semi vegan

You are either vegan or you aren’t. There is no “semi-vegan”, “flexi-vegan”, or “almost-but-not-quite-vegan”. Veganism isn’t a diet, it’s a belief system and a lifestyle.

If you choose to use animal products you aren’t vegan.

Choosing to buy fur means you aren’t vegan. Choosing to eat the “occasional” animal product means you aren’t vegan.

anonymous asked:

As a vegan how do you feel about long term vegetarians, pescitarians and keukitarian? What would be your advice or final push to make them consider veganism?

I’ve no idea what keukitarian means, it’s not a word I’ve ever heard anyone in the animal rights community use and google yields no search results. As for vegetarians and pescatarians, I think these are really only good options if they are as far as you are able to go or as a stepping stone towards full veganism, if you have the option to go vegan but instead choose anything less then I do not think that can be justified. 

As for that final push, I’d just want to ask them why they became vegetarian or pescatarian in the first place. I was a vegetarian for a while before I was vegan, and I went vegan for all the same reasons I initially went vegetarian. Veganism is the logical conclusion to any belief in animal rights, regardless of what form it takes, and there is inherent hypocricy in all semi-vegan lifestyles. I’d ask them to do research on how fish suffer, how eggs are produced, and what is involved with dairy production. There is simply no logical reason to morally object to animals being killed for meat but not killed for eggs or dairy, or to believe that certain animals deserve rights while other very similar animals don’t.

VEGAN Double Chocolate Chip Cookies

WARNING: These are so rich and chocolatey that even I, a chocoholic since forever, can only have a few.

Ingredients

  • 1 cup of semi-sweet vegan chocolate chips (I used Ghirardelli semi-sweet)
  • 1 and 1/3 cup of all-purpose flour
  • 1 tsp of baking powder
  • ½ tsp of salt
  • ½ cup of organic cane sugar (or whatever sugar you prefer, the brand of cane sugar I use is from Aldi and is certified vegan)

  • ¼ cup and 2 tbsp of coconut sugar (or a cert. vegan brown sugar)
  • 2 chia or flax eggs (1 egg = 1 tbsp of milled chia or flax plus 3 tbsp of water, stirred well, and set aside for a few minutes)
  • ¼ cup of plant milk (I used unsweetened almond)
  • 2 tsp of pure vanilla extract

  • 1 cup of vegan chocolate chips (Again, I used Ghirardelli’s semi-sweet)

Directions

  1. Preheat oven to 325 F (about 165 C)
  2. Make your 2 chia or flax eggs and set aside (setting in the fridge usually speeds up the thickening process).
  3. Sift together flour, baking powder and salt in a bowl.
  4. In a separate larger bowl, stir together both sugars, your chia or flax eggs, plant milk, and vanilla.
  5. Add flour mixture to the wet mixture and stir till combined. 
  6. Melt the first 1 cup of chocolate chips in the microwave or on the stove top until very smooth.
  7. Once melted, pour into dough mixture. You'll want to end up with typical cookie dough but it'll be a little more sticky. If too wet, add more flour, or too dry, add a tad more plant milk or even water.
  8. Fold in remaining chocolate chips.
  9. Line two baking sheet with parchment and scoop out desired sizes of dough onto the sheet about 2 inches apart. (I used a melon baller for this step and overflowed the scoop with dough!)
  10. Flatten dough balls a smidge and bake for 15 - 20 minutes. Just watch them after the 15 minute mark to make sure they don’t over bake.
  11. Let cookies cool completely on the trays.

I got 18 cookies out of this (:

ENJOY!!!

Vegan Chocolate Peppermint Cookies

Today’s chocolate indulgence are these vegan chocolate peppermint cookies.  The cool blast of peppermint in my mouth is just what I need right now during this horrible heat wave we are experiencing.

Ingredients for cookie dough:

½ cup vegan butter, softened
¾ cup organic pure cane sugar
1 ¾ t organic pure peppermint extract
½ t organic pure vanilla extract
2 T organic nut milk
3 T vegan organic chocolate chips, melted
1 ¼ cup organic all-purpose flour
1/3 cup organic raw cacao
½ t non-gmo, non-aluminum baking soda

Ingredients for cookie coating:

3 cups vegan organic semi-sweet chocolate chips
1 t organic pure peppermint extract

Method for making dough:

Cream the butter, sugar, and extracts until smooth.  Add nut milk and melted chocolate chips, continue to mix until smooth.

