Peppermint and Mint Chocolate Chunk Cookies from The Vegan Chef

Posted on February 24, 2013 by veronica

There’s nothing like a warm, yummy, homemade chocolate chip cookie after a long, snowy day. You don’t need to eat dairy products in order to bake a great cookie. Try out this recipe and you’ll probably love it so much you’ll share it with friends and convince them a cruelty-free diet is both healthy and delicious! Remember, chocolate is toxic to dogs and cats!

Veggie Bones are a pawmazing treat just for canine companions.

Ingredients:
1 1/2 cups unbleached flour
1/2 Tsp baking soda
1/2 Tsp salt
2 Tbsp water
1 Tbsp Ener-G egg replacer
1 cup unbleached cane sugar (Or white sugar from sugar beets)
2/3 cup vegan margarine
1 Tsp vanilla
1/4 Tsp peppermint extract
1 85G Tropical Source Mint Candy Crunch Dairy Free Chocolate Bars – coarsely chopped
1/3 cup vegan peppermint candies (or candy canes), coarsely chopped
Safflower oil for coating cookie sheets

Instructions:
In small bowl, stir together flour, baking soda, salt and set aside.
In medium bowl, whisk together water, Ener-G for 1 minute or until frothy.
Add sugar, margarine, vanilla and peppermint extract and stir until creamy.
Add dry ingredients and stir well to combine.
Add chopped chocolate bars and peppermint candy and fold gently into dough.
Using small amount of Safflower oil, lightly oil 2 non-stick cookie sheets
Drop dough by rounded teaspoonfuls on prepared sheets, spacing 2 inches apart.
Bake at 37F degrees for 6-8 minutes for soft cookies, or 8-10 minutes for crisp cookies.

Allow cookies to cool for 3 minutes before transferring them to rack to completely cool.
Repeat procedure for remaining dough.
Store all in airtight container.

Yields 4 dozen cookies

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Bea’s TV Schedule

Posted on February 7, 2013 by veronica

After more than a year of hard work and endless phone calls, Mother was finally able to get our PSA (“This is the Face of a Puppy Mill Dog”) on TV. Let me repeat myself: I’M ON TV! I made my debut, in the 30 second version of the PSA, next to the beautiful Kiley Wirtz Jennings on February 1 during “The News Hour” on WEDU Tampa Bay.  WEDU Viewers have also seen us on “Nature,” “American Experience: Freedom Riders,” “Nova,” “Masterpiece Classic (a rerun of “Downton Abbey” – we got bumped off the season finale by for-profit sponsors) and other interesting programs. What a thrill! If you live in the Tampa Bay area and would like to catch my moment of fame, check out the schedule below.

My face will also shine in the big cities. Mother just told me the PSA will run the weeks of February 18 and 25 during “The News Hour” on KOCE Los Angeles and Orange County, KPBS San Diego, KQED San Francisco, and WTTM Chicago. San Diego and Los Angeles are donating extra spots that run during primetime. These PBS stations all run our spot for two weeks. All are 15 seconds; San Francisco is giving us 30 second spots for the price of 15 seconds (and even that was reduced – way to go dog-loving City by the Bay!). Next month, the PSA will air on PBS stations in Denver, Des Moines, Detroit and Kansas City (more on that later).

Not only am I on TV- I’m also on billboards! This month, our CBS Outdoor billboard with all the models and dogs is across the street from Happiness is Pets in Lombard, IL. Next month, the ad with me and Kiley will go up (Happiness is Pets will go crazy!). Chicago protestors: please keep an eye out and take pictures! Obviously, one billboard isn’t enough for a celebrity like me. Mother just confirmed that there will be a billboard in Tampa right at the edge of the parking lot for Puppy Town (Mother is trying to convince Sarasota Memorial to loan us their CBS billboard across the street from the Sarasota Puppy Town). CAPS is also considering a billboard on Roswell Road in Sandy Springs (Atlanta). Four-hundred posters will be inside commuter train cars for LIRR and 300 for Metro North from March 4 – March 31. Commuters in and out of New York City will see both ads!

If you haven’t watched my PSA, PLEASE DO!

This is the Face of a Puppy Mill Dog

Here’s the WEDU schedule. I’ll be posting more info soon!

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Triple Grain, Spinach and Mushroom Pilaf – The Vegan Chef

Posted on February 5, 2013 by veronica

Valentine’s Day is just around the corner and I’m sure some of my friends are searching for the perfect meal to prepare for that special someone. This recipe contains onions and garlic, so it’s probably best if you keep it for your human companions. Why give a box of expensive chocolates when you can make this delicious dish? Nothing says “I love you” like a pawmazing, cruelty-free meal!

