Vegan Chocolate Whipped Cream

Ingredients:
1 cup plain soymilk
1 cup caster sugar
1 tsp vanilla extract
5 Tbsp cocoa powder, sifted
3 Tbsp Nuttelex margarine
1 2/3 cups sunflower oil

Directions:
Mix soymilk, sugar, vanilla extract, cocoa powder and margarine and blend in a blender. Then slowly add in sunflower oil, and continue to blend at high speed. When the oil is blended thoroughly, the mixture will become thick.

Vegan Chocolate Cheesecake

Ingredients:
Crust:
3/4 cup Nuttelex margarine
1 1/3 cups plain flour
3 Tbsp caster sugar
2 Tbsp soy milk
1/3 tsp salt
(20cm spring form pan is recommended)

Filling:
3 tubs plain Tofutti Cream Cheese
1 cup caster sugar
100g bar dark vegan chocolate
2 Tbsp cocoa powder, sifted
1/2 cup soy milk
4 tsp heap No Egg (egg replacer)

Directions:
To make the crust: Preheat oven to 180 C. Cream margarine and caster sugar. Add in flour and salt. With both hands, work the margarine into the flour until mixture resembles coarse meal. Add soy milk and salt, and mix gently to make a dough. Press evenly onto the base of a lined pan (see picture below) and bake for 25-30 minutes. Remove from oven and set aside to cool.



Melt the chocolate in a double boiler. In a mixing bowl, whisk No Egg and soy milk until foamy.

In another bowl, mix vegan cream cheese, sugar and cocoa powder. Fold in melted chocolate and No Egg mixture, and mix until smooth.

Pour onto the cooled crust. Place the pan in a tray and fill with cold water up to 2cm deep. Bake in oven at 170C for 60-80 minutes.

When the cake is almost done, remove the tray and water first, and then bake for 5 -10 more minutes in case the water moistens the crust. Refrigerate for at least 6 hours or overnight before serving.

Vegan Cream Cheese Frosting
3 cups icing sugar
1/2 cup vegan margarine
100 g Tofutti cream cheese
3 teaspoon cocoa powder, sifted
1 teaspoon vanilla

Whip all ingredients until smooth. Add more icing sugar or a bit of soy milk to reach desired consistency.

Vegan Chocolate Cheese Biscuits

There are two recipes for pastry. If you like crispy pastry, try the first one. To make muffin pastry, try the second.

Makes 60 - 65 biscuits

Ingredients:
Pastry 1:
240g Nuttelex margarine
200g caster sugar
460g plain flour
1/2 tsp salt
2 Tbsp soy milk
Pastry 2:

240g Nuttelex margarine

200g caster sugar

420g self-raising flour

2/3 cup almond meal

1/2 tsp salt

3 Tbsp soy milk

Filling:
1 1/2 packages plain Tofutti Cream Cheese
160g caster sugar
1 bar dark vegan chocolate (100g)
2 tsp cocoa powder, sifted

Directions:
Preheat oven to 170C.

Melt vegan chocolate in a double boiler. Whip Tofutti Cream Cheese with caster sugar. Add in chocolate and cocoa powder, and mix well. Put the mixture into a plastic bag, seal with an elastic band, and cut a tiny hole in one corner. This is for the filling.

Cream margarine and caster sugar. Add in flour and salt, along with almond meal if you are making the pastry 2. With both hands, work the margarine into the flour until mixture resembles coarse meal. Add soy milk and mix gently to make a dough. Add more soy milk if it's too dry.

Divide the dough into small portions, and evenly press each portion into muffin pan. Use a bottle cap to make a small well in each pastry's centre.

Put into oven and bake for 15-20 minutes. Remove and fill each well with filling. Return to oven, reduce heat to 150C, and bake for 6-7 minutes.

* You can vary the filling with green tea powder or strawberry extract.

Lose a Pound a Week With a Vegan Diet

No calorie-counting or exercise necessary.

