tag:blogger.com,1999:blog-29833255522157021492024-03-13T04:56:09.850-07:00Vegi LoverVegi Lover
Think eating vegan is boring? Think again!
Weekly menu ideas and occasional recipes to inspire you to eat vegan once in a while or always!verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-2983325552215702149.post-81047358714444573262012-01-21T19:31:00.000-08:002012-01-21T19:35:01.707-08:00Awesome Vegan Food Products I LikeDo you remember the first pair of sneakers you bought that molded to your feet and hardly felt like shoes at all? You wore them long past the time you should have thrown them away. Or maybe instead you have a favorite book, one that you return to over and over, simply because it speaks to you like no other book does.<br />
<br />
When you find something you love, it's hard not to keep coming back to it. I hope you finally found the will to toss the sneakers, but chances are you'll never pitch the book. That's the way I feel about foods I've grown to love. Now, don't get me wrong. I'd much rather eat whole foods that I've prepared myself, but I'm also realistic. Some days I just don't have time to prepare an entire meal from scratch. Or maybe I can, but I don't want to also bake a loaf of bread from scratch every time I put together dinner. There's something to be said for the age of convenience.<br />
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That doesn't mean, though, that all convenience foods are equal (you know <em>exactly</em> what I mean). When I buy those types of foods today, I'm looking for products that are healthy, preferably organic, and vegan (of course!). Here is a list of some of my favorite brands:<br />
<br />
<strong>Alvarado Street Bakery</strong> breads: Not all of their breads are vegan (some contain honey), but many are. My local grocery store right now only carries their breads, but I hope they begin carrying some of their other products soon (like bagels and tortillas). What I really like about their products is that many of their breads are made from sprouted seeds (like sprouted rye or sprouted wheat). When you eat sprouted seeds rather than flour, your body digests it more easily. They also don't use GMO (genetically modified) foods, and that is a huge plus for me. Most of their products contain no dairy or eggs, so most of their goods are vegan. YAY! If you're curious, you can check out <a href="http://www.alvaradostreetbakery.com/index.html">Alvarado St.</a> yourself!<br />
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<strong>Amy's Kitchen</strong> products: Those of you who have been reading my blog for a while will find this entry as no surprise. Not all of Amy's products are vegan, but a good many are. More than that, though, Amy's prides itself for using natural and organic ingredients, and none of their ingredients are genetically modified. Amy's makes frozen foods, canned foods (like soups), and other products. Those products of Amy's that are not vegan are vegetarian. Some of my favorite Amy's products include the Bean and Rice Non-dairy Burrito (I will never grow tired of these!), the Black Bean Vegetable Enchilada entree, and the No Chicken Noodle Soup. And what would I do without their Roasted Vegetable Pizza? They label their vegan products so you can find what you need without wondering. Want to see their website yourself? <a href="http://www.amys.com/">Amy's Kitchen</a>.<br />
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<strong>Kashi</strong>: Not all of their products are vegan, but like Amy's, they label the ones that are. I have to admit it: I love several of their frozen vegan entrees. On nights where I feel like I just can't do another thing, it's nice to be able to pop one of their entrees in the microwave. My faves include Black Bean Mango (so unusual but really good!), Mayan Harvest Bake (again, strange, but in a good way), and the Tuscan Veggie Bake (more traditional if your taste buds just want good old-fashioned comfort food). You can check them out here: <a href="http://www.kashi.com/">Kashi</a>.<br />
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<strong>Galaxy Nutritional Foods</strong> Rice Vegan American Flavor "Cheese" Slices: Most vegans I know worship at the alter of Daiya. Daiya's not bad, but it doesn't <em>taste</em> like cheese to me. I don't know how to describe it, but my taste buds are not fooled for one second. I still use their cheddar and mozzarella shreds, but I just can't embrace them as <em>the</em> vegan cheese. I've tried <em>lots</em> of vegan cheeses, and few have satisfied that occasional craving I get. That is, except one. When I use Galaxy's rice vegan American slices in a sandwich, I can believe I'm eating a good ol' slice of American cheese. I can't just have a grilled cheese sandwich, but if I have a veggie sandwich with a slice of rice vegan (or make a plate of nachos with refried beans, salsa, and rice vegan), I am happy! I have to go out of town to buy this cheese, so I'm glad I don't eat it a lot, but I'm looking forward to the day when my local health food store carries <a href="http://www.galaxyfoods.com/">Galaxy</a> products.<br />
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<strong>Boca</strong>: I'd almost bet there isn't a vegetarian out there who hasn't heard of Boca (well, American veggies, at any rate). I don't like all Boca products, but they do have a few I like. If you buy Boca, you'll notice that they package their non-GMO soy products differently, and those are the ones I buy. They are in brown packages, whereas their regular products are in red. Sometimes, dang it, I want a burger and fries, and I don't care how unhealthy they are, but my burger still has to be vegan. Some Boca products I love (all the non-GMO soy versions): Vegan Meatless Burger, Original Chik'n Patties, Original Chik'n Nuggets, Spicy Chik'n Patties, and Ground Crumbles. I don't know what I'd do if they didn't have non-GMO versions! I used to love Morningstar Veggie Patties, but they use egg products (and probably GMO products as well), so I hope someday Morningstar jumps on the vegan, non-GMO soy bandwagon...but I'm not holding my breath. Thank goodness <a href="http://www.bocaburger.com/default.aspx">Boca</a> did!<br />
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<strong>505 Southwestern</strong>: I'm a sucker for a good salsa. Heck, I'm a salsa junkie. There. I admitted it, and I feel better now. 505 products aren't targeted toward vegan audiences, so I guess they're what PETA would call "accidentally vegan." My favorite products are both of their medium salsas, regular and chunky. I use them in and on so many foods. Their products are all natural, and any products that has just a few ingredients is better than a food that has dozens! For instance, that medium salsa I told you about? Seven ingredients, and one of them is water! So it's not an entire meal...but it can make any blah meal awesome! Check out <strong><a href="http://www.505chile.com/index.html">505</a></strong> yourself and see what you think.<br />
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As I complete this list, I realize I've left off some products that aren't registering with me right off the bat. I think this list will give you a good idea, though, so next time you're too tired to whip up an entire meal from scratch, consider one of these products!verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-4836333839278504212011-12-23T17:30:00.000-08:002011-12-23T17:31:35.250-08:00A Slight DiversionHappy holidays! Some of you might know I am a published author elsewhere (poetry, fiction, and articles). Anyway, I recently had a poem published in a print journal (<em>The Final Note, Volume 3</em>), and a couple of my friends asked to see it. So here it is. If you're not here for poetry, please feel free to skip this post. :) Also, just a quick disclaimer--I am a <em>notorious</em> rewriter, and this version is slightly altered from the published version (but I like this one much better!)<br />
