I always kept things like five spice and "exotic" things like hoisin and cumin. There's going to be a change around here in the spice cabinet. 
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The Necessity of Vegetarianism in modern Hinduism
- Thread starter Gaura Priya
- Start date
Namasté Gaura Priya
Would you be able to reference the scripture in which it says we are obliged please? I have not come across this before and would like to know.
Food is not a requirement for Moksha, in my opinion, as Moksha can come from God's grace.
Some schools may outline behaviour or practices in order to receive God's grace, in which case it is still valid today and tomorrow as long as the aspirant believes they have not received moksha (or the school denies it whilst living). Other schools may differ. The choice of school is down to our predisposition (karma) and current state of being, so there is evolution in respect to individual needs and growth also in my opinion.
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Gaura Priya
IRL
I always kept things like five spice and "exotic" things like hoisin and cumin. There's going to be a change around here in the spice cabinet.
Cooking is fabulous.
And really, it really is all about the spices and flavouring!
And my ex-boyfriend never liked tofu... you can easily just use paneer.
It tastes better too, anyways.
Do you buy paneer or make it yourself? I have always made my own curd.
Gaura Priya
IRL
I've made it once, and I found it too much of a hassle, especially when it is relatively easy to buy it already frozen. Sure, it's a little pricy, but when it comes to the nitty gritty of using a whole 4 L of milk to make a little bit of paneer, I feel that buying it is okay too.
Although making it at home is much better, and without the preservatives they put in commercial paneer.
Gaura Priya
IRL
Namasté Gaura Priya
Would you be able to reference the scripture in which it says we are obliged please? I have not come across this before and would like to know.
Food is not a requirement for Moksha, in my opinion, as Moksha can come from God's grace.
Some schools may outline behaviour or practices in order to receive God's grace, in which case it is still valid today and tomorrow as long as the aspirant believes they have not received moksha (or the school denies it whilst living). Other schools may differ. The choice of school is down to our predisposition (karma) and current state of being, so there is evolution in respect to individual needs and growth also in my opinion.
I was thinking of Manu Smrti... which also says alot of horrible things in my opinion.
But I upon a happenstance came upon this tidbit of the Mahabharata: The Mahabharata, Book 13: Anusasana Parva: Section CXV (the entire section is all about how abstention from meat is desirable over consuming it)
"Since, O thou of great splendour, the period of life is shortened of persons who slaughter living creatures or cause them to be slaughtered, it is clear that the person who wishes his own good should give up meat entirely."
-- Bhishma
I never mentioned it as a requirement for moksha as much as whether it is the desirable goal of a spiritual person. But then again, a Vaishnava generally does not seek moksha as much as bhakti, which is considered higher than the four goals of life.
I agree with you entirely that one will be led to a particular school of thought based on their karmic predisposition. However, I still am at a loss on whether it is a necessity or not. I sometimes will still feel in my mind to consume some meat product, even though I have been a strict vegetarian for a few years now.
That being said, if anyone wants to worship Durga-devi, or even Shiva, one can eat meat (although I know that Shaivas generally are vegetarian as well), and those from other religions can eat flesh if they want to. But if one desires to be a Vaishnava, then meat eating has to be completely eschewed.
God allows for one to follow according one's karmic inclinations, and I am very happy that God is loving like that.
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Gaura Priya
IRL
Well, my favourite is temple-made curd. It's free and it tastes the best! It's really a win/win
Yes! Temple curd!! My favourite has always been spinach and curd sabji (palak paneer) that one of the first few Indian dishes I learned to make was this one. A Punjabi specialty... and I love the taste of spinach and cheese.
Thanks for the help my friend.
I tried draining cottage cheese, but sheeza no work. I think it should have been pressed. I think queso blanco is an acceptable substitute. Supposedly it's not made with animal rennet.
Gaura Priya
IRL
There should be cookable cheeses out there... There is one where you can cook with it, and it doesn't change shape at all while cooking. I just can't remember the name, since it's escaping my tongue... (Halloumi!!! Although it's probably more expensive...)
My favourite cheese is labneh, which is a Middle-Eastern yogourt cheese... I know it's apparently easy to make, but once in a blue moon I'll just buy the stuff from the local grocer, lol.
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We had a luncheon at work that featured Spanish, American and Indian food. I had the Indian food... I can get Spanish or American food at home. The Indian entree was rice, and a beans or lentils (who can remember? damn meds made my brain swiss cheese) with paneer in sauce dish, served with naan. It was a little spicy and really good.
I'm going to look up these cheeses.
I'm going to look up these cheeses.
How many of you folks get down on different kinds of beans?
Lentils and making beans from dried is super easy and cheap.
Something as simple as roasting veg in order of hardness to the time they are in over the 40 min period roasting at 375f, stirring every 15 mins, with a little oil on the pan and a pinch of salt over rice/noodles is amazing. Toss the beans in with it, wa-la!
mmmm mm.
It's not that Western food is geared to meat, it's that our minds are geared to believe that
Lentils and making beans from dried is super easy and cheap.
