It was an exciting month! I kept a few things for myself because I’m selfish and then I shared some things with my coworkers because I’m so nice to those jerks.
There was also a chip-resistant nail polish from Mineral Fusion (Chips are the worst, amirite?), a super cool like face steam thing from Bohemian Beauty Co., and a v nice lotion made with hemp seed oil, shea butter, and neem oil from Nubian Heritage. I saved the lotion for my dry-skinned art director because I’m the nicest.
Ok that’s all for now! Ttyn! Jk you can’t get rid of me. Congrats.
I got this for free but if you want to try it, the box subscription is $19.95 a month, shipping included (for US addresses. International is more).
Hi friends! I keep posting chickpea frittatas on our Instagram (follow us! We’re so fun!) and people keep asking for the recipe. The recipe I use is from My Recession Kitchen. And it’s VERY simple. You can read the full recipe there but it’s basically 2 cups of chickpea flour, 3 cups of water, some salt and olive oil. THAT’S IT. I know right? Now the differences are I usually halve the recipe (1 cup chickpea flour, 1.5 cups water) and make a small one just in a pie pan. When you use the My Recession Kitchen recipe, you can fill a lasagna pan like I did yesterday:
The other difference is that I put veggies right in the batter before I bake it. In her recipe she eats stuff on top. I like to make it just like a quiche type thing.
Now, just like you would with quiche, you should cook your filling before you bake the frittata. Unless you are using veggies that you would generally use raw, like the tomatoes I put in above. For this one I sautéed onions and spinach before hand until they were soft, then put tomato slices on top before I put in the oven.
But really there are SOOOO many things you can put in your frittata. This one above just has pieces of Sweet Earth vegan bacon in it. I also like to do shallots and corn sometimes, and vegan sausage and onion is v yum too. And of course, veggies veggies veggies! Steamed broccoli is yum in it, sautéed zucchini, anything you like.
Ok so that is all, just wanted to point you to the recipe and give you some tips!
Well guys I’m pretty disappointed and frustrated. I shared a post on our fb entitled Veganism has a serious race problembecause IT DOES. I simply hashtagged #blacklivesmatter, because THEY DO, and because I just wanted to amplify the author’s message with out adding my own narrative. I knew some people would get upset but then we got SO MANY awful comments. Comments that ranged from apathy to ignorant racism to downright deranged. And you know what was a common denominator in the negative comments? An utter lack of empathy. I thought vegans were supposed to be empathetic? Where is that compassion when it comes to people?
Several comments on fb were saying racism isn’t an appropriate topic for a vegan page to discuss. For one, when have we ever been appropriate. But also, why the fuck not? Sure, we love to post pics of gluttonous vegan food porn, but at the heart of Vegansaurus, we try to be a community hub. There aren’t a lot of vegans in the world, therefore we tend to be isolated. The internet is a wonderful tool for niche communities like ours. And building a supportive community is our way of furthering the vegan movement.
So here’s my message to white vegans: There’s no room for racism in the vegan movement. We are building a community, and racism is poison to that effort.
Furthermore, there’s no room for #alllivesmatter in the vegan movement. I’ll explain why.
Racism is an insidious cultural disease. It is so insidious that it doesn’t care if you are a white person who likes black people; it’s still going to find a way to infect how you deal with people who don’t look like you. Yes, racism looks like hate, but hate is just one manifestation. Privilege is another. Access is another. Ignorance is another. Apathy is another. And so on. So while I agree with people who say no one is born racist, it remains a powerful system that we’re immediately born into. It’s like being born into air: you take it in as soon as you breathe. It’s not a cold that you can get over. There is no anti-racist certification class. It’s a set of socioeconomic traps and cultural values that are fired up every time we interact with the world. It is a thing you have to keep scooping out of the boat of your life to keep from drowning in it. I know it’s hard work, but it’s the price you pay for owning everything.
I love this quote because it touches on the many ways racism shows itself. Racism isn’t just active aggression towards people of color, it’s also your indifference. Here’s where #alllivesmatter comes in. It’s apathetic racism. When you use #alllivesmatter to bring up veganism in a conversation about #blacklivesmatter, you are part of the problem. You are appropriating and derailing an important conversation. You are exploiting one cause to further that of animals. You can read a simplified explanation of what’s wrong with #alllivesmatter here. But moral of the story: It’s wrong and it needs to stop.
