Where's the Beef?


Veganism is a way of life. Some people choose to be vegans because of the health benefits, but more often than not it is based in love and respect for animals and the environment. While vegetarians avoid fleshy meats, vegans avoid all animal products even including leather, fur, wool and anything tested on animals. In the culinary world this means saying goodbye to eggs, butter, milk and cheese. With all these restrictions I was skeptical not only about the lack of protein but of course, taste. Fortunately, there are numerous alternatives for animal products that not only provide needed protein but can also satisfy any palate.
Below you'll find a link to a 3-course, vegan-approved meal. Most ingredients will be easily recognized. A few names, however, will raise eyebrows. Quinoa, (keen-wa) for instance, is a grain-like seed that, when cooked, has a light crunchy texture and tastes slightly nutty. It was added to the salad for its high protein, calcium and iron content. Lexington Co-op on Elmwood not only carries quinoa but also any bean, seed, lentil or soy product you could ever want. It is truly a vegan’s paradise.
Maori Rice is the showcased main event. All the ingredients are familiar, even if they are a strange combination. My friend Christina has been hard-pressed to find anyone who did not enjoy this dish. Brown rice should always be used in place of white. White rice has next to no nutritional value, while brown rice is packed with B vitamins; vitamins which help maintain healthy skin, increase metabolism and combat stress. The sweet potatoes are an excellent source of B vitamins as well.

And lastly, just because vegans avoid milk and eggs doesn’t mean they don’t relish a good dessert! On the contrary, some of the best cupcakes I have ever had were vegan-friendly. These Banana Split Cupcakes are a perfect way to end what may be your first (of many) vegan meals. And after your second (or third), you might just find yourself saying, “Vegan. It’s what’s for dinner."
To download the recipes for this tasty dinner, click here!
Read "Got ism?", another Buffalo Rising story on dietary choices.

Fresh and Fabulous from the Farm – A Sunday Supper
One of my favorite things to do while assisting at the Slow Food Buffalo, Chef Demo table at the Bidwell Market is to people-watch.
I get a kick out of observing the customers. They scurry from table to table curiously checking out what each vendor has brought in that week to tantalize their taste buds. Little kids sneak a blueberry while some people secretly squeeze a tomato. Many smell the flowers, sample some sausage or eng …
After a brief summer hiatus, SAMPLE’s Supper Club resumes in a few weeks. The monthly occasion returns with an eye on the season and an appreciation for quality beer.
For the uninitiated, SAMPLE’s Supper Club features a “food forward” six course feast that tempts the taste buds and the imagination. If Chef Adam Goetz’s thoughtful and refined contemporary menu isn’t enough to tempt you, perhaps the pairing of exquisite beers with each course will seal the deal. Las …
It was a beautiful day for Sunday brunch, so the only choice was a restaurant that still had an open patio, where the food was going to be great.
Betty's it was. Not only was I able to have my Jack Russell terrier tableside next to the short, flower box laden fence, but I got to sit in the sun. The angle was steep for noon, a telling sign of shorter days, and if you don't believe me, look at the shadow the home fries cast.
Betty's is one of those places where you'll run into pe …
There have been many reincarnations at 752 Elmwood Avenue over the past couple of years. Wasabi is the newest restaurant nestled next door to Fowlers Chocolates and right across the street from Spot Coffee. When you enter you are greeted with exposed brick, sleek furniture and a gleaming sushi bar where colorful sashimi sits like little gems in a glass case. It is a small restaurant that can seat 12 at the tables and about 10 at the bar. Sitting at the sushi bar is a treat and ent … 




