Indian-style vegan noodles: Meera Sodha’s recipe for angel hair spaghetti upma

From theguardian.com

A comforting pasta bowl featuring the distinctive south Indian flavours of curry leaves, ginger and green chilli 

When it comes to brunch, I’m usually in a south Indian groove. If the family and I are heading out, I like to go to Saravanaa Bhavan in East Ham, London, buy a round of dosa and wash them down with mango lassi. We sit knee to knee with other families, the women usually with fresh jasmine in their hair from visiting the temple. At home, however, I make a simpler favourite, this semiya upma, which has got all the south Indian flavours I love – curry leaves, ginger and zingy green chillies – all gently diffused by the pasta.

Angel hair spaghetti upma

Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Laura Lawrence

Upma is typically made with vermicelli, but it can vary, so I’ve used angel hair spaghetti, or capelli d’angelo, instead, because it’s easier to find. Fresh curry leaves can be bought in major supermarkets, south Asian grocery stores and online; freeze any you don’t use for another time. You’ll need a wide pan with a lid.

Prep 10 min
Cook 30 min
Serves 4

350g angel hair spaghetti, AKA capelli d’angelo
4 tbsp rapeseed oil
1 tsp black mustard seeds
1 tsp cumin seeds
10 fresh curry leaves
1 brown onion, peeled and finely chopped
1¼ tsp fine sea salt
2cm x 2cm piece fresh ginger, peeled and grated
2 green finger chillies, finely diced
¾ tsp ground turmeric
750ml vegetable stock, suitable for vegans
300g frozen mixed vegetables
20g coriander, chopped
1 lemon, cut in half, one half juiced, to get 1½ tbsp, the other half cut into wedges

Break all the spaghetti in half into a bowl, then break each half in half again and leave in the bowl until needed.

Put the oil in a wide frying pan for which you have a tight-fitting lid, and set it over a medium heat. When the oil is shimmering, and not before, add the mustard seeds, cumin seeds and curry leaves, which should all immediately crackle and pop.

Stir in the onion and salt, and cook, stirring regularly, for 10 minutes, until the onions are soft and have browning edges. Add the ginger and chillies, stir to mix and cook for two minutes.

Add the turmeric, stir again, then add the stock, pasta and mixed vegetables. Stir again, if you can, or else pop the lid on for a minute, until the pasta softens, then stir to mix well and ensure the pasta doesn’t clump. Pop on the lid, then leave to cook for another five minutes, until the spaghetti is cooked and the liquid has reduced almost completely.

Stir through the coriander and lemon juice, then distribute between plates and serve with the lemon wedges on the side.

https://www.theguardian.com/food/2024/sep/14/vegan-indian-noodles-recipe-meera-sodha-angel-hair-spaghetti-upma

UK: Council bans meat and dairy, serving only vegan food and drink at meetings

From manchestereveningnews.co.uk

The move has been praised by animal rights campaigners

A city council has banned meat and dairy, promising to only serve plant-based food and drink at internal meetings from this month.

Nottingham council confirmed the move at a meeting on Monday (September 9). Animal rights campaigners have praised the local authority following the decision which will come into force from the end of the month - but a farmers' union has criticised the move.

The change comes after a local resident urged Nottingham “to do the same” as other councils, arguing that “meat and dairy are major contributors to the climate and ecological emergencies”, the PA news agency reports. According to council papers, the resident said that other local authorities such as Oxfordshire County Council, Exeter council and Cambridge council have adopted similar policies.

                                           The Council House in Nottingham city centre (Image: Joseph Raynor/Nottingham Post)

Animal rights organisation Peta (People for the Ethical Treatment of Animals) has praised Nottingham council after it announced it will serve only plant-based food and drink at internal meetings from the end of September. In response to the city council’s decision, Dawn Carr, Peta’s vice president of vegan corporate project, told the PA news agency: “Nottingham City Council is fighting climate change with diet change, and Peta is delighted to see councillors taking action for animals while looking after their own health too.

