Yes, we have these awesome Vegan Meyer Lemon Bars for you today but… could you help us out with an issue we’re dealing with?
Vegan Meyer Lemon Bars … And A Moral Dilemma
A few days ago, we found one of our recipes (written word for word, pictures included) posted on the website of a so-called fitness celebrity, who took full credit for. We contacted them and asked them to please either remove the post or give us credit for the recipe. We received a response apologizing for what happened. The explanation they gave us was that someone who no longer works on their team was responsible for posting the recipe, and they assured us it would never happen again.
Something didn’t sit right with me, especially after receiving that response, so I started browsing through the website, looking at the recipes posted. Just as I suspected, I found a lot of work from other bloggers and, just as happened with us, they did not get credit for it. Some were just images, some were full recipes, copied to a t.
I found myself getting more and more enraged, the more unaccredited recipes I found. How could someone who is supposed to be a “role model” for a healthy lifestyle, do something like this? How can someone blatantly take another person’s work and pass it as theirs? In my eyes, that is no different than going into a store and walking away with something without paying for it. It is no different than stealing.
This whole thing has been eating at me for days, and I’ve been asking myself why that is. They did what we asked for after all, so my not just let it go? Here’s why: because it’s wrong. And because it’s unfair. It’s unfair because as food bloggers, every recipe and every picture we post requires hard work, time and dedication. And for someone to take the easy road and use it to their benefit, is just wrong. But the main reason why I can’t let it go is because yes, we were able to catch it and stop it. But what about all the other bloggers out there who have no idea this is happening? Shouldn’t they have the right to know, so they can decide what to do?
So here’s my “moral dilemma”: do I try to contact these bloggers and let them know what’s going on? Or do I just let it go since we got what we asked for? And please understand, I’m not trying to be vindictive here. I just want to do what is right and what is fair.
Any input would be greatly appreciated… Thank you for listening!
Have you ordered Tahini and Turmeric, our Vegan Middle Eastern Cookbook?Print
Creamy, rich, tangy and delicious vegan lemon bars. Have them for dessert or as a snack. They are a treat you’ll fall in love with!
- For The Shortbread:
- 1/2 cup coconut oil
- 1 tbsp granulated sugar
- 2 tbsp confectioners’ sugar
- 1/2 tsp natural vanilla extract
- 1 cup all purpose flour
- 2 tbsp water
- Pinch of salt
- For The Lemon Curd:
- 1 cup canned light coconut milk
- 1/2 cup Meyer lemon juice (about 2 large)
- 3 tbsp maple syrup
- 2 1/2 tbsp corn starch
- Pinch of turmeric (optional, just for color)
- Pinch of salt
- 2–3 tbsp confectioners’ sugar (to taste)
- 1 tbsp coconut oil
- 1–2 tsp natural vanilla extract (to taste)
- To prepare the shortbread
- Preheat oven to 325F. Line an 8×8 baking pan with parchment paper
- In a medium bowl, cream together coconut oil and granulated sugar for about one minute. Add confectioner’s sugar and vanilla and continue beating for another minute, until creamy
- Reduce speed, add flour, water and salt and mix until just incorporated
- Using your hands, pull the mix together to form a dough
- Press the dough as evenly as possible onto the lined pan, so it slightly comes up the sides. Prick the dough with a fork several times (this will prevent it from bubbling up)
- Bake at 325F for about 30-33 minutes or until lightly golden. Set aside to cool completely
- In the meantime, prepare the lemon curd. Combine coconut milk, lemon juice, maple syrup, corn starch, turmeric and salt in a small sauce pan and whisk well. Place the saucepan on the stove over medium heat and cook until it thickens ( this should take about 5-6 minutes), whisking often
- Remove from heat and whisk in confectioners’ sugar, coconut oil and vanilla extract. Set aside to cool, about 10 minutes
- Pour the lemon curd over the shortbread crust and refrigerate for 2 hours or until set. Cut into bars
Creamy, rich, tangy and delicious vegan lemon bars. Have them for dessert, as a snack, They are a treat you’ll fall in love with!
- Serving Size: 1 bar
- Calories: 286
- Sugar: 11
- Sodium: 2000
- Fat: 20
- Saturated Fat: 17
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 2.5
- Cholesterol: 0