Are you anti-racist?
I am encouraged by the amount of support the Black Lives Matter movement has gathered globally. It gives me hope that things will finally start changing towards true liberty and justice for all.
If you had asked me 10 years ago if racism was still alive and kicking in America, when our President was Barack Obama, I would have said that racism was sick and dying and on its way out. I was naïve. As a young, liberal 30 something, living in Oakland, I thought we were doing enough by electing our first Black President. My liberal bubble in the diverse Bay Area made me feel that the dark days of injustice were close to over for BIPOC. Like most white people who are not experiencing discrimination, I was ignorant to the plight of our Black brothers and sisters. I was aware of their past suffering at the hands of whites but unaware that war was still raging.
Since Trump’s election as POTUS, the progress against racism, sexism and homophobia seems to have taken a slide backwards. America’s institutionalized racism has been exposed. For months after his election, many of us were in mourning for our country. I remember wanting to apologize to everyone who was not white, that they had been betrayed. I braced myself for 4 years of anti-progress. I watched America polarize and felt fearful about the future. That future is now.
I pray that the careless and incendiary manner with which the current events have been addressed is enough to turn even the most fervent supporters into anti-racism activists. One of the best tools that we can use in the war against racism is VOTING.
There is still so much more work to be done. We can ALL do more to overturn this system of inequality. Although we cannot erase 400 plus years of mistreatment and abuse of power, we can go forwards without inflicting more damage. It will not be a short road, but it is a journey we must take together.
Listen, Read, Donate, VOTE.
What are you doing to be part of the solution?
Lentil Soup Recipe
Prep time: 10 mins
Soak time: 60 mins
Yield: 6-10 servings
3 cloves garlic
3 celery stalks
1/2 butternut squash
1 small can crushed tomatoes
2 tsp Italian seasoning
1 tsp umami seasoning
salt and black pepper
- Boil lentils in a large pot covered with water plus 3 inches above the lentil line for 35 minutes, stirring occasionally and adding water when the level goes too low.
- In a sauté pan cook chopped garlic and chopped onions in 1 tsp neutral oil until toasty and fragrant, then add chopped celery, peeled and cut carrots and butternut squash. You may sub potatoes or any other starchy vegetable you have for the squash. Salt lightly and cook until there is some color on the veggies and they’re getting tender. About 10 mins total.
- Add some water to the sauté pan to loosen any of the flavor from caramelizing and then pour it into the pot of boiling lentils.
- If the lentils are soft add a can of tomatoes… If not, check every 5 minutes until they are then add tomatoes and spices to the pot. Simmer an additional 10 mins then taste for salt and adjust accordingly.
Enjoy! If you make this recipe please share with Sara and VeganZine on Instagram with #VeganZineBoston.
Sara Tercero is the Better Food Guru!
You can find more of her recipes and content here.