Friday, October 5, 2012

Educate Yo' Self!


Altering the way you eat can be nothing short of life-changing.
I grew up in a very ‘meat and potatoes’ kind of house until I became a vegetarian at age thirteen. At that point in my life, vegetarian meant eating lots of side dishes. If I didn’t feel well whether it was a headache or common cold people would tell me, “well, it’s probably because you don’t eat meat.” Anytime my non-meat eating habits were brought up I would be asked, “how do you get your protein?” “Is it because you like animals or because you don’t like meat?” And of course, my Italian grandmother would look me up and down and finally say, “Elizabeth! You’re too skinny! It’s because you don’t eat meat!” Being that I was so young and uneducated on the subject I would simply shrug and say, “no it’s not.”
As I grew up that started to get old, so I decided to educate myself and become a smart vegetarian. One of the first books I read on the topic was called “Skinny Bitch.” The book’s authors take a humorous approach to promoting veganism as a way to look and feel good. The book was hilarious and more importantly, very informative. From there it all became a wonderful vegan blur. Not only did it help me find answers to often misinformed statements/questions surrounding the topic, it also strengthened my views and beliefs. I can’t emphasize enough the importance of education on all aspects of veganism. Becoming what I call an “educated vegan” is vital in order to properly take care of yourself or your family while adhering to this lifestyle.
Okay, so now that you have a background of why this is so important, here is a list of must-read and must-see books and movies on the subject. 

Movies:

Forks Over Knives. I spent some time promoting this film in 2011 before its release. Little did I know what a huge impact it would make once it hit the big screen. The film’s message is that forks, which we use to eat, are more powerful than scalpels used for surgery. In other words, food can be both our medicine and our cure. The film claims that “most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods.” I truly believe it is a must-see for vegetarians, meat-eaters, vegans and everyone else. It could be the most valuable hour and thirty minutes you could spend investing in your health. 

Earthlings. If Forks Over Knives is for your mind, Earthlings is for your soul. It is a documentary film about society’s treatment of animals. Although most of the film is heart-wrenching and often hard to watch, it’s a must-see for anyone interested in animal rights. Even if you are someone who says, “I don’t need to watch that movie. I know what happens, I know it’s bad.” To that I would respond: just watch this film once. An hour and thirty minutes, once out of your entire life isn’t much and I promise, you will be the wiser for watching.



Books:

“The China Study” by T Colin Campbell, PhD and Thomas M. Campbell II. This book is for the vegan knowledge seekers. It provides all the science behind the film Forks Over Knives. If you are an analytical, detail-oriented person, The China Study is for you. Even if you aren’t so much into details, this book paints an overall picture that will help answer some of the most nagging and important questions related to veganism and nutrition in general. It has answers to things such as the protein myth, why big medicine and the government don’t promote a plant-based diet and how to eat for optimum nutrition. This is a perfect book for answering the sometimes daily objections vegans face from meat-eaters. 

“Animal Liberation” by Peter Singer. Also known as the vegan bible, this book set the foundation for the modern animal rights movement. The author approaches animal rights from a thought-provoking, philosophical perspective. It shows the world in a way you might have never before noticed, or particularly wanted to notice. This should be required reading in high-schools everywhere, it’s that good.

“Skinny Bitch” by Rory Freedman and Kim Barnouin. This one is for the ladies. By far, this is the most amusing vegan book out there. The authors take a humorous, satirical and informative approach to eating vegan. The book’s tag-line is, “a no-nonsense, tough-love guide for savvy girls who want to stop eating crap and start looking fabulous”, which kind of says it all. The amazing thing about this book is it had me laughing out loud just as much as it had me thinking, ‘hmm I didn’t know that.’ Which is why it’s perfect for new vegans. The reader doesn’t feel bombarded with information, though the information is all there. On my first read I finished within a day and have re-read and enjoyed the book many times since. The authors also have a book, “Skinny Bastard” for men, which I’m sure is just as funny.

Thursday, October 4, 2012

Farmer John Slaughterhouse Protest


It was supposed to be one of the hottest days of the year in LA and it felt like it. I drove away from the ocean breeze in Santa Monica to the muggy heat of the industrial district. I recognized the Farmer John building as soon as I saw it. There were mural paintings covering the entirety of the huge building. Happy playing pigs, a boy fishing with his dog and pig next to him, a mother pig nursing babies. It was insulting to know just on the other side of these painted walls was a horrifying slaughterhouse where 6000 pigs are massacred every single day. As I drove closer to the building I started to feel very anxious with bad vibes throbbing through my wrists, making my hands shake.

