Animals Are Someone

Animals Are Someone

This series of images asks the question:

What does it feel like to a sensitive, intelligent individual to be loved, to be safe, to be at peace, to be seen and treated as someone, the way Sanctuary animals are? And what must it feel like to the same individual to be treated as a mere something to be confined, mutilated and killed for someone's whim?

Being Someone

Posters by Joanna Lucas for Peaceful Prairie Sanctuary, from the original series "I am Someone" http://peacefulprairie.org/outreach/someone2.html

Posters by Joanna Lucas for Peaceful Prairie Sanctuary, from the original series 'Being Someone' http://peacefulprairie.org/outreach/beingSomeone.html

Happy Cows ~ Behind The Myths


In order to maintain uninterrupted milk production, cows are forced year after year to go through an endless cycle of pregancy and birth, only to have their calves immediately taken from them. Cows and calves cry out for each other as they are separated.

All forms of dairy farming involve forcibly impregnating cows. This involves a person inserting his arm far into the cow's rectum in order to position the uterus, and then forcing an instrument into her vagina. The restraining apparatus used is commonly called a "rape rack."

Half of all calves born are male. Of no use in milk production, they are sent to veal-producing operations or directly to auctions where they are sold and slaughtered when they are just a few days old. Male calves used for veal production suffer a crude castration process and are killed after 4 months spent in small crates or pens.

After just 4 to 6 years, dairy cows are "spent" from being forced to continuously produce milk. Often weak and ill, they endure transport to auction and slaughter, both of which are traumatic for these gentle animals. If allowed to exist free of exploitation and slaughter, cows can live 25 years or more.


~I Am Someone~

Posters by Joanna Lucas for Peaceful Prairie Sanctuary, from the original series 'Being Someone' http://peacefulprairie.org/outreach/beingSomeone.html

Peaceable Kingdom: The Journey Home

Open your eyes. Trust your heart. Take the journey. This award-winning, life-changing documentary features five farmers, a humane officer, an animal rescuer, and a cow named Snickers, who will make you laugh and cry, expand your consciousness, and challenge your ideas about farmers, farm life, and perhaps most surprisingly, the animals themselves.

More info at: http://www.PeaceableKingdomFilm.org

"When we tell ourselves we're eating meat from "humanely raised animals," we're leaving out a huge part of the equation. The slaughtering of an animal is a bloody and violent act, and death does not come easy for those who want to live."
Colleen Patrick-Goudreau.

Animal Rights Links


Vegan Recipe & Cooking Links


Herbal & Garden Links


Martha Magenta's Poetry Links


General Topic Links

Ghoulish Halloween Party Recipes

Ghoulish Halloween Party Recipes

Spooky Black Bean Hummus

Ingredients
2 cloves garlic
2 15-ounce cans black beans, drained and rinsed
2 tablespoons tahini
3 to 4 tablespoons lime (or lemon) juice
1 teaspoon cumin
1/8 to 1/4 teaspoon chipotle pepper -- to taste
3 tablespoons soy yogurt (optional)
1/2 teaspoon salt (or to taste)
For Design: additional soy yogurt or tahini

Instructions
With food processor running, drop in the garlic cloves and process until finely chopped. Add the black beans, and process until pureed. Add the remaining ingredients (use the lesser amounts) and process until smooth. Taste and correct seasonings, adding more as needed.

Spoon the hummus into a serving dish, smoothing the top. Using a pastry bag and either soy yogurt or thinned tahini, pipe on the design. Place a plastic spider into the web, or make one yourself from black olives. Refrigerate until ready to serve.

Bat Chips

Ingredients
1 large flour tortilla per person
1/4 cup olive oil
Salt

Directions
Preheat your broiler. Using Halloween cookie cutters, cut each tortilla into bat and ghost shapes. Lightly brush both sides of each creature with oil. Arrange on a cookie sheet or jelly roll pan. Broil, flipping once when they begin to brown. When brown on both sides, lightly sprinkle with salt.

Enjoy!

Spicy Sandwich Halloween Cookies

By 265 Halloween

Like Leap Years, really delicious Halloween cookie recipes don’t materialize very often. As fans of the unusual, we decided to pair these 2 phenomenons together. Thus, we present to you the recipe for the crowd favorite dessert from last year’s Halloween party: Ginger Cookies with Spicy Pumpkin Cream Filling. They were a huge hit and were quickly devoured by guests. There are 2 options for preparing these Halloween cookies, based on how quick/easy you want them to be or how much sugar you want in them. The cookies are low sugar and can be eaten alone (as a drop or cut out cookie), but the addition of a spicy cream filling and black sugar topping can transform them into super sweet confections. We love them both ways, and you probably will, too.

Molasses Sweetened Ginger Cookies Recipe

Ingredients
* 3 c. unbleached flour (I like 1/2 spelt, 1/2 whole wheat)
* 2 tsp. baking powder (non-aluminum)
* 1 tsp. cinnamon
* 1 tsp. ginger
* 1/2 tsp. cloves
* 1/2 c. margarine (Earth Balance brand is great)
* 1 cup unsulfered molasses (use corn for lighter taste or blackstrap for a full-bodied taste)
* 2 Tbsp. maple syrup or unbleached sugar (optional, or try a sprinkle of stevia powder)

Instructions
Mix dry and wet ingredients separately then add together to form a thick, soft dough. Refrigerate for 20 minutes. Lightly grease cookie sheet with margarine. For cut out cookies, shape dough into 2 large balls and roll out on floured surface for cutting out. For drop cookies, roll into small balls and flatten with the bottom of a greased glass. 1/4″ thickness will produce crispy texture, and thicker cookies will be softer. If desired, sprinkle lightly with sugar before baking. Bake at 350F for 10 minutes.

While these are baking, you can make your spicy cream filling. Either use a pastry bag or drop spoonfuls of filling in-between the cookies. Optionally, you can dip the finished sandwich cookies in black sugar (which is plentiful around October) for an extra Halloween-y look. The “cream” thickens as it cools, so if you must refrigerate before piping it onto your cookies, let it warm up first or give it another whirl in your food processor.

