Friday, February 12, 2010

Shortbread Cookies

Some friends of mine hosted a candy party so I wanted to try and make twix. Then, the day I needed to start making stuff, I was not in the mood for chocolate. So my twix became shortbread cookies topped with caramel and pecans. I have a recipe for making a caramel sauce which I have done many times, but I’ve been cutting down on my soy intake and used the soy-free Earth Balance margarine and Coconut creamer, instead of soy version. Once you combine all the ingredients, you allow them to boil for quite awhile, so that way when it cools it will harden. The soy-free ingredient versions took a lot longer to boil down, so the caramel sauce ended up being softer than I intended. The cookies were great, but I do need to work more of the caramel recipe before sharing.

The shortbread cookies did turn out nicely, so I would love to share this recipe. The cookies can be rolled out and cut into rectangles or squares, as I did, or you can use a cookie cutter and get different shapes. You can also decorate these cookies with frosting and sprinkles if desired, to liven up the cookies. They are really good on their own as well.


Shortbread Cookies

1 ½ cups Margarine
1 cup Organic Cane Sugar
2 tsp Vanilla
3 cups Unbleached White Flour
½ tsp Salt

Cream together the sugar and margarine. Add the vanilla and beat together some more. Add the flour and salt and mix until incorporated.

Form the dough into two balls and refrigerate one as you work on the other. Roll the ball out to ¼-inch thickness. Cut the dough into squares, or cut with cookie cutters. Place dough on a cookie sheet at bake at F for about 10-15 minutes. Baking time will vary depending on the size of the cookie. It should just start to brown on the sides of the cookie.

Another option to cut the cookies: Instead of rolling out the dough, form the dough into a long log. Slice the dough into ¼-inch disks and place on cookie sheet and bake as directed.

I do plan to share a Twix recipe in the future using this recipe as the cookie base once I perfect the soy-free caramel sauce. Yay!

Thursday, January 28, 2010

BOYCOTT Whole Foods Market

Yesterday I learned about a new program being implemented at Whole Foods Market called “Team Member Healthy Discount Incentive Program”. Although the sound of it may sound nice, it is based on discrimination. I have been livid since hearing the news about this program and so upset that a company would think this program is acceptable. The program gives further discounts than the standard 20% off for those who fit certain criteria. The amount of the additional discount depends on your health scores based on if you are a non-smoker, cholesterol level, blood pressure reading and your BMI.

BMI (Body Mass Index) is determined in a formula using your weight and height. It does not allow for consideration of your actual body health. Studies have even shown the category of “overweight” is statistically the healthiest category. Most athletes would be considered overweight and even some obese.

You may be wondering what all this can to do with vegan recipes. I have been vegan for about 14 years now, but I have been fat for 34. I have been a dedicated animal rights activist, but I have also been a dedicated fat acceptance activist. All through these years I have been a very active individual. As a child you could usually find me either hiking in a local park or playing sports. As an adult I’ve biked a lot including a bike delivery business and a century ride around wine country. I did all that I was “supposed” to do of eating well and being active, and I am still a fat girl. This is who I am.

I have had to deal with a lot of stereotyping of my behavior due to my size. I have been called a “fatass” while biking up a very steep hill. I have been told I am not a good vegan because of my size. I have had food thrown at me during protests while being called fat names. I have had to put up with a lot of bullshit due to other people’s ignorance.

I believe in health, and I believe in size acceptance and I do think these two things are important to go together. There is too much hatred in this world of ourselves and others to accept this type of behavior, so I need to speak up when I see people/government/companies further fat hate and stereotyping. What Whole Foods is doing is not okay. There are fit and fat people who will watch unfit and thin people get further benefits than themselves. Below is my letter to Whole Foods. I encourage everyone to write one as well and until this program is changed, please BOYCOTT Whole Foods. Do not support a business who contributes to discrimination. It is just not acceptable.

