Vegan Easy Market Day

Sa­t­ur­day, Novem­ber 26, 2011
10:00am un­til 3:00pm

55A Bless­ing­ton Street
Port Phil­lip Eco Cen­tre (next to St.Kil­da Bo­tan­i­cal Gar­dens)

Ve­g­an Easy Mar­ket Day

Ev­ery­one is wel­come to come along to this fun, fam­i­ly day! There’ll be a range of ac­tiv­i­ties in­clud­ing stalls, de­li­cious ve­g­an food, talks and cook­ing de­mon­s­tra­tions AND a ve­g­an sausage siz­zle.

Talks

10:30am – 10:45am .. Ve­g­an Easy Team
                                                   

Wel­come & About the 30 Day Ve­g­an Easy Chal­lenge

10:45am – 11:40am .. Paul Ma­hony (ALV mem­ber & BCCAG)
The enor­mous cli­mate change im­pact of an­i­mal agri­cul­ture

11:45am – 12:10pm .. Hei­di Meri­ka (Con­s­cious Nu­tri­tion)
Ve­g­an nu­tri­tion

1:15pm – 2:15pm .. Pat­ty Mark (Foun­der ALV) and Fe­lic­i­ty An­dersen
The best way to help save an­i­mals and live more com­pas­sio­nate lives

Food De­mon­s­tra­tions

11:00am – 11:20am .. Ivan Zovko (Mel­bourne Ve­g­an Strength & ZOV-CORE)
How to make ve­g­an yo­ghurt

11:30am – 12:00pm .. Meghan Street (Ve­g­an Rev­o­lu­tion)
Easy to make: Raw cho­co­late co­conut pie

12:15pm – 1:10pm .. Hei­di Meri­ka
How to make piz­za with ve­g­an cheese

Stalls

* Up­roar
* An­i­mal Lib­er­a­tion Vic­to­ria
* Mis­ter Nice Guy cup­cakes
* Ve­g­an Elite (Viet­namese in­spired cui­sine)
                                                   

* Lu­na Mare Ve­g­an Cho­co­lates
* Ve­g­an Rev­o­lu­tion
* Supreme Mas­ter TV
* Cruisin Cup­pa (for cof­fee & tea)
* Ve­g­an Sausage siz­zle by ALV & Up­roar

How To Get There

Mel­ways MEL 58 B11

Trams: 64, 67 (St Kil­da Rd, from the ci­ty), 78, 79 (Prahran, Chapel St), 96 (light rail from the ci­ty)

Train: Bal­a­cla­va Sta­tion (San­dring­ham line) and walk for 10 min­utes west, over St Kil­da Rd than via the bo­tan­ic gar­dens.

Bus: 600, 922, 923, 246

Street park­ing avai­l­able around perime­ter of St Kil­da Bo­tan­i­cal Gar­dens (All-day park­ing)

Living Vegan Magazine

We are proud to pre­sent the first is­sue of Liv­ing Ve­g­an mag­azine!

Launched on Novem­ber 1, World Ve­g­an Day, Liv­ing Ve­g­an mag­azine aims to pro­vide en­ter­tain­ing, in­for­ma­tive and in­no­va­tive ar­ti­cles that ap­peal to both ve­g­ans and to those “just brows­ing”, and in the pro­cess ad­vance ve­g­an­ism as the com­pas­sio­nate, ra­tio­n­al and healthy lifestyle that it is.

You can view some sam­ple pages on our liv­ingve­g­an.com.au web­site

Liv­ing Ve­g­an is a not for pro­f­it publi­ca­tion and the mon­ey from di­rect sub­scrip­tions will go to Up­roar Inc., the pub­lish­ers of Liv­ing Ve­g­an, to sup­port ve­g­an ed­u­ca­tion cam­paigns.

