Vegan | 8th Continent Soy Milk Blog

Enter our Lookin’ Good Feelin’ Good Sweepstakes!

Our Lookin’ Good Feelin’ Good Sweepstakes is all about getting in shape- both mentally and physically. Each week we will ask you a question and provide challenges for you to take to help you along your Lookin’ Good Feelin’ Good journey! Make sure to submit photos to track your progress! Maybe you have stocked your fridge full of healthy foods, have a piece of fruit in your purse for an on-the-go snack, or maybe it’s a picture of you fitting in to those summer jeans even though it’s winter.

Until April 17, 2012, you can visit our Facebook Fan Page or our website and enter to win the grand prize of a five star luxury resort and spa getaway! You can also vote on responses in the forums, share feedback and tips and encourage one another. You also receive a $1.00 off 8th Continent Soymilk coupon just for entering!

In addition to the Grand Prize of an all-expenses paid trip, 10 first prize winners will receive a $2,500 physical education program donation to a school of their choice. Twenty second prize winners will receive a $1,000 physical education program donation and 50 third prize winners will receive a $500 physical education program donation to the school of their choice. Nearly 100 schools will benefit from the participation of Lookin’ Good Feelin’ Good entrants.

As the only soymilk approved by the American Heart Association, we are dedicated to providing benefits and nutrients for those who can’t drink milk or prefer soymilk. So what are you waiting for? Start your Lookin’ Good Feelin’ Good challenges today!

Make sure to follow us on Twitter and like our Facebook Page to keep up-to-date with all things 8^th Continent and good luck in the sweepstakes!

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Easter Bunny Basket made from 8th Continent Soymilk Carton

So we have been brainstorming on how to celebrate Earth Day and the upcoming Easter in one craft and we are pretty sure we hit the nail right on the head! Check out this Bunny Easter Basket made out of an 8th Continent Soymilk Carton!

Materials:

Directions:

First make sure to rinse out your carton fully and let dry.

Using the craft knife or scissors, cut out the spout from the 8^th Continent Carton and toss it away. Don’t worry if your hole doesn’t look pristine- this part will be covered by construction paper.

Next, cut out one side of the carton and save this panel to use later as the handle.

Taking your construction paper, cut it to the appropriate width of the remaining sides of the carton and adhere with your glue stick. If you are using an 8.5”x11” piece of paper, you can get both sides covered and glue the back flaps over each other.

Next cut your bunny ears from another sheet of construction paper and cut out almond shaped white pieces to glue in the middle of each bunny ear. If your construction paper is a bit flimsy (like mine was), glue two pieces of the pink construction paper together before cutting the outlines of your ears so they will stay erect once you attached them to the body of your bunny basket.

Once you have completed the ears, glue the base to the inside of the gap between the body of the carton and the top.

Now you can punch a hole through the crest of the carton to insert the pipe cleaners to serve as whiskers.

Take your two buttons and glue them to either sides of the crest of the carton to serve as the bunny’s eyes.

Remember the side panel you cut out and set aside? Trim it down till it is about ¾ inches in width and staple the ends of it to either side of the basket.

If you decided to add a White pom-pom cottontail to your bunny, glue that on the end of the carton.

Now fill your Easter Bunny Basket with grass, (you can also shred magazines to serve as the grass), and add some sweets for the lucky person who will be receiving this adorable basket!

Did you like this craft? Make sure to follow us on Twitter and Facebook for crafts like this weekly! Let us know how you celebrate Easter!

Also, have you entered our Nice Job Mom: We Rock Contest yet? You get a chance to see Sara Bareilles live in a VIP concert experience and we will be donating $50,000 towards a school’s music program of your choice! Make sure to read here for more details.

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8th Continent Soymilk Giveaway!

It’s almost the end of the year and we’ve decided to shake things up a bit. Every Tuesday (starting today) we’ll be giving out coupons on Twitter. We’ll ask questions and the first 3 people to answer get the coupons. Just be sure to include #8Cgiveaway in your Tweet so we can track you. It’s that easy.

This is how or first giveaway went:

If you haven’t been following us on Twitter, do so here for some exclusive content and giveaways!

Good luck!!

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Happy Easter!

This Sunday is April and some of us have plans to decorate eggs or hide baskets. My plan is to make Easter Bunny Bread that I got from our friends over at Vegweb.com!

