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‘Win It’ Wednesday: Signed Copy of Sarah Silverman’s Book

Written by PETA | June 2, 2010

No-holds-barred comic Sarah Silverman‘s stand-up may make some of her audience members blush, but compassionate people will cheer as they read about her childhood vegetarian revelations described in her memoir, The Bedwetter. And this week’s “Win It” Wednesday prize is sure to make animal defenders do the wave—it’s a signed copy of The Bedwetter, in which Sarah scrawled, “Woo-hoo, PETA.”

 

Sarah Silverman's book

 

We’ve got one book to give away, and you can win it by describing the animal-free feast that would make you “Woo-hoo!” right out of your seat. Spicy guacamole with blue corn chips and savory Mexican lasagne would do the trick for me. Try and top mine—the person whose mouthwatering vegan meal makes our bellies rumble the loudest will win the prize.

The contest ends on June 16, 2010, and we’ll select a winner on June 18, 2010. Be sure to read our privacy policy and terms and conditions, as you’re agreeing to both by commenting. Good luck!

Written by Karin Bennett

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  • Lisa Brown says:

    The recipe I submitted does not use the cilantro pesto.

  • james says:

    I really love animals I am a huge fan of Sarah Silvermans it would make my year if I was selected as the winner Wednesday.

  • J says:

    baconless blt fakin bakin on toasted bread with vegan mayo sliced tomato and basil

  • james says:

    i just wanted to asy that i love animals and if i were to win this book it would make my year!!

  • James says:

    I JUST WANTED TO SAY THAT IF I WON THIS BOOK IT WOULD MAKE MY YEAR!!!! Thanks!!

  • Eric Olsen says:

    My favorite dish would be a nice vegan lasagna with a delicious sauce that has little bits of crispy zucchini

  • Gary Marston says:

    HERE I’LL SHARE WITH YOU MY IDYLLIC VEGAN MEAL. Try it if you so wish FRUIT MUFFINS Vegan Hot Cocoa 3 Bean Chilli With Sunflower Seed Toast TO DIP IN THE CHILLI. Yum yum. No desert. Think of the carbs and transfats people lolololol!

  • Carol Wong says:

    Love my breakfast. Dry cereal yogurt and lots of fresh fruit like strawberries blueberries and bananas.

  • Hilary says:

    Sesame tofu with garlic broccoli and quinoa!

  • Lee says:

    I would start off with a simple romaine salad mixed with cucumber diced carrots and sprouts. The main meal would be a tofu reuben sandwich baked tofu sauerkraut horseradish mustard on hemp bread. All finished off with iced white tea and a vegan coconut cupcake.

  • Shanon says:

    Coconut Curry Soup with Sweet Potatoes. Sweet potato and coconut thai dessert. Anything with coconut and sweet potatoes!! Numm.

  • Cat! =^-^= says:

    Hmmm ok I’m a huge veggie fatty so this is my specialty!!! I would have a whole array of PMS finger foods homemade vegan potstickers mini tofu tacos with homemade guacamole and mango salsa homemade baked spicy garlic fries and carrot sticks with sesame ginger dipping sauce you know for good measure homemade inari tofu bag sushi with spicy avocado filling. And who could forget dessert? My famous homemade VEGAN red velvet cupcakes!!

  • bill clemons says:

    Fried plantains vanilla ice cream peanuts and chocolate syrup man does not live by bread alone but he can get along with just desserts.

  • Melissa Frost says:

    Although delicious year round this really hits the spot during the hot South Carolina summer Falafel patties in wheat pita bread stuffed with lettuce tomatoes and hummus with a side of fresh quinoa tabouleh.

  • Julia says:

    My favorite vegan meal is Black bean veggie burger on two toasted veganbuttered pieces of bread Melon and grape fruit salad Vegan vanilla ice cream with dark chocolate topping…Yum! Freshsqueezed orange juice

  • gayle says:

    you know i do believe a cook is only as good as her last cook. i have been vegetarian as in NO meat or fish or animal products for 40 years next jan. vegan for 11 years. my proudest meal was the lasagne i made for my family including my 8 year old grandson 2 nights ago gluten free organic and vegan. parsnip pumpkin carrot onion miso and tomato sauce pasta rice and corn organic olive oil layered organic veges sliced green beans sliced mushrooms sauted eggplants and green chilis my grandson gave me a top chef 9 out of 10 said the sauce was fantastic ate two helpings had leftovers today and begged me to make more. this is what it is about making people love the beauty of vegetables in all their glory. we are a third generation vegetarian second generation vegan family our daily food is karma free 5 star cuisine and that makes me a happy cook.

