Hoping everyone has a wonderful 2006 World Vegan Day.The Vegan Society has just produced a sixteen-page environment booklet called ‘Eating the Earth.’ The booklet provides well referenced facts and figures which remove any doubt about the environmental benefits of a vegan diet. It can be downloaded at http://www.vegansociety.com/html/publications/leaflets.php . There are also other excellent booklet downloads there like "Why Vegan" plus the World VeganDay Activist Pack.
Tony of Foods for Life has an excellent World Vegan Day entry on his blog with many useful links. http://veganworldwidenews.blogspot.com/2006/10/world-vegan-day-2006.html Pop in and have a look.
"If present trends of meat-eating continue, then by 2050 the world's livestock will be consuming as much as 4 billion people do...when many were doubting whether such human numbers could be fed at all"
Award winning Science Writer : Colin Tudge, Penguin 2004
Spread the word !
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A great recipe from vegweb.com
Incredible Vegan Carrot Cake
Recipe submitted by Tate
Ingredients (use vegan versions):
2-1/4 cups all purpose flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown cane sugar
3/4 cup cane sugar
3 egg equivalent in Ener-G egg substitute
1 teaspoon vanilla
1 cup vegetable oil
2 cups finely grated carrots
1 can (about 14 oz) crushed pineapple, drained
1 cup shredded coconut
nuts and raisins optional
Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and eggs until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.
I prefer a thicker cake, so I used a 9x9 glass pan. But if you prefer thinner cake with more servings, use a 13x9. Grease pan. Smooth batter into pan. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
Faux Cream Cheese Frosting recipe
1 package vegan cream cheese 1/3 cup vegan soy margarine (like Earth Balance), softened. 1 tsp. vanilla and 2 cups vegan confectioners sugar
With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.
Serves: 9 Preparation time: 20 minutes
Tabs: World+Vegan+Day vegan+cakes vegan+diet
Tony of Foods for Life has an excellent World Vegan Day entry on his blog with many useful links. http://veganworldwidenews.blogspot.com/2006/10/world-vegan-day-2006.html Pop in and have a look.
"If present trends of meat-eating continue, then by 2050 the world's livestock will be consuming as much as 4 billion people do...when many were doubting whether such human numbers could be fed at all"
Award winning Science Writer : Colin Tudge, Penguin 2004
Spread the word !
*****************
A great recipe from vegweb.com
Incredible Vegan Carrot Cake
Recipe submitted by Tate
Ingredients (use vegan versions):
2-1/4 cups all purpose flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown cane sugar
3/4 cup cane sugar
3 egg equivalent in Ener-G egg substitute
1 teaspoon vanilla
1 cup vegetable oil
2 cups finely grated carrots
1 can (about 14 oz) crushed pineapple, drained
1 cup shredded coconut
nuts and raisins optional
Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and eggs until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.
I prefer a thicker cake, so I used a 9x9 glass pan. But if you prefer thinner cake with more servings, use a 13x9. Grease pan. Smooth batter into pan. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
Faux Cream Cheese Frosting recipe
1 package vegan cream cheese 1/3 cup vegan soy margarine (like Earth Balance), softened. 1 tsp. vanilla and 2 cups vegan confectioners sugar
With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.
Serves: 9 Preparation time: 20 minutes
Tabs: World+Vegan+Day vegan+cakes vegan+diet
14 comments:
Happy World Vegan Day to you, too!
I heard an interesting talk yesterday about the "pulse" that Daniel and Shadrack and friends ate at the King's table in the Old Testament story. It seems that "pulse" meant "anything grown." Have you any information to corroborate that?
After years of searching ancient documents, "Pulse" has now been rediscovered. "Pulse" was made from wind-dried veggies, fruits, nuts, and grains in specific ratios, and carried in grape seed oil and walnut oil. An ancient "trail mix", but with precise combinations of ingredients.
So Daniel and the others were Vegans! Very interesting.
I didn't even know it was world vegan day, but happy WVD, to you!
Happy World Vegan Day, Jackie!
I downloaded "Eating the Earth". Thank you for the link!
Yay! The recipe you posted looks very close to the recipe I used to use in my pre-veg days. I misplaced the recipe awhile back and have been looking for something similar on the web with no luck. Can't wait to try it!
happy vegan day jackie!!!!!!!!!
Happy vegan day to you too, Jackie! I've been a bit belated on everything lately (halloween, vegan day, birthdays...) but it's nice to have this great online community to share this kind of thing with!
By the way, I think your using hummus instead of sour cream is a good thing- it's much more natural!
Oh wow. I just realized I've commented twice. Where's my brain???? =)
Happy World Vegan day to you too!!!! :) :)
thanks for the links and great info about world vegan day! and carrot cake? yummy - thanks for that recipe.
Carrot Cake
That looks like a very tasty carrot cake recipe. Thanks for posting it :)
Happy belated WVD to you, Jackie. I think every day should be Vegan Day but...
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