Filed under: Videos
Join Save The Bay in standing up to the plastics industry and reducing plastic bag pollution to protect our waters and marine animals!Take action at http://www.saveSFbay.org/bayvsbag
Filed under: Videos
“The fact that director Royston Tan had to make 27 cut to satisfy the Singapore Board of Film Censors inspired him to make the short film Cut – which is extremely funny, don’t miss this one!”
Filed under: Videos
This is a series of images taken from the same location during the course of one year with audio captured at the same place. For more information on this video, how it was made, and downloads** go to HERE.
Filed under: Videos
From the Portable Film Festival. By Lenka Clayton and James Price. From Britain.
This is the best substitute I’ve come up with so far. Most of the ingredients can be organic as well (I’m not a fan of store bought ones that aren’t).
What’s needed:
Roasted almonds (unsalted) about 1 1/2 cup
Bread crumbs 1/4 cup
Nutritional yeast 1/4 cup
Parsley dried 1 heaping to 2 TBS
Salt 1 heaping TBS or to taste
1) Set blender to highest speed, add some almonds, pulse. Once they look mostly like corn meal, empty into a mesh sieve over a bowl. Sift out large pieces. Add back to blender with more whole ones, repeat until all of the almonds are finished. Be careful not to make almond butter!
2) Take about 2/3 cup sifted almond meal and mix in everything else.
Note: these are just guesstimations, experiment with the amounts so it tastes good to you. I’d keep it in the fridge just to be safe (don’t want that nut meal going bad).
This is one of the funniest web comics I’ve seem in a long time. Click on the picture above to visit.
And now a preview:
Filed under: Vegan Food
This recipe is based on this outline she gave me:
For this year’s vegan Thanksgiving we made our own Unturkey. The company that made them (Now and Zen) shut down a couple of years back and our stockpile has run out; so we had to make one. You’re probably wondering why we just didn’t switch over to the dreaded Tofurky. We tried the Tofurkey which resembles a football more than a tasty holiday centerpiece, yuck, not something that I want to go through again! Anyhoo, back to the Unturkey. The byrd consists of four major parts:
First: Wheat Gluten, A.K.A Seitan, wheat-meat. This makes up the ’meat ‘ of it. Recipe
Second: Seasoning mix. This is what gives the byrd its great flavor and pleasant color. It also is good for gravy seasoning and general use in mock-poultry applications. Recipe
Third: Yuba, A.K.A. bean curd sheet, bean curd skin. This is that thin layer that forms on top of soy milk when it is being cooked. It is the ’skin’ of the byrd.
Fourth: Stuffing/Dressing. It wouldn’t be right without it! Any type you like will do.
Now for the Photos!
Soaking the yuba…
Wrapped for boiling…
Stuffed…
It has been said that unturkey tastes even more amazing when you give it acupuncture before baking!
Well, if you skin something that means that you’re taking the skin off, so if we put skin on would that be un-skining?
Freshly out of the BBQ.
Yum! It turned out better than the store bought one!
Next year I think we’ll leave it covered for the first part of the baking and uncover it at the end, it browns quickly. For more information go HERE.
This is one of the best, most passionate and inspirational speeches I have ever heard about this issue. Pass it on to your family, friends, and colleagues or anyone who will listen.
