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California Animal-Slaughter Law Struck Down
Los Angeles Times...
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California animal-slaughter law struck down; activists pin hopes on federal bill
The Supreme Court rejects the 2008 California law against slaughtering animals if they cannot walk on their own. Animal activists push for a federal law instead.
CLICK ON PICTURE:
A 2008 video that showed workers at a California slaughterhouse dragging sick cows prompted stricter federal regulations that involve cattle but not pigs. Above, hogs in Auxvasse, Mo. (Jeff Roberson, Associated Press / April 30, 2009)
By David G. Savage and Matt Stevens, Los Angeles Times
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January 24, 2012
Reporting from Washington and Los Angeles—
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Now that the U.S. Supreme Court has struck down a California law against slaughtering pigs and other animals unable to walk, activists are pressing forward with efforts to get a tough federal measure passed.
The 2008 state law had made it illegal for slaughterhouses in California to "receive a non-ambulatory animal." Any animal that could not stand on its own was to be returned to the farm or "humanely euthanized."
But the court's 9-0 decision Monday held that since Congress had already adopted its Federal Meat Inspection Act, California was not free to enforce differing rules or standards. Justice Elena Kagan wrote that "the California law runs smack into" the federal regulations.
The state measure was adopted shortly after an undercover video in 2008 showed workers at a California slaughterhouse dragging sick and disabled cows. It led the federal government to institute the largest beef recall in U.S. history and prompted stricter federal regulations involving cattle. But the federal laws did not include pigs.
Wayne Pacelle, president of the Humane Society of the United States, which sponsored the state bill, said the group's hope rested on a federal bill, HR 3704. The measure was introduced in Congress in mid-December and is being considered by the House Agriculture Committee.
"This ruling places the matter squarely in the Congress and USDA to take meaningful action to protect animals unable to walk, and prevent the food safety threats that arise from these animals," Pacelle said. "But it's a very tall hill to climb because of the power of the meat industry in D.C."
The National Meat Assn., which represents pork producers, cheered the court decision.
"We need to have one law for the nation," spokesman Jeremy Russell said. "In California, companies would have had to find some way to exclude animals who were going to become fatigued. It was sort of an impossible situation."
Lesa Carlton of the California Pork Producers Assn. said if the law had stuck, it would have placed California pork producers at a severe disadvantage. She said that the state ranks about 29th in pork production and that any additional burden would have compromised its ability to compete in the market.
The Supreme Court's attention Monday was primarily on pigs, but the ruling also allows the slaughter of sheep, goats and veal calves that cannot walk.
The California attorney general's office said it had no comment on the ruling.
.Los Angeles Times... . California animal-slaughter law struck down; activists... more-
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Midwest Vegan Radio Takes Veganism to the Airwaves
In the world of perpetual downloads and portable audio players we now live in, it’s always nice to carry the information you want to hear, everywhere you want to go. Midwest Vegan Radio delivers insightful and informative podcasts about the world of veganism and animal rights, with a no-holds-barred approach. The dynamic duo, Dallas Rising and Ryan Leitch, are both heavily involved in the Animal Rights Coalition. In their spare time they produce a podcast series to deliver worldwide, in the hopes of getting the word out about hot topics facing all animals and vegans today.
Vegan Mainstream: Talk a little about your backgrounds before you started Midwest Vegan Radio.
Dallas Rising: The radio thing, it’s a hobby. I am the program director for the Animal Rights Coalition [ARC]. I’ve been there for about three years. Between three and four. I ran a dog rescue for four years and I’ve been vegan since I was 15 and doing animal rights work that whole time. I’m 31, so that’s 16 years.
Ryan Leitch: I met Dallas through the ARC, volunteering with them. I have been vegan going on three years. I think we do need to be clear that Midwest Vegan Radio is not a program of the ARC, but that’s how we met. When I went vegan it seemed natural that I would volunteer with an animal rights group. I started volunteering with a different group, but they were not in line with my values, they were extremely focused on farm animal issues. The ARC is all animals. I found them and found them to be more in line with what my values were.
Co-host Ryan Leitch, courtesy Midwest Vegan Radio
VM: How did you both come to do Midwest Vegan Radio?
RL: One day I said to Dallas, “I want to do a podcast,” and she said, “Okay.”
That’s kind of it. We have a mutual friend who does a lot of short films and is into tech-y stuff like that. He does podcast producing for other people. We asked him if he wanted to help us do a podcast. Twenty-three episodes later, here we are.
VM: What kind of preparation went into it?
DR: I think when Ryan talked about doing a podcast, I thought the most fun I would have [would be] a really candid podcast. [Basically], a non-scripted, casual sort of conversation where we can really be ourselves and say what we really think and let whatever happens, happen - just be as natural as possible and therefore as relatable as possible. So, in terms of preparation, we talk about a topic we want to explore. We’ve got ideas around what we want to talk about. When we have guests and so forth, we have a general idea of where we want to go, but we try not to talk about it too much ahead of time because we want it to be as authentic as possible.
RL: We have different segments, so we do our primary topic, a product review where we review a vegan product or service, and then we do a Green Challenge, Dallas is the brains behind that, because that’s a really important piece for her. We try to tie those things together in some way. We did an episode on wellness and then we had a local company that gave us gift cards for wellness services like acupuncture and massage. Then at the end we have shout-outs from listeners. My reason for wanting to do a podcast was because when I went vegan, I didn’t know anybody that was vegan. [Vegans have] come a long way in being very mainstream. I didn’t know anything, and I actually turned to podcasts. I’d never done that before; I’d never podcasted. Serendipitously, I started searching for vegan podcasts and really found a friend in these people, like Colleen-Patrick Goudreau [The Compassionate Cook], who has really been an inspiration. You know, when you don’t have anybody and you don’t know what you’re doing, until you start meeting people and having a base of support, it was like these people were my friends. I could listen to them and feel supported and feel like I wasn’t the only one. After a couple years of being vegan I said, “I want to do this too.”
