There’s no way to get a fix on the number of vegans in the U.S. You hear a lot about it, and you probably know someone who identifies as “vegan.” But the statistics depend on self-identification surveys, and that’s a risky away to do research.
For one thing, you must define “vegan,” a diet and mindset. The Vegan Society says, “Veganism is a way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose.”
Vegan.com claims, “Vegetarian diets eschew meat and fish, but commonly allow eggs and dairy products. Veganism takes this idea to the next level, cutting out every item of animal origin.” In doing so, “Vegan choices deliver three big advantages over their vegetarian counterparts:
- additional avoidance of animal mistreatment and slaughter
- reduction of certain health risks
- decrease of environmental footprint.”
This approach pushes veganism into political and societal realms most individual vegans only toy with. After all, it seems pretty elitist to “meat and potatoes” folks.
What’s an everyday vegan?
Vegans opt for plant-based foods and avoid any consumer product that uses animal-derived ingredients. But even here, there is some differentiation. There are “Lacto-ovo” vegetarians who will eat eggs and dairy. “Lacto” vegetarians eat dairy but no eggs. And, “pescatarians” who like fish or shellfish but avoid poultry and meat.
The most dedicated protest entertainment vehicles and celebrities that do not comply. And, they now link meat consumption with its environmental impact.
Setting aside lifestyle issue, vegan diets should include three servings of proteins per day including beans, tofu, nuts, and nut butters. There is a need for fats like those found in avocados, seeds, and related butters and oils. Without dairy, you must replace the calcium with plant-based milks, kale, greens, and other calcium-rich vegetables. And, you should supplement the nutrition with Iodine, B12 and D vitamins.
Start with vegan-friendly strains:
Strict vegans must look into how their cannabis is raised. It must be farmed with compliant soils, fertilizers, and pesticides, and that includes elements that do not aggravate environment concerns.
The following strains have been catching attention for medical and/or recreational use:
- Vegan Safari Sativa-dominant hybrid
- Bus & Roses Veganic High-CBD
- Veganic Strawberry Cough - 1st place, High Times Seattle, 2013
- Veganic Rosin extract from a Strawberry Banana Flower - 1st place, High Times Non-Solvent Medical Hash Award, 2016
- Veganic Platinum Cookies
You can turn your strain into high-flying vegan recipes, but you’re going need to create your cannabutter first with a coconut oil base. You’ll need 209 grams of melted Coconut Oil and 0.72 grams of ground dried bud. And, you’ll use a fine sieve, small saucepan, parchment paper, herb grinder, and a candy thermometer.
While you preheat the oven to 245°F, cover a baking sheet with parchment paper. You should calculate the dosing and weigh the weed to suit your plans. After grinding the cannabis finely and removing any debris, spread it across the parchment paper.
Toasting the weed for approximately 35 minutes, you can warm the coconut oil to melting. Once it is ready, you stir in the ground bud and stir over low heat. Reduce the heat to the lowest setting and add your candy thermometer. Stirring it occasionally, you let it work its magic for 4-6 hours at 180-200°F. Pressing the mixture through a fine-mesh sieve, you refrigerate it for up to six months or use it in your next recipe.
3 vegan-friendly recipes from soup to nuts:
1. Hot Thai Vegan Soup should burn the paint off a vehicle. But you can moderate the following ingredients to your taste:
- 7tlbs. of THC-derived olive oil
- 2 14-ounce cans of coconut cream
- 0.50 cup of mango juice
- 1 stalk of peeled and diced lemongrass
- 1 15-ounce can of drained and chopped sweet baby corn
- 1 8-ounce can of drained sliced water chestnuts
- 0.50 cup of chopped green onion tops
- 3tbls. of chopped fresh cilantro
- 2tbls. of chopped fresh basil
- 1.5tbls. of chopped fresh mint
- 2tbls. of curry powder
- 0.50tsp. of powdered ginger
- 1tsp. of Sriracha hot sauce
- Fresh juice from ½ lime
- 1tsp. of sesame oil
Simmering the cannabis oil in a heavy pot for 10 minutes, you slowly stir in mango juice and lemongrass. Stirring continuously for 5 minutes, you then add corn, water chestnuts, green onions, basil, cilantro, mint, curry powder, garlic, ginger, and Sriracha sauce before simmering for another 15 minutes. Just before serving, you remove the lemongrass and add a pinch of salt, the lime juice, an sesame oil.
It should serve four small bowls topped with a tablespoon of THC-rich olive oil.
2. Everything Vegan Stir Fry makes an entrée you can share or save for later. This quickly prepared dinner includes cups or half cups of any sliced, diced, or julienned veggies you can get your hands on: pumpkin, squash, eggplant, cucumber, carrots, green beans, snap peas, and bell peppers. You’ll also use one cup of cubed firm tofu and 0.25 cup of chopped coriander and Asian spices to taste.
Set aside the pumpkin and squash once you have steamed them soft. Then, fry eggplant and tofu until crisp in 2ozs. Of cannabis-infused coconut oil with 1tbls. crushed garlic, 1tbls. crushed ginger, and 3tbls. gluten-free sweet and dark soy sauce. You add the remaining vegetables including the pumpkin, stirring quickly until contents are warmed but crunchy.
Squeeze half a lime over the results and add half of the coriander. Then, you serve with lime wedges, the remaining coriander, and hot sauce on the side. And, you can serve with vegan-sourced low mien noodles or rice.
3. Vegan Peanut Butter Ganja Fudge requires 1 cup of coconut oil cannabutter, 3.5 cups powdered sugar, 1 cup smooth peanut butter, 1 cup cocoa, and 1 tsp. vanilla extract.
Using coconut oil, you can grease an 8” x 8” baking dish. In a medium saucepan over low heat, you gently warm the cup of cannabutter. Then, stir in the powdered sugar until completely dissolved. Once the butter and sugar are combined, you slowly stir in the cocoa and, then, the peanut butter and vanilla.
Distributing the mixture across the baking dish you prepared earlier. Once the contents are firm after refrigeration, you have fudge you can cut into squares for dessert or snacking. Just remember, as good as it tastes, you shouldn’t eat more than one piece at a time.
One last tip!
An increasing number of vegan edibles are hitting the market, so you don’t have to make your own. But, vegans enjoy cooking on their own. Given vegan-confirmed ingredients, they like to “fiddle” in the kitchen. Given that cannabis is a plant, there are no reasons it cannot develop into the main menu course.