Spicy Pumpkin Cream Filling (Optional)
(Originally posted at the PPK)

Ingredients
* 12 oz. firm silken tofu, thoroughly drained
* 1 c. pumpkin puree
* 1/4 c. cashew butter or cashews
* 1/2 tsp. salt
* 1/2 tsp. lemon juice
* 1 tsp. vanilla
* 1 c. sugar (or 2/3 c. fructose)
* 1 tsp. molasses
* 1 tsp. cinnamon
* 1/4 tsp. ginger
* 1/4 tsp. nutmeg
* 1/2 tsp. nutritional yeast (sounds weird, but makes a yummy difference)
* 2 Tbsp. cornstarch + 2 Tbsp. water

Instructions
Rinse and wrap tofu in cheesecloth or lint-free kitchen towel and drain it for a few hours. You can cut this time down to about 5 minutes by wrapping, then just squeezing the tofu. You want to reduce it down to 1 cup. This step is important to encourage a thick texture and reduce the soy taste.

In food processor or blender, whiz up the tofu until it is velvety smooth. If you are using cashews (instead of cashew butter) add those now and whiz again until smooth. Add the rest of the ingredients except the cornstarch/water mixture, and mix it again until smooth.

Mix up the cornstarch and water and set aside. Transfer the pumpkin cream to a saucepan and heat on low just until it’s warm. Stir in the cornstarch/water mix and stir constantly until the mixture starts to get thick, about 5 minutes.

Even if you mixed really well during this last phase, you will probably have a few tiny chunks. You have 2 options. Ignore them and your recipe is done! Or, if you are going to use a pastry bag to pipe this out then you should put it all back into the blender or food processor and whiz it up smooth again. Even itty bitty chunks can clog a small pastry tip. Then again, you could use a large pastry tip.

Let cool completely and watch it turn all custard-y.

Here’s a little proof from the party: about half way through the night there were only 9 cookies left from the 2 gigantic trays that we bought. Chow down!

Mummy Dogs with Green Goo

By 365 Halloween

A little bit of presentation turns "pigs in a blanket" into oozy mummy dogs! This is super simple and even healthy if you follow these suggestions. Normally this meal is plenty creepy on its own since hot dogs are made from scrap pieces of various species of dead animals. Eeeew. Just grab yourself a pack of veggie dogs (I prefer Mummy Dogs with Tofu Pups and Smart Dogs, some biscuit dough, and a batch of Green Goo and you’ve got yourself some yummy mummies.

Step 1: Make the Green Goo sauce. Make a vegan "cheese" sauce and add a natural green food coloring - puréed spinach works a treat and you won't notice the taste!

Step 2: Make your biscuit mummy wrapping. Either pop open a pre-made can (but really, check out those ingredients. Scary!) or make your own from scratch, using this recipe for Vegan Bisquits.

Step 3: Put it all together! I tried making slices in some of my veggie dogs to give the cheese plenty of room to goo around (see picture), but it didn’t seem to make any difference compared to the veggie dogs that didn’t have slices in them. So lay out your biscuit dough (a little bit goes a long way), lay down the dog, put a glob of Green Goo along the length of the dog, and wrap the whole thing up. Although it’s easier to just roll them up triangle style, it looked infinitely better when I meticulously wrapped the dough around several times to look like real mummy wrappings. Pull the dough until it’s thin and wrap, wrap, wrap. Make sure to leave room for the “face” to show so you can do a little decorating. I made slits for mouths and tiny holes for eyes filled with yellow mustard seeds. Pimento pieces for super creepy red eyes, or black mustard seeds would probably make excellent substitutes.

Step 4: Well, just bake them up! The cooking time for the biscuits should be sufficient, but recipes and hot dogs vary, so just keep an eye on them. Proceed to chomp down. Notice the creepy, yet delicious Green Goo that oozes from your mummy and be glad that such a holiday as Halloween exists : )

Enjoy!

Gingerbread Zombies

365 Halloween.com

Flesh chomping, brain biting, limb severing: why do zombies have all the fun? Now you can make your own edible little people and get some zombie revenge at the same time. With a little slicing and icing, simple gingerbread cookies morph into creepy yet delicious corpses for you to feast upon. And you don’t even have to resort to cannibalism!

Ingredients
1/2 cup sugar (or 1/3 c fructose; no other subs needed)
1 teaspoon powdered ginger
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/3 cup molasses
1/3 cup soymilk (or other non-dairy milk)
2 1/4 cups whole wheat pastry flour

Instructions
Preheat oven to 275°F. Lightly oil two or three baking sheets with vegetable oil, then dust with flour.

Mix the sugar (or fructose), ginger, cinnamon, baking soda, and salt in a large bowl. Add the molasses and soymilk and mix well. Add 1 cup of flour and mix well. Mix in enough of the remaining flour to make a very stiff dough.

On a floured surface, roll a portion of the dough with a flour-dusted rolling pin to 1/8 inch thick (or even thinner if you like them crispy). Cut the dough into human shapes with a flour-dusted “gingerbread man” type cookie cutter. Using a knife, cut off legs, arms, chunks out of the head, etc. Use your fingers to further distort them, bending their necks and limbs at grotesque angles, making some limbs longer than others. Just try to keep a uniform thickness (about 1/8″) so they will bake evenly.

Using a spatula, carefully transfer the cookies to the baking sheets. Bake until the edges are dry and the centers give just slightly when pressed, about 20 minutes. Cool on a baking sheet for 5 minutes, then transfer with a spatula to a wire rack to cool. Once fully cooled, store in an airtight container. Makes about 48 cookies.

Use a standard “gingerbread man” type cookie cutter or anything that resembles a human. There are some “running man” shapes available that would probably be perfect. Then take a sharp knife and cut off legs, arms, chunks out of the head, etc.
Perpetual Kid now offers “ABC Gingerbread” cookie cutters that would work perfectly.

After you have transfered them to a cookie sheet, use your fingers to further distort them, bending their necks and limbs at grotesque angles, making some limbs longer than others. Just try to keep a uniform thickness so they will bake evenly.

