A young chimpanzee

Lucy’s Story – Dr. Maurice Temerlin and his wife Jane adopt a newborn chimpanzee and raise her as their own.  The results are documented in Dr. Temerlin’s memoir, Lucy: Growing Up Human.

Lucy’s story highlights the tragedy that occurs when humans use nonhuman animals for their own purpose rather than allowing them to be their natural selves.  This occurs daily to millions of animals; they are misunderstood and exploited.  The tragedy that was Lucy happened not because she was so close to humans, but because the humans who exploited her missed knowing who she was meant to be — a chimpanzee, not a human child. Please see below for more information about Lucy, to see the photograph of Lucy with Janis Carter, or to hear the full Radio Lab program on other primates in the world of humans.

• Slideshow of Lucy, including parting hug with Janis
• WNYC RadioLab – audio about Lucy and two other primate stories
• Recent post by Janis Carter on Friends of Animals website
• Smithsonian article on Janis Carter
• Animal People Online – go to the November 2006 edition for Stella Brewer’s article about the Lucy incident

Last month was the fourth birthday for Hannah Kaminsky’s beautiful blog, Bittersweet.  Hannah is the accomplished author of My Sweet Vegan, an excellent vegan cookbook. Her blog is a food and crafts blog with gorgeous photos.  Not only does she offer wonderful recipes, but she also creates delightful crocheted creations, including a recent hug monster that is cuddly and beguiling. Congratulations on four years, Hannah, and thank you for all of your delicious contributions to the vegan community.

A  recent Veganacious post was the recipe for Orange Chocolate Chip scones.  One morning, my four -year old grandson was busy playing on the computer when hunger struck. I had to develop something quickly and luckily, it was a big hit. After refining the recipe and getting a thumbs up from my principal taster, I published it. I hope you will enjoy it, too.  The most recent food post was for Vegan Fortune Cookies.  After receiving a personal gift of a homemade fortune cookie with a fortune just for me, I wanted to create a vegan version so others could enjoy the cookie part, too!

An important vegan I would like to mention is Jordan Wyatt of the Coexisting with Nonhuman Animals podcast.  Jordan is an innovative podcaster whose series is always informative and filled with animal rights issues from the New Zealand area, as well as other areas of the globe.  Jordan has been a terrific teacher and encourager to me and is the principal reason I was finally able to get this podcast on the air.

• BitterSweet - a beautiful blog by Hannah Kaminski of My Sweet Vegan fame
• Coexisting with Nonhuman Animals by Jordan Wyatt
• Lucy: Growing Up Human by Dr. Maurice Temerlin -  on Amazon
• Wauchula Woods Accord by Charles Siebert - on Amazon
• Podcast available on iTunes

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Vegan Planet by Robin Robertson is one of the best How To cookbooks for a new vegan.  Robin provides many innovative recipes from around the globe; her Asian recipes passed muster in this household, too. Mine is a paperbook and offers no photos, but the recipes are still worth the price.  Lots of variety and lots of ethnic cuisine from an American perspective.

Veganomicon by Chandra Moskowitz & Terry Hope Romero is a hardbound book with unremarkable paper within – but the quality of the recipes make up for it.  For a good basic cookbook with delicious results, this one is a sure thing. Lots of good takes on old favorites like spaghetti marinara, pot pie, and macaroni and cheese keep this one in constant use.

Alternative Vegan by Dino Sarma is all plant food without the need for any of those packaged goods. Look for no seitan, no tofu, no boxed items here.  This one is great for those living on a budget, on primarily produce and a few grains or legumes.  From soup to salads, from daal to curry, Dino will have you salivating at the mere mention of some of these recipes. Venn Pongal alone is worth the price of this little paperback book.

The Best of Vegan Cooking by Priscilla Feral is one of my favorites for elegant recipes that have you feeling like a true gourmet cook. Recipes have been offered from several famous chefs and combined with several from Ms. Feral herself.  This one is paperback but loaded with gorgeous photos that keep you trying to match the artistry.  With everything from humble vegetable dishes to delicious Italian recipes, this is the one to reach for on special occasions.

The Joy of Vegan Baking by Colleen Patrick Goudreau is also a beautiful, colorful collections of recipes and photos. For a good, basic cookbook of baked goods, this is the one to have. She also has a new book, the Vegan Table that looks wonderful, but it is still on my “must have” list. Lots of photos and lovely glossy paper, too.