Ingredients (use vegan versions):

3/4 cup 8^th Continent soymilk
2 1/2 teaspoons active dry yeast
3 1/4 – 3 1/2 cups flour
1/3 cup maple syrup or agave nectar
1 teaspoon salt
1/4 cup vegan margarine
1/4 cup warm water
1 cup quick or old fashioned oats, uncooked
2 1/2 teaspoon flax meal mixed with 3 Tablespoons water
1 teaspoon cinnamon
1 1/2 cups vegan powdered sugar
2 tablespoons soy milk

Directions:

Mix flax meal and water and let sit while moving on to the next step.

Heat 8^th Continent soymilk and margarine in small saucepan over medium heat, stirring occasionally until margarine is melted; cool to lukewarm.

Dissolve yeast in 1/4 cup water.

In large bowl combine margarine/milk mixture, dissolved yeast, 1 cup flour, oats, sweetener, flax mixture, salt and cinnamon; mix well. Add enough additional flour to make soft dough. Knead on lightly floured surface 8-10 minutes or until smooth and elastic.

Shape to form ball. Place in greased large bowl, turning once to coat surface of dough. Cover; let rise in warm place about 1 hour or until double in size. Punch dough down. Cover; let rest 10 minutes.

Divide dough in half. For bunny body, shape 1/2 to form a 36″ long rope. Loosely roll up rope spiral fashion; pinch dough to seal end tightly. Place about 3″ from bottom of greased large cookie sheet; press down slightly.

Divide remaining dough in half. For bunny head, shape one half to form a 25″ rope. Loosely roll up rope spiral fashion; seal end tightly.

Attach to top of body on cooked sheet by pinching dough together. Divide remaining dough into thirds. For tail, shape on third to form a 15″ long rope. Loosely roll up like others; pinch to seal end. Attach to side of body on cookie sheet by pinching dough together.

Shape remaining dough to form two 3 1/2 long bunny ears. Attach to head by pinching dough together. Let rise about 1 hour or until nearly double in size. Heat oven to 350 degrees.

Bake 30-35 minutes or until golden brown. Cool on wire cooling rack.

For icing, remaining soy milk and powdered sugar, mix until smooth. Drizzle over cooled bread.

Serves: 1 bunny shaped loaf

Make sure to let us know what you are doing for your Easter! You can check us out on Facebook or let us know on Twitter!

From the 8^th Continent Soymilk family we wish you and yours a very happy holiday! Oh and by the way- have you drawn your sun yet???

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Vegan Irish Chocolate Cupcakes!

Once a year we take time to sit back, appreciate the rainbows and imagine the pot of gold at the end of them. You may not find gold, but this is a perfect recipe for you and your kids to make together on St. Patty’s Day!

My friends over at CHOW provide an amazing recipe for Vegan Chocolate Cupcakes with Vegan Green Buttercream Frosting!

INGREDIENTS (Green Frosting)

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup 8^th Continent Soymilk
A couple drops of Green Food Coloring

INSTRUCTIONS

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Softly fold in a few drops of green food coloring until you have reached your preferred color.

INGREDIENTS (Cupcakes)

1 cup 8^th Continent Soymilk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

INSTRUCTIONS

Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the 8^th Continent Soymilk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the Soymilk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Have any other recipes for St. Patty’s Day? Let us know! You can either leave a comment, hit us up on Twitter or post a recipe on our Facebook Page!

Also make sure to check out these Vegan Recipes:

And make sure to have a fun and safe St. Patty’s Day!

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Vegan Colcannon Potatoes and Cabbage

I have to admit it, I have been so caught up in training for the L.A. Marathon that I almost forgot that this coming Wednesday is St. Patty’s Day! YAY!

And we all know what that means right? That’s right- we can finally make some of our favorite dishes! ;0)

Here is a great vegan recipe for Colcannon Potatoes and Cabbage from About.com!

Colcannon is a traditional Irish side dish. Try making this recipe for St. Patrick’s Day, or any day that you are longing for a wee taste of Ireland.

Ingredients:

water for boiling
5 large potatoes
1 head green cabbage, chopped
3 leeks, sliced
1 cup 8^th Continent Original Soy Milk
1/4 tsp nutmeg (optional)
salt and pepper to taste

Preparation:

Place potatoes in a large pot and add enough water to cover the potatoes. Bring to a boil and cook for at least 20 minutes, or until potatoes are tender.

In a separate pot, boil the cabbage in water for 15 minutes. Drain and set aside.

In another pot or skillet, cook leeks in soy milk until tender, about 15 minutes.

When potatoes are done cooking, mash them together with leeks, soy milk, nutmeg, salt and pepper. Add cabbage and stir to combine. Add more salt and pepper to taste and enjoy!