Dallas and I have very different personalities than what’s out there and available for people. We share a lot of personal details about our lives and our experiences. The feedback we get from our listeners is that [they can relate to us]. Even though it’s a hobby for us, it’s extremely rewarding to be on the other side of this a couple years later; being able to make people feel like they’re not alone, because that’s what got me through initially…When you, [Dallas], went vegan, did they even have the internet back then?
DR: They had AOL.
RL: We’re the same age, but I was not vegan when I was 15.
DR: I found another vegan on eBay once when I went to look for vegan things and was like, “Wow, there’s a vegan in Chicago somewhere! Awesome.”
But, I think the other thing is that we try to have some humor in our podcasts. We’re talking about stuff that can be really hard in a lot of ways. We try to be lighthearted. I was surprised because, when we put the podcast together we were thinking, what could be our angle or our niche? Midwest Vegan Radio, we thought we’re in the middle of cattle country and right next to Wisconsin which is the cheese state and Minnesota has the most mink farms.
RL: We’ve got puppy mills.
DL: It’s a pretty crappy place for animals in general in the Midwest, but we were really surprised when we started getting listeners in France and Germany and Portugal. There are people writing to us from these places, so we don’t really know where all we’re being listened to, but still it’s awesome. We’re glad the name doesn’t turn people off.
RL: I think initially, the concept for the show was what it’s like to be vegan in the Midwest. People might presume that it’s difficult because we have a lot of animal agriculture in the Midwest. But on the flipside, it’s really not that difficult to be vegan where we live. In Minneapolis, you can walk into just about any restaurant in town and get a vegan option. Maybe not on the menu, and not some of the chain places, but we have a lot of restaurants that are very accommodating.
Read The Rest Of The Article At: http://www.veganmainstream.com/feature-interview-midwest-vegan-radio-takes-veganism-to-the-airwavesIn the world of perpetual downloads and portable audio players we now live in,... more-
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Make It Your New Year's Resolution to Help Animals!
Animal Equality...
International Organization for the Abolition of Animal Slavery
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31 December 2011
Make it your New Year's resolution to Help Animals!
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Each year Animal Equality carries out many vegan outreach activities and investigations in defence of animals. With this work we aim to touch peoples’ hearts, in the hope that they will discover a lost empathy towards non-human animals. We aim to show them that it is easy to create a world without animal exploitation.
Much impassioned work was carried out during 2011, and it would not have been possible without the dedication of new volunteers and supporters just like you.
Read ahead to see how we carried out activism for animal rights in the UK and elsewhere in Europe throughout the year.
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2011: a year growing up!
We believe that human education is the first step to equality, and a truly kind world. During 2011, we carried out dozens of events and info-stalls in the UK.
Here are some examples of our work:
• In the UK alone, during our Demonstrations promoting veganism and free vegan food giveaways, we handed out 12,000 vegan leaflets.
• We launched a brand new website called ChooseVeganism.org, Thanks to the website’s new video, 'A message of respect', we received more than 11,000 visitors in a few days.
• Hundreds of vegan outreach events were carried out in Spain, Poland, UK and Venezuela, more four undercover investigations.
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Our dedication did not stop in these countries; in India we started to work to convince the Indian Government to prevent elephant deaths on railway tracks.
Another important event during 2011, was the creation of a new branch of Animal Equality in Italy, based in Rome!
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International Animal Rights Day 2011:
A fantastic celebration of the International Animal Rights Day 2011, marked this year as being such a success in terms of recruiting new activists and achieving excellent worldwide media coverage on our activities. A brief summary of our events to mark this important day are as follows:
• LONDON (UK): Crime scenes featuring the outlines of the victims of the speciesism calling on passers-by to adopt a vegan lifestyle.
Photo gallery: http://flic.kr/s/aHsjxhi5Na
• MADRID (Spain): 400 activists gathered to show 400 corpses of dead animals, and demand justice for the billions of animals who continue to die each year as victims of speciesism.
Photo gallery: http://flic.kr/s/aHsjxgLviM
• ROME (Italy): For six hours, the Pincio's square was covered with 100 crosses, each one accompanied by a photo of an animal who had been exploited and/or killed for human consumption.
Photo gallery: http://flic.kr/s/aHsjxhWfTD
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Investigations:
Behind the closed doors of the animal exploitation centers, Animal Equality's Investigation Team with hidden cameras exposed the reality and misery of animals' lives. With our investigation work, we aim to change society into one that respects animals by promoting a vegan lifestyle.
Some examples of our investigation work are as follows:
• We recording of the brutal killing of minks on one of the biggest fur farms in Spain.
• We carried out a unique and intensive undercover investigation into the most important zoos in Spain.
- Visit the website: Spanishzoos.org
• We infiltrated Tordesillas, one of the biggest bullfighting traditions in Spain.
• We documented the gruesome ritual slaughter of 6.000 lambs for the ‘Feast of Sacrifice’ in Melilla, Spain.
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.Animal Equality... International Organization for the Abolition of Animal Slavery... more-
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Please Switch Over to "Animal Rights = Veganism" | Happy New Year!
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http://current.com/groups/animal-rights-veganism
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This is an extension of the group "Veganism" (which I'm hoping to be able to delete fairly soon), because I'm finding it's really necessary to make the distinction that, if you think you truly love ALL animals, and support their rights, veganism (as a lifestyle) is a huge part of the solution for sentient beings.
And not to worry -- if you're not a vegan, come in and learn a bit. It won't hurt. Just be open-minded... we all are learning. I wasn't always a vegan. I wasn't always a vegetarian. I used to eat animals and, much of the time, didn't even really think about it. The food on our plates doesn't even LOOK like the animals who once lived.
The main feel of this is always going to be about animals, animals, animals... along with their rights.
Please switch over to this group. Feel free to submit anything and everything that relates to our animal friends... or anything else that can help other humans become aware of the equality our voiceless friends deserve to share with us humble human animals.
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http://current.com/groups/animal-rights-veganism
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http://veryveryfun.com/pics/Baby-animal-love-story/Baby-animal-love-story-2.jpg
.. http://current.com/groups/animal-rights-veganism . This is an extension... more-
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Dead Cow Walking: The Case Against Born-Again Carnivorism
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The Atlantic
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Dead Cow Walking: The Case Against Born-Again Carnivorism
By Marc Bekoff
Dec 27 2011, 8:53 AM ET 614
Pigs, chickens, and other animals raised for food are sentient beings with rich emotional lives. They feel everything from joy to grief.
