Vegans should be as guilty as meat eaters?

What? I just… what? No. Apparently this person thinks so:

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The thing is the most of the land is cleared for crops yes, but not for vegan diets or vegetarian diets, it is for growing enough food for the animals people eat. So while animals are harmed in the production of all food, feeding that food to animals first, then eating them causes more harm than just not doing it. The amount of water and food needed to keep these animals alive long enough to slaughter, a huge amount, is a waste of resources overall and not to count in the countless of animals lives suffering because people force their way of living upon them. All problems associated with cropfarming gets incredibly huge when you have to feed 50 billion more individuals than what you have to.

Animal agriculture is quite simple and you can get easily educated in it, if you took the time but spouting nonsense will get you nowhere. Veganism is a good approach to taking the far less harmful way of living, than grinding animals to eat.

Comparing Animal Deaths in Production of Plant and Animal Foods

There is so much facts out about it, that has steamed from decades back when veganism and vegetarianism were controversial and looked down upon (it is looked down upon in today’s society too, but far worse back in the day sadly). Why would you want to continue justifying murdering innocent victims just so you can enjoy the taste of them?


On another note, I tried out porto bello mushroom today! It tasted really good. We made a dish with lemon risotto rice, green beans with tandoori sauce and porto bello, sliced, marinated in soy sauce, sesam olive oil, four gloves of garlic, chopped, and herb bouillon (and I added some teriyaki sauce too). The sweetness of the porto bello really complemented the spiciness of the tandoori, which was very spicy, so for me it was a relief to be able to save my taste buds from the spices with this lovely marinated mushroom. Mich tasted it too, but did not enjoy it as much, the taste was completely fine but the consistency was not to her liking, I think five minutes or more would have done it!

It was very easy to make and can be done in the oven too, which porto bello is made for, but we did it in a pan.

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How to make the Porto Bello for any kind of dish!

  • Set the oven to 200°C. If not doing oven version, ignore this.
  • Use a small bake dish for the marinade: Use two tablespoons of soy sauce, one tablespoon of teriyaki sauce (if wanted), one tablespoon of olive oil (we used sesam), chop four gloves of garlic and add it to the sauce mixture. Get some herb bouillon/vegetable stock (either one works) and take 1-2 table spoons of it, depending on how much you want, you can also replace the bouillon with white wine/red wine/cooking wine and use half a coffee cup (big size).
  • Add it all to the baking dish (if it wasn’t clear) and place the porto bello in it. You can slice it up before hand or just cook them whole (I recommend whole if you are doing the oven porto bello). If you are just frying/grilling them in a pan, slice them up for faster cooking time. 
  • For the oven version: do the same steps, keep the mushrooms whole, place them into a dish designed for the oven and place it into the oven for 25minutes. Take it out and turn the caps upside down, let them stay in the oven for 8 more minutes. Voila~
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