Dear John Mackey,

I just learned about you “Healthy Discount Incentive Program” for team members. This program discriminates against people who are larger in size and doesn’t take into account true health. Studies have actually shown the healthiest population is from the “overweight” category of the BMI determination scale. Majority of athletes are considered overweight on the BMI scale as well, since these measurements do not account for muscle, which you would hope healthy people would have.

Personally, I am considered obese according to my BMI. I have always been a fat girl, and I have always been active. When I was working at Whole Foods myself, 8 years ago, I biked to work every day and everywhere else I traveled to. I worked out often and I was fit. I was also fat. That is who I am. I have been vegan for about 14 years and although I am not perfect, I eat fairly healthy, and definitely healthier than the average person. If the program went in effect while I was working at Whole Foods, I would have been one of the fittest people there and I would have seen people who eat unhealthy and never exercise get more of a discount than myself. This is an example of why this program is discrimination. We are not all created the same size. It is called diversity.

A person’s health should be none of a company’s business. This should not be a factor in rewarding or punishing employees. Although all employees will still be allowed the 20% employee discount, giving other employees more of a discount is punishing those who do not qualify under their determining health factors. Although the program may be “voluntary”, it is not an option for your fit and fat team members.

I am whole-heartily disgusted by the implementation of this program. I plan to boycott Whole Foods until this program truly rewards ALL healthy individuals by taking out the BMI criteria, or changing the program entirely. I will encourage others to do the same.There are so many other options to reward healthy living, without discriminating or engrossing on employee’s personal health information. Try giving further discount on vegetables and whole grains, give discounts for biking or walking to work, or joining a gym. I encourage creating a workplace of not only health, but also acceptance of all people. I do hope I hear you reconsider this program and find a way to reward health to all.

Sincerely, Chelsea Lincoln

Thursday, January 21, 2010

This weekend in Portland...

For those of you in Portland, the must go-to event of the month is this Saturday at Multnomah County Library, central location from 1 – 2:30pm. Jess of get sconed! blog will talk all about her blog, eating locally, and being a Portland vegan. Samples will be available! Jess is one of the nicest people I know and her blog is fun and personal with amazing food pics and recipes. She knows more about the Portland food scene than anyone else I know.

Another must-see event is Margin of Certainty: from Veganism to Activism is an interactive workshop which will be led by Jasmin Singer, Farm Sanctuary’s campaigns manager. This one is on Sunday at 1pm located at Matt Dishman Community Center (77 NE Knott Portland, OR 97212) Classroom A. Let Live is putting on the event so show your support and learn something new!

I wish I could go and show my support for both of these events but my weekend is filled with volunteer work and studying. School is great but definitely takes a lot of time and commitment. My volunteer commitment is entirely worth it since I get to have so many precious interactions with wild creatures we're hoping to help at Audubon Wildlife Care Center.

Friday, January 15, 2010

I love cupcakes!


When I visit my family for the holidays, I really get into planning the dinner and dessert that I will be making. I usually try new and exciting things and mostly, this has worked really well for me. This year when trying to decide what dessert to make, all I could think about was peppermint cupcakes with chocolate frosting. It wasn’t the most creative thing, but I had to make them. I forgot my sister doesn’t really like cupcakes, but she did eat it and I think she enjoyed it. Everyone else loved them and when taking photos of the cupcakes, my mom insisted on including some holiday cheer in the form of frosty the snowman and in the far distance, my dad’s addition of a teddy bear with a santa hat.


Peppermint Chocolate Cupcakes

Peppermint Cupcakes:

½ cup Margarine
1 ½ cups Organic Raw Sugar
½ cup Silken Tofu, blended
1 ½ cups Almond Milk
1 – 2 tsp Peppermint Extract
2 ½ cups Unbleached White Flour
1 Tb Baking Powder
½ tsp Salt

Chocolate Frosting:

½ cup Chocolate Chips, melted
2 Tb Margarine
2 ½ cups Powdered Sugar
4 – 6 Tb Almond Milk

Cupcakes: Cream together the margarine and sugar. Add the silken tofu and blend. Add the peppermint extract and the almond milk slowly as you mix the batter.