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"Eating Animals," by Nicolette Hahn Niman, a livestock rancher, with help from deer hunter Tovar Cerulli and butcher Joshua Applestone, caught my eye because, at first, I thought this essay was authored by Jonathan Safran Foer, who wrote a best-selling book with the same title. While Niman and her friends do rightly argue against consuming factory-farmed animals -- who live utterly horrible lives from the time that they're born to the time that they're transported to slaughterhouses and barbarically killed -- these three born-again carnivores, all former vegetarians or vegans, now proudly eat animals and think that it's just fine to do so. They gloss over the fact that even if the animals they eat are "humanely" raised and slaughtered, an arguable claim, they're still taking a life. These animals are merely a means to an end: a tasty meal.
The defensive and apologetic tone of this essay also caught my eye, as did the conveniently utilitarian framework of the argument. The animals they eat were raised simply to become meals because Niman and others choose to eat meat. I like to say that whom we choose to eat is a moral question, and just because these three now choose to eat animals doesn't mean that other people should make the same choice. Note that I wrote "whom" we eat, not "what." Cows, pigs, chickens, and other animals raised for food are sentient beings who have rich emotional lives. They can feel everything from sheer joy to deep grief. They can also suffer enduring pain and misery, and they don't deserve to have the good and happy lives provided by Niman and others ended early just so that their flesh can wind up on what really is a platter of death.
Wolves, lions, and cougars are not moral agents and can't be held accountable for their actions. But most humans know what they're doing and are responsible for their choices.
Cows, for example, are very intelligent. They worry over what they don't understand and have been shown to experience "eureka" moments when they solve a puzzle, such as when they figure out how to open a particularly difficult gate. Cows communicate by staring, and it's likely that we don't fully understand their very subtle forms of communication. They also form close and enduring relationships with family members and friends and don't like to have their families and social networks disrupted. Chickens are also emotional beings, and detailed scientific research has shown that they empathize with the pain of other chickens.
Raising happy animals just so that they can be killed is really an egregious double cross. The "raise them, love them, and then kill them" line of reasoning doesn't have a meaningful ring of compassion. And this isn't mercy killing (euthanasia) performed because these animals need to be put out of their pain. No, these healthy and happy animals are slaughtered, and if you dare to look into their eyes, you know that they're suffering. If you wouldn't treat a dog like this, then you shouldn't treat a cow, a pig, or any other animal in this way.
As a field biologist who studies animal behavior, I feel that the authors' appeal to what happens in the natural world -- "life feeds on life" -- is an illogical justification for their food choices. I've seen thousands of predatory encounters. I cringe when I see them, but I would never interfere. Wild predators, unlike us, have no choice about whom or what they eat. They couldn't survive if they didn't eat other animals. And indeed, many animals are vegetarians, including non-human primates, who eat other animals only on very rare occasions.
Jessica Pierce and I wrote about how appeals to nature are misleading and illogical in our book Wild Justice: The Moral Lives of Animals. We argued that wolves, lions, and cougars, for example, are not moral agents and can't be held accountable for their actions. They don't know right from wrong. On the other hand, most humans do know what they're doing and are responsible for their choices. When it comes down to whose flesh winds up in our mouths, we can make choices, and in my view, eating animals is wrong and unnecessary, even when they are "humanely" raised and slaughtered. Let me add a caveat here because, as a world traveler, I do know that many people do not have the luxury of making a choice about their meals and must eat whatever is available to them. However, those who do have that luxury can easily eat an animal-free diet. And we can work to show others that a vegetarian or vegan diet can be very economical and healthy.
Niman and her friends also note that vegetarian and vegan diets have "never really taken hold." So what? This hardly means that we shouldn't try to do the right thing. They write, "The vast majority of Americans who do try vegetarianism or veganism -- about three-quarters of them -- return to eating meat. Rather than urging people to consume only plants, doesn't it make more sense to encourage them to eat an omnivorous diet that is healthy, ethical, and ecologically sound?" No, it doesn't. What it means is that these people should try harder and not give up just because it might seem difficult to change their meal plans. Perhaps they just need more time and encouragement from other vegetarians who can show them how easy it is to stop eating animals.
It's easy to add more compassion to the world and to expand our compassion footprint. Excuses such as "Oh, I know they suffer, but don't tell me because I love my burger" add cruelty to the world, even if the animals people are eating weren't raised on factory farms and killed in slaughterhouses. You're eating a dead animal who really did care about what happened to him or her. When I ask people how they can dismiss the fact that an animal was killed for their pleasure, they usually fumble here and there and offer no meaningful answer. When I ask them if they'd eat a dog, they look at me with incredulity and emphatically say, "No!" When I ask them why they wouldn't eat a dog, they can't really tell me, offering statements laden with dismissive phrases, such as "Oh, you know...." Because I often travel to China to help in the rehabilitation of Asiatic moon bears who have been rescued from the bear-bile industry, people sometimes ask me, "How can you go there? Isn't that where they eat dogs and cats?" I simply say, "Yes, it is, and I'm from America, where they eat cows and pigs, who are no less sentient and emotional beings." Animals really are very much like us.
No matter how humanely raised they are, the lives of animals raised for food can be cashed out simply as "dead cow/pig/chicken walking." Whom we choose to eat is a matter of life and death. I think of the animals' manifesto as "Leave us alone. Don't bring us into the world if you're just going to kill us to satisfy your tastes."
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Image: Kurt De Bruyn
.. The Atlantic . Dead Cow Walking: The Case Against Born-Again Carnivorism... more-
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Vegan Recipe: Lentil Spaghetti
Vegan Era...
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Lentil Spaghetti
Vegan Era
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This is another great meal that the young ones love. They get to slop it and slurp all night long – the only thing is – it might be a mess for you to clean though!
Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available throughout the year.
Lentils are legumes along with other types of beans. They grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks and are oftentimes smaller than the tip of a pencil eraser.
