Archive for vegan
Green News of the Week – 7 Dazzling Solar Homes, BPA Threats, Vegan Donuts and More
Posted by: | CommentsWelcome back for another edition of green news of the week featuring a few interesting stories from around the globe impacting the environment. This weeks’ highlights: 7 sun-powered homes shine in the Solar Decathlon, BPA found in canned kids foods, the first vegan donut shop, BP is found guilty of violating federal safety regulations, 100,000 solar jobs and Greenpeace’s Detox campaign. Click on the link to read the full article.
photo courtesy of inhabitat.com
7 Amazing Sun-Powered Homes in the 2011 Solar Decathlon!
This list and photo gallery of 7 truly spectacular sun-powered homes that have entered the Solar Decathlon are something to marvel at. Boasting incredibly efficient solar energy systems with rainwater collection, vegetable gardens and stunning architecture, you will be dazzled by the creative innovation at play in the name of renewable energy and protecting the environment with sustainable solutions.
Controversial BPA found in canned kids’ foods, report says
Most manufacturers of plastic bottles changed their formula’s to eliminate BPA as many consumers switched to reusable bottles for fear of BPA’s potential toxic effect. Now further examination of canned foods is occurring. “Breast Cancer Fund researchers tested for bisphenol A (BPA) in six products specifically marketed to children. Included in the list were such popular kid-targeted meals as Campbell’s “Disney Princess” soup with “shaped pasta with chicken in chicken broth” and Annie’s Homegrown certified organic “Cheesy Ravioli.” “The levels we found in these canned foods were a little higher than those previously found in baby bottles and water bottles.” The Food and Drug Administration has requisitioned more research on BPA explaining that they have “some concern about the potential effects of BPA on the brain, behavior and prostate glands of fetuses, infants, and children.”
NYC’s First Vegan Doughnut Shop Might Land In Brooklyn
Vegan diets are all the rage, and now there are vegan bakeries popping up all over the place. The first Vegan Doughnut Shop is likely headed to Brooklyn, New York as Dun-Well Doughnuts got the funds they needed to create the next great vegan novelty shop. With flavours like Raspberry Pistachio, Ginger Snap and Raspberry Cheesecake, how can they go wrong?
BP, contractors violated safety rules, U.S. inquiry finds
Read More→
Meatless Monday with Cashew Nut Roast with Sage and onion stuffing
Posted by: | Comments
Image courtesy of Vegan Family House
Happy holidays and welcome (back) to the blog on this fine (and snowy) Meatless Monday. We appreciate you stopping by and reading this week’s eco-friendly vegetarian recipe idea in support of this great movement to “reduce meat consumption by 15% to improve personal health and the health of our planet”.
Today we have a vegan recipe that will work perfectly over the holidays or any time really especially during the colder months when you want something a little heartier. This cashew nut roast with sage and onion stuffing would make a perfect substitute for a turkey or roast dinner. This recipe comes courtesy of Vegan Family House so without further ado….
Ingredients
A sixth of a cup/30g/1oz of vegan margarine
2 sticks of celery, finely chopped
1 medium leek, finely chopped
1 and a half cups of hot water
1 teaspoon of yeast extract (marmite, vegemite etc.)
3 cups/550g/16oz of ground cashew nuts (or other nuts of your choice – almonds work well too)
2 Tablespoons of soya flour
2 teaspoons of fresh herbs – winter savoury is great (if using dried 1 teaspoon)
3 cups/160g/6oz of white bread crumbs
Sea salt and pepper to taste
Meatless Monday with Hoppin James
Posted by: | Comments
Image courtesy of www.delish.com
Happy Meatless Monday and thanks for stopping by and reading this week’s vegetarian offering in support of this great movement to “reduce meat consumption by 15% to improve personal health and the health of our planet”.Our recipe today comes from James H Byrd from www.manyveggierecipes.com and is a fast, hearty meal that is perfect now that the colder weather is here as a side or main dish. It’s so easy to make and versatile so feel free to adjust the recipe for desired number of dinner guests.
According to James, this recipe is based on Hoppin John, which is a dish normally served on New Year’s Day for luck. The traditional recipe includes ham but James replaced that with carrots and bell pepper. Feel free to make extra as the leftovers are great the next day.
Ingredients
1 15-oz can of black-eyed peas
1 box Long grain & wild rice
4 Large garlic cloves, sliced
2 tbsp olive oil
2 Carrots, chopped
1 onion, chopped
1 green Bell pepper, chopped
1/4 tsp Paprika
1/2 tsp Ground cumin seed
1/4 tsp Ground fennel seed
1/4 tsp Thyme leaf
1/4 tsp Marjoram leaf
1/8 tsp Cayenne powder (optional)
Instructions
Rinse and drain the black-eyed peas. Cook the rice according to the directions on the package. Chop all of the veggies while the rice is cooking. Sautee the onion and garlic in olive oil, and when the onion starts to become translucent, add the other veggies and spices. Cook until the bell pepper begins to soften. The carrots will remain firm, which adds some of the chewy mouth-feel you would get from the ham we omitted. Add black-eyed peas and a tablespoon or two of water. Cover and simmer for about five minutes to warm up the beans. Mix the bean/veggie mixture with the cooked rice.