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UrbanGuy
i have nothing against veganism or anything like that...but you think you coulda picked a better looking dessert to feature
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BackInBuffalo
ahh, thanks Sarah.
There are lots of 'spaghetti & beer' vegans out there who need help with the basic requirements - mainly B vitamins... The whole vegans not getting enough protein thing is a myth to sell more meat.
(not to get all conspiracy theory, but always consider the source of things - the dairy council is the biggest proponent of the "traditional" food pyramid...)
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lauras
As a pizza and beer vegetarian since '86, I concur with BackInBuffalo. Thanks for this great article, Sarah.
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lauras
As a pizza and beer vegetarian since '86, I concur with BackInBuffalo. Thanks for this great article, Sarah.
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Matthewjohnp
If a cow eats vegan and you eat the cow, isn't that vegan too?
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Sundial
The meat and dairy industries are heavily subsidized by the government which is why meat and dairy prices are artificially low compared to the price of things like organic veggies.
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nightrider
sundial-have you tried to buy a steak recently at the grocery store?
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Colin
nightrider -- you realize that your question misses the point of sundial's remark, right? The point is that prices of meat and other foods are unnaturally low compared to those of fresh fruits and vegetables, not that meat is cheap. Our government subsidizes the production of the unhealthiest foods -- brilliant!
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BackInBuffalo
let me lob this grenade in the room...
Q) Who uses less oil in a year, the guy who drives his Prius 15K miles, or the guy who drives his Hummer H2 15K miles?
A) The guy who drives the Hummer (he's a vegetarian)
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nightrider
Hi Colin, I was being somewhat sarcastic, but then again I don't quite get your point. If the meat industry is so heavily subsidized then shouldn't meat be relatively cheap or at least cheaper than it is? A great book to read is Fast Food Nation (I think they made a movie about it). It stopped me from eating beef for a couple of years, not so much for the gross stories but just the insidious nature of the beef industry,
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MichaelFranco
Sarah,
A book I find most useful is The New Vegan Cookbook by Lorna Sass (author of The New Soy Cookbook). The book features delicious recipes using easy to obtain ingredients, and offers suggestions how to stock a vegan pantry.
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Colin
nightrider --
the idea is that meat prices are kept artificially low because production is subsidized, whereas fresh produce is unsubsidized. If you remove the subsidies to meat (and sugar, etc. etc.) their price would go up and healthier foods would be an even better deal.
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tudorguy
Really? No wool?? I'm not so sure about that one.
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ChristaSeychew
tudorguy,
An excerpt from Grassroots Veganism...
"On the surface, it appears that wool is a benign product because, at least theoretically, it can be obtained without harming the sheep. However, upon closer inspection, we find that the wool industry is actually very similar to the egg and dairy industries. While animals such as laying hens, dairy cows, and wool-bearing sheep are not immediately killed to procure their salable products, they suffer tremendously for years prior to their ultimate and unavoidable slaughter.
Most people believe that sheep are overburdened with too much wool and therefore need to be shorn. Although today's wool-bearing sheep have thick, heavy coats, it is the result of selective breeding over thousands of years. These animals are descended from wild mountain sheep, still found in some remote regions of the world, which shed their fine woolly hair naturally. Wool provides sheep with warmth and protection from inclement weather and sunburn. Because our "modern" wool-bearers are extremely vulnerable to the elements without their wool, many sheep die of exposure shortly after being denuded.
From the earliest of times there was complicity in the use of wool. Merinos, which were originally from Spain, are the most efficient wool producers. Mutton breeds, which primarily originated in England, are used predominately for meat. Cross-breeds are raised for the dual purpose of meat and wool. Nevertheless, Merinos also yield mutton and mutton breeds also yield wool. No sheep escapes either function; it is just a matter of emphasis. Essentially, all wool is a slaughterhouse product.
Wool is classed as either "shorn wool," that which is shorn from sheep annually, or "pulled wool," that which is taken from sheep at the time of slaughter. Horrors abound on sheep farms, including mutilating, painful surgical procedures that are performed without anesthesia. These entail mulesing, the cutting of large strips of flesh off the hind legs to reduce fly problems, and tail docking, designed to preserve the salable condition of wool surrounding a sheep's anus, among others. A large percentage of the world's wool is produced from Merinos exported from Australia. These sheep are crammed onto ships by the tens of thousands, crowded into filthy pens, and packed so tightly they can barely move. As a result, thousands of sheep die each year from suffocation, trampling, or starvation.
Sheep shearers are paid by piece rate, meaning that speed not precision guides the process. Consequently, most sheep are roughly handled, lacerated, and injured during the process. The production of wool, as with all industries that consider animals as mere commodities, is rife with cruelty and abuse. In addition, the purchase of wool supports the continual slaughter of millions of lambs and sheep each year.
Vegans do not use wool or any other materials obtained from animals."
I'm just the messenger on this one.
Christa
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ablejack
Don't use cotton either.
http://www.ejfoundation.org/page324.html
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