Ingredients:
4 cups water
Dash salt
1 cup brown or french green lentils (not red)
olive oil
1 onion, sliced
3 to 4 cloves garlic, minced
1 (24 ounce) jar spaghetti sauce
1 (15-ounce) can diced tomatoes, drained
herbs, to taste (basil, marjoram, oregano, thyme, chives, etc.)
Cracked black pepper, to taste
Pinch sugar, or to taste
Small pinch tumeric
1 or 2 (8-ounce) packages whole wheat pasta (angel hair best), cooked and drained
Directions:
1. Fill a small pot with water. Add a dash of salt and lentils. (The lentils can be pulverized slightly in blender beforehand, if you like, meaning the lentils will cook faster.) Bring to boil over medium- high heat (second-highest setting), uncovered, stirring every few minutes, until lentils are tender (but not too mushy, if you didn't pulverize them).
2. While those cook, heat olive oil in a skillet over medium-high heat. Fry your onion until softened slightly. Add garlic and sauté for a minute or two more. Add tomato sauce and tomatoes. Turn down heat slightly. Add a splash more oil.
3. When lentils are tender, drain and add to the sauce. If the sauce seems to be drowning the lentils, cook for a little longer. If the lentils seem too thick, add some more tomato sauce.
4. Add herbs, black pepper, sugar, and tumeric. Serve over pasta (cooked via the package's instructions).
Makes: 5- to 6-ish servings, Preparation time: 10-ish minutes,
Cooking time: 30 to 45 minutes
ENJOY!!
.Vegan Era... . Lentil Spaghetti Vegan Era . This is another great meal... more-
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Butterball Turkey Farm Raided As a Result of Underground Video Filmed by Mercy For Animals (November/December 2011)
ButterballAbuse.com...
Mercy For Animals....
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Butterball has become synonymous with turkey. But how do the millions of turkeys who end up in the grocery store, or served at restaurants, under the Butterball brand, really live and die?
A new Mercy For Animals undercover investigation reveals the truth: extreme cruelty and violence is the harsh reality for birds on Butterball's factory farms.
Between November and December of 2011, an MFA undercover investigator documented a pattern of shocking abuse and neglect at a Butterball turkey semen collection facility in Shannon, North Carolina.
Hidden-camera footage taken at Butterball reveals:
Workers violently kicking and stomping on birds, dragging them by their fragile wings and necks, and maliciously throwing turkeys onto the ground or into transport trucks in full view of company management;
Employees bashing in the heads of live birds with metal bars, leaving many to slowly suffer and die from their injuries;
Turkeys covered in flies, living in their own waste, with some unable to access food or water and suffering from severe feather loss
Birds suffering from serious untreated illnesses and injuries, including open sores, infections, rotting eyes, and broken bones; and
Severely injured turkeys, unable to stand up or walk, left to die without any veterinary care, because treating sick or injured birds was too costly and time consuming, as the farm manager explained to MFA's investigator.
After viewing the undercover footage, Dr. Sara Shields, research scientist, poultry specialist and consultant in animal welfare, said, "Turkeys are fully capable of feeling pain, fear, stress and of suffering, and the way they are treated in the video is clearly abusive."
Dr. Debra Teachout, a practicing veterinarian with experience in farmed-animal welfare, agrees, stating, "The birds are not living a life remotely worth living. Their world is full of fear, distress, pain, injury and illness as witnessed by this video. A culture of blatant and severe animal mistreatment has been allowed to flourish unchecked, and for that reason, this facility should be shut down immediately."
Following the investigation, MFA immediately went to law enforcement with extensive video footage and a detailed legal complaint outlining the routine violence and cruelty documented by the investigator at this Butterball facility. On Thursday, December 29, state law enforcement officials obtained a warrant and raided the facility on grounds of cruelty to animals.
Unfortunately, the lives of turkeys in Butterball's factory farms are short, brutal and filled with fear, violence and prolonged suffering. While wild turkeys are sleek, agile and able to fly, Butterball's turkeys have been selectively bred to grow so large, so quickly, that many of them suffer from painful bone defects, hip joint lesions, crippling foot and leg deformities, and fatal heart attacks.
This genetic manipulation creates birds that are so large they cannot even reproduce naturally, meaning that artificial semen collection and insemination have become the sole means of turkey reproduction at Butterball facilities.
Even though domestic turkeys have been genetically manipulated for enormous growth, these birds still retain their gentle, inquisitive and social natures. Oregon State University poultry scientist Dr. Tom Savage says that turkeys are "smart animals with personality and character, and keen awareness of their surroundings." In fact, animal behaviorists, veterinarians, and scientists now agree that turkeys are sensitive and intelligent animals with their own unique personalities, much like the dogs and cats we all know and love.
While MFA works to expose and end animal abuse at Butterball and other giants of the meat, dairy and egg industry, consumers can help prevent the needless suffering of turkeys and other animals by adopting a compassionate vegan diet.
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http://a.abcnews.com/images/Blotter/ht_butterball_abuse_tk_111228_wg.jpg
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Click here to view undercover video:
http://www.butterballabuse.com
.ButterballAbuse.com... Mercy For Animals.... . Butterball has become... more-
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All in the Vegan Family: Do I Make You Uncomfortable?
When my eight year old son announced that he did not want to share his “Why We Are Vegan” project with his friends at school because he was afraid of making the “meat-eaters” in his class uncomfortable, I was simultaneously proud that he was not the one feeling uncomfortable because of his alternative diet, and impressed that he could be so perceptive. Until that point, I hadn’t given it much thought, but I decided that he was right – our diet does make other people uncomfortable and that really made me question … why?
Is it because I preach to people about a vegan diet?
No. I go out of my way not to preach to people about their diet. In fact, until recently, I rarely talked about my diet at all. And yet, when people learn that I don’t eat meat or dairy, they invariably ask me why. Once I tell them that I’m vegan, the conversation immediately becomes a justification of why they are not. “I don’t eat much meat – but I can’t give it up entirely – I love chicken too much.”, “I would love to eat that way – but it’s too much work.”, “I could never eat that way … I wouldn’t know what to eat.”
Is it because I judge non-vegans?
