Vegetarian, good for the body 'and' the soul?

[Vinayaka]

I'm a relative newcomer , I went veggie at Uni 30 years ago and went on to raise a veggie family.

Mostly, I do 'Italian' but it's just one of the many traditions in which the food of the poor was made delicious.

We do Italian sometimes too. I use rice pasta because I'm gluten intolerant. There are several European cuisines that are easily adapted to vegetarianism. Greek comes to mind immediately.

 

[ameyAtmA]

This time between Thanksgiving and Christmas is one when humans collectively eat billions of animals. The habit feels rooted in nature, and in our nature. How can it be a happy holiday if we are not feasting on turkeys, pigs, cows and lambs?

Yes, quite sad, but I think it is rooted more in tradition and history than in human nature.
Donating for food in countries that are traditionally heavy on meat-eating does what ? The organizations buy more meat and kill more with that money. Advertisements of hunger at Thanksgiving makes people donate more around that time than other times of the year, and that translates to killing more turkeys.

If more people from countries that celebrate Thanksgiving and Christmas reduce their traditional meat intake and substitute with nutritious vegetarian food - which many do already - that would make these holidays better.

The middle-east and Mediterranean regions where the Abrahamic religions arose were not very agriculturally advanced, but what has to be realized is that tradition of those times was based on their survival techniques although it seems Jesus and his disciples ate a lot of bread, nuts and grapes (among other things).
The Pilgrims came to Boston , Plymouth in cold winter. There was no vegetation except berries, corn and potato. Their times were different.

Why does the menu have to be carried over to such an extent in 2021 as "tradition" ? So it is rooted more in tradition and historical times than in human nature.

The word vegetarian was only invented in the 1840s, but the concept has been around since ancient times. The Egyptians and Greeks realized that meat was clearly dead flesh, in contrast to living plants, and was grounds for abstinence, for various reasons. Pythagoras, for example, taught that animals had souls that were immortal and reincarnated after death, possibly in humans. Some Egyptian priests, and later, Buddha and Pythagoras, chose to not eat meat. Later, religious movements like Hinduism, the Seventh-day Adventists and some radical Quakers made vegetarianism part of their creed.

Pythagoras and many Greek philosophers learned these and many other ideas from the Hindus - VedapAThak bramhins and yogis of ancient India. Buddha was from there too. It is said that Pythagoras theorem came from Shathapath BramhaNa of the Veda and he was actually tutored by a mathematician in India. Some Greek ambassadors studied from yogis and at the Nalanda University in India (before it was torn down partially and burned by the crazy Mughals) and brought that back to Greece.

 

[Lain]

Besan flour (chick pea flour) is even cheaper than the chick peas themselves. (Ever try buying wheat berries?)

I've never had wheat berries or used besan, although seitan recipes often mention using that instead of normal flour. If I can get some I might try making flatbread with it. Wheat berries look extremely good and I like the fiber count, for having a high fiber diet I consider necessary for health and fullness. Thank you for the recommendations!

 

[pearl]

There is nothing unhealthy about eating meat.

'In everything, moderation'. According to the amount of meat consumed, glutenous, the deplorable conditions in which animals are killed and herded into the slaughterhouse etc., the issue can be considered a moral one. The reference was to vegetarian more than vegan. There are sources for Vitamin B12 other than meat. I have a question for you; As there are parts of the animal forbidden to be consumed by Jews, what does the kosher butcher do with the parts that Jews may not consume?

 

[Vinayaka]

I've never had wheat berries or used besan, although seitan recipes often mention using that instead of normal flour. If I can get some I might try making flatbread with it. Wheat berries look extremely good and I like the fiber count, for having a high fiber diet I consider necessary for health and fullness. Thank you for the recommendations!

Wheat berries are just wheat. I was just making the pint that flour is often cheaper. My home made pizza is from besan flatbread. Really easy to make. Flour , a tbsp of oil, and water. Make a thin batter. I also make 'grilled cheese' that way. You can add to the flat bread a spice, finely chopped onions, chillies, whatever you want really.

 

[pearl]

If more people from countries that celebrate Thanksgiving and Christmas reduce their traditional meat intake and substitute with nutritious vegetarian food - which many do already - that would make these holidays better.

Which we could easily do with changing habits, looking at the many new and exciting vegetarian recipes. Not at all like the old days of 'tofu', ick.

The Pilgrims came to Boston , Plymouth in cold winter. There was no vegetation except berries, corn and potato. Their times were different.

Actually, I don't think we really know exactly when the Pilgrims landed, how much is actual history and how much is tradition. It may have been earlier in which case closer to the traditional harvest time.

 

[ameyAtmA]

Ah! Masoor! I hadn't heard it called pink dal before. Its my favorite to cook, because it goes the fastest. It was the first dal I'd ever cooked... just a bit of garlic, turmeric, and chili powder. Think I found it in a Bengali cookbook.

It's always been my favorite dal. Back a long time ago when we camped with the kids, we made a hearty soup with dried vegetable flakes and masoor. Nice on a chilly evening.

