By Tracey Barrow-Schoenblatt
My spiritual journey has lasted 43 years thus far and shows no signs of stopping. In my 20’s I abused my body. I smoked cigarettes, drank wine in excess and didn’t worry about the food that I ate. I began noticing that my life was not panning out as I had planned. The amazing potential that I had at 23 was faltering at 33. The stage which had always been my safe space, changed for me. I found I needed vodka to be able to perform. I quit attending church. Things needed to change. I got sober, I quit smoking and I returned to church. Things quickly improved for me. I became a teacher, got married and had a family.
The last part of this journey concerned the food I consumed. The more I was in touch with my sober self, the more I began to contemplate the choices I was making concerning all God’s creatures. I noticed the animals in my life and the emotions I saw them display. I saw dogs feel happy and cats sulk. What made them different than a cow, chicken, turkey or lamb? I realized that I had no higher place in God’s eyes than they did. Then I started to hear about the treatment that these creatures of God received at slaughter houses and I was convinced .I made the decision to stop consuming animal flesh and felt that I was being true to myself and my beliefs. It didn’t end there. When I started researching the treatment of animals raised not for slaughter but for what they could produce (eggs, milk) I was equally appalled. My journey continued with eliminating all animal products and now I feel truly balanced in my sustenance choices. Jakk even understands and tells his class that, “Mama only eats vegan cheese.”
Where does this leave me spiritually? I don’t think it leaves me anywhere for a spiritual journey must constantly evolve. One must constantly strive to do better, do more. Here is a recipe that is an example of what I eat:
Roasted Summer Vegetables and Tofu
Serves 8
2 to 3 cups cubed summer squash (zucchini, crookneck, or scallop)
1 onion, cut into chunks
1 red bell pepper, seeded and cut into large pieces
2 cups small mushrooms
1/2 pound very firm tofu, cut into 1-inch cubes
1 tablespoon Spike, Schilling Garlic and Herb, or other seasoning mix
2 tomatoes, cut into wedges
risotto, polenta, or pasta
Preheat oven to 500ºF. Prepare the vegetables as directed and mix them with the tofu cubes. Divide between two 9 x 13-inch baking dishes and sprinkle with the seasoning. Toss to mix, then spread evenly in the dishes. Bake until the vegetables are tender and the edges just begin to darken, 15 to 20 minutes.
Spread the cooked vegetables over Risotto, Polenta, or pasta, and top with fresh tomato wedges.