January 2014 - Page 2 of 4 - Animal Writes: PETA Foundation’s Blog Animal Writes: PETA Foundation’s Blog

Archive for January, 2014

  • 17
  • Jan

Recipe: Perfect Vegan Guacamole

Because more and more people are embarking on a compassionate diet free from animal products, we’ll be bringing you weekly inspiration for quick, easy and delicious vegan food ideas.

This week, we’re sharing a recipe for healthy guacamole, a dip that’s ready in minutes and has fresh summer flavours that will give you a boost even in the dead of winter!

Avocados are a great and nutritious addition to a vegan diet. They’re packed with potassium, protein, fibre and vitamin K, and they also contain monounsaturated fat, which is thought to … Read more.


  • 15
  • Jan

Chinese Star Speaks Language of Compassion in Bold New Photo Shoot

Wang Ke China

Wang Ke, top model and China’s most famous tattoo artist, will be the star of PETA Asia‘s first-ever ad in the iconic “Ink, Not Mink” series, which will be released in the coming weeks! “Tattoos can be painful”, Wang says, “but they’re nothing compared to the agony of being electrocuted and skinned alive.”

China is the world’s largest supplier of fur, and foxes, raccoons, minks, cats, dogs and other animals are treated with appalling cruelty on factory farms in the country. However, many Chinese citizens don’t realise that these … Read more.


  • 15
  • Jan

The $1 Million Donation That Stopped Animals From Being Cut Up on Three Continents

For thousands of animals in Bolivia, Costa Rica, Egypt, Iran, Jordan, Mexico, Mongolia, Panama and the Republic of Trinidad and Tobago, the trauma is over. Thanks to PETA US’ unprecedented donation of $1 million in medical simulators to these nine countries, thousands of animals will no longer be cut apart in deadly training programmes.

High-tech solutions save animal and human livesPETA US (with help from PETA Germany and generous donors) purchased 64 state-of-the-art lifelike TraumaMan surgical simulators and gave them to programmes that train doctors to perform life-saving surgical procedures on victims of traumatic injuries.

Until now, limited … Read more.


  • 13
  • Jan

  Recipe: Mediterranean Vegetable Pasta

Fresh summer flavours, combined with just enough spice to give a satisfying kick, make this wholesome pasta dish a reliable crowd-pleaser!

Mediterranean Vegetable Pasta

1 Tbsp sunflower oilItaly

1 large onion, finely chopped

1 courgette, chopped into small triangles

4–6 mini chiquino peppers (assorted colours), chopped

1 pkg vegan hot dogs (try VBites brand) or 60 g chopped brown mushrooms, finely sliced

1–2 fresh chillies

1 tsp dried chilli flakes

2 tsp dried oregano

3 cloves garlic, minced or finely chopped

1 500-g carton tomato passata

8–10 cherry tomatoes, chopped

500 g … Read more.


  • 13
  • Jan

Recipe: Sizzling Spanish Paella – Vegan Style!

Nothing screams HOLIDAY like a big dish of freshly made paella. Here’s our delicious vegan take on this iconic dish.

Sizzling Spanish Paella

Adapted from BBC Food

2 Tbsp olive oilSpain

2 medium onions, chopped

3–4 cloves garlic, chopped

1 tin braised tofu (optional)

1 aubergine, chopped

1 courgette, chopped

2 tsp ground turmeric

400 g long grain rice

2 cubes vegetable stock

800 ml hot water

4 small ripe tomatoes, seeded and chopped

1 large bunch fresh parsley, chopped

Juice of 2 lemons

  • Heat the oil in a pan and fry
Read more.

  • 13
  • Jan

Recipe: Dutch ‘Zomer Hotspot’

This Dutch staple is easy to make and a wonderful comfort food. There’s even a famous story behind it: after the siege of the Dutch city of Leiden, the dish was supposedly left behind in a copper pot by the fleeing Spanish army.

Dutch ‘Zomer Hotspot’

1 kg potatoes, peeled

50 g vegan margarine

3 spring onions, sliced

1 carrot, thinly sliced

1 clove garlic, crushed

1 tsp curry powder, plus more for seasoning

Salt and pepper, to taste

  • Boil the potatoes in salted water until tender.
  • Heat the vegan margarine in
Read more.

  • 13
  • Jan

Recipe: Summer Sauerkraut Salad

Add a Bavarian touch to your BBQ or potluck this summer with this lovely, fresh twist on the German classic. Great for piling on a vegan hot dog or as a side dish. It’s also one that should be made in advance, leaving less hassle if you’re going to be entertaining.

Summer Sauerkraut Salad

Adapted from Allrecipes.com

1 large jarsauerkraut, drainedGermany

1 tsp mustard seed

1 medium onion, chopped

2 stalks celery, chopped

1 green pepper, chopped

1 large carrot, grated

1 14-oz jar diced pimento peppers

1 1/2 cups brown sugar… Read more.


  • 13
  • Jan

New Look and Forever 21 Ban Angora!

New year, new fashion season – and for conscientious companies, new policies that put animals first!

New Look and Forever 21 have both just introduced bans on angora after having been contacted by PETA and our international affiliates. “We have ceased future production of all products containing angora”, New Look said in a media statement, while Forever 21 made a similar commitment. This excellent news means that no rabbits will be caged, violently mistreated or killed on Chinese farms for any of their clothing or accessories.

Many of the UK’s biggest Read more.


  • 13
  • Jan

Recipe: Brazilian Feijoada (Black-Bean Stew)

The traditional version of this classic Brazilian dish is heavy on the ‘carne’, but we decided to make black beans and veggies the stars of the show for this vegan version.

Brazilian Feijoada (Black-Bean Stew)

500 g dried black beans, soaked overnightVegan Brazilian Feijoada (Black-Bean Stew)

2 Tbsp rapeseed oil

1 large onion, diced

4 cloves garlic, minced

2 red or yellow bell peppers

1 400g tin chopped tomatoes

1 large sweet potato, peeled and diced

500 ml vegetable stock

2 tsp chopped fresh parsley

1 handful fresh thyme, chopped

400 g cooked brown rice

Chilli … Read more.


  • 13
  • Jan

Recipe: Algerian Couscous With Spiced Vegetables

This traditional North African dish, which consists of fluffy couscous and meltingly soft aromatic vegetables, is both foolproof and delicious! Team it with a fresh green salad for a satisfying and balanced meal.

Algerian Couscous With Spiced Vegetables

Adapted from I Cook the World

For the Couscous:Algeria

1 1/2 cups water

1 tsp vegetable bouillon powder

1/2 tsp salt

1 1/2 cups couscous

1 Tbsp olive oil

For the Vegetable Stew:

1 Tbsp olive oil

1 large onion, chopped

1 clove garlic, minced

1/2 tsp turmeric

1/4 tsp cayenne

1/2 … Read more.