The difference between veganism and a plant-based diet

ADVOCATE FROM YOUR PLATE — Our Meat Out for Mustangs campaign has yielded a lot of interesting questions. One of the most common is what’s the difference between veganism and a plant-based diet.

In a nutshell, the difference between a plant-based diet and veganism as I understand it can be found in the title.

A plant-based diet is just that. No animals products in your diet. It is a dietary choice.

Vegans eliminate the use of all animals products from their lives including their diets. It is a lifestyle choice. It also involves activism.

This is how I have come to see it. However, I decided to look it up and see that it extends further.

Chloe at eatbychloe.com introduced me to additional philosophical concepts regarding the two.

Under the paragraph entitled “What’s the big f*#@! difference?” she writes:

Veganism is a philosophy deeply devoted to animal rights, and being a vegan (n.) is a lifestyle choice that involves diets, politics and ethics. Vegans (n.) not only eliminate animal products from their diet, but from all aspects of their lives. We’re talking – no leather, fur, wool or silk; products derived from insects (i.e. honey and beeswax); or toiletries that may be derived from and/or tested on animals.

When it comes to food, “plant-based” simply refers to whole, plant foods and NOT just foods considered to be “vegan”. For example, French fries or Oreos are in essence vegan, but are not considered to be “plant-based”, as neither product resembles that of their original plant form.

On the flip side, a “plant-based” meal may by definition be vegan, but a person who follows a plant-based diet is not necessarily a vegan (n.) – whereas they may consume only plant-based products but wear/use products that are derived from animals.

According to a wide variety of sources Veganism is the #1 trend of 2017 and we are very happy about that because it means a safer more peaceful world. It restores and preserves lives and the planet we all inhabit.

Save the Horses. Advocate From Your Plate. Google free image.
Save the Horses. Advocate From Your Plate. Google free image.

The Horse Fund and its blog Tuesday’s Horse are vegan.

How does adopting a vegan lifestyle help horses? A good example of that is not using medicines made from the urine of pregnant mares such as Premarin® cream and tablets. Please see also Advocate From Your Plate™.

Some vegans are quite radical. It takes us all to make a Vegan Nation. If they make you nervous, that’s okay.

Simply search out and experiment with vegan and plant-based recipes from the vast array available on the worldwide web. They are innovative, fun, non-judgmental and will titillate the taste buds of everyone.

Some of the most successful and highly trafficked recipe sites on the internet are run by vegans. So are their cookbooks. Some of them have even become celebrities. Heavenly.

We also highly recommend you follow One Green Planet. It is a fantastic resource for all sorts of vegan lifestyle information. How about this for example. What you should plant to attract bees to your vegetable garden. And 3 Insect-Repelling Perennial Plants for Your Garden or Patio.

Thank you for advocating from your plate — whether its once a day or for a lifetime — and being a part of the Tuesday’s Horse and Horse Fund family.

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FEATURED IMAGE
Close up of a horse munching hay. Unattributed Google search result.

Formula for making a perfect veggie burger without a recipe and grillable recipes too

MEMORIAL DAY — Annie McGee, writing for One Green Planet, has had her shares of ups and downs making veggie burgers over the years and so have we. There are many tried and true recipes but McGee takes that extra step for us.

McGee has a formula for making a perfect veggie burger. Here it is!

Photo: Annie McGee.
Photo: Annie McGee.

Formula for Making Perfect Veggie Burger

(1) The Base. Start your base with a good plant-based protein or a steady starch.

(2) Add Veggies. Add low-moisture veggies first. Carrots, sweet potatoes, butternut squash, root veggies, beets, and so forth, roughly chopped.

(3) Add a Binder. About a 1/2 cup to 1 cup of oats, bread crumbs, prepared quinoa, leftover rice, etc. Alternately, you can use a few tablespoons of binders like flax meal, chia seeds, or hemp hearts.

(4) Kick Up the Flavor. Add some nutritional yeast, garlic, seasoned salt, pepper, freshly picked herbs, or whatever strikes your fancy. The flavors and flavor pairings are pretty much endless.  Tip: For a fresh-0ff-the-grill BBQ taste, add some tomato paste, apple cider vinegar, molasses, and liquid smoke.

(5) Add Final Textures. These are items that should be mixed in by hand, and not processed. Some of the things are too wet and might ruin the texture, some have flavor notes that would overpower the rest of the burger. Examples are apple chunks, jalapeños, blueberries, pineapple chunks, roughly chopped onion, and bell peppers.

(6) Shape and Bake. Preheat your oven to 450°F. Form the batter into patties — you should have anywhere between 8-10 — and place them on a parchment-lined baking sheet. Bake for 15-18 minutes, flip, and bake for about 4-6 additional minutes.

Are you thinking, yeah, but what about the fun of being outside waiting for food fresh off the grill with that outdoor flavor?

Grill vegetables such as potatoes, sweet corn, yams or mushrooms and onions. Wrap them in foil and away you go.