“Peta applauds the authority for shining a green light on the benefits of eating vegan and hopes others will follow its compassionate lead.”

However, the National Farmers’ Union (NFU), which represents agricultural workers across England and Wales, criticised the policy change. NFU president Tom Bradshaw said: “What we eat is a personal choice and not something which is imposed.

"Decisions should be made in an informed way taking into consideration the nutritional, environmental and biodiversity benefits that eating a balanced diet, including meat and dairy, provides. We engage regularly with local councils and others about the importance of supporting local supply chains and the vital role farmers play at the heart of our rural communities.

“We have also organised seminars with a range of food service providers including with local authorities to discuss the benefits of meat and dairy to diets.”

Nottingham City Council has been contacted for comment.

https://www.manchestereveningnews.co.uk/news/uk-news/council-bans-meat-dairy-serving-29938278

Plant-based flavours: the sushi changing HCMC's vegan scene

From e.vnexpress.net

A Japanese-style vegan restaurant in District 7 of Ho Chi Minh City is turning heads with its lifelike vegan salmon sashimi made from seaweed and agar 

Tojy, a vegan restaurant located at 113 Le Van Luong Street, opened in May and offers over 60 dishes inspired by Japanese cuisine, including sushi, sashimi and tempura. The salmon sashimi stands out for its colour and texture, often making it difficult for customers to distinguish between vegan and non-vegan options.

"The vegan salmon sushi looks realistic," said Thuy Linh, who visited the restaurant in mid-August.

Hoang Cao Khoa, 28, the owner of the restaurant, previously ran a Japanese restaurant in Australia. Upon returning to Vietnam, he opened this vegan restaurant to offer more options for customers looking for plant-based meals.

Khoa, who also serves as the head chef, explained that Japanese-style vegan cuisine is not just about presentation but also balancing flavour and nutrition. As one of the pioneers of vegan sushi in Ho Chi Minh City, he strives to impress diners with the quality of his dishes, the ambiance and the service.

One of the most challenging vegan sushi dishes he creates is flame-seared sushi. Unlike fish, plant-based ingredients are easily ruined under heat, making it difficult to achieve an authentic look. After much experimentation, Khoa finally developed a method to perfect both flavour and appearance.

The vegan salmon is made from ground seaweed mixed with flour, agar and other ingredients according to Khoa's recipe. To create realistic orange and white fillets, he uses food-grade colouring.

Khoa sources his vegan ingredients from a family-owned company with over 20 years of experience in supplying vegan products locally and internationally. The soy sauce, chili powder, mayonnaise and wasabi are imported from Japan.

While the ingredients differ, the preparation and presentation of the vegan sushi follow traditional Japanese practices. The dishes are served on wooden plates with a few slices of pink ginger and soy sauce mixed with wasabi. Customers often describe the vegan sushi as chewy, tender and lightly creamy.

In addition to the vegan salmon, the restaurant also offers vegan sushi sets featuring plant-based versions of octopus, tuna, eel, and shrimp, alongside Japanese rice. Vegan fish sushi is made fresh per order, with a 15-minute wait, while vegetable sushi is served faster. Vegan salmon sushi starts at VND42,000 (US$1.70).

Unlike traditional sushi, where fish can be frozen in bulk, fresh vegetables, fruit and mushrooms used in vegan sushi must be managed daily to maintain freshness. This poses a challenge for vegan sashimi, which requires both freshness and appeal.

The restaurant also serves other Japanese-inspired vegan dishes like tempura, ramen, and udon. Prices are from VND10,000 to VND300,000. Popular orders after sushi include seaweed mushroom soup and rice dishes.

The average meal costs about VND150,000 per person, and the owner notes that larger groups can sample more dishes at a better value.

Le Lam Thao Nguyen, 19, travelled 15 km from Go Vap District after hearing about the restaurant from friends. "The dishes are beautifully presented and taste unique," she said.

Sahil (L), 31, from South Africa, was impressed by how real the vegan dishes seemed. "It felt just like the real thing," he said.