Purchase a copy or sub­scrip­tion of Liv­ing Ve­g­an

Vis­it the Liv­ing Ve­g­an Web­site »

You can al­so purchase the cur­rent is­sue of the mag­azine from our
Up­roar Ve­g­an Store »

Vegan Bus Tours in Melbourne

Mel­bourne Ve­g­an Bus Tours are a great way for any­one new to ve­g­an­ism to be­come fa­miliar with where to shop, get the in­side scoop on what prod­ucts are ve­g­an at your lo­cal stores, eat fab­u­lous food and en­joy a fun day out with like-mind­ed peo­ple.

Up­date

The first tour was an awe­some day of fun, food and friends. E-mail ve­g­an­bus@uproar.org.au for in­for­ma­tion on the next Up­roar/ALV Ve­g­an Bus Tour. Check out our pho­tos on face­book

The Sche­d­ule

The tour will kick off at An­i­mal Lib­er­a­tion Vic­to­ria’s Ur­ban                                                    

An­i­mal Sanc­tuary in El­wood for com­pli­men­tary tea/cof­fee and to meet some of the beau­ti­ful res­cued an­i­mals. We will al­so vis­it the Up­roar/ALV ve­g­an store and ve­g­an style                                                    

shoes

The group will then trav­el to Cam­ber­well to vis­it Price­line then head to Ab­bots­ford for Na­tio to check out cru­el­ty-free, ve­g­an cos­met­ics at both.

Next will be La Panel­la bak­ery in Pre­s­ton for their amaz­ing ‘I can’t be­lieve they’re ve­g­an’ pies and pasties.

We’ll stop to en­joy a de­li­cious lunch at the won­der­ful Las Ve­g­an Cafe in Colling­wood, then head to Kew for gro­cery shop­ping at Leo’s and Safe­way.

The group will then vis­it Vin­cent’s Veg Foods in Footscray for their huge range of ve­g­an prod­ucts.

The ic­ing on the cake will be a nice re­lax­ing af­ter­noon                                                    

tea at Mis­ter Nice Guy’s cup­cakes in Prahran to fin­ish the tour.

FREE Show­Bag!

Each per­son on the bus tour will re­ceive a Ve­g­an Bus Tour show bag full of ve­g­an goodies! Th­ese are some of the goodies that par­ti­ci­pants will re­ceive in their show­bags.

Book­ings are Es­sen­tial

Cost: $60 per per­son

Email Tanya by Wed­nes­day Nov 16 – tanya@liv­ingve­g­an.com.au

Thanks to our Spon­sors

Big thanks to the fol­low­ing busi­ness­es that have do­nat­ed items for the show bags:

Hu­mane Re­search, Na­tio, GAIA, Thurs­day Plan­ta­tion, Ve­g­an Pet, Or­gan­ic For­mu­la­tions, Vi­tal­i­ty Brands World­wide (Well Na­t­u­ral­ly bars), Le­da.

Thanks al­so to Las Ve­g­an Bak­ery, Mis­ter Nice Guy Cup­cakes and La Panel­la Bak­ery.

Brought to you by Up­roar and An­i­mal Lib­er­a­tion Vic­to­ria

Myth Busters. Big, Strong… and Vegetarian

The cov­er sto­ry in the cur­rent edi­tion of The Big Is­sue mag­azine fea­tures Up­roar’s ve­g­an tank Noah Han­ni­bal talk­ing about his strength train­ing in an ar­ti­cle that busts some of the big myths about veg­e­tarians and ve­g­ans.

The fea­ture by Re­bec­ca But­ter­worth starts out:

“It’s inau­ga­ra­tion day in the US, 2001. It’s cold and wet. The pho­to­graph shows Noah Han­ni­bal, a young Aus­tralian, wear­ing noth­ing but box­ers, flanked by dozens of Amer­i­can po­lice of­fi­cers in full ri­ot gear, be­ing led away from Presi­dent Bush and his wife. Han­ni­bal got three steps from Lau­ra Bush be­fore the Se­cret Ser­vice buried                                                    

him.

