Fw: Compassionate Cooks Food for Thought - June 21, 2007

[Guest guest]

-----Forwarded Message----- "info" Jun 21, 2007 10:57 AM ebbrewpunx Compassionate Cooks Food for Thought - June 21, 2007

 

 

 

FOOD FOR THOUGHT: COMPASSIONATE COOKS NEWSLETTERJune 21, 2007 Pre-Order The Joy of Vegan Baking!$5 off Cooking DVDCompassionate BBQ Ideas New Podcast Episode: Fish Consumption and By-Catch Sign up for July Cooking ClassNew Recipe Packet: Southwestern & Mexican Newly Laundered Website + Vote for Compassionate Cooks Essay: This I Know Check out our Fabulous Sponsors! Sponsor this Newsletter

 

 

 

 

PRE-ORDER OUR NEW COOKBOOK: THE JOY OF VEGAN BAKING: COMPASSIONATE COOKS' TRADITIONAL TREATS & SINFUL SWEETS

SAME BOOK - NEW COVER! Our upcoming cookbook is already up on Amazon (and other online stores) and can be pre-ordered now! It will be released in October 2007 and add 150 baking recipes to your repertoire! Here's another snippet of what you will find in the 300-page book (along with 30 full-color photos):

Creamy Concoctions: Puddings & Mousses Decadent Delicacies : Pastries, Strudels, Crepes, & Blintzes Bearing Fruit: Crisps, Cobblers, & Crumbles Sweet Somethings: Confections & Candy Familiar Favorites: Cookies, Brownies, & Bars Frozen Treats: Smoothies, Shakes, & Sorbets

....more next time!

 

 

 

 

$5 OFF VEGETARIAN COOKING DVD! For those of you who don't know, the title "Vegetarian" is just an umbrella term, but everything we do is "vegan," including our cooking DVD. Enjoy our fun, upbeat DVD to learn the basic skills and resources for eating healthful plant-based meals. There are 6 different dishes - everything from a simple stir-fry and a beautiful holiday centerpiece to two desserts: chocolate cake and chocolate chip cookies.

PURCHASE DVD USING THIS SPECIAL LINK

 

 

 

 

 

COMPASSIONATE BBQ IDEAS Though most of the people in my life share my lifestyle ideals and habits, I do occasionally mix and mingle in our non-vegan world. However, I happily decline invitations to meat-centered BBQs. The idea of watching people celebrate the charring of animals' bodies is not exactly my idea of fun. Here are some survival tips when you can't get out of it and recipe ideas for when you host your own.

*Eating Vegan in Social Situations: Check out this article I wrote for Vegan Unlimited.

*Recipes from my brief stint on The Food Network: Read about cooked meat and its association with cancer.

*Keep your eye on Green Options, a great site full of eco-friendly living. I've just joined them as their "vegan blogger" and will have tips for a vegan BBQ up there in the next couple days.

*Build your own collection of BBQ and Burger recipes: Besides what we'll make in our upcoming class, there are also some recipe packets you might be interested in for upcoming outdoor events: Burgers, BBQs, & Backyard Bites, Sensational Salads: Beyond the Familiar Greens, Decadent Desserts & Sinful Sweets, Perfect Party & Finger Food.

 

 

 

 

 

 

OUR LATEST PODCAST EPISODEEach "podcast" addresses a different issue, question, and myth related to veganism/animal rights.Fish Consumption and By-Catch Our consumption of fish has many consequences - not only for the fish we eat but also for other fish/crustaceans, for cetaceans (whales, dolphins, and porpoises), for marine mammals, for birds, and for ecosystems. In addition to the 17 billion aquatic animals we kill in the U.S. for human consumption, countless animals are killed as "by-catch" or "incidental catch." These are the unintended but inevitable victims of the commercial fishing industry. Though we may see one fish on our plate or five shrimp in our seafood salad, countless numbers of animals were dredged up and killed for the individuals we consume.

 

*If you'd like to receive email alerts when I post new podcasts, you can easily sign up for this service here.

 

 

 

 

JULY 16th COOKING CLASS: BURGERS & BACKYARD BITES These are perfect dishes for picnics, BBQs, or outdoor soirees. They're delicious, simple, and so colorful. Join us in July!

WIN A FREE CLASS: Sign up a friend and be automatically entered to win a gift certificate to any class of your choosing. ON THE MENU: *Falafel Burgers*Cashew Nut Burgers*Classic Caesar Salad*Spicy Sweet Potato Salad*Lemon Bars with Shortbread Crust

 

 

 

 

 

FEATURED RECIPES: SOUTHWESTERN & MEXICAN CUISINE

Spice it up with a variety of recipes celebrating the cuisine of Mexico and the Southwestern United States.

