Methane has 23 times the global warming impact of CO2 and ruminant mammals (cows and sheep) are responsible for 37% of the total methane generated by human activity.

There are approximately 1.5 billion cattle and 1.7 billion sheep on the planet. A single cow can produce as much as 500 litres of methane per day.

Nitrous oxide is almost 300 times as damaging to the climate as carbon dioxide with 65% of the total quantity produced by human activity coming from livestock (mostly their manure).

The animals we rear for meat also account for 64% of all the ammonia we humans impose on our precious atmosphere, contributing significantly to acid rain

So, what do you eat?

Eating vegetarian is a real culinary adventure. Once you’ve broken out of the conventional meat-and-two-veg, you can break all the rules, or stick with more familiar tastes if you prefer.
Many of your favourite dishes, such as spaghetti bolognaise, chilli, stir-fry and curries can be made with soya mince, pulses or just vegetables. Bean burgers, pizzas, veggie sausages, ratatouille, baked beans, scrambled eggs, jacket potatoes, many cheeses and all sorts of ready meals, pasta sauces and soups are all suitable for vegetarians already. A few recipe ideas are shown on the following pages, but before you start cooking, fill your cupboards with the right basic ingredients and you’ll find the transition much easier, and tastier.

Delicious juicing recipes

Always use organic produce whenever possible. Wash your fruits and vegetables. Drink slowly, remember to "chew" slosh the juice with your saliva for healthy digestion.
The ounces are the amount of juice extracted from the vegetable.

vegetable juicing 1
Carrot Juice (The King of Juices)
Wash 4-5 carrots and juice.

Carrot juice supplies a high amount of pro-vitamin A, which the body converts to Vitamin A; vitamins B,C,D,E, and K, minerals, calcium, phosphorous, sodium, and trace minerals. This juice benefits intestinal walls, bones, teeth, skin, hair, nails and with regular use, cleanses the liver by helping to release stale bile and excess fats.

The 3 C's (Carrot, Celery, Cabbage)

3-4 Carrots
1-2 Celery stalks
Small wedge cabbage

Sweet Drink

5 Carrots
1 Apple
1/2 Beet

Peppers Galore

1 Green Pepper
1 Red Pepper
3 Celery stalks
1/2 Cucumber
5 Lettuce leaves

Vegetable 8

1/2 Tomato
1/4 Cucumber
1 Carrot
1 Celery stalk
1 Handful Spinach
1/2 Red Pepper
1/2 Cup Cabbage
1 Green Onion

Muscle Beach

5 Handfuls Spinach
1 Cucumber
2 Carrots

For more Delicious Juicing Recipes, Go to..
www.healingdaily.com/juicing-for-health/juicing-recipes.htm

McVEGAN Imagine dozens of people munching away on burgers, shakes and cookies, friendly food-servers wearing t-shirts with the golden arches, and a happy clown entertaining young and old, alike. Now imagine that the burgers not only taste great, but are good for you, the animals, and the environment.

No, this isn't McDonalds. It's McVegan, where our motto 'billions and billions saved' is recited by Ronald McDonald's compassionate twin brother, Reggie McVeggie! Each year Vegan Action helps people worldwide organize McVegan events, passing out thousands of free vegan food samples and dietary information to the public -- reaffirming that food is the fastest route to people's hearts.

Beginning as a parody of the corporate giant, McVegan eventually led to threats of a lawsuit from the company, a barrage of press coverage and, ultimately, a complete abdication by McDonald's. It's rare that a non-profit gets to beat a corporate giant at its own game -- so we took the opportunity to generate nationwide publicity for veganism.

If McVegan hasn't yet arrived in your community, organize your own McVegan event! Read "How to Bring a McVegan Event to your Town." Contact us to let us know about your event or if you have any questions.

reggiemcveggie@vegan.org

I said Goodbye to a very dear friend today "Jean" bye bye sweetheart have a lovely journey.

Summer Tagine

Can be vegan*
Serves 4
Prep Time: 20 minutes
Cooking Time: 30 minutes

Ingredients

1 kg vine tomatoes, skinned, deseeded and chopped
250g green beans, blanched and cut into 2 cm pieces
175g podded broad beans, blanched and peeled to remove
tough outer skin
1 medium onion, finely chopped
4 tbsp olive oil
1 tsp cardamom seeds
1 tsp ground cinnamon
2 tbsp tomato puree
2 tsp runny honey* or light muscovado sugar

To garnish

35g toasted walnuts, chopped
1 medium lemon, cut into wedges

Season to taste

Method

1. Saute the onion in 2 tbsp olive oil until soft before adding the tomatoes and spices. Cook gently until the tomatoes start to break up and then add the puree, the other 2 tbsp oil and a little water if the sauce seems too thick. Season well.

