After PETA announced a Vegan Cook-Off contest in the summer 2010 edition of Animal Times magazine (receiving the magazine is one benefit of membership), we received scores of mouthwatering dishes from contestants in North America and England. We thought, “Why should we be the only ones to savor these healthy and humane dishes?” So not only are we posting the two winners of the contest on PETA PRIME, you’ll also see in the weeks ahead other delicious contest entries, all of which are winners for animals!
PETA’s winner for North America is the Chickie-Couscous Salad recipe from Lorraine Rengers. England’s winning entry is Isabel Hill’s Oat & Onion Roast recipe. Lorraine’s entry won her valuable coupons for fabulous faux-meat products from Gardein; Isabel’s sweet reward consists of coupons for some of the delicious products from Redwood Foods.
We hope you’ll try these recipes and share them with family and friends because a vegan meal is good for those who are eating it as well as for animals. Let us know how they came out. Bon appétit!
1 1/4 cup faux-chicken broth (try Better Than Bouillon brand)
1 cup couscous
1 Tbsp. nonhydrogenated vegan margarine
3/4 cup olive oil
3 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. coriander
1/2 tsp. Dijon mustard
1 large clove garlic, minced
Black pepper, to taste
2 cups cooked and diced faux chicken (try Gardein brand)
4 large scallions, sliced
1 large apple, diced
1 large rib celery, diced
Makes 4 servings
Oat & Onion Roast
1-2 Tbsp. vegetable oil
6 large onions, finely chopped
8 oz. (250g) vegan cheddar cheese (try Cheezly, Daiya, or Follow Your Heart brands)
8 oz. (250g) rolled oats
2 tsp. Marmite or Vegemite (available in the international, condiments, or jam section of many supermarkets)
2 tsp. dried mixed herbs
Salt and black pepper, to taste
Egg replacer equivalent to 2 eggs (try EnerG egg replacer)
Makes 8 servings
Create a wonderful, cruelty-free home and garden.