Article from planet green

You may be thinking about going vegan/vegetarian because you believe animals should be treated ethically or because you want to reduce pollution. Quitting the meat habit can cut your carbon footprint by more than 5,000 pounds a year. Pounds of carbon won't be the only thing that you'll be shedding.

According to a recent study, you can shed about one pound a week without diet or exercise simply by sticking to a low-fat vegan diet. Only 0%-6% of vegetarians are obese.

Dr. Berkow: Lead Author of the Study
Our research reveals that people can enjoy unlimited portions of high-fiber foods such as fruits, vegetables, and whole grains to achieve or maintain a healthy body weight without feeling hungry. There is evidence that a vegan diet causes an increased calorie burn after meals, meaning plant-based foods are being used more efficiently as fuel for the body, as opposed to being stored as fat.

A different study, which focused on obese middle-aged women, found that the women on a low-fat vegan diet were able to lose, on average, 13 pounds in 14 weeks. While the women in the control group who were on a low-cholesterol diet only lost 8 pounds in 14 weeks.

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Try a Weekday Vegetarian Diet: Eat Green Food without Taking the Plunge

Article from Treehugger

To most people, meat tastes great. To ask them to go cold turkey (har, har) is a huge ask. The vegetarian movement has focused on pushing a binary decision. A "Either you're with us, or you're against us" approach. A result of this is that meat-eaters either immediately reject the concept or promise themselves that they'll go vegetarian later. And that "later" rarely comes.

Meat Ain't What it Used to Be
Over the last fifty-odd years, the meat on our plate has gone from being the garnish to being the main feature. In short, It has switched places with the vegetables. Over the same period, the manner in which we "grow" meat has gotten more and more unsustainable (via factory farming, antibiotic use, more food miles, and overall inefficient use of resources). The result is that the volume of meat and the negative ramifications of it reinforce each other and therefore meat has become a huge issue for us.

A Proposal: A Weekday Vegetarian Diet
Paul McCartney's recent proclamation that we should all practice "Meat-Free Mondays" is a fine idea, and a fun meme, but it's impact really pales in comparison; weekday vegetarianism has five times the impact, and that can be a big boost to your footprint-cutting endeavors. If you're serious about reducing your footprint, once a week won't get the job done.
Instead, follow this one simple rule: Save your meat-eating for the weekend.
It's easy to follow.It's non-binary.It's significant (reduces impact by 70%).It's not too restrictive.It'll save you money.It's good for your health.You can start today.

"But, I need meat to be healthy!"
a) Check out these vegetarian athletes and then re-think that.
b) You can still eat some meat on the weekends.
c) There is a ton of data to suggest that most meat is actually not good for your health.

"But, I love the taste of meat!"
a) It takes a bit more work as our culinary culture has been built around meat but tasty vegetarian food does exist -- here are seven tasty recipes to get you started. Still skeptical? Check out these tasty meat alternatives.
b) You still get to look forward to the weekends.
c) By cutting it during the week, you do gain in health, helping the environment out and fattening your wallet.

Considering all this, it can really be a no brainer; here are some links to help get you started.

More on the delights of a vegetarian diet:
Vegetarian Diet Could Cut Climate Change Mitigation Costs by 70%, If Enough Of Us Make the Switch
7 Cheap and Easy Vegetarian Meals
Proven: Vegetarians Live Longer
Reduce the Meat in Your Diet: Become a Weekday Vegetarian
Vegetable Recipes on Planet Green

Australian town bans bottled water

Bottled water is often criticised as an environmental menace.

guardian.co.uk, Thursday 9 July 2009 12.03 BST

Residents of a rural Australian town have voted to ban the sale of bottled water. They are possibly the first community in the world to take such a step.

Residents of Bundanoon cheered after their near-unanimous approval of the measure at a town meeting on Wednesday. It was the second blow to Australia's beverage industry in one day. Hours earlier, the New South Wales state premier banned all state departments and agencies from buying bottled water, calling it a waste of money and natural resources.

