I love how I can literally wear the message of my lifestyle “on my sleeve”, so to speak, without having to say anything. I am sort of a t-shirt queen, so having the opportunity to wear one with a vegan message becomes a form of education and advocacy for me.
With today being the official kickoff of the Holiday Shopping Madness (oops, I meant Season), we are presented with an outstanding opportunity to use our dollars as our voice, letting others know that we will not use our dollars to contribute to the suffering of other sentient beings, to the expansion of global warming, and to the negative health consequences of friends and loved ones.
Each dollar we spend, each gift we give, is a chance to practice dynamic harmlessness.
Homemade Chocolate Spiced Ice Cream……just finished putting together a spur-of-the-moment made-up recipe and mixed the ingredients together. Currently in the frig getting cold, so I can put it in the ice cream machine tomorrow night. Can’t wait…so, you might be wondering what makes it a ‘spiced’ chocolate ice cream….
Here’s a simple, yet extraordinarily delicious, muffin that you can whip up and serve on your Thanksgiving table that will wow everyone who likes to have a piece of bread to sop up that amazing vegan gravy you’ll be serving.
All you need are the ingredients, which you probably already have in your pantry, a large mixing bowl, a wire whisk, a 12-cup muffin tin (or a 6-cup large muffin tin, but I recommend the small muffins for the best results), and an oven.
In honoring World Vegan Month, I wanted to say something about the fact that what we choose to put on our plates has a dramatic effect on the environment, most especially the impact factory farming has on global warming. So much to write, so much to say.
For our first two years, Richard and I had a long-distance relationship, he living in Washington State and I in New Jersey. We’d meet somewhere across the country for our rendezvous, but our favorite place was what has now become our home—Sedona, Arizona.
The first time we met in Sedona was the first opportunity I had to cook for him. Oh, one important fact to note–Richard was not vegan. In wanting to ensure that I was able to create meals that would please this omnivore in my vegan home, I asked him what foods he enjoyed eating. His response—“I can tell you what I don’t like. I hate beets!)
With the holidays approaching, what better sauce to master than a vegan Hollandaise sauce. It’s versatility is endless….from a vegan Eggs Benedict for a Christmas brunch to broccoli Hollandaise served on your Thanksgiving table. Ahhh, what a sheer and absolute delight. Oh, and it couldn’t be easier, really!
I’ve always had a love for cooking and read cookbooks and cooking magazines the way other people read books. They inspire me to create my own recipes and have taught me the ‘science’ of cooking, most especially baking.
Julia Child (definitely nothing veg about her, but probably the greatest skills technician) and my maternal Italian grandmother, Mary, were my first mentors. With the advent of the celebrity chef and abundance of television cooking shows, inspiration continued to be placed before me. Food, its preparation with love, and the creativity it sparks within me, became a passion of mine.
Now’s your chance to make a difference by giving your time to the Sedona VegFest 2020!
The theme of this year’s event is Plants for the Planet and the intention is to educate
attendees on the benefits of a plant-based lifestyle for humans, animals and our environment.
Volunteer 4 hours and you will receive FREE admission to both days, January 18 & 19, have a great experience, plus get a T-shirt & tote bag. Go to healthyworldsedona.com to signup for your preferred time slot. Thank you!