Hooray New Hampshire!

I started this blog with a clear agenda to espouse the many health and karmic benefits of veganism. And while I'll continue to blog about all things veg -- from food and clothing to the environment and animal rights -- today we celebrate a giant leap forward for human rights.

With a signature from Governor John Lynch penned this afternoon, New Hampshire has become the sixth U.S. state to legalize same sex marriage. This is huge news for New Hampshire's gay and lesbian families who are now entitled to the many legal rights available only to married couples.

Marriage is a civil institution. Religion has nothing to do with it. If churches, synagogues, mosques and other houses of worship wish not to recognize gay marriages, they are free to do so. But we must keep in mind that marriage is never weakened when more people have access to it. Quite the contrary; expanded access makes marriage that much more valued by people to whom it's been denied.

Michael Pollan on Bill Maher

While I have issues with Pollan for not strongly endorsing veganism (even though his writings often argue that it's the healthiest and most ecologically sustainable option) he still causes a lot of people to question what they're eating, where their food comes from and why the connection between the food on their plate, and how it got there, matters so much.

Here he is on Real Time with Bill Maher plugging his new book "In Defense of Food."

Bill is so freakin' funny.  I love him.

Excellent editorial on same sex marriage in The Salt Lake Tribune

Wow, suffice to say I'm shocked to see such an informed, balanced and warm-hearted endorsement of same sex marriage coming from The Salt Lake Tribune.  You usually have to turn to The New York Times op ed page to see the kind of intelligent analysis that columnist Robyn Blumner brings to what is arguably one of the hottest social issues of our time.   

The times are a changin' and it's a very exciting time indeed.  Consider these arguments for same sex marriage, as pointed out by Blumner:

• National polls reflect a rapid shift in the cultural landscape.  An April CBS/New York Times poll found 42 percent of Americans support gay marriage; up NINE percent from the prior month.  In 2004, only 22 percent supported gay marriage.

• Going forward, political battles associated with gay marriage will engage some of America's biggest and most innovative companies, who will view state-imposed limits on gay families as a barrier to attracting the best and brightest workers (see Google's attempt to intervene and stop the California Supreme Court from upholding the shameful Prop 8).

• Five states now have legalized same sex marriage: my own state of Massachusetts (We were first.  Hooray!), Connecticut, Iowa, Vermont and Maine.  Coming soon to a theater near you?  Likely New Hampshire, New York and New Jersey.

Gay marriage is coming.  And what a terrific example we'll set for the world when we push aside thousands of years of religious fear-mongering to ensure everyone claims their share of life, liberty and the pursuit of happiness.  

World Cancer Research Fund: Processed meats cause cancer

Big shocker here. According to an analysis of 7,000 clinical studies covering the link between meat consumption and cancer, the World Cancer Research Fund has proclaimed that processed meats are "too dangerous for human consumption" and that consumers should stop buying and eating this stuff as soon as possible.

Duh!

The WCRF confirms that the very high levels of sodium nitrate in processed meats is dangerous because the chemical is a known carcinogen. The WCRF warns against consuming all processed meats including bacon, sausage, sandwich meats, canned soups with meat, etc., etc. As if meat weren't unhealthy enough!

With all of the delicious, vegan alternatives to meat now available, why would anyone still risk eating this stuff?

Food for thought on foods that heal

So I was recently diagnosed with a hernia and while it's a total drag I've decided to have the simple, minimally invasive surgery that will correct it.  The procedure is short and the recovery should be swift.  And because I'm obsessed with all things food-related, my first thought was: how can I hasten recovery with food?

I did some Internet searching and found that - surprise, surprise - the best foods to eat after surgery are whole, plant-based foods.  

This link provides good insight into foods that help fight infection, restore muscle tissue and otherwise provide excellent immune support after a surgery.   There are some animal-derived foods included in the list but the primary emphasis is on fruits, veggies, whole grains and fiber-rich foods.  Me thinks I'll be sticking with those!

Caribbean Corner Cafe in Provincetown

Just got back from a long weekend in Provincetown, Mass. and, as usual, had a terrific time filled with great friends, excellent food, yoga and a run out to Racepoint Beach.  

Was so excited to see that the Caribbean Corner Cafe - a haven for vegans/vegetarians looking for excellent food at cheap prices - moved into larger and jazzier space at 269 Commercial Street. The menu features quite a few tasty vegan options and the vegan arepa sandwich is a total winner. 

And the new digs offer a commanding view of the harbor.  Check it out!

Lasagna!

Last night I had four good friends over for dinner, all of whom are (open-minded) omnivores who, like the rest of us, expect a hearty, satisfying and delicious experience when someone invites them to dinner.

I've come to the conclusion that lasagna is the best dinner party meal because it's usually a cinch to make, everything goes in one pan and you can mingle with your guests and drink wine while it's cooking - with nothing atop the stove that needs attention.  It's especially delightful when the wind is howling and spring seems hard to come by.  This is exactly the weather we've been experiencing in Boston as of late. 

I set about finding the perfect recipe and came across this one from Fat Free Vegan.  I modified it slightly and noted my changes below.  This was super easy to prepare, very hearty and - most important - totally delicious.  I started us off with a simple spinach and walnut salad and served a terrific vegan chocolate cake from Whole Foods for dessert.  

Easy Spinach and Mushroom Lasagna (fills an entire 9x12 baking pan and serves up to 10)

* 3/4 lb fresh mushrooms 

* 2 tsp chopped garlic 

* 2 26 oz jars of vegan tomato sauce (or use your own favorite homemade sauce)

* 2 tblsp water (I substituted olive oil for water)

* 2 boxes lasagna noodles (regular whole week lasagna noodles, uncooked)

Filling

* 20 oz frozen chopped spinach, thawed 

* 1 lb tofu (firm)

* 1 tsp salt 

* 4 tsp nutritional yeast (adds a cheesy taste)

* 3 tsp oregano 

* 1 tsp garlic powder 

* 2 tsp basil 

* 1/2 tsp rosemary, crushed 

* 1/2 tsp cayenne pepper

* 2 tsp parsley (I added this because I think any pasta dish needs a little parsley)

Saute the mushrooms and garlic over medium heat in the olive oil until tender.  Add the sauce and set aside.

Combine the spinach and tofu in a large bowl.  You can do this in a food processor but I found it easier and more effective to just use use my hands to squeeze everything together.  You want the tofu to crumble and combine completely with the spinach.  Add the remaining filling ingredients and combine thoroughly.

Preheat the oven to 375 degrees.

Spread half of the sauce in the bottom of a 9x12 inch pan.  Place a layer of noodles over the sauce and add a layer of filling.  Keep going until you run out of noodles and then poor the remaining sauce right over the top.

Cover the pan tightly in foil and bake for 30 minutes.  Then, uncover the pan and bake for another 30 minutes.  When finished, remove from the oven and let it cool/settle for 15 minutes before serving.

This lasagna smells terrific while baking and cuts beautifully.  I would have taken pics but I was too busy talking, drinking wine and eating!