There are many people who have turned to a vegetarian diet, not only for health reasons, but also for the ethical issues that are brought up by the eating of meat. Many famous writers, musicians, actors and other well known people have written or spoken on the topic, as diet plays a big part in our lives. For now we will just quote a couple, and remember to check out our recipes- they are all meatless, healthy and delicious.
The Russian author Leo Tolstoy became vegetarian after giving up the sport of hunting. He advocated “vegetarian pacifism” and felt that there was a natural progression of violence that led inevitably to war in human society In his essay “The First Step” Tolstoy wrote that flesh eating is “simply immoral, as it involves the performance of an act which is contrary to moral feeling-killing….man suppresses in himself, unnecessarily, the highest capacity-that of sympathy and pity towards living creatures like himself-and by violating his own feelings becomes cruel.”
“ I have no doubt that it is a part of the destiny of the human race, in its gradual improvement, to leave off eating animals”
Today’s recipe : Stuffed Tomatoes or Peppers
4 large tomatoes or peppers
2-3 cups peeled and chopped mix of red, gold, & sweet potatoes
2 Tbsp. ghee or coconut oil
2-3 Tbsp. sour cream or yoghurt
2 cups kale, swiss chard or spinach chopped
1 Tbsp. sesame seeds
1 tsp. black mustard seeds
Pinch or two of hing (aseofetida)
1/4 -1/2 tsp. black pepper
½ tsp turmeric
¼ tsp. coriander powder
1 tsp fenugreek seeds
Preheat oven to 350 degrees.
Slice the tops off the tomatoes or peppers, scooping out the insides. If using tomatoes, the inside can be added to the filling. Put in a greased baking dish.
In a skillet heat the ghee or oil, adding the mustard seeds, hing, pepper, sesame seeds and fenugreek. Cook for a minute until the mustard seeds pop. Add the potatoes, cover and fry on medium for about 10 minutes. The rest of the ingredients can be mixed in and cooked for a minute more so they all blend together.
Fill the tomatoes &/or peppers to the top and bake for approx. 15 minutes. Garnish with parsley or fresh cilantro and serve warm in the fall/winter seasons, or cold in warmer weather.