Environmental Reasons:

• According to the journal Soil and Water, one acre of land could produce 50,000 pounds of tomatoes, 40,000 pounds of potatoes, 30,000 pounds of carrots or just 250 pounds of beef.
• It takes 2,500 gallons of water, 12 pounds of grain, 35 pounds of topsoil and the energy equivalent of one gallon of gasoline to produce one pound of feedlot beef.
• Beef producers who supply American fast-food chains are destroying rain forests at the rate of 260 acres a day to make room for grazing cattle. It takes 2,500 gallons of water, 12 pounds of grain, 35 pounds of topsoil and the energy equivalent of one gallon of gasoline to produce one pound of feedlot beef.
• It takes 2,500 gallons of water to produce one pound of beef, but just 25 gallons of water to produce a pound of wheat.
• The Organization for Economic Cooperation and
  Development lists nitrate pollution (from fertilizer
  and manure) as one of the most serious water-quality problems in Europe and the United States.
• A 1997 study by the Senate Agriculture Committee found that 60 percent of American waterways were polluted,and the major reason is animal agriculture.
  
• One third of all the raw materials used in the United States goes into producing animal foods.
• According to FARM, 87 percent of all the agricultural land in the United States is used directly or indirectly for livestock production, and 85 percent of all U.S. topsoil loss is directly related to raising livestock.
  

ENCHILADAS a la WINDSTAR FOUNDATION

• 12 corn tortillas
• 6 oz. green chili strips, seeds removed
• vegetarian refried beans
• 2 tomatoes, diced
• sliced mushrooms
• 4 scallions, chopped
• 1/2 recipe of enchilada sauce
• 6 oz. black olives, sliced
• safflower oil for frying

Heat oil. Dip tortillas in hot oil, one to two seconds on each side. Drain well on paper towels.

Spread bottom of a large baking dish with the enchilada sauce.

Spread center of each tortilla with a spoonful of sauce, 1/2 green chili strip, a spoonful of refried beans, a few diced tomatoes, mushrooms, scallions and black olives.

Roll tortilla around the filling and place in a baking dish. Continue until all tortillas are filled. Spoon sauce over the enchiladas.

Place in a 450 degree oven for 30 minutes. Top with shredded lettuce, green cabbage, diced tomatoes, scallions and sliced avocados.

ENCHILADA SAUCE:

• 4 large cloves of garlic
• 1/2 cup of olive oil
• 1 small onion, chopped
• 2 1/2 tsp cumin
• 2 1/2 tsp oregano
• 2 red chilies
• 1 tsp sea salt
• 6 oz. tomato paste
• 28 oz. tomato puree
• 28 oz. crushed tomatoes
• 14 oz. green chilies, chopped
• 1 to 2 jalapenos
• 1 tsp honey

Place garlic and olive oil in a blender and blend until pureed.

In a large saucepan, heat the oil mixture and saute onions until tender. Lower heat and add spices. Stir remaining ingredients and simmer for about 30 minutes, stirring frequently.

Thin with water to desired consistency.

Adjust seasonings to taste.

Makes 2 quarts. Freezes well.

TAKEN FROM: THE WINDSTAR FEAST COOKBOOK

Famous Vegetarians:

Leonardo Da Vinci, Leo Tolstoy, George Bernard Shaw, Mahatma Gandhi, Isaac Bashevis Singer, Albert Einstein, Indigo Girls, Dennis Weaver, Steve Martin, Larry Bird, Michael Jackson, Mr. Rogers, Alanis Morissette, Clara Barton, Carl Lewis, Susan B. Anthony, Michael J. Fox, David Duchovny, Paul McCartney.

LINKS:

VEGSOURCE

EARTHSAVE INTERNATIONAL

PETA

VEGGIES UNITE!

VEGETARIAN YOUTH NETWORK

FACTS AND MYTHS

VEGGIE RESOURCES

RELIGION AND VEGETARIANISM

VEGAN SOCIETY

Effect on World Hunger:

• 72 percent of all grain produced in the U.S is fed to animals raised for slaughter.
• Author of Animal Liberation, Peter Singer, states that if Americans were to reduce their meat consumption by only 10 % for one year, it would free at least 12 million tons of grain for human consumption. That is enough to feed 60 million people.

"Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet."
- Albert Einstein

Health Reasons:

• Children as young as age 3 who are raised on fast food and junk food show early signs of heart disease, according to the Bogalusa Heart Study done at the Louisiana State University.
• The average American male eating a meat-based
  diet has a 50 percent chance of dying from heart
  disease. His risk drops to 15 percent if he cuts
  out meat, dairy and eggs.
• The EPA estimates that nearly 95 percent of
  pesticide residue in our diet comes from meat, fish
  and dairy products.
• Data from the China Health Project suggests that about 95% of deaths related to heart disease and stroke could be cut by vegetarian diets. Likewise, 80% of breast cancer deaths among women could be prevented.
• The U.S. Department of Agriculture and the American Dietetic Association both endorse vegetarianism
• Studies have shown that vegetarians have stronger immune systems than meat-eaters and that meat-eaters are almost twice as likely to die of heart disease, 40% more likely to die of cancer and 30% more likely to die of other diseases.
• AnAmerican male meat-eater has a 50% chance of dying of a heart attack, compared to only 4% chance for a vegetarian. (Source:Dr. Neal Barnard...PETA newsletter)

Rootin' Tootin' Salad
(Serves 6)
Three root vegetables—beets, jicama, and carrots—combine to make this crunchy, nutritious salad.

1 15-ounce can diced beets, drained
1 small jicama, peeled and cut into thin strips or diced
2 medium-size carrots, peeled and cut into thin strips
3 tablespoons of lemon juice
2 tablespoons seasoned rice vinegar
2 teaspoons stoneground mustard
1/2 teaspoon dried dill weed

Place beet cubes into a large salad bowl, along with jicama and carrot pieces. In a small bowl, mix lemon juice (if used), vinegar, mustard, and dill; pour over the salad. Toss to mix. Serve warm or chilled.

Recipe from Foods That Fight Pain by Neal Barnard, M.D.

Ingredients:

One Vidalia or other sweet onion
Two Kaiser rolls
1/2 cup Barbecue Sauce (homemade stuff is always better)
Directions:

Slice onion and separate into rings. Saute onion in a few tbsp. of water or vegetable broth. When the onions are soft and limp add about 1/2 c. of BBQ sauce. Scoop this onto your kaiser and serve them up.

This is not only vegetarian but low fat too.

Nutritional Info: low fat, tastes great.

Serves: 2

Preparation time: 20 minutes

From Veggies Unite! Recipe Directory

Definitions:

Vegans: do not eat any animal flesh and avoid any foods of animal origin

Lacto-vegans: do not eat animal flesh but will include dairy products in their diets

Ovo-vegans: do not eat animal flesh but will include eggs in their diets

Lacto-ovo-vegans: do not eat animal flesh but include dairy products & eggs in their diets.

"If you have men who will exclude any of God's creatures from the shelter of compassion and pity, you will have men who deal likewise with their fellow men."....St. Francis of Assisi

The stories behind the raising of animals in factories and farms can best be told by more informed sources than here at Living Lightly. We ask that if you are interested in becoming informed as to the cruelty that many animals must withstand, please read the on-line brochure:
WHY VEGAN?

We assure you that it will make you uncomfortable to read the stories and see the photos but it may just open your eyes and your hearts to those we share this planet with.

Animal Rights:

Garlicky Fettucine with Pine Nuts

(Vegan) Serves 4
One for garlic-lovers, but beware, it could be antisocial! The amount of garlic infused in the oil is large, but necessary for the simply delicious taste and aroma of this dish. A hint of chili and the creamy crunch of pine nuts also flavors these thin, flat noodles.

150 ml (¼ pint) olive oil
3 dried chilis, sliced
4 garlic cloves, skinned and crushed
350 g (12 oz) fettucine (narrow tagliatelle) cooked 'al dente'
50 g (2 oz) pine nuts, browned under the grill
45 ml (3 tbsp) chopped fresh basil
Heat the oil in a pan, add the chili's and gently infuse for 5 minutes. Set aside to cool, then remove the chilis. Return the pan to a low heat, add the garlic and cook for 1-2 minutes to soften. Pour the flavored oil over the hot, drained fettucine. Toss with the pine nuts and chopped basil until well done. Serve immediately.

Ingredients
4 to 5 cups Onions (diced)
4 to 5 cups White or Yukon Gold Potatoes (diced)
4 to 5 cups Yams or Sweet Potatoes (diced)
4 cups Carrots (diced)
4 Cups Celery (diced)
2 cups Green Bell Peppers (diced)
2 cups Parsley (chopped, including stems)
2 cups Walnuts (pieces)
2 cups Raisins
1 Tbsp. Cloves (ground)
1 lb. or 2-1/2 cups Brown Rice cooked in 5 cups of Water

Preparation:

Place all the ingredients in a large covered baking pan, and mix together thoroughly. Cook at 350 degrees F. until tender (about 1 to 1-1/2 hours). Remove from oven every 30 minutes and mix well. Add a little water as necessary to keep stuffing from drying out or burning.

Enjoy as a side dish or as a stuffing for Acorn or Hubbard Squash.

Recipe from: ALL- CREATURE.ORG

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