Animal Rights Bulletins

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ALL Natural Vegan Body Builders (2 Cool 2 Care?)

----------------- Bulletin Message -----------------
From: ALL Natural Vegan Body Builders (2 Cool 2 Care?)
Date: Nov 20, 2008 6:41 PM


From: Nephesh ~ Abolition, Direct Action and Veganism
From: Rodeo~A legalized abuse of animals for cowards!!
From: *Eurasian Vegan* Save our forest creatures

From: *♥♥*Garden of Vegan*♥♥ *
Date: Nov 17, 2008 5:13 PM


Roasted Wheatmeat with Oyster Mushroom and “Sausage” Stuffing




This recipe is adapted from Vegan Planet.
Serve with the *brown gravy.


For the Seitan:

Dry Ingredients:

2 cups wheat gluten flour
¼ cup bread flour
¼ cup nutritional yeast
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoons salt
½ teaspoon freshly ground black pepper

Wet Ingredients:

2 tablespoons tahini
1 tablespoon tomato paste
¼ cup tamari or other soy sauce
1 tablespoon olive oil
1 ¼ cups water

For the stuffing:

1 tablespoon olive oil
1 yellow onion, minced
1 celery stalk, minced
6 ounces oyster mushrooms, coarsely chopped
8 ounces cooked vegan sausage, chopped
¼ cup minced fresh parsley
1 teaspoon dried thyme
½ teaspoon dried ground sage
½ teaspoon dried savory
Salt and freshly ground black pepper
5 cups finely cubed bread
½ cup water
Make the Seitan:

Combine the dry ingredients in a large bowl and set aside. In a separate bowl, combine the tahini, tomato paste, and tamari, stirring to blend. Stir in the oil and water and blend until smooth. Add the wet ingredients to the dry ingredients. Mix until well combined, then knead for a minute.


Place the seitan between two sheets of plastic wrap on a flat work space and stretch it out with your hands, then roll it out with a rolling pin or wine bottle until it is approximately an 11-inch square about 1/3-inch thick. Let it rest while you make the stuffing. (You can place a 9-x13-baking dish on top of it to keep it stretched.

Make the Stuffing:

Heat the oil in a large skillet over medium heat. Add the onion and celery, cover, and cook for 10 minutes or until soft. Add the mushrooms, vegan sausage, parsley, thyme, and salt and pepper to taste, and cook 5 minutes longer, then place in a large bowl. Stir in the bread and mix well. Add as much of the water as needed to moisten the stuffing mixture. Set the stuffing aside. Preheat oven to 350°F.


To Assemble:

Use your hands to spread the stuffing evenly and firmly across the surface of the seitan, allowing a 1-inch border all around. Beginning at the edge nearest you, carefully roll up the seitan around the stuffing, using the film wrap it is laying on to help you. Use your fingers to press the edges of the seitan to seal the roast. Discard the film wrap.


Place the rolled seitan, seam side down, on a lightly oiled sheet of aluminum foil and enclose it, crimping the ends to seal the roast in the foil. Carefully place the roast in a 9- x 13- baking dish. Pour in enough water to come about halfway up the sides of the pan. Carefully place in the oven and bake for 90 minutes.


Open up the foil to expose the top of the roast and bake 10 minutes longer to brown. When the surface of the roast is firm and golden brown, remove it from the oven, and let it rest for at least 10 minutes before slicing. Using a serrated knife, cut the roast into 1/2-inch slices and arrange on a platter.


Serves 8

Brown Gravy



1½ cups vegetable broth
1½ tablespoons tamari or other soy sauce
½ teaspoon Gravy Master or other browning sauce (optional)
1 teaspoon minced fresh thyme leaves, or ½ teaspoon dried
Salt and freshly ground black pepper
2 tablespoons cornstarch dissolved in ¼ cup water
¼ cup unsweetened soy milk

In a small saucepan, combine the stock, tamari, Gravy Master (if using), thyme, and salt and pepper to taste over high heat and bring to a boil. Reduce the heat to low, whisk in the cornstarch mixture and stir until the sauce thickens, 1 to 2 minutes. Slowly whisk in the soy milk. Do not to boil. Taste to adjust the seasonings before serving.


Makes about 2 cups


Cranberry Relish




This zesty and colorful relish makes a nice change from ordinary cranberry sauce at Thanksgiving, but it’s too delicious to reserve for only once a year.


One 12-ounce bag fresh cranberries
1/4 cup finely minced red bell pepper
1 shallot, minced
3/4 cup light brown sugar
1/4 cup orange marmalade
Juice and zest of 2 lemons
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Pick through cranberries to remove any stems and place in a saucepan along with the bell pepper, shallot, sugar, marmalade, lemon juice and zest, salt, and pepper.


Cook over medium heat, stirring to combine, and simmer until cranberries pop and mixture thickens, about 30 minutes.


Makes about 2 cups


Roasted Sweet Potato Sticks



Use sweet potatoes, rich in beta carotene and other nutrients, to make a colorful and tasty alternative to regular French fries. I find that this is a great way to win sweet potato converts among those who don’t like the overly sweet glazed or marshmallow topped preparation so commonly used for sweet potatoes. Oven roasting them in this way brings out the natural flavor.
This recipe is from The Vegetarian Meat & Potatoes Cookbook.

3 to 4 sweet potatoes
2 tablespoons olive oil
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup dried cranberries (optional)

Preheat the oven to 425 degrees. Lightly oil a large baking sheet and set aside. Peel the sweet potatoes then cut them in half lengthwise. Cut each in half into 1/4-inch wide strips.


Place the sliced potatoes into a large bowl and add the oil, salt, and pepper. Toss gently to coat the potato slices well and spread them on the baking sheet in a single layer.


Bake until potatoes are lightly browned and crisp on the outside and tender on the inside, about 25 minutes. Serve immediately, garnished with dried cranberries, if desired.


Serves 4 to 6

***

Ginger-Dusted Pumpkin Cheezecake


A rich and elegant alternative to pumpkin pie on Thanksgiving or anytime the mood strikes. Tofu cream cheese is available in well-stocked supermarkets and natural food stores. If unavailable, use regular tofu – just be sure squeeze out the excess liquid.
For a final flourish, top each slice with a dollop of vegan whipped cream.


Crust:

1 ½ cups vegan ginger snaps or graham cracker crumbs
¼ cup vegan margarine, melted

Filling:

2 (8-ounce) containers tofu cream cheese
1 (15-ounce) can pumpkin puree
¾ cup light brown sugar
1 teaspoon rum extract
1 ¼ teaspoons ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg

Topping:

¼ cup ground crystallized ginger

Preheat the oven to 350 degrees. Lightly oil an 8-inch springform pan or coat with nonstick spray. Place the crumbs directly into the pan, add the melted margarine and toss with fork to combine. Press the crumbs evenly against the bottom and side of the pan and set aside.


Place the tofu cream cheese in a food processor and process until smooth. Add the pumpkin and process until blended. Add the sugar, rum extract, cinnamon, allspice, and nutmeg and process until well blended. Spread the filling evenly into the prepared crust. Bake for 45 minutes, or until firm. Turn off the oven and allow cheesecake to cool in the oven for 15 minutes to an hour without opening the oven door.


Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving. When ready to serve, sprinkle the top of the cheesecake with ground crystallized ginger. [Note: crystallized ginger may be ground in an electric spice grinder or in a high speed blender.
]

Serves 6



Apple-Pumpkin Delight
by Fatfree vegan



1 pound pumpkin, cushaw, or any sweet winter squash
2 pounds Granny Smith apples (about 3 large apples)
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves, ground
2 teaspoons cornstarch

Peel the pumpkin or squash and slice it thinly into pieces about 1-inch square (the size matters less than the thinness). Peel the apples and cut into slices, a little thicker than the pumpkin.


Preheat oven to 400F. Mix together the sugar, cinnamon, nutmeg, cloves, and cornstarch. Oil a 2-quart casserole dish. Arrange half of the pumpkin slices in the dish, and sprinkle with about 1/4 of the sugar mixture; arrange half of the apple slices over the pumpkin and sprinkle with a quarter of the sugar mixture. Repeat pumpkin and sugar and arrange the final layer of apples on top, heaping slightly in the center if necessary; sprinkle with remaining sugar mixture.


Cover with foil and bake for 40 minutes. Remove foil and bake for about another 15 minutes. Use a knife to lift up some of the apples and check to see that the pumpkin slices in the middle are completely done; if not, return to the oven until pumpkin is tender. Serve warm or cold.


enjoy!!!

