Veal calves are kept in tiny crates completely immobile. So that their flesh stays tender and white they are fed a liquid diet that is low in iron and has little nutritive value. This heinous treatment makes the calves ill, and they frequently suffer from anemia, diarrhea, and pneumonia. These calves become frightened and suffer greatly from painful malnourishement and from being so lonely.
Because of your consumption of meat and dairy you sentence 21,000,000 calves each year to a life full of suffering. Please stop and go vegan.
Lemon Cheese Layer 1½ cup raw cashews, soaked overnight (or at least 4 hours) ½ cup maple syrup ¼ cup water 1 lemon juice and zest 2 tbsp coconut oil 1 tsp pure lemon extract 1 tsp vanilla extract 1 small pinch of salt
1 cup old-fashioned oats ½ cup almond meal* ½ cup chopped pecans or walnuts 1 ½ teaspoons ground cinnamon ¼ teaspoon salt ¼ cup maple syrup ¼ cup coconut oil 4 apples, cored and diced (about 5-6 cups) 2 teaspoons freshly-squeezed lemon juice
1 cup (120 g) raw cashews 1 cup (240 g) coconut cream (the hardened portion at the top of full fat coconut milk) 2 Tbsp (14 g) arrowroot or cornstarch ½ cup (120 ml) lemon juice (~2 large lemons) 1 heaping Tbsp (4 g) lemon zest (~1 large lemon) Pinch sea salt ¼ cup (60 ml) maple syrup, plus more to taste
CRUST 1 cup (90 g) oats 1 cup (112 g) almonds ¼ tsp sea salt 2 Tbsp (24 g) coconut sugar 1 Tbsp (15 ml) maple syrup 4-5 Tbsp (60-75 g) coconut oil, melted
2 cups (180 g) rolled oats ¾ cup (80 g) raw slivered almonds ¼ cup (28 g) raw sunflower seeds ¼ cup (20 g) unsweetened shredded coconut ½ cup (128 g) creamy or crunchy peanut butter 2 Tbsp (30 ml) coconut oil ¼ cup (60 ml) maple syrup or agave nectar 20 Medjool dates*, pitted and finely chopped (~ ¾ cup packed)
1 small pumpkin squash 1 apple 1 onion 1 clove of garlic 1 small piece of ginger 1 tsp coconut oil ½ cup of coconut milk 1 tsp turmeric 2 tablespoons fresh rosemary leaves 3 cups of vegetable broth or water chili, salt, pepper
½ cup brown rice (100 g) 8 mushrooms 1 cup chopped cauliflower (100 g) 1 cup unsweetened oat or rice milk (250 ml) 1 tbsp lemon juice 2 tsp garlic powder 2 tsp onion powder 6 tbsp nutritional yeast ½ tsp sea salt Fresh parsley for garnish (optional)
1 6 oz. jar of tomato paste ⅓ cup pine nuts, toasted ¼ cup fresh flat leaf parsley, minced ¼ cup fresh oregano, minced ¼ cup fresh basil, minced ½ cup olive oil ½ cup Nutritional Yeast 1 garlic clove, smashed and diced ½ tsp. salt Freshly ground pepper to taste Your Favorite Pasta
¼ cup coconut Flour ¼ cup almond flour ½ cup coconut milk 1 tbsp ground flax seed (substitute with 1.5 tbsp Chia seeds soaked in water) 1 tsp vanilla extract 2 tsp baking powder ¼ cup vegan chocolate drops (more if you are a chocoholic)
Topping: ½ banana, sliced ½ tsp Coconut Oil for frying
¾ cup all-purpose flour ½ cup buckwheat flour ⅓ cup unsweetened cacao powder 1½ cup almond milk (substitute with any other non-dairy milk) ½ cup sparkling water 3 tbsp agave syrup 1 tbsp vanilla extract 1 big ripe banana a pinch of fine sea salt coconut oil for the pan
4 ounces green beans, ends cut off and sliced to 1-½ inches long ½ teaspoon salt 8 ounces whole grain penne or any short pasta 1 cup vegan pesto 1/8 cups almonds, slivered or flaked 8 big fresh basil leaves, coarsely chopped 4 tablespoons extra virgin olive oil
4-5 large potatoes, cubed 1 large onion, roughly chopped 2 stalks celery, chopped 2 large cloves garlic, peeled and smashed 1 Tbsp. coconut oil, melted ½ tsp. dried thyme sprinkle of smoked paprika sprinkle of ground black pepper sprinkle of garlic powder 4 cups low sodium vegetable broth dash of dried thyme dash of red pepper flakes dash of dried rosemary 1 Tbsp. nutritional yeast ½ cup non-dairy milk (I prefer almond milk here)