Ingredients:
6 cups vegetable broth, divided
1 cup pearl barley, rinsed and drained
3/4 cup millet, rinsed and drained
3/4 cup quinoa, rinsed and drained
1 Tsp salt
1 1/2 cups green onions, thinly sliced
1 cup onion diced
2 Tbsp olive oil
12oz baby bella mushrooms, washed well, halved and sliced
1 1/2 Tbsp minced garlic
2 Tbsp sesame seeds
2 Tbsp toasted sesame seed oil
6 cups spinach, triple washed, de-stemmed and roughly chopped
1/3 cup freshly chopped thyme
2 Tbsp tamari
1/2 Tsp freshly ground black pepper
1/8 Tsp cayenne pepper

Instructions:
In a saucepan, place 3 cups vegetable stock and pearl barley and bring to a boil.
Reduce heat to low, cover and simmer for 45-50 minutes or until barley is tender.
Remove from heat, drain excess water and set aside.

Meanwhile, in another saucepan, place remaining vegetable stock, millet, quinoa and salt and bring to boil.
Reduce to low, cover, and simmer for 15 minutes or until grains are tender and moist, or liquid has been absorbed.
Drain off any excess water, leave grains in saucepan covered and let sit for 5 minutes to allow grains to steam.
In large non-stick skillet, saute green onions and onion in olive oil for 5 minutes to so

In large pot, cook pasta in salted boiling water until al dente.
Drain, rinse with cold water and drain well again.
Transfer cooked pasta to large bowl, add vegetables and toss well to combine.
In small bowl, place all of dressing ingredients and whisk well to combine.
Pour dressing over top of pasta mixture and gently toss together.
Cover and chill in refrigerator for 1 hour or more to allow for flavors to blend.
Toss gently again before serving.

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Veggie Bones – Adapted from “Wild About Dogs 1”

Posted on January 29, 2013 by veronica

I haven’t even finished this sentence and my mouth is already watering! As you may know, most of the recipes I post are for humans but can be shared (in smaller portions) with dogs as long as they don’t have ingredients such as onions, raisins, etc. (click here for a list of foods that are toxic to dogs and here for a list of foods that are toxic to cats). Since CAPS has been celebrating so many successes (Barkworks shutting down, billboards coming out in February, my new business cards, and a new logo), I’m going to post a just-for-dogs recipe. Mother has been really busy, but I hope she’ll take the hint and consider making a batch of these GLORIOUS treats for me (the bratty brothers can have 1 or 2- I’m feeling generous)!

Ingredients:

3 cups minced parsley
1/4 cup finely chopped carrots
14 cup shredded vegan mozzarella or vegan grated parmesan
2 Tbsp olive oil or canola oil
23/4 cups whole wheat flour
2 Tbsp bran
2 Tbsp baking powder
1/2-1 cup water

Instructions:

Preheat oven to 350F degrees and place rack on middle level.
Lightly grease a large baking sheet.
Stir together parsley, carrots, cheese and oil.
Stir together flour, bran and baking powder and mix together with vegetables.
Gradually add 1/2 cup water, mixing well.
Add more water, if necessary, to make moist but not wet dough. Then knead for 1 minute.

Roll dough out to 1/2inch thick.
Using cookie cutters (preferably in shape of dog bone) or glass and cut out shapes.
Bake for 20-30 minutes or until browned and slightly hardened.
Sprinkle with wheat germ.
*They will harden more as they cool.
Transfer to rack to cool and then store in airtight container.

Makes 12-24 biscuits

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Lemon Raspberry Muffins – From FatFree Recipe Archive

Posted on January 22, 2013 by veronica

Brrr! It’s cold outside! All I want to do is snuggle in my favorite pink bed with my feline siblings and enjoy warm goodies throughout the day. Mother has been working non-stop and the perfect way to make up for those lost hours of attention is to take out the mixing bowls and prepare me a vegan feast (yes, Mother, I’m talking to you). If you’re feeling yucky from the chilly weather, this is the perfect recipe for you! Lemons and raspberries make me think of the summer- maybe a delish muffin can take away those winter blues!

Ingredients:
2 cups unbleached flour
1 Tsp baking soda
1 Tsp baking powder
1/2 Tsp salt
2 1/2 Tsp grated lemon peel (the dried kind)
2/3 cups sugar
1/4 cup nonfat buttermilk (1/4 cup soy milk and 1 tsp lemon juice)
1/4 cup applesauce
1 Tbsp  Ener-G and 4 Tbs water mix (Instead of 2 egg whites)
1 8oz carton of lemon flavored soy yogurt
1 Tsp vanilla extract
1 Tsp lemon extract
2 half pint cartons of fresh raspberries (about 2 cups – fresh or frozen)
*Blueberries will work well too.

