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YOU MAY HEAR ABOUT THIS SOON: Being ‘veggan’ is the latest LONDON diet trend in plant-based eating

FROM METRO UK | edX … Written by Deni Kirkovaboiled egg

The term describes a person who is largely vegan but still has eggs.

It’s generally adopted by people who like eating vegan but can’t bar to give up eggs.

They either simply enjoy eating them or believe they’d benefit from the protein content to supplement their nutrition.

Vicky Hadley, who is lifestyle features writer for Healthista, says: ‘I like the veggan diet as I prefer healthier plant-based natural food. However I will eat organic free-range eggs to get an added boost of protein.’

Each large egg contains 6g of protein, which is 13% of the RDA for women (11% for an average man).

While dairy and meat – especially processed meat – have received their fair share of flack from health authorities, eggs have enjoyed positive press after their high cholesterol content was deemed not dangerous.

The British Heart Foundation says you can eat seven eggs a week as part of a balanced diet.

But Jimmy Pierce, spokesperson for The Vegan Society, says eating eggs is not vegan.

‘Buying eggs from any source reinforces the perception that eggs are desirable and should feature in our diets, which is not the case: eggs are not ours to take, hens can’t give their consent, and nutritionally we don’t need to eat them.’

Not-quite-veganism is rife and includes terms such as flexivegans (people who eat animal-free part-time), and pegans (who cross a paleo diet with veganism).

Vegganism is the latest in these trends.

Vegan Chocolate Cake


1 ½ cups flour
1/3 cup unsweetened 100% cocoa powder
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup cold water
5 tablespoons canola oil
1 ½ teaspoons vanilla extract
1 tablespoon cider vinegar or white vinegar
½ cup dark chocolate chips or chunks, dusted with 1 teaspoon flour (optional)
Powdered sugar for dusting or frosting (optional)


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.


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.

Double Chocolate Protein Cookies

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.


  1. Visit http://ghostgear.worldanimalprotection.org and play on your computer or your mobile phone
  2. Click/tap to swim up & release to swim down to avoid getting caught in ghost gear
  3. 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:

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

Sweet Baby Piglets Laying TogetherBY GUISEPPE VALIENTE
Getty photo

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.


Vegan Chocolate Cake with Cashew Cream FrostingINGREDIENTS:

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

Cashew cream

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.

Vegan ice cream is everywhere!

Vegan ice cream is everywhere!



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.

Make a statement against Gun Violence

Make a statement against Gun Violence


Gun violence is an epidemic in the United States, with 88 people killed by gun violence every day. There are countless common sense strategies to help end this epidemic, but the NRA has a chokehold on Congress, as well as many state legislatures, so change won’t come without a fight.

One powerful way to join the fight is to help make clear to lawmakers and the media that a majority of Americans want an end to gun violence.

That’s why CREDO has joined forces with our friends at Moms Demand Action for Gun Sense in America and Everytown for Gun Safety to participate in the first National Gun Violence Awareness Day on June 2. Next Tuesday, people who believe we must do more to end gun violence in our country will wear orange to be seen and heard in every community across America.

Hunters wear orange for gun safety, as a way to protect their own lives and the lives of others. It’s a symbol for the value of human life. Wearing orange next Tuesday is a visual affirmation of the right of every American to live a life free from gun violence.

Wear Orange and National Gun Violence Prevention Day were inspired by teens who asked their classmates to commemorate the life of a slain friend — Hadiya Pendleton — by wearing orange. Hadiya marched in President Obama’s second inaugural parade in 2013 and was shot and killed a week later in a park near her home in Chicago. June 2 would have been Hadiya’s 18th birthday.

Gun violence touches every corner of America — in fact, just last weekend 33 people were shot in Chicago alone. We don’t have to live in a country where shootings happen every day. If we all stand up together and demand change, we will succeed.

Thank you for being part of this movement.


If you’re trying to save on calories, fat, and cholesterol, then veggie burgers are the way to go.

If you’re trying to save on calories, fat, and cholesterol, then veggie burgers are the way to go.

Completely vegan and easier to make than you think, they’re flavored with baked sweet potato, cumin, and fresh parsley.

Since most of the ones you find in the freezer section tend to be pretty flavorless, whip up this recipe that will knock your socks off.

Just whip up the mixture, heat up the patties, and they’re ready to serve to impress your vegetarian and meat-eating friends alike.


1 small sweet potato, baked
1/4 cup dry quinoa
1/4 cup dry barley
15-ounce can garbanzo beans, rinsed and drained
2 tablespoons parsley
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons whole wheat flour
2 tablespoons olive oil
1 1/2 fresh red peppers


  1. Preheat oven to 400°F. Bake the sweet potato for 45-60 minutes or until soft.

  2. While the sweet potato is baking, cook the quinoa and barley in separate pots until soft, about 30-60 minutes (barley takes a little longer).

  3. Remove the stem and seeds from the red peppers. Cut the whole pepper in quarters and the half a pepper in half, and roast all six pieces in the oven for about 15-20 minutes.

  4. Once the sweet potato is baked and cooled, combine garbanzo beans, sweet potato, parsley, cayenne pepper, cumin, salt and pepper, flour, and one tablespoon oil in a food processor.

  5. Allow the grains to cool, and then in a separate bowl, mix the bean mixture with the quinoa and barley.

  6. Heat the remaining tablespoon of oil in a large pan on medium heat. Place heaping spoonfuls of the mixture onto the hot pan, and use the back of the spoon to pat them flat and form four-inch diameter patties. Brown both sides of each burger. Serve on a bun with one piece of the roasted pepper, sliced into thirds.