Jainism and Animal Issues 1997

SR No.: 529104
Original Sutra Author: N/A
Author: Federation of JAINA
Publisher: USA Federation of JAINA
Publication Year: 1997
Total Pages: 60
Language: English
Classification: Magazine, USA_JAINA, & USA
File Size: 6 MB

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Jainism and Animal Issues
Vegetarian Resource Group: The best organization around for helpful tips and vegetarian nutritional information. They are pros at introducing vegetarian foods to cafeterias; they even have a great quantity vegetarian recipe packet you can hand to your cafeteria staff! Also, articles and recipes from their excellent magazine, Vegetarian Journal. http://www.envirolink.org/arrs/VRG/home.html World Food Guide to Vegetarianism: Planning a trip? Don't go on vacation without checking out this website! Moving to a new city? This site can help you find veg-friendly restaurants, food stores, and organizations (including on-campus vegetarian clubs). Covers North America, Europe, and other countries. http://www.veg.org/veg/Guide/index.html People for the Ethical Treatment of Animals (PETA): Before you hit the malls, check out PETA's Online Shopping Guide for Caring Consumers." Companies marked with a "*" sell products which contain no animal ingredients and use no animal testing (i.c., "vegan" products. They also list some great recipes from their cookbook, The Compassionate Cook. http://www.envirolink.org/arrs/peta
The Vegetarian Pages: the complete guide to on-line resources on vegetarianism. http://www.veg.org/veg/ Vegan Action: read how students convinced a cafeteria to serve vegetarian food at every meal! http://www.envirolink.org/arrs/va/vegan_action.html The Jiv Daya & Vegetarianism Committee of JAINA: Information on vegetarianism, animal issues and the environment for the Jain community and the community-at-large. Soon to be added: this Handbook for Compassionate Living! http://members.aol.com/Jiv Daya/ Lowfat Vegetarian Archive: Low-fat, vegetarian recipes. http://www.fatfree.com Yahoo: The most popular scarch engine for Www - look for various keywords, such as vegetarian, vegan, compassion, etc. to locate related sites. http://www.yahoo.com/Entertainment/Food/Vegetarian
"NEW" INGREDIENTS
Most of our recipes use ingredients which you can find at any grocery store. But some also use less familiar - but very handy - ingredients you'll want to try (if you haven't already). It's a great time for people who love to eat ordinary grocery stores are carrying interesting, new foods. If you don't find these items in your store grocery store, ask about them or try a natural foods store. Here are some of these "new" ingredients: "Black Strap" Molasses A sweetener made from sugar cane, but not you find the brand you like (try Vanilla Wessoy, Rice Dream, and as refined as white sugar (Barbados or Fancy molasses are in Almond Mylk). Also, try soy milk powder for convenience. between). Very high in calcium and iron. Use for seasoning black,
Tahini Sesame butter. Used in Humus, Baba Ghanoush and other kidney, pinto or other beans. In Indian food (dal, subji) use in
Middle Eastern foods. place of gur.
Tamari A Japanese soy sauce with a richer, sweeter flavor than the Cornstarch, Arrowroot, Agar-Agar Serve as thickeners: add to sauce and heat, stirring constantly. Agar-agar also replaces gelatin (an
more common Chinese soy sauce. Tamari can be found at some animal product) ... expensive but you need so little.
grocery stores, and most natural food stores. Couscous, Brown Rice, Quinoa, Bulgar The "other" grains: they
Tofu A Chinese and Japanese staple, tofu (soy bean curd) is now
readily available in most grocery stores. Tofu takes on the flavor of offer a change in flavor and texture from white rice. Couscous and
whatever it's cooked with and has no flavor of its own - it's just an quinoa ("keen-wa") cook quickly, others take a little longer. Cook up a batch as all will keep in the fridge for five days, in a sealed
ingredient, not something you'd eat by itself. Tofu adds texture: it
comes in soft, firm, silken, baked. The key is finding the right container.
texture for a recipe. Firm tofu is good for sandwich fillings, stir Eggless Mayonnaise: A great sandwich condiment, flavoring, or fries and entrees; soft tofu, for baking to replace eggs; silken tofu, base for dressings and dips. Egg-free brands include Nayonaise, for sauces, puddings, since it is very smooth; baked tofu is harder to Soyanaise and Veganaisa
find, but it has a chewy texture and is great for stir fries. Tofu can Ener-G Egg Replacer A brand of egg-free egg replacer for baking.
also make a meal more filling and add food value: a good source of One box will last you forever and keeps well in a cool dry place.
protein and calcium. If you're still scared, see our Tofu Scramble Can be purchased at natural foods stores or through the mail: Ener
recipe...it's easy and tasty! G Foods, Inc. 5960 First Ave, P.O. Box 84487, Seattle, WA 98124 Once the package is opened, leftover tofu should be placed in water 5787.
and refrigerated. The water should be changed every day or two, but Soy Milk, Rice Milk, Almond Milk Non-dairy milk substitutes,
it's better just to use up the tofu instead! An excellent book with good on cereal, in cooking and baking. Drink by themselves - once
great recipes using tofu (especially desserts) is Louise Hagler's Tofu Cookery.
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Jain Education Interational 2010_03