Do you have any other great recipes for St. Patty’s Day or any other traditions? Let us know in either the comment section below, or you can find us on Twitter and Facebook!

Have a great holiday!

OK, now back to marathon training.

Or check out the other Vegan recipes I have posted!

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The Importance of Art Education

We have all had to make sacrifices during these times of economical challenge. I make my food at home, I take fewer road trips, I clip coupons (go here for a coupon for 8^th Continent Soymilk!) But one trend I have been noticing is the cutting of the arts in education. I worry at times that maybe some people don’t understand the vitality of the arts for developing children. The following excerpt from newhorizons.org helps illustrate the importance of arts education:

“Always among the highest expression of every culture, the arts teach us much about every historical period through its literature, visual arts, music, dance, and drama. Today it is recognized that to be truly well educated one must not only learn to appreciate the arts, but must have rich opportunities to actively participate in creative work. The arts are languages that most people speak, cutting through individual differences in culture, educational background, and ability. They can bring every subject to life and turn abstractions into concrete reality. Learning through the arts often results in greater academic achievement and higher test scores.”

Not only do the arts help develop a child’s imagination, creative thinking skills and expression skills, but they also teach tolerance and expand horizons to different cultures that a child may not otherwise learn.

But why? Kinderarts.com helps us understand:

It’s been proven that early exposure to visual art, music, or drama promotes activity in the brain.
Art helps children understand other subjects much more clearly—from math and science, to language arts and geography.
Art nurtures inventiveness as it engages children in a process that aids in the development of self-esteem, self-discipline, cooperation, and self-motivation.
Participating in art activities helps children to gain the tools necessary for understanding human experience, adapting to and respecting others’ ways of working and thinking, developing creative problem-solving skills, and communicating thoughts and ideas in a variety of ways.

These are not just opinions, these are facts.
We here at 8^th Continent Soymilk recognize the importance of art education. That is why we are giving you the opportunity to give back to your favorite K-12 school and in doing so, help develop your community to become fuller, richer, and more cultured.

All you have to do is go to our site, draw a sun, and submit it. The top voted 100 suns will win their selected schools $1,000 in art supplies. We encourage kids to participate too! Also the winning art may be featured on 8^th Continent’s new packaging!

Make sure to re-post, blog and share this article, because the more suns your school has, the more chances it has to win!

Please help keep the arts in our schools!

Can you think of other reasons why the arts education is so important? Leave a comment or let us know on Twitter or Facebook.

Ready to draw? OK, ready, set, sun!

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Vegan Jewish Apple Cake! Nomlicious.

I was fortunate enough to link up with Savvy from the Savvy Soybean- an up and coming blogger who has amazing recipes and a personality to match!

Check out this awesome Vegan Jewish Apple Cake that is easy to make and impossible to resist! Ms. Savvy- take it away!

Vegan Jewish Apple Cake

Hey there! Savvy Soybean here, veggie food-lover and digester of all things yummy in NYC. I love baking vegan, so when dairy-free extraordinaire Lopez asked me to whip up my favorite recipe with 8^th Continent Soy Milk, I knew just the thing.

You see, I’ve been a bit overzealous in my fruit purchases lately. Crates of tangerines, bunches of bananas, bogs of cranberries… I like to think it’s motivation. I also like to think I can eat it all. But 99% of the time I wait too long and end up with something even better: bananas mushy for banana bread, plums soft for muffins, and apples just a day too ripe for anything but Vegan Jewish Apple Cake.

That’s right, I just called vegan apple cake “Jewish.” My grandmother would patsch me over the head. Butter, bread, brisket: that’s Jewish cooking in a nutshell. But as Bob Dylan once sang, “the times, they are a-changin’,” and we need to smarten up about what we scarf down. I found this super healthy recipe on Vegan Verve, an animal rights blog, and toyed with it to my liking. I pulled back the sugar, cut the cinnamon in half (a little goes a long way) and, of course, used the delicious 8^th Continent Soy Milk as my dairy-free alternative.

Ingredients

2 Tbsp flax meal
6 Tbsp water
3 medium red apples
1 1/3 cup sugar (I use the raw stuff)
½ cup unsweetened applesauce
¾ cup canola oil
¼ cup 8^th Continent Soy Milk
2 Tbsp vanilla
2 Tbsp cinnamon
2 cups unbleached flour
2 tsp baking powder

Directions

Preheat oven to 350 Degrees F.

Whisk together flax meal and water. This’ll act as our nutritionally packed egg substitute.

Combine flax mixture, applesauce, soy milk, sugar, oil, and vanilla.

