The Daily Coop

Don't Kill Your Canary

2012-02-14T10:49:00.004-05:00

A happy and healthy heart (and sex life) come from clean clear arteries...

Happy Valentine's Day!

Meet Briar the Goat

2012-01-10T23:19:00.002-05:00

We're so excited to FINALLY get these pictures out of our new boy, Briar!

Briar comes to us, as so many of our family has, through Red Dog Farm. Briar (formerly Oreo) was brought out of a really bad situation through the goodness of three kind ladies who felt for this poor little boy.

Briar was tied up on a dangerous lot filled with metal and cans, with only a picnic table for shelter and no hay at all to eat. The women would untangle him and bring him food and, eventually, convinced the owner to sell him to them. They then brought him to Red Dog and the minute we saw him, we knew he had to come home to us! I mean, how can you resist this face???

We think that he is half pygmy (what Tulip and Petal are) and half fainting. He's the same age as Petal (3 years) but a bit smaller... and a lot fuzzier!

Not only was Briar starved nutritionally, but he was very lonely as well. Goats are herd animals and they are very friendly and affectionate. When he met the girls they got along right away and started running all around the paddock.

Briar has been neutered so we will not be having any baby goats to contend with, so that's good. And we plan on expanding the paddock area in the spring, as well as adding a giant rock from them to climb up on.

It's amazing that Briar is as good-natured as he is. He has a few food protectiveness issues, not surprisingly, and some bonking that we need to get in line, but other than that he's a sweet boy. I was able to put a collar on him (for safety) with no problem the first day. You can see tons more pics on Flickr too.

So welcome, welcome, welcome our sweet boy!!!

Beating Back Butter

2011-12-24T15:55:00.000-05:00

One of the concerns that I had when we were making the switch to veganism was butter. I love to bake and I love toast, especially toast slathered with butter and jam or cinnamon sugar. So more than anything this was an ingredient that I worried about a bit. But we are very luck to be vegan in a time when this is a total non-issue.

Because there is EarthBalance!

EarthBalance is the greatest food product I know. It comes in sticks and several spreadable varieties and because of it, I've never given the switch from dairy butter a moment's thought or concern.

The sticks are perfect for baking and sauteing, just like dairy butter sticks. It melts, separates and softens just like dairy butter and makes perfect flaky biscuits and pie crust too.

I've used this when making heavily butter-based cookies, like shortbread or the Mexican Wedding Cakes/Russian Tea Cakes shown below, with no change in the texture or flavor. I've made rouxs and risotto and sauteed mushrooms too.

Here I've creamed two sticks with sugar when making the Tea Cake cookies. Looks just the same, right?

with the added flour...

baked and nicely browned...

Done!

EarthBalance tastes and acts just like dairy butter but with out all the cruelty and cholesterol. In fact, I don't know why more bakeries and chef's don't use it exclusively. You open up your menu to more people and reduce the negative elements.

So, if you are ready to make some cookies (or want to make me some!) grab some EarthBalance and you are good to go!

Comic Commentary

2011-12-20T23:16:00.000-05:00

A few thought provoking images and social commentary for you...

... and, just for the holidays...

Meet our new girls - Butterscotch & Tellicherry

2011-12-04T20:24:00.000-05:00

As mentioned in the previous post, our Meggie (Nutmeg) passed away on Tuesday before Thanksgiving. Jake was very sad and we knew he needed some companions. So we spoke with Red Dog Farm, the rescue group that many of our animals have come from, to see if they had any hens who could be placed with us. Lucky for us they did and we were able to bring home Butterscotch and Tellicherry (Telli for short) on Friday.

They are such pretty girls. I have already taken a ton of photos of them, but here are a few...

Jake and girls get along great and he is already acting as their protector. Telli and Butterscotch were perfect in the car home and became accustomed to their coop after just one night.

We're so happy to have new members of the family!

Welcome to Butterscotch and Telli!!!

Meggie - 11.22.11

2011-11-22T09:52:00.000-05:00

We are sad to report that our girl, Meggie, passed away last evening in her sleep. We found her this morning and it is a bad dark day for us all. She had come to us just about four years ago and was a wonderful girl.

Jakey is very sad as well and we are talking to Red Dog Farm about what we can do to ensure that he stays happy and healthy. We don't want him to be sad or lonely.

Here are some fond memories of Meg:

We love you, Meg.

Turkey of the YEAR!!!

2011-11-16T10:47:00.003-05:00

WE ARE SO EXCITED!!! Our Jakey was selected as Turkey of the Year!!!

We always knew that our Jake wss a wonderful turkey and a true ambassador but now others get to see that too.

We are so proud of our big boy!!!

Be sure to read the stories of the other turkey runner-ups and please consider taking turkeys and other animals off of your table. This is the season for peace, love and compassion and having a cruelty-free dinner is the best way to live according to these values.

Jake - Turkey of the Year, 2011

Friends Don't Let Friends: Not Eat Tofu

2011-11-11T11:13:00.001-05:00

Some of my friends and family who know we are vegan ask us about tofu. Well, I just saw this great graphic from Nasoya which gives a quick overview on "what the heck is tofu exactly?!?" and thought it did a great job. Click here to see it BIG.

I also want to add a few bits of information. First of all, let's get a few common misconceptions out of the way.

1.There as has been some fear around eating soy and the implications of eating too much. That was related to Isolated Soy Proteins (ISPs) and has been shown to be mostly groundless. But like much modified foods, it's always best to modify your intake. ISPs have been added to many processed foods trying to boost their healthy claims or "extending" the volume or lifespan of foods like ground beef. They do this by creating Textured Soy Protein which is a processed food, a flour that is reconstituted, itself.

Tofu and tempeh are whole foods made made from the soy bean. They are not isolates and you would have to eat a TON to get any issues. So no worries there!

2. We don't eat a ton of tofu or tempeh. And we are probably eating less ISPs than the average SAD-eating person because we eat very few processed foods.

Now, onto the good stuff!

But first I have a confession to make. When I was in college I had a hippie-ish roommate for a year. I remember she made tofu once or twice and I was skeptical/disdainful. What a fool! (I also had a roommate that ate hummus and I thought it looked vile. Yep, I was pretty closed-mined about food growing up. There's a lot of stuff we never tried in spite of living in very culturally diverse Miami. Oh well.)
So, there are two big "types" of tofu which have similar labels. This can cause some confusion and cooking fear but don't worry. It's all good.

First is the vacuum packed silken tofu. Being shelf stable, it's good to keep a few packs on hand.

The firmer water-packed kind is a bit more crumbly. Since the creation process is similar think of these as a brie vs feta.

But what do you do with them, you ask, and what's with this draining process.

Well, the silken you can use straight out of the pack. As noted, this can be used for dips, spreads, baking etc. It's also what you get in miso soup and I'll even use it for a scramble.

The water-packed version is much sturdier and absorbable. You can press the block between your hands when you open it to get out a good amount of the water, or you can press it using a tofu press or between two flat surfaces like cutting boards. This allows a lot of the water out, allowing your seasonings or marinade in. Just as people inject marinades into meats, you're adding the flavors you want to the tofu. (We all know the flavor comes from sauces and spices. No surprise there!)

Then you cook. You can stir-fry, grill, pan fry, bake, kabob, add it as a filling, etc. Pretty much whatever you want. And as you can see from this gallery, there are a LOT of options!

One of our first recipes with tofu is making a tofu scramble. It's now a staple and so yummy. I typically chop and saute an onion and a tomato but you can add peppers, jalapenos, sun-dried tomatoes, etc. Whatever strikes your fancy. I saute this in olive oil, some Braggs, a bit of liquid smoke and Tabasco, as well as a few drops of toasted sesame oil and salt and pepper. Mix it up this basic recipe with herbs or whatever.

When the veggies are cooked, I add drained and crumbled tofu to the pan. You are essentially giving the tofu time to absorb the flavors and heat up so you dont' need to leave it in there very long. But if you need extra time, just put it on low. You won't overcook it.
Then serve!

I'll talk about tempeh later but in the meantime, here are some additional resources.

1. Colleen Patrick-Godreau's podcast on Tofu and her one on Soy (they may take a moment to load, or you listen to them on iTunes. Her podcast is Vegetarian Food for Thought).

2. Nasoya also has a downloadable recipe book too.

3. If you want an amazing sandwich, check out the tofu sandwich at Mellow Mushroom. I get no mayo and they add some Daiya cheese and I'm in squishy sandwich tofu heaven.

Confessions of a former Big Food Executive

2011-11-02T12:14:00.000-04:00

Article via Grist.org

A few weeks ago, I learned of a relatively new blog about food industry deception, but with an interesting twist. The blog's author is Bruce Bradley, who spent over 15 years as a food marketer at companies like General Mills, Pillsbury, and Nabisco. He has since, in his words, "become more educated about the risks and environmental impact of eating processed foods," and is now a CSA enthusiast.

Recently, I had the chance to ask Mr. Bradley about the industry, his blog, and the people behind today's processed food companies.

Q. On your website you write that you've "seen some disturbing trends in the food industry over the past 20 years." What have you found most insidious?

A. The landscape has changed dramatically since I started my career at Nabisco in 1992. In response to Wall Street profit pressures and the growing power of retailers like Walmart, the food industry has undergone a tremendous wave of consolidation and cost cutting.

This has hurt our food supply in many ways. First, huge, multinational food companies now dominate the landscape. Wielding far greater lobbying power and much deeper pockets, these companies have been very successful in stagnating food regulation. Second, cost savings have been a key profit driver for the industry, but they've had a devastating impact on both food quality and food safety. Think factory farming and GMOs, just to name a couple of examples. Third, as consumers' health concerns have increased, processed food manufacturers have become even more aggressive in making dubious health claims or co-opting fad diets to market their brands and develop new products.

The net impact of this transformed landscape has been disastrous from a public health perspective -- with obesity rates skyrocketing and a never-ending flood of food recalls.

Q. How does the food industry respond to those in the public health and nutrition arena who systematically call them out? Is there is a legitimate fear that one day "the people" will realize how unhealthy many of their products are?

A. The average person working at a food company doesn't view public health and nutrition "food cops" as a threat. In fact, they are embracing many of the ideas coming from these sources. For example, books like Michael Pollan's The Omnivore's Dilemma were extremely popular when I was at General Mills, and I learned about CSAs from an R&D scientist working on one of my teams.

Now if you're talking about the Big Food company executives, I do think they feel threatened. However, most of these executives tend to dismiss those who "call them out" as wrong or misinformed, versus taking a serious look at changing their business model. After all, these executives and their companies have a huge interest in maintaining the status quo.

Q. On your blog you say, "confusion is one of the tried and true tools of the processed foods industry." Can you say more about the subtle and not-so-subtle ways these companies confuse us?

A. I think one of the main ways the processed food industry is trying to grow and defend their business is by funding self-serving research. The goal of these studies isn't to uncover "the truth" or to improve public health. Instead, the research is carefully constructed to create sound bites and statistics to help market their products or combat potential regulation. This is one of the primary ways we end up with conflicting studies that confuse consumers on what they should eat or drink.

Is this purposeful misdirection? Intent is always tough to prove, especially if you don't have firsthand knowledge. Research tends to be the work of a select few within processed food companies, and I was never part of one of those groups. That said, if you dig into these studies and their methodology, you can usually find the telltale signs of how they have "stacked the deck" in their favor.

Q. As a registered dietitian, I am very disappointed by fellow RDs who choose to work for the likes of PepsiCo and Wendy's. Have you ever felt disappointed by the behaviors of any of your food industry peers?

A. I'd be remiss if I didn't note my response is biased; not too long ago I was one of those people who worked at a Big Food company. But would I like to see more people from within the food industry take a stand for real food? Yes, I would. Nevertheless, my experience is that the vast majority of employees are good, honest people who are simply trying to "play by the rules of the game" set by food industry leaders, their lobbyists, and our government.

I prefer to focus my efforts on increasing awareness that the rules of the game aren't protecting consumers. Changing the rules is my objective, and I'm hopeful that along the way my blog and my book, Fat Profits, will help convince people from all walks of life, including those who work at Big Food companies, to join me and take a stand for real food.

Q. What are three things you think every consumer should know about Big Food?

A.

Big Food is profit-driven. Don't be fooled into thinking a brand or the food company that owns it cares about you or your health.

Think critically. Most claims and advertising by Big Food companies are meant to manipulate you, not educate you. Read your labels and do your research.

There is no free lunch. Over the long-term, you always get what you pay for. Cheap food is very expensive once you add up the true costs -- like the taxes you pay to subsidize Big Food companies, health consequences like obesity or diabetes, the devastating harm to our environment, and the inhumane treatment of animals raised within the industrialized food system.

Read more from Bruce on his blog or follow him on Twitter.

New York Times Support Veggie Thanksgiving

2011-11-02T11:45:00.000-04:00

Check out the New York Times promoting a veggie Thanksgiving. They are going to have THREE WEEKS of veggies recipes online. As I plan my Thanksgiving dinner, I'm so going to be checking this out!

Remember:

Meet Turkeys, Don't Eat Turkeys!

Cancer vs Concessions

2011-10-23T22:59:00.001-04:00

I went to an event today where Relay for Life was a recipient of some of the funds raised. They had signage all throughout the event but as I was walking around I noticed that there seemed to be a huge disconnect going on.

While the small Relay for Life signs were promoting healthier eating, we were surrounded by fried brownies and sausage sandwiches and meat and fried, well, EVERYTHING!

Not quite a consistent message, huh?

And this is something that bothers me a lot... inconsistency. A big issue that I have are animal rescue groups who do fundraisers and events where they are serving other animals. It's a connection I never thought about before I was vegan(not that I ate hot dogs and hamburgers, the main items served).

But now it bothers me a lot. Especially when it's done by groups, groups that I work with, that not only rescue dogs and cats but also rescue cows, goats, chickens and pigs.

I have decided, that as much as want to and do support many of these rescue groups, I will absolutely NOT support them at these events. I also make a point to tell them WHY I'm not supporting them at their events.

All animals are worthy of rescue and protection. And those that are working to end animal cruelty and neglect need to adhere to that. They may choose to not be vegan on a personal level but at events they should absolutely be so.

Part of the purpose of these groups is education. And there are no excuses for not serving vegan food. There are many commercially available delicious options, including non-animal-based hot dogs and hamburgers. Not only will you be exposing people to healthy tasty food, you will not be alienating your strongest supporters... those who have incorporated animal welfare into their entire lives.

This post is going to be a part of my response to these groups from now on. This is a call to action! Live according to what your mission is all about!

Compassion for ALL ANIMALS!

Friends Don't Let Friends: Miss Oktoberfest Soft Pretzels

2011-10-05T11:09:00.001-04:00

Eating giant soft pretzels at Oktoberfest is part of the fun annual tradition. When we opened our new pub, we didn't want to miss out on this delicious treat.

The great thing is that, like most breads, these pretzels* are basically vegan-friendly already!

I whipped up a double batch and made them a bit smaller for easy mustard dunking.

Ingredients:

1 1/2 cups warm (110 to 115 degrees F) water

1 tablespoon sugar

2 teaspoons kosher salt

1 package active dry yeast

22 ounces all-purpose flour, approximately 4 1/2 cups

2 ounces EarthBalance (half a stick), melted

Vegetable oil, for pan

10 cups water

2/3 cup baking soda

Pretzel or kosher salt

Directions:

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and melted EarthBalance and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. (I have even let it sit twice as long with no adverse effect).

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil or use a Sil-pat. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 or 16 equal pieces. Roll out each piece of dough into a rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel lightly with vegetable oil sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

These keep well overnight. If they seem a bit soft the next day, just pop them in a low oven to recrisp. You can brush with oil and sprinkle with salt again as well.

These pretzels go great with beer or as a snack.

We love them with Lusty Monk mustards...

PROST!

*recipe adapted from Alton Brown via Food Network online

Food - rules to live by

2011-09-30T12:51:00.000-04:00

The Ultimate Vegan Baking Cheat Sheet

2011-09-21T15:06:00.003-04:00

Source: Peta

Downloadable/Printable version here

The Vegan Food Pyramid

2011-09-01T12:53:00.000-04:00

via http://www.veganfoodpyramid.com/

Hoarding. Abuse. Neglect. The Worst of These.

