This is a link to a powerful yet simple presentation on our planet… and our connected-ness as a humanity.
Whether you’re vegan or not… it’s a fantastic look at the world.
So. Have you ever had “Green Juice”? Like… kale, cucumber, celery, spinach, an apple… put through a juicer?
If you haven’t – and you’re health conscious – then DO IT!!
It tastes amazing… first of all.
It’s SO good for you… second of all.
It will extend and enhance your life (see fat sick and nearly dead… or your doctor).
And it’s easy to do. Yes, you need to have a juicer… but one Juicer is cheaper than one visit to the doctor’s office (w/o insurance) or most any prescription (without insurance) or you get the idea.
I’m a fan.
My NUMBERS have become even better since I juice daily. I started asking my doctor about it a year ago, he was skeptical. BUT as of yesterday, he’s taken me off of the (very low dose) high blood pressure meds… and off of the statin for cholesterol. That’s pretty exciting to me.
45 years old and NO PRESCRIPTIONS. I’ll take it! I may have to rely on science for something or another later, and the statin is a trial (coming off of)… but hey. I’ll take it.
Being vegan works for me.
And, I must admit, RAW does, too. I’ve only done it for a week at the most… but I’d be willing to do it for much longer – if it didn’t require so much preparation. But it is what it is. And as it is, I’m more than 50 percent raw now. I eat VERY little processed food (no noodles, very little bread, etc).
Rambling… yes. I know. But it’s what I felt like doing today.
Okay – I’ve not made this Mock Tuna Salad YET. But there is an AMAZING #Vegan restaurant in Los Angeles near my office (which is near LAX) that I visit as often as I can – that makes something that seems pretty close. The restaurant is called Stuff I Eat.
One of the MOST amazing things they have – is this CARROT UNTUNA SALAD. I know they make it with carrots that have gone through the juicer… the “wasted” or dry part. And it’s REALLY good. I want to make it at home. So … I just found this recipe on a RAW site (more on RAW later)… and it looks so amazing. I can’t imagine that there’s no dulce or anything – but the fantastic chefs at Stuff I Eat told me they don’t use seaweed either.
I’ll try it soon – but wanted to share it as soon as I found it… so here it is!!
And you can be SURE that NO DOLPHINS are harmed in the making of this salad!!!
Let me know if you make it – and if you love it!!
It may not be VEGAN… but most of it COULD be. And it’s free of animals.
Great stuff – and beautiful outcomes!
NYT Vegetarian Thanksgiving Article
I got a note from Alicia Silverstone’s site…
What a cool idea. They’re here… they’re in need… and they’re supported by this amazing non-profit organization called The Farm Sanctuary.
You should Adopt a turkey now!
Use the money you used to spend buying a dead bird… and it will help to keep one alive and happy.
Love this organization.
Oh – and it’s sponsored by ELLEN. So that rocks.
An amazing place… in an amazing part of the world.
& VEGAN, baby!!
Check out my Trip Advisor review!
Okay – so this comes from one of my very favorite cookbooks – but it’s not directly from there. The book: The Complete Idiot’s Guide to Vegan Cooking… is fantastic. Buy it. Now.
So here goes –
The Complete Idiot’s Guide to Vegan Cooking
Vegan Mac & Cheese & TVP
Servings/Yield –
4 hearty servings
Rating
*****
Vegan
NUTRITION FACTS
Servings: 4
Amount Per Serving
**PLUS CHEESE SAUCE**
Calories: 584
Total Fat: 20.72g
Cholesterol: –
Sodium: 295mg
Total Carbs: 88.56g
Dietary Fiber: 8.38g
Sugars: 6.05g
Protein: 26.39g
3 cups Sprial Macaroni, dry
½ Cup Dry Breadcrumbs
1 tablespoon Parsley
¾ teaspoon Garlic Powder
¾ teaspoon Paprika
¾ cups Vegan Cheese Sauce Mix, see recipe
¾ cup Vegan Cheddar Cheese , shredded
½ teaspoon Dry Mustard
1 cup TVP
⅛ teaspoon Cayanne
sea salt, to taste
Fresh Ground Black Pepper, to taste
¼ cup Olive oil
¼ cup Whole Wheat Pastry Flour
2 cups Almond Milk
Nutmeg
Sea Salt
White Pepper
Method
1.Boil Spiral (or whatever) macaroni: 7-9 minutes, according to pkg instructions. NOTE: DO NOT RINSE… leave in HOT colander and set aside for a few minutes.