I parked my car down the street and across the block from the building. As soon as I got out of the car the smell hit me all at once and I was overwhelmed with nausea. I walked toward the building covering my nose and mouth with my shirt. I wondered how long I would be able to stay at the protest as I was gaging with every few stifled, heated breaths that were going in and out of my shirt. 

The crowd of protesters when I arrived was small but solid. I had learned earlier there was a group blocking the gates of the slaughterhouse so trucks with pigs couldn’t go in or out of the facility. Two women were arrested as they would not move from their seated protest in front of the gates. 

A woman gave me a roll on scent to put on my arm and I was grateful. The stench of death hung heavy in the air and a normally welcomed breeze only whipped the smell across my face and into the pit of my stomach even more. I thought if everyone who eats meat stood for one hour and smelled this disgusting stench in the air  and felt the negative energy it would probably make vegetarians out of most of them. 

The group went from small and solid to large and unified in a matter of minutes. We chanted animal rights slogans and held our fists and signs high in the air. Four different news outlets showed up, including a helicopter. This type of exposure was exactly what we wanted. How ironic that on World Farm Animal Day the pigs that were being sent to slaughter would only have seen the light of day once, on the ride from the factory farm to the slaughterhouse. I felt deep sadness for these animals, who are scientifically proven to be just as smart, if not smarter, than most breeds of dogs. That they would never be able to live. That’s it. Just live out a normal life. So seemingly simple, yet so twisted and broken from the people that enslave them, use and abuse them, because they simply like the taste of their flesh. 

I stayed for about an hour and said goodbye to the amazing people I had met. On the walk back to my car I could no longer sustain my composure. I was gagging uncontrollably and threw up. Normally, that makes me feel better, but the sickness was deep in me and I continued to gag on and off for hours after the protest. My nausea  lasted well into the next day, but the feelings and images I was exposed to at Farmer John’s will stay with me forever.





Tuesday, March 13, 2012

It's Raining, It's Pouring...


Hello, from Seattle! I’m visiting my sister Erin, for an extended stay in this rainy city. And let me tell you, it has been rainy. It’s funny to think that less than a week ago I was laying on a warm beach in sunny Santa Monica. Now I’m bundled up head-to-toe like Ralphie’s little brother in the movie, ‘A Christmas Story.’ Ok maybe not that bad, but close. Despite the cold weather, I’m loving this city. It has the perfect blend of classic and new both in the look and feel that I adore. I have never been to Seattle before and have been pleasantly surprised at the abundance of vegan restaurants.
The first night out to dinner we decided to check out Pizza Pi in the University District. I came to find out this was the first all vegan pizzeria in the country! Awesome. They have an extensive menu, including wings, calzones, sandwiches and of course, pizza! My sister got a veggie calzone with a dip she said was ‘the best ever.’ And I got a Hawaiian pizza with ‘Canadian bacon’ and pineapple. Y-u-m. They use the vegan cheese brand Teese, which was melty and delicious on top of their fantastic pizza crust. I decided to order a medium pizza which gave me super easy left overs to snack on over the next few days. I was happy to see they were busy on a Wednesday night. There were animal activist and vegan related events posted on the wall near the register, which was nice to see too. I felt a great sense of community buzzing in the small-quarters of the pizzeria. The guy working there was also really nice and happy to suggest lots of other vegan places for me to try during my stay.

Chai Yam Bruschetta
A few days later we decided to go to the highly recommended Plum Bistro in the Capitol Hill area. This was the most fancy vegan restaurant I’ve ever seen. The restaurant itself was beautiful: grand wood ceilings, flowing plants, a very organic-earthy chic kind of place- fitting for an all-organic vegan restaurant. We decided to start with the Chai Yam Bruschetta. It was perfect. The saltiness of the sourdough bread complimented the sweetness of the yams. I decided I was going to have to attempt to recreate the bruschetta when I am back in California. I couldn’t for the life of me decide what I wanted for an entree. Everything on the menu looked innovative and delicious. I wanted to try it all. Sadly, that was not an option, so my sister and I decided to split two entrees. The first being the Crazy Jamaican Burger, a jerk tofu burger on a freshly baked bun with ripe plantains, grilled sweet onions, potato salad, tomatoes, and house vegan mayo.
Crazy Jamaican Burger
And the second, the Double Dipped Seitan Steak with sauteed asparagus and chive & roasted garlic mashed potatoes with a country-style gravy.
Double Dipped Seitan Steak
Both were really good but my sister and I thought the Double Dipped Seitan Steak was the winner of the two. As much as I wanted to, I was just too full to try a dessert after dinner, though they sounded awesome.
I am in town for a couple more weeks and seriously looking forward to trying all the other vegan places on my list. I will keep you up-to-date on what I find!

