Former JAINA president advocates clear view of veganism

Dilip Shah is a past president of JAINA, the federation of Jain organizations in North America. Because he is  a generation older than me, in keeping with Indian culture, I call him Dilip uncle.  Among his many other Jain activities, he has organized several trips to India to visit temples and historical sites,  as modern day pilgrimages for Jains in North America.

In 1998, fresh out of my family medicine residency with a couple of months off from work, I took a JAINA organized trip to the famous temple complex Sammet Shikar. I was  accompanied by my parents, my friends Hema and Manda who teach Nonviolent Communication, our family friend Pravin uncle, who heads the JAINA Education committee,  and a large group of people a generation older than me. I learned a lot about traditional ways of worship and travelling in India from them all.  I  and Pravin uncle were the only vegans on the trip. 

Since then, there has been more interest in veganism. The largest change has been among the Jains in their 20s, as evidenced by the demand for vegan food at conventions of Young Jains of America (YJA), and also, to some extent in their 30s and 40s and older. Incidentally, the Young Jains convention in the UK had all Jain vegan food in 1998 — the Brits were way ahead of us, as I don’t think we’ve yet had one JAINA convention with all vegan food.

Pravin uncle has incorporated more and more about veganism in his writings, in addition to his initial article about his visit to a dairy farm and how much of a difference going vegan has made in his cholesterol levels. But the older the Jain, it seems, the less receptive s/he has been to change.  It is in this context that Dilip uncle has written this excellect piece on Jainism and veganism.  Continue reading

U.S. Heart Disease Costs Expected to Soar

I just read an articlein Businessweek today, titled “U.S. Heart Disease Costs Expected to Soar. Will triple by 2030, report says; experts urge prevention efforts”

The cost of treating heart disease and stroke in the United States is expected to triple in the next 20 years, to $818 billion, a new report says.

According to the American Heart Association, which issued the policy statement, this $545 billion increase in costs for treating heart disease and stroke is largely due to the aging of the population.

“The burden of heart disease and stroke on the U.S. health care system will be substantial and will limit our ability to care for the U.S. population unless we can take steps now to prevent cardiovascular disease,” said Dr. Paul Heidenreich, an associate professor of medicine at Stanford Medical School and chair of the American Heart Association panel issuing the policy statement.

One easy and proven way for prevention of course is a whole foods plant based diet…..

Go Vegan Radio interview

I had the pleasure of speaking with Bob Linden on his radio show last week for an interview. Click here  for my interview and other archived shows.

Cucumber Raita

Cucumber Raita

 From The Indian Vegan Kitchen, by Madhu Gadia

Ingredients 
2 C plain soy yogurt
2 C cucumber, peeled and grated
4 T chopped cilantro
1 ½ t roasted cumin powder
¾ t of black pepper
¼ t black salt
Pinch of ground ginger
¾ t salt
½ t cayenne pepper
4 t lemon or lime juice

Instructions

  1. In a small bowl, whip soy yogurt. Add the grated cucumber. Add everything else. Mix well, adjust seasonings to taste.
  2. Refrigerate until ready to serve. 

Makes 8-12 servings

This turned our very well! Two other vegan Jains attended the Frugal Foodies session in which we made this raita and she said it tasted as good as she remembered from her dairy consuming days….

Butternut Squash and Collard Greens Stir Fry

adapted from http://localfoods.about.com/od/fall/r/seedsquash.htm

Ingredients  
1 medium butternut squash or 1 bag cubed squash (about 2 lbs)
1 T canola or other vegetable cooking oil
1 t brown mustard seeds
2-inch piece ginger, peeled and finely shredded
½ t salt
1 bunch collard greens, stemmed and chopped
¼ C chopped cilantro (optional)

 Instructions

  1. Halve squash lengthwise. Scoop out seeds, cut off and discard rind, and chop squash into bite-size pieces. Set aside.
  2. In a large frying pan or pot, heat oil over medium-high heat. Add mustard seeds, cover, and cook until you hear them “pop,” about 2 minutes. Add ginger and cook, stirring, until opaque and fragrant, about 2 minutes.
  3. Add squash, salt, and 1/2 cup water. Stir to combine, cover, and cook, stirring occasionally, until squash is tender, about 15 minutes. Add additional water if necessary to keep squash from sticking to the pan.
  4. Add collard greens in the final 5 minutes of cooking time.
  5. Add cilantro for garnish and stir to combine.

