Dani Rukin, aka The Daring Vegan, animal rights activist, international reporting citizen journalist for digital media outlet JaneUnChained News, co-founder and organizer for Fur Free PDX, a grassroots fur ban campaign in Portland, Oregon, and host of JNN’s newly launched, “The Animal Hour.”
You can find Dani organizing and attending protests and marches, bearing witness at slaughterhouse vigils with the Animal Save Movement, and doing love-based street outreach, speaking truth to power to those willing to have a daring conversation about the exploitation of animals. Her approach is “connect, not convert.” She is also a Direct Action Everywhere organizer in Portland, Oregon, running a “Humane Meat is a Lie, Animals Still Suffer and Die” campaign.
A professional executive and leadership coach and facilitator by trade, Dani spreads her message of compassion, truth, equality, and justice for all while sharing with fellow animal rights activists the “coach approach” to how to make the greatest difference through an empowered mindset and with courageous authenticity.
She is a frequent guest on LunchBreakLIVE, whipping up tantalizing veganized classics for those of us who love to keep it simple, *and* keep it delicious, in the kitchen.
Dani will be premiering her newly launched show, “The Animal Hour,” live-streamed on Facebook’s JaneUnChained News Saturdays at 4pm PT/7pm ET.
Her Daring Vegan motto: “It’s about living a compassionate life. Be daring. Go vegan.”
Dani is also one of the contributing writers in powerful activist Brittany Michelson’s newly-released book, “Voices for Animal Liberation: Inspirational Accounts by Animal Rights Activists”. Her piece, “How I Made the Connection: Gay Rights, Feminism, and Animal Liberation”, speaks truth to power and calls readers forth to make the connection between the exploitation of animals and all other forms of injustice.
Now back to the food. Dani used Soy Curls in today’s recipe. Soy curls are super diverse and can be used in so many different dishes. They absorb flavor like crazy, which is why they are such a diverse option for a variety of dishes.
According to Butler Foods, the “soy curls experts,” Soy Curls™ are:
Contain the whole soybean
High in protein
Good source of fiber
Non-GMO – no chemical pesticides
Grown & made in the USA
0 trans fats
Soy Curls™ make:
Sizzling Stir Fry
And so many other dishes.
Preparing Soy Curls™ is easy! Find directions, tips, and ideas on their recipes page.
Thai Green Curry and Veggies over Jasmine Rice
- 2 cups dried soy curls
- 1/2 jar of Trader Joe's Thai Green Curry Simmer Sauce or another simmer sauce of your choice OR make your own with one can of lowfat coconut milk and Thai green (or red) curry paste.
- 4 Tbsp Olive oil I like avocado oil.
- Simply Asia sweet ginger seasoning
- 2 Tbsp soy
- 1/2 onion diced
- 2 cloves garlic minced
- 1/3 bunch of broccoli florets
- 1/2 red pepper
- 1 cup snow peas or 1 small zucchini optional
- Add salted roasted cashews on top (optional)
- One cup cooked jasmine rice
- Soak soy curls in warm water for 10 minutes. Easiest to fill a pot with water and put curls in a colander that fits into the pot so the curls can soak, then empty the water and press down on the curls to drain them of excess water and put into a small bowl.
- Add a couple light splashes of soy sauce to the curls (not too much, it's very salty) and season generously with Simply Asia sweet ginger seasoning and toss. Set aside.
- Heat 2 Tbsp oil in pan over medium-high and add onions and red bell pepper and season with a little Simply Asia sweet ginger seasoning. Stir in broccoli florets and garlic and stir fry it. Add snow peas (optional).
- Once veggies are tender-crisp, move to one side of pan and heat 2 tbsp olive oil over med-high heat and add marinated soy curls, let them brown and sizzle and stir as needed so they don't stick to pan. When browned to your liking, mix everything in the pan together and add 1/2 jar of simmer sauce and stir, cover and simmer for 2 minutes.
- Serve over rice.