Thai Hanh, 45, a vegan restaurant owner from District 6, has visited Tojy twice with friends. "The food is fresh and suits my taste," she shared.

The restaurant has both a main dining area with shared tables and private rooms. Guests can also sit at the bar to watch the staff prepare dishes and serve them directly.

Tojy can accommodate up to 150 people. The decor includes Japanese-style ceramics and wooden furnishings, creating a warm atmosphere. Many customers come not only for the food but also to take photos.

In July, during the Vu Lan Festival, a Buddhist holiday in Vietnam honouring parents and ancestors, Tojy saw a rise in customer traffic, serving up to 300 people daily.

Given the Japanese vegan theme, the flavours cater mostly to regular vegans, though many customers visit out of curiosity or a desire to try plant-based options. Despite the restaurant's large space, guests may still experience long wait times during peak hours.

Tojy is easy to find, with a parking area and security service. The restaurant is open daily from 11 a.m. to 10 p.m.

https://e.vnexpress.net/photo/food-recipes/plant-based-flavors-the-sushi-changing-hcmcs-vegan-scene-4786704.html

"Black Veganism" Is on the Rise. Here's Why

From psychologytoday.com

Civil rights activists view meat eating as a form of institutionalised oppression

Key points

• Black Americans adopt veganism more than whites, driven by health concerns and cultural connections.
• Black veganism challenges systemic inequalities by promoting sustainable and equitable food systems.
• Coretta Scott King saw her veganism as an extension of her commitment to social justice and nonviolence.

Black veganism is not just a dietary choice; it is a profound lifestyle and social justice movement that intersects with issues of racial equality, environmental sustainability, and animal rights. Historically, many prominent Black figures have embraced veganism or vegetarianism, using their platforms to advocate for a more compassionate world. This blog post explores the rise of Black veganism, its cultural significance, and the notable civil rights activists who have championed this cause.

The Rise of Black Veganism

Despite the stereotype of veganism being predominantly a white, middle-class trend, Black Americans are increasingly adopting plant-based diets. According to a Pew Research Centre survey, Black Americans are more than three times more likely than white Americans to be vegan. This shift is driven by various factors, including health concerns, ethical considerations, and a desire to connect with cultural roots.

Health and Wellness

For many, the decision to go vegan stems from health concerns. High rates of chronic diseases such as diabetes and hypertension disproportionately affect Black communities. A plant-based diet is often seen as a way to mitigate these health risks, promoting longevity and overall well-being. Civil rights activist Rev. Al Sharpton cites health reasons for his vegan lifestyle, noting that it helps manage stress and provides greater endurance.

Cultural and Historical Connections

Veganism also resonates with the cultural and historical experiences of Black communities. Many Black vegans view their dietary choices as a form of resistance against systemic oppression and exploitation. By rejecting the industrial meat complex, they challenge the status quo and advocate for a more equitable food system. Angela Davis, a renowned activist and scholar, highlights the connection between the treatment of animals and marginalized human groups, advocating for a more compassionate and just world.

Iconic Black Vegans and Vegetarians

Several influential Black leaders have embraced veganism or vegetarianism, using their voices to promote social justice and animal rights. Here are a few notable figures:

Rosa Parks: Known as the "mother of the civil rights movement," Rosa Parks played a pivotal role in the Montgomery Bus Boycott. While primarily celebrated for her activism, Parks was also a vegetarian. Her dietary choice reflected her commitment to nonviolence and compassion, principles that guided her life's work.

Martin Luther King, Jr. & Coretta Scott King: World-famous civil rights leader MLK Jr. was a well-known vegetarian who equated the oppression of humans to the oppression of animals in society. He once famously said, "Never, never be afraid to do what's right, especially if the well-being of a person or animal is at stake." Society's punishments are small compared to the wounds we inflict on our soul when we look the other way.” His wife, Coretta Scott King, a formidable civil rights leader in her own right, adopted a vegan lifestyle later in life. Inspired by her son, Dexter Scott King, she embraced veganism as an extension of her commitment to nonviolence and social justice. Coretta's advocacy for racial, economic, and environmental justice was deeply intertwined with her dietary choices.

