Vegan

"Many people express objections against child labor, exploitation of the workforce or meat production involving cruelty against animals. At the same time, however, people ignore their own moral standards when acting as market participants, searching for the cheapest electronics, fashion or food."

I did a lot of testing for Grills Gone Vegan and now it’s finally here I decided to revisit one of my favourites. In case you don’t know, all the testing and planning of Grills was done quite a long time ago and it got a bit held up at the publishers, hence this book being released so soon after Whole Grain Vegan Baking, which was co-authored with Celine Steen. I did a review of some of the fabulous recipes I tested almost 2 years ago! There’s loads to love about this book, and even as I sit staring out of my window in the middle of May into cloudy skies and endless rain, I know there are some recipes I’ll turn to again and again. One of them is the Coffee Crusted Ribs. They were the first recipe I decided to remake, partly because I loved them, and partly because I finally got my hands on another jar of instant espresso when I was in the US recently. The recipe is in two parts – you make the ribs first and then there a number of sauces and rubs that you can use on them. They are a little bit fussy but they make a lot and they freeze brilliantly. They’re a great dense texture and you probably wouldn’t guess there was coffee in the rub, just a deep flavour that adds a low note to the ribs. I served them alongside some macaroni cheese with spinach in. I generally make my own cheese sauces but while in Chicago, Matthew really enjoyed the macaroni cheese side dish in Chicago Diner, which uses Teese. I had only tried cooking with the mozarella Teese and wasn’t hugely impressed with it, but when I saw that they sold a cheese sauce I brought some back to try. For a bought product we both enjoyed it; it certainly made for a very quick pasta dish and if it was available here I might well keep a tube of it around for emergencies. Apparently it keeps for a month in the fridge once opened so I’ll be trying the leftovers in something else. I can’t wait to revisit some of my other old favourites from Grills Gone Vegan and I’ll be sure to keep you posted here when I do! Filed under: Grills Gone Vegan, Product review

You've got questions...Q: My daughter and I are doing a 5K tomorrow and I haven't run since joining the meal plan. Any post-workout/run suggestions for food or drink?A: Make sure you hydrate after the race. Some people feel queasy after running and can't stomach solids, so a liquid is the best option for the first half hour or so. A friend of mine is a marathoner and she likes to drink smoothies after long runs (10+ miles or more), but she waits 30-45 minutes when her stomach settles down a bit more. There isn't really anything special you need to eat, you just need to rehydrate and replenish the calories you've spent (make sure you include healthy carbohydrates to refill your glycogen stores). Also, make a healthy choice — greasy food, etc. after a race makes for a gagging experience :PThere's also a recipe for "homemade gatorade" that I call Herbisport on happyherbivore.com that you might want to check out for the race! Good luck!! Have a great race!!Q: My period started and I couldn't help myself — somehow I always crave so many more heavy salty fatty foods. And, of course, chocolate. And the healthy kind doesn't satisfy and I fall off the vegan wagon. What do you recommend for not going too overboard? Do more vegan women experience this? Do I need a supplement?A: I'm not a doctor, but I'm going to guess it's a food addition you're battling — especially if you just recently went plant-based. If you were craving peas, that would be one thing, but you're craving junk ;) That's probably not the body saying it needs a nutrient ;)I used to crave chips and brownies when I had my period but after I was plant-based for a while (and broke all my food addictions and habits), it went away. Unfortunately with food addictions, you just have to break the cycle.You could also try to appease your cravings by eating a small piece of dark chocolate (maybe salted dark chocolate?) or bake up some healthy baked french fries and sprinkle them with salt. Or nibble on kale chips, just to help you get through it. You could also make the single-serving vegan chocolate brownie! Resisting is hard, but in the end makes it easier. For more info, see my posts about curbing emotional eating and food cravings and addictions.Q: I have been trying to make homemade hummus for awhile now and just can't seem to get it right. I have tried several recipes, and it just tastes bitter or something — horrible aftertaste. I use tahini. Do you have any ideas that could help me get this right?A: Hmm... I'm not sure why it would taste bitter unless one of your ingredients has gone bad. Have you tried making it without the tahini? That could be the problem (tahini can go rancid). Are you using coriander (cilantro)? Some people have a taste sensitivity to cilantro (also called coriander), and maybe that's what's causing the bitter taste. Are you using cumin? Some people don't like that spice either. It's hard to say without knowing exactly what you're putting into the hummus. Try making the hummus with just the chickpeas and a little lemon. Then add flavors little by little from there. You can use my recipe for hummus on the blog or the hummus recipe in HHA, which is slightly different. Engine 2 also has a great fat-free hummus recipe. Q: I'm transitioning into a plant based lifestyle. I would say that I am about 90-95% there. Since getting serious with the plant-based diet (almost 2 months), I often feel like I have become more forgetful. Has anyone else you know experienced this? I have read that it could be a lack of B12 (I know, meat eaters can be also deficient in B12), but before I start blaming that, I was wondering if you knew of anything else it could be? If it is a lack in B12, could you recommend any food items that I could incorporate into my diet?A: If you suspect you have a deficiency, make an appointment with your doctor to have yourself tested. If you are deficient, your doctor will probably give you a B12 shot (that's what happened to both of my meat eater

Our friends at forAnima.com sent us an email message. They are searching for some part time help. I you are interested, read the following:   Dear friend, We launched forAnima.com in beta about 6 weeks ago and as we prepare for our major launch (currently scheduled for September 15, 2013), we realize that we could [...] You might also be interested in the following: Administrative Update Animal Rights National Conference 2009 Fit Fruit And Vegetable Wash Animal Rights National Conference Your Thanksgiving Recipes

Yadda Yadda Yadda Breakfast...Lunch was at Clyde's where Mom & I enjoyed the Pickle Jar $2.50..and I had the Tahini Hummus $9.95...Field Roast Franks and Woodstock Tastee Tatersfor dinner....Cleo Cups for dessert.Stayed tuned, big food plans for tomorrow...in terms of eating out...

