Seventh-day Adventist Vegan (Agatha Thrash-Style)
Vegans following Agatha Thrash embrace the idea of diet to help prevent and remedy different disease states. In addition to the Adventist precepts listed earlier, these vegans adhere to the following dictates:
- Do not drink generously of beverages or liquid foods at meals.
- Follow the idea that the variety of foods one uses at one meal should be small. For example, fruits are eaten at one meal, and vegetables are consumed at the next.
- Attempt to not overeat. To prevent overeating, it is advised to get up from the table knowing that you could comfortably still eat more.
- Satisfy only hunger, not appetite.
- Eat slowly, chewing adequately.
- Allow five hours between meals.
OATMEAL SHAKE
(Serves 1)
Here is a shake that can be prepared quickly and consumed to replace a meal.
- 1 cup freshly squeezed apple juice or organic apple cider
- 1 cup uncooked old-fashioned oats
- ½ cup crushed ice
Combine all ingredients in a food processor or heavy-duty blender and process until desired consistency is achieved. Serve cool, and sip slowly.
| Total calories per serving: 412 | Fat: 6 grams |
| Carbohydrates: 83 grams | Protein: 11 grams |
| Sodium: 5 milligrams | Fiber: 7 grams |
Buddhist
The understanding that animals are conscious and suffering beings drives many Buddhists to abstain from killing animals and eating meat. According to Buddhist tradition, killing or eating animals is bad for one's karma.
Some Buddhists also avoid eating strong-smelling plants, such as onions, garlic, and leeks. One theory behind this dietary restriction is that these vegetables have pungent flavors that excite the senses and represent a roadblock to Buddhists seeking to control their desires.
Another theory is that these are all root crops, and harvesting them requires killing organisms in the soil. This explanation is accepted in the Jain religion that was developing in India at the same time as Buddhism and quite possibly influenced its practices.
BUDDHIST MONK'S SOUP
(Serves 8)
- 1 quart water
- 1 pound (approximately 3 cups) peeled, deseeded, and chopped butternut squash
- 1 cup peeled and chopped sweet potatoes
- ½ cup raw, shelled peanuts or cashews
- 1/3 cup dry mung beans or small white beans
- 2 Tablespoons vegetable oil
- One 1-pound firm tofu
- 3 cups regular or lite coconut milk
- ½ cup uncooked cellophane or rice noodles
Place water in a large pot and bring to a boil. Add in the squash, sweet potatoes, nuts, and beans. Cook on medium heat, covered, for 30 minutes or until squash and beans are soft.
While beans are cooking, add oil to a frying pan and heat. Add the block of tofu and sauté until light brown on both sides. Remove from pan, slice lengthwise into ¼ -inch strips, and set aside.
When beans are soft, stir in coconut milk and noodles. Bring to a fast boil, reduce heat, and allow to simmer until noodles are soft. Add tofu, allow to heat for 2 minutes, and serve hot over steamed rice.
| Total calories per serving: 219 | Fat: 11 grams |
| Carbohydrates: 23 grams | Protein: 10 grams |
| Sodium: 54 milligrams | Fiber: 5 grams |
Lenten
An ancient Christian tradition calls for the abstaining from meat consumption during Lent, which is the 40-day period of fasting and sacrifice that begins with Ash Wednesday and leads up to the celebration of Easter. Lenten dishes have evolved over the years in different cuisines, and many became so popular they are served beyond the period of Lent.
Kofta are vegan meatballs with their roots in Middle Eastern and/or Southeast Asian culinary traditions. This version would be familiar to many Armenian gourmets.
| VEGETARIAN JOURNAL | Issue Three 2007 | < previous | next > |
