Your right to throw your fist ends at my nose…
Just because we developed a desire to eat [animals], doesn’t mean we’re exhonerated because we say ‘that’s our personal choice, that’s our personal preference to do whatever we want’. Once there’s harm, once there’s a victim, it’s not personal anymore.
Colleen Patrick-Goudreau on the argument that eating meat is a “personal choice”
The muffins that make people crazy (aka banana chocolate chip)
I’ve made these muffins a few times now, and the alarmingly enthusiastic response from family, friends and acquaintances alike has made it impossible for me to stop. No seriously… people won’t let me. I will, myself, admit that they are beyond delicious, but I now have people begging me, bribing me with money, and dropping hints more than is welcome to make these.
You could make this as a banana bread if you prefer, but I like muffins because they’re easy to pack for brown bag lunches and the spontaneous summer picnic. Once again the recipe came from Colleen Patrick Goudreau’s first book The Joy of Vegan Baking. I’ve loved all of her cookbooks and I highly recommend picking them up to add to any cook’s library, vegan and non-vegans alike.
Banana Chocolate Chip Muffins:
2 cups unbleached all-purpose flour
1 ½ teaspoons baking soda
½ teaspoons salt
1 cup granulated sugar
1/3 cup canola oil
4 ripe bananas, mashed (I purée these in my magic bullet)
¼ cup water
1 teaspoon vanilla
1 cup nondairy chocolate chips
1 cup chopped walnuts
Preheat the oven to 350 degrees, and lightly grease a muffin tin (I like using coconut oil). In a medium sized bowl thoroughly mix the flour, baking soda, and salt. In large size bowl beat together the sugar and oil. Then add the smashed bananas, water, and vanilla. Slowly add the dry ingredients to wet until just combined, over mixing makes a tougher muffin. Fold in the chocolate chips and walnuts. Fill each muffin tin, and bake 20 to 30 minutes (40 to 45 for a bread pan). They should be a deep golden brown and a toothpick should come out clean. Served with fruit and coffee these are perfect in every way.
Colleen Patrick-Goudreau: From Excuse-itarian to Vegan (by PacificVegan)
Wonderful presentation! Colleen talks for 50 minutes about everything to do with our consumption of animals and their secretions. Compassion and well being in an honest, friendly way and she’s so funny :’) Watching her reminds me why I’ve chosen this path. (and that the decisions I’m making are right)
Colleen Patrick-Goudreau: From Excuse-itarian to Vegan
This is an almost identical talk to the one she did last weekend at Central Florida Veg Fest. I definitely think it’s worth watching — whether you’re already vegan, thinking about going vegan, or have no desire whatsoever to go vegan (if nothing else, it may help you better understand vegans’ reasons for living this way!). Colleen is very forthright while being non-confrontational. There is no graphic imagery, no finger-pointing or judging. Just facts.
While in reality it really isn’t so cold where I live that it warrants much complaining, it is cold enough to make an opportunist out of a vegan chef. In light of the 65 degree weather, I went searching for a light soup with summer flavors and happened upon this recipe for thai coconut soup in Colleen Patrick Goudreau’s new book Color Me Vegan that was originally borrowed from fellow vegan blogger, Susan Voisin. Upon making and consuming this twice in one week and gaining the enthusiastic approval from friends and family both times, I figured that meant it was good enough to break my inactive-streak here on the blog.
Thai Coconut Soup
3 cups vegetable stock
1 can light coconut milk
2 teaspoons minced fresh ginger (I go heavy on this)
2 teaspoons dried lemongrass
2 teaspoons grated lime zest
2 teaspoons thai curry paste
12-14 oz firm tofu cut into small cubes
2 teaspoons sugar
2 tablespoons tamari or soy sauce
2 bell peppers in varying colors (I used green this time, but red and green would be pretty!) cut into matchstick sized slices
Juice from half a lime
Cilantro leaves chopped for garnish
Bring vegetable stock, coconut milk, ginger, zest and lemon grass to a boil, turn down the heat and simmer for 5-10 more minutes. Add the curry paste, tofu, sugar and soy sauce and cook for 10 minutes longer. Add the the lime juice and pepper slices, and simmer for another 5 minutes. Serve with the fresh cilantro for garnish.
It’s a tradition in my family that the person who is celebrating their birthday gets to pick what meal and dessert (almost always cake) they want for the birthday dinner. I’m 23 and despite the many changes that have occurred throughout the years, this tradition still endures. Since becoming vegan, my family has been dears and have been picking vegan meals and vegan desserts so that I can eat them too. I have the best family ever. Recently, as my sister welcomed year 27 of her life, she chose this chocolate cake recipe from Colleen Patrick-Goudreau’s book The Vegan Table. I modified the recipe bit to make it a layered cake with a richer ganache topping, and the result was to die for.
