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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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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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!

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

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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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)!


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


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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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!

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.


- 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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