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<strong>Luggage</strong><br />
Cindy Jones-Shoeman<br />
<br />
I have two bags.<o:p></o:p><br />
<br />
One is full of regrets, like<o:p></o:p><br />
the time I chided my mother, telling<o:p></o:p><br />
her the email she sent me was <o:p></o:p><br />
racist, or that time in high school when <o:p></o:p><br />
that cute boy I had a crush <o:p></o:p><br />
on put his arm around<o:p></o:p><br />
me and I just stood there <o:p></o:p><br />
slouching.<o:p></o:p><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">The other is a lot bigger.<span style="mso-spacerun: yes;"> </span>It’s<o:p></o:p></div>full of guilt, guilt for not sitting on<o:p></o:p><br />
the floor longer with my daughter, playing<o:p></o:p><br />
that boring building game; for not<o:p></o:p><br />
visiting my grandma more often that last<o:p></o:p><br />
summer, newborn in tow or not; for things said<o:p></o:p><br />
and unsaid, done and not done, for glares and<o:p></o:p><br />
sighs, for coldness and anger.<o:p></o:p><br />
<br />
At various mile markers, I stop and<o:p></o:p><br />
look through the bags, pulling out a few<o:p></o:p><br />
items while realizing they’re fuller than last<o:p></o:p><br />
time.<span style="mso-spacerun: yes;"> </span>They get heavy.<span style="mso-spacerun: yes;"> </span>Once in a while, I<o:p></o:p><br />
set them by the side of the road, done with<o:p></o:p><br />
them once and for all, but just a few yards <o:p></o:p><br />
away, I run back for them.<o:p></o:p><br />
<br />
I guess I’ll never know who I could<o:p></o:p><br />
be without my luggage.<o:p></o:p>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com1tag:blogger.com,1999:blog-2983325552215702149.post-79831031849531964842011-10-30T20:38:00.000-07:002011-10-30T20:52:10.125-07:00Soup RecipesThis weekend I couldn't help myself. I went to the store and bought more vegetables than usual. But the broccoli and the butternut squash just looked sooo good. I couldn't help myself. And fall is in full swing too, so I thought I'd go ahead and try perfecting some soup recipes. Well, this time I was able to do it! Here are two soup recipes I'm proud to share with you. I hope you enjoy them. The flavors really come through, and there's nothing wimpy about them!<br />
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<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Butternut Squash Soup</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 medium butternut squash, peeled and seeded, cut into 1-inch chunks</div><div class="MsoNormal">2 Tbsp Earth Balance margarine</div><div class="MsoNormal">1 medium onion, chopped</div><div class="MsoNormal">6 cups vegetable broth</div><div class="MsoNormal">Salt and pepper to taste</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Directions:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Melt Earth Balance in large pot. Add onion and cook until translucent. Add vegetable broth and squash. Bring to a boil and then reduce to simmer uncovered for 15 minutes. Remove squash with a slotted spoon and place in food processor. Puree until squash is smooth. Add back to pot of broth and stir until blended well. Add salt and pepper.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">All three of my sons really liked this one and even came back for seconds and thirds:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Cream of Broccoli Soup</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">6 Tbsp Earth Balance margarine, divided</div><div class="MsoNormal">1 onion, chopped</div><div class="MsoNormal">1 stalk celery, chopped</div><div class="MsoNormal">3 cups vegetable broth</div><div class="MsoNormal">2 large bunches of broccoli, chopped into florets</div><div class="MsoNormal">3 Tbsp white whole wheat flour</div><div class="MsoNormal">1 pint Silk creamer</div><div class="MsoNormal"><br />
</div><span style="font-family: "Times New Roman"; font-size: 12pt;">Melt half the Earth Balance in large pot. Saute onion and celery until tender. Add broccoli and broth. Bring to a boil and then reduce to simmer uncovered for 10 minutes. Pour the soup into a food processor. Blend the mixture until it is smooth. Then in the original pot melt the remaining margarine. Once it’s melted, stir in the flour, then add the creamer. Stir until it gets thick, and then add the blended soup and stir until blended well.</span><br />
<div class="MsoNormal"></div><div class="MsoNormal"><br />
Happy eating!</div>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com1tag:blogger.com,1999:blog-2983325552215702149.post-47910364273111925122011-09-27T20:31:00.000-07:002011-09-27T20:31:53.084-07:00Huge Inspiration!Okay...so over the last few weeks, many of us vegheads have watched <i>Forks over Knives</i> (which I recommend). It's inspired many of my old friends (no, they're not old--I've just known them a long time!!) to convert to veganism or close. That is AWESOME! So, in spite of computer problems throughout the summer and then lack of inspiration, I'm inspired again. I'll finish my 52-week project; it'll just be a little delayed. :) I know I still have some readers out there who haven't given up on me. Thanks!<br />
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Update on the garden: It's been okay, but I'm still building up the soil to be self-sustaining. I now have two <i>humongous</i> compost piles, and they'll be part of the garden next year. So my fingers are crossed.<br />
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So stick around. I'm back!verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-3545799867402485622011-04-18T19:32:00.000-07:002011-04-18T19:34:47.983-07:00Vegan Menu for Week Thirty-TwoAgain, I'm delayed and I'm so sorry. Still dealing with the consequences of some massive viruses on our computer. My resourceful hubby cleared up the problem, though, so we're finally back in business and I can start writing again.<br />
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<strong><u>Sunday</u></strong><br />
<em>Mexican</em><br />
<ul><li>Vegan "cream cheese" enchiladas (made with tofu cream cheese)</li>
<li>Spanish rice</li>
<li>Refried beans</li>
</ul><strong><u>Monday</u></strong><br />
<ul><li>Wilted greens and grains (all the rage lately, and they're GOOD! Think romaine and rice, spinach and quinoa--the possibilities are almost endless and totally delicious!)</li>
<li>Canned pears</li>
</ul><strong><u>Tuesday</u></strong><br />
<ul><li>Seitan stew (think beef stew but with seitan and veggie broth instead)</li>
<li>Cornbread</li>
</ul><strong><u>Wednesday</u></strong><br />
<ul><li>Mock meatloaf (check out <a href="http://www.cok.net/lit/recipes/dinner.php#meatloaf">this recipe</a> from Compassion Over Killing)</li>
<li>Mashed potatoes</li>
<li>Green beans</li>
<li>Garden salad</li>
</ul><strong><u>Thursday</u></strong><br />
<em>Chinese</em><br />
<ul><li>Vegan pot stickers</li>
<li>Brown rice</li>
</ul><strong><u>Friday</u></strong><br />
<ul><li>Jamaican red bean stew</li>
<li>Sliced pineapple</li>
</ul><strong><u>Saturday</u></strong><br />
<ul><li>Couscous (with margarine and herbs)</li>
<li>Green salad</li>
<li>Sliced tomatoes</li>
</ul><strong><u>Snack of the Week</u></strong><br />
<ul><li>Multigrain Chips (by Food Should Taste Good)</li>
</ul><strong><u>Dessert of the Week</u></strong><br />
<ul><li>Vegan pumpkin pie</li>
</ul>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-35589450365981293992011-04-12T19:01:00.000-07:002011-04-12T19:01:00.311-07:00One of Those Things That Really Ticks Me Off!Okay, I need to rant. I went shopping on Saturday (that's not enough to irritate me, although some days, it comes close). I still buy meat-based foods for the family when I shop. I don't like it, but I can't force them to eat the way I want. I'm leading by example and I can at least be happy that, when I cook and they eat it, it's vegan!<br />