 

Serves 4-6

Guest Chef Menu at Frugal Foodies

I was the Guest Chef at the last Frugal Foodies hosted by our friend Moses in his Berkeley home Dec 21.  How I became a Guest Chef is less related to any culinary expertise as  to my frequent attendance at previous Frugal Foodies and my voicing menu ideas enough to Moses that he requested that I put a menu together.

My emphasis is usually healthy vegan recipes with calcium rich veggies and avoiding root vegetables, not necessarily for all the traditional Jain reasons, but to emphasize other flavors. I feel that all too often, the easy way to spice up food is putting in onions and garlic. I ended up using fennel in the spanakopita, which is also a root, but celery could be  used too. And i used asafoetida, which family members later told me  has recently been exposed as containing some other animal component from horses’ hooves!  I can’t find any information about this on the web. But if it is true, I’d rather choose to season with (one-sensed) root vegatables such as onions and garlic than something that hurts horses, who are 5 sensed animals.

 I made a few mistakes this time in modifying recipes and the result was a salty vegan Spanokopita. But people ate them anyway. What I’m posting here are the corrected recipes for the entire menu.

1) Puda/pudla: Christian posted this recipe earlier. People enjoyed making this.

2) Collard greens/butternut squash stir-fry

3) Spanakopita

4)Chocolate chai spice shortbread cookies

5) Millet pulao

6) Cucumber Raita

These are going up in  separate posts, some with pictures, next!

Compassion and Nonviolence: In our diet and with our families

On the day of our Vegan Karma Kitchen, we set a theme of compassion and non-violence to underscore the values behind both the vegan menu and the gift-economy experience. One of the diners at Vegan Karma Kitchen took the time to write the following thoughts on Compassion and Non-violence. I find myself referring to these thoughts as I reflect on the holidays that just passed:

  • Give gifts for the sake of giving
  • Letting people know you care/love
  • Learning to keep your emotions in check. Learning where such strong emotions come from and trying to understand where such strong emotions come from. Trying to understand and recognize when these emotions stem from love, ultimately avoiding violence.

 

I (Jina)  spent the holidays with 25 of my extended family over the holidays.  Most of the family is non-vegan, but our host family, headed by the cousin that is closest to me in age and whose wife and small children gave their time and space exeedingly generously,  accomodated all of well and there was an abundance of food.  They followed the first two points of our diners’ notes above!

One evening after my cousins prepared an exceptionally tasty dinner of tofu saag, vegan tofu kofta and masala naan, my host  cousin, who I so appreciated and respect, engaged me in a challenging debate. He invoked arguments that many vegan Jains have heard before, regarding the lack of an authoritative figure in Jain leadership to give authenticity to the claim that  dairy and egg production constitute himsa or violence. He stated that veganism is not Jain.  And so here i was trying to do what the diner suggested in the last bullet point.

I  found myself trying to stay calm and walking that line between hammering my points home (which i believe are in support of compassion and nonviolence to animals!) versus being sensitive to the people around me in that home (which would be compassionate to those around me!). I found unexpected support from some of my older relatives. When some folks wandered over into the next room where an equally lively discussion was occurring about meditation practices, I worried that I had driven some of these family members away. I  think the trickiest practice is using non-violent communication and really coming from a place of love to address the emotions that underly such arguments against veganism.

