Today is World Farm Animals Day! Part one: for the Cows!

Today we celebrate World Farm Animals Day. Many more people have become aware of the plight of farm animals in the past few years, and there is much debate about what to do to alleviate it. Vegans have of course made the choice to boycott the industry that exploits them.

Some people think that this is a "sacrifice" - which couldn't be further from the truth! Vegans not only enjoy a sound mind, but also enjoy fantastic meals. Below, you'll find the collaborative effort between team members Julia of JF Illustrations and Neva of Neva Jewelry and Art, providing a great example of how you can love your cow and eat well too.

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The Case for Cows by Julia Feliz

Although quite tasty and satisfying, veganism is much more than a recipe. It is a lifestyle that stands up against the oppression and exploitation of non-humans. When someone goes vegan, they have the potential to reduce demand, and therefore save the lives of animals which would otherwise have lived a torturous existence.

Why does this matter? Here are some interesting facts about cows and all farm animals to consider:

• Cows and other community farm animals “exhibit a similar moral code to humans”. (D. Broom, Cambridge University)
• Cows choose a leader through their intelligence and not through their strength or dominance (B. Dumont, French National Institute for Agricultural Research)
• Cows also make democratic decisions in their community (Dumont)
• Cows feel pain and are affected by each other’s emotional state (Dr. A. Boissy, INRA)
• Cows make informed decisions, and can even learn to “read” (Boissy)

Vegans choose to live as free from cruelty as possible because non-humans, like cows, are not so different to us. We consider this each time we make a meal. We hope that this Beefless Burgundy style pot roast will inspire you to think about your choices and moral code. It is so simple to forgo that “beef” and spare a life. Here’s your chance to learn how and get started!

Beefless Burgundy-Style Pot Roast by Neva Davis

Supplies:
• glass baking dish with lid
• cutting knives and cutting board
• garlic smasher
• whisk
• frying pan
• measuring cups

Ingredients:
• 1 package Gardein “beefless tips” (or substitute seasoned tofu or seitan)
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup water
• 1 cup red wine (use any vegan type you like, even last night’s leftovers)
• 1 stem fresh basil (chopped)
• 3 stems of fresh Italian parsley (chopped)
• 1 cube vegetarian vegetable bullion (Rapunzel makes great ones)
• 1/4 teaspoon ground black pepper
• ¼ onion, chopped into small pieces
• 2 cloves garlic, smashed
• 3 small potatoes cut into chunks
• 3 carrots, peeled and cut into chunks
• 8 crimini mushrooms, sliced

Method (sauce):
• In a pan, brown the chopped onions in olive oil slowly over medium heat. Add garlic once the onion starts to turn golden.
• Add your wine slowly and let it cook down and get somewhat thicker. Dissolve your bullion cube in the wine.
• Meanwhile, using a whisk, mix your flour and water together in a bowl to create a slurry. Then slowly add this mixture to your pan.
• When it starts to look thick and translucent, your sauce is done.

Method (beef{less}):
• In a baking dish mix together your mushrooms, carrots, gardein chunks, and potates.
• Pour your sauce over the top. Keep in mind that as your mushrooms cook they will add more liquid to your dish.
• Bake at 350 for one hour with the lid on, and then remove the lid and bake an additional 15 minutes to brown slightly on top.
• After you remove your dish from the oven test your potatoes with a fork to make sure they are tender.

This is a very forgiving dish to make - you can use vegetable broth instead of bullion, add more or less salt to your taste (the bullion here is my salt), use whatever herbs you like, and since the gardein is pre-cooked, you can speed up your baking time by microwaving your potatoes and carrots ahead of time. If you use the microwave to speed up your time, cook your mushrooms in with the sauce, and reduce it on the stove top, then bake uncovered for ½ hour.

Happy eating!