I’d like to say no, but the honest answer is … maybe. I try hard not to judge people. After all, most of us have been grossly misinformed about food – what is healthy and what is not. We’ve been taught our whole lives by authority figures that we need dairy for calcium and meat for protein. Our doctors, teachers and governments endorse animal products as a healthy and essential part of our diet. We have also become so far removed from our food sources that we are disconnected from the animals that we are eating. Agri-business deliberately glosses over the horrors of factory farming. How can we blame people for being confused about what they should eat, and not understanding how their food choices impact their health, the environment and animals?
Having said all that … the right information is out there if you are open to it, and once you start looking it’s a difficult thing to argue or ignore. I believe that people inherently know that factory farming is wrong, that eating saturated fat and cholesterol is unhealthy, that our values are misaligned when we choose to love and pamper some animals and kill and eat others. Perhaps a vegan diet makes people uncomfortable because on some level they know that it is an optimal diet. Maybe looking at someone else eating this way forces them to look at what they are eating and judge themselves.
Discomfort About Eating Meat: Is it a bad thing?
Maybe it’s not such a bad thing that vegans make meat-eaters feel uncomfortable. Maybe just by being in the room we make non-vegans consider their food and lifestyle choices; some people will be defensive and closed – but other people will be curious and open, and those are the people who may let their discomfort change their lives for the better.
I love that my son is confident about being vegan – that in his world being vegan is “normal” and eating meat might make some people “uncomfortable”. I hope for his sake that his world stays that way. I dare to hope that my son is growing up in a world where the question asked when he reaches adulthood won’t be, “Why don’t you eat meat”, but instead “Why do you eat meat”?When my eight year old son announced that he did not want to share his “Why We... more-
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Fur Coats Banned at Animal Lover's East Side Bars
DNAinfo...
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Fur Coats Banned at Animal Lover's East Side Bars
December 21, 2011 7:18am | By Serena Solomon, DNAinfo Reporter/Producer
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EAST VILLAGE (New York City) — An expensive fur won't get you past the velvet rope at Johnny Barounis' East Side bars — in fact, it will stop you in your tracks.
Barounis, who owns establishments on the Upper East Side, the Lower East Side and in the East Village, is refusing to serve patrons who come in wearing pelts.
The 51-year-old vegetarian has won many fans and a few critics with his anti-cruelty stance, which has vetted customers at his bars for more than ten years and also extends to bans on certain foods, like veal and foie gras.
“It has been something I have done my whole life,” said Barounis, the 51-year-old Upper West Side resident whose bars include the Lower East Side's Revision Bar and Gallery and the Back Room.
“I was always anti-hunting, anti-fur.”
As the evening crowd roll into his trendy establishments, doormen question the pelts of patrons for their authenticity and even inspect the furs if there is any doubt.
“We tell people you are welcome to come in, but the fur stays out” said Barounis, as he sat in Revision, on Avenue B and 14th Street, that is furnished with recycled materials.
Animals that are raised for their fur are often kept in small spaces like battery hens and meet their end by suffocation, electrocution, gas and poison, according to People for the Ethical Treatment of Animal (PETA), of which Barounis is a member.
While many regular patrons are aware of the rule, some have been caught off guard. Last winter at the Back Room one woman became irate when she was denied entry due to her coat.
“She called the police and they almost locked her up for the false alarm,” Barounis said, who also owns the Auction House and Fetch on the Upper East Side.
Not only does the cruelty aspect to fur upset Barounis, but that the animal’s death is often worn as a status symbol only adds to the frustration.
“I guess she felt entitled enough [to call the police] because she could not get into a bar with a fur coat,” he said, comparing it to “wearing a trophy.”
However, most patrons are graceful when their outfit is rejected. Another woman who also wanted to drink at the Back Room, a speakeasy with an unassuming entry at 102 Norfolk Street, simply took her fur coat off.
“She rolled it up and stuck it in a dark corner in the alley,” said Barounis, adding that the woman fetched it after her night out. “She made no bones about it.”
While Barounis sticks to his rule, he understands the conviction is a personal matter and is not interested in enforcing his views outside the walls of the bars he owns.
“No radicalism here, there is no red paint,” he said.
It was only about eight years ago that Barounis took his beliefs to the next level and became a vegetarian with his wife. While he stuck to it, Barounis didn’t bother trying to convince her out of abandoning the lifestyle a few years later.
While Barounis said he would never deny anyone entry for being a meat eater, he has drawn the line at serving products that are exceptionally cruel to animals like, he says, foie gras and veal.
Leather is still allowed because Barounis believes those animals are part of the food chain. They are not only killed for their skin, but their meat as well.
“The fur thing is basically what I can do to help change some behavior,” he said.
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Hospitals and vegan food CAN mix
A recent stay in the hospital was a surprise when I learned I could maintain my vegan diet easier than I thought.A recent stay in the hospital was a surprise when I learned I could maintain my vegan... more-
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Blood Money ($29 Million): Tsunami Recovery Funds Go to Japan's Whaling Industry
Time...
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Japan
Blood Money: Tsunami Recovery Funds Go to Japan’s Whaling Industry
By Krista Mahr | December 12, 2011
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PHOTO:
Sankei / Getty Images
Japan's research whaling fleet Nissin Maru returns its home at Oi Pier on April 12, 2010 in Tokyo, Japan.
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They’re baaaaaaaccck. Whale hunting season kicked off in Japan last week as three ships set off with a security vessel on their annual pilgrimage to cull hundreds of minke and fin whales in Antarctic waters. And so begins the annual showdown between the whalers and the Sea Shepherd Conservation Society, the tenacious, publicity-savvy anti-whaling group that chases the Japanese fleet around the frigid waters of the sixth continent each winter. The yearly spectacle features scuba-clad activists zipping around in fast boats, lobbing stink bombs at the whaling ships and generally making life miserable for the crew who keep Japan’s 19th-century dream alive. The annual tussle even has its own reality show.
Whaling is not an easy practice to defend these days, particularly when recent polls have shown that 95% of Japanese eat whale meat rarely, if at all. The state-backed industry, which Japan considers its sovereign right to pursue as part of a centuries-old tradition, is under attack both by environmental groups at home and abroad. And yet the government did not do its beleaguered case any favors when it confirmed last week that $29 million of the national post-tsunami recovery fund had been allotted to the whaling industry, including to provide extra security for the whaling fleet.
