The shortened word Veg*n stands for either Vegetarian or Vegan
THERE’S A VEG*N IN EVERY FAMILY!
Rejoice when a family member or friend shows the courage to come out of the Veg*n closet, that society through its conformance to tradition and prejudice tries to keep them in. Be proud of your family member or friend. Choose not to participate in family and peer pressure that shames or ridicules or makes them feel unloved for expressing their views against prejudice, discrimination, enslavement, torture and slaughter, through their actions of living more compassionately by refusing to exploit non-human animals for food, clothing, experimentation, sport and entertainment.
Tell them you support their decision to follow their conscience, that it’s a sign of strength of character to live the life one believes is right. Ask them questions without allowing the conversation to escalate into an argument.
Since an estimated 150 billion animals are slaughtered every year by the meat, dairy and egg industries, around the world for our plate, not including marine life, and the billions of others enslaved, tortured and slaughtered for other purposes, the most common first step when somebody wakes up to the reality of the holocaust against the animals is changing the food configuration on that plate.
Ever notice how everything we do centers around food? Everything. Family gatherings, going out to eat, going to the movies, to the mall, on vacation, weddings, showers, parties, picnics, every holiday, ball games, sitting around watching T.V., even business meetings. The food is always at the center; it’s what’s on people’s minds. So, of course the first step in helping the animals is looking at how many of them we consume and how often.
A father once yelled at me, “my wife doesn’t know what to feed my daughter!” She had recently become a vegan. The daughter should have had a conversation and told them what she could eat and not eat, which might have prevented this father’s panic, so some of that’s on her.
A vegetarian or vegan can’t expect the mother and father to do the research. Be that as it may, that’s why I’m here. I’ve already engineered the recipes I know people will like. And these days it’s so much easier with soy milk, almond milk, rice milk, soy sour and cream cheeses, veggie cheese singles, soy ice-cream, soy mayo, veggie margarine, veggie meats of every kind that can be found in mainstream markets.
However, let me be clear, one does not need soy, veggie nor grain products specifically designed to mimic meat, dairy and eggs. You can be as just as healthy without them. For years I didn’t eat tofu or any other meat or dairy-mimicking product. But the products these days really do taste good, and since they’re not hurting anyone, then why not on occasion enjoy them? Sure they’re more expensive than their animal counterpart, but that’s because they’re relatively new and the market for them hasn’t soared yet. It will. In the meanwhile, you don’t have to have three glasses of alternative milk every day, or a veggie meat with every meal, as is recommended with actual animal products.
Stop worrying if they’ll get enough protein. There’s protein in all plants. The same goes for calcium. Many foods are fortified with it anyway. You don’t have to combine beans and rice in the same meal either. That’s old school thinking. You don’t have to eat animals to get vitamin B-12. Lots of animal-eaters are vitamin B-12 deficient. If you’re concerned, then take a supplement, just like animal-eaters do.
That same father yelled even louder in exasperation, “my wife doesn’t have time to cook something different for everybody in the family!!”
All the recipes I create are designed for everybody in the family to enjoy, using ingredients that ‘mainstream’ families already know and like. Look at the recipes and you’ll see how familiar they really do sound. Try a few. If you still want the baked chicken or roast, then have it along with an animal-free dish. Even if the whole family eats meat, every meal should have an animal-free component. That doesn’t mean broccoli with butter. If it’s only broccoli, then put animal-free margarine or oil on it, and serve enough so that the vegetarian/vegan can make it a main dish if need be. Spruce it up with fresh tomatoes, sauteed mushrooms and onions. Both broccoli and mushrooms are high in protein.
I actually find it odd that the father yelling about his wife not being able to do this or that, wouldn’t have dared even broach the subject, had his daughter been a diabetic and the Mom had to provide diabetic meals for their daughter. Yeah, they would have done the research and talked to other people to get ideas and share stories about adjustment. So, just as some of the problem lied with the vegan daughter not communicating, it also lied with the parents being resistant, because they didn’t support veganisn – not in their daughter anyway.