Still not completely doing it for you? Get some totally terrific ideas from these links.

Grillable Veggie Burgers (and Vegan where noted)

10 Epic Veggie Burgers to Throw on the Grill | One Green Planet »

The Quinoa and White Bean Burger (Vegan) is my personal favorite, and our Featured Image up top. So very delicious. I also adore the Red Lentil Burgers with Kale Pesto (Vegan).

I love black beans as a base and I promise this veggie will hold together on the grill.

Grillable Veggie Burger | Minimalist Baker »

Grillable Veggie Burgers. Minimalist Baker.
Grillable Veggie Burgers. Minimalist Baker.

Here’s another!

Kate’s Grillable Black Bean Burgers (Vegan) »

These are super easy to make. You will probably have most of the ingredients on hand too. This recipe is featured on VegWeb.com and comes from Kate’s blog Vegan Ventures.

Hope you try at least one of these tasty burgers. Let us know what you think. Bye for now!

FEATURED IMAGE
Quinoa and White Bean Burger (Vegan); One Green Planet.

The Iron You: No-Bake 4-Ingredient Chocolate Almond Butter Bars

FRIDAY FEAST DAY — It’s Friday. We’ve had a long hard week.

Let’s pep ourselves up by taking a look at a recipe from The Iron You for a totally delectable feasty treat certain to titillate your taste buds. And make you a most beloved guest when you arrive with them your next get-together. Oh. It’s quick and easy too.

No-Bake 4-Ingredient Chocolate Almond Butter Bars
Image Source: The Iron You.

No Bake 4 Ingredient Chocolate Almond Butter Bars

Ingredients
Makes 16 bars

Almond butter layer

1 cup almond butter
6 tablespoons maple syrup
½ cup coconut flour (I used Viva Naturals)
Pinch of salt

Chocolate layer

6 oz / 170 gr dark chocolate (I used +70% Green & Black’s)
½ cup almond butter

Go here for directions »

Go Vegan

We never want to come off as sounding preachy. It’s just that it’s so cool to be Vegan and has such a huge impact.

Yes, the above recipe is Vegan. There is no more effective way to protect animals, the planet and yes, you too, than taking up this wonderful lifestyle. Results are 100% guaranteed and it’s something you do every single day — eat. In whole or in part, you are changing the world for the better every single time you choose a Vegan diet.

Mama Mia — make this Berrylicious Raw Vegan Cheesecake for your Mama

ADVOCATE FROM YOUR PLATE (Vegan Recipe) — This Berrylicious Raw Vegan Cheesecake looks and tastes beautiful and we think it would be a wonderful treat for Mother’s Day. Yep, Mother’s Day is this Sunday, May 14. You still have time to shop for those special items to make this special treat.

It’s raw so no baking. And vegan for those of you eating this way for Meat Out for Mustangs this May. Or anyone who really loves delicious food no matter what it’s made out of. You do not have to be vegan to love vegan food. It is terrific. Promise!

Image and recipe from the excellent folks at One Green Planet.

Berrylicious Raw Vegan Cheesecake

INGREDIENTS

FOR THE BASE:
Heaping 1/2 cup Medjool dates
Scant 3/4 cup almonds
1/2 cup gluten-free rolled oats

FOR THE FILLING:
Scant 3/4 cup cashew nuts, soaked in water for 4 hours
1/2 cup, plus 2 tablespoons full-fat coconut milk
Juice of 1 lemon
3.5 ounces fresh or frozen mixed berries
2 tablespoons coconut oil, melted
6 tablespoons maple syrup
1 teaspoon vanilla extract

TO DECORATE:
Any fresh fruit
Melted dark or vegan white chocolate

PREPARATION

(1)  First, make the base. Place the dates, almonds, and oats into a high-speed blender and use the pulse setting to grind down. This will take a few goes – be patient!

(2)  You should end up with a dough that comes together. Tip this into an 8-inch loose-bottomed round tin and press down with your fingers to cover the base evenly. Place in the freezer while you make the cheesecake filling.

(3)  Drain the soaked cashew nuts and place back in the clean blender jug along with the coconut milk, lemon juice, berries (make sure there are no stems or stalks!), melted coconut oil, maple syrup, and vanilla. Blend until smooth.

(4)  Pour this on top of the firmed-up base and place back in the freezer for at least 4 hours to set.

(5)  When you’re ready to serve, remove the cheesecake from the freezer 5 minutes beforehand. Carefully remove from the tin and place onto a serving board. Decorate with your choice of fruit and melt some white or dark chocolate then drizzle over.

(6)  Slice up, serve, and enjoy. Keep any remaining slices in the freezer for up to 2 weeks.

Image and Recipe Source: One Green Planet Food Monster,

RELATED READING

Meat Out for Mustangs: Week One
Meat Out for Mustangs: Week Two
Advocate From Your Plate

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