Eggplant Lasagna

Ingredients (use vegan versions):

1 package lasagna
1 large eggplant
1 cup bread crumbs
1 jar tomato sauce
1 pound soy-cheese (optional)

Directions:

Slice eggplant, and sprinkle with alot of salt, and let dry. Dip in oil or water, and then breadcrumbs, and fry. Set aside.

Boil lasagna in pot, until soft.

Layer lasagna in pan. Then sauce, then eggplant, until gone, and layer with 1 layer of soy-cheese (optional) Bake for 30 min. - cut, and enjoy ! (Makes a great midnight snack, cold!)

Serves: varies

Preparation time: 30 min.

Meat is Murder
No matter how that animal was treated, the meat on your plate is bleeding. It’s dead meat. Flesh like yours. Flesh like mine.

Wines

Many wines on sale in off-licences and supermarkets have been fined using one of the following: blood, bone marrow, chitin (organic base of the hard parts of insects and crustacea such as shrimps and crabs), egg albumen (egg white), fish oil, gelatin(e) (jelly obtained by boiling animal tissues such as skin, tendons, ligaments, etc or bones), isinglass (from the air bladders of fish), milk or milk casein. Non-animal alternatives include limestone, bentonite, kaolin and kieslguhr (clays), silica gel and vegetable plaques.

Fortunately the following companies have made it easier to find a suitable vegan wine:

* The Co-op now label which of their wines are suitable for vegans and clearly state the filtration agent used
* Sainsbury's label some of their vegan wines
* All white wine by Fetzer is suitable for vegans. However please note that none of their red wine is suitable. Wines by Fetzer are fairly common so keep an eye out
* Odbins have a vegan list and can assist you in finding vegan wines in their stores

Blueberry Pie

Filling ingredients:
3 pints of blueberries, cleaned and stems removed
2 Tbsp freshly squeezed lemon juice
1/4 cup all-purpose flour (for thickening)
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 Tbsp unsalted butter, cut into small pieces

Egg wash ingredients:(Leave out for non dairy diet)
1 egg
1 Tbsp milk

1 Prepare crust. If you have made dough, on a lightly floured work surface, roll out half of the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan and put into the refrigerator to chill for about 30 minutes. If you have purchased frozen pre-rolled circles, allow them to defrost and place one of the circles on and in the pie pan.

2 Whisk egg and milk together to make an egg wash and set aside.

3 Combine blueberries, flour, cinnamon, lemon juice, and sugar and place in the chilled bottom crust of the pie pan. Dot the top with butter pieces. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over the edge of the pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Heat oven to 425°F.

4 Remove from refrigerator. Brush the top with egg wash. Score the pie on the top with two perpendicular cuts (so steam can escape while cooking). Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

Blueberries and Antioxidant Activity

Antioxidants are thought to help protect the body against the damaging effects of free radicals and the chronic diseases associated with the aging process. Fresh fruits, including blueberries, and vegetables contain many of these naturally occurring antioxidants such as Vitamins C and E. Blueberries contain 14 mg of Vitamin C and 0.8 mg Vitamin E per 1 cup of blueberries. In addition, blueberries contain anthocyanins and phenolics that can also act as antioxidants. Based on data from the USDA Human Nutrition Research Center on Aging (Boston, MA), blueberries are among the fruits with the highest antioxidant activity. Using a test called ORAC (Oxygen Radical Absorbance Capacity), researchers have shown that a serving of fresh blueberries provides more antioxidant activity than many other fresh fruits and vegetables.

Health Reasons

VEGGIE vs. MEAT DIET

Click on the picture to read the full report.

Rhubarb and Strawberry Pie

* Pastry for a 2-crust 9" pie
* 1 cup sugar
* 1/4 cup flour
* 1/4 teaspoon salt
* 2 cups diced rhubarb
* 2 cups strawberries, hulled (& thick sliced *if desired*)
* 2 Tablespoons margarine

Line 9" pie dish with half the pastry.
Mix sugar, flour, and salt.
Sprinkle a bit on top of the pastry in the dish.
Combine rhubarb and strawberries; add sugar mixture.
Place in pastry-lined dish and dot with non dairy butter.
Roll out and place remaining pastry on top; trim edges and shape as desired.