Angela Davis: Angela Davis is a former Black Panther and a prominent figure in the global movement for prison abolition and liberation. A long-time vegan, Davis draws parallels between the exploitation of animals and the oppression of marginalized human groups. Her advocacy for a plant-based lifestyle is rooted in her broader vision of dismantling systemic hierarchies and promoting equality.

The Intersection of Veganism and Social Justice

For many Black vegans, the decision to adopt a plant-based diet is deeply intertwined with their commitment to social justice. Veganism offers a framework for challenging systemic inequalities and advocating for a more compassionate world. By rejecting the exploitation of animals, Black vegans also critique the exploitation inherent in capitalist food systems.

Environmental Justice

Environmental concerns are another significant factor driving the rise of Black veganism. The animal-industrial complex is a major contributor to environmental degradation, disproportionately affecting marginalized communities. By choosing plant-based diets, Black vegans advocate for more sustainable and equitable food systems.

Animal Rights

The ethical treatment of animals is a central tenet of veganism. Many Black vegans, like Angela Davis, emphasize the moral imperative to extend compassion to all living beings. This commitment to animal rights is seen as part of a broader struggle for justice and equality.

Conclusion

Black veganism is a powerful movement that intersects with issues of racial equality, environmental sustainability, and animal rights. It challenges stereotypes and offers a vision of a more just and compassionate world. Influential figures like Rosa Parks, Coretta Scott King, and Angela Davis have paved the way, using their platforms to advocate for a plant-based lifestyle as an extension of their commitment to social justice. As more Black Americans embrace veganism, they continue to redefine what it means to fight for justice and equality in all its forms.

https://www.psychologytoday.com/gb/blog/zooeyia/202408/black-veganism-is-on-the-rise-heres-why

‘I’ll have them with hot sauce’: should vegans eat oysters?

From theguardian.com

Bivalve veganism is built on the philosophy that molluscs such as mussels and oysters feel no pain. But some say the scientific jury is still out 

Alex Karol is fantasising about the next time she gets to slurp up some freshly shucked oysters. “I’ll have them with lemon juice, shallots, and a couple of drops of hot sauce. Sometimes, I have a couple with a splash of vodka,” says the London- and Toronto-based publicist. Cost curbs her craving for oysters to one meal a month, and so even just talking about them makes her hungry. “I really, really enjoy them – like, properly enjoy them. I wish that I had oysters every single day of my life.”

Oysters are not to everyone’s taste but Karol’s enthusiasm for the filter-feeding bivalves comes as a surprise – because she is vegan. She is otherwise strict: she does not even consume honey. But a few years back she found she was struggling to get certain nutrients in suitable quantities from plants alone, and someone tipped her off to the idea that you could eat oysters and still be vegan. It was called “bivalve veganism” – and Karol was sold.

“I was so excited to bring oysters back into my life,” she says, adding, however that “I do feel like lots of people think I’ve made up the rule myself, and it’s not a real thing.”

Alex Karol, who describes herself as a bivalve vegan, enjoying a meal at Rodney’s Oyster House in Toronto, Canada. Photograph: Cole Burston/The Guardian

Bivalve veganism is built on the idea that molluscs such as mussels and oysters do not possess a brain and are unable to process pain, so eating them does not cause animal suffering. This has prompted a simmering philosophical debate: can vegans really consume oysters?

According to the Vegan Society, “In dietary terms [veganism] denotes the practice of dispensing with all products derived wholly or partly from animals.” Maisie Stedman, a spokesperson for the UK charity, says it “understands the word ‘animal’ to refer to the entire animal kingdom. That is all vertebrates and all multicellular invertebrates. Oysters and other bivalves are invertebrates and, taking this into account, it is not vegan to consume them.”

