Wednesday, February 3, 2016

Germans are Not Allowed to Visit my Blog


Did you know Germans are banned from my blog?  The German government is anti-vegan.  They say Germans being vegan would ruin their economy!  Please!  Just change from meat and dairy to vegan! No harm done!  In fact, people would be happier and healthier.  Their excuse is unfounded!  The real truth is they do not want people to be strong, happy, free, and healthy.

So-Called Mexican Avocado


This avocado says it is from Mexico, but I maintain it is a U.S.A. avocado.  It tastes rich, nutritious, and delicious.  It can be eaten alone.  This brand grows avocados in the U.S.A. and in Mexico.  I ate this brand when I was in Idaho.  The true Mexican avocados taste nasty (regardless of the brand).  They taste watered down, not nutritious, and need to be eaten with something else, not alone.  This is a U.S.A. avocado with a Mexican label.

Why fool New Yorkers and people from New Jersey?  Is it because people around here will revolt a lot easier?

Even if Mexican avocados were as good or even better than U.S.A. avocados, is it ever okay to import food?  No, it is never okay to import something you rely on for survival.  Each country needs to be fully independent and self-sufficient.

I claim this label is a lie.

Saturday, January 16, 2016

New Jersey/New York City


Dear Viewers,

Thank you all for coming to my blog!  I am not going to be adding new posts for a couple weeks/months as I travel to New Jersey/New York City.  Please take a look at all the recipes I have.  There are plenty! Hope you all have a great next several weeks /months without me!  

"Keep Calm and Vegan On!"

See you all soon!

Sincerely,
Mary

Spoonful Vegan Chickpea and Vegetable Soft Paté


So good, you may want to eat it by the spoonful!

Preparation time is approximately 1 hour and 45 minutes, unless you use canned chickpeas/garbanzo beans, in which case it may take about 30 minutes.  (I do not use canned because I prefer to make everything as healthy and fresh as possible.)

Equipment:
  • Food Processor
  • 2 Medium Sauce Pans
  • Measuring cups
  • Measuring spoons
  • Paring knife
Ingredients:
  • ¾ cup (180 ml) dry chickpeas or 2 cups cooked (.50 L)
  • 1 cup (.25 L) baby Bella mushrooms
  • ½ yellow bell pepper
  • 1 cup (.25 L) “petite” carrots
  • 1 cup (.25 L) cauliflower
  • ~1/4 lb (110 g) raw walnuts or 1 ¼ cups (.30 L)
  • .66 OZ (18g) fresh basil leaves (cut stems off)
  • 2 tablespoons of your favorite extra virgin olive oil
  • 2 teaspoons of iodized salt







Directions:
  1. In one medium saucepan, bring water to a boil for the chickpeas.
  2. Boil chickpeas for 1 ½ hours, on medium with lid tilted, adding water to it as needed.
  3. While chickpeas boil, in the other medium sauce pan, bring water to a boil for the vegetables (mushrooms, pepper, carrots, and cauliflower).
  4. Boil the vegetables for 15 minutes on medium-high, no lid necessary.
  5. When the vegetables are done cooking, drain them and set them aside, removed from heat, until the chickpeas are done cooking.
  6. When the chickpeas are done, drain them.
  7. In the food processor, combine the vegetables, walnuts, basil, olive oil, and salt.  Mix well for about 30 seconds to 1 minute.  Next add the drained chickpeas and mix for 30 seconds to one minute.
  8. Serve and enjoy! 
It is so good, I decided to make baked potatoes and combined them with this soft paté.

 

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" 

January 2014
"The American Parasite"

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).

Government Recommends Cutting Down on Sugar

The U.S. Government is now stating the obvious.  Please see the link below.

Sunday, January 10, 2016

Delicious Lentil Soup

Serves 4
Preparation time is approximately 1 hour.

Equipment:
  • Large Pot
  • Paring knife
  • Large wooden spoon
  • Measuring cup
  • Measuring spoons
Ingredients:
  • 1 cup dry lentils- not red ones (.25 L)
  • 5 cups water (1.2 Liters)
  • 2 cups sliced zucchini (.5 L)
  • 1 cup finely chopped baby carrots (.25 L)
  • 1 cup chopped spinach leaves (.25 L)
  • 3 vegetable bouillon cubes (I used Edward & Sons brand.  It is very good)
  • 1 (6 OZ) can of tomato paste (170 g)
  • ½ tablespoon fresh thyme leaves (7.4 ml)
  • 1 ½ teaspoons of iodized salt (7.4 ml)
  • 2 fresh bay leaves
  • 1 teaspoon of your favorite extra virgin olive oil (5 ml)
Directions:
  1. Bring water to a boil.
  2. Add all ingredients.
  3. Cook with lid tilted, on medium for 20 minutes, stirring occasionally.  Then reduce heat to medium-low and cook, covered for 35 minutes, stirring occasionally. 
  4. When it is finished cooking, remove bay leaves.
  5. Serve and enjoy!

