|The world's rainforests are currently disappearing at a rate of 6000 acres every hour (this
is about 4000 football fields per hour). When these forests are cut down, the plants and animals that live in
the forests are destroyed, and some species are at risk of being made extinct. Further, as the large-scale harvesting
of lumber from the rain forests continues, the balance of the earth's eco-system is disrupted. We need the rain forests
to produce oxygen and clean the atmosphere to help us breathe. We also know that the earth's climate can be affected,
as well as the water cycle. Rainforests also provide us with many valuable medicinal plants, and may be a source of
a cure from some deadly diseases.
|logging trucks carry |
been cut down.
Forests can be managed effectively without endangering rare species of plants and animals and
without risking global environmental damage. Companies that harvest timber should not be allowed to "clear cut" large
areas of forest and should be required to plant new trees after they cut old trees down. Governments should create large
parks and reserves where hunting and logging are not allowed. As a world community, we must be careful not to destroy
the resources that people will need in the future.
Many animals from the rainforests are brought to our country illegally. Parrots and iguanas,
for example, are often imported illegally. We should not buy these animals, since that encourages other people
to bring in more animals.
Villagers in a rainforest burn
trees to make charcoal.
||Most of the products that we use in our country come from rainforests, such as
rubber, coffee and rain forest lumber. Rainforests are cut down to harvest the timber and also to make room for farms
to grow coffee and spices. Each of us needs to be thoughtful about the way we consume these products, and support
companies and programs that make a commitment to safe environmental practices. Recycle and re-use whenever possible,
and help keep the earth green and healthy. |
The biggest thing you can do to save the Rainforest is~
Here are some fun Vegan recipes~
Great recipes from Ellie at The Gentle Barn in Los Angeles-
recipe on half, or it makes enough for a party.
8 cups water
2 cups lentils (Better when they're the larger, middle
1 cup cracked wheat (coarse bulgar)
salt & pepper to taste
4-5 garlic cloves (optional)
1 tablespoon oil
lemon to flavor
Cook lentils in in water (uncovered). Add garlic, salt &
pepper. Boil for 20 minutes. Add cracked wheat. Boil for another 15 minutes. While boiling, fry chopped onion in oil. (Water
in lentils should steam off completely.) When all is done, add chopped onion & oil & mix. Salt & pepper to taste
Serve with lemon. Also good with yogurt. Pita bread is good to stuff. Good hot or cold. I prefer it hot.
and Taquito Treats!
1 tube of Gimme Lean! original flavor (or your
favorite textured protein - it
has to be
mushy and moldable)
1 small onion, finely diced
a pinch or more(depending on preference) of the
garlic salt (or 1 clove of fresh garlic, minced)
3 dashes of your favorite
1 package of organic corn totillas
enough canola oil for frying
Place the Gimme
Lean, onion, spices in a large bowl. By hand, mash them together until mixed well. Press a small amount of the filling onto
one side of a corn tortilla and repeat until you run out of mixture.
In a large skillet, heat the canola oil until
hot. Slide a taco into the oil and when the tortilla is softened, using tongs and a wooden spoon, fold the shell over the
filling to make a taco shape. Fry on both sides until desired crispiness is reached. Remove onto paper towels to drain of
Serve with homemade guacamole and salsa and anything else you like with tacos. *You can also par cook
the tortillas till soft, drain on paper towels, place a couple teaspoons of filling off center of one side of tortillas, roll
into taquitos. Secure with a toothpick and fry till crispy.
Best (& Easiest) Chocolate Pudding
1 10 1/2-oz
package silken tofu (firm), crumbled
2 /3 C unbleached cane sugar
1/3 C unsweetened cocoa powder
2 t vanilla extract
pinch of salt
Place all the ingredients in a food processor fitted
with a metal blade and process until smooth,
creamy, and thick. Chill in the refrigerator until serving time.
Emmy's Vegan Chocolate Cake
Emmy served this
cake at the January potluck. This is a beautiful cake! The chocolate frosting is glossy, the cake is rich and moist. Everyone
was scraping their plates and licking their fingers!!
2 C. sugar
1 3/4 C. all purpose flour
3/4 C. cocoa powder
1 1/2 t. baking soda
1 1/2 t. baking powder
1 t. salt
2 enerG egg replacer "eggs"
1 C. soy milk
T. vegetable oil
2 t. vanilla
1 C. boiling water
Preheat oven 350
Mix sugar, flour, cocoa,
b. soda, b. powder, salt
Then stir in egg replacer and soy milk mix well
Add veg. oil, vanilla beat 2 min.
boiling water, mix well and pour into pans
Bake 35-40 min.
4T. veg oil
1/2 C. cocoa powder
2 2/3 C. powdered sugar
1/3 C. soy milk
1 t. vanilla
Mix all ingredients until well blended
Sherril's Cranberry-Pear Pie
For the filling:
5 cups peeled and cored pears, cut into 1/4-inch
cups fresh (or frozen and thawed) cranberries
4 Tbsp. sugar
1 Tbsp. margarine, melted
1 tsp. ground cinnamon
deep-dish pie crust, unbaked
For the crumb topping:
1/2 cup sugar
3/4 cup flour
1/2 cup margarine, at
Preheat the oven to 375 degrees F.
Place all of the filling ingredients in a large bowl and
stir well, making sure the pears are evenly coated with the cinnamon. Transfer the mixture to the pie crust.
crumb topping, mix together the sugar, flour, and margarine until crumbly. Add small amounts of flour, if necessary, until
small crumbs form. Sprinkle the crumbs over the pie, covering completely.
