And then he honestly admits that he is just "too lazy to change." I despise that type of apathy, but at least he is being honest about why he still eats flesh, instead of using trite lies and excuses like "God says it’s okay" or "it’s healthy." Just so you know, some vegans allow others to eat meat in front of them. I choose not to. My table is always veg. I, for the record, do not condemn fellow vegans who want to let others eat flesh in front of them because they want to show them how good vegan food truly is, and make them (subliminally) feel guilty about their flesh sandwich. This will be your decision.


I do not have a magical remedy for making friends, strangers or family listen. But if you ALWAYS speak the truth, know your facts, and let your passion come out, people WILL listen. Please do NOT hide your passion, or your emotions. Passion and emotion get a bad rap, but that’s only because people respond to both, so the unethical people in our society are always trying to mock people for being passionate and emotional. Remember, Susan B. Anthony, Mohandas Gandhi, Martin Luther King, Jr., Cesar Chavez, Nelson Mandela, Malcolm X, and many, many others, were ALL passionate and emotional about the causes they embraced.


A website called VegFamily Magazine might offer some help with friends and family. Let me also offer this advice: Don’t drive yourself insane with people who refuse to listen. Try and try and give it your best, and give them a chance to comprehend everything, but if you see NO progress at all, then STOP banging your head against the wall with those people, and MOVE ON to someone else. I guarantee that OTHERS are thirsting for knowledge, insight, and enlightenment. Your job is to find those people, and inform them. I stopped talking about veganism with my sister and my dad YEARS before they switched because they NEVER listened (or they apparently weren’t listening), and then one day it made sense to them. So don’t think your words can’t make a difference even many years later. Plant the seed, then hope it grows.


As Gandhi once said, “Even if you are only one person, the TRUTH is still the truth.” The strongest people stand alone. And no matter how many others you convert, you HAVE made a difference by going vegetarian/vegan. You might want to memorize a few quotes (on the Other Animal Rights Issues page) from prominent vegans/vegetarians, and use these quotes to introduce your new conversations.

Make your own vegan cream, cheese, mayonnaise, white sauce,...

Posted by Minoesj on 23 January, 2008 16:32

From: Martha
From: *♥♥*Garden of Vegan*♥♥ *
Date: 23 Jan 2008, 17:44


Tofu Sour Cream
Vegan Vittles by Joanne Stepaniak

1 10.5 oz. box firm silken tofu
1 Tbsp. oil
2 tsp. lemon juice
2 tsp. apple cider vinegar
1 tsp. sweetener
1/2 tsp. salt

Crumble tofu and all other ingredients into a food processor and process for several minutes, until smooth. Stored in an air-tight container, it will keep up to 5 days in the fridge. Note: This may separate upon refrigeration and may need to be remixed.

Tofu Feta Cheese
The Vegan Chef

1 lb. extra firm tofu
3/4 C. water
1/2 C. mellow miso
2 T. white wine vinegar
2 T. lemon juice
1 t. salt
1/2 t. garlic powder

Cut the block of tofu in half lengthwise. Turn each half cut-side down on the board, cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half. This means that the block of tofu yields 8 tofu cutlets. On a large cookie sheet, place a layer of paper towels, then all of the tofu cutlets in a single layer, followed by another layer of paper towels, and finally place another large cookie sheet on top. Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour. This process is known as cutting tofu into cutlets and pressing. I use this technique a lot as it makes the texture of the tofu much firmer.

Meanwhile, in a small bowl, whisk together remaining ingredients and set aside. After the tofu has pressed for 1 hour, cut the tofu into 1/2-inch cubes. Place the cubes of tofu in a plastic container with a tight fitting lid. Pour the marinade over the top, cover with the lid, and gently toss the tofu. Chill and allow the tofu to marinate for several hours. Shake the tofu cubes before using. The tofu feta cubes can be used in salads and sandwiches. Kept refrigerated, the tofu feta will stay fresh for 2-3 weeks.

Cilantro Tofu Cream
The Vegan Chef

1 - 12.3 oz. pkg. silken style tofu, firm
1/3 C. freshly chopped cilantro
1/3 C. soy milk
3 T. lemon juice
1 T. nutritional yeast
1/2 t. salt

In a food processor or blender, combine all of the ingredients and puree until smooth. Transfer mixture to a glass bowl. Cover and chill for 1 hour to allow the flavors to blend. Serve as a topping for soups, salads, and Mexican dishes just as you would use sour cream. Yield: 2 1/2 Cups

Tofu Mayonnaise
www.ivu.org

4 ounces silken tofu
1/3 cup olive oil
2 tablespoons lemon juice
2 teaspoons dijon mustard
1 teaspoon grated lemon rind
salt and pepper -- to taste

Puree the tofu with 1/4 cup of water, oil, lemon juice and mustard until smooth. Add grated lemon rind and season with salt and pepper. You can add 4-6 garlic cloves, mashed with 1/2 teaspoon salt, to the mixture to make garlic mayonnaise. You can experiment with using less oil, or more tofu, according to your taste. You can also add finely chopped white onion or scallion to zip it up.

