I would like to share a theory for debate and consideration.
Step into my time machine and lets journey 10 – 20 years into the future world of New World Veganism.
This new era will see trips to Mars, electric cars an everyday norm and VR as the ultimate gaming experience.
But what about New World Veganism, how might this be revolutionary?
There is already the awareness and knowledge that manufactured meats and dairy products have chemicals that harm us, plus the animals are kept in controlled environments and killed in a spiritual state of fear.
All these elements are what causes harm to our human bodies by consuming them.
Therefore, in the New World of Veganism, meat is only permitted for consumption under these strict conditions:
All animals must be in there natural habit without any interference from mankind in any way.
Meat can only be used for consumption if the animal had died from natural causes.
No chemicals or treatment can be made to the meat, plus only natural herbs may be used for cooking.
These strict guidelines will not see supermarkets filled with ethical meats as the quantities will be quite low, but what it does mean is that animal welfare will be number 1 and that there are no dangers from manufactured meats.
Is this a brave New World of Veganism or just science fiction!..the debate has started
Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute. Drain and trim the onions, then peel them. Wipe out the skillet.
Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper and cook over moderate heat, turning, until browned, about 5 minutes per side. Add the pearl onions, sprinkle with the curry powder and cook, stirring a few times, until fragrant, about 1 minute. Add the wine and simmer over moderately high heat for 3 minutes. Add the porcini powder and mushroom broth and bring to a boil. Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender.
Season the sauce with salt and pepper. Spoon the carrots, onions, and sauce into shallow bowls. In a bowl, toss the parsley with the lemon juice and the remaining 1 teaspoon of oil and season with salt and pepper. Scatter the parsley leaves over the carrots and serve.
For desserts, It can only be strawberries without the cream of course.