Cow’s milk is the perfect food designed for a nursing baby cow. When it comes to humans, it’s a different story. <\/p>\n
Dairy: Fat, cholesterol, blood, pus, food-borne illnesses. Heart attacks, strokes, obesity, diabetes, impotence and osteoporosis. <\/p>\n
Dairy-free: No animal suffering, a fraction of the fat, no cholesterol, less fossil fuels and fresh water used to produce, and…delicious!<\/p>\n
According to Viva!USA, “investigations have revealed that most cows are kept in confined areas on dirt and cement floors; and the babies, sometimes only a few hours old, are taken from their mothers. Because cows produce significant amounts of milk for only ten months after they have birthed a calf, they are forced to continuously have babies in order to keep the milk flowing.” For the babies, males become veal calves while females are raised as replacement “dairy cows”. Dairy cows are sent to the slaughterhouse after their production levels decreases, typically at age 5-6 versus the normal 25 year lifespan for a cow.<\/p>\n
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If you’re looking for new ways to incorporate dairy-free dishes into your daily diet, milk and butter are two of the easiest foods to replace with vegan options. Soy, almond, rice and oat milks are sold everywhere, and it’s fun to make your own. Olive oil and Earth Balance make great butter replacements. If you replace the cow’s milk with soymilk, or the butter with Earth Balance, it’s an exact replacement and you don’t need any special recipes.<\/p>\n
Here’s some easy dairy-free recipes:<\/p>\n
Sour Cream<\/strong><\/p>\n 2 boxes Mori-Nu silken tofu Puree in a food processor with the “S” blade until creamy smooth. Taste and add more seasonings if you need to. Refrigerate. Serve on burritos, tacos, potato pancakes, etc.<\/p>\n
\n1\/2 cup safflower oil
\n2 Tb cider vinegar
\n½ cup lemon juice
\n1 tsp sugar
\n1 Tb salt
\n½ tsp white pepper<\/p>\n