Milk harms your body

This excellent video outlines the harm that milk does to your health and reveals alternatives to dairy products that are healthy sources of calcium.

..
Milk harms your body

Please forward a link to this video to everyone on your email list:
http://www. dailymotion. com/video/x75sek_milk-harms-your-body_lifestyle

Add this video to your webpage

To add the video to your page, please copy the code from this page



Download a free vegetarian starter kit

Get your new vegan diet off to a fantastic start. Download a free starter kit now for lots of useful tips, advice and recipes.





Starter Kit (Vegetarian Times)

Starter Kit (PETA)

Starter Kit (Compassion over Killing)

Guide to Cruelty-Free Eating (Vegan Outreach)

Starter Kit (PCRM)

Starter Kit for Teens (Animal Place)

Starter Kit (Mercy for Animals)

 

 

 

 

__________________________________




Go Vegan - Download a free starter kit today
Click here to choose a starter kit


Posted by Kindness of Strangers E_CO Member




Kindness of Strangers E_CO Member usually does environmental and nutritional education work through Kindness of Strangers a project of the 501 (c) 3 non-profit International Humanities Center

__________________________________
Reposted with thanks by~
Martha
Temporal Flux
Reposted by Temporal Flux
Kindness of Strangers E_CO Member

Thank you Phil!
VeganFuture

 

 

 

 

 

From: *♥♥*Garden of Vegan*♥♥ *
Date: Jan 18, 2008 2:48 PM

Making The Transition To Veganism




Many people find the transition to veganism easy, but some people have a hard time with it. A few make the transition overnight; for others, it will be a gradual process spanning weeks, months, even a year or more. Old habits are hard to break, and new habits can be hard to form. I went vegetarian for a year in 1995 before I went vegan on July 24, 1996. The only thing to keep in mind is to get to the state of total veganism sooner rather than later. The animals are counting on it, especially cows on dairy farms and hens on egg farms. As I've already said on countless occasions, and on this website, the beef and dairy industries are inextricably linked, as are the chicken and egg industries. Dairy cows who can no longer produce milk profitably, and hens who can no longer lay eggs, are sent IMMEDIATELY to slaughter. And that's not even to account for their misery while they're imprisoned, tortured, inseminated, and forced to act as egg- and milk-producing machines. Therefore, even if you consume no meat, there is NO way you can cause little impact when consuming milk and eggs. Don't be fooled by claims to the contrary.

Furthermore, don't buy into the agriculture industries' self-contradicting language suggesting that their products have been "farmed humanely." Terms like "free-range," "cage-free," "grass-fed," and "organic" are only advertising scams to trick people into buying cruel, deadly products. The aforesaid labels don’t benefit the animals; they only make meat-eaters sleep better, by making them think that these murdered animals were happy and well cared for.

Start eating a variety of fruits in the morning for breakfast. Or go buy some TOFUTTI cream cheese and some bagels. All bagels at the bagel store (Panera, Bruegger’s, etc.) are vegan except for the egg, cinnamon raisin, and cheese bagels, obviously (frozen bagels at the grocery are rarely vegan). I like to eat several different berries in the morning: blackberries, blueberries, strawberries and raspberries. At some point during the day, I also try to eat a banana, watermelon, peach, plum or orange. A peanut butter and jelly sandwich on a bagel is a great way to start the day as well. PB&J works for lunch, too. For lunch, have a veggie burger instead of a hamburger. The soy meats are easy to cook. Put the same toppings on them as well. Tomatoes, lettuce, sprouts, cucumbers, pickles and mustard or ketchup or MY FAVORITE— VEGANAISE! It is soy mayo and it is OUT OF THIS WORLD! For dinner, eat some ethnic foods. Get the Aloo Gobi (cauliflower) or Aloo Palak (spinach), or Chana Masala (chick peas) at an Indian restaurant. Make sure there is NO cheese or cream, of course. Or get some falafelhummus and tabouli and fatoush at a Middle Eastern place. Eat pasta or spaghetti at an Italian restaurant. Just inquire which noodles have NO eggs in them. And of course add vegetables like broccoli or mushrooms with some garlic, too. Hit those Asian places and substitute tofu for the meat. Make sure to tell them to cook it without fish and oyster sauce. Check out the Veg-Friendly Restaurants page on this site as well. and

Sometimes it takes extra effort to care, but I am always willing to put in extra effort to make sure OTHERS don’t suffer and die for me. If the cafeteria at your school isn’t offering enough veg food, get some students together and walk into the cafeteria office and ASK for more veg food. No need to scream or yell or protest, just peacefully demand that they cater to you and your fellow vegetarians/vegans. Rice and beans are super cheap, too, and easy to cook. And so are lentils. You might sometimes have to bring to school a lunch or dinner that you made at home, thereby consuming valuable time that you might have spent studying, or partying; but consider the victim’s point of view. If YOU were destined to be imprisoned, enslaved, tortured, and finally killed, wouldn’t you pray that somebody else would make that effort so you don’t have to suffer and die?

Don’t forget about the veggie sub at Subway (order it on Italian bread). Order the bean burrito without cheese at Taco Bell, too. It is the cheapest fast-food item around, and it’s vegan. The veggie sub at Subway is also the cheapest item on their menu. If you order a cheeseless pizza at Papa John’s (their sauce and dough are vegan), it is the same price as a pizza with cheese. When eating at ethnic restaurants, you'll find that their vegan items are the same price or cheaper than the meat entrées. So there is no extra expense there.

Veganism is easy as pie once you get used to it. So keep thinking compassionately and logically about this issue and you will be vegan before you know it.

Let me just add this for clarity's sake about dealing with people who might give you a hard time with your new lifestyle. Unethical people—whether they are friends, family members, or strangers—should not be advising ethical people on how to live their lives. You need to do what you now know to be true. So don't let others bring you down. Misery loves company; those who still eat flesh are drowning in misery, and would love some company. So stay strong. The animals are counting on you to make compassionate decisions.

I do have some bad news, though. Friends and family ARE the toughest people to talk to about veganism. Naturally, this hurts the most because they are the closest to us. But there is hope. My sister, who is now vegetarian, and my father, who made the transition to total veganism, changed their lifestyles years after we stopped discussing the issue. So you never know when logic will break through.

First and foremost, you MUST learn the facts about veganism. I recommend using my website to get all the info—and all the arguments—you will need to refute the lies that people will throw your way. Start with the articles on this webpage, All About Veganism. And then you can peruse the Other Animal Rights Issues page to find info about all the other issues involving animals.

I lost every meat-eating friend I had along the way, except ONE! My best friend for the last 28 years, Darin, is still my best friend, even though he still eats meat. You will find out quickly who your REAL friends are. Darin never argues with me, and always likes to eat vegan food with me. He looks me in the eye and tells me I am right about EVERYTHING, and that he has no arguments at all. And then he honestly admits that he is just "too lazy to change." I despise that type of apathy, but at least he is being honest about why he still eats flesh, instead of using trite lies and excuses like "God says it’s okay" or "it’s healthy." Just so you know, some vegans allow others to eat meat in front of them. I choose not to. My table is always veg. I, for the record, do not condemn fellow vegans who want to let others eat flesh in front of them because they want to show them how good vegan food truly is, and make them (subliminally) feel guilty about their flesh sandwich. This will be your decision.

I do not have a magical remedy for making friends, strangers or family listen. But if you ALWAYS speak the truth, know your facts, and let your passion come out, people WILL listen. Please do NOT hide your passion, or your emotions. Passion and emotion get a bad rap, but that’s only because people respond to both, so the unethical people in our society are always trying to mock people for being passionate and emotional. Remember, Susan B. Anthony, Mohandas Gandhi, Martin Luther King, Jr., Cesar Chavez, Nelson Mandela, Malcolm X, and many, many others, were ALL passionate and emotional about the causes they embraced.

A website called VegFamily Magazine might offer some help with friends and family. Let me also offer this advice: Don’t drive yourself insane with people who refuse to listen. Try and try and give it your best, and give them a chance to comprehend everything, but if you see NO progress at all, then STOP banging your head against the wall with those people, and MOVE ON to someone else. I guarantee that OTHERS are thirsting for knowledge, insight, and enlightenment. Your job is to find those people, and inform them. I stopped talking about veganism with my sister and my dad YEARS before they switched because they NEVER listened (or they apparently weren’t listening), and then one day it made sense to them. So don’t think your words can’t make a difference even many years later. Plant the seed, then hope it grows.

