egg nog pound cake

I made a delicious baked good today in light of the holiday season.

It's Egg Nog Pound Cake! I feel like it should have been pumpkin considering we haven't even been through Thanksgiving yet, but man I am so glad Silk Egg Nog is out!! This was delicious!

So I got the recipe here. But I altered it to be vegan. Here ya go!

Egg Nog Pound Cake
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- One box of pound cake mix that is vegan (I found mine at Walmart)
- 1 tsp creamy peanut butter sitting in a 1/4 cup measuring cup + vanilla almond milk to top off the 1/4 cup. 
- 1 1/4 cup silk egg nog
- 1/4 cup unsweetened applesauce
- 1/2 tsp ground nutmeg + more for dusting the top before baking
- 1/2 tsp vanilla

1. Preheat oven to 350 degrees.

2. Whisk together your peanut butter/vanilla almond milk mixture in a small bowl.

3. Add all ingredients to a large mixing bowl, including your peanut butter mixture. Mix on lowest setting on your handheld mixer until blended, then up the speed to medium and mix for 1.5 minutes.

4. Pour into greased loaf pan, top with a generous sprinkle of nutmeg, and bake for 60 minutes, or a bit more. You want your toothpick to come out clean from the center of the cake. My loaf pan is from IKEA and doesn't have a measurement on it, but my guess is that it's around 9x3.

Happy Baking!

steak-y baked tofu

Remember how I said we would be living on the cheap a couple of posts ago?

Well, we are. I'm having a hard time not going to go buy new ingredients for new things and it's forcing me to really use what we have around. This means lots of canned stuff/pantry meals. With a side of something from the refrigerator :)

This tofu doesn't look really good in the picture because it looks burned, but it wasn't at all! It's just that the marinade was really really dark.

steak-y baked tofu
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1 package firm tofu, pressed and sliced in half length-wise, then sliced into thirds horizontally. You should have 6 pieces
1 Tbsp olive or vegetable oil
1 1/2 tsp dried garlic, minced (or about 2 cloves fresh garlic, minced)
1 Tbsp worcestershire sauce (be sure to double and triple check ingredients. Lots of brands like to throw in nasty anchovies)
1 Tbsp balsamic vinegar
1 1/2 tsp yellow mustard
1 Tbsp shoyu, tamari, or braggs liquid aminos
a generous shake of black pepper or any other spice you like (I thought about using one of my husband's McCormick's steak seasonings - barbeque, montreal steak, and smokehouse maple. I also had some Spike I debated on)

1. Put all marinade ingredients together during the last few minutes your tofu is getting pressed into a large ziplock bag.
2. Cut the tofu as directed above.
3. Place tofu pieces into the bag with the marinade. Let sit in the fridge for anywhere around 30 minutes, but probably no less than that.
4. During the last few minutes or marination, preheat oven to 375.
5. Line a baking sheet (one that has a lip on it) with tin foil. Pour tofu pieces and the rest of the marinade onto the tin foil and bake in 10 minute increments, turning in between, until you reach desired done-ness.

Recycle your tin foil and zip lock bag, serve your tofu up with mashed potatoes and canned corn and enjoy!

total health & fitness

I'm going to be starting a diet program with a company called Total Health & Fitness. I am beyond excited about it for numerous reasons! Luckily, they work with vegans :) They help you establish a work out regimen and eating plan based on what you have available to you as far as time, equipment (if anything at all), ingredients you like or don't like, etc. They set it up for you based on your goal. And best of all, this is not just a lets-get-your-program-going-and-in-12-weeks-you're-all-finished-but-then-we'll-leave-you-afterwards-to-figure-out-maintenance-by-yourself. What they actually do is have you come in once a month after your program to make sure you're maintaining and keeping your goal. They seem to be dedicated to helping people with physical health. I already had my consultation with Dan which went great! I told him I didn't really want to be a body builder, but I wanted to be leaner and toned. It sounds like, for me, it's going to be eating right, and walking a lot. Maybe some TurboFire here and there, which if you know me, you know I love TurboFire! But it was my one and only work out and I thought I had to do it like a crazy person to see results and feel better, but that was burning me out. So I was relieved to hear there's another way without sacrificing time like I have been and money. Which reminds me, another awesome thing about them - they are pretty cost effective! If you live in the area, you should check them out!

