#EATMEATLESS

The Jane Goodall Institute

Description

“Every day, slowly but surely, we the people are helping to change the world.” For the health of humankind, the environment, and the animals that inhabit it, the Jane Goodall Institute presents a collection of recipes to illustrate the how and why of vegan eating. Crafted especially for curious consumers looking to incorporate healthier dietary practices, those interested in environmental sustainability, and for fans of Jane Goodall’s work, this collection of 80 recipes gives home cooks the tools they need to take charge of their diet and take advantage of their own community’s local, seasonal bounty. Along with colorful food photography, quotes from Jane Goodall interspersed throughout transform this vegan staple into an inspiring guide to reclaiming our broken food system: for the environment, for the animals, and for ourselves. Whether you’re interested in reducing your family’s reliance on meat or in transitioning to a wholly vegetarian or vegan diet, this book has the information and inspiration you need to make meaningful mealtime choices. Dr. Jane Goodall, a longtime vegetarian and a passionate advocate for animals, invites us to commit to a simple promise with her campaign #IEatMeatLess.

Sujets

• Veganismo
• Endangered species
• Climate change denial
• Pescetarianism
• Jane Goodall Institute
• Animal rights
• Factory farming
• Environmental protection
• Chimpanzee
• Climate change
• Vegetarianism
• Veganism
• Cooking
• Vegan
• Jane Goodall
• Déforestation
• Conservation
• Nature
• Péta

Informations

• Publié par: Weldon Owen
• Date de parution: 18 janvier 2021
• Nombre de lectures: 10
• EAN13: 9781681887326
• Langue: English
• Poids de l'ouvrage: 159 Mo

Extrait

GOOD FOR ANIMALS, THE E ART H ALL
#
EA T ME A T L E SS

75+ PLANT -BA SED RECIPES T O
NOURISH Y OURSELF HELP THE PLANET
F
orewor d by Dr . Jane Goodall, DBE,
Founder of the Jane Goodall Institute
and U .N. Messenger of Peace
GOOD FOR ANIMALS, THE E ART H ALL
#
EA T ME A T L E SS
CONTENT S
25
26
28
29
31

32
33
35
9
13
41
42
44
45
47
48
49
50
51
52
54
55
57
63

64
65
67

68
70
71
73
74
76
77
79
80
81
82

85
86
87
88
90
91
Forewor d
Introduction
Breakfast
T ofu S cramble W raps with Spinach Spic ed
Sunflower Seeds
Banana Pancak es with Seasonal Fr uit Syrup
Quinoa Bowls with Marmalade Drizzle
Pistachios
V eggie -Chickpea Frittata Muffin Cups
Sweet Potatoes with Nondairy Y ogurt Maple
Pumpkin Seeds
Blueberry Buckwheat Muffins
Spelt Chia Seed Biscuit s
Pumpkin Ba ked Oats with Flax Seeds
Soups
Chilled Spicy Cucumber Gazpacho
Summer V eget able Minestrone
Creamy Aspar agus Soup with Crunchy
Almond Garnish
Corn Soup with Basil
Creamy C arrot Soup with Car rot - T op Gr emolata
Thai Corn T ofu Soup with Cilantro
Coconut-Curry Butternut Squash Soup
Cremini Mushr o om Barley Soup with Thyme
Black Bean–Butternut Chili with Masa Dumplings
Lentil-Miso Soup with Spinach
T uscan-Style Bean Kale Soup
Celery Root Bisque
T ofu-K imchi Soup
Sides Salads
Strawberry , Asparagus Bibb Lettuce Salad
with White Beans
Soba Noodle Salad with Edamame W asabi Pea
Grilled Squash Orzo Salad with Pine Nuts
New Potato Radish Salad with Mustard-Dill
Vinaigr ette
Roasted Asparagus Green Onions with Romesco
Baby Greens Sa utéed with Pine Nuts
Pan- S eared Cauliflower with Garlic Capers
Bulgur Salad with Peppers , Chickpeas
Pistachios
Carr ot, Olive Almond Salad
Kale with P arsley- W alnut Pesto Roasted Peppers
Winter Gado Gado Salad with Peanut Sauce
Roasted Summer V eggie Penne with Chickpeas
Brussels Sprout Ar ugula Salad with W alnuts
Roasted Ratatouille with Basil
Kale Roasted Squash Salad with Maple
Vinaigr ette
Winter Squash Stuffed with Apples Wild Rice
Sweet Potato Risotto with Wa lnuts
Bulgur Lentil Pilaf with Almonds
Cauliflower Steaks with Cr eamy Curry S auce
Spinach Salad with Oranges Roasted Beets
Fr esh V eget able Spring Rolls
97
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100
101
102
104
105
106
107
109
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112
114
115
116
119
120
122
123
125
128
129
130
131
133
139
140
141
142
143
144
146
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148
149
151
156
157
158
159
160
160
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161
Mains
Lemongrass T ofu Bánh Mì
Quinoa, Crispy Chickpea Seasonal V eggie Bowl
with Sesame- T urmeric Sauce
Indonesian-Style V eget able Salad with T empeh
Soba Noodles with Asparagus Mushrooms
Grilled Eggplant Bruschetta with Hazelnut
Skorda lia
Edamame Avocado Quesadillas with
Raspberry Sa lsa
Seitan Vegetable Stir -Fry with Black
Bean Sauce
Chickpea, Spinach Carrot Cur ry
Sesame Noodles with Green Beans T ofu
Black Bean–A voca do Sopes
Pan-F ried Falafel with Cumin Garlic
Broccoli-Kale Chickpea Frittata
Creamy C ashew Pasta Prima vera
Leftover-Grain F ried Rice with Seit an Peanuts
Baked Barley Lentil Pilaf with Eggp lant
Cauliflower –Pumpkin Seed T ac os
Beet Hummus with Spiced T oasts
Cashew Cream
T ofu Ro ot V eget able Sheet P an with
Par sley Pesto
Black -Eyed Pea Croquettes with Rémoulade
Mushroom- Wa lnut Loaf with Herbed Streusel
Roasted V e getable, Hazelnut Herb Strudel
Sweet Potato Fries with Lentil-Garlic Hummus
T emp eh Cutlets in Herb Sauce with Capers
Red Beans Rice with Braised Collards
Smoked Almonds
Gumbo Z’Herbes with Millet
Rice with Chipotle Kidney Beans
Desserts
Aquafaba C hocolate Mousse
Banana-Coconut Rosemary Nice Cream
Chocolate No-Churn Nice Cream
T apio ca Pudding with T ropical F ruits
Candied Orange Peel Dipped in Chocolate
Apple Cranberry C rumble Bars
Banana–Chocolate Chip Cupc akes
Oat, See d Peanut Butter Snack Cookies
T ahini Choc olate Chunk Cookies
Mocha Brownies
Strawberry “ Cheese” Cake
Basics
Aquafaba Aioli
Cauliflower -Cashew Queso
Almond “ Chèvre”
Slow-Cooker Seitan
Masa Dumpling Dough
Masa Dough for Sopes
Spiced T oast Points
Rémoulade

