Why Vegan and Am I Imposing My Beliefs On My Children?

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When I first became a mother to my stepchildren, I was just 22. I didn’t want to make any mistakes in raising them. I used to strive every day to find a balance between being their friend and a responsible adult taking over the role of a mother. I always felt a subliminal social pressure that whispered that if I made any mistakes, all fingers would be pointed at me as a wicked stepmother.

It took me nearly 7 years to realise that there is no parenting without mistakes and there is no society without opinions, whatever one does. One simply has to be mindful about it and be optimistic.

Whose Life Is It?

Fast forward a few years later, I gave birth to a rambunctious little baby who is from me but not mine. He is a person of his own. I think about this a lot. For years, I had an insecurity that my stepchildren will never be mine, and that I could raise them, provide for them and just like that the biological mum could come and take them away from me, while I stood helplessly. But it was only after giving birth to my baby I realised that life is not ours to own.

It is with this thought that I started to become mindful about life: mine, yours and theirs. It is the exact same thought that also made me realise that if life is not for us to own, it is also not for us to take. I want my children to know that it is not ok to kill or pay someone else to kill an animal (or any living being for that matter) for you. I don’t want them to think that it is okay to kill some animals for your food and entertainment and not some others.

Like them, all lives are free spirited or should be. If they have a will to want to live, they are not ours to take.

The Holy Cow

In India, the cow is a holy being. She is also called “the mother cow”, because people feed off of her milk. But guess what? She is not our mother, and her milk is for her calf. In saying so, I am not denying how cow’s milk may have come to the rescue of many human lives, and it had or perhaps has its place. Having said that, in a rich, evolved and developed world, we do not need it for our survival or even sustenance.

As a breastfeeding mother, I feel quite strongly about this subject. I personally don’t like the sensation or idea of breast pumps and so to think of the cows forcibly being impregnated, and then separated from their calves only to then be constrained and milked day in and day out while they bellow for their babies disgusts me.

I don’t know why we think it is acceptable to take away the milk from a baby cow (to whom the milk belongs and is formulated for), and give it to a human baby. How is that fair?! Nevermind fair, but it isn’t even healthy. (Check out my post on how to go dairy free)

Am I Imposing my beliefs on my children?

I suppose that is a matter of perspective.

I also imposed meat on my children or rather, “eat what’s on your plate”, to be precise. For years, I imposed a glass of milk on them every day, I also imposed (still do) restraints on how much TV they can watch, I imposed that they must keep away from fast food chains etc. We all impose our beliefs on our children in some form or the other until they grow to a certain age and start making or demanding to make their own choices.

Baby Ro has been raised vegan so far. I plan to keep him vegan through his childhood but he will of course have the option when he can fully comprehend the reasons behind being vegan. Reuben and Irene, like all of us in the family, were preconditioned into eating meat, seafood and all things dairy. It is not only a hard transition for them but also a choice they have to make for themselves. They are big enough to understand as to why I chose to be vegan, and they are free to transition slowly or not. They know that mummy will not pay for a dairy ice-cream but happily buy them an ice-lolly or any other non-dairy option.

I try to practice mindful living all the time. I believe in reducing waste, growing your own when you can (failing miserably at the moment) , shopping locally and organically if you can, being compassionate towards others and standing up for others in need. I am aware that as a parent, I have a big responsibility on my shoulders to model an image that I’d like to see in my children. I make mistakes too, but I am working on them and I am so very optimistic that my kids will pick up on some of it if not all to contribute towards a better, cleaner and gentler future.

Are the kids simply going vegan to honour my choices or to please me?

Well who is to say but them!

Firstly, I don’t think my children aged 10 and 9 years old are so naive. Irene accepted veganism right away but Reuben has only just transitioned pretty much completely after watching me be consistent for almost a year and after visiting the animal sanctuary. (Reuben says he will be flexible when traveling and that is fair). So I think they have made a conscious choice.

And even if they are going vegan for me, I don’t see why it is a bad thing. I appreciate their respect for me and my choices. I appreciate that they want to follow my spiritual journey and to be honest, so far I am well impressed. My positive perspective suggests if they are going vegan to honour me, that’s great because it is only leading them to live a healthier, more compassionate and a life that involves a lot of thinking and mindful eating.

I am vegan for my children, I am vegan for the animals, I am vegan for our health and I am vegan for the environment.

 

Vegan Kimchi Recipe

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Kimchi is a global culinary phenomena. I was introduced to it by my husband a few years ago. We have a jar of kimchi in our household as a staple, partly because of my step-children being half-Korean but mostly to do with its health benefits.

Kimchi is a spicy fermented pickle that is really good for your gut. I swear Kimchi will resolve all your health problem. As a kid, I grew up on my grandma and mum’s homemade Indian pickles; packed full of turmeric and ginger and all sorts of other fermented food like steamed dhoklas (lentil cakes) and dosas (lentil pancakes) — and I am aware of how these superfoods are a labour of love. Kimchi is the same, and you can’t rush it.

