I become more and more interested in being vegan. I watched a documentary on France 5 about meat. It is true that there will not be enough for everyone by 2050. But eating meat (or dairy products) mainly comes in hugely polluting earth it’s a disaster. Not only do we hurt animals who are mistreated but we spoil our only resource, earth.
I’m not someone extreme and I do not see myself becoming 100% vegan. I like to eat cheese time to time (especially in my vegetarian lasagna) and I also like the chicken and fish, but I eat anyway less and less.
I think we should just be responsible and especially to withdraw from the head meat is vital and that we must eat every day, this is really wrong!
I really want to give me some kind of challenge. When I would be free, because with college I don’t always have time to do what I want, I want to try to be vegan end refined sugar free during one month. It’s quite a challenge but I would realize what it means and whether it has a positive impact on my health. I’ll let you know. If I do something so huge like that, many blog posts will follow.
Come into this delicious salad. You can find plenty of plant foods that match our need for protein or other. This is nourishing and good. Let’s stop saying that vegan food is bland. You just know the cook and know all the right foods, I still have not mastered completely but I’m working on it. All these tastes are really nice and tahini sauce brings an original touch.
I let you discover the recipe is really a delight and I am proud about it,
Farro, avocado and red cabbage with chickpeas salad + tahini sauce
1/4 red cabbage
1/2 cup chick peas canned
1/3 uncooked farro
1/4 cup pomegranate seeds
Tahini sauce :
1 tbsp tahini
2 tablespoons cider vinegar
salt and pepper
Start cooking 1/3 cup of farro in 1 cup of water. Bring to a boil, then lower the heat and cover, cook for 15-20 minutes.
Cut the red cabbage, avocado, rinse canned chickpeas.
Once farro is cooked, cooled by rinsing in cold water.
Prepare the plates and season with tahini sauce by mixing all ingredients. Add salt and pepper and parsley shears over salads.