Thursday, November 26, 2015

Got Fire?

Vegan Green Fire Sauce
October 11, 2015
Dear Viewers,

The Vegan Green Fire Sauce is the best!  It will bring excitement to your food!  It is quick, easy to make, and stores in the refrigerator.  You can have it made within fifteen minutes!  Vegan Green Fire Sauce is raw and therefore, very healthy, especially since it is made out of raw jalapenos.  


Happy Thanksgiving!

Barley Soup Alternative

Located in October 25, 2015,
Under "Barley Vegetable Soup"
(once there, scroll down).
Dear Viewers,

My husband said this is one of the best vegan soups he has ever had.  He says, "It is delicious.  It is hearty.  It makes you want more!" He "highly recommends it to all, vegan or not.  This is an absolutely fantastic soup, perfect for a chilly winter day."


Wednesday, November 25, 2015

What Mary Recommends for Thanksgiving

Falafels: July 6, 2014
Ma's Holiday Celery: October 5, 2013
Dear Viewers,

These two recipes are delicious, and healthy.  The falafels are filling and wonderful.  Happy Holidays to all!  Please enjoy all my other recipes.  They are all delicious!


Sunday, November 22, 2015

Failed Attempts at Thanksgiving Recipes

Dear Viewers,

This weekend, I tried to make two vegan Thanksgiving recipes for you, but both of them were failed attempts.  Hopefully, I will have something for you before Thanksgiving so you can try a new treat next week.

Thank you for coming!  Hope you like the recipes!


Saturday, November 21, 2015

Wal-Mart's Vegan Salad and the Rip Off

I went to Wal-Mart this week to get a snack.  Much to my surprise, I found a vegan salad!  Plus it was on sale!  So I purchased it.  Then, in the car, on the way back, I realized they ripped me off.  I paid full price.  As you can see on the label above, it was discounted down to $2.00, yet I paid almost double.  Be sure to not get ripped off by Wal-Mart. 

By the way, this salad contains soy, therefore it is not even healthy.

Download My Logic Book for Free! (It was written for everyone, especially the cool people!)

It was written for everyone, especially the cool people!
Check the link to the right.
This book is short and easy to read.

Click the link to the right for a free copy (web version); or click below to buy this book on Amazon.  

"The Bigger the Lie, the More Likely People will Believe It." Adolf Hitler (He was a vegan.)

"The bigger the lie, the more likely people will believe it."
The lie is eating animals is necessary.
For reasons why being a vegan is the only way to be civilized, please see the following posts:

May 2014
"Vegan Video",
"Meat & Dairy = Cancer & Heart Disease",
"How Chickens are Really Treated in Factories", and 
"Hidden Video on Animals being Killed in the Meat Industry"

April 2014
"Got Rot?"

March 2014
"Animal Protein --Meat and Dairy-- Cause Cancer" 

July 2010
"Benefits" of being a vegan.

Just because everyone else is eating like savages, does not make eating the bodies of dead animals healthy or correct.

  Just because animals cannot speak does not make them worthless.  Being unable to speak does not mean being unable to think and feel.

By the way, the key to being a vegan is the miraculous juice (located under 2010).

Wednesday, November 11, 2015

Vegan Farro and Chickpea Salad

Darn good salad, darn good!
Serves 4
Time: 1 hour and 40 minutes (unless you are using canned chickpeas, then it would be about 30 minutes probably)

  • 2 medium sauce pans
  • Fork (to stir dressing)
  • Large bowl (for entire salad)
  • Small bowl (for dressing)
  • Medium bowl (to cook down chickpeas and farro)
  • Knives
  • Measuring cups
  • Measuring spoons
  • Large wooden spoon

  • ¾ cup dry farro (~ 2 ¾  cups cooked)
  • 1 cup dry chickpeas (~ 2 ½ cups cooked)
  • 1 red bell pepper, seeded and diced (~1.5 cups)
  • ~3/4 cup of artichoke hearts (I bought a 9.2 OZ jar (261 g) and used approximately half of it)
  • 1 cucumber peeled, finely sliced, and chopped (~2 cups)
  • 1 cup of chopped parsley
  • ~3/4 cup of sliced black olives (I bought a 3.8 OZ (108g) can)