"I have never seen 350 Australians in the same room all agreeing to something," said Jon Dee, who helped spearhead the "Bundy on Tap" campaign in Bundanoon, a town of 2,500 about 100 miles south of Sydney. "It's time for people to realise they're being conned by the bottled water industry."

First popularised in the 1980s as a convenient, healthy alternative to sugary drinks, bottled water today is often criticised as an environmental menace, with bottles cluttering landfills and requiring large amounts of energy to produce and transport.

Over the past few years, at least 60 cities in the United States and a handful of others in Canada and the United Kingdom have agreed to stop spending taxpayer money on bottled water, which is often consumed during city meetings, said Deborah Lapidus, organiser of Corporate Accountability International's "Think Outside the Bottle" campaign in the US.

But the Boston-based nonprofit corporate watchdog has never heard of a community banning the sale of bottled water, she said.

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Veggie Queen Is Planning to Open a Worldwide Chain of Vegetarian Restaurants

Devout vegetarian Radhika Oswal doesn't squirm at the thought of meat - in fact, she still remembers how tasty chicken legs are.

But the wife of fertiliser billionaire Pankaj Oswal has vowed not to eat meat again because of the damage it does to the environment.

Mrs Oswal hit back at criticisms this week after she made a 40-minute presentation on the benefits of vegetarianism on global sustainability at the Oswals' annual ball last weekend.

She told The West Australian that she had nothing against meat-eaters but believed we could help reduce our carbon dioxide emissions by going vegetarian one day a week.

"I don't have a problem with people eating meat," she said. "I think people don't understand the impact of eating meat. I have learnt that vegetarianism is one of the most important and absolutely most ignored concepts relevant to the sustainability of our species, to this planet's ecosystems and to humanity.

"I'm just putting my views out there because I want to show my face to my great-grandchildren and my grandchildren and be able to tell them that I did try. Vegetarianism is something you can do at your own home. All I ever quoted and all I say today, and I say it today again, is try one vegetarian day a week. I've never said stop eating meat."

Mrs Oswal stood by her comments that "we are covering the world in s..." because of the livestock excrement that was clogging the world's rivers and forests. But she had tried meat, having rebelled from her vegetarian family in her teens and eating meat at boarding school.

"Here when you rebel you become vegetarian, but in India it's the opposite. So I rebelled and my friends were all eating these chicken legs and I have to say, it's really sad but they were tasty," she said.

"I started realising the benefits of vegetarianism when someone told me about these benefits less from the angle of religion and more from the angle of sustainability and environmental impact and kindness towards animals. That's when I really understood the importance."

Mrs Oswal is busy with plans to open a worldwide chain of vegetarian restaurants called Otarian. Flagship stores are due to open in Britain and the US this year.


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Super-size Deposits Of Frozen Carbon In Arctic Could Worsen Climate Change

ScienceDaily (July 6, 2009) - The vast amount of carbon stored in the arctic and boreal regions of the world is more than double that previously estimated, according to a study published this week.

The amount of carbon in frozen soils, sediments and river deltas (permafrost) raises new concerns over the role of the northern regions as future sources of greenhouse gases.

"We now estimate the deposits contain over 1.5 trillion tons of frozen carbon, about twice as much carbon as contained in the atmosphere", said Dr. Charles Tarnocai, Agriculture and Agri-Food Canada, Ottawa, and lead author.

Dr. Pep Canadell, Executive Director of the Global Carbon Project at CSIRO, Australia, and co-author of the study says that the existence of these super-sized deposits of frozen carbon means that any thawing of permafrost due to global warming may lead to significant emissions of the greenhouse gases carbon dioxide and methane.

Carbon deposits frozen thousands of years ago can easily break down when permafrost thaws releasing greenhouse gases to the atmosphere, according to another recent study by some of the same authors.

"Radioactive carbon dating shows that most of the carbon dioxide currently emitted by thawing soils in Alaska was formed and frozen thousands of years ago. The carbon dating demonstrates how easily carbon decomposes when soils thaw under warmer conditions," said Professor Ted Schuur, University of Florida and co-author of the paper.