2011-08-23T13:16:00.001-04:00

I spend a lot of time thinking about the reasons why of how people hurt, use and abuse animals. Abuse comes in so many forms and it is my hope that, if I learn the motivations or the rationale, that I can be better prepared to stop and prevent it from happening to other animals.

These drivers are so alien to me that it is a painful mental struggle to find the mindset. But I don't want to be dismissive of it because, at the end of the day, that is where I believe we have the greatest opportunities for change.

In some way I can "understand" abuse. Whether you have an uncontrollable temper or you are threatening or implementing abuse of an animal to scare and control a spouse or child, I can see where this is coming from. I don't condone it but I can fathom it. Hoarding too, I understand. Many of these people feel they are actually doing right by the animals. They feel they are giving them a better life than they might have at a shelter or on the streets. Yes, they don't have a clear picture and but their motivations are generally good.

But there is one huge category I cannot wrap my head around and that is neglect.

I was reading a story today from the ASPCA about a poor pup left to suffer for weeks in an abandoned home. The dog was forced to eat refuse - ketchup packets, razors, wood chips - as it tried to fill it's empty stomach.

The article states:

It was a devastating discovery. Last January, ASPCA Special Agents arrived at an abandoned Bronx home to find the emaciated body of a dog lying lifeless among piles of garbage and feces. A thorough investigation by our Agents led to the arrest of Cherika Alvarez. The 30-year-old was charged with abandoning her one-year-old Pit Bull, Alizé, mid November 2009.

A necropsy proved that the emaciated dog ate nothing but razor blades, bits of plastic, wood chips, garbage and ketchup packets for weeks before he died.

“This was a clear-cut case of severe and inexcusable animal neglect,” says Stacy Wolf, ASPCA Vice President and Chief Legal Counsel for the Humane Law Enforcement. “The necropsy established in horrifying detail what this dog ingested in a futile attempt to stay alive.”

Last week, with strong evidence at hand, Judge Robert Sackett found Alvarez guilty of animal cruelty. She now faces up to one year in prison and a $1,000 fine at her September 28 sentencing.

These cases render me completely baffled. From dogs and cats left in abandoned homes or outside to starve to the animals with fur so matted it's ripping their skin to the ones covered with ticks so thickly they are being bled to death, I don't get it.

Neglect to me is willful. There are no excuses. You can't afford to feed or care for your animal or you have to move and can't bring it with you? Take it to a shelter, call the animal control and let them know it's been left. Do it anonymously if you have to. Can't afford to take your pet to the groomer, get a pair of scissors and trim them yourself - scissors are what a dollar or two? Heck, borrow a pair if you have to.

There is NO EXCUSE for neglect!!! Do these people not care? Then why did they get this animal in the first place? Are they psychopaths that enjoy torturing animals (there is a HUGE correlation here, by the way)? Can we use this as a basis for mental evaluations?

I just don't get it. Not sure I ever will. How can I understand so I can help prevent this abuse?

For now, Take Action!

If you suspect an animal may be the victim of neglect or abuse, please report it. Visit the ASPCA Report Cruelty FAQ to learn how to report cruelty in your neighborhood.

Kickstart some Compassion

2011-08-17T12:04:00.001-04:00

I'm a big fan of Kickstarter, Happy Herbivore and compassion, so I love it when all three of those things come together (especially when it involves cute jewelry).

Our favorite Herbivore is doing a Kickstarter turning her adorable Herbie elephant logo into a sterling silver necklace. Well, you better believe I was on-board!

Check out her project video here to learn all about it.

Her Kickstarter is fully backed but you can be sure to get your necklace by pledging still. The program is open until September 1st. And not only do you get the necklace but all the proceeds are going to benefit the Elephant Sanctuary.

Don't wait, reserve your Herbie today!!!

Veggie Dogs Redux

2011-08-15T12:28:00.000-04:00

Back in January we started feeding our pups a grain, bean and veggie filled dinner and they are really thriving on it. Well, they also get carrots for treats and there are these great sweet potato treats we get them too. While we give them other veggies from time to time, we just found out how much they love a new treat - collard green stems!

Both Badger and Oona crunch them right up. Badger likes both leaf bits and stems while Oona is more about the crunchy stems. These are now fun treats to give them anytime. We don't have to worry about fat, salt or who-knows-what-else in commercial "treats".

Our dogs eat more veggies than most people do, especially compared to some kids we know!

Making Me Sick - Bear Bile is Torture

2011-08-12T17:31:00.000-04:00

This is one of the saddest and most stories I've ever read or had to post. But it's traumatized me so much that I'm sitting at my desk at work crying my eyes out over the pain, fear and desperation that these poor animals endure in the torture that is a bear bile farm.

Asiatic "moon" bears are kept in tiny cages, mainly in China and Vietnam, and they stick a metal tube into their stomachs or gall bladders and take their bile daily.

The process is so horribly painful that the bears are fitted with an iron vest, as they often try to kill themselves by hitting their stomach as they are unable to bear the pain.

The cages are so small they are crushed to near death.

But a media source in China just released the following heartbreaking story:

The Chinese media has reported on an extraordinary account of a mother bear saving her cub from a life of torture by strangling it and then killing itself.

The bears were kept in a farm located in a remote area in the North-West of China. The bears on the farm had their gall bladders milked daily for 'bear bile,' which is used as a remedy in Traditional Chinese Medicine (TCM).

It was reported that the bears are kept in tiny cages known as 'crush cages', as the bears have no room to manoeuvre and are literally crushed.

The bile is harvested by making a permanent hole or fistula in the bears' abdomen and gall bladder. As the hole is never closed, the animals are suspect to various infections and diseases including tumours, cancers and death from peritonitis.

A person who was on the farm in place of a friend witnessed the procedures and told Reminbao.com that they were inhumane.

The witness also claimed that a mother bear broke out its cage when it heard its cub howl in fear before a worker punctured its stomach to milk the bile.

The workers ran away in fear when they saw the mother bear rushing to its cub's side.

Unable to free the cub from its restraints, the mother hugged the cub and eventually strangled it.

It then dropped the cub and ran head-first into a wall, killing itself.

Many TCM practitioners have denounced the use of bear bile in their treatment as there are cheaper herbs and synthetics that can be used in its place.

Bear bile is traditionally used to remove 'heat' from the body as well as treat high fever, liver ailments and sore eyes.

I can't understand the horror and heartbreak of this story and have to denounce the use of animals, all animals, as often as I can. The images from these "farms" is beyond horrible.

More than 12,000 bears are currently suffering in these cruel conditions in Asia’s bear farms. The World Society for the Protection of Animals is leading the fight against these farms. If you can donate or speak out, it will help to shut these down sooner.

I have a dream

2011-07-22T16:35:00.002-04:00

Friends Don't Let Friends: Miss Blueberry Pie

2011-07-17T20:26:00.000-04:00

I am not a huge pie baker. I'll do an apple pie or a pumpkin pie at Thanksgiving but that tends to be it. Fussing about with dough isn't my favorite thing and in the past, I have to admit, I would be lazy and buy prepared pie crusts to use.

I know, I know, it's pathetic. But I just hated to cut in the butter/shortening and then roll the dough out, etc. But really, I don't have much of an excuse. The food processor with the dough blade does most of the hard work for you.

So, in honor of our 3 year Veggie-versary (which was this past week) and the fact that my husband came home with 12 pints of blueberries from the Farmer's market, I decided on a whim to make blueberry pies.

Instead of making 1 big pie, I decided to use my individual pizza pans and make two half-sized pies. Half the size, double the fun! I went to my favorite vegan baking cookbook, Colleen Patrick-Goudreau's The Joy of Vegan Baking, and found a perfect pie recipe.

One thing to note, this did take me a while with the freezing/refrigerating of the dough and the baking time, but if you get the cookbook, you can actually make dough ahead of time and freeze it, or go for pre-made pie dough. Once you have that done, the pie filling is easy peasy, so no excuses!

For the crust:

Making pie crust is easier than it seems, but you just have to pay attention to the temperature of your ingredients - keep everything as cold as possible. CPG suggests putting everything - flour mix, cut-up shortening, water and rolling pin - in the freezer for 30 minutes prior to mixing. You also can't mix it too long or it becomes doughy rather than flaky.

This makes enough for a lower and upper pie crust on one 9" pie. When I made my pies I still had plenty of dough leftover for another pie crust bottom or I may make pie pops another day.

Ingredients:

2 1/2 c. unbleached all-purpose flour

1 tsp. granulated sugar

1/2 tsp. salt

1 cup vegetable shortening (alternate: 1/2 c. vegetable shortening and 1/2 c. nondairy butter such as EarthBalance sticks), cut up into little chunks

1/3 - 1/2 c. plus 1 tbsp. ice cold water

Directions:

Measure out all the ingredients and put them in the freezer for 30 minutes before you start cooking.

Use a food processor or hand mixer to combine the flour, sugar, and salt - about 10 seconds.

Add the butter/shortening and pulse until the fat turns to pea-sized pieces.

Drizzle in the ice water and pulse until there are no dry spots left. I scraped down the sides a few times to make sure it was well combined but not a giant clump of dough.

You should be able to press the dough into two balls by hand. If not, add a tiny bit more water.

Press the dough into two flattened balls and cover with plastic wrap. Refrigerate the dough for 30 minutes to a few days. You can also freeze it for 6 months.

When the dough is chilled, roll it out on a well-floured surface. Make sure not to warm the dough with your hands.

Transfer the dough to your pie pan by delicately folding it in half and half again (so it looks like a quarter of the circle), and then unfold into the pie pan. I put the crust in the pans back into the fridge another 30 minutes to prevent shrinkage when baking. And I didn't roll out the top crust at this point. It only takes a second to roll it out and cut the shapes so I did that once I filled the pies.

I pre-baked the bottom, so preheat the oven to 450°F.
Poke holes in your pie crust with a fork or use parchment paper and pie weights and bake for 10 minutes.

Remove the crust from the oven and let it cool.

I made this only with fresh berries, but you could certainly make it with frozen berries.

Ingredients:

3/4 c. granulated sugar

3 tbsp. cornstarch

2 tbsp. fresh lemon juice

1 tbsp. lemon zest

4-5 cups fresh or frozen blueberries, pick out stems and shriveled berries. I used 4 cups for mine.

Almond or soy milk for brushing on your top crust (if you choose to have a top) and granulated sugar for sprinkling on top.

Directions:

If you are using frozen blueberries, let them sit out for about 15 minutes and then strain the juice.

Keep the oven at 450°F.

For the top crust, you can either use another whole crust, make a lattice design, cut shapes with a cookie cutter, or leave it off. If using, roll the crust and leave it in the fridge until you are ready.

In a big bowl, combine/whisk the sugar, cornstarch, lemon juice, and lemon zest.

When the mixture is combined, fold in the blueberries.

That's it! Then put the mixture into your pre-baked pie crust. Cover with the other crust (with steam slits) or crust shapes, if you are using. Lightly brush with the almond or soy milk and sprinkle with a bit of sugar.

Bake at 425 degrees for 20 - 30 minutes (shorter if you are doing smaller pies). Then, reduce the heat to 350 degrees and put a cookie sheet under the pie pan to catch drippings, and cook for another 25-35 minutes until the berries and juice are bubbly. If your edges get too brown, wrap them with strips of foil.

When you take out the pies, let it/them cool for at least 1 hour and preferably 3 hours before cutting and eating. The pies can stay out at room temperature for several days.

Enjoy plain or with (vegan) ice cream!

Making the Message

2011-07-07T00:13:00.000-04:00

If you've checked out my other site, Shoe Daydreams, you know that I am a big fan of Etsy and the many artists who work there. I recently found Julep115 and loved her whimsical animal designs paired with meaningful messages.

Christy, a vegan, sells her "Earth and Animal Friendly" from Texas. I love so many of her pieces... and what they're each saying...

As a lover of hens I was immediately drawn to her "Vegan" chicken piece and asked if I could have one made for me for my up-coming 3 Year Vegan-versary.

It turned out splendidly and I'm so happy to wear it. It's light and comfortable and it makes me glad to wear my vegan message near my heart. It especially looks great paired up with my Wendy Brandes "Chicken on Nest" necklace.

You can find Julep115 on Etsy or at her site: Http://christyrobinsondesigns.com

Sites for Easy Fun and Tasty Recipes

2011-06-20T10:24:00.000-04:00

Vegans love to talk about food and are, on the whole, "foodie" people. We're concerned with taste, texture, quality, sourcing and freshness. So, when you're around a group of vegans, foods going to be a topic of conversation eventually. From our favorite breakfast, to the best tofu cream cheese to where to get a great meal. And while we like to come up with our own veggie creations, it's always fun to get inspiration and ideas from other vegans cooking on the web.

Vegan Stoner is a great resource for cheap easy but tasty meals. Plush I love their fun illustrations.

Happy Herbivore is one of my new favorites. Lindsay has a great cook book as well. All her recipes are low to non-fat, filled with easy to source ingredients and fast. I really love her chocolate zucchini muffins and chick-pea tuna salad.

The husband really loves to try out ideas from Vegan Dad. The recipes here are very kid friendly and are perfect for transitioning vegans because it's filled with lots of familiar favorites and comfort food. If you're working to change over your whole household, there are great ideas here from "hot wings" (above) to sausages or "fish" fillets.

With so many resources and ideas, you won't be stumped for an answer to the "what do you eat" question. What's great is while all of these are tasty, you get real life feedback and experiences, and no excuses!

How We Got Sicker

2011-05-23T17:13:00.003-04:00

This amazing info-graphic easily depicts how our current health woes have developed over the last few decades:

via Vitality

Recipe to try - Vegan Ranch Dressing

2011-05-04T10:34:00.000-04:00

I haven't made this yet, but it sounds and looks great and I want to. So I'm saving the recipe here. If you make it before I do, let me know how it goes!

Vegan Ranch Dressin'

Source: No Face Plate

1 tub medium-firm tofu

Juice of 1 lemon

4 tablespoons chive oil

3 tablespoons dill pickle juice

4 cloves garlic, minced fine

1 tsp mustard, spicy

1.5 tablespoons each - minced parsley, chives and dill, fresh

20-30 twists of your pepper grinder (yup, I like mine punchy)

In a blender, blend the first 4 ingredients until super-smooth (you can add a little more oil if you need to, and remember to scrape down the sides as you go). Scrape the white sauce into a bowl and add remaining ingredients.

Taste for salt and add a little more if you need, but usually the pickle juice + mustard is enough for moi. Resist the temptation to add nutritional yeast - this is just tangy enough as it is.

Sweet!

2011-04-29T17:48:00.000-04:00

Crushing me

2011-04-20T18:41:00.001-04:00

There are days when it all gets so overwhelming that I'm not sure I can feel such despair and still go on. Knowing that abuses like these happen to innocents multiplied literally billions of times every hour of every day is appalling.

I know how seductive it can be to avoid looking at these videos. To avoid "knowing". How much we want to keep the thought that we fund this away and disconnected from us. Frankly, there is a part of me that would rather not live sometimes than feel the helplessness and deep sadness that I feel when I see images like this. I can't fathom the type of person who can do this and what they have had to experience to be so numbed and disconnected from the suffering and pain they are creating in another living thing.

Besides living in as compassionate way possible, supporting the organizations that expose these crimes and by sharing this information, I feel that I have to do more than just sit here, remotely, crying from what I see. I want to shout it from the roof tops. I want to take these practices - industry standards that encourage violence and pain - and bring them into the light and show them to everyone.

Why?

Because I have trust and faith that my friends, family and fellow humans really do want to do what is right. That they would never, if they just knew, keep perpetuating this system just for some ice cream or a burger or any other food item. That they want to also be healthier. That they want to see the world be better off too. And that they are empowered to do so every single day just by choosing a different food to eat. Just by being vegan.

So, I don't stop looking. I try to wipe my tears and look again. I keep breathing. I keep shouting and sharing. Some days I can guide and smile, speaking with joy. Some days I am so filled with rage that I shake and speak out harshly. Some days I sit in my car and bawl until I'm spent. I know I may not always be popular but I have to try.

If I don't speak out I may not be to speak at all.

A new Mercy For Animals undercover investigation provides a horrifying look into E6 Cattle Co. in Hart, Texas.

