Why Does a Salad Cost More Than a Big Mac?

From the Physician's Committee for Responsible Medicine:

The Farm Bill, a massive piece of federal legislation making its way through Congress, governs what children are fed in schools and what food assistance programs can distribute to recipients. The bill provides billions of dollars in subsidies, much of which goes to huge agribusinesses producing feed crops, such as corn and soy, which are then fed to animals. By funding these crops, the government supports the production of meat and dairy products—the same products that contribute to our growing rates of obesity and chronic disease. Fruit and vegetable farmers, on the other hand, receive less than 1 percent of government subsidies.

The government also purchases surplus foods like cheese, milk, pork, and beef for distribution to food assistance programs—including school lunches. The government is not required to purchase nutritious foods.

More here.

Meanwhile

While I'm working on sandwiches, I would non-rantily suggest that perhaps you would like to hear about Farm Sanctuary's latest campaign? It will help piggies, veal calves, and chickens!

Sandwich On!

The IC just told me the other night that he is planning to try to go vegetarian starting after February 6th. I am so proud of him and I really want to help him succeed and enjoy the process.

I don’t think he’s doing it just to please me – he’s always been very respectful of my food choices, and he likes a lot of vegan fare, but eliminating animal products from one’s diet, while essentially simple, can be very hard. Food is more than fuel for most humans. For example, there are many holiday dishes that people associate with happy family occasions, and it might be very difficult to tell your grandmother that it would be unethical for you to eat her non-vegan Christmas cookies that she made especially for you. People assume you’re judging them, and nobody likes that. Arguments. Hurt feelings. And worst of all...sometimes there's just no dessert for you.

The IC has heard many, many rants (probably many more than he would like) about the benefits of a plant-based diet. I think his decision is based on several factors – ethics, food costs, the environment, and overall health, for example. I know I get a little ranty on this blog, but for now I'm just going to focus on sandwiches. If you would like a rant, just let me know and I'll be happy to provide one. OK, on to the IC and his impending vegetarian experiment.

Since I do much of the cooking, the IC regularly has vegan dinners. He rarely eats breakfast, but when he does, vegan pancakes/waffles/French toast, tofu scramble, vegan sausages, and a variety of other items are completely OK with him. Snacks are also easy.

I think the biggest challenge is lunch. The IC needs packable, portable lunches that can be taken into the field or the office and enjoyed with a minimum of fuss. The obvious solution is sandwiches.

This is where the difficulties really start. The IC is from Pennsylvania and PA is one of the Deli States. The Deli States take sandwich traditions seriously – and there are no veggie options in the traditional deli lexicon. BLTs, Reubens, Monte Cristos, Cheesesteaks, Pastrami, Salami, Meatballs, Tuna Salad…the list goes on and on, but with nary a veggie option in sight. Deliciousness is important, and the deliciousness must last from the moment the sandwich is created until lunchtime, which may be many hours later.

So, in honor of the IC, I am beginning a sandwich series. I will post failed attempts and successful recipes, along with the IC’s impressions. Although I have been vegan for many years, I rarely eat sandwiches, and so I have no current sandwich recipes. If you have a fabulous vegetarian sandwich that is not-to-be-missed, by all means, let me know! I'd love to try it! I've gathered some ideas, and I'm excited to try them out.

Off to the test kitchens…Sandwich On!

Eggland's Best Eggs Now More Nutritious - But Still Contain the Same Amount of Toxic, Soul-Corroding Evil

ARRRRG. I am so done. Eggland's Best continues to be an unwelcome omnipresence in my life. I came across this blog post the other day and it not only makes me want to continue my Cathe boycott, it makes me want to throw forks.

Just for the record, NO EGGS are actually humane. If you visited any EB facility, you would be so appalled and disgusted you would probably think I am substantially less insane. I have seen battery cages, I have been to the so-called "cage-free" facilities (Pilgrim's Pride in north Texas, for one, along with some smaller farms that were no less awful). They're bad, people. BAD. Information (with minimal disturbing photography, etc) is here. I know it's hard to look at and think about, and I hate to be one of these people who throws emotionally troubling videos at you and demands that you become vegan. I know it doesn't work that way and I don't want to be an emotional blackmailer. I just want to make it clear that this isn't something I'm inventing to enhance my feeling of moral superiority or whatever - it's not about that. This is an issue of real and terrible suffering and I find it hateful to see this degree of cruelty dressed up and presented as "even more nutritious!"

Incidentally, you can get all those same nutrients via a plant-based diet.

Nice one!

I really dig this design by Vincent Guihan - which I retrieved via Gary Francione's blog.

Balsamic Glazed Chickpeas (and smoked paprika sauce)

Chickpeas!

These are a wonderful protein source for vegans and yet, it can be very difficult to decide what to do with them. Certainly you can sprinkle them over a green salad, or make them into hummus. You can create the chickpea cutlets from Veganomicon. But wouldn't it be nice to enjoy them as the centerpiece of a meal in something close to their original state?

I am happy to share one of my favorite chickpea recipes. I discovered this inadvertently last time I made my spinach-and-chickpea pie. This is easy, forgiving and healthy!

Balsamic-Glazed Chickpeas

Ingredients:

1 can of chickpeas/garbanzo beans (I use Eden because they have no salt added, but whatever kind is fine)

2 ribs of celery

1/2 of a small onion

a little vegetable broth or olive oil

balsamic vinegar (about 4 tablespoons)

2 teaspoons agave nectar or a little sugar

Instructions:

Add the broth or oil to a large frying pan and saute the celery and onions until they are just browned, about 3-5 minutes or so.

Drain the chickpeas, rinse and shake off all the extra water. Add them to the pan and mix them up with the celery and onions. Saute them all together for a couple minutes.

Add the balsamic vinegar and agave nectar or sugar, and allow the mixture to simmer for about 6-10 minutes, until the liquid begins to reduce. If you are a vinegar lover, you can add more.

The chickpeas should start to look brown and glazey, like this:

Salt & Pepper to taste.

You can serve these with the green veggie of your choice - I like them with steamed spinach or mustard greens. Tonight I'm having them with broccolini.

As you may have noticed in the photo above, I didn't use any celery and I included red peppers instead. I'm out of celery - but it really is good in this recipe - it adds a little crunch. However, you can add whatever crispy veg you like. This is also very good with finely chopped leeks instead of onions. Like I said, very forgiving.

Also, I usually whip up a little of this sauce for the greens:

Smoked Paprika Sauce

1/4 cup Tofutti Better Than Sour Cream
1 tablespoon fresh lemon juice
1/2 teaspoon smoked paprika

Whisk all ingredients together. Drizzle over your greens (and the chickpeas, too, if you like), and there you have it - one easy, totally healthy dinner with chickpeas. Did I mention that it is also delicious? It is!

If you have 5 hours or so to spare...

Like all other vegan food blogs, I link pretty frequently to Lauren Ulm's VeganYumYum blog. And I'm going to do it again. Her vegan cinnamon rolls are AWE. SOME. I have made them twice now and they have been smashing both times. So if you have several hours and are trying to come up with a good idea for a delicious treat, you should go here and make these right now.