Link lurve: Amy Clare on human privilege at the F-Word

I have seen too many feminists (and anti-fascists and other progressive types who I agree with on so much else) be derisory about animal rights, and far too many AR activists return the 'favour' and argue that any human cause is an unnecessary drain on time or even a conspiracy to keep activists distracted from the 'real' issue of animal rights. It is often posited as a zero-sum choice for what you believe in. What you do is a different matter - it is an individual choice how each person uses their limited time and energy, and choosing one issue over another is fine in that regard, but it doesn't mean you have to give up caring about anything else even if it does take rather slacktivist forms at times. Can you tell a raw nerve has been hit?

Anyway, this is meant to be link lurve not link whinge (although that might be a useful feature sometime, haha) I bring you the following post: Amy Clare at feminist blog The F-Word asks if you have 'Checked your human privilege lately?'

A quick sample: 'Some have likened becoming a feminist to taking one of the pills in The Matrix - suddenly, you can see the world as it really is. You become aware of every instance of oppression, and when others then dismiss this oppression, it is unbelievably infuriating. I feel the same whenever the topic of animal rights comes up in conversation, and omnivores shrug their shoulders at me and declare that they enjoy meat, so why should they stop eating it? For me, this is the same as hearing a man say that he enjoys rape porn, so why should he stop watching it?'

Link love: Knocked up and vegan

To quell any rumours (and any fears on Ben's part should he see this post in google reader, haha! Really tempted to remove the disclaimer to see his reaction...) I am NOT pregnant.

That aside, Chloe Jo Davis at Crazy Sexy Life has made a post on being a pregnant vegan, which I felt like posting in case I or anyone reading my blog might find it useful now or (in my case) in the future.

Sweet potato and chickpea curry

I made this last night to keep my boy's strength up for couple of busy and stressful days ahead!

You will need to get:
-4 largeish sweet potatoes
-1 onion
-1 tin chickpeas
-Peanut butter
-Cumin and your preferred curry powder
-Cooking oil (I usually use sunflower)
-Tomato puree

And then:
-Chop the sweet potatoes
-Boil the sweet potatoes for half an hour and leave to stand for a bit so they go mushy
-Strain the sweet potatoes
-Heat the cooking oil in the bottom of the pan, add the sweet potatoes, a chopped onion, about a tablespoon of tomato puree and the curry powder
-Stir in the chickpeas
-Add some warm water until the mixture starts to look like soup. Simmer it for a while - stirring occasionally because this stuff can stick to a pan - then add a couple of tablespoons of peanut butter and stir in thoroughly.

Eat with rice. Not pasta this time!

Pasta with peppers and chickpeas

This one definitely comes into the erzatz-but-tasty category - I came back from a trip yesterday and launched straight into a day and a half of being constantly out at work, so needed to cook something nice from limited resources to sustain me for an evening working at home!

Ingredients:
-Half a pepper (yellow in this case)
-Three small cloves of garlic
-Cooking oil (I use sunflower)
-Tomato puree
-Water
-Chickpeas
-Pasta
-Splash of balsamic vinegar (optional)

Put the pasta (about a coffee mug per person) on to boil, adding a splash of oil and a pinch of salt
Heat the oil in a wok or frying pan, cook the pepper in it for about five minutes and the garlic for a bit less
Add the chickpeas in with the pasta*
Add the tomato puree and some water to the peppers and garlic
Add the balsamic to the veg sauce bit
When the pasta is cooked, mix everything together.

*If you use frozen chickpeas, rinse them first with cold water to seperate them and take the freezer taste away. They will defrost while in the boiling water. Duh.

30 Days of Veganism - my ideal experimental vegan!

Bryn Woznicki is a student journalist, a lifelong omnivore, and currently at the halfway stage of an experiment whereby she goes vegan for 30 days and documents this in her paper. I was dubious when I first heard about her - my experiences of omnis who do experimental veganism haven't always been the most positive, at best they manage it with a few fairly standard problems for the set period and are pretty happy to go back to their old diet at the end. Bryn, however, seems to be made of sterner stuff!