So what are underlying emotions/attitudes? My cousin really respects this tradition called Jainism and the leaders that currently teach it. He does apprecatiate the value of nonviolence and clearly is already showing love, compassion and generosity towards his family.  I tended to focus internally on the resistance to change that he voiced, which which I have been frustrated in many other Jains. I think this may have hurt us. While he and  I ended the discussion amicably, with some family continuing to talk as I checked out the meditation discussion, we didn’t connect in a heart centered way. Fortunately, I will have other opportunities to talk with him, since our relationship will continue! So I continue to work on myself …. and as time goes on, I hope I can more consistently behave with love and nonviolence.

Happy New Year everyone!

Vegan Day at Karma Kitchen

First Vegan Sunday in at Karma Kitchen Berkeley!

Karma Kitchen is an amazing experiment/experience in gift economy service. I had been to Karma Kitchen several times and dined at the host restaurant, served by volunteers and went there with Christian  for the first time together about 3 years ago. I had never mustered the energy to volunteer, given all the other priorities to which I gave my attention.

In early November, when Christian read one of the many inspiring recounts of a Karma Kitchen Sunday, he was moved to action and exclaimed:  “We should volunteer!”   And the time was ripe.  Since the last time we had come to Karma Kitchen we had the surprise pleasure of hearing Nipun, Bhoutik, and other ambassadors of generosity from Charity Focus speak at the 10th Anniversary celebrations at JCNC. That celebration also featured Gary Francione, Will Tuttle, Vaidya Priyanka and Bob Linden, and we were there serving vegan treats to the attendees. Inspired by the Charity Focus panel’s energy to “be the change”, Christian and I affirmed our intentions to do just that in a way that continued after the event and hence, this website was borne.  And serendipitously, our friend Saurabh from Washington DC who we met at JCNC told us that Karma Kitchen DC had already had some vegan days. So I joined Christian in his excitement  to volunteer at Karma Kitchen. In the glow of our recent experiences, we hatched a proposal to change the menu from vegetarian to all-vegan, just as we had been asking the Jain community to consider in their own diets, for reasons of compassion that we talk about all over this site.

  When we approached the core coordinators and host restaurant about a vegan day in Berkeley, they were all for it if we were ready to take the responsibility to coordinate it.And so we began to plan in earnest for the first vegan Sunday in Berkeley!

Continue reading

Pudla for breakfast

This morning I felt like having some savory pancakes for breakfast. Luckily I had Nila Aunty’s recipe in my files. It is such a simple and delicious breakfast that I wanted to share it with you.

Pudla
– Chickpea flour, 1 cup
– Cream of wheat 1/4 cup
– water, 1 – 1 ¼ cup
– salt, 1tsp
– lemon juice, at least 2 tsp, more to taste
– green chili or dry cayenne pepper ½ tsp, more to taste
– tomato,one, chopped, more to taste
– cilantro, for garnish, or mix in 1 Tbsp to batter
– chopped greens, ½ cup, add more if desired
Continue reading

Vegan Thanksgiving Prayer

This is a prayer that has been used at Vegan Thanksgiving Events.  I hope it is meaningful to you on this day.

Thanksgiving Prayer

Tonight we give thanks for the many lives that have contributed to our lives. We also ask for forgiveness from the living beings that we have harmed, intentionally and unintentionally in our food and in other activities of our life.

We give thanks for this vegan meal and the people who have labored to harvest, process, transport and prepare this meal for us. We thank all of our teachers in ancient and modern times who have taught us lessons beneficial for life.

We are grateful for our health and the opportunity to eat with others on this day. We aspire, with compassionate hearts, to use the energy that we gain from this meal and our friends to contribute to the peace and happiness of all living beings.

We hope that all the people of the world will avoid inflicting harm on animals and practice nonviolence and compassion. We express our sorrow at the suffering of all the turkeys and other animals that have died. May peace grow in ourselves and extend to all around us.