Cut slits for steam to escape.
Bake in preheated 425F oven for 40-50 minutes.
Check edges after 30 minutes; if they are browning too fast, put foil strips on and continue to bake.

Variation:
Use 3/4 cup sugar, 3 cups rhubarb, and 1 cup pineapple chunks or tidbits, drained.

Strawberries Strawberries

The fragrantly sweet juiciness and deep red color of strawberries can brighten up both the taste and aesthetics of any meal; it is no wonder they are the most popular berry fruit in the world. Although strawberries have become increasingly available year-round, they are at the peak of their season from April through July when they are the most delicious and most abundant.

While there are more than 600 varieties of strawberries that differ in flavor, size and texture, one can usually identify a strawberry by its red flesh that has yellow seeds piercing its surface, and the small, regal, green leafy cap and stem that adorn its crown. In addition to strawberries that are cultivated, there are also varieties that grow wild. These are much smaller in size, but feature a more intense flavor.

Alec Baldwin: "Every time we sit down to eat, we make a choice: Please choose vegetarianism. Do it for ... animals, Do it for the environment and do it for your health."

Here is a perfect family meal that uses several powerful anti-inflammatory ingredients, as well as cruciferous veggies and anti-oxidant beans. The sauce is rich and satisfying, the flavors mouth-watering, it’s simply the best for your health, and it promotes slimness, too. This great Vegetarian Curry has it all!
SIMPLE SOLUTION: INGREDIENTS

2 tablespoons olive oil
1 cup onion, chopped
3 cloves garlic, minced
4 teaspoons ginger, minced
1 cup crushed tomatoes
3 cups water
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cardamom
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
8 cups cauliflower florets
2 cups cooked kidney or garbanzo beans
1 cup peas
1/2 cup parsley, chopped

1. In a large heavy-bottomed pot, heat the olive oil over medium heat and add onion, garlic and ginger. Sauté for about 5 minutes on medium. Add crushed tomatoes, water, turmeric, cumin, cardamom, salt and black pepper, stirring to mix.

2. Add the cauliflower, beans and peas, stirring to coat with sauce. Cover pot and simmer for 7-8 minutes, until cauliflower is fork tender. Add parsley, stirring to combine, then serve over rice, quinoa, or millet.

Serves 4.

New scientific review shows vegetarian diets cause major weight loss
Controlled research trials prove diet's efficacy
WASHINGTON--A scientific review in April's Nutrition Reviews shows that a vegetarian diet is highly effective for weight loss. Vegetarian populations tend to be slimmer than meat-eaters, and they experience lower rates of heart disease, diabetes, high blood pressure, and other life-threatening conditions linked to overweight and obesity. The new review, compiling data from 87 previous studies, shows the weight-loss effect does not depend on exercise or calorie-counting, and it occurs at a rate of approximately 1 pound per week.

Rates of obesity in the general population are skyrocketing, while in vegetarians, obesity prevalence ranges from 0 percent to 6 percent, note study authors Susan E. Berkow, Ph.D., C.N.S., and Neal D. Barnard, M.D., of the Physicians Committee for Responsible Medicine (PCRM).

The authors found that the body weight of both male and female vegetarians is, on average, 3 percent to 20 percent lower than that of meat-eaters. Vegetarian and vegan diets have also been put to the test in clinical studies, as the review notes. The best of these clinical studies isolated the effects of diet by keeping exercise constant. The researchers found that a low-fat vegan diet leads to weight loss of about 1 pound per week, even without additional exercise or limits on portion sizes, calories, or carbohydrates.

"Our research reveals that people can enjoy unlimited portions of high-fiber foods such as fruits, vegetables, and whole grains to achieve or maintain a healthy body weight without feeling hungry," says Dr. Berkow, the lead author.

