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3/4 cup cashew nut butter (make your own, if not readily available at grocery store )
1/4 lb green beans, cut into thin rounds
Use either 12 small round Indian eggplants or five Japanese eggplants
2 tbsp coconut oil oil
1/2 tbsp cornstarch/flour diluted in water and turned into a paste
2 tbsp grated ginger
2 green chili peppers like serrano or jalapeno (optional — you also add Harissa at the the end and that has plenty of heat. If you had to pick one, pick the Harissa)
1 large sweet potato, diced
1 large red onion diced
2 plum tomatoes, pureed
2 tbsp tomato paste (tomato ketchup is a neat substitute)
1/4 cup corn from can (optional)
5 cups vegetable stock
1 tsp paprika
1/4 tsp fenugreek seeds
2 tbsp coriander seeds
1 tsp cumin seeds
1/2 cup Harissa paste
Salt to taste
Vegan food making inroads into the mainstream can be illustrated by Tyson Foods’
purchase of a 5 percent stake in the plant-based protein producer Beyond Meat in 2015, as well as the fact that more glamorous and famous athletes like Tom Brady and superstars like Beyoncé have been fueled by vegan diets.
Vegans do not eat meat, fish, or poultry and do not use other animal products and by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps derived from animal products.
As some people become vegans for many reasons, including health, environmental, and/or ethical reasons, others choose this lifestyle to promote a more humane and caring world and believe they have a responsibility to try to do their best, while not being judgmental of others.