**This may not be the best argument for why someone should be a vegetarian, but I struggled a lot in my teenage years to try to persuade others to follow this exact argument… fond memories… This is my attempt at writing persuasively**

Are any of you vegetarian?  There are many different kinds of vegetarians but in general it is the practice of being an herbivore and not eating meat, poultry, and fish.  Why would you become one?  Well, there are many reasons.  It may be a requirement of your religion, or you may just hate the taste of meat.  Also, you might be against the horrifying injustices and cruelties animals suffer in slaughterhouses, or just want to lead a healthier lifestyle.  The three main types of vegetarians are lacto-ovo-vegetarians, who eat eggs and dairy products, lacto-vegetarians, who use dairy products but not eggs, and vegans, who consume neither.

Milk and other dairy products are not used by vegans because they believe that it is only meant for calves.  We are the first species to drink milk after our weaning years and the first to drink the milk of other animals as well.  Also, eggs are not alway considered vegetarian because they are the hen’s offspring and the product of their sexual organ.  Also, the size of the egg grows as time passes.  Therefore, they are impure and not completely lifeless.

I am a lacto-vegetarian.  Since the time I was born, I was brought up to follow this diet because of my religion, Jainism.  As ahimsa, non-violence is one of the most important Jain principles and way of life, being a vegetarian is a way of minimizing the amount of violence and pain I give to other living creatures.  Other Jains who are very pious, are much stricter than myself and don’t eat tuber-roots, which are vegetables grown underground.  The reason is that vegetables, such as carrots and potatoes, are the home of many tiny organisms.  So, by digging up these vegetables, the lives of many creatures can be in danger.

Being an herbivore doesn’t mean I don’t harm anyone.  Science has proven that vegetables and fruits are one-sensed organisms.  They have the sense of touch.  However, there is less violence involved in plucking a fruit rather than killing a chicken.  Trees are living beings as well.  Scientists have been able to hook up cardiographs to them, which show their heartbeat.  They are very sensitive and their graph goes wild when someone comes to cut them or their friends down!

Did you know that many famous people are either vegans or vegetarians?   This includes Drew Barrymore, Michael J. Fox, Brooke Shields, Brad Pitt, Ricki Lake, Leonardo da Vinci, Louisa May Alcott, and Mark Twain among many others.  All of theses individuals probably realized that by eating meat they would become murderers.  In other words, by being a non-vegetarian, it would be like you were killing and eating your own ancestors, which is the not too different from cannibalism.

There are many advantages of practicing vegetarianism.  People have less pesticides, fats, and cholesterol, and at the same time, are less likely to have a heart attack, cancer, high blood pressure, diabetes, gallbladder disease, hypertension or any other illness.  Their bodies retain fewer antibiotics, fossil fuels, and toxic chemical residues, and they have a very small chance of receiving a bacterial infection such as E. coli.

Vegetarians get their calcium, protein, iron, and vitamins from different vegetables, leafy greens, beans, cereal, nuts, fruits, juices, bread, and about fifteen minutes in the sun each day.  The proper food promotes their physical and psychological health.  Meat has more proteins than the daily need but an excess amount of meat protein creates unnecessary uric acid, which is a breeder of several diseases.

Becoming a vegetarian is the first step in lowering the violence done onto animals.  A total number of about seven billion animals are slaughtered each year in the United States alone. SEVEN BILLION ANIMALS ARE SLAUGHTERED EACH YEAR!  That’s about 500,000 animals killed each hour!  Animals raised primarily for the production of food are not capable of having natural sexual, social, hygienic, and parental behavior.  They are in excruciating pain from they time that they are born and taken away from their mother to the time they are taken to the slaughter house.  R. M. Dolgin once said, “Anything that can feel pain should not be put to pain.”