After baking the bodies and letting them thoroughly cool, it’s time to add the details. Using a thick decorator’s frosting (loads of powdered sugar with a dash of liquid) in an icing bag and a small tip, pipe on some features and gore. With plain white frosting I added zombie features like exposed ribs, torn clothing, uneven or X-shaped eyes, and gaping mouths. A line of frosting around the edge gives it a more complete look. Then add reddish food coloring to the remainder of the white frosting and pipe on the gore (natural food dye in red/blue worked great; it gave an almost mauve color that looked more creepy than the standard Romero-red). Place “blood” on the edges of torn limbs or anywhere that you’ve inflicted damage upon your appetizing army of the undead. Exposed walnut brains are a delicious crowd pleaser; immediately place a walnut piece after adding a small pile of “bloody” frosting on the head wound.

Final step: remorselessly devour these gingerbread ghouls.

Halloween Pumpkin Cake

This one is *slightly* low-sugar, and truly low-sugar if you go frosting-free. Because we’re all busy shoveling candy into our mouths around this time of year, low-sugar recipes should be a staple in everyone’s kitchens. But don’t worry, it doesn’t taste low-sugar unless you eat it without frosting and even then it’s just not cavity-aching sweet.

Super Yummy Vegan Pumpkin Spice Cake (Vaguely Low-Sugar)

Ingredients
* 1/2 C soy margarine, room temperature (Earth Balance brand is the best!)
* 1 C brown sugar
* 2 egg replacers (I use Ener-G Egg Replacer or 1/2 c. applesauce, but other options abound!)
* 1 C fresh or canned pure pumpkin
* 1 tsp pure vanilla extract
* 2 C unbleached flour (I like spelt or whole wheat)
* 2 tsp baking powder (reduce to 1 tsp if using Ener-G)
* 1 tsp baking soda
* 1/2 teaspoon salt
* 1 tsp ground cinnamon
* 1 tsp ground ginger
* 1/2 tsp ground nutmeg
* 1/4 tsp ground cloves
* Plus any other spices that you like
* 1/2 C soy buttermilk (add 2 tsp vinegar to 1/2 C soy milk and let curdle)

Preheat the oven to 350F. Grease and flour two 8 inch cake pans.

In large bowl cream the soy margarine and sugar until light and fluffy (about 2-3 minutes). Add the egg replacer and mix well. Add the pumpkin puree and vanilla and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and soy buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Pour the batter into the prepared pans and bake for approximately 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.

Frosting
I’m really not in love with any particular frosting, but I have some suggestions. To make this a full fledged low-sugar desert, you can use this refined-sugar-free (yet astoundingly delicious) recipe called Date Butter Frosting. I added coconut flakes instead of extract (since that’s what I had in my kitchen) and it was REALLY good. Another healthy yet decadant alternative is made with about 1 C raw nuts (cashew or whatever), 2 handfuls dates, carob or cocoa to taste, and a little fresh lemon juice and water. Oh WOW is that stuff good, and carob/cocoa goes so well with pumpkin. (You could then make the Pumpkin King design with powdered sugar.) If your idea of frosting is that “pourable” bizness, you might not appreciate these recipes. Everyone else, rejoice in the natural sweetness of dates! For the sweet teeth in the audience, and I must confess that I often fall into this category, you will want a cream cheese flavored frosting. Here’s one called Tofu Cream Cheese Frosting and another that is just called Dairy Free Cream Cheese Frosting. (Any kind of non-dairy cream cheese will do in that second recipe.) If you’re new to the whole “baking without animal-based secretions” thing, don’t be frightened! These recipes are all really good and taste marginally or no different than their non-vegan counterparts. You can even make your own dairy-free cream cheese, and concoct your own recipe from there. Get creative!

To create the Pumpkin King design
Transport the cake using toothpicks and foil. First frost your cake and let it sit for a little while so that the frosting forms a little skin. If it’s very wet the stencil will stick to it and try to ruin your design. You’ll then need the "Pumpkin King" stencil from Zombie Pumpkins. Trace that design onto some wax paper (or "freezer paper") and cut out the black pieces. Take your new stencil and lay it, shiniest side down, onto the top of the cake. Push lightly around the edges to get it to lightly adhere. Shake some colored sugar sprinkles (or something else if you’re feeling creative) onto the cake until there is a layer of sugar on every frosted surface. Carefully peel off the stencil, taking your time with the severe angles of the mouth.

To transport the cake (because this knocks the socks off co-workers, family, kids, and party-goers alike) place some short toothpicks or thin skewers into the cake at 3-5 spaced out intervals, and then delicately mold the aluminum foil around the cake and plate.

The only way a Halloween cake could look any better would be if it were in a spooky shaped pan.

Enjoy!


Animal Rights Links


Vegan Recipe & Cooking Links


Herbal & Garden Links


Martha Magenta's Poetry Links


General Topic Links

Graveyard Ghoulash & Hot Mulled Green Blood

Graveyard Ghoulash

(Italian Meatball Sandwiches)

Yield: about 10 servings
By Vegetarian in Paradise

Meatballs

9 slices whole wheat bread
3/4 cup (180 ml) unsweetened soymilk

3 pounds (1.5 kilos) Lightlife Gimme Lean Sausage flavor
1 medium onion, diced
5 cloves garlic, minced
1 1/4 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1 teaspoon fennel seeds, crushed in a mortar and pestle or mini-chopper-grinder
1/2 teaspoon ground black pepper
Olive or other vegetable oil

Tomato Sauce

2 pounds (1 kilo) Roma tomatoes, finely chopped in food processor
2 medium onions, finely chopped in food processor
1 28-ounce (.8 kilos) can diced tomatoes
2 6-ounce (170g) cans tomato paste
2 cups (480 ml) water
4 cloves garlic, crushed
1 teaspoon dried crushed oregano
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon ground black pepper

Add-ins

10 green bell peppers, quartered
5 medium sweet onions, thinly sliced
Olive or vegetable oil
10 well-toasted whole-wheat hamburger or hot dog buns

Instructions: Meatballs

1. Toast the whole-wheat bread, break into small pieces into a bowl, and moisten with the soymilk. Set aside to soften.

2. Combine the Gimme Lean sausage, onions, garlic, salt, oregano, basil, fennel, and pepper in a large bowl, and mix well with the hands. Add the soaked whole wheat bread pieces and continue mixing with the hands until all the ingredients are well incorporated.

