Eat Ethically

By Robin Abree

In the past, I never considered becoming a vegan. I only wanted to keep fit and in the fad-diet millennium, I tried my fair share. At one point, I was the queen of lean-mean protein. I shunned rice, ate plain deli meat and snacked on hard-boiled eggs. Never once did I consider the environmental, physical, or moral implications of my lifestyle; I just wanted to look good. I grew up in a household of semi-vegetarians, so making the South Beach switch wasn’t easy and I gave up the high-protein diet quickly. My herbivore taste buds combined with low energy from lack of carbs led me back to my beloved veggie patties and cereal snacks.

My sophomore year of college I took Ecology 1000, and that class compelled me to make drastic life changes. I thought of the earth slowly deteriorating, polar bears wrestling to stay atop melting glaciers, and me in the middle, adding to the problem with fancy appliances and a gas-guzzling car. Determined to neutralize my carbon footprint, I replaced my light bulbs with compact ones, unplugged my appliances and bought reusable shopping bags. However, I found the easiest switch was becoming a vegetarian.

Meat consumption is a key factor in the global warming crisis. In fact, eating a daily hamburger for lunch harms the atmosphere more than driving to work everyday. How? Animals poop. A lot. And methane gas from animal feces pollutes the atmosphere. A study by the National Institute of Livestock and Grassland Science in Japan found that the energy to produce just 2.2 pounds of beef contaminates the atmosphere as much as a compact European car after driving 155 miles! In fact, livestock are responsible for 18 percent of all greenhouse emissions. Assembly-line meat factories also consume energy and are responsible for three-quarters of all water pollution.

Astoundingly, “raising” animals for food takes up 30 percent of all ice-free agricultural land. That is, nearly a third of all land that could be used for growing crops is used to breed animals for consumption. Rosamond Naylor, an associate professor of economics at Stanford, says it takes more calories to feed animals to produce a single serving of meat than would be necessary if animal feed were consumed directly. Above all, over 800 million people in the world suffer from hunger and most corn and soy is grown to feed livestock. Misguided priorities? I think so.

However, in a meat-oriented society, becoming a full-fledged veg wasn’t all smooth sailing. As a busy college student, I relied too much on microwavable, processed meals stripped of energy sustaining nutrients. I was constantly exhausted and my iron levels plummeted. Because of my failed transition into the veg lifestyle, I began moderately eating meat again. I was also going to Spain for the summer and I didn’t want to risk malnutrition in a foreign country. I tried Spain’s meat-based diet but my body couldn’t take the meat eating frenzy for very long. After only three weeks and countless portions of jamon con arroz (ham with rice) my constant stomach- and headaches made me request meatless dishes from my exchange family.

Not surprisingly, fast-bred animals can contribute to health problems like heart disease, cancer and diabetes. Livestock should eat grass, but meat industries feed them grain to fatten them up quickly. Consequently, cattle are prone to illness and have to be routinely vaccinated with antibiotics. These vaccinations, combined with injections of growth-stimulating hormones, are thought to cause health problems in humans. Meat also contains a considerable amount of cholesterol and has as much as 70 to 80 mg in just one four-ounce serving. Since most Americans eat twice the recommended amount each day, it’s easy to ingest more than the 300 mg RDA if other animal by-products are consumed too. Many meat-based meals are full of unhealthy saturated fats. Pork can contain up to 13.74g of bad fat whereas beef can contain up to 11.70g per serving. So, I’ll pass on that bacon-wrapped cheeseburger!

After Spain, I swore off meat (especially ham) but still never thought of going vegan. On the other hand, my roommates temporarily adopted a veggie mentality after reading the sensationally titled “Skinny Bitch” book. I thought the book promoted an unhealthy obsession with being thin, but after being badgered to read it, I came away enlightened. Animals raised for consumption suffer immensely. Oftentimes, chickens, turkeys, pigs and cows are still fully conscious during the slaughtering process and die slow, agonizing deaths. Dairy producing cows aren’t treated much better, and are given the genetic-altering hormone, BGH, to produce an astounding 50 pounds of milk each day. “Skinny Bitch” points out that BGH is linked to breast and prostate cancer. Moreover, studies show that pigs have more intelligence than most dogs and the mental capacity of three-year-olds. While it’s an over-sweeping generalization, we wouldn’t torture our pets and children!

With a newfound respect for all the earth’s critters, I decided to give the vegan lifestyle a try. I morphed into a real-life Pocahontas, reveling in all things animal-free. But becoming vegan didn’t just mean giving up meat and dairy. I stopped using my Coach bags and even my beloved leather boots that took me nearly three months to find. I wanted to rid myself of toxins, free the animals and claim myself in the company of famous vegans like Natalie Portman and Tobey McGuire. Robyn Abree— animal lover, environmentalist and vegan! Surprisingly, the transition wasn’t all that hard. I substituted milk with almond milk, ditched the yogurt and opted for vegan cheese. I actually found the first few weeks to be quasi-spiritual. Plus, my energy immediately bounced back and my body felt light and clean.

Sources of protein for vegan diets are whole grains, nuts, soy and legume products, all of which contribute to lower cholesterol and increased heart and digestive health. Most vegans also eat leafy green veggies which double as excellent sources of calcium and iron. But the main staple of the vegan diet, beans, are packed with iron, fiber, sufficient calories and about 15 grams of protein in each serving. The miracle food also has cancer-fighting anti-oxidants. And the superfood is cheap; one can of beans costs only about $1.