2.Make Bechemel Sauce: combine 1/4 cup olive oil and 1/4 cup whole wheat pastry flour in a small simmer pot on medium heat. Whisk until it becomes fragrant and is well blended.
Add almond milk – a little at a time – while continuing to whisk. The mixture will become thick as it cooks, but will thin out when you add more almond milk.
Over about 2 minutes, add all the almond milk (2 c) while stirring constantly. Set aside.
3.PREHEAT OVEN 375:
4.Lightly Oil Baking Dish (9×9):
5.Assemble!: Return Macaroni to the pot. Add bechamel sauce, vegan cheese sauce mix, shredded vegan (DAIYA!) cheese, remaining 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and cayenne… and stir WELL to combine and prepared rehydrated TVP. Taste and season with salt and pepper if desired.
6.Transfer to Baking Dish: After you’re satisfied that it’s really mixed together, transfer to pan.
7.Sprinkle Breadcrumb topping evenly on top. : Spray with Olive Oil using mister or can.
8.Bake 25 to 30 minutes: Or until topping is golden brown and crisp. Remove from oven, let cool 5 minutes prior to serving.
NEEDED: Vegan Powdered Cheese Sauce Mix:
The Complete Idiot’s Guide to Vegan Cooking
Vegan Cheese Sauce Mix
Servings/Yield
16 servings
NUTRITION FACTS
Servings: 16
Amount Per Serving
Calories: 120
Total Fat: 6.14g
Cholesterol: –
Sodium: 295mg
Total Carbs: 10.89g
Dietary Fiber: 3.21g
Sugars: 0.74g
Protein: 7.41g
¾ cup Raw cashews or almonds
½ cup Rolled oats
¼ cup sunflower seeds (raw)
1 cup Nutritional Yeast Flakes
2 tablespoons Arrowroot
2 teaspoons dry mustard
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Sea Salt
1 teaspoon Paprika or Chili Powder
Method
1.Vita Mix (or blend) it: Add cashews, oats, and sunflower seeds in food processor or VitaMix and blend for several minutes until fine. Scrape down sides to ensure all is mixing well. Add nutritional yeast flakes, arroroot, dry mustard, garlic powder, onion powder, salt, and paprika and process another minute or so longer.
That’s it! Transfer to an airtight container and store in the refrigerator for up to 2 months!
2.Vegan Cheese Sauce from Mix: To prepare cheese sauce from mix, whisk together 1/2 cup vegan cheese sauce mix and 1 cup water or soy milk in a small saucepan, and cook – over medium heat, whisking often, for 2 to 3 minutes or until thickened. This makes 1 cup vegan cheese sauce. Serve with raw or steamed vegetables, baked potatoes, pasta, or other dishes – or use dry mix to season and flavor sauces, soups, vegetables, or popcorn.
So much fun. We had some tofu that I wanted to use… some freshly baked biscuits, and some GimmeLean sausage. Oh, and some great tofutti sliced “American Cheese”.
We thought – can we make a “sausage egg and cheese biscuit” that would be good?
So we tried … and succeeded. Was amazing and OH so simple.
What do you need? Some olive oil. Some tofu (extra firm). Some Turmeric and Breadcrumbs. And salt and pepper.
Take the block of drained tofu… slice it horizontally into four slices. Using a biscuit cutter about the size of the biscuits… cut the tofu into circles about 1/2 inch thick (from the slices).
Cook the sausage per the instructions on the package. And cook the biscuits in advance. Leave the oven on… you’ll want to heat everything up just prior to serving.
Put together a bowl with Almond milk… and a plate with Turmeric and breadcrumbs (fine crumbs). Add some salt and pepper to the breadcrumb mixture.
Dredge the tofu in almond milk (unsweetened original flavor – or home made! – not vanilla. That would be icky). Then coat all sides by rolling and covering in the dry mixture.
Cook the tofu on a hot non-stick frying pan… spray with olive oil in advance.
When the tofu is cooked – assemble! Cut the biscuits in half, then put Tofu “egg” … then sausage… then cheese. Put the top of the biscuit .. wrap the whole thing in aluminum foil and put in the still-hot oven for about 5 minutes.
Serve … eat … and bask in the glory that comes with great food and people.
PopVegOnline
BEST Tofu Scramble
Servings/Yield
6 to 8 servings
Categories
30 Minute, Basic, Vegan
1 tablespoon water, instead of oil
1 medium green pepper, diced
1 small Onion , diced
608 grams Tofu, get ready to crumble (two bricks)
1 tablespoon cumin
1 tsp salt
2 tablespoons turmeric
2 tsp pepper
¼ cup nutritional yeast
2 tablespoons Braggs Liquid Aminos
Method
1.Onions and Peppers Oh My : Wok is best for this dish. Put water in wok, on medium high heat, and cook onions and green pepper for a few minutes onions until translucent.