More like orange isn't it? Then try sprouting the whole masoor (1.5 days in summer, 3-4 days in winter). Or mung or maTki. More sprout = more protein. Sauteing tomatoes and grated ginger before adding the sprouts gives better taste and gravy.

 

[Valjean]

I've never had wheat berries or used besan, although seitan recipes often mention using that instead of normal flour. If I can get some I might try making flatbread with it. Wheat berries look extremely good and I like the fiber count, for having a high fiber diet I consider necessary for health and fullness. Thank you for the recommendations!

I always cringe when I hear a grain of wheat called a berry.

 

[Valjean]

Which we could easily do with changing habits, looking at the many new and exciting vegetarian recipes. Not at all like the old days of 'tofu', ick.

Hey!
What's wrong with tofu? It's bland, and can be flavored any way you like, and cooked to varying textures and firmness.

Actually, I don't think we really know exactly when the Pilgrims landed, how much is actual history and how much is tradition. It may have been earlier in which case closer to the traditional harvest time.

The group Americans refer to as The Pilgrims sighted land on Sept. 9, 1620. They realized they were in the wrong place and attempted to sail South, but were forced to return, and anchored in what's now Provincetown harbor on Nov. 11, 1621.
It's all documented in the ship's log, passengers' diaries, &c.

They were quite the historians, documenting their later atrocities and genocide as well.

 

[JustGeorge]

More like orange isn't it? Then try sprouting the whole masoor (1.5 days in summer, 3-4 days in winter). Or mung or maTki. More sprout = more protein. Sauteing tomatoes and grated ginger before adding the sprouts gives better taste and gravy.

What's the easiest way to sprout the lentils?

 

[ameyAtmA]

What's the easiest way to sprout the lentils?

My Mom's way to sprout all legumes/lentils is the same --

• Soak 1/2 cup dry legume/lentil in warm water. If you live in cold parts of the world I would say heat water in a cup for 2 mins in the microwave and pour over the lentil/legume. Within 5 hours they will have doubled or tripled in size. Leave the vessel open overnight - do not cover.
• Drain out the remaining water (use a strainer), and toss the legumes lightly so that the part that was not getting oxygen and light now will. Giving all grains the opportunity to breathe sort of.
• If it is too cold in your area - they may not sprout until the next morning - so almost 48 hrs.
• Again toss them lightly, rinse in water , and let them sit - make sure there is no water left at the bottom of the vessel - so the legumes are wet, but not soaking IN water.
• This is very important because if you forget the soaked lentils, they will ferment and smell and be inedible. That is why draining the water and rinsing is important.
• Eventually the sprouts will be 1/2 cm in length and you can cook them.

High-speed sprouting:

• Soak the legumes in hot/warm water for 4-5 hours
• Drain water, rinse and tie very tightly in a cheese-cloth or any clean cloth kept for this.
• You can place heavy items on the bundle
• They will have sprouted by next morning.

Ginger will offset any moong/matki pungent smell or taste. Tomatoes do the trick. Adding coriander brings flavour. A dash of brown sugar or guD (jaggery) is better suitable than white sugar for these dishes, and balances the taste.

 

[JustGeorge]

My Mom's way to sprout all legumes/lentils is the same --

• Soak 1/2 cup dry legume/lentil in warm water. If you live in cold parts of the world I would say heat water in a cup for 2 mins in the microwave and pour over the lentil/legume. Within 5 hours they will have doubled or tripled in size. Leave the vessel open overnight - do not cover.
• Drain out the remaining water (use a strainer), and toss the legumes lightly so that the part that was not getting oxygen and light now will. Giving all grains the opportunity to breathe sort of.
• If it is too cold in your area - they may not sprout until the next morning - so almost 48 hrs.
• Again toss them lightly, rinse in water , and let them sit - make sure there is no water left at the bottom of the vessel - so the legumes are wet, but not soaking IN water.
• This is very important because if you forget the soaked lentils, they will ferment and smell and be inedible. That is why draining the water and rinsing is important.
• Eventually the sprouts will be 1/2 cm in length and you can cook them.

High-speed sprouting:

• Soak the legumes in hot/warm water for 4-5 hours
• Drain water, rinse and tie very tightly in a cheese-cloth or any clean cloth kept for this.
• You can place heavy items on the bundle
• They will have sprouted by next morning.

Ginger will offset any moong/matki pungent smell or taste. Tomatoes do the trick. Adding coriander brings flavour. A dash of brown sugar or guD (jaggery) is better suitable than white sugar for these dishes, and balances the taste.

Thanks! That helps a lot. I'd always been intimidated by trying to sprout legumes, as it sounded like I would need equipment I didn't have. That doesn't sound like the case.

It is quite cold here; 43F today(6C). I assume I will have to go with the cool weather method...

 

[Callisto]

I can understand that.

The longest I went without any meat was three months, and then I had a hamburger and thought I was going to die! It set like lead.

I went a year without meat then went to visit my parents for the holidays (during which I allow myself to indulge).`My mom made me a steak and that wreaked havoc. I was rolling around in pain and my stomach was growling so loud, my mom not only heard me 2 rooms over but thought it was their poodle and yelled out to me, "what's that dog growling about?"

