“Never doubt that a small group of thoughtful, committed, citizens can change the world. Indeed, it is the only thing that ever has.”
-Margaret Mead, American cultural anthropologist (1901-1978)
Today is the end of VegWeek, but it’s the beginning of the rest of your life! Every day is a new day, full of decisions. If you’re interested in cooking vegan more, most, or all of the time, here are some blog resources I discovered recently. Read them. Try recipes. Find community.
Image via Denise Rich
Change starts small… you can reduce your meat consumption by 15% simply by participating in Meatless Monday! Or if you’re ready to do more, you might consider signing up for the 21-Day Vegan Kickstart Program. Cooking at home is the most efficient and affordable way to manage your health, but I assume you might want to go out every now and then… fortunately, there are also numerous resources online for finding veg-friendly establishments!
“All truth passes through three stages. First, it is ridiculed.
Second, it is violently opposed. Third, it is accepted as being self-evident.”
-Arthur Schopenhauer, German philosopher (1788-1860)
For the rest of us…
Many people I know are not ready to go vegetarian, but still care about the plight of farm animals. I know these feelings are not mutually exclusive. I personally have been paying 2-3 times the price for cage-free eggs for years. Sadly, what I’ve learned is that labeling is misleading. Animals on organic, free-range farms and egg-laying hens in cage-free facilities often undergo the same abuses that non-organic, cage-free animals do. In some cases, they are actually worse off because they cannot be fed antibiotics to counteract the disease their mishandling produces.
Humane farms do exist, but they are few and far-between. Now I understand why going vegan is considered the most practical solution to the cruelty, health, and environmental concerns arising from meat-eating. However, these organizations may offer an alternative.
My hope is that we can change the future of the food industry through awareness, supply, and demand. After all, the most powerful political statement we can make is with our wallets.
Image via FaithFreedom.org
Gingerbread Cupcakes with Lemon Buttercream Frosting
Recipe Source: Vegan Cupcakes Take Over the World
Today’s recipe comes from a cookbook I accidentally stumbled on at the library recently, and I’m so glad I did. I love cupcakes, and I love the library! There are so many amazing recipes in this collection, and I was relieved to discover that they use normal ingredients already in my kitchen. One of the factors that has made me resistant to “alternative cooking” (e.g. vegan or gluten-free) is the sheer number of specialty items I need to stock up on. For something as indulgent as baking, I’m not likely to go out of my way. But with this book, I don’t have to. Uh oh…
If you’ve never done any vegan baking, I can assure you that you won’t be able to tell the difference in these cupcakes. I took them to work, and my [amazing! wonderful!] boss scoffed as he reached for one, “vegan…” That comment was shortly followed by “wow, these are really good!”
Try them for yourself. They’re perfect for Fall. And they only make 12… go on, do it. 🙂
RECIPE – Gingerbread Cupcakes
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup soy milk
2 tablespoons soy yogurt
1 1/2 teaspoons finely grated lemon zest
1/4 cup finely chopped crystallized ginger
(frosting recipe follows)
Preheat oven to 350 degrees F. Line a muffin pan with paper cupcake liners.
Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix.
Whisk the oil, molasses, maple syrup, soy milk, yogurt, and lemon zest in a separate large bowl. Add the flour mixture to the wet ingredients and mix just until smooth. Fold in the chopped crystallized ginger.
Fill cupcake liners two-thirds full. Bake for 19 to 22 minutes, until a knife or toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.
RECIPE – Lemon Buttercream Frosting
1/4 cup shortening
1/4 cup margarine, softened
2 cups confectioners’ sugar
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
In a small bowl, cream the shortening and margarine until well combined. Add the confectioners’ sugar in roughly 1/2-cup additions. After each addition of sugar add a splash of lemon juice and beat well with a handheld mixer. Add vanilla and beat for another 3 to 5 minutes until smooth, creamy, and fluffy. Wrap tightly in plastic wrap and refrigerate until ready to use.