The authors point out the large uncertainties surrounding the extent to which permafrost carbon thawing could further accelerate climate change.

"Permafrost carbon is a bit of a wildcard in the efforts to predict future climate change," said Dr Canadell. "All evidence to date shows that carbon in permafrost is likely to play a significant role in the 21st century climate given the large carbon deposits, the readiness of its organic matter to release greenhouse gases when thawed, and the fact that high latitudes will experience the largest increase in air temperature of all regions."

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Vegetarian Diets Can Help Prevent Chronic Diseases, American Dietetic Association Says

Vegetarian meal of chickpea or garbanzo beans salad. Appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate and may provide health benefits in the prevention and treatment of certain diseases, according to the ADA. (Credit: iStockphoto/Elena Elisseeva)

ScienceDaily (July 3, 2009) - The American Dietetic Association has released an updated position paper on vegetarian diets that concludes such diets, if well-planned, are healthful and nutritious for adults, infants, children and adolescents and can help prevent and treat chronic diseases including heart disease, cancer, obesity and diabetes.

ADA's position, published in the July issue of the Journal of the American Dietetic Association, represents the Association's official stance on vegetarian diets:

"It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life-cycle including pregnancy, lactation, infancy, childhood and adolescence and for athletes."

ADA's position and accompanying paper were written by Winston Craig, PhD, MPH, RD, professor and chair of the department of nutrition and wellness at Andrews University; and Reed Mangels, PhD, RD, nutrition advisor at the Vegetarian Resource Group, Baltimore, Md.

The revised position paper incorporates new topics and additional information on key nutrients for vegetarians, vegetarian diets in the life cycle and the use of vegetarian diets in prevention and treatment of chronic diseases. "Vegetarian diets are appropriate for all stages of the life cycle," according to ADA's position. "There are many reasons for the rising interest in vegetarian diets. The number of vegetarians in the United States is expected to increase over the next decade."

Vegetarian diets are often associated with health advantages including lower blood cholesterol levels, lower risk of heart disease, lower blood pressure levels and lower risk of hypertension and type 2 diabetes, according to ADA's position. "Vegetarians tend to have a lower body mass index and lower overall cancer rates. Vegetarian diets tend to be lower in saturated fat and cholesterol and have higher levels of dietary fiber, magnesium and potassium, vitamins C and E, folate, carotenoids, flavonoids and other phytochemicals. These nutritional differences may explain some of the health advantages of those following a varied, balanced vegetarian diet."

The position paper draws on results from ADA's evidence analysis process and information from the ADA Evidence Analysis Library to show vegetarian diets can be nutritionally adequate in pregnancy and result in positive maternal and infant health outcomes. Additionally, an evidence-based review showed a vegetarian diet is associated with a lower risk of death from ischemic heart disease.

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Puttanesca Scramble

Recipe from Post Punk Kitchen

Serves 4

Inspired by the classic Italian dish, pasta puttanesca, this scramble is screaming with flavor. Olives, capers and plenty of fresh herbs make for an easy to throw together scramble that tastes like a Mediterranean feast you've been slaving over for hours.

2 tablespoons olive oil

6 - 8 cloves garlic, thinly sliced

1/2 teaspoon crushed red pepper flakes

1 lb extra firm tofu, diced

4 roma tomatoes, diced

2 tablespoons fresh thyme

2 tablespoons fresh oregano

1/2 cup mixed olives, roughly chopped

1 tablespoons capers

1/4 teaspoon salt, or to taste

Preheat a large heavy bottomed pan over medium heat. Saute the garlic in the olive oil until lightly browned, but be careful not to burn. 3 minutes ought to do it. Add the red pepper flakes and the tofu and saute for about 10 minutes, until tofu is browned. Add a little extra oil if necessary.

Mix in tomatoes, thyme and oregano and cook for about 5 minutes, until tomatoes are a bit broken down but still whole. Add olives, capers and salt to taste. Cook just until heated through.

Prevent Bone Loss: Eat Fruits!

