Tag Archives: meat

Checking for broken needles in their hamburger? Seriously.

8 Feb

Injection-NeedleRecently, I was involved in a meeting with an executive at a large food (including meat) distributor and his attempt to brag and impress us with his company turned out appalling me even more, not that I needed to be.  (In his defense, he didn’t know that I didn’t eat meat…until later)  If you are on the fence about chowing down that steak or burger, let me share with you just a tiny glimpse of exactly what is in your meat- it just may surprise you.

Radiation and Needles…

The meeting was on an entirely different topic when all of a sudden, this gentleman’s face lit up.  “One thing that we take great pride on is that we go the extra step and x-ray all of our meat AFTER all of the other processes and not every company does that.”  (At that point, he really had my attention.  Most of us have heard that ammonia is often used on meats as well as radiation to kill bacteria and if you would like a refresher, this is incredibly eye opening:  Nuclear Lunch Link )

“Often these guys, out their on the farms, jam those (antibiotic) needles in those hard butts and the needles break off and (nodding his head) you can imagine how many times broken bits of metal from the needles are in the meat.  We have our quality standards…”

Have you ever heard how x-rays are to be avoided unless absolutely necessary?  Cancer and fertility issues are overly common and we don’t need to make matters worse by having an x-ray cocktail EVERY time we have a meal, right?  (This is an article on how x-rays effect both of those things, if you need it  HERE)

I ended up blocking out the rest of what he said after he made a comment how pigs are dirty animals.  He pretty much stopped talking around the moment when he said something to the effect of, “If only you knew all the things that are in the meat…” and I replied with, “You don’t have to convince me, I’m the vegan of the group.” 

Ever see someone who realized that they may have said too much?  Yep, me too.

I started eliminating  meat from my diet once I learned about the health aspects and how FILTHY slaughter houses/farms are and one thing that is clear is that the animals are NOT dirty by themselves but the conditions that they live (and die)  in are.  (You and I would never cook our foods in a public bathroom because that is disgusting, right?  But the food prior to being served is prepared in a facility much dirtier.)  Funny how some people in the food industry want people to believe that the food that they consume comes from Old Mcdonald’s farm and the pigs are rolling around in the mud being sloppy.  Nothing could be further from the truth and I wish that I stumbled across this information when I was younger.  My hope is that someone generates enough curiosity to start learning, for themselves and those whom they are responsible for, exactly what they are eating and the consequences (health-wise and environmentally) for doing so.

Advertisements

Check out what the kids (big & small) had for lunch: Vegan Steak Marsala…

1 Jan

Vegan Chicken Marsala

Maureen:  “JUST SAYIN’… The 13 year old thanked me for his lunch today.  If that gives you any idea if the kids would like it…”

Ok, we will say it.  There are some vegetables that we like better than others and mushrooms are definitely classified under the “other” category.

YET, we have made them a staple in our weekly diet because when a few other ingredients are added to cover up enhance the taste, you are left with a delish’ dish that has the consistency of meat while tricking your eyes and taste buds.

Personally, we like sauces and lots of it so we do make more for us but for you, play around with the recipe and Try it!

For two hungry people (or for you and gift yourself of a leftover!):

  • 3 Portabella mushroom caps (look for organic if you can)
  • 1/2 cup chopped green onions
  • 1 garlic clove minced
  • 2 tbsp oil (olive or grape seed)
  • 3/4 cup of Whole Wheat or Unbleached All Purpose Flour
  • 1/2 cup Marsala wine
  • 3/4 cup vegetable broth
  • salt and pepper
  • pasta, rice, quinoa or couscous for underneath (we used pasta this time- you decide but start it before your “steak”)
  1. Slice up one mushroom cap into flat slices the size of a penny or dime.
  2. Dice Green onions and mince garlic
  3. Add oil to pan on medium heat
  4. coat the two whole mushroom caps with flour and place in hot pan.  I cooked them for 3-4 minutes on each side and removed from pan
  5. add chopped mushrooms, garlic and green onions and cook until soft, just a few minutes
  6. I added the wine and broth with a couple of tbsp of flour and thickened up the sauce putting the temperature on simmer
  7. I added a little salt and pepper
  8. place both mushroom caps in sauce and allow to absorb the flavor…
  9. serve over your rice/pasta/seed/grain

Once again, the technique may not be the best but as I’ve said before, I’m not the best cook.  With that said, I need to eat with my eyes and then my mouth and I like tasty food that leans on the healthier side.  I wish that I had learned of this earlier because I think I would have enjoyed this back when I was eating meat, in case you have any omnivore friends or family 😉  Try it Vegan!

 

Image

Greek/Cypriot Macaroni with meat… the Veganlicious version!

29 Dec

Greek/Cypriot Macaroni “me kema” (Macaroni with meat… the Veganlicious version!)

