• 1 ¼ cup blanched almond flour
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• ¼ cup grapeseed oil
• ¼ cup agave nectar
• 1 teaspoon vanilla extract
• ½ cup shredded coconut
• ½ cup pumpkin seeds
• ½ cup sunflower seeds
• ¼ cup almond slivers
• ¼ cup raisins

Directions

1. In a small bowl, combine almond flour, salt and baking soda
2. In a large bowl, combine grapeseed oil, agave and vanilla
3. Stir dry ingredients into wet
4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
5. Grease an 8×8 baking dish with grapeseed oil
6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
7. Bake at 350° for 20 minutes
8. Serve

View the full recipe (and more like it) @ http://www.elanaspantry.com/breakfast-bars/

This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License

Source

• 8 oz Regular Tempeh, crumbled
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 2 cloves of garlic, minced
• 1 tsp Chili powder
• 1 tsp cumin
• 2 tbsp soy sauce
• 1 15 oz can tomato sauce
• salt and pepper
• 1/4 cup vegetable oil
• Hamburger buns or crusty bread

Directions

So I bought some Tempeh not knowing what to do with it. I searched the web and found this recipe! It is strangely delicious!

Heat oil in a heavy saute pan on medium high. Add tempeh. Cook tempeh until it’s crisp and golden. Add Onions and bell peppers and saute until soft and translucent. Cook garlic until fragrant and add spices. Saute for 2 minutes or so. Add tomato sauce and simmer for 10 minutes or until thick. Season with salt and pepper. Serve on toasted hamburger buns. Enjoy!

This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License

Source

All you have to do

To win, just retweet this tweet and you’re a candidate to be entered to win!  Remember, click the retweet button! None of this “RT @veganfm” jazz.

If we get to 2,000 followers by October 9, 2010, we’ll select one retweeter at random to receive a free 8GB iPod touch.  (Yes, the latest generation.)

For example, Mr. Monbiot came to accept veganism out of his concern for the environment.  Now that someone has presented him with what he believes is a compelling argument, he thinks that he can reconcile killing animals with protecting the environment, and so he now has few objections to killing other animals.

In the same way, and as this study points out, most people think animal welfare is important and think animals feel pain while at the same time most people do not think about animal welfare when buying animal food products nor do most people think killing animals for food is wrong.  This shows, just as with Monibot’s reasoning, that what happens to the animals is secondary to any human concerns.  Indeed, the study points out:

A series of questions regarding how much public benefit will be provided by improved animal welfare showed that consumers overwhelmingly believed that good animal welfare will improve the taste of meat, increase cows’ milk yield, benefit the reputation of the consumers’ country, improve human health and not cost more to apply than existing standards and so not put farmers out of business.

When the concern for animals is about how they are treated, people will reject veganism if they believe that animal welfare measures guaranty that animals have been treated well prior to slaughter.

So, when the motivation for veganism is based on environmental concerns, or on concerns about the welfare of animals, veganism may be easily rejected.  Similarly, and without examining the particulars, it is safe to say that when veganism is adopted for the health benefits to a human, veganism can be just as easily rejected once one becomes convinced that good health and nutrition can be shown to be compatible with eating other animals.

A rights-based approach to veganism, once understood and accepted, cannot be so easily rejected.

A rights-based approach is founded on the idea that individual other animals have lives which have meaning and value to them, just as individual human animals have lives which matter to them as well.  Respecting the value and the meaning of those lives is what is meant by a “rights-based” approach.

A rights-based approach is not founded on concerns of whether it is environmentally better to refrain from exploiting and killing other animals.  In fact, the opposite is true.  Even if it were possible to improve the environment by exploiting and killing other animals, animal-rights theory would reject such actions, just as human-rights theory would find abhorrent the suggestion to exploit and kill human animals for the sake of the environment.

In the case of animal welfare, a rights-based approach is not founded on concerns of whether other animals suffer less before eventual slaughter, or whether better handling leads to better food products derived from animals.  In fact, the opposite is true.  Even if it were possible to make the lives of all animals better by exploiting and killing them in different ways, animal-rights theory rejects such actions, just as human-rights theory would find abhorrent the suggestion to exploit and kill human animals to further the welfare of humans.

The focus of animal-rights theory in is on the internal lives of other animals.  It considers first and foremost the interests which others have in their own lives and then it respects those interests. It does not matter how it would benefit society if those interests were disrespected; animal-rights theory holds that it would be wrong to disrespect those interests in any case.

