Monday, August 29, 2011

My story: I have a big...

...zucchini!

What did you think I was going to say?!






I don't know if you can tell from the pictures, but this is the biggest zucchini I have ever seen in my life.  (There's even some cut off that I put in veggie pasta tonight).  Granted, I'm not a huge zucchini connoisseur or anything, but I thought they were normally about the size of a large cucumber...

A big "thank you" goes out to my lovely coworker, Linda, for supplying me with a week's worth of food.  Ha ha ha!

Now to decide what all to do with it... zucchini bread?  Haven't had that in a long time!  Baked zucchini?  Never had that!  Breaded, baked (or fried?, gasp!) zucchini?  Not healthy, but a yummy sounding treat!... suggestions???

Saturday, August 20, 2011

News - University opens nation's first Vegan cafeteria (USA Today)

Just yesterday, I believe, I started following Engine 2 Diet on Facebook, although I haven't yet read the book by Rip Esselstyn.  Then this morning I saw this link to a news article that was published about the first major university to have an all-vegan cafeteria.  I am surprised to hear it's the University of North Texas, but good for them!  Being a mid-westerner, when I think of Texas I don't necessarily think "vegan-friendly;" I would have thought it would be a University in Colorado or something.  Obviously, the U of North Texas will still offer the cruel animal fare that is killing Americans in their other dining halls... but what a big step to recognize the need for vegan food!  And to give the vegan options a whole facility is great, too, because there shouldn't be the risk of cross-contamination.  Hopefully this cafeteria is successful and we see more of them popping up at other universities across America!  How 'bout it my alma mater, Illinois State University?!

Again, here's the link to the USA Today article, University opens nation's first Vegan cafeteria.

Here is the link for Engine 2 Diet on Facebook.

As always, I encourage you to seek out information about why it's important to "go vegan" for our bodies, our environment, and the other inhabitants of our planet.  You could read some research summaries on the website of the Physicians Committee for Responsible Medicine or read the book Eating Animals by Jonathan Safran Foer.  If you're not much of a reader (you should become one), there is also a free documentary called Earthlings you could watch, although it's not quite as comprehensive.  I have not yet seen the documentary Forks Over Knives, although I have read the book, and I would suggest this film and/or book, too.  It's not a hoax.  It's not a fashionable trend.  It's about caring and looking out for ourselves and our planet.

Tuesday, August 9, 2011

Knorr's Spanish Skillet Supper (veganized)

     Trust me, I don't always make the food I eat from scratch.  Most of the time the meals I make I don't necessarily find blog worthy, because I just open up a package from the freezer and saute the contents on the stovetop or nuke them in the microwave or whatever the package calls for.  You can find plenty of vegan items to prepare this way (and I've provided links on the right side of this page to those companies who make them).  One of my favorite brands is Boca (and my husband, who is not vegan, likes them, too!).  As always, you have to read the label because not all Boca products may be vegan, but they actually have several good ones that are, including their Meatless Ground Crumbles.
     So, yesterday evening when I was looking through our kitchen trying to find something vegan to make that my husband would like -- he didn't care for the previous night's dinner so I had to think more inside the box, if you know what I mean -- I came across this package of Knorr Spanish Rice that had a recipe on the back for "Spanish Skillet Supper."  In addition to the rice, it called for ground beef, which I could easily replace with the Boca Meatless Ground Crumbles that I had in the freezer, corn, and cheese.  I'm not yet into the vegan cheese replacer products so I just chose to leave the cheese out of it.
     Moral of the story, it can be easy to "veganize" recipes that aren't specifically meant to be vegan.  You just have to be aware of your available options to do so.




