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

Beet Burgers

Beet Burgers
Makes 9 medium patties; Vegan; Can be made Gluten Free

Having fresh beets on hand that I was able to pick up at the farmers market, this is the perfect recipe to use. No need to chill patties and totally free of cruelty this recipe is perfect to share with your friends and family.

4 fresh beets, grated
1/2 cup of cooked lentils (I used canned)
1/2 cup bread crumbs (use gluten free bread crumbs if you prefer)
1/2 cup brown rice cooked (this is great for leftovers)
1/4 of red onion
2 cloves garlic, minced
2 Tablespoons peanut butter
2 Tablespoons nutritional yeast
1 Tablespoon of parsley
1 teaspoon ground sage
1 1/2 teaspoons chili powder
1 1/2 teaspoons mustard powder
couple grinds of pepper
1 teaspoon liquid smoke

1. Peel and grate beets and onion on a box grater or use a food processor with the grating blades attached.

2. Change blade to "S" blade and combine all of the ingredients and pulse several times continuing to scrape down the sides. You don’t want to pulse so many times it turns to mush, so just make sure you have some nice texture. If your burger dough is too wet, add more breadcrumbs, if it is too dry, add more lentils and beets. If you are brave and can handle putting what looks like raw ground beef in your mouth, do a taste test. If you can’t just trust the recipe and try later.

3. Lightly oil a medium skillet or use vegetable broth to keep the patties from sticking to the pan. Form into patties and cook over medium heat about 10-12 minutes on both sides. Serve warm and with your favorite burger toppings.... Tomatoes, Spinach, Mustard, Vegan Mayo, Peppers, Avocado, the sky is the limits!

Rejuvelac

Rejuvelac
Makes about 5 cups

This is what you will use as the culturing agent for the recipes that follow. Keeps for about 4 weeks covered and stored in the fridge. The process took me about 3 days in total but can take as up to 6 days.

1 cup whole grains (I used quinoa. Brown rice, Kamut berries, millet, oat groats, rye berries, wheat berries or a combination will also work.)

6 cups filtered water

1. Soak and sprout the grains. Put the grains in a 1 quart and add water to cover. Place a double layer of cheesecloth over the mouth and secure with a rubber band. Let the grains soak for 8-12 hours. Drain, then add just enough water to moisten the grains but not so much that they immersed in water. Put the jar in a warm place out of direct sunlight for 1 to 3 days and rinse the grains once or twice a, each time draining well and then adding just enough fresh water to moisten them. Continue the process until the grains begin to sprout.

2. Culture the rejuvelac. Divide sprouted grains equally between two 1 quart glass jars. Pour 3 cups of the filtered water into each jar. Cover each jar with fresh cheesecloth and secure with rubber bands. Put the jars in a warm place out of direct sunlight for 1 to 3 days. The water turn cloudy and white, and the liquid will have a slightly tart flavor, somewhat like lemon juice. Strain the liquid into clean glass jars and discard the grains.

Brown Sugar Orange Tofu

Brown Sugar Orange Tofu
Vegan; 30 minutes

This happens to be one of the tofu recipes the boys like. They of course like the sweetness of it, and I had to add the chilies to balance that sweetness. Serve this over rice or some noodles with wilted spinach to have more of a meal.

16 ounces extra firm tofu, cut into 1-inch cubes
1 cup unbleached-organic, all-purpose flour (use brown rice flour to make gluten free)
1 teaspoon salt
2 teaspoons vegetable oil
1 large orange or 1/2 cup orange juice
2 tablespoons brown sugar
1 Tbs. grated fresh ginger
1/2 tsp dried Thai chilies


1. Preheat oven to 350 degrees F.

2. Toss tofu in a large bowl with flour and salt. Heat vegetable oil in a large skillet. Shake off excess flour from tofu and place in a single layer in hot skillet. Saute until golden brown.

