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Vegan Skeptic: A Vegan No More

Posted: May 11, 2018 at 12:46 pm

This past Friday, the vegan world got rocked by an announcement from a formerly vegan blogger who went back to eating meat. Tasha, the former Voracious Vegan, made this announcement on her Voracious Eats blog in a post titled A Vegan No More. Tasha's post nearly perfectly echos numerous aspects of Lierre Keith's Vegetarian Myth, describing how her time as a vegan left her suffering bouts of depression, low energy, B-12 deficiency, and numerous other physical and psychological troubles, and that somehow out of these troubles that very literally boggled her mind, she managed to come to a well-reasoned truth, that the only way to restore her health was through the consumption of animal products once again. She even goes so far as to echo Lierre's signature line that life requires death. Ginny Messina over at The Vegan RD does an excellent job of pointing out this similarity with Lierre's book, along with discussing how poorly several of her health issues were addressed by a doctor who seemed set on merely echoing the Weston A Price Foundation's selling points.

One thing this event emphasized for me, however, was the importance of skepticism in the animal rights movement, both in the message we sell to non-vegans and in correcting the misinformation we hear from other vegans.

In the post Tasha describes how she had been told, and had unskeptically accepted, that a vegan diet would be a miraculous panacea for her health.

I think Ginny (the Vegan RD) makes an excellent point about what causes some vegans to fail.

I have talked with Jamie of Skeptical Vegan and we have agreed to go through several of the new pseudo-scientific claims being made by the Voracious Eats blog in greater detail.

One of the best bits of skepticism I saw in response to the Voracious Eats post, however, was a comment left on Reddit in response.

Seriously, how many closet meat-eating vegan bloggers would out themselves after a simple email?

While I can agree that maintaining a healthy vegan diet can be difficult and perhaps impossible for some people I just can't believe this article which is so obviously playing on misplaced emotions to persuade the reader.

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Vegan Skeptic: A Vegan No More

Written by simmons

May 11th, 2018 at 12:46 pm

Posted in Vegan

Vegan Ryan Gosling

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for those of you who use Facebook, and are members of the vegan humour group, you may have noticed that some peoples feathers were ruffled when someone decided to discuss the vegan ryan gosling memes.

i would just like to clarify that Ryan Gosling is NOT VEGAN (he eats meat - there is no sugar coating that fact) however I never stated that he was, this site was merely created as a take on the hey girl ryan gosling meme, which can be read about here.

Ryan has spoken out about some animal rights issues which is great for any person who is in the spotlight, to use their popularity and fame to highlight, however the beautiful babe that is The Gos isnt vegan.

a re-post from PETA featuring our favourite man.

liljamonster asked: Can we make a compromise? Best friends with R.G and almost overwhelming sexual tension between us and only a few months supply of tofu?

oh my god. as if you could resist the unbearable sexual tension! I would take Ryan any day!

not vegan related, but oh god dont you just love him?!

(via killert)

Happy Holidays! I hope everyone had/is having a lovely holiday season.

From our friends at The Staple Store in Melbourne, Australia.@thestaplestore

liljamonster asked: I have found the blog of my dreams. Goodness gracious darling this is just fabulous.

thank you, thank you xx

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Vegan Ryan Gosling

Written by grays

May 11th, 2018 at 12:46 pm

Posted in Vegan

Vegan Drinks

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The Next NYC Vegan Drinks!

Thursday, September 26, 2013. 7pm-10pm.benefits Vegan OutreachFood from Killer Vergan21+. At Fontana's Bar105 Eldridge Street, Lower East Side, NYC [map]

This website is the headquarters for Vegan Drinks in New York City. The next event will be Thursday, September 26, 2013 at Fontana's Bar at 105 Eldridge Street, Lower East Side, NYC.

We'll be in the back, in the two-story Chandelier Room (don't worry, despite the name it's not too fancy).

RSVP on Facebook if you like. (It's fun to see who else is going!!)

The September 26 Vegan Drinks benefits Vegan Outreach, "a nonprofit organization dedicated to reducing the suffering of farmed animals by promoting informed, ethical eating. This is done through the widespread distribution of illustrated leaflets mainly to college students that show what animals endure in factory farms and slaughterhouses".

We'll have food from Killer Vegan!