As Gandhi once said, “Even if you are only one person, the TRUTH is still the truth.” The strongest people stand alone. And no matter how many others you convert, you HAVE made a difference by going vegetarian/vegan. You might want to memorize a few quotes (on the Other Animal Rights Issues page) from prominent vegans/vegetarians, and use these quotes to introduce your new conversations.

From: Martha
From: *♥♥*Garden of Vegan*♥♥ *
Date: 23 Jan 2008, 17:44


Tofu Sour Cream
Vegan Vittles by Joanne Stepaniak

1 10.5 oz. box firm silken tofu
1 Tbsp. oil
2 tsp. lemon juice
2 tsp. apple cider vinegar
1 tsp. sweetener
1/2 tsp. salt

Crumble tofu and all other ingredients into a food processor and process for several minutes, until smooth. Stored in an air-tight container, it will keep up to 5 days in the fridge. Note: This may separate upon refrigeration and may need to be remixed.

Tofu Feta Cheese
The Vegan Chef

1 lb. extra firm tofu
3/4 C. water
1/2 C. mellow miso
2 T. white wine vinegar
2 T. lemon juice
1 t. salt
1/2 t. garlic powder

Cut the block of tofu in half lengthwise. Turn each half cut-side down on the board, cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half. This means that the block of tofu yields 8 tofu cutlets. On a large cookie sheet, place a layer of paper towels, then all of the tofu cutlets in a single layer, followed by another layer of paper towels, and finally place another large cookie sheet on top. Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour. This process is known as cutting tofu into cutlets and pressing. I use this technique a lot as it makes the texture of the tofu much firmer.

Meanwhile, in a small bowl, whisk together remaining ingredients and set aside. After the tofu has pressed for 1 hour, cut the tofu into 1/2-inch cubes. Place the cubes of tofu in a plastic container with a tight fitting lid. Pour the marinade over the top, cover with the lid, and gently toss the tofu. Chill and allow the tofu to marinate for several hours. Shake the tofu cubes before using. The tofu feta cubes can be used in salads and sandwiches. Kept refrigerated, the tofu feta will stay fresh for 2-3 weeks.

Cilantro Tofu Cream
The Vegan Chef

1 - 12.3 oz. pkg. silken style tofu, firm
1/3 C. freshly chopped cilantro
1/3 C. soy milk
3 T. lemon juice
1 T. nutritional yeast
1/2 t. salt

In a food processor or blender, combine all of the ingredients and puree until smooth. Transfer mixture to a glass bowl. Cover and chill for 1 hour to allow the flavors to blend. Serve as a topping for soups, salads, and Mexican dishes just as you would use sour cream. Yield: 2 1/2 Cups

Tofu Mayonnaise
www.ivu.org

4 ounces silken tofu
1/3 cup olive oil
2 tablespoons lemon juice
2 teaspoons dijon mustard
1 teaspoon grated lemon rind
salt and pepper -- to taste

Puree the tofu with 1/4 cup of water, oil, lemon juice and mustard until smooth. Add grated lemon rind and season with salt and pepper. You can add 4-6 garlic cloves, mashed with 1/2 teaspoon salt, to the mixture to make garlic mayonnaise. You can experiment with using less oil, or more tofu, according to your taste. You can also add finely chopped white onion or scallion to zip it up.

Soy Mayonnaise
www.ivu.org

1 cup soy milk
1 cup oil
1/2 tsp salt or seasoning salt
1 tsp onion powder and garlic powder (optional)
2 tbsp lemon juice (or more to taste)

Put the soy milk, oil, salt and onion powder in a blender. Process for about 1 minute then slowly fold in lemon juice to taste.

Almosen Sprinkle (a parmesan cheese substitute)


1/2 c blanched almonds
1/2 c engevita/ nutritional yeast
1 tsp onion powder (optional)
1 tsp garlic powder (optional)
1/2 tsp salt

Grind almonds to a fine powder in your coffer grinder or Vitamix, and combine in a plastic or glass container (with a tight fitting lid) with engevita/ nutritional yeast, onion powder, garlic powder, and salt. Put lid on and shake vigorously until well combined. Keeps in your fridge for up to a month or more. Use it wherever you'd use parmesan or romano cheese.

Super Easy Vegan White Sauce
www.ivu.org

1 pint soy milk
5 T flour
1 onion
1 clove garlic
1/2- 1 T seasoning salt

Blend ingredients well (in blender if you wish) then bring to the boil, stirring frequently. Simmer, stirring occasionally, for 5 minutes. Or make traditional white sauce using margarine instead of butter and soymilk or broth instead of milk.

Melty Nutritional Yeast "Cheese"

1 c nutritional yeast flakes
1/3 c white flour (I use sifted wholewheat or wholewheat pastry flour)
1 tsp salt
2 c water
1/4 - 1/2 c margarine (I use oil)
1/2 tsp garlic powder (optional)
2 tsp wet mustard (opt)

Mix dry ingredients in a saucepan. Gradually add water, stirring with a whisk , making a smooth paste and then thinning with the remaining water. Place on heat and stir constantly until it thickens and bubbles. Let it bubble for about 30 seconds and remove from heat. Whip in the margarine (and mustard). The sauce may get thick if it sits for a while. If so, heat it up and whip in a small amount of water.

VARIATION:

For a richer, stretchier sauce that's good on pizza, substitute for the flour 3 Tbsp cornstarch and 1 Tbsp flour, whip in 1 cup oil instead of margarine, add as much as 1 cup more water at the end, as needed to make a thick, smooth, pourable sauce. Pour it on your pizza and for the last few minutes of baking, put it under the until it forms a stretchy, golden-brown speckled skin.

Rich Tofu Cream Cheese
Yield: 1 1/4 (one and a quarter) cups

Cashews contribute their sweet, buttery taste, a flavour often associated with dairy cream cheese, while tofu provides substance to this rich, tempting spread. For scrumptious vegetarian "lox and cream cheese", top with strips of roasted red peppers.

1/4 (quarter) c raw cashew pieces
3 T water
2 T fresh lemon juice
1 T brown rice syrup, or 2 tsp pure maple syrup, or 1 T barley malt syrup
1 c firm regular tofu, patted dry and crumbled
3/4 (three quarters) tsp salt
scant pinch of garlic granules

Place the cashew pieces, water, lemon juice, and syrup in a blender, and process several minutes into a thick, smooth cream. Add the salt, crumbled tofu, and garlic granules, and process until very smooth. It is essential to blend the mixture for several minutes in order to pulverize the tofu and achieve a velvety smooth consistency. Chill thoroughly before serving.

Quick & Easy Homemade Gluten (Seitan)
www.ivu.org

1 cup gluten flour
1 cup water

Stir gluten flour & water together, adding more water if necessary. You want a nice thick dough. Knead to get the gluten elastic and squeeze out the excess water. (I do this right in the bowl I mixed it in, or a colander would work to drain off the water.) Break in small (1") pieces and simmer in a vegetable broth at least 1/2 hour. Note: The longer you knead and simmer the gluten, the tougher it will become, so you can pick your own texture. This recipe is a lot simpler than the "old-fashioned" way! Prep time: about 1 hour. Seitan is very versatile; delicious sauteed, baked, fried…

Tzatziki
The Vegan Chef

2 c. cucumber, peeled, deseeded, and diced
salt
1/2 c. plain soy yogurt
1/2 c. tofu sour cream
2 T. freshly chopped dill
1 T. freshly chopped mint
1 T. garlic, minced
1 T. lemon juice
1 T. olive oil
1/2 t. salt
1/4 t. white pepper
paprika for garnish

Place the cucumber in a colander, sprinkle with a little salt, and set aside to drain for 30 minutes. Rinse cucumber, drain well, pat dry, and set aside. In a glass bowl, combine the soy yogurt, tofu sour cream, dill, mint, garlic, lemon juice, olive oil, salt, and pepper, and blend well. Add the cucumber and fold gently. Cover and chill for 1 hour. Sprinkle the top of the tzatziki with a little paprika before serving. Serve with assorted raw vegetables or pita bread.

----------------- Bulletin Message -----------------
From: Tierra ~Abolition, Veganism, & Direct Action
Date: Dec 17, 2007 7:48 AM


Many Nazis were brutal inhumane fiends. Many animal welfare
activists are saintly in their altruistic devotion to
animals. In the name of machine-like efficiency, the Third
Reich produced a killing machine that processed human lives
much the same way that today's modern day slaughterhouses
process millions of animals each day. Had the Nazi killing
been random and chaotic, it would never have been as
efficiently abominable. To the Nazis, compassionate mass
murder meant killing victims who did not know their final
fate until the very final moment of their lives. Was the
final act of death in Nazi slaughterhouses any different
than today's Slaughter house?




