Someone told me a couple of days ago about how they liked my TEDx talk on busting myths related to Veganism. Because it was insightful and practical. Someone else shared that they liked it because it was non-judgemental.
People often ask me if those who are vegan/part vegan/vegetarian cook non-vegetarian food and do they even know how to do it. Well, you tell me – this is my children’s favourite fish curry. I make it at least once a week. And everyone whose tasted it apart from them has truly liked it.
The cutlets are vegan – soya and moong dal. They love that too.
Point is – I can make my food choices but I cannot make them for someone else, even if it is my own family. Because food philosophy is so personal – a child might not know it by that name. But he or she knows what lights up his/her soul when they take a bite. Or has some subconscious happy memory associated with it buried within their little heart.
Does it dilute what I believe in with every fabric of my being – that veganism is the right choice for our planet. No, it doesn’t.
But if I judge people on a food choice that is different from mine or do not allow individuals to find their own path, I go against the basic tenet of tolerance and inclusion- and isn’t that what veganism eventually means?
On that note let me share a recipe of a vegan flatbread but the toppings I have used have been vegetarian and non-vegetarian both.
Vegan and Gluten-free Millet Flatbread
Jowar flour – 1 cup
Ragi flour – 1/2 cup
Chopped Spring Onions
Chilly flakes or Green Chilly paste depending on what flavour you want
Salt , ajwain and Garlic powder
Oil – 2 tbsp
Water to knead
Method –
Preheat the oven at 170 degrees C for 10 minutes. Mix all the above except for water. Add water only to bring the dough together. Wrap and keep the dough for at least 30 minutes to an hour to rest. Flatten it with the hand in shapes, since it is gluten free so rolling might be difficult.
Put it onto the greased baking tray and bake till crisp, for about 10-15 minutes.
