Last night I was fortunate enough to see Alicia Silverstone speak at UCLA about nutrition and how our dining choices affect our health, the environment, and animals. The event was put on by Bruins for Animals and PETA2. As a passionate animal lover, I can completely relate to Alicia's journey in becoming a vegan. She is so inspiring and down-to-earth.
Additionally, at the end of the night at the book signing she told me she loved my SpiritHood! AWESOME! (sadly I wasn't able to catch a pic with her and my brown bear)
I am not writing to lecture you about becoming a vegetarian, although if you love animals and the environment as much as I do, I hope that limiting your consumption of meat and animal products is something that you will consider trying.
In anticipation of Thanksgiving, I want to share a delicious vegan recipe for Pumpkin Bread from Alicia's book, The Kind Diet. If you are interested in more yummy, cruelty-free recipes, please check out her website, www.thekindlife.com or her book, The Kind Diet.
Additionally, at the end of the night at the book signing she told me she loved my SpiritHood! AWESOME! (sadly I wasn't able to catch a pic with her and my brown bear)
I am not writing to lecture you about becoming a vegetarian, although if you love animals and the environment as much as I do, I hope that limiting your consumption of meat and animal products is something that you will consider trying.
In anticipation of Thanksgiving, I want to share a delicious vegan recipe for Pumpkin Bread from Alicia's book, The Kind Diet. If you are interested in more yummy, cruelty-free recipes, please check out her website, www.thekindlife.com or her book, The Kind Diet.
Alicia Silverstone's Cruelty-Free Pumpkin Bread (serves 8 to 10)
Buying a ProBlue spirit hood is one of many ways that you can help support beautiful animals who are endangered.
- 5 cup(s) of cooked pumpkin (fresh is best, but canned will do)
- 2 cup(s) of maple sugar
- 2 “eggs”: either 2 tablespoons flaxseeds pureed with 6 tablespoons water, or 2 eggs worth of egg replacer
- 1 cup(s) of almond milk or other nut milk
- 3/4 cup(s) of safflower oil
- 1 tsp. of vanilla extract
- 4 cup(s) of spelt flour
- 3 tsp. of baking soda
- 3 tsp. of baking powder
- 1 tbsp. of ground cinnamon
- 1 tsp. of ground nutmeg
- 3/4 cup(s) of grain-sweetened, nondairy chocolate or carob chips
- 1 cup(s) of whole macadamia nuts (save a little bit of chocolate and nuts to sprinkle on top at end, if you want)
- Preheat oven to 350 F
- Oil two 9”x5” glass loaf pans
- Combine the pumpkin puree, sugar, “eggs,” milk, oil, and vanilla extract in a mixing bowl
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and most of the chocolate chips and nuts if reserving some to sprinkle on top
- Add the wet ingredients to the dry ingredients until just combined
- Fill the prepared pans with the batter
- Top with the reserved chocolate chips and nuts
- Bake for 45 minutes to 1 hour or until the top springs back when pressed with a finger
- Let the loaves cool in the pans for a few minutes, then turn out onto a baking rack to cool completely
Buying a ProBlue spirit hood is one of many ways that you can help support beautiful animals who are endangered.
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