Please note, that although I use familiar products, that doesn’t prevent me from trying new food items when they come out on the market. I am continually trying new foods. Just today I went to the grocery store and saw these tiny little round potatoes that looked like big marbles in the produce section. Perfectly formed and all the same size. I just had to have them. The only question was do I buy the red, the Yukon gold or the regular? Now I’m thinking about the recipe I’ll make with them.
Your family member or friend may be veg*n for moral reasons, but they also benefit health-wise by following an animal-free diet, which means the more animal-free meals you consume, the greater health benefit to you too.
Sure, on the nightly news we all hear about certain individuals who smoked, drank and ate a lamb every day of their lives and lived to be a hundred. That’s rare, very rare. I wouldn’t bet on those odds, and neither should you. Besides, the point many vegetarians and vegans are making is that even if they could live to be two hundred years old if they ate a side of beef every day, they wouldn’t, since they’d be depriving another creature of their right to live their life. However, it doesn’t matter why someone becomes veg*n. When they do, it’s up to those around them to accept it. All I know is that it’s the right track to be on no matter what your reason.
Even in the bible, somewhere I read years ago, God told some guy to leave the vegetarians alone. So vegetarianism is by no means new. It’s very, very old. Everybody innately knows what it’s all about; anyone who has ever eaten a fruit or a vegetable or a nut, knows. So just go with it. It’s not hurting you, nor anybody else. It’s harmless. But it’s also helpful – to the health of the individual, the group, the planet, and especially to those procreated for the purpose of enslavement, torture and slaughter.
Tell your vegetarianites, veganites or animal-freers that they’ll have to help with the food preparation in the family. No one expects the entire family to change for one person, but the entire family (or friends) can be respectful. Give him or her one night a week where they make dinner for everybody else, keeping within the family food budget of course. A word of advice: Don’t pick apart the meal, commenting on every little morsel as if you’re dissecting it. You don’t do that when Mom cooks an animal for supper, or when Dad burns the barbecue, so don’t do it when there’s no animal on the table.
Everybody loves sandwiches, so why not start there? Check out Chef’s Animal-Free Sandwich Index. And while you’re there, check out all the other indexes. Each recipe is listed along with a menu description much like you’d see on a restaurant menu, with a link to the actual recipe one of the animal-free food sites.
There’s nothing scary nor difficult about having a veg*an in the family or as a friend. It’s really all quite simple and can be a lot of fun if you want it to be. Just don’t make a big deal over any of it. It’s a perfectly natural way to be. Your family member, your friend, is normal in that regard.
What’s not normal is an animal eating another animal. It’s cannibalism, whether it’s your species or not. An animal is an animal, and humans are all members of the global animal race. It doesn’t matter at this point that humans have always done it, used by many as justification for continuing to do it. All that shows is that humans have been historically and traditionally deviant as displayed by their actions.
That deviancy is not innate. That deviancy was learned. Your non-flesh eating family member or friend woke up to that fact and decided to follow their conscience and their real nature, rather than history and your animal-abusing traditions. Sorry to have to say this Mom and Pop, but you were wrong. If those animals you so willingly advocate killing for your plate, or for medical research to cure the diseases you get from cannibalizing other animals, or for clothing, glue and a myriad of other products you purchase, or for entertainment purposes, walked on two legs, spoke your language and carried guns, you wouldn’t be so quick to deem them inferior enough to exploit. That’s your prejudice. A prejudice that you glowingly hand down to your children.
Yes, you are deviant. And yes, be happy that the deviancy can be cured, as evidenced by your family member or friend who is showing you that eating flesh is not genetically determined.
* Click any sandwich picture to go directly to that recipe on CHEF DAVIES-TIGHT.
And, best wishes to you and yours in all your animal-free endeavors!
