Living Without Meat

Tomorrow, May 15, is a special day for Dunkin’ Donuts. It is the day when the company is going to realize that soy milk is in high demand with their customers.

Animal- and vegan-devotees over at Compassion Over Killing (COK) have been successful in getting two local (to them, in Washington, D.C.) Dunkin’ Donuts to start carrying soy milk. There is also one New York City branch that carries the healthier, vegan option to creamer and cow’s milk.

But now COK wants DD to know that people all over want soy milk. So they have deemed May 15 as “Ask for Soy Milk Day” at Dunkin’ Donuts.

Head on over tomorrow - or any and every day - to your local DD and ask: “Do you have soy milk?” This will let them start to see that there is market for soy milk at coffee shops.

Visit COK’s site for more on how to convince your branch to carry vegan options. Click on the picture to read Super Vegan’s announcement of the D.C. soy milk gain.

“The affected product may contain small pieces of hard plastic.”

That’s the reason Fairbank Farms is issuing a voluntary recall on their ground beef products.

Price Chopper, Shaw’s, BJ’s, Wilson Farms retail outlets, and C&S Wholesale distributor all received potentially contaminated meat.

So many thoughts… I’ll make a list:

1. Why does hunks of plastic in a food product not return a full recall, but only voluntary?

2. I suppose plastic falling into the grinder is better than entire sick horses. Yup - the imagined “glue factory” for sick horses is often actually “the beef industry.”

3. You’d think an apology or explanation would be issued as well. Leaving consumers to speculate on their own might lead to searching for answers on the Internet, which might in turn lead to meat eaters finding sites like this one, clicking on the picture to order their free vegan recipe book, and ultimately becoming vegetarian. Oh, I can dream.

Hopefully, you know you’re safe because you don’t purchase ground beef. But if you did, and would like more information on the Fairbank Farms beef recall including which “sell by” dates were effected, read the press release.

Eggs just don’t seem like something that you should ever drink. Thus, I have never tried egg nog, not even in my lacto-ovo meat-atarian days; and thus, I have no clue what it is supposed to taste like and how one would go about making a vegan version.

So if you so desire to knock-off this interesting holiday beverage, creating a salmonella-free version, then please direct your attention to Compassion Over Killing’s recipe:

COK’S EGG-FREE EGG NOG

for 5 servings:

* 1 qt soymilk
* 6 oz tofu, extra firm
* 6 tbs maple syrup
* 1/4 cup Amaretto, Southern Comfort, brandy, alcohol of choice …
* 2 tsp vanilla extract
* 1 1/2 tsp cinnamon
* 1/2 tsp cardamom
* 1/4 tsp nutmeg
* 1/4 tsp ground cloves

In a blender, combine all of the ingredients and blend until creamy and smooth. Chill before serving.

This photo shows a drink of the noggy inspiration sprinkled with nutmeg and stirred with a cinnamon stick. Check out this and COK’s other holiday vegan tasties.

Don’t forget about checking out their Veg Starter Kit - it comes with a recipe book replete with their yummy ideas!

Compassion Over Killing has several good soup recipes available on their Web site for your tasting pleasure. Here’s the one that they featured in their newest eNewsletter, sent out yesterday:

COK’s Vegan Cheesy Broccoli Soup
Serves 8

* 2 cups cashew pieces
* 1 tablespoon salt
* 1 cup nutritional yeast flakes
* 1 tablespoon onion powder
* 1 tablespoon garlic powder
* 1 teaspoon dill weed
* 1/2 cup pimentos
* 7 cups water
* 8 cups chopped broccoli

In a blender, add the first seven ingredients (cashew pieces through pimentos) and half of the water. Blend on high until creamy, 2 to 3 minutes. Pour the mixture into a saucepan and add the rest of water and the chopped broccoli. Cook over medium-high heat, stirring constantly until slightly thickened and broccoli is tender.

The District of Columbia: 9 times out 10 I am glad that I don’t live there. Now, however, is one of the rare occasions when I wish that I lived closer to the U.S.’s capital city.

Compassion Over Killing resides in Washington, D.C., and thus all of the organizations fun and exciting holiday events and happenings will be taking place in and around the White House’s hometown.

On their Web site, COK keeps their calendar of events up-to-date; here’s what you’ll find for this holiday season:

* Vegan Feed-In on Sat., Dec. 1
* COK Benefit at Vegetable Garden on Thurs., Dec. 6
* Leafleting before COK Benefit at Vegetable Garden on Thurs., Dec. 6
* Perfect Organics holiday party, benefiting COK on Sun., Dec. 9
* COK’s Annual Holiday Fundraising Party on Sat., Dec. 15

Click on any event above to learn more about it. Plus, COK emphasizes that each and every one of these events is open invitation - any and all people are welcome, especially those who have never been to a COK-planned event.

If you plan to go, let me know; I’d love to hear about your adventures.

