Vegan

Cruel and unusual punishments aren’t things which prisoners in this country have to endure. So we’re glad that compassionate meal options are being offered to prisoners so that animals aren’t necessarily being subjected to such punishments, either. Like us, animals are made of flesh, blood and bone. They have the same five senses that we do, and they have the same capacity to experience suffering and fear. All animals share the desire to live their lives free of pain and to avoid a violent death. Feeding prisoners pasta instead of pork chops … Read more.

Monday I posted a picture of my blue-green morning smoothie on Facebook. Coconut milk, romaine lettuce, hemp seed, banana, and blueberries. Someone asked if I added a another blue-green – spirulina. To which I confessed that I cannot stand spirulina.  I felt like I had made a major confession and decided I’d drag my Facebook friends into the mix by asking “How about a true confessions game? Tell us one (two, or three, or more!) things that people assume vegans love but you don’t. I’ll start in the comments…”  Over 70 people shared their “vegan dislikes” (you can read them here). Oh what fun to read! One of my dislikes is tempeh.  I don’t love it and I don’t hate it but I sure don’t like it. So, of course, I pulled some tempeh out of the freezer to thaw because I just can’t stop trying to love the stuff. It thawed quickly (within a couple of hours).  I steamed it for ten minutes and then diced and marinated it in sesame oil, dulse flakes, garlic, onion and ume plum vinegar for about six hours in the refrigerator.  I decided to use my huge cast iron skillet; I sautéed carrot and onion in veggie broth. I added the tempeh and onions; a few minutes later I tossed in a handful of green beans. Shortly after I tossed in some mushrooms before adding the final veggie, about three cups of kale, with a splash of low-sodium soy sauce. This all cooked up in about 12 minutes. I served the very veggie and tempeh stir-fry over brown rice. Not long ago I learned that steaming tempeh before cooking is essential – it helps in the absorption of marinade. I think cooking it on high, but with plenty of liquid (veggie broth) in the cast iron made it even more palatable.  In fact I loved this dish. Even better, so did my omnivore husband.   And speaking of him, yesterday on VeganForHer.com I wrote this piece: Living in a “multivore” home: How I use umami to bridge the vegan-omni gap. The umami in this tempeh dish  - mushrooms, ume plum vinegar, soy sauce - was probably the draw for both of us and it was practically braised in the cast iron, which certainly helped. Hmm. Maybe adding lots of umami ingredients to tempeh is the key? Also yesterday on VeganForHer.com Ginny wrote Cut Cravings with Vegan Umami-Rich Foods (and our friend Jesse O wrote a piece on Dressing Vegan). Umami. Do you think about it when cooking?

TweetDisclaimer: I was compensated for the post. As always all opinions are my own. This is my honest review of this product. We have a juicer at home and although we juice a few times per week there are often weeks that we go without juicing just because of the labor in making our own fresh juice or because Edith is sleeping and we don’t want the crazy loud juicer to wake her up. So I have been on the search for a quick, and healthy green drink to have on days I don’t want to make my own. When I was offered the opportunity to try Cell-nique I decided that it sounded so why not? Cell-nique Super Green Drink is a USDA organic drink that energizes, detoxifies and nourishes your body with the equivalent of 8 servings of fruits & vegetables in every bottle. Cell-nique is Vegan, gluten-free, low-calorie. All flavors of Cell-nique Super Green contain the same 31 organic superfoods.  Most of the sugar count comes from the naturally occurring sugars in the fruits and vegetables, with a small amount of stevia and organic blue agave. Although Cell-nique isn’t just like my favorite fresh green juices it is great when I want something quick and easy to go to. I really loved the green tea, tropical fruit and citrus vanilla flavors. I also honestly felt pretty energized after drinking it. As you know I have been off coffee this month so I have been looking for healthy alternatives and this has really done the trick. Try your choice of any 1-3 bottles of Cell-nique now and get FREE SHIPPING! Redeem this offer at http://www.cell-nique.com/products/Try_Me-26-66.html Connect with Cell-nique on Twitter  http://www.twitter.com/CNSuperGreen & Facebook http://www.facebook.com/CellniqueSuperGreen Tweet#call_to_action h4{padding:0px 5px;} Comment on this post...Related Posts:Monday Link Up: March 4thMonday Link Up: April 8Monday Link Up: April 1Monday Link Up: March 11#IWILL Under Armour What’s Beautiful Campaign