3. Place 2 large skillets on the stovetop and pour 2 tablespoons of oil into each. In several batches, form meatballs about 1 1/2-inches (3.5 cm) in diameter and brown them over medium-high heat until golden on all sides. Drain on paper towels, transfer the finished meatballs to a clean bowl, and set aside. Makes about 50 to 60 meatballs.

Tomato Sauce

1. Combine all the sauce ingredients in a 12-quart (12 liter) stockpot and bring to a boil over high heat. Reduce the heat to medium and simmer gently, stirring frequently, until thickened, about 2 hours. Makes about 4 to 5 quarts of sauce.

2. Add the browned meatballs to the sauce and cook about 10 minutes to warm through.

Add-ins

1. While the sauce is simmering, preheat the oven to 375 degrees (Gas Mark 5) Put the green bell peppers into a large bowl and toss with 1 tablespoon of canola oil. Mound the peppers onto one large baking sheet. Toss the onions with 1 tablespoon of oil and mound the onions onto the other baking sheet. Roast them for 30 minutes. Carefully turn the onions and peppers with a spatula, and roast 10 to 15 minutes longer until softened and lightly browned.

2. Toast the buns until they are quite firm so they will be able to support the saucy meatballs without falling apart.

To Serve Informally:

Arrange the onions and peppers on a large platter and put them near the sauced meatballs on the stove top. Place the buns on a platter near the stovetop, and invite guests to build their own sandwiches.

Hot Mulled Green Blood

(Mulled Spiced Kiwi Punch)

Yield: about 4 servings

3 cups (720 ml) white grape juice, apple juice, or apple cider, divided
2 fresh kiwis, peeled
2 teaspoons chopped, peeled fresh ginger

3 tablespoons plus 1 teaspoon organic sugar or to taste
2 tablespoons lemon juice or to taste
6 allspice berries
1 cinnamon stick

Instructions

1. Combine 1 cup (240 ml) of the grape juice, kiwis, and ginger in the blender and blend until the kiwis and ginger are completely puréed, about 1 full minute. Add the remaining white grape juice and blend briefly. Then transfer the green liquid to a 3-quart (3 liter) saucepan.

2. Add the remaining ingredients and bring the mixture to a boil over high heat. Reduce the heat to medium and simmer gently about 3 or 4 minutes.

3. Strain the beverage, pressing on the pulp to extract all the juice. Serve in 4-ounce (120 ml) punch cups.

Proportions for 20 servings:

4 1/2 quarts (4.5 liters) white grape juice, apple juice, or apple cider
10 fresh kiwis, peeled
2 tablespoons chopped, peeled fresh ginger

1 cup (240 ml) organic sugar or to taste
1/2 cup (120 ml) plus 2 tablespoons lemon juice or to taste
10 allspice berries
2 to 3 sticks cinnamon

Follow the same procedure as above, then mull in a 10 to 12-quart stockpot. For serving a crowd, strain the beverage into a punch bowl, pressing on the pulp to extract all the juice. Serve in 4-ounce (120 ml) punch cups.

Happy Halloween!



Animal Rights Links


Vegan Recipe & Cooking Links


Herbal & Garden Links


Martha Magenta's Poetry Links


General Topic Links

Because We Are All Earthlings ( Many languages )

Because We Are All Earthlings ( Many languages )

Other Nations (Earthlings Excerpt)

"We need another and a wiser and perhaps a more mystical concept of animals. Remote from universal nature, and living by complicated artifice, man in civilization surveys the creature through the glass of his knowledge and sees thereby a feather magnified and the whole image in distortion. We patronize them for their incompleteness, for their tragic fate of having taken form so far below ourselves. And therein we err, and greatly err. For the animal shall not be measured by man. In a world older and more complete than ours they move finished and complete, gifted with extensions of the senses we have lost or never attained, living by voices we shall never hear. They are not brethren, they are not underlings; they are other nations, caught with ourselves in the net of life and time, fellow prisoners of the splendour and travail of the earth." - Henry Beston, The Outermost House, 1928

Watch EARTHLINGS full Movie

EARTHLINGS is the single most powerful and informative documentary about society's tragic and unforgivable use of nonhuman animals, narrated by Joaquin Phoenix with soundtrack by Moby. Directed by Shaun Monson, this multi-award winning film by Nation Earth is a must-see for anyone who cares about nonhuman animals or wishes to make the world a better place.

Use the Captions button for subtitles in your language.

Subtitles / Captions currently available in 26 languages:

Arabic, Bulgarian, Chinese, Croatian, Czech, German, Greek, English, Estonian, Finnish, French, Galician, Hebrew, Hungarian, Indonesian, Italian, Polish, Portuguese, Portuguese-BR, Romanian, Russian, Serbian, Slovak, Spanish, Swedish, Turkish

Dutch version

Japanese subtitles

If you live in Germany and can't see, press this link

French version: Earthlings sous titres français bonne qualité

EARTHLINGS (Γήινοι) Greek Subtitles

Earthlings (Ziemianie) Polski Polish Subs

EARTHLINGS Terrícolas Subtitulos Español (Castellano)

EARTHLINGS (Terrestri) Sottotitoli Italiano

EARTHLINGS (Terráqueos) - Legendado Português

Earthlings (Pamantenii) - limba romana (Română -Romanian)

Find more subs on Veg tv info

If you are under 18 and not allowed to watch, press this link

For more information:

http://www.adaptt.org

http://www.chooseveg.com

http://www.30bananasaday.com

http://www.foodnsport.com

http://www.pcrm.org

http://www.veganbodybuilding.com

http://www.veganhealth.org

Animal Rights Links


Vegan Recipe & Cooking Links


Herbal & Garden Links


Martha Magenta's Poetry Links


General Topic Links

Beginning Vegans: Okay, Now What Do I Eat?

Beginning Vegans: Okay, Now What Do I Eat? By Howard Lyman

As you begin your transition to a more wholesome diet, remember that tastes for foods are learned. You may want to begin slowly, by replacing high-fat dairy products with fat-free versions and eating meat less often. However, making a complete break from animal foods is so rewarding that it's actually easier for most people.

