I recently heard from Stephen Wells, the Executive Director of the Animal Legal Defense Fund. Being on opposite coasts we can’t have lunch, but I want to endorse the ALDF anyway. Go ALDF!
Although I don’t eat meat, I’m exasperated by the suggestion that vegetarianism is effective action against animal abuse. It isn’t. Just like human abuse, the only way animal abuse is going to get curbed is by passing and enforcing laws against it. That’s what the Animal Legal Defense Fund is working toward. Something else Mike Caprio and I briefly discussed at our Eats for Endorsement, is that carnivores and omnivores can support legal reform against animal abuse too! In fact most carnivores I know are opposed to factory farming; they likes their meat, but they don’t want it to be low-quality crap flooding the markets here and abroad. Veganism is great, but not eating animals doesn’t save an animal’s life; it just means more cheap meat gets exported as domestic “farming” subsidies create “surplus.” That’s not just bad for animals, it’s bad for the humans whose markets our cheap meat floods into. So come on, everyone: carnivores, vegans, omnivores, pescatarians, vegetarians, flexitarians, live-food fruitarians, breatharians, aryans and barbarians: support the Animal Legal Defense Fund!
It’s unfortunate that the label of Veganism can be so negatively perceived. I’m totally a pan-omnitarian, so I enjoy cooking and eating vegan too!
I once thought about opening a soup, salad, and sandwich shop and only serving vegan food there, but never once using the term vegan in the menu or in advertising or anything. If anything, I would call it “gourmet” and just expound upon how great it is to eat locally produced, healthy, “homecooked” foods! It’s not that hard to make vegan taste “good” either (another common misperception); I’ve made delicious vegan pizzas, sandwiches, nachos, and all kinds of yummy things with soy and rice cheeses.
There exists lots of delicious vegan food. I cook vegan at home – one of these days I’ll post my secret recipe for wheatless eggless dairyless pancakes, which I eat daily.
However:
Vegan “cheese” is an abomination before the Lord. And me. It is disgusting.
During my periods of veganism I substituted nuts, nut butters and avocados. I did not pretend they were cheese. A bar of soap also looks like cheese, but tastes as much like it as…well, soy and rice “cheese.” When the Revolution comes, all who pretend to enjoy fake “cheese” will be publicly exposed as the liars they are, issued an avocado and sent to re-education camps.
I will gladly hold my avocado high! I totally made tasty vegan nachos and pizza with a combination of fakey cheeses and secret herbs and spices… of course I prefer the real stuff myself, the power of CHEESE compels me!!
Wheatless eggless dairyless pancakes?
You’re hallucinating!
That stuff you’re eating, that’s AIR!
1 cup buckwheat flour
1/2 c rye flour
1/2 c corn flour
1/4 c soy flour
1 + 1/2 Tablespoons baking powder
3/4 teaspoon salt
Mix everything and store.
Pancake: combine about 3/4 c mix with 1 T veg oil and enough water to make a thick batter. Preheat skillet and add about 1 T oil, when very hot pour on batter. Cook, flip, cook, eat with maple syrup.
Variation: add semisweet chocolate chips to batter.
Note: if buying flour in bags rather than bulk (NY stores don’t compare with SF in the bulk department) get Arrowhead Mills flour. Do not, under any circumstances, use “Bob’s Red Mill” buckwheat flour, which tastes like dirt.
Air. Ha!
I stand corrected; I thought anything that was called flour was a kind of wheat. I also thought mince meat was… …oh, well… …back to my non-alcoholic vodka…
From the Kitchen of Theodore R. Hazen, Carlisle, Pennsylvania.
Multi-Grain Quick Bread and Waffle Batter
2 Cups Light Buckwheat Flour.
! Cup Roasted Yellow Corn Meal.
1 Cup Whole Wheat Flour.
1/2 Cup Light or Dark Brown (or even White) Sugar.
2 Teaspoon Baking Soda.
2 Teaspoon Cream of Tartar.
1 Teaspoon Salt (optional).
Mix all of the dry ingredients together.
1 Cup Sour Cream
1 1/2 to 2 Cup Organic Milk.
1 Teaspoon Vanilla Extract.
1/2 Cup Natural Peanut Butter (the kind whose ingredients is just peanuts and salt).
3 Whipped Egg Whites.
3 Egg Yokes and 3 Tablespoons Olive Oil.
Adjust the amount of milk for either quick bread or waffle batter.
2 Cups of Organic Milk for Quick Bread.
1 1/2 Cup of Organic Milk for Multi-Grain Waffle Batter.
Grease 8 by 9 inch Pyrex Dish with 2 Tablespoons of Olive Oil or Olive Oil Spread that has been dusted with some of the Unbleached White Flour. Bake at 375 Degrees for 30 minutes or until the surface cracks, and toothpick or knife comes out of the center clean.
A new recipe which I just created. The bread smells like there is chocolate in it, but there is none. The Roasted Corn Meal it is a nutty aromatic flavor which is impossible to duplicate.