Raffle prizes include:

Vegan Drinks is a monthly social networking* event for people interested in promoting veganism and advocating for animal rights. Vegan Drinks mission is to bring together a diverse group of peoplefrom cupcake aficionados to animal lawyers to veg*ns of all stripes in betweento build new coalitions and promote the sharing of resources. Vegan Drinks is for newbies and oldies. All we expect is an interest in animal rights, veganism and the pursuit of after-work fun. Show up and introduce yourself, pass around business cards (if you've got em) and embarrass yourself at least once an hour.

Vegan Drinks takes place the last Thursday of the month (usually; check the date to be sure!) from 7pm to 10pm. It's an alcohol-based event and it's at a bar, so you have to be at least 21 years old.

If you have questions or comments, contact us at info@vegandrinks.org.

There is no dress code. If you come straight from work in a suit, we promise not to make fun of you. Entrance is free, but the booze is not. Remember to tip your friendly bartender!

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Vegan Drinks

Written by admin

May 11th, 2018 at 12:46 pm

Posted in Vegan

Zsu’s Vegan Pantry

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Hello web-land!

I have exciting news for all of you!

I am one of the final folks reviewing Laura's newest cookbook, Jazzy Vegetarian's Deliciously Vegan [AMAZON]and am hosting a giveaway for a copy of the book to one lucky US resident!

For those not able to take part in the giveaway, I am sharing an exclusive recipe - one that hasn't been posted yet (that Google and I can find, anyway - please don't tell me if you do find it elsewhere; let me live in my bubble).

More in the great news department: The Jazzy Vegetarian Season Six will start on May 28th! Catch it on Create TV or on Laura's station: HERE.

This is Laura's fourth cookbook and I could hardly wait to see what she came up with this time! I find something new in Laura's book with regular frequency, so for me, this was really exciting!

And of course, my favorite thing in all of her books: the menus!

I am such a sucker for menus! I love to serve 'complete' meals and a menu is a great way to make sure of that -- all headache-free.

So that's where I started, the Menus. And this is what I found:

Yeah, I am a brunch-aholic. I love reviewing brunch items because, frankly, brunch is hard to make vegan, with all the cheese and eggs that are usually involved. Laura seems to have made it with perfection.

And then I looked at the ingredients in the recipes and the ingredients in my fridge. We get CSA so we don't always have just exactly what is called for, so a bit of editing of the menu brought me to this...

And then I realized I didn't get blueberries this week, but I did get strawberries, so the cake turned into Strawberry Tea Cakes. Since dessert usually has to be made well beforehand, the cake came out of the oven first -- smelling amazing, by the way.

(Why bake bread at home: store bought has its own legacy of troubles, but for me the biggest is the plastic bag they come in. I can buy great, organic, wholesome, delicious bread, but they come in plastic bags. To save the plastic, I bake our bread.)

Unfortunately, I don't have a photo for the French Toast Bake due to cook's error.

Simply put, I messed up the directions (my fault, 100%) and the bake didn't look like it should have and I didn't want to taint Laura's recipe. In any case, it came out tasting great and disappeared as soon as I put it on the table.

The other main dish on the menu is a quiche cup. Zucchini season is already on us here, in San Diego, so these miniature quiches, Zucchini Quiche Cups with Rustic Bread Crusts, were destined to be.

This is a really simple recipe but supremely tasty. My eldest daughter couldn't keep her hands off them! Nicely done, Laura. She is extremely discerning!

How about, instead of a fruit salad, confetti fries? See how my brain works? Not very logically, I'm afraid.

The recipe, Colorful Confetti Fries, calls for sweet potatoes and russets, and ... (you can probably see where I'm going with this) ... my CSA brought me kholrabi and sweet potatoes, not russets.

Nevertheless, Laura's recipes are pretty flexible and this one was no exception. Any root vegetable would be great here so don't be shy.

In addition to the root vegetables being air-fried and the zucchini in the quiche, I wanted to serve another vegetable.

I saw this recipe in the book: Green Beans and Tomatoes. I happen to have both in spades right now, and the recipe was so easy, and looked so good, that onto the "Wow! Weekend Brunch 2" it went!

Isn't it a pretty color combination? Pretty food also happens to taste good!

To round off the menu, a drink is always appropriate.

In fact, when I told my daughter that we were having the brunch, her first question was what kind of drink will we be having with it. Her usual go-to is a big batch of some kind of iced tea, but she was very happy with Laura's Green Julius Smoothie.