  • mairi mackechnie says:

    are we supposed to post recipes? only i don’t know the recipe but yesterday my sister made mexican lasagne with all veg ingredients just for me and it was fab! I’ve no idea where she got the recipe from but it would have been some mainstream site. and for pudding some strawberries probably with really dark chocolate melted for dipping…

  • Rachel A says:

    Aww. just one? P It would have to be dad’s famous veggie curry. The sauce is made with tomatoes mushrooms peppers onions LOTS of curry powder and vegetable stock. Steam and roast a wide selection of any veggies to go with it liberally smothered in veggie margarine and serve with fresh golden rice. D

  • briana says:

    Mushroom burgers with a side salad of lemon drizzled spinach topped with crumbled feta and crispy garlic flatbread.

  • Jacquie Kaloz says:

    Black bean burritos with soy cheese and soy sour cream!

  • Brittany says:

    I can’t choose but my favorite 2 vegan dinners are tofu marsala and general tso tofu. Both having AMAZING flavor and are so good I can literally eat the wholesale package of tofu myself. I have made both of these dishes for my parents who are not vegans and they love it. I even gave them the recipe so they can make it themselves. By the way they were hardcore tofu haters until they tried these fabulous dishes. Tofu marsala recipe httpwww.eatingwell.comrecipestofucutletsmarsala.html General Tso Tofu httpvegweb.comindex.php?topic8769.0

  • bunny says:

    i make a wonderful veg curry i use carrots onions korma sauce potatos raisins and chicken style pieces D

  • KD Munoz says:

    I am loving black bean cakes lately dunno why I go through phases that’s where I’m at now!

  • Kelly G. says:

    A homemade pizza with mozzarella Daiya and cheddar FYH cheese along with sundried tomatoes black olives and Lightlife Smart Pepperoni. Bonus points toss some extra tomatoes and basil into the crust. Yum!

  • Senaida Tapia says:

    Being Mexican I know all about excellent Mexican food. I make sopes. They are made from the same thing that corn tortillas are made from. They are little bowls. I layer black beanscooked Vyes soy groundcabbage salsa and sliced salted avocados. I make a side of Mexican rice. YUM!!

  • J. Teeple says:

    My favorite meal to make Vegan Mexican Jambalaya Mix the following in whatever amount makes you happy Pico de gallo ripped up black bean burgers black beans Mexican Rice nutritional yeast vegan sour cream additional spicy peppers fresh scallion greens or tomatoes for garnish It’s delicious fresh packed in lunch or even reheated the next day!

  • SFSTEVE! says:

    Sarah Silverman ROCKS! My favorite meal is a bag of Frito’s with a can of Amy’s Veg Chili on top. YUM PS Sarah if you are ever in the Bay Area and are looking for a free meal hit me up!

  • Lisa Brown says:

