Treat your taste buds to a mouthwatering Vegan treat for National Cheesecake Day

Today June 30, 2016 is National Cheesecake Day and there is nothing about dairy-made cheesecake that is superior to vegan cheesecake. Nothing.

There are so many recipes, so many flavors and variations, there’s not space in a simple post. So I am going to link to a few awesome recipes that I have tried and tested.

I adore Dana, the Minimalist Baker. Dana says, “I create simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare.” You will need a food processor for her recipes.

Oh my. Look at these. Mix some of these up and put them in the freezer. Oh my stars. . . delicious.

Individual no bake cheesecakes from Minimalist Baker
Individual no bake cheesecakes from Minimalist Baker. Photo too.

Dana makes three variations: blueberry, bourbon caramel and peanut butter. I am a huge fan of individual cheesecakes. It helps me demonstrate a little bit of self-control. Interested in this recipe? Go here »

If you are crazy about chocolate and peanut butter then you will fall madly in love with Vanilla Chocolate Chunk Cheesecake with Peanut Butter + Coconut” from This Rawsome Vegan Life. It is beyond decadent. Learn how to make it here »

Here is another one I can’t resist from Emma at TRVL — Chai Cheesecakes with Chocolate Drizzle. Go here for that one »

Oops. Another favorite of mine by TRVL. I can never get enough of Lemon, Lime and Coconut Vegan Cheesecake. You will find that one right here.

But wait. How about a Key Lime Raw Cheesecake recipe from another marvelous Emma — this one from She Can’t Eat What?! Look!

Key Lime Raw Cheesecake by Emma at She Can't Eat What?!
Key Lime Raw Cheesecake by Emma at She Can't Eat What?!

Last but certainly not least we must send you over to One Green Planet for a mouthwatering recipe.

If you can find fresh cherries left at your local grocers grab them up and make this. Raw Vegan Cherry Cheesecake. Aaaah yes. Deluxe. Another great mix and chill recipe. That’s a picture of it up top as our Featured Image. Here’s the link to that recipe »

So far the recipes I have selected have been summery and no bake.

If you hate the heat and already dreaming of Fall here’s something special indeed — Apple Pie Cheesecake — by Allyson Kramer. This is a recipe that takes awhile to make but worth the effort. A lot of the time is spent leaving it unattended to do its magic. See recipe here »

Always watch the ingredients. It calls for granulated sugar but she doesn’t mean the kind you probably have in your cupboard if you are not yet a vegan. Use a sugar such as a “raw” sugar or something like it that hasn’t been processed with bone char from cattle.

While we’re on that subject here’s a link you will find helpful — “A List of Bone Char Free Vegan Sugar Companies” — from Ordinary Vegan.

Happy National Cheesecake Day!

Go Vegan. For Life.

High-end horses: The ultimate jet setters

Cross-posted from CNN
Featured Image: Filed with this Report


(CNN)When the world’s best athletes travel they receive first class treatment from expedited security to special meals to extra legroom. The same is true for the four-legged world of top show jumping horses.

With major horse show competitions in Shanghai, Paris, Rome, Madrid, Los Angeles, and Palm Beach and the Olympics in Rio, these horses may have more frequent flier miles than many people.

Horses on this international circuit can cost as much as $10 million dollars and their health and safety is of utmost importance, as well as to arrive at the next horse show rested and ready to go for the blue ribbon.

Soaring across a six foot fence is one thing — soaring across an ocean is another.

Door to door

Special horse charter companies provide stall door to stall door service, picking the horse up at its home barn and transporting it in a specially air conditioned van to the airport, in the US most likely Miami or New York.

Their horse passport and health certificate are checked, and a vet will make sure they are fit for travel.

In the animal version of a VIP lounge they are kept comfortable until ready to board, then put in a special traveling stall which has good ventilation, a vibration-minimizing floor to keep those four legs from getting stressed and space to see the other horses.

These stalls are raised on a lift on the tarmac to be put in the cargo hold where special flight attendants or professional flying grooms ensure their comfort. Pilots even fly a special low ascent and descent to minimize the trajectory angle and are particularly keen to avoid bad weather.

