Making the Connection~Dog Food and Finding Better

Making the Connection~Dog Food and Finding Better

While reading Obligate Carnivore: Cats, Dogs, and What it Really Means to be Vegan by Jed Gillen, I learned about how most dog and cat food is ground up euthanized shelter cats and dogs. One will say "this doesn't really happen..." or "how can we allow this...". The truth is that as consumers, we don't ask questions and the corporations have a low bar set, and with an abundance of by-product we get this. We must start calling companies and asking questions. Use google as a tool and look up the ingredients as a starting point.



I already had my dogs on a vegan dog food, still buying out of convenience. After moving back to Texas and being short on funds, but not wanting to go back to buying a crap "animal based" dog food, I started cooking for my dogs. There is a reason why mother nature doesn't allow cannibalism. My dogs had never been that interested in their food, until I started cooking for them. Now they can't seem to get enough.

Starting off with grains:
Brown Rice
Quinoa
Pearl Barley
Steel Cut Oats
Oatmeal

Vegetables:
Cabbage
Spinach
Brussels Sprouts
Green Beans
Carrots
Eggplant
Broccoli
Cauliflower
Zucchini
Yellow Squash
Butternut Squash
Pumpkin
Bell Peppers
Kale
Peas
Tomatoes (NO LEAVES)
Sweet Potatoes
Red Potatoes


Fruit:
Blueberries
Peaches
Apples
Pears
Strawberries
Bananas

Added:
Coconut Yogurt
Peanut Butter
Tahini
Apple Sauce
Lentils

Raw Walnut Taco Meat

Raw Walnut Taco Meat
Raw; Gluten Free; Soy Free; Vegan

I always have to double this recipe when I make it. My mom, when she first had this thought this was seitan. A good pass! Here is the recipe without being doubled!

1 1/2 cups walnuts, soaked for 2-4 hours
2 teaspoons organic canola oil
2 teaspoons Braggs liquid amino
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
a dash of chipotle pepper powder

1. Combine all of the ingredients in a food processor and combine till crumbly and looks like ground seitan.

Use in stuffed raw peppers or to fill a kale wrap.....

Roasted Buddha Bowl

Roasted Buddha Bowl
Vegan; Gluten Free; Soy Free

Ingredients
For roasting and serving
1 head broccoli, chopped into bite-sized pieces
1 head cauliflower, chopped into bite-sized pieces
1 1/2 cups cooked chickpeas, drained and rinsed
1 tbsp Oil, divided
Salt & Pepper
Cooked grains, for serving (optional)

For the dressing
1/2 cup cashews, soaked
2 tbsp fresh lemon juice
1 tbsp tahini
1 large garlic clove
1/4 tsp fine grain sea salt
1/4 cup nutritional yeast
6 tbsp water, or as needed to thin out

Instructions
1. Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes.

2. Preheat oven to 400F and line two large baking sheets with parchment paper.

3. Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 tsp oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside.

4. Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper.

5. Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in color.

6. Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth.

7. When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of grains with more dressing drizzled on top.

Notes: The leftover dressing will keep for 5-7 days in the fridge in a sealed container. The dressing will thicken as it stands (especially when chilled) so you can add more water to thin out as necessary.

Found: Oh She Glows

Raw Carrot Cake Cupcakes

Raw Carrot Cake Cupcakes
Gluten Free; Vegan; Soy Free; Raw

This is a REALLY great recipe to use the pulp that's leftover from juicing your carrots. This recipe was inspired by a dear friend, I hope you enjoy these super dense little gems!

3 cups shredded carrots
1 cup pitted dates (soaked overnight, save the water)
1 cup raw walnuts
2/3 cup unsweetened shredded coconut
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
pinch of salt
1/2 cup raisins (optional)


1. Pulse together all ingredients in a food processor until well-blended, adding up to 2 Tbs. of date water.

2. Press mixture into a lined muffin pan. Refrigerate for about 20 minutes to set and top with Raw Cashew Vanilla Frosting just before serving (see blog).

Raw Cashew Vanilla Frosting

Raw Cashew Vanilla Frosting
Soy Free; Gluten Free; Raw; Vegan

This recipe makes 4 cups. So, knowing that there will be leftovers you can double the cupcake recipe or cut this in half. Or, use on a bowl of fresh fruit for a sweet and simple dessert :)

2 cups raw cashews, soaked overnight
2/3 cup coconut oil, melted
1/3 cup date water (use more or less to achieve desired consistency)
1/3 cup ginger syrup
2 tsp. vanilla extract
1 Tbsp. lemon juice
pinch of salt

1. Blend all of the ingredients in a high powered food processor till smooth and creamy. Chill for a 10 minutes to allow to thicken. Frost cupcakes or scoop on fresh fruit .

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Day 19 helps us gain SO much freedom on a whole foods plant based vegan lifestyle...  Need more reasons for sticking to it?  Watch todays PSA....

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site

Need more tips on choosing forks over knives?  Day 18 can help!