“…my dog is my home –
he keeps me warm when it’s
cold and gives me somebody
to talk to when I’m walking
down the highway.”
The National Museum of Animals & Society, a museum based out of Los Angeles is dedicated to enriching the lives of animals and people through exploration of our shared experience. One of their exhibits, titled “My Dog Is My Home” explores the relationship between humans and animals who live together on the streets. The exhibit now has an online component, featuring portraits of the families featured in the exhibit, artifacts and ways you can get involved.
Check out the thought-provoking exhibit now!
I worked at a Chinese restaurant when I was in high school and I loved helping make the crab rangoons, but I haven’t made them since. I had a craving for this today and was trying to figure out what to use for the ‘crab’ part of the rangoon. Tempeh, maybe? Then it hit me: JACKFRUIT! Jackfruit is a sweet fruit, is dense in nutrients and is absolutely delicious (and cheap!).
20 oz. can of young green jackfruit, in brine or water
2 cups vegetable broth
1, 8 oz. tub of Tofutti brand non-hydrogenated cream cheese (softened at room temperature for about an hour before using)
1 scallion, thinly sliced
2 tsp toasted sesame oil
square vegan wonton wrappers
canola or grapeseed oil
prepared Thai chili sauce
Yesterday I got my remaining two wisdom teeth out – not fun! But, what is fun about getting your wisdom teeth out is you have legitimacy for drinking yummy milkshakes and binge watching Netflix while you recover. I came up with this beyond easy chocolate cookie milkshake that is so delicious, I almost wish I had more wisdom teeth that needed extraction. Almost.
Some milkshake makin’ tips:
Freeze your glass first. This allows the temperature of the glass to cool down and keep your drink colder, longer. It also gives you that delicious looking frosty glass to pour your milkshake into.
Let the ice cream soften before you use it. I usually pull it from the freezer about 5-10 minutes before I actually scoop into it. Its easier to scoop that way and won’t turn your milkshake to a block of ice, forcing you to add too much almond milk and dilute the flavor.
Never add ice to your milkshakes. Milkshakes are all about creaminess; adding ice is for smoothies.
Use a 3:1 ratio. Or a 2:1 ratio, for thinner milkshakes. For instance, 1 c. ice cream + 1/3 c. milk. For whatever reason, the liquid vs. solid in a milkshake works best with this formula.
Spring is here! Okay well, technically it’s not yet but soon enough it will be. It’s started to warm up a bit and I’m itching to pull out my spring dresses. Besides, what better time to rid your closet of animal skins than now? Purging your wardrobe and replacing everything with cruelty free versions is no small task when you’re first starting out, but having a guilt-free conscience is a great reward.
Have you transitioned your wardrobe to be 100% cruelty-free? Share you tips in the comments!
Let’s be honest, fried plantains are a slice of Latin heaven. The recipes using plantains are never ending, but my favorite way is still to simply pan fry them. Pan Fried Plantains are perfectly sweet, caramelized along the outside, and deliciously warm on the inside. They are so simple to make, yet no one will ever know how easy it really is!
1 very ripe plantain with black skin
Canola or corn oil
Optional: fresh lime
Heat enough oil in a skillet so that the oil is about ¼ of an inch deep. Peel the black skin from the plantain and slice it diagonally into rounds that are about ½ inch thick. When a drop of water sizzles in the oil, add the plantain slices and cook until the bottom is golden brown. Turn over each slice and cook until both sides are evenly golden, with a hint of caramelization on the edges. Remove from oil and transfer to paper towels to drain; pat off any excess oil. Serve hot. Squeeze some fresh lime juice on them if you desire.
Hot and spicy cauliflower bites, battered and baked and smothered with hot sauce. Serve this with dairy-free blue cheese or ranch dressing with celery sticks on the side for a hot and spicy meatless appetizer!
- 1 cup water
- 1 cup all purpose flour
- 2 tsp garlic powder
- 22 oz (6 1/2 cups) cauliflower florets
- 3/4 cup Franks Hot Sauce
- 1 tbsp melted unsalted butter
1. Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.