As a climate activist, I often work alongside people with different agendas regarding air pollution.  My main concern is climate change, but some of my fellow activists are focused on health effects of air pollution in the here and now -- effects...

Now that summer is just around the corner (or maybe even here where you are) I thought I'd spend a couple of weeks sharing some salad recipes. In this one I’ve added green beans to your typical Waldorf for another layer of flavor and texture, and capers for a pop of tartness. I like the combination with these extras as the sweetness often found in a Waldorf is counteracted a little.Green Bean Waldorf SaladServes 6Preparation Time – 20 Minutes[gluten free]¼ cup vegan Mayonnaise, homemade or store bought2 teaspoons Lemon Juice¼ teaspoon Dijon Mustard½-pound Green Beans, trimmed to 1-inch lengths, blanched and refreshed, about 1 ½ cups1 stalk Celery, finely chopped1 Red Dessert Apple such as Gala, unpeeled, cored and cut to ¼-inch pieces½ cup toasted, roughly chopped Walnut pieces¼ cup halved red Grapes, seedless or seeds removed¼ cup halved green Grapes, seedless or seeds removed2 teaspoons drained Capers, finely choppedIn a large bowl combine the mayonnaise with the lemon juice and mustard, Mix well.Add the remaining ingredients and combine.Taste and season as required.Refrigerate for at least an hour prior to serving at room temperature to allow flavors to meld.VariationServe in inner romaine lettuce leaves, or bib lettuce leaf cups for an appetizer, or finger food starter.

I can't believe it's already May, and next week I will be heading up to Portland for the Vida Vegan Conference. Nothing makes me more excited than knowing that by this time next week I will be surrounded by "my people" and living it up vegan-style with hundreds upon hundreds of like minded friends, some of which I've met, and some whom I've never met before.I can't wait to hop on that plane, train and bus, to get to my apartment for the week. As soon as I get there I plan on meeting up with the girls I am staying with, heading to Julie's cart, Native Bowl, for my favorite Mississippi Bowl, and then heading to Food Fight to stock the fridge for the week!Oh and the food I will eat, and the drinks I will drink! Debauchery is not even close to a good enough word to describe my plans. So, stay tuned for quick updates throughout next week as I photograph and eat my way through Portland. I have been so busy this week, getting stuff done at work, and at home, so I have been making easy to throw together meals, like sandwiches and salads. This No Tuna Salad is one of my favs. What is your favorite quick and easy meal to throw together when you are busy? Leave your answer in the comments section below and I will pick one of them at random on Tuesday, May 21, 2013 at 9 am PST to receive a signed copy of The Best Veggie Burgers on the Planet.No Tuna Salad (from The Best Veggie Burgers on the Planet)(makes enough for 4 sandwiches)8 ounces soy tempeh, crumbled into teeeny tiny pieces*1/4 cup sweet pickle relish1/2 cup vegan mayonnaise (I use Vegenaise)1/2 cup diced red onion1/4 teaspoon dried dill (or 3/4 teaspoon fresh)salt and pepper to taste*Some folks find that if they steam the tempeh prior to crumbling it, that it mellows the flavor a bit. If you are the type that is tempeh hesitant, frightened or just plain old don’t like tempeh, don’t give up on this salad. Steam your block of tempeh by cutting the tempeh in half and steaming in or over simmering water for 20 minutes. Some folks even say that this helps make the tempeh more digestible.DirectionsMix all ingredients together in a bowl. Refrigerate until ready to use. You can use this on a sandwich, or on a bed of greens for a no-tuna salad.If making a melt, preheat your cast iron skillet or pan. To get the best browning without added fat and calories, spray the pan with nonstick spray, then cook until browned, applyin pressure from the top with a spatula, spray the top with cooking spray, then flip, and apply pressure until browned.

If you haven’t bought your ticket to The Seed in New York City this weekend, there’s still time! Billed as “two full days of vegan immersion,” the second annual vegan lifestyle event takes place tomorrow and Sunday from 10am – 6pm at 82 Mercer St., 2nd floor. There will be a broad range of speakers this [...]

It’s Paul Shapiro’s Animal News You Can Use! Yay, Paul! Yay, Animals! Want some awesome news? We passed a gestation crate ban bill in New Jersey this week! It’s now on Gov. Christie’s desk awaiting signature or veto. Of course the pork industry is lobbying for the latter. The pork (and beef) industry is also lobbying aggressively to kill federal legislation to ban barren battery cages for laying hens as well as require battery egg cartons to be labeled as “eggs from caged hens.”  And speaking of Congress, Rep. Steve King of Iowa inserted a provision into the House version of the farm bill that, if enacted into law, would wipe out numerous laws protecting farm animals. One columnist noted in response that it’s “unknown whether Rep. King is any kin to author Stephen King, but the Iowa Congressman is more horrifying.” As you know, the Tennessee governor admirably vetoed his state’s ag-gag bill this week, leaving North Carolina as the sole state with a major ag-gag battle occurring right now. Interestingly, famous animal scientist Temple Grandin recently remarked that “ag-gag bills are the stupidest thing that ag ever did.” P.S. Video of the week: Ebenezer the pig is no Scrooge when it comes to loving dogs!