I expect it will make for some interesting upcoming posts too ;)

spicy kissed mushrooms

This was exactly what I needed. Tasty tasty fungus! :) I love mushrooms with my whole heart so I thought "what better way to enjoy them; buy every.single.type of mushroom I can get my hands on at the supermarket and make a Chinese-inspired dish with it!" I love Chinese food.

It's too bad that most people hate mushrooms. Why oh why do people hate mushrooms? They are meaty (perfect for us vegans who obviously don't eat meat), they are absorbent (for all of those delicious flavors to seep right on in there), and they are filling (we as Americans love this, right?)

Here is a bit of information I found on this website about how mushrooms are something you can benefit from:

Mushrooms are a good source of B vitamins, including riboflavin, niacin, and pantothenic acid, which help to provide energy by breaking down proteins, fats and carbohydrates². B vitamins also play an important role in the nervous system.

• Pantothenic acid helps with the production of hormones and also plays an important role in the nervous system².
• Riboflavin helps maintain healthy red blood cells².
• Niacin promotes healthy skin and makes sure the digestive and nervous systems function properly².

You should visit the website to also find out about the great minerals they also provide.

spicy kissed mushrooms
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2 1/2 T safflower oil
2-4 cloves cloves garlic, pressed
3 green onions, chopped
10-12 oz button mushrooms, sliced in half (or quartered if yours are abnormally large like mine were)
2 large portabella mushrooms, sliced
15 oz can of whole peeled straw mushrooms
about 4 1/2 oz oyster mushrooms
1/2 - 1 tsp chili sauce (depends on your taste preference. I did 1/2 tsp, but probably could have done with a full tsp)
1 tbsp + 1 tsp soy sauce
1 tbsp hoisin sauce
1 tbsp red wine vinegar
1/2 tsp pepper
1 tbsp brown sugar (preferably dark)
1 tsp sesame oil
chopped parsley, to garnish and refresh

1. Heat safflower oil in a large wok until it's bubbling over low heat. Hold the wok by the handle in the air, add onions and garlic. Stir for 30 seconds and place back onto the heat if they garlic and onions did not/are not burning or close to burning.
2. Add all other ingredients except for sesame oil and parsley. If you did not place the wok back onto the heat yet because the garlic and or onions were burning from the bubbling oil, mix it all together well, and place back onto the heat. Increase heat to medium high and stir occasionally for 3-4 minutes (sometimes mushrooms stick, so you might need to continually stir).
3. When done cooking, remove from heat, pour sesame oil over mushrooms and mix well. Serve over rice and garnish with parsley.

Note: This would be also be good served without rice just as a side dish for something.

kind of a bummer

The last few recipes I have made have been total flops. Don't you love that? Plus, we've been living on soup and spaghetti most of the time because we just bought a new car ;)

Do forgive the lack of recipe posts. I imagine I will be back up and running sometime soon. Unfortunately we will be living on the cheap for a while as we figure out our apartment situation too. Oh life.

knock em' dead tacos

knock em' dead tacos
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2 cans of Kidney beans
3/4 bottle favorite BBQ sauce (KC Masterpiece makes vegan flavors)
chili seasoning
1 bag favorite "shredded cheese"
"Sour cream", to serve
1 lb bag Original Fritos

In slow cooker, add beans, BBQ sauce, n' chili seasoning. Cook until it's warmed through n' the aroma fills the kitchen.

chili seasoning

Ingredients:
1 T chili powder
1 1/2 t cumin powder
1/4 t onion powder
1/4 t garlic powder
1/4 t ground red chili pepper
1/4 t dried oregano
1/4 t paprika
1/4 t salt
1/4 t black pepper
Optional:
1/4 t ground cinnamon
1/4 t chipotle chili pepper

1. Mix all ingredients. Approximately 1 heaping tablespoon per one cup of cooked food.
2. Store in airtight container in cool, dry place for up to 1 year. Spices don't go bad, just loose their flavor.