~ Chef Davies-Tight
Yes, chefs have opinions too. A different slant on everything. Chef Sharon feeds you animal-free delicacies and her view from her kitchen as she experiences life. Chef Sharon develops all her own recipes and all her own views!
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Toasted potato bread slices spread with veggie mayo on one, creamy peanut butter on the other. Top with dill relish and mustard. Add the veggies: crisp iceberg lettuce, ripe tomato and sweet onion, with a fresh pepper grind finish. A good morning afternoon evening delight!
Makes as many as you want (preferably one per person)
Daiya dairy free block cheddar cheese layered with red roasted peppers, dill pickle planks and sliced onion on a steak and sausage six-inch grinder roll spread with veggie mayonnaise and prepared yellow mustard! Grilled in an oiled hot skillet till cheese softens and outside of roll hardens! Don’t forget the fresh grind black pepper!
Foot long sub roll broiled inside till toasty, spread with a little margarine, then topped with roasted peppers, pan-fried Tofurkey roast beef slices and a tangy fat-free slaw! It works perfectly. Fresh, hot, crunchy! Low fat as subs go!
Six inch steak & sausage sub roll spread with veg mayo, smoky ketchup and mustard. Layered with dill pickle planks, sliced onion and of course fried meatless breakfast sausage patties! Now that’s a great way to start a slow-moving, lazy, do whatever you want day!
Delight Soy Vegan Chicken nuggets chopped with celery, green pepper, onion and cilantro. Mixed with Pumpkin Seed Snow, sage and Grapeseed Oil Vegenaise to create a perfectly balanced Cilantro Tuna Salad. I know, I use vegan chicken to make my Tuna Melt, but it works, so who cares? It’s the best Tuna Melt I ever had!
Okay, okay. I know there are no actual shrimp animals on this toast. Still, it is the finest shrimp toast you will ever encounter! Popcorn shrimp? Well, this delicacy pops all over your buds and palate! Once you taste it, you’ll never forget the experience!
Even though this sandwich is cooked, it’s quick and easy. Fried baked tofu with veg mozzarella cheese and veg ham. Put together on a pan-fried hot dog bun spread with ketchup, mustard and veg mayo. Napkins please!
You know biscuits and gravy? This is muffins and gravy! English muffins, the greatest biscuit in the world! Topped with Match Meat Italian Sausage without the Meat Gravy! Made with Pinot Grigio wine, almond milk, mushroom, sweet onion and celery. What more could I ask for?
Some people don’t want a Christmas dinner, but still want something nice. How about a Christmas Sandwich? I made something special for you! If Delight Soy Vegan Chicken isn’t available near you, then use some other brand that you like. The Cilantro Date Cream works well on veggie burgers too!
Okay, this is super easy once you make the rice, and that’s easy too! No-bake burgers. Form the patties, put them between wax paper in a covered container and refrigerate till ready to use. I made 1 batch; next time I’d make 2 batches. Really good texture and flavor. Easy as all get out!
Impress your guests. Or bring your Green Stogies to a cook-out! Jumbo veggie hot dog wrapped in cooked collard green leaf (hot or cold doesn’t matter) spread with mustard. Looks like a Stogie! Served in a potato bread hot dog bun spread with dill pickle relish and a stream of ketchup. Top all with chopped red onion and another stream of ketchup!
Veggie cheese and sweet red roasted pepper between two 6 inch flour tortillas pan-grilled in vegetable oil to perfection! Served with cornichon dill pickle! A little fattening? A little. But it’s so good, and you only want one, right?
Okay, I confess, I had two – Lilly Belle helped eat them though (no excuse). I didn’t eat breakfast and I was planning on no supper. So what happened old wise one? I had a totally fat-free salad, dressing and all (new experimental recipe made in the Fat-Free Lab), then when Steve got home (our Friday night on Sunday night), Great Lakes Dortmunder Gold, no potato chips (salted we call them) and a little red wine – I’ll get back on the rest!