2.Add Tofu: No need to drain as you’ll be cooking the water out. Add tofu by crumbling in your hands into the wok containing the sauteed onion and pepper. Cook on medium stirring often for about 5 minutes.
3.Spice it Up: Add nutritional yeast, spices, and braggs… continue cooking for another 5 minutes or so (you’ll know when it’s done).
4.Taste!: Taste test… and if you think it’s ready, it’s ready!
5.Serve and eat!: We need a step for this? LOL
NUTRITION FACTS
Servings: 6
Amount Per Serving
Calories: 118
Total Fat: 5.25g
Cholesterol: –
Sodium: 393mg
Total Carbs: 9.94g
Dietary Fiber: 3.22g
Sugars: 2.10g
Protein: 11.65g
LINK TO PDF:
From: The Complete Idiot’s Guide to Vegan Cooking
Cinnamon Streusel Coffeecake
Servings/Yield
9 servings
9 pieces
Rating 5 STARS!
Difficulty 2 out of 10
30 Minute, Baked Goods, Vegan
Ingredients
1 ⅓ cup Sugar, divided
2 ⅓ cup whole-wheat pastry flour, divided
3 tsp Orange Zest, divided
1 tsp Ground Cinnamon
¼ tsp Nutmeg
¼ cup Earth Balance
2 tbs. Earth Balance
⅓ cup Almond Milk (Unflavored)
⅓ cup Puree Orange
⅓ cup Puree Apple
½ tsp Vanilla Extract
1 tablespoon Baking Powder
¼ tsp Salt
Powdered Sugar, to sprinkle after baking
Method
1.Preaheat: Preheat oven to 375 degrees. Prepare 9×9 (or 8×8 in a pinch) baking dish (lightly oil or non stick baking)
2.Prepare Streusel Topping: In a small bowl, 1/2 cup sugar, 1/3 cup flour, 1/2 teaspoons orange zest, 1/2 teaspoon cinnamon, nutmeg. Combine. Add 1/4 cup earth balance and set aside (this modification allows the margarine to come closer to room temperature and makes it easier to combine with the powder mixture later).
3.Batter Up!: For batter, in a medium bowl, stir together remaining 2/3 cup sugar, “milk”, orange puree, apple puree (or apple sauce), remaining 2 tablespoons margarine, remaining 1 1/2 teaspoons orange zest, and vanilla extract. Add remaining 2 cups of flour, baking powder, remaining 1/2 teaspoon cinnamon, and salt, and stir until smooth.
4.Layering in Baking Dish: Spread 1/2 of the batter into the prepared dish. Sprinkle 1/2 of streusel mixture evenly over batter. Place spoonfuls of remaining batter over streusel filling, covering it completely, and sprinkle remaining streusel over the top.
5.Bake it!: Bake for 30 minutes or until a toothpick (or a small, sharp knife) inserted in the center comes out clean. Let cool slightly (ever so slightly). sprinkle top of coffeecake with a littel powdered sugar, and cut into 9 pieces.
NUTRITION FACTS
Servings: 9
Amount Per Serving
Calories: 321
Total Fat: 7.67g
Cholesterol: –
Sodium: 288mg
Total Carbs: 60.08g
Dietary Fiber: 0.99g
Sugars: 31.08g
Protein: 3.07g
LINK TO PDF:
cinnamon.streusel
From our friend Jora… an amazing person… and her friend Mona.
The nut milk:
1 cup nuts (unsalted raw – best) soaked overnight in clean water.
Strain and rinse and add:
4 cups water
Blend in your vita-mix (popveg says you have to have one of these… it’s absolutely the best) for about a minute
Strain through cheese cloth or nut milk bag. And squeeze the cloth to get the moisture out of the pulp.
Add: 1/8 -1/4 cup agave nectar
Pinch of salt
Teaspoon of vanilla or a 1/4 teaspoon of almond extract
A few dates are good too
Mix these together (if you use dates – you will blend this again in your vitamix)
Refrigerate and enjoy.
This will last about four or five days in your refrigerator.
I love pecans and walnuts but my favorite by far is brazil nuts.
Brazil nut milk is criminally good!
OH – and if you need a nut bag (better than cheesecloth)… here’s one to check out: