Animal Rights Conference & Homemade Vegan Dog Food

Animal Rights Conference 2014 - Wrap Up

Craig and I are exhausted!  The three day Animal Rights Conference with X-Marks the Spot was fantastic.  It was a great opportunity to meet some dedicated animal rights activists and vegan foodies.  There was some yummy vegan chow from Southern Fried Vegan, Donut Friend, and Ishan’s Falafel. 

Thanks to everyone for stopping by the X-Marks the Spot booth and having some vegan street tacos (aka  tacos al carbon with mojo sauce).  We appreciate the positive feedback and love.  Sorry we didn’t get the vegan nachos out.  Shoot me an e-mail and I’ll send you the low-down on upcoming events as they’re scheduled.  Thanks to Jen Riley from FARM for making it all happen for us.  And thanks to all the activists for standing up for those who have no voice. We love you!

Homemade Vegan Dog Food

I’ve been feeding our pups, Toby and Suzie, homemade vegan dog food.  Wait!  Rewind… vegan dog food???  Aren’t dogs supposed to be carnivores?  You know you're going to kill your dogs!  After the current dog food recall from Proctor and Gamble ( Iams and Eukanuba), how can I feed my babies anything else? 

The first thing I had to was to research nutritional needs of dogs before I began.  So, I read “Vegetarian Cats and Dogs” by James Pedin.  (They’ve been doing this since the 80’s, so it’s no new fad.)  The book maps it out really thoroughly including recipes. And cats can go veg too.  

Toby especially loves the homemade vegan kibble.  He gives it two paws up!  Toby and Suzie’s coats are soft and shiny.  They have tons of energy.  And look happy and healthy.  No coincidence when I feed them food made from scratch. 

I use Pedin’s recipe with VegeDog & VegeYeast (Don't skimp on these, they're both necessary for nutritional value.).  Then I add my own enhancements – pumpkin and peanut butter.  Pumpkin for digestive health and peanut butter for flavor. 

Voile! There you have it.  Well, I do have to admit, it’s not that easy.  It does take some time to cut and bake.  I use a pizza cutter to cut.  If you have any better ideas, let me know.  Please… I’m dying for a faster procedure.  If you find it’s too time consuming, try mixing half store bought vegan kibble with homemade.  Overall, if you love your pups it’s worth it.  Food made with love, what could be better?  

X-Marks the Spot at the Animal Rights Conference

X-Marks the Spot will be serving up vegan street tacos (aka tacos al carbon with mojo sauce) and nachos at the Los Angeles Animal Rights Conference at the Westin Hotel.  Don't miss the opportunity to eat some yummy vegan food and hear fabulous speakers like Gene Baur of Farm Sanctuary, Ingrid Newkirk of PETA, Chris DeRose of Last Chance for Animals, David Carter - NFL tackle for the Oakland Raiders, Nathan Runkle of Mercy for Animals, and the list goes on and on.  Besides these fantastic speakers, you can view screenings of "I Am An Animal", "Speciesism: The Movie", and "Cowspiracy the Sustainability Secret" with Q&A from some of the filmmakers. There's also a chance to participate in morning workouts sessions, networking receptions, awards banquet and reception, and exhibits.  This exciting event will be held from July 10th to July 13th.  Hope to see you there.


“The greatness of a nation and its moral progress can be judged by the way its animals are treated.”
― Mahatma Gandhi

Vegan Carnitas Tacos from Helen's Kitchen

I have been on a vegan taco binge, so I decided to try a new product,  Helen's Kitchen Organic Veggie Carnitas.  I found the package at Whole Foods Market.

The "carnitas" are pre-seasoned, pretty heavily with a strong cumin overtone and a bit of citrus .  I like cumin and citrus, so it's not particularly bad.  I heated the "carnitas" in an oiled skillet and added a squeeze of lime.  Like I said, "I like citrus."  Well, to my surprise, it was pretty tasty.  You know, I'm usually not a big fan of using a product straight out of the package, but this one works

Helen's Kitchen Vegan Carnitas

I put the "carnitas" on a white corn tortilla and topped them with shredded cabbage, cilantro, tomato, onion, and a drizzle of vegan sour cream and sriracha (for a little heat).  Wow!  This is a winner with very little effort.  Very flavorful and a decent texture.  Craig was hesitant to try them (sometimes he has new food phobia), but when he did he absolutely loved 'em... even asking for more.  This is an easy go-to if you want to do a little fast & easy bachelor-style cooking.  Straight out of the package.  What could be better?  Helen has other varieties that I'd like to try ... vegan Italian sausage anyone?  I'll let you know the score when I do.

