I think RAW is next! RE: [100% veg*n ] Vegetarianism has become mainstream: Is vegan next?

[Guest guest]

I think RAW ORGANIC VEGAN is going to be the next mainstream! Why? Because it

happens to be the most Eco Green(no fossil fuels or pollution created), it also

promotes being Organic and it is a lot of fun!http://www.RawInTen.com

 

Bryan Au

 

vegan-network From: veggietartDate: Sat, 6 Jun 2009 11:54:07 -0400RE: [100% veg*n ] Vegetarianism has become mainstream: Is vegan next?

 

 

 

Someone should tell numbnuts here that if a meal has chicken stock, it isn't vegetarian. Sheesh. Eating no meat means eating no meat, and chicken stock is made with meat. What a dodo.

Danielle

 

 

 

EMAILING FOR THE GREATER GOODJoin me

 

vegan-network From: swpgh01.t21 (AT) btinternet (DOT) comDate: Sat, 6 Jun 2009 06:30:59 +0000[100% veg*n ] Vegetarianism has become mainstream: Is vegan next?

 

 

Marty Olmstead Vegans have to endure the resistance that used to greet someone's announcement that, "I refuse to eat anything with a face." Vegetarians once seemed a rather fussy lot, as if chicken stock were the equivalent of hemlock – that is, they did until vegans came along, with their laundry list of taboo foodstuffs. The short-hand version: anything made partly or wholly from animals.The term vegan (pronounced as either VEE-gun or VAY-gun) came into being in 1944, when Elsie Shrigley and Donald Watson, dismayed that vegetarianism allowed the consumption of dairy products, combined the first and last groups of letters of "vegetarian" to form "vegan," which they liked to call "the beginning and end of vegetarian." They then founded the Vegan Society and defined the practice as a philosophy and way of living that seeks to exclude – as far as is possible and practical – all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, the society promotes the development and use of animal-free alternatives for the benefit of humans, animals and the environment.The world might possibly be a better place if everyone adhered to such a philosophy. Unfortunately, it is tedious and time-consuming, even more so than vegetarianism was back when one could starve to death in a restaurant by trying to avoid meat. It wasn't hard to cook a vegetarian meal, but finding first-rate produce was quite a challenge before the organic food movement and the creation of vegetarian recipes worthy of a fine chef. Keeping a vegan kitchen has also become easier as substitute ingredients such as soy milk and good vegetable stock have become more readily available.For vegans, vegetarians and even omnivores interested in healthy eating, there's a brand-new book with a perfect title: "The Vegan Cook's Bible" (Robert Rose; April 2009; softcover/$24.95) by best-selling cookbook author and herb expert Pat Crocker. In addition to recipes, the 383-page book includes chapters on the digestive, nervous and other body systems and in-depth information on foods in categories such as legumes, vegetables, herbs, fruits and more.Green bean, pecan and pomegranate saladServes 4This pretty concoction can serve as appetizer or a side dish. Serve it with whole grains for a light, filling lunch. Note: Do not cook the beans for more than 3 minutes.Ingredients1 pound green beans, cut into 2-inch pieces½ cup red onion, diced1 cup whole pecans1 cup pomegranate seeds¼ cup green olives, chopped (optional)For the dressing1/3 cup olive oil3 tablespoons pomegranate molasses (home-made or store-bought)1 tablespoon fresh parsley, choppedDirectionsBring a pot of salted water to boil. Add beans and cook for 3 minutes. Drain and rinse with cold water. Cool to room temperature. In a bowl, combine beans, onion, pecans, pomegranate seeds and olives (if using).Meanwhile, in a jar with a tight-fitting lid, combine oil, molasses and parsley.Shake well to combine. Arrange salad on plate and drizzle dressing on top.

 

 

 

Windows Live™: Keep your life in sync. Check it out.

[Guest guest]

You're probably right. In the Seattle/Tacoma area where I live I've been seeing

kombucha (which is raw) in more than just the mainstream store in the past year.

It's so much more convenient to just get some at Fred Meyer rather than drive

thirty miles to the closest health food store.

