Vegan Grandma

Friday, October 06, 2006


A new study published in the journal Proceedings of the National Academy of Sciences makes a convincing case that salmon farms are killing off wild salmon."Before we knew there were potential problems," said Martin Krkosek, a doctoral student at the University of Alberta who was lead author of the study. "Now it is very clear we have severe problems here." The study found that salmon farms are massive breeding grounds for parasites known as sea lice. The parasites then concentrate in rivers and streams and kill the young salmon who do not have scales to protect themselves. Most salmon farms are located in Canada, where 280 salmon farms produce about 96,000 tons of salmon each year. About 70 percent goes U.S. consumers. The study, which confirms previous findings, is the most comprehensive to date. Responding to this study and similar past study results, Andrew Thomson, Canada's government head of Pacific fisheries, said, "We need to do more research on it." Farmed salmon is also known to have higher levels of PCBs than wild salmon.

Read the complete article at:

"That which seems to be at the height of absurdity in one generation often becomes the height of wisdom in another."-Adlai Stevenson
Butternut Squash With Garlic and Vegan "Parmesan Cheese"

A friend gave me some butternut squash from her garden. I found a recipe in The Quick and Easy Vegetarian Cookbook, by Ruthann Manners and William Manners, published by M. Evans and Company, Inc., page 139, which I adapted.

One thing I changed from the original, was to substitute vegan" Parmesan " for the dairy Parmesan. You can buy vegan "Parmesan", or make your own (recipe follows).

Butternut Squash With Garlic and Vegan "Parmesan Cheese"
serves 4

5 cups uncooked butternut squash, peeled, seeded, and cut into 1-inch cubes
1 tablespoon extra-virgin olive oil, plus extra to oil the baking pan
1/4 cup coarsely diced garlic cloves
1/4 cup whole wheat pastry flour
½ teaspoon salt
½ teaspoon garlic powder (or more to taste)
generous grinding of pepper
½ cup vegan Parmesan (see recipe below)
chopped fresh parsley or thyme for garnish

Pre-heat the oven to 375 degrees F. Combine the flour, garlic powder, salt, and pepper. Place squash and garlic in a bowl, toss with the olive oil to coat. Coat the squash cubes with the flour mixture, then coat the squash cubes with the vegan Parmesan.

Place the squash cubes in one layer an a lightly oiled rimmed baking sheet. Bake the squash for 20 minutes or until the bottoms of the cubes become crisp and lightly browned (check after 15 to assure that the bottom of the squash cubers are not getting too browned). Turn the cubes over, and bake for another 15 to 20 minutes, or until the other side of the cubes become crisp and lightly browned. Serve hot in a casserole dish. If desired, garnish with chopped fresh parsley or thyme.

Vegan Parmesan
makes about 1 ½ cups

1 cup nutritional yeast (available at natural food stores)
½ cups raw almonds
½ teaspoon salt

Grind the almonds into a fine powder using a coffee, nut, or spice grinder (a food processor might work, but I don’t have much luck with this. A blender does not work for grinding almonds.)

Place the ground almonds, salt, and nutritional yeast into a food processor and grind together until thoroughly mixed.

This can be used on vegan pizza, or pasta.