ADVOCATE FROM YOUR PLATE — It is so hot. We are so busy, talking, talking … talking! And we haven’t had a vegan recipe here for ages. Boy do we need something cool and refreshing and tasty. And here it is. How about you?
Banana Chai Smoothie Parfait
A deliciously frosty, naturally sweetened, and lightly spiced smoothie parfait topped with crunchy granola, fresh blueberries, chopped apricots, and maple syrup. Serves 2.
Author: Brittany at ilovevegan.com
Banana Chai Smoothie Parfait
5 frozen bananas
1 cup chai tea ice cubes (directions in notes)
2 tbsp coconut cream or coconut yogurt
1 tbsp almond butter
6 pitted dates
½ tsp pure vanilla extract
1 pinch cinnamon
1 pinch dried ginger
maple syrup (Pure Infused’s Lavender Chai is a great way to enhance the chai flavour!)
ADVOCATE FROM YOUR PLATE — Our Meat Out for Mustangs campaign has yielded a lot of interesting questions. One of the most common is what’s the difference between veganism and a plant-based diet.
In a nutshell, the difference between a plant-based diet and veganism as I understand it can be found in the title.
A plant-based diet is just that. No animals products in your diet. It is a dietary choice.
Vegans eliminate the use of all animals products from their lives including their diets. It is a lifestyle choice. It also involves activism.
This is how I have come to see it. However, I decided to look it up and see that it extends further.
Chloe at eatbychloe.com introduced me to additional philosophical concepts regarding the two.
Under the paragraph entitled “What’s the big f*#@! difference?” she writes:
Veganism is a philosophy deeply devoted to animal rights, and being a vegan (n.) is a lifestyle choice that involves diets, politics and ethics. Vegans (n.) not only eliminate animal products from their diet, but from all aspects of their lives. We’re talking – no leather, fur, wool or silk; products derived from insects (i.e. honey and beeswax); or toiletries that may be derived from and/or tested on animals.
When it comes to food, “plant-based” simply refers to whole, plant foods and NOT just foods considered to be “vegan”. For example, French fries or Oreos are in essence vegan, but are not considered to be “plant-based”, as neither product resembles that of their original plant form.
On the flip side, a “plant-based” meal may by definition be vegan, but a person who follows a plant-based diet is not necessarily a vegan (n.) – whereas they may consume only plant-based products but wear/use products that are derived from animals.
According to a wide variety of sources Veganism is the #1 trend of 2017 and we are very happy about that because it means a safer more peaceful world. It restores and preserves lives and the planet we all inhabit.
Some vegans are quite radical. It takes us all to make a Vegan Nation. If they make you nervous, that’s okay.
Simply search out and experiment with vegan and plant-based recipes from the vast array available on the worldwide web. They are innovative, fun, non-judgmental and will titillate the taste buds of everyone.
Some of the most successful and highly trafficked recipe sites on the internet are run by vegans. So are their cookbooks. Some of them have even become celebrities. Heavenly.
ST. PATRICK’S DAY — Hello, it’s Vivian. Let’s let out a long, lengthy sigh and think of something good. Food is good. Vegan food is better than good. Vegan food is divine.
St. Patrick’s Day is coming up and few dishes are as Irish as colcannon.
I am of Scottish descent, hence the Grant, born in England which makes me English, transplanted in America (don’t know what that makes me — an immigant? uh, oh. But I did arrive with American citizenship thanks to my Dad), and married an Irishman, which is where the Farrell comes from.
I have spent many years in England and Ireland, mostly England — down south some, but most of all up north in Liverpool which is often called the capitol of Ireland because there are so many Irish. Colcannon is a common dish, eaten by just about everyone.
Colcannon is what you would call a working class dish. It is usually made from mash and boiled cabbage leftover from an earlier mean (mash being the common word for mashed potatoes).
The recipe we are about see is made from scratch substituting kale for the cabbage.
4 medium sized russet potatoes, peeled and cut into large chunks
¾ cup unsweetened soy or almond milk
3 tablespoons Earth Balance or melted coconut oil
½ teaspoon salt (more to taste)
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
3 cups washed and finely diced kale, tightly packed
Instructions (reinterpreted by Vivian)
Make mashed potatoes using the potatoes, unsweetened milk and Earth Balance or any non-dairy butter and season to taste with the salt, pepper and garlic powder. I typically go light on the garlic powder. The dish tastes just fine without it.
Lightly steam the kale until slightly tender. Resist overcooking.
Gently add the steamed kale to the mashed potatoes using a wooden spoon (my preference).
Store it for several days in airtight container. We never have any left!
Oh She Glows has a lovely list of recipes for vegan drinks, sweets, a delish Shepherd’s Pie and more for St. Patrick’s Day.
Shamrock Reins is a nonprofit 501 (c)(3) Charitable Organization formed February 10, 2014 to provide Equine Assisted Activities and Therapies for Veterans, Active Duty & Reserve Service Members, First Responders, their Families, and the Families of Fallen Heroes.
Do you have a couple of hours to bake something scrumptious?
Sound too long? It needn’t be.
When I know I am going to be occupied on a project or with a program for a couple of hours, I mix this up, stick it in the oven, and two hours later voila! One of the most comforting comfort foods there is. This rice pudding recipe bakes at 30-minute intervals where all you need is jump up and give it a quick stir every 30 minutes, then back to business, or the show.
TIME: About 2 hours, mostly unattended
MAKES: At least 4 servings
PREHEAT OVEN TO 300°F
1/2 cup any white rice
1/3 cup Sugar in the Raw
4 cups Blue Diamond Almond Breeze almond milk – Silk almond milk is yummy too.
(Note: If you want to add vanilla this should be done after baking)
1. Combine the rice, sugar, salt, and milk in a large gratin dish that holds at least 6 cups. Stir a couple of times and put it in the oven, uncovered. Bake for 30 minutes, then stir. Bake for 30 minutes longer, then stir again; at this point the rice might be swelling up and the milk should begin to develop a bubbly skin (if so, stir it back into the mixture).
2. Cook until the rice plumps and starts to become a more noticeable part of the mixture and the skin becomes more visible and darker, about 30 minutes more. Now the pudding is getting close to done, so check on it every 10 minutes, stirring each time (it should reach the right texture in 10 to 30 minutes, depending on the kind of rice you used).
3. The pudding will be done before you think it’s done. The rice should be really swollen and the milk thickened considerably but still pretty fluid (it will thicken more as it cools). Serve warm, at room temperature, or cold.
You must use white rice in this recipe, but you have some choices: long-grain aromatic rice (like basmati or jasmine) will deliver the most delicate texture and fragrance. Short- or medium-grain white rice (like Arborio) will be more thick and chewy. Supermarket long-grain rices will be somewhere in between.
5 Ways to Change the Flavor:
1. Substitute coconut, soy, rice, or nut milk for the milk.
2. Stir in a piece or two of whole spice (cinnamon sticks, cloves, or nutmeg) at the beginning of cooking.
3. Stir in a teaspoon of grated citrus zest at the beginning of cooking.
4. Add 1 teaspoon vanilla extract after cooking.
5. Add up to 1/2 cup chopped toasted nuts right before serving.