This BBQ Tofu looks so good it’s making my mouth water.
Change the world and yourself people…
Love all creatures.
If everyone in the United States decided to eat a vegan diet, would there be enough food to feed the 10 billion people the U.N. projects will inhabit the planet by 2011? According to a recent article in Marketplace, the answer is yes. Here’s why:
The article focuses on the corn market, but not the kind of corn that you find canned or frozen at your local grocery store. The corn centered on is used as animal feed. In the United States, field corn is the largest crop in the country, but only 8.5 percent goes into our foods and drinks, leaving the majority of corn grown in the United States to fill up the bellies of animals raised for food.
StopHungerNow.org reports that “one in every nine people on our planet goes to bed hungry each night.” And Bruce Babcock, an economics professor at Iowa State University, says if more people transitioned to a vegan diet, “there would be such a surplus of farmland to grow kumquats and pecans that we would be awash in those, in a heartbeat.”
1 lb pasta
4 TBSP Earth Balance butter
1/4 cup unbleached, unbromated all purpose flour
1 container culinary coconut milk
Non-dairy milk (I use flax milk because it’s amazing and by far the best all around non-dairy milk I’ve ever tried!)
1 1/2 cups grated vegan cheese. Use Follow Your Heart cheddar and Monterey Jack.
1 cup grated vegan cheese
1/2 cup bread crumbs
2 TBSP Go Veggie vegan Parmesan cheese
Dash of oil (I used olive)
A NOTE ABOUT GRATING FOLLOW YOUR HEART CHEESE:
While this faux cheese is the best I’ve used (sorry guys, I hate Daiya. A lot.), it does have a tendency to be a bit mushy. Simply wrap a paper towel around the block, squeeze gently, and let it sit for a bit wrapped in the paper towel before you grate it.
Grate the entire block and freeze the left overs. The cheese has a tendency to mold in the fridge very quickly.
Oven: 375 degrees
Have you ever heard of a person who is protein deficient, other than in third world countries where they do not have access to nutrient rich foods – or food in general – on a daily basis? No. Vegans are in no way threatened by protein deficiency. If we ate nothing but wheat, oatmeal, or potatoes, we would easily take in more than enough protein.
The thing about juicing is that you really can’t go wrong if you’re putting in good organic ingredients. The flavors can run the gambit from wow to weird. Here’s some really simple juicing recipes to use as starting points. I’ve also included a shopping list that should help you get rolling on your own juicing adventure. Man, if feels good to juice.
Green Clean Juice:
Ginger Beet Dinner
Raw Cashew Milk
Soak cashews in a bowl of water at least four hours, but preferably overnight. Drain cashews and rinse until water runs clear. Add cashews, along with two cups water, into a blender and pulse until pulverized.
Add remaining ingredients and two more cups water. Pulse in blender approximately two more minutes or until liquefied. Strain away solids and refrigerate.
Spicy Berry Pick Me Up
Blackberry Beet Juice
Carrot Apple Ginger Juice
Mean Green Juice
Citrus Inspired Green Juice
Sunset Blend Juice
A cow magnet is a veterinary medical device for the treatment or prevention of hardware disease in cattle. Traditionally, cow magnets were strong alnico magnets about 1cm by 8cm (0.4 by 3.1 inches) in the shape of a smoothed rod, but today they are more commonly several ring-shaped ferrite magnets attached to a stainless-steel or plastic core, in the same shape as the single-piece original.
Really nice writing!
Aside from militant cyclists, racists, bullies and Roosters fans, the people who used to shit me most profoundly were vegans.
Self-righteous, hectoring, humourless, spoilsports – I’d have crossed a crowded dinner table to avoid them, until the fateful day I became one myself.
Even saying the words “I’m a vegan” still sounds alien, while the sense of shame I feel for my past sneering at these gentle people endures.
I realise I was once the bully I despised, imposing my will upon creatures simply because evolution has gifted me a place at the top of the food chain. Even worse I would smirk while spooning the misery of other creatures into my mouth and disparage people’s attempts to explain why it might be wrong.
Once the light goes on and you realise the food you so blithely eat actually causes massive, life-long, completely avoidable suffering to billions of animals, it’s not an easy epiphany to un-think.
A supermarket never looks the same, butcher shops become very dark places. The perversity of using smiling anthropomorphised animals to advertise packages of their own body parts grows almost chilling.
You also realise most vegans aren’t doing it for dietary or faddish reasons but out of compassion and a sense of fairness.
Many also love the taste of meat, eggs and cheese (I certainly do) but realise you can easily survive and thrive without contributing to the almost unfathomable pain and distress inflicted on animals by factory farming.