*Three-Bean Chili *Polenta & Pine Nut-Stuffed Red Peppers *Spicy Seitan Tostadas *Ensalada de Frijoles *Cornbread Muffins

FOR MCDOUGALLERS: There is no added oil in the chili or ensalada. The peppers calls for a small amount to saute some veggies, but water or broth can be used; there is a minimal amount of oil in the tostadas, and the muffins do call for a non-dairy butter.

 

 

 

 

 

NEWLY LAUNDERED WEBSITE + VOTE FOR COMPASSIONATE COOKS My amazingly wonderful generous live-in software engineer (i.e. my hubby) has spent all of his free time the last few months cleaning up all the code on my website so that it looks fantastic on all browsers, especially the most popular ones: Internet Explorer, Firefox, and Safari. The changes may seem subtle at first, but I think you'll notice a much cleaner, consistently gorgeous website. A huge thank you to David for being the best husband and volunteer! Check out the updated digs!

VOTE FOR COMPASSIONATE COOKS! Go to www.vegnews.com and click on the button that says "Take the VN Survey." It takes only about 5 minutes, and even if you can't answer all the questions, you can choose our column (VegGuru - Colleen Patrick-Goudreau) as your favorite (or one of your favorites), if it indeed is your favorite.

 

 

 

 

THIS I KNOW - THE JOYFUL VEGAN

I want to share another story of awakening from our new website, The Joyful Vegan, where you can read stories of people's transformations. Please don't hesitate to send me your own. I thought this story was particularly moving and contains many elements that I think many of us can relate to.

"When I was a child I loved animals, or so I thought. For, while I really felt a kinship with and a great deal of affection for all animals, I hadn’t made the connection between their lives and who it was I was sacrificing and eating every day.

When I was growing up we always had pets: birds, fish, hamsters, rats, hermit crabs, dogs, and many cats. I was an only child, and our pets were really a part of our small family of two humans. I wanted to be a zoologist or an oceanographer when I grew up. I empathized with worms that I would see washed up on the sidewalk after a rain on my way to school, and I would stop to move them back onto the soil when I saw them. I was really into animals!

I was raised by my mother, who lovingly prepared all of my meals for me. She was a hippy in the 60s, so I was more than familiar with health food stores and vegetarianism. We were lacto-ovo vegetarians for a while when I was young, but we ended up back on a meat-based diet, a diet that I continued to eat when I moved out on my own.

When I was 11 I went to a friend’s house for dinner. They were preparing lobster, which I had never had before. I watched in horror as my friend’s father put a live lobster into a huge pot of boiling water. They acted like this was totally normal, but I’d never seen anything like it. Then, a couple of long minutes later, the poor lobster threw the lid of the pot onto the floor in a valiant attempt to save his life. One claw was poking out, reaching. He was still alive in there, somehow. The father slammed the lid back on and walked away.

I didn’t have any lobster that day, but I remember being horrified yet again while eating a bowl of stew. I lifted a spoonful to my mouth and saw that there were big taste buds on the chunks of meat. I was then told that it was cow tongue stew. Now I realize that it doesn’t matter what part of an animal you are eating; I think all animal products are awful, but at the time, the idea that my taste buds were tasting someone else’s was really disturbing. Needless to say, I didn’t have any more cow tongue stew..."

Read the rest of the essay.

 

 

 

 

 

 

 

 

 

 

 

THANK YOU TO OUR NEWSLETTER SPONSORS!

 

 

 

VEGAN ESSENTIALS

VeganEssentials is a vegan-owned online store and retail shop located in Milwaukee, Wisconsin. Find everything from Companion Animal Supplies, Hair Care, and Cosmetics to Food & Sweets, Outdoor Wear, and Vitamins. "Where compassionate meets convenience."

 

 

 

 

ARBONNE INTERNATIONAL

Arbonne International offers a full line of vegan-certified products, including cosmetics, aromatherapy, & skin care. SPECIAL OFFER: The first 5 people to send an email with "Compassionate Cooks" in the subject will receive a free sample gift. (Include your name and address.)

 

 

 

 

WOULD YOU LIKE TO SPONSOR OUR NEWSLETTER?

Contact us if would like to share your fabulous products or services with our readers. Your support will also offset the costs of creating this newsletter. Read more details here.

 

Compassionate Cooks is dedicated to empowering people to make informed food choices and to debunking myths about vegetarianism through cooking classes, nutrition courses, podcasts, essays & articles, farmed animal sanctuary tours, lectures and workshops, and cooking DVDs.

 

Change email address / Leave mailing list Hosting by YourMailingListProvider

When I see the price that you pay

I don't wanna grow up

I don't ever want to be that way

I don't wanna grow up

Seems that folks turn into things

that they never want