Gone Vegan

Lindsay Hutton discovers the politics and pragmatics behind a meat and dairy-free diet.

Welcome to the great (North) American Meatout, one of the largest days to observe a plant-based diet. Farm Animal Rights Movement (FARM) is a US-based nonprofit seeking to promote a vegan lifestyle and end the use of farm animals through public education and grassroots activism. Today, thousands of food bloggers are showing their support by offering up a meat and dairy-free recipe to celebrate for Meatout (check out the details here)


A big welcome to new readers of this blog as well. Jump on in, check out my archives and take a look at my sometimes tawdry and ridiculous voyage through the ups, downs and in-betweens of veganism. It's all here, from the nutritional benefits of veganism to how to properly date a vegan and lavish them with apropo gifts. 

To support this fantastic organization, here’s my little show of support towards their efforts. This particular dish works great as a hearty side dish, or as a main course alongside a light soup or salad. To up the protein share, use a hearty brown rice or quinoa instead of white rice. Enjoy, and happy Meatout!

Pistachio Pilaf with Spinach 

Ingredients: 
3 onions 
4 tbsp olive oil 
2 garlic cloves, crushed 
1 tsp ginger root, grated 
1 red chili (remove the seeds if you don’t want to burn your face off), minced
2 carrots, grated 
1 ¼ cups of brown or white rice, rinsed 
2 cups of stock 
¼ tsp cinnamon 
¼ tsp saffron threads
1 tsp ground coriander 
salt and pepper to taste 
¼ cups pistachio nuts (shelled)
3 cups fresh baby spinach 
1 tsp garam masala (or curry powder will do just fine here). 

1. Roughly chop two of the onions, and heat 1 tbsp of oil on medium-high in al arge saucepan with about half of the garlic, the ginger and the chili until soft (4-5 minutes).
2. Mix in the carrots and the uncooked rice, stir, and cook for about 1 minute. Add the stock, cinnamon and coriander. Bring it to a boil, then cover and simmer on low for about 10 minutes. Don’t peek. 
3. Remove the pot from the heat and let stand, uncovered, for about 5 minutes. Add the pistachio nuts and give it a stir.  Pop the lid back on the pot and put it aside. 
4. Thinly slice up the third onion, and fry it up for about 3 minutes on medium-high with another tablespoon of oil . Stir in the spinach. Reduce heat to medium, then cover the pan and cook for about 2 minutes.  
5. Add the curry or garam masala powder, stir for about 2 minutes, then drain the spinach.
6. To serve, use the rice as a bed, then top with the spinach. Enjoy. 

Questions? Comments? Have you found my iPod charger? Hit me up at mslindsayhutton *at* gmail dot com!