Meet Neville the macaque

July 22nd, 2010
This is Neville. Former Lab Research Animal 29202.

This is Neville. Former Lab Research Animal 29202.

“It’s an extraordinary rescue situation with many young primates, multiple destinations, unprecedented collaborations, and new enclosures being built and fitted quickly at four sites,” said Priscilla Feral, president of Primarily Primates. “We call it Operation Monkey Trek.”

Meet Neville the macaque.  Neville is one of 55 monkeys that had been housed in the Aniclin Preclinical Services lab owned by Azopharma until the lab went into receivership and a court ordered the monkeys released to sanctuaries.  After a life of subjugation in animal experiments, Neville and 54 other macaques will be finding sanctuary in one of four sanctuaries that are making sure these formerly abused animals will be living the best life they can.  Read more details of this triumphant story here!

As Stephen Tello, executive director at Primarily Primates said about the macaques: “These naturally tree-dwelling monkeys would normally be found in coastal forests and rainforests in Southeast Asia, feasting on fruits and seeds.  We’ll be helping these youngsters make the transition to a life and diet as similar as possible to what they’d seek in habitat.”

I have been following the progress of the young macaques on twitter, as Stephen and the crew at Primarily Primates worked to socialize these former lab animals into their new world.  Here are some of the tweets:

Operation Monkey Trek: Theo, 1 macaque was agitated 2 leave steel holding cage until Buzbee, new friend, entered + they walked out together.

Toxicology researchers learned -O- about macaques that benefits our health. Observing released monkeys’ resilience now tells more.

Several macaques who arrived yesterday at Primarily Primates sat in outside enclosure, holding each other, bewildered+wide-eyed as day unfolded.

We expected the deprivation,+ toxicology tests would enhance possibility for male Java macaques to be combative w/each other.So far, no.

It’s the end of Monday here at PPI… all 25 macaques we just rescued from a NJ lab are outside doing great… in awe and bewilderment.

We are getting ready to burn the 25 wooden lab crates they arrived in… just to remind us it’s over - and a now a new beginning for them!

Tweet Request: If you think you have a unique name for 1 of the unnamed macaques freed from research - tweet it! We’ll pick top choices!

That last tweet inspired me.  What better way to honor the life of my pal Neville!  I made up my mind that whether or not Neville was selected as a name, I needed to sponsor one of these macaques.  The work that Primarily Primates does is so important.  I am not sure why it took me so long to get off my butt and support this great sanctuary.

Hand in hand with working to oppose animal experimentation, comes the need to support the sanctuaries that house the victims of this horrifying industry.  If animals like Neville can be released from their tortured pasts, it is incumbent upon the activist community to spread the word and help these facilities receive the support they need.

Happily, Neville was selected as a name for one of the macaques. Two rescued animals share one great name. One happy family is tearfully smiling and supporting this great work.

Please visit the site for Primarily Primates and consider supporting their fine work.

Tags: ,
Posted in Friends of Animals, Neville, Primarily Primates | 3 Comments »

Gluten-free tasting event at Integral Yoga — Wednesday (July 14, 2010)

July 10th, 2010
Integral Yoga Natural Foods | 229 West 13th Street | New York, NY 10011 | 212.243.2642

Integral Yoga Natural Foods | 229 West 13th Street | New York, NY 10011 | 212.243.2642

If you are a fan of Gone Pie, you know that we love Integral Yoga Natural Foods on 13th Street in Manhattan.  We work closely with them and have been featured at many of their weekly tasting events.  We have another tasting event coming up on July 14th.

This morning, I was scouring their site, looking for something new to say about them.  Would you believe I found something.  Check out their product standards! Sure, I wish they were vegan.  But in this day, when large chain stores promote the illusions of “Happy Meat” and “Cage-free eggs” as acceptable,  it is inspiring to see a store develop a philosophy and stick to it.  Chain stores have chained the face of health food stores in NYC, selling many products of dubious integrity.  In spite of that, Integral Yoga has stuck to their beliefs. Yay Integral!

This Wednesday, come by Integral and check out Integral Yoga and sample some Gone Pie goodies from 3 - 6 pm.