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In celebration of the pumpkin day that is upon us, I’ve dug around the great wide Internet to find the best vegan recipes for your jack-o-lantern leftovers. So after you pick out your perfect pumpkin to carve, sit down with a hot cup of pumpkin java and browse these tempting, guilt-free, seasonal recipes.

* At a blog that truly is as yummy as it sounds - Vegan Cupcakes are Taking Over the World - find the perfect blend of chocolate-y sweetness and pumpkin bliss in the Pumpkin Pie Brownie recipe.

* Jolinda Hackett, vegetarian writer for About.com, encourages you to enter the kitchen and look Beyond Pumpkin Pie. Three of her more unique recipes are her pumpkin martini, pumpkin risotto, and pumpkin coconut soup.

* Allrecipes has a great holiday drink idea - Vegan Pumpkin Nog! Who wants to drink an egg anyways?

* Compassion Over Killing has a fun Pumpkin Stew that you can serve in the pumpkin!

* Amy, who writes PETA’s VegCooking blog, whipped up a Pumpkin Bread recipe (read carefully, and you’ll see she also links to a few more pumpkin recipes!).

* If sweets aren’t really your thing, try Taste’s Pumpkin, Chickpea, and Zucchini Burger. To make this recipe vegan, sub-in egg replacement and soy yogurt, or anything else that would work to bind the ingredients together. If you’re not concerned about neatness, leave it out all together.

* Pumpkin spice coffee. I am addicted. Here’s how to get it vegan at your fave places: Starbucks: For a hot drink, order a soy pumpkin spice latte no whip. For cold, frappacinos cannot be made vegan so you should order an iced soy pumpkin spice latte no whip. Dunkin’ Donuts: They don’t carry soy milk, unfortunately (at least around me none do). Ask for plain pumpkin coffee, no cream, no latte, no milk products. If your local workers are like mine, you will have to repeat this, and then still return it when they put milk in it. Brew your own: Many companies are making pumpkin blends that you can brew at home. Try Millstone, Gevalia, Baronet, Bean Central, Green Mountain, and Buck Co. Some of these also have small, local stores.

And, of course, roast those seeds!

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Today as I opened up my e-mail, I scrolled down through the usuals - PETA’s daily newsletter, COK’s weekly, more than a few “Recipes of the Day”, and plenty of inappropriate spam.

One, however, caught my eye and had me laughing out loud. American Eagle Outfitters is advertising their new rugby polo shirts. How, you may ask, do you promote something as original (insert sarcastic tone) as a teen-targeting polo top?

“Eagle Rugbys. Not made with real eagle.”

Nice one, AE! (I wear a medium). Way to be vegan in your advertising. Now if only they would go back to having a vast array of quality, non-animal fiber sweaters like they used to …

If you want restaurants to know that you appreciate vegetarians - and even better, vegan - options on the menu, you have to tell them!

Be sure to mention to the manager when you notice that there is a lack of choices, or inquire when a meat-free meal disappears from the menu.

Too shy to speak directly to the manager or waiter? Write a little note on your bill: “Thanks for all the great options for vegetarian!” or “Would really love more vegan meals choices!” You could also visit the restaurant’s Web site once you get home contact them online.

One of the best ways, however, is the way that I let my fave joint know that I appreciate their menu, and that they can contact Compassion over Killing (COK) for help with their recipes and menu: a COK Restaurant Manager Card.

Order these cards today, and stick one in with your bill whenever you eat somewhere that offers cruelty-free food selections. Your first set of 10 is free, and each additional pack is just $1.

Restaurants don’t know what to serve unless you tell them what you like!

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Compassion Over Killing who - yes, unfortunately goes by COK - does wonderful things for animals, has dozens of stickers, recipes, vegetarian starter kits, hand-outs, and more that they want to send you! … for FREE! This week I received all of my goodies and simply have to share one stand out recipe from the “Easy Vegan Recipes” booklet:

VEGAN Chocolate Peanut Butter Pie
Makes 6 to 8 servings

* 1 12-ounce package non-dairy chocolate chips (about 2 cups)
* 1 16-ounce package firm tofu
* 1 1/2 cups peanut butter, crunchy or smooth (or more to taste)
* soymilk (to desired texture)
* 1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
* 1 cup non-dairy chocolate chips (optional topping)
* 1 cup chopped nuts (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

In a food processor or high-powered blender, add the melted chocolate chips, tofu, peanut butter, and ½ cup of soymilk. Blend until very smooth, adding more soymilk if desired.

Pour the filling into a graham cracker crust and refrigerate for 2 hours.

For a Chocolate Peanut Butter Pie with a hard chocolate topping, after the pie has been chilled for 2 hours, melt 1 cup of non-dairy chocolate chips. Pour the melted chocolate over the top of the pie. If desired, add chopped nuts. Refrigerate for 2 additional hours.