Tag Archives: vegan


preheat oven to 350F

Line a metal loaf pan with parchment paper

5C spelt flour

2C mixed seeds (sesame, poppy, sunflower and pepitas or pumpkin seed kernels)

1C raisins

1 Tb baking soda

1tsp salt

(Whisk together all dry ingredients including raisins until well combined)

2.5 C vegan plant-based milk plus .5C extra

2 Tb date syrup, or maple syrup or molasses

Combine wet ingredients and add to dry ingredients then stir until you have a thick batter. Stir only long enough to combine everything. If necessary add extra .5C plant-based milk

spoon immediately into parchment-lined loaf pan and bake exactly 1 hour.

remove from oven and from pan and let cool.



4 cups spelt flour

3/4 cup raw sesame seeds

1 tsp salt

1.5 tsp baking soda

2.25 cups full fat soy milk (or another plant based milk)

1-2 Tb maple syrup or molasses or vegan ”Hunny”

Mix all dry ingredients including sesame seeds to make sure they are well blended

add wet ingredients and mix until a thick batter forms.

spoon into well greased loaf pan or one lined with baking parchment.

bake at 350F for 50-60 minutes then remove from pan to cool. (To know how long to bake, when top is brown and has split, the bread should be ready.)


French version first. English version just below it.

 Manger ou ne pas manger des animaux

Ce qu’on mange le soir ou pendant la journée — ça compte, et pas juste pour l’individu mais pour la planète entière. Si on choisit de manger ou de ne pas manger la chair des animaux, c’est une question sur laquelle repose notre avenir en tant qu’êtres humains, et l’avenir de la plupart des espèces des animaux aussi. 

Je vais commencer avec les arguments contre la consommation de viande, ou peut-être pour mieux dire, les arguments pour la consommation des plantes seulement. Il y en a trois, principalement: la cruauté, l’environnement, et la bonne santé. 

D’abord l’argument de la cruauté: la plupart des gens ne mangent pas les animaux qui, après avoir mené une  vie heureuse dans les verts pâturages, sont tués d’une manière douce. Non, notre bœuf, notre poulet, et notre porc (et aussi notre poisson!) viennent des fermes-usines, et les animaux après avoir vécu leur vie dans des conditions épouvantables et surpeuplées souffrent d’être tués cruellement. On doit espérer que leur  mort leur apportent quelque soulagement, mais je crois que les gens qui continuent de manger de la viande ne le feraient plus si ils devaient visiter une ferme-usine et regarder les animaux lorsqu’ils sont en train d’être tués. Une telle cruauté peut exister et continuera à exister seulement tant qu’elle peut être cachée, tant que nous pouvons l’ignorer.

Le deuxième argument en faveur de manger des plantes seulement concerne l’environnement. L’élevage des animaux pour nous nourrir est quelque chose qui utilise trop de carbone, trop d’énergie, et ça coûte à l’environnement. De plus, les vaches émettent trop de gaz à effet de serre comme le méthane, et nous leur donnons à manger des céréales qui auraient pu nous nourrir. L’élevage des animaux juste pour que nous puissions les manger représente une grosse perte de temps et d’argent et d’énergie.

Le point finale concerne la santé. Plusieurs personnes diront qu’il faut manger de la viande pour la santé, insistant que sans manger de la viande on ne peut pas obtenir assez de protéines. Mais ce n’est pas du tout vrai. Chaque espèce de légume et céréale a des acides aminés. On ne doit que les combiner prudemment. D’ailleurs, on a montré maintes fois que de manger de viande nous nuit, avec trop de cholestérol, trop de graisses saturées et pas assez de vitamines et de fibre pour notre bonne santé. En outre, quand on mange de la viande on risque des maladies cardiaques et des artères obstruées. 

Vraiment pourquoi manger de la viande? Il n’y a qu’une raison aujourd’hui, le goût. Le goût est indéniablement agréable, au moins pour ceux qui ont grandi en mangeant de la viande et ont appris à l’aimer. Mais on peut apprendre à aimer les légumes autant que la viande, et on peut apprendre à réserver le goût de la viande aux occasions spéciales comme des anniversaires. Comme le gâteau, la viande doit devenir seulement une rare gourmandise, pas quelque chose de la vie quotidienne.

Enfin, on peut faire le choix d’une comportement plus humaine, de la bonne santé, de la protection de la planète, ou du goût quotidien de la chair des animaux tués, et toutes les choses qui s’en suivront. 

Alors, qu’est-ce que vous allez manger ce soir?