Available in the deli that day we will have the following gluten-free items:

  • brownies (with and without nuts)
  • fig  bars
  • lemon poppy loaves
  • blueberry cheesecake
  • and a new recipe we are still working on….

So stop by, have a taste and check out Integral Yoga!

Tags: ,
Posted in Integral Yoga, gluten-free | 1 Comment »

A letter to Neville

July 5th, 2010

Never happier than when waiting for a treat! (June 29, 2010)

Dear Neville-

From the moment you first came into our lives, you have been a creature of unfailing spirit.  As your potential new adoptive family stood over you bickering about your name and negotiating your future, you peed on the wall, wagged your tail and barked REALLY REALLY loud.  It seemed you were saying “Let’s get this party started.”

Our connection started that day.  As our parents tried to select a name for you, I looked at your Welsh Corgi like build and blurted out lets name him Neville (after a friend we had of Welsh extraction).  The discussion ended and off we all walked.  We have been a happy family for 15 years now.

Your spirit and nearly annoying ways have been our constant joy. With a crazy big head and a crazy big heart, you blessed us.  How many times did I chase you as you ran away?  You would force your way out the front door and run as fast as your little legs could carry you.  Eventually I would catch you.  Apparently this was great fun!  You were always so happy to be caught and so happy to run the next time.  In fact, you were always so happy.

I have a couple of  favorite run away stories Neville.  I think none surpasses the time we took you to meet the person Neville.  So many people making such a fuss over you.  So much love and attention and FOOD.  And what did you do?  You took off  for a wintery run.  Several adults on your heels, hell bent on safely coralling you -  until you (gasp) ran on a frozen pond.  I felt certain you were mocking our fear as you lightly ran across the frozen water that so scared us.  One of your doting  Aunties rounded you up and got you inside to warm up.  You seemed unfazed  and slightly amused.  We were, less so….

And when our beloved friend Billie was ill, you were her constant companion.  You lay next to her and I until her time was up. When she was gone, you paid tribute to her by peeing around the circumference of her bed!

I would say that peeing was your celebration and punctuation of nearly everything.  That and a REALLY REALLY loud bark.

You barked at me a lot!  I always had a treat for you and you were impatient to get it.  Some say I spoiled you.  I hope so!

We sure had a lot of good times.  Remember that picnic at Peg Leg Bates upstate (you ran away there too)?  Remember all those walks over the foot bridge? Remember all those treats?  Remember you are loved!

Doesn’t seem you have much left my friend.  Each day is harder.  Today you are barely yourself. I want to thank for your companionship.  you have been a great pal.  My heart will mourn you, but I hope in a little time, I will remember you in your better days.  For now I am content to spoil you just a little more.

Say hi to Billie for me.  And give them hell wherever you go.  Bark REALLY REALLY  loud. Run really fast.  And be free.

I love you forever……

Neville relaxing (July 3,2010)

Neville relaxing (July 3,2010)

Neville left us on July 11th, 2011.  He is currently running really really fast, barking really really loud and, most importantly, he is free.  He was and is well loved.

Tags:
Posted in Neville | 13 Comments »

Tasting Event at Integral Yoga - June 23rd,2010

June 21st, 2010
Integral Yoga Natural Foods | 229 West 13th Street | New York, NY 10011 | 212.243.2642

Integral Yoga Natural Foods | 229 West 13th Street | New York, NY 10011 | 212.243.2642

This Wednesday, June 23rd, Integral Yoga will be hosting a tasting event at their 13th Street store in Manhattan.  The focus of the event is local vendors. Gone Pie is proud to be part of this event.

Integral has placed an order, so the deli with be stocked with our usual favorites, including:

  • brownies - with and without nuts (glutenfree)
  • lemon poppy loaves (glutenfree)
  • pumpkin cheesecake (barley/oat)
  • peanut butter cups (glutenfree)
  • coconut brownies (glutenfree)

I am not sure what exactly will be offered for tasting.  But they say there will be plenty of  FREE STUFF!

So stop by Integral Yoga between 2 and 6 on Wednesday.  And enjoy!