Traditionally kimchi has anchovy paste in it or shrimp paste, but I wanted to make a vegan version that tastes like the real deal. Making it at home is cheaper, healthier and more customisable. Most store brought imports are far too sweet for our palette anyway. Also making it at home and having it in the fridge means not having to go to the Asian supermarket (which for us isn’t very close and often shut at the weekends).

So here is a recipe that finally worked after years of trial and error. Hope it works for you. Making kimchi is an art. So if it goes wrong, don’t be too disheartened and try again. It is totally worth the effort.

Ingredients:

1 head of Chinese Cabbage, Chopped in big chunks

2-3 Tablespoons of Korean Hot Pepper Flakes (or more depending on your taste)

10 Cloves of Garlic, finely chopped

2 Inches of Ginger, grated

1 tablespoon sugar

1 Big White Onion, Sliced

3 to 4 Spring onions, chopped

2 teaspoon of tamari

a handful of dried seaweed or kelp, crushed or torn into pieces

1-2 eating apple, sliced

A whole Lot of Salt (or about 12 tablespoons)

Method:

After chopping up the cabbage wash them thoroughly. Apply and massage a lot of salt onto the cabbage and let it rest for a couple of hours. Then wash it again.

Next, soak the cabbage into salted water preferably overnight.

In the morning, wash the cabbage thoroughly, this is an important stage, because by now the cabbage must have absorbed a whole lot of salt and you don’t want your kimchi to be too salty.

In the final stage, make a paste with half of the onions, ginger, garlic and all of the apples.  Now mix in the red pepper flakes and combine. Massage the cabbage and the rest of the onions, garlic, ginger and tamari along with all of the seaweed with this paste.

Put this kimchi mix into a clean and sterilised mason jar or any air tight container. Let it ferment for about 12 hours and then store it in the fridge for 3 to 5 days. As it rests in the fridge, you will notice an organic brine being produced which is referred to as “kimchi juice”. This juice means, your kimchi is fermenting well.

Tips: If by any chance your kimchi is not fermenting, you may need more sugar or longer period of time outside the fridge. Simply take it out of the fridge and let it rest for a few hours and pop it back in the fridge. 

And if you notice your kimchi has fermented too much, don’t throw it away. Koreans often use over-fermented kimchi to cook with. They make for a great ingredients for kimchi chigae (soup), kimchi pajong (pancake) and kimchi bokkum-bap (fried rice).

Vegan Victoria Sponge (Basic Yellow Cake)

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One of things I missed since going vegan was baking. I tried and failed at baking good cakes so many times that I gave up. I used to bake some really good cakes before, and I used to find baking very soothing so I have missed it for a while.

Vegan cakes were so difficult to bake that I was this close to baking a non vegan cake for my not so vegan husband on his birthday but I ended up baking nothing. Anyhow, I did not want to do the same for my daughter’s upcoming birthday so I experimented until I nailed it!!

Chocolate cakes seem to be much easier and forgiving than yellow sponge cakes. But here is a recipe for a perfectly soft and moist yellow cake for your victoria sponge.

I am not going to share the recipe for the buttercream because there’s too many online. Just google it and you will find many.

So here it goes:

Ingredients:

300g dairy free margarine (plus extra for greasing)

300g self raising flour

300 g caster sugar (I used granulated)

200g soya yoghurt (I used alpro)

1 tablespoon baking powder

1/2 teaspoon ground flaxseed (or xanthum gum)

any vegan milk (optional)

2 teaspoon vanilla extract/essence

Method:

Preheat the oven on gas mark 5/190ºC.

In a bowl, beat the margarine and the sugar for 4-5 minutes (this stage is important, unlike buttery eggy cake vegan cakes require some work). Now mix in the vanilla and the yoghurt.

In a separate bowl mix in the rest of the dry ingredients with a fork.  Once combined, mix in the dry ingredients with the wet. Mix it all in thoroughly so that there are no lumps.

Now grease two 6 inches cake tins with some margarine and dust it with some flour. Now divide the mixture half and half into the two tins.

Bake the cakes for about 20 minutes and then check if the middle is cooked with a skewer. If it comes out clean the cake is ready. The cake must have a light brown hue on it and it should come away from the sides of the tin quite visibly (don’t sweat if they don’t).

Let the cake sit in the tin but outside the oven for ten minutes and then take them out of the tin and cool it completely on a rack.

Once cool, decorate it whichever way you like. You can make your own buttercream or buy some from the supermarket. I simply out some raspberry jam in between the two cakes.

Please try it and let me know how it was!!

Tip: With Vegan Cakes I have learnt that it is best to divide the cake batter into two batches and then place them one on top of the other when ready. If you try and bake one fat cake, it end up very stodgy.