Ever since I first read up on alkaline diets while on the Crazy Sexy Diet cleanse two years ago, I've been off and on obsessed with trying to eat as many alkaline foods each day as possible. Of course, I go through plenty of vegan junk food phases. But when I'm trying to get back in line, I reach for alkaline-forming veggies and fruits.Alkaline food is easier than acidic food on the digestive system since it matches the pH of the blood. And it's believed that cancer cannot live in an alkaline environment, so the more fresh veggies and fruits you're eating, the better. Of course, it's all about balance. Acidic foods, like beans, nuts, and wine, have health benefits too. But it's all about the balance.And balance is what Eating the Alkaline Way by Nastasha Corrett and Vicki Edgson is all about. This vegetarian cookbook (it's not totally vegan) kicks off with helpful articles and charts listing alkaline foods and acidic foods. There's a great piece on kicking bad habits, and there's even an "Honestly Healthy Cleanse" readers can follow with meal plans and lists of foods to avoid for the entirety of the cleanse (it ranges from 5 days to 3 weeks, depending on your preference).But the best part of this book are the recipes! The book is full-color and loaded with gorgeous photos of fresh juices, raw summer spring rolls (with nori wraps), eggplant and pesto rolls, avocado mango dill salad, and butternut squash risotto (made with brown rice). After much deliberation, I finally settled on trying the Mixed Vegetable & Soybean Hotpot.That's a miso soup with butternut squash (substituted for pumpkin in the recipe), carrots, potatoes, zucchini, bell pepper, and cubed tofu. It was light and refreshing, and I just felt so darn healthy eating it. I have to admit that I did add more tofu than the recipe called for. Tofu is closer to the middle on the alkaline scale, but it's not as acidic as say, sunflower seeds or rice.There are so many more recipes in this book I want to make. And although they aren't all vegan, most are easily veganizable. Some call for goat cheese or feta as a topping. But that can be left off without affecting the dish (and in my opinion, leaving those nasty things out make it so much better for you and better-tasting).Even desserts can be alkaline! There are recipes for raw mango coconut balls, raw chocolate mousse, and chocolate superfood ganache!

Best known for her role as Dr. Temperance ‘Bones’ Brennan on the popular American television series “Bones,” actress Emily Deschanel is a 20 year vegan who is a committed animal...

I'm saving the Banana Bread for when I can really relish it. Instead, I brought a semi-defrosted Blueberry Muffin from Le Pain Quotidien for breakfast..Lunch was from Lotus Vegetarian Restaurant. The "Lotus Spicy" Lunch Special $7.95 Diced Soy Protein sautéed with Dried Tofu, Celery, Organic Carrots, Green and Red Bell Peppers and sprinkled with Peanuts in spicy Kung Pao Sauce, including Brown Rice and Spring Roll. Very good today.More Escarole and Lentil Soup for dinner. Believe it or not, there is still more soup left, as well as lots of Vegetables from last weeks CSA order...A Tofurky Italian Deli Slices Sandwich for dessert.WFH grub tomorrow. In addition to another CSA haul to add to last weeks haul.

Hi y'all! It's been a while, but rest assured I've been eating well, both near and far. For this post, let's talk about near:I'm not sure why I've never written about Straw before, but this carnival-themed eatery comes complete with a separate vegan menu full of tasty tasty options, like the portobello sandwich (above) served up with their infamously good sweet potato tots. The star of the show? A blueberry bbq sauce for dipping. YUM. I inhaled it before I snapped a picture, but I highly recommend their "hippie love" salad too. The combination of the peppery arugula, tangy cider vinaigrette, and briny green olives makes no sense (at least to me) but it really really works.In other news, I finally tried the nachos at Herbivore and OMG they are the best things ever. I am always dubious when it comes to plant-based cheeses, but whatever they are using, it kicks ass. Crispy chips covered in cheddar and sour cream with plenty of beans and guacamole and salsa really hit the spot. Try some, trust me. They are addictive and I want more right now.Ok, I'll be back soon with some more eats by the bay soon. Meanwhile, eat well!

Our girl QG went to our girl Kate D.’s dad’s restaurant, Veggie Grill, and interviewed co-founder and partner Ray White about its delicious fare. Are you starving watching this video? It makes me so hungry, and I’ve never even had Veggie Grill (I know, my life is a disappointment to everyone).

We have really been enjoying turnips this year. They are a newly discovered vegetable for us and we find them quite tasty. Tonight we enjoyed them baked with a light gratin sauce. Serving Size: 4 Ingredients: 6 medium fresh turnips, peeled and thinly sliced 1 small onion, finely chopped 1 cup plain soy yogurt 1 [...] Related Posts: Broccoli Gratin with Apples and Onions White Turnip and Apple Salad with Walnuts Baked Parsnips with Madeira Potato, Apple and Onion Gratin Pasta Gratin with Spicy Tofu Pieces and Zucchini

As a late afternoon snack or an evening appetizer, this Summer Avocado Toast Pinwheel Platter serves up a colorful feast for the eyes with some very healthy-delicious flavors that follow. Fresh citrus from sweet and juicy navel oranges. Buttery avocado mingling with summer's freshest vine-ripened tomatoes. Sweet onion, diced into fine cubes. And the brisk and sunlight-filled flavor of fresh lemon juice marinating and mingling with the flavors in each bite. Some salt, pepper and optional spicy accents too. Get my recipe for this party or snack-approved pinwheel platter.. Read more » This is a summary, images and full post available on HHL website!