Personal choice?

Who am I to judge?
I started practicing Yoga around 2008 and shortly after also started practicing Zen meditation and trying to align with the spirit of the five Buddhist precepts. A lot changed and shifted in my life because of these practices – one of these changes was me going from hardcore carnivore to vegetarian and eventually vegan. I remember being quite confused and disappointed to find out that neither my Yoga nor my meditation teachers were vegetarian.
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Of cheese and Zen

One of the biggest lessons I learned from all this meditation malarkey is that the main, if not only, source of suffering in our lives lies in the difference between what we would like reality to be and what reality actually is. This applies to so many things, from the profound to the mundane, and it also applies to food. Continue reading

Vegan mushroom bolognese sauce

Serves 6

  • 3 medium red onions
  • 4 medium carrots
  • 4 celery stalks
  • 2 garlic cloves
  • 4 bay leaves or some dried oregano or some thyme
  • 3 0r 4 flat cap mushrooms or the equivalent volume of chestnut or button mushrooms – chopped or finely sliced
  • Optional a few dried porcini mushrooms, soaked in warm water for 15-20 minutes
  • 2 tins chopped tomatoes
  • olive oil
  • 1 glass white or red wine wine
  • salt and pepper
  • Chilli flakes (optional,  to taste)

Mince or finely chop the onions, carrots, garlic and celery (I use a food processor) and sauté in a good lug of olive oil with the herbs for around 15 minutes until translucent. Add the wine and let the alcohol evaporate (around 10 minutes).

Add the mushrooms (both fresh and dried) and  the tomatoes. Season to taste and cook, slowly for an hour, (longer is  good too).

Serve on pasta or use to make lasagne.