Add the flour, cacao, and baking soda.  

Roll the dough into a log about 1 ½ inches wide.  Wrap in parchment paper and freeze for 30 minutes.

Pre-heat oven to 350 degrees.

Place the wrapped frozen dough on a large baking sheet.  Unwrap the dough and lay the parchment down so it covers the entire baking sheet.

Start slicing the dough into ¼ inch thick rounds.

Evenly distribute the rounds on the cookie sheet. Bake cookies for 12 minutes.  Cool on a wire rack.

Method for coating cookies:

While cookies are cooling, melt chocolate.  Remove from heat and stir in peppermint extract.

Line a baking sheet with unbleached parchment paper.

Place one cookie at a time into the melted chocolate. Flip the cookie with a candy fork or a regular fork.  Make sure both sides of the cookie are well covered with chocolate.

Place cookie on lined baking sheet, continue with the rest.

I place my cookies in the freezer for 10-15 minutes to help speed up the setting time.  

These chocolate peppermint cookies can be left out in a covered container, or for a real cool treat store in the freezer.

*recipe adapted from The Vegan Cookie Connoisseur

VeganCookie Recipes! - As Requested!

Vegan Chocolate Chip Cookies!
Makes about 20 cookies!

Ingredients:

  • 2 ¼ cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) vegan margarine, softened
  • ¾ cup granulated, unbleached, natural sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup soy milk powder (vanilla-flavored works well)
  • warm water (to texture)
  • 1 cup vegan semi-sweet chocolate chips
  • 1 cup dried cranberries
  • ½ cup grated coconut (sweetened or unsweetened)

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celcius).

2. Combine the flour, baking soda, and salt in a bowl.

3. Soften the margarine. Beat the margarine, granulated sugar, brown sugar, and vanilla extract in a large bowl until creamy.

4. Put the soy milk powder into a separate tiny bowl. Slowly mix in warm water until it reaches the approximate thickness of peanut butter.

5. Beat the soymilk powder mixture into the margarine and sugar mixture until well-blended.

6. Take the flour mixture and slowly add small portions of it to the main bowl, gradually mixing it in.

7. Once all of the other ingredients are well-mixed, stir in the chocolate chips, dried cranberries, and grated coconut.

8. Form the dough into several two and one half inch diameter balls and place them evenly on an un-greased baking sheet, at least three inches apart.

9. Bake for approximately 11 minutes, or until the cookies are slightly golden around the edges (times may vary in different sorts of ovens and on different sorts of baking sheets). Cool the cookies on the baking sheet for a few minutes, then carefully remove them and place them on a wire rack to cool completely.

Enjoy! 

Vegan Pumpkin Chocolate Walnut Muffins

Oh my gosh!  Is it fall yet?!  I am so over this hot humid weather.  Sweaters, I want my sweaters and gorgeous yellow, orange, and red leaves bursting from the trees.

My hope is that baking with pumpkin will move summer along faster so fall can enter and I can bust out my sweaters!

Ingredients:

Yields 6 muffins

1 cup organic pumpkin purée
½ cup organic pure cane sugar
¾ cup organic unbleached all-purpose flour
1 t organic pure vanilla extract
¼ cup organic raw cacao powder
2 t non-gmo, aluminum free baking powder
½ t baking soda
½ t sea salt
½ cup organic vegan semi-sweet chocolate chips
¼ cup organic walnuts

Method:

Pre-heat oven to 350 degrees.

Line muffin tin with unbleached cupcake liners, set-aside.

In a large bowl combine pumpkin purée, extract and sugar.  Mix in flour, cacao, baking powder, baking soda, salt, chocolate chips, and walnuts.

Fill each muffin liner to the top.  Bake 15-20 minutes, or until a toothpick when inserted in the middle of each muffin comes out clean.

2


VEGAN Peanut Butter Chocolate Chip muffins - the jumbo kind! It’s a twist off my other jumbo muffin recipe, but with peanut butter added and a couple other things changed around. These are moister and just so yummy! Enjoy!

