2 years ago when I started on this journey, people kind of looked at me funny when I told them I was cutting back my meat consumption. Now I find that anytime I bring up food, those around me (and I’m talking coworkers and people at church, not just other food bloggers) aren’t shocked by my decision and often respond with similar knowledge and feelings. For me, what I eat is about health, the enjoyment of cooking and what’s best for the environment; I don’t subscribe to the notion that it’s morally wrong to eat meat, but I do think there are a lot of issues with the industrial food system. As a result, I’ve discovered a lot of really delicious meals that don’t use animal products. And I’m not the only one who thinks so, veganism is taking off in a big way:
This headline just about sums up what I was hearing about veganism this week: Vegan Diets Sweeping the Mainstream: Not Just For Crunchy Hippies Anymore on Planet Green.
Echoing that same sentiment, NPR’s On Point Radio had a great show called Vegans Take America (click on the “Listen to This Show” button at the top of the page). The show Features Kim O’Donnel (author of my current favorite cookbook), Isa Chandra Moskowitz, and Molly Katzen. An excellent discussion of the varying levels of commitment to vegetarianism/veganism, famous folks who’ve taken the plunge and the increased availability of vegan food. Really interesting! (via Public Radio Kitchen)
It’s harder to find vegetable stock and broth in the supermarket than chicken or beef. I’ve been really bad about making my own, largely because we don’t have a big enough freezer to store it. But 101 Cookbooks has a homemade bouillion recipe that I’m seriously considering trying. What a genius idea! (via The Kitchn)
Over on The Chic Life, Diana posted a great recipe for vegetarian (or vegan!) shepherds pie. Another recipe that I can make with tempeh! It’s probably going to make an appearance on our menu for next week.
Chow.com has a collection of 32 vegan recipes, including a Chocolate Victory Bar and Curried Carrot Soup.
These vegan enchiladas from the NY Times look tasty and simple to make.
I have good intentions to start using my slow cooker more. Pesto Minestrone Slow Cooker Soup from A Year of Slow Cooking might be a good place to start.
One of the many blogs I follow, Fat Free Vegan Kitchen, regularly posts links for tasty meals such as Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas
Do you have a favorite vegan recipe?