This is a most difficult column for me to write. As an
American Jew, the roots of my family tree include relatives
who were gassed and incinerated in Hitler's crematoriums.
Each day of mankind's history includes examples of the
horrors of hostilities and death. Every issue of the New
York Times contains stories of war and conflict and murder
by terror.



In 1915, the Turkish government sanctioned the slaughter of
millions of Armenians. Many people were raped, tortured,
viciously beaten for the amusement of those with the power
to commit crimes against man. In the Armenian Genocide,
murder was committed in the streets, and killers laughed and
took pleasure in their crimes.




Similar events recently took place in Serbia and Croatia,
rationalized by nationalistic policies that the world came
to know as "ethnic cleansing." Each century contains
examples of horror committed by man against man. No animal
would do the same. Nature does not allow for such aberrant
behavior.



Jews were "processed," in Nazi slaughterhouses, and the
killing was made efficient. Such slaughterhouses were
staffed by Hitler's regime with workers hired from animal
slaughterhouses. Hitler was influenced by and adapted the
assembly-line efficiency of Henry Ford's car factories.
Hitler also recognized that compassionate slaughter of Jews
would translate into an orderly and expedient final
solution.



If farm animals sensed the details of their final solution,
they would stampede long before being loaded onto trucks.
Jews were transported to trains. They were then sent to
slaughterhouses, and had no reason to believe that something
other than water would come out of shower spigots. Instead,
doors were locked and they were gassed to death. Efficient
murder.


Those analyzing the problem (To Nazis, the existence of the
Jewish race was a problem) also created their version of a
compassionate solution. Kill Jews by generating as little
fear as possible. Lead them to their final deaths calmly, so
as not to evoke fear and chaos, and to make slaughter an
efficient process.


Today, many people who are active in the animal welfare
movement act no differently than the Nazi planners. In order
to reduce the final pain of death, measures were taken to
reduce the stress of one or more of the stages before
slaughter.


Compassionate human slaughter was a crime against humanity.
Nazis in slaughterhouses showed compassion as a matter of
policy, in the name of efficiency, but their crimes were no
less horrible than the rapes and cruelty by the Turks to the
Armenians.




Compassionate animal slaughter is no less a crime than the
child who tortures a cat or dog. Each act results in death.
Treating a chicken "humanely" by giving it ten percent more
living space is no different than slicing its throat while
the bird feels pain and thrashes, resonating death squawks
in blood. Each chicken dies, and compassionate measures
merely provide efficiency in a series of stages leading to
slaughter.

Many animal welfare activists devote their lives to raising
money to promote compassionate animal slaughter laws. Many
of these same people make a very healthy living by skimming
much of that money for their needs, and calling that blood
money "salary."

Slaughterhouse workers live lives of violence, and soon
become immune to the horrors of their daily jobs.
Occasionally, these workers capture a moment. A glance from
a dying animal asking for help. A look of fear, asking "Why
are you doing this to me?" The screams of dying animals are
not thank you messages for those who devote their energies
to making life before death tolerable.

The animal welfare Nazis must look carefully in the mirror.
Those supporting compassionate slaughter should devote their
energies to "zero slaughter" campaigns.




Nazi Germany tried hard to keep secret their holocaust.
People standing along train routes knew the fate of the
Jews. The secret was not much of a secret to these people,
who participated in a nationwide effort to keep truth from
the victims.


Today's slaughterhouse secrets are kept from the public.
Animal welfare Nazis are part of the problem. Each new
compassionate slaughter law is a victory to them, allowing
for celebrations that result in more funding. The vicious
slaughter continues, and the secret photos of
slaughterhouses remain known to just a select few.


In 1996, Paul and Linda McCartney issued this joint
statement:

"If slaughterhouses had glass walls, everyone would be
vegetarian."

Compassionate slaughter laws exist to keep those images of
horror secret. All people must see truth, for that is the
last chance for animals.

If the animals who were fated to die had human qualities,
such as gallantry, valor, ethics, and courage, they would
seek to get slaughter photos into the hands of all meat
eaters.




To these imaginary freedom-fighting farm animals, the animal
welfare Nazis who promote compassionate animal slaughter are
one and the same with those who clench the knives. To those
who thrust the killing weapon. To those who cut the flesh.
Animal rights Nazis stand in the way of truth and justice.

Followup

Yesterday, I was not very well versed on the debate between
animal rights welfarists and animal rights abolitionists.
Today, I have a better understanding and respect for the
issues through the work of a courageous law professor from
New Jersey, Gary Francione.

Five of Francione's comments:

"There is no animal rights movement in the United States.
There is only an animal welfare movement (PeTA and HSUS) that seeks to
promote the "humane" exploitation of animals."


"To disagree is not to be 'divisive.' I disagree with the
welfarists. I regard welfarism as ineffective and
counterproductive. I think that the empirical evidence is
absolutely clear that welfarism does not work. Despite all
of the welfarist campaigns of the last century, we are using
more animals now in more horrific ways than ever before in
human history."



"The most important form of incremental change is educating
the public about the need for abolition. We have not yet had
that, for the U.S. movement has always been embarrassed
about being 'radical.' We do not want to alienate the
'mainstream.' The problem is that the 'mainstream' is
polluted and we ought to stay far away from the mainstream."


"The 19th century reformers argued that it was better for a
slave's owner to beat his slave four times a week rather
than five...Putting a string quartet on the way to the gas
chambers -- as the Nazis did during the Holocaust -- may
make things more "humane" in some sense, but that misses the
point, doesn't it?"


"Nonhumans will continue to be exploited until there is a
revolution of the human spirit, and that will not happen
without visionaries trying to change the paradigm that has
become accustomed to and tolerant of patriarchal violence."

"Cattles think they are going back to where they came from"

Evil Temple Grandin the slaughter house designer





NotMilk.com

From: *♥♥*Garden of Vegan*♥♥ *
Date: Dec 5, 2007 11:21 AM




Veganism: The Fundamental Principle of the Abolitionist Movement

Posted by: Gary L. Francione in Blog

Many animal welfare advocates claim that the rights position, which seeks the abolition of animal use, is not practical because it rejects incremental change and does not provide any guidance for what we should do now—today—to help nonhumans. These critics of the abolitionist position argue that we have no choice but to pursue more animal-welfare regulations—more attempts to make animal exploitation more “humane”—if we want to do something “practical” to help animals.

The notion that animal welfare regulations provide significant protection for animal interests is about as wrong as wrong gets. As I have discussed in my writing, because animals are property, they are only economic commodities with nothing but extrinsic or conditional value. Their interests have no inherent value. As a result, standards that require their “humane” treatment are interpreted in an economic sense and limit protection to what will provide an economic benefit to humans. Purported improvements in animal welfare do very little, if anything, to increase protection for animal interests; for the most part, they do nothing more than to make animal exploitation more economically efficient and socially acceptable. Moreover, there is no historical evidence that animal welfare regulation leads to abolition.

The welfarists are also mistaken to claim that the rights position does not provide any practical incremental steps that we can take on the road to abolition. There is very clear guidance for incremental change: veganism.

Veganism is not merely a matter of diet; it is a moral and political commitment to abolition on the individual level and extends not only to matters of food, but to clothing, other products, and other personal actions and choices. Becoming a vegan is the one thing that we can all do today—right now—to help animals. It does not require an expensive campaign, the involvement of a large organization, legislation, or anything other than our recognition that if “animal rights” means anything, it means that we cannot justify consuming meat, fish, dairy, eggs, or other animal products.

Veganism reduces animal suffering and death by decreasing demand. It represents a rejection of the commodity status of nonhumans and recognition of their inherent value.

Many animal advocates claim to favor animal rights but continue to eat animal products. Indeed, many “leaders” of the animal movement are not vegans. That is no different from someone who claims to be in favor of the abolition of slavery but who continues to own slaves.

There is no meaningful distinction between eating flesh and eating dairy or other animal products. Animals exploited in the dairy industry live longer than those used for meat, but they are treated worse during their lives, and they end up in the same slaughterhouse after which we consume their flesh anyway. There is probably more suffering in a glass of milk or an ice cream cone than there is in a steak. And anyone who thinks that an egg—even a so-called “free range” one—is any less a product of horrible suffering than is meat does not know much about the egg industry.

If someone stops eating flesh but eats more dairy or eggs as a result (as many “vegetarians” do), this may actually increase suffering. In any event, to maintain that there is moral distinction between eating flesh and eating dairy, eggs, or consuming other animal products, is as silly as maintaining that there is a moral distinction between eating large cows and eating small cows.