However, my new “cruelty-free” lifestyle could be downright cruel to those around me. Dinner invitations and splitting the batch of brownies with the roomies wasn’t an option - it wasn’t vegan! I always gave “friendly” reminders to my friends that more ecological options existed. Without aiming to be one, I became an uptight-elitist veg-head. A family vacation to the mountains tested my staunch eating habits. vegan options were hard to find at rest stops and restaurants, and after three days of nearly starving, I caved in and ordered salmon from Red Lobster. Although it was tough to admit, it was really, really, delicious.

I’m not a vegan anymore even though I still avoid meat and most dairy. On occasion, I’ll have a piece of fish. In my defense, wild-caught fish can be environmentally friendly. Plus, heart-healthy long chain omega 3’s in salmon aren’t in plant sources, so I believe the pros eating small amounts of this fish outweigh the cons. I also consume small amounts of animal products here and there, because I found avoiding all by-products takes away from eating out and reunions with friends. Also, because the essential B12 vitamin is only found in animals, I take a supplement and eat eggs a few days a week.

So technically, I’m a pescatarian now. According to “VegNews” magazine’s Dan Piraro, that would make me someone who “wishes she could be vegan but lacks the discipline…[and eats] fish as they also have souls.” My answer? Maybe I do wish I were a vegan, but I’m not perfect. I’m still passionate about living a cruelty-free lifestyle but I found being 100 percent vegan impractical.

Even if you’re not willing to commit to a vegetarian lifestyle, you can make an impact. In a study by Gidon Eshel, a geophysicist at the Bard Center, and her assistant Pamela A. Martin, if Americans reduced meat eating by just 20 percent, it would be the same as switching to a hybrid vehicle. So, if you just have to eat that tailgate hamburger, try making up for it by choosing more vegan/vegetarian options throughout the week. Just do what I do and try to eat with a conscious. Eat ethically.

Some Recipes

‘Chicken’-and-Veggie Bundle

Wrap your favorite ingredients in tin foil to create this easy-to-make, easy-to-eat camping meal.

4 oz. vegetarian chicken or seitan (try Worthington brand
Chickette or Morningstar Farms Meal Starters Chick’n Strips)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 cup broccoli, diced
1 carrot, sliced
1/2 cup Italian dressing
Salt and pepper, to taste

Heat up some coals by building a blazing fire.
In the center of 1 sheet of foil, place the vegetarian chicken and vegetables. Cover with the Italian dressing and season with salt and pepper. Seal the foil.
Carefully wrap the package in a second piece of foil.
Place the pouch on the coals, turning frequently. Cook for 5 to 7 minutes.
Makes 1 serving.

Potato Pancakes

These German delights are a “must have” for brunch.

1 large baking potato.
1/2 medium onion
1 egg
1 Tbsp. chopped parsley
1 Tbsp. flour
1 Tbsp. bread crumbs
1/4 tsp. thyme
1 lemon, juiced
Salt and pepper, to taste
Vegetable oil
1/3 cup applesauce

In a food processor, grate the potato and onion. Squeeze out the excess liquid and place the dry potato-onion mixture in a bowl. combine with the egg, parsley, flour, bread crumbs, thyme, lemon juice, salt, and pepper. Mix together.
Warm 1/2 cup of oil on high heat in a skillet. Add 1/2 cup of the potato mixture to the oil and flatten into a thick pancake. Turn the heat down to medium. Cook for 5 minutes on each side, or until golden brown. Do the same with the rest of the potato mixture. Top with the applesauce.
Makes 3 servings.

Sinless Spring Rolls

Deep-fried or baked, these crunchy and flavorful rolls are perfect as a meal on their own.

1 3 1/2-oz. pkg. dried-bean thread vermicelli (woon sen)
1/4 cup finely diced onion
2 carrots, grated
4 scallions, including tops, finely sliced
8 garlic cloves, minced
2 cups chopped cilantro, including stems
1 cup sliced bamboo shoots
4 Tbsp. soy sauce
5 Tbsp. sugar
1 1/2 tsp. pepper, preferably white
1 12-oz. pkg. spring-roll wrappers
Oil for frying
Sweet and spicy dipping sauce

Soak the vermicelli in a large bowl of warm water until soft, about 15 minutes. Drain well in a colander. Turn the noodles onto a cutting board and cut into 2-inch pieces.
Combine the noodles, onions, carrots, scallions, garlic, cilantro, and bamboo shoots in a large mixing bowl. Add the soy sauce, sugar, and pepper. Mix well.
Cook and stir over medium-high heat until the noodles and vegetables are tender, about 4 minutes. Set aside to cool.
Preheat the oven to 375°F.
Remove the spring-roll wrappers from the package and cover with a damp cloth. The rolls may be baked or deep-fried.
For baked spring rolls, place the wrapper on a work surface with the pointed edge toward you. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper, fold the point up and over the filling, tuck underneath, roll the sides in toward the middle, then roll tightly to the opposite point. Moisten the edges with water to seal. With a pastry brush, brush all sides of the rolls with vegetable oil. Bake until golden brown, about 15 minutes.
For deep-fried rolls, use 2 wrappers for each one; proceed in the same manner as for the baked rolls. Fry in 2 inches of oil at 365°F until golden brown, about 3 minutes. Drain and serve with the dipping sauce.
Makes 12 rolls.

— via www.vegcooking.com