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Anyway, one of the things on my list was pot pies. I grabbed the pot pies they asked for and brought them home. Yesterday, the pies got cooked, and when I looked more closely at the box, I thought, "Oh, that's nice." I'm not going to name the company here, but suffice it to say, it's a big one. Anyway, the box said that, by buying the box of food, money would be donated to a particular (also nameless) homeless charity. That's why I thought that was nice. By buying the pot pie, the company was going to contribute money to people in need.<br />
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Ah, if it were only that simple. But, no. When I read the fine print, I realized that we needed to type in a code online. Only <em>then </em>would the company contribute money to feed the homeless people.<br />
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So what's wrong with this picture? Plenty of things. First of all, the company (and they make plenty of money) really isn't doing <em>anything</em> out of the kindness of their heart. They want <em>us</em>, the consumer, to take the time to read the fine print and then <em>do</em> what they've asked us to do. Otherwise, no money will be donated to this cause. So some people, I'm sure, will buy these pot pies, feeling all warm and fuzzy that their purchase is feeding not only their family but also other hungry people across the country. Some of these people think that and don't bother reading the fine print. Other people will read the fine print and take their precious time to type in the codes. Still others (like myself) will get really angry and then type in the codes anyway, knowing that--if they don't--they will suffer horrible guilt.<br />
<br />
But that's not right.<br />
<br />
If the company were truly charitable, they would contribute money directly to the organization. But, instead, they have to make a big show of it and also force their customers to buy their food in order to feed other people. I don't buy their show. Until they decide to simply give money to this organization without the games they feel the need to play, I don't buy it. And I won't buy their crappy products ever again.verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-6365046316861588332011-04-11T18:57:00.000-07:002011-04-11T18:57:57.009-07:00Vegan Menu for Week Thirty-OneMy most sincere apologies...our computer has been ailing from some dreadful viruses, and I wasn't able to touch the computer this weekend while it was being worked on. It's still not perfect, but we're getting there. It's frustrating!!! So, if any of you actually try to follow along with every suggestion I post, I hope you were able to make do yesterday! Anyway, without further ado, here is the belated weekly menu:<br />
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<strong><u>Sunday</u></strong><br />
<ul><li>Better Homes and Gardens' <a href="http://shine.yahoo.com/channel/food/recipes/portobello-pasta-bowls-538441/">Portobello Pasta Bowls</a></li>
<li>Corn on the cob</li>
<li>Garden salad</li>
</ul><strong><u>Monday</u></strong><br />
<div></div><div></div><ul><li>Chef Chloe's <a href="http://www.chefchloe.com/blog/2-blog/23-taste-of-thailand-authentic-thai-recipes-made-vegan.html">Panang Curry</a></li>
<li>Chef Chloe's Pad Thai noodles (recipe on same page)</li>
</ul><strong><u>Tuesday</u></strong><br />
<div></div><div></div><ul><li>FatFree Vegan's <a href="http://blog.fatfreevegan.com/2010/04/collards-stuffed-with-red-beans-and.html">Collards Stuffed</a> with Red Beans and Rice</li>
<li>Garlic bread</li>
<li>Green salad</li>
</ul><strong><u>Wednesday</u></strong><br />
<div></div><div></div><ul><li>Healthy.Happy.Life's <a href="http://kblog.lunchboxbunch.com/2011/03/spicy-lasagna-verde-vegan-recipe-2011.html">Spicy Lasagna Verde</a> 2011</li>
<li>Green salad</li>
<li>French bread with roasted garlic</li>
</ul><strong><u>Thursday</u></strong><br />
<div></div><div></div><ul><li>Pandor's <a href="http://pandorsrecipeblog.blogspot.com/2010/09/yummy-rice-sauce.html">Yummy Rice Sauce</a> over jasmine rice</li>
<li>Vegan egg rolls</li>
</ul><strong><u>Friday</u></strong><br />
<div></div><div></div><ul><li>PETA's <a href="http://www.peta.org/living/vegetarian-living/recipes/hamburger-macaroni-casserole.aspx">"Hamburger" Macaroni Casserole</a></li>
<li>Vegan biscuits</li>
<li>Sauteed spinach</li>
</ul><strong><u>Saturday</u></strong><br />
<div></div><div></div><ul><li>VegWeb's <a href="http://vegweb.com/index.php?topic=27095.0">Potato-Top Curry Pie</a></li>
<li>Basmati rice</li>
</ul><strong><u>Breakfast of the Week</u></strong><br />
<ul><li><a href="http://www.moosewoodrestaurant.com/recipes_archive.html#4">Moosewood Restaurant</a>'s Potato & Asparagus Hash</li>
</ul><strong><u>Dessert of the Week</u></strong><br />
<ul><li>Vegan Thyme's Vegan <a href="http://veganthyme.blogspot.com/2011/03/vegan-boston-cream-pie-how-southern-gal.html">Boston Cream Pie</a></li>
</ul>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-61159364496166375922011-04-01T19:00:00.000-07:002011-04-01T19:03:03.183-07:00Vegan Menu for Week ThirtyThis week I'm going to continue my "best of the web" recipes, drawing from my favorite vegan and vegetarian websites. Some of these websites are devoted to vegan and vegetarian living. Some are bloggers who write and create delicious recipes. If you click through to the recipes, I encourage you to check out the sites too! For instance, Saturday's suggestion comes from one of my new favorite websites--blogger Kelly develops new recipes frequently and always has interesting things to say.<br />
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Also, I have a new company to love. Food Should Taste Good makes healthy snacks. I've eaten two of their chips now, and they've been vegan, made with non-GMO ingredients, no trans fats, no preservatives, no MSG, gluten free, and all natural. Even though I haven't tried all their chips, if they're as good as the two I've tried so far, they're ALL good! So...that's one of the featured menu items this week. Happy eating!<br />
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<strong><u>Sunday</u></strong><br />
<div></div><div></div><ul><li>Pandor's <a href="http://pandorsrecipeblog.blogspot.com/">Peacefully Spicy Noodles</a> (leave out the egg to make it vegan--and use your best judgment, because there are no measurements)</li>
</ul><strong><u>Monday</u></strong><br />
<div></div><div></div><ul><li>FatFree Vegan Kitchen's <a href="http://blog.fatfreevegan.com/2006/08/south-carolina-golden-mustard-barbecue.html">Barbecued Tofu and Vegetables</a> (scroll down past the recipe for info)</li>
</ul><strong><u>Tuesday</u></strong><br />
<div></div><div></div><ul><li><a href="http://www.cok.net/lit/recipes/dinner.php#artichoke">Artichoke Pesto Pasta</a></li>
<li>Garden salad</li>
</ul><strong><u>Wednesday</u></strong><br />
<div></div><div></div><ul><li><a href="http://www.peta.org/living/vegetarian-living/recipes/rosemary-black-olive-focaccia.aspx">Rosemary-Black Olive Focaccia</a></li>
<li>Green salad</li>
</ul><strong><u>Thursday</u></strong><br />
<div></div><div></div><ul><li><a href="http://vegweb.com/index.php?topic=15209.0">Pasta with Hummus Sauce</a></li>
<li>Sliced tomatoes</li>
<li>Brussels sprouts</li>
</ul><strong><u>Friday</u></strong><br />
<div></div><div></div><ul><li><a href="http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-chili.php">Easy Quinoa Chili</a></li>
<li>Tortillas</li>
</ul><strong><u>Saturday</u></strong><br />
<div></div><div></div><ul><li>Vegan Thyme's <a href="http://veganthyme.blogspot.com/2010/03/tofu-mandarin-orange-style-and-docu.html">Tofu: Mandarin Orange Style</a></li>