  • ¼ cup and 1/2 tablespoon of extra virgin olive oil
  • 1 tablespoon of freshly squeezed lemon juice (~ ¼ large lemon)
  • 3.5 tablespoons of balsamic vinegar
  • ½ teaspoon iodized salt

  1. In medium sauce pan, bring water to a boil, add chickpeas, reduce heat to medium-low, and boil, slightly covered for 1.5 hours (or per label on the package).
  2. Prepare all the ingredients.
  3. Once an hour and ten minutes has elapsed, cook the farro 20 minutes (or per label on package).
  4. Place vinegar, extra virgin olive oil, and lemon juice in the small bowl and stir well with fork.
  5. In separate bowl, add cucumber, olives, artichoke hearts, and pepper.
  6. Once the chickpeas and farro have finished cooking, drain, put together in a medium bowl, and place in freezer for 10 minutes.
  7. Next, combine chickpeas, farro, and salad together in large bowl. 
  8. Serve and add dressing to each bowl (or to the entire salad if you are eating it all immediately as the dressing will cause the vegetables to soften if exposed to it for too long of a period).
  9. Enjoy!

Lentil Pasta

Quick, easy, and healthy meal.
Serves 4-6
Time: 30 minutes

  • Medium sauce pot
  • Measuring cup
  • Large wooden spoon
  • 1 cup dry lentils
  • 2 cups whole wheat “elbows” pasta
  • 1 pound and 8 OZ (690g) jar of your favorite tomato sauce
  • Optional: Vegan Green Fire Sauce 10-11-15 (October 11, 2015)
  • Optional: Avocado, sliced
  1. Boil lentils for 15 minutes.
  2. Add the pasta to the lentils and cook an additional 6 minutes, or per the label.
  3. Drain, return to heat and add tomato sauce.  Cook until it boils, stirring continuously.
  4. Serve and enjoy!

Saturday, November 7, 2015

Arizona Vegans

 Hello Everyone!  I am in Arizona this weekend!  These are just a couple things I found:
Vegan Curry Chick'n
(Caution: Soy is not healthy for you and should only be eaten rarely. 
Please see my post on July 4, 2010, regarding soy.)

Vegan Pumpkin Pie

Top 10 Reasons to Not Eat Turkeys


Tuesday, November 3, 2015

Vegan Banana Bread

Preparation time is approximately 2 hours.
Serves 4-6

  • Potato masher
  • Measuring cups
  • Measuring spoons
  • 2 large bowls
  • Loaf pan
  • Large wooden spoon
  • Oven

  • 3 bananas (approximately 1 ¼ cups mashed)
  • Vegan butter (for loaf pan)
  • 1 ¼ cups of all purpose flour
  • 1 teaspoon baking soda
  • ¾ cups of sugar
  • ½ cup plain almond yogurt
  • ¼ cup of canola oil
  • 1 teaspoon of pure vanilla extract

  1. Preheat oven to 350°F.
  2. Coat loaf pan with butter.
  3. In one bowl, mix the flour, baking soda, and sugar.
  4. In the other bowl, mix the bananas (mashed with potato masher), yogurt, oil, and vanilla extract.
  5. Then mix wet ingredients into the dry ingredients and stir in all very well (it is okay of there are lumps).
  6. Transfer batter into loaf pan and bake for 55-65 minutes. 
  7. Cover with tin foil when it starts browning.
  8. Check every five minutes (from 50 minutes onward) with a knife, when the knife comes out clean, it is done.
  9. Let it cool outside the oven for 30 minutes.
  10. Serve and enjoy!

Butternut Squash Pasta

Serves 5-6
Preparation time is approximately 30-40 minutes.

