Preheat oven to 350 degrees. Grease a 9-inch round cake pan.
In a bowl, mix together flour, cocoa, sugar, baking soda and salt. Sift. In a separate bowl, whisk together the water, oil, vanilla and vinegar.
Whisk together wet and dry mixtures. If lumpy, whisk until smooth, or pour through a strainer into a bowl and break up lumps, pressing them through.
Mix again, stir in chips if you are using them, and pour into prepared pan. Tap edge of pan against the counter, or drop from 6 inches to the floor several times to pop air bubbles. Bake in preheated oven 25 to 30 minutes, or until top springs back when pressed gently. Cool before removing from pan. Dust with powdered sugar, or frost, if desired.
LET’S FILE THIS UNDER “Maybe a STEP IN THE RIGHT DIRECTION” …
Before we get to their announcement about vegan ice cream, let’s look at the ingredients that are now in Ben & Jerry’s ice cream that were not there before the company was sold to corporate glom Unilever. The new ingredients are in bold: Cream, Skim Milk, Liquid Sugar, Water, Cherries, Egg Yolks, Sugar, Corn Syrup, Coconut Oil, High Fructose Corn Syrup, Cocoa (Processed With Alkali), Cocoa, Natural Flavors, Concentrated Lemon Juice, Caramel And Red Cabbage Juice Extract (For Color), Guar Gum, Milkfat, Soya Lecithin, Carrageenan.
Okay, Ben & Jerry’s is releasing a vegan ice cream next spring. They’re saying they plan to use either coconut milk or almond milk as as base.
Co-founder Jerry Greenfield was quoted recently, “In the US there are [dairy-free] alternatives from smaller companies but Ben & Jerry’s will be the first mainstream company that will do that and will also do it in a really delicious way.” The company was apparently chided to create a vegan ice cream after a petition asking the company to serve the vegan community received 27,000 signatures.
Chickpeas form the savory base of this sweet cookie, imparting a hearty texture and plenty of high-quality protein to the recipe.
Chickpeas form the savory base of this sweet cookie, imparting a hearty texture and plenty of high-quality protein to the recipe.
Its vegan, gluten free, with no sugar added.
Double Rich Chocolate Protein Cookies
This recipe makes 12 golf ball size cookies
1 can chickpeas, drained, rinsed and peeled
2-3 tablespoons water
1/3 cup + 1 tablespoon plant based protein powder
3/4 cup chocolate chunks
In food processor or blender, puree chickpeas. Add water and protein powder, blend. It should form a ball of dough, if it is still crumbly, add a tiny amount of water, a teaspoon at a time.
Process – it should quickly form a dough ball.
Stirring by hand, add chocolate chunks.
Form into 1-inch balls.
Bake at 350 for 15 minutes.
GHOST GEAR DODGE puts players in the body of a dolphin trying to traverse the perils of discarded fishing gear in our oceans
NEW YORK, June 10, 2015 /PRNewswire-USNewswire/ — Today, World Animal Protection launched its first online game GHOST GEAR DODGE – aimed at educating and engaging people to make a Sea Change for marine animals and create safer, cleaner oceans. According to UN agencies, some 640,000 tons of fishing gear are lost or discarded in our oceans every year. This ‘ghost gear’ has a devastating effect on marine animals, injuring, entangling, and killing millions of seals, whales, turtles, seabirds, and other species.
“We wanted to offer an educational tool that will help inform people about this issue and create a wider movement of people seeking change for the oceans and the animals that live in them,” said Priscilla Ma, U.S. Executive Director of World Animal Protection. “As people become the dolphin in the game’s story, they must dodge some of the most common types of ghost fishing gear that affect the welfare of marine animals, including abandoned, lost or discarded fishing pots, traps and nets.”
GHOST GEAR DODGE includes key factoids about the ghost gear problem and its impact on animals; these are shown during the game when the dolphin collides with ghost gear. Players are encouraged to share the game on their personal social media pages, join the Sea Change movement to see how they can activate their local communities, or donate to help World Animal Protection reduce and remove ghost gear and rescue entangled animals.
