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Farm Animal Rights Movement

April 16, 2012




Serving Size 1 brownie - Makes 16 servings

Amount Per Serving

Calories 138

From fat 36

 

% Daily Value*

Total Fat 4g

6%

Saturated Fat 2g

10%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 92mg

4%

Total Carbohydrate 25g

8%

Dietary Fiber 3g

12%

Sugars 13g

Protein 3g


Vitamin A 0%

Vitamin C 0%

Calcium 3%

Iron 11%


* % Values are based on a 2,000 calorie diet

Raspberry Truffle Brownies

Here’s a heavenly combination of chocolate and raspberries, just in time for the upcoming Worldwide Vegan Bake Sale! These brownies are dense and truffle-like, with lots and lots of melt-in-your-mouth raspberry flavor from both jam and whole berries. They're a perfect excuse to indulge.

Ingredients:

4 oz. unsweetened dark chocolate, chopped
½ cup raspberry fruit spread
½ cup sugar or other dry sweetener (see note)
½ cup unsweetened applesauce
2 tsp. pure vanilla extract
½ tsp. almond extract
1½ cups whole wheat pastry flour
¼ cup unsweetened cocoa powder
¼ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 cup frozen raspberries

Directions:

  1. Preheat oven to 350F; line an 8" pan with parchment paper; lightly mist with non-stick cooking spray.
  2. Melt chocolate in double boiler or microwave; set aside.
  3. In large mixing bowl, vigorously mix together jam, sweetener, and applesauce; stir in extracts and melted chocolate.
  4. Sift together flour, cocoa powder, baking powder, baking soda and salt, then combine with wet ingredients; mix very well until a stiff dough forms, then fold in raspberries.
  5. Spread mixture into prepared pan. Note: It will be very thick; use your hands to evenly spread.
  6. Bake 16-18 minutes. Note: They should still be soft and gooey; be careful not to over bake (if tester toothpick comes out clean, they’re over baked).
  7. Remove from oven and let cool completely before slicing into 16 pieces. Hint: These taste especially good and fudgy after being refrigerated for a few hours.

Find this and more decadent dessert recipes, visit the Post Punk Kitchen!


My Sweet Vegan


No need to sugar-coat this cookbook... My Sweet Vegan is a masterpiece featuring compassionate creations for unlimited tastebud-pleasing possibilities. It features delicious desserts that everyone will enjoy, without the use of animal products. My Sweet Vegan is a collection of seventy-seven scrumptious original recipes produced and photographed by Hannah Kaminsky. This young cook developed unique dessert recipes easy enough for anyone to make.

Hannah is hopeful that My Sweet Vegan will help to support her college education; she also views it as the first major step in her career. She’s since published two more cookbooks: Vegan Desserts and Vegan A La Mode, representing some sweet success!

Buy it on sale here & check out Hannah's website www.MySweetVegan.com!


Berries Beat Parkinson's Risk

A recent study has found that a diet high in flavonoids can help protect against brain diseases like Parkinson’s. Flavonoids are found in many plant-based foods and drinks with yellow, purple, orange and red skins such as eggplants, blackcurrants, blackberries, grapefruits, and dark beans.

Over a 20-year period, researchers followed 130,000 men and women, 800 of whom developed Parkinson’s disease, a brain disorder that leads to shaking, difficulty with walking, movement, and coordination. Men who ate the most flavonoids were 40 percent less likely to develop the disease than those who ate the least. The major sources of flavonoid-rich foods in the study included tea, berry fruits, apples, red wine, oranges, and orange juice. Interestingly, no such link was noticeable for the female participants.

The study was published in the journal Neurology and adds to the growing body of evidence that regular consumption of flavonoid-rich foods can offer a range of health benefits. Other studies have shown that plant-based compounds protect against conditions like heart disease, hypertension, cancer, and dementia.

To read the full article, click here.


Worldwide Vegan Bake Sale

The Worldwide Vegan Bake Sale is coming and you're invited to participate! April 21 through 29, people around the world will hold vegan bake sales. Participants choose where and what to sell (as long as it’s vegan) and where the proceeds go. The Worldwide Vegan Bake Sale has raised more than $100,000 for a diversity of good causes since its launch in 2009.

Be an inspiration by hosting a Vegan Bake Sale in your community. Participating is a great way to introduce people to animal-friendly treats, raise money for a cause, and publicize the many benefits of a cruelty-free diet. Bake sales can be huge or tiny (e.g., on front porch or office lunchroom) and you can participate any time (timing is flexible).

Check out the website for helpful ideas on getting started, vegan baking tips, recipes, and links to additional resources. There’s even an intro to veganism. So start compiling recipes and get started today.

For more info & to sign up for this inspiring event, visit www.VeganBakeSale.org!


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Thanks for reading this week's issue of Meatout Mondays! Share the veggie love with your friends and family... forward this e-mail or sign them up at www.MeatoutMondays.org!

Looking for more recipes, resources, and tips? Visit LiveVegan.org!



Meatout Mondays is published each week by:
Farm Animal Rights Movement (FARM), 10101 Ashburton Lane, Bethesda, MD 20817 • www.farmusa.org
info@meatoutmondays.orgwww.meatoutmondays.org

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