Veg Blog button

On the left, you will see that there is now a Veg Blog button that you can use on your site. It’s an 88×31 GIF and I just ask that you put the graphic on your own site before linking it up.

Thanks to Patrick at the Dark for taking the time to design the button and send it along.

Corporate ownership of vegetarian companies, take 2

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Marla Rose from Vegan Street wrote in to mention a page she has up on her site detailing the corporate buyout of vegetarian companies. Among the more disturbing (aside from the previously mentioned LightLife buyout by ConAgra): Boca is owned by Kraft (which is owned by Phillip Morris). I had no idea.

Not listed on the page, but mentioned the e-mail I received: a personal favorite, Seeds of Change is owned by M&M/Mars.

Being a conscientious consumer is getting harder and harder…

Tabbouleh with Tofu, Raisins, and Pine Nuts

Last night we tried a recipe for Tabbouleh with Tofu, Raisins, and Pine Nuts from The Tofu for Health Cookbook by Wendy Sweetser. While the book isn’t fully vegetarian (somewhat surprisingly), this particular dish turned out to be a wonderfully fresh tasting vegan version of the middle eastern bulgur-based staple.

Ingredients

  • 3/4 cup bulgur wheat
  • 7 tablespoons extra-virgin olive oil
  • 1/2 cup pine nuts
  • Grated rind and juice of 1 lemon
  • 2 garlic cloves, peeled and crushed
  • 1 small cucumber, peeled and diced
  • 2 tomatoes, chopped
  • 4 tablespoons raisins
  • 8 scallions, finely chopped
  • 4 tablespoons of chopped fresh flat-leaf parsley
  • 2 tablespoons of chopped fresh mint (or 2 teaspoons dried)
  • 9 oz. firm tofu, cubed
  • Salt and pepper

Preparation (slightly modified)

  1. Put the bulgur in a large bowl and soak with just enough water to cover it for 30 minutes.
  2. Heat 1 tablespoon of the olive oil in a small skillet and flash-fry the pine nuts until just golden (it only takes a minute or so!). Drain the nuts on a plate lined with paper towels.
  3. Mix the rest of the olive oil with the lemon juice and garlic.
  4. Drain the bulgur in a strainer, shaking out as much of the excess water as possible. Combine in a bowl with the cucumber, tomatoes, raisins, scallions, parsley, mint, and tofu.
  5. Pour in the oil/lemon/garlic dressing and mix well. Add salt and pepper to taste. Cover the bowl and put it in the fridge for a few hours or overnight. Sprinkle with the pine nuts and grated lemon rind just before serving.

This is one of those rare dishes that comes out looking as good as the picture in the book, and it tastes the part, too.

HLS: “Don’t link to us!”

Huntingdon Life Sciences, “one of the world’s foremost product development companies,” gets a lot of pressure from animal rights groups for their testing of consumer products like detergents and adhesives on all sorts of animals (including cats, dogs, and rabbits). Stop Huntingdon Animal Cruelty is one of those groups, a particularly aggressive one, at that. The animal rights groups have angered Huntingdon enough that not only do they take shots at animal rights activists on their web site, they have an absurd “no linking” policy on their front page (“All forms of ‘linking’ to this web site (or parts thereof) is strictly forbidden without the express written permission of Huntingdon Life Sciences Limited.”).

Talk about an organization that just doesn’t “get it,” in more ways than one.

(via Dontlink.com)