By Eccentric Vegan on June 27th, 2009

A new study points to potassium in fruits as a bone-saver, not calcium in dairy or supplements:
"a group of 176 post-menopausal women was randomized to one of four diets based on a different protein source: animal, dairy, soy, or vegetarian. All diets were equal in calories as well as in total amounts of protein, calcium, and salt. Dietitians bought the food, weighed and measured it, and prepared it. Study participants picked up their meals every day for eight weeks."

"We used actual food that real people could buy in the store to see what kind of impact we could have", Sellmeyer [the first director of the new metabolic bone center at Johns Hopkins Bayview Medical Center] says.

"Although she is still analyzing the data, her initial findings show that diets based on meat and other animal and dairy-based proteins cause more calcium loss because they increase the amount of acid in the body. On the other hand, low-acid vegetable and soy-based diets reduce the excretion of calcium."

Vegan Cashew Cheese

By David R Brooks

Ingredients:
2/3 cup cashews (raw is best, roasted is still great, and try flavored cashews too)
1/2 cup water (or slightly more)
1/4 cup red capsicum (raw or roasted)
1/4 small red onion (if you're cooking for a date, or more otherwise!)
1/4 cup yeast flakes
2 garlic cloves (see "red onion")
3 tbsp lemon juice
2 tbsp lite soy sauce
1 tbsp sesame oil
1 tsp sea salt (optional) if the cashews are unsalted

Put everything in a food processor and blend it until it's creamy. If it's too thick, add more water. If it's too watery, add more cashews. It should have a cream of wheat-like consistency, or just a bit thicker. For a pizza, spread it thinly over pizza sauce (it's very rich, so a little bit goes a long way), top it off with your favorite vegetables, and pop it in the oven. If the cashew cheese becomes golden-brown more than a few minutes before the pizza crust is done, cover the top of the pizza with foil. This recipe is plenty for a medium-sized pizza. I like making larger batches and keeping leftovers in the fridge.

Farmed fish may pose risk for mad cow disease

June 16th, 2009

University of Louisville neurologist Robert P. Friedland, M.D., questions the safety of eating farmed fish in the June issue of the Journal of Alzheimer's Disease, adding a new worry to concerns about the nation's food supply.

Friedland and his co-authors suggest farmed fish could transmit Creutzfeldt Jakob disease--commonly known as mad cow disease--if they are fed byproducts rendered from cows. The scientists urge government regulators to ban feeding cow meat or bone meal to fish until the safety of this common practice can be confirmed.

"We have not proven that it's possible for fish to transmit the disease to humans. Still, we believe that out of reasonable caution for public health, the practice of feeding rendered cows to fish should be prohibited," Friedland said. "Fish do very well in the seas without eating cows," he added.

Creutzfeldt Jakob disease is an untreatable, universally-fatal disease that can be contracted by eating parts of an animal infected with bovine spongiform encephalopathy (BSE or mad cow disease). An outbreak in England attributed to infected beef prompted most countries to outlaw feeding rendered cow material to other cattle because the disease is so easily spread within the same species.

The risk of transmission of BSE to humans who eat farmed fish would appear to be low because of perceived barriers between species. But, according to the authors, it is possible for a disease to be spread by eating a carrier that is not infected itself. It's also possible that eating diseased cow parts could cause fish to experience a pathological change that allows the infection to be passed between the two species.

"The fact that no cases of Creutzfeldt Jakob disease have been linked to eating farmed fish does not assure that feeding rendered cow parts to fish is safe. The incubation period of these diseases may last for decades, which makes the association between feeding practices and infection difficult. Enhanced safeguards need to be put in place to protect the public," Friedland said.

There have been 163 deaths from Creutzfeldt Jakob disease in the United Kingdom attributed to eating infected beef. Bovine spongiform encephalopathy has been identified in nine Canadian and three U.S. cattle.