To make up for the lack of a photo of the French Toast Bake, I offer you a photo of the complete Strawberry Tea Cakes. They are both spectacular dishes.

As always, first I want to share a recipe with you from the book. This time I wanted to pick something that was not shared already and something that shows you that this isn't just a brunch book, it's also a lunch, dinner, snack, dessert book!

It is full of healthy and delicious recipes that are easy and pretty fast to make. And each one has Laura's unique Jazzy spin.

Take the recipe below for a spin, or have a look at some of the other recipes being shared on this tour:

Details:

When: April 29 - May 7, 2018

Who: US Residents only

How: Enter in the Rafflecopter below

Gingered Portobello Steaks

MAKES 4 TO 6 SERVINGS

These delicious mushroom steaks taste and look much like a conventional steak, making a great substitute for a meat entre. I like to serve this snazzy dish for dinner parties, but it is easy enough to make for a weeknight meal, too!

3 1/2 tablespoons extra-virgin olive oil, divided, plus more as needed

6 large (or 8 medium) portobello mushrooms, washed and stems removed

2 tablespoons tamari

1 tablespoon finely minced fresh ginger

2 cloves garlic, minced

1 tablespoon maple syrup

1/16 teaspoon cayenne pepper

Line a rimmed baking sheet, large enough to accommodate a single layer of the mushrooms, with unbleached parchment paper. Brush about 1/2 teaspoon olive oil (in a thin layer) on each mushroom cap, then flip the mushrooms over and arrange them gill-side up on the prepared baking sheet.

To make the marinade, put 21/2 tablespoons of olive oil and the tamari into a small bowl and briskly whisk to combine. Add the ginger, garlic, maple syrup and cayenne pepper and whisk to combine. Spoon an equal amount (about 2 teaspoons or so) of the marinade evenly over the gills of each mushroom. Cover with foil and refrigerate for 30 minutes to 1 hour to let the flavors marry.

Preheat the oven to 375 degrees F. Bake the mushrooms for 35 to 50 minutes (see note) or until they are almost soft. Remove the foil and bake for an additional 10 to 12 minutes, or until the mushrooms are golden and becoming caramelized.

Let the mushrooms rest at room temperature for 5 minutes. Transfer each mushroom onto a cutting board and cut into thick slices, on the bias. Serve 1 to 2 mushrooms per person, with rice, quinoa, or potatoes and a green veggie on the side.

CHEFS NOTE: Baking time will vary depending upon the thickness of your mushrooms. Thinner mushrooms will require a shorter baking time, while thicker mushrooms will need to bake longer.

Recipe by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, 2018, reprinted by permission.

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Zsu's Vegan Pantry

Written by simmons

May 11th, 2018 at 12:46 pm

Posted in Vegan

Cruelty-Free Brand List – Logical Harmony

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We do all ourown research to find out which brands are cruelty-free and the Logical Harmony Cruelty-Free Brand List is one of the most trusted list of cruelty-free brands out there. This list was created by Logical Harmony (Not PETA, Leaping Bunny, or any other blog or website.) This list was first published in 2011 and has been regularly updated since that time.

This list of cruelty-free brandsincludes only brands that we can be sure are cruelty-free and offervegan options.

PressCtrl + F on Windows or Command + F on a Mac to open a search box. Type in the brand name you wish to find and hit Enter. If the brand is listed, your browser should scroll to it automatically.

The brand youre looking for may be on the Brands to Avoid list, the Pending List, or the Grey Area list. (Click each list to view it.) If you have searched all the lists and cannot find the brand you are looking for then you can submit a brand here.

All brands on this list are cruelty-free and sell somevegan products. Brands listed in bold offer only vegan products. It is noted if a brand is cruelty-free but is owned by a parent company that is not cruelty-free.

PressCtrl + F on Windows or Command + F on a Mac to open a search box. Type in the brand name you wish to find and hit Enter. If the brand is listed, your browser should scroll to it automatically.

The brand youre looking for may be on the Brands to Avoid list, the Pending List, or the Grey Area list. (Click each list to view it.)

We'll send you weekly recaps & more!

Success! Check your inbox for a welcome message!

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Cruelty-Free Brand List - Logical Harmony

Written by admin

May 11th, 2018 at 12:46 pm

Posted in Vegan

Why Vegan – Vegan Outreach

Posted: May 4, 2018 at 8:43 pm

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Many of the nations most routine animal farming practices would be illegal if perpetrated against cats and dogs.