She sticks to be vegan diet with, as far as I can tell, only one or two slip-ups; makes more than the barest nod towards the wider vegan lifestyle, eats in mainstream food outlets and tries out vegetarian ones, and feeds her apparently very fussy meat-eating friend vegan food which he eats without complaint. She doesn't waste time being a martyr, which is very refreshing after the likes of Jay Rayner and Oprah. The jarring note seems to be the attitude of her vegan boyfriend to these proceedings - maybe she is just blogging the more newsworthy interactions and he is completely sweet and helpful behind the scenes, but he seems to do rather a lot of judging and hectoring.

It's a pearl!

Today, I wanted a meal I would normally make with couscous. I have all of sod in the house of a couscous-y nature. It was 6pm on a Sunday, when shops tend to be shut, and I had very little energy to actually go out and hunt down grains that might not fill me up so well anyway. What I do have is pearl barley. And, amazingly, it worked out pretty well.

Pearl barley, I have to admit, takes a while to cook - basically you cover it with cold water, bring it to boil and simmer it for an hour. On the other hand, I've found it freezes pretty well (in terms of being edible afterwards), which means it is always worth doing double quantities and freezing some for another time.

So, today I did that - I used one of my smaller coffee mugs full of dry barley, simmered it for an hour, then took about half out to cool down ready for freezing. Then, to go with my stir-fried veg, I flavoured what was left in the pan:
-1 tablespoon olive oil
-1 teaspoon each of cinnamon and nutmeg
-a pinch of salt

Turned out ok and probably filled me up better than couscous would have!

Linky lurve - Barbies and bunnies!

In honour of National Vegetarian Week, the lovely Ms Vanilla Rose provides a list of ways to help animals, some of which translate beyond the Barbie arena!

Part 1

Part 2

Part 3

Cross-pollination

A post at my other blog, on the subject of genetically manipulating animals not to feel pain...

Quick fancy pasta sauce

This was my treat at (almost) the end of the week, using up some courgettes and peppers I've had for ages and the rest of the tin of tomatoes I opened yesterday. It could have stretched to two helpings with a bit more pasta and some bread on the side. You could use a saucepan (tho not an easily heat-damaged one) or frying pan instead of the wok.

Ingredients
-Olive oil, heated in a wok
-Two large mushrooms, chopped
-One large courgette, chopped
-Half a pepper, chopped
-Three cloves of garlic, sliced
-Half a dozen or so olives, halved (very much optional, but I happened to have some in the fridge)
-Half a tin of tomatoes, with juice

Add the ingredients down to garlic to the wok in the order listed, unless you are the opposite of me and prefer nearly-raw mushrooms and overcooked pepper in which case do what you like. Cook the veg in the oil, stirring around a bit, until cooked. Make sure the olive oil doesn't start to smoke - turn down the ring if it sizzles too much. Add the tomatoes and a bit of water - simmer for 10 minutes or so. Eat with pasta, in case you need telling. (And no, Ben, I personally do NOT intend to use spaghetti, but make no judgement on what anyone else does. Except you because you expect me to eat what you make... I love you even if you do eat pasta that looks like WORMS.)

Veganicity on a shoestring #3 - bean and veg casserole

Any raw foodists reading this will probably be throwing their hands up in despair at the turn my blog has been taking lately, but I am trying to eat healthily in the winter - with a very active life and no central heating at home - on a very tight budget, so the meals I've been posting fit that need pretty well. A lot of it is pretty consistent with 70s wholefood diets, except for the fact that I sometimes use tins! (oh and also white rice/pasta...)

This made one-and-a-half me-size helpings! (clue: I'm not small or currently off my food)

Ingredients
1 standard tin chickpeas
2 large carrots
Half a large onion
Half a standard tin of tomatoes (tomatoes are one vegetable that actually benefits healthwise from the cooking/tinning process, apparently it promotes some kind of useful nutrient)
3 teaspoons Bisto
1 tablespoon tomato puree
About two coffee mugs of water

Put the bisto and tomato puree in a saucepan and slowly stir the water in. Turn the heat on/up under it and keep stirring until the gravy thickens.

