Mother has been preparing a lot of raw food recipes as of late. Last week, the weather was so nice she decided to try out Rawmazing’s Tomato Spinach Tart. It was delicious! We were all allowed to help clean up bowls, my favorite part of the cooking process. Oliver was more interested in the sweet potato mushroom sliders in the dehydrator, but he’s also becoming a big fan of Mother’s cuisine. YUM! Can’t wait to clean up our next raw food dish!

Note: Keep in mind we were only allowed to lick bowls. This recipe contains ingredients (ex. garlic) which are toxic to cats and dogs.

Marinated Tomatoes
▪ 4 cups cherry tomatoes, divided
▪ 1/4 cup olive oil
▪ 3 tablespoons balsamic vinegar
▪ 1 clove garlic, diced fine
▪ 3 tablespoons Italian herb mix (oregano, basil, marjoram, thyme and cracked rosemary from Penzey’s)

1. Whisk together olive oil, balsamic vinegar, garlic and herb mix.
2. Slice tomatoes in half and toss with vinaigrette to coat.
3. Place on dehydrator sheets and dehydrate at 145 for 1 hour. Reduce heat to 115 and finish dehydrating 6-8 hours or until tomatoes are done. (Don’t worry they are still raw. The food temp never goes above 115 degrees)

▪ 1 cup almonds
▪ 1 tablespoon coconut oil, melted
▪ 1/2 cup kale flakes (dehydrate your kale when you are dehydrating the tomatoes)
▪ pinch Himalayan salt and pepper

1. To make the kale flakes, dehydrate 2 cups of kale (you can do this when dehydrating the tomatoes) and when completely dry, crush with rolling pin.
2. Place almonds in food processor. Process until a fine crumb is achieved.
3. Add kale, coconut oil and salt and pepper. Pulse to mix.
4. Pat 1/4-inch deep in tart shells. You can use one 9″ tart shell or 4 smaller tart shells.

▪ 1 1/2 cup cashews, soaked overnight in the fridge and drained
▪ 1 clove garlic
▪ 1/2 lemon, juice from
▪ 1 tablespoon nutritional yeast
▪ 3 tablespoons water
▪ 2 cup spinach (crushed by hand)
▪ 2 cups marinated tomatoes

1. Place cashews, garlic, lemon juice, nutritional yeast and water in high speed blender. Blend until smooth, remove from blender to bowl.
2. Stir in crushed spinach and tomatoes.
3. Top with a the remaining two cups of marinated tomatoes and put in refrigerator until set, approximately 1-2 hours.

Serves 4-6

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Before I say anything else, I would like to remind my dear readers that this recipe is NOT for dogs or cats (it contains chocolate, which is extremely toxic to feline and canine animals).

As you may already know, Mother (CAPS President Deborah Howard) works really hard. Not only is she in charge of a non-profit organization, but she takes really good care of her four-legged kids. Something tells me she already knows how much we love her (dog and cat kisses have that effect). Do you have a loved one who’s always there for you, no matter what? Have you been brainstorming ways to say “thank you?” I have the perfect idea! Nothing says “I appreciate you” like a warm batch of chocolate chip cookies. The fact that they’re vegan makes the gesture even sweeter! Enjoy!

1/2 cup soy milk, water or apple juice
1/2 cup maple syrup
1/2 cup safflower oil
1 Tsp vanilla
1/4 Tsp almond extract
1 cup unbleached flour
1 cup whole wheat pastry flour
1 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
3/4 cup vegan chocolate chips
1/3 cup dried cherries
1/4 cup sliced almonds

In medium bowl, whisk together soy milk, maple syrup, oil, vanilla and almond extract and set aside.
In large bowl, place both type of flours, baking powder, baking soda, salt and stir well to combine.
Add wet ingredients to the dry and stir well to combine.
Fold remaining ingredients into cookie dough.
Lightly oil (or spray with light mist of oil) 2 non-stick cookie sheets.
Drop dough by teaspoonful, spacing them 2 inches apart, onto the prepared sheets.
Bake at 350F degrees for 10-15 minutes, or until cookies are set and lightly browned on bottom and edges.
Allow cookies to cool on sheet for few moments before transferring to rack to cool completely.
Repeat baking procedure for remaining dough.
Store cookies in an air-tight container.

Yields 24-30 cookies.

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Mother and I are big fans of Whole Foods’ vegan recipes. I posted the Classic Meat(less) Loaf recipe for Easter and today I’m feeling like eating some Swiss Chard Gallete (Mother substitutes with Escarole). Yum! As you should know by now, when I’m not doing CAPS work, I’m either sleeping, eating, or begging Mother for tasty, cruelty-free dishes. For more WF ideas, visit their recipe page and search for vegan options.

