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Publication: PETA Animal Times [Internet]
As the new millennium approaches, the whole world is preparing to "Party Like It’s 1999." Did you know that the singer behind this song is a "prince" of a guy to animals? The Artist and his wife, Mayte, "don’t eat anything with parents." Why? "Thou shalt not kill means just that!" explains the Artist. Here are our favorite party hits to help you ring in an animal-friendly New Year and start working for a more compassionate century to come. Cheese-Free Nut Ball 1 8-oz. (225g) pkg. tempeh
Cube the tempeh and steam for 20 minutes. Let cool. Meanwhile, roast the almonds in a dry frying pan until lightly browned, stirring frequently. Place the tempeh, mayonnaise, yeast and soy sauce in a food processor and process until smooth. Add a little water if the mixture seems too dry. Refrigerate until firm. Shape the tempeh mixture into a ball and roll it in the almonds. Add breadcrumbs if the mixture seems too moist. Refrigerate for at least 2 hours. Serve with crackers and vegetables. Makes 8-10 servings. Savory Indian Samosas Vegetable filling:
9 full sheets of phyllo (filo) pastry, thawed and kept covered Oil for brushing tops In a large, lightly oiled frying pan, sauté the onions until they are limp. Add the coriander, cumin and cayenne and sauté for 1 minute. Remove from heat and add the potatoes, peas and cilantro. Mix well and add salt to taste. Allow to cool. Stack four sheets of phyllo together and cut into four rectangles with a pair of kitchen scissors or a sharp knife. Repeat with the remaining phyllo. You should have 36 rectangles. Keep the phyllo well covered with plastic wrap while you work. Preheat the oven to 400 degrees F/200 degrees C/Gas Mark 6. For each roll, place about 3 Tbsp. of filling in one corner of a rectangle of phyllo. Roll the filled corner toward the center, fold in the left and right corners, like an envelope, then roll up again. Cover the filled rolls with plastic wrap while you assemble the remaining rolls. Place rolls, seam-side down, on lightly oiled cookie sheets. Brush the tops with oil and bake for 20 minutes or until golden brown. Serve hot. Makes 36 samosas. Thai Tofu Satay 2 large cloves garlic, coarsely chopped
Place all of the ingredients, except for the tofu, in a food processor or blender and process until smooth. Place the tofu cubes in a shallow baking dish and cover with the marinade. Refrigerate, covered, for several hours, stirring occasionally. Let stand for 30 minutes at room temperature before broiling. Meanwhile, soak the bamboo skewers in water for 20 minutes, then drain (this will prevent the skewer ends from burning). Preheat the broiler. Thread the tofu onto the skewers. Place on a lightly oiled broiler pan. Broil until the edges of the tofu are crisp, turning several times and basting with the marinade. Serve with Peanut Dipping Sauce (recipe follows). 5 Tbsp. peanut butter
Whisk together all of the ingredients in a medium bowl. Makes 12 appetizer servings. Princely Party Punch 2 1-quart (1.1-litre) bottles cranberry-apple juice
Place the cranberry-apple juice and brown sugar in a pan over medium heat and stir until the sugar is completely dissolved. Refrigerate until chilled. Before serving, combine the juice mixture and the ginger ale in a punch bowl. Garnish with the orange slices. Makes 12 cups. Herbed Olive Spread 1 1/2 cups (200g) pitted Kalamata olives
Place all of the ingredients in a food processor and process until coarsely ground. Serve with crusty bread. Makes 8 appetizer servings. |