All your needs for protein, calcium and other vital nutrients are easy to satisfy if you eat enough calories each day from a wide variety of foods. It's that simple! The only nutrient deserving extra consideration is Vitamin B-12, which, since it is made by bacteria, is not naturally present in plants (or meat). Your B-12 requirements can be easily met by including a cereal or soymilk fortified with B-12, or a B-12 supplement twice a week.

Step 1
Reduce or eliminate red meat, poultry and fish. Replace with health-supporting grain, legume and potato-based dishes. Or, start by giving yourself larger servings of rice, potatoes and vegetables at meals -- and ever smaller portions of meat.

Step 2
Increase intake of calcium-rich vegetables -- broccoli, kale, collards, mustard and turnip greens, bok choy, black beans, chick peas, calcium-processed tofu, calcium-fortified soymilk, calcium-fortified orange juice and blackstrap molasses. Choose more raw fruits and vegetables: cooking destroys nutrients. Try for 50% of your daily intake as uncooked foods and gradually increase the proportion. Buy organic.

Step 3
Reduce the "luxury" fats. Hydrogenated oils (like margarine) are artificially thickened vegetable oils that can damage your arteries and have been linked to some cancers. Gradually eliminate both butter and margarine from your diet. Reduce your use of cooking oils and oil-based salad dressings. Switch to nonfat (or low-fat) versions of prepared foods (and dairy products, if you still eat them). Read product labels. Replace eggs in baking with two tablespoons of water per egg -- or try Ener-G egg substitute.

Step 4
Replace dairy products with non-dairy foods. Delicious milks, cheeses, and frozen desserts based on soy, rice, nuts and seeds are available in health food stores and many grocery stores.

Step 5
Reduce refined carbohydrates (white flour, white sugar, white rice, etc.) by choosing whole grain products and natural sweeteners (fruits, juices, maple syrup, etc.)

It's easy! There is an endless supply of fabulous vegetarian recipes from many cultures - a wide variety of cookbooks are available in bookstores and health food stores.

There are several lines of fast foods -- pilafs, falafels, humus, "burgers," "tofu-helpers," etc -- for sale across the country - If you can't find them in your store, ask your grocer to carry them -- she or he is always looking for suggestions. Ask your favorite restaurant to serve vegan burgers, past dishes, etc.

Here are some more ideas for Breakfast, Lunch, Dinner, Drinks and Snacks:

Breakfast

Cereal Lovers - Try hot or cold whole grain cereal or granola with soy milk and fruit.

Use maple syrup or honey instead of sugar. Try apple juice on granola -- it's great!

Bread Lovers - Try whole grain bread, toast, bagels, non-dairy muffins or specialty breads, with raisins or dates and nuts or seeds. Remember, even soy margarines have just as much fat as butter. Try apple butter, pure fruit jams, nut butters, humus or tahini on your bread or bagel.

Egg Lovers - Don't knock scrambled tofu until you've tried it. There are easy mixes put out by several companies, as well as recipes in vegetarian cookbooks. Try sautéing cubed firm tofu with anything you would add to an omelet.


Other breakfasts - Treat yourself to waffles or pancakes made with soy milk -- try using ½ banana in place of each egg -- and smothered in fresh or hot cooked fruit.

Make fruit smoothies with everything you can imagine. Use sweet fruit to make breakfast cobbler or pie and you won't need to add sugar when baking.

Lunch or Dinner

Sandwiches - Whole grain breads, avocado, grated carrots, sprouts, lettuce, tomatoes and thinly sliced cucumbers make great sandwiches. Try nut butters with pure fruit jams or humus with crisp sliced vegetables. Vegetarian cookbooks have great recipes for spreads. Falafel is delicious.

Salads - Most vegetables can be served raw, chopped small or grated in salads. Cooked beans (garbanzos, kidney, black, lentils, etc. ), sprouts, seeds, nuts and avocados are excellent. Try salad dressings with little or no oil and/or flavored vinegars. Stuff your salad into pita bread and add tahini to it.

Pasta - Try all those special pastas made with wholesome grains, vegetables and spices. Experiment with marinara, pesto and tomato basil sauces. Try sautéing garlic, onions, summer squash, red bell peppers and tomatoes in a little olive oil -- or in a little sesame oil and tamari (soy sauce).

Burritos or Tacos - Try beans (black beans are great), rice or potatoes, avocado, tomatoes, lettuce or crisp shredded cabbage, salsa, soy cheese, etc. Use soft corn or whole wheat tortillas. Find your own favorite combinations -Nachos con todo (with everything) is a great fast meal.

Potatoes - Potatoes can be baked, steamed, mashed or home-fried. Try them with sauces, salsas, mustard, in soups or salads. Treat yourself to mushroom gravy. Remember yams and sweet potatoes.

Veggie or Tofu Burgers - There are many varieties in stores. They are delicious and easy to bake, fry, barbecue or microwave. Tofu hot dogs are almost indistinguishable from the original. Pile on the lettuce, tomatoes, onions, pickles, ketchup, mustard, tofu mayo and barbecue sauce

Vegetables - Try stir-fried or steamed, served with brown rice, millet, barley or potatoes. Add cubed firm tofu and tamari or mushroom gravy for a feast.

Pizza - Use whole wheat crust, tomato sauce, spices, soy cheese, and all your favorite trimmings. Try almonds, garlic, and fresh tomatoes.

Soups - Beans, lentils, nuts, veggies, grains, potatoes, tofu -- anything is good in soup. Simmer your favorite vegetables for a few minutes and add a little miso for a quick treat. There are many brands of instant soups made with wholesome an delicious ingredients -- just add boiling water, stir and wait.

Drinks and Snacks

Milks - Soy, rice, nut or seed milks are perfect substitutes for cow and goat milk-Carob, chocolate and vanilla versions are delicious. Watch out -- some have added oils that make them just as high in fat as cow milk

Juices - Many bottled organic juices are available all across the country. Look for local fresh-squeezed brands. Juice your own. Many vegetable juices are just as delicious as fruit juices. Be daring -- carrot juice can be habit-forming.

