On this weeks show I give some tips on how to go vegan for people who understand and agree with the moral arguments for veganism, but aren’t quite sure how to actually go vegan. I give tips on food, clothing, personal/ home care products and more. I mention this recipe for Seitan and finish of with this recipe for vegan chocolate cake-in-a-cup:
- 4 tbsp flour
- 4 tbsp sugar
- 2 tbsp cocoa
- 1 egg worth of egg replacer
- 3 tablespoon soy milk
- 3 tablespoon vegetable oil
- Small splash of vanilla extract
Mix dry ingredients in a microwave proof mug. Pour in wet ingredients and mix well. Microwave for 3 minutes on high.
On this weeks show I give some tips for talking to non vegans about veganism, most of these tips coming from Gary Francione’s most recent podcast episode.
I also read out this recipe for Vegan Lemon “Cheesecake”
2 cups plain vegan crackers
1/4 cup maple syrup
1/2 teaspoon almond extract
1 pound firm tofu
1/2 cup sugar
1/4 teaspoon almond exact
1 tablespoon tahini OR almond butter
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch dissolved in
2 tablespoons soy OR rice milk
Crust: Preheat oven to 180 degrees celcius. Mix cracker crumbs, syrup and extract in bowl until moistened. Pour into 9 inch pie plate, press evenly to form crust and bake for 5 minutes. Cool while preparing filling.
Filling: Blend all ingredients in food processor or blender until smooth (30 secs). Pour mixture into crust and bake until top is slightly brown, about 30 minutes. Cool and refrigerate until thoroughly chilled, about 2 hours. For no bake cake omit cornstarch mixture. Texture will resemble a cream pie.
On this weeks show I talk about the myth that “vegans hate people”. I explain why human rights and animal rights are perfect together and talk about news stories involving Lady Gaga wearing a meat bikini and Morrissey calling Chinese a “subspecies” of humans for their treatment of animals.
Lastly, I read this recipe for vegan garlic bread:
whole head of garlic
vegan margarine or soy butter
a few sprigs of fresh herbs (chives, basil, oregano, thyme, parsley, etc.)
vegan baguettes or crusty bread rolls
Cut the top off the garlic, drizzle with oil, and wrap it up thoroughly in aluminum foil. Bake at 180 degrees centigrade for 25 minutes.
Unwrap the garlic from its foil and squeeze the flesh into a bowl – be careful not to burn yourself. Leave it to cool for a few minutes.
Meanwhile, put sliced baguette or halves rolls in to grill golden-brown on both sides.
Add an equal amount of butter/ margarine to the garlic and mash thoroughly with a fork until they form a paste. Finely chop the herbs and stir them in.
Remove the bread from the oven and spread liberally with garlic mixture. Serve immediately.
Makes: 4 servings, Preparation time: 10 minutes, Cooking time: 25 minutes
On this weeks show I talk about 2 articles that recently appeared in the NZ Herald, one opinion article about free range and another story about a woman who threw a cat in a bin and later received death threats. I explain the problems with free range/ welfare reforms and explain why violence will not help the animal rights movement, and even if it did it would be immoral to use violence to try get what we want. I finish off the show by mentioning this recipe for chocolate peanut butter bars:
2 cups crispy rice cereal, crushed
1 1/2 cups peanut butter
2 cups confectioners’ (icing) sugar
1/2 cup plus 2 tbsp vegan butter/ margarine, melted, divided
1 tsp vanilla extract
1/2 cup vegan chocolate chips
Generously butter a baking pan. In a large bowl, combine the cereal, peanut butter, confectioners’ sugar, 1/2 cup of the butter, and vanilla. Press the mixture into the prepared baking pan.
In a small saucepan melt together the chocolate chips and remaining 2 tbsp of butter, stirring constantly. Remove from heat. Spread chocolate mixture over the top of the peanut butter mixture. Set aside for 1 to 2 hours to set.
This week in social studies everyone had to make a fact sheet about what is wrong with whaling. Everyone in the class was so upset by pictures of whaling and they were all talking about how wrong they thought whaling was. But then they’d go and have a hamburger for lunch. I discuss why all animals have a right to life, not just whales. I talk a bit about the problems of single issue campaigning, using the Sea Shepherds as a primary example. I explain the need for abolitionist veganism and finish off with this recipe for butter bean burgers:
- 1 onion, chopped finely
- 1 red or green pepper, chopped finely
- 1 carrot, grated
- 4 oz. (100g) breadcrumbs
- 1 tin butter beans
- Ground cumin
- Ground coriander
- Chilli powder
- Soya flour
Fry onion, carrot and pepper for 5 minutes.
Place them in a bowl and add the breadcrumbs, 1 tsp. each of cumin, coriander and chilli. Add a little salt and pepper, 1 tbsp. soya flour. Mash the butter beans and add them. Mix well.
Form the mixture into 4 thick burgers and coat them with flour.
Fry the burgers for 20 minutes and serve with vegetables.
On this weeks show I talk about the problems of breeding and the importance of adopting nonhuman animals. I discuss why animals shouldn’t be property and talk about animals killed in shelters. Lastly, I read out this recipe for Cashew Cream:
1 C cashews (soaked in water overnight, drained and rinsed),
1/4 – 1/2 C water,
1 Tablespoon maple syrup,
1-2 teaspoons of vanilla extract
Put all ingredients in a blender (water may need to be adjusted…too much makes it too runny) and blend away.
This week I interview Emmy James, another NZ abolitionist vegan teen. We talk about her podcast, her animations and more.