Veganism-Environmental Guide and Nutrition in Species Ministry. VEGAN = LOVE FOR PEOPLE, ANIMALS, PLANET.
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MISSION STATEMENT
"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
Love & Peace Maneki Neko Cat
Animals Killed Counter
Animals Slaughtered:
0 marine animals
0 chickens
0 ducks
0 pigs
0 rabbits
0 turkeys
0 geese
0 sheep
0 goats
0 cows and calves
0 rodents
0 pigeons and other birds
0 buffaloes
0 dogs
0 cats
0 horses
0 donkeys and mules
0 camels and other camelids
Saturday, March 10, 2018
Cruelty-Free Travel
Sunday, December 14, 2014
Dealing with Annoying Anti-Vegan Comments
Here are a few of the various things that might come up at the dinner table, and a couple of hopefully humorous suggestions about how you can deal with them, as well as how to turn these questions into teachable moments, too:
Sunday, December 7, 2014
Shop According to Your Values This Christmas
Thursday, November 21, 2013
Cruelty-Free Thanksgiving Meal Recipes
Thanksgiving Day is a national holiday celebrated primarily in the United States and Canada as a day of giving thanks for the blessing of the harvest and of the preceding year. Several other places around the world observe similar celebrations. It is celebrated on the fourth Thursday of November in the United States. Thanksgiving has its historical roots in religious and cultural traditions, and has long been celebrated in a secular manner as well.
Since there is such a plethera of cruelty-free holiday recipes on the Internet and in books, I thought I'd mention two of the best websites for your Thanksgiving holiday menu:
VEGAN THANKSGIVING DINNER
For more cruelty-free recipe ideas, check out this site:
Healthy Vegan Thanksgiving Recipes: From Brunch to Dinner to Dessert
Wednesday, September 4, 2013
Vegan Rosh Hashanah
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
Carrot Spice Muffins
- 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
- 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
- Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners. (I used silicone muffin pans.)
- 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.
- 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.
- Note: People sensitive to soy may try substituting rice milk or other non-dairy milk.
Carrot Cake Cupcakes
1/2 cups whole wheat flour
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.
Friday, May 10, 2013
Vegan Shavuot Recipes
There is a custom of eating dairy foods--especially cheesecakes and blintzes--on Shavuot. The reason for this tradition is not entirely clear, but one popular explanation is that immediately after the Israelites received the Torah and learned about the laws of keeping kosher, it was too complicated for them to begin butchering and preparing fresh kosher meat. So they stuck with eating dairy.
But upset by the suffering of cows, angry with milk producers who celebrate on their behalf, more and more Israelis do not join the so-called "white products" celebration over the Shavuot (Festival of Weeks) holiday. So instead, you can celebrate Shavuot vegan style:
Basic Vegan Blintzes
1 cup whole wheat flour1 cup buckwheat flour
2 tbsp cornstarch
mix well.
add 4 tbsp canola oil
2 cups soy milk
1 cup water
Mix well. It should be pourable, but medium thick. Don't worry about over mixing this as there is no baking soda or powder to deflate.
You can a ladle to pour into a cast iron frying pan on medium heat and then the bottom of the ladle to help spread the mix a little thinner. No oil is needed if the pan is well seasoned. A few minutes on the first side until the gloss on top turns dull and bubbles don't pop. A minute on the other side.
Fill with fresh fruit and soy yogurt for sweet. Soy cream cheese or tofu and veggies for savory.
Here is another recipe:
Vegan Cheese Blinzes with Blueberry Sauce
Vegan Lemon Cheesecake
Crust
1 cup graham cracker crumbs
zest of one lemon
6 Tablespoons vegan butter, melted
Filling
1 14-oz package silken tofu
1 8-oz package vegan cream cheese
2/3 cup sugar
1/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon dried ginger
2 Tablespoons cornstarch
Combine graham cracker crumbs, lemon zest, and margarine and stir to evenly coat the crumbs. Press the mixture into the bottom of a 9-inch pie pan and refrigerate while making the filling.
Preheat oven to 350 degrees. Place silken tofu and vegan cream cheese in a food processor or blender and process until smooth. Add sugar and process until well combined, approximately 3 minutes.
In a separate bowl, combine lemon juice, vanilla, and ginger. Whisk in cornstarch, then pour mixture into food processor and blend until smooth. Pour into crust and bake for 45 minutes until set (the center will still be slightly wobbly). Allow to cool to room temperature, then refrigerate for at least 4 hours or ideally over night.