In a separate bowl, combine the flour, baking powder and salt and whisk together to combine. Add the dry ingredients to the wet and blend until just combined. Pour into greased cupcake pans or liners about ¾ full. Bake at 350°F for 20 minutes, or until cupcake top springs back when lightly tapped.

Frosting: Melt the chocolate chips and margarine together. Add this to the powdered sugar and blend until incorporated evenly through the sugar. Add the almond milk until you reached the desired frosting consistency. Spread on the cupcakes once they have cooled.

Makes 18 cupcakes.

Monday, January 4, 2010

Stuffed Mushrooms

I made these mushrooms for Christmas dinner with my family. Since I was feeding two kids (my niece and nephew) I didn't think these would be a big hit, but after the first bite, we all realized I had made a mistake. We all wanted more than the 2 each I prepared. Luckily there was much more other food to go around; however this was the surprise hit.


Savory Stuffed Mushrooms

1 small Leek, sliced and chopped
2 stalks Celery, thinly sliced
2 cloves Garlic, minced
1 Tb Olive Oil
1 Tb fresh Thyme
½ cup Bread Crumbs, ground
18 Crimini mushrooms, stems removed
1 tsp Olive Oil
2 tsp Braggs
2 Tb Water

Prepare the mushrooms by removing the stems. This is easily done by moving the stem around forcing it to go in the different directions, and then pulled out.

Sauté the leeks, celery and garlic in the 1 Tb olive oil until soft. In a medium bowl, add the bread crumbs and fresh thyme and pour in the cooked veggies and combine. Using your hands, push as much of the filling into the mushroom as it will allow. Place mushroom with the filling faced up in a baking dish. Repeat with the rest of the mushrooms.

Combine the 1 tsp oil, braggs and water and pour into the bottom of the baking pan. Bake at 350°F for 20 minutes or until golden. Pour in more water if needed so the mushrooms do not dry out.

Thursday, December 31, 2009

My Top 10 List

Everyone seems to be doing top 10 lists, so I decided to join since it is always good to think of all the notable things from the year passing. I am sure I missed some great stuff but my memory only goes so far and my phone died so I can no longer access my calendar.


10.) Vegan Prom/Try Vegan PDX – Every year, Try Vegan PDX hosts a week of education and fun times encouraging a vegan diet. The classes were well done and the party at the end, the vegan prom, was a blast! Try Vegan PDX is hosting a Vegan in the New Year event this Sunday, January 3rd at 2pm at Peoples Co-Op. Please join!

9.) Juice Cleanse – In February my naturopath suggested I do a juice cleans which I hesitated to do. I was surprised how easy 4 days of just juice was to sustain and was thankful to my friends Deanna for joining me on the fast and Liz for lending me her juicer. I plan to do another one soon.

8.) Mentorship – The girl I have been mentoring for over 6 years graduated from high school and turned 18, all within a few days of each other in June. It is great to see her become a responsible adult and work hard to do something with her life. She has always amazed me with her strength and spirit! As a graduation gift I took her to San Juan Island and we got to kayak, camp, whale watch, pet alpaca and so much more. I love that place!

7.) Everyday Cuteness – My cats Roy and Loki mean the world to me. They are constantly available to be cute or give love or be a pain. Regardless, I am so happy to have them in my life and appreciate them tremendously.


6.) California – I took a trip to California with my friends Deanna and Mark and visited Yosemite, Mono Lake and San Francisco. This was such an amazing trip with the beauty of nature all around us. Mono Lake was a dream it was so astonishing. San Francisco we stayed with my friend Kate and enjoyed the California Science Academy where butterflies can land on you in a three-story simulated rain forest. Truly an experience!

