vegan validité

Making the choice to live a vegan lifestyle can be the hardest or the easiest decision you have or will ever make; whether it is hard or easy just know that you are making a difference.

Many people ask me multiple questions when they find out I am vegan. What made you become vegan? What do you eat? What do you do to get the proper nutrition? After I answer any questions people might have it almost never fails that I hear the immediate response of, “I could never do that because it would be too hard.”

Now, I am not here to persuade anyone to become vegan or to impose my ideals upon someone who is just looking for an argument, but I am here to prove the myth wrong that being vegan is hard or that you can’t get proper nutrition. The truth is once you choose to live a vegan lifestyle, or any lifestyle that consists of consuming less animal product, it is not the veganism that is the difficult part, it is the knowledge of what you can and cannot eat that can be tricky. Once you learn the ins and outs you will be amazed of how many recipes, restaurants, and resources are all around you.

Whether you are vegan, vegetarian or an omnivore I am here to inform you of why I chose the vegan lifestyle by giving you knowledge from my experiences, readings or life in general. I will tell you what I eat and provide you with recipes that even the beginner can cook. I will give you insight to some of the best vegan restaurants in any area. And for all those who feel they are missing out on some of the important nutritional substances, or simply don’t know where to find it, I am here to give you some tips of what foods are available that will provide you with all the nutrition to live a healthy lifestyle.

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< Meatless Meat Patties >

PATTY RECIPE

Meatless Meat (trader joe’s)

Black Beans

Cilantro

Red Onion

Olive Oil

BURGER RECIPE

Meatless Meat Patty

Tomato

Spinach

Mustard (or any topping of your choice)

Bread or Bun of choice

PATTY PREP - 

1.       Take Meatless Meat out of package and place into a large bowl

2.       Cut Cilantro and Red Onion - Add to large bowl

3.       Drain Black Beans - Add to large bowl

4.       Add a small amount of Olive Oil to large bowl mixture

5.       Mix all ingredients together

6.       You will then take pieces of the mixture and roll into a flat patty size

7.       Put on wax paper and then into foil and freeze for at least one hour or until hardened

8.       Once the patty is frozen you can then put it into a pan and cook for 10-15 minutes

 

**The reason for the freezing process is because vegan patties do not have fat like meat therefore it is more tricky to get the patty to stick together when using all natural ingredients.

> These patties are great to keep in the freezer and have whenever you feel that burger craving come on. The mixture should make about 7-8 patties (depending on size).

>enjoy

< PB Banana Bread Blend >

RECIPE

Ezekiel Bread (trader joe’s but many grocery stores carry this)

Spread Chocolate Peanut Butter

Spread Cinnamon and Raspberry Peanut Butter

Bananas

Cinnamon

Please try this so good, vegan, and healthy dessert the next time you have a sweet tooth!

>enjoy

<Chocolate Peanut Butter Cups>

Thanks to: Alicia Silverstone

THEkindDIET

<Fall Butternut Squash and “Beef” Couscous>

Here is my first official recipe of the fall season. If anyone should know anything about me, it’s that I love being a vegan, and I absolutely love fall!!

Please note: The “Beef” is beefless ground beef made from textured wheat and soy products.

<I hope you try this and think of the fall season.>

<Ingredients >

1. Butternut Squash

2. Cherry tomatoes

3. Cilantro

4. Red Onion

5. Pecans (chopped)

6. Couscous (whole wheat from Trader Joe’s)

7. Beefless Ground Beef from Trader Joe’s

8. Vegan Butter (Earth Balance)

9. Olive Oil

10. Black Pepper, Garlic Pepper, Cumin, Sea Salt

<Recipe>

1. Prepare couscous. In large sauce pan combine 1 cup of water, 2 tablespoons of vegan butter, and ½ teaspoon of sea salt – bring these ingredients to a boil. Remove this from heat and then add 1 cup of couscous to the pan – stir well, cover and let sit for 5 minutes.

2. In large skillet prepare butternut squash, cherry tomatoes, red onion, pecans, and Beefless Ground Beef.

You will first put olive oil in skillet and then add all the vegetables and beefless ground beef. Season to your liking (I like to use black pepper, garlic pepper, cumin and sea salt) and cook vegetables for about 20-30 minutes or until nicely grilled.

3. Bring them together – On a plate or in a bowl and enjoy!!!

>enjoy vegans!

