In our mission to help horses and foals used and cast off by the pregnant mare’s urine industry that make drugs like Premarin cream and tablets, we urge women to shun them and the cruelty that goes with them, and find an alternative to ease menopausal symptoms.
ADVOCATE FROM YOUR PLATE (Vegan Recipe) — This Berrylicious Raw Vegan Cheesecake looks and tastes beautiful and we think it would be a wonderful treat for Mother’s Day. Yep, Mother’s Day is this Sunday, May 14. You still have time to shop for those special items to make this special treat.
It’s raw so no baking. And vegan for those of you eating this way for Meat Out for Mustangs this May. Or anyone who really loves delicious food no matter what it’s made out of. You do not have to be vegan to love vegan food. It is terrific. Promise!
FOR THE BASE:
Heaping 1/2 cup Medjool dates
Scant 3/4 cup almonds
1/2 cup gluten-free rolled oats
FOR THE FILLING:
Scant 3/4 cup cashew nuts, soaked in water for 4 hours
1/2 cup, plus 2 tablespoons full-fat coconut milk
Juice of 1 lemon
3.5 ounces fresh or frozen mixed berries
2 tablespoons coconut oil, melted
6 tablespoons maple syrup
1 teaspoon vanilla extract
Any fresh fruit
Melted dark or vegan white chocolate
(1) First, make the base. Place the dates, almonds, and oats into a high-speed blender and use the pulse setting to grind down. This will take a few goes – be patient!
(2) You should end up with a dough that comes together. Tip this into an 8-inch loose-bottomed round tin and press down with your fingers to cover the base evenly. Place in the freezer while you make the cheesecake filling.
(3) Drain the soaked cashew nuts and place back in the clean blender jug along with the coconut milk, lemon juice, berries (make sure there are no stems or stalks!), melted coconut oil, maple syrup, and vanilla. Blend until smooth.
(4) Pour this on top of the firmed-up base and place back in the freezer for at least 4 hours to set.
(5) When you’re ready to serve, remove the cheesecake from the freezer 5 minutes beforehand. Carefully remove from the tin and place onto a serving board. Decorate with your choice of fruit and melt some white or dark chocolate then drizzle over.
(6) Slice up, serve, and enjoy. Keep any remaining slices in the freezer for up to 2 weeks.
MEAT OUT FOR MUSTANGS — Being (partially) from Texas and growing up loving Mexican food — both traditional and Tex-Mex — I can’t go without it.
I remember fondly from my early Law Office days in Houston when at Christmas time a group of ladies came around and took our orders for home made tamales. It was a wonderful tradition that happened all over the region. Alas, being a vegetarian and almost vegan at the time, I couldn’t participate for they all had meat.
But that didn’t last long. I asked one the of the ladies if she knew how to make vegetarian tamales. She said she would think about it.
I could hardly wait for her to get back to me.
Having a vegetarian child who loved Mexican food my Dad prevailed upon a lady from Mexico who lived in our neighborhood to make vegetarian tamales for me. What she turned out was a milestone in my life and when vegetarian tamales were born for me.
We got what we wanted years later at the office too.
The vegetarian tamales the ladies at our office turned out were also delightfully delicious. Straightaway I ordered three dozen. They are perfect for the freezer too and thaw out beautifully in their corn husks which also makes them ideal for steaming if you want to warm them up.
See how fun and delicious it all is. On the serious side, you know what living vegan means for the animals too.
In honor of Cinco de Mayo and as part of our “Meat Out for Mustangs” campaign, here is link to a group of recipes that will titillate the taste buds.
— May 5 is celebrated as Cinco de Mayo day. The date May 5 is observed to commemorate the Mexican Army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza. In the U.S. the date has become associated with the celebration of Mexican-American culture.
360ml unsweetened almond milk
Juice of half a lemon (save other half for frosting)
Zest of 1 lemon
230g caster sugar
110ml sunflower oil
2 tsp vanilla bean paste (or extract)
250g self-raising flour
2 tbsp cornstarch
½ tsp bicarbonate of soda
Lemon buttercream frosting
300g dairy-free butter (I used Vitalite)
1 tsp vanilla paste (or extract)
450g icing sugar
Juice of half a lemon
For the decoration
Dark chocolate, melted
Vegan-friendly mini eggs or chocolates