Earth Peace Foundation

Vegan is not a diet. It's an ethical stance that recognizes the fundamental right of all living beings to happiness, freedom, and peace. Animals have that inherent right just like human animals do.... If you go plant based for the planet that is amazing. It's commendable and it's the right thing to do. We also hold that humans have a moral obligation to leave animals alone. This grieving cow who has lost his friend just gives more of the daily proof that we have that obligation to stop hurting animals. There is and never will be any such thing as humane slaughter. https://fb.watch/4zW0eXYuHF/

Ted turtle says: don't kill my ocean. Stop eating my friends.

Animals are not toys, not gifts, not things. Bunnies are not novel trinkets to give for Easter, they require a lot of upkeep and lifelong care.

Weekend viewing alert! Last night Seaspiracy, the new doc out from AUM Films & Media, the same director and producer of Cowspiracy: The Sustainability Secret, debuted on Netflix As expected it's a killer, relentless inside view to the industry that is destroying our oceans: fishing.... There is no such thing as sustainable fish, just as there is no such thing as humane slaughter or sustainable animal ag. It will rock you. Share it with friends and family - even if they don't care about animals or planetary break down. They may care about the slaves held at gunpoint on ships in Thailand to harvest their shrimp. Watch Seaspiracy on Netflix. Educate yourself. Fish nor shrimp of any sort is sustainable. https://decider.com//seapiracy-netflix-documentary-pun-fi/ https://decider.com//seapiracy-netflix-documentary-pun-fi/

Evolution shows up in a lot of ways and this is one!

Earth Peace has been fighting along with a hundred other animal rights organizations for years trying to shut down the business of live export. A cargo ship carrying thousands of live animals including cows and sheep had been adrift on the Mediterranean Sea since December when a team of vets finally got on board last month to find utter horror: animals cannibalizing each other, sick and dying animals and those who had already perished in hell. There is no possible way to do t...his industry without hellish cruelty to animals and so IT MUST BE BANNED NOW. Enough is enough! Thank you Animal Equality for getting this report and for pulling covers on this horrific industry. Scott Morrison (ScoMo) Andy Meddick MP Jacinda Ardern President Joe Biden

This is what happens when you decide to consume eggs. It happens by the BILLIONS. All those souls being tortured for a food choice that you do not in any way need to thrive. Free range? Organic? They are all kept in windowless sheds crammed wing to wing - the only difference is there is no wires between them.... Wake up and evolve. It's really not that hard to do.

This is the best looking "terkey" roast we found and the flavors in the recipe look really good. Cruelty free Thanksgiving inspiration continues until the day before TG so keep coming back! It's measurably easier to make then the delicious seitan turkey roast we will post soon. Thank you, epicurious, for this recipe....Continue reading

File this one under unique and custardy. Something you can make for your TG table if you really want to surprise and delight your guests. Again, courtesy of Gaz Oakley, Avant Garde Vegan, who we heartily recommend you follow on IG for endless delights for every day.... The blood oranges work so well with the custard. Traditional Bread & butter puddings are made with slightly stale bread, which is a great way of using it up. INGREDIENTS 2 Fruit Loafs (approx 20 slices) 4 tbs Vegan Margarine 6 tbs Orange Marmelade 1/2 cup/100g Dried Peel Custard 2 cups/480ml Soy or Oat Cream 1 tsp Vanilla Bean Paste 1/2 cup/120ml Non Dairy Milk 5 tbs Icing Sugar Blood Orange Dressing 5 Blood Oranges, peeled & cut into segments Juice of 5 Blood Oranges 6 tbs Caster Sugar 1 Star Anise (optional) 3 tbs Brown Sugar, for sprinkling Serve with Vegan Cream METHOD First prepare the blood orange syrup. Add the segments, juice & sugar to a saucepan, then place it over a low heat. Allow the liquid to reduce by half until it’s a syrup like consistency, this should take 20-25 minutes. Meanwhile, butter each piece of bread and spread some marmalade on each piece. Lay one layer of bread slices into the bottom of a 99 baking dish & sprinkle over half of the dried peal. Once the syrup is done, set it aside & pre heat your oven to 180 degrees C. Now it’s time to make the custard, add the cream & vanilla to a saucepan, then heat over a low heat. Whisk together the cornflour with the almond milk. When the cream is hot, pour in the almond/cornflour mixture. Whisk the mix constantly for 3-4 minutes or until its thick & creamy. Pour the majority of the custard over the first layer of bread slices, followed by some of the orange syrup. Lay the rest of the bread slices on top then fill in any of the gaps with custard & syrup + a final sprinkle of the rest of the dried peel. Sprinkle over the brown sugar then place the pudding into the oven for 35 minutes. Once baked, leave the pudding stand for 20 minutes before eating.