Individuals who consume meat, dairy, and egg can cause many sicknesses including: strokes, heart attacks, kidney stones, breast cancer, colon cancer, ovarian cancer, cervical cancer, prostate cancer, and stomach cancer among others.  Vegans have a four percent risk of death from a heart attack compared to fifty percent risk for meat eaters.  Also, the intake of cow’s milk is linked to dysfunctions of the thyroid gland, osteoporosis, headaches, and even Sudden Infant Death Syndrome, Lou Gehrig’s disease, and Multiple Sclerosis.

It is imperative that everyone become a vegetarian in the near future for the sake of the environment, for animal rights, and for health purposes.  Being a vegan or vegetarian will significantly increase the lifespan of human beings and help them have a more tension free life.  They will be able to save the lives of about 100 million people who would have starved to death as a result of malnutrition and at the same time decrease the amount of pollution in rivers and streams.  Vegetarianism will help make the world a better, happier place where all beings will be treated as equals and animals will have their own rights.  As Leonardo da Vinci said, “The time will come when men will look on the murder of animals as they now look on the murder of men.”

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Stirfry Spring Rolls

Fresh Vegetable Stir Fry Spring Rolls

**Most of the time, I like to cook quick meals that I know are healthy and require little preparation. One staple go-to meal for me when I’m feeling peckish but not famished is a simple fresh spring roll with stir-fried vegetables. By fresh, I mean not deep-fried. Since I bought my first packet of rice paper in Chicago, I’ve never looked back. It is now one of the main ingredients I will buy in bulk to bring back to India whenever I’m travelling.**

Stirfry Spring RollIngredients:

1 tsp Oil
1 Onion
1 Carrot
1/2 Bell Pepper
1/4 Cabbage
1-2 Tbsp your choice of Sauce
[Option: tasty with a handful of bean sprouts and/or rice noodles]

Recommended Sauces:
Soy Sauce
Barbecue Sauce
Peri Peri Sauce

Directions:

  1. Heat oil in a frying pan and add onions. After 2 minutes, add carrots and green peppers. In the end, mix in cabbage and noodles/sprouts (optional) then put in a few drops of your favorite sauce to the mixture. Make sure it tastes a tiny bit stronger than you’d like, because it will get wrapped in rice paper.
  2. Take a rice paper round and dip in water for 10-20 seconds. place wet rice paper sheet on a mat or cutting board, load stir-fried mixture, and wrap into a parcel to make spring roll. Repeat until your rice sheets and stir-fried vegetables are over.

Note: Through trial and error, I’ve learnt that this form of spring roll tastes better when the sauce flavoring is put inside the roll, as opposed to a dipping sauce accompaniment. Also, even if the filling for the spring roll is runny, the rice paper tends to hold liquid well. Alternatively, adding just a few strands of rice noodles will have the effect of soaking up any extra liquid. Just have fun and experiment!

Cooking Time: 15 mins
Yields: 4-6 rolls 

Russian Baklazhannaya Ikra / Poor Man’s Caviar

IMG_20151119_135815

**This classic Russian eggplant spread is best served cold with Russian rye bread. The flavors remind me of Indian dishes like Pav Bhaji and Baingan Ka Bharta, and would taste great warm with roti as well! This Ikra was made using local Indian produce and will require readjustment in amounts if cooked elsewhere.**

This is a Vegan, and Vegetarian dish that can be eaten warm or cold!

Ingredients:

2 medium-sized eggplantsIMG_20151119_125950.jpg
1/4 cup tomato puree
4 tomatoes
3 onions
1 green pepper
1/2 head of garlic
1 tbsp olive oil
1 tsp sugar
salt to taste

Directions:

Place whole eggplants on direct heat and roast until skin begins to bubble. Take off heat, peel skins, and dice eggplant. Dice or mince the tomatoes, onions, pepper, and garlic too.

Heat oil in a frying pan and put in onions and garlic. When translucent, add green peppers and eggplant pieces. After 2 minutes, stir in tomatoes.

Now add tomato puree, salt, and sugar. Mix, cover with lid, and turn down the heat to medium low. Simmer for 20-30 minutes while stirring occasionally.