Source: IOS Press (news : web)

Vegan Macaroni and Cheese

By eHow Food & Drink Editor

Things You'll Need:
Large pot
400g dry macaroni
250g tofu
1 cup plain soy milk (or other vegan milk)
½ cup tahini
6 tbsps. nutritional yeast
1 tbsp. turmeric
Blender
Large bowl
Onion and garlic powder to taste, optional
Salt to taste
Oil
Baking dish
2 tbsps. margarine
Paprika

Directions:
Bring a large pot of water to boil and add the macaroni. Cover, remove from heat and let sit for 5 minutes. This method saves energy, but you can make the macaroni however you like.

Place tofu, soy milk, tahini, nutritional yeast and turmeric in the blender and blend until creamy. Pour the tofu mixture into a large bowl.

Add optional seasonings, such as garlic or onion powder, or any herbs and spices you like in your macaroni and cheese. Add salt to taste and adjust seasonings as necessary.

Drain the macaroni and add the noodles to the sauce. Stir gently until the macaroni and sauce are fully incorporated.

Lightly oil a baking dish and pour the macaroni into the dish. Dot the top with 2 tbsps. margarine. Dust with paprika and garlic powder if desired.

Bake in a 180-degree oven for approximately 20 minutes, or until a golden-brown crust forms on the top of your vegan macaroni and cheese.

Tofu Cream Cheese

recipe from VegCooking

Spread this on your bagel or roti for a quick snack. Tofu cream cheese is friendlier to cows than traditional cheese. With half the fat, it 's also friendlier to your waistline!

350 g extra firm silken tofu
3 1/2 Tbsp. cashew butter or 5 Tbsp. raw cashews, finely ground
4 1/2 tsp. lemon juice
1/2 tsp. salt
1 tsp. liquid sweetener (optional)

• Place the tofu in a clean tea towel, gather the end up and twist and squeeze for a couple of minutes to extract most of the water.
• Crumble into a food processor with the remaining ingredients and process for several minutes until the mixture is very smooth. You may have to stop the machine and loosen the mixture with a spatula once or twice.
• Use right away or scrape into a covered container and refrigerate. It firms up with refrigeration.

Makes 2 cups

Broccoli slashes cancer risk, WA research reveals

10th June 2009

WA researchers have made a major breakthrough into preventing a common cancer, finding that leafy green vegetables such as spinach and broccoli can slash the risk of bowel cancer in many people.

Scientists from the University of WA and the WA Institute of Medical Research found that a common version of the gene MTHFR - already linked to an increased risk of migraines and stroke - was carried by about half the population and increased their risk of cancer.

But lead researcher Professor Barry Iacopetta, from UWA's school of surgery, said the gene variation increased the risk of cancer only in the right side of the large bowel, suggesting that tumours that developed in different parts of the bowel had different risk factors.

This led them to look at different factors, including folate, which might reduce those risks, and their findings have been reported in the International Journal of Cancer.

Fellow researcher Lyn Fritschi from WAIMR said the study found that the risk of cancer in the right side of the bowel jumped to 70 per cent if a person did not eat enough folate - a vitamin found in a range of foods, particularly green leafy vegetables such as spinach, broccoli and brussel sprouts.

"But in a fascinating discovery we've also found that by boosting their folate intake, people with the high-risk version of the MTHFR gene might be able to lower that 70 per cent risk down to an average risk," Professor Fritschi said."

"Folate is found in many everyday foods, including spinach, brussel sprouts, lentils and peanuts, and eating the right daily amount is as simple as eating an orange, a cup of cooked broccoli and a cup of baked beans. "

"And because alcohol tends to block the absorption of folate, it is also recommended that people drink it in moderation if they want to boost their levels of the vitamin."

The researchers said it was not necessary for people to find out if they had the gene version that increased the risk of bowel cancer but instead everyone should boost their folate intake, preferably through their diet rather than by supplements.

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Junk food, red meat, lollies linked to mental illness in teens

A WA study has found a link between Western-style diets and increased mental health problems in teenagers.

The study, completed at the Telethon Institute for Child Health Research, was led by Dr Wendy Oddy who said the results were based on the detailed analysis of diet records and behaviour checklists collected from more than 1600 West Australian 14-year-olds in the Raine Cohort Study.

