Monday, November 15, 2010

Three recipes for Vegan MoFo

First of all I want to thank Jenn for this Farm Sanctuary video. This is a little difficult to watch at the beginning but hang in there because at the mid-point you meet actual healthy, happy turkeys with adorable personalities.

I watch things like this because it helps me remember WHY I don't eat animals.  Sometimes meat looks and smells good and it's easy to forget the suffering behind the plate.  I personally don't ever want to forget!  I try not to get too "preachy" about animal rights because I don't want to turn people away.  My basic motto in all things is "Do the best you can."  It doesn't have to be perfect.  You don't have to go vegan tomorrow - just eat fewer animals.  You don't have to eat sprouts and tofu - just eat less junk and processed foods.  Every small step has a huge impact when viewed through the lens of time.

As promised, I've been cooking.  This cake was DIVINE!  It was made with spelt flour instead of white flour and maple syrup and agave nectar instead of sugar.  And of course no eggs or dairy to muck up your arteries!

Vegan Lemon Poppyseed Cake with Lemon Glaze
from Get It Ripe by Jae Steele

Curried Garbanzo Salad

Curried Garbanzo Salad
1 can Garbanzo beans, rinsed and drained
1 cup leftover cooked grain (I used Israeli couscous, but brown rice or quinoa would be good)
1 tomato, chopped
1 carrot, diced
1 cup cooked spinach, chopped (could substitute fresh parsley or cilantro)
2 T vegan mayonnaise
1 tsp mustard
1 T honey
1/2 tsp garlic powder
1 tsp curry powder
juice of 1/2 lemon
salt and pepper to taste

Mix beans, grains and veggies in a bowl.  Mix remaining ingredients together in a small bowl to make a dressing.  Pour dressing over bean mixture and toss to combine.  Chill before serving.

Rose-Scented Wheat with Almonds & Pomegranates

Rose-Scented Wheat
This sounds a bit strange but is absolutely sublime!  Rose water can be food in any grocery store here in Israel and in Middle-Eastern shops the world over.  A little goes a long way!

1 1/2 cups dry wheat kernels (can use Kamut in North America.  Here it's called חיטה)
3 cups water
Rinse wheat thoroughly.  Add to a pot with water.  Bring to a boil.  Cover pot and cook 40-60 minutes until soft.  Let cool somewhat before mixing with:

Seeds of 1 whole pomegranate
4 dates, chopped
1 cup slivered almonds, toasted for a few minutes until lightly toasted
1/2 cup grape juice
1/2 tsp sea salt
1-2 tsp rose water

Toss all together and serve immediately or chill for later serving.  Delish!

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