Quickie Lunch Recipe!
Text and pics by Chef Joey
What’s better than a healthy snack that doubles as a lunch – and is inexpensive? 😊Chickpeas and rice as the base and both extremely inexpensive. Combined they are good for protein and fiber.
What I like to do is add things, like small cherry tomatoes, crumbled cheese – blue cheese or feta. Canned tuna, black olives is the base of this one. You can skip tuna and add diced chicken or tofu – or nothing . The other part is as long as you do not add lettuce to this salad, it will keep for a couple of days.
The Dijon garlic dressing I use is tangy and delicious. However, you can use your favorite dressing, too – remember that is 30% of your fat intake! Salad dressings are generally high in fat, even though it seems sensible. The average salad dressing serving size is 2 tablespoons – and 90 calories.
My simple salad dressing is one clove fresh garlic chopped fine – sprinkle with salt and use the blade of a large knife and go back and forth and make a paste.
Put this in a bowl with 2 tbsp cider vinegar, and 8 tbsp sunflower oil . Mix together and add I teaspoon of Dijon mustard – it will mix and become thicker. Double or triple this according to the amount of salad you are making. You can make a large batch and keep it in a jar for a week!
PETA has offered to help retrain employees of various meatpacking companies
By Zachary Toliver
The novel coronavirus pandemic and other deadly diseases have devastated pig- and bird-flesh supplies.
What better time to overhaul this filthy industry?
Forget worrying about a “meat shortage.”
Dirty processing plants and meat markets threaten the health of every human on the planet.
In response, PETA has offered to help retrain employees of various meatpacking companies
Free of charge — to produce vegan meats.
SmithfieldFoods allegedly took NO PRECAUTIONS to protect the safety of its workers, leaving over 600 employees infected with COVID-19. The pork industry is so greedy that it is willing to kill pigs and harm employees just for money! Multimillion-dollar pig-killing company Smithfield Foods tried to blame its slaughterhouse coronavirus outbreak on its overworked, underpaid employees.
Earlier this month, 32,000 turkeys were killed at a South Carolina farm after an outbreak of deadly bird flu sickened them and endangered workers.
Last week, a Smithfield Foods pig slaughterhouse in South Dakota closed because nearly 300 of its employees tested positive for the novel coronavirus.
A Cargill meat-processing plant in Pennsylvania closed, too, after its employees reportedly tested positive for COVID-19.
The company also announced that it will close an egg factory because of decreased demand and cut back hours at a cow slaughterhouse.
At a Tyson plant in Tennessee, 90 workers recently tested positive for the coronavirus.
Besides viruses, antibiotic-resistant “superbugs” developing on farms have worried scientists for years.
Nearly 80% of meat in U.S. supermarkets contains some form of antibiotic-resistant bacteria.
While many people can carry around the superbugs without realizing it, others have experienced skin irritation, life-threatening infections such as pneumonia and blood poisoning.
We know that COVID-19 originated in a meat market and that previous influenza viruses originated in pigs and chickens.
It’s not a matter of whether using and killing animals for food will give rise to another disease outbreak — it’s a matter of when.
There has never been a better, more obvious time for businesses to put an end to their dirty trade of slaughtering animals for their flesh. Companies such as Tyson, Smithfield Foods, Perdue and Hormel already have their foot in the door when it comes to plant-based markets because they already sell vegan meats. These companies — and other flesh-sellers like them — should plan long-term by rethinking their entire business model and reopening facilities as safe, clean, disease-free vegan meat factories.
PETA hopes that dropping meat for good and investing in a vegan future would not only help flatten the coronavirus curve but also help companies avert the countless other deadly illnesses that can come from farms and slaughterhouses.
Individual personalities, emotions, and the will to live free from harm are traits of all animals on Earth.
Even if COVID-19 weren’t affecting every waking hour of our lives, animals are still individuals who shouldn’t be abused or killed for food.
Pigs bond with humans, love to cuddle, and play games. Like many other animals, cows have best friends. Chickens are caring mothers — a hen will “talk” to her chicks in the shell before they’ve hatched to teach them to recognize her voice in a flock. Every animal has feelings and traits that make their life just as interesting as ours.
Animals are not ours to treat like inanimate objects.
All of them are terrified when their throat is slit at a slaughterhouse. And there’s nothing natural about pumping antibiotics into conscious, sickly animals so that they can survive (just barely) while being forced to live amid their own waste.
We can avoid deadly diseases and save gentle, sensitive animals by choosing to eat vegan foods.
Thankfully, eating animals is completely unnecessary. Humans can live healthy, cruelty-free lives by going vegan. When you do, you’ll save nearly 200 animals in just one year.
To every nonvegan who is cooking at home, surely you’re bored with eating the same three or four types of dead animals during this lockdown.
Why not opt for something new and exciting by trying vegan meats from companies like Beyond Meat, Gardein, or MorningStar?
You could take a little time to learn how to cook with tofu or tempeh — and maybe even try your hand at making seitan!