No Farms = No Food = No Future







Saturday, January 9, 2016

Gluten-Free is NOT for Me!



Sometimes when I tell people I am a vegan, they ask me, “Are you also gluten-free?”  As though there was some sort of health benefit to not eating gluten.  Please!  There is absolutely no health benefit to being gluten-free.  Being gluten-free is only for people who get sick when they eat gluten.  I love wheat and grains!  Most of my diet comes from wheat and grains.  Do not be fooled!  

Vegan yes!  Gluten-free NO!

Please see the article below:

Friday, January 1, 2016

Happy New Year! 2016!

New Year’s Snack: Raisins and Raw Cashews



Serves 2
Preparation time is under five minutes.

Equipment:
  • 2 bowls
  • Zip-Lock bag
Ingredients:
  • ¾ cup raw cashews
  • 1 ½ cups raisins
Directions:
  1. Put nuts and raisins in the bag, zip shut, and shake to mix them together.
  2. Serve in bowl and enjoy!

The Vegan Revolution Has Begun!

They are now adding hummus dip!
The vegan revolution has begun!

Potato Curry



Serves approximately 7-8
Preparation time is approximately 1 hour and 45 minutes, unless you buy canned chickpeas (A.K.A.: Garbanzo beans), then it would take about 30 minutes.

Equipment:
  • 2 medium sauce pans
  • 1 large pot
  • 1 bowl
  • Measuring cups
  • Measuring spoons
  • Large wooden spoon
  • Paring knife
  • Grater/Mincer
  • Small metal spoon (to mix the spices)

Ingredients:
Potatoes:
  • 6 large red potatoes (6 cups/1.42 liters) chopped into bite-size pieces
  • 6 tomatoes on the vine (5 cups/1.18 liters) chopped into quarters
  • ¼ lemon per serving
  • ¾ cups (177 ml) dry chickpeas (2 cups cooked/.47 liters)
  • ½ cup (118 ml) coconut milk
  • 1 tablespoon your favorite extra virgin olive oil
  • 1 tablespoon fresh ginger, peeled and minced/grated
  • 4 teaspoons Tikka Masala
  • 4 teaspoons curry powder
  • 2 teaspoons ground cumin seed
  • 2 teaspoons iodized salt
  • 1/2 teaspoon cayenne pepper or more per taste

Rice:
  • 2 cups Uncle Ben’s brand White Rice, dry (made in the U.S.A.)
  • 4 1/2 cups water
  • 1 teaspoon iodized salt
  • 1 ½ teaspoons of your favorite extra virgin olive oil

Directions:
  1. Bring water for chickpeas to a boil in medium sauce pan.
  2. Add chickpeas to boiling water and boil on medium with lid tilted.  Set timer for 45 minutes, for reasons listed below.  Check water levels frequently, due to loss of water from steaming (add water as needed).
  3. In a large pot, bring 2 cups of water to a boil and add the tomatoes.  Boil on medium, covered for 15 minutes, do not stir.
  4. As soon as the tomatoes are done cooking, immediately drain them and set them aside, leaving them in the covered pot, removed from heat, until they are needed.  Do not drain again, as this will be tomato juice needed for the potatoes.
  5. Prepare potatoes to be boiled when 45  minutes sounds for the chickpeas.
  6. When 45 minutes sounds, bring water to a boil in the medium sauce pan for the potatoes.  Then add potatoes and boil, uncovered on medium-high for 15 minutes.  Reset chickpea timer for an additional 45 minutes.
  7. In the bowl, mix powdered spices.
  8. Once potatoes are done cooking, drain and put them in with the tomatoes.
  9. Prepare rice per the label on the package in the medium pot used for the potatoes.  Once it is done cooking, add salt and olive oil.
  10. Once chickpeas are done cooking, drain and add to the tomatoes and potatoes in the large pot, mixing in spices, Tikka Masala, oil, coconut milk, and ginger. Then bring to a boil and reduce heat to medium-low.  Cook covered for three minutes, stirring occasionally.
  11. Serve over rice and enjoy! 

