A n i m a l W r i t e s © sm
The official ANIMAL RIGHTS ONLINE newsletter
Publisher ~ EnglandGal@aol.com
Issue # 12/20/00
Editor ~ JJswans@aol.com
Journalists ~ Park StRanger@aol.com
~
MicheleARivera@aol.com
~ SavingLife@aol.com
THE FIVE ARTICLES IN THIS ISSUE ARE:
1 ~ Dear Santa by KMBWolf@aol.com
2 ~ Animal Rights Online Staff Cookbook
3 ~ A Holiday Request From EnglandGal
4 ~ The Day Before Christmas (Poem)
5 ~ Quote To Remember
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Dear Santa
by KMBWolf@aol.com
Dear
Santa,
I do not want to ask for anything for myself. I am writing to ask you for
miracles for other lives. Could you find homes for all the homeless dogs and
cats in the world? Can you help the animals that are killed for food that
people eat? Can you give people who wanted fur coats nylon coats, so
animals do not die? Can you free animals trapped in zoos and circuses
from their prison? Can you give hunters and fishers toy animals to shoot
and hook so living animals are not killed? Can you take all animals that
are suffering from abuse away from their pain?
I ask nothing for myself this year. All I ask is that you help the
animals of the world.
Thank you.
[Writer's note: I have printed copies of this letter, signed them, and gave
them to mall and store Santas to make them think.]
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Animal Rights Online Staff
Cookbook
compiled by KMBWolf@aol.com
This
Holiday season, we at Animal Rights Online have compiled this vegan cookbook
with our favorite holiday meals and foods for the holiday season. We hope you enjoy our favorite recipes!
Tofu Meatballs
by EnglandGal@aol.com
1 pound tofu; mashed
1/2 cup flour or bread crumbs
1 tablespoon peanut butter
3 tablespoons soy sauce
1/4 cup chopped parsley
1 small onion, chopped
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
Mix all ingredients together in bowl. Make 1 1/2-inch balls and roll in
flour. Fry in 1/2 inch oil over medium heat until well browned, turning
each ball to brown evenly.
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Roasted Garlic Dressing
by EnglandGal@aol.com
Total prep time, 1 hour
1 medium bulb garlic
1 cup olive oil (not extra virgin)
1/3 cup balsamic vinegar
1/3 cup water
1 tsp salt
1/4 tsp black pepper
2 tsp Dijon mustard
Cut top 1/2 inch off unpeeled garlic bulb, wrap in aluminum foil with 1/2 tsp
water, and bake in 375 degree oven for 45 minutes. Remove garlic cloves (15-20
cloves) and place in blender or food processor with a couple tablespoons of any
of the liquid ingredients. Process until smooth. Add the rest of the
ingredients and process until well blended. Makes 1 2/3 cups dressing. Fantastic on salads, steamed green
vegetables, or boiled new potatoes.
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Tomato Salad In A Bread Bowl
by EnglandGal@aol.com
1 large round crusty peasant bread (about 1 1/2 pounds)
1 large hot-house cucumber, peeled
8 large ripe plum tomatoes, cut into 8 pieces each
1 yellow bell pepper, cleaned and cut into 1/4-inch dice
1 cup pitted black olives, coarsely chopped
1/2 cup thinly slivered red onion
1 teaspoon finely minced garlic
1 cup fresh basil leaves, washed and slivered
Coarse salt and coarsely ground black pepper, to taste
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Cut a thin slice off top of the bread. Carefully cut out most of the inside of
the bread, leaving a shell. Tear insides into large, irregular pieces; toast
lightly under broiler. Set aside.
Cut cucumber into 1/2-inch chunks and place in a bowl. Add tomatoes, yellow
pepper, olives, onion, garlic and basil. Season with salt and pepper;
toss. Before serving, add the toasted
bread.
Drizzle olive oil and vinegar over salad and toss gently.
To serve, carefully fill hollowed bread with the salad. (Use any leftover salad
to refill the bowl as it empties).
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One-Bowl Cocoa Bars
by EnglandGal@aol.com
1 1/2 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup canola or safflower oil
1 Tbs. apple cider vinegar
1 Tbs. vanilla extract
1 cup boiling water
2/3 cup rice syrup (vegan honey substitute)
Preheat oven to 350 degrees. Lightly oil an 8- by 8- by 2-inch baking pan;
set aside.
