Meatless Monday? No way. Let’s stop reinforcing the idea that there is a morally coherent distinction between meat and other animal foods. There isn’t. Today is Vegan Monday. Tomorrow is Vegan Tuesday. It’s Vegan Every Day. It’s Vegan Life. If animals matter morally, going vegan is the only rational response.
Video: Animals as Property http://vimeo.com/4807775 http://www.abolitionistapproach.com/video/#animals-as-propertyProfessor Francione argues that the property status of animals renders meaningless animal welfare laws that prohibit the infliction of “unnecessary” suffering and require the “humane” treatment of nonhumans. Professor Francione’s book, Animals, Property, and the Law (Temple University Press, 1995), provided the first legal analysis of the property status of […]
Simple and satisfying.
Soft, hand rolled corn tortillas, warm spicy tempeh and lime accented greens make this a lovely and flavourful dish. Fresh tortillas are terrific and when you make them from scratch, you control all of the ingredients. Be sure to use masa harina rather than regular corn flour for this recipe. This makes eight small tacos.
Similar to pierogi, mezzaluna are a lovely and decorative pasta, filled here with a lightly spicy combination of black beluga lentils, poblano peppers and Brussels sprouts, served in and a rich sauce of white miso, sesame seed butter and oyster mushrooms. This makes an appetizer portion for 4 or large plate for 2.
Simple and satisfying with nourishing miso and chewy noodles simmered in the broth. This recipe easily doubles.
The ginger and molasses add a little flavour nuance to this rich, flaky cookie. This makes about a dozen larger cookies, up to two dozen small ones.
Although it’s the extreme dry heat of a professional oven that makes the absolute best bagels, it’s possible to make a good bagel at home. Many bagels made at corner shops are made with egg wash, honey, or other ingredients. Commercial bagels are often made with micro-ingredients, such as l-cysteine, and they lack the satisfying […]
Warm and satisfying, and with the amaranth, a fairly nutrient dense soup. This make a large bowl for 1, small bowls for 2, and easily doubles.
A simple, gluten free variation of the traditional potato pasta, the tapioca helps keep the softness of the original dish. Shown here with sauteed kale, mushrooms, sun-dried tomatoes, gnocchi goes well with a variety of sauces.