How vegan are you if you’re vegan at all?

Brown horse with big white blaze trotting in green field.

Hey there Tuesday’s Horse-ers. This is not a recipe post. It’s a philosophical post.

If you are vegan, has anybody ever asked you, “how vegan are you?” I usually say I am 99% vegan. 100% sounds too much like perfection to me. Can anybody do that? Some I guess.

Still, isn’t there a chance no matter how careful you are that an animal derived product escaped your notice and ended up in your mouth? Or what if the labeling is wrong or deliberately misleading? Apart from being a chemist and testing every product, you must rely on labels. Or what you are told.

Here’s a good example that loads of people starting out as vegans don’t know. I didn’t.

One of the most common foodstuffs commonly overlooked when starting out vegan is sugar. I did. Never occurred to me sugar could not be vegan. There’s not an animal in sight when it’s being made, right? Well kind of, sort of.

There are no animal products in sugar, but companies use the bone char from slaughtered animals to “whiten” it. PeTA explains, “Bone char is made from the bones of cattle who were slaughtered in foreign countries and sold to traders in other foreign countries, who then sell the bones back to the U.S. sugar industry.”

Gross. But I didn’t beat myself up about it. Why should I? Nor should you if something like this happens. Be kind.

There are all types of vegans too. Not just “dietary” vegans. Check out this lady.

I have a vegan friend, super sweet girl, who won’t attend symphony concerts or Opera after learning violin strings are made with cat gut. I told her I didn’t think so anymore. I looked it up and we were both sort of wrong. Some are made with gut but not cat gut any longer it seems.

“Roughly 300-years ago, the strings for most bowed instruments – violin, harp, cello, and some bowed instruments you’ve never heard of — were made from animal intestines. While they’re often referred to as catgut strings, these strings were never made from cat intestines. Rather, most catgut strings are made from the intestines of sheep.

“After being expertly stretched, dried and twisted, gut strings create a rich, resonant and expressive tone when stretched taught between both ends. As gut string engineering improved throughout the decades, string makers all shared the same goal – to yield strings with enough mass to be resonant, but flexible enough that it can vibrate properly. Without the right amount of mass, strings produce a weak and hollow sound; without flexibility, the harmonics won’t be in tune.

“Today, gut core strings are still used, namely by more advanced, and professional players, but they aren’t the best option for most violinists since they are fragile, temperamental, and break down faster than their steel- and synthetic-core counterparts. Your violin string’s post-core production is more or less the same, regardless of which material you select.”

Source: https://www.connollymusic.com/stringovation/how-are-violin-strings-made

I admit reading the above made me feel a bit queasy. In the meantime, if we are judging by percentages, how many points do I knock off my vegan percentage rate if I attend a classical music concert now—knowing that? See what I mean.

My gentle suggestion is that you eat according to what you have knowledge of. All the rest of it you can discover and work out along the way. Few people make a lifestyle change as big as this overnight. It is a new sensitivity. Let it unfold naturally and peacefully. Please do not allow anybody to judge you or make you feel less than.

Here’s a cool statement from PeTA that sums up dietary veganism very nicely.

“Eating vegan isn’t about ‘perfection’ or a quest for personal purity—it’s about achieving real change for animals suffering in the food industry.”

You see. It’s about them. Not us.

Big hugs, Patsy.

P.S. Please leave me some feedback. I love hearing from y’all. 

Top 5 Richa video recipes you must make right away

Richa Hingle of Vegan Richa.

Five terrific vegan recipes from Vegan Richa including a great spaghetti using lentils and a delicious pizza dip. Plus some mega sweet treats. All video recipes. All from Insta.

I’ve made all of these now. Making my family especially crazy lately with these great eats. Do you get into those kinda grooves too? So tasty, so fun. So easy!

Turn the sound down before starting up these videos so you don’t make yourself (or someone else) jump! Wink.

First up . . . . these vegan cookie dough ice cream sandwiches melt in your mouth. Wasn’t a cookie dough anything lover until these. Too too sweet. These are just right. Use your homemade oat flour. You can blend them up in a jiffy. I’ll tell you real quick how to do that now.

HOW TO MAKE OAT FLOUR

1. Add 1 to 2 cups old-fashioned oats to a blender or food processor. Must be old-fashioned oats.
2. Place the lid on, and give it a go on high speed until the oats turn into a fine powder.
3. Transfer to an air-tight container and store for in the pantry for about 3 months.

 

Mind blowingly good.

 

Who doesn’t love a great quesadilla, huh? And you’ll get to use that cashew cheese you made here too.

 

My husband and daughter both adore this.