9
Foreword
F OREWORD
Dr . Jane Goodall, DBE
Every day we live, we ha ve the choice of what kind of impact
we want to make. Choosing to eat differently does not have to be
a radical change X small steps will make a difference.
Y ou have
the choice to create a bett er world by considering the p ositive
impact you c an make thr ough a plant-based diet . If you’ re new
to the idea , or even if you have been plant-based for a while,
this book will inspire you. It demonstrates how easy , accessible,
and afforda ble such a diet c an be. More than anything it is
intended t o help you rea lize how what we eat r eally does matt er ,
rea lly does make a differ ence as more and more people move
towards a plant -base d diet . When you # E AT M E AT L E S S , it
makes a diff erence for you—f or your health, for other people, for
the planet, and for the lives of billions of farm anima ls.
So why does it matter ? What difference does it really ma ke?
There ar e three main reasons why you should # E AT M E AT L E S S .
Firstly , so that we may elimina te fact ory far ms. I stopped eating
meat some 50 years ago when I fir st learned about factory
farms—intensive anima l farming. I looked at the piece of meat
on my plate and thought, this represents: Fear —Pain—Death.W e
need to realize that the billions of anima ls who suffer in factory
farms ar ound the globe are individuals with complex emotions,
intelligence, and so cial bonds.
When I first looked into the eyes of a wild chimpanzee, I knew
that an intelligent being was looking back at me.
I got to know the
communit y members as individuals with differ ent p ersonalities;
beings who could use and make tools, form long-term f amily
bonds, and show true altr uism. I was reprimanded initia lly by
many scientists who tried to c onvince me that these attributes
were unique to humans—that we wer e quit e different fr om the
rest of the anima l kingdom. Eventually , detailed observations and
document ary film forced people to abandon that reductionist
way of thinking . We ar e par t of and not separated from the r est
of the animal kingdom. Cow s, pigs, sheep and goats are hig hly
intelligent . Hens, geese, ducks and turkeys can feel fear and
pain. What right have we to trea t all these animals as though
10
Foreword
they are mer e things put in this world just for us to eat? Pigs,
for example, are in f a ct highly intelligent , comparably to dogs
and primates. I have alw ays loved pigs.
It is import ant to realize that a ll these domest ic farm anima ls
are individua ls and their lives have intrinsic value. It’ s up to us
to speak out for them, for they cannot speak for themselves.
In addition, intensive animal far ming inflicts t errible damage
on the environment and contributes to the climate crisis. The
animals must be fed, and large ar eas of habit at are destr oye d
for growing gr ain and for grazing. Studies have s hown that
it takes more land, w ater , and energy to produce a p ound of
animal pr otein than it does t o produce a pound of plant protein.
Beef , lamb, and dairy pr oduct ion are the biggest offender s. 1
Around the globe, fresh water supplies are decreasing and agriculture
uses more fresh water than any other human activity. 2

Almost one-
third of that w ater goes t owar ds raising livestock. Cattle
ranching is devastating vital rainforests, which, when cut down
or burned, r elease massive amounts of carbon int o the
atmosphere, contributing to the greenhouse gases r esponsible
for the climate crisis.
3
As livestock digest their foo d, they
release methane, another major gr eenhouse gas that contributes
to climate change. The fossil fuels required to operate farm
machinery , produce fertilizer , and transpor t grain and livestock
add to the grim pic ture. According to a special report by the
Intergovernmental P anel on Climate Change, the global livestock
sect or , which includes growing feed crops, manufacturing fertilizer ,
and shipping products is responsible for over 1 4 percent of
all gr eenhouse- gas emissions.
4
Those emissions are dri ving
1
Swinburn, Boyd A, Vivica I Kraak, Steven Allender , Vincent J Atkins, P hillip I Baker , Jessica R Bogard, Hannah Brinsden, et al. 20 19. “The Global Syndemic of Obesity ,
Undernutrition