2. Add the green beans and simmer gently for 15-20 minutes until cooked but still crunchy, adding a little water if necessary.

3. Finally stir in the honey and the broad beans and simmer for a further 5 minutes, at which point the sauce should be quite thick.

Serve with a fruity couscous with fresh herbs.

© The Vegetarian Society 2007

Please sign this petiton

http://www.PetitionOnline.com/hbvegcap/petition.html
Petition
To Holland & Barrett
To whom it may concern,
As you may or may not be aware, Holland and Barrett, which gives a discount to Vegetarian Society members has slowly introduced gelatine capsules in ALL of their herbal products which were previously suitable. I am disappointed with this since it shows an inconsistency in ethics as they sell many vegetarian and vegan foods.
I am therefore petitioning against this move at the following link, and would appreciate any help vegetarians and vegans from Arun and Worthing and the world can give.

It is all very well to say that individuals must wrestle with their consciences--but only if their consciences are awake and informed. Industrial society, alas, hides animals’ suffering.

For modern animal agriculture, the less the consumer knows about what’s happening before the meat hits the plate, the better.

If true, is this an ethical situation? Should we be reluctant to let people know what really goes on, because we’re not really proud of it and concerned that it might turn them to vegetarianism?

Peter Cheeke, PhD, Oregon St. U. Professor of Animal Agriculture, Contemporary Issues in Animal Agriculture, 2004 textbook

Grilled Marinated Tofu

Reprinted with permission, The Enlightened Kitchen, John Wiley & Sons, Inc. ©Marie Oser 2002

6 Servings
2 (16 oz. pkg.) very firm tofu, cubed

MARINADE:
1 1/2 cups vegetable broth
1/4 cup Tamari
1 tsp. vegetarian Worcestershire sauce
1 tsp. granulated garlic
3 Tbsp. white miso
1/3 cup dry vermouth
1 tsp. dried thyme

Combine the marinade ingredients in a medium bowl, and set aside. Wrap the tofu in a clean kitchen towel and squeeze out excess liquid, Making one cut crosswise through the width of the block and then two cuts horizontally and then vertically. Each block of tofu should yieldi 18 cubes. Place the cubes into a non-reactive (glass or ceramic) 9” by 13” pan and cover with marinade. Cover the pan and refrigerate several hours--up to 24 hours. Prepare a medium-hot fire in the grill and spray the grill (or rack) with olive oil cooking spray. Grill the tofu until browned and a slight crust forms, about 5 minutes per side. Serve hot

Recommended vegetables for the grill: quartered ears of corn, Japanese eggplants cut into 1/2 “ rounds, trimmed asparagus spears, 3/4” thick onion wedges, 3/4 “ thick bell pepper strips, and large carrots sliced on the diagonal.

Grilled Marinated Tofu
Nutrition Analysis: per serving: 4 ounces
Calories 115 Protein 6g., Carb 2g, Fiber 1g, Fat 7g, Chol 0.0mg, Calcium 100mg, Sodium 64mg.

Reasons to be Vegetarian

Courgette flowers filled with tomato fondue in tempura batter

Preparation time less than 30 mins

Cooking time 10 to 30 mins
Vegetarian Quick Recipe


Ingredients
100g/3½oz plain flour
40g/1½oz coriander
5g/¼oz baking powder
sparkling water
3 plum tomatoes
2 shallots
1 clove garlic
courgette flowers
flour, for coating
oi, for deep-frying

Method
1. Mix the flour, coriander, baking powder and enough sparkling water to make a batter the consistency of single cream.
2. Remove the skins and seeds of the tomatoes. Chop the shallots and garlic finely.
3. Slowly sweat off the tomatoes, garlic and shallots until all the moisture has evaporated.
4. Remove the stem of the courgette flowers and stuff with the tomato mixture.
5. Coat the flowers (stuffed) with flour, then the batter and then deep fry until golden.

Thanks to BBC Food

Click this link to Vote for the best vegetarian sweet or chocolate bar