What re­al­ly stands out, though, are Han­ni­bal’s legs. Thick, hard mus­cles bulge from his knees and dis­ap­pear in­to his stars and stripes satin shorts. His calves are solid lumps of meat. Even among the tough­est cops, Han­ni­bal is the clos­est thing to Su­per­man in that pic­ture.

Noah Han­ni­bal is the reign­ing Aus­tralian Bench Press Heavy­weight cham­pi­on, a com­mitt­ed ve­g­an and an an­i­mal-rights ac­tivist. His protest was about Lau­ra Bush’s fur stole. Han­ni­bal is one of many peo­ple help­ing to bust pop­u­lar myths about veg­e­tarians and ve­g­ans. And if you want­ed a myth bust­ed – or any­thing else, for that mat­ter – Han­ni­bal is your guy.

Myth Num­ber One: Veg­e­tarians are weak­lings. Bust­ed.”

The five page fea­ture goes on to tack­le and busts a num­ber of myths in­clud­ing that ‘all an­i­mals grown for food live on sun­ny, grassy farms’, that ‘ve­g­ans can’t get enough pro­tein’ and that ‘free range is free range’. It’s a great read and a very worth­while publi­ca­tion, grab your copy now!

Duck Rescue 2011

Vic­to­ria’s an­nu­al duck shoot­ing sea­son yet again opened with hor­rif­ic in­juries and suf­fer­ing for count­less birds.

This is the 25th year that an­i­mal ac­tivists have been busy on the wet­lands do­ing all they can to res­cue the in­jured and dis­tract the shoot­ers from their dead­ly ‘re­cre­a­tion’. UP­ROAR and ALV or­ganised res­cue teams to help cov­er the Kerang area, a high­ly pop­u­lar shoot­ing spot while the Coali­tion Against Duck Shoot­ing (CADS) or­ganised the main res­cue with 150 ac­tivists at Lake Bu­loke where they were pitt­ed against 2,000 shoot­ers. One of the brave res­cue team mem­bers, Julie Sy­mons was shot in the face by a 14 year old shoot­er who was il­le­gal­ly shoot­ing birds on the wa­ter. She suf­fered fa­cial in­juries, lost teeth and pel­lets embedd­ed in her skin.

The beau­ty and tran­quil­i­ty just be­fore the killing starts

10 Up­roar and ALV res­cuers gathered at Mac­do­n­alds                                                    

Swamp and were pitt­ed against sev­er­al hun­dred shoot­ers. The guns start­ed blaz­ing short­ly af­ter 7am and it was young birds who dropped out of the sky. The ma­jor­i­ty of dead and in­jured birds col­lect­ed by the res­cue team were young ju­ve­niles, some on­ly a cou­ple months old.

The heavy rains and flood­ing in the Kerang area made for a longer breed­ing sea­son and th­ese young birds were lit­er­al­ly caught in the hail of pel­lets. It is un­for­giv­able that the Lib­er­al Gov­ern­ment not on­ly al­lowed a duck sea­son this year but they ex­tend­ed the shoot­ing time to three months. Not on­ly did th­ese young birds have no chance, but many who did sur­vive are now or­phans and un­able to fend for them­selves and will die a slow death from star­va­tion and/or pre­da­tion un­pro­tect­ed by their mothers.

A duck res­cuer looks for signs of life in this bird who was just blast­ed out of the sky.

The Po­lice and DSE kept a close guard on the alv/up­roar                                                    

Sad­ly this bird didn't sur­vive

base­camp and at the end of the morn­ing con­fis­cat­ed all                                                    

Hun­ters laugh­ing as the bird (be­low) pad­dles in a daze af­ter tak­ing a pel­let shot to the head

the dead birds we had col­lect­ed. Three bad­ly in­jured                                                    

She pad­dled in­to thick reeds where we were un­able to re­trieve her and get her to ve­t­eri­nary care.

birds were brought in by our kayak teams and two of th-                                                    

A hun­ter car­ry­ing a pile of dead corps­es that he has shot so far this morn­ing. Un­der the law shoot­ers can on­ly kill ten na­tive game birds per day, but the re­al­i­ty is that more are shot with many birds aban­doned float­ing dead on the wa­ter