Top 8 Myths About Eating Vegan, Busted





Sunday, December 20, 2015

Christmas Lunch- Edmund’s Vegan Split Pea Soup

Yet another delicious soup!
Preparation time is approximately 1 hour and 15 minutes.
Serves 6-8

Equipment:
  • Large Pot
  • Measuring cups
  • Measuring spoons
  • Paring knife
Ingredients:
Foundation:
  • 10 cups of water (2.4 liters)
  • 2 cups dried split peas (370 ml)
  • ½ cup dried pearled barley (115 ml)
  • 5 vegan bouillon cubes (I used Edward and Sons brand)
  • 1 tablespoon Italian extra virgin olive oil
  • 2 teaspoons of iodized salt
Vegetable Mixture:
  • 4 cups of red potatoes (not peeled) chopped into small bite-sized pieces (.95 Liters).
  • 2 cups carrots chopped into approximately ¼ bite-sized pieces (370 ml)
  • 2 cups of celery chopped into approximately ¼ bite-sized pieces (370 ml)
  • 1 bunch of parsley, chopped with stems cut off
  • .66 OZ (18 g) fresh basil
  • 3 fresh bay leaves
  • 1 Tablespoon of fresh thyme
Directions:
  1. In a large pot, bring water and bouillon cubes to a boil.
  2. Add peas, barley, salt, extra virgin olive oil and boil, covered, on medium, for 45 minutes, stirring every 5 minutes (because it may stick to the bottom if you do not mix it often).
  3. Add all other ingredients (from the vegetable mixture) and cook on medium for 30 minutes, stirring every 5 minutes.
  4. Serve and enjoy! 

Sunday, December 13, 2015

Christmas Breakfast: Vegan French Toast


This is better than non-vegan French Toast.
Makes five slices (2-3 slices per person is what I recommend.  Be careful because the first one you make is likely to come out bad as you adjust to the correct medium temperature.)
Takes about 30 minutes maximum to make.

Equipment:
  • Frying pan
  • Large bowl
  • Fork

Ingredients:
French Toast:
  • 5 Slices of organic whole wheat bread with honey (I used Papa’s brand Organic Whole Wheat with Honey.  I purchased it at Wal-Mart.  NOT any whole wheat bread will work. It must be strong and thick.)
  • 1 cup almond milk
  • 2 tablespoons of whole wheat flour
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon coconut oil to cook with for each slice
  • ¼ teaspoon ground nutmeg

Toppings:
  • Fresh fruit
  • Powdered sugar
  • Maple Syrup

Directions:
  1. Using the fork, mix all ingredients in a large bowl, except the bread, coconut oil, and toppings.
  2. Put coconut oil in pan and heat on high until it sizzles, then reduce heat to medium.
  3. Meanwhile, dunk bread into the mixture, using fork to lift it out (dip about 2 seconds each side).  Place bread on pan, over top of the oil, and cook approximately one minute each side or until it browns and becomes harder (I used a timer).
  4. Put on plate, use toppings: sprinkle powdered sugar and place fruit nicely, no need for maple syrup if using honey bread.
  5. Serve and enjoy!

Thursday, December 10, 2015

Christmas Salad: Vegan Caesar Salad


In honor of a man who has gone down in history as brave, strong, and wise: Julius Caesar.

Preparation time is 2 hours, unless you are okay with eating canned chickpeas, in which case, it would take about 40 minutes to make this salad.  (So, if you prefer the freshest chickpea, which involves cooking it, then make the dressing, vegan cheese, and croutons the night before your Christmas feast).  
Also, you must let some raw cashews soak overnight, if you want to be super healthy and keep them all raw.  If you do not, you can cook them as described below.  

Serves 5-6 

Equipment:
  • Food processor
  • 2 medium sauce pans
  • 1 super large bowl, for the salad.
  • 2 medium bowls (one for the dressing, one for the vegan cheese)
  • Oven
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board
  • Lemon squeezer
  • Large oven tray

Ingredients:

Croutons:
  • ¾ cup of dry chickpeas (A.K.A. Garbonzo beans), 2 cups cooked, or 1 (14 Oz) can of precooked chickpeas.
  • ½ teaspoon of iodized salt (to sprinkles over top of the chickpeas before cooking in oven)
  • ½ teaspoon extra virgin olive oil (to coat the bottom of the oven tray)



Dressing:
  • ½ cup of cashews which must either sit in water over night, or be boiled for 15 minutes.
  • 2 tablespoons of extra virgin olive oil
  • ¼ cup of water
  • ½ tablespoon Dijon mustard
  • 1 tablespoon of freshly squeezed lemon juice
  • ½ tablespoon of vegan Worcestershire sauce (I used Cornet Bay brand.)
  • ½  teaspoon of iodized salt
  • 2 teaspoons capers non pareil


Cashew Cheese:
  • ¼ cup of raw cashews
  • 1 tablespoon of extra virgin olive oil
  • 2 tablespoons of raw sesame seeds (located in the health food section.)
Salad:
  • 5 cups of Kale (one small bunch)- with stems removed and chopped.
  • 10 cups of Romaine lettuce (2 small heads) (especially the crunchy part- cut off the dark green, soft leaves and remove) and chop up as much of the crunchy leaves as possible.

