28-07-10 Radio Show “Just a little bit” of Murder

On this weeks show I address something that almost all vegans have been asked by non vegans. “Can’t you eat this product with just a little bit of milk in it?” “Can’t you eat this non vegan products just this once?” I explain why even the “occasional” or “trace amount of” animal products are immoral. I explain that even though we can’t avoid all animal exploitation (think gelatine in roads, water tested on animals and fruit/veg grown in animal manure), we can avoid a lot of it, including the “trace” amount of milk in your cake, biscuits or whatever else. I also read this post from Unpopular Vegan Essays. Lastly, I read out this recipe for vegan “meatballs”


1 cup TVP (from Vegan Buffet)
1 tablespoon pea flour
1-2 tablespoons bread crumbs
salt, pepper
small onion
1/2 red bell pepper


Pour hot water over TVP. Let it soak for 5 minutes. Then remove the water and squeeze it with your hands until it becomes sticky.

Add bread crumbs, pea flour, salt and pepper.  Chop onion and bell pepper and lightly fry in skillet with some oil. Add to the TVP. Mix well.

With wet hands make small “meatballs” and fry in frying pan until brown on both sides.

Serves: 4


21-07-10 Intelligence and Moral Rights

This week I discuss whether or not “intelligence” or having “human-like qualities” are relevant to whether or not a sentient being has rights. I conclude that sentience is all that is relevant for having basic rights. However, human-like qualities or rational thinking are relevant for rights such as the right to vote, free speech, drink, drive etc. I also read out this recipe for vegan scones:


  • 2 cups self raising flour
  • 2 tablespoons sugar
  • ½ tsp salt
  • ¾ cup of soy milk
  • Just under ¼ cup oil

Whisk the dry ingredients. Mix the wet ingredients, then combine wet and dry. If the dough is too sticky add a little bit more flour. Put on a floured baking tray and cook for 12-15 minutes in an oven heated to 200 degrees Celsius.


14-07-10 Interview with Adam Kochanowicz about iVegan

On this weeks radio show I interview Adam Kochanowicz about his new iPhone application iVegan.


7-07-10 Welfare “sticker of approvals” for pork and SAFE’s welfarist reaction

This week on the show I talk about a sticker of approval that will soon be on pork products. SAFE was upset with this label, because it allowed sow stalls. I explain that ALL “humane” stickers are misleading and SAFE should focus their efforts on promoting veganism rather then rejecting sow stalls. I also read out one of my poem called “Sticker of Approval” and mention the following links:

Lastly, I read out this recipe for Wings of Seitan, from Heavy Metal Vegan Kitchen

  • 1 Cup Vital Wheat Gluten
  • 3 Tbsp Nutritional Yeast
  • 1/2 Cup Vegetable Stock
  • 1/4 Cup Soy Sauce
  • 1 Tbsp Olive Oil
  • 2 Cloves Garlic

Broth (For simmering method):

  • 4 Cups Vegetable Stock
  • 4 Cups Water
  • 1/8 Cup Soy Sauce

In one bowl combine the vital wheat gluten and nutritional yeast and mix well. Grate up 2 cloves of garlic with a microplane grater and combine this in another bowl with the vegetable stock, soy sauce, and olive oil. When the bowl with the liquids has been mixed well, pour it in with the dry ingredients, and begin to knead like dough for a couple of minutes.

For simmering method: Prepare a broth by combining the vegetable stock, water, and soy sauce in a pot. Cut the seitan into approx 3 pieces, and add to the broth. Bring the broth to nearly a boil, but back off quickly and allow to simmer for 1 hour. Drain, press out extra moisture, and enjoy.

For baking method: Roll your seitan “dough” into a log shape, wrap tightly in tin foil, and bake for 30-40 minutes at 375 degrees in an oven. This will give a “meatier”, tougher version than the simmering method.


30-06-10 Leather=Fur=Meat=Dairy

This week on the show I mention Mylene’s blog post about Joan Jett wearing leather.I discuss why leather presents just as much of an ethical problem as any other animal product and counter the argument that it’s OK to wear leather because it’s only a “by-product”. I also talk about Adam’s awesome new abolitionist vegan pamphlet. Lastly, I read this recipe for vegan tofu scramble:


  • 1/2 yellow onion, diced
  • 1/2 green bell pepper, diced
  • 1 block bean supreme organic tofu, drained and pressed
  • 2 tbsp oil or margarine
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried parsley
  • 1 tbsp soy sauce
  • 2 tbsp nutritional yeast
  • 1/2 tsp turmeric (optional)


Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly.

Sautee onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.


16-06-10 “Eco-Veganism”

This week I discuss the term “eco-vegan”. I argue that ethics are the primary reason for being vegan, and being vegan solely for the environment is like being against the holocaust because the concentration camps had large carbon footprints. That said, I do think we have a moral obligation to protect the environment and I think vegans should be concerned with environmental issues. But bottom line, there is only one true reason for being vegan: that animals are right holders and not objects, things or property.


09-06-10 Is Veganism Extreme?

On this weeks show I answer the question “Is veganism extreme?” In summary, there is nothing extreme about rejecting violence. What’s extreme is killing 50 billion animals per year in order to satisfy your taste buds. I also discuss the Gulf of Mexico oil spill and the MFA undercover video of a dairy farm. Lastly, I read out this recipe for Indian Potato Cutlets.


  • 680 grams potatoes
  • 1 onion
  • 2 cloves garlic
  • 2 fresh chillies
  • 3 tsp cumin seeds
  • Juice of 1/2 lemon
  • 2 tbsp chickpea flour
  • 2 tbsp water
  • Sea salt
  • Black pepper
  • Whole wheat flour
  • Oil


  1. Cook potatoes (or use leftover cooked potatoes). Peel and mash in a large mixing bowl
  2. Grate the onion, crush the garlic, chop the chillies finely and grind cumin seeds. Then add those ingredients and the lemon juice to the potatoes and mix well.
  3. Put the chickpea flour and water in a cup and mix well. Add this to the potato mixture and mix well.
  4. Spread some flour on a plate. Roll mixture into balls, flatten the balls and coat with flour.
  5. Heat oil in a frying pan and shallow fry the cutlets until they are golden brown on both sides.


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