What Is Veganism? A Description of the Vegan Lifestyle and Why Some People Choose to Be Vegan

Many people have heard the word "vegan" but don't know exactly what it means, how being a vegan is different from being a vegetarian, or why a person might choose to live a vegan lifestyle.

Vegans, like vegetarians, do not eat meat. Vegans and vegetarians do not consume meat from any animals - including cows, pigs, chickens, deer, fish, clams, or any other creature that was once living. This decision may be based on concerns about the person's own health or the inhumane treatment of animals or both.

The vegan diet goes beyond the vegetarian diet by eliminating all other animal-derived products. Vegans do not eat eggs, dairy products (milk, cheese, etc.), or honey, since all of these come from animals. Because egg and dairy products have been linked to health problems and allergies in humans, the decision to maintain a vegan diet may be as much about health issues as animal welfare issues.

Animal farming also has tremendous consequences for the environment, and many people choose a vegan lifestyle in order to reduce their personal negative impact on the earth. In fact, some argue that becoming vegan does much more to help the environment than driving a hybrid electric car!

The vegetarian stance proclaims that animal-derived products such as eggs and dairy are acceptable to eat since animals are not killed in order to procure them. While this seems true on the surface, a little research reveals that animals are, in fact, killed as a direct result of the egg and dairy industries.

In addition, animals that are farmed (even for products other than meat) are subjected to horrific living conditions. Some of these practices are constant forced pregnancies for dairy cows, separating mother cows from their newborn babies, debeaking chickens without anesthetic, and cramming birds into cages without sufficient room to move.

Sadly, free-range and cage-free farms offer hardly anything in terms of improved living conditions for farm animals. And at the end of their milk- or egg-producing lives, they are roughly forced onto trucks and taken to the slaughterhouse, just like their counterparts on farms that are not free-range or cage-free. Without going into gory details, it is sufficient to say that very few of us could stomach the conditions at the slaughterhouse.

Veganism is not simply about maintaining an animal-free diet. The goal of veganism is to eliminate, as much as possible, the exploitation of animals for the benefit of humans. Vegans choose household and personal care items that do not contain animal ingredients and that are not tested on animals. They do not use wool, leather, fur or other products derived from animals. Nor do they exploit animals for entertainment, considering zoos, rodeos, and animal circuses to be sources of animal cruelty.

Being vegan means making choices to reduce animal suffering. However, there are animal-derived materials in so many products in our modern society that it would be impossible to live a completely vegan lifestyle. Animals' bodies are used in plastic bags, car tires, a number of medicines, brake fluid, concrete, cardboard, and paper - to name just a few products!

Given this reality, vegans strive to do their best in their own lives, doing what they feel they are able to do in order to reduce animal exploitation. In the process, they positively impact the earth's environment and also improve their own personal health.

More Articles about Vegan Living

If you are interested in improving your health, helping the environment, and standing against animal cruelty, please visit the author's website for more information about various aspects of vegan living: Vegan Journey.


Original article

Easy Way to Cook Vegetable Biryani

The whole process of making the Biryani, layering, giving 'Dum' and the long wait is quite intimidating and would easily deter many to try the same. The reason I often opt for the easy and the less time consuming Biryani recipe at my home. But believe me you will not be one with me once you try this traditional Biryani. A little bit of extra effort and you will be certainly rewarded with a royal treat. This recipe is from my mom's kitchen and one of my favorite dishes I demand from her as soon as I land at her place.

When I ask her about why my recipe never taste like hers even though I use the same method of cooking, and her answer is that homemade and home ground spices is what makes the difference. Gosh... I can not imagine sitting down like her, grinding my ginger-garlic paste and pounding all the spices on mortar & pestle. But do it if you can and see the difference by yourself.

What makes Biryani different from Indian Pulav;

Mostly the long grain fragrant Basmati rice is used to make a traditional biryani.Rice is first fried in oil or ghee before cooking it with other vegetables.Saffron and mint are the two most important ingredients in making a biryani.Unlike a pulav, biryani is all about layering the rice and vegetable gravy alternately.Rice and veggies are cooked separately and then layered to get a textured rice dish.Deep fried brown onion rings used in the recipe gives a caramelized flavor to biryani.The vegetables cooked separately in a thick yogurt sauce keeps the biryani moist.The most important feature to biryani is that each grain of rice should have its individual identity.

Preparation time
20 minutes

Cooking time
40 minutes

Serves
2 persons

Ingredients

To make it easy let us differentiate the cooking process into;

1. Cook the rice

1 cup long grain Basmati rice

2-3 cloves

4-5 black peppercorn

3 cardamom pods

1 small bay leaf

A small piece of cinnamon

3 cups of water

1 tbsp. oil/ghee

Salt as desired

2. Make the vegetable sauce or gravy

200 gms Mushrooms or any vegetable

1 cup yogurt/curd

1 tbsp. ginger-garlic paste

1 tsp. red chilly powder

2 tsp. garam masala

2 cardamom pods

1/2 tsp. caraway seeds

1 tbsp. oil/ghee

2 tbsp. of brown onion (from the list below)

Salt as desired

3. For layering the biryani

2 large onions (browned in oil)

1/4 cup chopped mint leaves

8-9 saffron strands

1 tbsp. warm milk

A little wheat dough to cover the pan

Preparation

1. Cook the rice: Washand soak the rice for at lest 2 hours while you assemble and prepare all the ingredients for the biryani. Drain the rice. Heat 1 tbsp of oil/ghee in a kadai/wok and add cardamom and all the whole spices in it and cook for a few seconds. Add the rice in it and fry the for two minutes till it becomes transparent.