While I don’t think white people can ever be immune to being racist, we can strive toward that goal. And like Wood says, it’s hard work. WORK being the focus here. It’s not enough to just not use the n-word, white people have to actively work against racism. Even if it’s just calling out your white friends. Even if it means calling out white vegans.
And boy, there are so many to call out. Like this embodiment of pomposity and privilege, @humantimothy on Twitter.
Reality check: being vegan doesn’t mean you automatically aren’t racist. Sorry to break it to you, but there are no magical anti-racist enzymes in seitan. And it’s vegans like Tim who damage our community. He’s hellbent on comparing slavery to animal agriculture. In fact, many people on the fb feed were in support of the comparison too. That’s not ok. Here’s a quick explanation from Aph Ko:
The Animal Rights Movement Appropriates Experiences of Black Oppression to Gain Sympathy for Animals
Though the structure of oppression from which both animals and black people suffer might be similar, constantly comparing animal oppression to slavery or lynching seems to suggest that the only way racism figures into the conversation is by its usefulness in producing analogies for the benefit of animals alone.
Comparing oppressions is violent and exploitative, particularly because black oppression isn’t over.
Since the white animal rights movement hasn’t explicitly expressed a desire to take anti-racist work seriously, it seems as though they are using our struggles for their own gain.
To be shocked by animal abuse while remaining silent about racial injustices doesn’t make sense.
But on a simpler level, here’s a great explanation from one of the few good comments on the original Media Diversified post*:
Here’s the ultimate argument why you shouldn’t use US chattel slavery/racism as a talking point when discussing veganism: you have been told it is hurtful and alienating. You can perfectly well make your point in favour of veganism/against animal consumption without referring to slavery. Surely if it is wrong to use animal products in any way shape or form the arguments relating to animals and animal suffering should be enough.
I’m vegan simply because I don’t want sentient beings to suffer if they don’t have to. Not being vegan causes a lot of suffering. If we can reduce the amount of suffering we contribute to, why wouldn’t we? We don’t need to eat chickens or wear wool to survive, so if we know they cause suffering, why would we support them? Well, we vegans wouldn’t.
I ask you though, if your goal is like mine, to reduce suffering, why would you knowingly cause suffering to another person? Is exploiting racism really the only way you can explain what’s wrong with hurting animals? Like literally, is that the only way? Because if not, why wouldn’t you avoid it? It causes pain to some people and it’s not necessary. Why cause pain when you don’t have to?
In closing, I want to quote the one shining light on that awful fb thread, Cyrus Kiani (founder of The Persian Vegan page):
The African American struggle is not your story to tell or your comparison to make. They have a voice and we need to give them the avenue to share their voice. If they feel that their discrimination is equal to animals then that is their perspective to tell. Not ours. We can’t speak for a group of individuals that has been treated completely differently in US history and think we can make comparisons based on their history when we have never lived them or completely understand how they feel.
You may have experienced your own discrimination for your sexual identity and you have a voice to discuss YOUR story and your perspective. But the problem occurs when we have those that have not experienced the exclusive struggle of African Americans while attempting to compare the state of animals slavery to that of African American slavery. Each of them are long, complex, and have a completely different psychological outlook. Each needs their own space, with their own unique stories.
PS: If you think you have a good post to contribute to this conversation, email us at tips@vegansaurus.com. We’d love to hear about it and are always looking for good guest posts.
*note: If this is a quote from your comment, I hope it’s ok that I’m quoting you. Couldn’t find a way to contact you but I thought your comment was so on point that I wanted to share it. Email me (meganrascal@vegansaurus.com) if you want me to credit you (didn’t want to get you any unsolicited attention) or remove it altogether.
A big win for little mayo this week: The FDA finds that Hampton Creek can continue calling its egg-free mayo “Just Mayo.”
The egg industry may not be that pleased by the decision, but it has other concerns, too. An Ohio paper headlined with week: “Pressure cracks egg industry,” with the first sentence reading, “Bye-bye, bird cages.” And even Egg Industry magazine published a major story on how the egg industry’s future is one without cages. And that’s not just in the US. They say the no-cage revolution is rocking Latin America now, too.
