I visted all the sites that Aly posted in her last entry, and found some amusement at the comments left at the source by non-vegetarians.
Like everyone reading this, I am surrounded by 99% omnivores. Really, fair enough. To each his own. And I do have a stockpile of whip-smart responses to the mundane, repetetive questions/accusations about veganism that I get all the time (you know which ones I’m talking about!).
But, by far there is one agitating, vexatious argument that omnivores use to challenge vegetarians/vegans which never fails to incite me. “Oh yeah, well *studies* show that plants have feelings too, so what’s the point in being a vegan if you’re committing murder anyway? You’re murdering plants.” Honestly, there is just NO response to that except for a profound *blank stare*. I just quietly assume at that point that some people are born with significantly less brain cells than the rest of us. /rant.
What is your MOST ANNOYING argument against veganism?? Leave it in the comments :-)
Now, I’ve just returned back to Toronto from Ottawa after a week. Here’s some stuff that O.B. and I noshed on while up there:
Wild Rice Pilaf
2 cans (14 oz each) vegetarian broth
1 ¾ cup Uncooked wild rice
1 large onion, chopped
4 medium carrots, sliced
1 garlic clove, minced
2 tsp fresh parsely
¼ cup vegan margarine (i.e. Earth Balance)
3 cups Fresh broccoli florets
¼ tsp pepper
In a large saucepan bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes until liquid is absorbed and rice is tender. Meanwhile in a large skillet, sauté the onion, carrots, garlic and parsely in margarine until vegetables are tender. Stir in the rice, broccoli and pepper.
Transfer to a baking dish. Cover and bake at 350F for 25-30 minutes or until broccoli is tender crisp. Fluff with fork before serving. Makes 10 servings.
Since the sushi options in Ottawa are strikingly awful (as in expensive and markedly poor in terms of quality), I’ve always just made it myself. All you do is cook sushi rice according to instructions, add 1 tbsp rice vinegar for every cup of dry rice, and arrange your fillings (carrots, cucumber, zucchini, avocado, bean sprouts, tofu, etc) on top of a bed of rice smeared onto a nori sheet. Then roll up and slice with a clean, wet knife. Serve with soy sauce and pickled ginger.
We also had nachos & salsa with O.B.‘s salsa recipe, which really only has two ingredients: tomatoes and cilantro. This different is that he hacks it to pieces until it’s nearly liquified.
I must admit, for a three ingredient dish (nachos, tomatoes, cilantro), this was really, really good and will go down in my book of “very cheap, simple meals to make on busy nights”.
Have a great weekend… GO SEE THE X-FILES MOVIE!!