Your caviar is ready to eat as is (that is what I did) or refrigerate for a few hours (or overnight) before serving with your choice of bread!

Note: I tried an online recipe much like this one (no tomato puree) about a year ago and loved it, but I misplaced the recipe, so this time I made it from memory and it still tasted delicious. A lot of the recipes you will find are either pureed to a paste or a lot chunkier, but I like making mine with minced/diced vegetables so that it can evenly be spread on the wheat bread we have at home.

Cooking Time: 60 minutes
Serving Size: 4  people

Vegan Carrot Cinnamon Cake

**I adapted this recipe from allrecipes.com according to what local Indian ingredients are available and take into account my family’s food preferences. This delicious recipe is super simple to make and very moist to eat. It doesn’t require frosting and can be gobbled up in a matter of minute!**

This is a Vegan, Vegetarian, Egg-Less Recipe!

Ingredients:

Ingredients for Vegan Carrot Cinnamon Cake

carrot cake ingredients

5 carrots finely grated
1 cup whole wheat flour
1/4 cup flax seed meal
3/4 Tbsp cinnamon powder
3/4 cup hot water
1 1/2 tsp vanilla essence
1/8 cup sliced almonds
1 tsp baking soda
1/2 cup granulated sugar
1/4 tsp salt

Directions:

Preheat oven to 350 degrees Fahrenheit (or 180 degrees Celsius). Prepare a greased baking pan (I used 3 small bread loaf pans).

How To Make Vegan Carrot Cinnamon Cake

dry and wet mixtures

In a mixing bowl, whisk together dry ingredients: whole wheat flour, cinnamon powder, baking soda, and salt. In another mixing bowl, soak flax seed meal in the hot water until it absorbs the water, then add sugar and vanilla essence.

Vegan Carrot Cinnamon Cake Batter

ready to bake!

When sugar has melted, add grated carrots and almonds. Now add dry mixture to this wet carrot mixture and pour into baking pan.

Baking Vegan Carrot Cinnamon Cake

bake at 350 degrees Fahrenheit or 180 degrees Celsius

Bake for about 30-40 minutes or until the cake is cooked properly in the center.

Sliced Vegan Carrot Cinnamon Cake

sliced and ready to gobble up!

Let it cool before slicing, and it’s ready to eat!

Note: I halved the original recipe, which also suggests eating this with frosting but I found it sweet enough on its own. It was gobbled up in a matter of minutes!

Cooking Time: 60 minutes
Serving Size: 10-12 people

Recipe: Spanish Gazpacho

November 1, 2015

Spanish Gazpacho

**A smooth classic cold soup recipe made with local Indian ingredients… perfect for those hot Indian summers!**

This is a Vegan, Vegetarian, Raw, and No Chew Recipe!

Ingredients:

fresh produce sourced in India!

13 tomatoes
1 cucumber
1 small green pepper
1 onion
2 cloves garlic
1 green chilli
2 tbsp fresh coriander
2 1/2 cups water
4-5 tbsp vinegar
1 cup olive oil
salt to taste
black pepper to taste

Directions:

  1. Blanch tomatoes in a pot of boiling water for 2 minutes. Drain and peel the tomato skin and chop roughly.
  2. Into a big blender, add tomatoes, cucumber, green pepper, onion, garlic, and green chilli, Blend. Add water, vinegar, salt and black pepper and blend again.
  3. While blender is on, pour in olive oil slowly. Keep blending for another 2-3 minutes. Color and consistency of soup should change.
  4. Add finely chopped fresh coriander in and pulse to incorporate thoroughly.
  5. Refrigerate for at least 5-7 hours before serving cold.

Note: Make sure you use the reddest ripest tomatoes (mine weren’t) in combo with olive oil for best color and taste. This recipe tastes great on the next day. 

Serving Size: 5-7 people

Gazpacho I had last night!