Quote Of The Day!

“The question is not, Can they reason? nor, Can they talk? but, Can they suffer?” 

–Jeremy Bentham, Philosopher, 1748 to 1832–

I don’t think anything needs to be added to this poignant quote.

Sharks Need Your Help

Great White Shark

Great White Shark

Since it is Shark Week on the Discovery Channel, I found this to be a good time to bring up the issue of saving sharks. (And I’m not just interested because my favorite hockey team is the San Jose Sharks either… ;) )

Yes, the thought of swimming with sharks leaves me grasping the dirt for dear life. Yes, Jaws freaked me out as a child. Yes, the thought of a shark swimming beneath me in the ocean (or next to me for that matter) scares the crap out of me. But I still have a soft spot for these ill-perceived creatures of the ocean. I do not so much fear sharks as respect them. I do not blame sharks when they bite people. They pretty much have no interest in humans, they just think you were a seal or something to that ilk. Plus, the over-fishing that occurs in the waters is impacting them greatly, forcing them to be, well…rather excited when they think they’ve come across a seal! Do you see how one ill-conceived human action (over-fishing, or fishing in general) can cause trouble for humans down the line? But this is all besides the point. The point of this post is to ask you to help save sharks.

100 million sharks are killed each year. 100 million, contemplate how large a number that is. I know that billions of animals are killed for food, fur and science each year as well. But how often do you think about how many sharks are being killed? Shark numbers have decline 90% in the last 30 years. A large part of the problem is the Asian delicacy Shark Fin Soup. Sharks are taken from the water, fins removed, and thrown back in the water to die a miserable death. For an animal that has been in existence for over 450 million years, it is atrocious to think that us humans could cause them to perish all for greed in only a few decades. Think of that: decades to kill the remaining ancestors of an animal that has been around and prevalent for 450 MILLION years. The fact that these ancient creatures were here long before us should be more than enough reason to respect and protect them.

I am well aware that many animal lovers, and even vegans, have no soft spot for sharks. But why? I believe that their portrayals in movies and tv have doomed them from receiving sympathy from people in general. It is time to change this. Please visit this website, which is dedicated to the documentary, Sharkwater. Biologists, specifically Rob Stewart and crew, risked their lives to show how important it is to save these prehistoric beings. For anyone interested, this documentary is available on DVD and is also going to be shown on Pay-Per-View all three days this weekend (Fri-Sat-Sun).

Won’t you try and find a soft spot for sharks? Huh? It is Shark week….. :)

Would You Eat Petri Dish Meat?

Petri Dish Meat--For You or Not?

Petri Dish Meat--For You or Not?

The idea of producing large quantities of meat via petri dishes has been spoken of off and on lately. PETA has also issued a prize offer of $1 million for the first to come up with consumer available in vitro meat by 2012. So the question needs to be asked, would you eat petri dish meat?

NASA has actually been working on growing petri dish meat for some time now as part of their experimentations in space. Their experiments have shown that you can in fact grow meat in a petri dish, but very small amounts. Apparently, anyone trying to grow ”life-like” meat would have a tedious process ahead of them. The process begins by taking cells from different tissues (aka fat and muscle) and to isolate these cells, then have them divide in thousands of more cells. Companies interested in pursuing in vitro meat think that the best way to produce the meat would be to grow it in single layers on large trays. Once this single layer grows, they would then stretch these cells (apparently no stretching=mushy meat). Once all that is done, the scientists would have to begin stacking layers to produce large pieces of meat (unless they were going for single cell layers of meat, which I doubt!).

According to numerous sources, the meat would be engineered to fit dietary standards. Scientists could lower Omega-6 levels, pre-determine fat and most likely add nutrients. So technically this would be right up there with genetic modification. How safe would this meat be exactly?

Scientists claim that they could, sometime in the future, easily produce Spam-like meat for a hefty price. Petri dish meat that tastes like regular meat seems to be much farther off. But some scientists go as far to say that “meat machines” will be commonplace in a home, right next to a toaster, years in the future. Seriously??

Between PETA’s plea and scientists using environmental and animal issues as reasons for growing petri dish meat, it seems as though petri dish is somewhat being geared towards vegetarians. Sure companies growing this meat would want everyone eating it since vegetarians account for a small percentage of people. Scientists also point to the fact that China’s meat consumption doubles every 10 years (perhaps faster at this point) and India’s poultry consumption is doubling every 5 years. Needless to say, meat eaters are concerned there won’t be enough meat (I feel so bad for them!).

So my question is this: Would you consume petri dish meat?