Bake at 375 degrees F for 10 minutes. Reduce
the oven temperature to 325 degrees F and bake for about 30 more minutes, or until the crumb topping is golden brown and the
pears and cranberries are soft (test with a toothpick). Let cool for at least 1 hour before serving.
Makes 8 servings.
Mandarin Tofu Spinach Salad
1 bag baby spinach
1 can Mandarin oranges, drained
1/2 cup unsalted cashews
1/2 cup celery, diced
9 ounces smoked terriyaki tofu cubes
Toss all ingredients with your favorite Chineese
sweet and sour dressing and serve.
Todays Traditional Indian Pudding
4 c. rice or soy milk
1/2 c. cornmeal
1/2 c. light molasses
3 tblsp. melted margarine
1/2 c. maple syrup
1/2 tsp. each salt, ginger & cinnamon
1 cup raisins
Preheat oven to 325 degrees.
Greese a 2 quart baking dish. In a large pot, scald milk and add
cornmeal a little at a time stirring constantly to prevent lumps.
Bring to a boil then reduce to low and simmer for 15
minutes, stirring constantly.
Stir in molasses, margarine, maple syrup, salt & spices. Continue stirring cooking about
5 minutes longer. Remove from heat and stir in raisins.
Pour into baking dish and bake for 2 1/2 hours. Serve warm.
Sherril's Caramel Apple Non-Cheesecake (honestly - it is FAB!!!)
Grease the bottom and sides of a 10" springform pan.
Pre-heat oven to 350 Degrees.
1-1/2 c. graham cracker crumbs
1/2 c. ground hazelnuts (or your favorite
1/4 stick melted margarine
Press into the bottom of greased pan.
In a heavy bottomed sauce pan, over
a medium heat, melt 14 oz. carmels with 4 oz. rice or soy milk. Blend well and pour over crust.
drained firm tofu
1 c. sugar
3 tsp. flour
4 tsp. vanilla
1-1/2 c. chopped apples
Beat the tofu, sugar,
flour and vanilla until well blended and smooth. Fold in the apples. Pour the mixture over caramel and bake at 350 degrees
for 30 minutes, or until set. Serve chilled.
Chef Sherril's Tofu Custard
1 package tofu
4 slices of your favorite
1 cup sugar
Open tofu package and pour off liquid. Place wet tofu, bread, and sugar in a large bowl and
slightly mash with your hands. This is actually fun! Rinse hands and put the tofu mash in a food processor or blender and
blend till smooth and lump free. Pour custard into a greased baking dish and bake at 350 degrees for 20 minutes. Options-
you can bake in a water bath for an airy custard or pour unbaked custard into dessert dishes and place right into your fridge.
Use firm tofu for a firm custard or soft tofu for a soft custard. You can also replace the sugar with brown sugar, brown rice
syrup, all fruit jam, and so on. Just make it - it is really great!
3 cups soy or rice milk
1 cup strawberries, fresh or frozen
Mix together in a blender and serve.
Makes 3 - 10 oz. servings.
2 cups (8 oz. by weight) ground soy "meat"
2 garlic cloves, minced
1 Tbsp. olive oil
can (28 oz.) diced tomato
1 can (16 oz.) tomato paste
1 cup chopped mushrooms or zucchini (optional)
1/2 cup water
1/3 cup chopped fresh basil (or 2 tsp. dried basil)
1/4 tsp. red pepper flakes
Heat oil in large saucepan.
Add ground soy "meat" and garlic and stir over medium heat for four to five minutes. Add remaining ingredients. Cook over
medium heat for 10 minutes or until thoroughly heated. Serve over your favorite pasta.
6 - 5 cups servings
2 large, very ripe bananas, peeled, cut into 3-4 chunks, frozen
1/4 cup soy or rice milk
1/2 cup blueberries or other diced fruit
Place bananas, soy or rice milk and maple syrup (or other sweetener)
into food processor or blender, and process until thoroughly pureed. Drop a few blueberries in the bottom of two dessert dishes,
then spoon about a third of the banana mixture on top. Repeat and top with blueberries. Serve immediately.
Couscous with Italian Salsa
1 cup diced fresh tomatoes
3 Tbsp. chopped fresh basil
1 Tbsp. olive oil
1/2 tsp. sugar
2 clove garlic, minced
1 tsp. Kosher salt
1 Tbsp. olive oil
2 cups small broccoli flowerets
1 package Near East Roasted Garlic & Olive Oil couscous
In small bowl, stir salsa ingredients together. Season to taste with salt and pepper; set aside. In large skillet,
heat 1 Tbsp. oil over high heat. Add broccoli; cook 5 minutes, stirring frequently. Stir in 1-1/4 cups water and contents
of spice sack; bring to a boil. Remove from heat. Stir in coucous; cover. Let stand 5 minutes and fluff with a fork. Top with
salsa and serve.
Chef Sherril's Mud Puddle Cake
3 C all-purpose flour
2 C granulated sugar
2 t baking
2 t salt
6 t baking cocoa
3/4 C canola oil
2 T vinegar
2 t vanilla extract
2 C cold water
all the dry ingredients into a large bowl. Give each child a fork and tell them to slowly combine all the dry ingredients
Level out the dry mixture and make three wells. In the center well, pour in the oil. Pour the vinegar
into the second, and the vanilla extract into the third. Pour the cold water over everything!
Let your helpers use
their forks to mix it all together. The combination of the oil and water and vinegar will give a mud puddle texture to the
Pour into your choice of non-stick sprayed baking pans and bake in a pre-heated 350 degree oven for 35 to
40 minutes. Serve with a powdered sugar and rice milk glaze!!