Fourth of July Polar Explosions – Frozen Fruit Drink

Happy 4^th!  Now that you have your main dish and sides down, what do you serve as a beverage?  Something cold and refreshing, of course… maybe even healthy.  How about a frozen fruit drink made with real fruit and fruit juice?  Well, that’s settled.  So, If you have a good blender, you’re almost there.  My favorite blender is the Blendtec.  The drawback is that it comes with a heavy price tag.  For everyone else, the Magic Bullet works great too. 

Polar Explosions

Fourth of July Polar Explosions – Frozen Fruit Drink Recipe

Frozen fruit cut in chunks

Fruit juice or non-dairy milk

Ice

Cut fruit into smaller chunks and freeze it.  Put frozen fruit chunks in the blender.  Add fruit juice and blend or you can try adding some non-dairy milk for added creaminess.  Add ice and blend again.  Serve.

I find that melons make a great base. You do need to add a little a juice or non-dairy milk to help blend the fruit.  I use vanilla almond milk or vanilla soy milk as my non-dairy milk.  Another version is to freeze juice in ice cube trays.  Then place fresh fruit in the blender and use a little juice or non-dairy milk to blend.  Add the frozen juice cubes and blend again.

Here are some suggestions on flavor combinations:

Watermelon in Cream – straight up frozen watermelon with non-dairy milk

Honeydew, Mango, Pineapple – frozen honeydew and mango with pineapple juice

Cantaloupe in Cream – straight up frozen cantaloupe with non-dairy milk

Honeydew, Strawberry, Banana in Cream – frozen honeydew, strawberries, and bananas with non-dairy milk

Honeydew Peach – frozen honeydew in peach juice or frozen peaches with juice of your choice

Honeydew, White Grape, Raspberry – frozen honeydew and raspberries with white grape juice

Jackfruit Freeze– freeze a can of jackfruit in syrup (not brine).  I usually get it from my oriental market.  After frozen, let thaw a little so you can hear it squish around (It won’t come out of the can and it’ll be too solid to blend if you don’t thaw.).  Put contents of the can into blender and blend.  If it’s too sweet, add a little water.  In the end you’ll get a creamy, frozen drink.

The possibilities are endless.  Try creating your own unique combinations.  You’re almost guaranteed to succeed.  Craig’s favorite way is to top his drink with a shot of non-dairy whipped cream (Soyatoo makes an incredible whipped cream.).  You can even throw a little rum or vodka into the drink.  But remember to drink responsibly.  Cool off and enjoy the fireworks. 

Thanks to my sis, Gail, for the Polar Explosions bear.

Firecrackin’ Creamy Vegan Potato Salad & Macaroni Salad

Fourth of July.  It’s time for a celebration, American-style.  What could be more all American than Bruce Springsteen, Old Glory, picnics, barbecues, and potato or macaroni salad.  I’m talkin’ about that creamy, cool stuff.  There you’ve got it.  So how do you get the creaminess?  Read on Warren G. Harding (For all you history buffs, he’s the one who coined the term “Fourth of July”.   It was called Independence Day.)

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Creamy Vegan Potato Salad Recipe

Potatoes

(Reds, new potatoes, Yukon golds, or fingerlings work well.  Or If want to stir it up… try using purple Peruvian potatoes for a change.  They all are considered a waxy variety and work well for potato salad.)

Chopped celery

Chopped onions

Chopped bread & butter pickles (These are the sweet kind of pickles.  I use Trader Joe’s.)

Vegan mayo (I like to use Vegenaise.)

Salt & pepper to taste

Dry mustard - optional

Vegan bacon bits – optional

Chopped parsley – optional

Paprika - optional

Boil the potatoes or use a pressure cooker to cook them until soft but still retains some firmness.  Craig’s got a really good joke for that one, but I can’t mention it. But I can say… like a baby’s butt, Craig says soft, but firm.  (See below for how-to instructions on using a pressure cooker to cook potatoes.)  Take the potatoes off the heat and drain using a colander.  Then run cold water over the potatoes to stop them from cooking.  After the potatoes cool, chop them and place in a large bowl (You can leave the skin on if you like.).  Add the chopped celery, onions, and pickles to your liking.  Mix in some vegan mayo and salt & pepper to taste.