 

 

 

vegan-network , Bryan Au <rawbryan wrote:

>

>

> I think RAW ORGANIC VEGAN is going to be the next mainstream! Why? Because it

>

> happens to be the most Eco Green(no fossil fuels or pollution created), it

also

>

> promotes being Organic and it is a lot of fun!

>

> http://www.RawInTen.com

>

>

>

> Bryan Au

>

>

>

> vegan-network

> veggietart

> Sat, 6 Jun 2009 11:54:07 -0400

> RE: [100% veg*n ] Vegetarianism has become mainstream: Is vegan next?

>

Someone should tell numbnuts here that if a meal has chicken stock, it isn't

vegetarian. Sheesh. Eating no meat means eating no meat, and chicken stock is

made with meat.

>

> What a dodo.

>

>

>

> Danielle

>

EMAILING FOR THE GREATER GOOD

> Join me

>

>

>

> vegan-network

> swpgh01.t21

> Sat, 6 Jun 2009 06:30:59 +0000

> [100% veg*n ] Vegetarianism has become mainstream: Is vegan next?

Marty Olmstead

> Vegans have to endure the resistance that used to greet someone's announcement

that, " I refuse to eat anything with a face. " Vegetarians once seemed a rather

fussy lot, as if chicken stock were the equivalent of hemlock – that is, they

did until vegans came along, with their laundry list of taboo foodstuffs. The

short-hand version: anything made partly or wholly from animals.

> The term vegan (pronounced as either VEE-gun or VAY-gun) came into being in

1944, when Elsie Shrigley and Donald Watson, dismayed that vegetarianism allowed

the consumption of dairy products, combined the first and last groups of letters

of " vegetarian " to form " vegan, " which they liked to call " the beginning and end

of vegetarian. " They then founded the Vegan Society and defined the practice as

a philosophy and way of living that seeks to exclude – as far as is possible and

practical – all forms of exploitation of, and cruelty to, animals for food,

clothing or any other purpose; and by extension, the society promotes the

development and use of animal-free alternatives for the benefit of humans,

animals and the environment.

> The world might possibly be a better place if everyone adhered to such a

philosophy. Unfortunately, it is tedious and time-consuming, even more so than

vegetarianism was back when one could starve to death in a restaurant by trying

to avoid meat. It wasn't hard to cook a vegetarian meal, but finding first-rate

produce was quite a challenge before the organic food movement and the creation

of vegetarian recipes worthy of a fine chef. Keeping a vegan kitchen has also

become easier as substitute ingredients such as soy milk and good vegetable

stock have become more readily available.

> For vegans, vegetarians and even omnivores interested in healthy eating,

there's a brand-new book with a perfect title: " The Vegan Cook's Bible " (Robert

Rose; April 2009; softcover/$24.95) by best-selling cookbook author and herb

expert Pat Crocker. In addition to recipes, the 383-page book includes chapters

on the digestive, nervous and other body systems and in-depth information on

foods in categories such as legumes, vegetables, herbs, fruits and more.

>

> Green bean, pecan and pomegranate salad

> Serves 4

>

> This pretty concoction can serve as appetizer or a side dish. Serve it with

whole grains for a light, filling lunch. Note: Do not cook the beans for more

than 3 minutes.

>

> Ingredients

> 1 pound green beans, cut into 2-inch pieces

> ½ cup red onion, diced

> 1 cup whole pecans

> 1 cup pomegranate seeds

> ¼ cup green olives, chopped (optional)

>

> For the dressing

> 1/3 cup olive oil

> 3 tablespoons pomegranate molasses (home-made or store-bought)

> 1 tablespoon fresh parsley, chopped

>

> Directions

> Bring a pot of salted water to boil. Add beans and cook for 3 minutes. Drain

and rinse with cold water. Cool to room temperature. In a bowl, combine beans,

onion, pecans, pomegranate seeds and olives (if using).

> Meanwhile, in a jar with a tight-fitting lid, combine oil, molasses and

parsley.

> Shake well to combine. Arrange salad on plate and drizzle dressing on top.

>

>

>

>

>

>

_______________

> Windows Live™: Keep your life in sync.

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>