Jonathan Lovvorn, Chief Counsel, The Humane Society of the United States

In his groundbreaking book, Animal Liberation, philosophy professor Peter Singer popularized the word speciesism. He wrote:

Racists violate the principle of equality by giving greater weight to the interests of members of their own race when there is a clash between their interests and the interests of those of another race. Sexists violate the principle of equality by favoring the interests of their own sex. Similarly, speciesists allow the interests of their own species to override the greater interests of members of other species. The pattern is identical in each case

If a being suffers there can be no moral justification for refusing to take that suffering into consideration.

Opposing speciesism doesnt mean treating all species the same in all situationsrather, it means not using an individuals species as the basis for harming or protecting them. If its wrong to kill a dog for food, then its also wrong to kill a chicken or pig, as there are no significant differences in their desire to avoid fear and death.

Jeremy Bentham, An Introduction to the Principles of Morals & Legislation

We love dogs and cats. But farmed animals such as cows, pigs, and chickens are seen as objects to be turned into food. This is one of the most pervasive forms of speciesism.

In the September 1976 issue of the trade journal Hog Farm Management, John Byrnes recommended, Forget the pig is an animal. Treat him just like a machine in a factory. The hog industry went on to do just that, illustrated 30 years later by a National Pork Producers Council spokesperson saying, So our animals cant turn around for the 2.5 years that they are in the stalls producing piglets. I dont know who asked the sow if she wanted to turn around.

Farmed animals live sad livesnormally in dark warehouses that you wouldnt even recognize as farms. They cant breathe fresh air, and they live on concrete or wire that damages their feet. When it comes time to be slaughtered, theyre packed onto trucks, exposed to the freezing cold, rain, or intense heat for hours or even days. Theyre killed at just a fraction of their normal lifespan.

Its hard to comprehend how horrible slaughterhouses areboth for animals and humanswithout visiting one.

To make the most profit, killing and disassembling animals must move quickly and many animals end up being conscious through much of the process. Cows can have their hooves cut off and hides ripped off before theyre finished dying. Pigs often enter the scalding tank while still alive.

Many chickens and turkeys are also alive as they enter the scalding tanksmeant to loosen their feathers. These birds can be identified because their flesh turns bright red as they drown in the scalding water.

This brutal system also treats slaughterhouse workers more as objects to be discarded than as human beings.

National Public Radios 2016 expos, Working The Chain, Slaughterhouse Workers Face Lifelong Injuries, describes how each worker must do thousands of repetitions per day with few breaks, causing a wide range of muscle and nerve injuries. They make low wages and are fired when their injuries prevent them from working.

Worker advocate Gloria Sarmiento says, The speed of the line is really fast. The supervisors are yelling all the timeThey are treating us like animals.

Slaughterhouse workers perform a jobkilling innocent animalsthat few meat-eaters are willing to do. A steady flow of investigations shows that terrible working conditions take a toll on the workers who will sometimes act out cruelly toward the animals. Its a vicious cycle of abuse.

Dozens of undercover investigations have exposed the abuse of farmed animals and the industry has responded by trying to punish whistleblowers. At the industrys prodding, some states have passed Ag-Gag laws that criminalize exposing abuse.

Hog and dairy farms produce enormous waste, which is stored in lagoons and then sprayed on fields. A 2017 Sierra Club article, The CAFO Industrys Devastating Impact on the Environment and Public Health, reports:

If waste is sprayed too often, it saturates the soil and leaks into the aquifer and nearby rivers and streams. The practice also aerosolizes fecal matter, creating toxic particulates that get blown onto nearby homes, accompanied by a terrible stench that drives residents indoors. A majority of those homes belong to African Americans, who have had their property drenched in hog waste for decades and their wells polluted, too.

For 30 years, their complaints about the effect on their health and quality of life have mostly fallen on deaf ears at the [North Carolina] statehousemaking this a clear case of environmental racism with quantifiable human cost.

The Sierra Club quotes residents living near hog waste lagoons:

[Hog waste] comes over here just like its raining. Thats what we inhale if were outside, and it comes inside the house because you cant keep that odor out.

We dont have cookouts or family get-togethers like we used to, because we dont know when the odor is gonna come. When its really hot, it burns your eyes.