-­ese died short­ly af­ter. One young bird was found dazed                                                    

We found corps­es on the wa­ter all morn­ing, birds that had been shot and aban­doned by hun­ters.

sitt­ing on a log amidst all the may­hem and loud shoot-                                                    

A res­cuer bring­ing in a wound­ed bird re­trieved by our kayak team

-­ing. She was brought in and put in a warm dry hos­pi­tal ‘pen’ and then tak­en to a vet. Sad­ly, though she ap­peared alert and sitt­ing ful­ly con­s­cious an ex­am­i­na­tion showed she suf­fered ex­ten­sive in­juries.

Rich Chocolate Coffee Cupcakes

Many peo­ple would as­sume that any­thing both ve­g­an AND gluten-free must be about as de­li­cious as card­board. Get ready for shock and awe, peo­ple, as we pre­sent a cup­cake recipe that will.. Blow. Your. Mind!

Cup­cake Mix:

1½ cups Gluten-Free Flour (we used Laucke Easy Bak­ers Spe­cial White Gluten-Free flour, avai­l­able in the health sec­tion of many su­per­mar­kets)
1 cup Cas­tor Su­gar
3 ta­ble­spoons Veg­etable Oil
1 ta­ble­spoon Egg Sub­sti­tute (eg. No Egg) mixed with 3 ta­ble­spoons Wa­ter
½ cup Nut­telex (or other ve­g­an mar­garine)
                                                   

2 tea­spoons Vanil­la Ex­tract/Essence
¾ cup Soy Milk
½ cup Des­si­cat­ed Co­conut

Cho­co­late Cof­fee Ic­ing:

2½ cups Ic­ing Su­gar
¾ cup Nut­telex
3 tea­spoons Vanil­la Ex­tract/Essence
3 ta­ble­spoons hot Fair-trade Cof­fee
7 ta­ble­spoons Raw Ca­cao Pow­der OR 2 ta­ble­spoons Fair-trade Co­coa

SERVES: 20 cup­cakes  PREP: 30min  COOK­ING: 30min

Pre­pa­ra­tion

Pre­heat your oven to 180C.

Toast the co­conut in a fry pan over low heat, stir­ring reg­u­lar­ly un­til just gol­d­en.

Com­bine all in­gre­di­ents and mix us­ing an elec­tric mix­er un­til thor­ough­ly blend­ed and slight­ly fluf­fy.

Place cup­cake pa­pers in­to a cup­cake pan and drop a gener­ous, heaped ta­ble­spoon of mix­ture in­to each cup­cake pa­per so they are filled close to, but not quite to the top.

Bake in the oven for ap­prox­i­mate­ly 30 min­utes, or un­til gol­d­en and a skew­er comes out clean when poked in­to one of the cakes.

Al­low the cakes to cool for 15 min­utes and then trans­fer them to a wire rack and al­low to com­plete­ly cool be­fore ic­ing.

Ic­ing the Cup­cakes

Com­bine all of the ic­ing in­gre­di­ents in a bowl and beat with an elec­tric mix­er un­til the ic­ing is com­plete­ly blend­ed and looks shiny.

Fit a pip­ing bag with a wide star-shaped noz­zle and fill the bag with ic­ing.

In one mo­tion, pipe the ic­ing on­to a cup­cake, start­ing from the out­side spi­ral­ing in, and then pipe up and around, with an ex­tra squirt at the end to form a tip.

Store in an airtight con­tain­er un­til ready to en­joy.

Mis­ter Nice Guy Cup­cakes

If you don’t feel like mak­ing your own cup­cakes and you live in Mel­bourne, try Mis­ter Nice Guy Ve­g­an Cup­cakes. They have an as­tound­ing range of de­li­cious flavours and use on­ly or­gan­ic, fair-trade in­gre­di­ents. For more in­for­ma­tion you can read our ar­ti­cle about them or vis­it www.mis­ter­n­iceguy.com.au