The enlargement of moral sympathy to include both genders, all races, most religions, the disabled, the poor – even animals and the environment might one day be judged the defining virtue of humans who lived in the 20th and 21st centuries.
Thirty years ago, you could beat a dog on the street and not have stirred a response. Now you’d draw an angry crowd.
Big brains like Google’s co-founder Sergey Brin aren’t pumping millions into the development of laboratory-grown meat just because there’s a buck in it.
Brin recognises at some point – probably sooner than we think – a person’s choice to eat meat drenched in suffering rather than produced in a vat, will be judged in much the same way we do a person swanning around in a mink coat.
Until then, vegans will exist in a space similar to the one once occupied by slavery abolitionists. Gary Smith, who runs a website called The Thinking Vegan, shared a common experience among vegans writing: “When you share what you have learned with your friends and family members, who you deeply respect and love, they show indifference at best.
“You feel like you have come upon genocide everyone is trying to hide and ignore. And you can no longer participate and no longer keep quiet. And then you are painted as militant, extreme, judgmental.”
I came across that quote courtesy of Gold Coast artist Jo Frederiks, who in September will launch an exhibition of her stunning and confronting paintings titled Animal Holocaust.
Frederiks, who grew up on a million-acre cattle farm and, as a youth, helped her dad brand, castrate and export tens of thousands of beasts for slaughter recently had her paintings removed from Facebook after users complained they were “offensive”.
I guess they’re the same people who’d say vat-grown meat is “disgusting” or “gross”, yet are happy to consume the dead flesh of brutalised animals that live in their own excrement and misery
Dr. Kim A. Williams, the president-elect of the American College of Cardiology, often sees patients who are overweight and struggling with hypertension, Type 2 diabetes and high cholesterol. One of the things he advises them to do is to change their diets.
Specifically, he tells them to go vegan.
campfire toasted burritos for the win
While this recipe for Campfire Toasted Burritos isn’t vegan, it’s easy to switch out the non-vegan burrito fillers and substitute with your favorite veggies, salsa, vegan cheese and beans and you’ll be good to go. But do follow the instructions for how to cook directly over the fire. Add some pico de gallo and avocado after you take it off the fire for even more goodness. You could also switch out the filling for breakfast ingredients for a hearty meal to start your day. – See more at: http://www.inhabitots.com/10-hearty-vegan-camping-recipes-for-your-adventures-in-the-wild/#sthash.OQO5UCLs.dpuf
healthy fast food restaurants are on the rise! Looks like a lot of positive movement on the coasts. Hopefully this will catch on in the Midwest in a couple years.
Restaurant Business magazine’s annual list of the 50 fastest-growing small chain restaurants
Refueling after a tough workout and making sure your body is amped with nutrients, carbs and protein can get expensive if you buy energy and protein bars from the grocery store. Having a bulk box of protein bars stored away so you’re always prepared is a convenient way to stay satiated while leading a busy lifestyle, but they are not necessarily conveniently priced. You save money by buying a box of 12 or 24 or more bars, but if you purchase one bar on it’s own, you may be paying up to two dollars just for one bar. While you’re at it, there’s a chance you might be getting some fillers and add – ins with the store-bought varieties. For cheaper, healthier bars, make one of these homemade energy bars.
Soybeans produce at least two times as much usable protein per acre than any other major vegetable or grain crop, except for hemp which can produce up to 293 lbs of usable protein per acre 33 g/m². They produce 5 to 10 times more protein per acre than land set aside for grazing animals to make milk, and up to 15 times more protein per acre than land set aside for meat production.
In the minority… I’ll take feeling good and healthy along with all the critics and haters.
Everybody wants to juice, so we enlisted the help of legendary Cro-Mags frontman John Joseph to show us how to make a proper juice and smoothie. We were expecting a nice rundown with maybe a funny story or two thrown in. What we got was perhaps the most in-your-face talk about the benefits of consuming fruits and vegetables ever given. Want to know how to regain energy after a night of busting nuts? WATCH THIS! Plus, both of his books—Meat is For Pussies and his autobiography The Evolution of a Cro-Magnon—are extremely inspirational and informative.
Lastly, we would like to combine to of John’s best quotes “Meat is for pussies, and diets are for jerk-offs”.
YEH – win for Vegan fast food!
Chipotle does not often update its limited, but classic, menu. In fact, despite minor tweaks like adding brown rice and burrito bowls, in its 20-year history, the Mexican fast-food chain has never added an entirely new item. But today, after a year-long testing period in select locations, Chipotle is officially adding Sofritas–the official name for the shredded organic tofu braised with roasted poblanos, chipotle chiles, and spices–to its nationwide menu. So how did the humble bean curd win its slot on the Chipotle menu board?
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