Vegetarian

It's been fascinating. Ya writes the 1st vegan pizza cookbook, and people think you're a one-trick pony, that all you can do is make pizza! Kids, I've been cooking and exploring veg'n food in the kitchen for over thirty years....

Congratulations to Amory Fischer from Virginia, who is our second $5,000 college scholarship recipient for 2013! Amory, who will be majoring in environmental policy, said: I have destroyed the myth that vegetarians are short, unhealthy, scrawny individuals, who cannot survive without dietary supplements. I have held my own on a soccer team, lifted weights with football players, and stacked hay in the barn and bags of seed in the storehouse alongside the rest of my coworkers. They may be surprised to find out I am a vegetarian, but they no longer think people like me cannot keep up. As a kindergartener, I would get upset about people eating meat in my presence. I would tell them continually why what they were doing was disgusting and wrong and why I disliked them for it. One could infer then, that I had few people who took me seriously and even few who would hang out with me, especially during lunch. I have learned since that to really get someone to think about the choices they make, one has to first relate to that person…People are willing to listen when they are talked to respectfully… Vegetarianism is an integral aspect of my world view…In my freshman year of high school, I won second place in the state of Virginia forensics competition with a piece devoted to nonviolence and compassion for all life. When I was fifteen, I won sixth place in the State’s Virginia High School League Forensics Original Oratory Competition with a speech on the topic of vegetarianism… I joined the Key Club in freshman year of high school…I approached the club sponsor with the idea of a separate Environmental Committee. She agreed to let me try it out – if I would be in charge… (In one project) I have organized thirty of my peers though my position as Key Club Environmental Committee Chair to help set up and take down tents, tables, and chairs for the Charlottesville Vegetarian Festival. We also help run the festival, manning booths for vendors or educators that need a break, passing around petitions, assisting the many food stands with serving customers, and running errands…I will be graduating this year, so in order to continue this tradition of helping with the Vegetarian Festival and other environmental projects, I have made a fourteen page booklet for my successors on the committee to be able to carry the torch. It is filled with detailed descriptions of all the projects we worked on… One of Amory’s references stated that, “Amory organized Key Club volunteers for the Charlottesville Vegetarian Festivals as well as Charlottesville’s Eco Fair… Without Amory’s support we would have had a difficult time managing the event. However last year’s event was so successful that this year we are doing the event as a zero waste festival. Without Amory and his leadership of the Key Club we would not even consider this additional project.” Amory related, “A friend of my step-father’s asked me about my dream of going into politics…I responded by saying that my path would be based on whatever doors of opportunity opened. I place my future in the Lord’s hands, and day by day I live by two simple goals: to help those suffering today and preserve the earth for future generations. Vegetarianism is the solution to both those goals.” The deadline for the next Vegetarian Resource Group Scholarship is February 20, 2014 for high school seniors. Please see http://www.vrg.org/student/scholar.htm To contribute to VRG scholarships, VRG internships, or to give Vegetarian Journal to scholarship entrants, donate at www.vrg.org/donate Indicate the projects you want to earmark in the comments.

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I found the idea for these easy, soft and moist, and healthy gluten-free peanut butter and chocolate chip cookies while browsing on facebook and just knew right away that I had to give them a try. Egg-free and flour-free too, they contain cooked chickpeas that end up like a flour-based dough after they are whizzed up in a food processor with other ingredients. The dominating flavor is the peanut butter combined with the chocolate resulting in a pleasant rather unstated sweetness from the presence of the raw honey. Do I really need to note that one of life's sweet pleasures is peanut butter paired with chocolate? They truly are heavenly and guilt-free too, despite the rich flavor experience that awaits you. If you were fortunate enough to grow up in a household where homemade cookies were often made, you will be nostalgic for those bits of raw cookie dough that you sneaked on the sly before you were granted permission to lick the bowl. Again, no need to feel guilty about snacking on some of the dough even before they go into the oven. Nothing bad here at all. These cookies stay moist in a sealed container for several days too, although keeping them around for several days isn't all that likely. Peanut Butter Cookie Dough Bites Recipe by Lisa Turner Published on May 19, 2013 Easy, rich and moist peanut butter and chocolate chip "cookie dough" cookies made with chickpeas — egg-free, flour-free, gluten-free and just as guilt-free as they are delicious Print this recipe Ingredients: 1 1/4 cups cooked chickpeas (about 1/2 cup dried chickpeas) 2 teaspoons vanilla extract 1/2 cup + 2 tablespoons natural chunky peanut butter 1/4 cup raw honey or agave 1 teaspoon baking powder pinch of sea salt 1/2 cup (3 oz or 90 g) carob or chocolate chips (I used a combination of both) Instructions: Preheat an oven to 350° and line a baking sheet with parchment paper. Combine all the ingredients except the carob or chocolate chips in a food processor and process until smooth and well combined, scraping down the sides of the processor as necessary. Stir in the carob or chocolate until evenly distributed. The mixture will be thick and gooey. Wet your hands and form the mixture into roughly 1 1/2 inch balls. Transfer to the prepared baking sheet about 1 inch apart. Press down the dough slightly. Bake for about 10 minutes, until the cookies just begin to brown. Transfer to a wire rack to cool for at least 5 minutes before serving. These cookies will keep moist in a sealed container for several days. Makes 12 to 14 cookies More peanut butter delights you are sure to enjoy from my kitchen: Cayenne Peanut Butter Cookies Healthy Peanut Butter Cookies Gooey Peanut Butter Brownies with Carob Chips Peanut Butter Carob Balls On the top of the reading stack: various piles Audio Accompaniment: Carbon Based Lifeforms© Copyright 2007—2013 Lisa's Kitchen. For personal use only.If you are seeing this post on a site other than foodandspice.blogspot.com, it is being stolen.