Vegan Thanksgiving inspiration continues with this ultra cheesy and decadent side dish from Gaz Oakley of Avant-Garde Vegan by Gaz Oakley INGREDIENTS 1 Butternut Squash, washed & halved length ways 2 tbs Vegetable Oil... 1 Leek, peeled, washed & chopped fine 2 cloves of Garlic, minced 2 tbs Fresh Sage, chopped Cheese Sauce 1/4 cup Butter 1/4 cup Flour 3 cups Soy Milk/Cashew Milk 1/2 an Onion 1 Bay Leaf Pinch Nutmeg Pinch Sea Salt & Pepper 1/2 cup Grated Vegan Cheese 1 tbs Nutritional Yeast Serve with Sprinkle of Dried Chilli Flakes METHOD Roast the squash in your over set at 180 degrees C until softened, this should take around 40 minutes. Leave your oven once baked. Scoop out the squash flesh, leaving a cm of flesh around the edges. Set the flesh aside. Place the hollowed out squash halves on to a baking tray. Place the milk into a saucepan with the onion, bay leaf, nutmeg & seasoning, then place the pan over a low heat to infuse. In a medium non stick frying pan placed over a medium heat, add a touch of oil then sauté the leek, garlic & sage, for 3-4 minutes. Then remove them from the heat. In another saucepan add the vegan margarine and place the pan over a low heat. When the margarine is melted, add the flour. Using a spatular mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency. Gradually whisk in the infused milk, a little at a time. Once you’d added all the milk, the sauce should be creamy, if you want to make it cheesy, add vegan cheese & nutritional yeast. Fold the leek mixture & some of the squash filling into the cheese sauce, then spoon the mixture into the hollowed squash halves. Bake the filled squash for 20 minutes or until beautifully golden. Serve with a sprinkle of chilli flakes over the top.

We are ready. Let's cut animal ag now.

Said it 1,000 times, gonna say it again. End animal agriculture or expect another pandemic - soon.

The current pan demic came from humans eating animals. The next one will come because we chose not to learn our lesson.

If we want to stop pandemics, then we end animal agriculture everywhere. It's quite simple.

Pitties are the best! Denver enjoy your new found freedom to have the most loving breed in your homes.

We are going to demonstrate now just how easy it is to veganize literally any Thanksgiving dish. As a centerpiece, the Wellington is a beautiful dish to sit in the middle of your TG table. We have taken the vegetarian wellington recipe from Gordon Ramsay and made it 100% vegan as follows:... INGREDIENTS For the Wellington mix 200g mushroom, diced 100g parsnips, chopped Choose 1 teaspoon of ground flax meal binder or - 1/2 teaspoon of xantham gum, prepared. 20g hazelnut 30g panko breadcrumbs 5g tarragon 5g parsley 40g flavorful cheese some vegan options are: Follow Your Heart shredded parmesan You can also consult this recipe for making a simple vegan parmesan on your own https://minimalistbaker.com/how-to-make-vegan-parmesan-che/ 2 Savoy cabbage leaves 1 sheet of vegan puff pastry 1 puff pastry sheet, approx. A4 sized Sea salt flakes & pepper, for seasoning. 1 tsp olive oil, for frying COOKING INSTRUCTIONS Dice mushrooms and cook in a pan at a medium heat with a pinch of sea salt flakes and a teaspoon of oil. Boil your parsnips for approx. 5 minutes, before mashing and mixing with the mushrooms. Next, add your crushed hazelnuts, tarragon, panko, parmesan cheese, bier and blitz all together in a food processor. Blanch the Savoy cabbage leaves for 30 seconds, then refresh the leaves in iced water. Cook the mix in a large non-stick pan over a medium heat, until golden on both sides. Spread your crepe out flat and layer the Savoy leaves on top of the crepe. Then, spoon the wellington mix on top, and roll the crepe and cabbage around so it covers the whole mix. Wrap in cling film and chill in the fridge for 20 mins. Wrap pastry sheet and wrap around your wellington mix, folding the edges like a parcel. Chill again for another 20 minutes to hold its shape. Finally, score the top of the pastry, and bake the whole wellington at 220 degrees for 30-35 minutes, until pastry is golden brown. Rest for 15 minutes, carve and enjoy!

