Going vegan......old style?!

........but Vilalite aint Vegan

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Posted: 11/04/07 - 21:53 Post subject: Although it says suitable for vegans, it is not quite true. In Vitalite there is vitamin D that was produced from Lanolin which is derived from sheeps wool. So, you can judge from this writing. If food is containing anything from animals it is not suitable for vegans, but you know that by your self. Try to find something less popular if you want to maintain yours vegan diet.

is it true that even with free range eggs, all the male chicks (i assume around 50%) that are hatched, are not required and are killed soon after birth? if so then i'm not eating eggs again.

well i've been veggie for a while and can't believe i have only just realised this.. i find it pretty sickening

want2bmortgage3 wrote: »

is it true that even with free range eggs, all the male chicks (i assume around 50%) that are hatched, are not required and are killed soon after birth? if so then i'm not eating eggs again.

I have to say I haven't researched this, but I'm afraid it makes sense. Unfortunately given the way that we farm now, there is no benefit to the egg farmers in fattening up the male chicks for eating, as they don't usually run a meat operation as well.

Sadly the dairy industry works in a similar way, particularly (ironically) now that there is no veal industry of any significant kind in this country, as this is where the male calves from dairy herds used to go.

It might be worth looking at whether organic production has different rules, as I believe they are encouraging the 'pink veal' industry in this country to try to develop a holistic approach to milk production and avoid unnecessary waste in the food production process.

annaangeluk: good luck and so good to hear of another person looking at veganism to improve their health and wellbeing! Speaking from personal experience, I went cold over night from Dec 31 to Jan 1st. However, over the last couple of years, I drastically cut my consumption of red meat (I only reallu ate chicken and fish to be honest); I've not drunk milk for years, and I'd have cheese every now and again. I was a bit of a choc fiend but tended not to have milk chocolate. Therefore, what's taken me the most to adjust is checking ingredients for animal-derived products such as whey, casein, honey, etc. and also saying 'no' when someone offers you something (and eating OH's left overs....). I think if you've been a burger hugger for years, it can be difficult, but having said that the fact that you've made this decision is such a great step :beer:

twinkle - thanks for the heads up on the tofu, will try! Have also been on the blog, loved the garden overview. The garden of the house we're moving into bore some bits and bobs last year (yes, we've been working on the house for a loooonnnggg time), including rhubarb, redcurrants, blackberries. My dad thought we had potatoes, but I'm not sure sure. When we move in I hope to get some herbs going to start me off. In fact it's such a lovely garden as it was owned by an old guy who clearly had a lot of time and love for gardening, so I'm hoping to carry it on.

Have a couple more recipes....have been a naughty MS and not worked out the ££ of the meals, but the stew would have been a matter of pence (a packet of quinoa lasts for ever, as does dry soya mince) especially as it can suit slightly out of kilter veg.

Lentil and Quinoa Stew (from Sarah Kramer's 'La Dolce Vegan'):
1 small onion, chopped
1tbsp olive oil
1 celery stalk and 1 carrot, both diced
! garlic glove crushed
A pint and quarter of vege stock
8tbsp red lentils
4 tbsp quinoa (however, I didn't use lentils as my belly wasn't up for it, so I just used more quinoa than this)
couple of pinches each of basil, oreganop, salt, pepper
1 med tomatoe, diced
1tbsp apple cider vinegar

On medium heat, saute onions, add celery, carrots garlic and saute for 5 mins.
Add stock lentils, quinoa, basil, oregano, salt and pepper. Bring to boil, reduce heat then simmer for half an hour or until lentils are tender.

I ate it as was (it was soft enough, yay!) but if you want a different consistency, blend half the food, and add back to the pan, stir in tomatoes and vinegar, reheat then serve.

Made one dinner, and then I had it again last night with some left over rice from Saturday's chilli non carne :rotfl: