Are Vegetarians Heretics?

By Sebastian Moll
Theological Faculty of the University of Mainz
Germany
January 2012

 

Modern vegetarians often refer to theological terminology such as “reverence for life” or “respecting creation” when defending their position. Ironically, in the Early Church the situation is exactly the other way around. Abstaining from meat is considered a sign of heresy. In the Canons of the Council of Ancyra (314), it is stated: “It is decreed that among the clergy, presbyters and deacons who abstain from meat shall taste of it, and afterwards, if they shall so please, may abstain. But if they disdain it, and will not even eat herbs served with meat, but disobey the canon, let them be removed from their order.” While never included into Church Law, this anathema is confirmed by several later councils, such as the Council of Braga (Portugal, 561), at which the anathema is expanded to include clergy and lay people alike.

Many heretical groups in early Christianity indeed practiced vegetarianism, for example the Marcionites and the Manicheans. Traditional scholarship attributes this behavior to just another form of asceticism. But if the councils wanted to condemn radical asceticism, why is there no anathema for people who abstain from alcohol, for example? What is the reason for the special concern with the question of eating meat? Are vegetarians really a threat to Christian orthodoxy?

As a matter of fact, the issue is already raised within the New Testament. In 1. Timotheus 4:1-5, we read:

The Spirit clearly says that in later times some will abandon the faith and follow deceiving spirits and things taught by demons. Such teachings come through hypocritical liars, whose consciences have been seared as with a hot iron. They forbid people to marry and order them to abstain from certain foods, which God created to be received with thanksgiving by those who believe and who know the truth. For everything God created is good, and nothing is to be rejected if it is received with thanksgiving because it is consecrated by the word of God and prayer.

The irony is conspicuous: whereas today respecting creation implies above all leaving it “untouched,” for the early Christians, it was a sign of disrespect towards God not to make use of his creation and thus a definite sign of heresy. Remember the careful distinction: according to the above mentioned council decree, it is perfectly all right to abstain from meat if you simply don’t like it. After all, de gustibus non est disputandum. However, if you abstain from it because you consider it somehow impure, you sin against the Creator.

How did this shift of perception happen? Perhaps the answer lies within a little nuance: the Bible speaks of thankfulness towards the Creator; today one tends to speak of respecting creation. Towards an abstract entity the most one can offer is respect; thankfulness, however, is a feeling one can only have towards a person – and the presentee will always consider refusing the gift as insulting.

Christianity often has been reproached for the fixation on man and his exalted position within creation. It was above all Charles Darwin who caused this worldview to alter. Christian belief always assumed that animals were created for man’s sake and thus allowed for the above mentioned perception of treating them as gifts. By pointing out that many of these animals existed long before man, this form of thankfulness was shattered to the core.

Far be it from me to question the theory of evolution at this point! However, there is something true and beautiful in the Christian concept of thankfulness. For thankfulness has a fascinating double effect: it promotes self-confidence and humility at the same time – self-confidence, because I feel valued by the gift; humility, because I feel the dependence on somebody else. Thus, thankfulness is by far not the worst basis for modern food ethics.

It is the tragedy of life that our food consists of annihilated life, no matter if you are a meat eater, vegetarian, or vegan. This very tragedy, this brokenness of human existence, the condition between paradise and damnation – this is the great topic of the book of books. Man lives in this tragedy like any other creature on this planet, but he is the only one aware of it. That is the burden which he once took from the tree of knowledge and which he has been carrying until this very day.

source: http://www.bibleinterp.com/opeds/mol368019.shtml

What are some healthy and delicious vegetarian recipes?

I am looking to eat a bit healthier and I was looking for some healthy vegetarian recipes that also taste good! I would prefer ones that are quick and easy since I am a very busy person, but I am open to whatever you have to offer!
I do not like mushrooms or tofu.
Thanks in advance!

Vegetarian Supper Club promotes positive lifestyle

A healthy lifestyle assessment and presentation is the special feature at the upcoming Vegetarian Supper Club event.

“In addition to great food, this month’s special feature is a health presentation entitled, How Healthy Is Your Lifestyle,” says Cameron Johnston, the co-director of Adventist Health Williams Lake.

He says everyone is welcome to come and enjoy a vegetarian potluck meal, make new friends and have fun learning positive lifestyle skills at the dinner scheduled for Sunday, Jan. 22 at 6 p.m. in the Cariboo Lifestyle Centre at 26 Woodland Rd.

More than 20 people attended the first vegetarian supper club back in November and the expectation is that it will grow each month.

“Do you know which health practices are keys to long life?” Johnston asks. “Would you like help to increase your prospects for a long life?  Could you use some practical ideas to lower your risks for disease?  This session features a simple lifestyle assessment that along with the presentation will be very helpful for individuals to determine just how they are doing with their lifestyle and health.”

The Vegetarian Supper Club is an open group for anyone in the community who is interested in healthy eating.

The plan is simple.  Bring a dish for a potluck supper and copies of your recipe to share with all participants and enjoy the food, fellowship and learning from each other. Information on types of dishes to bring is available on line at www.silverhillsontheroad.com/supperclub.

“Come if you would like to taste some delicious natural food and exchange and explore new recipes,” Johnston says.

“The growing interest in natural, whole foods nutrition makes this monthly event a great way for individuals and families to taste and explore a variety of new foods in a pleasant and unthreatening environment.”

This monthly supper club is sponsored by Adventist Health Williams Lake and VOAR Radio. A donation is  requested to help cover some expenses.

Registration is required. For more info or to register call 250-398-9188 or e-mail adventisthealthwl@gmail.com  “This supper club is not only for long-time vegetarians,” Johnston adds.

“Everyone can enjoy this fun learning experience whether you have only a beginning interest in eating natural whole foods or have been pursuing this kind of diet for a while.”

 

source: http://www.wltribune.com/community/137627883.html

A New Vegan And Vegetarian Twist On Beans

The Splendid Table®’s How To Eat Supper by Lynne Rossetto Kasper

Dear Lynne,

Since we relegated meat to weekends, weeknights we’ve gone the plant route — veggies, beans and grains — but mainly beans because we love them. Except lately we’re hitting the wall. We’ve stewed, marinated, tossed salads, done soups, fried burgers and baked beans until our eyes are crossed. Please, any work night ideas for beans would be welcome here.

Leslie in Pittsburgh

***
Dear Leslie,

A first thought while reading your note was why not step back from the beans for a time? With the plenty of vegetables and grains out there, just do global takes on the rest of the plant world.

Then again, beans are too good and too varied to ignore. And there is one cooking technique you might have overlooked. As for work nights, like everybody else I’m always skidding into the kitchen at the last minute, so this idea won’t be time consuming.

My standard plan of action no matter what I end up cooking is to immediately flip the oven to 450ºF. when I get in the door, then start figuring out what to do next.

This recipe is a riff on a recipe in our book, The Splendid Table®’s How to Eat Supper.

Provencal Chickpea Oven Roast

10 minutes prep time; 20 minutes oven time.
Holds well in the refrigerator for five days.
Serve hot, warm, or at room temperature.

We don’t think of roasting beans, but with olive oil, seasonings and a flash of high heat, they turn into another experience. Chickpeas, because they’re sweet and firm, roast up brilliantly.

Think of this as main dish — serve it hot with a tart green salad for contrast. Then again it could be a topping for bruschetta, or a sauce of sorts. Pile the roast on broccoli, sweet potatoes, seafood, sliced potatoes, chicken green beans, lamb, rice or … you get the idea.

One more possibility, a few pulses in the processor with a handful of almonds gives you vegan pate.
Cook to Cook: For speed and fewer tears, slice the onions in a food processor.