Knorr's Spanish Skillet Supper (veganized)
SERVES 4
PREP TIME: 5 Minute(s)
COOK TIME: 15 Minute(s)
INGREDIENTS
1 package Boca Meatless Ground Crumbles
1-2/3 cups water
1 can (8-3/4 oz.) whole kernel corn, undrained
1 package Knorr® Fiesta Sides™ - Spanish Rice

PREPARATION
  1. Follow directions to prepare Boca Crumbles (a little oil in the pan over medium heat, get all the crumbles un-frozen from each other).
  2. Add water; bring to a boil. Stir in corn and Knorr® Fiesta Sides™ - Spanish Rice; bring to a boil.
  3. Reduce heat and simmer uncovered, stirring occasionally, 10 minutes or until rice is tender. 
Nutritional Information*: 1 serving = 318 Calories, 2g Fat (0g Saturated, 0g Polyunsaturated, 0g Monounsaturated, 0g Trans), 0mg Cholesterol, 975mg Sodium, 645mg Potassium, 51g Total Carbs (8g Fiber, 7g Sugars), 25g Protein, 5% Vitamin A, 5% Vitamin C, 10% Calcium, 26% Iron

*Based on calculations from MyFitnessPal.com.

    *I put the cover on (vented) after the 10 minutes were up because my rice needed a little more time to get tender.*

    Voila!

    Monday, August 8, 2011

    Banana Almond Muffins

    I had some bananas and almonds that needed to be used...  so I used them to make some delicious muffins!  You could also use this recipe to make a banana bread loaf instead of muffins.  I just find that muffins are better -- due to portion control -- in this house!

    Banana Almond Muffins 
    makes 12 muffins

    Ingredients:
    •  2 large ripe bananas
    • 1/4 c. melted margarine - I used Earth Balance
    • 2/3 c. + 1 tsp. sugar - I used organic evaporated cane juice
    • 1 2/3 c. flour - I used spelt
    • 1 tsp. salt
    • 1 tsp. baking soda
    • 2/3 c. almonds, chopped (or your choice of chopped nuts)
    Directions:
    • Preheat oven to 360 degrees.
    • Grease or line the muffin tin.
    • Mash bananas in a large bowl.
    • Add margarine and 2/3c. sugar to bananas, stir until mixed well.
    • In a separate bowl combine flour, salt, and baking soda.
    • Add flour mixture to banana mixture and stir well (do not beat).
    • Fold in 1/3 c. nuts (reserve other 1/3 c. for top of muffins).
    • Spoon mixture evenly in muffin tin.
    • Combine 1/3 c. nuts with 1 tsp. sugar and sprinkle evenly on top of each muffin.
    • Bake for about 15 minutes or until toothpick inserted into center muffin comes out clean.
    • Allow to cool 2-5 minutes until removing muffins from tin.
    The next day after making these, I realized 2 people weren't going to be able to eat all of these before getting kind of dry from being exposed to the elements, so I wrapped some of them up in plastic wrap, gently squeezing any air out, and then put them in a freezer bag and stored them in the freezer.  Now all we have to do is unwrap and toss in the microwave for a minute and we can enjoy homemade, VEGAN Banana Almond Muffins whenever we want!

    Nutritional Information*: 1 muffin = 202 Calories, 8g Fat (1g Saturated, 1g Polyunsaturated, 2g Monounsaturated, 0g Trans), 0mg Cholesterol, 207mg Sodium, 164mg Potassium, 31g Total Carbs (4g Fiber, 13g Sugars), 4g protein, 0% Vitamin A, 3% Vitamin C, 2% Calcium, 5% Iron

    *Calculated by MyFitnessPal.com based on my entry of this recipe.


    2 large bananas







    mash the bananas
    ta da! bananas mashed
    Earth Balance is the greatest! I used the soy free kind in this recipe.

    mix bananas, margarine, and sugar together
    all mixed!
    add flour mixture to banana mixture
    all stirred together
    I chopped the whole almonds I had, but you can buy your nuts chopped, too.

    fold in nuts (I think I used too many here so I reduced it to 1/3 c.)

    spoon mixture evenly into muffin tin

    the nuts and sugar I reserved for the tops (tossed them into the measuring cup I used to melt the butter)

    nuts on top of muffin mixture before baking

    Mmmmm... all done!

    yummy!

    removed from the muffin tin

    Yes, I ate one right away!