Tags: ,
Posted in Integral Yoga | 1 Comment »

Gluten-free Lemon poppyseed cake - updated

June 18th, 2010

Bathed in sunlight, lemon poppy and chocolate spice mini-cupcakes

Since I first posted this recipe, I have learned a few good tips that have made this recipe far superior to the earlier version.  I definitely used WAY too much xanthan gum originally.  And guess what?  The original recipe also had palm oil!  Yup.   I, too, had to learn of the evils of palm oil.

Here is the recipe again.  This time, I believe it is nearly perfect!

I make this recipe in a mixer.  Here is the most organized way I have found to make a semi-complicated recipe.  It is actually quite simple, if everything is organized properly.

1)  Process the following ingredients until extremely smooth and well aerated, then set aside.

  • 1/2 cup So delicious coconut milk (unsweetened)
  • 1     cup soured non-dairy milk
  • 1/2 cup silken tofu
  • 1/2 cup maple syrup
  • 1/4 cup lemon rind
  • 1T1t vanilla extract
  • 2T lemon extract
  • 2T lemon juice

2) Put the mixer bowl on top of a pot of hot water - double boiler style and combine these ingredients.

  • 1/4  cup coconut oil
  • 1/4  cup mild oil
  • 1 3/4 cup vegan white sugar

3)  Combine and sift dry ingredients.  Then add in poppy seeds.

  • 2 1/2 cup gluten-free flour mix
  • 2T quinoa flour
  • 2T coconut flour
  • 2T amaranth flour
  • 2t baking powder
  • 1/2t baking soda
  • 1/2 t salt
  • 1/2 t xanthan gum
  • 1/2 cup poppy seeds

4)  Take melted oils and sugar and whip them until they are homogeneous.  Add a small amount of the tofu liquid - again whipping until everything is well incorporated.  The mixture should be smooth and light.

5) Alternately add dry and remaining wet ingredients, scraping bowl well and often.  Do not over mix.  Once all ingredients are added, remove bowl from mixer and give it a good mix by hand to make sure the batter is evenly blended.

6) I made adorable tiny cupcakes, but you can bake this in any shape you like.  Scoop into your chosen mold, flatten the batter with wet hands and bake at 350 degrees.  The mini-cupcakes baked 25 minutes.  A larger mold will require longer baking.  The final product is firm to the touch.

I glazed the cupcakes with lemon and sugar and they were quite a hit!

Happy baking!

Posted in uncategorized | No Comments »

Gone Pie goodies at June 15th NYC book event for “On Their Own Terms”

June 9th, 2010

On Their Own Terms, by Lee Hall

This coming Tuesday June 15th, Gone Pie is proud to support an evening of discussion led by Lee Hall, author of the newly published “On Their Own Terms: Bringing Animal-Rights Philosophy Down to Earth” at the Bluestockings Bookstore/Cafe/Activist center in Manhattan. Our contribution to this event will be some lovely little sweets to keep our minds fresh and focussed to engage in this dynamic event.  We will be making a selection of cookies and mini-cupcakes.  For more information on the event, please click here.For more information on why Gone Pie is as pleased as punch to contribute to this event, read on!

As vegans we all have our own way we seek to inform and interact with others.  I find, so often, I know what I feel but lack the ability to say it.  When I read Lee’s writings, I find myself more able to express myself.

“We don’t achieve what we can’t conceive, so let’s think of what we want, and let’s think in big, bold strokes.  Acknowledge the magnitude of the change you seek, and then map your route. ” This book is an amazing resource, clearly written to inform and empower each of us to action.

Lee Hall encourages us all to define our advocacy.  I met Lee on twitter and was at once uncertain how to communicate and slightly intimidated. Other prominent writers in our community do anything but encourage dialog.  I assumed the same would be true here.  Not so.  As I fumbled for words to communicate and explained my discomfort,  Lee’s response was simply “Vegan baking is direct action”.

I urge you all to come out to this event and engage with Lee Hall. See you there!

Tags: , ,
Posted in Friends of Animals, veganism | 2 Comments »

My first vegan moment/memory

May 3rd, 2010

I think this is one of the most beautiful images in the entire world, an image of free roaming animals, living the way they were born to live. This is the kind of thing that makes my heart happy!