1/2 bunch swiss chard
3 large leeks, white and dark green parts trimmed
2 Tbsp extra virgin olive oil
1 Tsp fresh thyme leaves
1/2 cup and 1 Tsp dry white wine
3/4 cup vegan sour cream, divided
3 Tbsp chopped fresh parsley
1/2 cup vegan cream cheese
1/4 cup (1oz) soy crumbled feta cheese
1 prepared frozen pie crust (made with vegetable shortening or pastry flour) thawed
3 Tbsp oil-cured olives
1 1/2 Tbsp pine nuts
1 Tbsp soy milk

Preheat oven to 425F degrees.
Separate chard leaves from stems. Discard stems and chop leaves.
Halve leeks lengthwise and rinse well to remove grit. Slice thinly.
Heat oil in skillet over medium heat.
Add leeks, thyme and 1/4 cup water.
Cook until leeks are almost tender (8 – 10 minutes).
Add chard and 1/2 cup wine and simmer until pan bottom is nearly dry (5 – 7 minutes).
Remove from heat and stir in 1/2 cup sour cream, parsley, and salt and pepper to taste.

In bowl mix 1/4 cup sour cream, cream cheese, feta, 1 Tsp wine and salt to taste.
Transfer crust to large flat baking sheet.
Roll to 1/4 inch circle and spread cheese mixture over dough. Leave 2 inch border.
Spread leek mixture over cheese, scatter olives and pine nuts over.
Fold dough over filling and pleat edges.

Brush with soy milk and bake for 15 minutes.
Reduce heat to 375F degrees and bake until crust is lightly browned (15 – 20 minutes more).
Scatter remaining 1 Tbsp parsley and let cool 10 minutes.

Slice into 8 wedges.
Serves 8

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For those of you who don’t know, I have a new brother! His name is Oliver and he was adopted from Spalding County Animal Shelter in Griffin, GA. I’m not sure how I feel about having another bratty brother stealing my beds and occupying even more space in the car, but a new family member is always a reason to celebrate. I’m glad you found a forever home, Oliver. Welcome to the Howard household, where the food is delicious and bowls always need a-licking! Since it’s a special occasion, I’ll let you have some of my famous biscuits!

Ingredients (yield: 12-14 with dog biscuit cookie cutter):

¾ cup unsalted peanut butter
½ cup water
1 tablespoon maple syrup
1 teaspoon cinnamon
1 ¼ cup organic whole wheat pastry flour


Combine all wet ingredients.
Slowly add dry ingredients.
Gather into a ball and knead for about a minute.
You can wrap dough in plastic wrap and let it sit in the refrigerator for 30 minutes.
Roll out ½ inch thick and cut with cookie cutter.

Baked on greased cookie sheet at 350 degrees for 30 minutes.

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FINALLY! Spring is in the air and the snow has finally melted. After weeks cooped up at home while my bratty brothers frolicked in the powdery snow, I can finally take a deep breath and stretch my legs. It’s still a bit chilly to sunbathe outside, but it’s always a perfect time to bake in the Howard household. This recipe feels just right!

1/2 cup dried figs
2Tbsp Curacao or other orange-flavored liquor
2cups unbleached all purpose flour
1/2-1/4 cup sugar
1/4Tsp baking soda
1/4Tsp salt
1/2-/14 cup fresh orange juice
1/4 cup agave syrup
1Tbsp freshly grated orange zest
1/2 Tsp vanilla
1/2-1/4cup natural whole almonds, toasted lightly and coarsely chopped

In small bowl, combine the figs and Curacao.
Let figs macerate for 30 minutes and then drain, but reserve the liquor.
In bowl of electric mixer, fitted with paddle attachment, blend flour, sugar, baking soda and salt until mixture is combined well.
In small bowl, whisk together orange juice, honey, zest, vanilla and reserved liquor.
Add mixture to the flour mix, beating until dough is formed, then stir in almonds and figs.

Turn dough out onto floured surface and knead several times, then halve it.
Working on large buttered and floured baking sheet, flour hands and form each piece of dough into flattish logs 12 inches long and 2 inches wide.
Arrange logs approximately 3 inches apart on sheet.

Bake logs in middle of 375F degree preheated oven for 20-25 minutes, or until set.
Let cool on baking sheet on a rack for 10 minutes.
Reduce oven temperature to 325F degrees.
On cutting board, cut logs crosswise on the diagonal into 1/2 inch-think slices.
Arrange pieces, cut side down, on baking sheet and bake for 10 minutes on each side.
Transfer pieces to rack to cool and store in airtight container.

Makes approximately 40 biscotti
Note: Some of the recipes posted may have ingredients that are toxic to cats and dogs.

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Do you know what’s my favorite part of the holiday (or ANY holiday, for that matter)? Well, it’s actually two things: food (of course) and spending time with family at the dinner table. This Easter, why not try a vegan dish instead of the traditional ham? Spending time with loved ones and sharing a cruelty-free and healthy meal sounds like a bonus to me! There are SO many options, including the recipe I’m posting. Yum!
Happy Easter (and for those who don’t celebrate, HAPPY SPRING (finally)!
Note: Some of the recipes posted may have ingredients that are toxic to cats and dogs (ex. onions).