5.) Photo Blog – I finally started a new blog, AnimalKind, focusing on my wildlife photography. I have been enjoying taking photos for a couple years now and even got a new camera this year to help improve my photo quality. It is fun to share my wildlife adventures with others!


4.) Cake – This was the year of cake. My sister does not like cake so I must have taken that trait all to myself since it is my favorite dessert. I made Coconut Cloud Cupcakes for my friend Jenn’s wedding and again for a friend’s house-warming party by request. I appreciate when someone tells me exactly what they want and my friend Liz insisted I make her an Orange Spice Cupcakes for her birthday. My friend Jax requested Carrot Cake and this was my favorite of the year! I also made bundt cake for a neighborhood block party and peppermint cupcakes with chocolate frosting for my family at Christmas; recipe to be posted soon.

3.) The Cove/Sea Lions/Marine Mammals – Marine mammals have been in the news a lot this year. The Cove is a must-see documentary about the Japanese killing dolphins for their meat and it is heart-breaking but important to see. Seals are still killed for their fur in Canada and elsewhere, sea lions are subject to death in the Columbia River for eating fish and a record number of marine mammals have been affected by various human-caused ailments. When in California I visited the Marine Mammal Center who is doing wonders for the animals they can help. The Sea Shepherd Society also has a television series and documentary focusing on stopping the whale hunts every year in the Antarctic.

2.) Going back to school – I decided to change my career and am going to school part time and plan to be a full-time student next fall. Animals have always been my first love, which is why I am vegan. I believe I’m a great cook and plan to still do it a lot, but for a career I am looking at either wildlife sciences (preferably with marine mammals) or an animal rehabilitator. I got an A in my biology class, my first class in over 10 years. I am on my way to new and better things!

1.) Audubon – In the spring, I started to volunteer with the Portland Audubon Wildlife Care Center. The experience has been life changing! I have been able to give fluids to owls, feed red tails, handle northern screech owls, care for swifts, witness necropsies and so much more! This experience has strengthened my resolve to work with wildlife as a career.

Thursday, December 24, 2009

Gingerbread Men Veganized

A friend of mine gave me some really cute cookie cutters for gingerbread men for my birthday. I’ve made sugar cookies the last few years and gingerbread years before that, so I was excited for gingerbread men. This base makes a good cookie and allows a good playing ground for decorating the cookies with candy or frosting.


This recipe comes from Joy of Baking and then I veganized it. Veganizing can be so easy! This recipe I simply used vegan margarine instead of butter, switched the white sugar to organic cane sugar and instead of the egg, I used cornstarch and water. Usually only one egg is used for cookie recipes as a binder. Cornstarch and water is a good substitute for this since the starch will work as a binder and the water will replace the liquid from the egg.

Please note, these cookies need 2 hours or overnight to refrigerate in the refrigerator. I forgot and made them late last night and had to wake up early to roll them out and bake them for my co-workers. The funny thing is people keep thinking someone took a bite out of a cookie, until they realize ALL the cookies have a “bite” taken out of them. You can use any cookie cutter for these cookies although gingerbread men are always fun.



Gingerbread Men

3 cups Unbleached White Flour
¼ tsp Sea Salt
¾ tsp Baking Soda
2 tsp Ginger, ground
1 tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Cloves
½ cup Vegan Margarine
½ cup Organic Cane Sugar
1 Tb Cornstarch
3 Tb Water
2/3 cup Molasses

Place the flour, salt, soda and spices in a bowl and whisk to combine. In a separate bowl, cream together the sugar and margarine until smooth. Combine the water and cornstarch in a small bowl and add it to the sugar/margarine mixture along with the molasses and blend until fully incorporated. Slowly add the flour mixture until fully blended. Split the dough in half and wrap in plastic; refrigerate 2 hour or overnight.

After refrigeration, roll out dough on a lightly floured surface to ¼ inch thickness. Use cookie cutters and place on a grease cookie sheet. Bake for 8-10 minutes at 350°F. Decorate as desired. Enjoy!