3. Spray a non-stick baking dish with cooking spray, then transfer tofu to baking dish. Squeeze the juice of an orange into the skillet with the leftover oil. Allow the oil, juice, Thai chilies and simmer until you have a slightly thick sauce.

4. Pour the sauce evenly over the tofu and top with brown sugar and ginger. Bake tofu in oven for 15 minutes until brown sugar-orange glaze starts to caramelize.

Serve warm with sauteed greens and rice, if desired.

Adapted from Tablespoon

Mushroom "No-Meat" Balls

Mushroom "No-Meat" Balls
Vegan; Makes about 24

I made these to go with some mushroom pasta that Bruce and picked up while shopping at the Farmers Market. I made a simple tomato sauce and garlic bread with a tofu feta and artichoke heart topping.

3/4 cup cooked brown rice
1 lb. Portobello mushroom caps (should make 2 cups when finely chopped, about 3 caps)
4 tsp. olive oil
1/2 leek, diced
1 vegan egg (EnerG egg replacer works great)
1 cup dried Italian bread crumbs
1/3 cup almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
1/4 cup parsley (fresh or dry works with this measurement)
1 tsp. salt
1/2 tsp. freshly ground pepper


1. I had Bruce help me out and get the rice started for me in the rice maker. This gave me time to get the mushrooms started and the tofu feta for the side dish. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.

2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to bowl with rice; let cool.

3. Preheat oven to 400F. Spray baking sheet with cooking spray. Add vegan egg, breadcrumbs, almond/nutritional yeast mix, parsley, and salt to cooled rice mixture and mix well. Form mixture into about 24 oval-shaped nuggets, each about 2 by 1.5 inches.

4. In clean large nonstick skillet, heat remaining 2 tsp olive oil over medium high heat; tilt to coat bottom. Add half the nuggets and cook until browned on one side, about 2 mins, and sprinkle black pepper over the nuggets. Turn nuggets over onto prepared baking sheet. Repeat with remaining nuggets. Bake until nuggets are browned and firm, 15-20 mins.

Found and Adapted from: Vegetarian Times

Brown Rice, Vegetable & Herb Gratin

Brown Rice, Vegetable & Herb Gratin
Serves 4; Vegan; 1 hour

What is great about this recipe, is that you can use whatever veggies you have on hand. I used mushrooms and yellow squash for carrots and baby corn cobs.

1/3 cup brown rice (I used 2/3 cups)
2 tablespoons earth balance
1 red onion, chopped
2 cloves of garlic, crushed
1 carrot, chopped into matchsticks
1 zucchini, sliced
2 3/4 oz. baby corn cobs, halved lengthwise
2 tablespoons sunflower seeds
3 tablespoons chopped mixed herbs (I used mint, basil, parsley and oregano)
1 cup grated Daiya mozzarella cheese
2 tablespoons whole-wheat bread crumbs
salt and pepper to taste

1. Cook the rice in a saucepan of boiling water for 20 minutes. (It took mine about 35 minutes. Besides the baking, this is the longest part of the recipe.)

2. Lightly grease a 3 3/4 cup ovenproof dish. Preheat oven to 350 degrees F.

3. Heat the butter in a skillet. Add the onion and cook, stirring constantly, for 2 minutes, or until softened.

4. Add the garlic, carrot, zucchini, and corn cobs and cook for a further 5 minutes, stirring constantly.

5. Mix the rice with the sunflower seeds and mixed herbs and stir into the pan.

6. Stir in half of the mozzarella cheese and season with salt and pepper to taste.

7. Spoon the mixture into the greased dish and top with the bread crumbs and remaining cheese. Bake for 25-30 minutes, or until the cheese begins to turn golden. Serve at once.
Variation: Use an alternative rice, such as basmati, and flavor the dish with curry spices, if desired.