How to play GHOST GEAR DODGE:
- Visit http://ghostgear.worldanimalprotection.org and play on your computer or your mobile phone
- Click/tap to swim up & release to swim down to avoid getting caught in ghost gear
- Sign up at the end of the game to learn more about Sea Change initiatives happening locally and share the game with your family and friends to help build the Sea Change movement
World Animal Protection’s Sea Change Campaign aims to save one million marine animals from the impact of ghost gear by 2018.
Note to editors:
- High-resolution images available upon request
- For more information on World Animal Protection’s Sea Change campaign, visit www.worldanimalprotection.us.org/seachange.
About ghost gear
Abandoned, lost or otherwise discarded fishing gear known as ‘ghost’ gear is found in every ocean and sea on the planet. It continues to fish indiscriminately, killing millions of marine animals every year, including seals, dolphins, whales, turtles and birds. It destroys marine habitats and costs governments and marine industries millions of dollars in clean-up costs and lost revenue each year. Made mostly of plastic, this phantom menace will persist in our oceans for centuries.
About World Animal Protection
World Animal Protection, formerly known as the World Society for the Protection of Animals (WSPA), is active in more than 50 countries. From our offices around the world, we work with businesses, governments, local partners and animal welfare organizations. We help people to find practical ways to prevent animal suffering worldwide. We collaborate with national governments, and we have formal relationships with international bodies including the Food and Agriculture Organization of the United Nations, the United Nations Environment Programme, the Council of Europe and the World Organisation for Animal Health (OIE). We seek national and international policy change to improve the lives of millions of animals, because animal protection is a fundamental part of a sustainable future.
Source: World Animal Protection
MONTREAL — Proposed Quebec legislation would impose heavy fines and jail time for serial animal abusers and go so far as to criminalize flushing live goldfish down the toilet.
“If you have a goldfish you have to take care of it,” said Quebec Agriculture Minister Pierre Paradis, who tabled the legislation Friday. “Don’t get a goldfish if you don’t want to take care of it.”
The bill states that “animals are not things. They are sentient beings and have biological needs.”
For many people, that might seem obvious, but in Quebec an animal currently has the same legal rights as a piece of furniture.
“The biggest change (in the bill) is that up to now, an animal in Quebec is considered as a movable, like a piece of equipment,” Paradis said. “It goes from that to being a sentient being.”
Paradis believes his bill will transform Quebec from the jurisdiction with some of the least strict animal-welfare rules in North America — it is considered the puppy-mill capital of the continent — to one with some of the toughest.
He said he was inspired by Manitoba, Ontario and British Columbia, which he noted have the strongest animal-welfare laws in the country.
Paradis also looked to France, which updated its own laws last January to change the status of animals to sentient beings from their prior status of movable property.
The bill has separate rules for pet owners, farmers with livestock, owners of pet shops, or people who sell animal-based products such as furs.
Pet owners “must ensure that the animal’s welfare and safety are not compromised,” meaning domesticated animals have to receive “care that is consistent with (their) biological needs,” the bill states.
Farmers must guarantee that their animals are “treated with dignity as much as possible” from the moment they are born to the day they are slaughtered.
But farm animals don’t get the same protection as pets. They must be treated “in accordance with generally recognized rules,” the bill reads.
That, says the head of animal advocacy for the SPCA in Montreal, means chickens, will still be allowed to be kept in enclosures no wider than a sheet of paper — called battery cages — for their entire lives.
“Whatever the (food) industry does on a wide scale is exempt,” said Alanna Devine.
“I don’t know if this means they’ll be treated with dignity and respect.”
She said the bill is unclear regarding the status of many wild and exotic animals and those found in zoos.
Devine’s interpretation of the bill is that someone who shoots a squirrel in a park, for instance, is not covered in the legislation.
Despite wondering about how the bill be enforced, Devine called the legislation a “positive step.”
Paradis said there will be no new money for inspectors but that his department has enough people to ensure the bill’s provisions can be enforced.
The legislation gives inspectors the power to demand to see an animal if they have “reasonable cause” to suspect the pet is being mistreated.
They can also obtain a warrant from a judge to enter a home and seize animals.
First-time offenders face fines as low as $250 and as high as $250,000.