Rather than embracing veganism as a clear moral baseline, the animal advocacy movement has instead adopted the notion that we can act ethically and still consume animal products. Consider the following examples (of which there are many):

Peter Singer maintains that we can be “conscientious omnivores” and exploit animals ethically if, for example, we choose to eat “free-range” animals who have been raised and killed in a relatively “humane” manner. (The Way We Eat: Why Our Food Choices Matter, at 81-169) Singer praises purveyors of “humanely” exploited animals, such as Whole Foods Markets, Inc. and its CEO, John Mackey, as “ethically responsible” (177-83) and he describes strict veganism as “fanatical” (281).

Tom Regan featured Mackey as the keynote speaker for a 2005 conference entitled The Power of One, which focused on the ability of individuals to make meaningful changes for nonhumans. Regan celebrates Mackey and Whole Foods as “a driving force behind higher standards in animal welfare.”

PETA gave Whole Foods an award in 2004, claiming that the company “has consistently done more for animal welfare than any retailer in the industry, requiring that its producers adhere to strict standards.” PETA also gave an award in 2004 to slaughterhouse designer Temple Grandin, declaring her—quite remarkably in my view—to be a “visionary.”


Humane Farm Animal Care, with its partners the Humane Society of the United States, the American Society for the Prevention of Cruelty to Animals, Animal People, World Society for the Protection of Animals, and others, promotes the Certified Humane Raised & Handled Label, which it describes as “a consumer certification and labeling program” to give consumers assurance that a labeled “egg, dairy, meat or poultry product has been produced with the welfare of the farm animal in mind.”

It is, of course, as a general matter, always better to do less harm than more once we have decided to inflict harm. If we are going to eat an animal who has been tortured, I suppose that it is “better” to eat the one who has been tortured less. But putting aside the question whether “humanely” raised nonhumans are really tortured less than others, there is a big difference between the position that less suffering is better than more suffering, and the position that causing less suffering makes an action morally acceptable. The notion that the animal movement actively and explicitly promotes the latter position—that doing less harm is a morally acceptable solution to the problem of animal exploitation—is deeply troubling.

If X is going to rape Y, it is “better” that he not beat Y as well. It would, however, be morally repugnant to maintain that we can be “conscientious rapists” by ensuring that we not beat rape victims. Similarly, it is disturbing that animal advocates are promoting the notion that we can be morally “conscientious omnivores” if we eat the supposedly “humanely” produced animal products sold by “ethically responsible” purveyors of suffering and death. Not only is such a position in conflict with the notion that nonhumans have moral significance, but it strongly encourages people to see continued consumption as a morally acceptable alternative to adopting a vegan lifestyle.

Moreover, many of the animal organizations portray veganism as involving a difficult lifestyle that requires considerable self-sacrifice and is only for the “hardcore” advocate. I became a vegan 24 years ago. It was not particularly difficult back then but it is absolutely absurd to characterize it as difficult today. It is easy to be a vegan. Sure, you are more limited in your restaurant choices, particularly if you do not live in or near a large city, but if this inconvenience is significant to you and keeping you from being vegan, then you probably were not serious about the issue anyway.

The animal movement will never have even a hope of shifting the paradigm of speciesist hierarchy as long as it is not absolutely clear as a baseline principle that it is morally wrong to consume meat, fish, dairy, eggs, or any other products made from animals.

If, in the late 1980s—when the animal advocacy community in the United States decided very deliberately to pursue a welfarist agenda—a substantial portion of movement resources had been invested in vegan education and abolitionist education, there would likely be hundreds of thousands more vegans than there are today. This is a very conservative estimate given the hundreds of millions of dollars that have been expended by animal advocacy groups to promote welfarist legislation and initiatives. I maintain that having the increased number of vegans would reduce suffering more by decreasing demand for animal products than have all of the welfarist “successes” put together and multiplied ten-fold. Increasing the number of vegans would also help to build a political and economic base required for the social change that is a necessary predicate for significant legal change.

Given limited time and limited financial resources, it is not clear how anyone who seeks abolition as a long-term goal, or who at least accepts that the property status of animals is a most serious impediment to any significant change and must at least be radically modified, could believe that expansion of traditional animal welfare is a rational and efficient choice—putting aside any considerations about inconsistencies in moral theory.

Assume that tomorrow, you have two hours to spend on animal advocacy. You cannot do everything; you must choose. There is no doubt in my mind that 2 hours of your time spent on passing out literature about veganism is, in a number of ways, a much better use of your time than 2 hours of your time campaigning for bigger battery cages or for more “humane” forms of animal slavery.

In sum, just as someone who says that human slavery is wrong but who continues to own slaves is not really an abolitionist with respect to human slavery, someone who says that animal slavery is wrong but who does not embrace veganism as a way of life is not really an abolitionist with respect to animal slavery. Let those of us who accept the abolitionist approach be clear and unequivocal and promote veganism in our words and our actions.

Gary L. Francione


© 2006 Gary L. Francione

From: Cinamongrl loves The ALF
Date: 05 Dec 2007, 21:34




Why the Government Allows Meat Consumption



This is the same government that condoned slavery and segregation for hundreds of years. The same government that denied women the right to vote until 85 years ago. The same government that stole America from Natives and called it manifest destiny. The same government that denies equal rights to gays. The same government that labels anyone opposed to the Iraq War as unpatriotic or a supporter of terrorism. The same government that denies health care to the needy. I think you get the picture.



The meat and dairy industries represent two of the most powerful and profitable businesses on this planet. Since money makes our government churn, how can it even begin to promulgate the unhealthiness of meat, eggs and dairy, or the immorality of killing billions of animals?



We should never rely on politicians to make the world a more ethical place. Only when we, collectively, climb out of our abyss of callousness, open up our circles of compassion, stop viewing animals as commodities and property, and start viewing them as family, will animals ever achieve the freedom they rightly deserve. Senators, representatives, the President, even your local police chief, have no incentive to outlaw the killing of animals because society doesn't reward the ethical vegan, it deifies the cruel meat-eater.

----------------- Bulletin Message ----------------- From: Sea Shepherd Pirate. Date: Dec 4, 2007 8:34 AM Cranberry-Jalapeño Appetizer
Serves 6 to 8

1 bag fresh cranberries (remove the soft ones, wash and coarsely chop remainder in food processor)

4 green onions, chopped (about a 1/2 cup)

2 small jalapeño peppers (or 1 large), seeded and chopped (about 2 tablespoons)

1/2 cup sugar

1/4 cup fresh cilantro, minced

2 tablespoons fresh ginger, finely chopped or grated

2 tablespoons fresh lemon juice

8 ounces of vegan cream cheese (try Tofutti)

Vegan crackers
Mix all ingredients together in a large bowl, and store in the fridge in an air tight container for at least 4 hours to allow flavors to mellow.

Scoop vegan cream onto a serving plate, and pour cranberry mixture on top. Serve with vegan crackers.

Chicken-Free Gravy
Makes 4 servings

3 tablespoons soy margarine

1 cup flour

1 cup nutritional yeast*

1 teaspoon poultry seasoning**

1 teaspoon onion salt

dash of pepper

2 cups vegetarian broth or 1 vegetarian bouillon cube dissolved in 2 cups boiling water
Melt the soy margarine in a small saucepan over medium heat. Add the flour, nutritional yeast, and seasonings, stirring quickly with a whisk.

Add the broth, stirring until blended. Continue cooking and stirring for 5 minutes, or until thick.

* Nutritional yeast is an inactive yeast rich in vitamins and minerals, with a wonderful cheesy flavor that can be found in most natural foods grocery stores. It can be easily added to soups, stews, casseroles, or in place of cheese to make any dish creamier.

** Poultry seasoning—a mixture of sage, thyme, marjoram, and other herbs—can be found in nearly every grocery store.



Cornbread*
Serves 9

1-1/2 cups soymilk

1-1/2 tablespoons vinegar

1 cup cornmeal

1 cup unbleached flour

2 tablespoons sugar or other sweetener

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda
2 tablespoons oil
Preheat oven to 425 degrees.

Combine the soymilk and vinegar and set aside.

Mix the cornmeal, unbleached flour, sugar, salt, baking powder, and baking soda in a large bowl. Add the soymilk mixture and the oil. Stir until just blended. Spread the batter evenly in an oil-sprayed 9x9-inch baking dish. Bake until the top is golden brown, 25-30 minutes. Serve hot.