If you’re into breaking tradition, add some fresh or dried herbs.  Dill or rosemary should work fine.  For those of you who like a mustardy taste, add dry mustard to taste (If you don’t have any, yellow mustard will do.)  Top with vegan bacon bits, chopped parsley, or sprinkle on some paprika.

Creamy Vegan Macaroni Salad Recipe

1 lb cooked elbow macaroni

Chopped celery

Chopped onion

Chopped bread & butter pickles or pickle relish

Chopped black olives

Vegan mayo

Salt & pepper to taste

Vegan bacon bits – optional

X-factor - optional

In a large bowl combine elbow macaroni, chopped celery, chopped onion, chopped pickles or pickle relish, chopped black olives, and vegan mayo.  Stir together and add salt & pepper to taste.  Top with vegan bacon bits.  Or if you ever get a chance to try my macaroni salad live, you’ll taste the X-factor topping I use.  Actually, Craig came up with the X-factor and has proclaimed the combo as the “best side since French fries and ketchup”.  And he never jerks my chain. 

Overall these recipes are pretty easy and way superior to the store bought, deli counter variety.  Plus it’s fun being an artist and creating things, whether you’re a Picasso or not.   Who knows the next Bobby Flay could be you.

Pressure Cooker Potatoes

Cut potatoes into fourths.  Place potatoes in pressure cooker and pour water until just covered.  Secure the lid in place and cook on med-high.  When the “hat” (the little top piece on the pressure cooker) starts dancing, continue to cook for – 5-7 minutes.  Turn-off the heat and wait until the pressure is released.  I listen for the relief valves to drop and then touch the “hat”.  If the “hat” doesn’t make a sound (steam being released), then I release the lid.  Be careful when you touch the “hat”, the steam can burn you.  Don’t rush it.  Then it’s time to drain the water.  Your potatoes are ready.

Pressure Cooker

Stay safe.  Craig says, “Don’t drink and swat flies.”… of course folks he means drive, I think maybe he’s had a few too many.    

Pistol Packin’ Lip Smackin’ Vegan BBQ Skewers - Kabobs

The 4^th is almost here.  So what do Americans do?  Barbecue, of course.  How about vegans?  Well, you can bbq corn on the cob, chopped salad, some quinoa… wait a minute … chopped salad?  quinoa?  That won’t work on a grill.  Let’s start all over.  How about some mouthwatering skewers with veg “chicken”?  No, no, no, not the spongy, flavorless stuff you might have tried in the past.  As you’ll see, with a few simple tweets you’ll them tastin’ lip smackin’ good.  So let’s fire up the grill and go. 

Choose ingredients for the skewers.  Here are some ideas: 

Cherry tomatoes                         Onions                             Bell peppers                       

Mushrooms                                Fresh pineapples               Fresh Mango                   

Fresh peaches                           Zucchini

Vegan “chicken” (you can substitute tofu, for you hardcore vegans)      

 

These are the ingredients I usually use.  If you come up with any outside the box suggestions... shoot ‘em to me. 

Soak bamboo skewers in water or oil your metal skewers.  Soaking bamboo skewers helps to prevent them from burning.  Cut your ingredients, keeping in mind cooking times.  I keep the same ingredient on each skewer, that way they cook more uniformly.  The drawback is the presentation isn’t as fabulous and you lose some of the benefit of flavors incorporating together as they cook.  If you choose to vary your ingredients on each skewer, try cutting them according to cooking time.  (i.e. Don’t put huge chunks of onions with your cherry tomatoes and mushrooms.  They won’t cook evenly.) 

Beyond Meat Grilled Chicken-Free Strips

Prep your vegan “chicken”.  I use either Vege USA’s “chicken” strips or Beyond Meat’s grilled “chicken” strips.  Gardein will work too.  Cut the “chicken” into skewer sized pieces.  Now you have two options.  You can choose the fast n easy way or knock’em out by adding an extra step.

Fast n Easy:  Place your “chicken” pieces in a bowl and pour marinade on top.  Stir around the piece until well coated.  Put pieces on skewers. 

Knock Out:  Pan fry the “chicken” in a light oil (I like safflower or sunflower oil).  Add salt and pepper to taste.  Cook until lightly browned.  Throw in a splash of apple cider vinegar.  Stir around and take off heat.  Skewer pieces and smoother them in marinade.