Chocolate Cake with Apricot Glaze and Chocolate Ganache:
3 cups unbleached all purpose flour
1 ½ cups granulated sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup unsweetened cocoa powder
1 ½ cups non-dairy milk
1 cup black coffee
2/3 cup canola oil
1 tablespoon white distilled vinegar
1 teaspoon vanilla extract
1 cup apricot preserves or jam
2 tablespoons water
¼ cup non-dairy butter such as Earth Balance
½ cup non-dairy milk
1 bag vegan chocolate chips
Preheat oven to 350 degrees. Lightly grease and flour two nine inch round cake pans. In a large bowl, combine flour, sugar, salt, baking soda and cocoa powder. Mix thoroughly. Make a well in the dry ingredients and add the milk, coffee, oil, vinegar, and vanilla. Stir until thoroughly mixed. Pour evenly into the two pans and bake for approximately 30 minutes. A toothpick inserted in the center should come out clean. Set aside to cool.
To make the glaze, add the preserves and water to a small sauce pan over medium heat. Stirring often, until the drops are reluctant to leave the spoon. Set aside.
To make the ganache, heat the butter and milk in a double boiler. Once butter is completely melted, add the chocolate chips. Stir often until the ganache is even and shiny.
Place one cake on a plate and cut the top so that is sits flat. Spread half of the apricot glaze on it and then place the second cake on top. Using the rest of glaze, cover the top of the second cake. Pour the ganache over the top of the cake while using a spoon to scoop up some of the ganache to cover the sides.
Vegan Scones One Should Prepare as Soon as Possible
I apologize for neglecting to update or post for a couple of weeks. I assure you that I was not being lazy and am full of excuses ranging from moving to finding a different job to being unable to start again after getting so comfortable with my long stretch of forgetting I even had a blog. I will try in ernest to not let this happen again.
During this time, I have been doing my fair share of cooking and have a few things I can show you. The first of which is… scones. I love them. So much. I haven’t had any since becoming vegan 18 or so months ago. Like I’ve mentioned before, my hometown isn’t so great about having a plethora of vegan offerings, so I have been ignoring the fact that I love scones for quite some time now. Once the sight of the non-vegan ones starring back at me from behind the glass on my near daily coffee run became unbearable, I decided to try my hand at making them. I turned to my good friend Colleen for help, and I knew I had waited much too long when they turned out perfectly, just light and airy and yummy.
Traditional Cranberry Orange Scones:
1 egg equivalent from Bob’s Red Mill Egg Replacer (follow instructions on the package)
2 to 3 tablespoons non-dairy milk for brushing the tops
Raw sugar to sprinkle on the tops
Preheat the oven to 425 degrees. Lightly grease a cookie sheet (I like to use coconut oil). In a large bowl wisk together the flour, sugar, baking powder, salt, and orange zest. Add the butter to the dry ingredients and using a pastry tool, cut the butter until the you achieve a crumbly batter that resembles bread crumbs. Stir in the cranberries. Add the orange juice, milk, and egg replacer. Mix until just combined using a wooden spoon. Form the dough into a ball and place on a lightly floured surface. Press the dough down using your hands to form a square or rectangle about ½"-¾" thick. Cut the dough into 8 triangles and place on the cookie sheet. Lightly brush the tops with the milk and sprinkle the raw sugar. Bake for 12 to 15 minutes, or until they are golden brown. Enjoy warm with your favorite coffee, or store them up to 3 days.
I said "No choice is personal when there is a victim."
I meant: First of all, I don’t get off anywhere, because those kind of discussions make me want to curl up into a ball and cry and I avoid them as much as possible because it gives me a mental breakdown everytime. People make fun of me all the time and diminish the thing that’s closest to my heart on a daily basis and I will have to live with that for the rest of my fucking life. You don’t know me, you don’t know my life, you are rude, and I am done always feeling like I have to tone my feelings down for the sake of not appearing insane. You can think I am insane if you want I don’t even care. I am not “trying to change everyone to what I chose for myself”. I am trying to open people’s eyes and make them reflect on their own values and give them the opportunity to align their actions with their own values. Eating/using animal products is not a “personal choice”. A personal choice is the color of your curtains or your haircut, something that affects ONLY you. A personal choice stops being ‘personal’ when 60 billion sentient beings are killed every year for a gustatory pleasure. FUCK YOU I AM DONE WITH THE WORLD I WILL NEVER BE COLLEEN PATRICK GOUDREAU I CANNOT HAVE A NON-SENTIMENTAL CONVERSATION ON VEGANISM