PAWS Magazine

Issue 65, Fall 2006

Farm Animals Have Feelings Too

Many consumers don’t make the connection between the neatly packaged food in stores, and how its production may have caused suffering for billions of animals.

The practice of factory farming is a prime reason for that suffering. It involves raising animals in highly crowded, intensely confined ned surroundings to maximize profit. Animals are subjected to unhealthy and unnatural living conditions during their all-too-short lives. For example:

  • A breeding female pig is kept only to produce babies for slaughter. She is typically confined for her entire life to a narrow, metal, cement-floored stall that is just barely the length of her body.
  • To meet the demand for breast meat, turkeys have been genetically altered to grow so quickly and to such a size that their skeletons can’t keep up, to the point that their legs can no longer support them.
  • The modern day dairy cow is forced to give birth every year in order to produce 10 times more milk than she would naturally. With such stress on her body and with so much milk production, she often suffers from painful and frequent udder infections.

PAWS promotes an animal-friendly lifestyle, including finding tasty and wholesome alternatives to animal products. We believe farm animals have the right to move about freely, to engage in their natural behaviors, and to live without imposed stress and fear.

Our Humane Education Program is one avenue PAWS uses to foster empathy for all animals, including those raised for human consumption. Kids Who Care, an in-depth classroom program, devotes a lesson to farm animals. “Some of the students in the workshop have never seen a real cow or pig,” explains Julie Stonefelt, PAWS Humane Education Coordinator. “This lesson helps them understand who these animals truly are,” she adds. Through participating in the lesson activities, students discover that farm animals—like dogs and cats—have many familiar qualities, including intelligence, courage, loyalty and compassion. For more info on PAWS Humane Education Program visit www.PAWSkids.org.

Celebrate with an Animal-friendly Holiday!

As you plan your holiday gatherings this season, try this scrumptious, animal-friendly menu. Add your favorite vegetable side-dish or a healthful salad and you'll have a feast fit for any occasion. By making a conscious choice to prepare a meat-free meal, you’re not only giving your loved ones a healthy treat, but also sending a message that you don’t support factory farms. Now that’s cause for celebration!

Vicki’s World Famous Fried "Chicken"
1 tsp. salt
1 tsp. granulated onion
1 tsp. black pepper
1 tsp. white pepper
1 tsp. granulated garlic
4 tbsp. nutritional yeast
1 tsp. poultry seasoning
1½ cups all-purpose flour
½ cup corn flour
6 tbsp. yellow mustard
1 cup cold water
3 tbsp. baking powder
1 lb mock chicken (try White Wave brand Chicken Style Wheat Meat®; Lightlife brand Smart Chick’n Strips®; or sliced tofu, drained and patted dry)
3½ to 4 cups high heat vegetable oil

Mix salt, onion, pepper, garlic, nutritional yeast, poultry seasoning, flour and corn flour in a large bowl. In a separate bowl mix together mustard, water and ²/3 cup of the flour mixture. Add the baking powder to the dry flour mixture and mix.

Dip chunks of the "chicken" into the mustard mixture then coat with the flour mixture. Fry in hot oil in a large skillet over medium high heat until golden brown on each side. Place cooked "chicken" on a plate lined with paper towels to drain excess oil.
(Adapted from a PETA recipe, www.vegcooking.com)

Herbed Stuffing with Mushrooms
BROTH
6½ cups water
3 vegetable or mushroom bouillon cubes
½ tsp. sea salt (optional)
½ tsp. black pepper
½ tsp. white pepper
1 tsp. poultry seasoning
1½ tsp. Herbs de Provence
½ tsp. granulated garlic
½ tsp. granulated onion

SAUTE
1–2 tbsp. vegan margarine
1 large white onion, thinly sliced
5–6 cloves garlic, finely diced
6–7 stalks celery, diced
5 or 6 white button and/or crimini mushrooms, sliced
1 portabella mushroom diced

DRY INGREDIENTS
1 loaf of your favorite bread
1 batch homemade cornbread

Dry the loaf of bread, either by leaving out on cooling racks or placing in a 250° oven until dry. In a large pot, bring water and bouillon to a boil then add herbs and seasoning. In a large non-stick skillet, melt margarine. Add sliced onion and finely diced garlic. Sauté until lightly caramelized. Add celery and mushrooms and sauté until the celery starts to soften. Add sautéed vegetables to boiling broth. Simmer for 5–10 minutes.

In a very large mixing bowl, crumble cornbread and break dry bread into bite size pieces. Pour small amounts of broth mixture over bread. Stir between each broth addition. Do not over-mix. When all the broth is added, stuffing should be moist but not wet. Spoon stuffing into large casserole dish. Cover with foil and bake at 350° for 20–25 minutes or until warm. Remove foil and broil until golden brown. Serve warm with gravy.

Velvety Vegan Gravy
1 tbsp. vegan margarine
1 vegetable or mushroom bouillon cube
1 cup Tofurky brand “Giblet” Gravy (optional)
2 cups soy milk
¼ cup all-purpose flour
1 Tbsp. nutritional yeast
¼ tsp. black pepper
¼ tsp. white pepper
1½ tsp. Herbs de Provence
½ tsp. granulated onion
½ tsp. granulated garlic
½ tsp. poultry seasoning
Sea salt to taste

Melt margarine, bouillon and Tofurky brand "Giblet" Gravy (optional) in large saucepan over medium heat. In a small bowl, mix soy milk and flour, whisk until smooth. Slowly add soy milk mixture to saucepan while stirring constantly to avoid lumps. Continue stirring and add remaining ingredients. Stir continuously until thickened.

Tangy Cranberry Sauce
12-oz package (3 cups) of fresh cranberries
1 medium apple, peeled, cored and cut into ½-inch cubes
1 medium pear, peeled, cored and cut into ½-inch cubes
½ cup fresh orange juice
½ cup maple syrup
¼ cup dried cherries
¼ cup dried cranberries
¼ tsp. cloves
½ tsp. ground cinnamon
1 tsp. bourbon vanilla extract
Pinch of sea salt

Combine all ingredients in a medium sauce pan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer, uncovered, stirring occasionally until mixture thickens and fruits are soft, about 20 minutes. Remove from heat and cool to room temperature. Cover and refrigerate until ready to serve. Serve warm or cold. (Adapted from a Vegetarian Times recipe November 2000, pages 48-50)

A note from Chef Vicki Nelson

(aka PAWS Donor Relations Coordinator): Read labels carefully! When shopping for these recipes, check out all ingredients listed on the packaging, as products may include animal-derived ingredients. Gelatin (made from animal tissue or bone), eggs, whey and casein (the latter two are milk derivatives) are often found in products labeled "vegetarian," including some meat substitutes.

The new year will be here before we know it...

In 2007 resolve to find new ways to be kind to animals! Treat yourself to a new vegetarian or vegan cookbook, and try one animal-free recipe a week. You'll eat well, feel fabulous, and be making a real difference for farmed animals.

 

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