This vegan riff on Irish stew is great warming, nutritious comfort food and can be easily adapted depending on what’s in season. Stock flavoured with tamari, nutritional yeast, bay leaves and lots of thyme (fresh or dried), along with potatoes, onions and garlic form the base (I add leeks and celery too if I have them). I like to include vegan sausages (with a robust texture that won’t disintegrate in the pot) and lentils (tinned, or dried and rehydrated by pre-cooking).
After years of relying on dairy to enhance my vegetarian cookery, I’ve had to learn lots of new flavour tricks with new and sometimes unfamiliar ingredients on my journey toward veganism.
If you are also embarking on this path, the ingredients below will have you well-stocked to take on a broad range of soups, salads, sauces and tasty garnishes to lift your dishes.
Salty Tamari: more depth and a stronger umami flavour than soy sauce, it is a staple flavouring in...
Learning to grow my own food has led to a big shift in consciousness – from the detachment of living exclusively on restaurant-served or shop-bought produce to the grounding intimacy of eating home-grown fruit and veg – and helped me greatly on the path toward veganism.
In 2015 I got involved in a community garden in inner city Dublin, not far from the Dublin Buddhist Centre (DBC). At the time I was living in a first floor flat with no outside...
Some of us may be choosing to go vegan for a week - the whole month - or longer; but you might have friends or family who find the idea of giving up meat quite off-putting and unsettling!
This website allows you to calculate your impact of going meat free for a day or more a week - it also has lots of recipes and might be a helpful way in to give up animal products!
Suite à la publication, il y a quelques mois, de la traduction française du livre de Bodhipaksa Le végétarisme, une vue bouddhiste, j’ai récemment été interviewé par un site consacré au livres bouddhistes : vous trouverez...
Here’s some interesting reflections on the ethics of veganism by Dhivan:
“A recent article in the Guardian (that I read via a post about Buddhist Action Month) shares some new research about the environmental effects of meat and dairy farming compared to growing cereals and plants. The results are stark; “even the very lowest impact meat and dairy products still cause much more environmental harm than the least sustainable vegetable and cereal growing”. In short, growing peas has a...
Buddhafield would like to recruit two people to help run the Buddhafield Café and to be involved with other aspects of the Buddhafield project.
Our ideal candidates would be inspired by the vegan ideal, want to join a community and work within a team based right livelihood business as a context for their Buddhist practice. What we do will be especially attractive to those who have a taste for adventure.
We especially want to increase the representation of women in...
“When I think about Buddhism and veganism, it makes me think first of all about just how crucial from a Buddhist point of view it is to practise non-harming of living beings. It is something that...
Sarah Boak who you might know from these pages, or from Southampton Sangha where her home is, or through her work for Buddhafield, has compiled this little booklet to make it that much easier to take the plunge and take steps towards consuming less animal-based products.
And of course if you want to explore veganism as an action for June at your Buddhist centre or Group, one step might be to go...