Conclusions/Significance - This study therefore indicates that insects could serve as a more environmentally friendly alternative for the production of animal protein with respect to GHG and NH3 emissions. The results of this study can be used as basic information to compare the production of insects with conventional livestock by means of a life cycle analysis.”
— PLoS ONE: An Exploration on Greenhouse Gas and Ammonia Production by Insect Species Suitable for Animal or Human Consumption (via noneck)
(via noneck)
fuck yeah venn diagrams.
(via venndiagrams)
Part of a ‘nightmare’ I had last night was that I accidentally bought a coat with fur trim and was immediately consumed with liberal/vegetarian/Jewish guilt. I’m a vegetarian and even so my subconscious brain makes me feel bad about killing animals. WTF brain?
Via ohrohin
![thedailywhat:
Apropos Of The Previous Post / Print Ad of the Day: JWT Kuwait for the International Vegetarian Union.
Copy: “Vegetables are all your body needs.”
However you might feel about this ad’s message, there’s no denying the striking loveliness of its artwork.
[via.]](http://25.media.tumblr.com/tumblr_kt0dg1UNPg1qzpwi0o1_500.jpg)
Apropos Of The Previous Post / Print Ad of the Day: JWT Kuwait for the International Vegetarian Union.
Copy: “Vegetables are all your body needs.”
However you might feel about this ad’s message, there’s no denying the striking loveliness of its artwork.
[via.]
vegan pho broth
Vegetarian Vietnamese-Style Broth
(Makes 8 cups)8 cups clear vegetable stock
3 Tablespoons soy sauce
8 medium garlic cloves, peeled and chopped coarsely
1 small onion, diced
One 1-inch piece of ginger
Two 3-inch cinnamon sticks
2 pods of star anise
2 large bay leaves(shamelessly taken from http://www.veganrepresent.com/forums/archive/index.php?t-5258.html)
this stuff is awesome. it came out a little anisey last time, but still delicious!
delicata squash with mixed nuts stuffing
Ingredients:
* 3 tablespoons butter
* 2 medium yellow onions, finely chopped
* 3 garlic cloves, minced
* 3/4 teaspoon salt
* 1 tablespoon chopped fresh sage
* 1/3 cup chopped walnuts
* 1/3 cup chopped pistachios
* 1/3 cup chopped almonds
* 1/3 cup chopped pine nuts
* 1/3 cup plain yogurt
* 2 eggs, lightly beaten
* About 1/2 cup freshly shredded parmesan cheese
* 2 delicata squash (about 2 lbs. total), halved lengthwise and seeded
Preparation:
1. Preheat oven to 350°. Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.
2. In a large bowl, combine yogurt, eggs, and 1/2 cup parmesan. Stir in nut mixture. Divide stuffing among squash halves, sprinkle with more parmesan, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.
just in time to save you next Thursday, it’s a pie recipe from the xvx kitchen of Andy Vanguard.
Vegan Pumpkin Cheesefake
1 package of firm tofu
1 tub Tofutti cream cheese
1 cup canned pumpkin
1 cup sugar
3 Tbsp. flour
1/2 tsp. ginger
1/2 tsp. nutmeg
2 tsp. cinnamon
1/8 tsp. salt
1/4 tsp. baking soda
graham cracker crust- some pre made kinds are vegan- otherwise you can make your own by blending graham cracker crums with earth balance and pressing into a pie plate.
Preheat to 350°F.
Put all filling ingredients into food processor and mix until smooth.
Pour into the graham cracker crust.
Bake for 50 minutes.
Let cool before sticking your face in it (trust us, it burns!)
Chew slowly.
Try not to hyperventilate.
In lieu of turkey, Thanksgiving sparks vegetable-inspired creativity »
from CNN front page!!
Vegan Banana Split Cupcakes
Om nom nomnom!!