* This recipe is courtesy of Compassionate Cooks



Herbed Crostini with Roasted Garlic
Serves 8

For the Herbed Crostini

1 loaf French or Italian bread

6 tablespoons olive oil

dashes of oregano or basil

Preheat the oven to 350oF.

Cut the bread into 32 slices. Place the bread slices on a baking sheet and brush each piece with olive oil. Sprinkle on oregano or basil. Bake for 10 to 12 minutes, until golden brown.

Serve immediately with Roasted Garlic.

For the Roasted Garlic

8 bulbs garlic

8 tablespoons olive oil
Preheat the oven to 350oF.

Cut off the tops of the bulbs of garlic, exposing the tops of each clove. Drizzle each bulb with a tablespoon of olive oil. Wrap well in tinfoil.

Bake the wrapped garlic bulbs until soft, 50 to 60 minutes.

While warm, spread onto Herbed Crostini.




Savory Stuffing
Serves 6 to 8

1/4 cup vegetable oil

1/3 cup diced onion

1/2 cup chopped celery

4 cups soft bread cubes

1 cup chopped apple

1/3 cup raisins

1/4 cup cranberries

1 cup vegetable broth

salt and pepper, to taste

1 teaspoon basil

1 teaspoon garlic powder

1 teaspoon oregano

Preheat the oven to 350oF.

In a large skillet, heat the oil and then sauté the onion and celery until tender, about 5 to 7 minutes.

Pour the sautéed vegetables into a casserole dish. Add the remaining ingredients, bread cubes through seasonings. Toss well, making sure all of the bread cubes are soaked in the vegetable broth. Bake for 45 minutes.




Apple and Cranberry Stuffed Acorn Squash
Serves 3 to 4

1 acorn squash

2 apples, peeled and sliced

1/2 cup dried cranberries

1/4 cup brown sugar

1/4 cup pine nuts (optional)

1 tablespoon soy margarine

1 tablespoon nutmeg

Preheat the oven to 350oF.

Slice the acorn squash in half and scrape out the seeds and the strings. Place both halves face down in a casserole pan filled with 1/2 inch of water. Bake in the oven for 10 to 15 minutes.

Put the peeled and sliced apples, dried cranberries, brown sugar, and pine nuts (if using) into a bowl and toss until well mixed.

Take the steamed acorn squash out of the oven. Empty the casserole pan of any water. Place the halves face up and fill with the apple mixture. Top with the soy margarine and nutmeg. Cover the pan loosely with tin foil and bake until the squash, apples, and cranberries are soft, about 30 minutes.





Crispy Home Fries
Serves 2 to 4

4 medium baking potatoes, thinly sliced

1 tablespoon garlic powder

1 teaspoon black pepper (or more to taste)

1 tablespoon paprika

1 tablespoon onion salt

1 tablespoon oregano

1 small onion, chopped (or more to taste)

1 small green bell pepper, chopped (optional)

1 small red bell pepper, chopped (optional)

1 cup thinly sliced mushrooms (optional)

2 tablespoons olive oil (or more if adding the optional vegetables)
Put the thinly sliced potatoes and the spices in a container with a tight-fitting lid. Shake for 30 seconds, until the potatoes are well coated. Set aside.

In a large frying pan, sauté the chopped onion, bell peppers, and mushrooms (if using) in olive oil until the onion is translucent and slightly browned, about 7 to 10 minutes.

Add the spiced potato slices to the sautéed onions (and other vegetables, if used) in the frying pan. Toss well. Let sit for 10-15 minutes, browning over medium-low heat. Do not stir. Flip over and let sit for another 10 minutes, or until both sides are crispy brown. Serve immediately.




Creamy Cucumber Dip with Crispy Chips
Serves 6
For the dip
2 small cucumbers

1 14-ounce package of tofu

3 1/2 tablespoons lemon juice

2 garlic cloves, peeled

1/2 teaspoon salt

1/4 teaspoon coriander

1/4 teaspoon cumin

pinch of cayenne

1/4 cup finely sliced red onion

Peel, seed, and grate the cucumbers, then let it sit for 10 minutes.

In a blender, combine the tofu, lemon juice, garlic, salt, coriander, cumin, and cayenne. Blend until completely smooth.

Squeeze the grated cucumber to remove any excess moisture and then place them in a serving bowl with the red onion. Stir in the tofu mixture. Chill 2 to 3 hours before serving.

For the chips

6 pieces pita bread

1 to 2 teaspoons olive oil

dashes garlic powder, chili powder, paprika, and salt, to taste

Preheat the oven to 350oF.

Brush the tops of the pita breads very lightly with olive oil. Sprinkle each pita with the seasonings. Cut each piece into 6 to 8 triangular wedges and place them in a single layer on baking trays or aluminum foil.

Bake the pita chips until they're very crispy, 20 to 25 minutes. Remove them from oven and cool on a rack.





“Cheezy” Garbanzo Spread
Makes about 2 cups

1 15-ounce can garbanzo beans (chickpeas)

1/2 cup roasted red peppers

3 tablespoons tahini (sesame seed butter)

3 tablespoons lemon juice

Drain the garbanzo beans, reserving the liquid, and place them in a food processor or blender with the remaining ingredients. Process until very smooth. If using a blender, occasionally stop to push down the bean mixtures with a rubber spatula. The mixture should be quite thick, but if blending is difficult, add a tablespoon or two of the reserved bean liquid.

Serve on crackers or bread, in casseroles, or as a delicious filling for quesadillas.




Moo-Free Cheese Sauce
Makes about 2 cups

2 tablespoons soy margarine

2 cups nutritional yeast

1 tablespoon garlic powder

1 teaspoon onion salt

1 teaspoon basil

1 teaspoon turmeric (optional)

1 teaspoon mustard

1/2 to 1 cup soy or rice milk

Melt the soy margarine in a pan. Once melted, add the remaining ingredients, whisking well. Add more non-dairy milk for desired consistency. Continue stirring until well blended. Delicious served over pasta or grilled vegetables.



Mango & Black Bean Salsa
Serves 4 to 8

1 15-ounce can black beans, rinsed and drained
1 7-ounce can whole kernel corn, drained
1 15-ounce can mango slices, cut into 3/4-inch cubes
1/4 cup finely chopped onion
1/4 cup coarsely chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon garlic salt
1/4 teaspoon ground cumin
Combine all of the ingredients in a medium-sized bowl and lightly toss.

Serve with baked tortilla chips or as a delicious garnish on burritos.



“Cheezy” Potato Skins
Serves 4

4 large baking potatoes
1/2 small butternut squash, cubed
1/2 cup soy margarine
spices, to taste
Preheat the oven to 450°F.

Place the potatoes in the oven and bake for 1 hour. (Note: Do not wrap the potatoes in foil.)

While the potatoes are baking, steam the butternut squash until tender and then scoop out of the rind into a large bowl.

Once the potatoes can be easily pierced with a fork, remove them from the oven and halve. Scoop out the potatoes from the skins, leaving about 1/4 inch attached, and put in the bowl with the squash. Add the soy margarine and any spices, such as black pepper, sea salt, garlic powder, or cumin. Mash until the consistency of lumpy mashed potatoes.

Place the skin halves onto a baking sheet and spoon the mixture into each skin. Bake in the oven for 10 minutes.

Serve as-is or with tofu sour cream or salsa.



Bean Dip Delight
Serves 4

2 tablespoons olive oil
1 large onion, finely chopped
1 hot pepper, diced
2 to 3 garlic cloves, peeled and crushed
1 24-ounce can kidney beans, saving liquid
5 to 6 ounces salsa
Heat the olive oil in a medium saucepan. Sauté the onion, hot pepper, and garlic until the onion is clear. Add the drained kidney beans and salsa, then cover and simmer for about 20 minutes, until the beans are soft.

Mash with a fork or potato masher. (The mixture should be fairly thick.) To thin, add tablespoons of the saved bean liquid until reaching the desired consistency.



Tuscan Panzanella
Serves 4 to 6

4 slices Italian bread
olive oil cooking spray
1 cup basil leaves (preferably fresh)
1/2 cup thinly sliced red onion
1/4 cup pitted, halved black olives (optional)
2 pints cherry or grape tomatoes, halved
1 16-ounce can white beans
1 tablespoon water
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon bottled minced garlic
1/2 teaspoon freshly ground pepper
Preheat the oven to 350°F.

Trim the crusts from the bread slices. Cut the bread into 1-inch cubes and arrange in a single layer on a baking sheet. Lightly coat the bread cubes with cooking spray and bake until toasted, about 15 minutes.