Slice the carrots, chop the onion, and put them in an ovenproof pottery dish (my blue glazed one is older than me, my mum had it first...) with the chickpeas and tomatoes. Stir so the ingredients are evenly mixed. Add the gravy so it covers everything.

Turn the oven up to 180/200 C (flexible depending on what else you want to put in there - I had it on higher at the start because I was making bread, since the oven happened to be on). Leave the casserole in for about an hour, until the carrots are cooked through. If you don't have either a dish with a lid or a handy piece of tinfoil, keep it on the bottom shelf and give it a stir at some point so the stuff at the top doesn't get burned!

Veganicity on a shoestring #2 - vegetable stew

Sadly I don't have my mother's dumpling-making talents! Anyway, this is what I was eating on Saturday - I had a 'crash' day where my body tried to recover all the energy used and not topped up over the past week, so although this made three or four helpings I ended up eating the whole lot...

Ingredients
A pot of stock - see the previous recipe for how I make this
One large potato
One sweet potato (or another normal one - I had these because they were on special offer)
Three large carrots (good way to use up frost-damaged ones)
Half a tin of tomatoes (leftover from the other day)
Beans, probably the equivalent to a normal tin - I used chick peas and butter beans from the freezer though.
Three cloves of garlic.

Basically you 'make' this by putting the lid on the pot and leaving it to simmer for an hour! You can also add pearl barley, pretty much any root vegetable, or indeed onions except I didn't have one to hand...

Vegan on a shoestring #1 - 'Boring bolognese'

I hasten to add that this isn't actually boring, it acquired the tag in question when I was a student with limited cooking facilities and ended up eating the stuff several times a week. This made enough for two helpings, most of my day's food intake given that I was working from home. Just enough for it to be nice and not boring. Maybe the fact that I poured some leftover wine into it helped...

Ingredients:
A pan of stock, either from a cube or from swilling out yeast extract jars. You know, the ones that don't have enough stuff in to scoop out and spread on toast but it seems wasteful to bin!
A tablespoon Bisto (powder not granules)
A tablespoon tomato puree
Three largeish carrots
Three sticks of celery
Half an onion
Half a normal tin of chopped tomatoes

Swill the yeast extract jars out with warm water. Stir slowly into the bisto. Add the tomato puree. Top up with more water and bring to the boil.
Chop the carrots, celery and onion and place in the boiling stock. Add the tomatoes. Turn the heat down and leave to simmer until the liquid has thickened and some has evaporated.
Eat with pasta. You don't need me to tell you how to cook that.

A health post

Before I embark on a series of cheap recipes, here's a list of vegan superfoods from the Green Diva.

Chocolate!

With Valentines day less than a month away I want to put a plug in for my friend Wendy, who runs a one-stop shop for vegan chocolate! She has flavoured truffles, creme eggs and chocolate hearts, among other things. Oh, and keep the site bookmarked for Easter as she also does large eggs and chocolate bunnies, if you can bring yourself to eat animal-shaped chocs which I never can.

New Year Veganicity

I'm not keen on the idea of new years resolutions, but a few have occurred to me regarding veganism so here they are!

• To be less guarded about my veganism and the reasons for it when among non-vegans, and not interpret questions as jibes unless they are really obviously meant in that way.
• To try to rise above jibes, assume that the person is either masking genuine curiosity or else not worth my energy getting angry with.
• To join in discussions at work about food and cooking even if it is sometimes very frustrating to hear about meat etc.
• To get involved in activism again, although this may have to be after submitting my thesis!
• To make myself available to people who are curious about veganism (eg through formspring)
• To be more proactive in raising the subject of veganism, although I may stick to 'safe' situations for the time being.
  
• To make more effort to share food, subject to affording to do so, in particular to make more from-scratch food for parties and so on since (amazingly) no-one in my life (apart from my friend's pre-teen daughter who now avoids meat herself) has ever objected to chocolate cake or pizza even when they know it is vegan.
  
• To avoid factional bickering in the vegan/AR movement - I do have a horrible tendency towards morbid curiosity about these things, not to mention getting embroiled in them (particularly when my personal feelings about individuals get into the mix), and this isn't healthy. Negative energy is the most painful sort to expend. Pretty much every approach is useful and necessary, and I need to remember that regardless of feelings about the individuals concerned.
  

