Close all Slaughterhouses – Digital Music Release – Live – Kate Shortt

Close all Slaughterhouses – Digital Music Release – Live – Kate Shortt

Every year in the world, 60 billion land animals and more than 1000 billion aquatic animals are killed without necessity, which means that 164 million land animals and more than 2,74 billion aquatic animals are killed every day.

http://meat-abolition.org/en/node/14

Close all Slaughterhouses is a digital music track inspired by Public Speakers at the Close all Slaughterhouses London March in June 2016. The event was held Globally in many cities with thousands of participants as part of a series of awareness campaigns for meat abolition.

Speakers are supported by the emotive cellist, Kate Shortt  https://en.wikipedia.org/wiki/Kate_Shortt

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©℗ 2016 FISHINABOX (All rights reserved)

VEGAN KITCHEN – THE GODFATHER OF SICILIAN PASTA DISHES

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VEGAN KITCHEN –  THE GODFATHER OF SICILIAN PASTA DISHES

a tutta fava sogno vegana ! The ultimate Sicilian stallion of the Vegan Kitchen, this one really cuts it like none before,. we had three helpings each and ended up groaning on the floor in a dreamy giggling haze after it was sooo good..

4 HOURS EARLIER:

The Food Bank had already put this little lot out to go for recycling as soon as they turn , whatever doesn’t go to animal sanctuaries goes in the Dumpster at the end of it all. Though diminished and abandoned, the nourishing gifts of mother natures basket, wonderful fruits and vegetables rich still in all that is needed for a healthy balanced diet, provided the variety of perfect bits and bobs to put Italian cooking back on the menu, Vegan Style.

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4 HOURS LATER:

Tonight is Italian night, Let’s do this yeah ! A simple green Bean Mediterranean dish, broad bean ,courgette x 2 or 3, onions (fried, use sh*t loads of them) and garlic (again sh*tloads of it), chestnut mushrooms a paper bag full, around say 20 ish.. (how big is your wok man ?), salt and black pepper, mixed herbs ,  2 tea spoons of pesto, oregano, turmeric for colour (should have used paprika but just could not, for the life of me, find that massive bag we picked up at the food bank, where the hell was it ?? ) a tea spoon of sheese (vegan cream cheese) to thicken the sauce.

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Now add violife vegan cheese broken up into pieces, yes a WHOLE pack ! and salted cashew nuts , yes a WHOLE bag !! (Get some nuts ! ) and cook through until all cheese has melted and get the tagliatelle on the boil..

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serve it up and chow down dudes and dudettes !! Sophia Loren got her figure from Pasta remember  not from pouting like some wannabe botox addict.. get with it , get a bit of the “Sicilian” in you…

Wondering what Siclians have got to do with Pasta ? It’s where Pasta dishes like this little number came from. Inspired to explore the Italian Vegan lifestyle ? Check out the below links :

http://www.vegitalyguide.com/

Top 10 Tips for Traveling Vegan in Italy

Mamma Mia, What Do You Eat? (Vegan in Italy)

It’s Easy Being Vegan in Italy

DISCLAIMER: Links to information on sites other than those operated by FISHINABOX RECORDS are for your convenience only and are not an endorsement or recommendation of those sites. FISHINABOX RECORDS does not control or provide any content or information at these sites, makes no representation or warranty of any kind with respect to these sites or their content, and does not maintain, operate, or take responsibility for information provided. FISHINABOX RECORDS does not endorse and is not responsible for the accuracy or reliability of such content or information and any use thereof is solely at the user’s risk.

London VEGAN events – EARTHLINGS / SLAUGHTERHOUSE Double Bill

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London VEGAN events – EARTHLINGS / SLAUGHTERHOUSE Double Bill

This weekend , the heart of London , Leicester square , between the Angus Steakhouse and Burger King, become the staging ground for not one, but two animal rights protests.

“The Earthlings Experience” and  “Close all Slaughterhouses” stopped tourists in their tracks with engaging street displays , speakers and running video content.

The EARTHLINGS Experience: LONDON

http://www.fishinaboxrecords.com/london-vegan-actions-up-coming-focus-on-frampton-earthlings/

Many in the passing crowd’s that we engaged with had already made a switch to vegetarianism following increasing awareness over climate change issues caused by animal agriculture, and found that when further advised and made aware over the diary industry and fishing as staples feeds into the slaughter industry, many of them were asking themselves the BIG question …is vegetarianism enough? Should we go Vegan ?

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Why Vegan ?

What’s the problem with “Drinka Pinta Milka Day” and “Go to Work on an Egg” ?

MILK (A calf and a half in every bar)

http://www.whitelies.org.uk/animal-welfare/cadbury

http://www.mirror.co.uk/news/world-news/animal-charitys-horrifying-video-exposes-6928566

EGGS (Includes free range / colony / battery)

http://www.independent.co.uk/life-style/food-and-drink/hatched-discarded-gassed-what-happens-to-male-chicks-in-the-uk-10088509.html

http://hatchery.mercyforanimals.org/

http://www.independent.co.uk/life-style/food-and-drink/hatched-discarded-gassed-what-happens-to-male-chicks-in-the-uk-10088509.html

Tourists from France were astounded to be informed over the exploding “vromage” industry (vegan non dairy cheese) and three French tourists opted to go for the “tofish and chips” up at Norman’s Coach and Horses ..