</ul><strong><u>Dessert of the Week</u></strong><br />
<div></div><div></div><ul><li>Chef Chloe's <a href="http://www.chefchloe.com/blog/2/16-new-winning-recipe-raspberry-tiramisu-cupcakes.html">Raspberry Tiramisu Cupcakes</a> (might I just say, "YUM!")</li>
</ul><strong><u>Snack of the Week</u></strong><br />
<ul><li>Sweet Potato Tortilla Chips by Food Should Taste Good</li>
</ul>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-56432364997065434082011-03-28T07:08:00.000-07:002011-03-28T07:10:51.842-07:00Gardening--The New Compost PileSo...I've always been a composter, and that's probably thanks to my grandma and grandpa. Their farm was huge, and all the vegetables they ate were grown by hand (no machines or grocery stores). It was impressive. I remember my grandma putting vegetable scraps in a jug that she'd carry over to the large garden area (although she often gave them to her chickens too), and I also remember grandpa putting corn stalks in a pile for composting, along with other vegetable matter. What a great garden that was. What was cool was their land--between the chickens (plus their eggs), the cows (plus their milk), their vegetables and fruits, and wild game--fully sustained them. I know my grandma bought sugar, coffee, and flour, but even then, I'm sure their earnings from making Christmas wreaths and selling firewood allowed them those amenities.<br />
<br />
Anyway, back to composting...I started composting on my own right after I got married. I became active in environmentalism and realized that I could send less trash to the landfill if I composted all vegetable scraps. I've gotten better at my techniques over the years, but I really like the Biointensive way of doing it. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GUHoBSah9kusHwi2nKRMyMrO7cTaUaERshjZv1QO0qlaHeZPskLZvPtffZjmHk22GrRlwlLZPjyctFksxpfXOHPfSR_xNOIygfjZl8Kp6HdmIQ83iHvfm4ZDLs-1MysfGKiOrtLSSfI/s1600/BIG-compost.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GUHoBSah9kusHwi2nKRMyMrO7cTaUaERshjZv1QO0qlaHeZPskLZvPtffZjmHk22GrRlwlLZPjyctFksxpfXOHPfSR_xNOIygfjZl8Kp6HdmIQ83iHvfm4ZDLs-1MysfGKiOrtLSSfI/s320/BIG-compost.jpg" width="320" /></a></div><br />
Your bottom layer is comprised of sticks and twigs, because they allow the air to circulate. Then you have a layer of brown (mature dead vegetation) and then green (fresh grass trimmings, garden clippings, and kitchen scraps--immature). Then you have a thin layer of dirt (which contains the microbes that will cook the compost into humus). I'll keep adding to this pile, layer by layer, until it's about four feet high (although it's already starting to compress). It's under a tree, which is recommended by this method as well. I won't use the compost from this pile until probably next year, but I'll start a new pile once this one gets big. I won't turn it or anything. Again, that's because Biointensive advocates mimicking nature as much as possible. Turning the pile would make it compost faster, but I would end up with less carbon in the compost, so it's better to let nature take its course.<br />
<br />
If you're interested in Biointensive gardening, their website is at <a href="http://www.growbiointensive.org/">Ecology Action</a>. If you're interested in these techniques, you can buy the book <em>How to Grow More Vegetables</em> by John Jeavons, which is what I'm basing all my gardening on this year. I can't wait to see how this year's garden compares to those of the past.verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-5170526691478452432011-03-27T07:03:00.000-07:002011-03-27T07:03:54.075-07:00Gardening--Week OneSo last week I started working on my Biointensive garden. The first thing I had to do was plot out the area. My old garden area was not wide or long enough (though it was probably big enough in square feet). I needed an area that was 5 by 20 feet. So I plotted out the area (which last year was overrun with weeds). The next thing I had to do was soak the ground for up to two hours (I did it about one hour and had to move the sprinkler several times to get it all). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvG7l8pob0rAr9gNkqC_A5z1hdK7KI3qAfqtKp8hnyz0jCWDWylslplyW52bTUwsg2-nyRRXXyT2PxL5Np9LteynDfWEaW2BBYgbtV6SjqjmUC0ZUCil-XoIGZzlZNQejClZqED2vvOZ0/s1600/BIG-step+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvG7l8pob0rAr9gNkqC_A5z1hdK7KI3qAfqtKp8hnyz0jCWDWylslplyW52bTUwsg2-nyRRXXyT2PxL5Np9LteynDfWEaW2BBYgbtV6SjqjmUC0ZUCil-XoIGZzlZNQejClZqED2vvOZ0/s320/BIG-step+1.jpg" width="178" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo61mQgYBEiO4xuXcMJjFcnQrC_GZf8h6HY26lTfN_yPni70KTePOZoYfBHnwUmoZUBxIgf6eXlGPUGqf_ogOt-PFKgBvVdo49N2uj-X6hQrPPCj_Vsj2E0WgCISA5tiRbpGGhL0fEtJI/s1600/BIG-step+1+pic+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo61mQgYBEiO4xuXcMJjFcnQrC_GZf8h6HY26lTfN_yPni70KTePOZoYfBHnwUmoZUBxIgf6eXlGPUGqf_ogOt-PFKgBvVdo49N2uj-X6hQrPPCj_Vsj2E0WgCISA5tiRbpGGhL0fEtJI/s320/BIG-step+1+pic+2.jpg" width="252" /></a></div><br />
Then, two days later, I had to start loosening up the soil. The idea with Biointensive is to disturb the soil as little as possible (like nature), so there's no turning of the soil or anything like that. However, my dirt is hard and clay-ey, so I have a lot of work to do. So, two days after the soak (so it's not too wet and not too dry), I had to start working the pitchfork in to start breaking up the soil.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkcUu8ujAbcKVgpuUIcBeu5Cgk5mIXqRD8ceLVQiIvRi7AXycqVP_UoY8t7vtoM8Ay7Yt7dRe-_MHZHRnw7TmIylUy1Y92g3xhL93EwJGp-hnPzgOssUCROehyZFQ29QUDnMEsjoGkzU/s1600/BIG-step+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkcUu8ujAbcKVgpuUIcBeu5Cgk5mIXqRD8ceLVQiIvRi7AXycqVP_UoY8t7vtoM8Ay7Yt7dRe-_MHZHRnw7TmIylUy1Y92g3xhL93EwJGp-hnPzgOssUCROehyZFQ29QUDnMEsjoGkzU/s320/BIG-step+2.jpg" width="254" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now, I just have to let the sun, wind, and rain continue doing the work on the land. In about a week I'll start the double digging process. I've already started a pretty significant compost pile, and I have an old compost pile I can draw from for this year's garden.</div>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-50379032454977479132011-03-26T09:30:00.000-07:002011-03-28T07:22:05.246-07:00Vegan Menu for Week Twenty-NineWhen I'm looking for cooking inspiration, I go to three places: 1) I have a collection of "recipes to try"--recipes torn out from newspapers and magazines or given to me by friends or family; 2) my collection of cookbooks (I still have a bunch from my carnivorous days, and they still have things I can try!); and 3) the internet. I have to admit I go to the internet more often than not, because if I have a specific craving or specific ingredients I want to use, it's pretty easy to narrow my search down. I can't always do that with my other two sources.<br />
<br />
So, as a tribute, this week and possibly for several weeks after, I am going to do my version of "Best of the Web." I want to share with you some of my favorite websites and some recipes I either intend to try or have tried and like!<br />
<br />
<strong><u>Sunday</u></strong><br />
<div></div><div></div><ul><li><a href="http://www.chefchloe.com/blog/2-blog/37-flatbread-with-roasted-apple-butternut-squash-and-caramelized-onion.html">Chef Chloe's</a> Flatbread with Roasted Apple, Butternut Squash, and Caramelized Onion</li>
<li>Green salad</li>
</ul><strong><u>Monday</u></strong><br />
<div></div><div></div><ul><li>FatFree Vegan's <a href="http://blog.fatfreevegan.com/2011/02/hot-skillet-salad.html">Hot Skillet Salad</a></li>
<li>Vegan crackers</li>
</ul><strong><u>Tuesday</u></strong><br />
<ul><li>Healthy.Happy.Life's Vegan <a href="http://kblog.lunchboxbunch.com/2011/03/vegan-white-bean-cheese-and-bacon.html">White Bean Burgers</a> with "cheese and bacon"</li>
<li>Kettle chips</li>
</ul><strong><u>Wednesday</u></strong><br />
