Wednesday, May 25, 2011


After months of trying to transition off of cheese...I have found success. A week ago I asked the universe for a little assistance, and a few days later stumbled over a link to the documentary film EARTHLINGS. Although I have seen footage similar to this, I had never made the connection as fully as I did last week. I have been vegan for 1.5 weeks now, and plan to stay that way. I just can't participate in this madness any more. I want to thank the filmmaker for having the courage to produce this film. And thank you to the thousands who have viewed this film...this is an act of courage.

I will be increasing my activity on this blog, sharing how I've made the transition one of ease instead of feeling deprived. Recipes, stories, photos to come.

I urge you to please, watch this film, it's free to view online (viewer discretion is advised, not for young children, must be 18 or older to view via YouTube). If you can't view it at, then use this link for YouTube. It is about so much more than dietary evolution. It gives an amazing overview of how we as a species have developed a horrific hierarchy to the animal that used to be revered and respected as mystical and sacred.

Watch the film. All the way to the end. Keep your eyes open, do not turn away. If you think it is too hard to witness, imagine how it must have felt to be the animal. At the very least these animals deserve to have their suffering witnessed, so that their deaths and suffering can serve as a teacher to humankind.

Thank you for listening...and for opening your heart and mind to a more compassionate way of life, for all of Life.

May all Beings Live in Peace,

Thursday, May 5, 2011

Vegan Pineapple Cake

PLEASE NOTE: This recipe was posted prior to Marty's transition to a gluten-free diet. It will be re-written soon to fit into the gluten-free model of this blog!

Preheat oven to 350 degrees F. Prepare and grease two 9" round cake pans or equivalent. (Note: I recommend using a non-hydrogenated, organic vegetable shortening or vegan butter substitute and then a light dusting of flour to coat the pans, as using canola oil on the pans left the bottom of the cake over absorbed with oil.)

Combine in a medium sized mixing bowl:

  • 3 cups coconut milk
  • 3/4 cup vegan butter (like Earth Balance soy-free)
  • 1 T vanilla extract

Combine in a second, larger mixing bowl:
  • 1/2 to 3/4 cup agave nectar (depending on desired sweetness)
  • 4 1/2 cups unbleached naturally white flour
  • 1 1/2 T baking powder (aluminum free)
  • 1 t salt

Additional ingredients:
  • 1 1/2 cups fresh pineapple chunks (medium diced)
  • 1/2 cup toasted coconut flakes

Add wet ingredients to dry ingredients and mix until smooth (electric mixer or by hand). Add pineapple and stir in by hand.

Pour batter evenly between the two prepared pans. Bake for 30 minutes or until toothpick test comes out clean. If using a glass pan, muffin cups, or mini bunt pan, baking time will need adjustment. (Note: I found that when the cake begin to lightly brown and pull from the sides of the pan, it was perfect.) Remove from oven and COOL COMPLETELY.

Remove cake from pan and frost and top with toasted coconut flakes or simply dust with powdered sugar if desired. (Note: I found this cake was similar to pound cake, and felt it was perfect without frosting, but was also nice with a glaze as below.)

Optional Glaze:
  • 1 cup powdered sugar, sifted
  • 1/4 teaspoon vanilla (or lemon or orange extract, depending on flavor preference)
  • 3-5 teaspoons coconut milk (or lemon juice or orange juice if using a citrus extract)

Combine until smooth and pour over cooled cake no more than a few hours before serving, as glaze will tend to melt/sweat after storage overnight.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove/reduce animal products from our diet!

*contains gluten, soy-free

Note: this recipe was derived from an original recipe found on