    My favorite meal is a raw vegan dish of lasagna made with zucchini……goes like this Lasagna with Cilantro Pesto and Sundried Tomato with Sundried Black Olive Tapenade makes one 9×11 pan Noodles 3 medium zuchinni about 1 lbs to 1 tsp salt 3 tbs olive oil H20 Cut off top and bottom and then in half lengthwise. Slice as thin as possible by hand or with a mandoline. Marinate with to 1 tsp salt and 3 tbs olive oil. Work salt and olive oil into slices gently by hand and dehydrate in a shallow pan for 46 hours 115 degrees or until tender turning occasionally to prevent drying. If the zuchinni looks dry add more olive oil or a combination of oil water. 23 caps of portabello mushrooms about to 1 lb 3 tbs nama shoyu 12 tbs olive oil 1 tsp Italian seasoning or sub 23 tbs fresh herbs Slice as thin as possible by hand or with a mandoline through the cap down towards the gills and stem making “noodles”. Marinate with nama shoyu olive oil and seasoning and place in a pan and dehydrate at the same time as your zuchinni. Also stirring occasionally and checking to make sure it doesn’t dry out. Add more oil or a combination of oil and water as necessary to prevent slices from getting too dry. Sundried Tomato Tapenade cup sundried tomatoes soaked in 1 cup H20 for 46 hours cup sundried black olives pitted 1 medium sweet pepper chopped or 1 cup equivilant of small sweet pack peppers 2 cloves garlic cup olive oil Pulse all above in a food processor leaving a little chunky. If mixture seems to thick to move in work bowl drizzle a little extra olive oil. It should stay fairly thick. Pine nut ricotta I use the one in the Balanced Plate and change it a bit or use your fermented seed cheese 1 cup pine nuts cup macadamia or more pine cup cashews Lemon juice Salt Olive oil Coconut butter Nutritional yeast optional Toasted Sesame oil optional Cilantro Pesto 1 cup soaked sunflower seeds 2 cloves garlic 1 bunch cilantro chopped around 2 cups 1 tsp salt 1 tbs miso 2 tbs lemon juice to 1 cup olive oil part flax oil can be used Place all ingredients in a food processor or blender and run until fairly smooth. I enjoy this as a dressing as well I just add more oil and stop when I reach my desired consistency. To assemble Coat the bottom of your pan with a small amount of coconut butter and start laying zuchinni slices slightly overlapping and covering the entire bottom of the pan. Put aside of the tapenade and use the rest to cover the first layer of noodles. Arrange a layer of mushrooms allowing some space between and press lightly across the whole pan to set these layers. Set aside of the cheese and with the rest place a layer of “cheese”. Sometimes this cheese can be a bit sticky so it is ok to form into thin patty’s with your hands and lay them down not having to get all layers to meet and stick just try to keep it uniform in thickness. Repeat process this time substituting Pesto for tapenade. After this second layer of cheese lay out one final zuchinni layer press down with your hands on the whole lasagne and top with tapenade. Set in fridge for hour before slicing. Makes 9 3×3″ slices. Dehydrate 115 for 46 hours before serving.

  • Nadia says:

    Whole Grain Pizza crust layered with chipotle tomato sauce slathered and I mean slathered with to die for Daiya Mozzarella cheese and covered in Soyritzo

  • Tracy says:

    I still haven’t learned to cook a lot of tasty dishes. I do make a mean 7bean chili. My favorite treat to myself is to walk to my vegetarian restaurant and get the “chicken” parmesan sandwich and sweet tea. One day if it’s a really special day I’m going to order dessert. They make all of their desserts themselves.

  • Emily A says:

    My favorite vegan meal is spicy blue corn tortilla chickpea tacos with avocado mash salt and garlic cilantro leaves sprouts and diced tomatoes. With homemade corn tortilla chips and mango avocado salsa. So tasty I cant get enough.

  • Lauren Friedman says:

    Whole grain pasta with pumpkin sauce It’s a delicious combination!.

  • emily reynolds says:

    mouthwatering vegan lasagne

  • Lindsey says:

    Quinoa pilaf with asparagus garlic onions cashews and a splash of lemon. For a side cucumber salad with fresh dill and red onions in a vinegrette dressing. For dessert fruit salad with organic strawberries mangos and kiwi with a tiny bit of homemade chocolate drizzle made from cocoa powder water and vegan sugar on the stove. Yum!

  • saray says:

    my favorite is Banana Pancakes all you need is 1 cup flour 1 tablespoon brown sugar 1 teaspoon baking powder 14 teaspoon salt dash of cinnamon 23 cup soy milk 12 banana very ripe and mashed 1 teaspoon vanilla. Mix flour vegan sugar baking powder salt and cinnamon together. In another bowl combine all other ingredients. Add wet ingredients to dry ingredients and stir well. Add more soy milk if batter is too thick. Cook on mediumhigh heat till browned on both sides. Makes about 8 small pancakes. Serve with maple syrup icing sugar or jam. it takes only 15 minutes and it’s yammi!!!

  • Lisa says:

    I love an Asian green vegetable stir fry flavoured with herbs and a bit of veggie stock on a bed of brown rice with a side of home made vegetarian dumplings. Then to top it all off a scoop of mango sorbet drizzled with raspberry topping.

  • Nicole Taylor says:

    Whole wheat pastaasparaguseggplantsoy cheese lasagne. YUMMMMY!!

  • Adam Deck says:

    My favorite animal free meal is Sweet potato Bean and Wild rice Quesadillas dipped in an avocado sauce with a rich Strawberry Pecan Crisp for dessert!

  • Judy Lust says:

    I would like to go out and pick berries. Bring along some vegan bread and soy cheese and soymilk. Sit under a tree and eat and drink. I’d bring along a bottle of vino but I have an ulcer right now and can’t drink that. Make sure to bring a camera.

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