The fines can double and triple for repeat offenders. Judges will have the discretion to sentence serial violators of the proposed law to jail for up to 18 months.
Devine agrees with the fact that even goldfish owners should be subject to the law.
“We know scientifically that fish are sentient and can feel pain,” she said. “If animals are capable of suffering then they should be included (in the bill).”
First-time offenders face fines as low as $250 and as high as $250,000.
Paradis says the fines can double and triple for repeat offenders. Judges will have the discretion to sentence serial violators of the proposed law to jail for up to 18 months.
FROM VOGUE AUSTRALIA
extra virgin olive oil, for greasing 1⁄2 cup (50 g) walnuts
12⁄3 cups (210 g) gluten-free self-raising flour
1⁄2 cup (50 g) gluten-free cocoa powder
1 teaspoon bicarbonate of soda
pinch of sea salt
1⁄2 cup (125 ml) extra virgin olive oil
1⁄2 cup (125 ml) agave syrup
1⁄2 cup (125 ml) pure maple syrup
sliced strawberries or roughly chopped walnuts, to serve
3⁄4 cup (115 g) unsalted raw cashews 1 teaspoon fresh lemon juice
1⁄4 teaspoon apple cider vinegar pinch of sea salt
95 g gluten-free dark chocolate, chopped and melted
2 tablespoons melted virgin coconut oil
1 teaspoon vanilla extract
finely grated zest of 1⁄2 orange or mandarin (optional)
To make the cashew cream, pop the cashews in a bowl, add enough water to cover them completely and set aside for about 4 hours to soak.
Preheat the oven to 180°C. Grease a 25 cm springform cake tin with a little extra virgin olive oil and line the base with baking paper. Grease the paper.
Drain and rinse the soaked cashews, then place in a food processor with
1⁄2 cup (125 ml) water, the lemon juice, vinegar and salt. Process until smooth and thick. Transfer to a bowl, then wash and dry the food processor.
Blitz the walnuts in the food processor until finely chopped, with a consistency similar to almond meal. Add the gluten-free flour, cocoa powder, bicarbonate of soda and salt and pulse a few times, until well combined.
Place the olive oil, agave syrup, maple syrup, cashew cream and 1⁄2 cup (125 ml) water in a bowl and use an electric mixer on low speed to beat until combined. Add the dry ingredients and beat until thoroughly combined. Pour into the prepared tin and bake for 35 minutes or until the top of the cake springs back when touched and a skewer inserted into the centre of the cake comes out clean. Transfer to a wire rack and leave for 10 minutes, then remove from the tin and allow to cool completely.
Meanwhile, to make the frosting, put the melted chocolate, coconut oil, vanilla and orange or mandarin zest, if using, in a bowl and use hand-held electric beaters to beat until thick and creamy. Cover and place in the fridge for about 5 minutes to firm up to a spreadable consistency.
Remove the cooled cake from the tin, place on a serving plate and use a spatula to cover with the frosting. Serve with the strawberries or walnuts.
TIP The cake will keep for up to 2 days in an airtight container.
What’s the Why behind Sudo Shoes?
The Why is pretty simple. Until we opened the nearest vegan shoe store was in Manhattan! Roughly 5% of the local population identifies as vegan or vegetarian. The Boston commuting area is home to a little over 7 million people, that’s 350,000 veg folks without a shoe store, not to mention those a little farther out in New England.
What percentage of customers would you guess are vegan?
Surprisingly it’s about 50/50.
If you had a mission statement, what would it be?
I believe that most people truly live according to their principals only when doing so is made possible and practical by the society or market which they exist within. For example, if the nearest vegan shop is hundreds of miles away many people will indeed just take the next best thing, a cheap synthetic shoe likely made with animal glues, in other words not at all vegan.
If we had a mission statement it would be something like: “Sudo strives to create a market where veg minded people can easily find shoes and bags that don’t ask them to sacrifice their principals.”
Did any other vegan stores influence or inspire you?
Moo Shoes in New York City, how could it not? I just love the store and they were the pioneers, in the U.S. anyway. That’s where I bought all of my shoes…until now of course.
Ten years ago, did you imagine yourself owning a vegan shoe store?