 

[Valjean]

LOL. I haven't eaten meat for >50 years -- I'm pretty much an unreconstructed Hippie,

 

[Aupmanyav]

LOL. I haven't eaten meat for >50 years --

How could you manage that?
My preferred dal is Urad (Black gram, it is tamasic), otherwise Arhar (Pigeon Pea, that is sattvic). More than the dal, I like the soup. So it has to be of very thin consistency.

 

[Lain]

LOL. I haven't eaten meat for >50 years -- I'm pretty much an unreconstructed Hippie,

By the time I'm about 70 I should be on your level. I'll catch up eventually!

 

[JustGeorge]

LOL. I haven't eaten meat for >50 years -- I'm pretty much an unreconstructed Hippie,

I'm halfway there.... 25 meatless years under my belt.

 

[IndigoChild5559]

'In everything, moderation'. According to the amount of meat consumed, glutenous, the deplorable conditions in which animals are killed and herded into the slaughterhouse etc., the issue can be considered a moral one. The reference was to vegetarian more than vegan. There are sources for Vitamin B12 other than meat. I have a question for you; As there are parts of the animal forbidden to be consumed by Jews, what does the kosher butcher do with the parts that Jews may not consume?

Well, you cut out the part of the quote where I made a point of saying that any diet needed to be well balanced.

You cannot get ENOUGH B12 from plant sources alone. If you are vegan, you MUST take B12 supplements or you will end up with a vitamin deficiency. Human beings are biologically omnivores. We are MEANT to ingest animal products. If you make the decision to go against your nature, then you must go out of your way to make sure you get all your nutrients, and that necessarily includes B12 supplements.

Jews do not eat the hind portion of meat, because of Jacob's thigh being injured. These portions of the cow are sold to non-Jews, who have no prohibition against this (just like non-Jews can eat pork and shellfish and not sin).

 

[Clara Tea]

This time between Thanksgiving and Christmas is one when humans collectively eat billions of animals. The habit feels rooted in nature, and in our nature. How can it be a happy holiday if we are not feasting on turkeys, pigs, cows and lambs?
The carnivorous cravings of a world of almost eight billion people have radically changed the definition of life on this planet. As societies get richer, they get more meat-hungry, building up industrial food chains to put steaks on every plate, bacon on eggs, and chicken breasts on buns. The movement of a billion people in Asia into a modern middle-class lifestyle in the last few decades has amplified our consumption of domesticated animals.
The upshot: There are now some 25.9 billion chickens alive, a billion cattle, and about a billion sheep and a billion pigs, all numbers that have been rising and challenging our environment and resources. They are also crowding out wild animals. The biomass of domesticated animals is now dozens of times more than that of wildlife.

The word vegetarian was only invented in the 1840s, but the concept has been around since ancient times. The Egyptians and Greeks realized that meat was clearly dead flesh, in contrast to living plants, and was grounds for abstinence, for various reasons. Pythagoras, for example, taught that animals had souls that were immortal and reincarnated after death, possibly in humans. Some Egyptian priests, and later, Buddha and Pythagoras, chose to not eat meat. Later, religious movements like Hinduism, the Seventh-day Adventists and some radical Quakers made vegetarianism part of their creed. The Enlightenment also included a vegetarian movement. “Often the vegetarian creed has been one of dissidence, comprising rebels and outsiders, individuals and groups who find the society they live in to lack moral worth,” writes Colin Spenser in Vegetarianism: A History.
Is it time for Catholics to stop eating meat? | America Magazine

I'm pretty sure that turkeys would vote against Thanksgiving dinners.

Chickens probably would vote against KFC.

It is odd that we eat herbivores, that have never hurt any animal (except by stepping on them or goring them). Yet, we don't each carnivores much (and they are sometimes mean, and often meat eaters).

Lets not forget that God made us out of meat, so we are part of the food chain (mosquito food certainly).

Reincarnation? My sister, Whorabelle, is the truffle rooting pig of the family--1400 pounds of pure love. Her wedding was very romantic, and I knew the marriage was going to happen....moonlight glinting off of daddy's shotgun. So far the groom hasn't been able to get away.

 

[Clara Tea]

I eat a plant-based diet on my own, but I do often consume meat when it is prepared food that is likely to be disposed of (I work in school where individually packaged meals are often thrown out if the child isn't there). I see throwing away the meat to be extremely wasteful and disrespectful.

But since I don't buy or prepare meat myself, I don't consume much meat and my health has been the better for it, since I also focus on whole grains and fresh vegetables and fruit.

I maintain a healthy weight, great cholesterol levels, good energy and heartburn (something that used to plague me) is nearly non-existent.

It also soothes my bleeding-heart conscience, since, to paraphrase a Buddhist quote, animals scream louder than plants.

Why is it that Pagans (which you claim to be) are more kindhearted that the Christians who go to war and make torture camps?

I find it hard to believe that all of those who espouse Christianity will make it into heaven while non-Christians, with good hearts, will not. Frankly, I think that one must do the things that Jesus would do, rather than believe that Jesus once existed, in order to get into heaven.

Apple cider vinegar is good for heartburn (and many other ailments).