The Raine Study started 20 years ago when 2,900 pregnant women were recruited into a research study at King Edward Memorial Hospital to examine ultrasound imaging.

The mothers to be were assessed at 18 weeks of pregnancy, then again at 24, 28, 34 and 38 weeks of pregnancy. During this time information was collected on the mother and the father, relating to diet, exercise, work and health.

Further information was collected during the child's teenage years.

"Our analysis found that higher levels of behaviour and emotional problems were associated with a more Western-style way of eating, namely a diet high in takeaway foods, red meat, confectionary, soft drinks, white bread and unrefined cereals," Dr Oddy said.

"We also showed that these problems were less among teens with a healthier style of eating, specifically those who ate more fruit and vegetables.

“This suggests that if we want to reduce the high rates of mental health problems among young people, then improving their overall diet could be a good place to start."

Dr Oddy said the study found there has been an increase in depression, anxiety and aggressive disorders among children.

She said previous studies had shown one in five children were expected to develop some form of mental health problem by the time they reached adulthood, and that 50 per cent of all adult mental health problems developed during adolescence.

"We know that since 1985, children and teenagers have been increasing their energy intake by consuming more soft drinks and processed foods," Dr Oddy said.

"The number of overweight adolescents has doubled and obesity has tripled in that age group."

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Vegan Ricotta Ravioli with Basil Pine Nut Pesto

SupremeMasterTV.com

Ingredients:
Pine Nut Basil Pesto
2 cups basil
⅓ cup pine nuts
3 cloves garlic
¾ teaspoon salt
Fresh ground black pepper
½ cup olive oil

Ravioli Pasta Dough
1⅔ cups flour
½ cup chickpea flour
½ teaspoon salt
⅔ cup water

Tofu Cashew Ricotta
1 pound firm tofu
½ cup cashews
Fresh parsley, chopped
Fresh basil, chopped
1 tablespoon lemon juice
⅓ teaspoon nutmeg
1 teaspoon salt
Fresh ground black pepper
2 tablespoon olive oil
Agave (to taste)

Home a film by Yann Arthus Bertrand

by sidonie June 5, 2009

Walking in the footsteps of Al Gore, Yann Arthus-Bertrand sign a film Home with artistic and activist who has a global distribution to warn about the threat climate.

Unable to ignore Home, the new documentary by Yann Arthus-Bertrand. On the occasion of World Environment Day and to reach as many people as possible, his fate Friday SOS together in a film, on France 2 television on big screens (the Champ de Mars Paris, London and New York), on the Internet (YouToube) and DVD. A general mobilization to save the planet, supported by Nicolas Sarkozy: "This is a beautiful film with great images, a French production which we can be proud because it will be distributed free of charge."

Produced by Luc Besson (producer of the trilogy Taxi) and EuropaCorp, Home was funded by François-Henri Pinault, the owner of the global luxury group PPR, which has disbursed 12 million euros. It required more than two and a half years of filming with a helicopter in over 50 countries and resulted in 500 hours of rush, which decreased to 2 hours to film and 90 minutes for television.

"The beauty is food for thought"

Distributed in 126 countries (Glenn Close provides the comments in English and Spanish with Salma Hayek), the advocacy retrace the history of the planet and humanity by playing on the contrast between the beauty of the footage of the sky high definition and severity of threats to the Earth. On the one hand, a mother bear that comes out of crunchy water, followed by his two grandchildren on the other, melting the ice that promises to lead to disruptions in supply chain.

Even the images of polluted sites is a magnificent breathtaking. "The beauty creates emotion and thinking," says Yann Arthus-Bertrand. The message carried by this film is extremely important because it highlights the question of survival. Without realizing it, molecule after molecule, we have upset the balance of the earth climate. "And to emphasize the urgency of the situation:" There are more than ten years for humanity to reverse the trend .

