Brook Katz's Recipes

Teaching Veganism the Gentle Way

In this month's article I'd like to focus on the need of creating an understanding of how to gently communicate the need of the Vegan concept. As a scientist, my first instinct was to relay all the vast information that is available to the person I was trying to reach. I found that in most cases it was usually too much for them to comprehend, or it ended up making them sensitive and uncomfortable. As soon as that happens, they automatically shut you off, and your words no longer get through. When this happens, no matter how correct your words and ideas may be, you have lost the conversation you were trying to communicate to them.

What we must do instead is to find the avenue of communication that each person is open to. I find that children are easier to reach than adults, but that the methods between girls and boys are quite different. Where most girls can understand the ethical and humane factors of veganism, boys need to be reached on areas of athletic stamina and sexual performance. This is much different from adults who I find care more about health and economic factors and weight problems. Again these are general ideas and you must find the right way for reaching each individual.

Take the farmer for example. He gets up at 4 am, works for 4 hours, can lift a tractor, and then comes in and eats a big egg and sausage breakfast. He doesn't want to hear about health, nor does he need to diet. But if you can show him how his food choices affect the use of water supplies for his crops or contribute to adverse climate conditions, or top soil erosion, he will be more than willing to listen to you.

As a nutritionist, I have found that delicious food says more than any lesson plan I could come up with. The need to supply people with healthy food is great, but it must be presented as something both familiar and tasty to them. Do not alienate them with strange foods like cous cous or kale to begin with. Rather, introduce them to Vegan ice cream or pizza. Start with what they know and feel comfortable with. The experimenting will come with time. Also, introduce these as foods to add into their regular diets. Most people will not make vast total changes from the start. Have them introduce 1 or 2 nights each week where the eat vegetarian/Vegan. Like going out for Italian or Chinese food, they can add a night or 2 of Vegan cuisine. Remember any change is good! Be kind and encourage even the smallest of changes. Let them know they are on the right track. This will put them on the road to becoming happy, healthy, and accepting of the Vegan philosophy.

Below is a recipe that will be easy and comfortable for all. Try it out and see if you can't convince someone that eating Vegan can be both healthy and delicious. Bon appetite!!!!!

Rigatoni and Tofu with Eggplant Sauce

The secret to this dish is the tofu. Try to get it as chewy as possible. Do this by cooking the tofu on a low fire, for a long time.

Ingredients:

1 lb. firm tofu
2 large eggplants- peeled and cubed
2 large onions - chopped
4 cloves garlic - chopped
1 green pepper - chopped
1 red pepper - chopped
1 Tbsp. raw sugar/sweetener
1 Tbsp. dried basil
1 tsp. oregano
1 cup black olives - sliced (pitted!)
2 Tbsp. olive oil
Sea salt and fresh ground black pepper to taste
Red Star nutritional yeast for garnish
1lb. Rigatoni noodles

Preparation: In a skillet, heat the oil and cook the eggplant, onions and garlic on a medium low heat, and cover. Cook till the eggplant becomes soft. Transfer to a blender, puree, and set aside. Meanwhile take the tofu cubes and brown them in the skillet, on a low fire. Cook for 20-30 minutes until they are chewy. Return the eggplant puree and the rest of the ingredients except the pasta, olives and yeast, and simmer for about 10-15 minutes adding water if needed. Cook the pasta and drain. Place the pasta on a platter and pour the eggplant and tofu on top. Garnish with the olives and sprinkle with the yeast.

Serves 6 people