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~

Vegan Food!

Even though I am in quite a ditch mentally and emotionally I can still make proper posts and why not about food?! Food is yummy in general and when I went vegan I broadened the food intake for myself, I have enjoyed so many new dishes! I learned new things about myself such as I love steamed vegetables, I also know I do not like avocado (bought one because we were gonna bake avocado milkfree chocolate balls, turned out somewhat soggy and not great) etc. I will post three vegan/vegetarian recipes below of what food Michie and I have been eating for a couple of days (they are very tasty too):

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Wok with noodles, vegetables, mushrooms and ketjap sesame sauce.

Veggies used: leek, champignons, chestnut mushrooms, red onion and an apple to add a bit of chew. I got all the mushrooms because Michie does not like mushies.

Ingredients
wok noodles, champignons (normal and mushroom), leek, red onion, apple, ketjap sesam sauce (if non vegan, do not bother checking labels).

  • Boil noodles on the side of your wokpan.
  • Throw the vegetables into the wokpan and stir around so they do not burn, no need for olive oil.
  • When the vegetables have reached the level of mushie/crunchiness you desire add the sauce and noodles (if done) and mix in the pan.

Teriyaki sauce go really well with this too, slightly better even, any kind of woksauce would do the trick really.

*oyster anything can kill Michelle which helps with staying vegan for me and vegetarian for her.

Potatoes, steamed vegetables and gardenspice-sauce.

Broccoli, cauliflower and carrots make great steamed vegetables, it tastes amazing. The sauce is vegan, most sauce companies go that direction, like Knorr. No milkpowder, milkeggwhites etc. You can do the sauce by hand, but we are pretty lazy people. Potatoes were boiled perfectly, not too long and not too short. This is a dish I never get tired of. Mmmmmm, cauliflower is love. Two images because Michelle usually present her food better than I do, at least when it comes to potatoes (I mash mine instantly).

Ingredients
Potatoes, broccoli, cauliflower, carrots, gardenherbs sauce (again, no need to check label if not vegan).

  • Boil poatoes.
  • Add vegetables to a pan, fill half with water and let it boil so steam starts building up (10min boiltime), if water dissipates, add more in case it isn’t time yet.
  • When the vegetables are done, start with the sauce, don’t follow the instructions 100% – sauce always fail if you follow their package instruction, instead tweak the instructions into your liking, and add more water if you find the sauce too thick and if too thin: let it stand for a bit longer.
  • At this point, potatoes should be done! Enjoy your dinner.

Easy to make and wonderful for your tastebuds.

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Risotto with sundried tomatoes, olives, green beans, scallions, garlic, apple, carrots and sajoer boontjes sauce.

I loved this dish, it was really tasty. The apple neutralized some of the spices from the sauce, so it was very easy on my stomach (I have a really bad case of not being able to eat spicy food because of my stomach not handling it well). We had a ton of garlic in it, because we both like garlic a lot. I just recently started eating grean beans, never liked them as a child but they are really good now. Plate got a bit dirty and isn’t as presentable as the rest, but eh, it is all washed off afterwards anyway!

Ingredients
Risotto rice, olives, sundried tomatoes, carrots, grean beans, sajoer boontjes sauce, apple, garlic, scallion.

  • Start cooking the risotto rice, we had a package and just followed the instructions, but added stuff we liked, such as drinkbouillon (garden herbs) instead of chicken broth and instead of a glass of wine (completely forgot to take it up from the fridge downstairs) we used water. You gotta add the bouillon step by step, you notice it dissipate, you add more, it dissipates, you add more etc until you do not have any bouillon left, then it is just let the water sipper away and the risotto rice is done.
  • The carrots were already in the package, just like the olives and the sundried tomato taste, you can add these on your own if you only buy risotto rice but chop them well so they are not interfering with the texture of the risotto.
  • Boil the grean beans before putting it into a wokpan. When they are boiled to your satisfaction (we like them a bit chewy still) you put it into a wokpan, add garlic (we used three cloves and just chopped it into pieces), apple, scallions and sauce. Heat it up and let it simmer a bit before you take it off the stove.

Very nicely done by Michelle, we also tried adding dumplings but we failed at frying and boiling them so we just skipped them all together.

If you want to see more of these I would gladly oblige! They are really fun to make… and eat. I can even do some recipe posts about food we have eaten before!

Thank you all for reading and enjoying my blog, it really motivates me to keep it active. Changing to wordpress was the best choice for me!