Instructions:

- Combine all of the first ingredients in one bowl.
- Combine the next six ingredients in another smaller bowl.
- Add wet ingredients to dry along with the berries.
- Mix until barely combined. It is preferable to have some lumps in batter.
- Fill muffin tins that have been sprayed with cooking spray or lined with paper cups.
Cups should be very full of batter!
- Bake at 350F for 20 minutes.
*The fruit makes these muffins very moist, so if you want to keep them more than a day or two, put them in the refrigerator or freezer.

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Momma’s Potato Salad – From NCH&G Magazine

Posted on January 15, 2013 by veronica

Last week I ate my fair share of cake- a puppy mill survivor like me HAS to celebrate her 10th birthday! After savoring all those delicious treats (I sure did!), I’m craving something a bit more filling and nutritious than dessert. A girl can’t live on cake alone, no matter how tempting that sounds. I’m going to beg Mother to make me some potato salad (although I’ll probably have to share with humans and bratty brothers alike). Just looking at this recipe made my tummy rumble! How am I supposed to take a nap with this craving?!

Ingredients
3 lbs. unpeeled potatoes (white, red rose or russet) cut into ½ or ¾ cubes
6 celery stalks, cut into 1/4 inch pieces
1 large onion, cut into 1/4 inch pieces
1 cup 1/4 inch diced sweet gherkins
1 4oz jar sliced pimentos, drained
1/2 cup vegan sour cream
1/2 cup plain vegan yogurt
1 Tbsp Dijon mustard
Salt and freshly ground pepper

Instructions
Cook potatoes in large pot of boiling salted water until just tender – 4 to 5 minutes.
Drain and transfer to large bowl and cool completely.
Add next 8 ingredients to potatoes and toss well.
Season with salt and pepper.
Transfer to a container with a tight-fitting lid.

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Mori-Nu Key Lime Pie – From Mor-Nu

Posted on January 4, 2013 by veronica

Everybody wants to lose a little bit of weight as a New Year’s Resolution. Don’t get me wrong, I’m all for living healthier and shedding off the extra weight, but what about enjoying yourself more often? Life is hard! I say treat yourself to this delicious, cruelty-free key lime pie and marvel at the fact it has NO animal products! You can always start your diet tomorrow!

Ingredients:
1 package Mori-Nu Silken Lite Firm Tofu
8oz tofu cream cheese
1/2 cup key lime juice or regular lime juice
2 Tsp grated lime rind
2 packages Mori-Nu Mates Vanilla Pudding Mix
1 Tbsp agave syrup – to taste
1 graham cracker pie shell

Instructions:
Drain excess water from tofu.
Blend Mori-Nu tofu with lime juice in a food processor until completely creamy and smooth.
Add the rest of the ingredients and blend until smooth.
Pour mixture into a pie shell and chill for 2-3 hours.

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Pumpkin Bread – Bea’s Recipe

Posted on December 28, 2012 by veronica

The new year is just around the corner and I REALLY want to indulge myself with some delicious pumpkin bread- the perfect addition to ANY dinner. Bring out the non-alcoholic champagne (without raisins, thank you- raisins are toxic to dogs) and serve me a slice of Heaven! I swear, I’ll burn those calories when I go back to physical therapy next week. In the meantime, lets celebrate 2012′s achievements and say hello to 2013!

Ingredients:
1 1/2 cups sugar
1 Tbsp soda
1/4 Tbsp baking powder
3/4 Tbsp salt
1/2 Tbsp cloves
1/2 Tbsp nutmeg
1/2 Tsp cinnamon
1 2/3 cups flour
1/2 cup oil
1/2 cup water
1 cup canned pumpkin
1 Tbs Ener-G and 4 Tbps water (instead of 2 eggs)

Instructions:
Sift together sugar, soda, baking powder, spices and flour. Add Ener-G mix, oil, pumpkin and water.
Bake at 350 for 1.5 hours

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Merry Christmas and Happy Holidays!

Posted on December 25, 2012 by veronica

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Bea’s Christmas Wish

Posted on December 23, 2012 by veronica

Dear Santa,
I know I’m a pretty lucky girl. I was adopted by a family who makes sure, ever since the first day I came home, that I have everything I need, including veterinary care for my glaucoma, heart, and deformed elbows. I have two feline brothers whom I adore and two canine, bratty brothers who drive me crazy but keep me company in the good and the bad times. I have a human mother who works day and night to make sure other dogs don’t suffer in puppy mills like I did in those first few months of life. I’m also the spokesmodel for the Companion Animal Protection Society and my job, which consists of creating awareness about animal cruelty in commercial breeding facilities, is my true passion in life. There’s not much I want when it comes to the material world. Why should I? But when it comes to helping Mother and CAPS stop puppy mills and pet shops, there’s so much I still need to do! Continue reading →

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