The bodies of dairy cows and egg-laying hens are pushed to produce many times more milk and eggs than is natural. When their production decreases, at a relatively young age, theyre slaughtered.

In order to produce profitable amounts of milk, a cow must be impregnated on a yearly basis. While the bond between mother and calf is one of the strongest in nature, dairy calves are taken away within hours of birththey wont be together again. Some calves will be slaughtered within days or weeks for veal.

Undercover investigations show that cage-free eggs rarely come from happy hens.

Male chicks in the egg industry are killed at birth, often ground up alive in macerators.

Although most societies have historically eaten animal products, we dont need to. The vegan movement started in the 1940s, and since then countless children have been raised vegan and grown into healthy adults.

Academy of Nutrition and Dietetics (2016)

By eating vegannot consuming meat, dairy, and eggsyou can oppose speciesism and the human rights violations of animal agriculture.

While it can sound intimidating at first, if you experiment with the multitude of satisfying, high-protein vegan foods and ease into it at your own pace, it will soon be second nature.

A plant-based diet can lower cholesterol and blood pressure, greatly reduce your risk for type 2 diabetes, and provide more antioxidants, fiber, and vitamin Call improvements over the standard American diet. But there are a few nutrients you should pay attention to over the long term.

Clarence Kennedy, weightlifter

The meat industry targets men, presenting meat as manly, while middle-aged men die of heart disease at much greater rates than middle-aged women. Peer-reviewed research shows that the health of men benefits even more than the health of women when they choose vegetarianmeat and the meat industry are no friends to men!

The growing number of successful vegan bodybuilders, weightlifters, and other athletes show you dont need animal products to build muscle.

Robert Cheeke, VeganBodybuilding.com

All plant foods contain all the essential amino acidsthe building blocks of protein. To meet protein requirements and to feel satisfied, its important to make sure youre eating some high-protein plant foods each day.

The easiest choices are vegan meats, which are packed with protein. Legumespeanuts, beans, lentils, and peasand foods made from them are also high in protein.

Soyfoodslike tofu, tempeh, and soymilk are high in protein. The meat industry has sensed a threat from soy and promotes anti-soy propaganda, but dont be fooledall legitimate scientific bodies consider soy safe.

That said, its no problem to be vegan without eating soythere are many alternatives!

Choose from a wide range of delicious, high-protein vegan burgers and dogs to toss on the grill! Available from Beyond Meat, Tofurky, Gardein, Field Roast, and others at most grocery stores.

Its not necessarily best to make a sudden, abrupt change in the way you eat. Rather, incorporate new habits at your own pace.

Dont worry about avoiding hidden animal ingredientsas society moves away from using animals these byproducts will disappear. Try avoiding obvious animal products like chickens legs and cows milk without stressing about hidden ingredients.

Remember that although it might be easier to relate to mammals, theres no doubt that birds are intelligent and can suffer. Theres also scientific evidence that fish feel pain.

Because it takes more small animals to feed someone, it makes the most sense not to switch from eating one species of animal to another, but rather to cut back on all animal products at a pace you find sustainable.

Bernard E. Rollin, PhD, Farm Animal Welfare, Iowa State University Press

According to a 2016 Harris poll, there are approximately 3.7 million adult vegans in the U.S., up from half a million in the mid-1990s.

Our numbers are growing, but most people still eat meat out of convenience. While its easier to go with the flow, stronger people take a stand for what they believe inespecially taking the side of those being exploited and abused.

By joining the growing movement of people who oppose speciesism, you will reduce the demand for killing animals. As more people join in, well reach a tipping point at which millions of animals will be spared.

If you want to succeed, it helps to connect with others. There are likely vegan groups in your area who hold social events at local restaurantscheck on Facebook and Meetup.com.

Combating speciesism means not supporting the violence inflicted on farmed animalsby cutting back and eventually eliminating animal products, you can help put an end to speciesism!

Dr. Tom Regan, professor of philosophy

For help going vegan, please see the Go Vegan section of our site.

Thank you!

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Why Vegan - Vegan Outreach

Written by grays

May 4th, 2018 at 8:43 pm

Posted in Vegan

56 Best Vegan Recipes – Easy Vegan Dinner Ideas You’ll Love

Posted: March 23, 2018 at 8:43 pm

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1 of 56

Asian Sesame Zucchini Noodles