Is it at all likely that one would go from accepting the rights of others today to rejecting the rights of others tomorrow?  It is difficult to imagine.  For instance, once people understood and accepted that women are equal citizens in the US, is there any credible movement that seeks to restrict their rights as they were in the past?  No, there isn’t.  Once a compelling case has been made to include someone within the sphere of a rights framework, it is unlikely that the argument will be later rejected by those first accept it.

I am unlikely to say tomorrow: “I know that yesterday I thought all sentient beings had a right to live their lives as best they saw fit, but today I’ve changed my mind – let’s have a burger!!”  It is just as unlikely that anyone else who understands and accepts the rights-based approach to veganism would say anything like that either.  But it is easy to imagine someone saying “I was a vegan for the environment yesterday, but today I’ve changed my mind and I’m vegan no longer.”  It’s easy to imagine, because George Monbiot just said it.

It’s easy to imagine the average consumer saying “I don’t want animals to suffer, so I will only pay to have organic grass-fed beef slaughtered.” It’s easy to imagine because they say it every day.

Are you eating other animals?  Do you think it would be better for the environment if you didn’t?  Do you think it would be better for your health if you didn’t?  Do you think it would be better if they suffered less when they are killed for your next meal?

Who cares.

Stop thinking about external reasons – reasons that have to do with what we want and what might make us better.  Think about what the animals deserve.

They are just like you and me, and all they want is to live the lives they find themselves waking up to everyday, the lives that matter to them.  They deserve for us to let them, not for any benefits that might accrue to us or the environment, but because it is their right.

And unlike George Monbiot’s mind, that’s not likely to change.

Go vegan.

Filed under: animal rights, Vegan Tagged: animal rights, environment, Vegan, welfare

Animal rights are important. We want to be the company to revolutionize the veal industry. There are a growing number of people who, if they feel good about what they’re eating, will eat veal. If we can capture that market, we’re going to increase the 0.6 pound per capita consumption market resulting in a healthier veal industry.
~ Randy Strauss (December, 2006)

Going vegan is not the most you can do, it’s the least you can do—for yourself, for the planet and for the animals
~ Michaela Österlund (August 12, 2010)

It looks as if former Smiths front man Morrissey is in the public eye again. This time, it’s for having singled out China for its dog and cat trade and for having called the…

My Face Is on Fire is a blog and podcast focusing on abolitionist vegan education, animal rights issues and the misrepresentation of veganism in the mainstream media.

Sugar, Corn Syrup, Peanut Butter (contains ground peanuts, corn syrup, salt, BHT as a preservative), Toasted Coconut, Citric Acid, Sodium Bicarbonate, Titanium Bioxide, Artificial Flavor, Color Includes Yellow #5, Red #3, Red #40, Blue #1.

Official Ingredient Guide PDF (9/07/2010): Ingredient Statement

All crusts are not vegan

Original & Golden Crust: WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, POTASSIUM BROMATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID, SUGAR, YEAST FOR MIX* (YEAST, SORBITAN MONOSTEARATE), SALT, SPRAY DRIED SHORTENING (PARTIALLY HYDROGENATED SOYBEAN OIL, CORN SYRUP SOLIDS, SODIUM CASEINATE)

Buttery Oil (used in Golden crust): PARTIALLY HYDROGENATED SOYBEAN OIL, SALT, LECITHIN, ARTIFICIAL BUTTER FLAVOR, BETA CAROTENE, TBHQ AND CITRIC ACID TO PROTECT FLAVOR, DIMETHYLPOLYSILOXANE, AN ANTI-FOAMING AGENT ADDED

Thin Crust: FLOUR (WHEAT, MALTED BARLEY), WATER, VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL), YEAST, SALT, DEXTROSE, LEAVENING (SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE), CALCIUM PROPIONATE (PRESERVATIVE), AND DOUGH CONDITIONER (L-CYSTEINE, FUNGAL ENZYMES, SORBIC ACID)

Complete Crust Mix: Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Yeast, Salt, Contains Less Than 2% Corn Syrup Solids, Mono and Diglycerides, Partially Hydrogenated Soybean Oil, Sodium Caseinate (milk). CONTAINS: WHEAT, MILK

Sauces are vegan

(But what are you going to put them on?)

Pizza Sauce

Tomato Puree (Tomato Paste, Water), Salt, Spices, Garlic Powder, Onion Powder, Citric Acid.

Taco Sauce

Tomato Puree (Tomato Paste, Water), Salt, Spices, Garlic Powder, Citric Acid.

Other ingredients/products

Pepperoni

Pork, Beef, Salt, Less than 2% of Spice, Water, Dextrose, Oleoresin of Paprika, Lactic Acid Starter Culture, Garlic Powder, Sodium Nitrite, BHA, BHT, Citric Acid.