This weekend, I was reminded of my earliest memory that I can attach to my vegan evolution. It was so many years ago that I have no idea how old I was. It just feels like it has always been a part of me. I guess I must have been about 9 or 10. I was sitting with my family and there was a horse race that every one seemed so very excited to watch. The beauty and splendor of these majestic beasts was an awe inspiring site. The festivities surrounding the event were no less intriguing to me. The race progressed and one of the horses fell and broke an ankle. I was devastated by this. I asked the next day if anyone knew how the horse was doing? I was told it had been “euthanized”. I was now doubly devastated.

This feeling has stayed with me all these years. Every year when the excitement in the media turns to horse racing, I feel that same feeling. It just haunts me. It actually grows as I do. I now understand the entire institution of horse racing is pure evil. Not only does it require the enslavement and forced breeding of these wonderful and powerful beings, but it does so for entertainment and the economic enrichment of a hideously privileged sector of society. There is not one thing about this gathering that I do not disdain. I actually feel shame to be part of a society that allows such exploitation to exist.

So as I sat with my family this weekend, and someone suggested we put on the race I mustered up all my strength to say “Really?” No one answered. I briefly wondered if I had actually said it out loud. And then I just got up and left. I knew this was a crowd that lacked understanding of the reality they were partaking in. I refused to witness it and left. I wonder if I did the right thing. I should have said more and been sure I was heard. I felt unable to do so.

I have already had endless debates about dog shows, zoos and food with these very same people. I did not choose to engage on this day. Perhaps my lack of meaningful words was weakness. I really don’t know how to deal with people anymore when these kinds of situations arise. I just can no longer bear witness to such atrocities. I feel by sitting there I am tacitly implicated in this evil. If anyone even wondered for a moment why I left, then my action spoke the words I lacked.

I believe if one truly opens their eyes they can see how wrong it is to enslave and exploit, to purpose breed for sport and entertainment, to observe such festivities. The defiance that exists in people when asked to question their animal exploiting ways was more than I could face that day. For just this one day I chose silence, as I could not bare the disappointment of their words in response to mine….

Tags: ,
Posted in veganism | 4 Comments »

Chocolate cherry easter treats

March 29th, 2010

Seems like all my best ideas are last minute ones. I always lose track of the date… But just barely in time for Easter we have rich and yummy chocolate cherry cups! The filling is an amazingly rich blend of nuts and fruit surrounded by a rich chocolate almond butter cup. These may even be more decadent than the peanut butter cups!

Cherry-almond filled chocolate cups

Cherry-almond filled chocolate cups

Order by Wednesday March 31 and we will have it to you in time for Easter!
Six of these divine morsels are $25 with $5.00 for shipping.

Ingredients: vegan bittersweet chocolate, organic almond butter, organic cherries, dates, agar agar, organic agave nectar, almonds, pine nuts, organic coconut oil

Chocolate cherry cups are now available on the Gone Pie website right here!

For Easter only we are doing a mix of three of each - three peanut butter and three cherry. That mix is available here only!
________________________________________________________
OOPS!  The special offer is GONE! Happy Easter to all!
________________________________________________________

Tags: , , ,
Posted in Special orders, Twitter specials | 2 Comments »

Gluten-free/vegan Chocolate Spice Cupcakes

March 29th, 2010

Chocolate spice cupcake with a modified version of our very own rich dark chocolate frosting, then topped with chopped filberts and crystallized ginger.

I have a new favorite blog these days - An Opera Singer in the Kitchen.

One day, when perusing this ultra-tasty looking blog, I found a recipe, which inspired the above creation. Here is the recipe for the Gone Pie version of the cupcake. I recommend topping it with your favorite vegan ganache with a bit of cinnamon added.  There is a ganache recipe on the original post that seems nice (although I urge you to replace the Earth Balance with coconut oil).

Liquid ingredients:

  • 2/3 cup non-dairy milk (gluten-free)
  • 1/3 cup ginger syrup*
  • 1/4 cup vegetable oil
  • 1 T coconut oil (melted)
  • 1 t vanilla
  • 1 t cider vinegar (gluten-free)
  • 3/4 cup vegan sugar

* ginger syrup is a delicious bi-product of crystallized ginger making. You can replace it with maple or agave and a touch more ginger powder.