Saturday, March 3, 2012

The 10 Minute Scramble



10 Minute Scramble.


I was on the phone with my brother a few days ago and he had a request for my blog. He wanted me to post some recipes that are really, really easy to prepare. For starters I decided to make an easy breakfast scramble with simple ingredients. There are four main ingredients to this scramble: extra firm tofu, vegan cheese, vegan bacon, and jalapenos. It takes less than ten minutes to make. Simple right? Of course, you can add bell peppers, tomatoes, or other vegetables if you’d like. For this, though we are going to keep it simple and delicious.
So here you go John, this one is for you.



Easy Breakfast Scramble
Serves 2
Ingredients:
1 14 oz package extra firm tofu
8 strips vegan ‘bacon’ (I used LightLife smart bacon)
2/3 medium sized jalapeno, diced
1cup shredded vegan cheddar cheese (I used Daiya brand)
2 tbs nutritional yeast 
1 clove garlic, minced
1/2 tsp salt 
1/2 tsp pepper
Preparation:
  • In a large bowl crumble the tofu into a ‘scrambled-egg’ like consistency.
Crumbling tofu into 'scrambled eggs'
  • Add the jalapeno, shredded cheese, nutritional yeast, garlic, salt and pepper. Mix together.
  • Heat a large non-stick skillet on medium heat and lay the 8 pieces of vegan bacon flat on the skillet.

  • Cook for about 3-4 minutes (flipping pieces over half way through) or until the bacon becomes slightly crispy.
  • Tear or cut the vegan bacon into smaller pieces (about 1/2 inch pieces).

Careful when tearing the vegan bacon- it's hot.
  • Add the tofu mix to skillet and mix with bacon.
Mix everything together and cook for 3-4 minutes.
  • Cook for 3-4 minutes. Enjoy!

Sunday, February 26, 2012

Meet Me In The Morning Lemon Muffins


Addicting Lemon Muffins!

Woke up smiling this morning. Not sure why... maybe it’s because I love beautiful, lazy Sunday mornings? Either way, I wanted to keep the good feeling going so I decided to make lemon coconut muffins to match my good mood. I tuned into a doo-wop station on Pandora Radio and got cookin. I love these muffins because they have a cake-like consistency but are still sweet and refreshing. I would go so far as to say they are the best vegan muffins ..ever. Just try not to eat the whole dozen in one sitting. 





Meet Me In The Morning Lemon Muffins
Makes a dozen muffins
Ingredients:
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 8 oz container non-dairy lemon yogurt
1 egg replacer 'egg' 
1/3 cup earth balance butter, melted
1 tablespoon lemon juice
1/2 cup flaked coconut
(coconut oil or other type of pan greaser)
Topping:
1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut

Preparation:
  • Preheat oven to 400 degrees.
  • In a large bowl combine the flour, sugar, baking powder, baking soda and salt.
  • In a medium sized bowl add the egg replacer (I used Bob’s Red Mill Egg Replacer, so I added 1 tablespoon egg replacer mixed well with 3 tablespoons water, if using another brand follow directions on the package for making the “egg”) beat the egg replacer with the yogurt, earth balance butter, and lemon juice.

    Mix 'wet' ingredients well then add to dry ingredients.
  • Add the wet ingredients to the dry ingredients and stir just until combined. 
Stir until just combined then add coconut.
  • Fold in the coconut flakes.
  • Grease a muffin tin with coconut oil and fill two-thirds full with muffin batter.
Fill each 2/3 full.
  • Bake for 18-20 minutes or until you can stick a toothpick in the middle of the muffins and pull it out without any batter left on toothpick.
  • Let muffins cool for a few minutes and then move to a wire rack.
  • Topping: In a saucepan heat lemon juice and sugar and cook until sugar dissolves. Add coconut and stir continuously for 3-4 minutes. 
  • Using a toothpick poke 7 holes in each muffin.
Use a spoon and add topping to each muffin.
  • Spoon the topping over each muffin and enjoy!