Personally I would not. I do not care for the idea of consuming meat, no matter where it came from. This will not stop people from seeing animals as commodities and instead as individual beings. Going from previous knowledge of us humans, I doubt that animal lives will stop being taken. There will always be those who think it is foolish to eat it from a petri dish when they could get it from the animal (aka hunters, one of my least favorite groups….don’t get me started!). Plus, where is the guarantee that animals still won’t be caged and experiments done on them to produce the best CELLS for human consumption? I mean come on! We all know scientists would do this. They would claim they can adjust cells best by feeding the animals this or that and injecting them with a plethora of things. I don’t trust this petri dish excursion in the least. Sure, the potential to decrease the number of animals killed on factory farms etc. is possible. But I prefer the idyllic image of no animals slaughtered, no animal cells eaten (from a petri dish or from the deceased being) and no animals in cages for the supposed “advancement” of man. (Anyone wishing to argue that animals in labs do advance human science/medicine etc, please read up. There are many tests available that use human tissue cells that give much more valid data than any animal could. Plus, scientists constantly use animals that have no connection or validation towards humans whatsoever. Take for instance March of Dimes, they frequently do studies on animals that have completely different reproductive systems than humans. You tell me how that is supposed to help combat problems with HUMAN infants and fetuses!) Sorry, went off on a little tangent there! Also, I don’t trust scientists to just stick with the “main meats” either. Who is to say they won’t venture into other meats to mass produce? Will they be going around zoos collecting cells from those animals too?!?! (Well we all know they just wouldn’t go to zoos, they’d lock the animal up somewhere else, but you get my point.)

So, in short, I would not consume petri dish meat. Period. I’ll stick to my seitan, tofu and tempeh thanks!

I have decided to have a poll for this particular topic. Please take part in the poll and let me know why you chose that particular answer in a comment! Thanks! The poll can be found on the side of my blog, below everything. It can also be found here. This is my first poll on the blog so we’ll see how it works out!

Quote Of The Day!

“As long as men massacre animals, they will kill each other. Indeed, he who sows the seeds of murder and pain cannot reap the joy of love.”

–Pythagoras, the “father of numbers”, a famous ancient Greek mathematician, c. 580 BC-c. 500 BC–

 

How horrifying is it that these views have been around and even conveyed by such great minds as Pythagoras and essentially very LITTLE has been done in terms of animal rights in 2500 years?? I really wonder how much the human population has really “advanced”.

For Anyone Interested….

I FINALLY updated my About page so give it a looksee! I included numerous photos of me and my boys! You’ll find the link on the side at the bottom or here.

Agave Mustard Marinade For Tofu or Tempeh

My boyfriend Matt loves, LOVES, honey mustard anything. Period. Which, as we all know, is an issue for vegans. Honey does not sit well with us. So I made a point of creating honey mustard-esque dressings quite awhile ago to help him in his transition to veganism. I don’t know if honey mustard would have been the make it or break it point, but it sure wasn’t working in veganism’s favor that he couldn’t consume it! So, I came up with an awesome salad dressing using agave nectar. Needless to say, his veganism transformation went smoothly there on out (yeah, I’m fooling myself but still ;) ). Eventually the salad dressing led me to create a marinade for tofu, which I later tried on tempeh. I personally think the marinade is even better on tofu than tempeh, but I know there are those out there that feel queasy at the mention of tofu (not to mention any names….Sara and Jo….oops it slipped out, sorry :) ). So rest assured this marinade works well for tempeh as well!

Agave Mustard Marinade

1/4 cup lemon juice

1/4 cup water

3 Tbsp mustard (any kind will do, I prefer spicy brown mustard)

1 1/2 Tbsp soy sauce

3 Tbsp agave nectar

1 tsp garlic powder

1/4 tsp pepper

Firm (not silken) Tofu or a package of Tempeh

 

Whisk all ingredients together in the dish you will be marinating in. If you are using tempeh, be sure to cut into the size chunks you desire and boil in water for 10-15 minutes (helps in the digestion of the tempeh, I do this step every time I use tempeh–I also find it gives it a better flavor). Then just drain the water, let tempeh cool slightly and place in marinade. Regardless of whether it is tofu or tempeh, I always place the dish in the fridge.

**If you are only using HALF of an 8oz package of tempeh, then you only need half the marinade recipe. Obviously if you are using an entire 8oz package use the entire marinade recipe.

**If you are going to be using a FULL package of tofu (generally a pound), I recommend using a dish larger than 8×8. I find that when I use an 8×8 dish to marinade it only fits a half of a pound nicely. Plan accordingly!

I always freeze my tofu once I get home from the store (I freeze in it’s package), so I simply take out a package the night before I’m using it. It takes on a slightly spongy texture that readily absorbs marinade and has a nice texture when you’re eating it. Remember to press the tofu before placing in the marinade, otherwise the water will take the space for the marinade and it won’t absorb much, if any, marinade! I would recommend at LEAST 30 minutes of marinade time. I prefer 1-2 hours. You can always marinade overnight as well, but remember to plan ahead and remove tofu from the freezer if you freeze your tofu.

**I recommend flipping the tofu/tempeh halfway through the marinading time.

Since tempeh does not readily absorb marinade as well, I would recommend a longer marinade time. Overnight would be best but at least 2 hours would do.

After your tofu or tempeh is done marinating, you can bake it in the oven or “fry” it in a small amount of olive oil on the stove. I prefer to bake both the tofu and tempeh. If you fry in a small amount of oil, just cook until brown on both sides.