"There is evidence that a vegan diet causes an increased calorie burn after meals, meaning plant-based foods are being used more efficiently as fuel for the body, as opposed to being stored as fat," says Dr. Barnard. Insulin sensitivity is increased by a vegan diet, allowing nutrients to more rapidly enter the cells of the body to be converted to heat rather than to fat.

Earlier this month, a team of researchers led by Tim Key of Oxford University found that meat-eaters who switched to a plant-based diet gained less weight over a period of five years. Papers reviewed by Drs. Berkow and Barnard include several published by Dr. Key and his colleagues, as well as a recent study of more than 55,000 Swedish women showing that meat-eaters are more likely to be overweight than vegetarians and vegans.

Contact: Jeanne S. McVey
jeannem@pcrm.org
202-686-2210
Physicians Committee for Responsible Medicine

"If slaughterhouses had glass walls, everyone
would be vegetarian."

Paul and Linda McCartney, 1996


WARNING!
You will be viewing graphic scenes ...www.slaughterhousecam.com

EarthSave Report:

A New Global Warming Strategy:












How Environmentalists are Overlooking Vegetarianism as the Most Effective Tool Against Climate Change in Our Lifetimes by Noam Mohr

Summary
Global warming poses one of the most serious threats to the global environment ever faced in human history. Yet by focusing entirely on carbon dioxide emissions, major environmental organizations have failed to account for published data showing that other gases are the main culprits behind the global warming we see today. As a result, they are neglecting what might be the most effective strategy for reducing global warming in our lifetimes: advocating a vegetarian diet.

A vegan (pronounced �VEE-gun�) is a person who consumes only plant foods such as vegetables, grains, legumes (beans and peas), fruits, nuts, and seeds. Vegans avoid all animal foods including meat, fish, poultry, eggs, cheese, milk, butter, and honey.

However, veganism is more about what people choose than about what they avoid. For example, vegans demonstrate respect for all life � their own, the planet's, and the animals' � not only by eating plant-based foods, but also by choosing nonfood items (such as nonleather shoes) that are produced without animal byproducts. Many vegans also go out of their way to choose cosmetics and personal care items that do not contain animal byproducts and are not tested on animals.

For much of the world, vegetarianism is largely a matter of economics: Meat costs a lot more than, say, beans or rice, so meat becomes a special-occasion dish (if it's eaten at all). Even where meat is more plentiful, it's still used in moderation, often providing a side note to a meal rather than taking center stage.

In countries like the United States where meat is not as expensive, though, people choose to be vegetarians for reasons other than cost. Parental preferences, religious or other beliefs, and health issues are among the most common reasons for choosing to be a vegetarian. Many people choose a vegetarian diet out of concern over animal rights or the environment. And lots of people have more than one reason for choosing vegetarianism.

Easy Recipes for New Vegetarians

All Recipes Serve 4
Black-Eyed Bean Pie

Ingredients

200g black eyed beans
1 bay leaf
1 medium onion
2 carrots
1 stick celery
400g boiled potatoes
1 clove garlic
1tbs oil
250ml veg stock/water
2tbs tomato puree
1 tsp Marmite
1tsp mixed herbs

Method
1. Wash beans and soak overnight.
Cook with bay leaf until tender (about 20 to 35 mins).
Chop vegetables press the garlic and cook gently together in the oil until just beginning to soften.
Add purée drained beans and herbs and mix well together.

2. Place bean mixture in a greased pie-dish and cover with boiled potatoes thinly sliced and dot with margarine.

3. Bake at 400°F/200°C/Gas Mark 6 for 30 mins.

Saturday 30 June 2007, 10.00am to 5.30pm
The Royal Horticultural Halls - Lawrence Hall & Conference Centre
Greycoat Street, London SW1P 2QD

Species are dying out, there are some animals we may never see again, and some of these species have inhabited this planet for thousands of years, we could do something about it, there are lots of ways we could save these animals, we could cut down on waste and be more economical.

One is by becoming a vegetarian.

I have my favourite animals some are cute and some are beautiful and some are intelligent, please do something to save these animals because……………………….

I am one of them.
Remember we are animals too.