Ingredients:

  • Egg replacer for two eggs (2 TBS ground flax + 6 TBS water OR 2 bananas)
  • ¼ cup olive or vegetable oil
  • 1 cup non-dairy milk
  • 1 cup sugar
  • 2 cups flour
  • 2/3 cup creamy peanut butter
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cups semi-sweet vegan chocolate chips

Directions:

  1. Preheat oven to 400 degrees fahrenheit
  2. Mix sugar and peanut butter until creamy
  3. Mix egg replacer, oil, milk, sugar and peanut butter together on medium speed with a mixer–or by hand.
  4. Mix flour, baking powder, and salt together in other bowl.
  5. Combine and mix.
  6. Once all mixed together add Chocolate Chips and mix with spoon.
  7. Fill each cup ALL the way to the top for a bigger topped muffin.
  8. Bake for 30 minutes.
  9. Makes 6 giant muffins or 12 normal size.

Dinner by the bay: Vegan Pita Pocket filled with Hummus, freshly made Falafels, Jerusalem Salad, Tomatoes, Onions, Pickled Carrots and Vegetables topped with Green Tempeh sauce, Mango puree and Chilli Tempeh Sauce

I absolutely love love love working at Raffles Place, because it means that the most beautiful parts of Singapore are usually within walking distance or one MRT station away. I wanted to try Pita Pan, an entirely vegetarian and semi-vegan restaurant right in front of the wonderfully flower-shaped Singapore art museum, and I got the best healthy dinner with the best view at a price that didn’t break the bank. 

How You Met: Vernon

  • He keeps knocking on the wrong door.

     You had just moved into your brand new apartment. After all the finalization of your lease and moving boxes in and unpacking two of those, you broke down and cried. You cried for your parents (you would see them on the weekends and holidays), you cried cried for your pets (again, weekends and holidays), and you cried for your childhood. The transition from being a child in your parents home and being an independent young adult was really hard on you. The true weight of reality finally sat upon your shoulders, and you just let it all out. 

     And, of course, while you let out those feelings, someone had to knock on your brand new (new to you) door. What timing

     Wiping the tears off your cheeks, you got up and looked into the mirror-slash-armoire that sat against the wall, semi-hidden by boxes. 

     You were definitely a mess. 

     But then that person knocked again. And spoke: “Seungkwan, open up! I know you’re in there!” Seungkwan…? Who’s that? You thought, figuring that you would probably never see this person again, you went and answered. 

     "Can I help you?“ You asked, dryly. Annoyed that you had to see someone when you moved in just an hour ago. 

     However, you were completely mortified when you saw that the stranger in front of you was almost other-worldly attractive. He had longish brown hair and gorgeous dark eyes. His thick brows furrowed together when he realized you were not his friend Seungkwan. "Who are you?” He asked. His voice was music to your ears. 

     "I rent this apartment. You knocked on my door. Who are you?“ You add emphasis on ‘you.’ You didn’t mean to sound snappy, but he didn’t have to either. 

     "Isn’t this 314?" 

     "It’s 414.” You say, pointing at your apartment number. How he could mistake a 4 for a 3, you’ll never know. 

     When he realizes his mistake, he turns red. “Heh, sorry about that. I must have hit four on accident.” The boy grins sheepishly at you as he awkwardly backs away from your door. You can’t help but think about how boyishly cute he is. “Sorry, again." 

     You nod. "Tell your friend I said 'hi’.” And with that, you close your door, crying again for a whole different reason. 


Three days later, you unpack the last box, which just so happens to be your cooking ware. You spent the last three days eating microwave meals and takeout because you didn’t have anything to cook with. The second your refrigerator was installed, you stuffed it full with food, and some of that was going to spoil soon if you hadn’t found your cooking stuff. 

     After putting those away, you sprawled out on the sofa and just laid there for a minute. Then a minute turned to a couple minutes, and soon, you were asleep. 

     Some time later, though, you were woken up by someone banging on your door. 

     Bang! Bang! Bang! 

     It definitely startled you, then you were pissed. You just moved in, so the only people who would be banging on your door were your parents, and they had promised to give you a week before the post-moving-out smothering began. Rolling off the sofa, you stomped over to the front door (you mentally apologized to Seungkwan, who you lived over. You still have no idea who he is.) and threw the door open. 