ENGLISH VERSION, (published in the Brattleboro Reformer 12/2020)

 What you eat for supper, or during the day matters, and not just for the individual but for the entire planet.  Whether we choose to eat or not to eat the flesh of other animals is something on which our future as human beings rests, and the future of most species of animals as well.

 I’ll start with the arguments against eating meat, or maybe better put, the arguments for eating only plants.  Basically, there are three: cruelty, the environment, and health.

 First, the cruelty argument: when we consume meat, most people are not eating animals that have been killed in a painless humane fashion, after having led lives of contentment in lush green pastures.  No, our beef, our chicken, and our pork (and also our fish) come from factory farms, and the animals are killed after living lives crammed together in unspeakably miserable conditions.  Hopefully their deaths bring some relief, but I believe people who continue to eat meat would no longer do so if they had to visit a factory farm and watch these animals being killed.  Such cruelty can and will continue to exist only as long as it remains hidden away so we can ignore it.

 The second argument for a plant-based diet is the environment.  Raising animals for food uses too much carbon, too much energy, and that has an effect on the environment.  In addition, cows emit many greenhouse gases, methane among them, and we feed them the grains that could have fed us.  Raising animals — cruelly, for the most part, mind you— just so that we can eat them is a huge waste of time and money and involves the expenditure of excessive carbon energy.

 The final point is health.  Many people would argue that eating meat is necessary for one’s health, insisting that without meat one cannot get enough protein.  But that is not true. Yes, animal flesh contains “complete protein” but our bodies have to break this cow or chicken or fish protein down to its amino acids in order to re-construct the proteins in human bodies. What is more, every species of vegetable and all the grains contain amino acids, these same building blocks of protein.  As vegans and vegetarians have shown for a long time, one need only prudently combine them to get “enough protein”.  In fact, we have seen how often eating meat causes problems, as it contains too much cholesterol, too much saturated fat and not enough vitamins and fiber for anyone’s good health. It is precisely because of these factors that when we eat meat we risk heart disease and blocked arteries.

Why eat meat?  There is only one reason today: the taste (called umami) and mouthfeel of meat is undeniably unique. Those who grew up as I did, eating meat, learned to love it. But appreciating the taste of meat is just something one learns, just as one learns to love vegetables— by familiarity. One can learn to prepare vegetables just as lovingly as meat; it is a choice we make, but one with profound consequences. We need to learn to enjoy the taste of meat or fish only on special holidays like birthdays and just like birthday cake, meat or fish should become a rare treat in our lives, not something consumed everyday.

 In the end, one can choose for a kinder life, for good health, and for the planet, or one can choose to eat meat, to consume the flesh of animals raised and killed for that purpose, and everything that follows from such a choice.  

What are you eating for dinner tonight?


I would add to this also an argument against eating eggs, since that too ends with the non-laying hen being eaten and if you don’t know what happens to all the boy chickens, the roosters, if you even wonder, you should look into it. After all half of all chicks are male, and most are seen as useless…so think about that when you eat a supposedly free range farm egg. No eggs are ever truly cruelty free.

Vegan meringues

This is an unbelievably easy recipe using 3-4 ingredients, 1) the juice from a can of chickpeas, 2) 2/3– 3/4c granulated sugar or powdered sugar 3) vanilla (which is optional) 4) 1/2 tsp Xanthan Gum, found in gluten free sections of grocery stores but this is also optional (though it stabilizes the meringues and is very helpful).

Do NOT use cream of Tartar, which is an acid and will unpleasantly flavor your meringues.

Preheat oven to 230F.

First chill all your utensils, bowl and mixer blades and the bean juice (“aquafaba”) for at least an hour.

If using regular white cane sugar, spin it in a coffee grinder for a few seconds to reduce the crystal size. Or use powdered sugar. But I have had much better results with finely ground granulated sugar.

Pour bean juice into chilled bowl and start beating with electric mixer at medium speed. This should quickly froth up then become foamy and begin to turn white and make low peaks.

When you have low soft peaks forming, add 1/4 to 1/2 tsp of xanthan gum.

Start adding sugar slowly, on Tb at a time, beating with mixer in-between each tablespoon….. until all is incorporated. Add a capful of vanilla or almond extract.

Continue to beat until stiff peaks form. Aquafaba should now look bright white, glossy and opaque, very much like egg white meringue.

You can either pipe this from a pastry bag onto parchment paper on a cookie sheet or use a round spoon to make kisses. Dont forget parchment paper or these will stick! Depending on size, Bake at 250 F for 90 minutes (approximately). After an hour check them without opening oven door, and turn off oven when tops are slightly browned but do not open the door. Leave meringues in oven to cool for at least an hour or two. When cool, they should be crisp, sweet, and delicious. Store in airtight bin or container.