They had to know that wasn’t going to go down well. Environmental groups in Japan are outraged that the disaster fund is being used to prop up an industry they have been fighting against for years. Though commercial whaling has been banned for decades, Japan is one of a handful of nations that continue their catch with the permission of the International Whaling Commission (IWC) for scientific purposes, culling about 1000 whales annually. “Pouring billions of yen into Antarctic whaling during this time of crisis is downright shameful,” Junichi Sato, head of Greenpeace Japan, told the Guardian last week. “Japan cannot afford to waste money on whaling in the Antarctic when its people are suffering at home.”
Tokyo says the whaling industry needs the support of the fund to get back on its feet after March 11 just like other fishing communities on the devastated northeastern coast of Japan. Port towns like Ayukawa that were built on the back of the multi-million dollar whaling industry were destroyed along with so much else, and, like their neighbors, residents there want to get their businesses back up and running, too. “Many people in the area eat whale meat,” an official from Japan’s Fisheries Agency told CNN. “They are waiting for Japan’s commercial whaling to resume and it is their hope for recovery.”
But padding the industry with reconstruction money is not the end of Japan’s efforts to protect its scientific endeavors. Last year, the government caved in to the pressure Sea Shepherd exerted on its ships and crew and called off the hunt early, with only about one-fifth of its intended catch. On Dec. 9, the Institute of Cetacean Research, the government body that manages the yearly cull, announced that it filed a lawsuit along with shipowner Kyodo Senpaku Kaisha against Sea Shepherd and its founder, Paul Watson. ICR and Kyodo Senpaku are seeking a court order to prevent “SSCS and its founder Paul Watson from engaging in activities at sea that could cause injuries to the crews and damage to the vessels.”
Watson, whose organization is based in the U.S. state of Washington, responded immediately to the news of the law suit. “We have not caused a single injury nor have we been charged with a crime or even reprimanded by anyone for our actions,” he is quoted as saying on the organization’s web site. “This is simply a case of using the courts to harass us. I don’t believe they have a case and I doubt a U.S. court would take this seriously. Unlike Japan, the courts in the United States don’t automatically do what the government demands that they do.” The organization is currently planning to send 88 crew members on three ships to do its yearly battle under the banner of “Operation Divine Wind.”
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Krista Mahr is a correspondent at TIME. Find her on Twitter at @kristamahr. You can also continue the discussion on TIME’s Facebook page and on Twitter at @TIME.
Read more: http://globalspin.blogs.time.com/2011/12/12/blood-money-tsunami-recovery-funds-go-to-japans-whaling-industry/#ixzz1gOb4SqJ7
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You know you're a vegan when....
How do you know if you're a vegan? Read on...-
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V for Vegan
Vegan Cuts è un marchio conosciuto per la linea di abbigliamento d’alta moda completamente vegan. Il suo ideatore Leanne Mai-mente Hilgart, ha lanciato di recente una linea di tshirt all’insegna dello sviluppo sostenibile con messaggi ”veganism” semplici e diretti: V for Vegan parafrasando il celebre fumetto V for Vendetta.Vegan Cuts è un marchio conosciuto per la linea di abbigliamento d’alta... more-
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Unemployed Vegan Survival Tips: Stretching Your Food Dollar
Survival tips on stretching the food dollar for an unemployed vegan-
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Vegan Recipe: Vegan Pesto Lasagna Rollups
Vegan Coach...
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Vegan Pesto Lasagna Rollups
February 15, 2008
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Do you LOVE lasagna? I do, too. It makes me drool. So since we're both lovers of this delectable dish, I thought you might be interested in my latest creation Vegan Pesto Lasagna Rollups. Believe it or not, these vegan lasagna cuties contain absolutely no cheese, vegan or otherwise. And you won't miss it either because these rollups are TASTY!
And they're extremely simple to make too. Of course, you'll have to take a little prep time to get the ingredients ready to go. But once that's done, they take just a couple minutes to roll up -- and devour!
What I love about these Vegan Pesto Lasagna Rollups is that they contain tempeh, which is a fabulous source of vegan protein. They also contain steamed broccoli, which adds such a beautiful bright color to this dish and, of course, gets some veggies inside of you! And of course, THE PESTO! (yum)
The quality of the marinara is important, so if you can't make your own then try to opt for organic marinara. I like anything by Seeds of Change, although they CAN BE expensive. A more affordable marinara that has a great taste is created by Muir Glen.
It should take you about 20-30 minutes to make this dish.
Ready to begin?
Here are the major ingredients you'll need to have ready, in the order you'll need to prepare them:
1/2 cup basil pesto
8 curly lasagna noodles, cooked al dente and drained
1 (8-oz) package tempeh
2 cups organic marinara sauce
2-3 cups broccoli
1. Make the pesto:
SASSY'S VEGAN PESTO
1/3 cup pine nuts
1/3 cup olive oil
1/3 cup water
2-3 cloves garlic
1/3 cup nutritional yeast
1 bunch basil
salt and pepper, to taste
Combine in a food processor or blender until desired consistency is reached. Tweak the ingredients to your liking, if desired. Set aside. (You may or may not use this entire pesto recipe. If not, refrigerate leftovers.)
2. Cook the noodles: Boil a large pot of water. Cook noodles according to directions on package. Drain in a collander, and place the collander over the empty pot (helps to keep them slightly warmed).
3. Cook the tempeh: While waiting for the water and noodles, place boil 1 cup of veggie broth in a small saucepan. Cut tempeh in half and place both fat halves in the saucepan (it's okay if they overlap). Cover, turn heat to low, and let steam for 15 minutes. Cool slightly and grate.
4. Warm the marinara in a saucepan and keep warm until serving.
5. Cook the broccoli: Cut the broccoli into bite-sized pieces. Lightly steam until tender. I always do this step last so the broccoli doesn't overcook -- or get cold -- while waiting.
