Do Vegetarians and Vegans Think They Are Better Than Everyone Else?

This guy says watch your ass.

https://www.facebook.com/pages/The-300-Pound-Vegan/793351057353850?ref=profile

 

Since other foods were being discussed, my somewhat pointless contribution:

I remember the first time I heard about whole wheat spaghetti, I thought that was crazy. A few years later, I decided to try it. It was awesome.

I now make a spaghetti dish that includes an organic spaghetti sauce that is the best dish I've ever made. The sauce has extra virgin olive oil as an ingredient.

Anyway, whole wheat pasta is great. If they ever make a vegetarian lasagna with whole wheat pasta, I will have to seek it out.

 

http://www.motherjones.com/tom-philpott/2014/07/lay-off-almond-milk-ignorant-hipsters

 

We only have whole wheat pasta at my house. Made the switch about seven years ago.

 

This church isn't impressed.

 

For France's vegetarians: 30 percent cheaper with "Inglorious Fruits & Veggies" ...

http://www.realfarmacy.com/ugly-food/

 

http://www.theonion.com/articles/the-pros-and-cons-of-going-vegetarian,36571/

 

12 gazpacho recipes from the Times:



Gazpacho is so easy that children old enough to manage a food processor or a blender can make it themselves. But whether or not you have pint-size sous chefs at your disposal, a recipe that requires minimal effort and in most instances no heat is always a good thing this time of year.

So, here is that ubiquitous summer standby done a few ways that you’re probably familiar with and a bunch more that you’re probably not. (If Thai melon gazpacho is already in your rotation, good for you, and I surrender.) The “recipes” here amount to little more than lists of ingredients and quantities, because the method doesn’t bear repeating 12 times: Combine everything in a blender or food processor, process to your desired texture, chill in the refrigerator if you like, garnish and eat.

You do need to decide a few things, and texture is one; for a completely smooth soup, turn on the machine and let it run. If you prefer some chunks, pulse the machine — this works best with a food processor — or if you’re a stickler for precision, purée about half of the ingredients, chop the rest by hand and stir them together. I’ve noted the cases in which I think smooth or chunky is preferable (kale and olive gazpacho is a train wreck if it isn’t smooth), but do as you like. Olive oil is an integral part of “real” gazpacho (the fat has to come from somewhere), so I tend to gravitate toward the upper limit, but none of these soups will suffer tremendously if you use less.

Most of these include bread, which should be day-old and crustless, though defying either or both of those “rules” won’t kill you. Keep in mind that the colder you serve your gazpacho, the less salty it will taste; you can intentionally oversalt before chilling, but I would just salt to taste at the last minute. It makes things even simpler.


nyti.ms/1zD13GQ

 

If old Bubba can do it, so can you.

http://www.aarp.org/health/healthy-living/info-08-2013/bill-clinton-vegan.3.html

 

He's not vegan.