Who is vegan dad

If I could see my kids realise early on life, I knew one day they'd thank me - for showing them the right path at least once in life.

Today, I know I have succeeded in that. Of tingling that consciousness and making them vocal players in the field. Of making them compassionate and considerate even when surrounded by ridicule and pain. Of having got them started on many decades of responsible activism. And perhaps, hopefully, also inculcating in them what every responsible vegan never wants to be.

A parent to yet another human child, gnawing away at the very root of life on this beautiful planet! Denying every other life it's equal right on the same soil. Read: 5 Quotes from our Nithya Shanti Interview.

Anand Siva is an Earth-loving Maverick, die-hard vegan and one of the coordinators for the Kerala animal rescue mission. His deepest love for animals and the Earth shows in every contribution he makes towards making his surroundings a better place. Powered By. Rising Webvibe Solutions. Forgot your password? Recover it. Remeber me the next time I log in.

Let me In. I'm new around here. Become a member. Subscribe me to the newsletter as well. Register me. Oh wait. I'm already a member. Retreive my password. Bryan Adams Image courtesy muzul. Woody Harrelson Image courtesy nbc news.

Vegan Fathers Celebrities. Tina Fernandez Meal planning, binge TV watching and chilling with my cat. Read All About It Upcycling cashew fruit to plant-based meat - This Hawaiian start-up has done it right Never Miss A thing Get the latest scoop on all things vegan. About Us Who are we Whats Vegan? Celebrities Contact Us Subscribe. Stay Connected. I love tamales and typically they aren't vegan. I tried a few different methods and this one is fantastic! This is a hearty dish with deep, rich flavors.

It is a perfect Thanksgiving or Christmas dish. The sauce is a delicious combination of a red wine reduction infused with wild mushrooms and the Thanksgiving spices Sage and Thyme. Root veggies provide a bit of …. To be honest, I am not sure how this recipe came to be. Over time, I have seen some different recipes …. When I was a kid, my Grandma used to make brussel sprouts in a cream sauce.

For years I thought I hated brussel …. Once the butter is incorporated, knead the dough for mins, or until smooth. Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 60 mins. Divide the dough into 8 equal pieces. Shape each piece into a ball.

Pinch though the centre of the ball with your thumb and forefinger, then shape into a ring. I find this method best because the final bagel is delicate and this allows it to withstand the poaching process without breaking apart. Place the shaped dough rings on the prepared sheet, mist with oil, cover with plastic wrap, and immediately refrigerate for 8 hours, or overnight. The bagels will have risen and firmed up in the cold. When you are ready to bake, preheat the oven to degrees.

Get the poaching liquid simmering in a large pot. Add as many bagels as will comfortably fit in your pot usually four , top side down they should float. Poach for no more than 30 seconds, then flip over. Poach for no more than 30 seconds more, then transfer back to the prepared baking sheet.

Repeat with remaining bagels. Bake for 8 mins, then rotate the pan. If the bottoms of the bagels are browning too much, you can at this time place the baking sheet on top of an empty baking sheet to insulate the bottom. Bake for another mins until golden. Labels: baking.

Tuesday, April 30, Rice Pudding. For some reason I had a craving for rice pudding. It's probably because every day reveals another disaster from the conservative government here in Ontario and it's driving me to seek all the comfort foods. This pudding tastes great warm or cold, and if you are not a big fan of raisins just leave them out.