Found and adapted from: What's Cooking Vegetarian by Jenny Stacey

Squash-Rice Casserole

Squash-Rice Casserole
Vegan; 1 hour 15 min prep and cook

This recipe was adapted from Cooking Light. Bruce loved it, and couldn't stop talking about it for days. While he described it to one of colleagues, it was lost in translation.... You decide, kids might like this due to it being cheesy....

8 cups of a combination of sliced yellow squash, zucchini and butternut squash (about 2 1/2 lbs.)
1 cup chopped onion (I used a little less, about 1/4 cup)
1 cup low-sodium vegetable broth
1 cup not-chick'n broth
2 cups cooked brown rice
1 cup Daiya cheddar cheese shreds
3/4 cups soy yogurt
1/4 cup nutritional yeast (divided)
1/4 cup Italian-seasoned bread crumbs
1/2 teaspoon salt (the original recipe called for 1 teaspoon)
1/4 teaspoon black pepper
egg replacer for 2 eggs (follow instructions for what you use/have on hand)

1. Preheat oven to 350 degrees.

2. Combine first 4 ingredients in a dutch oven; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until tender. Drain; partially mash with a large fork or potato masher.

3. In a large bowl, combine squash mixture, rice, cheddar cheese, soy yogurt, 2 tablespoons nutritional yeast, bread crumbs, salt, pepper, and egg replacer in a bowl; gently stir. Spoon mixture into a 13 x 9 inch baking dish coated with cooking spray. Sprinkle with 2 tablespoons nutritional yeast and bake for 30 minutes or until bubbly.

Home-Style Squash and Pinto Beans

Home-Style Squash and Pinto Beans
Makes 4 servings; Vegan

1/4 cup vegetable broth (or more, as needed, for sautéing)
1/2 cup diced onion
2 teaspoons minced seeded jalapeño pepper
2 garlic cloves, minced
1 cup sliced yellow squash (1/2-inch thick)
1 cup sliced zucchini (1/2-inch thick)
**1 cup sliced patty pan squash (1/2 inch thick-I added this to the origianl recipe)
1/2 cup fresh or frozen corn kernels (I omitted)
1 16-ounce can pinto beans, drained, or 1 1/2 cups cooked pinto beans
1 14.5-ounce can diced tomatoes, undrained, or 1 1/2 cups freshly chopped tomatoes plus 1/2 cup tomato juice, water, or vegetable broth
3 fresh thyme sprigs
2 cups cooked brown rice, couscous, or pasta

1. Heat broth in a large skillet over medium-high heat. Add onion, jalapeño, and garlic and sauté 2 minutes. Stir in squash and zucchini and sauté 2 minutes. Add corn, beans, tomatoes and their liquid, and thyme. Cover, reduce heat, and simmer 10 minutes.

2. Discard thyme. Serve over rice.

NOTE: Spoon leftovers into a dish and let them cool to room temperature. Cover and refrigerate for up to two to three days.

Veggies, rice, and beans make this all-American dish a welcome guest after a hard day. This recipe contains 12 grams of fiber and less than two grams of fat. Serve with a salad and fruit wedges.

Per serving (1/4 of recipe): 268 Calories; 1.9 g Fat; 0.3 g Saturated fat; 6.4% Calories from Fat; 0 mg Cholesterol; 11.6 g Protein; 53.6 g Carbohydrates; 5.6 g Sugar; 11.9 g Fiber; 323 mg Sodium; 91 mg Calcium; 3.4 mg Iron; 14.9 mg Vitamin C; 270 mcg Beta-Carotene; 1.6 mg Vitamin E

This recipe is from the NEW BOOK

Found: The Cancer Project

Orange-Chipotle Glazed Tofu

Orange-Chipotle Glazed Tofu
Serves 6; Vegan

Want tofu to look gorgeous? Give it a spicy glaze that will make it shine on the plate. For added flair, sprinkle the rim of the plate with chipotle powder or chili powder, if desired.

I serve this on a bed of spinach and brown rice.