My Sweet Vegan by Hannah Kaminsky is a real favorite in this household. The little one loves to find a photo and asks me to make that particular treat. Best of all, they are not that difficult and the results are consistent. Hannah uses unusual ingredients, so check her recipes before shopping so you have what you need on hand.  The recipes are absolutely wonderful, but very unique.  Her Crumb-Topped Brownies are to die for – they last about two seconds so you may want to make a double batch.  Also a beautiful, colorful paperback with lots of glossy photos, My Sweet Vegan is a treasure at a very reasonable price.

Being a culturally-mixed family, we have appreciated The Asian Vegan Kitchen, too.  This paperback book, by Hema Parekh, is organized by Asian country and includes India, Japan, China, Thailand, Vietnam, Burma, Indonesia, Malaysia, and Korea.  While there may be a few ingredients that are not commonly available, most can be ordered on Amazon or found at the local Asian market.  Others are fine without the more exotic ingredients.  Don’t miss the Sesame Potatoes and try to sample all the various countries represented. This one is for the cook wanting to explore outside their comfort zone. Easy to read and follow, with a center section complete with color photos, this is another cookbook I reach for time after time.

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Jennifer Clary and Kevin Haberer are smart, young, and creative.  They have developed an idea that is catching fire worldwide – healthy vegan fare delivered right to your door.  Packaged in weekly shipments, their program provides three meals a day, with some plans even including snacks.  Working in an industrial kitchen, a chef prepares the food fresh. It is then packaged and shipped out to various points around the world.  If you have a college student that is not eating right, they  have the Student Plan to make certain that hard-working academics will be on the right green path, food-wise.  If you just want to sample their fare, they have weekend packages starting from only $40.

How did such an industrious undertaking begin?  According to a recent conversation with Kevin, it started out as a “passion project.” While watching the Mavericks basketball team on TV, their stomachs were growling because the family member they were visiting was providing cheese poppers, chicken wings, buttered popcorn and other non-vegan snacks.  They thought it would be terrific if they had prepared meals, desserts, snacks they could take with them everywhere so they always had something to eat, hassle-free. Thanks to Gobble Green, that dream is a reality. Their food is 100% vegan and 90% organic — not too shabby for the health conscious consumer with a conscience who is a bit strapped for time.

Gobble Green now ships everywhere in the U.S., Canada and the U.K. They also cater events onsite in California.  With business booming even during the recession, they are sure to be expanding into other areas soon.  In fact, institutions such as universities and hospitals have already approached Gobble Green.  Wholesalers, supermarkets and specialty food stores may soon be carrying some of their fine cuisine, too.  For a business that just started in August 2009, the growth has been on a steady incline, with 95% of customers coming back and ordering weekly.  Customers tend to be vegan, those trying to transition to veganism, and individuals concerned about weight loss, longevity, cruelty-free living and eco-friendly lifestyles.  Institutions which advocate for a healthy, sustainable, ethical lifestyle may also receive a bulk discount.  All clients are greatly appreciated by Gobble Green and their entire staff stand ready to offer encouragement and support.

Gobble Green targets vegans and people interested in trying veganism to improve overall health, achieve weight loss, to increase longevity, or to support eco-friendly and cruelty-free living. If a business is interested in carrying our product line, we offer discounted bulk prices and commend that institution for advocating a diet and lifestyle which is healthy, sustainable, and ethical. Individuals who already embrace veganism or who wish to transition to a vegan diet will also find our staff to be a source of support and encouragement. All of our customers are important to us, whether they are an institution or an individual.

To order your first week of Gobble Green, phone 800-684-7618.

Watch the video and peruse the Gobble Green website  (www.gobblegreen.com) to learn more about this terrific, innovative vegan business.

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History of Fortune Cookies

Fortune cookies are actually an American invention, created by either a Cantonese or Japanese man in the early 1920s, probably in California, but they have become a standard post-meal offering in Chinese restaurants in the U.S.

Have strips of fortunes prepared before you begin making the cookie dough.  Type them on the computer or write them by hand, but be sure they are ready before the cookies are begun.  Once the fortune cookies come out of the oven, you will need to move quickly, so the fortunes must be handy and ready to insert. Have gloves ready if possible, too, because the fortune cookie shape needs to be formed while the cookies are hot.

How to Make Fortune Cookies

The recipe below makes about a dozen cookies. Once you learn how to make them more quickly, double the recipe.