Soy Mayonnaise
www.ivu.org

1 cup soy milk
1 cup oil
1/2 tsp salt or seasoning salt
1 tsp onion powder and garlic powder (optional)
2 tbsp lemon juice (or more to taste)

Put the soy milk, oil, salt and onion powder in a blender. Process for about 1 minute then slowly fold in lemon juice to taste.

Almosen Sprinkle (a parmesan cheese substitute)


1/2 c blanched almonds
1/2 c engevita/ nutritional yeast
1 tsp onion powder (optional)
1 tsp garlic powder (optional)
1/2 tsp salt

Grind almonds to a fine powder in your coffer grinder or Vitamix, and combine in a plastic or glass container (with a tight fitting lid) with engevita/ nutritional yeast, onion powder, garlic powder, and salt. Put lid on and shake vigorously until well combined. Keeps in your fridge for up to a month or more. Use it wherever you'd use parmesan or romano cheese.

Super Easy Vegan White Sauce
www.ivu.org

1 pint soy milk
5 T flour
1 onion
1 clove garlic
1/2- 1 T seasoning salt

Blend ingredients well (in blender if you wish) then bring to the boil, stirring frequently. Simmer, stirring occasionally, for 5 minutes. Or make traditional white sauce using margarine instead of butter and soymilk or broth instead of milk.

Melty Nutritional Yeast "Cheese"

1 c nutritional yeast flakes
1/3 c white flour (I use sifted wholewheat or wholewheat pastry flour)
1 tsp salt
2 c water
1/4 - 1/2 c margarine (I use oil)
1/2 tsp garlic powder (optional)
2 tsp wet mustard (opt)

Mix dry ingredients in a saucepan. Gradually add water, stirring with a whisk , making a smooth paste and then thinning with the remaining water. Place on heat and stir constantly until it thickens and bubbles. Let it bubble for about 30 seconds and remove from heat. Whip in the margarine (and mustard). The sauce may get thick if it sits for a while. If so, heat it up and whip in a small amount of water.

VARIATION:

For a richer, stretchier sauce that's good on pizza, substitute for the flour 3 Tbsp cornstarch and 1 Tbsp flour, whip in 1 cup oil instead of margarine, add as much as 1 cup more water at the end, as needed to make a thick, smooth, pourable sauce. Pour it on your pizza and for the last few minutes of baking, put it under the until it forms a stretchy, golden-brown speckled skin.

Rich Tofu Cream Cheese
Yield: 1 1/4 (one and a quarter) cups

Cashews contribute their sweet, buttery taste, a flavour often associated with dairy cream cheese, while tofu provides substance to this rich, tempting spread. For scrumptious vegetarian "lox and cream cheese", top with strips of roasted red peppers.

1/4 (quarter) c raw cashew pieces
3 T water
2 T fresh lemon juice
1 T brown rice syrup, or 2 tsp pure maple syrup, or 1 T barley malt syrup
1 c firm regular tofu, patted dry and crumbled
3/4 (three quarters) tsp salt
scant pinch of garlic granules

Place the cashew pieces, water, lemon juice, and syrup in a blender, and process several minutes into a thick, smooth cream. Add the salt, crumbled tofu, and garlic granules, and process until very smooth. It is essential to blend the mixture for several minutes in order to pulverize the tofu and achieve a velvety smooth consistency. Chill thoroughly before serving.

Quick & Easy Homemade Gluten (Seitan)
www.ivu.org

1 cup gluten flour
1 cup water

Stir gluten flour & water together, adding more water if necessary. You want a nice thick dough. Knead to get the gluten elastic and squeeze out the excess water. (I do this right in the bowl I mixed it in, or a colander would work to drain off the water.) Break in small (1") pieces and simmer in a vegetable broth at least 1/2 hour. Note: The longer you knead and simmer the gluten, the tougher it will become, so you can pick your own texture. This recipe is a lot simpler than the "old-fashioned" way! Prep time: about 1 hour. Seitan is very versatile; delicious sauteed, baked, fried…

Tzatziki
The Vegan Chef

2 c. cucumber, peeled, deseeded, and diced
salt
1/2 c. plain soy yogurt
1/2 c. tofu sour cream
2 T. freshly chopped dill
1 T. freshly chopped mint
1 T. garlic, minced
1 T. lemon juice
1 T. olive oil
1/2 t. salt
1/4 t. white pepper
paprika for garnish

Place the cucumber in a colander, sprinkle with a little salt, and set aside to drain for 30 minutes. Rinse cucumber, drain well, pat dry, and set aside. In a glass bowl, combine the soy yogurt, tofu sour cream, dill, mint, garlic, lemon juice, olive oil, salt, and pepper, and blend well. Add the cucumber and fold gently. Cover and chill for 1 hour. Sprinkle the top of the tzatziki with a little paprika before serving. Serve with assorted raw vegetables or pita bread.