<PUMPKIN TIME>

It’s that time of year again everyone! We get into fall and we start seeing pumpkins everywhere! Don’t just carve your pumpkin, use it to enjoy some great tasting, healthy, and oh so colorful meals.

Did you know that pumpkins are full of vitamin A, C, K, E and are loaded with antioxidant carotenoids (the anti-aging antioxidant)? A pumpkin also carries lots of minerals which include magnesium, potassium, and iron. Half a cup of pumpkin contains 3 grams of fiber and 6 grams of good/effective carbohydrates (meaning that it gives you energy).

The seeds are also worth eating too. Pumpkin seeds, also called pepitas, are loaded with minerals, seem to have an anti-inflammatory effect, and may even help protect against prostate cancer and osteoporosis. A quarter cup has about 5 grams of effective carbohydrates and 1.5 grams of fiber.

See, and just when you thought all pumpkins were good for was carving and looking cool for Halloween.

Here are only some of many delicious meals that can include pumpkins:

1.Pumpkin and Black Bean soup

2.Vegan Pumpkin Bread

3.Pumpkin and Butternut squash Couscous

>lookout for some forth coming pumpkin dishes!

<Becoming Vegan doesn’t have to be as hard as you think>

 

http://bostonvegan.org/becoming-vegan

For those who simply cannot bring themselves to become vegan immediately for whatever reason, but who want to start moving in that direction in a responsible way (in terms of doing the research and making the proper dietary adjustments at a pace you can manage), below are some alternative approaches to transitioning. These approaches are provided in recognition that some people will have psychological barriers to becoming vegan all at once.

 

Bear in mind that these should be thought of merely as potential paths toward becoming vegan as quickly as possible. Make a concrete plan and keep your eye on the goal. Anything short of being vegan is inadequate to reconcile one’s behavior with the belief that it is wrong to harm animals unnecessarily.

 

1. Try starting with a vegan breakfast every day.

Enjoy cold cereal every morning? Try simply switching to a brand and flavor of non-dairy beverage that appeals to you and check the ingredients on cereal boxes to be sure you’re avoiding those varieties which contain ingredients from animals. Have a banana or an orange with that, or a small glass of juice. Oatmeal with walnuts and fruit makes for a good start to the day, with lots of protein, fiber, and even essential omega-3s. For an even bigger omega boost, see if you can find some flax seeds to grind up and toss in as well.

 

If you drink coffee with creamer, use the non-dairy beverage instead (some stores even carry soy creamers, though this is not as widely available yet). Switch to an unrefined sweetener, as white sugar is typically refined through charred animal bones.

 

One advantage to this approach is that you’ve already switched a third of your meals to plant-only, and with minimal effort. From there, move up to another meal, and then the next. Before you know it, you’ll be eating a plant-only diet!

 

Note that this is just an example. You could start with lunch or dinner instead.

 

2. One plant-only day per week.

This starts you out a little slower, first eating all-vegan meals one day a week in week one, then two full days per week in week two, and so on. The transition would take seven weeks at this rate.

 

One pitfall with this variation is that you may find yourself constantly comparing plant foods with animal products instead of giving yourself the chance to re-conceive an entire meal category in vegan terms all at once. For example, if you have a tofu scramble one day and an egg scramble the next, you’ll be inviting unhelpful comparisons between two very different foods, and this may provide unwelcome mental obstacles to your vegan transition.

 

You may find it helpful to mix and match these approaches. Week 1 could involve switching right away to all-vegan breakfasts, getting you a third of the way there, and then switching all your lunches to vegan in Week 2. Meanwhile you could be adding one new vegan dinner to your menu every week for seven weeks, until all your meals and snacks come solely from plants.

 

However you choose to transition, remember that the goal is do so as quickly as you can manage, in a way that keeps you focused on the fact that all animal use is wrong, and in a way that leads you to being vegan and sticking with it for good.

< Vegetable Vegan Pasta >

RECIPE

Pasta (brown rice pasta)

Broccoli

Tomato

Mushroom

Pasta Prep - 

1.       In a pan – bring water to a slight boil

2.       Add the pasta ( add some sea salt to prevent pasta sticking)

3.       Cook for 15-20 minutes or until soft and fully cooked

Vegetable Prep - 

1.       Cut vegetables to your size preference

2.       In pan put Olive Oil, sea salt and pepper

3.       Put all vegetables in pan

4.       Stir Fry for about 15-25 minutes

>Once the vegetables are done and the pasta is cooked you place the pasta on the plate and top it with your freshly cooked vegetables

>enjoy!