E6 Cattle rears calves for use on dairy farms, confining approximately 10,000 calves and subjecting them to lives of prolonged neglect and misery. For over two weeks in March of 2011, an MFA undercover investigator documented the operation's deplorable conditions and brutal mistreatment of animals.

Due to an outbreak of Foot and Mouth disease, South Korea began "culling" pigs in late December. To date, it is reported that as many as 3 million pigs have been buried alive. The cost of the cull is estimated around 230m pounds, whereas a mass vaccination program would've cost only 63m pounds, been far more humane, compassionate, and conscious of our fellow beings.

More squishy

2011-04-12T17:05:00.001-04:00

Harmony

2011-04-11T22:42:00.000-04:00

Would that we all could find such peace and joy in each other.

Stop the Seal Hunt

2011-04-04T15:19:00.002-04:00

I've been fighting against the Canadian seal hunt since I was 6 years old (you can ask my parents). I hope to see it end in my life.

Don't buy Canadian seafood in store or in restaurants.. ASK and TELL why you won't buy (or just don't buy/eat seafood!)

Don't buy Canadian maple syrup either. Vermont has wonderful syrup. Buy that!

Tell the Canadian government that you won't buy their products or travel to their cities until the hunt ends.

Oh yeah, and don't buy FUR!

See image larger

Check out more ways to help here.

A Hole in My Heart

2011-03-30T12:55:00.001-04:00

Well, Animals Do It...

2011-03-28T11:56:00.002-04:00

My new answer to the statement:

"Well, we should eat meat because it's natural. Animals do it."

Yeah well:

"Some animals also eat their own young. Some eat their own feces. Just because animals do it doesn't always mean it's a great idea for people to do it."

Meet Clarence!

2011-02-24T13:26:00.001-05:00

Say Hi! to Clarence.

Clarence just came to us via Red Dog Farm. He is a 8-9 year old parakeet that was surrendered due to his previous caretaker's health issues. He's a senior but he's got quite a lot of energy and pep!

We were told that he was very shy and quiet but thus far he's been quite a chirper. He came to us in, what I think, was a very small cage and you could tell he'd been a bit neglected. His cage was a bit of a mess and his nails are very long to the point of curling. He didn't even have a way to wear down his beak!

Well, we've changed all that!

I'm working on trimming his nails so I don't scare or hurt him but the first thing we did was get him a much roomier home with new clean toys and perches perfect for exercising his feet and mind. I love his new home. The front has a plexi door so he gets unobstructed views out.

He likes to get close to the door and peek out at us.

We're working on the best toys and treats for him but this environment has lots of "enrichment pods" we can add on to keep him engaged and happy. I'm also working on getting him used to being touched and petted. He's not too sure about it right now but he's getting there!

Clarence is in the sunroom for now, up on top of our built-ins. It gives him a sunny place, free from drafts. The room is warm and he can see out. The radio stays on and we check on him throughout the day too. The cats were curious at first but haven't tried to get at him (not that they could!).

So now we have an even dozen (OMG!)

Restaurant Review - Cafe Curryleaves

2011-02-21T20:36:00.005-05:00

We may have a contender for "New Favorite Restaurant". We have many loves in the Favorite Restaurant category, which obviously is great, because they are each unique. Each restaurant usually makes something amazing that we realize our life has been an empty shell without. Cafe Curryleaves in Morrisville, NC is one of those restaurants.

The restaurant itself is small and casual. A bit of a combination of counter service and sit-down, you walk in and can place your order or have seat and peruse the menu. The menu isn't huge but it is filled with great Southern Indian dishes that are not as common as their Northern counterparts. We'd read a few reviews on Yelp before we impulsively made an hour and a half drive to check it out and they all sounded great.

We were not disappointed. We knew from the reviews that we had to get the Imli fries as a starter. The fries, along with an order of the Samosa Chaat (Chaat meaning starter), were an AMAZING start to the meal. I am not kidding you. These fries, covered in tamarind sauce and fresh onions are ridiculously good. They were inhaled in just a few moments. If I could have eaten another order, I probably would have.

There were a ton of other starters I wanted to try but I know those fries will have a permanent spot on our appetizer list.

For our main meal, SL (the husband) go the Mixed Vegetable Uttapam which is a lentil and rice pancake mixed with fresh veggies. It's served with a small bowl of soup and a tomato chutney and a fresh coconut chutney. Think light but crispy deliciousness.

I got the Masla Dosa which also comes with the same soup and chutneys. Dosas are a huge, very thin rice-lentil crepe which is cooked and then folded in half with a filling. In the case of the Masala Dosa, the filling is a gently spiced potato filling. This is comfort food at its best.

And were talking huge here. There is actually a tray under that Dosa somewhere! Also note the empty fry bowl in the center. Picked clean.

The Dosa is deceptive, though. It isn't filled to the brim with potatoes, just at the fold, so I don't feel like a total glutton. Although afterwards, I slept the whole car ride home.

So, yes, Cafe Curryleaves is amazing and affordable. I think our whole meal was just over $20. They have desserts too but I was too stuffed to try them. Maybe next time because, in spite of the drive, we are totally going back. If you are going to be anywhere near the Raleigh-Durham-Cary area you have to stop by!

Have Your Cake and Eat It Too

2011-02-10T12:51:00.000-05:00

I just wanted you to know that while not the healthiest thing to eat and something you probably wouldn't indulge in every day, you can have cake as a vegan. Even a pretty, sugary, decorated cake.

I used to bake a ton and people would hire me to do wedding cakes, baby shower cakes and birthday cakes and even goodies for parties and work events. I used to bake every week for fun, just to test out new recipes. I took 3 courses in cake decorating and would make multi-tiered cakes just for fun.

I have quite a collection of tools and tips to assist me.

So when we went vegan, I didn't want to give that up. And I haven't had to. I made this 10" yellow cake with lavender-tinted sugar icing for a young lady's birthday last week. She wanted a lavender cake with white trim and powdered donuts.

In the interest of full disclosure, I picked up donuts for the topper. I may get a donut baking pan to do my own next time. So the donuts were not vegan but the cake and icing were (as well as being nut free too).

But not everyone has time to make a cake from scratch. No problem! Cherrybrook Kitchen has vanilla and chocolate cake mixes, as well as a whole slew of other mixes, for you and they are available in most grocery stores. All you need are EarthBalance sticks to add to the mix and you are good to go.

I keep a box on hand for quick and easy cupcakes. Never be without cake again!

Beautiful Diversity

2011-02-09T00:45:00.000-05:00

Nature, in it's glorious diversity, is wonderous.

Behold the floral bower of the Osmia (Ozbekosima) avoseta bee from Turkey.

Scientists recently discovered a rare, solitary type of bee that makes tiny nests by plastering together flower petals.

Each nest is a multicolored, textured little cocoon — a papier-mache husk surrounding a single egg, protecting it while it develops into an adult bee.

Building a nest takes a day or two, and the female might create about 10 nests in total, often right next to each other. To begin construction, she bites the petals off of flowers and flies each petal — one by one — back to the nest, a peanut-sized burrow in the ground.

She then shapes the multi-colored petals into a cocoon-like structure, laying one petal on top of the other and occasionally using some nectar as glue. When the outer petal casing is complete, she reinforces the inside with a paper-thin layer of mud, and then another layer of petals, so both the outside and inside are wallpapered — a potpourri of purple, pink and yellow.

These meticulous shells are just over a half-inch long and usually will house just one tiny egg. To prepare for her offspring, the mother collects pollen and nectar, which she carries back to the burrow in a nifty part of the digestive tract called the crop. She deposits this gooey blob of nutritional goodness in the bottom of the flower-petal nest. Then, she lays the egg, right on top of the gelatinous blob.

At this point, it's time to seal in the egg. The mother bee neatly folds in the inner layer of petals, smears a paper-thin mud layer and then folds the outer petals. The casing is nearly airtight, which helps protect the vulnerable egg (and later larva, then pupa) from flooding or excessive dryness or hoofed animals.
In only three to four days, the egg hatches into a larva. When it finishes feasting on the nectar, the larva spins a cocoon (still inside the shell, which has hardened into a protective casing by this point) and then hangs out. Rosen says he isn't sure whether it spends the winter as a larva or as an adult. But at some point the creature's tissue begins to restructure itself, and it transforms into an adult. Come springtime, the adult bee emerges from its flowery bower.
Then, the cycle starts all over again.

Source article - NPR

Junking the Junk

2011-02-08T11:17:00.000-05:00

While I think eating vegan is one of the best ways to take control of and improve your health, there are many ways to eat "junk food" in the vegan world. Just because you eat vegan doesn't mean you are eating healthfully.

If you live on an endless rotation of fries, non-dairy cheese pizza and Oreos, you aren't doing your body much of a favor. You're just exchanging one type of food for another.

Vegan Hope wrote a great post today titled: "Say good-bye to vegan junk food" where she states -

... As much as we want to believe that consuming the vegan version of our old favorite junk foods is healthier, it is really not that much healthier. (except of course, it is healthier for the animals).

But what message does it send to our friends, family and close circle if we as vegans start to get the very diseases that we keep saying that vegans don’t get? And what if our doctors see this in us and tell us it is the vegan diet that is making us sick?

I think as vegans, often we think that we have already given up SO much just by going vegan. And it is true, we have given up a lot. But at the same time, I don’t think we should see being vegan as a sacrifice, but more as something that set us free from a horrible industry. Giving up junk food should be seen in the same light. It is not a sacrifice, it is not a punishment, rather, something that sets us free from some pretty awful industries.

Read the rest of the article above because she makes some great points.
This post really hits home.

We are vegan as, but I would say were somewhere in the mid-way point of eating whole foods and healthfully all the time and eating junk. We go out to eat and will eat Daiya-filled calzones. Maybe once every few months I'd eat some Oreos. I don't really like Tofurkey but we will get stuff like Smart Ground for tacos. And I know I use way to much EarthBalance on my toast. Plus I bake a lot, roast veggies in oils etc.

The challenge we have is sugar and oil. The stuff we add when we cook at home. We cook a lot and eat out a fair bit (where I can't control what's in the food as easily) and I think that is where I am going to face the biggest challenge. It was easy to adapt the foods that I made before to being vegan. But we were big "gourmet foodies" and used lots of rich ingredients. Now I'm just doing that same thing with different vegan options that are possibly just as "junky" in their own way.

I've been a good cook and known how to cook my whole life. Now I feel I need to scrap that and start over. It feels like we made a big change and now we need to do another whole overhaul. It's kind of exhausting to think about and being a busy couple who works long long hours, its daunting. And, of course, no one likes change.

That said, I know this is more the direction we should go in. I just need to find a way and time to clear my head and preconceived notions of how and what to cook and add in some new meals that are even better for us than what we are doing now.

Milk Does What?

2011-02-03T12:47:00.000-05:00

I get an eNewsletter from my Insurance provider at least once a week. I am always amazed at the contents, or at least one element in the newsletter, each time. Whether it's pushing a new pharmaceutical or giving insufficient food advice, I don't really feel they are telling the full truth.

So I shouldn't have been too shocked by one of the articles in today's piece that claims: Does Dairy Fat Reduce Type 2 Risk?

In this post they (and most of the rest of the online press) have picked up the news that a compound, trans-palmitoleic acid, in full-fat dairy products may help to reduce Type 2 Diabetes risk (per the Harvard School of Public Health scientists).

I felt I had to do more research as this "news" brought up many questions.

1. Who funds the Harvard School of Public Health?
2. Was this finding because the participants had eaten a diet filled with non-fat and therefore more concentrated diary and by eating the full-fat version the risk is less?
3. Why are so many news outlets picking up the story without doing further research.

It seems as if the news and sites are not giving the full story. They position trans-palmitoleic acid as "not produced by the body" but they fail to note that there are other non-animal based ways to obtain this compound. They also don't note that this study was a single study based on a single survey.

What's needed next, says Leonid Poretsky, MD, director of the Friedman Diabetes Institute at Beth Israel Medical Center in New York City, is an interventional prospective study. "In this type of study, you would give people the substance over a period of time and then observe whether there are indeed fewer cases of diabetes," he says. "This study was just an association study. It doesn't prove cause and effect."
Even Diabetes groups are coming out in opposition to how this finding is being presented:

Research reported in the 'Annals of Internal Medicine' involved 3,736 people over 20 years. They were asked once about their diet and other factors which might affect their health. Three years later they had their blood tested to measure fatty acid levels, including the amount of trans-palmitoleic acid, and after that information about their health was collected annually.

The journal draws attention to several limitations of the study. Participants were asked only once about the foods they usually eat, and dietary habits may change over time. The blood levels of trans-palmitoleic acid measured several years later may have no longer related to the types of foods the participants originally reported eating. Therefore it is not possible to conclude from this study which foods, if any, result in greater levels of trans-palmitoleic acid in the blood. In addition, this kind of study cannot say whether trans-palmitoleic acid or some other unidentified factor was the cause of the positive health effects seen.

My advice: make sure to learn more about the whole picture and not just read the headlines.
Personally, the results don't matter to me. I'm not eating dairy. Health factors are just one reason we're vegan. The other is this is a compassionate choice that I make not only for myself, but also for the environment and the animals.

Friends Don't Let Friends: Loaf out on Loaves

2011-02-02T18:08:00.000-05:00

The other day I spotted this cute individual "cupcake" dinner image and have been dying to recreate it ever since.

So last night we made individual Lentil Loaves (in my jumbo cupcake tin) and mashed potatoes, with a green salad on the side.

We didn't get to do the twice baked potato "frosting" because we were just too hungry but now I've got an excuse to make this again soon.

If you're looking for a hearty and comforting dinner, this is it. I love the contrast of the loaf and tomato paste topping and the husband even roasted some garlic to add to the potatoes. He's a star!

Individual Lentil Loaves

(modified from The Clean Eating Mama)

Ingredients

•Ketchup or homemade tomato topping (see below)

•1 1/3 cup plain oatmeal

•1/2 block firm tofu

•1 cup chopped onion

•1 cup chopped bell pepper

•1 cup chopped mushrooms, button’s are fine

•2 tablespoons tomato mixture or ketchup

•3 tablespoons corn meal

•1 cup cooked lentils

•1 tablespoon soy sauce

•1 tablespoon balsamic vinegar

•2 tablespoons olive oil

•2 tablespoons dried parsley

•1 tablespoon dried red pepper flakes

•1 tablespoon garlic powder

•1 tablespoon onion powder

•1 tablespoon poultry seasoning, or a combination of thyme, oregano and rosemary

•1 tablespoon stone ground mustard

•salt and pepper to taste

Tomato Sauce Topping

•1 6oz can Tomato Paste

•1 tablespoon sugar

•1 1/2 teaspoons apple cider vinegar

•1 tablespoon onion powder

•1 teaspoon garlic powder

•pinch of salt

Cook lentils – I always have leftover lentils, but I love lentils so I don’t mind! Be sure to rinse and sort lentils as they could have stones or debris in them. Add 2 cups water to one cup of lentils in a pot and turn burner on high. Once boiling, turn heat to medium low and let simmer for 30 – 45 minutes. The lentils should still be whole yet mushy.

Make tomato topping while lentils are cooking. Add all ingredients to a bowl and mix with a spoon. Taste to see if it may need more salt.

Preheat oven to 375 degrees.

Chop onion, bell pepper and mushrooms. In a large skillet add one tablespoon olive oil and put on medium heat, then add chopped vegetables and a pinch of salt. Stir and cook until onions are soft and transparent – about 5-8 minutes.

In a food processor, pulse oats for a few seconds until oats are small.

Drain tofu well and press between a towel or a few paper towels until all moister is gone. Place in a large mixing bowl and break up with a fork. You want to make sure they are in small crumbles.

In the same mixing bowl, add oats, lentils, vegetables, 2 tablespoons of tomato mixture and the rest of the ingredients. Mix until it is all combined – if it is too dry you can always add small amounts of water. You don’t want it too wet, but it should be able to stick together nicely.
A note about the spices – I know there are a lot of spices but I just took what I had in my cabinet and threw it in. You really do not need to add ALL of my suggested spices, but you want to try to make is as flavorful as possible. Taste the mixture before you put it in the pan, making sure it tastes good and is seasoned to your liking.