    Friday, August 5, 2011

    My story: I guess we all have our anger...

    Recently I read a blog written by an individual who is vegan stating he or she is angry at the new, mainstream vegan movement because it doesn't seem to focus on the ethical reasoning behind why a person chooses to abstain from consuming animal products.  Now, before any readers of this blog get all lippy toward the blogger I am referencing, I'd like it to be known that I respect this blogger and agree on all of the points he or she makes; however, I still couldn't help but feel like some of what was being written was directed towards me.  Well, not at me personally, but at new, "wannabe" vegans such as myself; those of us who have come across the information and have changed our diets first and have not swiftly eliminated all products and activities associated with animal cruelty from our life (i.e. leather goods, visiting zoos or circuses, etc.).  And as I was reading this post about anger, I sort of became angry myself, if you will, that "real vegans" would get so upset towards a group of people for trying to learn about the issues and may be changing the entire course of his or her life habits inconsistently.

    I for one know how difficult it can be to go from typical animal consumer to full-fledged vegan, even once one has read all the facts about animal cruelty, nutrition, and environmental implications.  For most of us, going vegan means challenging our entire outlook on life, everything we thought we knew, and even the things we didn't think we needed or wanted to know about how the products that we use every day are made and how the activities we support can contribute to animal suffering.  This transition, from the time one is educated until the time he or she truly does not consume products or participate in activities that torture animals and compromise our ethics, health, and environment, takes some time.  I hate to think that a person, or group of people, will be scrutinized by the very people whom he or she is looking for guidance and to whom he or she is trying to become similar in beliefs and actions.  There is enough scrutiny and anger coming from the non-vegan side because one no longer consumes like they do!

    I'll be the first to admit that my journey towards veganism has been long (two and half years) and full of bumps along the way, and I'm still learning more and gaining perceptions every day.  It turns me off that a proclaimed vegan can be angry at what I represent, for not knowing what he or she has already known and for not making the changes fast enough.

    But... I really think I'm being a little defensive because I am angry, too.

    I'm angry that I didn't know what I know now.  I'm angry I was told that one has to consume meat and dairy to be healthy when the topic of nutrition was covered in school or at home or wherever.  I'm angry that I didn't question it and look further into it.  I'm angry that our government is in bed with the "farmers" of America whom 99% of have turned into factory farms because the demand for animal products has become so high.  I'm angry at myself for helping to create this problem for so many years and turning my back on the truth.  I'm angry at factory farms for torturing animals so they can make record profits and for creating so much fecal matter that it contaminates soil, air, water, meat, and vegetables which eventually sickens and kills humans.  I'm angry that I have to seek out and drive several hours to find different sources of food because soy protein and fruit and vegetable based foods aren't plentiful everywhere, especially where I live.  I'm angry that it feels like I can't do enough to make a difference in my lifetime.  I'm angry that some people just don't care. 

    To quote the blogger, whom I look to for guidance and has inspired this reaction from me:  

    "...it's perfectly natural to be angry.  It doesn't make me an angry person, it makes me angry at the situation.  Anger is an emotion that anyone can have, vegan or not.  It's what you do with that anger that's important."

    I agree.  And even though I am still figuring out how all this information fits into the vegan lifestyle I want to have in order to end animal abuse, help the environment and future generations, be healthier, and become a better person, it doesn't mean I don't care or that I'm purposefully claiming to be something I'm not.  It's hard to reverse 28 years of thinking... but isn't it a step in the right direction that I am legitimately trying?  I think so. And after reading and seeing more and more, I am assured and committed as ever to help be the solution to the problem instead of part of the problem, no matter who thinks I'm crazy for believing this way or that I'm hypocritical because of my animal consuming past.  Progress has to start and continue somewhere.

    Monday, July 18, 2011

    Lightly Pickled Cucumbers

    I baked and ate some Gardein Seven Grain Crispy Tenders today for lunch, accompanied by sweet potato fries and homemade "lightly pickled" cucumbers.
    Carbolicious, but kid-friendly... and vegan!


