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Contrary to the misconception that vegan diets lack protein, many successful athletes follow plant-based diets to enhance their performance. Plant-based proteins can support muscle building and recovery.
Reduced Risk of Foodborne Illnesses:
Plant-based diets eliminate the risk of foodborne illnesses associated with the consumption of undercooked or contaminated animal products.
Economic Impact:
A vegan diet can be more economical as plant-based protein sources tend to be cost-effective compared to some animal products. It may be a budget-friendly option for individuals or families.
Mindful Eating:
Adopting a vegan lifestyle often promotes mindful eating. Being more conscious of food choices and sources can lead to a healthier relationship with food and a greater appreciation for the environmental impact of dietary decisions.
Preservation of Biodiversity:
The expansion of animal agriculture often leads to habitat destruction and loss of biodiversity. Choosing a vegan diet supports the preservation of ecosystems and the protection of various species.
Culinary Diversity:
Veganism introduces individuals to a diverse range of cuisines and ingredients from around the world. Exploring plant-based cooking can be a culinary adventure, embracing flavors and techniques from different cultures.
Reduced Antibiotic Resistance:
The use of antibiotics in animal farming contributes to the rise of antibiotic-resistant bacteria. Opting for a vegan diet can be a way to reduce the demand for such practices and promote responsible antibiotic use.
Cruelty-Free Beauty and Personal Care:
Veganism extends to beauty and personal care products. Choosing cruelty-free, vegan alternatives ensures that your lifestyle aligns with ethical choices beyond just dietary preferences.
INGREDIENTS:
INGREDIENTS:
FOR THE PASTA:
1 (1 pound/500 g) package of pasta, any shape or variety you like
Garnish: chopped fresh parsley or basil, red pepper flakes or chili crisp, toasted sesame seeds or pine nuts, lemon zest, etc.
FOR THE TAHINI SAUCE:
1/2 cup tahini
1/4 cup nutritional yeast
3 tablespoons fresh lemon juice (about juice of 1 lemon)
2 tablespoons extra virgin olive oil or avocado oil
2 tablespoons apple cider vinegar
2 tablespoons tamari or soy sauce
1 teaspoon maple syrup, optional
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 – 1/2 cup water (quantity will depend on how thick tahini is)
salt and pepper, to taste
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