MISSION STATEMENT

There are animal welfare vegans and animal only-fight-against-other-vegans abolitionist vegans. V-EGANISM is neither. Just as there are positive things and negative things about conservatives and liberals, there are positive things and negative things about welfarists and abolitionists. V-EGANISM avoids all 4 "political parties", and remains as an independent in thoughts and actions, only choosing what is right and just for animals, humans, and the environment. V-EGANISM however does have a mission statement which is how the founder of veganism, Donald Watson, originally coined the word's definition. It was a perfect definition then and it still is a perfect definition now! So the following paragraph is V-EGANISM's official Mission Statement--and nothing more, nothing less, we are simply called, "Vegan Activists", with no additives:

"V-EGANISM educates people and helps people and animals regarding the political and social justice cause, Veganism, which is a philosophy and way of living which seeks to exclude--as far as is possible and practical--all forms of exploitation of, and cruelty to, animals for food, clothing, cosmetics, household products, entertainment, service or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of humans, animals, and the environment."

Healthy Body, Mind & Spirit Maneki Neko Cat

Healthy Body, Mind & Spirit Maneki Neko Cat

Love & Peace Maneki Neko Cat

Love & Peace Maneki Neko Cat

Friday, August 30, 2013

Labor Day Vegan Recipes



Summer Noodle Salad
Dressing
1/2 cup of rice vinegar
2 tablespoon olive oil
1 teaspoon sesame oil
3 cloves of garlic, minced
2 teaspoon soy sauce
2 teaspoon agave
Combine all ingredients thoroughly. Let sit for an hour.
Salad
1 handful of cilantro leaves, chopped
1 handful of basil leaves, chopped
2 green onions, diced finely
1/2 red bell pepper, julienne
1/2 yellow bell pepper, julienne
1 cup of shredded carrots
1/2 cup of toasted peanuts
1/2 lb cooked soba noodles
Prepare all the vegetables, set aside. Once the noodles have cooked, rinse with cold water and drain. Once the noodles are cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve.

Tempeh Peanut Satay
1/2 cup grated coconut
2 teaspoon agave
1/4 teaspoon cayenne pepper
1/2 cup tamari
1/4 cup orange juice
1/2 lb of tempeh, steamed for 20 min
1/4 cup peanut butter
1 teaspoon sherry
1/2 teaspoon vinegar
1/4 teaspoon garlic powder
1 cup plain soy yogurt
Marinade:
Puree orange juice with only half of the agave, coconut, tamari and cayenne pepper in a blender. Cut tempeh into 2 cm cubes and add to marinade. Set aside for 1 hour.
Peanut sauce:
Blend remainder of agave, tamari and cayenne pepper together with the peanut butter, sherry, vinegar, garlic powder and soy yogurt. Refrigerate.
Thread tempeh cubes onto 4 skewers. Grill tempeh over medium-hot grill 3 to 5 minutes on each side. Brush kebabs with marinade and sprinkle with remaining coconut. Serve the tempeh kebabs with peanut sauce.

Caipirinha Cooler
1 lime, quartered
1 1/2 tablespoons ginger syrup
1 sprig mint
2 ounces cachaça (or rum if you can't find cachaça)
1 quarter-sized slice raw ginger
Muddle lime with ginger syrup and mint. Add cachaça, shake and pour over ice. Add a raw ginger wedge for garnish.
Virgin Recipe :
1/2 diced lime
1/2 small diced lemon
1/2 small diced orange
1 sugar cube
ginger ale
fresh mint
Place the fruit in the bottom of a mixing glass. Add the sugar cube and a dash of ginger beer. Muddle to release the juices. Strain into a glass filled with crushed ice. Top with ginger beer. Garnish with mint.

Piña Colada Popsicles
1 can light coconut milk
2 cups Pineapple juice
1 banana
Pour ingredients into a blender and puree. Pour into Popsicle molds and freeze at least 4 hours.

Tomato and Herb Salad
1/3 cup of lime juice
1 teaspoon of sugar
1/2 extra virgin Olive oil
4 large ripened tomatoes
1 cup of parsley
1/2 cup scallions
1/2 teaspoon salt
First make the dressing:
lime juice, salt, sugar, and oil whisk together.
Cut tomatoes into 1/2-inch-thick slices. Drizzle tomatoes with about two thirds vinaigrette (let it sit)
Combine herbs and scallions and toss with remaining vinaigrette.
You can also grill the tomatoes lightly if you choose.

Mom's 'Meat' and Potatoes
vegan sausage
1 can of organic potatoes, drained
1 can organic string beans, drained
Put potatoes and green beans in to deep dish. Cut or crumble the soy sausage into the dish.
* add as much as you like.

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