Spray the muffin wells with non-stick spray or olive oil. Spoon mixture in, then spread the rest of the tomato topping on top evenly. If you are using ketchup, use enough to cover the top evenly.

Cook for 20 minutes, then cover with foil and cook for another 10 minutes.

Roasted Garlic Mashed Potatoes

(from The Vegan Chef)

12-14 garlic cloves (to taste), unpeeled

4 lbs. potatoes (preferably Yukon golds), peeled, and cut into cubes

2/3 cup soy milk, rice milk, or other non-dairy milk of choice

salt and white pepper, to taste

2 T. freshly snipped chives

paprika, for garnish

Place the unpeeled garlic cloves in a pie pan and bake at 450 degrees for 25-30 minutes or until cloves are soft. Remove the pie pan from the oven and set aside to cool. Meanwhile, in a large pot, place the cubed potatoes, cover them with water, and cook over medium heat for 20 minutes or until tender. Drain the potatoes, saving the cooking liquid for use in the mashed potatoes, and the remaining cooking liquid can be used in soups or sauces. Transfer the drained potatoes to a mixer (or return to the large pot if using a hand mixer or potato masher) and set aside for 5 minutes to dry.

Using your fingers, squeeze the cloves of garlic from their skins, and place them in a small bowl. Using a fork, mash the cloves of garlic to form a paste. Add the mashed garlic, soy milk, sprinkle with a little salt and white pepper, and whip the potatoes until smooth. Add a little of the reserved potato cooking liquid, if needed, to achieve a creamy consistency. Taste and adjust seasonings, as needed.

Transfer the mashed potatoes to a large bowl, sprinkle with the snipped chives and a little paprika before serving.

This is warm and yummy food at it's best, without making you feel comatose!

Retribution and Sorrow

2011-01-21T16:48:00.001-05:00

The following is a story of accidental retribution. A rooster in India resisted being forced back into the cock-fighting ring and slit his owner's throat.

As told in The Sun:

Indian police say the "dangerous rooster" is thought to have killed Singrai Soren after being forced back into the ring soon after his last fight.

The animal had emerged victorious, but witnesses said the victim died after the feathered fiend cut his throat with razor blades attached to its legs as he tried to immediately force it into another bout.

Villagers were warned not to approach the animal cops described as "an unknown rooster with black and red feathers".

Police want to find the bird to strip it of the deadly blades he killed with, but said with so many roosters matching his description the chances of catching him were slim.
A friend of the victim, named only as Dasai, said: "The rooster tried to get away from the ring several times but Soren tried to push him into the ring repeatedly.
"This upset him and he attacked."

The razor blades were attached to the rooster to fell opponents but sliced Soren's jugular vein instead.

Those around the ring only realised what had happened when blood started pouring out of him.

Dasai said roosters are used to an hour-long break between bouts.

He said: "Most masters are satisfied with the cash reward of £28 for every fight and a dead opponent to feast on but Soren seemed unsatisfied.

"He wanted him to go into the ring within a few minutes of his first fight and that is when the rooster began to complain."

Six days on, police suspect the prized rooster is being sheltered by a rival trainer keen to put the champion bird back in the ring.

It had notched up a four fight winning streak in the village of Mohanpur.
...
The bolds above are my own.

Cock fighting is nothing unique to India. In fact my own state of North Carolina has a huge problem with this. What you see above is the vicious cruelty and unrelenting abuse these animals are subjected too. Most consider roosters to be mean and to like fighting but they do not. Even a "fighting" bird wants to get out.

I think the animal fighting sports are some of the worst abuses we humans do to animals. We make them into killers through our own brutality. Their actions are mirrors of our own inner sickness.

I was lucky enough to spend time with a rescued rooster, my Napoleon. This is how I think of them.

Napoleon came to us as an adult but he loved to be in my arms. He would run and jump into my lap, snuggle down and fall asleep. He would make little purr sounds and try to protect me just like Meg and Gertie. He nearly died protecting them from a stray dog that came into our yard.

Yes, he was feisty and temperamental but he was loving and fun. I don't wish harm on anyone but I do hope that this rooster (who doesn't even get a name) finds some peace and freedom away from the brutality of the ring. I hope it opens some eyes for the people involved there and in this whole group of sick participants around the world.

Aspirational

2011-01-18T16:52:00.000-05:00

Two great stories about low-impact, zero-waste families:

The Johnson family in CA

and

Amy and Adam Korst of Oregon

Check out their techniques!

Friends Don't Let Friends: Not have their cake & Eat it too

2011-01-12T14:59:00.000-05:00

I'm a baker from way back. And a cake decorator. I actually took 3 courses on cake decorating and have shelves of cookbooks on making things like sugar flowers and tiered cakes etc.

Devil's Food Cake

(modified from Martha Stewart)

Ingredients

• 1 1/2 cups (3 sticks) EarthBalance, softened, plus more for pans

• 3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans

• 1/2 cup boiling water

• 3 cups sifted cake flour (not self-rising)

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 1/4 cups sugar

• 1 Cup unsweetened apple sauce

• 2 Tbl ground flaxseeds whipped with 6 Tbl water
• 1 Tbl pure vanilla extract

• 1 cup soy milk

Directions

1. Preheat oven to 350 degrees. Grease with EarthBalance or vegetable shortening three 8-inch round cake pans. Line bottoms with parchment; coat parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water until combined - a thick paste. Set aside to cool.

2. Sift together flour, baking soda, and salt into a large bowl; set aside. Put the softened EarthBalance into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add applesauce and flaxseed/water mixture , a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.

3. Whisk soy milk into reserved cocoa mixture until combined. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.

4. Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.

5. Using a serrated knife or cake leveler, trim tops of cakes to make level if needed. To frost: Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.

Note: See information about frosting thickness below.

Chocolate Ganache Frosting

(modified from Mrs. Millman's Chocolate Frosting)

Ingredients

• 24 ounces bittersweet or semisweet chocolate morsels (Ghirardelli are my faves)

• 4 cups soy creamer

• 1 teaspoon light corn syrup

Directions

1. Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.

2. Stir in corn syrup. Transfer frosting to a large bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

Note: my frosting was not as thick as the original recipe produced. I've been reading more and will test using a combination of soy cream and silken tofu which should add in more of the fat that helps to thicken this up.

My frosting resulted in a thick ganache style frosting. Too thin to spread but thicker than traditional ganache. It set up on the cake after a few minutes and I ladled it on in 3 sets, collecting the run off chocolate and continuing to add it to the cake until is was mostly all used - resulting in about an inch of frosting on the top layer.

This is a very intensely chocolate cake and frosting and is very rich. The frosting is very milk chocolate-y combined with dark cocoa of the cake. I'm going to be doing some more experimentation but overall this was good and great for a larger group or party because you don't need to cut big slices to get your chocolate fix.

We're Going Coconuts

2011-01-03T12:17:00.000-05:00

Last year on New Year's Day we got a great juicer. And this year we invested in a great blender - the VitaMix Professional Series 500. It's a beast! I love it!

We've eaten at New York's Pure Food & Wine restaurant several times, which is amazing by the way, and finally got one of their great cook books.

So we were inspired to try out new ingredients too. First up are Thai young coconuts. We had to get a new cleaver to crack into these guys, but I was excited. We have a cool supermarket here that specializes in asian and south american foods so the produce and prices are amazing.

We cracked open two coconuts and got over 3 cups of coconut water - which is a great natural source of electrolytes (much better than something like Gatorade!). Both are young but you can see their at different meat stages. The very young one has the soft purplish meat while the second was more mature and firm. What's cool is it comes out almost in one piece. I had a delicious bit with chocolate for dessert.

We saved both the water and meat which can be used in a bunch of different recipes. We added some to a fruit smoothie for breakfast today. I usually get hungry around 10am but I've lasted until noon. Lots of good energy!

If you want a laugh, check out the coconut opening process!

Veggie Dogs

2011-01-01T23:38:00.005-05:00

So, we've started a new "experiment" here in the house. Basically, our dogs love to eat veggies and often fruit. Carrots are their particular favorites but they'll eat bites of apples and bananas, etc. Knowing that dogs can be somewhat omnivorous (unlike cats that are obligatory carnivores, dogs are preferentially carnivores) and that many of the commercial dog foods found on the market today have a mix of vegetable and meat ingredients, we thought we would supplement their diet with fresh veggies and grains cooked ourselves.

As people spend more time and money on their pets, now fully members of the family, we are right to be concerned about the quality of their foods. The problem is there is not a lot of education on what a dog "food pyramid" should be and not a lot of transparency around the source or percentages of the ingredients in their kibble.

We've been reading more about the meat industry and have found that not only is the meat people eat of poor quality and sanitation, what goes to our beloved pets is even worse. What they are getting, often the scraps or 4 D's animals - dead, downed/dying, diseased, disabled - is considered unfit for human consumption and not what I want to feed my pups. Dog food can be substandard nutritionally, filled with corn, little meat, etc. How are we to know that what they are getting is healthy?

We've decided, after reading a few books on the subject, to try out giving the dogs veggie meals just at dinner. They will remain on their regular kibble for breakfast but have home-made meals at night. That way they will at least be getting what they've had in the past 50% of the time. We've kept the ingredients simple and prepare them simply too - mostly through boiling or steaming and not adding salt or oil. We'll probably look more into fatty supplements very soon, just to be sure we're covering all the bases. Here is an example meal mixture:

- Steamed carrots - carrots chopped, then steamed until soft and mashed
- Carrot water from the steamer to add moisture
- Black beans (or lentils or any bean) - soaked as needed, boiled until tender and mashed
- Organic no salt/sugar puffed millet or puffed brown rice
- Rice (brown preferred) - steamed
- Green beans or peas - bought frozen, steamed until soft and mashed in
- Sweet potato, pumpkin or other squash - steamed or microwaved until cooked/soft

I use my hand masher to blend all this together and add some of the saved carrot water to make it moist and sticky, very much like the consistency of canned dog food. But there is no added salt or oils so my pups aren't gulping water after they eat. A bonus. I make a good amount and give the dogs about 1 to 1.5 cups for their meal, so this batch will last about 3 meals for two dogs.

I've been keeping a close eye on their energy, behavior and bathroom habits. They haven't had any stomach issues and seem to be going #2 okay as well.

As far as I can tell they LOVE IT! I mean, check this out:

One of the books we read is this one - The Simple Little Vegan Dog Book. It's not a nutritionist book. Mostly it gives high level information and some good recipes plus foods to avoid.

After seeing how this goes and talking with our vet, we may try out a commercial food like V-Dog to replace their kibble. But our first goal is their health. We want to make sure our pups get what they need before any other concerns or issues.

If you have any experience with dogs eating an omnivorous or vegan/vegetarian diet, I'd love to learn more so please share.

For additional options (I have not checked these out), PETA listed Companies That Sell Vegan Dog and Cat Food:

Evolution Diet
Dog and cat kibble and canned food, ferret kibble, fish food
651-228-0632

F&O Alternative Pet Products
Vegan dog and cat kibble and canned food
1-877-376-9056

Harbingers of a New Age
Vegecat™, Vegekit™, Vegedog™, Vegepup™, and digestive enzymes
406-295-4944

Natural Life Pet Products
Canned and kibble dog food
1-800-367-2391

Nature's Recipe
Canned and kibble dog food
1-800-237-3856

Newman's Own
Organic vegan dog treats

Pet Guard
Canned dog food and biscuits

Wow-Bow Distributors
Canned and kibble dog food and biscuits
1-800-326-0230

Wysong Corporation
Dog and cat kibble
989-631-0009

If you decide to prepare your own vegetarian dog or cat food, we recommend that you read Vegetarian Cats & Dogs to ensure that you understand the nutritional needs of dogs and cats. Do not rely on this factsheet for complete information. The book has several recipes and helpful hints. If your library or bookstore doesn't have it, you can order it from Harbingers of a New Age.

Friends Don't Let Friends: Gripe About Grits

2010-12-26T09:01:00.001-05:00

You may not know this about me, but I'm from the South. Sure I live in North Carolina now and, yeah, I grew up in Miami (so far south it's actually north) but I was born in Georgia and my Grammy is from a small town in South Carolina, so I grew up with sour creme cake, super sweet iced tea and grits.

And man, do I love me some grits.

And what's not to love, in my opinion. Warm and soft, topped with butter and plenty of salt, they are the perfect food anytime of day. Of course, where they shine is breakfast, because they absorb the flavors you add to them. Scoop them up with toast, serve them with a savory tofu scramble, or on their own, they're delish.

And we're lucky enough to live right next to a very historic (founded in 1767) and kind of famous (featured in Martha Stewart's listing of artisanal specialties from around the country) grist mill - the Old Mill of Guilford.

People from all around stop into the beautiful mill with it's tiny store to get flours, dried fruits, mixes and, of course, grits.

Now there are tons of ways people serve grits, they're a great base, but as I mentioned I love them simple - salt, Earth Balance and some fresh pepper. But I have been known to jazz them up with olive oil and fresh rosemary too.

And cooking grits is easy. All you need is boiling water, grits and some salt. Boil the water. Stir in the salt and grits (see amounts by serving below). Reduce the temperature to low (be careful, they can boil over easily and dried on grits are like cement) and cook about 10 -15 minutes until the water is absorbed, stirring occasionally. Serve.

Servings -

1/2 Serving

Water - 1 Cup

Grits - 3 Tbl

Salt - Dash

1 Serving

Water - 1 and 2/3Cup

Grits - 1/3 Cup

Salt - 1/8 tsp

4 Servings

Water - 6 and 2/3 Cups

Grits - 1 and 1/3 Cups

Salt - 1/2 tsp

6 Servings

Water - 10 Cups

Grits - 2 Cups

Salt - 3/4 tsp

Just an FYI - these are pretty generous servings. Your yield will be equal to the amount of water shown.

Slap on some Earth Balance and enjoy!

The Daily Dinner: Classic Risotto and Dijon Green Beans

2010-12-23T21:54:00.000-05:00

We make risotto fairly often in the cooler months of the year. It's the perfect comfort food dinner that fills you up and makes you feel all warm and cozy inside. It's also a great base for experimentation, with sides or additions.

I like to have a good green veggie side with risotto - sometimes asparagus, a green salad or broccoli but since we made the mustards for our Christmas gifts, I've been thinking about green beans sauteed in a mustard sauce.

While the risotto was becoming magically creamy from my homemade stock, I snapped the ends off of the fresh beans and popped them in the steam for about 10 minutes - enough cook them but keep some of their crispness. As the rice was almost finished, so were the green beans.

To save on washing dishes I used the same pot the stock had been warming in and in that I melted over medium-low heat a few tablespoons of Earth Balance, about a 1/2 cup of white wine (the same I used for the risotto, actually) and about a tablespoon or two of Dijon mustard. I whisked that together to combine and then tossed in the steamed green beans.

I left the beans in the sauce for a few minutes so they could absorb the flavors and served on the side. Some fresh ground pepper and a sprinkle of kosher salt and you're done.

The Daily Dinner: Pumpkin Gnocchi with Shitake and Broccoli

2010-12-21T11:07:00.002-05:00

I need to get better about putting up more of our actual dinner and meals. We love to cook and we love to talk about food - especially great food that just happens to be vegan too. So I'm going to try and take more pictures, even if they are phone pics, and write up what we made so you can see that we're not deprived or starving over here!

Last night we wanted to make something quick. We had gone to World Market last week and I'd bought two packages of gnocchi. Some gnocchi do have eggs but most shouldn't. They come in a vacuum sealed package and these were pumpkin gnocchi.

Gnocchi couldn't be easier to make and they are as versatile as pasta. I personally like them in a wine-butter-garlic sauce, so that the gnocchi are nice and squishy after soaking it up.

To cook the gnocchi, boil a pot of water and when boiling, add some salt. Bring back to a boil and drop in the gnocchi (make sure you have separated them as they will be squished together from the packaging. They only take a few minutes to cook. As they start floating to the top, spoon them out into your saute pan which has the sauce.

For the sauce, I melted a few tablespoons of Earth Balance (from the sticks) along with fresh grated garlic (as much as you like) and about a half cup of white wine. I also like to add fresh squeezed lemon juice, to taste, and salt and pepper. If you have any favorite herbs, you can add those in as well. I have this started when I had dropped the gnocchi in the water so it is all ready to go as they are ready.

