Tahdon, I do

Pride-Flag

A few hours ago the Finnish parliament accepted the citizen’s initiative for marriage equality. This means that in the near future people of the same sex will (hopefully) finally be able to get married here in Finland. It’s been a though fight for the organizations and individuals working for this change to happen, but now it has finally paid off. Today love has won. Amazing!

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Is eating meat a personal choice?

I’m just popping in to share this short clip from Colleen Patrick-Goudreau, which addresses the issue of personal choice when it comes to eating meat.

Is the decision to eat meat just a personal choice, or is there more to it than that? Is there bias in the choice to eat meat? Where do we draw the line between a personal choice and an ethical one?

Find out what Colleen thinks!

Baking without eggs and dairy

I might not generally be a big fan of PETA (more on why some other time), but I have to admit they do a lot of good things as well. I found this handy infographic on replacing eggs and dairy in baking and I wanted to share it with you guys. It gives a good overview of some easy ways to replace eggs or dairy in your favorite non-vegan recipes. So no more excuses not to bake some vegan goodies!

infographicVeganBaking_PETA_REVISED72

Click the picture to see the bigger version, or for the PDF, click here.

Happy World Vegan Day!

Today is World Vegan Day, the culmination of Vegetarian Awareness Month and my 6th anniversary as a vegan!

World Vegan Day was established in 1994 by the former president & chair of The Vegan Society, to commemorate the Society’s 50th anniversary. That makes this year The Vegan Society’s 70th anniversary! At the same time it’s also the 70th anniversary of the words “vegan” and “veganism”, coined by Donald Watson.

We’ve celebrated this day with some vegan cake. In this case carrot cake (turned carrot cupcake by request of R). The recipe I used is in Finnish, it has been circulating around different places so I’m not sure where it originally comes from. The recipe will make a big baking tray of cake, I made half of the amount which is enough for 12 cupcakes or a smaller cake.

Carrot cake:
2 dl oat or soy cream
6 dl sugar
1,5 dl oil
9 dl finely shredded carrots
6 dl flour
1,5 tsp salt
3 tsp baking powder
3 tsp vanilla sugar
5 tsp cinnamon

Start by mixing the cream and sugar together. Add in the rest of the ingredients. Pour the batter onto a baking tray (or into muffin liners) and bake in 175 degrees Celsius for about 40 minutes (shorter time if you make cupcakes). Let the cake cool down before adding the frosting.

carrot cupcake

Vegan cream cheese frosting:
150 g natural vegan cream cheese (Tofutti)
90 g vegan margarine
6 dl confectioner’s sugar
1,5 tsp vanilla sugar
shredded coconut or almond flakes for decoration

Mix cream cheese and margarine together. Add vanilla and confectioner’s sugar and mix until it’s even. It should be quite thick. Spread on top of the cake (or cupcake) and decorate with shredded coconut or almond flakes (or both!). For 12 cupcakes or a smaller cake you only need to make half of this recipe.

If you don’t have access to vegan cream cheese (which I didn’t have today), this is a good alternative frosting:
90 g vegan margarine
6 dl confectioner’s sugar
1,5 tsp vanilla sugar
about 1 tbsp soy milk (or other plant-based milk)
shredded coconut or almond flakes for decoration

Mix together margarine, vanilla and confectioner’s sugar. Add in the soy milk, if needed you can add a little more than 1 tablespoon, but make sure the mixture doesn’t get too thin. Decorate the same way as you would have done with the cream cheese frosting.