A cool, fresh, raw, crisp salad filled with flavor is a must for every TG feast. It offsets all the richness of the cooked foods laden with gravy, sauce and cream. Here is an interesting and flavorful Raw Brussels Sprout Salad with Dried Fruit that caught our eye. We are definitely trying this out! The recipe maker Lauren Cary recommends eating this salad inside an avocado, but we are going to make it up as a stand alone salad. We are also probably going to brush our almonds... with tamari and roast them before chopping them up and tossing them in. No one gets hurt! INGREDIENTS Salad 3.5 cu 350 g Brussels sprouts 1 cup (225 g) Almonds 1/2 cup (85 g) Dried Cranberries 10-12 Sun Dried Tomatoes 1 small handful parsley Avocados optional Dressing 3 tbsp olive oil 2 tbsp Lemon Juice 2 tsp Dijon Mustard 4 tsp Maple Syrup salt and pepper for seasoning Mediavine Get IngredientsPowered by Chicory Raw Brussels Sprouts Salad with Dried Fruit served in a baked avocado! INSTRUCTIONS Wash the brussels sprouts and remove any outer leaves if necessary. Then, using a mandolin, or a slicer attatchment on a food processor, slice the brussels sprouts into thin shreds. Place into a large bowl and set aside. Roughly chop the almonds into whatever size chunks you like. I did mine fairly small, but it's really up to you. Add these to the brussels sprouts, along with the dried berries. Then finely slice the sundried tomatoes and parsley and add these too. Whisk together all the ingredients for the dressing and pour over the brussels sprouts. Mix everything together well. If you want to serve the salad in an avocado, preheat the oven to 180 degrees Celsius. Cut the avocado in half and remove the stone. Bake on a flat baking tray for around 15 minutes, then spoon the salad into the avocado halves and eat while it's warm!

Staple Wild Mushroom Gravy for Thanksgiving. For "butter" we recommend either Miyoko's cultured butter or Earth Balance vegan butter. Thank you Oh My Veggies! for the recipe.... No one gets hurt! Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Yield: 8 servings 1x SCALE 1x 2x 3x Ingredients 1 tbsp olive oil 1/2 cup chopped onion 1 tsp dried thyme 1/4 tsp salt 8 oz oyster mushrooms, sliced 1/4 cup dry sherry 3 cups mushroom stock or vegetable broth 1 1/2 tbsp all-purpose flour 2 tbsp water 2 tbsp butter (or Earth Balance) 1/8 tsp black pepper Instructions Heat oil in skillet over medium-high heat. Add onion and saute 1 minute. Add thyme, salt, and mushrooms and saute about 8 minutes, or until mushrooms are browned. Add sherry and cook until liquid evaporates. Stir in broth. Bring to a boil and cook until gravy is reduced to about 2 cups (about 14 minutes). Whisk together flour and water in a small bowl. Add mixture to skillet; return to boil. Reduce heat to low and simmer until slightly thickened, about 2 minutes. Remove from heat; stir in butter 1 tablespoon at a time and pepper.

Rest in Peace Anthony Van Dyck, murdered in Melbourne for spectacle and profit yesterday Melbourne Cup.

Buck the turkey habit with this sumptuous (no lentil) Smoky Southern-Style Meatless Meatloaf No one gets hurt and it's a centerpiece dish (paired with the best mashed potatoes and mushroom gravy) that will please even picky meat eaters - we continue all month long with the best vegan TG recipes on the planet so keep coming back for inspiration!...Continue reading