Welcome to Living Vegan!
A new blog sponsored by the Seekers/CreatureKind Ministry Team
Each week, Living Vegan! will offer recipes . . . shopping tips . . . news updates . . . quotes . . . and reflections on how humans, other animals, and Creation can thrive together.
How It Started
This spring, the School for Christian Growth offered a three-week course called Protest Kitchen based on the book Protest Kitchen: Fight Injustice, Save the Planet, and Fuel Your Resistance One Meal at a Time by Carol J. Adams and Virginia Messina. The course explored the concept of food justice, and examined how our food choices intersect with other issues of justice and spirit that we care about as Christians – including racism, misogyny, and health care. Each class started with a simple and delicious vegan meal.
At the final session of the course, participants expressed enthusiasm for continuing the conversation and supporting each other in exploring alternatives to animal agriculture. This blog is the CreatureKind Team’s response to this energy.
CreatureKind Book Club . . . and Chickpea Stew with Figs!
Hope everyone is staying hydrated! Say a prayer for our beleaguered planet . . . This post features a book discussion opportunity plus a tasty chickpea stew recipe courtesy of Oswaldo Montoya. “Zoological Witchcraft”: Book Discussion with CreatureKind Our partner organization, CreatureKind, is happy to announce their second Summer Book Club selection, “Racism as Zoological Witchcraft: A Guide to Getting Out,” by Aph Ko. They hope you’ll join them as they read, reflect, and expand their lens on liberation for animals, peoples, and the earth over the next two months. As one of the leading voices of Black veganism, Aph…
Chilled Tofu . . . and “Guilt-Free” Meat?
Happy Independence Day to all! This week we’ve got a summer recipe from Julie Wan, plus a reflection on meat-eating from Washington Post writer Bina Venkataraman. Japanese Chilled Tofu (Hiyayakko) by Julie Wan Here is a simple and light dish for these sweltering days of summer. Serve it with rice and a stir-fry of garlic and spinach or other greens, and it makes for a very easy weeknight meal. This must be made with silken tofu for the creamiest of textures. Various toppings will work, but even at its most basic, as below, it is completely satisfying without weighing you…
All About Seitan
The Protein Powerhouse Seitan, also known as wheat meat, is said to have been developed 1,500 years ago by Buddhist monks in China. It is traditionally made by rinsing flour in water about seven times to remove the starch, then kneading the resulting protein and simmering it in a savory broth flavored with soy sauce, kombu (kelp), and ginger until it becomes wonderfully chewy. Aside from being delicious and versatile, seitan is a protein powerhouse, containing 46 grams per half-cup, 240-calorie serving—more than twice as much as in animal meat, without the fat. Nowadays it’s easy to make your own…
Cool Beans and Happy Cows!
Calling All Recipes! We’d love to keep featuring a vegan recipe each week. If you have an old favorite, or have tried something new recently, please write it up and send it to John or Katie. Desserts, salads, sandwiches, entrees . . . anything that tastes good! Big thanks to Kolya for responding promptly with this week’s treats. Cool Beans! Amazing Recipes from Soups to Sweets by Kolya Braun-Greiner Our family has enjoyed many delicious and truly innovative dishes and desserts from The Great Vegan Bean Book by Kathy Hester. We’ve had this cookbook for a while among our many…
Lectionary and Nice Cream!
Calling All Recipes! We’d love to keep featuring a vegan recipe each week. If you have an old favorite, or have tried something new recently, please write it up and send it to John or Katie. Desserts, salads, sandwiches, entrees . . . anything that tastes good! For now, here’s one from Katie. Nice Cream for Summer Here is an incredibly easy and delicious summertime dessert. The frozen bananas go through a lumpy stage in the food processor, but don’t despair—in no time they will transform into a beautiful ice creamy texture. At this point the nice cream is a…