This recipe comes from Compassion Over Killing’s
recipe website, where you’ll find many easy vegan
recipes that are delicious too. This one is
a great way to use tofu, and it can be eaten
as a main course or party snack. There’s some
preparation that involves draining and freezing
the tofu for 24 hours, so be sure to plan ahead.
package (14 oz.) of extra-firm tofu
½ cup breadcrumbs
½ tsp. garlic powder
¼ tsp. pepper
salt (to taste)
½ cup water
Unwrap tofu and shake off excess moisture; place
in freezer bag or wrap well in plastic,
then freeze the sealed tofu for at least 24
The next day, thaw tofu by placing it (unwrapped)
into a microwave-safe bowl; cover the bowl
and microwave on high, checking every 2 to
3 minutes to make sure the tofu doesn’t cook;
once thoroughly defrosted, gently squeeze
out excess moisture & cut into 1"
In a shallow bowl, add bread crumbs and spices
and mix well; in a separate bowl, pour ½ cup of water.
Dip each piece of tofu first into the water,
lightly shake off any excess water, and then
coat with the seasoned bread crumbs.
Put the breaded cubes on a lightly oiled
baking pan and bake at 350°F for 25 to 30 minutes,
until golden brown and crisp.
Serve with a dipping sauce such as barbecue or
For this and more great vegan
recipes, visit www.COK.net!
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A recently released report announced that Confined Animal Feeding Operations (CAFOs), also known as factory farms, pose serious threats to public health. According to the Cedar Rapids-based study, CAFOs serve as breeding grounds for bacteria and dangerous pathogens, impacting air and water quality, as well as risking the spread of disease.
Study author and public health specialist, Donna Wong Gibbons, noted evidence of environmental pollution, arsenic in poultry feed, and increased risk of spreading animal-to-human disease, among other detrimental effects. Documented health effects for CAFO workers include altered lung function and an assortment of respiratory complications such as asthma and chronic bronchitis. Workers in hog confinement facilities have also been identified as being at risk for hydrogen sulfide poisoning as a result of prolonged exposure.
This report, in conjunction with the increasing number of studies demonstrating the health and environmental benefits of plant-based foods, further demonstrates the need for a population shift towards vegan living.
You’d never guess it from looking at her, but Mimi Kirk is 71 years young! She's happy and healthy and has been vegetarian for the last 40 years. A year and a half ago, she decided to drop eggs and dairy and go raw vegan.
Explaining her recent switch to a raw vegan diet, she says, “My blood pressure was up and I didn't want to take medication, so I looked into different diet lifestyles. I knew immediately raw was the right way to go. It all made sense — live food in its natural state or with enzymes in tact had to be good for you. I thought, ‘Why didn't I know about this before?’ I dropped my cholesterol 26 points and my blood pressure is about under control. But the main thing is that I feel amazingly young, happy, and full of vitality. No aches and pains that had just started to creep up on me. I wake up every day feeling younger than the day before.”