I usually saute onions and peppers for sandwiches, but then thought why not celery and onion? Celery is good fried, so here we have it and it is delicious. Such a simple variation that doesn’t break the bank and it’s readily available, just waiting for you to make the switch to something new but very familiar.
Team it with cashew butter, spicy pickles, lettuce, mustard and a cilantro relish on a toasted English Muffin and you’ve got yourself a sandwich to brag about!
The everything burger! Grains: barley and rolled oats. Veggies: mushrooms and carrots. Beans: dark red kidney beans and blackeye peas! Contains no fat, no soy, no animal products, no protein isolates! The carrots give it an earthy taste!
“Hi Aunt Sharon! Hope all is well! I just made your Energizer Breakfast Burrito and it was delicious!!! I’ve been having cereal before work, but I’m hungry an hour later, plus it’s so bland. If you come up with anything as simple as and similar to the burrito send them my way :)”
Nothing I like better than a special request and the challenge of exceeding expectations! Now this combination…everyone’s going to think, what the—-?? So did I during the thought exploration process. But it worked and worked great! Hope you like it Steph. XO
AFC BREAKFAST WIENER ROLL
Yes, the wieners are dates! Perfect fit – who would think? And raw sauerkraut – any flavor will do, but the raw? – I like what it does to me insides. Feels good, tastes delicious. Use any mustard you like, I went with ball park, because I wanted to hit this one into the next city! Try the Jif Almond Butter, readily available in most markets. Super smooth! A tiny drizzle of maple syrup makes you want to kiss the tree that bled it for what it does to this breakfast roll up!!
A versatile burger batter for many dishes. A great mix. Chewy, soft, creamy, a little crunch. It’s all there! You won’t believe it. A western omelet is made of egg, ham, onion and green pepper. I also add cheese. All animal-free of course! I know, it makes you happy!
Perfectly cooked veg chicken mixed with celery, sweet onion, chopped radish, Silken tofu and roasted garlic cloves. Seasoned with turmeric and rosemary. Add veg mayo or not. Make a sandwich or serve in lettuce cup as a salad!
Makes 3 cups
1, 10 oz. 4 pack Gardein Chik’n Scallopini, frozen – cook 4 minutes each side medium heat in non-stick skillet till lightly browned – cool to room temperature and cut into cubes
1/4 c. finely diced sweet onion
1/2 c. finely diced celery
1/4 c. finely diced red radish
1/4 c. roasted garlic cloves
12.3 oz. pkg. extra firm Silken type tofu, rinsed
1 t. sea salt
1 t. turmeric
1 t. ground rosemary
freshly ground black pepper to taste.
Combine all ingredients in mixing bowl. Mash lightly with potato masher till all ingredients are evenly dispersed. Transfer to covered container and refrigerate till cold.
If desired, mix with a little veg mayo before making your sandwich or sub, or spread the mayo on the bread. A little mustard is good too.
Notes: Although I used Silken tofu, water-packed would work as well.
If Gardein brand is not available, substitute whatever veg chicken works for you.
Gardein’s Chik’n Scallopini is the perfect veg chicken for chicken salad – moist and tender. The transition between animal and plant is seamless.
There’s no added fat to this salad. You decide on the mayo. Works great either way. Steve likes margarine and mustard on his first sandwich – mayo on the second!
FOR A TERRIFIC GRILLED VEG CHEESE SANDWICH – USE THE HEELS OF THE BREAD
Years ago, my mother always ate the heels of every loaf of bread, not wanting to waste food. She didn’t require that we kids eat them, only pointed out that they were still bread and good too. None of us wanted them, thinking they were discards. It’s not that she didn’t eat the center slices, only that she wasn’t about to throw away perfectly good food.
I changed my mind on that.
Here I am with no bread in the house, except for two heels of potato bread left in the plastic bag in the fridge, and I want a sandwich.
