Food & cooking category
1er octobre: journée mondiale sans viande
Parce que la production d’une livre de boeuf nécessite assez pour que vous vous ouvriez les yeux :
- 30 000 litres d’eau, (l’équivalent de 6 mois de douche)
- 13 livres de grains, avec lesquels on pourrait produire 20 pains et nourrir 20 familles
- près de 4 litres d’essence
- et que cette production rejette près de 6 kilos de CO2 et 40 livres d’excréments dans le sol et les eaux.
Parce que le Groupe intergouvernemental d’experts sur l’évolution du climat (GIEC) recommande une journée sans viande par semaine. Ce serait là le moyen le plus accessible afin de réduire les gaz à effet de serre (GES).
Parce qu’en tant que personne végétarienne depuis 8 ans maintenant, je peux vous dire que je ne souffre d’aucune carrence alimentaire. Par contre, je souffre énormément, et ce chaque jours, de la paresse consciente des gens.
Recettes proposées sur le site de L’Association végétarienne de Montréal:
Pâté chinois aux lentilles, Chili sin carne, Tofu brouillé.
J’ai comme juste l’envie de vous dire de vous déniaiser. Parce qu’un athlète olympique commandité par McDo, ca fait mal aux yeux.
Santée crue
On sera là jeudi soir pour célébrer la première année d’existence de Crudessence et encourager cette belle initiative locale!Fur-free policies
Take action in urging Zappos.com to follow the lead of other designers and retailers such as Nike, Kenneth Cole, Polo Ralph Lauren, Tommy Hilfiger, J. Crew, Gap, Stella McCartney, and others—who have adopted permanent fur-free policies.Recharge
At the beautiful livingroom-looking-like, the coffee & store Fushia on Duluth Street. Great veggie finds, and omg-like deserts.
VegGuide.Org
A wonderfull resssource of veggy restaurants in your town. Here is the listing for montreal’s best vegetarian restaurants - if you know a better listing, i’d like to see it!I am a vegetarian and I love meat
This sentence sounds a bit strange, doesn’t it? But in the near future it could be reality, at least for vegetarians who don’t eat meat in order to protest against industrialized mass-killing of animals, which is the sad reality of today’s meat production industry (40 billion animals are killed every year alone in the U.S.).
But since a while scientists around the world are researching to produce meat in the laboratory without killing animals. It’s called in-vitro meat production which uses a medium to grow meat. I guess it’s similar to growing plants. But you can imagine that the meat industry is not very thrilled by that idea and won’t support research in that field. That’s the reason why PETA (= People for the ethical treatment of animals) stepped in and are offering a 1$ million reward to the first scientists to produce and bring in-vitro meat to the market.
More info to that reward can be found on the web site of PETA.
I don’t know exactly what to think about it. On the one hand it sounds like a plausible and great idea, but on the other hand I don’t if we - as human beings - are going too far in that point: is an in-vitro grown meat alive? Does it hurt someone? I think these are ethical questions, but killing 40 billion animals… that’s definitely not ok either.
By the way I became a vegetarian because I cannot support the meat industry anymore. And I don’t even miss real meat because there are excellent tofu products available which mimic meat just perfectly.
Written by Chris Car for Vu d’ici. More banners on Peta2.com
Austrian recipes
Take a look at Bernhard’s blog which has a pretty good collection of more than 50 traditional Austrian meals. Thanks to his blog I am able to prepare the Kaiserschmarren (”Emperors pancake”) by myself. Just for your information, as a kid I ate one or two per week, deliciously prepared by my grandmother! 
Tofu curry with rice
This is my very first cooking recipe I am writing about. And it is actually one of the very few recipes I am able to cook. For your information: I am not a great cook at all (and my name is not Jamie Oliver). But I am patient and I am learning, especially from m-c’s cooking magic (obviously inspired by Jamie… LOL).
So let’s get started with the TCR recipe (=Tofu Curry with rice). It’s really easy to prepare and healthy too… and veggie-friendly… and even vegan-friendly for really complicated people ;-).
The ingredients:
We need one onion 
and some potatoes 
and broccoli 
and coconut milk 
and basmati rice 
and tofu 
and some garlic 
and one carrot (sorry no photo, just try to imagine how carrots look like) and some curry powder (it looks similar to that: ::….:…:::..).
Try to buy organic vegetables, for example here! So you can make sure that your vegetables did not soak up any pesticides.
The cooking process:
1 ) Cut the onions in small pieces and put some sunflower oil into a pan (I am using a Wok with a cover, which is practical for cooking vegetables) together with the onions. Cut the broccoli into small pieces.
You see some carrots in the background, right? Please cut them as well. And don’t forget to peel and cut the potatoes. BTW, I love cutting vegetables and I spend a lot of time on it. It has a relaxing effect on me.
2 ) Heat the pan with the onions. Add some roughly cut pieces of garlic to the onions. Wait until the onions become “golden”, but not brown. In the mean time, please cut the tofu in 3D cubes.
3 ) Put some curry powder into the pan and stir the onions and garlic with it. 
4 ) Now put the potatoes, the broccoli and carrots into the pan. Close the pan and let it broil for a while.
5 ) Pour the coconut milk into the pan and mix the vegetables with it. At that time I add some salt’n'pepper. Close the pan again and let it cook, at small heat for 5 minutes.
6 ) If you are organized than you could have prepared the rice already. I did not, so I have to do it now. I use 1 cup of rice and 2 cups of water, if I eat alone.
7 ) Put the 3D tofu cubes into the pan. Let it broil for 2 more minutes, or less if you think. The target is to not get soft vegetables. I like them crisp!
8 ) After the rice is ready, you can eat. I am always very proud if I cooked something by myself. Bon appetit !
Austrian cooking: goulash and knodel
We had the chance to cook some austrian goulash and knödel during the holidays. If you ever want to try, here is a website filled with authentic austrian cuisine. Miam!
We are getting so good at making this austrian dish, we could soon make a business out of it… and import poutine to austria!
Tell us...
Loading ...Inspirations
Current loved ones:
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The Creative Habit: Learn It and Use It for Life, by Twyla Tharp
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**I’m in this book!** 1,000 Artist Journal Pages, by Dawn DeVries Sokol
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Traveling Mercies, by Anne Lamott
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Grace (Eventually): Thoughts on Faith, by Anne Lamott
Recently loved:
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The Nature of Personal Reality: Specific, Practical Techniques for Solving Everyday Problems and Enr, by Jane Roberts
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Hands of Light: A Guide to Healing Through the Human Energy Field, by Barbara Brennan
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And to Name but Just a Few: Red, Yellow, Green, Blue, by Laurie Rosenwald
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Veganomicon: The Ultimate Vegan Cookbook, by Isa Chandra Moskowitz
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New York Notebook, by Laurie Rosenwald
Soon:
None
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Moments
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Hello!
I am m-c, an artist, communicator and life explorer. I love to inspire people through my art and writing. I run meïdia, a creative studio, and Creacamp, a bi-annual event for those living the creative life. Get in touch if you'd like to hire me.
Bonjour! Je suis m-c, artiste, communicatrice et exploratrice. Ma mission est d'inspirer les gens, et ce, à travers mon art et mes livres. Je suis à la tête du studio de création meïdia, et de Creacamp, une rencontre bi-annuelle pour créatrices engagées. Pour entrer en contact cliquez ici.
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