Directions:
  1. Boil water for the chickpeas and cashews in two medium sauce pans.
  2. Cook chickpeas for 1 ½ hours, per package label; but set the timer for 1 hour, you will see why later.
  3. Cook ½ cup of cashews for 15 minutes on high, uncovered.  Be sure to check water levels because a lot of water will be evaporating.
  4. When one hour passes on the chickpeas, reset the timer for another 30 minutes and preheat oven to 400°F/204°C.
  5. Once cashews are done cooking, remove from heat, drain, and set aside, covered, until you are ready to make the dressing.  They need to cool off for about 10 minutes at least.
  6. Add all the dressing ingredients in a food processor and blend until it is creamy.  Set dressing aside in a bowl in the refrigerator.
  7. Next make the cashew cheese by combining all ingredients in a food processor, blend until it looks like the picture. Then place in a bowl, set aside for when needed.
  8. When chickpeas are done cooking, put in oiled oven tray (per quantities listed under the croutons section above, ½ teaspoon extra virgin olive oil) and sprinkle the ½ teaspoon of salt over the chickpeas.  Cook in oven for 20 minutes. 
  9. After 20 minutes, mix them up and cook the chickpeas an additional 10 minutes.
  10. Next prepare lettuce and kale (“salad”) in a super large bowl. 
  11. Add all the ingredients to the salad, mix well for about 5 minutes, in the following order 1) dressing, 2) cashew cheese, and 3) croutons (which have cooled off).
  12. Serve and enjoy! 

Wednesday, December 9, 2015

Christmas Dinner: Vegan Chana Masala


Serves 3.5, so I recommend at minimum, doubling this recipe (i.e., multiplying each ingredient by two) to serve 7 (this does not include people getting more than one serving and people are going to probably want more of this, I know I did).
Preparation time is 1 hour and 40 minutes, unless you are going to use canned chickpeas (A.K.A. garbanzo beans).  In which case it could take about 45 minutes to make.
Serve on a 2:1 ratio (2 parts of Chana Masala for every 1 part of rice).

Equipment:
  • 2 medium sauce pans
  • 1 large pot
  • 1 medium bowl
  • A metal spoon (to mix the spices)
  • A wooden spoon to mix the Chana Masala
  • Measuring cups
  • Measuring spoons
  • Paring knife
  • A cheese grater or a mincer





Ingredients:
  • 1 ¼ Cups of dry chickpeas, 2 ¾ cups cooked, or 2 (14 OZ) cans cooked
  • 1 Cup uncooked brown basmati rice (in the Indian section at your grocery store, if you have one).
  • 1 Lemon cut into four wedges
  • ½ A teaspoon of serrano pepper grated/minced for  
  • 1 Tablespoon of ginger grated/minced
  • 6 Small tomatoes on the vine, with stem area removed and cut into haves (about four cups).
  • 4 Cups of water (for the tomatoes).
  • 1 Tablespoon Italian extra virgin olive oil
  • 1 ½ Teaspoons of tikka masala (or garam masala).  I used Patak’s brand.  It is curry paste.  It is available at the Indian section at the store.
  • 1 ½ Teaspoon ground coriander
  • 1 ½ Teaspoons of ground cumin seeds
  • ¾ Teaspoons of iodized salt
  • ¼ Teaspoon cayenne pepper 

Toppings:
  • Desired amount of fresh cilantro, chopped, per serving.
  • 1 lemon wedge per serving (1/4 of a large lemon).





Directions:
  1. In medium sauce pan, bring water to a boil for the chickpeas and follow the instructions on the label of the package to cook them.  Cook for one and a half hours, setting timer for one hour for step two.
  2. Once one hour has expired on the chickpeas, be sure to set the timer for the chickpeas for another 30 minutes.  In a large pot, bring four cups of water for tomatoes to a boil.  Next add tomatoes and boil, covered on medium-high for 10 minutes, not stirring). 
  3. Once the tomatoes are done cooking, drain and remove from heat and keep covered until you need them later.
  4. Simultaneously as finishing the tomatoes, bring water to a boil for the rice in a medium sauce pan.  (Once the rice is done cooking, let it sit for 10 minutes, covered.  This will soften it up.)
  5. While everything is cooking, prepare the spices, combining and mixing the ground spices first, then adding the ginger, serrano, and the tikka masala and mixing until a thorough texture is established with the metal spoon.
  6. Next, when there are just a few minutes remaining on the chickpeas, add the extra virgin olive oil and spices to the tomatoes, cook on high until it boils, then reducing heat to medium-low. Cook for a 3 minutes.  Mix it well and crush some of the tomatoes with the wooden spoon.
  7. Finally, add the cooked and drained chickpeas to the sauce.  Cook covered for ten minutes on medium-low, stirring occasionally. 
  8. Serve over rice, add toppings, and enjoy!
This is so delicious!  Merry Christmas everyone!