Veeegggggieees
MAKE MOAR VEGAN CEREALS CEREOUSLY

Why the fuck is everything D3 fortified! RAWR.

treekisser:

Dear All Men In The World:

Watch this. If you’re vegan, it will inspire you. If you aren’t, it will make you question that in the best way possible. (not at all graphic, no need to grab the tissues!)

“There’s effects on our water, our environment, our soil. There’s effects on public health and personal health. There’s a whole range of issues associated with animal agriculture. And when you take animal agriculture out of the equation, it helps solve a lot of these issues. it’s the only way to solve a lot of these issues. We can continue to put bandaids over it, but at the end of the day, if we don’t fix our appetites for animal based foods and fashion, we’re heading down the wrong path, and it’s just not sustainable.”

“The question is, what do you stand for? Do you have principles? Are there things that you believe, and are you the kind of person that’s going to stand up, and say hey, count me in, these are my principles, this is what I believe, and I’m going to defend them…and if you’re not that kind of guy, then you know, hey, maybe veganism isn’t for you. But what I’m saying is, if you’re the kind of guy that believes in compassion, you believe in mercy, you believe in right vs. wrong, then this is the right lifestyle for you, and this is what you need to be doing.”

- Robert Lucius, CEO of the Humane Party

Full list of sites going dark against SOPA

interwebzme:

SopaStrike.com has posted a full list of sites that will go dark on January 18, 2012, as a strike against the SOPA bill. 

These sites include:

  • Reddit
  • Mozilla
  • Linkedin
  • Tucows
  • Cheezburger, Fail Blog, Dailywh.at AND MORE 
  • TWITPIC
  • VANILLAFORUMS
  • Craigslist
  • Minecraft
  • Tumblr
  • AOL
  • Yahoo
  • Google
  • WIKIPEDIA
  • 9GAG

To read more, please visit Sopa Strike

We too will be joining in on January 18, 2012, on the fight against SOPA!

Today’s breakfast was one of my favorites, a tofu breakfast burrito.

Ingredients

2 gluten free tortilla wraps

1/2 green bell pepper

1/3 package of tofu

1/4 large sweet potato

1/2 onion

2 large white mushrooms

1/4 cup of broccoli florets

Hummus

Olive oil

First, dice the sweet potato into small chunks and allow to cook for about two minutes over medium heat.

Next, mince the tofu until it is a scrambled egg like substance and add to the diced sweet potato.

Then, dice up the half an onion and add into the pan and allow this mixture to cook until everything has a nice golden brown look.

Last add the broccoli florets, sliced mushrooms and chopped bell peppers to the pan. Cook for another 2 minutes.

While the mixture is cooking layer the tortilla wraps with a coat of hummus.

Add the ingredients to the tortillas  then roll em up and enjoy.

Yesterdays dinner was
Roasted Olive oil lemon potato’s with tofu and broccoli over quinoa.

Ingredients
Roasted potato’s
Olive oil
1 Lemon
2 Small potato’s cut into equal medium sized pieces. 
Preheat oven to 350 and coat the bottom of the baking pan with olive oil.
Place the potatos  in the baking pan and drizzle with olive oil, salt and pepper to taste. After about 15 minutes of roasting take them out and re- drizzle with olive oil and lemon juice. Place them back in the oven for about another 45 minutes or until golden brown.
Ingredients for the Tofu, broccoli and quinoa.
1 Cup of quinoa, pre-soaked and cooked.
1 Onion
1 Large broccoli stalk
1/2 Packaged firm tofu
Olive oil
Coat the pan in olive oil over medium heat and be sure that the tofu is well drained and pressed. Cut the tofu into small cubes and cook for about 5 minutes.
Dice the onion and add to the pan with the tofu and cook for another 5 minutes or until the onions begin to brown and caramelize.
Next add the trimmed broccoli florets and cook for another few minutes add salt and pepper to taste.
Place the cooked quinoa on the plate followed by the tofu and broccoli and surround with the roasted potato’s.  You can also find gluten free soy sauce which I used for this. 

Yesterdays dinner was

Roasted Olive oil lemon potato’s with tofu and broccoli over quinoa.

Ingredients

Roasted potato’s

Olive oil

1 Lemon

2 Small potato’s cut into equal medium sized pieces. 

Preheat oven to 350 and coat the bottom of the baking pan with olive oil.

Place the potatos  in the baking pan and drizzle with olive oil, salt and pepper to taste. After about 15 minutes of roasting take them out and re- drizzle with olive oil and lemon juice. Place them back in the oven for about another 45 minutes or until golden brown.

Ingredients for the Tofu, broccoli and quinoa.

