actual-vegan-meals - Tumblr blog

[actual-vegan-meals]

Friendly reminder that if you don’t eat 🐟 you probably need to be taking a DHA+EPA supplement

And you should be adding various types of seaweed, algae, and kelp to your diet as well.

[actual-vegan-meals]

just poppin’ in to say I tried the new gardein breakfast bowls, and this ones really good. there’s a few others but this ones my favorite. great for when you wake up late and have 12 actual minutes to leave the house before you’re late for work. like - good for you, gardein.

[actual-vegan-meals]

Throw Shit in a Pan - #1 - Tofu Scramble

Algae oil

1 block tofu, chopped and/or crumbled

1 vegan hot dog, chopped

1 baked potato, chopped

2 tbsp nutritional yeast

Garlic salt

Ketchup

Flax oil

Heat the algae oil over medium heat. Cook the tofu, vegan hot dog, and baked potato to desired heat/crispiness, stirring. Add the nutritional yeast and garlic salt, stirring to combine, and cook for another few minutes. Remove from heat into bowl. Drizzle with ketchup and flax oil, stir to combine. Eat with spoon.

Shit’s tasty and v. filling, yo. You can swap out the seasonings for whatever you prefer; personally I’m always a slut for garlic salt but basically anything tastes good with tofu and potatoes. You can add veggies, too (there were none suitable for cooking in my house when I made this, but I’m thinking broccoli, zucchini…). Heck, you could probably use beans instead of the vegan hot dog.

I make it a mission to cook with algae oil so I get DHA (an omega-3 fatty acid), but you can use olive oil to cook as well.

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Our vegan Easter tea party 🐰 We mixed a low/afternoon tea with a high tea to create a tapas-ish meal 💚

First course: raisin & chocolate chip scones

Second course: escarole & white bean soup, spinach puffs, and BYO sandwiches

Third course: carrot tea cakes and pear tartlets

Finally: Easter basket 😁 (which has some non-vegan items bc it is a family basket and my parents are not vegans)

Among the sandwiches that I made were Sri Lankan Ribbon Sandwiches (the carrot-beet-spinach stacked sandwich…the original recipe called for lettuce, but fuck lettuce, I like spinach better), which I had planned on making before today, but suddenly took on a terribly poignant meaning 😔

The other two sandwich fillings were Cucumber Benedictine and Chickpea, Pecan, & Grape Salad.

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Dinner: Chick’n Parm and Pierogies (Gardein Seven Grain Crispy Tenders + Tomato Basil sauce, Potato & Onion pierogies, seasoned with dried Basil, Oregano, and Italian seasoning, covered with Daiya Mozarella)

Time it took to make: uh…15-20 mins? I steamed the pierogies over the range first (cooking spray + water, medium heat, with a lid), and removed. Then I steamed the tenders in the same pan removed onto plate, put on the seasoning and cheese, and microwaved (covered) the cheese so it melted on top.

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Meal: Oatmeal in almond milk with raisins, apple chunks, cinnamon, and sugar.

Time it took me to make this: uh…probably around ten minutes?

I find that I sleep better when I eat oatmeal before going to bed than when I don’t.

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From my main blog: chocolate cake with orange buttercream frosting, strawberry slices, and sprinkles

Happy Easter!!

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Entree: Gardein Meatless Balls mashed with Garlic Tomato Sauce and Daiya Mozzarella shreds.

I realize that this doesn’t look like much of anything but it is my favorite meal. Basically you microwave the sauce and the balls (haha yes) for 2 ½ minutes, then add the Daiya and microwave for another 1 ½ minutes, and then you mash them together. I normally like to put the resulting mash in a pita pocket to make a vegan Sloppy Joe, but I’m out of those currently.

Time it took me to make this dish: 5 minutes. It actually took longer because I’m quantifying nutrient intake for meals and had to deal with computing that, but if you’re just interested in food, literally five minutes.

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Drink: Strawberry-spinach smoothie in almond milk and blueberry/pomegranate-flavored flax oil, with stevia.

My strawberries are starting to go so I just threw some of them in a blender with the other stuff. My strawberries are also out of season, so I put in some stevia to make it sweet.

Stevia was recommended to me by my therapist to replace sugar, because sugar is just not good for you overall, including for your brain. Be warned that stevia is VERY potent, and a little goes a long way. It does also have a bit of an aftertaste.

I love smoothies, and they’re great for people who want to eat fruit and vegetables but don’t get to them before they start to turn. Spinach in particular is great to put in fruit smoothies because it’s tasteless in smoothie form, so it doesn’t affect the sweetness of the fruit.

Time it took me to make this drink: Probably close to ten minutes, but that’s because I had to cut off the parts of strawberries that were moldy.