Water and Tea - Add sliced lemons, limes, oranges or tangerines to fresh clean water. Try herbal iced teas and hot teas.

Snacks - Go for crispy foods like popcorn, pretzels, chips, fresh fruit, carrots, nuts, seeds and celery with almond butter. Enjoy cobblers and pies made from sweet fresh fruit, smoothies, non-dairy cookies and muffins, dried fruit, frozen fruit bars and non-dairy frozen desserts like Rice Dream and Tofutti. Avoid preservatives and buy organic.

Eat lower on the food chain - it's healthy, environmentally sound, economical, fun and delicious.

"People always ask me, like, what do you eat? Well, just about everything else. There are a lot of things that aren't meat." - 12th grade student.

"I hear Bill Clinton talk about the budget and how he wants to help by giving people money for health benefits, and stuff about the hospitals and I just think that if he sent out the word that if you just changed your eating habits just a little bit, it will help your health so much." - 10th grade student.

"I just don't like eating meat as much because it's not very good for you and when you know what's in that you won't want to eat it either - 6th grade student."

************

Recipes

Soft Pumpkin Pretzels

Fried Tofu 'n Biscuits with Gravy

Butter Bean Burger

Penne with Caramelized Cauliflower

Mango Cherry Smoothie

Creamy Cantaloupe Milk

Vegan Baked Ziti

Buffalo Chikn Pizza

Maple Corn Fritters

Vegan Chocolate Chip Brownie Waffles

Chinese Take Out Burgers

Double-Layer Pumpkin Cheesecake

Sites to visit

Vegan Lunch Box

What The Hell Does A Vegan Eat Anyway?

How Mary and Frank and Friends Eat

Compassionate Cook

More Vegan Products

Vegan Cookbooks

Vegan Chocolates

Galaxy Cheese

Vegan Gourmet Cheese

Follow Your Heart

Turtle Island Products

May Wah Healthy Vegetarian Food Inc.

The Vegan Store

Vegan Feast Kitchen

Squirrels Vegan Kitchen

Read about Howard Lyman and why he changed

We're killing the planet, and ourselves.

Howard Lyman

Straight Talk from a Former Cattleman

MAD COWBOY: Plain Truth from the Cattle Rancher Who Won't Eat Meat

Veganism is the future



Animal Rights Links


Vegan Recipe & Cooking Links


Herbal & Garden Links


Martha Magenta's Poetry Links


General Topic Links

The Mad Cowboy - Howard Lyman

The Mad Cowboy - Howard Lyman

Mad Cowboy - Full Documentary

I am a fourth-generation dairy farmer and cattle rancher. I grew up on a dairy farm in Montana, and I ran a feedlot operation there for twenty years. I know firsthand how cattle are raised and how meat is produced in this country.

Today I am president of Earth Save International, an organization promoting organic farming and the vegetarian diet.

Sure, I used to enjoy my steaks as much as the next guy. But if you knew what I know about what goes into them and what they can to do you, you'd probably be a vegetarian like me. And, believe it or not, as a pure vegetarian now who consumes no animal products at all, I can tell you these days I enjoy eating more than ever.

If youre a meat-eater in America, you have a right to know that you have something in common with most of the cows you've eaten. They've eaten meat, too.

When a cow is slaughtered, about half of it by weight is not eaten by humans: the intestines and their contents, the head, hooves, and horns, as well as bones and blood. These are dumped into giant grinders at rendering plants, as are the entire bodies of cows and other farm animals known to be diseased. Rendering is a $2.4 billion-a-year industry, processing forty billion pounds of dead animals a year. There is simply no such thing in America as an animal too ravaged by disease, too cancerous, or too putrid to be welcomed by the all-embracing arms of the renderer.

Another staple of the renderers diet, in addition to farm animals, is euthanized pets - the six or seven million dogs and cats that are killed in animal shelters every year. The city of Los Angeles alone, for example, sends some two hundred tons of euthanized cats and dogs to a rendering plant every month.

Added to the blend are the euthanized catch of animal control agencies, and road kill. (Road kill is not collected daily, and in the summer, the better road kill collection crews can generally smell it before they can see it.) When this gruesome mix is ground and steam-cooked, the lighter, fatty material floating to the top gets refined for use in such products as cosmetics, lubricants, soaps, candles, and waxes. The heavier protein material is dried and pulverized into a brown powder-about a quarter of which consists of fecal material. The power is used as an additive to almost all pet food as well as to livestock feed. Farmers call it protein concentrates. In 1995, five million tons of processed slaughterhouse leftovers were sold for animal feed in the United States. I used to feed tons of the stuff to my own livestock. It never concerned me that I was feeding cattle to cattle.

Talk by Howard Lyman author of "Mad Cowboy: Plain Truth from the Cattle Rancher Who Won't Eat Meat" given January 22, 2010 at William H. Gates Hall, University of Washington, Seattle, WA as part of the conference "Crisis at the Crossroads: Animals, the Environment and the Law" sponsored by the University of Washington Student Animal Legal Defense Fund (SALDF).

Is there such a thing as Humane Meat and can we change the world as activists? Howard Lyman explains it in this video

Peaceable Kingdom

I was raised on a small farm in Montana in the 1940s, during World War ll. We were poor but I had no understanding of what that meant. We had enough to eat and a large loving family, so the world looked great to me.

Living on a farm I was surrounded by many animals. My dog was always at my side, and I'm sure he spoke our language. The cows and horses all had names, and each one was a special critter.

I learned that a cow could pick her calf out of hundreds of other calves, and she never made a mistake. Our workhorses responded to verbal commands, so there was no doubt they understood our words, but we had trouble with theirs.

It was also a time when you never questioned the need for animal products in your diet. Milk was nature's most perfect food, and this was agreed to by all, without thought or comment.

After high school I decided to attend Montana State University to learn the new modern methods of farming. I became exposed to better living through the use of chemicals. I never met a chemical I didn't like. Armed with a degree in agriculture, I went home to build a large agribusiness.

I look back today with regret at how I became part of the profit-driven industry instead of an understanding animal among other animals. It took me years to understand that we are just a part of the universe, and not the most important part of it.