5 to 6 oil-packed anchovies, rinsed
1 tablespoon red wine vinegar
3 tablespoons good tasting extra-virgin olive oil
4 large garlic cloves, coarsely chopped
Shredded zest of 1/2 large orange
1/4 teaspoon fennel seeds, bruised
1/2 to 2/3 cup pitted kalamata olives, coarsely chopped
1 large (25 ounce) can chickpeas, rinsed and drained
1 medium ripe tomato, diced, or 2 canned tomatoes, drained and crushed
3 medium to large red onions, sliced 1/4-inch thick
Coarse salt and fresh-ground black pepper to taste
1 to 2 tablespoons fresh lemon juice

1. Preheat the oven to 450ºF. Cover a large pan (a half-sheet pan is ideal) with foil and slip it into the oven to heat up.

2. In a large bowl mash the anchovies into the vinegar, olive oil and garlic. Shred the orange zest right into the bowl (you get more of the orange’s fragrant oils this way). Add the fennel seeds, olives, chickpeas, tomato, red onion and black pepper, tossing to blend.

3. Spread the mixture over the hot pan. Roast, stirring occasionally, 15 to 20 minutes, or until the onions are coloring, but still have a little crunch. The tomato pieces should be cooked down.

Note: For new beans to taste, take a look at Steve Sando’s http://www.ranchogordo.com. Steve grows heirloom Mexican and Southwestern beans. He’s a serious cook, which takes his catalog a notch above most with detail flavor descriptions. When you order a bean, you know what you are getting. Steve also works in Mexico with farmers growing traditional beans. Growers are contending with the challenges of Mexican shoppers buying cheaper beans being shipped in from China.

Vegetarian Journal Issue 1, 2011 Now Online!

Vegetarian Journal Issue 1, 2001 is now online! More back issues can be viewed here.

To subscribe to the Vegetarian Journal and receive the complete print version, you can join online with $25, call (410) 366-8343 and order by phone with your Mastercard® or Visa®, or complete this form

Vegetarian Journal Issue 1, 2011

Features

A Primer for No-Hassle Dinners at Home
Debra Daniels-Zeller converts pantry staples into easy suppers.

A Soy-Free, Nut-Free Vegan Meal Plan
Corey Bivins develops a three-day, allergen-free menu.

Vegan in a Mexican Household
VRG Intern Veronica Lizaola revamps some family recipes.

Wrapping It All Up!
Chef Nancy Berkoff, RD, EdD, introduces creative ideas
for sandwich wraps in this issue’s Foodservice Update.

2010 VJ Essay Contest Winner – Second Installment

Departments

Nutrition Hotline
Should we avoid feeding soy to our young daughter? How can a vegan gain weight?
And what’s the difference between the sugar in fruit and the sugar in cookies?

Note from the Coordinators

Letters to the Editors

Vegan Cooking Tips
All About Soyrizo, by Chef Nancy Berkoff, RD, EdD, CCE

Scientific Update

All Pizza Hut Cheeses Made with Chymax™

Notes from the VRG Scientific Department

Veggie Bits

Order Vegan Passover Recipes

P.F. Chang’s ‘Vegetarian’ Entrées Contain No Animal Ingredients

Book Reviews

Catalog

Vegetarian Action
Heather Mills, by Heather Gorn

Back Cover
New Book From VRG – Vegans Know How to Party!

Thanks to VRG volunteer Celina Chung for her help in converting these articles into HTML! To volunteer to help with these kinds of projects, please email heatherg@vrg.org.

source: http://feedproxy.google.com/~r/TheVRGBlog/~3/-D7JJaHd8hQ/

How would I go about becoming a vegetarian?

I really think I want to become a vegetarian. I can’t stand the thought of killing animals. To me personally, it is just cruel and uncalled for. So, I was wondering: How would I go about becoming a vegetarian and still have the proper protein and nutrients I need?

By the way, I am twelve.
Thank you guys for all your support :)

Did you have pooping issues after becoming vegetarian?

The first week of becoming vegetarian I had 2-3 easy bowel movements a day which was new to me. I felt like eliminating meat from my diet really helped in that area. Now it’s week three and I’m back to irregular, crampy, uncomfortable pooping. I make it a habit to eat a cup of beans everyday along with a lot leafy greens and water in order to get protein and fiber.