1 package (8oz) refrigerated vegan sausage
2 slices sandwich bread
5 Tsp powdered egg replacer
1/2 cup ketchup
1/3 cup extra virgin olive oil
1 package (12oz) frozen vegan burger crumbles, thawed
1 cup chopped onion
1/2 cup chopped fresh parsley or oregano
3/4 Tsp dried thyme
1/8 Tsp salt
1/2 Tsp ground black pepper

Preheat oven to 350F degrees.
Coat an 8×4 inch loaf pan with spray oil.
Finely chop sausage and set aside.
Pulse bread in food processor to form fine crumbs.
In large bowl, mix 1/3 cup water and egg replacer.
Stir in ketchup and oil.
Add sausage, bread crumbs and all remaining ingredients.
Mix until well blended.
Scrape mixture into pan, packing gently and mounding top.
Cover with foil and put on baking sheet.
Bake until toothpick inserted in center comes out almost clean (160F)
Usually this takes 60-70 minutes.
Remove foil for last 20 minutes.
Let cool until just slightly warm. It will not be as rigid as standard meatloaf. Slice with care.

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The last couple of months have been purely magical. Ever since February 2013, CAPS’ “Models Against Pet Shops and Puppy Mills” campaign has been all over the USA. Our PSA “This Is the Face of a Puppy Mill Dog,” starring me and fabulous model Kiley Wirtz-Jennings, has aired on PBS stations in Tampa Bay, Los Angeles and Orange County, San Diego, San Francisco, and Chicago. Being the star in a PSA isn’t enough for a girl like me, though! Ever since I was a pup, I’ve had big goals and the last couple of months I’ve seen some of those dreams come true. This is all so exciting! Continue reading

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Today is supposed to be the Spring Equinox (first day of Spring), but after yesterday’s snow storm, I’m not feeling it. I love the sun, especially when I sunbathe surrounded by the beautiful flowers in our garden or while watching the bratty brothers play at the beach. This loooong and cold winter is upsetting me beyond words. The only way to get rid of these winter blues is by sleeping or by helping Mother bake in the kitchen (so I can clean up delicious bowls!). Since I can’t sleep the cold weather away (at this rate, I’d be sleeping forever), I’ll post a pawmazing recipe and hope I can convince Mother to put aside work for a couple of minutes and let me enjoy her incredible baking superpowers!

1 cup pine nuts
3 cups all purpose flour
1 1/2 Tsp baking powder
1/8 Tsp salt
1/2 cup soy margarine, softened
1 cup sugar
1 Tbsp/1.5 Tsp Ener-G and 6 Tbsp water mix (Instead of 3 eggs)
2 Tbsp lemon juice
2 Tbsp finely chopped lemon zest
*Optional: 1/2 cup dried fruit

Toast the pine nuts in a 350F degree oven for about 6 minutes, or until just light golden brown.
Reduce the heat to 325F degrees.
Mix together the flour, baking powder and salt and set aside.
In large bowl beat together the butter and sugar with electric mixer.
Add the Ener-G mix, then the lemon juice and zest.
Add the dry ingredients and continue mixing until well blended.
Fold in the pine nuts.
On a lightly floured surface, divide the dough in half and form two loaves about 14 inches long and 2 inches wide.
Place on a lightly greased baking sheet.
Bake for about 30 minutes in a preheated 325F degree oven, or until they are set and golden in color.

Allow to cool for 5 minutes, then using a serrated knife, cut into 3/4 inch slices.
Place these slices back on the baking sheet and cook an additional 10 minutes, turning over once half way through.
Cool and store in a airtight container.

Note: If dough seems too sticky to form into logs, refrigerate 1 hour first. If using dried fruit for one loaf, divide the dough in half and shape one loaf with just the pine nuts. Fold the dried fruit into the remaining dough and shape the second loaf.

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CAPS is on a roll! Our PSA “This is the Face of a Puppy Mill Dog” is running on various stations nationwide, billboards are coming up in different states (the one in front of Happiness Is Pets in Lombard, IL was a big hit), and people are taking pictures of our ads on Metro North (300 ads) and LIRR (400 ads) trains and sharing them online. I think it’s time we celebrate! Take out your baking utensils and reward yourself for all the hard work. We’re making a difference by educating countless individuals about puppy mills and THAT, my friends, is a HUGE deal. There’s still much more to come and more to be done, but success calls for delicious, cruelty-free cake! YUM!


1 1/2 Tsp Ener-G and 2 Tbsp water mix (Instead of 1 egg)
1/2 cup sugar
4 Tbsp applesauce
1 Tsp soda and 1 cup soy milk/lemon juice mix (Instead of buttermilk)
1 Tsp salt
1 1/2 cup flour
1 1/2 cup corn meal


Mix all dry ingredients together, then add wet ingredients and stir until completely mixed.
Bake 15-20 minutes in 325-350 preheated oven
*Fills 2 large layer cake pans

Eating hints: Cut cake into pie shaped pieces, then cut a piece in half so that the top is one half and the bottom is the other half. Place on a plate and cover with syrup. Eat and enjoy!

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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.

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

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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