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

Wednesday, September 4, 2013

Vegan Rosh Hashanah

Rosh Hashanah (Hebrew: ראש השנה‎, literally "head [of] the year"), is the Jewish New Year. It is the first of the High Holy Days or Yamim Nora'im ("Days of Awe") which usually occur in the early autumn of the Northern Hemisphere. Rosh Hashanah is a two-day celebration, which begins on the first day of Tishrei. The day is believed to be the anniversary of the creation of Adam and Eve, the first man and woman, and their first actions toward the realization of mankind's role in God's world. Rosh Hashanah customs include eating symbolic foods such as apples dipped in honey to evoke a "sweet new year". But you can use agave nectar, brown rice syrup or pure maple syrup in place of the honey. Additionally, various symbolic foods such as dates, pumpkins, leeks, beets and pomegrates are enjoyed during the second day of Rosh Hashanah.
Rosh Hashanah, begins tonight at sundown. Here are a few vegan recipes to help celebrate Rosh Hashanah.


Whole-Wheat Vegan Challah Bread

2 1/4 tsp or 1 package active dry yeast
1/2 cup warm water

Mix the yeast and the warm water in a mixing bowl and leave alone for five minutes to ensure the yeast is alive. If it froths and bubbles, it is!

Add to the bowl:

1/2 cup whole-wheat pastry flour
4 tbsp ground flax seed + 6 tbsp water, whisked together
3 tbsp canola oil
3 tbsp sugar
1 tsp sea salt

Mix on medium-low speed until blended. Add:

1 cup whole-wheat flour
1 1/2 cup bread flour

Knead on medium low speed in a stand mixer for about 5 minutes or about 10 minutes by hand. The dough should be elastic and smooth.

Transfer the dough to an oiled bowl, turn it once to coat the top with oil, then cover with plastic wrap and let it sit for about 2 1/2 hours in a warm place.

Punch down the dough, knead a bit, and then refrigerate for about 4-5 hours until the dough has doubled.

Divide the dough into three balls and let them rest, covered with a kitchen towel or plastic wrap, for about 15 minutes.

Roll each ball into a rope about 12 inches in length. Dust with flour.

Place the three ropes side-by-side. Now pinch together the top ends and carefully braid the three, like you'd braid your hair. For instance, pick the left rope and place it between the right and the middle rope, then pick the right rope and place it between the left and middle ropes, and so on.

Pinch together the ends and tuck them under the bread.

Transfer the loaf to a baking sheet dusted with cornmeal.

Brush the top of the loaf with some olive oil which will give it a lovely glaze after baking.

Cover the loaf with oiled plastic wrap and set it in a warm place to rise. In about an hour, it would have nearly doubled in size.

Brush the loaf again with olive oil, sprinkle some sesame seeds over it, then place it in a preheated 375-degree oven and bake for 30 minutes.

Cool the loaf on a rack before cutting in.


Sprouted Lentil Salad

¼ cup red lentils
¼ cup green lentils
¼ cup black lentils (or French lentils)

chopped celery
chopped green onions
chopped parsley
chopped cilantro
grated carrots
grated beets
chopped red cabbage
1 red bell pepper, or ½ red and ½ green pepper
½ sweet red or yellow onion
grated zucchini (optional)
diced cucumber (optional)
lemon juice
extra virgin olive oil or sesame oil
dulse seaweed, kelp seaweed, or sea salt
Nama Shoyu or Soy sauce
a pinch of cayenne pepper
1 clove garlic or more

Wash the lentils in water separately, making sure that there are no stones or other matter in the lentils. Soak the lentils in tepid water in a glass jar or in a bowl overnight. They will expand by at least a ½ if not more, so make sure there is enough water for them to expand without going dry. Drain the water in the morning, rinse them in cold water under the faucet and put them in a colander or other container where they can germinate for at least 4-6 hours. You will know they have germinated by a tiny growth tail, and they will be soft to eat.

Chop and grate your vegetables, adding or subtracting the vegetables you want to eat. Those in the list are some of the choices you have. Add your own favorites. Put all of these vegetables in a different bowl from the sprouted lentils.

Mix the lemon juice, oil, and spices in a bowl or container.

Putting your salad together

The amount of lentils in your salad should be about 1/2 of the ingredients. Add handfuls of your chopped and grated vegetables and mix thoroughly. Add the dressing and taste the salad. Let the salad “marinate” for at least an hour, so that the flavors soak into everything. Taste again and add more dressing if needed. This salad can be served with other vegetable dishes or green salads. For optimum digestion, do not eat this salad with fruit dishes.