Heat water at the same time and pour the hot water in the spice and rice mix in the wok. Let it cook for about 7-10 minutes at medium heat till the rice is 3/4 done. Do not cook the rice fully.Drain the extra water from the rice and spread the rice in the wok to let it cool.

Meanwhile peel and slice the onions and shallow fry them in oil till they turn dark brown in color. Keep them on a layer of tissue paper. Take out 3/4 of the fried onion and grind it into a coarse paste. Keep the rest for layering the biryani. Soak the saffron strands in warm milk for 10 minutes. Clean and chop the mint leaves finely. Knead the wheat flour with water to make dough.

2. Make the vegetable sauce/gravy: Wash and slice the mushrooms or vegetable finely. Carrots, peas, cauliflower, beans, corn and colored capsicum blend very well in a biryani.

Heat oil in a wok and add caraway seeds in it. Add ginger garlic paste, sliced vegetables and fry for another minute. Add garam masala, salt, chilly powder and the ground fried onion paste in it and fry for one more minute. Beat the curd lightly with a fork and pour it over the vegetable mix in the wok. Add 1/2 cup water if the curd is too thick and let it simmer for about 5-7 minutes at medium heat.

3. For layering the biryani: Traditionally a biryani is layered in an earthen pot for the rustic look and earthy flavors. You could use any steel vessel for the same.

Pour a ladle ful of vegetable gravy in the vessel which will make the first layer of biryani. Add 2-3 ladles of cooked rice as the second layer. Sprinkle the rice with a tsp. of saffron and milk mixture. Add the reserved fried onions and a little of chopped mint leaves over it. Make a third layer with vegetable sauce and cover it with a fourth layer of rice following the saffron milk, fried onion and mint leaves. You can add a couple of tsp. of butter or ghee on top of the rice layer if you wish for extra flavors.

Cooking

Cover the vessel with a tight lid and secure the lid with the dough as shown in the picture and place a heavy object such as grinding stone on the lid. This will help the in letting the biryani cook in its own steam and also preserve the freshness and flavors of the spices & condiments. Keep a thick pan or tawa on flame and put the handi or vessel on it. This process is called giving 'Dum' to the biryani.

Cook the biryani for about 20-30 minutes at slow flame. Take off from the pan/tawa and keep aside for a couple of minutes to let the flavors get infused in the dish. Remove the dried out dough from the sides of the cover and break open the seal.

Do not mix the biryani, let there be different layers of plain rice, saffron colored rice and mushroom rice while you serve. Biryani is best eaten with a fresh yogurt raita and veggie salad.

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Original article

Great Do Ahead Vegetables For Holidays And Everyday

HOLIDAY MASHED POTATOES
3 pounds all purpose potatoes (peeled, cooked and hot) 2 eggs, slightly beaten
1 (8 ounce) package cream cheese
1/4 cup butter 1/4 cup onion (chopped)
1/2 cup sour cream 1 tsp salt
1/2 cup heavy cream dash of pepper

In large mixing bowl, mash the potatoes (I use a portable mixer). Add cream cheese (cut in pieces). Beat well until butter and cheese in blender. Add sour cream and mix. Combine heavy cream, eggs onion and add to the potatoes with salt and pepper. Beat until fluffy. Put in buttered casserole, cover and refrigerate for a couple of hours or overnight. Bake uncovered in 350 degree oven for 45 minutes or until golden brown and piping hot.

SUMMER SQUASH CASSEROLE
4-6 medium summer and zucchini squash (sliced) 1 small can sliced water chestnuts
1 medium onion (cut in wedges) 1 8 ounce container sour cream
1 can cream of mushroom soup 1 1/2 sticks butter (melted)
1 package corn bread stuffing mix 1 16 ounce package cheddar cheese (shredded)
(can use other flavors)

Mix together stuffing with melted butter and put half in 9x13 casserole dish.

Cook squash and onion in water until tender. Drain completely, then place in dish towel and pat until most of the moisture is gone. Return to the sauce pan. Add water chestnuts, cream soup, sour cream and shredded cheese, mixing well. Spoon squash mixture in casserole dish, cover with remaining stuffing mixture. Cover with aluminum foil. Can be refrigerated now or baked in 350 degree oven for about 40 minutes or until hot and bubbly.

Variation: Use shredded carrots, or a can of sliced mushrooms instead of water chestnuts.

MEME'S CREAMED ONIONS
1 16 ounce bag of frozen baby pearl onions 1/4 tsp nutmeg
Heavy cream 1 tsp salt
1/2 stick butter
2/3 cup bread crumbs 2 tbsp each, flour and water (to make a slurry)

Cook onions according to package directions. Drain onions, return to sauce pan and add enough heavy cream to almost cove the onions. Heat and when cream is hot, stir in slurry. When onion mixture is thickened, add butter. Cook over low heat for a minute or two so there is no flour taste. Pour into a casserole and sprinkle with bread crumbs. Can be refrigerated until it's time for dinner, then put in oven covered,on low temperature, until rest of dinner is ready and onions are hot.


Original article