    Recipe
    Lightly Pickled Cucumbers

    I'm not sure if this is the appropriate name for this little side dish, but I'm going with it.  It's something my mom used to make, and I like it!  Note: This recipe is one of those "throw it together" dishes that doesn't really require measuring.

    Ingredients:
    fresh cucumber, salt, red wine vinegar

    Instructions:
    1.  After washing your cucumber, use a knife to cut off the ends and take the skin off of it.

    *I used a large cucumber so I cut the whole thing in half to make it easier to work with, as pictured.
    2.  Slice the peeled cucumber into thin segments.

    *The thinner the slices are the more quickly they absorb the salt water.


    3.  Choose a container that will fit all of your cucumber slices and be able to hold enough water to completely cover them.

    *Pictured: As you cut, the thinness of the slices will vary, but you don't want it any thicker than this one here
    4.  Once you've sliced the cucumber and put them in a container, cover them with room-temperature water.

    *I find that cold water doesn't allow the salt to soak in as well as room-temperature water does.

    5.  Add the salt.  For a large cucumber, it's about 2 tsp. or so.

    *I just pour in some salt a little at a time and test the taste of the water.  You should be able to taste the salt pretty strongly, but it shouldn't overpower your taste buds.

    6.  Allow the cucumbers to soak in the salt water for at least 30 minutes.  The longer you leave them, the stronger they will taste and the more flimsy they will get.  My mom used to let them soak for hours, and that's how I think they taste best.

    7.  Once you've let them soak for as long as you can, drain the salt water.  Then return the drained cucumbers back to the container.



    8.  Add about 4 dashes of red wine vinegar to the cucumbers to finish them off.  Stir them up and enjoy!  Refrigerate leftovers for a day... not sure of how their consistency will be after any longer, because they never last long enough to find out!



    *Recommendation:  As long as you like onions, you should add some sliced sweet onion to the mix and allow it to soak with the cucumbers in the salt water.  I just didn't have any onions in my house today.  Then you just leave the onions with the cucumbers when you drain them and add the red wine vinegar.  It gives the whole thing a little more taste.

    1 large cucumber serves about 4 people, I would say.

    Sunday, July 10, 2011

    Product Review - derma e natural bodycare

    So, as most of you who will read this blog know, I have been at my fantastic in-laws' house in the south suburbs of Chicago for the last three weeks due to the icky (read: UNHEALTHY) water problem in my town of residence.  When I first got here I needed to buy some face wash and moisturizer because I was running out of the Dermalogica brand I use.  I was in Dominick's, a grocery store, and decided to check out what they had in the "natural" aisle.  To my surprise, there was a nice selection of products.  My eye was drawn to the line of derma e products as I picked up the "Very Clear Problem Skin Cleanser" and checked to make sure there were no artificial colors or fragrance added and no animal products or testing (vegan).

    Obviously, there was none of that crap in it, otherwise I wouldn't be writing this review. 

    I decided to shell out the $30 or $40 or so that the cleanser and moisturizer cost together in the store because A. I like to try new things; and B. I needed it to clean and moisturize my face anyway.

    Here comes the "review" part...

    After using the Very Clear Problem Skin Cleanser and Very Clear Problem Skin Moisturizer for the last three weeks, I have noticed a big improvement in the look and feel of my skin.  I have a lot less to no pink/red blotches and blemishes, which has led to wearing less makeup!  I even took a picture with absolutely no makeup on and didn't cringe at the sight of it... actually made it my new profile picture on all of my social networking sites, including this blog!

    Today I decided to buy some other products from derma e's website that are on sale, such as the Microdermabrasion Scrub and Scar Gel to continue evening out the skin tone of my face, and Clear Vein/Bruise Solution to try to speed the healing process of bruises left behind from Bosco and Teddy's wrath!

    Derma e has a lot of products and they're all natural and cruelty-free!  You can get 10 samples from their website shipped to you for $4.95 if you're interested in trying them out!

    Use natural body products so that you aren't putting chemicals, artificial colors and fragrances, and animal products on and into your body!!!