Bake at 350 Degrees F for a total of about 20 minutes on a greased baking sheet or with a silicon mat on the baking sheet. After 10 minutes in the oven, flip the tofu/tempeh over.

Baked Agave Mustard Tofu

Baked Agave Mustard Tofu

I like to serve the tofu or tempeh when I make wraps. I just cut up some veggies (generally carrots, onion, peppers, lettuce and spinach) and use an agave mustard dressing for dipping or for in the wrap itself (as Matt prefers). I actually like just a little Vegenaise in my wrap with all the veggies and tofu. Yummy!! It’s a very quick meal since nothing is cooked except for the tofu/tempeh. If you plan ahead and have the marinade ready before you go to work or school, all you will have to do is throw the tofu/tempeh in the oven while you prep veggies! I love this meal for summer months due to the minimal cooking and tons of fresh veggies!

Fresh Veggies!!

Fresh Veggies!!

Veggie Wrap Meal All Ready To Eat!!

Veggie Wrap Meal All Ready To Eat!!

Quote Of The Day

“It is my view that the vegetarian manner of living, by its purely physical effect on the human temperament, would most beneficially influence the lot of mankind.”

–Albert Einstein, the genius himself–

Baked Vegan Donuts and Donut Holes Revisited

Yummy Vegan Baked Donuts

Yummy Vegan Baked Donuts

A couple weeks ago I posted a Yummy Baked Vegan Donuts recipe. Well since then I have been trying to revamp it so that the donuts would come out a tad sweeter and softer. Well I’ve done it! I think this recipe is even better than the first (especially for donut holes) and they even keep longer. Please refer to the recipe above for instructions unless otherwise noted!

Baked Vegan Donuts

2 cups soymilk (I use very vanilla)

1/4 cup canola

1/4 cup agave nectar

2 1/2 tsp yeast

1/2 cup sugar

1/4 cup applesauce    **Add the applesauce and vanilla during the first flour stage!**

1 1/2 tsp vanilla

1/2 Tbsp salt      **Just like the other recipe, the salt is added with the remainder of the flour**

4 3/4 cups & 2 Tbsp flour

Bake at 350 Degrees F for about 10 minutes, if they begin getting light brown sooner then remove them early. Unlike the previous recipe, these donuts come out much more soft and unlike dinner rolls.

The main changes were adding applesauce (for moisture), vanilla and eliminating the baking powder and baking soda. Baking powder and baking soda essentially only work to help the dough rise or “fluff” if baked soon after it is added to the dough. Since I recommend placing the donuts in the fridge overnight, these two ingredients were of little use. However, if you do want to bake immediately, let the dough rise for about 30 minutes. A small adjustment may have to be made for flour, but not a significant one since there is only a total of 1 tsp of baking powder/baking soda in the recipe.

These donuts are great if you are having a large (or small) gathering and want something sweet. These donuts can easily be glazed then left out to dry fully on a serving dish. The donuts actually take on an even greater donut texture when let to sit out for a few hours. The way in which the glaze dries on the donuts and the texture of this new dough makes me remember getting a glazed donut at Dunkin Donuts when I was a kid. They’re delicious! (Mine, not the ewy non-vegan Dunkin Donut ones ;) ) Only problem with these donuts is that they do not keep especially long, just a few days before the dough is no longer soft like we all enjoy (although the same thing happens when you buy a donut and bring it home and don’t eat it for days!). Therefore, if you are not having a large gathering or sharing with family members (aka baking just for you), I would recommend halving the recipe as it does make about 80 donut holes and 12 large donuts!

Hope you enjoy!!!

Concerns About Genetically Modified Organisms

Hi! I recently wrote an overview of issues concerning genetically modified organisms (GMO) on my “green living” blog, Green Breaths. You can visit the post about GMO here.

And no worries, I will be posting a recipe or two tomorrow!!

Quote Of The Day (Actually On Time!)

I’m so proud of myself, blogging the quote of the day when it really can be called that ;) . I figured out my issue with the publish later feature of wordpress. So hopefully this will be a common occurrence: on time quotes!

“A man can live and be healthy without killing animals for food; therefore, if he eats meat, he participates in taking animal life merely for the sake of his appetite. And to act so is immoral.”

–Leo Tolstoy, Russian writer and philosopher–

Yes, the man that has befuddled many a college student or literary lover with War and Peace was in fact a vegetarian! They say that vegetarians/vegans have higher IQs (obviously the case since I’m so brilliant! ;) jk) so now we know why his books are so complicated to read. Which I’m sure gives meat eaters another reason to dislike Tolstoy, wishing that he could have dumbed down his books a wee bit for them! (Yes I am joking, it doesn’t matter what you eat, Tolstoy is a complicated read!)

I find the quote interesting for a number of reasons, mainly because I completely agree. But it is also interesting due to the fact that nowadays so many people proclaim that it is unhealthy to be vegan or vegetarian. I wonder if it was in fact the same way in Russia during his lifetime. The amount of issues this world is plagued with (at least those who have or are adopting “western style” diets) you would think would lead people to understand that a diet swarming with meat isn’t any good–so what is their reasoning for thinking our diets could possibly be worse???

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