I had steamed the broccoli separately and cooked the shitakes in a separate pan (we are a divided household - I'm the mushroom lover, the hubby is not) so they could be added to just my serving. When the broccoli is done, add it to the large saute pan as well and stir everything to cover with sauce.

Plate it up and serve with crisp romaine salad.

Silent and Still

2010-12-07T21:54:00.002-05:00

We only expected flurries, but around mid-morning we started to get a pretty steady snow fall. It's so beautiful in our yard and the songbirds appreciated the seed and water we put out for them every day.

Badger had the right idea and curled up near the radiator.

We didn't have a lot to do other than a friend's party so the next day we watched movies and put up our Christmas decorations. We don't go too crazy. A wreath, a tree, our stockings and a few other pieces here and there. But combined with the warm wood of the library, our shiny black living room mantle and some pumpkin spice candles, the rooms seemed warm and cozy.

Then we settled in for a holiday snuggle.

I love the early darkness, the light snowfalls that are still new to this Miami-bred girl, and the snuggly pups and kitties.

What's your favorite part of winter?

Birthday Bean

2010-12-01T09:59:00.001-05:00

Today is Badger Bean's 12th birthday.

(observed - we brought him home from the Humane Society 11 years ago)

The sweetest happiest puppy I know!

We love you, little man!

On Veganism From a Medieval Arab Poet

2010-11-28T18:39:00.001-05:00

I just saw this beautiful poem on Animal Rights: The Abolitionist Approach site. I had to share as posted.

A reader sent me the following, written by medieval Arab poet Abu ‘L’Ala Ahmad ibn ‘Abdallah al-Ma’arri, known as Al-Ma’arri. He was born in 973 and died in 1057. He was blind. The translation was obtained from here.

I No Longer Steal from Nature

You are diseased in understanding and religion.

Come to me, that you may hear something of sound truth.

Do not unjustly eat fish the water has given up,

And do not desire as food the flesh of slaughtered animals,

Or the white milk of mothers who intended its pure draught

for their young, not noble ladies.

And do not grieve the unsuspecting birds by taking eggs;

for injustice is the worst of crimes.

And spare the honey which the bees get industriously

from the flowers of fragrant plants;

For they did not store it that it might belong to others,

Nor did they gather it for bounty and gifts.

I washed my hands of all this; and wish that I

Perceived my way before my hair went gray!

- Al-Ma’arri

I thank the person who sent it and I share it with you as I regard it as most inspiring.
If you are not vegan, go vegan. It’s easy; it’s better for your health and for the planet.

But, most important, it’s the morally right thing to do.

A Gathering

2010-11-22T12:56:00.000-05:00

We're busy planning our menu for Thanksgiving and this year we are having the following:

Celebration Roast

Roasted Brussels Sprouts

Sage Stuffing

Green Salad

Pumpkin-Garlic Rolls

Onion Gravy

Pumpkin Pie with Pecan Crust

Vanilla Ice Cream

Lavender-Mint Ice Cream

Now who's hungry???

VeganMoFo: Dinner and Breakfast in a Snap

2010-11-16T17:53:00.000-05:00

I've been kind of slack about keeping up with my Vegan Month of Food posts, but here are two quick meal ideas that are perfect for when you want something comforting.

Hopefully you are making stock, so when you want some good warming soup, you can defrost a few containers, saute up some veggies and throw in the pasta. Here I diced up carrots, onions, leeks and tomatoes. I then cooked them until soft in a bit of oil, salt and pepper, as well as a bit of Braggs. I then added enough stock to cover the veggies well (make it as soupy or chunky as you like, you can always add some water) and about a cup of pasta. Cook until the pasta is soft and you are done.

Breakfast can be a pain too. Of course, I love cereal, but on the weekends, I like a hot breakfast. We always have oatmeal in the house so that's easy to whip up, but I ran out of my favorite topping of chopped dates. So I added a more seasonal ingredient - apples and walnuts!

I sauteed the chopped and peeled apples and chopped walnuts in a bit of EarthBalance, ground cinnamon, brown sugar and maple syrup until the apples are soft. Add the hot apple and sugar mixture to your cooked oatmeal and you have a delicious warm and filling breakfast. Plus you can make extra and microwave individual portions for a fast breakfast. Don't buy instant!

There you go!

This recipe is a part of:

Meet Turkeys, Don't Eat Turkeys!

2010-11-16T17:13:00.000-05:00

We did this last year, and I'm happy to say we are participating again. Farm Sanctuary does amazing work, and in honor of Jake, Meg and Gertie, we're sponsoring two turkeys this year. I'm very thankful for the opportunity and for what they do to help animals.

Turkeys are cruelly abused for our "celebration" each year and as the caretaker of one of these gentle souls, I can't image the horror millions of turkeys go through, just to be a centerpiece on our table.

You can see the aftermath on the bodies of some of the animals that have come to the Farm. Beaks cut and their snoods sliced off (without any care or anesthesia) as well as feet and toes docked. Not to mention the day to day conditions they are bred into and forced to live in.

Here are our new adopted friends - Jordan and Kima.

Jordan reminds me of our Jake and Kima looks like a sweetheart.

This year consider creating a new tradition and have a true Thanksgiving - spare the lives by taking animals out of your meal and then adopt a rescued animal at Farm Sanctuary (or donate to your favorite shelter or rescue group!)

Friends Don't Let Friends: Miss Pumpkin Whoopie Pies

2010-11-05T11:10:00.002-04:00

Do you know what a Whoopie Pie is?

I actually had not heard this term until recently because it seems to be regionally New England with Amish origins. According to food historians, Amish women would bake these (known as hucklebucks at the time) and put them in farmers' lunchboxes. When farmers would find these treats in their lunch, they would shout "Whoopie!"

I would be in agreement with them, because the first time I tasted one from the Menonite farmers at our farmers market, I was hooked. Soft cake sandwiching a sweet frosting filling. Not as pretty as a cupcake but, in many ways, I think better tasting and easier to eat.

Traditionally you will find whoopie pies in chocolate, oatmeal or pumpkin. Mostly with a white sugar frosting center but sometimes with a creme cheese frosting filling. I've also been seeing red velvet cake versions too. These cakes are firmer than a yellow cake so they hold up to sandwiching.

Pumpkin is my favorite though. Since the sugar pumpkins have been coming in, I've made these twice. I think it is very important to use your own roasted pumpkin over canned. The results, no matter what you are making with it, are going to be incrementally better.

Roast your pumpkin, scoop out the flesh and puree it (you can do this in advance).

Ingredients:

3 Cups All Purpose Flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/2 tsp fresh gound nutmeg

1 tsp ground ginger

1/2 tsp ground cloves

2 1/2 Cups brown sugar (I do a mix of light and dark)

1 Cup canola oil

2 egg replacers (I use Ener-G brand)*

2 Cups pumpkin

1 tsp vanilla extract

*Note: No matter if you cook vegan or not, you should have a box of this on hand. Besides the obvious cruelty issues, eggs spoil and having a box of this on hand ensures you will have all the ingredients you need when baking.

Preheat your oven to 350 degrees.

Combine the flour, baking powder, baking soda and spices in a large mixing bowl and whisk together to combine. In a separate bowl, whisk together the sugar, oil, egg replacer (mixed separately first, according to the box instructions), pumpkin and vanilla extract.

Add wet ingredients to the dry and combine until well mixed. Drop by rounded tablespoons, not too close together, on a parchment paper lined (ideal) or greased baking sheet. You should have enough for about 24 - 30 sets.

Bake for 10 - 12 minutes or until the center springs back when lightly pressed. If you bake on parchement, you can transfer the whole sheet off of the baking sheet and onto wire racks to cool.

When thoroughly cooled, pipe or spoon on a dollop of frosting and sandwhich together.

My frosting of choice for cupcakes, cakes and Whoopie pies is the Wilton icing. It's pure white so it takes colors perfectly and it's pretty stable. Plus you can make it in advance as well.

Wilton Frosting Ingredients:

1 16oz can of Crisco

1 2lb bag of powdered sugar

1 tsp clear vanilla extract

1 tsp clear butter extract*

2 Tbl Meringue Powder (optional)

Pinch of salt

Water

*Note: you can play with the amounts or add other extract flavors as you choose. Almond is a good one too.

In a stand mixer (ideally) whip the vegetable shortening with 2 Tbl water until fluffy. Add in half the powdered sugar, 1 Tbl of meringue powder (if applicable) and 1tsp of extract. Blend in the mixer until well combined. Remove from the mixer and add 2nd half of the powdered sugar, 1 Tbl of meringue powder (if applicable), pinch of salt, the other extract and 2 Tbl of water. Blend on medium speed until well-combined. You can add more water until the fosting is to the consistency you like for decorating or icing.

Whoopie!!!!

This recipe is a part of:

Top image by: Teeny Tiny Turkey
All other images by me.

Getting Ready for VeganMoFo

2010-11-01T15:00:00.000-04:00

We're going to try and participate in the Vegan Month of Food (tracked as #VeganMoFo on Twitter). This means we will try to post at least 20 times during the month of November about vegan food, cooking, baking and more.

We're even in the process of creating an event. If we can get it all organized, we'll be sure to share here.

Let the tasty food begin!

To see the forum of events around the web, check in here.

To see the Vegan Month of Food Flickr pool, go here.

It's All About Intent

2010-10-27T18:28:00.003-04:00

I just read the following article on One Green Planet:

Thanks to this illustration, a lot of people seem to have suddenly woken up to the fact that products derived from animals are pervasive in modern society. This isn’t news to most vegans, since our lifestyle choice is based on avoiding such products (to the extent practical). As expected, the reaction to this illustration has largely been focused on the conclusion the artist arrived at (i.e. “There is no such thing as a vegan”). We can only speculate about the artist’s intention for creating the illustration, but in our opinion, the conclusion seems a bit misguided.

As we (and others) have defined and discussed in the past, veganism is not about perfection. Anyone who claims to be a perfect vegan has either not done their research or is not quite sure what veganism is about. We live in a society that is built on the use of billions of animals and that isn’t going to change any time soon. The billion dollar industries that farm these animals and sell their by-products as food or raw material to other industries are not going to crumble and fall in a matter of days or months. That’s reality. But is that reason enough to do nothing? Hell no!

The question is, who manufacturers these products and who buys them? We do! Who can instrument a systematic shift in how this entire modern industrial system works? We can! As Lao-Tzu, the founder of Taoism famously put it, “A journey of a thousand miles begins with a single step”.

The moment you acknowledge there’s something wrong with the unnecessary use and exploitation of animals for human benefit, you should ask yourself what that first step can be. No matter how you look at it, the logical conclusion you will arrive at is the path of veganism and ethical consumerism. Most people consider veganism to be extreme because they don’t understand the logical process that leads people down this path. Veganism is a beginning, and what follows is a practical effort to avoid products that are derived from the exploitation of animals. Eventually, with the help of creative vegan education (including the removal of the stereotypes and misconceptions associated with the word vegan itself), we will arrive at our destination. That destination is a world where the demand for animal products has been systematically eliminated.

Or you can do nothing. The choice is yours.

The bolded emphasis above is mine. Many people try to "trip" you up when you declare that you are vegan. They look for ways to poke holes in your argument, which may be the original intention of the illustration, but the image has the opposite effect on me. It just shows how pervasive and disturbing the use of animals is. This is shown to me on a daily basis. The remains of animals are shoved into so many different places; places where there is no good reason to have their bodies being used.

It is difficult to poke holes in my veganism because I know what my goals are. It's about not causing any harm intentionally. I control what I can control. And my goal is to be compassionate... not perfect.

Gracious Gifts

2010-10-24T17:37:00.001-04:00

Jake, Meg and Gertie are almost through with their feather moult and ready for winter. I've been carefully collecting their best shed feathers and saving them for my talented crafting friends.

Most feathers are not naturally shed, they are ripped over and over from the live animals but these are carefully reclaimed and cleaned.

Jake's feathers range from 18" black and white stripes to delicate iridescent fluffs. Meg's are a warm nutmeg (her name inspiration) and black white Gertie's are graphic black and white.

I can't wait to see what new life these take on through the talents of others; new pieces that have a compassionate start.

Disconnect

2010-10-10T15:35:00.000-04:00

People sometimes ask us if we mind if they eat meat in front of us. If you ask me this and you really want an honest answer, not just the answer that will make you feel okay or that society expects us to say, it's going to be: yeah, I mind.

When you see this...

I see this...

It would be like some one killing your dog or cat or child in front of you and then eating it. Do you mind???

Let me say it again... Yeah. I mind.

If that makes you feel a bit uncomfortable, then maybe it's because you know you are eating what was once a living creature that had thoughts and emotions and a will to live a happy peaceful life. Don't apologize to me for eating it in front of me (which I also get a lot), apologize to the animals.

As we get into winter

2010-10-07T11:15:00.002-04:00

As we get into winter, don't buy Down, Silk, Cashmere, Shearling, and Other Animal Products Used for Clothing

Minks, foxes, and raccoons are the animals who usually come to mind when people think of animals who are killed for their fur, but countless other species are also exploited for their feathers, fur, and skins. From the tiniest silkworm to the largest llama, all animals used by the clothing industry suffer—and most pay with their lives.

Down

Down is the soft layer of feathers closest to birds' skin, primarily in the chest region. These feathers are highly valued because they do not have quills. While most down and feathers are removed from birds during slaughter, geese in breeding flocks and those raised for meat and foie gras may be plucked while they are alive.

Plucking causes geese considerable pain and distress. One study found that the blood glucose levels of some geese nearly doubled (a symptom of severe stress) during plucking.

Typically, ducks and geese are lifted by their necks, their legs are tied, and their feathers are ripped out. The struggling birds often sustain injuries during plucking. They are then returned to their cages until they are ready to be plucked again. This process begins when the animals are 10 weeks old and is repeated in six-week intervals until the birds are slaughtered.

The eider duck is a protected species, but its feathers are sought after for bedding and clothing. The females lay eggs and surround them with feathers plucked from their own breasts. Farmers in Iceland gather more than 6,500 pounds of eider duck feathers each year. By taking these feathers, farmers are removing important insulation that the eggs need to hatch. It takes feathers from at least 80 nests to fill just one comforter.

Silk

Silk is the fiber that silkworms weave to make cocoons. The so-called "silkworm" is actually a domesticated insect who, in nature, goes through the same stages of metamorphosis—egg, larval, pupal, and adult—that all moths do. Silk is derived from the cocoons of larvae, so most of the insects raised by the industry don't live past the pupal stage, as they are steamed or gassed alive inside their cocoons.

Approximately 3,000 silkworms die to make every pound of silk. While worms can't show their distress in ways that humans easily recognize, such as screaming, anyone who has ever seen earthworms startle when their dark homes are uncovered must acknowledge that worms are sensitive; they produce endorphins and have a physical response to pain.

Cashmere

Cashmere is hair that is shorn from cashmere goats' underbellies. These goats are often kept on farms where they are dehorned and castrated and have their ears notched without anesthesia. Goats with "defects" in their coats are typically killed before the age of 2. Industry experts expect farmers to kill 50 to 80 percent of young goats whose coats do not meet standards. Shearing robs goats of their natural insulation, leaving them vulnerable to cold temperatures and illnesses. Many goats are sold to be slaughtered for their flesh after shearing.

Shearling

Contrary to what many consumers think, "shearling" is not sheared wool; the term refers to the sheep. A shearling is a yearling sheep who has been shorn once. A shearling garment is made from a sheep or lamb shorn shortly before slaughter. The skin is tanned with the wool still on it. It can take 25 to 45 individual sheep hides to make just one shearling garment.

Karakul Lamb Fur

Also called "astrakhan," "broadtail," or "Persian wool," karakul lamb fur comes from lambs who were killed as newborns or while still in their mothers' wombs. Because their unique, highly prized curly fur begins to unwind and straighten within three days of birth, many karakul lambs are slaughtered when they are only 1 or 2 days old. In order to get a karakul fetus' hide—which is called "broadtail" in the industry and which is valued for its exceptional smoothness—the mother's throat is cut and her abdomen slashed open to remove the developing lamb. A mother typically gives birth to three lambs before being slaughtered along with her fourth fetus, about 15 to 30 days before he or she is due to be born. As many as 4 million karakul lambs are slaughtered for their fur every year.

