Eating Consciously

Johnny Weir recently came out as being gay , as if everyone and their grandmother didn't already know that, but he also just came out with a few more things. Johnny "created" a few pieces of "fashion" for Adrienne Landau's fall 2011 collection, which premiered at New York Fashion Week . Really, what kind of gay man would Johnny be if he didn't dabble in a bit fashion design? Not only were Johnny's "designs" hideous, but he showed us once again how hideous his personality is as well. His deathly designs consisted mainly of fur. You know, the skins of murdered foxes, rabbits, minks, and chinchillas? While one might make the argument that fur is no morally different from leather or wool, which is true, what makes this so atrocious is Johnny's apathetic comments towards the issue. You might remember when Johnny was confronted last year about his fox fur trim on his skating outfits. His callous response to that ordeal was, ...

Yep, it's been forever since my last post. I'm back though, and just in time for some holiday cheer! I decided it's time for a recipe and what better than some tasty, adorable gingerbread men?! These guys are so fucking cute, you almost feel bad eating them. So, here it goes... Gingerbread Men: For the dough-- 1/2 C sugar 1/2 C earth balance 1/4 C blackstrap molasses 1/4 C agave nectar 2 C whole wheat pastry flour 1 TBS Ener-G egg replacer 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground black pepper 1 tsp ground cloves 1 tsp ground ginger In a big ol' bowl, use a hand mixer to blend the earth balance and sugar until well combined. Add the molasses and agave. Mix until well-combined. Add the remaining ingredients and mix well. Use your hands to form a ball with the dough. If necessary, add more flour, the dough should be pliable, but not sticky, like play-doh. Refrigerate the dough for at least...

Back in business! Well, sort of. I apologize to all of my regular readers and subscribers, as I have not posted a blog entry for five months! If you follow me on Twitter or Facebook , you probably know that I have been dealing with some personal issues and have been quite busy with school, work, and helping run the newly formed nonprofit, Peace Advocacy Network . So, this blog is not going anywhere, it’s just been stuck on the back burner for a bit longer than anticipated. That being said, I will do my best to keep up with more regular posts now that my schedule has lighted up a bit, but I can’t make any promises as to frequency. What I will say though, is that I’d like to begin incorporating other pertinent issues surrounding veganism, animal rights, and other pressing concerns. So far, this blog has been mostly recipes, but I think you’ll enjoy diving a bit more into some other topics as well. I thought that to start, I could announce something to you that will segue nicely in...

Okay, sorry it's been over two months since my last post! To say I've been busy is an understatement. Being so busy, I've been relying on quick, satisfying meals to sustain myself throughout the week. I figure while I had a spare minute, I'd share a tasty recipe for vegan tacos! Vegan Beef Taco Don't miss another post! Subscribe to Eating Consciously by Email Find me elsewhere... www.veganfacebook.com www.vegantwitter.com www.veganexaminer.com www.veganyoutube.com

Okay, people. I have a shameless product promotion for you. Just to be clear, I do not post for any products that I didn't actually like ;) I thought I wasn't going to like these meatless jerkies , but they were actually good! Most of the vegan jerky products I've tried before were far too dry and hard, but these actually have a moist, meaty texture to them. They come in six exciting flavors and my favorite was Thai Peanut. Mesquite Lime was pretty tasty also. I was actually surprised that even my 17-year-old, non-vegan sister liked them. My favorite part about this product is that the label has a cute little stick person hugging a cow with a heart hovering above them! It looks like they have some of these snacks over at Vegan Essentials , for those who are interested. I wish I would have remembered that when I placed a large order through them last week. Oh well, I need to run and interview Dallas Rising for my podcast , which I assume you will all be listening t...

So, I finally got the chance here to sit down and put this Tiramisu recipe together. In my experience, making GOOD vegan tiramisu is quite an accomplishment and I'm so glad I was finally able to come up with something that's good and doesn't use a ton of costly, processed ingredients. I think the slight coconut flavor of the whipped topping in this compliments the coffee and cake perfectly too! Vegan Tiramisu 1, 9" vanilla cake cut into 1" thick strips 2 C very strong coffee, cold (triple brew it, or use a french press) 2 batches of Creamy Coconut Topping (double the recipe) 1/2 of a 3 oz bar vegan dark chocolate, shaved (use a grater or chop with a knife) Make sure your cake, coffee, and coconut cream are all chilled, or at least below room temperature. Pour the coffee into a bowl. Get out a 9" square glass pan. Dip each strip of cake into the coffee very briefly and begin to cover the bottom of the pan. Only use half of the cake. You can use your ...

So, last time I left you guys with a bit of a cliffhanger. I told you about my fabulous tiramisu recipe, but I promised to deliver it in three parts. Well, here's part two! That means in the next post you get the actual recipe for the tiramisu ;) The real reason I decided to post this recipe in three parts was because I thought each of the individual components were solid enough to stand on their own and that their versatility could land them in a wide variety of uses. This recipe for Creamy Coconut Topping offers a less processed, less expensive, and more delicious alternative to store-bought soy whipped toppings. I'd say the texture of this Creame Coconut Topping is akin to Cool Whip and don't let the coconut scare you, its flavor is gentle and subtle in this context. Once you've mastered this technique, you'll never buy the ready-made stuff again! Creamy Coconut Topping 1 can full-fat coconut milk 1/4 C powdered sugar 1/2 tsp vanilla extract Place the coco...