However, some say the argument is more nuanced. Philosopher Peter Singer says: “You can say, by definition, a vegan won’t eat oysters. But that doesn’t solve the ethical question of, ‘is there anything wrong with eating oysters?’”

Singer is emeritus professor of bioethics at Princeton University in New Jersey, US, and in 1975 published Animal Liberation, a book that argues for the more ethical treatment of animals. He decided to be almost exclusively vegan, so he would “not be complicit in inflicting unnecessary suffering on any sentient beings”. But occasionally he will enjoy an oyster, believing that oysters do not suffer pain.

The idea behind ‘bivalve veganism’ is that molluscs such as mussels and oysters do not feel pain, so do not suffer. Photograph: Cole Burston/The Guardian

To understand this, it makes sense to find out more about how pain works. Firstly, pain involves a “nociceptive response” where nerves react to a harmful stimulus, such as heat, by triggering a reflexive withdrawal of the exposed body part to protect it from further harm, says Lynne Sneddon, a professor at the University of Gothenburg in Sweden who studies aquatic animal behaviour.

For some organisms, nociception tips over into a second phase, sensory pain, which promotes behaviours such as nursing a wound. We know from human experience that sensory pain can lead to suffering.

But oysters and mussels lack what is considered a critical ingredient required to process sensory pain: a centralised nervous system, or brain. The logic follows that killing and consuming oysters causes them no suffering.

Adding to this theory, oysters and mussels are anchored to rocks and unable to flee their attackers compared with other bivalves such as scallops, which can swim away.

“It’s harder to see why [oysters and mussels] would have evolved the capacity for pain since there’s not much that they can do about being ripped off the rock,” Singer says.

Singer’s recent book, Animal Liberation Now, excludes scallops and clams from the list of bivalves he is happy to consume. But oysters remain on the menu. “I think that the ethical reasons for being vegan don’t apply to eating some bivalves. So I think that people who are vegan and would like to eat some bivalves … are justified in doing so.”

The subject of animal pain continues to compel researchers and, according to Sneddon, “there’s nowhere that it is more hotly debated than in aquatic animals”. Unable to get into animal minds, researchers rely on behavioural changes as the closest evidence that these organisms might experience pain. Sneddon’s own studies on behavioural changes in fish add to a mounting body of research suggesting that fish do feel sensory pain. Meanwhile molluscs such as octopuses have been observed cradling wounded tentacles, and other experiments show that such behaviours subside when animals are supplied with pain treatments.

Oysters and mussels show potential signs of nociception, such as closing their shells against a threat, Sneddon says. They may not have a centralised brain, but they do have a diffuse system of nerve cells, she notes: “Their [central nervous system] is just laid out differently.” And considering the close evolutionary ties between these bivalves and other molluscs, she thinks it is worth investigating further whether they can experience pain.

But there is currently almost no pain research underway on bivalves. “The jury’s out. We don’t have the science in place to inform anyone’s decision about that. But if you’re concerned that there might be a likelihood that these animals suffer in some way, then I would suggest you should avoid eating them,” Sneddon advises.

Sneddon and Singer agree, however, that there is more to this question than the welfare of individual animals, such as what seafood production does to wider ecosystems. “I’m a little bit biased: my concern is for the individual animal, that’s the priority,” says Sneddon. “But there are so many other questions about how the animals were caught, what was done to them and how that affects the wider environment – the ecosystem and other animals.”

For example, there is evidence that scallop dredging destroys whole ecosystems, which raises questions about how this affects the wellbeing of other living things. Similarly, while oyster and mussel farms filter the water and are generally considered the most sustainable aquatic foods you can consume, there are some concerns around the chemical pollution and wider biodiversity impacts linked to largescale bivalve farms.

While the research catches up with the philosophising, Karol, who identifies as a bivalve vegan, prefers to source her oysters from sustainable fisheries and farms. But, she says: “I’m always open to listening. I would be open for someone to sway me into complete veganism, for sure.”

https://www.theguardian.com/environment/2024/sep/12/ill-have-them-with-hot-sauce-should-vegans-eat-oysters