<ul><li>Vegan Thyme's Vegan <a href="http://veganthyme.blogspot.com/2011/01/vegan-wild-rice-soup-en-croute-or-under.html">Wild Rice Soup en Croute</a></li>
<li>Garden salad</li>
</ul><strong><u>Thursday</u></strong><br />
<ul><li>Moosewood Restaurant's <a href="http://www.moosewoodrestaurant.com/recipes_archive.html#20">Spicy Carrot Peanut Soup</a></li>
<li>Vegan crackers</li>
</ul><strong><u>Friday</u></strong><br />
<ul><li><a href="http://vegweb.com/index.php?topic=27323.0">Vegan Taco Soup</a> (from VegWeb.com)</li>
<li>Warm tortillas </li>
</ul><strong><u>Saturday</u></strong><br />
<div></div><ul><li>PETA's <a href="http://www.peta.org/living/vegetarian-living/recipes/scalloped-parsnip-baja-tacos.aspx">Scalloped Parsnip Baja Tacos</a></li>
<li> Spanish rice</li>
</ul><strong><u>Breakfast of the Week</u></strong><br />
<ul><li> Toast with homemade <a href="http://www.eatingwell.com/recipes/low_sugar_plum_spread.html">Low-Sugar Plum Spread</a> (from <em>Eating Well</em>)--I made this and loved it (I used turbinado sugar). </li>
</ul> <strong><u>Dessert of the Week</u></strong><br />
<ul><li>Vegan apple pie (I liked <a href="http://vegetarian.about.com/od/desertrecipes/r/ApplePieRecipe.htm">this one</a>)</li>
</ul>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-39906731558587622032011-03-21T14:22:00.000-07:002011-03-21T14:27:26.473-07:00Changing the WorldThose of you who read my blog fairly regularly know that I also write for <em>Natural News </em>as a Citizen Journalist. Recently, I wrote an article about Biointensive Gardening. In January, I went to a local workshop on this method of mini-farming here in my community and I got excited. Why? Because it appears to be a way to sustain the planet. The method focuses on sustainable agriculture, and it mainly focuses on mini-farms, that is, backyard gardens that you and I can grow ourselves. What excited me about this method is that we can use less space and less water, yet grow more in a sustainable, healthier environment. I plan to begin gardening this way this year, and I have, in fact, started my compost pile (not the way I used to but following the method I learned in the workshop). I have since purchased organic seeds and planned my entire season; I will begin growing seeds indoors in about two weeks. Since Vegi Lover deals on occasion with our impact on the environment, I thought this might be a good forum in which to share this info. If time permits, I will probably also be blogging about my ventures in this new realm. I think it promises to be fun!<br />
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If you'd like to read the article on <em>Natural News</em> (which provides more information about Biointensive gardening), you can click on this link: <br />
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<a href="http://www.naturalnews.com/031741_biointensive_agriculture_food_production.html">Biointensive Agriculture Could Save the Planet</a>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-17780067922221017222011-03-20T17:40:00.000-07:002011-03-27T07:08:10.197-07:00Vegan Menu for Week Twenty-EightThis week, I was missing quesadillas...and I still haven't found a vegan cheese I really like (although there is one that's promising--I need to try it a few more times, and then I'll let you know). Vegan cheese just usually has a weird taste, and it's not even a soy taste. It's just odd. It tastes salty to me and not cheesy at all. I've had cashew/nutritional yeast cheese, and I like that okay, but cheese made to imitate cheddar, mozzarella, or American slices isn't so good.<br />
<br />
Anyway, I was craving quesadillas. Yes, I know quesadillas actually require cheese (considering "queso" in Spanish means cheese), but I thought I'd get as close as possible. The fried tortilla with the warm beans dipped in salsa made me happy, and I guess that's good enough for now! That's the first entry this week, along with a mini "how to." Have a great week!<br />
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<strong><u>Sunday</u></strong><br />
<em>Mexican</em><br />
<ul><li>Bean "quesadillas"--I adapted a recipe I found on the back of a can of Rosarita Vegetarian Refried Beans. Take a flour tortilla and spread a few spoonfuls of beans on it. Sprinkle vegan cheese on the beans if desired. Fold in half. Heat about 1/2 tablespoon of vegan margarine in a skillet (I use Earth Balance). Fry the quesadilla lightly on both sides. Serve with salsa.</li>
<li>Spanish rice</li>
</ul><strong><u>Monday</u></strong><br />
<em>Quick and Easy</em><br />
<div></div><div></div><ul><li>Amy's Teriyaki Bowl ("made with organic tofu, brown rice & broccoli")</li>
<li>Pineapple slices</li>
</ul><strong><u>Tuesday</u></strong><br />
<div></div><div></div><ul><li>FLT sandwich--"Fakin", Lettuce, and Tomato sandwich: Made with vegan bacon (I used Lightlife's Smart Bacon), lettuce leaves, tomato slices, toasted vegan whole grain bread, and mustard. I made these yesterday, and my <em>entire </em>family loved these and asked for more, and I'm the only vegetarian in the house! Hooray!</li>
<li>Pasta salad</li>
<li>Strawberries</li>
</ul><strong><u>Wednesday</u></strong><br />
<div></div><div></div><ul><li>Slow-cooked black beans</li>
<li>Tortillas</li>
<li>Rice</li>
</ul><strong><u>Thursday</u></strong><br />
<div></div><div></div><ul><li>Tempeh stew</li>
<li>Garden salad</li>
<li>Biscuits</li>
</ul><strong><u>Friday</u></strong><br />
<div></div><div></div><ul><li>Vegan Monte Cristo sandwiches</li>
<li>Kettle chips</li>
<li>Pickle spear</li>
</ul><strong><u>Saturday</u></strong><br />
<em>Chinese</em><br />
<div></div><div></div><ul><li>Fried tofu in black bean sauce</li>
<li>Steamed rice</li>
</ul><strong><u>Breakfast of the Week</u></strong><br />
<div></div><div></div><ul><li>Vegan English muffins and margarine or jam (or both)</li>
</ul><strong><u>Dessert of the Week</u></strong><br />
<ul><li>Strawberry rhubarb pie</li>
</ul>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-27951449030955715812011-03-13T14:03:00.000-07:002011-03-27T07:47:03.106-07:00Vegan Menu for Week Twenty-SevenHere's to another half a year of creative, inspiring, and healthy vegan menus. Happy eating!<br />
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<strong><u>Sunday</u></strong><br />
<em>Quick and Easy</em><br />
<ul><li>Tofurky Italian Sausage on a whole wheat bun, smothered in grilled peppers and onions and mustard</li>
<li>Kettle chips</li>
</ul><strong><u>Monday</u></strong><br />
<em>European (French)</em><br />
<ul><li>Tempeh bourguignon</li>
<li>Baked potatoes</li>
<li>Salad</li>
</ul><strong><u>Tuesday</u></strong><br />
<em>Chinese</em><br />
<ul><li>Sesame tofu</li>
<li>Steamed brown rice</li>
</ul><strong><u>Wednesday</u></strong><br />
<ul><li>Tofu spinach calzone</li>
<li>Green salad</li>
</ul><strong><u>Thursday</u></strong><br />
<em>Indian</em><br />
<div></div><div></div><ul><li>Vegan mulligatawny soup</li>
<li>Naan</li>
</ul><strong><u>Friday</u></strong><br />
<div></div><div></div><ul><li>Deep dish vegan pizza</li>
<li>Green salad</li>
</ul><strong><u>Saturday</u></strong><br />
<div></div><div></div><ul><li>Tofu and veggie pot pie</li>
<li>Green salad</li>
</ul><strong><u>Snack of the Week</u></strong><br />
<ul><li>Popcorn popped in oil, lightly salted with sea salt</li>
</ul><strong><u>Dessert of the Week</u></strong><br />
<ul><li>Churros (be sure to use vegan sugar!)</li>
</ul>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-75126554898516679842011-03-06T13:12:00.000-08:002011-03-06T13:12:13.543-08:00Vegan Menu for Week Twenty-SixAnother celebration! This week's post marks half a year of menu ideas. <br />
<br />
This will be my last week going crazy with soup. Good idea since spring is right around the corner. But I'm really loving soup right now!<br />
<br />
<strong><u>Sunday</u></strong><br />
<div></div><div></div><ul><li>Vegan ramen soup</li>
