More new products
Gluten-free Mac & Cheese and Cheese Sauce
Pur Chewing Gum
Mouth freshening, sugar-free vegan Pur Chewing Gum
with no aspartame, comes in peppermint, spearmint and pomegranate flavours.
New Botanical Cuisine goodies
New Leahey Products
CoYo Coconut Yoghurt
CoYo is a delicious alternative to dairy yoghurt made from the creamy milk of the coconut with plant fed probiotic cultures. Available now in Mango and Passionfruit varieties
Discover the latest temptation in raw snacks: Gorgeous goji berries dipped in deliciously dark raw chocolate, finished with a generous dusting of cacao powder. Also now available in snack packs
Vitashine D3 Tablets
The only Vegan Vitamin D3 registered with the UK Vegan Society, Vitashine
contains an exclusive 100% Vegan and vegetarian suitable Vitamin D3 (Cholecalciferol). Vitashine is now available in new 1000iu and 2500iu tablets as well as the D3 1000iu spray.
Plamil White Chocolate Drops
are the highest known plant source of Omega-3. Unlike other sources of this important Essential Fatty Acid, it is in a highly stable form due to its naturally occurring antioxidants. Sprinkle on salads, muesli, smoothies or baking.
all Linda McCartney
pies, sausages and sausage rolls for one week only: offer ends 23/8
Animal Liberation fundraiser
Don't miss this spectacular Animal Liberation fundraising event - "Animals and Art" on Friday 4 October 2013. This night will be a smorgasbord of the arts including choirs, poetry readings, dance, short films, paintings, music, song and more. Composer and conductor Kerry Woodward and pianist Simon Marlow are both flying in from the UK specially for the evening. Singing sensation Sabrina Batshon will perform as will world renowned choreographer Dale Pope and the Raw Energy dancers. All this for only $45! Show your support for Animal Liberation while having a fabulous night out by buying your tickets online here
Our favourite time of year, vegan festival season, is just around the corner. Be sure to put these dates in your diaries so you don't miss out. See you there!:
VIC: World Vegan Day, Sunday November 10, 10am-5pm at the Melbourne Showgrounds (new venue). www.wvd.org.au
Japanese cooking classes (30% off for CFS customers)
Sushi making workshop, Bondi, Saturday 24th August, 10am - 2pm
This class with teach you how to make various types of sushi and learn about interesting vegan sushi fillings such as tempura and more. The special Cruelty Free Shop customer price for this class is only $98 (usually $140).
Alkaline cooking demonstration in Alexandria -Gluten free, Saturday 31 August
Want to lose weight, be from sickness, have lots of energy and look younger? Choosing an alkaline diet will let you achieve these goals. This class will teach you how an alkaline diet benefits us, how to have an alkaline diet, and how to cook tasty alkaline meals to achieve ultimate health. The special Cruelty Free Shop customer price for this class is only $69 (usually $99).
Forks Over Knives film screening
Many Australians suffer from heart disease, cancers and stroke and many more suffer from diabetes and obesity. It is predicted that nearly 1 Billion people will be obese by 2030. Closer to home, our state of health is not that much different. But what if there was a solution? What if food can give us higher energy, and help us feel younger and more alive? Forks over Knives is an excellent film that addresses these issues and clearly demonstrates the benefits of a plant based diet. After the film there will be presentation and Q&A session by Dr. Sean Kirsten PhD. The screening will be at 6pm Friday, August 23 at Fishburners, 608 Harris Street, Ultimo. Book your tickets online here
Vege social events
24 August, 7pm: Vegetarian/Vegan Society Queensland social dinner at Mondo Organics, 166 Hardgrave Road, West End. $60 per person. Non-members are very welcome. RSVP by calling 3300 9320 by 18/8.
Wednesday 21 August, 7pm: Sydney Vegan Club social dinner and movie, "To the wonder", at Govindas Restaurant and Movie Room, 112 Darlinghurst Rd, Sydney. Whether you are a long-time vegan, new vegan or interested in going vegan, Sydney Vegan Club is for you! RSVP here
Saturday 24 August, midday: Vegan Illawarra social lunch at Perfect Break Vegetarian/Vegan Restaurant, 115 Fern St, Gerringong. RSVP by email: email@example.com
or phone 0409 957 422.
Charity of the month
On a wet and stormy winter night, four tiny lambs, all less than a week old, were found abandoned in a paddock. The property owner was contacted but said that the lambs were of no interest to him, he had abandoned them to die intentionally. Luckily a concerned person contacted Edgar’s Mission who fired up the Rescue Van to collect them.
The babies needed around the clock care and feeding to make it through the first few weeks, especially little Sweet Pea who not only was freezing and starving but also had a badly broken leg. These fragile babies will survive thanks to the care of the team at Edgar’s Mission who care for hundreds of other rescued farmed animals. They receive no government funding and are reliant on donations to continue their wonderful work for animals. Please consider adding adonation for Sweet Pea
and all the others at Edgar’s Mission to your next Cruelty Free Shop order.
Recipe of the month
Vegan Steamed Buns
Makes: 16 buns
1 Tbs. active dry yeast (1 1/4 oz. package)
1 tsp. sugar
1 cup warm water (110°F)
2 3/4 cup flour*
3 Tbs. vegetable oil
1¼ tsp. salt
1 small onion, minced
2 small carrots, minced
1 cup minced celery
1 1/2 cups minced green cabbage
1/4 cup minced fresh ginger
2 Tbs. vegetable oil
1 Tbs. sesame oil
8 oz. ready-to-serve teriyaki tofu, small dice
1/4 cup soy sauce
16 2-inch x 2-inch pieces of foil
*Use part whole wheat flour if you prefer.
In a large bowl, whisk together the yeast, sugar, and warm water and let sit for five minutes.
Add flour, the three Tbs. of vegetable oil, and salt.
On a floured surface, knead dough for seven minutes.
Place kneaded dough in a large, oiled bowl. Cover with clear wrap and let sit in a warm place until doubled in size.
While the dough is rising make the filling.
In a large pan, sauté the onion, carrots, celery, cabbage, and ginger with the two Tbs. vegetable oil and the sesame oil until tender.
Add tofu and soy sauce. Remove filling from pan and place in a shallow container to cool in refrigerator.
Assembling Steamed Buns
- Punch down dough and knead for one minute. Divide dough into 16 pieces.
- Roll each piece of dough into a ball.
- On a lightly floured surface, roll a single piece of dough into a 6-inch round.
- Place 1/4 cup of mixture in the middle of each dough round. Gather up the edges and twist to seal.
- Place each bun, twisted side down, on a piece of foil.
- Place a steam basket in a saucepan. Fill saucepan with water to just below the bottom of the steam basket. Bring water to a boil. Place buns with foil in steamer leaving a 1-inch space between buns. You - may need to cook in batches if your steamer will not accommodate all of the buns at once. Cover with a tight fitting lid and steam for 15 minutes.
- Remove buns from steamer basket, remove foil, and serve with dipping sauce.
Quote of the month
"There are many noteworthy examples of ordinary evil in every culture and country around the globe, but in terms of preventable evil I am hard pressed to find any examples that approach those systematically perpetrated by humans against the members of other species." Lawrence Pope