So I decided to make a grilled cheese from the heels, rather than go to the store.
Veg mayo spread on one slice, prepared yellow mustard on the second slice. Then top with a slice and a half of Chao cheese, some sliced red onion and a few sliced pickled banana peppers. Sprinkle with black pepper.
Heat skillet to medium, drizzle with some oil, grill one side till browned, then raise sandwich in a spatula, drizzle a little more oil in skillet, flip the sandwich and brown second side.
Once it’s flipped, press down with spatula, then cover till cheese softens or melts. Remove cover, flip to re-crisp top side and serve.
Wow. Nice sandwich. Nice hold. The onion and peppers didn’t squish out the sides when eaten, because the heels didn’t break when I ate it.
Mom was right, they taste just like the rest of the loaf. But the grilled veg cheese sandwich made with them? Off the planet!
Hamburg is soft-textured. It’s not hard – even when cooked. These burgers replicate that texture. Isn’t it convenient to be able to take some dough from the refrigerator, form a patty and fry it? You can also bake the patties and refrigerate till ready to reheat and serve! Perfectly textured and flavored!
Great news! A homemade burger that tastes and textures just like a beef burger – blood and all! Easy to make. Fry them fresh, or bake and refrigerate or freeze. Taste The Sizzle! For meat-eaters and vegans! I’m lovin’ it!
Makes 7-8 cups burger dough (depending on how firmly packed)
Flatout flatbread spread with a green peppercorn and caper aioli. Topped with steamed fresh green beans, asparagus and spinach. Sprinkled with smoked paprika, then rolled up and pan-fried till browned and crisped. A perfect veggie roll up!
There’s not a big melt on this, because we use natural peanut butter – fresh pressed. But the heat softens it nicely, not requiring the ooze factor. Dill pickle, sweet onion and country dijon mustard bring this natural peanut butter to a rustic but lovely conclusion!
Ever have a problem getting your veggie cheese to melt in a grilled cheese sandwich without burning the bread – and even then many times it doesn’t melt throughout? I solved the problem by forming Daiya Veggie Mozzarella Shreds, carrot juice, prepared yellow mustard and Mancini Fried Peppers with Onion into a premelted cheese!
Sauerkraut combined with Mancini Sweet Red Roasted Peppers, Mancini Fried Peppers with Onion, garlic, fennel and Daiya Mozzarella Veggie Shreds, then cooked till creamy! A simple side dish vegetable for roasted root veggies. Can also be served over mashed or baked potatoes, with veggie sausage, as a cheese topper for pizza, as the cheese filler in a grilled sandwich, spooned over potato or cabbage pierogi, or even in a grilled flatbread roll up!
Super firm sprouted tofu coated with a smoky paprika dry rub, then baked in extra virgin olive oil. Served on a broiled sub roll with a dry rub and horseradish dairy-free cream cheese spread, fresh spinach and tomato!
Large roasted beets, cut into 1/2 inch steaks and served on a pumpernickel bun with veggie mayo, mustard, lettuce, veggie cheese and Manicini Fried Peppers with Onion. A great way to enjoy a burger if you don’t eat animals and can’t find veggie replacement meats where you live. Made especially for you by me!
Making 1 burger at a time, from previously roasted beets
Veggie bacon cooked briefly in grade A maple syrup and fresh cracked black pepper, then layered on a hard-crusted sub roll with lots of veggie mayo, shredded lettuce, tomato slices, sweet onion slices and kosher dill pickle planks will rock and roll anybody’s taste buds!
You’ve heard of Sloppy Joes, well now enters the Sloppy Mary! Sauteed onion and Gimme Lean Ground Veggie Sausage, cooked with pink beans, tomato paste, spices, Worcestershire sauce and horseradish till you reach your desired thickness. Serve on a bun with a cold beer, and Sloppy Joe now has a cousin!