Ingredient List
1 cup fresh orange juice
1/4 cup maple syrup
2 Tbs. rice vinegar or cider vinegar
2 tsp. minced seeded chipotle chile in adobo sauce, drained, plus 2 tsp. adobo sauce
1/4 tsp. salt
2 14-oz. pkgs. extra-firm tofu, drained and patted dry
1 Tbs. vegetable oil

Directions

1. Whisk together orange juice, maple syrup, vinegar, chipotle chile, adobo sauce, and salt in small bowl. Cover, and chill.

2. Cut each piece of tofu crosswise into 8 slices, each about 1/2-inch thick. Place tofu in large shallow glass dish. Add 1/2 cup orange juice mixture and oil to tofu, and turn to coat. Cover, and refrigerate at least 30 minutes or up to 8 hours, turning from time to time. Reserve remaining orange juice mixture, covered, in refrigerator.

3. Preheat broiler. Line large baking sheet with foil, and coat with cooking spray. Place tofu on prepared baking sheet. Combine marinade and reserved orange juice mixture in small saucepan. Bring to a simmer. Cook over medium heat 12 to 15 minutes, or until syrupy. Keep warm.

4. Broil tofu 6 to 8 minutes per side, or until golden, basting occasionally with orange juice mixture. Serve with remaining sauce.

Nutritional Information
Per Serving: Calories: 207, Protein: 14g, Total fat: 9.5g, Saturated fat: 1g, Carbs: 18g, Cholesterol: mg, Sodium: 112mg, Fiber: 2g, Sugars: 12g

Found: Vegetarian Times: June 2008

Vegetable Paella

Vegetable Paella
Vegan

3 1/2 cups vegetable broth, divided
1 large onion, chopped
2 garlic cloves, chopped
1 medium green or red bell pepper, seeded and chopped
1 1/2 cups dry brown rice
1 teaspoon saffron
1/4 teaspoon crushed red pepper
1 15-ounce can artichoke hearts, drained, or 1 8-ounce package frozen artichoke hearts
1 cup fresh or frozen green peas
1 15-ounce can kidney beans, drained
kosher or sea salt, to taste
freshly ground black pepper, to taste

Heat 1/2 cup broth in a heavy skillet over medium-high heat. Add onion, garlic, bell pepper, and rice and sauté for 5 minutes.
Add remaining 3 cups broth, saffron, and crushed red pepper. Bring to a boil, cover, and cook over low heat for 45 minutes. Add artichoke hearts, peas, and beans. Cover and cook for an additional 10 minutes, until rice is tender. Season with salt and black pepper.

Nutrition Information
Per serving (1/6 of recipe): 302 calories; 2 g fat; 0.4 g saturated fat; 5.4% calories from fat; 0 mg cholesterol; 11.4 g protein; 61.7 g carbohydrate; 6.1 g sugar; 14.3 g fiber; 945 mg sodium; 61 mg calcium; 2.6 mg iron; 23.3 mg vitamin C; 315 mcg beta-carotene; 0.3 mg vitamin E

Recipe from The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D. and Robyn Webb
Found: PCRM.org

Mexican Rice

Mexican Rice
Vegan; Serves 4

For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.

Ingredient List

•1 Tbs. olive oil
•1 cup instant brown rice
•1 cup frozen corn (organic-always ~_^)
•1 cup frozen peas
•8 green onions, chopped (1/2 cup)
•3 cloves garlic, minced (1 Tbs.)
•1 tsp. ground cumin
•1/2 tsp. dried oregano
•2 Tbs. tomato paste

Directions

1. Heat oil in saucepan over medium-high heat. Add rice, and sauté 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and sauté 1 minute.

2. Spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.

Nutritional Information
Per SERVING: Calories: 190, Protein: 6g, Total fat: 4.5g, Saturated fat: 0.5g, Carbs: 32g, Cholesterol: mg, Sodium: 427mg, Fiber: 5g, Sugars: 4g

Found: Vegetarian Times March 2008