Vicuña

Vicuñas, who are related to camels and llamas and live high in the South American Andes, are exploited for their wool, which is the most expensive material used to make clothing in the world. To obtain their wool, wild vicuñas are typically herded into a V-shaped "funnel trap." This process is terrifying for these shy animals. Panicked vicuñas have even been known to break their necks during herding by crashing into fences. Their ears are then tagged, without the benefit of painkillers, before the animals are restrained and shorn with electric clippers. The shearers usually only leave the hair on the animals' bellies and chests, which isn't enough to protect them from the extreme heat and cold of the Andes.

Angora

Angora rabbits are strapped to a board for shearing, kicking powerfully in protest. The clippers inevitably bite into their flesh, with bloody results. Angoras have very delicate foot pads, making life on a wire cage floor excruciating and ulcerated feet a common condition. Because male Angora rabbits have only 75 to 80 percent of the wool yield of females, they are killed at birth on many farms.

Alpaca

The market for alpaca wool exploded in the 1980s when South American alpacas and llamas were marketed worldwide to entrepreneurs. The craze subsided, but breeding continues, and unwanted animals are now routinely put up for auction. Llama sanctuaries and rescue operations have sprung up in the wake of the breeding craze to handle the growing number of abused, neglected animals.

Shahtoosh

Shahtoosh, often used to make shawls, is made from the endangered Tibetan antelope, or chiru. Chiru cannot be domesticated and must be killed in order to obtain their wool. Illegal to sell or possess since 1975, shahtoosh shawls did a brisk business on the black market throughout the 1990s, selling for as much as $15,000 apiece as the Tibetan antelope's population plummeted to fewer than 75,000. Despite the ban on shahtoosh in India, a thriving black market still caters to customers in London, New York, and Los Angeles who will pay as much as $17,000 for a shawl. As many as 20,000 chiru are killed every year for their wool, a rate that will wipe out the species by 2011 if left unchecked.

You can help put an end to the suffering of all these animals by refusing to wear any clothing made from the skins of animals. Check out PETA's cruelty-free clothing guide for tips on where you can find compassionate fashion.

Image and copy from PETA.

Telling the Truth

2010-10-06T17:59:00.000-04:00

I'll admit - I'm excited to see commercials getting funded to run on the air telling the truth about the animal based foods we eat. That we eat daily without thinking about ourselves, our health, the corporations and lobbies behind them, the cost to the environment and the animals that give their lives for them.

PCRM's is a bit harder hitting and speaks to the direct negative health effects.

While Compassion Over Killing speaks about the animals.

I hope these get plenty of air time, or at least some controversy so that people will seek them out!

2500 Calories Plus

2010-09-30T15:33:00.001-04:00

I've been talking more and more here and on the Facebook page about dining excess. Not just the way we eat but in the food that is being created, glorified and shoved in our faces over and over again.

I have noticed more and more some bad decadence at work from restaurants. They are competing, I think, to see who can make us eat the worst.

Burger King's latest is a “burger” made with 4 Whopper patties, pepperoni, mozzarella cheese, marinara sauce and pesto and is coming this month to the New York City BK Whopper Bar in Times Square.

And while I know this is a gimmick, it is also real. But why?

This 9.5" monstrosity is over 2500 calories, more than a day's worth of calories for an adult. That alone should stop you but if it doesn't:

1. There are a hundred an forty-four grams of fat in the NY Pizza Burger.

2. There are fifty-nine grams of saturated fat in the NY Pizza Burger.

3. There are 3,780 milligrams of salt in the NY Pizza Burger (more than double the daily allowance for adults).

4. You have better ways to spend thirteen dollars.

5. You do not want to be a part of the culinary suicide that Americans are committing.

6. You want to be a role model for healthy eating.

7. Your stomach just turned at the idea of this culinary travesty.

8. You value your health, both now and in the future.

9. You do not want to participate in the methane production related to making that much meat and dairy – if in fact there is real meat and dairy used in that product.

10. You don’t have an interest in financially supporting the fast food industry’s belief that they can get rich by feeding America death-food.

I hate fast food in general, but when I see examples of garbage like this being served and idolized as food, it makes me crazy.

Sources:
Do not Eat This
Tiny Green Bubble

Can one speech make a change?

2010-09-29T17:42:00.000-04:00

In 1992, at the United Nations Conference on Environment and Development, 12 year old Severn Cullis-Suzuki spoke to the delegates. Her video, now known as "The Girl Who Silenced the World for 5 Minutes" is one of the most inspirational speeches I've ever witnessed.

Severn has been an activist for all her life.

She continues to change the world with her work but her words, almost two decades later still inspire us to stop. To reflect. To CHANGE. But can we? Can we actually listen? And do we have the courage to act.

There is a great movie with Bill Nighy and Kelly Macdonald called "The Girl in the Cafe". It is a love story but it gives insight into the inner-workings of the G8 Summit. In a crucial scene Gina speaks out in a situation where there is tremendous pressure to stay silent... but she can't. You can see the discomfort in the room but in spite of that she continues to speak the simple honest words that have so much impact on those around her. Those that have the power but are often too willing to compromise.

We should never be afraid to speak. We cannot always change the world but we can change ourselves and how we live. We can change our world.. and hopefully all of these individuals will become a groundswell that nothing can stand against.

Tonight's Dinner: Acorn Squash Stuffed with Wild Rice Pilaf

2010-09-28T22:41:00.001-04:00

Tonight's Dinner

Acorn squash - halved, seeded and roasted until tender

Stuffed with wild rice pilaf

Steamed broccoli

Baby greens salad with cucumbers and cherry tomatoes

topped with ginger dressing

Cut the squash in half and remove seeds, rub edges with a bit of oil so they don't stick and bake about 45 min at 400 degrees until fork tender.

In saute pan with about 2 Tbl of EarthBlance, cook chopped carrots, celery, mushrooms (optional) and 1.5 cups of wild rice blend until the veggies are soft. Add 3 cups of vegetable stock, ground pepper and stuffing herb mix (sage is ideal) and bring to a boil. Turn temperature to low and let simmer until rice is done.

Steam broccoli for 15 minutes.

Serve the squash filled with the rice mixture and with the broccoli on the side. Add a green salad for a fresh addition.

Less Impact Fam(ily) Waste Notes:
Squash - no packaging
Wild Rice - from bulk bin purchased in reusable bag
Carrots - bunch in plastic packaging
Celery - rubberband
Stock - some homemade, some from veggie boullion cube w/ foil wrapper
Broccoli - no packaging
Dressing - glass jar
Salad - Bulk plastic bin
Cucumber - no packaging
Cherry tomatoes - recyclable plastic package

A Must See: Forks Over Knives

2010-09-24T23:55:00.001-04:00

Last weekend we had the amazing opportunity to go to a screening of the documentary "Forks Over Knives" and to hear Dr. Campbell speak in person.

This movie is tremendous.

It focuses on the very real and clinically proven health benefits of eating a plant-based diet. The movie came out of the work of Dr. T. Colin Campbell, a nutritional scientist from Cornell and Dr. Caldwell Esselstyn, a top surgeon and head of the Breast Cancer Task Force at the world-renowned Cleveland Clinic.

What is amazing about this movie - and what elicited gasps throughout from the audience - is the factual proof and connections between eating animal-based food and the major health implications they cause.

We are not talking anecdotal results, but rather proven by huge research studies, under the care of the most respected and top ranking doctors and scientists, that issues like cancer, heart disease and diabetes can be stopped and EVEN REVERSED just by switching to a plant-based diet.

This is not a movie that is showing you images of animal conditions or factory farming, although there is a bit of that, but rather it focuses on people and their evolving health and lifestyle.

For many, if not most people, in this country this is a huge concern. Their health and the health of their children are at risk from the way they are eating now. There is a lot of crappy but cheap and available food shoved at you every second of every day no matter where you go. This movie shows the connections to how this is hurting us.

Dr. Campbell spoke and answered questions after the movie. This man is in his 80s and still runs and is 110% there mentally.

He spoke to how the issue is NOT the way factory farming is done that creates the issues, because their studies were done with grass-fed animals (factory farming conditions just makes it even worse). That you can essentially "turn-on" and "turn-off" cancer production by eliminating meat, eggs, and especially dairy. That we could reduce our country's health costs by 75%-80% just by making this change.

While we switched to a vegan lifestyle for animal compassion reasons, health and environmental concerns - and benefits - were also in our minds. There is heart disease and cancer in our family backgrounds. I don't want to eat myself into a heart attack at 50-something, you know?

It was interesting to see how influenced people were by the movie. You could really tell that they were impacted by the message. I hope they were inspired to go home and really think about making a change in their lives, for their lives.

Their are screenings currently being held around the country. You can go to the site to see if there is one in your area or how to have a showing in your area. The movie is coming out in March 2011. I've very excited and hopeful to see a wave of people taking control of their health and wanting to make this positive change.

Messages from MUTTS

2010-09-17T12:11:00.000-04:00

I love the MUTTS comic strip and it's creator, Patrick McDonnell. He mixes in fun and humor with important messages about animal welfare and issues.

I appreciate that he uses his talent and influence to tirelessly work on behalf of the animals. He is an inspiration to me.

According to the site:
McDonnell's website, muttscomics.com, promotes his animal and earth friendly philosophy. Consistent with McDonnell's concern for the environment, all of the MUTTS books are printed on recycled paper. He and his wife Karen O'Connell are vegetarian and happily reside with their formerly feral cat MeeMow.

Thank you, Patrick for the work you do. Your strip always makes me think... and smile.

Friends Don't Let Friends: Stress Over Dinner for Guests

2010-09-10T11:48:00.000-04:00

I think at some point and time, we realize that we have to invite people over for dinner. Maybe for a slightly fancier dinner than just grabbing a pizza or layout out some chips and salsa. We want to impress but we don't want to stress ourselves out so much that we miss out on the whole point of having our friends over... we want to enjoy their company.

I'm going to let you in on my favorite "company" dinner. Risotto.

Risotto is the perfect meal for when you are having guests over. You can easily make a large batch. It's easy to make and you can flavor it in a number of different ways. You can prepare it bit ahead and keep it warm on the stove. And by pairing it up with a steamed or grilled vegetable and maybe a salad, you have a beautifully presented meal.

Risotto even sounds a bit fussy and fancy but, here's a secret... it's just rice! Okay, it's really creamy tasting and amazing rice but it's not very complicated and you can't really mess it up. Plus it can be very inexpensive to make, which let's you have friends over more often.

Depending on how many people you are planning to have over and what you are pairing with it, this recipe will easily serve 4 - 6 dinner portions.

What you need is Risotto rice, a medium yellow onion, stock (homemade!!!), about 2 Tbls of olive oil, white wine and salt and pepper. You can add any combination of other ingredients such as saffron, mushrooms, peas, asparagus whatever you want, really.

Risotto takes a bit of time but it's not complicated. The slow cooking and slow additions of the broth are what creates the creamy texture with almost zero fat. You don't need to add anything such as butter or cheese to accomplish the richness that risotto is known for.

Begin by chopping the onion into small, not quite minced pieces. In a wide and deep pan, saute this in the olive oil about 7 minutes until the onions are soft. Add 2 Cups of the risotto rice to the pan and cook that until the rice is a bit translucent with a white dot in the center, about another 5 or so minutes. Add a 1/2 Cup of white wine to the rice and the onions and let it absorb into the rice.

While your onions are cooking have the stock warming over low heat in another pot. I like to have about 8 cups on hand. You are going to be adding the stock to the rice about a 1/2 cup (or a good ladle-ful) at a time, slowing letting the rice absorb the liquid each time before adding more. Stir the rice a bit after each addition and make sure to scrape along the bottom of the pan.

Once the rice has absorbed all of the stock and is completely soft, usually this takes about 30 - 40 minutes, add in any additions. If you are adding in mushrooms or a vegetable I would recommend cooking them separately and stirring them into the cooked risotto.

And that's it! Plate and serve. Here is our dinner from the other night - risotto and steamed broccoli.

And here is a fancy dinner out - mushroom risotto served with grilled asparagus.

Even if you are not having people over, make the same amount. Risotto stores well and is even better the next day. You can reheat it or you can even form the chilled risotto into small discs and fry them to serve on the top of or on the side of some tender raw or cooked greens.

Enjoy!

Friends Don't Let Friends: Eat Canned Beans

2010-09-08T00:46:00.001-04:00

Sorry it's been a while since I posted a recipe. It's not like we haven't been eating! It's just been so hot out that I don't want to cook a lot. But now we're back. And what I'm making today is something simple and basic but often overlooked - beans from scratch.

In the title I say not to eat canned beans. There really isn't anything wrong with canned beans. They're convenient and perfect for adding some substantial weight to a meal. But making beans from dried does give you the opportunity to buy in bulk for much cheaper than canned, the flavor is better and you can control the amount of sodium you are getting.

Making beans, any kind really, rehydrated from dried is very simple, it just needs a bit of advanced planning. You can do this faster with a quick cook method (boiling for 2 hours and then draining and then cooking as noted) but I prefer to do a cold water soak for at least 8+ hours. I just throw the beans, about 1 - 2 cups of dried, in a pot or bowl with plenty of water in the morning, to cook that night, or the night before. Then the largest part of the work is done with little effort on my part.

Once you've let your dried beans soak, strain out the water and give them a rinse. This rinses away much of the sugars, which can cause gas in some people.

Now this is how I cook black beans but you can use the same method for other beans, just vary the flavors to go with the dish you are making. I like to use a medium yellow onion, chopped, a few cloves of garlic minced or grated, and sometimes I'll even throw in a poblano pepper or jalapeno. Again, go with the flavors you want for your end result. I also grind some fresh pepper and add in whole cumin seeds. I don't add any salt because this can keep the beans from absorbing the water by toughening their skins.

Just saute the onions, garlic, pepper and spices in olive oil for about 6 - 7 minutes, enough to sweat them and get them a bit browned.

While these are cooking I add in more seasonings so the onions absorb the flavors. My favorites to add are Liquid Smoke (so good!), a few drops of toasted sesame oil, a few spritzes of Braggs, a splash or two of Tabasco and some ground cumin.

You can cook your beans in water but I prefer to use stock (you are making your own stock right?!?) as it adds so much richness and depth to the beans. You'll need enough liquid to cover the beans. You can supplement with water and even add in a veggie bullion cube too.

Add the beans, onions etc., to the pot and cook on low for about an hour. The cooking time is very flexible. You can turn up the heat (make sure they don't boil over) and cook them a bit faster, or let them simmer for a while, which is what I prefer. I like them to take plenty of time to absorb the flavors and cook down a bit. Test a bean or two. They should be softened but still with some firmness. Of course, if you like them really soft and mushy, just let them cook longer.

Once the beans are cooked you can serve them over rice, to top a salad, use in tacos or burritos or even cool and make in to burgers. Add your salt at the end and even a squeeze of lime juice.

One last note, save your bean soaking water. You don't want to cook with it but you can use it to water your plants. It's very nutrient rich.

Happy Bean Eating!

Please, help my friends...

2010-08-30T14:40:00.000-04:00

Inspired by the Oscar-winning feature documentary THE COVE, stars from film, TV and music band together to help save Japan's dolphins. Please sign the petition and help us get the word out, http://www.takepart.com/thecove

Killing for Convenience

2010-08-24T17:49:00.003-04:00

McDonald's Mighty Kids Happy Meals

I just watched Super Size Me, again, and it compelled me to go and look at some of the actual nutritional information online. I never eat in fast food places like McDonald's, Burger King, Wendy's or Taco Bell, etc., so I wasn't really sure what they even served any more.

I started by looking at the ingredients for fries. It should be potatoes, oil and salt. Maybe some spices, right?

Nope. It was:

Potatoes, vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*, citric acid [preservative]), dextrose, sodium acid pyrophosphate (maintain color), salt. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.

Yikes!

Then I thought about all the kids eating this crap. But they have "healthy options" now, right? Like Apple Dippers with Caramel Dip. But what is possibly in that...

