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Sunday, May 12, 2013

Happy Mothers Day~ To ALL Moms

Happy Mothers Day

So here it is mothers day again. Yesterday friends of mine (I am still feeling under the weather) got together to raise awareness of mother cows and how they have to give birth to make milk, and milk products. They gave free non-dairy ice cream bars, and literature explaining the industry horrors.

I always thought it was odd when my aunt would wish me a happy mothers day, when I'm a pet parent to two beautiful rescued four legged furry pups. Now, I understand and I'm proud of it and look at word choices between owner and pet parent. When we change the word from owner to pet parent, we change the outlook of responsibility. That our companion animals are our responsibility for the lifetime that we are together. My boyfriend has two sons, and I'm a part time caregiver. They have a mom and I'm not trying to replace. So, yes I'm a pet mom.

On this Mothers Day, lets remember all moms from our own to the ones forgotten. Dairy Cows (that are raped, then have their babies stolen from them), Moms that have out lived their children and survive by Meals on Wheels, Elephants that have lost their families to the ivory trade or the circus, and Dolphins that have lost their loved ones to the slaughter in Japan.... Please support a cause and thank a mom this mothers day!

Saturday, May 11, 2013

Quinoa Loaf with Mushrooms and Peas

Quinoa Loaf with Mushrooms and Peas
Vegan; Soy Free; Gluten Free

Last night was my cooking demo (which I got sick-sad face).... So, while I was trying to hold down water; my friends made this recipe. Hope you all enjoy this healthy, easy, tasty recipe! Hopefully next months cooking demo will be better!

1 tablespoon extra-virgin olive oil, plus more for the pan
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
1 (15 ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 cup rolled oats (use gluten free)
2 cups cooked quinoa
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sun-dried tomatoes packed in oil, drained and chopped
1 cup chopped red onion

1. Preheat oven to 350 degrees. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.

2. Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

Found: Whole Foods

Sharp Cheddar

Sharp Cheddar

Here is the last recipe to the wine and cheese tasting. This recipe makes about 1 1/2 pounds, so the note here, is freeze half for up to 3 months. This recipe is not soy free.... Found in VegNews

2 cups raw cashews, soaked in water for at least 3 hours and drained
3/4 cup nutritional yeast
1 1/3 cups rejuvelac, divided
1/3 cup canola (I used olive oil, since I ran out of canola)
3 Tablespoons medium brown miso
1 1/4 teaspoons salt
8 teaspoons agar agar powder

1. In a high speed food processor or blender, combine cashews, nutritional yeast, 1/3 cup rejuvelac, canola or olive oil, miso and salt. Process until smooth and mixture will be thick.

2. Transfer mixture into a large glass bowl, cover with a towel and let rest for 24 to 72 hours at room temperature. Taste occasionally until desired level of sharpness.

3. In a medium saucepan, whisk together remaining 1 cup rejuvelac and agar. Bring to a boil continuing to whisk over medium heat for about 3 minutes until agar is dissolved and mixture is thick and bubbling. Reduce heat to low and add cheese mixture, whisking until smooth, remove from heat.

4. Pour cheese into a 9" round cake pan, lined with parchment paper. Let cool for 30 minutes at room temperature. Place in fridge for 3 to 4 hours until hard. Remove from pan, store in fridge wrapped in parchment paper for up to 4 weeks. For longer storage, seal in freezer safe plastic bag.

The Fairness of Trade

The Fairness of Trade

Today is World Fair Trade Day, and it gets me to thinking (since my mom mentions going to Walmart and the building collapse in Bangladesh), how many really know and understand fair trade.

According to Fair Trade began modestly in the 1940s when a few small North American and European organizations reached out to poverty stricken communities to help them sell their handicrafts to well-off markets. Later, a fictional Dutch character, Max Havelaar, was developed as an advocate for exploited coffee pickers. Today, Fair Trade is a global effort. Consumers can enliven developing countries, relieve exploitation and promote environmental sustainability by purchasing Fair Trade-labeled tea, cocoa, fruits, vegetables, herbs, spices, sugar, honey, wine, flowers, grains and rubber products.

How does this tie into everyday purchases? When we as consumers read the labels "made in ____" fill in the blank, we are making the purchase power of a lifetime. We can say through that purchase that I will make sure this will not go towards the exploiting of the environment, of people and countries. So here are some steps, look for labels that say fair trade. Look for clothing that is made in the USA or call up the companies and ask how their products are made and how they treat their employees.

Stuffed Artichokes

Stuffed Artichokes
Vegan; 1 hour 30 minutes

Finding artichokes on sale at the grocery store the other day, I picked some up. I love this, since it's one bowl and one pan it makes cleaning SO easy! Prep time is a little longer, since you do have to snip the pointed tips off each artichoke leaf.

4 artichokes
1/2 cup of Italian seasoned breadcrumbs (use gluten free)
1 Tablespoon melted earth balance
4 Tablespoons vegan Parmesan cheese
1 clove of garlic minced
2 teaspoons basil, parsley, crushed rosemary

1. Rinse artichokes. Cut about 1.5 inches from top (point). Cut off stem and reserve. Artichokes should sit flat by removing stem. With kitchen shears, clip the end from each leaf to remove thorn. Rinse. With point down on a hard surface (counter top) press down to spread leaves. Place artichokes in bowl of lemon water to keep from turning brown.

2. In a medium bowl combine ingredients, mixing till well combined.

3. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes. Steam for 45 minutes. During the steaming process, sprinkle artichokes with salt and pepper and drizzle with olive oil. As artichokes cooks, baste often and don’t let liquid evaporate. As liquid steams away, add more water. This liquid turns into a delicious sauce. Artichokes are done when you can pull a leaf off easily.

Sunday, May 5, 2013

Lemon Lavender Scones

Lemon Glazed Lavender Scones

Since The Compassionate Vegan had a tabling event at Herb Fest in Colorado Springs, I made these to pass out as samples. Quite tasty and SUPER easy to make, these are perfect for a brunch or a Mother's Day get together.... Depending on the size you shape the scones will change the amount the recipe yields. Adapted from

1/2 cup organic sugar
1/2 teaspoon dried lavender buds
1/2 cup earth balance, at room temperature
egg replacer equal to 2 eggs
1 1/2 cup all purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
2/4 cup hemp milk

1. Preheat the oven to 350°F; line a 12 count muffin pan with paper liners or shape into triangle scone shapes.

2. Put the sugar and lavender buds in a food processor. Process briefly to combine. Sift flour, salt and baking powder in a large bowl.

3. Tip the lavender sugar into a bowl with the earth balance and beat together until pale and fluffy. Beat the egg replacer into the earth balance mixture, a little at a time, then fold gently into the sifted flour. Stir in the hemp milk, then spoon the mixture into the muffin cups.

4. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.

Lemon Glaze

2/4 cups sifted organic powder sugar
the zest and juice from one lemon

1. Sift the powder sugar in a bowl. Zest the lemon and set aside. Squeeze lemon juice into the sifted powder sugar a little at a time and stirring, till you get a glaze consistency. Drizzle over the scones and sprinkle with lemon zest, store in the fridge till ready to serve.... Enjoy!