5. Make the Lasagna Rollups: Lay a cooked lasagna noodle out on a large plate. (I usually work with 2 at once.) Spread 2 Tablespoons of pesto across the noodle. Sprinkle grated tempeh over the pesto. Lay warm and tender broccoli across the pesto in a single line. Roll up. Cover with warm marinara and serve immediately. Sprinkle with nutritional yeast or vegan parmesan, if desired.
These make a wonderful Sunday-type dinner because as with most Sunday-type dinners they're a teensy bit time consuming to make, but believe me when I tell you they're SO worth it and really make for a special meal.
Serve with a tender spinach salad and some crusty garlic bread. Makes great leftovers too. :O)
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Vegan Recipe: Vegan Italian Polenta Rounds
Vegan Coach...
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Vegan Italian Polenta Rounds
July 4, 2009
These Vegan Italian Polenta Rounds came together in a snap.
As sometimes happens, I did not have a clue what I would make for for lunch one day. After searching through my cupboards and fridge and pulling out some "likely suspects" I came up with this dish which was easy to prepare and quite delicious.
This recipe uses pre-packaged polenta. As you probably know, I am not a huge fan of pre-packaged anything. But due to an unfortunate accident in 1997 involving the need to run from the patio to the kitchen to stir my bubbling polenta and running smack dab into a large glass patio door -- well, they don't call me Sasster the Walking Disaster for nothing. Needless to say, I haven't made homemade polenta since. ;O)
Be sure to use organic polenta. Polenta is made from corn, and corn is one food that should ALWAYS be purchased organic. That's because most of the corn crops grown in the USA are now grown with the use of GMOs (meaning they are genetically modified ) -- I do not wish to eat a science experiment, thankyouverymuch.
I also use canned artichokes here. I hope to one day master the art of preparing fresh artichokes, but until then I will occasionally use canned artichokes as long as they are organic and packed in water.
The rest of the ingredients are just foods I happened to have on hand. You can feel free to switch them out for veggies you prefer. For instance, I am using a red onion because that's what I had available, but you can use any onion you prefer. You can also add mushrooms or greens or even finely chopped carrots to the mix.
Enjoy!
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Vegan Italian Polenta Rounds
Serves 2
1 Tablespoon extra-virgin olive oil
1 can artichoke hearts, drained and quartered (or cut into eighths)
1/2 cup onion, chopped into large pieces
2 garlic cloves, chopped
8 green olives w/pimentos, chopped
1/2 medium tomato, seeds removed and cut into large pieces
1/2 teaspoon lemon juice
1/4- 1/2 teaspoon balsamic vinegar
1/4 cup nutritional yeast, or to taste
2 large pinches of basil
1 large pinch oregano
Sea salt and freshly ground black pepper, to taste
1/2 tube organic polenta, cut into six 1/2" slices
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Step 1: Heat olive oil in a large pan. Add artichoke hearts, onion, garlic and olives. Cook, stirring occasionally, for 5 minutes. Add tomato, lemon juice, and vinegar. Heat for a few minutes more or until tomatoes begin to soften and release their juices. Add nutritional yeast, herbs and spices. Cook 2-3 minutes, lower heat, cover, and keep warm until ready to use.
Step 2: Lightly grease a small pan with extra-virgin olive oil. Add slices of polenta and cook for a few minutes on each side. They will not brown unless you heat them for a long time, which I do not recommend since it is just not needed for this recipe.
Step 3: When ready to serve, lay three rounds on a plate. Spoon 1/2 the artichoke mixture over the rounds. Repeat for additional serving.
Please note: This recipe can be doubled to use the entire tube of polenta and will then serve 4.
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Serve with a lightly steamed green leafy vegetable, or a crisp green salad tossed with Sassy's Seedalicious Topping. By the way, follow this link to see one of the first VIDEOS that I have created for VeganCoach.com.
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Vegan Recipe: Vegan Hot Cocoa
Made Just Right...
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Vegan Hot Cocoa
Posted by Made Just Right on Dec 1, 2011
Photo courtesy of Veganfeast
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How about starting your morning off with a piping hot cup of hot chocolate? It makes for a great late night treat as well! We're featuring Peace and Greens recipe for rich, homemade cocoa, with a soy-milk base. Perfect for the chilly weather out there!
Ingredients:
2 cups Earth Balance® Soy Milk, original, chocolate or vanilla
2 tsp unsweetened cocoa powder
2 tbsp chocolate chips
1/2 tsp vanilla extract
2 tsp maple syrup
Optional toppings: vegan marshmallows, vegan chocolate shavings
Whisk everything (but toppings) in a small sauce pan. Place over medium heat. Stir and cook until chips melt. Top as desired and enjoy.
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Vegan Recipe: Double-Chocolate Strawberry Pie | From Vegan Diner
Made Just Right...
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Double-Chocolate Strawberry Pie from Vegan Diner
Posted by Made Just Right on Nov 30, 2011
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This pie takes dessert to a whole new level, and will have everyone asking you what fancy bakery it came from. It goes together easily, requiring very little cooking. It's a fun twist on the traditional diner-style strawberry pie, with layers of chocolate cream and fresh seasonal berries. Find this recipe and many more fantastic diner style dishes gone plant-based in book Vegan Diner by Julie Hasson.
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Crust Ingredients:
21 vegan cream-filled chocolate sandwich cookies (or substitute vanilla sandwich cookies)
4 tablespoons melted Earth Balance® Natural Buttery Spread
Filling Ingredients:
3/4 cup dairy-free semi-sweet chocolate chips
1/4 cup Earth Balance® Soymilk (vanilla)
1 tablespoon strawberry or raspberry liqueur
4 cups fresh strawberries, rinsed and hulled and patted dry
Topping Ingredients:
1/2 cup dairy-free semi-sweet chocolate chips
1 tablespoon Earth Balance® Soymilk (vanilla)
1 tablespoon strawberry or raspberry liqueur
Directions:
Preheat oven to 350. Grease a 9-inch glass pie plate.
For the Crust:
In a food processor, pulse cookies until you've got crumbs. Add the melted Earth Balance® Natural Buttery Spread and pulse again until incorporated and mixed well. Press crumbs into the prepared pie plate. Place the crust in the oven and bake until fragrant, about 10 minutes. Remove crust from the oven and let cool completely on a rack.
