Organic Vegan Tempeh Sloppy Joes

Saute:

• 3 Tablespoons oil
• 2 diced green peppers
• 1 diced large onion

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Run entirely by volunteers, the Society hosts events throughout the year such as vegetarian potlucks, picnics, dining out and lectures. The Society has been instrumental in popularizing the words vegetarian and vegan in the Bay Area. As a result of their work, professionals from many fields promote the benefits of a vegetarian diet, versus the old warnings of dire consequences.

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Vegan Organic Skillet Corn Bread

Place an oiled 10 inch iron skillet in a oven heated to 400 degrees.  Mix together:

• 1 1/2 cups cornmeal
• 1 1/2 cups unbleached white flour
• 3 1/2 teaspoons baking powder
• 1 Tablespoon honey or sugar
• 1 teaspoon salt

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A vegetarian woman was driving along a German highway and came upon a truckload of pigs headed for a sausage factory.  She told officers she was so traumatized by the site of the poor little animals going to slaughter, that she momentarily lost control of her car and sideswiped another truck, filled with pigs.

Apparently, there was little damage to the vehicles, the pigs survived and so did the driver.

Source

Image:

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Vegan Chocolate Pecan Brownies

Mix and cook on low heat until thick.  Cool completely:

• 1/3 cup flour
• 1 cup water

In a separate pot, melt:

• 1/2 cup margarine

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“A meal without meat never tastes good that is why I eat meat everyday - meat is good, my friend,” he said.

Asked whether he would consider becoming vegetarian, Mbonisi said he would do so only if a gun were pointed to his head.

Like Mbonisi, many people around the world eat meat because it provides convenience, pleasure and in an age-old habit. Little do these people know that adopting a vegan diet could be one of the best ways to respond to what one writer refers to as arguably two of the world’s most urgent social issues: climate change and the food crisis.

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According to one study released last week, your answer doesn’t matter much: even if you walk to the burger joint, your food will have its own set of wheels—and an exhaust pipe.

While it’s now common knowledge that activities like driving conventional cars cause global warming, the environmental impact of what we eat continues to slip under the mainstream radar. The study, performed by Germany’s Institute for Ecological Economy Research, could change this with its comprehensive and comprehensible findings.

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Super Simple Balsamic Roasted Organic Summer Squash

Preheat oven to 420 degrees.

Cut up summer squash into large pieces (I cut a zucchinis into eighths).  Pour olive oil into the bottom of a glass pan.  Add the summer squash, then drizzle with more olive oil and balsamic vinegar (look for low or lead-free vinegar).  Salt and pepper to taste.

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What started out two decades ago as an experiment, became the inspiration and vision behind what MATT & NAT’S fashion-forward, design-centric and animal-free handbag line is today.  The experiment was to embrace a vegan diet for just 30 days, but little did Creative Director, Inder Bedi know that it would set off a series of events that would lead to the birth of a super chic handbag line influenced by modern design and architecture. 

Serious, structured, edgy & incredibly modish describes the brand new Fall ‘08 handbag collection from this widely popular Montreal-based company.  Taking its cues from menswear this season, its heavy on hardware and boasts a deep color palette.  The Japanese Paper series has the look of leather, but is made of treated cardboard while the Feutre series looks and feels like felt, but is crafted out of recycled plastic bottles.     

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However, one essential aspect of our human lives that often does not receive much attention is our diets. This is rather shocking, too, because whatever else happens, whatever we stick in our lamps or drive, we always need to feed. And as more and more of us pop up on the planet, Mother Earth is going to have a lot of hungry human mouths to feed.

Your dietary habits–what, where, and even how you eat–are profoundly important when it comes to sustainable living. I am not an accredited expert on economics, agriculture, or nutrition, but I have done more than my fair share of research on these and other topics (especially the latter two) related to sustainable food choices. In what follows, then, I share some ingredients I have come across in a recipe for an eco-friendly diet.

