VegNews find out that vegan wrestler Kofi Kingston was named the first African-born World Wrestling Entertainment (WWE) World Heavyweight Champion during WrestleMania 35. Eleven years after making his debut in WWE, Kingston reached a career milestone and also made WWE history. The WWE championship belt—which […]
According to Washington Post, people in Switzerland will soon vote on whether the animal testing of products sold in the country should be allowed following concerns about animal welfare and cruelty.The move came about after petitioners collected the minimum 100,000 signatures required to place a […]
Emma Hurst, for the Animal Justice Party, beat Liberal Democrat David Leyonhjelm to take a second NSW seat for her party – joining fellow AJP politician Mark Pearson. In addition, the party’s Andy Meddick was elected to the Victorian Legislative Council in 2018.
Change for animals
Hurst previously told Plant Based News that she was running for Parliament because she is ‘sickened by the way the current Government allows major corporations to be cruel to animals simply for profit’.
“By changing policies and law, and blocking Bills that would cause harm to animals, I’m confident we can build a country that is kind and respectful to all species,” she added.
“My promise to the animals is this: You have all of me. The lioness in the circus- I see you. The pig in the sow stall- I see you. The mouse in the medical experimentation facility – I see you. The fish crushed at the bottom of a trawler net- I see you. I know your suffering, and I will never be silent. I will push forward no matter what life throws my way because the cruelties inflicted on you must end, and I’ll do all I can to see that happen. You have all of me.”
‘Making a difference’
After her victory was announced, Emma Hurst published a statement on Facebook, saying: “You believed that the Animal Justice Party can make a difference in Parliament. You believed that together we can change the world. You believed, and because of your confidence in us, we won! Today I write to tell you the wonderful news that the animals have another voice in Parliament in NSW.
“We’ve shown once again that when we all come together, our movement is more powerful than anything the Shooters and Fishers or the National Party can throw at us. Tens of thousands of residents voted in the Animal Justice Party because they saw what we saw- that it is time for change. We WILL make a difference.
“We now have the chance to get another member of Parliament in the Federal election. I’ve never been more confident that we will. Let’s be relentless, audacious and tenacious. Let’s demand change. Let’s rise fearlessly and step into this moment.”
CREDIT TO GREEN EVI Ingredients 1 large zucchini 8-10 asparagus 3 scallions 1 cup of cashew cream cheese small bunch of fresh dill salt, pepper Instructions Using a mandolin or a sharp knife slice zucchini into thin strips. Trim asparagus, and cut the tip end […]
Credit to Minimalist & Baker
- 1 Tbsp olive oil
- 4 cloves garlic, minced
- 1 cup thinly sliced baby bella or crimini mushrooms
- 1 1/2 cups roughly chopped asparagus
- Sea salt and black pepper to taste
- 10 ounces gluten-free penne*
Heat a large skillet over medium-high heat. Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir.
Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.)
At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
Lower heat on the skillet to low and add olive oil (2 Tbsp as original recipe is written) and minced garlic (4 cloves as original recipe is written). Sauté for 2-3 minutes, then remove from heat and set aside.
To a blender add remaining raw minced garlic (2 cloves as original recipe is written), sautéed garlic (4 cloves as original recipe is written), vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet.
Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it’s dried out.
Credit to NOBLE X TANDEM Ingredients 1 cucumber ½ cup hummus homemade or from the store 12 cherry tomatoes ¼ cup feta cheese or vegan parmesan cheese 2 tablespoon fresh parsley Instructions Cup the cucumber into slices Put one teaspoon of hummus on each slice […]