Heat oven to 375 degrees.

Blend with a stick blender or electric beater:

• 1 TB ground flax seeds
• 5 TB water

Puree until very creamy, about one minute.

In a bowl, add:

• 1/2 C. unbleached flour
• 3/4 C. powdered sugar, packed

Mix together.  Add:

• 1/2 tsp vanilla
• 1 tsp vegan butter
• the contents of the blender.

Mix together gently.  Add enough water, if needed, to make a batter, somewhat like pancake batter, only stickier and a little thicker.  The batter must be liquid enough to spread on the silpat cookie sheet but thick enough to hold its shape.

Use a silpat if you have one, or grease the cookie sheet with vegan butter or oil.

Use a tablespoon measure, and put 1 TB of dough on sheet for each cookie. Spread the batter thinly and evenly, but not so thin there are any holes. You should have two or three nice rounds.  Pop into the oven and check back in a few minutes. Within ten minutes, they should be lightly browned around the edges and cooked through in the center.  Try to keep your cookies even in depth so they will cook evenly. If the edges are too thin, they will brown too quickly.

Now is the fun part.  Take them out of the oven when ready. Use a large spatula, and remove one circle. If you have heat resistant gloves, use them; otherwise, be aware that the cookies will be HOT! Put a fortune in the middle of the cookie and bring the edges together, into a “D” shape.  Fold the spine of the “D” backwards over the edge of a teacup and put to rest in a small muffin tin or in the teacup.  Allow to cool.

Working quickly, repeat the procedure.  Then put another batch back in the oven and repeat.

This is time consuming, but a simple procedure.  You can personalize the fortunes for special people and put them in a Chinese takeout package for a very lovely gift.  They are also great to have on hand for parties with special fortunes designed just for the group at hand: your book club, tennis partners, or vegan meetup group.  Once you have learned to keep the cookies nice, even and lightly browned, you should have a crunchy sweet fortune cookie to share with your friends!

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The above photo is one trip to the local Kroger’s market.  As you can see, there is plenty of food there for the vegan cook. There were only two prepared items that were included: soymilk and tempeh.  I admittedly purchase bargains; I bought a huge amount of broccoli for $3 on special. Here is what was purchased for under $45:

1. 8 lbs. navel oranges
2. 5 lbs. russet potatoes
3. collard greens
4. kale
5. 8 oz. wheat germ
6. 1 cantaloupe
7. 1 pineapple
8. 1/2 gallon soymilk
9. sweet peppers
10. ginger root
11. taro root
12. red leaf lettuce
13. bunch bananas (5)
14. green onions
15. 2 extra large bunches of brocolli
16. head lettuce
17. cucumber
18. mushrooms
19. 2 lbs. organic carrots
20. 3 pack fresh garlic
21. turnip
22. tempeh
23. 2 ears corn
24. head cabbage
25. 2 artichokes
26. jicama
27. avocado
28. box of raisins

From the above, the following meals were made:*

Breakfasts:

Cantaloupe and whole grain toast

Blueberry banana smoothie

Wheat germ with granola and soymilk

Waffles and oranges

Cantaloupe and whole grain toast (2nd time)

Green tea, banana and wheat germ

Scones with orange slices

Lunches:

Broccoli and potato soup with bread

Pajeon Korean Pancakes with dipping sauce

Artichokes – 2

Broccoli and potato soup with Field Roast sandwich

Large mixed greens salad with mushrooms, peppers, sunflower seeds, jicama, and vinegar/oil dressing

Winter vegetable soup with onions, carrots, potatoes, cabbage, and broccoli

Dinners:

Teriyaki Panini with grilled onions, mushrooms and sweet peppers and raw greens salad

Pajeon Korean Pancakes with dipping sauce

Vegan burrito with shredded vegetables, fresh avocado and salsa

Spicy Garlic Beans, corn on the cob, and kale

Winter vegetable soup with onions, carrots, potatoes, cabbage, and broccoli with hearty sun dried tomato rolls

Wrap sandwich with greens, avocado, salsa, mushrooms, peppers with mixed veggies

Tempeh stir-fry with broccoli, ginger root, garlic, onions, peppers, and shredded cabbage with noodles

Snacks:

Apple

Oranges

Banana

Pineapple

Raisins and raw cashews

Raw carrots

*previously purchased items also used

Having fresh produce available is a true luxury.  Along with legumes and grains, they provide everything one needs for a healthy diet. As the produce dwindles, a soup is made from vegetables remaining. When all the produce is gone, if payday has not yet arrived, a dal (legumes and rice with Indian spices) is made, which never gets tiresome but is always a treat. To make it even more elegant, try Alternative Vegan’s Venn Pongal recipe – it includes cashews and a wonderful array of spices.  Happy shopping!