Finally, my coworker Dr. Michael Greger’s new book, How Not to Die, is at #6 on the NY Times bestseller list this week! (Hint: Makes a great stocking stuffer…)
Paul Shapiro Vice President, Farm Animal Protection The Humane Society of the United States Follow at twitter.com/pshapiro
I’m pretty sure I’ve never seen a more gorgeous cookbook than The Rawsome Vegan Cookbook. Emily von Euw’s masterpiece (which came out yesterday!) makes me want to stay home, get super fit/strong, drink all the tea, and join her in making a serious hobby out of fully appreciating the humblest of foods–yams, sweet potatoes, and tahini, especially. Her love for plant foods (and cooking and eating them) is embedded in every detail, from her amazingly styled and shot photographs to her hilarious recipe introductions that make you feel like she authored the book especially for you. Which she did. It says so on the dedication page.
Von Euw split the book into two equally loved sections: raw and lightly cooked. I started with the raw lasagna because I love layered food. Napoleon, layer cake, taco dip, sandwiches–I’m there. This particular layered dish is tops. Pricey, but tops. It uses brazil nuts for a delicious cheesy layer. From the brazil nuts to the heirloom tomatoes, this is a special occasion dish on my budget, but it was well worth it. It tasted like summer! It was so good I licked my plate clean. I’m sure it will taste even more amazing when I make it six months from now, when the main ingredients are at their peak.
Beet Ravioli with Almond Thyme Pâté + Basil
Because the first Italian-inspired raw dish turned out so well, I next set my sights on the raw ravioli. Any excuse to use a mandolin slicer, right? It is pretty cool to make paper-thin layers of fruits and veggies, while at the same time fearing the loss of a fingertip. Thrilling! The raw ravioli was easier than easy (I guess von Euw isn’t kidding when she says most of her recipes are borne out of laziness) and also super tasty! I’d never cooked with fresh thyme before. It was my first thyme. Har har har. It’s funny because it’s true.
My husband, Neil, pointed out that these little guys wouldn’t make for classy finger food appetizers because they stain your hands red. But I didn’t mind. It’s like nail polish but for the other side of your finger! Yeah?
Baked Yams with Quinoa, Sprouts, Spicy Tofu + Chili Almond Sauce (With Recipe) Printed with permission from Emily von Euw
Being winter and all, I was ready for some warm and toasty food, hot out of the oven, and this was the ticket. I looove tofu, even plain and uncooked, and this coffee and chili spice rub took the tofu to the next level!!! Served together with the nutty quinoa, a creamy almond sauce (not pictured since mine turned out fat and fluffy and not at all photogenic), the sweet potato (no yams at my store) that I baked until it resembled a warm and savory custard, plus the fresh, fresh sunflower sprouts, this was a memorable meal! I know I’ll make it again, and soon. You probably should too, if you know what’s best for ya.
Ingredients:
2 medium yams
SPICY TOFU ¾ cup (170 g) firm tofu 1 tsp chili powder ½ tsp ground coffee beans 1 tsp gluten-free tamari ½ tsp ginger powder 1 tsp coconut oil
1 cup (211 g) uncooked quinoa
CHILI ALMOND SAUCE 3 tbsp (34 g) almond butter 3 tbsp (45 ml) water ½ tsp sea salt ½ tsp chili powder ¼ cup (10 g) sunflower sprouts
Directions:
To bake the yams: preheat the oven to 350*F (177*C). Wash and scrub the yams, then slice each one in half lengthwise. Bake for 30 to 40 minutes, or until they are tender all the way through and bubbling around the edges. So sexy.
To prepare the tofu: slice into 2-inch (5-cm)-wide pieces then rub with the rest of the ingredients. Sauté in a pan on medium-low heat for 5 minutes on each side. If you have extra oil in the pan when they’re done, you can rub it on your yams before eating.
To prepare the quinoa: cook according to the package directions.
To make the almond sauce: stir the ingredients together, but add just 1 or 2 tablespoons (15 to 30 ml) of water to start. If it’s still too thick, add 1 tablespoon (15 ml) of water at a time until it’s smooth and saucy.
Serve everything in a bowl with the quinoa on the bottom, followed by the yams and tofu, then garnish with the sprouts and a drizzle of the almond sauce.
Full Disclosure: I was sent this cookbook free from the publishing company for review, however, all of the opinions stated above are my own.
This was a guest post by Reina Pohl! She lives in D.C., where she does the majority of her cooking, baking, and eating. Follow her on Instagram and Twitter.
