Tag: veganrawfood
Vegan Group Sea Shepherd Retires Flagship Vessel – After It Saves Over 6,000 Whales
Plant based news revealed that Vegan organization Sea Shepherd is retiring its flagship vessel the M/Y Steve Irwin, after 11 years of service, and with 18 campaigns under her belt.
Captain Paul Watson is the Founder of non-profit marine conservation group Sea Shepherd which uses direct action to protect marine life and expose illegal activities on the high seas. He launched the ship with Teri Irwin in December 2007.
He described captaining the M/Y Steve Irwin – which was part of a fleet of 11 vessels and multiple small boats – as ‘an honor’.
‘No longer safe’
“The lives we have saved and the difference we have made with this vessel has been awesome,” he added in a statement.
“We worked the ship hard, through horrific storms and crushing ice and after 11 years, our engineers have determined that the Steve Irwin is no longer safe for sea.”
Leading Neptune’s Army
The M/Y Steve Irwin was built in 1975 and served as an enforcement patrol boat for the Scottish Fisheries Protection Agency for nearly 30 years.
After being acquired by Sea Shepherd, it was initially named the MY Robert Hunter, after the Canadian environmentalist who co-founded Greenpeace, but was renamed in honor of the host of the TV wildlife documentary series The Crocodile Hunter, Steve Irwin, who died in September 2006 on location in Queensland, Australia.
In addition to helping to save more than 6,000 whales from the illegal Japanese whaling fleet, the vessel has also seen action protecting pilot whales in the Faroe Islands, the Mediterranean bluefin tuna and humpback whales off Australia’s Kimberley coast.
Difficult decision
The organization’s Board of Directors decided to retire the 59-meter-long flagship after a recent assessment revealed issues that could have put the crew at risk if the vessel was allowed to continue to lead Sea Shepherd’s fleet. For its final journey, the M/Y Steve Irwin will make its way to a recycling facility.
“In line with Sea Shepherd’s environmental ethics and standards the Irwin will be recycled,” said Sea Shepherd Australia’s Jeff Hansen.
“Together with the Steve Irwin, we have made history, saving hundreds of thousands of marine animals in defense of our oceans, humanity’s primary life support.”
The M/Y Steve Irwin’s flagship status will now pass to the M/Y Ocean Warrior.
Vegan Pizzeria Now Open In Camden -UK
About Purezza Purezza (purity) was founded in 2015, becoming the first vegan pizzeria in the UK. We are plant pioneers, revolutionising Italian food through cruelty free ingredients. Our aim is simple: to make our plant based menu superior to the traditional alternatives. Classic cuisine, innovated We spent over two […]
Vegan Mushroom Ravioli
Ingredients
- Vegan Ravioli Dough:
- 1½ cups flour
- ½ cup water
- 2 Tbsps olive oil
- ½ tsp sea salt
- Mushroom Filling:
- 450g button mushrooms, frozen or fresh, sliced (I used frozen mushrooms by Edenia)
- 1 medium onion, diced
- 1 Tbsp oil
- 3 garlic cloves, minced
- fresh thyme, the leaves from 4-5 sprigs
- ½ tsp nutmeg, ground
- salt and pepper, to taste
- Creamy garlic sauce:
- 3 Tbsps flour
- 1 glass vegan milk of choice (natural flavored)
- 5 garlic cloves
- 4 Tbsps nutritional yeast
- sea salt, to taste
Instructions
- Mushroom filling:
- Heat the oil in a large pan. Add all the mushroom filling ingredients and saute for 10-15 minutes.
- Vegan ravioli dough:
- Add the flour, water, olive oil and salt into a bowl. Mix well and knead by hand, until it has an elastic texture.
- Prepare your work surface by cleaning it and dusting it with some flour.
- Divide the dough into three or four equal portions. Place one portion onto the floured work surface and roll into a large rectangle that’s about ⅛ inch thick. You can make rectangle or round ravioli. I made round ravioli by cutting the dough using a glass. Repeat the process until you finish the dough and have all the round ravioli dough disks in front of you.
- Take one piece of round-shaped dough and add 1-2 tsp of filling on it. Take another piece of dough and put it on top of the first one. lightly press the margins together. Use the tines of a fork to create ridges along the outer edges of each ravioli. Make sure they’re well pressed together so they won’t open when boiling.
- Place each ravioli on a sheet of parchment works great after cutting. Repeat until all dough and filling is used.
- Bring a large pot of water to a boil and add ravioli. Cook them until they start floating, about 2-3 minutes. Immediately remove from the pot and drain them.
- Sauce:
- Add all the sauce ingredients into a blender and blend until smooth.
- Pour the sauce into a pan and cook until it starts to thicken. Serve this over the vegan mushroom ravioli.
Author: Ruxandra Micu
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