1 Cup of quinoa, pre-soaked and cooked.

1 Onion

1 Large broccoli stalk

1/2 Packaged firm tofu

Olive oil

Coat the pan in olive oil over medium heat and be sure that the tofu is well drained and pressed. Cut the tofu into small cubes and cook for about 5 minutes.

Dice the onion and add to the pan with the tofu and cook for another 5 minutes or until the onions begin to brown and caramelize.

Next add the trimmed broccoli florets and cook for another few minutes add salt and pepper to taste.

Place the cooked quinoa on the plate followed by the tofu and broccoli and surround with the roasted potato’s.  You can also find gluten free soy sauce which I used for this. 

Sorry for the lack of recipe uploads the past week.

I have been busy getting all my class books and finding out i have a gluten intolerance. So from now on all my recipe’s posted will be gluten free AND vegan.

Today’s dinner was Bara Channa aka doubles.

Here is the recipe for the bara (bread)

2 cups flour

1/2 tsp salt

1 tsp curry powder

1 tsp cumin

1/2 tsp black pepper

1 tsp yeast

1/3 cup warm water

1/4 tsp salt

Mix together dry ingredients while the yeast rises with the warm water and 1/4 tsp of sugar for about 10 minutes.

After 10 minutes add the yeast mixture to the dry ingredients with just enough extra warm water to make the dough slightly sticky.

Allow the dough to rise for about an hour and a half.

For the Channa (curried chick peas) you will need.

1 can of garbanzo beans

1 tbsp curry powder

5 gloves of garlic chopped

1 onion chopped

1 1/2 tbsp cumin

1 tsp salt

1 tsp black pepper

First add enough vegetable oil to coat pan and add in the onions and garlic. Give them enough time to caramelize and add in the garbanzo beans.

Mix in the spices and stir, then add about 2/3 cup of water (make sure the heat on the oil is low or else this could cause some trouble). Cook until the garbanzo beans are a nice soft almost mushy consistency.

Once the bread has finished rising split it up into equal amounts and press it until its about a quarter inch thick, roundish shaped dough patties. Heat a large pan with about a half inch deep pool of hot oil. Cook each dough patty for about 5-8 seconds on each side. Remove onto plate with paper towels and allow to drain and cool. 

Once everything is done , combine and enjoy :).

Breakfast for today,

Faux egg sandwhich.

Ingredients are

2 1/2 inch thick tofu slices

1/2 onion

1/2 avocado

2   garlic cloves

2 tempeh maple bacon strips

3 tbsp hummus

1 tbsp soy sauce.

First grease the pan with a little oil (i use vegan butter) and lay the drained tofu flat.

Cut the onions into slices and place flat into the pan with tofu, season the tofu with fresh cracked black pepper and garlic powder on each side for extra flavor(you want to get a nice little crust on each side almost like grilling a steak) 

While this is cooking thinly slice the halved avocado and chop the garlic. Then add inn the garlic with the onions and tofu and drizzle all of the ingredients lightly in soy sauce to add a little extra flavor and to help the onions caramelize.

Coat the bottom of your bread in about 1 1/2 tbsp of hummus and once the tofu is cooked evenly on both sides place on your choice of bread and assemble the rest of the toppings. (before i assembled i added some vegan mozzarella on top of the tofu and placed in the oven for about a minute to get it to melt). Enjoy!

Todays dinner, Stuffed bell peppppahs

You’re gonna need…

2 bell peppers

1/2 cup garbanzo beans

1/4 cup of spinach

1 chopped onion

1/4 cup chopped firm tofu

5 cloves of garlic

1/4 cup of brown rice pre cooked

1 6 ounce can of tomato paste

1 portobella mushroom (or 1/2 cup of the mushroom of choice i just have these leftover)

First thing you wanna do is cook the tofu over low-medium heat with a drizzle of olive oil until they develop that nice little skin (make sure you wrap the tofu in a paper towel to get excess water out)  

Next add in the onion and mushrooms and allow to cook for about a minute, followed by the garbanzo beans,rice,spinach and tomato paste (i seasoned the mix with a little fresh cracked black pepper and some extra garlic powder). You can also add salt if you want but i don’t really like using it in my recipe’s. Allow this mix to cook for about a minute or until the spinach starts to wilt.

While this has all been happenin you should have cut the tops off the peppers (but save them as they will be adding to the mix…wicky wicky…) Scoop out the seeds and add in the stuffing generously and place the tops of the pepper back on( You might have some extra stuffing i just stuck the leftovers in the fridge.

Last drizzle some olive oil into a baking pan and place the peppers in the oven at 350 degrees for about 20 minutes and enjoy. I also added some vegan mozzarella to the stuffing mix which is completely optional as it is pretty expensive.