<OUTSIDE>

I know this is a little unconventional compared to my other vegan posts; however, this music, or what I call pure art, comes from a fellow vegan. Therefore, I feel nothing but obligated to share it with all my vegan followers … who are just really long distance friends!

This music video is amazing, and I the first time I had the pleasure of viewing it I was absolutely blown away.

Please let me know what you think, and if you can make some time, go to MOYAandtheSE.com because you will be nothing but impressed.

>enjoy!

< Black Bean Tofu Pizza>

RECIPE

Wheat Pizza Dough (trader joe’s brand)

Tofu (extra firm, trader joe’s brand)

Black Beans

Tomato

Marinara Sauce

Oregano

DOUGH & SAUCE PREP –

  1. Take the dough out of the package and let it rest for at least 20 minutes
  2. Use either  flour or olive oil when spreading and rolling the dough (I prefer olive oil)
  3. Roll out dough until it has the right thickness and shape that you prefer
  4. Once you have the dough ready for prep then add the marinara sauce

TOPPINGS PREP –

  1. Top the pizza with your favorite foods. I used: tomato, tofu, black beans, and oregano for more flavor

COOK PREP –

  1. Pre-heat oven to 450 degrees
  2. Once you’re ready to put your cook your pizza lower oven temperature to 400 degrees and then cook for about 35-40 minutes (or until dough is golden brown)

> enjoy!

< SPREAD – The Vegetarian and Vegan Restaurant >

This is an incredible vegetarian and vegan restaurant in San Diego, California. See the pictures of what I had when I went there last weekend, and read below to see their mission.

You have to check this place out. They are named SPREAD due to the homemade “spread” peanut butter they make. I took two of the many flavors home, and it is the best peanut butter I a have ever consumed.

“Spread’s mission is to stimulate and challenge the culinary imagination of their diners by working with and serving only locally grown, organic ingredients. With an uncompromising belief in eating a diet predominantly vegetarian and/or vegan, Spread is 100% dedicated to providing the best of the best; and accomplishes that by scouring the local Farmer’s Markets and local farms, often picking out of the ground that very evening’s bounty!

Specializing in the rarest fruits, vegetables, and edible flowers, we strive to constantly create new and exciting menu items and tastes for every diner to enjoy. Step outside of the box, and join us for an unforgettable, fun dining experience!

We are open Tuesday through Sunday evenings from 6pm-close. Debuting in the middle of July, our Sunday Suppers at Spread are a great time to relax over great food with great friends.  We hope to see you soon!”

 

http://www.spreadtherestaurant.com/restaurant.php

< Café Lucca>

This unique and pleasant restaurant is yet another find of not only amazing and wonderful food but service to match.

Café Lucca is not a vegan restaurant, but the way they prepared my pizza they certainly could have fooled me!

Café Lucca offered me one of the most enjoyable vanilla chai lattes one could consume, and for a person who consumes an abundant amount of lattes, that is a pretty big compliment.

They have a wide variety of gelato that looks beautiful and amazing to eat; of course I could not consume this, but any vegetarian would appreciate this Italian homemade delight. Although I could not eat the gelato I didn’t feel left out; they offer sorbet  – it was one of the most satisfying, fresh and flavorful sorbets I had ever tasted, and for all those who are weight conscious you can rest easy knowing that it is 37% less fat than a gelato!

Overall Café Lucca is one place I would recommend for any vegan, vegetarian and even an omnivore.

Check out their website for more information: http://www.cafelucca.com/    

 

< Cheese Tofu with Lentils on Spinach>

This is a super easy recipe! All you do is cook the Tofu, like the many recipes I have supplied you with in the past; however, this time, you add Vegan Cheese! Let it melt while cooking and you are good to go.

Throw the Cheese Tofu on some spinach, add some lentils, and salsa and you are more than ready to enjoy yet another delicious meal.

For those of you who want to cook this and feel a little lost let me know, and I will post a full recipe!!

>enjoy!

Everyone should read this article. I had no idea until now….

Feather trend raises hackles

Fly shop manager Jim Bernstein was warned that hair stylists would come banging on his door, but he didn’t listen.

Sure enough, less than 24 hours later, a woman walked into the Eldredge Bros. Fly Shop in Maine and made a beeline toward a display of hackles — the long, skinny rooster feathers fishermen use to make lures.

"She brought a bunch up to the counter and asked if I could get them in pink," he said. "That’s when I knew."

Fly fishing shops nationwide, he learned, are at the center of the latest hair trend: Feather extensions. Supplies at stores from the coasts of Maine to landlocked Idaho are running out and some feathers sold online are fetching hundreds of dollars more than the usual prices.

"I’m looking around the shop thinking hmmm, what else can they put in their hair?" Bernstein said.

Fly fishermen are not happy, bemoaning the trend in online message boards and sneering at so-called “feather ladies.” Some also blame “American Idol” judge and rocker Steven Tyler, who began wearing the feathers in his long hair.

"It takes years and years and years to develop these chickens to grow these feathers. And now, instead of ending up on a fly, it’s going into women’s hair," said Matt Brower, a guide and assistant manager at Idaho Angler in Boise.

The feathers are not easy to come by in the first place.

They come from roosters that are genetically bred and raised for their plumage. In most cases, the birds do not survive the plucking.

At Whiting Farms Inc., in western Colorado, one of the world’s largest producers of fly tying feathers, the roosters live about a year while their saddle feathers — the ones on the bird’s backside and the most popular for hair extensions — grow as long as possible. Then the animal is euthanized.

As hair extensions, the feathers can be brushed, blow dried, straightened and curled once they are snapped into place. Most salons sell the feather strands for $5 to $10 a piece. The trend has become so popular a company online even sells feather extensions for dogs.

The craze has also left hair stylists scrambling to find rooster saddle feathers, as fly shops hold onto a select few for their regular customers. The businesses will now ask if the feathers are for hairdressing, said Shelley Ambroz, who owns MiraBella Salon and Spa in Boise.

"If you go in and you’re a woman, they won’t sell to you," said Ambroz, who started to eye her husband’s fly fishing gear after stores ran out.

"He told me to stay out of his feathers," she said.

Whiting Farms is harvesting about 1,500 birds a week for their feathers and still can’t keep up with its current orders, said owner and founder Tom Whiting, a poultry geneticist. The company has stopped taking on new accounts.

"I’ve tried to withhold some for the fly fishing world because when the fashion trend goes away, which it will, I’ve still got to make a living," he said.

The company was the one that told Bernstein in Maine several months ago that rooster saddle feathers had somehow become the latest coveted hair accessory. Bernstein said he scoffed at the notion that it could reach his shop along the coast of southern Maine.

"This is Maine, it’s not California. We’re a little behind the trends here," he said. "I screwed up. I should have said: ‘Send me everything you’ve got.’ "

Bernstein’s inventory of rooster saddle feathers has long been depleted. About three weeks ago, he dusted off a rooster neck with feathers that had been set aside for fly tying classes at the shop. The neck would have normally cost $29.95, but the shop sold it for $360.

It’s not uncommon to find a package of rooster saddle feathers that would have cost around $60 at a fly shop now priced from $200 to $400.

A package of the most popular fly tying hackle for hair extensions, a black and white striped feather called grizzly saddle, would normally retail anywhere from $40 to $60. It sold for $480 on eBay last month after 31 bids.

 

<RAW FOOD>

Did you know that at least 51% of your diet should be raw?

What does “raw” mean?

Raw food is any uncooked and unprocessed food.  These foods most often consist of fruits, vegetables, nuts or seeds. People consume raw foods due to preserving the nutritional value; if you cook food past a certain temperature it will begin to lose its original nutritional substance.

Most people consume raw foods without even knowing they are participating in a raw lifestyle. It is easier than it sounds to participate in eating raw foods; listed below are only a few of many items that you can incorporate into your diet in order to maintain a healthy percentage of raw food intake.

RAW FOODS

Fruits (any fruit)

Carrots

Celery

Broccoli

Beets

Spinach

Bell peppers

Tomato

Cucumbers

Nuts (any uncooked nut)

Shiitake and Tofu Lettuce Cups

True Food Kitchen in Fashion Island offers a wide variety of healthy and fresh food. They are not completely vegan; however, they have multiple selections that any vegan would be happy with.

I recommend many things from their menu. One item in particular is the Shiitake and Tofu Lettuce Cups. This is a low fat and delicious meal any vegan or non-vegan would love!

http://www.truefoodkitchen.com/locations-menus/california/fashion-island.php

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