Cadry's Kitchen

The most important aspect in changing my palate and diet from vegetarian to vegan was learning more about the dairy and egg industries. Just like the footage above that came out recently from the Iowa hatchery where male chicks were being ground up alive, these industries have inherent violence.  In this instance, the company in question, Hy-Line North America, noted that “instantaneous euthanasia” is a standard practice supported by the animal veterinary and scientific community.  What is “instantaneous euthanasia”?  The practice of killing living male chicks in a grinder.

Within the egg industry male chicks are useless, because those chickens are bred to be smaller than ones used for meat, and of course, males don’t lay eggs.  For that reason, millions of male chicks (estimates are around 200 million a year in the United States alone) are killed yearly by grinding or being thrown into dumpsters, still alive and then crushed by other chicks on top of them.  When asked about the incident at the Hy-Line North America plant, a spokesperson for the United Egg Producers, Mitch Head said, “There is, unfortunately, no way to breed eggs that only produce female hens.  If someone has a need for 200 million male chicks, we’re happy to provide them to anyone who wants them.  But we can find no market, no need.”

As for the egg laying chickens themselves, most live in cages stacked on top of each other with little to no access to the outdoors in spaces so small they can’t spread a wing.  After the chickens are weak, sick, and/or not producing, they’re slaughtered.  Often these are the chickens whose bodies end up in pot pies and soups.  Egg laying chickens are killed when their production declines, regardless of if they are cage-free, free range, organic, or whatever other marketing term is the darling of the day.  For a business to be profitable, it only makes sense to kill those animals who aren’t producing.

"Veal calves commonly live for eighteen to twenty weeks in wooden crates that are so small that they cannot turn around, stretch their legs, or even lie down comfortably."

As for dairy, one would think growing up in Iowa that it would have occurred to me that for a mammal to lactate, she has to be pregnant and give birth. In the dairy industry that means that after a cow gestates for nine months,  her calf is taken from her within 24-48 hours, so that her milk can be given to humans. If the calves are female, they become dairy cows.  If they’re male, they are killed for beef or veal.  The veal industry was born out of the dairy industry.  One subsidizes the other.

Most dairy cows spend their lives in dry lots.  They are impregnated over and over again, have their babies taken from them again and again, and then when their bodies are worn out, they are slaughtered.  This is true even if the farms are organic.  Organic doesn’t protect the animals.  It only means that their feed isn’t pesticide-laden.

In animal agriculture where profit is king, we cannot expect the lives of the animals to win out over dollars and cents.  It would not be profitable to keep a cow around after her body is weak from years of having babies and giving more milk than she’d naturally produce.  While it might be nice to think that after years of hard service she goes off to live a life relaxing in the sweet grass and laying in the sun, it’s sadly just not accurate.

Furthermore, because of a very powerful dairy industry, when most of us think “calcium,” we think milk, particularly cows’ milk.  Ironically, researchers have found that the countries with the highest rates of osteoporosis—including the US and Scandinavian countries—are also the places where people consume the most cows’ milk.

Cows’ milk, like humans’ milk, is produced to help babies grow from small to big in a short span of time.  Just as a human baby reaches a point where she doesn’t drink her mother’s milk, when cows are past the age of weaning they get their minerals and nutrients from solid foods.  We’re the only species that drinks the milk of another species, and we’re the only species that drinks milk past the age of weaning.  If we don’t drink the milk of our own species after we’re past the age of weaning, why should we continue drinking the milk of another mammal?

So what’s the take away?  Consider where grown cows get their calcium.  Grass.  Calcium is a mineral, and so they go to the place where minerals are found, the earth.  We can go to the earth for our calcium too in the form of plant foods like collard greens, kale, Swiss chard, beans, rhubarb, okra, broccoli, peas, Brussels sprouts, seeds, and almonds.

When we see violence in the world we may feel disheartened, but don’t underestimate what we can do.  We have the power to make other choices, and that’s a beautiful thing.

*Photos courtesy of Farm Sanctuary

“Human beings are not born once and for all on the day their mothers give birth to them . . .  Life obliges them over and over again to give birth to themselves.” –Gabriel Garcia Marquez

When I was vegetarian and considering a vegan lifestyle, I remember feeling daunted by the idea of changing my routine, especially my husband and my “cheese and cracker nights.”  On stressful weeknights, David and I enjoyed making a meal out of cheese and crackers.  On the side we’d have some nibbly things, like olives and pickles.  We lit candles, shared glasses of wine, and listened to music.  The whole experience was like detoxing from the day.  Because I enjoyed the ritual so much, it seemed like a lot to give up, even when ethically I felt that veganism was the path most consistent with my ideas about compassion and mercy.  (Not to mention that polishing off slice after slice of cheese wasn’t exactly a healthful habit.)

What I realized is that I didn’t have to give up the ritual.  We could still light candles, and we could still enjoy a glass of wine with finger foods.  For something easy and tactile, on hectic weeknights we now partake in toasted pita bread and cool, creamy hummus with a side of carrot slices, broccoli florets, turnip pickles, and olives.  For something on the pungent side, we’ll make a big salad topped with roasted chickpeas and serve it with a crusty baguette and flaxseed oil and balsamic vinegar for dipping.  Or we’ll pile bruschetta onto toasted bread and serve it with a delicious salad topped with artichoke hearts, tomatoes, and pine nuts.  All of these are hands-on, shared foods that come together quickly.  They reconnect us after a harried day and immerse us in our meal time together.