<li>Biscuits</li>
</ul><strong><u>Monday</u></strong><br />
<div></div><div></div><ul><li>Seitan piccata</li>
<li>Garlic bread</li>
<li>Garden salad</li>
</ul><strong><u>Tuesday</u></strong><br />
<em>Italian</em><br />
<div></div><div></div><ul><li>Ribollita soup</li>
<li>Breadsticks</li>
</ul><strong><u>Wednesday</u></strong><br />
<div></div><div></div><ul><li>Tempeh chili</li>
<li>Tortillas</li>
</ul><strong><u>Thursday</u></strong><br />
<div></div><div></div><ul><li>French onion soup (made with wine and vegetable stock instead of beef stock--and no cheese!)</li>
<li>French bread</li>
</ul><strong><u>Friday</u></strong><br />
<em>Chinese</em><br />
<div></div><div></div><ul><li>Vegetables Delight</li>
<li>Vegan stir-fried rice</li>
</ul><strong><u>Saturday</u></strong><br />
<div></div><div></div><ul><li>Cream of broccoli soup</li>
<li>Crackers</li>
</ul><strong><u>Breakfast of the Week</u></strong><br />
<div></div><div></div><ul><li>Vegan frittata (use vegan "bacon" and substitute tofu for eggs)</li>
</ul><strong><u>Dessert of the Week</u></strong><br />
<ul><li>Vegan ambrosia</li>
</ul>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-12790969227964818082011-02-28T21:27:00.000-08:002011-02-28T21:27:00.438-08:00Attacked by CarnivoresThe other day, I was talking to a new vegetarian friend of mine (she's not newly vegetarian, just a new friend!). She was talking to another woman at work about vegetarianism in general. I was passing by and she stopped me, asking how long I'd been a Vegi. She and her husband have been vegetarians for a couple of years. I told her that (as of now!) I've been vegetarian for two years and purely vegan for about seven months now (I did have vegan days and weeks during my vegetarian days--heck, I even had them when I was an omnivore!).<br />
<br />
She then asked me something like this: "Have you ever noticed that non-vegetarians are sometimes kind of nasty when you mention that you're vegetarian?"<br />
<br />
"Yes! Absolutely. Why is that?"<br />
<br />
My friend then went on to say that she thought it is probably because non-vegetarians feel like we're judging them automatically, because of the choice we've made (which, by the way, is not a decision we took lightly). That's not entirely true. If anyone asks, I will tell them my thoughts, feelings, and rabid opinions about my eating choice, but you know what? I was a regular American for a good chunk of my life, eating everything the American diet had to offer. How can I judge someone who is living a life like I did? Do I think meat eaters are bad people? Absolutely not. <br />
<br />
So...it was nice to hear another Vegi's thoughts on the whole attack issue. Do I sometimes feel attacked by people when I tell them I'm vegan? Sure, yeah. Does it break my heart? Not even. But it is nice to have a better understanding of perhaps the motivations behind the anger. And, I guess, if my presence makes them a little uneasy, that's fine too. Maybe that will lead them to question their decisions. And a little thought never hurt anyone.verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-62653095403066113952011-02-27T09:09:00.000-08:002011-02-27T09:09:59.207-08:00Vegan Menu for Week Twenty-FiveWhile patiently waiting for spring to arrive, I continue my soup kick this week. There are so many delicious soups we can eat that warm the belly and the heart. So, until the sun's rays can warm me up, I'll delight in more soups! I hope you're inspired by this week's list too.<br />
<br />
<u><strong>Sunday</strong></u><br />
<em>Japanese</em><br />
<ul><li>Miso soup</li>
<li>Rice</li>
</ul><strong><u>Monday</u></strong><br />
<ul><li>Sweet and sour tempeh</li>
<li>Steamed rice</li>
</ul><strong><u>Tuesday</u></strong><br />
<div></div><div></div><ul><li>Vegan cream of celery soup</li>
<li>Warm rolls</li>
</ul><strong><u>Wednesday</u></strong><br />
<em>Indian</em><br />
<div></div><div></div><ul><li>Vegan dal makhani</li>
<li>Naan (flatbread)</li>
</ul><strong><u>Thursday</u></strong><br />
<div></div><div></div><ul><li>Parsnip soup</li>
<li>Triscuit crackers</li>
</ul><strong><u>Friday</u></strong><br />
<div></div><div></div><ul><li>Barbecued seitan</li>
<li>Baked potato</li>
<li>Green salad</li>
</ul><strong><u>Saturday</u></strong><br />
<div></div><div></div><ul><li>Spinach soup</li>
<li>Warm tortillas</li>
</ul><strong><u>Breakfast of the Week</u></strong><br />
<div></div><div></div><ul><li>Blueberry soy yogurt</li>
</ul><div><strong><u>Snack of the Week</u></strong></div><ul><li>Celery and peanut butter</li>
</ul>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-2140631623146267322011-02-20T11:54:00.000-08:002011-02-20T11:56:53.360-08:00Vegan Menu for Week Twenty-FourThis week, I was grocery shopping and, in a "bargain bin," I found a cookbook that focused just on soups. Now, spring might be just around the corner, but we still have a few chilly days and weeks left, so soup is on my mind. This week's focus will be on lots of soups serving as meals. What a great way to warm bellies and hearts. I hope you enjoy this week's menu ideas.<br />
<br />
<strong><u>Sunday</u></strong><br />
<ul><li>Lentil tofu soup</li>
<li>Biscuits</li>
</ul><strong><u>Monday</u></strong><br />
<em>Chinese</em><br />
<div></div><div></div><ul><li>Spicy Kung Pao tofu</li>
<li>Fried rice</li>
</ul><strong><u>Tuesday</u></strong><br />
<div></div><div></div><ul><li>Corn chowder</li>
<li>Crusty bread</li>
</ul><strong><u>Wednesday</u></strong><br />
<em>Caribbean</em><br />
<ul><li>Caribbean jerk tempeh</li>
<li>Jamaican cabbage salad</li>
</ul><strong><u>Thursday</u></strong><br />
<div></div><div></div><ul><li>Red lentil soup</li>
<li>Flatbread</li>
</ul><strong><u>Friday</u></strong><br />
<div></div><div></div><ul><li>Cauliflower soup</li>
<li>Cornbread</li>
</ul><strong><u>Saturday</u></strong><br />
<div></div><div></div><ul><li>Vegan cream of mushroom soup</li>
<li>Warm tortillas</li>
</ul><strong><u>Breakfast of the Week</u></strong><br />
<div></div><div></div><ul><li>Banana muffins</li>
</ul><strong><u>Dessert of the Week</u></strong><br />
<ul><li>Fruit soup</li>
</ul>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-83796528313060450152011-02-13T10:17:00.000-08:002011-03-28T07:24:47.178-07:00Vegan Menu for Week Twenty-ThreeThis week we have a variety of flavors to tempt your taste buds and help you enjoy your kitchen again. There are menu ideas that span the globe, from China to the Caribbean, and links to seriously easy recipes that will taste like you spent forever in the kitchen.<br />
<br />
<strong><u>Sunday</u></strong><br />
<em>European (Russian)*</em><br />
<ul><li>Vegan red borscht soup</li>
<li>Rolls</li>
</ul><strong><u>Monday</u></strong><br />
<em>Caribbean</em><br />
<div></div><div></div><ul><li>Caribbean black beans and rice</li>
<li>Baked papayas</li>
<li>Vegetarian rolled greens </li>
</ul><strong><u>Tuesday</u></strong><br />
<em>Greek</em><br />
<div></div><div></div><ul><li>Fasolia gigandes (butter bean stew)</li>
<li>Pita bread</li>
<li>Kolokithankia Tiganita (fried zucchini)</li>
</ul><strong><u>Wednesday</u></strong><br />
<em>Northern Africa (Algeria)</em><br />
<div></div><div></div><ul><li>Loubia B'dersa</li>
<li>Rice salad</li>
</ul><strong><u>Thursday</u></strong><br />
<div></div><div></div><ul><li>Spicy lentil casserole (see the recipe <a href="http://www.simpleveganrecipes.co.uk/">here</a> under "Main Meals")</li>
<li>Pasta salad (a little vinegar and oil, some chopped veggies like onions and tomatoes, tossed with rotini)</li>
</ul><strong><u>Friday</u></strong><br />
<em>Cold weather favorite</em><br />
<div></div><div></div><ul><li>"Cheesy" broccoli soup (see the recipe <a href="http://www.cok.net/lit/recipes/soups.php#cbs">here</a>)</li>
<li>Biscuits</li>
</ul><strong><u>Saturday</u></strong><br />
<em>Chinese</em><br />
<ul><li>Vegetable Chop Suey</li>