In large bowl, sift together flour, cocoa, baking soda and salt. Make three
holes in dry ingredients; pour oil into one hole, vinegar into another, and
vanilla into third. Stir just until blended. Combine boiling water and honey
and stir until rice syrup is dissolved. Pour over flour mixture and stir to
blend.
Spread batter evenly in prepared pan. Bake 20 to 25 minutes, or until cake
tester inserted into center comes out clean. Remove to wire rack to cool. When
cool, cut into bars. Makes 12 bars.
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Tex-Mex Christmas Menu
by VegeTexan@aol.com
Here in El Paso, we color our holidays with the
reds and greens of avocados, tomatoes and peppers. With a few vegan
substitutions the following traditional dishes make a festive feast.
Fresh Salsa
6 or 7 ripe roma tomatoes
1 jalapeno pepper, minced
1 green bell pepper
1/2 red onion
one tablespoon fresh minced cilantro
one tablespoon fresh minced parsley
1 small can (8 oz.) tomato sauce
juice of 1/2 lime
dash of balsamic vinegar or white wine
Chop everything and combine. I like to add some diced cucumber for a
variety of textures. Chill at least an hour. Serve with chips.
Guacamole
3 medium avocados
1 roma tomato, finely chopped
3 tablespoons minced onion
juice of 1/2 lime
a bit of cilantro, optional
Peel and mash the avocado. Blend in the other
stuff. A teaspoon of Vitamin C powder helps preserve it's green color for
a day or more. I like to add two or three tablespoons of Tofutti Sour
Supreme for a creamy flavor.
Red and Green Enchiladas
Whole wheat or white flour tortillas
1 can green enchilada sauce
1 can red enchilada sauce
Combination of peppers, 1/2 red bell, 1/2 green, some long green chiles
(even
canned works)
1 onion, finely chopped
2 vegan burgers, cooked and crumbled (optional)
VeganRella cheddar style cheese
Saute the peppers and onions in a little bit of water (and/or Pam, olive oil,
wine) until veggies are tender and liquid is gone. Place about 1/4 cup of
onion/pepper/burger mix in a tortilla, add grated VeganRella cheese (or mashed,
herbed tofu). Roll the tortillas, trying to fold the ends in, place in a
sprayed baking dish. On one side of the dish pour red enchilada sauce, on
the other side pour the green, so that each enchilada has both colors of sauce.
Bake covered at 350 for 20-25 minutes. I usually heat extra pots of red
and green sauce to spoon on top before serving. Garnish with a large
tablespoon of Tofutti Sour Supreme (or other vegan sour cream).
Sweet Tamales
This is a traditional treat given to children on Christmas day. This
recipe takes a little work but I think it's worth it once a year.
32 dried corn husks
1 cup silken tofu
3 tablespoons canola oil
1 teaspoon salt
3 cups masa harina mix (a corn flour available in the Mexican section of
most markets)
1 1/2 cups warm water (or 3/4 cup water and 3/4 cup apple juice)
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup chopped pecans
2/3 cup raisins
In a large pan or bowl cover corn husks with warm water; weigh down. Let
soak at least 3 hours. For tamale dough: Blend tofu, oil, salt and
sugar in food processor until smooth. Transfer to a large bowl and slowly
beat in masa mix and water until well blended. Add baking powder,
cinnamon and nutmeg.
To assemble tamales: Rinse corn husks to remove corn silk. Drain
husks; pat dry. Since we didn't use the cup of Lard called for in
traditional recipes, spray each husk with Pam before you spread 2 tablespoons
dough on center of husks, forming a 3 x 2-inch rectangle and spreading
completely to right edge. Spoon 1 teaspoon each pecans and raisins
lengthwise down center of rectangle.
To enclose tamales, turn right side over to center of filling; fold left side
over filling, allowing plain part of husk to wrap around filling. Fold top end
down over bottom end. Secure ends by tying a string around center of
tamale. To steam tamales, place a rack 2 inches above gently boiling
water in steamer or 4-quart dutch oven. Stack tamales, folded side down, on
rack. Cover, steam about 2 hours or until done. Add water as needed. To
test for doneness, remove one tamale from center. Open husks; tamales
should be firm and come away easily from husk. Makes 32.
Some other dishes to serve on the side...