First class, business, or coach translates into a stall which is divided for only one, two or three horses, and prices to fly from the US to Europe are usually in the $10,000 range each way.

Read full story »

July 28th is National Chili Dog Day and Vegans can enjoy it too

Happy National Chili Dog Day. And no, you are not left out if you are a vegan. We can “veganize” just about anything.

First, I will give you the simplest way possible. Heat up a can of Hormel vegetarian chili (which is also vegan), cook vegan hot dogs according to package directions, put them on hot dog buns and garnish with the toppings of your choice using a vegan cheese such as Daiya.

You can up the stakes a bit by making your own chili.

The recipe I use is from Peta’s website. It’s called Cincinnati Chili. I love the flavor of this chili especially for chili dogs. It freezes well.

Tip: Veggie burger crumbles get spongy when repeatedly reheated. So I store mine in individual serving size freezer bags.


1 onion, chopped
1 12-oz. pkg. frozen veggie burger crumbles
1 Tbsp. minced garlic
1 cup tomato sauce
1 cup water
2 Tbsp. red wine vinegar
2 Tbsp. chili powder
1/2 tsp. cumin
1/2 tsp. ground cinnamon
1/2 tsp. paprika
1/2 tsp. ground allspice
1 Tbsp. light brown sugar
1 Tbsp. unsweetened cocoa powder
1 tsp. hot pepper sauce

• Heat the olive oil in a large frying pan and sauté the onions until tender. Mix in the veggie burger crumbles and garlic and cook until the crumbles are no longer frozen.
• Stir in the tomato sauce, water, vinegar, chili powder, cumin, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce.
• Heat over medium-high heat until the mixture begins to boil. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until thickened.


Insofar as the dogs, I buy whatever brand is available at the supermarket I happen to be in. They are typically soy based but don’t worry. They have the usual spices so you will detect no difference in taste. They are easy to digest and the texture is just right too. Heat according to package directions.


I don’t really have to explain this do I? But who knows someone may happen upon this who doesn’t know what a chili dog is (smile).

Open a hot dog bun and place it on a plate. Place a vegan hot dog cooked according to package directions on the open bun. Ladle hot chili onto the hot dog. Garnish to taste. Oddly I don’t care for cheese on my chili dog. I like mustard, a bit of relish and chopped onion.

I have made these for outdoor parties. Young and old love them and surprised that they are vegan.


Here is another way to make vegan chili dogs that is just about as fast as the Hormel option. Jump over to the Vegan Chowhound for their recipe. By the way, that’s their chili dog image at the top of this page.


Where are we finding all these cool “national days of . . . “? Right here.

Feinstein Supports Ending Abusive Horse Soring


Washington DC (July 25, 2016)—Senator Dianne Feinstein (D-Calif.) today applauded a decision by the U.S. Department of Agriculture to strengthen enforcement of the Horse Protection Act and end inhumane practices known as soring, the use of painful devices or chemicals to force an unnatural gait. Senator Feinstein is an original cosponsor of the Prevent All Soring Tactics Act and wrote Agriculture Secretary Tom Vilsack requesting the proposed rule change.

Senator Feinstein released the following statement:

“No horse should be subjected to the inhumane practice of soring. I’m pleased the USDA has taken the necessary steps to end this cruel practice used by many trainers to forcibly change a horse’s natural gait.

“A 2010 inspector general’s audit found that walking horse trainers and show promoters failed to properly protect horses from soring and in some cases were purposely undermining USDA’s horse inspection programs. The report also stated that approximately 50 percent of all violations were issued at shows inspected by federal veterinarians, despite the fact federal veterinarians were only at 6 percent of shows.

“Under the proposed rule change, the USDA would train, screen and license all horse inspectors. It would also ban the use of soring devices and chemicals at all events.

“The industry’s unwillingness to regulate itself has left too many horses vulnerable to abuse. I look forward to working with Secretary Vilsack to make sure this proposed rule is finalized and to ensure the department has the resources necessary to implement these important changes.”

# # #

See Release at Sen. Feinstein’s Senate Website »

Sen. Dianne Feinstein, Washington Times. (AP Photo/Ann Heisenfelt, File) .

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