<li>Steamed brown rice</li>
</ul><strong><u>Sanck of the Week</u></strong><br />
<ul><li>Tortilla chips and salsa or pico de gallo</li>
</ul><strong><u>Dessert of the Week</u></strong><br />
<ul><li>Vegan fudge</li>
</ul><em>* Just a silly note--I had a heck of a time deciding if I wanted to place Russia under European cuisine or Asian. Russia's land mass, after all, falls more in Asia than in Europe. It's huge! What finally made the deciding factor for me was a <u>Wikipedia</u> article on "European Cuisine." It included Ukranian Borscht as a European dish. So...I had been toying with the idea of putting this Russian dish under "Asian cuisine," but now I'm comfortable labeling it as "European," in case you wanted to know!</em>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-62802052465412113232011-02-06T10:14:00.000-08:002011-03-28T07:22:32.847-07:00Vegan Menu for Week Twenty-TwoThis time of year is always quite busy for me, as it may be for a lot of you. Sometimes dinner ideas are hard to come up with, especially unique, inspiring ones. I hope you find some ideas here that make you hungry and eager to cook (and eat)!<br />
<br />
<strong><u>Sunday</u></strong><br />
<em>Latin America (Cuban)</em><br />
<ul><li>Moros y Cristianos (Cuban black beans and rice--translated means "Moors and Christians")</li>
<li>Tortillas</li>
</ul><strong><u>Monday</u></strong><br />
<em>Indian</em><br />
<div></div><div></div><ul><li>Dal palak</li>
<li>Rice</li>
</ul><strong><u>Tuesday</u></strong><br />
<em>Greek</em><br />
<div></div><div></div><ul><li>Fasolada (bean soup)</li>
<li>Sourdough bread</li>
</ul><strong><u>Wednesday</u></strong><br />
<div></div><div></div><ul><li>Moosewood Restaurant's <a href="http://www.moosewoodrestaurant.com/recipes_archive.html#26">Mushroom Pecan Burgers</a></li>
<li>Sweet potato fries</li>
</ul><strong><u>Thursday</u></strong><br />
<em>Italian</em><br />
<ul><li>Pasta e fagioli soup</li>
<li>Tuscan bread with roasted garlic</li>
</ul><strong><u>Friday</u></strong><br />
<em>Chinese</em><br />
<ul><li>Broccoli with garlic sauce</li>
<li>Brown rice</li>
</ul><strong><u>Saturday</u></strong><br />
<div></div><div></div><ul><li>Pasta salad (use lots of veggies and your favorite bean to move this to entree status)</li>
<li>Steamed Brussels sprouts</li>
<li>Green salad</li>
</ul><strong><u>Breakfast of the Week</u></strong><br />
<div></div><div></div><ul><li>Warm bran muffins slathered in margarine</li>
</ul><strong><u>Dessert of the Week</u></strong><br />
<ul><li>Oatmeal raisin cookies</li>
</ul>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-54015187818104524332011-01-28T18:50:00.000-08:002011-03-27T07:47:59.606-07:00Vegan Menu for Week Twenty-OneHow exciting!!! I just keep piling on the dinner ideas. I hope they inspire you as much as they do me!<br />
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<u><strong>Sunday</strong></u><br />
<em>European (Spain)</em><br />
<ul><li>Arroz negro</li>
<li>Steamed artichokes</li>
<li>Marinated mushrooms </li>
</ul><strong><u>Monday</u></strong><br />
<ul><li>Vegan rueben sandwich (search and you will find!!!)</li>
<li>Vegetable soup </li>
</ul><strong><u>Tuesday</u></strong><br />
<em>Asian</em><br />
<ul><li>Szechuan Tofu</li>
<li>Steamed rice</li>
<li>Spring roll </li>
</ul><strong><u>Wednesday</u></strong><br />
<em>Mexican</em><br />
<ul><li>Black bean tacos (add your favorite ingredients)</li>
<li>Spanish rice</li>
<li>Calabacitas </li>
</ul><strong><u>Thursday</u></strong><br />
<em>Indian</em><br />
<ul><li>Rajma Masala</li>
<li>Saffron rice</li>
<li>Chole (curried chickpeas) </li>
</ul><strong><u>Friday</u></strong><br />
<em>Greek</em><br />
<ul><li>Faki soupa (lentil soup Greek-style)</li>
<li>Spanakorizo (spinach and rice)</li>
<li>Warm pita bread</li>
</ul><strong><u>Saturday</u></strong><br />
<ul><li>Mushroom and rice pilaf</li>
<li>Garden salad</li>
<li>Sauteed squash and onions </li>
</ul><strong><u>Breakfast of the Week</u></strong><br />
<ul><li> Cinnamon toast</li>
</ul><strong><u>Dessert of the Week</u></strong><br />
<ul><li>Vegan gingerbread cookies</li>
</ul>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-42600100434292532582011-01-21T19:47:00.000-08:002011-03-27T07:57:21.590-07:00Week Twenty MenuWeek <em>twenty</em>? How exciting is that? My daughter would say it's "legit"!<br />
<br />
<strong><u>Sunday</u></strong><br />
<em>Italian</em><br />
<ul><li>"Chicken" marsala (try seitan or tofu instead of chicken)</li>
<li>Garlic bread</li>
<li>Salad with Italian dressing</li>
</ul><strong><u>Monday</u></strong><br />
<ul><li>Vegan Guiness stew</li>
<li>Biscuits</li>
</ul><strong><u>Tuesday</u></strong><br />
<em>European (Spain)</em><br />
<ul><li>Vegetarian paella</li>
<li>Rolls</li>
<li>Stir fried zucchini and asparagus</li>
</ul><strong><u>Wednesday</u></strong><br />
<em>Chinese</em><br />
<ul><li>Vegetable pan fried noodles</li>
<li>Vegan wonton soup</li>
<li>Steamed rice</li>
</ul><strong><u>Thursday</u></strong><br />
<em>Mexican</em><br />
<ul><li>Potato tacos </li>
<li>Spanish rice</li>
<li>Refried beans</li>
</ul><strong><u>Friday</u></strong><br />
<ul><li>Green bean casserole</li>
<li>Garden salad</li>
<li>Pinto beans</li>
</ul><strong><u>Saturday</u></strong><br />
<ul><li>Baked pocket sandwiches (can be pure veggie or can also use soy cheese and/or soy meat)</li>
<li>Potato chips</li>
<li>Salad</li>
</ul><strong><u>Breakfast of the Week</u></strong><br />
<ul><li>Mixed fruit compote</li>
</ul><strong><u>Dessert of the Week</u></strong><br />
<ul><li>Vegan peanut butter cookies</li>
</ul>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-71768793080109601212011-01-17T16:02:00.000-08:002011-01-17T16:02:01.304-08:00The Truth about Becoming a Vegetarian: Myths About Making the Switch from Eating Meat to Mainly PlantsThis article was originally published on Suite101.com. To see the article in its entirety and its original state (along with original embedded sources), click on this link: <a href="http://www.suite101.com/content/the-truth-about-becoming-a-vegetarian-a182306">The Truth about Becoming a Vegetarian</a>. <br />
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<br />
Some people have considered changing to a vegetarian diet but hesitate because of the myths they've been told. Here are some myths debunked.<br />
<br />
<strong>Myth 1: People must have large amounts of protein to survive and thrive.</strong><br />
<br />
Fact: Protein - particularly protein from animal sources - is overrated. Yes, it is necessary to survival but vegetarians do just fine on vegetable protein alone. Vegetable protein is complete and is truly all vegetarians (any human beings, for that matter) need to survive. It is difficult, if not impossible, to not get all the protein needed in a vegetarian, vegan, or any other type of plant-based diet.<br />
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<strong>Myth 2: Vegetarian diets are severely lacking in necessary vitamins and minerals.</strong><br />
<br />
Fact: Most necessary nutrients are available through a vegetarian diet. Even Vitamin D can be obtained just by spending a few minutes in the sun every day. There was a time when people believed that strict vegans could become deficient in Vitamin B12, but health professionals tell vegans that B12 deficiencies have been disproved.*<br />
<br />
Just like meat-based diets, vegetarians should rely on variety - in this case, different types of fruits, vegetables, and grains. They will get all the nutrients they need through their plant-based diet.<br />
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<strong>Myth 3: Vegetarian diets are boring.</strong><br />
<br />