So when I’m asked “What about milk and eggs?”, my first answer is that we don’t need a direct “replacement” for each food that we used to eat.  If we moved to another country where our usual fare wasn’t widely available, we’d eat different foods.  If I moved to Italy, maybe I’d enjoy some gnocchi for lunch instead of, say, chickpea tacos.  I wouldn’t think of gnocchi as a “chickpea taco replacement.”  It’s just something different.  More than anything, I’d encourage anyone considering veganism to explore the wealth of fresh fruits, vegetables, whole grains, beans, nuts, and seeds that they may have been ignoring instead of trying to replicate what they’d already been eating as a vegetarian or non-vegetarian.

All that said, we are creatures of habit, and when we are transitioning and even beyond, it can be nice to occasionally eat things that are familiar or seem like old favorites, while we’re also trying new foods and new cuisines.  Here are some ideas of foods that may seem similar to the things you were already eating.

There are a lot of nondairy milks to try, and each one can be good for different purposes and different palates. The Trader Joe’s soy creamer or Wildwood creamer are both really popular for coffee. I was accustomed to skim milk before going vegan, and so I prefer rice milk, which is thinner, in coffee or on cereal. I use the Organic Rice Drink at Trader Joe’s or Rice Dream elsewhere. Soy milk, hemp milk, and almond milk are a bit thicker.  Hemp milk has the added bonus of being rich in omega 3’s.  It’s worth trying out a few different plant based milks and seeing what works for you and your needs and preferences.

Instead of cheese on top of chili, nachos, or sandwiches, I like using avocado or guacamole.  Its creamy, fatty taste gives a wonderful mouth-feel to foods.  If you’re looking for something on the melty side, the best cheese is Daiya. It’s vegan, of course, soy-free and made of cassava, which is a root vegetable. Here in Southern California they sell it at Whole Foods in little tubs that they put together at the store. It comes in mozzarella and cheddar flavors. They also use it on their store-made vegan pizzas.  Lots of places around LA are getting it in their restaurants, and it’s also available online.

As a pasta topping instead of parmesan consider grinding walnuts in a food processor. For a cheesy flavor, add nutritional yeast flakes.  (You can usually find yeast flakes in bulk bins at natural grocery stores.)

For a texture that is similar to ricotta, blend a handful or two of raw cashews in a blender with lemon juice, a garlic clove, and just enough water for it to blend. It makes a really creamy and delicious topping for pasta, stuffed inside of shells, or spread over roasted vegetable sandwiches. Mix up the flavor by adding oregano, basil, or dill.

Try a twist on an old favorite.  Instead of buttered toast, how about peanut buttered toast or almond buttered toast?

Instead of buttered popcorn, splash on a few generous shakes of your favorite hot sauce and a spoonful of nutritional yeast flakes onto air-popped popcorn.  Toss the popcorn until it’s evenly coated.  It’s a spicy snack with lots of crunch.  No salt is necessary.

Still looking for a buttery taste?  The best vegan butter is Earth Balance. It doesn’t have any trans fat, and there are versions that are organic, soy-free, and also one that uses olive oil.  It’s available at many grocery stores, including Trader Joe’s or Whole Foods.

For salad dressings, there are plenty of jarred dressings that are vegan.  Some are better than others, but I still prefer homemade.

Here are some of my favorite salad dressing options.  Top your salad with:

• Bruschetta
• Salsa
• A squeeze of lemon
• A simple dressing made with lemon juice, extra virgin olive oil, and a pinch of dried herbs like basil, oregano, or thyme
• Balsamic vinegar & olive oil
• Tahini pesto dressing

As for sandwich toppings, most of those are vegan anyway.  Organic ketchup and mustard, relish, barbecue sauce, sauerkraut, and prepared horseradish are all usually vegan.  Instead of mayonnaise consider black bean, pinto, or traditional chickpea hummus or a layer of avocado or guacamole.  There’s also a product called Vegenaise that pretty much duplicates the flavor of mayo but without the cholesterol.

My favorite ice cream is Coconut Bliss.  It has four or five ingredients.  It’s made from coconut milk, and it’s ridiculously rich and delicious.

Instead of scrambled eggs, try a tofu scramble seasoned with cumin, chili powder, paprika, a squeeze of lemon juice, and a bit of turmeric for color. Top it with avocado, salsa, or hot sauce and serve it with toast, tortillas, or fresh fruit.

When making things like pancakes or baked goods, eggs are used for binding, leavening, and adding moisture. They can be replaced with:

• Ground flaxseed and water:  For the equivalent of one egg, mix 1 Tbsp of ground flax seeds and 3 Tbsp of water in a food processor or blender until thick and gelatinous.
• Banana:  One egg can be replaced with about half of a banana.
• Applesauce:  One egg can be replaced with ¼ cup of unsweetened apple sauce.

Read the final installment in this series and what I think is the most important key in transitioning from the consumption of eggs and dairy to vegan.