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Recipe for Orange Chocolate Chip Scones

Mix together:

• 1 C. unbleached flour
• 1 tsp. baking powder
• 1 heaping tsp. orange zest

In a separate bowl:

• 1/3 C. vegan butter
• 1/3 C. vegan sugar
• 1/2 C. orange juice
• 1/3 C. chocolate chips

Stir gently and form into one large ball, then flatten the ball out on a flour-dusted cutting board.  Cut into sixths or eighths and put on a cookie sheet.

Bake at 350% for about twelve – fifteen minutes, until lightly browned.  Remove and enjoy!

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The Animals Are More Like Us Than We Knew

Declining numbers and habitat are both taking their toll. What is it about that 1.3% of DNA that allows humans the hubris of thinking we are so divine? It is certainly not our capacity for compassion or sensitivity – no sensitive, compassionate creature could wreak the havoc we wreak on one another and on the animals each and every day. Unable to appreciate diversity, we begin to challenge and destroy everything that doesn’t look like us, act like us, or respond like us. In the end, there is nothing left because of our short-sightedness and fear of The Other. Genocide, war, deforestation, animal agriculture, racism, sexism, are all part of this legacy of uniformity. It is deadly.

We are also learning that other species are much more complex than we had thought.  Fish have been proven to have sensitivity and the capacity for sentience and compassion.  A recent video of a dog rescuing another dog from the busy freeway, after it was struck by a car, rather proves the point (see link below). If indeed we humans are going to claim to be the top of the animal kingdom or food chain, I would suggest we start behaving like it. One does not get privilege without responsibility — yet that is exactly the position many humans claim. How can we regain some of our lost moral footage? We should treat other beings the way we wish to be treated, if we claim that as the single defining principle of our civilization and spiritual beliefs; to claim that only for humans is speciesist.  Here are a few other suggestions:

1. Go vegan and educate others.
2. Fight for maintaining wild areas and animal habitats
3. Learn all you can about the current world situation for animals – watch Earthlings and The Cove, view The Future of Food and Food, Inc.
4. Avoid supporting any industry that exploits animals – and let the corporations behind them know why.
5. Increase demand for animal free products by talking to store and restaurant managers, writing letters to corporations, and supporting the vegan products they do carry. Thank them when they increase their vegan offerings.

A Growing World Vegan Population

If the world vegan population is now 3%, and we each can educate and awaken one other person each year, that 3% would be 6% next year, 12% the next, and 24% the next.  Then it is 48% and 96% – at each step along the way, our collective numbers would save lives, improve health, preserve the earth, and change attitudes towards other life forms. We could change the entire world picture in only five years.  Looking at the number of vegan blogs, on Twitter and Facebook, it would appear our numbers are already beginning to swell.

Okay vegans, start talking– We are running out of time.  Our fellow earthlings, whether they share 98.7% or very little DNA with us, are worthy of their lives and our effort on their behalf. It not only helps the animals, it improves the animals within our own skins, too.

BBC News Article, 2003

Dog Rescues Another Dog

Pain and Sensitivity in Fish

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Yellow split mung beans are a versatile and healthy addition to your diet. They can be purchased in Asian markets, in the ethnic food section of some general markets, and are also available online.  I discovered them originally when I stumbled upon a great Asian soup recipe that utilized them.  Since that time, I have found them to be invaluable.  One of my favorite uses is in Korean-style pancakes, called Pajeon.  These easy pancakes can be cut into strips and dipped into a delicious sauce; they can be served for lunch or dinner and are great reheated.  Here is an easy way to make them your favorites, too.

Use one cup of split mung beans; rinse and soak in clear water for two or more hours.

Recipe for Korean Pancakes Vegan-American Style

Drain the mung beans.  Prepare shredded and chopped vegetables (1 large carrot, shredded; 2 stalks scallions, finely chopped; 1 C. shredded cabbage or squash (optional).  Other vegetables may be substituted, according to taste, but be sure to add the scallions!  Set the vegetables aside.