Ham

Cured with Water, Salt, Sugar, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrate.

Beef Beef, Water, Textured Vegetable Protein (Soy Flour, Salt), Salt, Spices, Sugar, Flavoring. CONTAINS: SOY

Sausage

Sausage Made with Pork, Chicken, and Beef (Pork, Mechanically Separated Chicken, Beef, Salt, Water, Spices, Flavoring, Caramel Color), Water, Textured Vegetable Protein (Soy Flour, Salt), Soy Protein Concentrate, Sodium Phosphate. CONTAINS: SOY

Italian Sausage

Pork, Spices, Salt, Water, Flavorings, Sugar.

Bacon Bits

Water, Salt, Sugar, Smoke Flavoring, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite. May also contain Potassium Chloride, Dextrose, Smoke Flavoring, Sodium Phosphates, Honey, Potassium Lactate, Sodium Diacetate, Flavoring). Mozzarella

Pasteurized Milk, Cheese Cultures, Salt, Enzymes.

Black Olives

Sliced Ripe Olives, Water, Salt, and Ferrous Gluconate.

Green Olives

Manzanilla Olives, Water, Salt, and Lactic Acid.Jalapeno

Fresh Jalapeno Peppers, Distilled Vinegar, Salt, Garlic Powder, Calcium Chloride, Spices.

Canned Mushrooms

Mushrooms, Water, Salt.

Pineapple Tidbits

Pineapple, Pineapple Juice.

Pickles

Pickles (Cucumbers, Salt, Alum), Water, Distilled White Vinegar, Calcium Chloride, Potassium Sorbate as a Preservative, Natural Flavoring, Polysorbate 80, Garlic Powder, FD&C Yellow 5.

Banana Peppers

Peppers, Distilled Vinegar, Water, Salt, Calcium Chloride, Sodium Benzoate (Preservative), Sodium Metabisulfite, Natural Flavors, Yellow 5, Polysorbate 80.

Sour Cream

Cream, Skim Milk, Food Starch-Modified (Corn), Lactic and Citric, Gelatin, Mono and Diglycerides, Guar Gum, Potassium Sorbate to Preserve Freshness, Carrageenan, Sodium Phosphate, Natural and Artificial Flavor, Lactic Acid Culture. CONTAINS: MILK

Anchovies

Anchovies with Capers, Olive Oil, Salt.

Icing

Sugar, water, corn syrup, stearic acid, artificial color, agar, salt, potassium sorbate (preservative), guar gum, pectin, dextrose, citric acid, sodium hexametaphosphate, natural and artificial flavor.

Streusel

Sugar, enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), partially hydrogenated soybean and cottonseed oils. Contains 2% or less of the following: salt, natural and artificial flavor, annatto (color).

Apple Filling

Water, sugar, apples (treated with sodium sulfite), modified food starch. Contains 2% or less of the following: spice, natural flavor, erythorbic acid, citric acid, salt, calcium lactate, preservatives (potassium sorbate, sodium propionate, sodium benzoate).

Breaded Chicken Wings

Chicken wings (1st and 2nd sections), Water, Seasoning [Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid), Salt, Red Peppers, Monosodium Glutamate, Spices, Natural Spice Extractives, Natural Flavoring, Silicon Dioxide, Soybean Oil, Citric Acid, Carboxymethylcellulose], Sodium Phosphate and Salt. Breaded with: Wheat Flour, Modified Food Starch, Salt, Monosodium Glutamate, Soy Flour, Spices, Garlic Powder, Paprika, Onion Powder, Extractives of Paprika. Battered with: Water, Wheat Flour, Modified Corn Starch, Soy Flour, Oleoresin Paprika. Soy Lecithin (as a processing aid). Browned in Vegetable Oil. Contains: Soy and Wheat

Wet Ingredients

• 2/3 cup of Vegetable or Canola Oil
• 3/4 cup of sugar
• 1/2 cup of soy milk
• 1 tablespoon of vanilla extract
• 1/4 of maple syrup

Dry Ingredients

• 2 cups of flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 3/4 cup of chocolate chip

Directions

• Combine all wet ingredients in a large bowl
• Add in all the dry ingredients with the wet ingredients
• Stir all ingredients until smooth than add 3/4 cup of chocolate chip
• Stir in chocolate chips
• Fill the cupcake pans with baking cups
• Fill the baking cups with dough to 3/4 of the cup
• Bake cupcakes in 350 degrees F for 15 to 18 minutes
• Take it out and let it cool
• Add whatever frosting you would like or non at all, it’s up to you

Enjoy!

This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License

Source