Sponsors famous, including Al Gore, Nobel Peace Prize and author of "An Inconvenient Truth, have provided scientific caution to the film. But Yann Arthus-Bertrand has encountered hostility from some countries, disturbed by his probing camera. Syria and Dubai did not wish to open their borders. India has retained half of its film and China has lifted its censorship in extremis. Argentina has adopted a weeks under a false pretext. Evidence that the photographer is often green finger where it hurts.

The movie "Home", showing the planet in distress, tumbling in a free distribution in 126 countries in film, television and internet. The French Yann Arthus-Bertrand, photographer hit the Earth from the sky, hopes to convene consciences at the bedside of the planet.

Drought, urbanization, water shortages, pollution, competition for oil and fossil fuels, climate change, each subject was filmed from the sky, the shooting mode preferred by the author. The commentary is scientifically impeccable. It was submitted to Al Gore, former vice president and Nobel Peace Prize in 2007 and Lester Brown, pope of ecology in the United States.

"In 20 years the world will be completely different: how will there be a world without oil, with a completely different climate? We must get out of denial." "To contemplate what else should we help them to respond" assène photographer-filmmaker, who hopes "aware of a massive, hard and brutal."

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To watch the movie click here

One World

Environmentally friendly Vegetarian Dining Which Also Presents A Sustainable Financial Message.

Article from UWA Green-e-News

Recently a friend asked me to accompany her to a vegetarian restaurant. Knowing that I was Environmental Officer at UWA, she exclaimed that the proprietors of this restaurant were interested in sustainability. Ok then I thought, and told her "I would love to go."

I arrived at One World Cuisine early, thinking it will be nice to chat to some of the staff about their views on sustainability and this would make for some stimulating dinner conversation.

It wasn't long before I realised that these perceptions were limiting. In fact, upon entering One World Cuisine, I knew I had entered into a different world. A large screen at the front of the restaurant played shows on vegetarian cooking, sustainable eating, holistic living and environmental issues. Beside the screen there was a library containing, an assortment of literature on the benefits of vegetarianism, sustainability and animal ethics. I indulged in the viewing and literature as I waited for my friend.

She arrived, we greeted, sat and she explained how the food was served. The buffet style vegetarian meal is not only meat free, but GMO and MSG also. To top this, the cost of the food is 'pay as you feel.' The more I learned about this restaurant, the more I saw that this was a business operating on a foundation and ethos of sustainability.

Can you imagine the feeling of eating food that is great for your body while feeling a freedom about what you pay for it? It was very liberating indeed.

We ate, talked, and I marveled at the many creative foods and individual flavors that I was enjoying. While I had been a vegetarian at one time in my life, I had never managed to create such a variety and taste in my cooking.

It was about then that I thought to write an article on the place. I communicated this to my friend, who said "I know the Manager, I will call her over" Bonus, this was all too good and too easy.

I met Manager Lee-Lin, and introduced myself. She was impressed with my role as Environmental Officer, and really excited about my desire to write an article on One World Cuisine. Lee-Lin showered me with pamphlets which explained and supported the One World Cuisine philosophy of vegetarianism and sustainability.

For social sustainability, the pay what you feel concept was introduced to encourage trust, generosity and respect. Further, this is used as a strategy to draw customers and highlight the urgency of sustainable eating. One World Cuisine operates on the belief that the vegetarian diet is more environmentally friendly because it uses fewer resources and promotes respect for life. Specifically, they are concerned about the high use of water and emission of methane that results from animal husbandry practices.

One World Cuisine staff will gladly present you with a variety of literature that presents scientific and philosophical arguments for vegetarianism. Plus, they are more than happy to provide you with vegetarian cooking support.

I I thoroughly recommend a visit to One World Cuisine. The staff are friendly, the food gorgeous, the atmosphere inspiring, and the sentiment infectious. A meal at One world Cuisine is memorable on a variety of levels.

One World Cuisine
Where: Shop 7, 23 South St, Kardinya
Opening hours: Lunch 11:30 - 2:00,
Dinner 5:45 - 9:00pm
Closed Mon and Tue
How much: pay as you feel
Phone: 9331 6677
Web: http://www.oneworldcuisine.com.au/