Something as simple as roasting veg in order of hardness to the time they are in over the 40 min period roasting at 375f, stirring every 15 mins, with a little oil on the pan and a pinch of salt over rice/noodles is amazing. Toss the beans in with it, wa-la!
mmmm mm.
It's not that Western food is geared to meat, it's that our minds are geared to believe that
Gaura Priya
IRL
I don't eat beans and rice together, except as dal, lol. I find it a little strange to eat beans and rice together, although I know that for some people, it's a perfectly normal combination.
I'm not a bean person either, but I was slightly forced to apprciate beans when I was visiting the Southern United States. Now I already do like lentils, but now I've grown to appreciate kidney beans, and black beans as well, which the latter have become my new favourite.
Now I love eating foods like sopas or arepas with refritos frijoles. It's not very common to find Latino or Mexican cuisine here, so I'm learning how to appreciate it.
Haha, that's true... It's just that Western cooking just seem like potatoes, meat, and some veggies... I grew up with Filipino cuisine (most of it has meat as the basis of the dishes), and learned to cook basic Indian food, so 'Western' food is still slightly foreign to me. Although I have to say, I love vegetable pot pie!
I'm not a bean person either, but I was slightly forced to apprciate beans when I was visiting the Southern United States. Now I already do like lentils, but now I've grown to appreciate kidney beans, and black beans as well, which the latter have become my new favourite.
Now I love eating foods like sopas or arepas with refritos frijoles. It's not very common to find Latino or Mexican cuisine here, so I'm learning how to appreciate it.
Haha, that's true... It's just that Western cooking just seem like potatoes, meat, and some veggies... I grew up with Filipino cuisine (most of it has meat as the basis of the dishes), and learned to cook basic Indian food, so 'Western' food is still slightly foreign to me. Although I have to say, I love vegetable pot pie!
Being raised Italian-American, lentils and rice, cannellini beans (for "pasta fazool"), dried chick peas and fava beans (cici e fava); and now with a Puerto Rican partner, we're never without rice and beans in the house... small red beans, pink beans (mostly), gandules (pigeon peas), chicharos (green peas), lentils, rarely black beans. Beans and rice abound.
Black Beans rule my Friend!
I'm partial to Garbonzo beans as well.
Red lentils I like for soup/dal.
Brown lentils are nice for holding form for things like 'sloppy lentils', which is sloppy joe's ingredients more or less, but with lentils instead. Easy to find this one on line.
As far as Eastern or Western... I think it's easy to not hate the meats involved.
I make rice, veg and 'chicken fried' tofu. I mix mine, my wife keeps her separate.
'Chicken Fried' as I call it, is just tofu chunked and cooked in light oil, using 'poultry seasoning' to make the 'chicken' part.... it's worth noting there is not chicken or flavouring salts in this one, it's all just herbs.
I see that you aren't that big on vegetables.....
That could be a problem
Do you like fruit more?
Roasting vegetables is a classic way to heat and eat veg with a touch of seasoning on them.
What veg do you like somewhat?
Is it a text thing?
I see that you aren't that big on vegetables.....
That could be a problem
Do you like fruit more?
Roasting vegetables is a classic way to heat and eat veg with a touch of seasoning on them.
What veg do you like somewhat?
Is it a text thing?
I'm trying to eat more, and I work them into whatever I'm making. I have to fool myself. For example I made rice, beans and seasoned collards in the rice cooker. I get things like cukes, tomatoes, red or green peppers, beets, or whatever they have from the salad bar at work to jazz up whatever I brought with me. Sometimes I'll make a whole mixed green salad from the salad bar. I have roasted root vegs in the past, which came out very good... parsnips, carrots, white potatoes, sweet potatoes. I'm a sucker for eggplant parm. It's pretty much just a matter of preparation. I'll eat a ton of vegs. if someone else prepares them. I just hate doing it.
I'll look it up. Thanks.
Gaura Priya
IRL
Black Beans rule my Friend!
I'm partial to Garbonzo beans as well.
Red lentils I like for soup/dal.
Brown lentils are nice for holding form for things like 'sloppy lentils', which is sloppy joe's ingredients more or less, but with lentils instead. Easy to find this one on line.
As far as Eastern or Western... I think it's easy to not hate the meats involved.
I make rice, veg and 'chicken fried' tofu. I mix mine, my wife keeps her separate.
'Chicken Fried' as I call it, is just tofu chunked and cooked in light oil, using 'poultry seasoning' to make the 'chicken' part.... it's worth noting there is not chicken or flavouring salts in this one, it's all just herbs.
My ex-boyfriend's mother loved poultry seasoning, lol.
I should try that some time, along with using 'poultry' batter over tofu, lol. Most of the fritter-type food that I make are in the form of pakoras, or just simple flour batter.
Most of the time though, I feel that the only wa yto properly emulate Filipino cuisine is to use gluten. Especially when it tastes very similar to it's non-analogue counterpart and such flavoured 'chicken, duck, fish, ham etc.' gluten is easily attainable from T&T, our Asian supermarket.
I don't eat red lentils... considered rajasic by Vaishnava standards.
Not like there's any real harm in red lentils, really... it's just super-high in protein.