Take veggie skewers and smother on the marinade.  I like to use bbq sauce, sweet and sour, or my mom and sister use a basic marinade – olive oil, balsamic vinegar, salt & pepper.  Middle Easterners are famous for their kabobs, so why not try a sauce that incorporates Middle Eastern flavors and spices.  Other go to sauces - teriyaki, Jamaican jerk, … hell, try throwing on some mojo sauce or use your imagination and make your own creation

Put the skewers on the grill and remember to turn them.  Watch you “chicken” skewers carefully, you don’t want them to dry out or burn.  Cooking the “chicken” over an open flame takes away the yak (the term Craig uses when the “meat” tastes too soy).  When they begin to char, take them off the grill.  I serve my skewers on a bed of rice.  You can also serve them on a baguette for a sandwich with some spread.  

CP Masher (Chickpea Salad Sandwich)

As the weather gets hotter, you’ll be thinking of cooler ways to feed your tummy.  So, here’s another summertime AT&T classic.  It’s quick and easy to prepare and satisfying to boot.  I’ve been told it’s a creamy cross between a “chicken” salad and a “tuna” salad sandwich… I’ve even had someone guess “crab” salad.  You may ask, “How could chickpeas resemble chicken, tuna, or even crab?”  Well to tell you the truth it’s not an exact fit, but still is a yummy sandwich.  If you are looking for a closer fit, I’ll give you another suggestion to use as a substitute.   However, this one does have a great flavor that you can zip up. 

CP Masher Sandwich Recipe

1 can of chickpeas or garbanzo beans or fresh 

(chickpeas & garbanzo beans are different names for the same “animal”)

Chopped celery

Chopped onion

Salt & pepper to taste

Vegan Mayo (I use Vegenaise – reduced fat)

Shredded lettuce

I got this tip from an Israeli family secret… if using canned chickpeas, cook them in a small pan for a few minutes. Don’t drain the liquid from the can when cooking.  Cooking will soften the chickpeas up or if you like a firmer chickpea, skip this step and just drain the can.  I like making my chickpeas in a pressure cooker.  I’ll give you the directions for it below.  While hot, put the chickpeas in a bowl and mash them with a potato masher to the consistency you prefer.  (If you don’t have a masher, use a fork.  That’s what I used before I got my masher.)  Let the chickpeas cool in a bowl.  Then add the chopped celery and onions and mix together.  Stir in the vegan mayo and salt & pepper to taste.

Once again, I don’t really measure my ingredients, so do it to your liking.  Take the chickpea mix, spread it on bread of your choice and top with shredded lettuce to make a sandwich.  You can also use it as a dip.  My sister in-law, Cindy, likes to take Fritos and dip them into the chickpea salad.  If you want a closer version to “chicken” salad, shred up some vegan “chicken” and substitute for the chickpeas.  I use Beyond Meat’s “chicken” strips.  Vege USA and Gardien “chicken” are good substitutes too. 

Baja-Style CP Masher Sandwich

Craig loves his CP Masher Baja-Style.  All you have to do is add shredded vegan “cheddar cheese” (I use Daiya cheddar) and add a squeeze of lime for an extra zest. Craig likes it on a pita or sourdough.

Daiya vegan cheddar

Cooking Chickpeas in a Pressure Cooker

If you have a pressure cooker, take it out and use it for making chickpeas.  Pressure cooking adds so much to the flavor and texture.  I like to make a little extra chickpeas sometimes.  My dog, Suzie, loves them.  I also save some to make homemade hummus at the same time.  Stay tuned for the recipe.

1 – 2 cups of dried chickpeas (or more if you like)

Soak the chickpeas in water for 8 hours.  This will decrease the cooking time and take away the gassy-ness of beans.  Drain the water and put the chickpeas in the pressure cooker.

Pressure Cooker

Add enough water to cover the chickpeas and then add a little more water.  Cook over medium/high heat.  When the “hat” (the little top piece on the pressure cooker) starts “dancing”, cook for another 11 minutes.  Turn off the heat and let sit until pressure is released.  I listen for the relief valves to drop and then touch the “hat”.  If the “hat” doesn’t make a sound (steam being released), then I release the lid.  Be careful when you touch the “hat”, the steam can burn you.  Don’t rush it.  Then it’s time to drain the water and mash the chickpeas.   

Thanks again to everyone at AT&T for making this sandwich a s"mash" hit.  This goes out to Angel who’s been dying for the recipe.