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Main dish: Gardein-brand Chili Lime Crispy Fingers cooked on the range in olive oil (healthy fat brain food!). I love Gardein; it’s the best, most flavorful brand of meatless food I’ve ever had. They are also high-protein.

Time it took me to make this dish: my dad made it, but I think it was 10 minutes tops. You can also just toss them in the microwave for 2 ½ minutes, but they will come out a less crispy and more soggy (which is fine for me; I’m texture-sensitive and tend to prefer moister foods)

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A Message To Meat Eaters:

Why White People Should Stop Using Migrant Workers As An Argument Against Vegetarianism (Masterpost)

Introduction: During my time here on tumblr, I’ve often seen well-meaning Social Justice Warriors point to the (very real and unconscionable) suffering of PoC in the agricultural industry as a way to counter vegetarians’ and vegans’ claims of living “cruelty-free.”  The argument is that veg(etari)ans don’t actually have cruelty-free lifestyles, and are just being hypocritical.  The more radical anti-veggies even claim that veg(etari)ans ‘care more about animals than people’, or that by incorporating more plants in their diet (to supplement the lack of meat) ve(getari)ans are exacerbating the suffering of migrant farm workers, and perpetuating racism to a degree that is not present in omnivore lifestyles.

This is dishonest and inaccurate for many reasons. 1) Non-vegetarians also consume products resulting from this exploited labor force, so it’s logically inconsistent to imply that non-vegetarians are in some way morally superior to vegetarians.  2) Not only do non-vegetarians still eat fruits and vegetables, but the food that is given to the animals raised for livestock is also cultivated by agricultural workers, and clearly the amount of food needed to sustain an animal over its lifetime is greater than the amount of food garnered by the meat upon its death.  (The actual ratios can be found here for anyone interested.)  3) Most importantly, and the key lesson of this post, is that the animal production industry - known colloquially as “factory farming” - upon which Americans get the majority of their meat, is also largely dependent on exploited PoC laboring in inhumane conditions. Thus, there is no logical reason at all why you should use the abuse of Latinx laborers specifically as a counterargument to vegans/vegetarians.

Obviously raising awareness of the suffering that low-income PoC face IS fundamentally important.  It’s also true that it’s nigh-impossible to live a truly “cruelty-free” lifestyle under a capitalist system.  However, it is worth mentioning that it is incredibly offensive for white people to ignorantly misuse the suffering of agricultural workers of color in order to perpetuate their own political agenda against vegetarians.  Consciously or not, it is both disingenuous and exploitative, and ultimately does nothing to actually alleviate the suffering of these workers.  Furthermore, it completely erases the equally-legitimate suffering of workers of color in the meat industry, who are just as deserving of our advocacy.  *(Here are two posts I’m aware of where you can get PoC perspectives on this, since I’m whiter than Olaf tbh. If you have any other resources, please feel free to message me and I’ll add them in.)

So without further ado, here’s some knowledge.

The American Meat Industry - The Human Cost

72% of farmworkers were born outside of the US, 68% in Mexico. The average education level of these laborers is the 8th grade. (x) If you’re thinking these stats are only for plant-based agricultural workers, you’re mistaken: “The Public Health Service Act provides the definition of migratory and seasonal agricultural workers for health center grantees, and includes those working in aquaculture and animal production.” (x) (More details on demographics can also be found below.)

As you might expect, these poor souls are desperate for work, so often have little choice but to accept mistreatment - especially because slaughterhouse workers are at-will employees (meaning they can be fired at any time, with no job security or protection against wrongful termination).  As a result, very few workplace hazards are reported to supervisors for fear they will lose their jobs or be replaced by somebody else willing to do the grueling and dangerous work. (x) Many workers have even been threatened with deportation. (x)  One study found that the large numbers of undocumented workers from Mexico and other parts of Latin America are almost half as likely to report an injury or job-related illness as their white counterparts.  Factory farms depend on these types of employees because they are thankful for the work - and, as a result, are unlikely to unionize, will endure horrible working conditions, tolerate long hours (sometimes 10-hour days or more), and be satisfied with very little pay. (x) and (x) They also aren’t necessarily forewarned of these conditions ahead of time, since most of them speak little or no English. (x)

Animal production is a dangerous job: among slaughterhouse workers who have been in the business for five years, 50% have experienced injury. (x)  The risks of workers in the meat industry could range from contracting diseases from handling the animal carcasses, to severe injuries from using the line equipment. During an average workday, employees inhale anything from ammonia to hydrogen sulfide, plus a number of other airborne bacteria. The air quality is so bad in these farms that nearly 70 percent of pig farm workers experience some sort of respiratory issue. (x) There are also long-term injuries to the employees’ hands, arms, shoulders and backs due to the physical and repetitive nature of the work. The health risks can even be deadly. (x) Remember that the overwhelming majority of these folks don’t have any form of health insurance, either.