Combine the basil, onion, olives (if using), tomatoes, and rinsed and drained beans in a large bowl. In a separate bowl, combine the remaining ingredients and stir with a whisk until mixed well. Pour over the tomato-bean mixture and lightly toss. Add the toasted bread cubes and toss well.



Pumpkin Seeds
Makes 2 to 4 servings

seeds from 1 large pumpkin
salt
nutritional yeast flakes (optional)
Preheat the oven to 350°F.

Extract the seeds from the pumpkin. Separate and discard the pulp. Thoroughly wash the seeds in warm water.

Spread the seeds onto a cookie sheet and sprinkle with salt and nutritional yeast flakes. Bake for 20 minutes, checking them every 5 minutes to lightly toss and add more seasonings, if desired.

After 20 minutes, take out one seed and taste after it’s cooled. If the inside of the seed is dry, the pumpkin seeds are ready! Allow to cool and serve.

----------------- Bulletin Message ----------------- From: *♥♥*Garden of Vegan*♥♥ * Date: Dec 4, 2007 7:16 AM
Lentil Loaf with Barbecue Sauce


1-1/2 cups Lentils, uncooked
1 cup Brown Rice, uncooked
2 Onions
6 tbsp. Tomato Puree
2 tbsp. Molasses, unsulphured
1 tbsp. Mustard, prepared, brown
1 tbsp. Soy Sauce
2 tsp. Garlic, powder
2 tsp. Sage
1 tsp. Marjoram
Hot Sauce (to taste)


Preparation

Place 3-1/2 cups of cold water in a covered glass pot and heat on the stove top until it boils. While the water is heating, rinse the lentils in a strainer, and remove any stones or other foreign matter. Add the rinsed lentils to the boiling water, cover, and lower heat to "simmer". Cook until all the water is absorbed.


Place 2 cups of cold water in a second covered glass pot and heat on the stove top until it boils. Add the rice to the boiling water, cover, and lower the heat to "simmer". Cook until all the water is absorbed.


While the lentils and rice are cooking, wash, peel and finely dice the onions. We precook the onions in a microwave oven for about 3 or 4 minutes and set aside. If you don't have a microwave oven, add the onions to the lentil pot when the water is almost completely absorbed, and cook with the lentils until all the water is absorbed.


The barbecue sauce can also be prepared while the lentils and rice are cooking. In a small mixing bowl combine the tomato puree, mustard, molasses, soy sauce, and one half of the garlic, sage, marjoram, and as much hot sauce as you like. Mix well and set aside.


When the lentils are cooked, place then in a large mixing bowl and coarsely mash so that most of the lentils are broken. Add the remaining garlic, sage and marjoram. Add the onions and one half of the barbecue sauce and mix well. Add the cooked rice and, again, mix well.


Firmly press the lentil loaf mix into a lightly oiled loaf pan or covered glass or ceramic baking dish. Pour on the remaining barbecue sauce and evenly spread over the surface. Bake in a preheated oven at 350º F. for 1 hour. Serve plain or with your favorite condiment. Enjoy!



The above photo is of a "wedge" cut from a lentil loaf baked in a round glass baking dish.

----------------- Bulletin Message -----------------
From: ♥Just a bimbo [who stands for nothing]
Date: Dec 4, 2007 10:11 AM

----------------- Bulletin Message -----------------
From: L'Angelo Misterioso
Date: 02 Dec 2007, 09:13




AMAZING VEGAN SANDWICH RECIPES







Ezekiel Bread (Ezekiel 4:9)

Makes 4 loaves
3 hours ; 2 hours prep

This bread will supply protein, calcium, phosphorus, iron, sodium, potassium, vitamins A and C, thiamine, riboflavin, and niacin. Plus it tastes good! Prep time includes time for the dough to rise.
Made during Bible times, this is a Middle Eastern bread.

8 cups wheat flour
4 cups barley flour
2 cups lentils, cooked and mashed
1/2 cup millet flour (grind up millet in the blender)
1/4 cup rye flour
1 1/2 cups water
1 tablespoon salt
4-6 tablespoons olive oil
2 (1/4 ounce) packets yeast, in or 1 tablespoon yeast, in
1/2 cup water
1 tablespoon honey

Dissolve the yeast in the warm water and let sit for 10 minutes.
Mix the other ingredients.
Blend lentils, oil and small amount of water in blender and place into large mixing bowl with remaining water.
Stir in two cups of mixed flour.
Add yeast mixture.
Stir in remaining salt and flour.
Place on floured bread board and knead until smooth.
Put in oiled bowl.
Let rise until double in bulk.
Knead again and cut dough and shape into loaves.
Place in greased pans.
Let rise.
Bake at 375* for 45 minutes to 1 hour.
Enjoy!
Prep time includes time letting dough rise.






Veganaise (Vegan Mayonnaise) Copycat Recipe

2 1/4 cups safflower oil
1 cup soymilk
1 tablespoon maple syrup or agave nectar
3/4 teaspoon sea salt (to taste)
2-2 1/2 teaspoons apple cider vinegar, raw or lemon juice, fresh squeezed
1/2 teaspoon Dijon mustard

Combine all ingredients except vinegar or lemon juice in blender, blending until smooth. Slowly add vinegar or lemon juice until liquid thickens.






TOFU EGG SALAD

by Anita Sands Hernandez
http://home.earthlink.net/~astrology/
astrology@earthlink.net


Mash l lb tofu with 1 tsp curry powder, chopped olives,
3-4 tbsp mayo (Vegenaise tastes best)
2 tbsp healthfood store no preservative, sweet pickle relish,
1 tsp toasted sesame seeds, 4-10 drops chile sesame oil,
chopped celery/olives. Spread on bread.

You know how you can tell it's not egg salad?
It tastes better! Plus -- tofu is full of youth preserving
natural hormones that soy has so your glands don't wither and
YOU never wrinkle!)


Vegan Egg Salad Recipe from Food 911

2 lbs firm tofu
1/2 cup soy mayonnaise (or regular, your choice)
3 tablespoons Dijon mustard
1 teaspoon cayenne pepper
1/2 teaspoon turmeric
2 tablespoons chopped parsley
1 tablespoon chopped fresh dill (I've used dried as well)
1/2 cup green onions, diced
salt and pepper
roasted sunflower seeds (on top)

I always drain my tofu first.
I cut it into 1/4s, wrap it in paper towels on a cookie sheet, with another one on top, weighted down with some heavy canned goods.
Let sit in refrigerator for 10-20 minutes.
Mash the tofu in a bowl with a wooden spoon.
Mix tofu well with remaining ingredients.
Chill overnight and serve.



Vegan "Bacon" for BLT's from Recipezaar

If you were to use this in a BLT sandwich and replaced the bacon with it, you would never know the difference! My kids are bacon lovers, but now they prefer this. It doesn't look quite like bacon but it tastes the same.

1 lb firm tofu, cut into strips shaped like bacon
2 tablespoons nutritional yeast
2 tablespoons soya sauce
1 teaspoon liquid smoke
1 tablespoon oil, something neutral, not olive oil


Fry tofu strips on low heat until they are crispy on the outside. The best way to do this is to lay them in the pan in the oil and let them sit for at least 10 minutes, simmering. They should turn easily after that.
Turn them and give them another 10 minutes on the other side.
Mix the soya sauce with the liquid smoke first, then take the pan off the heat.
Pour the liquid smoke/soya sauce into the pan and stir the tofu so all sides are coated. Sprinkle the yeast over all, stir some more, over the heat, until the liquid is gone and the tofu is covered with sticky yeast.



Recommended: The Magical Loaf Studio




200+ VEGAN SANDWICH RECIPES


Tikkun Olam! :)

L'Angelo Misterioso

----------------- Bulletin Message -----------------
From: Delly Doolittle (Go Vegan!)
Date: Dec 3, 2007 2:11 PM


Animal Rights: Frequently Asked Questions

"Injustice anywhere is a threat to justice everywhere." —Dr. Martin Luther King, Jr.

Q. What does it mean to be in favor of animal rights?
A. Obviously, granting animals rights doesn’t mean we’ll see cats in the voting booths on Election Day or chickens behind the wheel of a car. What it does mean is that in similar situations, we ought to consider the interests of humans and other animals equally. That is, we should not grant less weight to an individual’s desire to avoid pain simply because she or he isn’t human. All animals bred for food, fur, animal research, and entertainment are capable of experiencing pain. They seek to live free of suffering. They care about their lives and those of their loved ones. As such, nonhuman animals, like humans, should be treated compassionately and live without fear of torture or death.