1. Eat simply. Packaged foods that have ingredients lists spanning several sides of the box, with words you cannot pronounce and substances you never thought could exist, are obviously not “natural” and can do funky things to your body. Plus, the more things in your Frankenfood, the more resources required. Simple eating gives your digestion an easier task and reduces your exposure to potential toxins, too, which ultimately helps keep you healthy.
2. Choose organic. Although an organic label does not guarantee good farming or business practices by the company/producer, you can at least be sure that an organic product will have required less chemicals and toxins in order to go from field to table. Besides reducing pollution going into the biosphere, you also reduce pollution going into yourself with organic foods.

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   ]]> http://sustainablog.org/2008/08/27/change-your-diet-change-the-world-a-recipe-for-eco-friendly-eating/feed/ http://eatdrinkbetter.com/2008/08/06/green-divas-guide-to-delicious-living-hearty-summer-salad-meals/ http://eatdrinkbetter.com/2008/08/06/green-divas-guide-to-delicious-living-hearty-summer-salad-meals/#comments Wed, 06 Aug 2008 18:21:45 +0000 Megan McWilliams http://eatdrinkbetter.com/2008/08/06/green-divas-guide-to-delicious-living-hearty-summer-salad-meals/ Aside from being dubbed the Green Diva, I’ve also been called the salad queen (these may actually be different variations on the same title!). Since my earliest memories of food, salads have been and remain a favorite staple in my world. I was somewhat of a natural vegetarian, gagging on most meat and thus being extremely particular about what meat I managed to stuff down as a child, I always gravitated towards any type of vegetable.

   This time of year, us salad-lovers are in heaven. The fresh, crisp and colorful bounty beckons the creation of all kinds of fresh veggie meals.

   I’ve become an unofficial expert on making meals out of salads. I can be extremely happy with a large bowl filled with lettuce and a variety of other food groups that make up a healthy combination all mixed up. In fact, I have a special hand-crafted wooden bowl that was given to me when I attended ‘farm camp’ in Vermont last year, that I love to make these salad meals in.

   While there are several million ways to create a core group of salad meals, I’m going to pick just two that I’m currently rotating through the menu these days.

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   ]]> http://eatdrinkbetter.com/2008/08/06/green-divas-guide-to-delicious-living-hearty-summer-salad-meals/feed/ http://planetsave.com/blog/2008/07/25/edible-activism-changing-the-world-through-what-we-eat/ http://planetsave.com/blog/2008/07/25/edible-activism-changing-the-world-through-what-we-eat/#comments Fri, 25 Jul 2008 21:44:20 +0000 Megan Prusynski http://planetsave.com/blog/2008/07/25/edible-activism-changing-the-world-through-what-we-eat/ For as often as we do eat, it seems as if most of us don’t think too much about what we’re putting into our bodies. With food production so far removed from our every day lives, it’s easy to ignore where our food comes from and what it’s impact may be. But what we put on our plates has a larger footprint than what we drive. According to the Food and Agriculture Organization of the United Nations,

   “Livestock production is one of the major causes of the world’s most pressing environmental problems, including global warming, land degradation, air and water pollution, and loss of biodiversity. Using a methodology that considers the entire commodity chain, it estimates that livestock are responsible for 18 percent of greenhouse gas emissions, a bigger share than that of transport.”

   The things we choose to eat can obviously have an enormous impact on the planet and everything on it, including ourselves. Naturally then, our diet choices can say a lot about our ethics and beliefs. They can even be a political statement and a form of activism. I think that every choice we make has the potential to change the world, and certainly what I choose to eat has an impact.

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   ]]> http://planetsave.com/blog/2008/07/25/edible-activism-changing-the-world-through-what-we-eat/feed/ http://feelgoodstyle.com/2008/07/22/nailed-it-sparitual/ http://feelgoodstyle.com/2008/07/22/nailed-it-sparitual/#comments Tue, 22 Jul 2008 20:00:25 +0000 Courtney Carlisle http://feelgoodstyle.com/2008/07/22/nailed-it-sparitual/ When my nails are freshly manicured, it somehow makes me feel more, well, polished. I hate walking out of poorly ventilated shops with a headache though. We all know that the ingredients in traditional polish is not good to inhale on a regular basis, but we slather it on anyway - guilty! I am totally guilty…

   Until recently when I discovered the SpaRitual line at a little body shop, called Mountain Body, in Park City, Utah. With flavors like, Strawberry Fields Forever and Paradigm Shift (which I am currently admiring as I type!), you not only feel good about wearing the nail lacquer but empowered.

