World Vegan Day — Better Late than Never!

vegansocietyWorld Vegan Day was November 1st.  I know I missed it, but since November is Vegan Month, I figured it’s better late than never!

World Vegan Day is a holiday that has been celebrated since 1994 on November 1st, the anniversary of the creation of The Vegan Society in 1944. 

As I’ve said many times, replacing even one meal a week with a vegan option has huge benefits for your health, improving the environment, ending world hunger, alleviating animal suffering, etc.  Please check out this blog article for more on the benefits of a vegan diet: 

http://reducefootprints.blogspot.com/2008/07/eat-your-veggies.html

As French lawyer, author and gastronome Jean Anthelme Brillat-Savarin (1755-1826) once said, “Tell me what you eat and I will tell you what you are.”

In belated honor of World Vegan Day and celebration of November as Vegan Month, I’m sharing one of my absolute favorite vegan recipes.  In the past, I’ve tried to share recipes that don’t require any exotic ingredients.  However, this recipe is worth looking for the vegan ingredients if you aren’t already an herbivore.  By the way, the vegan mayonaise, sour cream and margarine brands referenced below are MUCH better than the non-vegan options.  If you try them once, I guarantee you and your meat eating family will want to make these items permanent changes in your fridge just for the taste, texture and pleasure of it!

Vegan Hollandaise Sauce

1/4 cup (1/2 stick)  Earth Balance margarine, softened

3/4 – 1 c. Tofutti sour cream

1/3 c. Vegenaise mayonaise

3 tsp. nutritional yeast

1/4 – 1/2 tsp. black salt

1/2 tsp. tumeric

1 1/2 – 2 Tbs. lemon juice

Note:  Black salt can be found in Indian grocery stores and ordered off the internet — I got mine at amazon.com.  A little goes a long way, but it’s crucial to give your recipes the flavor of eggs.  Don’t let the sulfur smell throw you off, or the color (it really is dark gray).  It’s delicious in any vegan “egg” dish.

For Vegan Eggs Benedict, toast an English muffin and top it with the above Hollandaise Sauce, thin slices of tofu soaked in soy sauce, tamari, or Braggs liquid aminos, a slice of smoked tempeh, and a slice of Tofutti American cheese.  Heat in the microwave or under the broiler until the cheese is melted and mmm mmm mmm.  

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1 Comment »

  1. Like you said…….

    Better late than never

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