Friday, July 3, 2015

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; or click below to buy this book on Amazon.  

Off Until September

Dear Readers,

On August 31st, I will sit to take a major, high-stakes exam to complete my Master's Degree. Therefore, sadly, there will not be new recipes until after the exam.  I hope you all enjoy the recipes posted in the meantime!  Thank you so much for your patience and understanding.


Famous Vegans!

Madonna is a vegan!

Billy Idol is a vegan/vegetarian!

For a long list of other famous vegans/vegetarians, go to the following Happy Cow link:
...Ben Franklin, Ghandi, Einstein, and many more! 

"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).

Sunday, March 29, 2015

Vegan, Five Minute Guacamole

Serves 1

  • Large bowl
  • Blender
  • Knife
  • Measuring spoon
  • Lemon squeezer

  • 3 ripe, small avocados
  • The following ingredients are used to make your own salsa.  If you do not wish to make your own salsa, substitute with 1/4 cup of your favorite salsa instead:
  • 1 small tomato on the vine
  • 1 teaspoon lime juice
  • 1/6 a bunch of cilantro
  • ¼ teaspoon salt
  • Desired amount of jalapeno

  1. Add tomato, jalapeno, cilantro, lime juice, and salt to blender and blend.  This makes salsa.  If you do not wish to make your own salsa, use ¼ cup of your favorite salsa instead.
  2. Put peeled and sliced avocados in the bowl, smash them with a fork, while mixing the avocados. 
  3. Add salsa to the avocados and mix.
  4. Serve and enjoy!

Saturday, March 21, 2015

Hearty Zucchini, Tomato, Potato Soup

Serves four.

  • Large pot
  • Large bowl
  • Large wooden spoon
  • Blender
  • Ladle
  • Measuring cups
  • Measuring spoons

  • 10 cups sliced zucchini (about 8 small zucchinis)
  • 3 cups of red potatoes chopped into bite-sized pieces (about 3 large red potatoes)
  • a little over 2 cups chopped tomatoes (about 7 small tomatoes)
  • 2 cups of water
  • 1 tablespoon of Italian extra virgin olive oil
  • 1 teaspoon of salt (NOT sea salt)

  1. Prepare the vegetables as indicated above.
  2. Put water and tomatoes into large pot, cook on high, uncovered until it boils, then lower to medium heat.
  3. Once it starts boiling, add the vegetables. And continue to cook, covered, on medium, for 30 minutes.
  4. After 30 minutes, put all of the contents of the large pot into the blender.  There is enough to fill the blender two times.  Each of the two times, add ½ teaspoon of salt and ½ tablespoon of the extra virgin olive oil for a total of 1 teaspoon salt and 1 tablespoon of extra virgin olive oil (this way it mixes in well).
  5. Serve and enjoy!

Sunday, March 15, 2015

Homemade Vegan Refried Beans

Serves 4

  • Large pot
  • Large bowl
  • Large wooden spoon
  • Measuring cups
  • Measuring spoons
  • Bowl
  • Spoon
  • Potato Masher

  • 18 cups water
  • 3 cups dry Pinto beans (equals 6 cups cooked)
  • 4 avocados
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • ½ teaspoon of cayenne pepper
  • 1 ½ teaspoon salt (not sea salt)
  • 2 tablespoons coriander
  • 4 ½ tablespoons Italian extra virgin olive oil

  1. Bring water to boil in large, covered pot.
  2. Add beans to boiling water and reduce heat to medium-low for 1 ½ hours, with tilted lid.
  3. Prepare the spices in a bowl, mixing them together, along with the extra virgin olive oil.
  4. After the beans cook, drain the water, leaving a 2-3 tablespoons of water at the bottom.
  5. Mash beans with potato masher until smooth texture.
  6. Add the spices and olive oil to the mashed beans and mix together thoroughly.
  7. Cut each avocado separately and top each bowl of refried beans with one sliced avocado.
  8. Serve and enjoy!

Saturday, March 7, 2015

Hearty Tomato, Vegetable, and Bean Soup

This soup will both warm and fill you.  It is a meal!

  • One large pot
  • One large wooden spoon
  • Knife
  • Measuring cups
  • Measuring spoons

Ingredients: Warning, need French bread.
  • 1 cup (8 OZ.) dried black beans or 2 cups (16 OZ.) cooked black beans
  • 10 cups of chopped tomatoes or approximately 16 small tomatoes “on the vine”, like in the picture (better to have too much than not enough)   
  • 1 (15 OZ.) can of corn (no salt added)
  • 1 Tablespoon of Italian extra virgin olive oil
  • 1 cup chopped baby carrots
  • 1 cup chopped baby red potatoes (optional, some would say this soup needs potatoes)
  • ¼ teaspoon of cayenne pepper
  • 1 teaspoon cumin
  • 2 teaspoon chili powder (For those of you who know me, yes, I know there is a tiny bit of garlic in it, unfortunately.)
  • 3 teaspoons of salt
  • 1 squeezed lime
  • 1 baguette of French bread (to dunk and eat on the side)
  1. Cook beans per instructions on the package, stirring occasionally (I like to keep the beans on a soft boil).
  2. Drain beans and put them in a bowl (this way you can reuse the pot).
  3. Rinse, dry, cut out the stem part, and chop tomatoes into small pieces, then put in the large pot.
  4. Cook on medium, covered, for 10 minutes, stirring occasionally.
  5. Reduce to simmer and cook covered for 5 minutes, stirring occasionally.
  6. Add the chopped carrots, drained corn, beans, olive oil, spices, and salt, cook on medium heat, covered for five minutes.
  7. Reduce to simmer and cook, covered, for 30 minutes, stirring occasionally.
  8. When five minutes remain, add the lime and prepare the bread.
  9. Serve, and enjoy!

Vegan Girl Scout Cookies!

Please click on the link below to see all the vegan girl scout cookies!  These cookies are delicious (but fattening so be careful).

Saturday, February 28, 2015

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.

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

Grown in the U.S.A.
  • 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

  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.

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

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.

  • Potato masher
  • Measuring cups
  • Measuring spoons
  • Large pot (for the beans)
  • Medium pot (for the sauce)
  • Large wooden spoon
  • 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)
  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.

  • High speed blender (600 watts)
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • 1 cup raw, whole almonds
  • Water (quantities listed below)
  • 1 teaspoon vanilla extract
  • 2 teaspoons of brown sugar
  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.  

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

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

  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! 

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

  • 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

  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
  • Oven
  • Tin Foil
  • Knife
  • 1 medium brown potato
  • Daiya brand Vegan Cheddar Cheese
  • ¼ of a medium raw broccoli bunch (just the sprouts)

  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!