Well the so-called low fat caramel dip is made of: Corn syrup, sweetened condensed milk (milk, sugar), high fructose corn syrup, water, butter (cream, salt), sugar, salt, disodium phosphate, artificial flavors (vanillin, ethyl vanillin), caramel color, pectin, potassium sorbate (preservative).

That's a lot of sugar.

In looking at the two "meals" featured and targeted at kids, they seem pretty crappy.

If you feed your kid the McNuggets/Milk/Apple dippers option they are eating:

390 Calories, 15g of Fat & ZERO fiber

If you feed them the double cheeseburger/Milk/Apple dippers option they get:

640 Calories, 26g of Fat & only 2g of fiber

That is appalling. And I don't just mean the food and lack of anything decent nutrion-wise. I mean the fact that parents feed this garbage to their kids on a regular basis. I know plenty of parents, some stay-at-home moms, that choose to get this for their kids for lunch at least once a week. And this is in spite of the fact that nutritionists say you should never eat this stuff. Not to mention that the flesh of 100+ animals can be in your 1 burger patty. (um, gross!)

Children are more susceptible to absorbing toxins than adults. Why would any parent think that this is a good thing to give their kids?

But don't just listen to me...

Fast Food Snapshot

2010-08-22T17:51:00.004-04:00

None of this is appealing.

Click to see larger.

We watched Super Size Me again today. Fast food... GAG!

Vegan Beauty - Urban Decay's Vegan Color Palette

2010-08-20T11:24:00.003-04:00

Image from Animal Friendly Shopping

I have not delved much into cosmetics here but I do consider it when I am shopping. I look for products with no animal ingredients or testing. The Be Nice to Bunnies app is great for when I'm shopping in the stores and I use the CCIC's Cruelty Free app, the Good Guide's barcode scanning app, or Don't Eat That app to make sense of all the ingredients.

But now more and more companies are making a point of stating they are vegan safe. Lindsay from Broke & Beautiful did a post today on Awakened Aesthetics on Urban Decay's new vegan eye shadow palatte. Animal Friendly Shopping did a review too.

Lime Crime has also just come out more eye shadows that are stated as containing no animal products. Their lip sticks do currently contain beeswax but I think they are looking into new formulations with out it. Beeswax is not often considered as an animal product (not sure why, bees are animals too) so always check the ingredients yourself no matter what the company says.

I don't buy a lot of make-up, so as I delve more into researching, I will share what I find out.

Buy the Urban Decay palatte here.

I salute you, Stephen

2010-08-18T19:09:00.003-04:00

The Colbert Report

Mon - Thurs 11:30pm / 10:30c

Better Know a Lobby - American Meat Institute

http://www.colbertnation.com/

Colbert Report Full Episodes

2010 Election

Fox News

Okay, not only is this hilarious but it points out the real truth - humans are animals too. Why is it okay to kill some animals?

I'm sure we all get the joke and are not advocating eating people. But then, why is it right to kill and eat other feeling and thinking beings?

Answering the Question about Why No Eggs

2010-08-12T13:55:00.010-04:00

I received a question in the comments from this post on information and making connections...

I keep seeing in your posts (and others like it) the consensus to give up eggs as well. I've been a vege for many years now (maybe 17yrs now) and I love eggs. But I've never had any guilt issues with buying eggs from free range farms. They don't harm anyone, the animals have good lives and the quality of the eggs are better. Rather than give up something which is a very good source of essential proteins etc., couldn't you just look into sourcing or using your own? Why the objection to (properly cared for) free range eggs?

I am very happy to answer this. I love discussion and to share our thoughts and perspective. I am going to talk some general answers and then my personal reasons.

There are many good reasons to give up eggs. There are health reasons (cholesterol and fat) and environmental reasons. There are many other readily available and much more healthful options for protein, so that is not really a good reason to me to keep eating eggs. There are also many other options for replacing eggs in recipes so I do not feel that they are needed there either.

In a better world, the eggs that hens lay would be naturally gathered and the hens would have lovely lives living outdoors, chasing bugs and having dust baths. I'm not going to go into the whole issue of keeping and managing the life cycles of animals, no matter how benign we may be as caretakers.

That is what free-range should mean.

However, almost all commercial eggs that are marketed as "free-range" or "cage-free" are not, especially here in the US. Not really. It is just a misleading marketing term. I feel that egg farms and the animals there go through more suffering than even animals raised for meat. The hens may not be crammed 7 to a wire cage the size of a file drawer they way most egg factory farms do. Instead they are crammed into airless, sunless buildings many times with their beaks and combs sliced off, little health care or even good food and water. Not to mention the abuse many factory farm workers do to these sensitive animals such as throwing, kicking, stomping on them, etc.

They are manipulated with lights and temperature to lay eggs year round until their bodies are totally spent. Their lifespans are a fraction of the 7 or so years a hen would live naturally. When they are not able to lay eggs anymore their bodies are ground up for lesser food sources like being fed to other chickens or dog/cat food.

Other reasons to not support the egg industry are the breeding practices. Hens are bred to produce and/or be meat. Many cannot even stand up under their own weight. Their bodies and legs become so deformed they cannot stand or walk. And when they drop to the ground or the floor of their cage, they are left to suffer and die. Workers throw them into trashcans, often still struggling to live, like rubbish.

Another "by-product" of the egg industry often overlooked, no matter how "humane", are the male chicks. From a purely statistical view about 50% of the chicks born will be male... Roosters. An egg company has no need for all of these millions of baby male chicks so what do they do? Well sometimes they throw them in to trashcans to suffer and suffocate. Sometimes they, as you can see here, throw them alive into giant grinders.

So to sum up the industry-related reasons, I think you should avoid eggs:

- Grinding up alive millions of baby male chicks
- Short suffering-filled lifespans
- Genetic manipulation
- No real free-range lifestyle
- No health care
- Physical abuse
- When they stop laying they are just killed

But let's say you find a farmer who does truly give his/her birds a free-range life? There are three questions you need to ask. 1) What happens to the hens they stop laying? 2) Where did he get the chicks from to start his flock? and 3) What happens to the male birds born when we wants to increase his flock?

#1
Will this person kill the hens when they stop laying eggs? Yes or No? How can you be sure?

#2
Did he order baby chicks from a breeder? Many people, even backyard chicken owners do this. This is just as bad. Animals are "produced" for this and males are still discarded. Many baby chicks die in transport. Still creating and contributing to suffering.

#3
What happens if he/she orders eggs to raise or decides to let his hens hatch their eggs? What happens if he gets a bunch of male chicks? It's hard to keep all of them in a small space. It can be done but males don't produce eggs so many farmers would not see the value in them... and kill them.

Isn't just easier to stop eating eggs or food with eggs in them? I think so!

And let me be clear, I am speaking this from the standpoint of someone who has 2 hens and could actually be eating eggs if I wanted too. But I don't. Mostly because I don't feel the need to any more.

Sure there is an ideal scenario. I think we have it actually.

We have two hens who were rescues. We didn't buy chicks or eggs to raise. We adopted them because they needed a home and we had the space and the ability to care for them. They live a natural life and will not be killed when they stop laying. They are not manipulated to keep laying in the winter through lights or temperature. They get the best food and health care we can give them. Our neighbors get probably the best eggs they'll ever find.

At the end of the day, for us, it's all about eliminating suffering, living lighter on the earth and living a healthy life. We aren't looking for loopholes. I think that consistency helps us and helps share what we stand for too.

I love to hear more from you and any other questions you may have.

Thanks!

Marketing Veganism

2010-08-09T09:52:00.002-04:00

This is such a great article that I wanted to reprint it here. Bolding is my own.

Marketing Veganism
Posted on 2010/08/06 by Know Thank You

We tend to feel a bit different than everyone else, don’t we? So many of our choices in life separate us from the mainstream and make us different. The fact is though that there are many more things in common between us and mainstream omnivores than there are separating us. That’s something we tend to forget when we’re not in a restaurant or a clothing store. The rest of the time, we’re also mainstream consumers, just like everyone else, and this is important to remember.

As vegans we tend to focus on a short list of things that get us really excited: great food that doesn’t have some horrible ingredient, politicians or scientific reports or movies that support our choices, cool clothing with a message we like, there’s all kinds of things that get our hearts pounding and our keyboards melting. And it’s great, because the vegan cookies and the factory farm movies and the Nail The Vivisectors t-shirts will be embraced by all of us. By all of our little 1% of the population.

So much of what we produce, what we wear, what we write, and say, and do, separates veganism from what everyone else is doing. And that’s kind of the point, isn’t it, but it also creates an “us against them” atmosphere that’s not always welcoming to everybody else. And what we really want to do is bring everybody else here, isn’t it? A lot of the time though we come across as preachy and judgmental. While everyone else is out there trying their best to ignore the terrible realities, there we go shoving it in their faces. Even if we have our facts right (and let’s face it, we do), not everyone else shares our morals. They are entitled to their own, even if we disagree with them. And a lot of the time, our in-your-face tactics turn people off. Rather than inform them, they get defensive, they ignore us, and our whole message is lost. The public often perceives us as being anti-establishment, and as opposing a lot of the things that they hold dear.

What we need to do is show the public that vegans aren’t anti-establishment, we’re pro-establishment! We love the establishment, because we love the public. We’re the public too! We love for the public to get what they want, and we love the companies that produce those things. Remember, every vegan business you can think of, without exception, operates within the laws and practices of modern business. Vegan businesses use those laws and practices to provide compassionate products and services to us and other people around the globe. We can’t possibly afford to be anti-establishment; we need to give vegan businesses all the support we can, so they can grow and show the rest of the establishment how it should be done. If we stop being anti-establishment, vegans can start being the leaders of positive change within the establishment.

So if a lot of vegan products, vegan films, vegan writing, and more make us appear separate from the rest of the world, how do we get back in? Back to where we all came from so we can talk to people there and bring them out? Basically, how do we get our message of compassion to the other 99% of America? How do we appeal to mainstream consumers – like us?

This used to be easy. Years ago the majority of American households were white, suburban, 2.4 rug rats, and got most of their news from the TV set. If we still had one type of audience now we could figure out pretty easily how to appeal to them. But that stereotypical American family began to change a few decades ago, and there’s no longer any average American household or average American consumer. The buying public now includes a much wider variety of ethnic groups, ages, professions, family situations, and other criteria that all impact the choices people make. What we want is for everyone to choose compassion, environment, and health, but unfortunately, the vast majority of people aren’t looking for these things.

When most consumers shop for window cleaning fluid, they just look at price and grab what’s on sale in the store. Occasionally they’ll have a brand preference. They don’t consider the hazardous chemicals, or the plastic bottle, or the fact that they could simply use vinegar instead and save even more money. The consumer wants to save money and doesn’t want to have to think about it.

When most consumers shop for bread, they usually pick a brand they prefer because they like the combination of price and flavor. There may be other brands with better flavor, but they often won’t buy them unless they’re on sale. The ingredients are almost never checked. They stick with a brand they know, despite any negative impact the production or consumption may have.

I’m vastly simplifying this, but you get the point. If you want to sell a vegan product to a random person who’s not vegan, you are likely to have greater success by highlighting qualities of the product that he or she can most relate to. If you’re selling window cleaner, try some alternate ads highlighting the wonderful scent, sparkle, or offering a special low price. If you’re selling vegan bread, try some alternate ads highlighting the wonderful flavor, freshness, or offering a special low price. Speak in terms they understand.

Remember the things that draw most people to veganism? Compassion, environment, and health. For many years we have shown a vegan lifestyle as a very effective way to both attain positive results in each of these areas and to address related chronic problems. The big stumbling block is that nearly 100% of our outreach hasn’t shown that we are successfully attaining positive results – we’re healthier, we recycle, we rescue etc etc – our outreach has instead highlighted that we vegans are locked in a fight with all the related chronic problems. Your average consumer isn’t looking for a fight. He doesn’t want to stand up to corporations. He doesn’t want to read labels. He doesn’t want to boycott. He doesn’t want to protest. He doesn’t want to hand out leaflets. He wants things easy. He doesn’t even want to have to think. Being explained very clearly that something is total nonsense and even life-threatening doesn’t stop people from doing it, in fact that can actually propel some people to make that choice. After years of campaigning and government warnings, people still start smoking each day and smoking related deaths continue. Despite how remarkably stupid they are, the senselessly violent stunts in films like Jackass are reproduced by people, and each year people die in the process. It seems as though people actually avoid knowledge, as if it’s too much work, and our media perpetuates this. Any television news program, once advertising, entertainment, opinion, and chit-chat have been removed, leaves very few – if any – facts for us to have to bother with. Mainstream consumers aren’t being informed; they’re being encouraged how to think.

Look at the advertising on television now and really cut it apart. You’ll find that most ads don’t tell us much about the product at all. Instead, they try to tell us about the people that use the product. We are meant to identify with those people or desire to be one of those people, and we can be! All we have to do is buy the product. Once again, the ads don’t inform, they create desire. What we need to do then is a better job of making veganism desirable. We all know that each and every one of us is healthier, is kinder to the environment, and just by choosing a vegan diet we save dozens of lives every year. Those are the kinds of messages that mainstream consumers are more accustomed to. Keeping things simple, positive, “new and improved,” and desirable: that’s the kind of message that drives decisions.

There will ALWAYS be a place for the hard-hitting exposure that some hard-working vegans give to abusive corporations and individuals. That type of abuse should not exist, and exposing it helps to bring about change. To be most effective changing the lives of mainstream America though we can learn something from the mass media that’s already doing so: do less informing of people, and more creating desire in people. “Give the customer what they want” is an overwhelmingly obvious rule of marketing. We tend to ignore that and instead put all our efforts into giving the customer what we want them to see and hear. That’s something like adults sending the kids to math class rather than healthy, compassionate people sharing their successes. Let’s tweak what we’re putting out there – sell our product a little better – and we’ll likely find more people will buy it.

Back to me> I think the information is important but also showing that I can cook, and cook great delicious easy meals is part of how I try to showcase being vegan. That there are other options.

How else can we help show this is the desirable way to live?

The Soul is the Same

2010-08-03T11:56:00.001-04:00

"The Soul is the same in all living creatures;

although the body of each is different."

- Hippocrates

The Story of Water

2010-07-21T13:58:00.003-04:00

After watching Blue Gold: World Water Wars, I'm more and more focused on eliminating bottled water. We are no longer going to buy bottles for our Movie Nights and have reusable glasses that we keep in our cars (and glass straws!)

The Story of Water (by The Story of Stuff group) is a great synopsis of why bottled water is so bad for us, the environment, others and our wallets too!

It's easy reuse a cup and carry a bottle with you or find a water fountain.

Try it for a month and see how easy it is.

Nothing but Excess

2010-07-20T13:57:00.002-04:00

In a time when we as an American society seem to be perched precariously on the edge of economic and political unrest, when we are being continually reminded of the huge health issues we are facing, we also seem hell-bent on driving ourselves there as quickly as possible.

I don't know if it's our perverse need to never conceed. That we feel it's better to give a big middle-finger to nutrition warnings or the fact that we can't admit that we're wrong but I am just staggered every day when I hear ever more excessive and decadent (in the degenerate, debased, debauched and self-indulgent meaning) ways.

You can't turn on a TV without hearing about some XYZ burger or triple-tier dessert. I was actually in a restaurant for a party this weekend and the "ultimate brownie" was: brownie, chocolate sauce, ice cream, nuts, whipped cream, Kahlua, etc. It was a bit crazy.

And here are two more examples...

As if the junky empty calories of Doritos were not enough... we now have Doritos Late Night All Nighter Cheeseburger flavor. They may not have trans fats but they do have "Natural Beef Flavor", whatever the hell that is, along with all the oil, milk and cheese mixed in and dumped on top.

On the high end we have ridiculous creation of disgusting proportions... the Foie Gras Loco Moco.

This concoction from a restaurant in California. This thing is beyond politically incorrect, it's disturbing. Foie gras (fatty liver), Spam (who knows what), beef patty, a fried quail egg and a reduction of foie gras.

Really, do we need this? In light of the issues with our health, do we really need this? Can it even taste that good? I mean, we're talking Spam here.

We, as individuals and as a nation, need to retrain ourselves. Learn to show a little restraint. We don't need it all, all the time, right now? Do we?

