Recipe of the Week

Rigatoni Bolognese!

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This recipe is just fantastic.  But before I talk about the food I want to talk about this beautiful book:

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Gene Baur, head of Farm Sanctuary, is the face of the animal welfare movement.  There are three Farm Sanctuary locations in the US, and this organization does so much, not only to save hundreds of animals who might otherwise be slaughtered or abandoned, but to help us understand that when we kill animals for food or clothing we are killing someone, not something. You may have seen Gene Baur recently on The Daily Show with Jon Stewart, and if you haven’t you can see his interview here.  Great stuff.

It takes a lot to get me to buy a hardcover book, but as soon as I saw this one I knew I wanted it on my shelf.  The subtitle says it all:

The Ultimate Guide to Eating Mindfully, Living Longer and Feeling Better Every Day

“Living the Farm Sanctuary Life” makes a case for veganism by educating the reader about all the usual things (animals, environment, health) but through the stunning photographs and stories of animals being rescued from hellacious circumstances (i.e. factory farming) we come to know the individual animals and their personalities.  These stories help us see  that there is no difference between dogs and cats and cows, sheep, turkeys, chickens and pigs.  We arbitrarily create these distinctions so that we can continue eating animals that would very likely be our friends and companions in other circumstances.  As we start to understand this about our culture and ourselves it becomes more difficult to participate in the enslavement and torture of any animals.  This book beautifully illustrates that truth.

This book also contains scores of mouth-watering recipes by some of the best known vegan chefs around.  This recipe uses Gardein meatless crumbles which I had never tried before and I was delighted with how it worked out.  I actually couldn’t find the Gardein brand so I used Beyond Meat crumbles.  This recipe is a classic bolognese full of carrots, celery, onion and garlic.  I couldn’t find the exact recipe from the book online but I did find a similar version here.  Of course, I encourage you to get this book and enjoy all it has to offer, including this wonderful recipe.

As I continue to share recipes and other aspects of my vegan journey, I hope that it is becoming clear that veganism is about abundance, and not deprivation.  Yes, I eat very, very well, but I benefit mostly from knowing that the choices I make every day are consistent with what I believe.   If you love and have a deep respect for all animals, both human and non-human, and you are not vegan, please consider giving it a try.  Living our values is a beautiful and fulfilling experience.

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2 thoughts on “Recipe of the Week

  1. Such a lovely post Lis. You really are gifted at getting right to the crux of any topic you cover. All the while daring greatly.
    Well done!

    Like

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