Nope, but I did always assume that someone else would open one in Boston. It surprised me that it never happened so I decided to open Sudo.
Before opening, did you have a fear of the business failing?
I always believed that Sudo would work, if I didn’t truly believe it I never would have been able to follow through with all the various tasks and challenges required to get opened in the first place. It did work too! We’re a small team and we are always growing but Sudo was paying the bills from day one.
Do most people know that it’s an all vegan shoe store before stepping foot inside?
Yes, most do know what we’re up to, but not all! It’s funny but when you allow people to figure it out for themselves they’re almost always excited and supportive of this cool shop which they discovered, there’s a sense of being in on something. If you just blurt it out and they don’t happen to be veg they often feel immediately unwelcome.
Has Cambridge proven to be a good choice? Why or why not?
Cambridge was a great choice, the neighbors are really supportive and friendly and Cantabrigians are just very educated and conscientious people in general.
What’s the farthest anyone has traveled from to shop at Sudo?
There’s a lot of competition for that title! Boston is a big hub for international business so we regularly get people from literally the other side of the world. We have regular customers from San Francisco, Japan and many from France and the U.K.
What is the best part about owning the store?
Saving animal hides!
Along with the common assumption that synthetic shoes are automatically vegan, what are other misconceptions about vegan shoes?
I have experienced a lot of misconceptions about vegan shoes. People think that they’re saving animals if they buy vegan shoes but they are also making a much more environmentally friendly choice when they stop buying leather shoes. They often forget to take into account the impact that raising cattle has on the planet.
Also, I’ve been wearing this same pair of vegan Chelsea Boots every day for over 5 years! Vegan shoes last as long, maybe even longer than leather shoes.
What advice would you give someone opening a small vegan business?
Believe in it and hire people who believe in it. The business is most likely to succeed if it’s an extension of who you are. You should be proud of every aspect of the business, if you’re not then change something.
Sudo Shoes is located at 1771 Massachusetts Ave., Cambridge (Porter Square). Tel. 617.354.1771 – email: email@example.com
By Sherry Jepson Zitter | Vegan Villager Contributing Writer
The animal rights vegans. The health-conscious vegans. And the environmental vegans. Those are the reasons mentioned by most people for choosing veganism, and referenced by Lisa Bouley in “The many shades of vegan” in the preview issue of Vegan Villager.
I would like to highlight a fourth group that is small but undeniable: the often invisible humanitarians or social activists who choose their diet primarily, or originally, from a concern about humanity’s world hunger. As with the other groups, this initial choice is often but a step on the path into our Vegan Village, as one learns more about the other sound reasons and benefits of a vegan diet and lifestyle. Yet each of us is unique and is compelled to give up animal products from that special tug in our own hearts, at that specific “teachable moment” in time.
I was just out of college and sharing an apartment when I began to cook daily meals for myself. I bought a copy of Diet for a Small Planet and Recipes for a Small Planet (by Frances Moore Lappe, 1971), and what I read that summer of 1977 horrified me: each pound of meat I consumed was said to take 7 pounds of grain to produce! With 2/3 of the world going to bed hungry every night, my hamburger was using up 7 times worth of valuable grain that could potentially feed every human being on earth!
This modest figure has been found to be actually far higher: In 1997, Cornell University’s David Pimental, professor of ecology in the College of Agriculture and Life Sciences, reported that beef cattle production actually requires an energy input to protein output ratio of 54:1! (His analysis showed that beef uses over eight times the fossil-fuel energy of plant production, but the animal protein produced is only 1.4 times more nutritious for humans, pound for pound, than plant protein.)
Pimental went on to show that grain-fed cattle use more than 200 times the amount of water required to produce an equivalent weight in potatoes! (Unicef reported in 2005 that over 400 children die per day due to lack of safe drinking water.)
And Lappe’s 1971 analysis of how meat-eaters contribute to world hunger continues to be true: the landmark 2009 study by Robert Goodland and Jeff Anhang, World Bank Group environmental specialists, reported: “if the hundreds of thousands of acres of grassland now used to raise cattle feed were used to raise 16 times the amount of food for humans, we would sharply decrease world hunger and greatly increase self-sufficiency among poorer nations.” Catherine Badgley, et. al, in Renewable Agriculture and Food Systems (2007), is even more optimistic: “If the whole world moved to sustainable agriculture, a U. of Michigan study found that enough food could be grown to feed the world’s current and projected population.”