Corn with minced red and green bell pepper, refried beans, a fresh veggie
platter with a creamy tofu/herb dip, Tequila without the worm.
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Hungarian Potato Soup
by LJBeane1@aol.com
6 medium potatoes,
peeled and sliced thinly. (DO NOT DICE)
2 to 3 medium yellow onions, diced
8 ounces of eggless noodles
paprika
salt
pepper
vegetable oil
Use large saucepan or Dutch oven. Dice up onions. Pour small amount of oil in
saucepan. Warm oil and add onions. Saute the onions until almost done.
Add two tablespoons of paprika, one tablespoon of salt and one tablespoon of
black pepper. Continue sauteing onions till done. (do not burn)
Add water to saucepan, fill a little over half full. Stir onions and seasoning
throughout water and bring to a simmer. Add the sliced potatoes, simmering for
10 minutes.
Add 8 ounces of noodles, simmer the soup till noodles are cooked.
Taste the broth, if it needs a little more seasoning add to taste.
(DO NOT DILUTE SOUP, THERE ISN'T A LOT OF BROTH AS NOODLES AND POTATOES
THICKEN AND ABSORB IT)
Serve in soup bowls.
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Vegan Peanut Butter Chokolot Chip Cookies
by Bleu771399@aol.com
2 cups peanut butter
1 cup unrefined sugar
1 cup brown sugar
1 stick of margarine
1 teaspoon vanilla
2 teaspoon arrowroot mixed with 2 teaspoons of water
3 cups of flour
1-2 teaspoons baking soda
1 teaspoon seasalt
1 package of bakers unsweetened chocolate chips
Soy or rice milk
Throw everything together in a bowl. Splash in the rice or soy milk until it's
soft but not too mushy. Get your hands some exercise and mix everything
together. When your done, make little
cookie balls and cook at 350F for about ten minutes and whalla, you've got the
best cookies you've ever had in your life!
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Vegan Banana Bread
Corrynthia@aol.com
2 1/2 cups unbleached flour
1/2 cup Sucanat
1 T baking powder
3 T canola oil
3/4 cup soy milk
2-3 ripe bananas, mashed
En R G egg replacer equivalent of 1 egg
1 cup chopped walnuts
Heat oven to 350 degrees. Spray 9x5x3-inch loaf pan with cooking spray;
dust bottom and sides with flour.
Measure all ingredients, except walnuts, into large mixer bowl. Beat on medium
speed 30 seconds, scraping sides constantly. Stir in walnuts with spoon.
Pour batter into prepared pan. Bake 55-60 minutes or until toothpick inserted
in center comes out clean. Remove from pan; cool thoroughly on wire rack before
slicing.
*Sucanat is a sweetener you can readily find in a health food store
or in a
whole foods market. It is usually in the baking aisle. Sucanat
is a blend of
organic molasses and organic evaporated cane juice that makes an
excellent
substitute for brown sugar. En R G egg replacer is a powdered egg
replacer
that comes in a red box. It also can be found in the baking
aisle. Follow the
directions on the box to make the equivalent of one egg.
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Carrot-Raisin-Nut Salad
by RannnD@aol.com
Serves 4-6 people
Allow 20 minutes to prepare
1 lb. carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup shredded coconut
2 lemons
2 tbs maple syrup
2 tsp fresh chopped mint (or 1 tsp dried mint)
2 tbs sesame seeds
Finely grate the carrots, put them in a large serving bowl and mix them with
the raisins, chopped walnuts and shredded coconut.
Squeeze the lemons and add the juice to the bowl together with the maple
syrup. Mix thoroughly.
Add the mint and toss the salad to mix well.
Put the sesame seeds in a dry pan over a low heat and stir them until the seeds
are toasted and begin to pop.
Add the toasted sesame seeds to the bowl with the other ingredients, mix once
more and serve.
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Wolf Stew
by KMBWolf@aol.com
1 canister or box of beef stew soupstarter
(most are vegan, like Wylers)
4 large potatoes
1 package of celery
1 lb carrots
1 onion
1 6 oz can of green beans
Dice potatoes and boil until soft. Prepare starter per directions. While
boiling and cooking potatoes and starter, dice the rest of the ingredients. Add
onions first. Stir occasionally. Wait five minutes before adding celery and
carrots. Wait ten minutes, then add
potatoes. Wait another 15 minutes, then add green beans. Cook until all
ingredients are soft and hot. Enjoy this stew!
