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December 1, 2007 – Evolving Appetites
Welcome to Evolving Appetites’ monthly newsletter. Short, informative and hopefully fun to read veggie bits. Let us know if we don’t deliver on this – we always love feedback from our readers. Contact info is at the bottom.
In this issue:
- Is This Scenario Far Fetched? – 1990 re-print of letter to the editor of The Toronto Star
- A gift for you - New Year’s Specials: “Veg 101 – Getting Started” seminar, and “Demystifying Tofu” cooking class
- Recipe of the month: Easy Festive Bake – and bonus recipe – Vegan Egg-less Nog
- Evolving Appetites presenting at a Loblaws store near you (FREE EVENTS!) – more dates added
Is This Scenario Far Fetched?
I clipped this letter to the editor from The Toronto Star on July 22, 1990 and have carried it around with me ever since. I’ve read it at many of the workshops and speaking engagements over the years. And still every time I read it, I get goose bumps. I’ve tried to locate Amanda Barber, the author of the letter (via a google search), to no avail. If by chance she reads this, I hope she’ll contact me so I can personally thank her. It has made such an impact on my life, and others who’ve read it.
I believe that one cannot truly understand someone’s position until they themselves have lived in that person’s shoes. Perhaps this is why some can continue to destroy all facets of life without a single thought. Picture this:Alien beings come to our planet from another world. They are a different species from us, but are far more developed and advanced than us. They have found that certain elements in the soil on which humans live are very useful, therefore valuable to them, so they start to tear down our houses and mine our properties, forcing us out without any notice or alternate shelter.They produce certain products for themselves which they feel need to be tested because of the possible danger to their own health, so they capture humans off the streets and conduct tortuous, lethal tests on them.For entertainment they have many sports. One includes the stalking and shooting of young human children. To this species, human babies, any race, are considered a delicacy. So they are taken, screaming from their mothers at birth, kept confined, allowed no movement to keep their meat tender and eventually slaughtered.When the supply starts to run out, young healthy women are confined in cages and pumped with chemicals and hormones that cut pregnancy duration down and increase baby production enormously.While all this is going on, we cannot tell them how we feel, because they cannot or will not understand us.Our only hope is to rely on their conscience, that they will someday realize how badly they are treating another living species which has as much right to a good life as them.Sound familiar? It should. This is how the human race treats the environment, wildlife, domestic animals in cosmetic testing and factory animals in food production, every day. Does this scenario sound too far-fetched to you? It wouldn’t if you were in it.
New Year’s Specials:
I’m not one to make resolutions (I just end up breaking them) – but I do constantly focus on daily improvements, however small. If you’re trying to eat healthier, feel better, have more energy, then come to one or both of the events below – discounted as a gift to all of you for a happy, healthy, peaceful 2008 (The Veg-101 seminar is a “pay-what-you-can” event – bring a friend or family member with you!):
Saturday, January 12, 2 – 5 pmDemystifying Tofu – hands-on cooking classNew Year’s Special - 50% off - $45/per personRouge Woods Community Centre – Richmond Hill100 Shirley Drive (Bayview & Major MacKenzie) (click on address for map)
Learn how to take this versatile ingredient from appetizer to dessert. You’ll learn about the different types of tofu, and which recipes work best with each type.
- Tofu fingers – will make you forget about chicken fingers
- Crustless mini “quiche” – you can impress your guests, and they’ll never know the quiche is eggless
- Tease cake – say goodbye to fatty cheesecake, hello to yummy tease cake!
- Creamy dressings without the cream
We’ll feast on all the items we make in class, and you’ll get additional recipes to take home. But more importantly you’ll be adept enough to work with this ingredient to be able to incorporate it into your own recipes with tasty results.
Limited to 16 people – first come, first serve.
Please email info@evolvingappetites.com or call 416-491-9904 to register.
Saturday, January 19, 2008 3 - 5 pmVeg 101 – Getting Started workshopNew Year’s Special - Pay What You Can EventRouge Woods Community Centre – Richmond Hill100 Shirley Drive (Bayview & Major MacKenzie) (click on address for map)
If you’re not familiar with a plant-based lifestyle, it can be overwhelming even just thinking about how you might make the transition to a healthier you. This seminar addresses your fears, concerns and questions about nutrition and navigating the social scene. If you’ve ever thought, “What will I eat? Where will I get my calcium? Iron? B12? What will I do when I go out to a restaurant?” Then this seminar is for you. We’ll cover basic nutrition, menu planning, kitchen tips, how to handle social and business situations, and of course, you’ll get recipes to take home. Note: this is NOT a cooking class.
Please email info@evolvingappetites.com or call 416-491-9904 to register.
Easy Festive Bake
(recipes courtesy of Toronto Vegetarian Association – www.veg.ca)
1 large block organic tofu (454 gm) ¾ cup your choice of chopped nuts (walnuts, pecans or cashews work well)2 Tbsp cornstarch mixed with 4 Tbsp water1 Tbsp soy sauce1 packet dried onion soup mix (1.5 oz)½ cup chopped celery2 cups chopped mushrooms1 tsp oil1 tsp each: oregano, ground cumin, sage, black pepper1-1/2 cups bread crumbs Preheat oven to 350 FIn a blender or food processor, add tofu, nuts, cornstarch, soy sauce and onion soup mix – blend until smooth.In a frying pan sauté vegetables until onions are transparent. Stir in herbs and spices.In a large bowl, thoroughly mix blender ingredients, cooked vegetables and bread crumbs together. Press into a greased loaf pan (or line with parchment paper).Bake at 350 F for 45 minutes. Let cool slightly. Turn loaf out and slice. Serve with vegetarian gravy. It’s even yummy eaten cold with a salad or as a sandwich filling.Serves 4 – 6.
Egg-less Nog
2 packages of silken tofu2 cups soy milk or rice milk (soy works better)4 tsp vanilla extract¼ cup organic sugar or succanat2 tbsp brown sugar¼ tsp tumeric (for colour only)Fresh grated nutmeg to taste
Thoroughly blend all ingredients except nutmeg in blender. Serve with a light sprinkling of nutmeg.
Evolving Appetites at Loblaws (FREE EVENTS!):
December 2007 – “What’s for Dinner?” cooking demos (you get to sample the dishes I’m making):
Wednesday, December 5th1 – 2 pmRichmond Hill Market – Bayview & Hwy 7“Cream” of broccoli soup (dairy-free)Eggless mini spinach/mushroom quiches301 Hightech Road
Richmond Hill, ON – L4B 1A1905-771-1066 Thursday, December 13th1 – 2 pmVictoria Park Market – Victoria Park & GerrardRed Lentil/Roasted pepper soupNut burgers50 Musgrave St (one street north of Gerrard),Toronto, ON416-694-3838
January & February dates listed on events page at: http://www.evolvingappetites.com/html/events.html
Visit often, as we’ll be continually adding more dates.
Next issue: January 1
Happy Holidays from Evolving Appetites!
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Tell us what you think – is the newsletter too long, too short, or just right? What would you like to see more of? Less of? Tell us your veggie success story, and we’ll publish it [we reserve the right to edit for space and clarity]. Contact us at info@evolvingappetites.com
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