Mock Gefilte


½ cup cashews, soaked overnight
½ cup almonds, soaked overnight
½ cup pine nuts, soaked overnight
½ cup green onion /scallions, chopped
½ bunch parsley, chopped
¼ cup water
2 tsp Braggs Amino’s, Dr. Bronners Bullion, Nama Shoyu or another “salty” liquid
¼ - ½ cup lemon juice
1 clove or more fresh garlic
½ tsp onion powder
1 tsp – 1 TBS or more of kelp granules (this creates the “fishy” flavor)

In a Champion juicer, run the soaked cashews, almonds, and pine nuts through with the ‘solid’ blank attached. The mixture will come out very thick. Turn into a bowl and add the lemon juice, aminos, and a small amount of the water until it is a wet paté consistency, adding more water if needed. Mix. Add the onions, parsley, and other seasonings. Taste for flavor and “fishiness.” Form into patties, and let seasonings continue to flavor the paté. Serve on a bed of lettuce with a small amount of fresh grated horseradish on the side. Serves 4 – 8 or more depending on the size of the patties.




Chickpea Falafal Balls

  • ½ cup bulgar wheat
  • 1 whole yam (large)
  • 2 tbsp plant-based milk
  • 1 whole garlic clove
  • 3 tbsp fresh Italian parlsey
  • 1 tbsp onion powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 tbsp chickpea flour
  • 3 tbsp whole wheat bread crumbs
  • ¼ tsp salt
  • ½ tsp dried parsley flakes
Preheat oven to 350 F. Grease a cookie sheet or line with parchment paper and set aside. Add bulgar with 3/4 cup of water in a pot without heat and set aside to soak. Meanwhile, cook yam until fork tender by steaming, microwaving or boiling (peeling skin away is optional). Using hand beaters or a potato masher, blend cooked yam with non-dairy milk until the consistency is like mashed potatoes and set aside. Return to bulgar, which should have absorbed some of the water. Bring the pot to a boil and once boiling reduce to low heat and simmer. Continue to cook, uncovered, until all the water is gone, stirring frequently to prevent burning.

Meanwhile toss garlic, parsley, onion powder, cumin, coriander, chickpea flour, bread crumbs and salt in a food processor. Allow the motor run until it's very crumbly and spice-like. Mix spice mixture with yam mixture until well combined. Then add in cooked bulgar. Drop tablespoon-sized portion on to the cookie sheet and spray with cooking spray. Lightly cover with foil and bake 20 minutes. Flip the balls, respray and then bake another 20 minutes, or until the outsides are crispy.

While the falafel balls are baking, make cilantro-yogurt sauce. Stuff warm whole-wheat pitas with falafel balls, chopped lettuce and the "yogurt" sauce.

Carrot Spice Muffins

Dry ingredients:
  • 1 3/4 cups white whole wheat flour (or a mixture of whole wheat and unbleached flours)
  • 1/4 cup natural sugar
  • 1 tablespoon ground flax seed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt
Wet ingredients:
  • 1/3 cup agave nectar
  • 1/3 cup unsweetened apple sauce
  • 1/2 cup soy yogurt
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 1 1/2 cup shredded carrots (about 3)
  • 1/4 cup raisins
  • Optional topping: Vanilla sugar

  1. Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners. (I used silicone muffin pans.)
  2. Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.
  3. Spoon the batter into the muffin cups–it will be very thick. Sprinkle with vanilla sugar, if desired. Bake for 15-20 minutes, until a toothpick comes out clean.
  4. Note: People sensitive to soy may try substituting rice milk or other non-dairy milk.
Total time (duration): 30 minutes

Carrot Cake Cupcakes


1/2 cups whole wheat flour

1 cup raw sugar
1 tsp baking soda
1 1/4 tsp cinnamon
1/4 tsp salt
1 whole carrot, shredded
1 1/2 cup unsweetened applesauce
1 tsp. vanilla extract

Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots. Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a toothpick inserted in the center comes out clean.

For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.

For maple icing, use electric beaters to whip and combine 1 cups confectioners sugar, 3 tbsp maple syrup and 1 tsp cinnamon, adding additional sugar as necessary to reach a thick and fluffy consistency.

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