For my second Blog assignment, I chose: Plant Based versus Animal Based Diets. Enjoy.

• What is the definition of a plant-based diet?

What defines a plant-based diet is exactly what you might think: no meat, dairy, poultry, fish, gelatin… no animal products of any kind, including honey! According to Sunnybrook hospital, “A plant-based diet puts more emphasis on eating plant foods such as vegetables and fruits, whole-grains and legumes (beans) and less emphasis on eating animal foods. … The plant-based diet is not a vegetarian or weight loss diet; it follows Canada’s Food Guide.

• Provide 3 health benefits of following a plant-based diet versus the currently high animal based diet that is generally followed. Other than health benefits, what can be other benefits of following a plant-based diet (hint: think of the environment, moral/ethical values, cost, food sustainability, nutrient benefits)?

There is medical evidence that supports the theory that eating an entirely or mostly plant-based diet is good for your overall health. As long as you are getting the necessary vitamins and minerals – like a B12 supplement, for example – a vegan diet can help you lose weight, is linked to a reduced risk of heart disease, and seems to lower blood sugar levels and improve kidney function (Healthline.com). Consumption of animal protein can exacerbate already existing conditions, and increase risk of early death. According to Dr. Pagona Lagiu (a nutrition researcher, University of Athens), “Obese individuals, as well as individuals with unhealthy lifestyle choices are more likely to have underlying metabolic or inflammatory disorders which could enhance the adverse effects of high animal protein intake”. The World Health Organization states that processed meats – which is ubiquitous in North American Society – are carcinogenic to human beings.

I believe in moderation, and balance, and so I don’t think I would ever capitulate to a completely plant-based diet, but there are definitely environmental and ethical merits beyond the health benefits. Industrial farming and cattle rearing is not environmentally sustainable – for example it takes upwards of 1500 gallons of water to produce just one pound of beef. We talked a lot about sustainability and ethics in the Food and the City course I took earlier this year, and although it is not as common in Canada as in the United States, if we continue along our current trajectory, it won’t be long before big corporations own all the farmland and dictate how the farmers do their business and rear their livestock. Bad news for consumers, since we really don’t know what we are putting into our bodies.

• In your future culinary profession, can you see yourself incorporating plant-based foods in your menus? Why or Why not?

I would definitely try to incorporate plant-based foods in my menus. Meat alternatives have come a long way in the past decade or so, and there are some truly tasty options out there, aside from the whole vegetables etc. It seems that vegetarianism, veganism, and moderate meat-eating is on the upswing, and we would all be wise to take that into consideration.

• Share a vegan recipe, in a standard recipe format (recipe can be sweet or savoury). Provide photos of your process with a) raw ingredients b) the cooking process c) finished product

Amazingly, I found a vegan chocolate chip cookie recipe on the Betty Crocker website (even Betty’s doing it!). I modified only with the chocolate (a more interesting chocolate bark for greater depth of flavour). I chose also to make only a third of the recipe, in case it tasted like butt.

Vegan Chocolate Chip Cookies

2/3 cup refined coconut oil, melted

2/3 cup vegan granulated sugar

2/3 cup packed vegan brown sugar

1/2 cup unsweetened vanilla almond milk

2 teaspoons vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 bag (10 oz) vegan semisweet chocolate chips (1 1/2 cups)

• 1 – Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
• 2 – Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• 3 – Bake 11 to 14 minutes* or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.

*I baked these cookies 10min longer than specified by the recipe.

Here we have the flour/baking soda/salt, coconut oil, almond milk with vanilla, chocolate bark, and sugars.

 

DOUGH!

 

They sure did not spread or rise much – they came out of the oven as they went in

• Reflect on your experience. How easy was it to find ingredients? Did you learn a new culinary skill while making the dish? What were some of your challenges? Would you make this recipe again?

The cookie experiment was very interesting, and they didn’t taste like butt! I was convinced these nuggets would be tough and tasteless, but I was proven wrong. It was easy enough to find the ingredients, as I purposely chose something simple, and I live near a terrific health food store. The cookies had a good flavour, but were a bit on the dry side so next time I think I’d add some banana or some apple sauce to add a bit of moisture. Overall, I thought they were pretty tasty, and I’m glad I chose the chocolate that I did. I would make these again, but next time I would try to whip some air into them, add more moisture, and perhaps some other ingredients for interest – like coconut or chopped almonds. I’m keen to try other vegan recipes and try to make them even yummier!

 

INTERESTED IN FURTHER INFO?

http://www.cbc.ca/news/health/cancer-meat-red-processed-iarc-1.3293541

https://www.cbc.ca/news/health/protein-animal-plant-1.3703209

https://sunnybrook.ca/uploads/YNC_plant.pdf