Warning!!  Aroma fills the kitchen quickly and attracts family/friends before food is ready!”

One dish that my Cypriot/Greek mother in law taught me is a favorite in our house.  Once I went Vegan and stopped buying/handling/eating meat, I found a better, tastier alternative minus the added cholesterol and so-full-I’m-sick feeling.  This is omnivorous husband and kid approved… a monthly staple in our house.

~Disclaimer:  It should be noted that I am not the best cook in the world, close to it nor claim to be anything other than someone who wants good tasting food that leans on the healthier side.  I welcome your cooking tips and suggestions to make this a better site for all 🙂  With that said… enjoy!  (I know you will… :))

What you need for 4 hungry people:

1lb of Pasta (I personally use Whole Wheat)

1 package Vegan Beef crumbles (Boca or my favorite by Smart Ground)

1-2 tbsp oil (I like olive or grape seed oil)

1/2 cup diced onion (sweet/yellow)

1/2 cup chopped parsley or cilantro (combo of both isn’t bad either)

14oz. can of diced tomatoes (whole tomatoes I like better and then dice myself.  Go crazy… use organic!  Your taste buds will thank you!)

(I’ve been known to add a little tomato paste, tomato sauce or in a pinch, ketchup (GASP!!) at times… with or without it’s still yummy)

(OPTION:  no canned tomatoes?  Use fresh!  4-5 Organic Roma tomatoes and a couple of tbsp of tomato paste works great too!)

cinnamon

1 tbsp Greek seasoning (No Greek seasoning?  Use Italian seasoning.  Have mint?  Go crazy, add a dash ;)

salt to taste

pepper to taste

Vegan Parmigiana is optional but delish!

Directions:

(Cook pasta according to box, save some water when you drain it)

1.  Pour a tbsp or two of your oil into a pan and place your onion, cook until soft.

2.  Add your “beef crumbles” and cook according to instructions.

3.  Add your tomatoes (if using fresh, add some water)

4.  Sprinkle the cinnamon on top (I eye-ball it, sorry…just coat the top like my MIL -completely covering the mixture in a light coat-but I’d say at least a tbsp.  If it gets too thick, just add some water.

5.  Add salt and pepper, mix and put the lid on top for a few minutes for the flavors to come together.

(TiV WARNING:  Aroma fills the kitchen quickly and attracts family/friends before food is ready)

6.  Add the parsley (or pars/cilantro mix) a few minutes before serving.

7.  Add drained pasta to the mix and if too thick and sticking, add some of the water from the pasta.

8.  Serve with a piece of parsley.  Why?  For one, it gives a nice finishing touch and you and I both know that we first feed our appetite with our sight first, then our sense of smell and taste.  Second of all, parsley is a natural and great way to freshen your breath for after the meal and you will be prepared for the hugs and kisses after for making an incredibly quick and tasty meal ;)  Nutritionally, it contains Vitamins A & C, Folic Acid and Iron PLUS contains phytochemicals (phyto=plant) that are linked to fighting cancer cells with antioxidant properties, preventing blood clots and reducing the risk of stroke.

“Try it… it’s Vegan!”

M

two lines to rule them all

one (nerdy) doula's adventures in pregnancy, motherhood, and birthwork

How I Saved My Thyroid

How I overcame Grave's Disease and Hyperthyroidism by finding my voice, and eating a vegan, corn-free diet

Recipes For Compassion

Mindful Vegan Cooking and Recipes

Bunny Kitchen

Exploring the possibilities of cruelty free food

Renovating Your Mind

Practicality, Sensibility & Truth In The New World

Beautifully Vegan

Be your own veggiesaurs. Rawrrr.

An Unrefined Vegan

unbleached, unprocessed, unrefined...and cruelty-free

Heavenly Vegan Baking

For the best easy to make vegan recipes

Barefoot but in Stilettos

A life of hypocritical yet humorous moments

Kitchen Rebellion

Vegan, hippie free, f*cking awesome

V 8 Mile

Traveling vegetarian

ethnic vegan

Welcome to ethnic vegan, your source for great vegan and vegetarian ethnic recipes and info since 2004

An Ode To Mung Beans

Mung beans are amazing, but I am here to show you that there is more to vegan cooking than tasty little legumes!

MY FRENCH HEAVEN

Food, Photography & Joie de Vivre

Abena EATS!

One bite at a time.

mydearbakes

showcasing my dear's wonderful bakes!

Ray Ferrer - Emotion on Canvas

** OFFICIAL Site of Artist Ray Ferrer **

Cooking is Therapy

Recipes and ramblings from the therapeutic kitchen of yours truly.

Adventures of a PharmD-To-Be

May-August 2011 in Singapore, June 2015-April 2016 Pharmacy Rotations, and August 2015 in Malawi

%d bloggers like this: