Saturday, February 28, 2015

Download My Logic Book for Free!

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; or click below to buy this book on Amazon.  

Vegan Burrito


On a scale of 1 to 5, 1 being just "okay" and 5 being fantastic, I rank this a 5!  It satisfies the need to eat a burrito.  

Makes 3-4 burritos.

Equipment:
  • Large Pot
  • Medium pot
  • Blender
  • Wooden spoon
  • Knife
  • Measuring cups and measuring spoons

Grown in the U.S.A.
Ingredients:
  • 1 cup dried black beans (16oz/2 cups, cooked beans)
  • ½ cup of dry rice
  • 3-4 burrito-sized flour tortillas
  • 1/3 bunch of cilantro
  • 1 squeezed lime
  • 1 tablespoon of Italian extra virgin olive oil
  • 1 tomato (1/2 to make salsa and ½ to add to the burritos when done)
  • 4 leaves of lettuce chopped thinly
  • ¼ jalapeno  
  • Desired amount of vegan shredded cheddar cheese
  • ½ teaspoon salt (not sea salt)
  • ½ teaspoon of cumin
  • 1 tablespoon of chili powder


 Directions:
  1. In the large pot, bring water to a boil.
  2. Once boiling, cook beans per the instructions on the package (I cooked mine for 1 ½ hours, simmered, with a tilted lid).
  3. When 20 minutes remain for the beans, start cooking the rice, per the instructions on the package.
  4. While these are cooking, make the green salsa: add cilantro, salt, ½ tomato, and lime in the blender; blend.
  5. After the beans cook, drain them and add extra virgin olive oil, chili powder, and cumin and cook on medium heat for 3 minutes, while stirring.
  6. Immediately, put beans on tortilla and add cheese so the cheese can melt on it.
  7. Mix green salsa into the rice.
  8. Place rice on top of beans and cheese.
  9. Add lettuce and the other ½ tomato (both finely chopped) to the burritos.
  10. Fold the burritos.
  11. Serve and enjoy!

CNBC Article: "Want muscles? Rice is the new meat." By Jane Wells, Wednesday February 25, 2015

Check out this link.
It is an article from CNBC about being a vegan and drinking rice protein.

http://www.cnbc.com/id/102454870

...Do not worry, you will not shrink from eating rice!

"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",
"Hidden Video on Animals being Killed in the Meat Industry", and
"How Chickens are Really Treated in Factories".

April 2014
"Got Rot?"

March 2014
"Animal Protein --Meat and Dairy-- Cause Cancer" and
"3/14 of the China Study".

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).


Saturday, February 21, 2015

Vegan 15 Bean Dip


Makes 2 bowls.

On a scale of 1 to 5, 1 being just “okay” and 5 being fantastic, I rank this a 4.5.

Great for dipping chips, crackers, and bread.

Equipment:
  • Potato masher
  • Measuring cups
  • Measuring spoons
  • Large pot (for the beans)
  • Medium pot (for the sauce)
  • Large wooden spoon
Ingredients:
  • 2 cups of dry beans (beans from the 15 beans soup) or 3.5 cups cooked beans
  • 3 small tomatoes or 16 OZ
  • ½ cup corn (canned corn or frozen corn)
  • ½ tablespoon chili powder
  • 1 teaspoon Italian extra virgin olive oil
  • 1 teaspoon cumin
  • ½ tablespoon of brown sugar
  • ½ teaspoon coriander
  • 2 teaspoons of salt (more or less per your preferences)
Directions:
  1. In large pot, bring water to a boil (put in recommended amount of water listed on the package).
  2. Add beans and cook per the package instructions
  3. When there are 20 minutes remaining on the beans, start making the sauce in the medium pot.
  4. Add finely chopped tomatoes, corn, olive oil, and spices to medium pot and cook on high until it starts to cook, then reduce heat to medium and cook until it turns into sauce (approximately 10 minutes), stirring occasionally.
  5. After beans cook, drain the water and keep beans in the pot.
  6. Use a potato masher to mash the beans while in the pot.
  7. Add mashed beans to the sauce in the medium pot and stir together.
  8. Let sit, removed from heat, for 10 minutes.
  9. Serve and enjoy!

Mary’s Almond Milk



Serves 2 glasses

On a scale of 1 to 5, 1 being just “okay” and 5 being fantastic, I rank this a 3.5. 

The best thing to do with this almond milk (when it is just the almonds and water, no other ingredients) is to add a protein shake to it, then it would be a 5, absolutely fantastic.  The reason why it is the best way to consume it is due to this recipe not completely liquefying the almonds, there is a little bit of grit remaining.  Please see 2010 posts to see how make the shake.

Why make almond milk?  For two reasons: 1) because it is raw and therefore healthy for you and 2) almond milk in the stores contain sea salt from undisclosed location(s).     

Warning: must soak overnight.

Equipment
  • High speed blender (600 watts)
  • Large bowl
  • Measuring cups
  • Measuring spoons
Ingredients
  • 1 cup raw, whole almonds
  • Water (quantities listed below)
  • 1 teaspoon vanilla extract
  • 2 teaspoons of brown sugar
Directions
  1. Place almonds with 1 ½ cups of water in the refrigerator and soak overnight (at least 12 hours and up to 2 days; the longer, the creamer it will be).
  2. Then, drain the water and place almonds in the blender.
  3. Add 3 cups of fresh water and blend for 1 minute.
  4. Add vanilla extract and brown sugar; blend for a few seconds.
  5. Serve and enjoy!
* If you put the almond milk in the refrigerator, covered, for 24 hours, most of the grit will dissolve and/or sink to the bottom.  Then it is much more like a liquid and can be better enjoyed!  

Vegan Green Potatoes



Serves 2-4 (depending on whether it is being eaten as a a side dish or as a main dish).
On a scale of 1-5, 1 being just "okay" and 5 being fantastic, I rank this a 3.5.  

Equipment
  • Oven
  • Medium Pot
  • Blender
  • Large Wooden Spoon
  • Measuring cups
  • Measuring spoons


Ingredients
  • 1 pound baby red potatoes
  • 1 stalk of broccoli
  • 1 bunch of asparagus
  • 1 cup vegan mozzarella cheese
  • 1 teaspoon of salt

 Directions
  1. Preheat oven to 450° F.
  2. Rinse and cut potatoes, place in preheated oven.
  3. Cook potatoes for 40 minutes, stirring every 10 minutes.
  4. When there are 20 minutes remaining on the potatoes, bring water to a boil in medium pot.
  5. Once boiling, add asparagus and broccoli and boil on medium high, uncovered for 10 minutes.
  6. After boiling for 10 minutes, place vegetables in a blender and blend until it is a sauce, place back into medium pot.
  7. Add vegan cheese and cook until all the cheese has melted.
  8. Once potatoes are done cooking, remove from oven and place in a dish. 
  9. Top with asparagus and broccoli sauce.
  10. Serve and enjoy!

Saturday, February 14, 2015

Artichoke Hummus

On a scale of 1 to 5, 1 being just "okay" and 5 being fantastic, I rank this a 4.5!  

Great for dipping chips, crackers, and bread.  Also great in sandwiches! 

Equipment:
  • Food Processor
  • Medium pot
  • Measuring cups
  • Measuring spoons
  • Spoon
  • A bowl


Ingredients:
  • ¾ cup of dry (or 2 cups of soaked) Garbonzo beans (A.K.A. Chickpeas)
  • 1 stick of Asparagus (optional)
  • 7 small artichoke hearts, soaked in water (Cara-Mia brand, product of Spain)
  • 3 tablespoons of Italian Extra Virgin Olive oil
  • 1 ½ large squeezed lemons 
  • 12 raw basil leaves
  • ¼ to ½ teaspoon of Cayenne Pepper (the more you put in, the spicier it will be)
  • 1 ½ teaspoons of salt
  • 1 teaspoon cumin

Directions:
  1. Bring water to a boil in pot.
  2. Add beans to boiling water and boil per the instructions on the package.
  3. At 10 minutes remaining, add asparagus to boiling beans.
  4. Put drained beans and asparagus into a food processor, add all the other ingredients and blend them in one at a time.
  5. Blend until creamy texture.
  6. Put into a bowl and let cool in the refrigerator for at least 15 minutes.
  7. Serve and enjoy! 

Saturday, February 7, 2015

Very Vegan Baked Potato Appetizer


On a scale of 1 to 5, 1 being just "okay" and 5 being "fantastic", I rank this a 3.5.  This appetizer will mainly appeal to vegans, who do not need food to be as rich.   
Serves 1
Equipment:
  • Oven
  • Tin Foil
  • Knife
Ingredients:
  • 1 medium brown potato
  • Daiya brand Vegan Cheddar Cheese
  • ¼ of a medium raw broccoli bunch (just the sprouts)



Directions:
  1. Preheat oven to 450°F.
  2. Rinse potato, dry it, wrap it in tin foil.
  3. Put potato in preheated oven and cook for 1 ½ hours.
  4. Once done, immediately remove from oven, put in a plate and remove tin foil.
  5. Cut potato in half and peel with a knife and fingers.
  6. Place vegan cheddar cheese on top of each half and allow to melt onto potato for five minutes.
  7. Sprinkle raw broccoli sprouts over top of potato and vegan cheese.
  8. Serve and enjoy! 

Daiya Brand Mystery


Does Daiya brand vegan cheese contain G.M.O.s?  I wonder this because on the list of ingredients for the "chedder style shreds" it states: 

"Filtered water, tapioca flour, non-GMO expreller pressed canola and/or non-GMO expreller pressed safflower oil, coconut oil, pea protein, salt, inactive yeast, vegan natural flavors, vegetable glycerine, xanthan gum, citric acid (for flavor), annatto (for color), titanium dioxide (a naturally occurring mineral)."

They make a point to state some ingredients are non-G.M.O., does this mean the other ingredients are all G.M.O.?  This would be very sad, because it tastes good and melts like regular cheese.  I hope the rest of the ingredients are also non-G.M.O., but they may not be.  

Saturday, January 31, 2015

Endless Vegan Mac and Cheese





On a scale of 1 to 5, 1 being just ”okay” and a 5 being fantastic, I rank this a 5!  It is delicious!

Quick and easy to make; takes about 10 minutes!

Serves 2

Equipment:
  • Medium Pot
  • Large wooden spoon
  • Measuring cups and spoons

Ingredients:
  • 2 cups dry whole wheat pasta elbows
  • 2 cups of vegan cheddar cheese (almost the whole bag of Daiya)
  • ½ a teaspoon of salt

Directions:
  1. In medium pot, bring water to a boil.
  2. Once boiling, add pasta and cook per the directions on the package.  For the Barilla I used, it had to boil for 6 minutes.
  3. After pasta cooks, drain all the water and keep the pasta in the pot.
  4. Add cheese and return to heat, stirring until it all melts into the pasta.
  5. Add salt and mix it into the pasta.
  6. Serve and enjoy!

Saturday, January 24, 2015

Saturday Stuffed Avocado Appetizer

Serves 4

On a scale of 1 to 5, one being just "okay" and 5 being fantastic, I rank this a 1.

