Cancer Prevention: Some studies suggest that a vegan diet may lower the risk of certain cancers, including colorectal and breast cancer.
Type 2 Diabetes: Plant-based diets have been linked to a reduced risk of type 2 diabetes due to their positive effects on insulin sensitivity and blood sugar levels.
Economic Considerations:
Cost-Effective: A vegan diet can be cost-effective, as plant-based staples like beans, lentils, and grains are often more affordable than meat and dairy products.
Reduced Healthcare Costs: By promoting overall health and reducing the risk of chronic diseases, a vegan diet may lead to lower healthcare costs in the long run.
Community and Social Impact:
Supporting Sustainable Practices: Choosing vegan options supports businesses and practices that prioritize sustainability, contributing to a positive societal shift towards more eco-friendly choices.
Community Engagement: The growing popularity of veganism has led to the emergence of a vibrant and supportive community that shares recipes, tips, and encouragement.
INGREDIENTS
12 ounces fresh spinach , chopped (can also use a mixture of spinach and chard)
1 bunch scallions , chopped (about 6-7 scallion bulb pieces)
¼ cup dill
¼ cup parsley , either kind works but I use Italian flat leaf
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Olive oil or veggie broth for sautéing
1 pound phyllo (filo) sheets , if you can find the thick ones use those (see note for gluten-free)
⅙ – ⅓ cup olive oil for brushing phyllo (filo) (see notes for oil free idea)
1 cup vegan feta cheese recipe , store bought or homemade (linked here, make sure to add these ingredients to your list if making homemade)
INSTRUCTIONS
Preheat the oven to 350 F/ 175 C.
In a skillet brown the scallions in olive oil or broth until soft, about 2 minutes.
Add spinach, salt and pepper and sauté until wilted, about 5 minutes. Turn off the heat.
Add dill and parsley and mix well. Put the mixture in a large bowl.
If making homemade vegan feta then in a food processor, add the cashews (drain and rinse them after the soaking), vinegar, water and salt. Pulse until you get a chunky but coarsely chopped texture.
Pour the store bought or cashew “feta” mixture into the bowl with the spinach and mix well.
Pour the olive oil for brushing in a glass bowl. Or use the method for the oil free version.
A little trick, cut the phyllo (filo) edge to fit the length of your pan, cut it while it is still rolled up in the package to make it easy. Meaning, keep it rolled, measure it in your pan then slice off the edge so that it fits in your pan well. You can keep the extra and use it for other things or if you’re like my sister and I, we loved to eat it when we were young!
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