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A HOLIDAY REQUEST FROM
ENGLANDGAL!
As you know, I am on the advisory board of the
Animal Rights Network, Inc., which is a wonderful not-for-profit organization
devoted to informing and educating people about the way animals are treated.
ARN is best known as the publisher of The Animals' Agenda, an animal
rights magazine that is not only well-written, accurate, interesting and
informative - it strives to maintain high standards of journalistic integrity
while doing so.
To show The Animals' Agenda magazine appreciation for its devotion to
the animal rights movement and astounding education of animal suffering, I have
decided on my own to do a fund raiser for the organization. I am hoping
to raise money for ARN through subscriptions (both new and renewals) as well as
through the generosity of donations.
If there is only one thing I
could ask of you at this time it is to
PLEASE be part of this project and assist me in making
this a successful fundraiser for The Animals' Agenda.
During
the Holiday Season, many animal lovers are looking for a way to express their
love of animals in the form of some sort of gift for those around them.
Also, friends and family may be searching for "just the right
present" for the animal lover on their list. Please take a moment to
consider your gift list. Give a
subscription to your local library or school - think how many people would be
reached there! Or, if you would like to thank the staff at ARO for all
their efforts over the years, you can do so by supporting this magazine.
By giving a subscription to The Animals' Agenda to someone you care
about, you would be helping animals in a huge way. Every other month, the
recipient of your gift would find in their mailbox a magazine packed with
informative and thought-provoking articles. The fact is that the biggest way to
make a difference in the animal rights movement is through education.
Everything else follows that, but if we don't educate we won't continue to move
forward. This magazine educates!
The staff at Animal Rights Online is grateful for your care and interest in the
well-being of animals everywhere and welcome the opportunity to serve you. On behalf of animals we would like to thank
you for all your efforts in making this world a better place for them.
HAPPY HOLIDAYS FROM ALL OF US AT ARO!
Below you will find a subscription form, which you can print out, complete, and
send.
Please make checks payable to:
THE ANIMALS' AGENDA MAGAZINE
(Sorry, for safety's sake please do NOT send cash; personal checks,
money
orders, and cashiers checks are fine.)
MAIL SUBSCRIPTION FORM AND PAYMENT TO:
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Tampa, Fl 33673-7053
Deadline is December 31, 2000.
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Two Years (12 issues) - $42
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& Mexico - $54
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countries - $68
___Payment enclosed
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Bill me (U.S. only)
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make checks payable to:
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After completing this form, please mail by
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The Day Before Christmas
It's
the day before Christmas and all through the house,
The puppies are squeaking an old rubber mouse.
The wreath which had merrily hung on the door,
Is scattered in pieces all over the floor.
The stockings that hung in a neat little row,
Now boast a hole in each little toe.
The tree was subjected to bright-eyed whims,
And now, although splendid, is missing some limbs.
I catch them and hold them, "be good" I insist,
They lick me, then run off to see what they've missed.
And now as I watch them, the thought comes to me,
That theirs is the spirit that Christmas should be.
Should children and puppies yet show us the way,
And teach us the joy that should come with this day?
Could they bring the message that is written above,
And tell us that, most of all, Christmas is love.
~ Anonymous
[Editor's Note: Bringing a new puppy or adult dog into the family is best
done after the chaos of the holidays is over, and should never be given as
surprise gifts.]
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Quote To Remember
"Veganism
acknowledges the intrinsic legitimacy of all life. It recognizes no
hierarchy of acceptable suffering among sentient creatures. It is no more
acceptable to kill creatures with primitive nervous systems than those with
highly developed nervous systems. The value of life to its possessor is the
same, whether it be the life of a clam, a crayfish, a carp, a cow, a chicken,
or a child."
~ Stanley Sapon
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Susan Roghair - EnglandGal@aol.com
Animal Rights Online
P O Box 7053
Tampa, Fl 33673-7053
http://www.geocities.com/RainForest/1395/
-=Animal Rights Online=-
&
Advisory Board Member, Animal Rights Network Inc.,
not-for-profit publisher of The Animals' Agenda Magazine
http://www.animalsagenda.org/
The Animals' Agenda Magazine: WebEdition
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Whole Or In Part with credit given to EnglandGal@aol.com)
* Please forward this to a friend who
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* ARO gratefully accepts and
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