Again, working conditions are terrible. Here are just some of the occupational hazards for those who work in aquaculture specifically (aquaculture = seafood and fishing): extreme temperatures, bacterial pathogens, heavy lifting, repetitive motions, chemical exposures, hazardous machinery, and all-terrain vehicles. Workers in the U.S. aquaculture industry are at an elevated risk of work-related fatalities. The agriculture, forestry, and fishing industry sector has the highest rate of work-related fatalities in the U.S. (x)  

Here are still more disturbing facts for the morbidly-inclined: The greatest risks for fatalities in aquaculture are inherently painful and violent deaths - namely, drowning, electrocution, head injuries, & gas poisonings. :| Non-fatal injuries and illnesses include work-related musculoskeletal disorders, slips, trips, & falls, hypothermia, heat stress, sprains & strains, respiratory illnesses, skin allergies, bites & cuts, poisonings & envenomation, and work-related stress. Exposure can also lead to the development of allergies. Prolonged exposure to both finfish and shellfish without personal protective equipment may result in itching, eczema, urticaria, and irritation. Workers in processing facilities with poor ventilation have an elevated risk of developing work-related asthma. (x)

As with the meat industry in general, immigrant workers often constitute a significant proportion of the worker population on poultry farms and in poultry slaughter and processing facilities - a field classified as predominantly “3D” jobs (dirty, demeaning, and dangerous) . (x)  About half of poultry processing workers are Latino, and a quarter do not possess legal documents to work in the US. (x)

These workers face similar challenges - extreme temperatures, stress injuries (one poultry plant in SC had a 42% rate of carpel tunnel syndrome in its employees), exposure to dangerous chemicals, and exposure to infectious bacteria. (x)  Poultry workers at each link of the production chain earn low wages and work long shifts, often 12-14 hours. Chicken catchers earn an average of $92 per day for a 12 hour shift, and even poultry growers live in poverty: 71% of poultry growers have annual incomes below the federal poverty limit. Chicken catchers are particularly vulnerable to wage and hour violations, as they are generally paid for the completion of catching a set number of birds, and will not be paid for overtime. Personal protective equipment (PPE) is often not provided by employers, despite frequent worker exposure to chemicals, blood, feces, mold, endotoxins, and sharp cutting tools. (x)

The dairy industry is also horrendous.  There are accounts of Latinx workers being denied overtime, and forced to sign contracts promising to pay a fine of $50/day for any sick days they take. (x) Such conditions are the norm for hundreds of workers in California’s dairy industry. Exploitative dairies pay workers barely enough to eat; force them to work 12 to 16 hours a day, six or seven days a week; deny workers meal breaks; and withhold overtime pay. Some dairies abuse workers both physically and verbally; many expose employees to safety hazards on the job, and house employees in rundown buildings onsite which have no windows or locking doors, and are infested by vermin.  (A word of caution, if you choose to read the article that talks about this, it contains descriptions of severe abuse, injury, and death to exploited PoC and is quite disturbing, though important.) Here are some more facts too.

It’s just a fucking horrible job - gross and violent and unhygienic. (x) Here is a short (graphic and disgusting) quote from an article from The Guardian describing the work involved in meat packing: “Every hour, more than 1,300 severed pork heads would go sliding along the belt. Workers sliced off the ears, clipped the snouts, chiseled the cheek meat. They scooped out the eyes, carved out the tongues, and scraped the palate meat from the roofs of mouths.” (x)  It’s brutal and dangerous, and multiple reports exist of workers being permanently injured by distressed animals (e.g., cows).  It isn’t just hazardous, it’s fundamentally a deeply unpleasant line of work.

So in short, please stop using the abuse of seasonal farm workers as an excuse to rag on vegetarians.  It’s completely ignorant and you’re throwing thousands of vulnerable PoC under the bus.  By all means, speak out against the mistreatment of the PoC working in the fields.  It’s a desperately important issue.  But if you’re only doing it when you have the opportunity to chastise vegetarians you don’t like, you’re using their suffering as a prop, and doing absolutely nothing to end that abuse.

[actual-vegan-meals]

Is it possible to be poor and vegan?

Like I really want to give veganism a try.

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Entree: Amy’s brand Enchilada dinner. It was at Wal-mart and I thought I’d branch out. I’m such a White Person when it comes to spices that even this is slightly too spicy for me, but it IS tasty. I Iike the gravy the beans are in especially. (oh, and beans + rice are a complete protein!) Time it took me to make this dish: 5 minutes to heat in the microwave.

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I can’t believe Hozier left his nest to come spread the good word of the avocado fueled millennial uprising with us.

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Fellow vegans

If anyone ever tries to make you feel bad just remember that Ellen DeGeneres is a vegan so remember that, really, God is on our side here