The McManual

Blogging my little heart out in poetry and prose.

Tag: vegan cooking

5/30 – NaBloPoMo09 – On being Vegan


Hi. I have noticed that a few of my readers have gotten to my page by searching for vegan information. I don’t remember how much I have talked about being vegan, but it’s been a long road to get here.

Both my husband and I are practicing vegans. I say practicing, because we are not perfect at it. 🙂 He’s better at it than I am. I don’t try to cheat on being vegan, but sometimes it happens. In September we will have been vegan for two years. We were lacto-ovo vegetarians for about 5 years before that. During the first few months of being vegetarian, we were vegan for a couple of months, but it was too hard at the time – we didn’t know anything about vegetarian cooking, muchless vegan cooking, and so often we felt like we just didn’t know what to eat, and that led us to eating whatever we could find and feeling guilty, so we gave it up until we were called to it again.

Usually when people ask us about being vegan, the first question we get is why. I don’t really like to answer this question if I’m talking to someone who still eats meat. Most of my reasons involve words like ‘gross’ and ‘disgusting,’ ‘unsanitary’ and ‘murder,’ and I don’t think people like to hear that about things they eating…

What pushed me over the edge into complete veganism was reading about what happens to the little male ‘layer’ chicks that are born with no usefulness – they are destroyed. Some places destroy them by tossing them into a wood chipper. Alive.

I also don’t like the thought that cheese is coagulated by an enzyme that is only found in the 4th stomach of a calf. I mean really. I don’t even want to know how they know it’s only in the 4th stomach.

I could go on and on, yet I do sometimes crave cheese or meat. I also have a hard time saying ‘no thank you’ if someone has been nice enough to make me food.

Well, I am running out of time, so I guess that’s all I’ll be talking about veganism today. If you want to get a discussion going or have questions, please feel free to leave a comment!
Sheila

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One decent vegan meal to make


Hi.  I just improvised myself the best meal I’ve had in a while, so I thought I’d pause between bites and write down the recipe for all the world to enjoy.  Ha ha.  But at least I will know where the recipe is.

So I was making some lomein noodles, which I have never made before.  I followed the directions for one serving – easy enough, boil for about 8 minutes then rinse in cold water.  I did that, put it in a bowl, splashed on some liquid aminos, (healthy soy sauce) and started to eat.  Let’s say it wasn’t exactly tasty.  Good enough if I was really in a rush or really lazy, but that wasn’t the case today, thankfully. 

I had just been looking through a vegan cookbook earlier and saw notes I had taken on how to make pad thai or pad see yew a few years ago. 

My notes are really poor – in pencil, jottings, really… somewhat suspect.  When I saw that I had written down ‘4 cups of soy sauce’ i realized I’d better not follow along word for word.  But my notes did point me in the right direction.

I put some, maybe 2 tbsp, grapeseed oil in my frying pan, sliced 2 cloves of garlic – I like nice thick slices, like 1/8 inch or a little more, just so I can see the garlic in my food.  I think it looks nice.  So I sauteed the garlic, threw in a rock solid hunk of brown sugar, probably 1 or maybe 2 tbsp., then I did something fairly dumb, *don’t do this – it’s an example of being dumb* I poured vinegar right into the very hot oil – it splattered all over and I almost started a fire.  I pulled the pan off the stove and watched to make sure that I didn’t need my fire extinguisher, wiped off the bottom of the pan, and threw in the cold lomein noodles.  When I replaced the pan, it was fine.

Then I put in some more vinegar, probably 2 tbsp. and some ketchup, another 2 tbsp.  It sounds gross, but it worked.  Then I put in some liquid ginger from the ginger people, probably 1 tbsp., 2 more tbsp of liquid aminos, and stirred.  At this point, it smelled wonderful. 

I’m sure I could have stopped there and been fine, but being a vegan I’m always being told to make sure I get my protein.  So I opened a package of firm tofu, drained off the liquid, and chopped it up a bit and threw it in.  There wasn’t much liquid left, so I added more vinegar, Braggs aminos, and a splash more ketsup.  Stirred it around for a bit, but I wanted something green in there.  All I had was broccoli, which I’m tired of, a green pepper, which I’m saving for roasted vegetables later, and some mescaline mix.  I didn’t know how it would taste, but I thought what the hell, I’m experimenting.  I threw in about 5 handsful of the mescaline mix.  Waited until it was shrively and all the liquid was cooked off, and put it in a bowl.  I wished I had peanuts, but we don’t buy them that often.  There were about 1/4 c of walnuts left in the cupboard, though, so I crushed them a little bit and threw them in.  Viola.  Yum.

In the end, there was too much tofu, about 1/2 a package would have sufficed.  Live and learn.  Luckily we have cold storage.  Good luck if you decide to make this – remember, don’t throw the vinegar into the hot oil.  Sheila

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