For the Filling:
In a small microwave-safe glass or ceramic bowl, combine the chocolate chips, Soymilk, and liqueur. Heat for 30 seconds. Stir and heat for another 30 seconds. Remove from microwave and stir as needed until chocolate is melted and mixture is smooth. If necessary, heat chocolate chips for another 20 seconds or as needed. Alternately, melt the chocolate in a double-broiler.
Spread the smooth chocolate mixture into the bottom of the chocolate crust. Top with whole strawberries, arranging them with the tips up to cover the chocolate filling entirely. Gently press the strawberries into the chocolate crust, with a very light touch.
For the topping:
In a small microwave-safe glass or ceramic bowl, combine the chocolate chips, Soymilk and the liqueur. Heat in the microwave in 20-second intervals, stirring until chocolate is melted and mixture is smooth and shiny. Alternately, melt the chocolate in a double-boiler. Drizzle the warm topping over the pie in a decorative fashion. Refrigerate the pie for one hour or until the chocolate is firm. This pie is best served the day it was made.
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Vegan Recipe: Hazelnut Apple Cider Pie
Made Just Right...
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Award Winning Hazelnut Apple Cider Pie
Posted by Made Just Right on Dec 2, 2011
December 2nd is National Red Apple Day! What better way to celebrate than with apple pie? This wonderful pie is not only delicious; it's so good that it's also an award winner! Created by SaraJane from VeganChicksRock for an apple pie contest at her local farmers market, this awesome vegan pie won first place!
Here are some of SaraJane's notes:
"If you don't have any hard cider, you can substitute the same amount of white wine and it'll turn out just fine. You'll want to add a bit more sugar if you're using wine unless you're using a sweet wine like a Riesling. If you're serving this to kids, you can use just plain old apple cider, but make sure it's one that's made with only apple juice. You don't want juice with added sugar or weird ingredients. It's also important to use a really firm, crisp apple. If you're not using the pink lady apples like I did, then I would suggest using granny smith, or you'll end up with mush for the filling."
Crust Ingredients:
2 ¼ cups flour
¼ cup ground hazelnuts
1 teaspoon salt
½ teaspoon baking powder
1 cup cold Earth Balance® Shortening
1 Tablespoon Earth Balance® Soymilk
1 teaspoon vinegar
cold water to make ½ cup liquid
Filling Ingredients:
¾ cup sugar
1 cup hard, dry cider (like Strongbow)
4 Tablespoon Earth Balance® Natural Buttery Spread
½ teaspoon vanilla extract or half of a vanilla bean
6 large pink lady apples, peeled, cored and sliced
1 teaspoon cinnamon
Topping Ingredients:
2 Tablespoons Earth Balance® Soymilk
2 Tablespoons sugar
¼ cup finely chopped hazelnuts
9” pie plate
Directions:
To make the crust, sift together the dry ingredients in a large bowl. Cut the shortening into smallish pieces and cut into the flour mixture until it resembles course crumbs about the size of peas. Stir together the wet ingredients and add a few tablespoons at a time, mixing with a fork until all of the liquid has been incorporated. Give the dough a quick knead or three, you just want to make sure all the flour has been mixed in, you don't want to actually knead it much.
Divide the dough in half and flatten into discs. Cover them with plastic wrap or a damp paper towel and place them in the fridge for 45 minutes to an hour.
Preheat the oven to 400° F.
Once the dough is cold, take one of the discs and roll it out until it's large enough to fit into the bottom of your pie dish. Make sure there is a little bit of dough overlapping the edges of the dish so you can make a nice edge after you put the top bits on. Put a piece of foil over the bottom crust and fill with pie weights (dried beans work for this, too). Bake for 15 minutes. Remove from the oven, cool for a few minutes and carefully remove the foil and weights from the crust.
Meanwhile, start making the filling. In a large pot over medium heat, add the cider, brown sugar and apples. Simmer, covered, for 10 minutes, stirring occasionally. Remove the lid and simmer for 10 more minutes or until most of the liquid has evaporated. Again, stirring occasionally. Remove from heat. Gently fold in the cinnamon and vanilla. Spoon the apple mixture into the pie plate. Cut the non-hydrogenated margarine into small, pea-sized pieces and spread them out on top of the apples.
Roll out the second half of the dough for the top crust. If you’re not making a lattice crust, cut some small holes in the top crust so steam can escape.
Now for the crust topping. Mix the non-dairy milk, sugar and hazelnuts in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil for about 2 minutes and then immediately brush it onto the top crust of the pie. If you have one of those silicone brush thingies, this is an excellent use for it. The regular pastry brushes don't work as well since the sugar gets very thick. You can also use the back of a spoon to spread it around. Just make sure you work fast because the sugar is going to harden quickly as it cools and then you won't be able to spread it any longer.
Bake for 30-35 minutes. Let the pie cool for at least 15 minutes before cutting. Enjoy!
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Vegan Recipe: Creamy Black Bean Soup
Whole Foods Market...
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Creamy Black Bean Soup
Submitted by: Whole Foods Market
Creamy Black Bean Soup
Serves 4
Garnish this thick, velvety soup with an extra dollop of Toffuti vegan sour cream and pinch of chopped fresh thyme, if you like.
Ingredients
2 tablespoons 365 Everyday Value Herbes de Provence Vinaigrette, or other bottled vinaigrette
3 carrots, chopped
2 bunches green onions, thinly sliced, divided
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
1/3 cup Tofutti vegan sour cream
Salt and ground black pepper to taste
Method
Heat vinaigrette in a medium pot over medium high heat. Add carrots and two-thirds of the green onions and cook, stirring occasionally, until softened and lightly caramelized, 8 to 10 minutes. Add beans, 3 cups water, salt and pepper and bring to a boil. Reduce heat, cover and simmer until carrots are tender, 12 to 14 minutes more. Working in batches, carefully transfer contents of pot to a blender and puree until smooth. Return soup to pot and heat over medium low heat until hot throughout. Stir in vegan sour cream, salt and pepper and serve, garnished with remaining green onions.
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