The ToFish and Chips Experience:

https://www.tripadvisor.co.uk/ShowUserReviews-g186338-d1389714-r270644161-Norman_s_Coach_Horses-London_England.html

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https://stopabattoirs.org/why-to-shut-down-the-slaughterhouses

Both “Earthlings” and “Close all Slaughterhouses” clarify the issue in stark black and white. The truth that slaughter for meat is not euthanasia. It is not the merciful, pain-free, terror-free ending of a long, happy life in order to spare the victim from suffering a terrible incurable disease or unbearable pain.  Slaughter is the terrifying and horribly painful ending of a short, anguished life full of disease, abuse, privation and fear and suffering, for millions of  innocent, defenseless victims deliberately bred and reared to be destroyed for consumerism, a process that is carefully concealed from the public eye.

The Meat Industry and the Slaughterhouses will not close of their own accord, The purpose of protests like “The Earthlings Experience” and “Close all Slaughterhouses” is to open people’s eyes and hearts and seeking out their humanity to do the right thing, to reject , refuse and object to animal abuse.

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CRUEL BRITTANIA, what’s behind the slaughterhouse wall ?

http://www.slaughterhousecctv.org.uk/

http://www.animalaid.org.uk/h/n/CAMPAIGNS/factory//3047//

http://action.ciwf.org.uk//ea-action/action?ea.client.id=119&ea.campaign.id=28350&ea.tracking.id=966ff3f3&utm_campaign=outreach&utm_source=videobutton&utm_medium=youtube

http://www.viva.org.uk/what-we-do/cruel-britannia-life-and-death-uk-factory-farms

http://action.peta.org.uk/ea-action/action?ea.client.id=5&ea.campaign.id=5133

THE POWER OF WILLFUL IGNORANCE

http://www.fishinaboxrecords.com/the-power-of-willful-ignorance-featuring-carol-hodge-kate-shortt/

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DISCLAIMER: Links to information on sites other than those operated by FISHINABOX RECORDS are for your convenience only and are not an endorsement or recommendation of those sites. FISHINABOX RECORDS does not control or provide any content or information at these sites, makes no representation or warranty of any kind with respect to these sites or their content, and does not maintain, operate, or take responsibility for information provided. FISHINABOX RECORDS does not endorse and is not responsible for the accuracy or reliability of such content or information and any use thereof is solely at the user’s risk.

 

 

VEGAN KITCHEN – The Humble CELERIAC – Celeriac Remoulade

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VEGAN KITCHEN – The Humble CELERIAC – Celeriac Remoulade

The unsung hero of the vegetable world, oddly knobbly, bizarrely shaped celeriac loaded with a unique subtle, celery-like flavour, with nutty overtones, the Celeriac makes the perfect side.

So what do you do with it ? all the recipe books talk about mashing it, making it into patties and casseroles, soups etc,, we say “yawn”… why trouble with all that, there’s something much nicer we can do with our humble little celery turnip..

So what are we going to do with it ? well it’s called Celeriac Remoulade and it takes about 3 – 4 minutes to prepare and zero, YES ZERO !!! cooking… RESULT !

Any old celeriac will do, quite frankly, ours came from the food bank and was almost about to walk out of there on it’s own as it had been left to fester at the bottom of the perishables box for a good few weeks, the more elitist rags and recipes guides will tell you to: “Choose the best, the very very best, and to know what the very very best is you must choose a firm root that feels heavy for its size. Avoid those that are discoloured, after all no one likes a root that looks too earthy”… we ignored all that and went for “earthy”..

Don’t peel it, don’t wash it, don’t scrub it,. you don’t need to as when you grate it the skin piths on the grater and you can just compost or recyclee the outer pith (back to the planet or into the rabbit)…

What can you feed a rabbit: 

http://www.petwebsite.co.uk/rabbits/rabbit-care/feeding-rabbits-vegetables-and-fruits

So here we go,. preparation goes a little bit like this…(complete with variations in case your cupboards are missing some of the ingredients) :

one celeriac grated, no need to peel just discard the pith then one lime squeezed (alternative lemon if you want) , two teaspoons of pataks lime pickle: Lime (hot, medium) or (both are vegan) the Lime Mild Dip Pot
(alternative to lime pickle is dijon mustard. Two tablespoons mayola (vegan mayonnaise) one full pot of humous (no humous ? Just up the mayola) , salt , black pepper, garlic salt and mix it all up ..

Job done

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So there you have it !! Simple as that ! ,. Celeriac Remoulade, it makes the perfect side for any dish, we served this up with a second side of grated carrots and a Chinese 5 spice maple syrup and sweet tamarind sauce stir fry (spice mushroom , pak choi (bok chay), ginger, mangetout, carrots, shallots, cashew nuts and fat sultanas) on jacket potato..

It serves well with any dish or is great on pitta bread as a snack. Or if you don;t have anything immediate to mind, pop it in a pot, scribble out a label and drop it in the fridge for later. good for 3 – 5 days.

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Drop us a note in the comments section with what you served the side with,………….. Enjoy !

nutritional facts

DISCLAIMER: Links to information on sites other than those operated by FISHINABOX RECORDS are for your convenience only and are not an endorsement or recommendation of those sites. FISHINABOX RECORDS does not control or provide any content or information at these sites, makes no representation or warranty of any kind with respect to these sites or their content, and does not maintain, operate, or take responsibility for information provided. FISHINABOX RECORDS does not endorse and is not responsible for the accuracy or reliability of such content or information and any use thereof is solely at the user’s risk.