     However, instead of your parents standing in front of you, it was the same boy as before. He looked just as surprised to see you as you were to see him. At least you didn’t look like you had just been crying again. 

     He gave an embarrassed smile. “I guess I hit the wrong button again." 

     "I guess so…” You say, shaking your head, a small smile gracing your lips. You leaned against the doorway and watched him walk back to the elevators with his head down. 

     He was really cute when he was embarrassed. 


It had been a week since the last time you saw the boy. You supposed he either figured out how to hit 3 on the elevator, or hasn’t visited in awhile. You lived in relative peace. The only things that bother you are the couple next door who are either fighting all the time or… uh, intimate all the time, and the close proximity in which you and your neighbors live. You had finally met Seungkwan, who was lively and a bit eccentric. He didn’t seem to know about his friend’s accidental visits to your apartment, so you kept those to yourself. All-in-all, independent life was gonna be all right. 

      The crying had stopped after the second day you moved in. You stopped being sad about living alone, because, honestly? It was great! You went to bed at all hours of the day, ate things you actually wanted to eat (your mom’s semi-vegan lifestyle was killing both you and your dad), and just did everything but your own rules. 

     You were currently reading a book, laid out on the floor. Your television, that didn’t have cable, was playing a children’s show on Netflix that was filling the role of background noise. While you loved living alone, you were still scared of living alone. At night, things would go bump (and sometimes not in the good way that your neighbors would go bump), and it really scared you. You had three baseball bats (that you had purchased after day 3 of living alone), around the house in case someone tried to break in. One was beside the front door, in the umbrella rack (it was provided in the apartment); one was in the living room-slash-kitchenette; and one was faithfully beside your bed, within arm’s reach. But other than that, you loved independent living. 

     The novel you were reading was getting really good. You began to get deeper and deeper into it when- 

     Knock knock knock. 

     Your head whipped up, startled. Grumbling to yourself, you bookmarked your spot and got up to open the door. You were very reluctant, so it was slow going. So slow that your visitor knocked again. In the back of your mind, you secretly hoped it was that boy again. 

     Opening the door, you braced yourself for disappointment… 

     There he stood, almost completely different than the last time you saw him. He grew a little in the week that you didn’t see him. His hair was shorter and with chunky highlights, and his outfit was definitely different from the last two times he came around. He went from baggy everything to clothes that actually fit his frame; straight-leg jeans, a button-down shirt, and even a cute, yellow sweater vest. It’s almost like he transformed. 

     He stood there smiling sheepishly at you. You were practically drooling over the boy, staring at him longer than was socially acceptable. You gave a shy smile of your own. 

     "Hi.“ 

     It was one word, but it made your heart flutter. "Hi,” you said back. “Um. You hit the wrong button again.” And to just be a bit coy, “unless you did it on purpose this time." 

     His small grin widened into a flirtatious smile and a quick nod. "Maybe on purpose this time.”


A/N: 6/13. Told you I’d get one out before the end of November.

2

Vegan Peanut Butter Bites

Ingredients

3 cups crispy brown rice cereal (I like this brand)

2 cups creamy peanut butter

¼ cup brown rice syrup 

1 (10 oz) bag semi-sweet vegan chocolate chips

½ scant cup almond milk

¼ cup whole peanuts

sea salt

Vegan GF Toffee

Ingredients:
-box of crackers (I chose gluten free ones for a friend with an allergy)
-1 cup brown sugar
-¼ cup water
-2 Tbsp coconut oil (or vegan butter)
-semi-sweet chocolate (I honestly have no idea how much I used, wing it)
-sea salt

Directions:
-Lay the crackers out on a baking sheet on top of some parchment paper.
-Make caramel sauce: Put the sugar and water into a pot and heat until it boils.  Add the sea salt and turn down the heat to medium.  Stir constantly this whole time. Add the sea salt and coconut oil (or butter) and continue stirring on medium heat until it thickens and remove from the heat.
-Pour caramel sauce over crackers.
-Melt chocolate on stove over low heat, stirring constantly.  Pour over caramel.  Sprinkle some salt on top of it all.
-Put in the fridge for a couple of hours and then break into pieces.