2. Combine the water, flour, and garlic powder in a bowl and stir until well combined.
3. Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.
4. While the cauliflower is baking, combine the hot sauce and butter in a small bowl.
5. Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with dairy-free blue cheese or ranch dressing if desired and celery sticks.
An easy morning smoothie vegan and delicious! What exactly in this little green monster? The answer: good for you ingredients packed with essential vitamins and minerals to help you feel your best!
- Almond Milk — Not only is almond milk dairy-free, but it provides excellent nutritional benefits. One cup of almond milk has less calories than a cup of skim milk, and is a great source of calcium, vitamin D & E. Source: Livestrong.com
- Kale — It’s actually one of the healthiest vegetables on the planet! Kale provides excellent sources of antioxidant vitamins A, C, and K. Putting it in a smoothie is a great way to a serving or two of veggies in. Source: webmd.com
- Strawberries — This sweet berry packs a vitamin C punch to help keep up your immunity. I love adding it to smoothies for a burst of flavor. Source: californiastrawberries.com
- Cucumbers — Cucumbers help re-hydrate the body. They are loaded with vitamin A and K, and also provide a decent amount of potassium. I love how refreshing they taste. Source: livestong.com
- Banana – A great source of potassium, good carbs, and fiber are packed into this delicious fruit that makes smoothies creamy and slightly sweet. Source: livestrong.com
- 3/4 cup frozen strawberries.
- 1/2 cup cucumber, peeled and sliced
- 1 large frozen banana, broken into pieces
- 1 1/2 cup vanilla almond milk (or alternate milk)
- 1 1/2 cups kale, loosely packed, stems removed (you can also use spinach)
- Large handful of spinach
- Add the almond milk to a high-power blender and toss the banana pieces and kale in. Blend on high. Add the strawberries and cucumber. Blend again until smooth. Add in more almond milk and/or ice for desired consistency.
*You could also add in almond or peanut butter, blueberries, mango, ginger, or lemon if you want. And/or substitute spinach for kale. :)
Today in amazing news: according to a new Harris Interactive study commissioned by the Vegetarian Resource Group, the number of vegans in the United States has DOUBLED since 2009 to 2.5% of the population. An amazing 7.5 million U.S. citizens now eat vegan diets that do not include any animal products – no meat, poultry, fish, dairy or eggs. Close to 16 million, or 5%, identify as vegetarian, never eating meat, poultry or fish.
If this rate continues, vegans will be 10% of the U.S. population in 2015, 40% in 2019, and in 80 % in 2050!
This would mean an end to the exploitation and suffering of billions of farmed animals. The study also revealed that 33% of U.S. citizens are eating vegetarian meals a significant amount of the time and ordering vegetarian meals at restaurants, though they are not vegetarians. That is over 100 million people, one third of the country!
“Veganomics is a must-read for anyone who intends to take research-based vegan advocacy to the next level. You won’t agree with everything he writes – and that’s exactly what makes it so powerful. Cooney’s challenge to our movement is to put aside our biases in order to bring our A-game for farmed animals.”
-Michael A. Webermann, Executive Director, Farm Animal Rights Movement (FARM)
Looking for a new book? Veganomics by Nick Cooney’s is a fascinating journey through the science on vegetarians and vegetarian eating. Released in late 2013, the book answers questions about who is vegetarian and why, why people eat the way they do and how dietary changes impact the world. Ever wonder if vegetarians vote differently than meat eaters? Have different personalities? Take different jobs? Behave differently in the bedroom? Veganomics answers these questions!
Nick Cooney’s work for animals has been featured in hundreds of media outlets including Time Magazine, the Wall Street Journal and the Los Angeles Times. His first book, Change of Heart: What Psychology Can Teach Us About Spreading Social Change, examines scientific research so non profit organizations, community organizers and others can use it in their advocacy work.
Do yourself (and the animals) a favor and order your copy of this book now!