Fact: Simply not true! While it does take time to adjust one's diet from being meat-centric to based solely around vegetables, once a person rethinks his diet, he is amazed at the variety! Vegetarians (even vegans) need never be bored, there is such variety in the plant world. New vegetarians would do well do check out vegetarian websites, buy vegetarian cookbooks, and find recipes online. People can also rethink some of their favorite recipes that are already vegetarian - can they now perhaps become a main, rather than side, dish? And what about adapting old recipes? For example, products using TVP (textured vegetable protein) such as Boca Crumbles and Morningstar Farms Grillers Recipe Crumbles can be substituted for ground beef in dishes. The texture and taste are similar to ground beef in these products but so much healthier and less fatty.<br />
<br />
New vegetarians also discover the beauty of simplicity. A few steamed vegetables, a salad, and some rice with a few spices and herbs can become a tasty, satisfying meal. Really, for most people it just takes a little imagination and rethinking the way they were raised to prepare meals.<br />
<br />
<strong>Fact: Vegetarian Diets Can Be Healthy, Satisfying, and Delicious</strong><br />
<br />
People who have shied away from vegetarian diets simply because they believed they lacked variety or were unhealthy or tasteless can discover that none of these things are true. While some people convert to vegetarianism because of ethical or environmental reasons, plenty of people stop eating meat for their health. And they discover that it is, in fact, a delicious way to dine!<br />
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<br />
(Original article publication date: January 14, 2010.)<br />
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* I have since changed my stance on this issue somewhat. A good many vegan foods (such as soy milk) are fortified with Vitamin B12, and because our food is super-clean today, this vitamin is difficult to get in a vegan diet. Supplementing is recommended by nutritionists, doctors, and vegan experts.verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-21050652485551129342011-01-16T15:49:00.000-08:002011-01-16T15:49:00.541-08:00Beware of Hidden Animal Ingredients in Food<div class="MsoNormal" style="margin: 0in 0in 0pt;">This article was originally published on <em>Natural News.com</em>. To see the article in its entirety (along with sources cited) and its original state, click on this link: <a href="http://www.naturalnews.com/030127_animal_ingredients_food.html">Beware of Hidden Animal Ingredients in Food</a>.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-spacerun: yes;">Vegetarians and vegans are usually known for making wise food choices, seeking healthy foods. They, along with other consumers, might be surprised to find out that some seemingly harmless foods actually contain hidden animal ingredients.</span></div><br />
<br />
Some newer nutrition labeling has helped vegans. For example, if a person looks at the ingredients list of a product, at the end of the list is a summary of sorts that warns people of some of the basic ingredients found in the product, whether or not they are obvious. One such label might read this way: "Contains Wheat, Peanuts, Milk." These labels will alert a vegan immediately that the product contains non-vegan ingredients such as fish, milk, or egg products; consumers will then know to avoid the product. However, this type of labeling is created only to address food allergies, meaning other animal products (such as ingredients derived from beef) and other foods avoided by vegans (such as honey) will not be listed there.<br />
<br />
So how do vegetarians and vegans avoid hidden animal products? Fortunately, some companies will label their products as "vegan" when they are, but many companies are not as forthcoming. For example, some store brand cake mixes use beef by-products, and a consumer simply has to read through the list of ingredients. However, there are other hidden animal ingredients found in food that some consumers might not be aware of. Following are just a few.<br />
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<strong>Gelatin</strong>: Some consumers are surprised to discover that gelatin comes from animals and is usually made from various beef and cow parts. That innocent-looking, fruity-tasting dessert is actually mostly animal protein. In addition to gelatin desserts, it is often used in marshmallows, so be sure to read the list of ingredients.<br />
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<strong>Carmine extract</strong>: This seemingly innocent-sounding ingredient is actually made from insects called cochineals. The extract usually adds a reddish color to the food it is in; because it comes from a living creature, vegans will choose not to eat it.<br />
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<strong>Sugar</strong>: Not all sucrose is avoided by vegans, but vegans will make the effort to purchase vegan sugar. Some refined sugars are not vegan, and it's not because they come from an animal product. It's because of the way they are processed. Many sugars are processed through filters made of bone char (that often comes from beef bones). So what's vegan sugar? Vegan sugar is simply a type of sugar that has not passed through a bone char filter. It is not always easy to distinguish vegan sugar from other sugar, but Vegetarian Journal suggests that products labeled "100% Pure Beet Sugar" are definitely vegan and products labeled "100% Pure Cane Sugar" are probably vegan.<br />
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This list is by no means complete, but it just goes to show that truth in labeling applies only when a consumer knows what the labeling means. Most products will not tell consumers that gelatin is derived from beef, that carmine extract is derived from insects, or that sugar passes through a beef product. Vegetarians and vegans must be careful consumers, and sometimes that means buying products specifically labeled "vegetarian" or "vegan." More often, though, it means becoming familiar with hidden animal products in foods, and these three are simply a few to be aware of.<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">(Original article publication date: October 22, 2010.)</div>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0tag:blogger.com,1999:blog-2983325552215702149.post-82817373215431203842011-01-15T15:39:00.000-08:002011-03-28T07:25:16.626-07:00Week Nineteen MenuThis week, I'll continue to explore varied and exotic cuisines...<br />
<br />
<strong><u>Sunday</u></strong><br />
<em>Chinese</em><br />
<div></div><div></div><ul><li>Vegan Moo Goo Gai Pan</li>
<li>Steamed brown rice</li>
</ul><strong><u>Monday</u></strong><br />
<em>Japanese</em><br />
<div></div><div></div><ul><li>Vegan sushi</li>
<li>Vegan spring rolls</li>
<li>Rice</li>
</ul><strong><u>Tuesday</u></strong><br />
<em>Indian</em><br />
<div></div><div></div><ul><li>Vegan Rajma Chawal</li>
<li>Jeera rice</li>
</ul><strong><u>Wednesday</u></strong><br />
<div></div><div></div><ul><li>Vegan Senate Bean Soup</li>
<li>Vegan biscuits</li>
<li>Garden salad</li>
</ul><strong><u>Thursday</u></strong><br />
<em>Latin American (Brazil)</em><br />
<div></div><div></div><ul><li>Vegan Feijoada</li>
<li>Warm flour tortillas</li>
<li>Green salad</li>
</ul><strong><u>Friday</u></strong><br />
<em>Southern Africa (Congo)</em><br />
<div></div><div></div><ul><li>African peanut soup</li>
<li>Sweet potatoes</li>
<li>Mixed greens salad</li>
</ul><strong><u>Saturday</u></strong><br />
<em>Mexican</em><br />
<div></div><div></div><ul><li>Vegan fideo</li>
<li>Spanish rice</li>
<li>Flour tortillas</li>
</ul><strong><u>Breakfast of the Week</u></strong><br />
<br />
<div></div><div></div><ul><li>Vegan waffles drizzled with maple syrup and fresh fruit of your choice</li>
</ul><strong><u>Dessert of the Week</u></strong><br />
<ul><li>Apple turnovers</li>
</ul>verslibristhttp://www.blogger.com/profile/13738556293102168400noreply@blogger.com0