Q. Obviously humans should have rights, but aren’t animals inferior to us and therefore not deserving of rights?
A. Throughout history, people have tried to withhold rights from one group or another on the basis of race, gender, class, religion, or sexual orientation. Discrimination based on species (speciesism) is no more justifiable than these other forms of discrimination. Many arguments are used to justify speciesism, often based on the fact that humans are more intelligent than nonhuman animals. This fact may be useful in determining someone’s right to read Thoreau or Shakespeare, but it is irrelevant if we’re discussing someone’s right not to be treated like a commodity. However, many nonhuman animals are more intelligent than human infants and even some human adults who suffer from severe mental retardation. If someone can feel pain, does it matter how smart she or he is? We would never claim that infants or severely mentally retarded adults should be used in painful experiments, have their skin worn as clothing, hunted for sport, used for our entertainment, or eaten merely because they are less rational than we are. When it comes to experiencing pain, other animals are our equals.

Q. If the animals are raised to be eaten or used in other ways, isn’t that okay?
A. Two hundred years ago in the United States, humans raised other humans as slaves. The fact that these humans were raised to be slaves did not justify their slavery. For the same reason, raising animals for the purpose of eating them, using them for entertainment or sport, experimenting on them, or using their fur or skin does not justify their exploitation.

Q. But it’s legal to use animals.
A. In the United States, it was once legal to refuse women the right to vote. In Nazi Germany, it was legal to torment and kill Jews. Cockfighting was legal across the United States. The legality of something does not determine its morality.

Q. Didn’t God give humans dominion over other animals?
A. It’s hard to imagine the divinity of any religion condoning the misery we cause animals. We deny the animals we raise for food everything that is natural to them. Most have little freedom of movement and are confined in spaces so small they can’t even turn around, let alone access sunlight and fresh air, or socialize normally. They are tormented in ways that would horrify any humane person, and almost always for purposes that are unnecessary. Most religious and spiritual people agree animal cruelty is immoral. If we agree that God is against animal cruelty, then we should end our support of industries that mistreat animals for profit.


Q. Other animals eat each other. Why can’t we eat them?
A. Predators in the wild kill other animals out of necessity. Without doing so, they would not survive. Humans, on the other hand, kill other animals by choice. Our bodies have no need whatsoever for animal flesh, milk, or eggs. In fact, medical research has consistently shown that a vegan diet is healthier than a diet heavy in animal products. Eating animals is not necessary for human survival. Rather, it is a choice we make. Is it right for us to choose to cause animals unnecessary suffering?

Q. Humans are the smartest animals and we’re at the top of the food chain. Why shouldn’t we use our strength to our benefit?
A. The “might makes right” argument has been used by many to justify cruelty and domination throughout history. Just as intelligence is an insufficient characteristic to justify human supremacy, so is strength.

Q. Where do you draw the line? Insects? Plants? Bacteria?
A. If the only morally relevant characteristic is the capacity to suffer, then the vast majority of animals abused in the United States today would qualify for moral status. All the animals used for food, fur, animal research, and entertainment possess a central nervous system and are capable of experiencing pain. There are some animals (such as insects) who we are less certain experience pain. It is up to each individual to decide where she or he feels the line should be drawn exactly. Plants and bacteria almost certainly do not experience pain, as they lack any nervous system at all. Nevertheless, even if one wanted to kill the fewest number of plants possible, one would be vegan. We eat substantially fewer plants by consuming them directly, rather than funneling them through farmed animals, who are extremely inefficient in converting plants to protein.


Q. If you want to be vegan, that’s fine. But, don’t tell me what to do.
A. Imagine saying to someone, “If you don’t want to beat your child, that’s fine. But, don’t tell me not to beat mine.” While we are entitled to believe what we like, we are not entitled to treat others—especially those who may be weaker—however we like. If we are harming others in our actions, people have every right to ask that we stop.

Q. It’s impossible to live completely “cruelty-free.” Almost everything we do causes someone suffering. Why try at all?
A. While we can’t completely eliminate the suffering we cause, by taking simple steps we can substantially reduce the suffering we are responsible for and even abolish various forms of institutionalized animal abuse. By becoming vegan, in particular, we can dramatically minimize the amount of suffering we cause each day. Being vegan is not about being “pure.” Rather, it is about doing what we can—within reason—to remove our support for animal abuse.

Source: Compassion Over Killing

----------------- Bulletin Message -----------------
From: Tierra ~Abolition, Veganism, & Direct Action
Date: Dec 2, 2007 8:32 AM

The number of animals killed for fur in the U.S. each year is approximately equal to the human population of Illinois.

The number of animals killed in experimentation in the U.S. each year is approximately equal to the human population of Texas.

The number of mammals and birds farmed and slaughtered in the U.S. each year is approximately equal to one and two-thirds the entire human population of Earth.

Over 99% of the animals killed in the U.S. each year die to be eaten. Everyone makes choices directly determining the fates of these animals when deciding what to eat each day.

Because most people eat animals, the commonplace view remains that animals are tools and commodities. There are a million symptoms of this view–small-scale yet highly visible abuses that always seem to demand our attention: canned hunts, circuses, cockfighting, fur, horse racing, etc. Many activists burn out because of the never-ending torrent of these "battles" around them and the difficulty in winning even the smallest "victory."

This cycle will continue until there is a fundamental change in society. The only way to make this happen is by convincing people to stop eating animals.

----------------- Bulletin Nachricht -----------------
De : Jena
Date : 01 déc. 2007, 11:04


Thank you: ♥Linda [[Eat food NOT animals.]]

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----------------- Bulletin Message -----------------
From: Until All Are Free
Date: 25 Nov 2007, 23:11



I remember these types of situations well, the gut wrenching fear as you realise that the hunt is about to attack, you're seriously outnumbered and all the sabs are spread out. You've got hunt scum all over the place, all you can do is try to get everyone out in one piece, and often there's not even anywhere to go....

If you've got the courage and fitness to stand up to these people then please join your local sabbing group. Whilst I remember the fear like it was yesterday, (and I've got goosebumps just thinking about it), the animals need us and I'll be contacting my local group asap!


From~
Delly Doolittle (Go Vegan!)
James-Two Finger Zen
Tierra ~Abolition, Veganism, & Direct Action
EARTH-FORCE RISING
Secret Ninja
Aquaman ~ Ocean Defender
neesan
YAFA
Lina


Sabs Attacked During Fox Hunt - Essex and Suffolk Hunt UK

Anti-hunt protestors claim that this afternoon police ignored blatant illegal fox hunting and failed to prevent a serious assault against them.

At the Essex and Suffolk Hunt, held at Bluegate Farm, Wherstead today (Sat 24th November) a hunt rider was seen to ride his horse over a female protester repeatedly, causing significant injuries to her legs and back.

While the hunt were in the vicinity of Freston Church, it is alleged that the hounds were chasing a fox over a road after emerging from a wood in pursuit. It is claimed that the huntsman was closeby and was doing nothing to prevent the hounds from chasing the live quarry.

The protesters saw no sign of an artificial trail having been laid, though he hunt did have a bird of prey. This would allow them under the Hunting Act 2004 to use two hounds (HW: Please note this is incorrect, a hunt can use as many hounds as they wish to flush to a bird of prey.) in order to flush a fox out of woodland to be killed by the bird. The fox however was seen being pursued by the whole pack of about 20 hounds, and the bird of prey was not in the vicinity.

When protesters attempted to turn the hounds back from the public road, they say the hunter galloped at two females, knocking one to the ground, then rode his horse over her on four or five separate occasions, a hoof only narrowly missing her head.

Lee Moon, spokesman for the Hunt Saboteurs Association commented, “It would appear to be business as usual in East Anglia almost three years after the hunt ban came into force. We are still seeing fox hunts acting as if they are above the law. Chasing and killing foxes and indiscriminate violence are traditions in this part of the country, and the Essex and Suffolk Hunt seem to embody these customs.

Several Hunt stewards from this very hunt were convicted of violence against protesters earlier in 2007, and two huntsmen in Essex have been found guilty of assault in recent years, one for assault on the police. The hunts are the lawbreakers and we will be pressing the police to fully investigate this horrific incident.

Several complaints had earlier been made to Suffolk police attending the hunt of illegal hunting and racist abuse, and with three vehicles and a video camera there would appear to have been sufficient resources to gain evidence of the hunt’s potential law breaking, but no police were accompanying the hounds when they were seen chasing the fox.”

Taken from HSA website
Hunt Watch
PO Box 487
Norwich
Norfolk
NR5 8WE

07952 550 054