An idea why this may be? Did it happen to you?

Vegan Chanukah Recipes from The Lowfat Jewish Vegetarian Cookbook

Chanukah is a time that extended families gather together. Here are some vegan recipes from The Lowfat Jewish Vegetarian Cookbook you can share with your friends and family during the 8-day celebration.

Potato Latkes
Serves 4

1-½ pounds potatoes, peeled and grated
1 medium onion, peeled and grated
3 Tablespoons cornstarch
1 Tablespoon fresh parsley, finely chopped
Dash of pepper
2 Tablespoons tamari or soy sauce

Mix all the ingredients together in a large bowl. Form 3-inch patties and fry in lightly oiled pan over medium heat for 10 minutes. Flip latkes and fry for another 10 minutes until crisp on both sides. Serve warm with applesauce or other cooked fruit.

Broccoli Latkes
Serves 5

1 pound broccoli, chopped into small pieces
2 pounds potatoes, scrubbed and cubed into small pieces
1 onion, peeled and finely chopped
3 cups water
½ teaspoon celery seed
Salt and pepper to taste
1 Tablespoon oil

Cook all the ingredients (except the oil) in a large covered pot over medium heat for 20 minutes. Drain mixture and mash ingredients together.

Heat oil in a large non-stick frying pan over medium heat. Form 10 pancakes. Fry 8 minutes on one side. Flip pancakes and fry for another 5 minutes on the other side. Serve warm.

Romanian Sweet Pasta
Serves 8

1 pound eggless pasta
12 cups water
1 cup maple syrup
½ cup walnuts, ground or 1/3 cup poppy seeds, ground
½ teaspoon lemon rind, minced
1-½ cups raisins
½ teaspoon powdered cloves
1 teaspoon cinnamon

Cook pasta in boiling water until done. Drain.

Heat maple syrup and walnuts or poppy seeds in a large pot over medium heat for 2 minutes. Add lemon rind, raisins, clove powder, and cinnamon. Continue cooking for 3 more minutes. Add cooked pasta. Mix well and serve warm. You can also pour this same mixture into a baking dish and bake at 350 degrees for 20 minutes before serving.

Moroccan Couscous
Serves 4

1 cup orange juice or other juice
½ cup water
1 cup couscous
½ cup water
¼ cup pitted dates, finely chopped
¼ cup raisins
¼ cup slivered almonds
1 teaspoon cinnamon
½ cup water

Bring juice and ½ cup water to a boil in a small pot. Remove from heat. Stir in couscous and allow to sit covered for 5 minutes.

Meanwhile, in a separate pan, sauté dates, raisins, almonds, and cinnamon in ½ cup water for 2 minutes. Add cooked couscous. Mix well and serve warm.

source: http://feedproxy.google.com/~r/TheVRGBlog/~3/sNX4Tr-95aE/

Notice a difference in your health after becoming vegetarian?

I’m thinking about becoming vegetarian, and wanted to know if anyone felt a difference in their health, such as more energy. A friend who is vegetarian says she noticed a difference right away and her cholesterol and blood pressure improved.

The Vegetarian Resource Group Offers Two $5,000 College Scholarships To This Year’s Graduating High School Seniors


The Vegetarian Resource Group Offers Two $5,000 College Scholarships To This Year’s Graduating High School Seniors

Due to the generosity of an anonymous donor, The Vegetarian Resource Group will award $10,000 in college scholarship money to graduating U.S. high school students who have promoted vegetarianism in their schools and/or communities. Vegetarians do not eat meat, fish, or fowl. Two awards of $5,000 each will be given. Entries may only be sent by students graduating from high school in spring 2012. Deadline is February 20, 2012. We will accept applications postmarked on or before February 20, 2012. Early submission is encouraged. Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegetarian diet/lifestyle.

For more information, visit our scholarship page.

source: http://feedproxy.google.com/~r/TheVRGBlog/~3/sQHy0o1r6_I/