Tuesday, February 21, 2012

Hello, I Love You Asparagus Wraps


Asparagus Wrap

I’ve never really stopped and read through the ingredients of these wraps until I decided to post the recipe on my blog. I didn’t notice before because they taste SO good, but it’s funny to think how healthy they really are. I guess these wraps are one of those anomalies of nature, like many vegan foods are: healthy and tasty at the same time! Around our place I’m asked to make these...ohhh, about every other day. So enjoy, just be careful of getting hounded by friends and family to make these all the time.




Hello, I Love You Asparagus Wraps
Serves 4
Ingredients:
1 cup uncooked quinoa 
2/3 cup vegenaise 
2 lbs (or bunches) asparagus spears  
1 yellow onion, sliced
1 cup chopped walnuts
1 avocado, diced in chunks for topping
1 head of romaine lettuce, chopped  
Whole grain sprouted tortillas 

Preparation:
  • Add the uncooked quinoa to two cups water in a medium sauce pan. Bring to a boil then reduce to a simmer, cover and cook about 15 minutes or until the grains become slightly translucent. (stir throughout)
Yum!
  • While the quinoa is cooking, cut about 1 1/2 to 2 inches off the tough base of the asparagus spears. 
  • Heat a large sauté pan, add 1 tablespoon olive oil and grill the asparagus and onion until slightly browned, about 10 minutes.
  • Add the walnuts for the last 5 minutes of cooking time. Mix asparagus, onion and walnuts so as not to burn one side.
  • When quinoa is done cooking, drain if there is excess water, add vegenaise and mix together. Add salt and pepper to taste. 
  • Spread about 1/2 cup quinoa on tortilla. Add about 4-5 asparagus spears (depending on how big you want your wrap) with the onions and walnut mix. Top with chopped romaine lettuce and avocado chunks. Fold into a wrap and enjoy!

Sunday, February 19, 2012

The Movie Will Begin In 5 Moments...




Baked Kale Chips
I loooove movie night. Making really yummy snacks, chilling out in pajamas and watching a good movie...doesn’t get much better than that. It was my turn to pick a movie so I chose Butch Cassidy and the Sundance Kid, a movie I’ve always wanted to see but hadn’t yet. I decided to make some crunchy kale chips and sweet potato fries for us to snack on. The snacks and the movie were both really good! Movie night turned into a double feature after seeing Katherine Ross in Butch Cassidy and the Sundance Kid. It made me want to put on one of my favorite movies, The Graduate. The sweet potato fries and kale chips are super easy to make for movie night or any other time you’re craving a delicious snack.

Ready to go in the oven.

Kale Chips
Makes 1 big bowl of chips

Ingredients:
1 bunch of kale
Olive oil, for tossing
2 tablespoons nutritional yeast
1 teaspoon sea salt

Preparation:
  • Preheat oven to 350 degrees F, line a cookie sheet with parchment paper. 
  • Wash and throughly dry kale. 
  • With a knife, cut the middle stem off of the kale leaves. Then cut leaves into smaller chip-sized pieces. 
  • Put kale into large bowl and drizzle with olive oil, toss with hands. Add nutritional yeast and sea salt, toss again until all leaves are evenly coated. 
  • Lay kale evenly on the parchment paper-lined cookie sheet. Put in oven and bake for about 10-12 minutes, or until edges are slightly browned.
  • Allow 5 minutes for cooling and remove with a spatula. Chips should be light and crisp. 

Spicy Sweet Potato Fries
Makes about 4 servings

Don't forget the parchment paper like I did!
Ingredients:
2 medium-sized sweet potatoes, peeled and sliced into 1/2 inch wide strips 
Olive oil, for tossing
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 tablespoon salt









  • Preheat oven to 450 degrees F. Line a cookie sheet with parchment paper.
  • In a large bowl coat sweet potatoes with olive oil, not so they are swimming in oil, just enough to coat. Add cayanne pepper and sea salt. Toss with hands until all fries are evenly coated.
  • Place evenly on a single layer of the cookie sheet. Bake for 10 minutes, then flip the fries. Put back in oven for another 10 minutes or so (depending on how crispy you like them, leave in a little longer if you like them crispier) until golden brown. Let cool 5-10 minutes and serve.