This Thanksgiving (or taking), I am thankful that I can make simple choices to help animals

I think veganism is extremely admirable, and I am slowly decreasing my dependence on animal products (keyword: slowly. Healthy and happy life changes do not happen over night). Last night, I watched a documentary on Ingrid Newkirk (founder and president of PETA), and although we share some fundamental differences, her work is inspirational.

I believe that there are differences between humans and animals, and I also believe that humans should eat animals--but animals do have feelings and we should NOT torture animals in factory farms and submit them to cruel and unusual treatment, fear, and gruesome death.

After being traumatized by some footage of chicken/turkey factories, I have resolved to just say no to turkey, and am bringing some vegan treats to provide animal-friendly alternatives. (I know, me preparing food--very funny)

Red Bean Salad (protein alternative to turkey)

2 15 oz. cans red kidney beans
1 red onion, thinly sliced into rounds
olive oil
1 lemon, halved
fresh chopped parsley
fresh chopped mint
salt and pepper to taste
(I'm adding black beans to mine)

Drain and rinse the beans and place into a medium sized bowl. Add the onions, parsley and mint and toss. Drizzle olive oil over the ingredients in the bowl and squeeze half a lemon over the top. Toss to coat evenly. The beans should NOT be swimming in sauce, but should just be coated with the dressing.

Allow to marinate in the fridge for a couple of hours before serving. Add salt and pepper to taste; and if necessary, adjust the olive oil-lemon juice balance to suit your taste. Garnish with very thin slices of fresh lemon and mint sprigs.

This is a very refreshing summer salad!

Serves: 6

Preparation time: 15 minutes

Vegan Oatmeal Banana Carob Cookies:

Ingredients:
1 1/2 cups brown sugar
1 cup sugar
1 teaspoon baking powder
2 cups all-purpose flour (or if you prefer whole-wheat flour)
3/4 cup apple sauce
1 ripe, mashed banana (if the banana peel isn't spotted black, cover the mashed banana with the juice of a lemon for about 15 minutes before incorporating it into the mix)
4 teaspoons vanilla extract
1 tablespoon soy milk
2 1/2 cups oats
2 1/2 cups carob chips

Cooking tools:
Large bowl
Mixing spoon or spatula
Baking pan
Non-stick foil
Ice cream scooper/ or fingers :)

Directions
1. Heat oven to 375º. Mix the sugars, flour and baking powder. One at a time add in the apple sauce, mashed banana, vanilla extract and soy milk. Mix with spatula in a figure-eight motion. While mixing, slowly add in the oats and then the chocolate chips.

2. The final batter should be a cookie dough-like texture. If it is too wet, add extra flour. Or if you prefer it to be extra sweet, add more carob chips!

3. Use an ice cream scooper to scoop the dough into round balls and then place on foil-lined pan. Bake them for 10 to 12 minutes. When done, let cool for 10 minutes on a plate or wire rack. Voila!

Source: http://vegweb.com/