Add to blender, along with the soaked and drained mung beans:

4 cloves garlic

2 TB. sesame oil

1 – 2 TB. water

Blend with the soaked mung beans.

Remove to a mixing bowl. Then add:

1/4 C. flour (unbleached)

Mix together well.  Add the prepared vegetables and stir.

Add 1/2 cup of mix to a medium frying pan coated with oil and fry gently; flip and cook the other side when lightly browned.

Cut them into fourths with a pizza cutter, either as sections or in strips.

Serve with dipping sauce (see below) and an Asian salad or soup.

Pajeon Dipping sauce:

1/2 C. soy sauce or tamari

1 tsp. sesame oil

2 TB agave nectar (or sugar)

1/2 tsp hot sauce

1/2 tsp. lime juice

It is a good idea to make up a large batch of the pancakes, once you have learned to make them just how you like them. They store well and can be reheated.  They also travel well and are good to pack for lunch on the go.

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Increasing Human Population and Declining Animal Species and Habitat

In 8000 BC, it is estimated that there were about 5 million humans on planet earth.  By 1000 BC, we had increased our numbers to about 250 million, a 50-fold increase in seven thousand years.  Between 1000 BC and the 18th century, we had increased our human numbers to one billion.  In 1999 we were 6 billion and in only a little more than the last decade, our numbers have added nearly another billion.  The earth is not growing nor are the resources increasing; in fact, with deforestation and overfishing of oceans, they are declining. It is worth noting, too, that when researching wildlife population, the word “control” almost invariably follows the words “wildlife population.”  Perhaps we humans need an attitude adjustment.

Between 1970 and 2003, only 33 years, the terrestrial animal population is estimated to have declined by 31%.  The marine life may well have undergone a much more severe decline, with reports on marine life being even more disturbing.  Various species have already become extinct.  Some scientists are warning that we are undergoing global species extinction at an unprecedented rate. The biggest threat to vertebrate extinction in the United States is destruction of habitat and in China, overexploitation of animal species.

Unless the bulk of humanity can pressure world leaders in the very near future, we will continue to grow like mold on an orange.  And we all know what happens to the orange in that scenario.

Native American Wisdom

Back to those Native Americans – here is a profound Cherokee legend that is relevant:

An old Cherokee is teaching his grandson about life. “A fight is going on inside me,” he said to the boy.

“It is a terrible fight and it is between two wolves. One is evil – he is anger, envy, sorrow, regret, greed, arrogance, self-pity, guilt, resentment, inferiority, lies, false pride, superiority, and ego.” He continued, “The other is good – he is joy, peace, love, hope, serenity, humility, kindness, benevolence, empathy, generosity, truth, compassion, and faith. The same fight is going on inside you – and inside every other person, too.”

The grandson thought about it for a minute and then asked his grandfather, “Which wolf will win?”

The old Cherokee simply replied, “The one you feed.”

It is up to us – which one will we feed?

1. The Global Population Dynamics Database
2. WWF Living Planet Index
3. Relationship Between Animal Population Density and Area
4. Threats to Vertebrate Species in the United States and China

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The thought of luscious red cherries and the almond flavoring reminiscent of marzipan were beckoning to me. Thus was the inspiration for this recipe.  I added some cherry frosting and a big cherry on top (not shown in this photo) and was all set to give to my favorite Valentine in the junior set – you can see by the photo below it was well received.

Cherry Almond Cupcakes

• 1/2 C. cherry pie filling
• 1/3 C. vegan buttery spread (or oil)
• 1-1/4 C. soymilk or almond milk
• 1 tsp. almond flavoring

Blend the above ingredients until smooth. Set aside.

In another medium large bowl, mix:

• 2 tsp. baking powder
• 1-1/2 C. unbleached flour
• 1/2 C. vegan sugar

Stir to mix well.

In small bowl, mix 2 TB. water with 1-1/2 tsp. EnerG egg replacer until light and creamy.

Add the blender mix to the dry mix, stirring just until well mixed. Add the egg replacer and stir gently.

Spoon into cupcake tins, about 2/3 full each.

Bake at 375 degrees for about 20 minutes.

Allow to cool, then remove and frost with a butter frosting and decorate as desired.  Makes six very large cupcakes. (Note: when using heart-shaped muffin pans, do not get them too full or they will lose their heart shape.)

Enjoy!

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