Here is a video of a talking pig that explains why eating meat is bad for you.

Here is a Vegan recipe for cornbread that has gotten some great reviews.   Enjoy!

Vegan Cornbread Recipe

Ingredients:

• 1 tablespoon refined coconut oil, melted or safflower oil, plus a little more for the baking pan
• 1 1/2 cups yellow cornmeal
• 1 1/4 cups whole wheat pastry flour
• 3/4 cup evaporated natural cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 cups soymilk
• 1/2 cup silken tofu

Directions:

1. Preheat oven to 425 degrees.
2. Oil a 13×9 inches baking pan, set aside.
3. Combine cornmeal, flour, sugar, baking powder, and salt in a bowl, set aside.
4. In blender, combine milk, tofu, and 1 tablespoon oil until smooth.
5. Stir the blended mixture into the cornmeal mixture then pour into the oiled baking pan.
6. Bake for about 20 min- until golden brown and edges start to pull away from the pan.
7. Let cool and pig out!

[Recipe Courtesy of Recipe Zaar]

What’s Christmas without a fruit cake? Fruit cakes of olden days were often a joke. But this vegan version is moist and yummy and will make a great addition to your holiday traditions.

Vegan Christmas Cake

Ingredients:

• 1 lb Candied pineapple
• 1/2 lb Citron
• 1/4 lb Candied citron
• 1/4 lb Candied orange & lemon peel
• 1/4 lb Candied cherries
• 1 1/2 lb Raisins
• 1/2 lb Currants
• 1/2 cup Grapefruit juice
• 1/4 lb Whole mixed nuts without peanuts
• 2 cups Flour
• 1 teaspoon Salt
• 1/2 teaspoon Baking soda
• 1 teaspoon Cinnamon
• 3/4 cup Shortening
• 1 cup White sugar
• 1 cup Brown sugar
• 5 tablespoon Cornstarch
• 1 teaspoon Almond extract
• 6 tablespoons Grapefruit juice

Directions:

1. Combine pineapple, citrons, peels, cherries, raisins & currants in a large bowl.
2. Add 1/2 cup grapefruit juice, mix very well.
3. Cover & let stand overnight.
4. The next day, add the nuts & 1/2 cup of the flour to the fruit mixture & mix well.
5. Combine the rest of the flour with the baking soda, salt & cinnamon in a separate bowl, & mix well.
6. In a third bowl, beat the shortening for 30 seconds.
7. Gradually add the sugars, creaming well as you add them.
8. Stir in the cornstarch.
9. Add the beaten shortening & sugars to the fruit.
10. Gradually stir in the flour mixture.
11. Add the almond extract & the rest of the grapefruit juice, stirring well until the mixture is well combined.
12. Preheat oven to 275F.
13. Grease a 10″ square cake
14. Line with parchment paper & grease the paper.
15. Transfer the cake mixture to the cake tin and press down gently.
16. Bake for 3 hours, but check after two hours. If the top is browning too quickly, cover with some waxed paper.
17. After it is cooked, remove from the oven & place on a wire rack to cool for 30 minutes.
18. Gently remove cake from the tin & peel away the paper.
19. Let cool on wire racks till completely cooled. Wrap in waxed paper & keep in a cool place.
20. If icing the cake, layer with marzipan & then decorate as desired.

[Recipe courtesy of Recipe-search.co.uk]

This is a very simple and easy recipe. The best part is you can adjust the recipe for your family: add more veggies and less beans, use different veggies, or add different spices. Mix it up and make this recipe your own.

Vegan Navy Bean Soup

Ingredients:

• 1/2 lb. dry navy beans
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 medium onion, diced
• 1 tablespoon olive oil
• 2 cubes vegetable stock
• 8 cups water
• 1-2 drops of liquid smoke
• salt
• pepper

Directions:

1. Heat soup pot over medium heat.
2. Saute celery, carrot and onion in olive oil until onions are translucent.
3. Meanwhile, rinse Navy Beans.
4. Add navy beans, vegetable stock, water and liquid somke.
5. Salt and pepper to taste.
6. Bring to boil.
7. Reduce heat and simmer for 45 min to and hour or until beans are tender.

[Recipe courtesy of Vegweb.com]