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   ]]> http://feelgoodstyle.com/2008/07/22/nailed-it-sparitual/feed/ http://eatdrinkbetter.com/2008/07/05/organic-vegetable-farming-now-more-vegan-than-ever/ http://eatdrinkbetter.com/2008/07/05/organic-vegetable-farming-now-more-vegan-than-ever/#comments Sat, 05 Jul 2008 13:38:47 +0000 Meredith Melnick http://eatdrinkbetter.com/2008/07/05/organic-vegetable-farming-now-more-vegan-than-ever/ How exactly does one make a vegetable farm less carnivorous than it already is? The practice of veganic - or “stock-free” - farming is beginning to take hold among some small-scale farmers in the United States and Canada. It has been a common method in Europe for years.

   Veganic farmers practice organic farming by eschewing synthetic pesticides and fertilizers, but take it a step further by eliminating animal-derived farming products as well. Most organic farmers use bone meal, blood meal and animal waste fertilizer to make their plants productive, but veganic farmers and their customers see a number of problems with using animal biproducts around the plants.

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   ]]> http://eatdrinkbetter.com/2008/07/05/organic-vegetable-farming-now-more-vegan-than-ever/feed/ http://eatdrinkbetter.com/2008/06/26/spicy-red-lentils-with-roasted-cauliflower-recipe/ http://eatdrinkbetter.com/2008/06/26/spicy-red-lentils-with-roasted-cauliflower-recipe/#comments Thu, 26 Jun 2008 17:57:54 +0000 Sharon Troy http://eatdrinkbetter.com/2008/06/26/spicy-red-lentils-with-roasted-cauliflower-recipe/ This week, I made a decision to incorporate more raw foods into my diet. My new goal is to eat at least one raw meal a day, and to transform my kitchen into an entirely raw one. I’ll be documenting the steps I’m talking, and go further into the reasons why in my next several posts.

   My first step though is getting rid of all of the wonderful food I’ve got stored up, but will now be eating less of, like grains, beans, and soy products. I can’t think of a more delicious way to clean house than this red lentil recipe I created last night.

   I’m still stuck on what to name this dish. My husband called it “Mediterr-Indian” because of the spices that borrow from both cultures. It’s pretty low on fat, and good for people with food allergies, as it’s nut, soy, and wheat free, and of course, vegan. The recipe for the lentils, and the roasted cauliflower after the jump:

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   ]]> http://eatdrinkbetter.com/2008/06/26/spicy-red-lentils-with-roasted-cauliflower-recipe/feed/ http://eatdrinkbetter.com/2008/06/19/grilled-gnocchi-with-red-pepper-recipe/ http://eatdrinkbetter.com/2008/06/19/grilled-gnocchi-with-red-pepper-recipe/#comments Thu, 19 Jun 2008 17:30:03 +0000 Sharon Troy http://eatdrinkbetter.com/2008/06/19/grilled-gnocchi-with-red-pepper-recipe/ My husband recently turned 30, and to celebrate the momentous occasion, we treated ourselves to a dinner at our favorite restaurant, Millennium. The all upscale San Francisco eatery frequently wins awards for best vegan restaurant, wooing a largely non-vegan clientele who don’t miss the meat. They use organic, local foods when possible, and recycle and compost.

   The dishes have such complex flavors, in combinations I’d have never thought up. One of my favorites was a lemon basil sorbet we had for dessert that was outstanding. They sell several cookbooks, but I’ve always shied away from it, as I’ve heard (and would have to imagine) that the recipes would be too complicated.

   Instead during our meal this weekend, I tried to guess how some of the dishes were made and see if I could emulate them myself. This recipe is based on an appetizer we had, but I paired it with a side salad as a full meal.

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