In a separate bowl, mix the dry ingredients: cinnamon, flour, and baking powder.

Peel and slice 3 medium sweet apples. Slicing them now will save you from preserving them in lemon juice to prevent from browning, but that’s also an option if you’d like to get it out of the way first.

Combine wet and dry ingredients. Add the apple slices. Mix until the apple slices are evenly distributed.

Pour mixture into a generously greased loaf/ bundt/ cake pan and place in preheated oven.

Cooking time varies depending on the depth of your pan. I baked mine in a deep oven-safe casserole dish, so the baking time was 1 hr 10 min. Check at about 40 minutes and do that toothpick test. This recipe generally takes 50 minutes to bake, and approximately 3 minutes to eat.

The two beneficiaries of my baking, my roommate and boyfriend, exclaimed the highest praise I could receive: “It doesn’t taste vegan!” They loved the moist, cinnamon-y cake and chunks of warm apple. They were also delighted to hear the recipe wasn’t all that unhealthy. And you know what? If my Jewish grandma had a bite, she’d go mashugana… in a good way.

About Ms. Savvy and The Savvy Soybean

Savvy moved to New York in the summer of 2007 and she, just like most new New Yorkers was intimidated by the Big City.

In the winter of 2007, Savvy decided to take the plunge into vegetarianism. Her blog is a wit-filled fun-loving site about places you can eat veggie in the Big City- without going broke! She also posts some amazing recipes like the one above. Check her out! The Savvy Soybean has been one of my favorite blogs I have come across to date!

And as you all know- you can keep in touch with me, Lopez and 8th Continent Soymilk on Twitter and Facebook as well!

Happy eating you beautiful people you.

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Cupid’s 8th Continent 12 Days of Valentines- Day 3

Only three days away until the big day! That’s right- Valentine’s Day.

Still haven’t figured out the perfect sweet dish to make your sweetheart? Thanks to Amy over at VegWeb we are able to provide you with this awesome vegan recipe for a Peanut Butter, Banana, Chocolate Chip Bread. Now you can’t even try to tell me that doesn’t sound decadent!

Ingredients

2 ripe mashed bananas
2 1/2 cups flour
1/2 cup white sugar
1/2 cup brown sugar
1 cup 8th Continent soy milk
1/3 cup applesauce
1 tablespoon baking powder
3/4 cup peanut butter
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
3 tablespoon cooking oil
1 cup chocolate chips

Directions:

1. Preheat oven to 350 Fahrenheit

2. Stir together flour, sugars, baking powder and cinnamon.

3. In another bowl combine bananas, soy milk, peanut butter, oil, vanilla, and applesauce. Add to flour, stir until combined.

4. Stir in chocolate chips.

5. Pour into two greased 8x4x2 loaf pans. Bake 50 to 55 minutes or until toothpick comes out clean.

Frost with Peanut Butter Frosting:

-Melt 3 tbs peanut butter with 2 tbs margarine in a saucepan.

-stir in one cup powdered sugar and 1 tsp vanilla.

-add 1 tbs soy milk or more until it is of spreading consistency

Serves: 12-15

Preparation time: 15 minutes

Let me know what you think of the recipe!

If you still need gift ideas make sure to check out the posts I have been writing every day to count down to Valentine’s Day!

Day 12- Make a pop-up Valentine’s Day card!

Day 11- Make a heart-shaped Vegan Chocolate Cake!

Day 10- A DIY project to make “U Complete Me” Pillow set!

Day 9- My music picks- both a pro-love and anti-love playlist!

Day 8- The Perfect Valentine’s Day presents from Etsy!

Day 7- Perfect Vegan recipe for Penna alla Vodka!

Day 6- Forget the material things! Do something sweet with your Valentine!

Day 5- Easy and Tasty recipe for Vegan Chocolate “Ice Cream”!

Day 4- Some dorky AND romantic things that are perfect to write inside your Valentine’s Day card!

Need any other suggestions? Or do you have the perfect idea? Make sure to let me know on Twitter or on Facebook!

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Enter our Lookin’ Good Feelin’ Good Sweepstakes!

Easter Bunny Basket made from 8th Continent Soymilk Carton

8th Continent Soymilk Giveaway!

Happy Easter!

Vegan Irish Chocolate Cupcakes!

Vegan Colcannon Potatoes and Cabbage

Ingredients:

Preparation:

The Importance of Art Education

Vegan Jewish Apple Cake! Nomlicious.

Cupid’s 8th Continent 12 Days of Valentines- Day 3