Equipment:
  • 2 medium pots
  • food processor
  • knife
  • large bowl
  • Strainer
  • large wooden spoon











Ingredients:
  • 4 large Haas avocados
  • ¼ pound dry Garbanzo beans (Chickpeas)
  • 1 artichoke
  • 1 red pepper
  • ½ a bunch of parsley
  • ½ teaspoon of salt
  • ¼ teaspoon pepper
  • ½ teaspoon curry powder
  • squeezable Dijon mustard- optional 






Directions:
  1. For the Garbanzo beans, bring water to a boil in a medium pot.
  2. Rinse and drain the Garbanzo beans.
  3. When water boils, add the beans, reduce heat to medium-low and boil lightly for 1 ½ hours, stirring occasionally.
  4. When there are 20 minutes remaining on the beans, bring water to a boil in the other medium pot, for the artichoke and red pepper.
  5. Prepare artichoke and red pepper by rinsing and drying them.  Remove stem from red pepper, cut in half, and remove the seeds. 
  6. Once water boils in the second pot, add the artichoke and red pepper.  Continue boiling for 15 minutes.  Make sure pepper is under water and the bottom of the artichoke is under water.
  7. Drain the Garbanzo beans after 1 ½ hours and let them cool off, uncovered and removed from heat.
  8. When the artichoke and pepper are done cooking, drain them and let them cool off also, for about 20 minutes.  Meanwhile, the beans will also cool down.
  9. You can remove the leaves from the artichoke heart while they are all cooling down.   
  10. Place parsley in food processor with the cooled off Garbanzo beans and process, then place in the large bowl.
  11. Next, add the artichoke heart and the pepper into the food processor, process and place into the large bowl also.
  12. Add spices: salt, pepper, curry powder and mix well.
  13. Rinse off the avocados, cut them in half, and remove the pit.  (I do this by hitting the sharp side of the knife into the pit and then once it is in it, I turn the knife.  The pit then comes out easily.)
  14. Cut vertical and horizontal lines into the avocado (to make it easier to eat).
  15. Add ingredients generously into the holes of the avocados and even coming out of the hole.
  16. Top with some Dijon mustard (optional).  Squeeze out an "S" (for "stuffed") on top of each avocado.
  17. Serve and enjoy!     

Low Fat Vegan Recipes 6


By: Derek Banas
Posted on YouTube: January 23, 2015
This is very well done.  The only thing is, I would exclude the garlic and onions.  To find out why, please see the 2010 posts.

Sunday, January 18, 2015

Vegan Minestrone Soup*



Serves 4

On a scale of 1 to 5, 1 being just okay and 5 being fantastic, I rank this a 4.

Equipment:
  • Large pot
  • Medium pot
  • Large wooden spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons



Ingredients:
  • 8 ½ cups (2 liters) of water
  • 6 oz (170 g) of extra firm tofu (tofu is not bad when eaten rarely)
  • 1 ½ cups of whole wheat “elbows” pasta
  • 3 medium zucchini
  • 1 celery bunch
  • ½ a pound of carrots
  • 4 cups diced tomatoes
  • 1 can (14.5 OZ/411 g) cut green beans
  • .66 OZ (18g) Fresh Basil
  • ½ teaspoon of oregano
  • 2 fresh bay leaves
  • 4 teaspoons of salt (not sea salt)
  • 1 teaspoon pepper
  • ½ cup of tomato paste
  • 1/8 (half of ¼) a cup of Italian extra virgin olive oil





Instructions:
  1. Bring water to a boil.
  2. Rinse off and chop all the veggies into small, bite-sized pieces.
  3. Cut tofu into small, bite-sized pieces.
  4. Add all veggies, salt, and pepper to the boiling water (not macaroni, tofu, basil, or olive oil)
  5. Bring to a boil, then reduce heat to medium and boil covered for 15 minutes.
  6. Then uncover and continue to cook for 40 additional minutes, stirring occasionally.
  7. In a medium pot, prepare the pasta.
  8. After cooking for the additional 40 minutes, add the tofu, pasta, tomato paste, basil, olive oil, and continue cooking for 10 more minutes.
  9. Serve and enjoy!
* The Provancal Pistou Soup (please see below) is excellent.  So if you are going to put all the effort into making it, perhaps you would prefer to make the Pistou Soup.