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Celebrate Earth Day with “Sexy Vegan” Radio
By Racine Hiet


Hear amazing Vegan Canadian musician Mark Browning, founder of the band Ox.
He says, “I’ve always been an environmentalist, but I’d never thought of the food industry as having an environmental impact. And it was really eye-opening for me to discover that. I couldn’t believe that I never thought of it before.” “Once you know something, it’s hard to un-know it. And to just pretend that what you’re eating is okay. It really was impossible at that point. I chose to change my lifestyle when I learned what a toll meat-eating takes on our environment, not to mention the unimaginable cruelty that is routine within the factory farming industry.”

The Audible Kitchen – Racine’s Vegan Birthday! Chocolate Cake.

Vegan Song, “Flesh Hungry World” by Australian, Vegan Smythe.

Julianne Hever, The Plant-Based Dietitian Expert, tells why we must become aware of the impact of our present diet on the environment.

Colleen Patrick-Goudreau, celebrity chef, advocates veganism as a means by which to prevent cruelty to animals. Today, she talks about changing habits. She is the creator of the popular online multimedia program: The 30-Day Vegan Challenge:

 The Audible Kitchen – Chocolate Cake Supreme Recipe:

Cake:
▪ 3 cups unbleached flour
▪ 2 cups brown sugar, packed
▪ 1/2 cup cocoa
▪ 2 teaspoons baking powder
▪ 1 teaspoon salt
▪ 2 cups warm water
▪ 3/4 cup safflower oil
▪ 2 tablespoons lemon juice

Glaze:
▪ 2 tablespoons margarine
▪ 2 tablespoons cocoa
▪ 2 tablespoons water
▪ 1 cup confectioners (icing, powdered) sugar
▪ 1 teaspoon vanilla extract

Preheat oven to 350°F.

Cake:
Place the flour directly into a 9 x 13 inch (ungreased!) baking pan*.

Add the brown sugar, cocoa, baking powder and salt. Mix thoroughly! Make a well in the middle of the dry ingredients.

Add the water, safflower oil, lemon juice and mix until you’re sure it is all evenly blended. Bake for 30 – 35 minutes or until a toothpick comes out clean. Place pan on cooling rack.

Glaze:
Melt the margarine in a saucepan over medium heat. Stir in the cocoa.  Add the water, stir and remove from heat when mixture begins to thicken. Add the sugar (use a sifter if it’s lumpy!) Mix thoroughly then beat in the vanilla. If it seems too thick just add some water a tiny bit at a time. Pour over the completely cooled cake.

*For a layer cake prepare the mixture in a bowl and transfer to two 8 inch cake pans. Note that they may bake a little faster. Also note, if you use a glass pan it will take longer than metal.

Back to “Sexy Vegan” Radio Shows

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