Vegan pledge

This is a bit late for new years resolutions, but still worth posting now as it can be done at any time of year. The Vegan Society is running a Vegan Pledge initiative encouraging non-vegans to swear off the animal products for 7, 14 or 30 days. You will be sent a special vegan starter pack and linked up with more experienced vegans to get advice. I would recommend that people starting from complete omni-ness should probably do 7 days - vegetarians might like to consider starting with 14. Of course there is nothing to stop you doing one after the other, or indeed sticking with veganism afterwards.

At a more personal level, I can be found on formspring if anyone has vegan-related questions.

S.O.P.H.I.E. video

Sophie Lancaster was murdered just for looking 'different'. S.O.P.H.I.E. stands for Stamp Out Prejudice, Hatred and Intolerance Everywhere. This video is an attempt to raise awareness of the need to speak out against all hate crime, including that directed at subcultures.

And yes, this is slightly off-topic for a blog on veganism, but if our reasons for being vegan coincide at all then you'll understand.

Flexitarians

An online acquaintance posted this, and it made me wonder: why do flexitarians need special resources? I wouldn't be feeling quite so spiky about the idea if I hadn't run across a number of blog and message board posts and even *gasp* offline conversations regarding the idea of 'accommodating' flexitarians. That is, vegetarians/vegans needing in some form or other to do so. Now, I thought the point of being a flexitarian (rather than vegan, vegetarian, ova-or-lacto-veg, pescatarian, or other label that refers in the dietary sense to eating or not eating a specific range of foods) was that you didn't need to be accommodated. That you ate the 'right' thing for any specific context. Surely the right thing for a context in which you are surrounded by vegetarians/vegans is to eat what they do? Be truly 'flex'-ible and refrain from whinging about the lack of animal products? Wow, anyone would think you were an average omnivore trying to gain a trendy label - oh, wait...

Note 1: yeah, I know 'vegan' goes beyond diet, and that this is the key to why some are vegans and some are flexitarians in the first place, but since these conversations have tended to involve food I have stuck to that angle for now.

Note 2: I have nothing against people who are trying to reduce animal product consumption but aren't (yet) ready to go all the way. These are not the people being slated here, especially the ones who may be vegan in the future! But if anyone complains about the lack of meat/dairy in vegan/vegetarian spaces or contexts, I really doubt the sincerity of any attempts to cut down on these substances...

Linkies!

I've added a few more links in General Vegan and Shinies. Nb: I use 'non-animal-tested' rather than 'cruelty-free' when the product ranges in question aren't exclusively vegan. If I post a link it indicates that the company has a decent range of vegan products, but that you may need to check the ingredients online or in the shop before buying.

My top 10 favourite foods right now

Just to demonstrate how wide a range of vegan food is available! Some of these involve 'scary' vegan ingredients, others don't. Some are easier to cook than others. The order varies with my mood!

1: Chilli, particularly with tacos/nachos. The deluxe version of this involves Cheezly (Redwoods) and Sour Supreme (Tofutti), but these can be done without. The tomatoes, beans and spices are what does it...
2: Gigantes, with either rice or couscous depending on whether the nearest clean container is a saucepan or a bowl
3: Peanut curry with veg and/or tofu - the basic sauce can be made out of creamed coconut and peanut butter
4: Welsh Rarebit, especially if I can find somewhere that sells vegan worcester sauce! That is in short supply in my city for some reason...
5: Leek and potato soup
6: Corn chowder (actually I want this today, but need to actually buy a tin of sweetcorn first...)
7: Dhal with chickpeas. Preferably with rice, but couscous will do.
8: A beanburger with lots of salad. I don't always want to cook from scratch!
9: Lasagna/Moussaka (these would be a lot higher if they weren't such a faff to cook!) - being a philistine I prefer these with salad and chips rather than anything more culturally appropriate, but rice and bread are also good...
10: Pizza! (with or without cheezly depending on whether I have any in... sometimes just dumping a load of veg on it works fine!)