And wouldn't it be better for ourselves, the country and the world if we did?

Veggie-Versary - Two Years

2010-07-14T00:25:00.004-04:00

Today is our Two Year Veggie-versary.

It's a sort of a bittersweet reminder because we went vegetarian (and shortly after, vegan) when Napoleon was hurt. We were lucky that he recovered but were sad when he was taken from us just a few months later.

I still grieve for him and keep his picture as the background on my phone so I can see him every day.

I miss our little man. I'm not sure if we will have the opportunity to care for a rooster again. Jake the turkey is doing so well with the girls that we are afraid of upsetting the balance in the coop. But Napoleon had such a great personality that I miss having a feisty rooster around.

Napoleon, we have you to thank and credit for our awakening. Because of you we have brought more compassion into our lives and we feel we are saving lives with each meal.

Love you.

How do you Celebrate? Let's get Grilling!

2010-07-02T12:47:00.005-04:00

This is a weekend celebrating freedom and independence and struggle. What better time to go vegan and extend those liberties and desires to live free of suffering and fear towards all animals.

But that doesn't mean that you need to feel left out from all the yummy summer foods. In fact some of the best foods are not animal based or can include some easy substitutions.

Cow burgers = veggie or black bean burgers.

Easy to find, easy to grill, tastes just as good with all the ketchup, mustard, onions, tomatoes and lettuce.

Hot Dogs

Personally I've always found hot dogs to be disgusting in theory. Do you know what goes in those things??? Gross! Gag! But hey, I'll eat a SmartDog. Topped with ketchup and onion; those are the best! And no bug bits.

Coleslaw and Potato Salad

Use a non-egg based mayo (Vegenaise is the best!) or make a vinegar-based version. Same thing for potato salad

Apple pie and ice cream

Purely Decadent ice cream comes in a ton of flavors and is, in my opinion, better than cow's milk ice cream. I love the coconut milk options better than the soy ones, but that's just me. Apple pie can easily be made with soy milk and Earth Balance sticks instead of cow's milk butter and milk.

Corn on the cob

Slather on some Earth Balance spread and you are good to go!

Sides

All of the best sides are vegan ready - salsa and chips, roasted veggies, corn salad, Popsicles

There is no reason to cause suffering when we eat. Not to the animals, and frankly, not to us. Remember, only animal-based foods like meat, eggs and dairy have cholesterol but on top of that, grilling animal flesh is a huge cancer risk.

The Cancer Project has listed the Top Five Worst Foods to Grill and they are:
Chicken
Steak
Pork
Salmon
Hamburgers

Don't risk it! Grill a delicious portobello mushroom instead! Celebrate your freedom from poor health and Happy Fourth of July!

Photo source here

Still Remember

2010-06-29T16:29:00.004-04:00

Even though it happend a few years ago and Michael Vick is out of prison and playing football again, the trauma is not over for the dogs he and his cohorts abused.

Meet Mel -

Mel is one of the dogs that was rehabilitated and adopted out but he still lives in fear... every. single. day.

I read about Mel just the other day and that sweet face and the words moved me to tears.

Richard Hunter has a new member of his household. That's him, quivering in the corner. Shaking uncontrollably. Convulsing. The 4-year-old is scared shitless.

"He lives in fear," Hunter says of his new best friend, Mel. "You would too if you'd been beating and traumatized your whole life."

Michael Vick is out of prison and back in the NFL. But the dogs he tortured - the ones he didn't kill, that is - will never escape his dark shadow.

"Mel's come a long way. We can pet him. He sleeps in bed with us," Hunter says. "But he's scarred for life. He's never barked. Never made a noise. There are times when he's just terrified."

Mel has a new canine friend now, Pumpkin, a 13 year old terrier, who helps take care of Mel...

Give the assist to Pumpkin. The two dogs hit it off, with the elder sensing the fear in his new introvert friend.

When a stranger enters Hunter's house, Mel freaks out. He grabs his monkey security blanket, slowly backs up into the corner and quivers. In front of him, standing as guard, is Pumpkin. And since Mel can't - or won't - use vocal communication, it's Pumpkin who barks for him, often waking Hunter late at night to find Mel at the back door needing a bathroom break.

You have to read the full article here. It is amazing and wonderful what the Hunter family went through to bring this sweet dog home. There is also a great article from Sports Illustrated a while back that talks about what these pups endured. Read that too.

But I couldn't just stop with writing about it here. I had to let my voice be heard by those that support Vick by employing him. I don't watch a lot of sports so boycotting is easy. That should be the first thing you do - boycott the NFL and the Eagles specifically. But I also had to write them both letters via the comment feedback sections of their sites. I wrote:

I just want you to know that we have not forgotten the evil done by Michael Vick and that there are still many many people who think you are total assholes for hiring him. The money he has paid and limited prison time he has done will never erase the abuse, horror and trauma he inflicted upon those defenseless animals.

The fact that you know his background and pay him buckets of money is beyond disgusting. I will never understand how you can live with yourselves as human beings when there are dogs like this still living with the trauma - http://blogs.dallasobserver.com/sportatorium/2010/06/one_of_michael_vicks_dogs_find.php

I will never support the NFL or your team while you support this sick individual.

Yes, it's harsh but harsh words are minor retribution for the pure evil he doled out and allowed. I hope you will feel equally enraged and let them know as well.

Information Flows

2010-06-20T23:09:00.008-04:00

I was on Facebook the other day and saw a friend's update that stated:

My son's gem of the week: "Dad, how do cows give their milk? Do they spit?"

I posted a comment on Twiter about how this was sad to me and it became a discussion between me and some of my online friends. Part of the discussion was that many people grow up not learning this information from school biology or health classes or from their parents.

We are a society that is, generally, very far removed from the sources of what we eat. And as the world becomes more and more urban (it's estimated that by 2050, 70% of the world will live in cities) there are few opportunities to connect with the plants and animals that make up what most people eat.

I will readily admit that I was as disconnected as anyone else from what I ate. I grew up in Miami, FL. I never had a garden, never raised animals for food, never visited a farm or cleaned a fish that I caught. Frankly, much of what I've learned about the life cycles of farm animals (aka the animals we eat) I've learned in the past two or so years since we brought our rescued hens, rooster, turkey and goats to come live with us.

Animals are the best teachers.

What still surprises me and makes me sad is that we don't know these things. That we are not taught them and that we have fewer and fewer opportunities to learn.

We live in a a semi-rural and traditionally agricultural area in North Carolina. The town is a mix of people who have lived here for almost 70 years and some newer residents. There are still tobacco fields dotting the area, although those are becoming harder to find. Yet, even in an area where many people have exposure to animals and farms, since we brought home our "outside" animals they've become ambassadors for their relations. And they bring up opportunities to answer questions on how animals would live in a more natural way.

For example, when we brought home Tulip and Petal, the pygmy goats, people asked if we would be utilizing their milk to drink or to make cheese. We answered "No". We will not be taking milk from them because, like cows and other mammals, they only have milk when they have babies who need it to grow. For Tulip to have milk she would have to be bred, impregnated, have babies and then have the babies taken away, for us to then take her milk for our own purposes. This will never, ever happen.

This is what happens on a enormous scale to millions of cows (and on a smaller scale to goats) every day. The dairy cows are impregnated over and over again. Their babies are taken from them right away (males to become veal, females to become more dairy cows or meat) and they're hooked up to industrial milking machines which often injure them. Now I never ate veal on "priciple" but I didn't know or connect the steps between the milk I put on my cereal and the veal calf that I refused to eat. I didn't know that my cereal milk or favorite cheese was contributing just as much to supporting the system as eating veal or a steak.

There are similar questions regarding the eggs that Meg and Gertie lay. People ask how often they lay and we respond that they lay, generally, once a day during the spring, summer and a bit into the fall. That they do lay even without a rooster around because it is their fertility cycle, so they create a egg just like women do, whether it is fertilized or not. We also say that they don't usually lay in the winter because it would be too cold to have chicks hatch during the winter to survive, so they naturally don't lay eggs then... unless they are unnaturally manipulated through lights and temperature, as factory egg farms do.

We also explain how the egg farms work. That, as you could statistically expect, about half of the chicks born on the egg farms are male. These male baby chicks are unwanted so they are thrown, alive, into grinders and either disposed of or fed to the chickens or other animals.

It's hard to fathom and yet, that is what happens and what we support when we buy eggs.

I had no idea about any of these facts just a few years ago. It makes me sad and sick that I was never taught it. I feel that I should have known. I love and was interested in animals. I was very involved in science and biology. I wanted to be a vet. Yet I never connected the dots about how they live, how they are meant to live and how the animal foods I ate came about. Why is that? And why was none of this ever taught any where? Why are we never educated about the animals that live in closest connection to our lives? If I had known these few things I probably would have made the changes I've made years earlier.

When people get to meet our animals they are often entranced (see our little friend above). They engage with them. Love their unique personalities. They want to know more and are amazed by how they live and how they act. They ask to come back to see them and play with them again.

I know how they feel. Because I'm amazed by them every day.

I think if more people where taught the truth about the animals that we use and how their lives are manipulated and twisted for our own ends and for profit that people would not want to support this. I believe that most people are kind and compassionate. That they don't want baby cows ripped from their mothers, they don't want hens to have their beaks sliced off or male chicks ground up alive because they are "trash". That the abundance of fruits, vegetables, beans and grains available to us is more than we could ever tire of.

And that the joy that comes from knowing we are not causing harm with our food choices brings us an immense satisfaction and sense of peace.

Collaborative Consumption

2010-05-24T21:37:00.003-04:00

I'm very much in favor of Collaborative Consumption. I think it helps reduce cost and waste and brings people and, hopefully, communities together.

Part of our goal as "Less Impact Fam(ily)" is to not buy someting if we don't need it and to see if we can borrow or share it as the first option.

Collaborative Consumption Groundswell Video from rachel botsman on Vimeo.

I've seen this coming together happen after a natural disaster. What if it was something that you feel comfortable doing every day?

Grimmy Grimm Grimm

2010-05-21T12:06:00.002-04:00

Sorry it's been kind of quiet. Work has me swamped.

In other news, we just found out our Grimmy cat has diabetes. We're trying to learn everything we can and today are going to the vet to be taught how to take her glucose levels and give her insulin shots. This will require lots of changes in the house and even for the other pets as it relates to food and feeding time so we'll see how it goes.

In some cases, cats can balance how and go into remission. We hope this will be the case for Grimmy and that a few months down the road she better.

We love our Grimmy Girl!

Wish us luck!

Waste Not, Want Not

2010-05-04T12:43:00.005-04:00

If we're starting with proverbs here, maybe I should say "a stitch in time saves nine" because I think a bit of planning ahead can make the dreaded meal-time debate so much easier.

First off, there are a few things you should be doing to eat well and eat well for the earth. Number one is eat local as much as you can. We love our farmer's market. We can talk to the people, know where the food comes from, ask them questions and minimze waste and packaging. Plus the food is fresher, usually less expensive and in better condition than the majority of what you can get in a grocery store.

Number two is plan your meals for the week. For a number of reasons we've been cutting down on eating out. On Sunday morning we come up with 3 - 4 meal ideas for the week and then go grocery shopping. This gives us options plus it saves us from having the "what do you want for dinner?" debate each night. It helps me when I'm rushing out the door and forgetting about lunch, saves money and cuts down on the number of trips to and from the store during the week. From stir fry to lasagna to pesto-grilled veggie pizzas, each meal is great for dinner with usually enough for lunch or even another dinner.

Number three is freeze! Once we've had our dinner, we freeze the rest of the food into single serving portions. Easy to grab for lunch or dinner, the next day or a few weeks later. This is especially handy if you make a big batch of something and you're getting bored.

If you are eating mainly plant-based (and you should be!) you are bound to end up with lots of veggie scraps - peels, cores, onion skin, etc. But don't toss them in the trash! Food waste is a HUGE issue. One that I can get into later. But let's just take a high level - while plant scraps do break down, they can't break down in a landfill wrapped in a plastic bag. So, what should you be doing to cut down on trash and this problem? Number four is Compost! We have a reclaimed pickle barrel for our composting ($15 vs $100+!) but you can do this on a much smaller scale.

But even before you get to the composting, don't waste those extra veggies or the tops of your fennel or that bunch of greens that you forgot about. Do what we do (number five) - Make vegetable stock.

Making stock from scratch is something I didn't often do until just recently. We would buy the tetra packs of the low sodium vegetable stock and use that then throw away the packaging. In the mean time we were wasting all of these vegetables too. Double waste! How lame is that?

So now we've been making our own stock. It's fun, delicious and we can control the amount of sodium in it, which as you know is always too much in the commercial kinds. And how easy is it to make stock.

Here's what you do:

Vegetables - I like to have at least a few carrots, celery (including the leafy center stalks no one likes), an onion and some garlic. Chop all of these up roughly. You can end there but use what you have. I've thrown in dark leafy greens, scallions, a few bay leaves, some coriander seeds, left over fresh herbs, turnips, corn cobs, etc.

Put some oil in the bottom of a big pot and sautee the hard veggies (carrots, onions, celery, turnips, garlic) . Sprinkle on some salt and fresh ground pepper
and cook until a bit softened. Add in your softer veggies (the greens, herbs, etc.) and pour in enough water to cover everything. I think 8 cups should be the minimum but I used 16 cups last time.

Let this come to a boil and then turn the heat down to low and let it simmer for as long as you want. You can make this in 40 minutes but I like to let mine really cook for a while. After a few hours I turn the heat off and let it come down to room temperature.

To strain it, I put some cheesecloth in my big colander so the stock is pretty clear. And that's it! Ladle it into some containers - I like to do 1 cup and 4 cup containers - and then freeze it. The stock is much more flavorful than the commercial kind. Sometimes I snack on the veggies, puree them up (take out any bay leaves) and use them in sauces or... compost them!

The Morning Routine

2010-04-28T10:42:00.004-04:00

When you have a house full of animals and two people who work, the morning routine can be a bit of a juggling act. We try to balance the needs of the animals with getting ready for the day ourselves.

It goes a bit like this:

6:35 - Wake up 10 minutes before the alarm. Spend the next 10 minutes looking at iPhone while not waking the dogs up.

6:45 - Walk pup #2

7:00 - Wake up hubby and dog #1. Walk both dogs while hubby puts food in their bowls, Kitty #3 gets in front of the cat bowl for a scoop of fresh food.

7:10 - While dogs are eating, I jump in the shower and hubby preps the carrots for the goats and the fresh food for the chickens and Jake (lettuce, tomatoes, corn on the cob, etc.)

7:15 - Since pup #2 has inhaled her food, take her for a walk or hold her off until pup #1 is finished so they can both go at the same time.

7:20 - Give pups two pieces of carrot each. They're spoiled now.

7:30 - I'm done in the bathroom and, on alternating days, go out to get fresh water for the coop and the goats (two horse buckets full), rake out the coop, put out their food, get hay for the goats, refresh the waters, pick up after the goats (poop!) and spend a few minutes with everyone. If it's nice out, I let the hens and Jake the turkey run around the yard while I take care of the goats. Then I have to herd them all back into the coop yard. They are not thrilled by this as they would rather play in the yard all day.

8:00 - Come back in, make lunch for work, maybe grab some breakfast.

8:15 - Make up the bed, pick-up and start getting ready for work.

8:55 - Try to get on the road to drive to work. Hubby gets the pups settled down in the office so he can get to work too.

Whew!

What's your morning like?

Signs of Spring

2010-04-23T14:44:00.001-04:00

I promised better pictures of our lovely Spring blossoms and trees. The best part is we do very little to encourage this. It all just happens to pop-up as it gets warmer. I'm recreating this post from over on Shoe Daydreams. Yes, I'm lazy like that.

This is our neighbor's house. They actually do work on their yard and it shows. Darn them!

Trees in our backyard.

Tulips

Wisteria blossoms up close.

More tulips.

And our Tulip!

Her prancing baby, Petal.

Happy Spring!

More pictures on Flickr.

International Acclaim

2010-04-19T17:58:00.003-04:00

We're very excite here... our site was listed by Dobbies.com as a "Chicken-keeping blog we love!"

How sweet is that?!? Thanks, Dobbies!