  • Blender
  • Large pot (for the sauce)
  • Medium Sauce Pan (for the pasta)
  • Large, strong knife (to peel and cut the butternut squash)
  • Large wooden spoon

  • An approximately 2 pound butternut squash
  • A 13.25 OZ box (375 g) of linguine
  • 3-5 fresh sage leaves chopped finely
  • 1 tablespoon extra virgin olive oil (optional)
  • 1 vegan bouillon cube and 2 cups water (or 2 cups vegetable broth)
  • ½ teaspoon coriander
  • 1/8 teaspoon cayenne powder
  • Approximately 2 teaspoons of iodized salt
  • Grape tomatoes (as in the picture)
  • 1 Avocado per serving
  • Vegan Green Fire Sauce (optional) from October 11, 2015

  1. Bring water and bouillon cube to a boil in the large pot.
  2. Simultaneously, peel, remove seeds, and chop the butternut squash into 3 inch pieces (or small enough to fit in the blender).
  3. Add squash and sage to broth and boil on medium, covered, for 15 minutes.
  4. In medium sauce pan, bring water to a boil for the linguine.
  5. Blend squash and broth in the blender, along with salt, spices, and extra virgin olive oil.  Return to pot and mix well.
  6. Add pasta to pot and mix it all together.
  7. Put into bowls, add toppings: avocado and tomato (Green Fire Sauce is optional, yet delicious).
  8. Serve and enjoy! 

Sunday, November 1, 2015

Chickpea Stew

Serves eight

Preparation time is approximately one hour and thirty-five minutes.

  • Medium sauce pan (for the chickpeas)
  • Large pot (for the stew)
  • Large bowl (for the couscous)
  • Tea pot (to boil water for the couscous)
  • Measuring cups
  • Measuring spoons
  • Large wooden spoon

  • Little over ½ cup of dry chickpeas or approximately 2 cups cooked chickpeas.
  • 1 head of cauliflower cut into florets
  • 5 OZ bag of raw spinach
  • ½ cup of raisins
  • ½ cup of tomato paste
  • 2 cups water
  • 4 large tomatoes chopped into quarters (please see picture below) or approximately 8 cups.
  • 10 OZ (283 g) box of uncooked couscous for four people (or two of these boxes for eight people)
  • 1 Tablespoon of extra virgin olive oil for the stew and 1 teaspoon for the couscous.
  • 2 ½ teaspoons ground cumin seed
  • ½ teaspoon ginger
  • .66 OZ (18 grams) box of raw basil leaves, minus the stems.
  • 1 teaspoon of iodized salt or more to taste for the stew and ½ teaspoon for the couscous
  • ½ teaspoon cayenne pepper

  1. Bring water to a boil in the medium sauce pan, then add chickpeas and cook on medium to medium-low, on a soft boil, for one and a half hours with lid tilted (or per instructions on the label).  If canned, skip this step.
  2. When one hour has elapsed, in large pot, add extra virgin olive oil, water, tomatoes, and cook on high until it sizzles (approximately two minutes).  Then reduce to medium and cook for ten minutes, covered, stirring occasionally. 
  3. After the ten minutes, add cauliflower, spinach, basil, spices, and raisins.  Stir it all together and mash the tomatoes with the large wooden spoon.  Cook an additional twenty minutes, covered, stirring occasionally.
  4. When ten minutes remain, bring water to a boil for the couscous, using the tea pot.
  5. Once the chickpeas are done cooking, drain them and add to the stew along with the tomato paste, and stir it in well.
  6. Add boiling water to couscous and cover in the large bowl for five more minutes (keep cooking the stew during these five minutes).
  7. Add salt and extra virgin olive oil to couscous and fluff with spoon.
  8. Serve (by topping couscous with stew in each bowl) and enjoy! 

Monday, October 26, 2015

Side Effects of Diet Soda

This is a link to an article showing how even diet soda is bad for you!
Once you arrive at the link, click on the right arrow to see all the side-effects.