My life experience has given me a better understanding of what is happening, and what a mistake it is to believe there is anything called "humane" slaughter. Animals have families and feelings, and to think that kindness before killing them is an answer is totally wrong. Humans have no need for animal products. And when we consume animal products, we're not just killing the animals. In the long run, we're killing the planet, and ourselves.

I'm sure that it will take many years before the majority of humans learn as I have that actions, and not words, are the true proof of our understanding of the term humane. Living my life as I do now, as a total vegan, gives me great joy in knowing that no animal has to die for me to live.

Howard Lyman

See also:

The Humane Myth.org

The Mad Cowboy.com

Peaceable Kingdom

Howard Lyman Talks Ranching, McLibel and McDonald's

Howard Lyman Books

Animal Rights Links


Vegan Recipe & Cooking Links


Herbal & Garden Links


Martha Magenta's Poetry Links


General Topic Links

Homemade Pumpkin Pie with Gingersnap Crust

Homemade Pumpkin Pie with Gingersnap Crust

By Happy Healthy Life - Kathy
Makes one 9-inch deep dish pie or two 8-inch shallow pies.

Crust:

10-15 homemade gingersnaps (recipe below)
2-3 Tbsp vegan buttery spread

Filling:

2 3/4 cups squash/pumpkin puree (strained) (1 large or 2 small pumpkins, see notes)
2 tsp sea salt
1/2 cup sugar
1 tsp vanilla extract
1/4 cup maple syrup
2 Tbsp pumpkin pie spice
1 tsp ground ginger
1/2 tsp cinnamon
3/4 cup tofu/soy cream cheese
1 1/4 cups raw cashews, soaked

Garnish:

30-40 soaked raw cashews
2 Tbsp maple syrup
pinch of salt

Recipe notes:

* Since you will need cashews for both the filling and the garnish, remember to soak around 2 cups of dry cashews. It is better to have leftovers than to come up short.
* You can use either all pumpkin, all butternut squash, a cushaw squash or a mixture of squashes. I used 1 small butternut squash and 1 small sugar pumpkin for a filling mix.
* When you scoop out the flesh of the squash, you will have at least double what the end product will be. Straining the squash will remove a lot of the water content - so when you measure, use the strained squash amount.
* The gingersnap recipe is the same as linked to - the only difference is that you will chill the cookie dough, then thinly roll it out and cut into circles - so that you can get crisp cookies. You can bake the cookies until they have browning edges. Crisp cookies make a better crust that soft chewy cookies.
* You can modify the ratio of cream cheese to cashews if you'd like. Adding more cream cheese will give your pie a more 'cheesecake' taste.

Directions:

Pre: At least 8 hours before: soak your raw cashews in a salted water bath.

1. The first step is the get your pumpkin/squash roasted. Heat your oven to 400 degrees. Slice and de-seed your squash and/or pumpkin. I lay my squash face down in a shallow water bath for roasting. But you can dry-roast if you'd like. I roasted my squash for 60 minutes. Roasting time will depend on how large your pumpkins are. When squash have roasted, pull them from the oven to fully cool before handling. When they are fully cooled, scoop out the flesh. Then pour the flesh into a fine cheesecloth and squeeze out excess moisture. When you are left with a dry puree (dry enough to hold its shape in a ball) you can measure out the 2 3/4 cups of squash. Set aside. Note: some recipe say you can puree the pumpkin first, but I simply wait to puree it with the rest of the ingredients.

2. The next step is to make the gingersnaps. You can do this the night before you make your pie if you'd like. Follow my recipe for ginger cookies - only for the last step, you will chill the dough for about 30 minutes. Then roll the dough out thinly so you can get crisp baked cookies. Bake the cookies until the edges brown. Then chill the cookies completely. Stick them in the freezer for fast chilling.

3. Once the cookies are chilled you can make your crust. Combine 10 cookies in your food processor with 2-3 Tbsp of chilled vegan buttery spread. Pulse until the crumbs are finely ground and mixed with the spread. Pour the crumbs into your pie tin and press into place with your fingers. Note: if you are using two shallow pie tins, you may need to increase the amount of crumbs, so you will need 15 cookies to crush. (also depends on size of your cookies).

4. In a 400 degree oven, bake your crust for about ten minutes - until the crumbs get darker brown and crisp. Set the pie crust aside to cool.

Gingersnap crust

5. Now that you have your squash puree, your crust and your cashews soaked, you can start the easy part! In a food processor, combine the tofu cream cheese, soaked cashews, cinnamon, 1 tsp salt (half of total) and maple syrup. Puree until very smooth. Scoop out about 1/2 cup of this mixture and set aside. Leave the rest of the mixture in the food processor.

6. Next, add in all the remaining pie filling ingredients (squash/pumpkin puree, vanilla extract, all the spices, remaining salt and sugar. Puree until smooth and creamy.

7. Make sure the oven is preheated to 400 degrees.

8. Pour the pie filling over the gingersnap crust. Smooth out with the back of a spoon.

9. Grab your reserved cream cheese/cashew mixture and swirl that into the top layer. You can swirl it so it blends into a soft orange color, or keep it in true orange/white swirls. I like to make a design using a fork. The mixture should be thick enough so that a fork brushed over top, will leave a pattern.

10. Lastly, soak about 30-40 leftover cashews in maple syrup and a pinch of salt. (Make sure the cashews are well drained and dry so that they absorb some of the maple flavor.) Line the cashews around the edge of the pie and one in the center.

11. Bake at 400 degrees for the first 15 minutes. Then turn the heat down to 350 and bake for another 20-30 minutes. If you want a softer, custard-y pie, bake less. If you want a firmer, drier pie bake longer.

12. Chill in the fridge before serving. Enjoy and (pat yourself on the back) good job!!!

Molasses Ginger Cookies

Vegan, makes 20 cookies

Ingredients

2 cups flour
1/2 cup sugar
1 1/2 Tbsp ginger powder
1 Tbsp fresh grated ginger
1/4 cup water (see notes)
1/4 - 1/3 cup molasses
1/3 cup melted vegan buttery spread
3/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 tsp baking soda
2 tsp baking powder

Notes:
* I used white whole wheat flour from Trader Joe's. Any flour variety will work though.
* Adding more molasses will make the cookies darker and bolder. But don't add more than 1/2 cup - because the flavor will be too strong. Molasses is bold.
* If you substitute the butter spread with vegetable oil, add in an extra dash of salt.
* If your dough seems too dry - simply add water in 1 tsp intervals until the dough meshes perfectly - in a Playdough like consistency.

Directions

1. Preheat the oven to 375 degrees.

2. Soften the vegan butter spread in the microwave. Set aside.

3. In a large mixing bowl, combine the dry ingredients: flour, sugar, ginger powder, cinnamon, salt, baking soda/powder. Mix well.

4. In a separate bowl, combine the softened buttery spread, molasses, vanilla extract, grated ginger and water.

5. Combine the wet and dry ingredients and stir by hand well until all the ingredients are blended into a moist ball of dough. The dough will seem dry at first, but keep stirring and folding and it will come together. If needed add in extra water one spoonful at a time until the dough consistency is reached.

6. If you want perfectly shaped ginger cookies, you can freeze the dough for 1/2 hour then roll out the dough to cookie cutter circle shapes for baking. Or you can simply roll the dough into moist balls, dip in a coating of sugar and bake. I tried both versions and was pleased with both. (If you want crunchier, thinner Gingersnaps - roll the dough out thin, cut into thin circle shapes and bake.)

7. Bake at 375 for 9 minutes.

8. Allow the cookies to cook at least 15 minutes before serving. They will harden as they cool as well as overnight.

From Caroline's Garden of Vegan, Myspace.



Animal Rights Links


Vegan Recipe & Cooking Links


Herbal & Garden Links


Martha Magenta's Poetry Links


General Topic Links

Animal Rights Supporters and Activists - Is There a Hierarchy?

Music by Lisa Gerrard ~ Now We Are Free. For the preservation of wolves and all wild animals.

Animal Rights Supporters and Activists - Is There a Hierarchy?

Some time ago on a social networking site I encountered a woman who called herself an animal rights activist. She spoke in derogatory terms about "people who claim to be activists but are only supporters," and went on to say what a waste of time supporters were. I became aware that such people have a divisive affect on the animal rights movement.

Firstly, it should be recognised that activists depend on supporters and could not be activists without them. Supporters are usually the ones who provide funding and sponsorship. Many supporters are the ones who not only spread the word about animal cruelty, but also provide homes, food, medical treatment and transport for rescued animals.

Second, if animal rights activists only allow other activists as friends, they talk to the already converted, and do not reach out to new people. The movement is organic - it has to be grown. It needs new people supporting it in any way they can. This also applies to the vegan and vegetarian movements. It helps animals if we support, rather than attack each other.

Third, many people are heavily committed in terms of family and work, and lack either the time or energy for activism. However, they will readily donate to animal rights and welfare organisations, set trends against furs, promote animal-free products, and raise awareness about animal suffering and cruelty.

Fourth, the worst consequence of animal rights activists ghettoising themselves is the in-fighting - the little factions that say: "We are real activists, you are not!" "We don't want you, you are not as good as us!" "You can't play in our yard! na na na na na!" While they fight and argue amongst themselves in petty little battles, the animals are not being helped, and the credibility of the movement as a whole is badly damaged.

What do I know about it? I have a long history of animal rights and human rights activism, including animal rescue work, and the adoption of Chilean political prisoners rescued from the death sentence under the Pinochet regime. Through my work I learned just how important supporters are. In fact, you cannot do without them.

For example, in my work with Chilean refugees, I cultivated the cooperation of a number of organisations including the Transport and General Workers Union, the Trades Council, political parties such as the Labour Party, Communist Party and others, and Amnesty International. All of these organisations depended on supporters to attend meetings, rallies and protests, produce leaflets and posters, organise events and raise awareness. Likewise the Chilean Human Rights Committee, the Chilean Women’s group and others that all worked to adopt people who otherwise would have been executed. Then once the Chileans (many had children) were here they needed supporters to provide housing, social and medical welfare and language skills. Activists and supporters working together as a movement did all of this work. We didn't think about ourselves - our aims were to help others.

I found that supporters were equally important in animal rights work. Much of animal rights work cannot be talked about or it would not be possible to do it. One example I can now tell you about: I was involved in the rescue of a young German shepherd who was being very cruelly treated. Firstly, a home had to be found for him, and transport. A plan had to be made for his escape. He had to become familiarised with his rescuers. It was a joint effort involving a lot of people. Finally, the dog was snatched, (he jumped into the car eagerly!) taken a considerable distance away to his new home with loving people, given a new name and a new life, where he was never found. This wonderful success story could only happen with the committed cooperation of activists and supporters.

One of my paid jobs that I did to pay the rent was to telephone supporters of organisations such as British Union for the Abolition of Vivisection (B U A V) and ask them to give a regular gift by banker’s order - money that enabled activists to continue the work against Huntingdon's animal research laboratories and rescue beagles. I also raised a lot of money for the human rights movement and emergency relief this way, donated by valuable supporters.

So those activists who consider themselves to be on the top of a hierarchy, too superior to rub shoulders with the "common supporter", are not real activists. They are inactivists who would rather sit around bitching and preening themselves than doing anything to further the cause. They should realise how valuable their supporters are. They must reach out and help people to become aware of animal cruelty and support the movement in any way they can. Supporters should be welcomed and congratulated for the valuable contribution they make. They should be made to feel that they matter, that everyone matters in ways that count, even if it just means giving up eating meat and becoming vegetarian. The next step will be to stop buying leather goods and boycotting cosmetics that have been tested on animals. Above all, we need to show humility in the knowledge that animals continue to suffer, because of us, human beings. We are all Earthlings, and we humans are the caretakers of the others.

Once someone becomes a supporter they will be a supporter for life. They will continue to raise awareness among everyone they meet, provide valuable funds and support for the movement, and many will become activists too. Supporters matter, supporters count, and the animals cannot do without them.

© Martha Magenta



Animal Rights Links


Vegan Recipe & Cooking Links


Herbal & Garden Links


Martha Magenta's Poetry Links


General Topic Links