One of the best features of the holidays is getting to enjoy all kinds of culinary treats during parties, family gatherings and other seasonal celebrations.
Equally entertaining—in an intellectual, if not culinary—sense is reviewing some of the vegan specials that the veggie believers tell themselves are wondrous substitutes for the traditional holiday recipes.
For example: How about this featured dish form the folks at Vegetarian Times magazine, it’s called Vegetables Wellington, and it proposes to be an entrée worthy of being the “centerpiece” of a seasonal get-together.
“Adorn your table with this wow-worthy dish baked in a loaf pan for a spectacular presentation,” the recipe’s authors proclaim.
Only one huge, glaring problem—well, two, actually: A number of the required ingredients would not normally be available to most Americans in the middle of December. After all, “natural” and “local” are supposedly the twin pillars of the enlightened vegan lifestyle, and when a recipe calls for asparagus, bell peppers and fresh spinach, we’re talking a seriously large carbon footprint.
Veggies Wellington also calls for a large egg and close to a pound of goat cheese, so to label this concoction “vegetarian” is to slice that definition with as thin a paring knife as possible.
Bottom line: Vegetables Wellington is no more ecologically friendly, and certainly no less dependent on modern food production technologies, processing efficiencies and distribution infrastructure than any traditional holiday entrée, yet it’s touted by its proponents as a way to “live longer, healthier lives, reduce pollution, preserve Earth’s natural resources” and serve as an alternative for people “who love animals and are ethically opposed to eating them.”
The secret sauce
Or consider the other angle veggie activists always play, the “we’re way healthier than conventional foods” card. A great example of that is “quick and easy” Vegan Club Sandwich.
As all good veggies believe, “Classic club sandwiches are meat-laden, mayonnaise-slathered, three-layer creations that contain enough fat and calories for an entire day.”
Right—which is why they taste great.
However, the “secret” to the vegan alternative isn’t just the substitution of slices of “meatless, low-fat bacon strips” and “meatless deli-style smoked chicken,” it’s also the inclusion of Vegenaise, the “world-famous, egg-free, all-natural” product with real mayo taste—despite being lower in total fat than ordinary mayonnaise, egg- and dairy-free and absolutely no cholesterol, hydrogenated fatsor transfats.