After so much sunshine and warm weather, summer has taken a short break and given us a lot of rain in MA. It’s a good thing Mother had these baked and ready to eat (she substituted heavy cream with vegan sour cream)! After a long day of hard work (we always work hard for CAPS), it’s always nice to come home to a warm cup of tea and a toasty scone. Save some and you can have them for breakfast, if they last! They’re that yummy!

Note: Currants are HIGHLY toxic to cats and dogs.



1/2 cup dried Currants
1 cup vegan sour cream, chilled
1 tb Baking Powder
1/2 tsp Sea Salt
2 tsp Sugar
1 cup Hazelnut Flour/Meal
1 cup Unbleached White Flour


Preheat oven to 425°. Use an ungreased baking sheet & parchment paper.
In a medium bowl combine flour, hazelnut flour, sugar, salt and baking powder. Add currants. Gently fold in the cream, handling gently.
Place dough on parchment paper and place another piece of parchment paper over the top. Roll into 1/2″ thick round, remove top paper. Cut into 10 wedges. Place parchment paper on baking sheet. Arrange scones on parchment so they are not touching.
Bake for 10-12 minutes or until golden brown.

Yield: 10 servings

Recipe courtesy of Chef/owner Peggy Dean, Minor Miracles Desserts.

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CAPS’ PSA “This is the Face of a Puppy Mill Dog,” starring me and the gorgeous Kiley Wirtz Jennings, airs on Animal Planet dog and cat shows in NYC for two weeks (started yesterday).

Schedule for this week:
Dogs 101 8:00 AM to 9:00 AM Mon. to Fri.
Animal Cops 10:00 AM to 1:00 PM Mon. to Fri.
Pitbulls and Paroles 3:00 PM to 4:00 PM Mon. to Fri.
Must Love Cats 7:00 AM to 9:00 AM Saturday 6/15
Bad Dog 12:00 PM to 2:00 PM Saturday 6/15
Dogs 101/Bad Dog! 10:00 AM to 12:00 PM Sunday 6/16
Glory Hounds 8:00 PM to 9:00 PM Thursday
Too Cute! 7:00 PM to 8:00 PM Saturday 6/15
My Cat From Hell 8:00 PM to 9:00 PM Saturday 6/15
Americas Cutest Pet 9:00 PM to 10:00 PM Saturday 6/15

Click on image to view schedule!

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Woof! It’s so hot outside! After a weekend full of rain and
thunderstorms, the sun is finally shining through (the world blazing
also comes to mind). I mentioned before that Mother loves trying raw
recipes when the weather warms up. She also enjoys making salads with fresh fruits and nuts. I love the smell of oranges in the summer! Makes me think of Florida’s sunshine and warm, tropical islands.
Note: This recipe contains raisins, which are extremely toxic to cats and dogs.

1 cup tofu mayonnaise
1 Tbsp agave syrup
1 pound extra firm tofu, cut into 1 inch cubes
3 celery stalks, chopped
1/4 cup dark raisins
1/4 cup golden raisins
2 red delicious apples, cored and chopped
1 orange, peeled, sectioned and cut into chunks
1/2 cup chopped walnuts

Using a wire whisk or blender, mix the mayo and honey until smooth.
Place the tofu, vegetables, fruits and nuts into a salad bowl and pour dressing over.
Toss very gently and chill for at least 45 minutes before serving.

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Mother is going to be featured for an entire week on’s “Heroes Among Us” and I couldn’t be happier! She definitely deserves her space amongst all those celebrities and outstanding individuals for all her important work (as long as I’m also mentioned). I wonder if they’ll mention CAPS’ “Models Against Pet Shops and Puppy Mills” campaign featuring moi and the beautiful models behind Hope’s Angels (I overheard Mother say that they’ll publish two of the pictures). To celebrate the coverage, I’m posting a special recipe just for this occasion. Don’t forget to check out the article tomorrow (Thursday)! Enjoy!
Note: This recipe may contain ingredients that are toxic to both cats and dogs.

1 cup (250ml) raw unblanched almonds
1 cup flour
1/2 Tsp (3ml) baking soda
1/2 Tsp baking powder
1/4 Tsp (1.5ml) salt
1 stick (112g) soy margarine at room temperature
1 cup sugar
1 1/2 Tsp of Ener-G and 2 Tbsp water (Instead of 1 egg)
1 1/2 Tsp (8ml) almond extract
3/4 cup (180ml) sour cream
1/2 cup (125ml) amaretto
1/2 cup confectioner’s sugar
2 Tbsp plus 2Tsp (30ml plus 10ml) soy milk
1 cup sliced almonds, toasted in ungreased pan until lightly browned

Grind raw almonds in nut grinder, blender or food processor until mealy in consistency. Set aside.
Mix flour with baking soda, baking powder and salt. Set aside.
Cream butter with sugar, then beat in Ener-G mix.
Add 1 Tsp almond extract, sour cream, brandy and ground almonds.
Combine flour mixture with butter mix, stirring only enough to make thick butter.
It should retain some lumps as they will bake away.
Pour into buttered and floured 8-9 inch square cake pan, top with almonds.
Bake at 350F degree for 40-45 minutes.
Mix confectioner’s sugar with milk and remaining almond extract.

Remove cake from oven, pour confectioner’s sugar mixture over cake and return to oven for 5 minutes, or until cake seems firm and not runny internally. A knife or cake tester will not emerge clean from this cake as it is so moist.

*This cake tastes best prepared the day before and continues to stay moist and edible for 3 days.

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Mother is out of town and I’m really craving her cooking (and my bowl licking). Last week, she let us try (or lick) a couple of raw food dishes – warmer weather is perfect for healthier eating! Today, I’m posting one of her favorite recipes. Who can refuse delicious mushrooms and sweet potatoes? My mouth is watering just thinking about it (and the kitchen aromas)! I bet Oliver’s mouth would water too if he knew I was posting this!

Note: This recipe contains onions and garlic, so Mother only lets us lick during clean up, which is fine by me! Onions and garlic are toxic to cats and dogs.

Original recipe:

▪ 1 large clove garlic
▪ 1 medium sweet potato
▪ 16 oz mushrooms, finely chopped
▪ 1/2 red onion, chopped (approx 1 cup)
▪ 1 cup pumpkin seeds ground into flour
▪ 1/4 cup nama shoyu
▪ 1 tablespoon dried sage
▪ 1 tablespoon rosemary (fresh, chopped fine)
▪ Cracked Pepper

For Serving:
▪ 1 Avocado
▪ Sprouts
▪ 1 Tomato

1. With food processor running, drop in clove of garlic and let run until the clove is finely chopped.
2. Add peeled sweet potato that you have cut into larger chunks. Process until finely chopped. Remove mixture to bowl.
3. Chop (individually in food processor) the mushrooms, and onions. Place in bowl with sweet potato garlic mixture.
4. Add remaining ingredients and stir until well blended.
5. Drop in mounds on non-stick dehydrator sheet. Spread to 3″ circle.
6. Dehydrate at 145 for 1 hour, turn down heat and continue to dehydrate for another 3-4 hours, removing to mesh screens part way through. You want to make sure these are still moist! Do not dehydrate to dry. Serve with avocado, tomato and sprouts.

*Makes 30 “sliders”

For more incredible raw food recipes, visit! Beapproved! 

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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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