By Sharon Troy •
April 24, 2008
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I have to give a lot of respect to Jews that keep Kosher, because I know how difficult it can be to stick with a restricted diet. During Passover especially, that diet becomes so limited, that some of my Jewish friends recently asked me if I thought it was possible to stay vegan during Passover. At first I thought, “No leavened bread? No problem!” but then I realized that some keep rules far more strict than that.
I learned that Ashkenazi Jews also avoid a group of foods categorized as kitiniyot which includes rice, peas, lentils, beans, and corn. (Now I know what Meredith was referring to in her recent Passover foods post, when she mentioned becoming aware of so many corn additives!) So no legumes, eh? No soy products… no grains… Ok, that does in fact rule out a major chunk of my vegan diet.
But I wasn’t ready to back down from this challenge just yet…
By Vital Juice Daily •
September 12, 2007
Editor’s note: As we mentioned yesterday, in addition to featuring a weekly tip from Vital Juice Daily’s email tips, we’ll also be featuring their "Ask VJD" column on Wednesdays. Here’s the first one, which was originally published on August 15, 2007.
Dear Vital Juice Daily,
I would love it if you would do some research on hemp - as a fiber, protein and omega source. Can you tell me more?
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In Parts I and II, we talked about the making of tofu, the freezing of tofu, and everything in between, Now, let’s talk about a few things you can do with extra firm tofu – a few quick dishes you can make for lunch or dinner. I’ve already mentioned the fact that the silken is pretty much just for pudding or pie filling, so I’m talking about using extra firm
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This recipe is perfect for anytime, but it makes a perfect accompaniment to a traditional English tea. Makes 5 whole sandwiches, 10 halves, or 20 quarters
Ingredients
1-1/2 pounds tofu, extra firm or super firm*
1/2 cup eggless mayonnaise (Nayonnaise and Vegenaise are great, but Wildwood’s Garlic Aioli is my fave)
2 red bell peppers, finely chopped
4 scallions (white and green parts), finely chopped
2 carrots, finely chopped
3 stalks celery,
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The versatile little soy bean is used to make such delicious foods as tofu, tempeh, miso, and soy milk, and yet it’s misunderstood, especially here in the West. Tofu is derided, scoffed at, and even feared by some, and I’m here to set things right. Our little lesson may seem technical at first, but once you read it, I think you’ll come away with a much better understanding of our high-protein friend and
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Some of the most wonderful aspects of eating a plant-based diet is choosing from the huge variety of foods at your disposal and experiencing a change in your palate. My favorite foods today were definitely not my favorite foods 25 years ago (my father owned ice cream stores), or 10 years ago, or even 5 years ago. It’s so exciting to continually eat better, learn more, and feel healthier all the time. It just
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Summer Vegetable Risotto
Use this recipe as a model for many of your favorite seasonal vegetables, so long as those on the sturdy side (bell peppers, artichoke hearts, broccoli, beets) are precooked until not quite tender, either by blanching, steaming, or roasting. As a general rule, for every cup of rice, you will need about 3 cups of simmering broth.
Cooking time: The total cooking time from the first addition of liquid
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In my first exploration of the issue of by-catch in commercial fishing, I looked at the devastating effects of fishing not simply for the "target" species, but on those animals who are unlucky enough to be caught in the lines, traps, hooks, and nets not meant for them. In this second part, I further explore this issue and take a look at how the dolphins, sea turtles, and seals - animals for whom
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If we’ve heard it once, we’ve heard a thousand times: Eat Your Vegetables! From the day we moved onto solid foods until we moved out of the house, we heard this culinary command at least three times a day. Yet at some point, we tuned it out.
A new study American Journal of Preventive Medicine confirms this: Americans are eating fewer vegetables than ever. Researchers evaluated data from two large national health surveys
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