Lappe’s 1971 data was enough for me to wear off red meat that very day; yet it took me years to totally eschew all animal flesh, including fish — and decades to become completely vegan. But that’s a story for another article.
Of course, there are countless other groups of vegan villagers, each with their own reasons for being vegan: those practicing a vegan religion, such as Jainism; or those born into a vegan household who absorbed these values as they were learning about honesty and kindness, so that such a lifestyle feels natural to them. Will Tuttle, in The World Peace Diet, states that the fear, grief and anger in the enzymes of slaughtered animals causes similar emotions in humans (“you are what you eat,” literally), citing among many arguments the ancient practice of feeding animal flesh to soldiers to make them more aggressive. Those of us who prioritize world peace may be led to veganism through Will’s viewpoint.
There may be many other paths that lead people to choose this way of living, and we would love to hear from you about your journey and what put you on the path to becoming a vegan villager.
Sherry Jeppson Zitter is a vegan activist and writer who, with her wife Sarah, keeps working on shrinking her global footprint in creative and zany ways. She is a singer-songwriter, an eco-biker, and a clinical social worker in Maynard MA who loves to help people free their spirits. She can be reached at firstname.lastname@example.org
HOW VEGAN HIPSTERS MIGHT save New York
Vegan ice cream, gluten free bread and homemade salsas could be the boost that New York City’s manufacturing has been looking for.
Although the overall manufacturing market has plunged over the last decade, the specialty food market, propelled by the “hipster economy,” has grown 27 percent over the past five years, and paying their small number of employees better than minimum wage, according to a recent report by Evergreen and the Pratt Center for Community Development that was funded by the New York Community Trust.
The study found that many of these companies were started by young entrepreneurs — who did not have a food background — during the recession. The businesses are now reaching the critical three-to-five year mark, and need more help growing their companies and incentives to stay in the Big Apple.
A 200-square foot kitchen at the Organic Food Incubator in Long Island City pumps out 70 gallons of Alchemy Creamery vegan ice cream a week. The company, started by three college friends who studied acting together at the University of Connecticut, officially launched in March 2012.
Two months later, in what co-owner J.D. Gross describes as a “shotgun wedding,” they were selling their ice cream — both traditional and dairy-free options at Smorgasburg.
“The market spoke — the vegan ice cream sold better,” Gross said. Since then, they’ve hired six seasonal employees they pay just above minimum wage, started selling pints at neighborhood stores and are planning West Coast distribution. When asked where they’d like to be in a year, Giuseppe Maione, co-founder and chef, said they’d like to have a store in a state where it’s warm all year, with low operational costs.
Karen Freer, who also works out of the Queens incubator, started her gluten-free bread business, Free Bread, three years ago after raising $13,000 on IndieGogo and a family loan. She now has 11 employees and sells her bread at at restaurants such as Le Bernardin.
“I hit it at the right time,” Freer said. “I wasn’t after the market; I started making bread and never stopped.”
Freer said her operation is still very “scrappy,” and she is looking for the city for support for her to grow her business.
“The city would help manufacturers by providing us some sort of reason to stay, either through subsidized rent, or an area of town just zoned, or help on insurance if you employ a certain amount of people,” Freer said. “[This business] has given me an incredible amount of joy, despite all of the pitfalls and being poor.”
“This is when everybody starts to hit challenges,” said Caitlin Dourmashkin, co-author of the Evergreen report and director of planning and community development at the agency. “The city needs to do more to protect manufacturing and ensure there is space for these businesses to grow … and maintaining the commitment that you can start a business in New York City.”
One of the report’s conclusions is that the city’s “vast and complex network of workforce development and job placement programs … is not adequately connected to the specialty food and beverage manufacturing sector.”
Maria Torres-Springer, Commissioner of the NYC Department of Small Business Services, told Metro in a statement that the city is committed to supporting food manufacturing, and last year helped connect industrial and manufacturing businesses to $12 million in financing and $18 million in incentive programs.