 

My family and friends all adore spaghetti. I have loads of different recipes, don’t you? Here’s a great one no matter how many you have.

 

I hope I have inspired you and made you happy. Have a superb weekend, and thank you for following Tuesday’s Horse and helping us defend our wonderful horses. We wouldn’t be sitting here right now, and have all that we have, without them. They helped mankind discover and shape the world.

L♥ve, P♥tsy!

Overnight oats — three delicious combos

Uncooked oats in glass jar.

First, turn your sound down or mute in case my Insta embed below starts playing!

Hey there again. When I look at Tuesday’s Horse I sometimes feel my stuff looks a bit odd, out of place, sandwiched in between all the heartbreaking stuff we write about. However, adopting a vegan lifestyle is a way to help everybody, us, the animals, the planet . . . you know. Not being preachy now!

You know all that oat milk we’ve been making? Well we’ve got something super fun to do with it. We also use (store bought) cashew milk and almond milk for this too.

Yeah, well, the Kelly’s are on a big time oatmeal kick at the moment (I’m even making my own oatmeal flour — yes!) here’s something you can do the night before so you don’t have to get up and make breakfast. Just reach in the fridge.

These overnight oats go fast, especially if my daughter has a sleepover. Here you are. From Insta.

Oats are among the healthiest grains on earth. They are a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants. Studies show that oats and oatmeal have many health benefits.

Check out ‘Why You Should Eat Oatmeal Every Day’ »

Grumping

I am going to do a bit of grumping, as my daughter calls it. I worship and adore all the fabulous vegan cooks and their gorgeous websites and super delicious recipes. But here’s the reason I just don’t visit their sites much anymore.

I know they have to make a living but they must be losing a hella lot of followers and visitors. You can barely scroll for all the popups and ads. After I’ve closed 3 or 4 without even beginning to reach where I am going a bunch more jump up. It makes me crazy . . . I can’t hang with it. I bail out quick like now. And I love these folks and what they do. So that’s why you’re seeing so much Insta from me now. But it’s cool, right?

Oh. Except Vegan Richa’s. She’s monetized too but at least you can move through it without getting battle fatigue.

Plugging

If you’re on Instagram give this guy a look https://www.instagram.com/all.about.that.veg/ .  His bio says he’s a 15-year-old self-taught vegan cook. Just started his account.

Going to proofread now (ha ha ha) and see how I do.

L♥tsa L♥ve, P♥tsy

Make Your Own Oat Milk

Homemade oat milk. Image: DHerbs.

Hey there gang. It’s Wednesday. I feel like I have a lot of week left to get through even if it’s only a couple of days more. Not sure what is going on with that.

Vegan Milk

Vegan milk, or non dairy milk. Hmmm. Tried it yet? Hooked on it or so-so about it?

I started out years ago with rice milk. A bit watery but there wasn’t much else about. I didn’t really drink or use it much. Then almond milk came on the scene and I fell in love. Not too long after that along came cashew milk which my whole family loves. The latest, trendiest milk is oat milk. There’s good reason.

Dairy alternatives can get a bit expensive. But, hey, you can make your own. Its cheaper, tastes great and easy to make. The only thing that takes time is soaking the nuts, and it’s not like you have to stand over them (sm!le).

Oat milk is our milk of choice at the moment. It’s delicious and inexpensive to make at home. We make our own all the time. It lasts about three days — well nothing lasts three days at our house — but that’s the average “shelf life” of homemade oat milk.

It couldn’t be easier to make. Here’s a popular YouTube video. It has annoying background music, so sorry about that.

Scroll past the video if you like. My recipe for oak milk is just after.

Check out the comments to the video if you have time. There’s some cool ideas there.

If you decided not watch the video right now, here’s how I do it. You will need something to strain the soaked oats with. I have a mesh bag for such things. My sister in law uses pantyhose (unused but rinsed anyway pantyhose)!

How to Make Oat Milk

  1. Soak a cup of oats in water for at least 30 minutes. After soaking, your oats will blend up better and strain out more easily. 30 minutes is the minimum. I soak them overnight.
  2. Strain your oats and add to an everyday, standard blender, and throw out the water you soaked them in.
  3. Add 3-4 cups of fresh water depending on how thick you want your oat milk to be.
  4. Blend until smooth. About 2 to 3 minutes.
  5. Sweeten it with a date or maple syrup to taste, or leave it unsweetened if you are going to cook with it.

As I mentioned it stays fresh in the fridge for about 3 to 4 days.

Love y’all!

(Updated to correct about 100 typos 5.47pm. Sorry. 😙)