5 Vegan Things I Liked This Week 

Every week I choose 5 vegan things that I like. They can be food, cosmetics, books, DVD’s or it can be a service for vegan like a subscription box. This weeks likes include: vegan coconut cupcakes and the China study cook book.  1- Got The Facts On Milk ? -DVD    to watch the trailer click here  A wonderfully made film! This is a must-see, mind-blowing documentary that is for anyone who drinks milk or has family/friends that consume dairy. This documentary utilizes multiple sources of information including the dairy industry, the United States Department of Agriculture, farmers, and members of the public . It is rare however to get another side of the story. We are all so inundated, basically from birth, with advertising that dairy is so healthy for us, apparently so healthy that it is even SHOCKING if someone says they don't drink it. "What?? Where do you get your calcium?" Especially when we are young, it's like we're required to drink dairy. But is dairy really that healthy for us? This is an incredibly important question to ask, since dairy is in so many foods. This knowledge-imparting film is presented in a fun way. It entertainment that can make a difference in your life.  2- The China Study Cook Book    I read the book called the China Study so I naturally wanted to get the cook book too. The recipes are easy to follow and use ingredient that you can source easily or probably have in your kitchen already. My favourite recipe so far is the raisin bread recipe. 3- Vegan Coconut CupCakes    Vegan Coconut Cupcakes - to watch the recipe video click here  Ingredients 10 oz, 300 g or 2 cups self-raising flour  2 tsp baking powder  ¼ tsp salt  1 oz, 40 g or ½ cup grated or desiccated coconut  4 oz, 110 g or ½ cup dairy-free soya margarine, cold  12 oz, 275 g or 11/3 cup white granulated sugar  ½ pint, 250 ml or 1 cup full-fat coconut milk  3 tsp egg replacer powder combined with 4 tbsp, 60 ml or ¼ cup hot water  1 tsp apple cider vinegar Preparation • Preheat the oven to 350oF, 176oC or gas mark 4. • Line 16 muffin cups with liners and set aside.  • In a medium-sized mixing bowl, sift together the flour, baking powder, salt and coconut until mixed. Set aside. • In a larger mixing bowl using an electric hand mixer, mix the dairy-free soya margarine with the sugar until the mixture is creamy and fluffy. Add the coconut milk, egg replacer mixture and apple cider vinegar, and beat until combined.  • Add the dry ingredients to the wet, stirring until just combined.  • Portion the batter into the prepared pans and bake for about 18-22 minutes, or until a toothpick inserted into one of the cupcakes emerges clean.  • Allow the cupcakes to cool completely before frosting with dairy-free coconut frosting or other dairy-free frosting of your choice. 4- vegan Pumpkin Pie         5- Vegan Roast ingredients table  I have often wondered what is the best ingredients that should go into a vegan roast.  Also wondered what are the main type of ingredients to include I order for the recipe to be balanced and turn out looking and tasting lovely. So here is a table below that will help you to construct you culinary master piece