Hello from Ashland, Oregon Hi Tom

[Guest guest]

Hi Tom,

Welcome in, I'm Donna from L.A. and I do have a dear pat in Eugene, Oregon...now

there's a little connection to your state.......You will enjoy this

group.............

 

Tom <antipreophogistiii wrote:

I joined this group just today, prodded by an invite. I noticed that

some frequent posters, including the moderator, are also from

Oregon, so that helps to make me feel more at home from the

beginning. I grew up in Tacoma; started not eating meat when I was

15 in 1973; didn't know another vegetarian in person until I was in

Whitman College; Walla Walla being next to College Place, a

primarily 7th Day Adventist community, I was able to get lots of

good information about vegetarianism and nutrition while in college;

became a vegan, except for honey and bee pollen, in 1982, and have

been such a vegan ever since. I don't consume animal products - and

this extends to non food consumption as well - primarily out of

concern for the animals, but I may advocate veganism, vegetarianism

and other related causes from other standpoints as well. In this

time of war, I find myself emphasizing the connection between our

treatment of other animals and our treatment of other people. There

are ancient sources making this connection (such as what comes out

in the King James translation of Genesis 9 where God is

allowing/giving permission to/relenting to Noah and all to eat the

animals after leaving the ark, but then listing some of the

consequences, which include that people will kill other people) as

well as more modern sources, including Carol Adams, Eviva Cantor and

the two whose quotes are at the bottom - missing from the quote

collection in the files. The nickname I often go by online is " The

Antipreophogist " which derives from the word " antipreophogy " which

is an old word meaning vegetarianism, " anti meat

eating, " " antipreophogy " I found in an article on vegetarianism in

the old People's Almanac but I have not found in any other

sources. " Anti meat eating " described my not eating meat better

than " vegetarianism " which comes from people who were trying to

suppress their passions more than trying to be kinder to animals, so

I have liked the notion of being an antipreophogist more than being

a vegetarian. Well, here I live in the most vegan/vegetarian

friendly community I know of. I recently got this brand new laptop

computer off of can and bottle money, so I'm able to be online more

often and network like I did in the past. The new invite to this

group came at a good time. I look forward to sharing with others in

this group.

Peace,

Tom

 

Until we extend our circle of compassion to all living things,

humanity will not find peace. ~Albert Schweitzer

 

If by some miracle in all our struggle the earth is spared from

nuclear holocaust, only justice to every living thing will save

humankind. - Alice Walker

 

 

 

 

 

 

 

[Guest guest]

Wow, that was fast. Thanks for the welcome....

 

, GeminiDragon

<thelilacflower> wrote:

> Hi Tom,

> Welcome in, I'm Donna from L.A. and I do have a dear pat in Eugene,

Oregon...now there's a little connection to your state.......You will

enjoy this group.............

[Guest guest]

I love to cook, too. Especially cooking for other people. I have

done cooking in the community meals around Ashland and Talent,

Oregon for over 6 years. Right now I live as evening and weekend

security for the ICCA (Interfaith Care Community of Ashland) house,

and have been doing some cooking for the patrons here when I haven't

been out pulling in a monetary income. In the community meals and

here, I have developed a type of cooking style I call " gorilla

cooking. " Though I also mean " guerilla, " since I'm using what is at

hand, I prefer to refer as well to our ape cousins since they hold

up a fairly good example for humans and all the food I cook or serve

is vegan. Gosh, my favorite recipe? I have several good ones. I dug

up this one for someone else today:

 

Title: Chocolate Rum Cake (10/99)

Yield: 12

 

Ingredients

 

 

1 c pureed firm silken tofu

1 c maple syrup or honey

3/4 c brewed espresso or strong

-coffee

2 tb dark rum

1 ts vanilla extract

1 1/4 c whole wheat pastry flour

1 c unsweetened cocoa powder

1 ts baking powder

1 ts baking soda

1/4 ts cinnamon

1 chocolate curls for garnish;

- (optional)

 

 

----------------------------RUM SYRUP------------------------------

---

 

1/4 c maple syrup or honey or

-barley malt; syrup

1/4 c brewed strong coffee or

-espresso

3 tb dark rum

 

 

---------------------CHOCOLATE RUM FROSTING------------------------

---

 

10 1/2 oz extra-firm silken tofu

2 tb dark rum

6 oz semisweet chocolate

1 melted and cool slightly

 

 

Instructions

12 SERVINGS DAIRY-FREE

This superb cake offers rich, chocolaty flavor in every bite, but

with surprisingly little fat and few calories. To melt chocolate,

place it in the top of a double boiler over barely simmering water.

When it's halfway melted, remove the top of the pan from the heat

and stir until smooth.

Preheat oven to 350 degrees. Oil and flour two 8-inch round cake

pans. Dust with flour, shaking out excess.

In large bowl, whisk together tofu, maple syrup, expresso, rum,

vanilla until smooth.

In another large bowl, sift together flour, cocoa, baking powder,

baking soda and cinnamon. Add flour mixture to tofu mixture and mix

until smooth. Divide batter between prepared pans.

Bake until cakes are springy to the touch, about 15 minutes. Cool in

pans on wire racks 10 minutes. Turn cakes out onto racks to cool

completely.

Make rum syrup: In small saucepan, stir together all ingredients.

Heat over low heat 3 minutes. Using pastry brush, spread warm syrup

over top of cakes.

Make frosting: In blender or food processor, combine all ingredients

and blend until smooth. Place 1 cake layer on serving plate. Spread

with half the frosting. Top with second layer. Spread top and sides

with remaining frosting. Garnish with chocolate curls if desired.

PER SERVING: 262 CAL.; 6G PROT.; 5G TOTAL FAT (3G SAT. FAT); 45G

CARB.; 0 CHOL., 185MG SOD , 4G FIBER

Recipe originally appeared in the June 1998 issue of Vegetarian

Times.

Per serving: 118 Calories (kcal); 6g Total Fat; (42% calories from

fat); 4g Protein; 14g Carbohydrate; 0mg Cholesterol; 164mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0

Fruit; 1 Fat; 1/2 Other Carbohydrates

Recipe by: Vegetarian Times Magazine, October 1999, page 84

 

It's been years since I made that cake, but it's so rich and moist,

it's one of my favorites. I'll have to look for some others - some

my own invention - and post them in future posts. I'm going to doing

a vegan smores experiment this weekend with some vegan marshmellow

creme I found at the co-op here and a torch, and I'll let you all

know how that turns out....

 

 

, GeminiDragon

<thelilacflower> wrote:

> Now you must send us your favorite recipe........we all love

cooking in here.Donna