It blows my mind that Easter, which is supposed to be the celebration of life, is celebrated by so many with the consumption of dead animals. I don't celebrate Easter for religious purposes but for spiritual reasons attached to my Pagan beliefs. Eggs represent fertility....this doesn't mean we should eat them! Oh well.....I suppose I can't get everyone to understand and to stop eating their ham (dead pig)...or any of the other beautiful creatures on this planet...but I won't give up trying.
Spring should inspire everyone to take care of this beautiful planet...not to keep destroying it by supporting factory farming...and NO...organic, happy meat is no better! So those of you who have not made it to a vegan life...please pick up a book and educate yourself on what your dietary choices are doing to your body, the animals and the planet!!!! Here are some suggestions...
Mad Cowboy: Plain Truth from the Cattle Rancher who Won't Eat Meat by Howard Lyman
Becoming Vegan: The Complete Guide to Adopting a Healthy Plant-Based Diet by Brenda Davis and Vesanto Melina
The Vegan Sourcebook by Joanne Stepaniak
For our Easter brunch we enjoyed a lovely tofu scramble with asparagus and mushrooms, Fronch Toast (from Vegan with a Vengeance) and scalloped potatoes. So yummy and cruelty free! That's my way of celebrating life!
Here is the recipe for scalloped potatoes......
- 5 large potatoes, peeled and thinly sliced
- 3/4 cup chopped onion
- 3 tablespoons soy butter or vegan margarine
- 1/4 cup all-purpose flour
- 1 3/4 cups un-chicken or veggie broth
- 2 tablespoons vegenaise
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- In a greased 2-1/2-qt. baking dish, layer potatoes and onion.
- In a saucepan, melt the soy butter; stir in flour until smooth. Gradually add broth, vegenaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.
- Cover and bake at 325 degrees for 2 hours or until tender.