Dry ingredients

  • 2T gluten-free flour blend
  • 1/3 cup coconut flour
  • 1/4 cup buckwheat flour
  • 1/3 cup sorghum flour
  • 1/3 cup cocoa powder
  • 3/4 t baking soda
  • 1/2 t baking powder
  • 1/8 t salt
  • 1/4 t cinnamon
  • 1/8t ginger
  • dash cloves
  • dash cardamom
  • 1/4 t xanthan gum

    • Whip up the wet ingredients until they are well mixed and fluffy.

    Sift together dry ingredients.

    Fold dry ingredients into whipped wet ingredients.  Do not over mix.

    Scoop into muffin tins (I got 10 cupcakes) and bake at 350 degrees for 20-25 minutes.

    Depending upon how much you pack your flours into measuring cups, particularly the coconut, this will either make a perfectly domed cupcake or a slightly concave one.  I prefer the concave as it leaves a little crater for more frosting!

    Enjoy!

    Tags: , , , , , ,
    Posted in Recipes, gluten-free baking, gluten-free flours, vegan baking | 6 Comments »

    The evolution of my glutenfree baking/flour choices

    March 28th, 2010

    Cassava root, the source of tapioca flour

    Cassava root, the source of tapioca flour

    Gluten-free/vegan baking is a very unique process!  Those that have tried their hand at it,  know I have said a mouthful right there!

    It seems to me that the biggest challenges arise in selecting what flours to use for what items.  This is the challenge for all gluten-free baking, but is a somewhat more pronounced problem when baking vegan as well.  For the most part I have settled on a blend of flours that works in most recipes.  It contains enough *carrier* flours and *functional* flours to yield good results. I have tried to avoid making it a blend of nutritionless white starches and flours - a common problem in gluten-free flour blends.

    GLUTEN-FREE BLEND

  • 2 cup brown rice flour
  • 1 1/4 cup garfava flour
  • 1 cup potato flour
  • 3/4 cup tapioca flour
  • 1.5 cup sorghum flour

    • Why these flours?

    Rice flour: Rice flour was the first gluten-free flour I started experimenting with 10 years ago so I am kind of attached to/used to using it. When used in combination with other flours, it has great baking properties. On its own it is pretty gritty and. in my opinion, dreadful! I have, at times, substituted millet flour for all or part of the rice flour very successfully.

    Garfava flour: Garfava flour, I love you. You are light, not too beany and super fun to say. If you avoid beans, a combination of quinoa and amaranth can be substituted here.

    Potato flour: Potato flour is a not so secret, secret passion of mine. When used in combination like this it gives a very unique lightness to everything.  I first encountered it in French chocolate cakes.  That’s a little bit of knowledge that has served me well for years!

    Tapioca flour: Tapioca flour is where most of the *glue* in the mix is coming from. In this blend it is well aerated by the *carrier* flours. Tapioca is a root starch derived from cassava.

    Sorghum flour: Sorghum flour has a very neutral flavor and adds lightness to the blend. The blend also works just fine without the sorghum. If you opt to use it this way, you will use less in a recipe and can add the sorghum as part of your other flours in the recipe.

    I like to use this blend for 1/3 to 1/2 of the flour in a recipe. I use more in cookies and brownies than cakes. The most common flours I use along side the mix are buckwheat, coconut and additional sorghum. I like quinoa and amaranth as well. It is kind of up to you, how many different flours you want to keep around. Sorghum is by far the most neutral, but too much leads to a pasty texture. I like coconut a lot. It has a sweet flavor and is very light - both in color and in texture. It has to be used carefully or everything will taste like coconut. Buckwheat has a great almost nut-like flavor, but is very dark and can effect the color of your final product. Quinoa and amaranth have distinct flavors and can overwhelm if not used moderately.

    It is often a good idea to increase the flavoring in a given recipe to mask some of the flavors. For example, increase the lemon, vanilla, spices, etc. After texture, flavor is the biggest drawback to many gluten-free flours.

    …… and don’t forget the xanthan gum!

    Tags: , , , , , , , , , , ,
    Posted in gluten-free, gluten-free baking | 1 Comment »

    « Older Entries