This recipe is really great for tons of different recipes; knock em' dead tacos, fajitas, burritos, bean dip, really any Mexican dish or something to mix with faux meats. Get super creative and place on top of baked potatoes, soups, pour over fries, dips, the lists goes on.

thai coconut curry

thai coconut curry
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1 lb linguine noodles

1-12 oz package of frozen stir fry vegetables (OR 1-6 oz frozen broccoli and 1-6 oz frozen julienned carrots)

1/2 cup green onions, chopped

2 medium pepper, sliced (colors of your choice)

1 cup sliced mushrooms
1 Tbsp fresh ginger, minced

1 Tbsp fresh garlic, minced

1 Tbsp curry paste (green curry paste)

Juice of one lime

2-3 Tbsp olive oil

1 can of lite coconut milk
2 T soy sauce (kikoman)

2-3 Tbsp sweet chili sauce

Black sesame seeds, for garnish (optional)

1. Cook paste according to the package directions.
2. In a small bowl, whisk together the coconut milk, soy sauce, sweet red chili sauce, curry paste, and lime juice. Set aside.
3. While the pasta is still cooking, microwave the frozen vegetables according to the package directions, but only cook them for 1/2 the time. You still want them to be quite crunchy. If you're using fresh veggies, blanch them in boiling water for 1-2 minutes or until they're tender.
4. In a large non-stick skillet or wok, heat the olive oil over medium-high heat. Add the green onions, mushrooms, ginger, and garlic. Cook until the mushrooms are tender and the garlic is fragrant. Be sure to continue stirring constantly to prevent the garlic from burning.
5. Add the sliced peppers and the half-cooked vegetables. Stir fry for about 1 minute and then add the coconut milk mixture and cook until it begins to boil. Remove from heat and add the cooked noodles. Toss to combine and then allow the mixture to stand for 5 minutes.
6. Serve with a sprinkle of black sesame seeds and slices of lime for garnish. Not necessary, but pretty :) This serves 8 very generously!

vitamin b12 - what you should know

B12 consumption is one of the largest known questions to be asked by someone who is currently on or is considering a vegan diet. I have written this to hopefully give you the basics without being super wordy. I want to be very direct here;

You never want to let your B12 intake get very low. B12 deprivation can cause anemia and nervous system damage.
All the same, do not be alarmed! Most vegans have enough B12 in their diets to avoid anemia and nervous system damage, but there are still many that do not have enough to eliminate or significantly minimize conceivable risk of heart disease or pregnancy complications.

*Signs of B12 deficiency are loss of energy, tingling, numbness, reduced sensitivity to pain or pressure, blurred vision, personality changes, abnormal gait, sore tongue, poor memory, confusion, hallucinations.

---------------------------------------------------------------
To make sure you are getting sufficient enough amounts of B12, vegans should do only ONE of the following:

1. Eat fortified foods two or three times a day to consume at least three micrograms (mcg or µg) of B12 daily. For example, if a fortified plant milk contains 1 mcg of B12 per serving, then having three servings a day will provide a fair vitamin B12 amount.
2. Take one B12 supplement daily providing at least 10 micrograms.
3. Take a weekly B12 supplement providing at least 2000 micrograms.

See, so much easier than it is made out to be!

Whether the source is coming from fortified foods, supplements, or animal products, B12 comes from micro-organisms.

How regularly you intake B12 determines how often you must take it. To explain, the less frequently you obtain B12 the more your body needs it and will need more. This is because B12 is best to take in smaller amounts. Additionally, there is no vandalism or wrongness in exceeding the recommended amounts or combining more than one option listed above.

easy guacamole

easy guacamole
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1 Large Avocado
Salsa (to taste)
1/4 tsp Garlic Powder
dash of salt
optional: dash of cayenne, chili powder or taco seasoning

First, mash the avocado in a small bowl until you reach desired consistency.

Then add all other desired ingredients and mix until well combined.You want to choose your ingredients well by determining what it is you are using the guacamole with.

See my baked tofu recipe, shown above!

how to drain/press tofu

Draining tofu is something that is hard to get the hang of in the beginning of a veg diet, so I wanted to create this post that might be slightly ridiculous for the veg eaters who are experienced. To be honest, I am only learning with some things still myself, so I plan to share these types of things.

Once you have opened a package of tofu and it says to release the access liquid and then juice or drain or press, go ahead and use these directions:

Juice tofu by wrapping in paper towels and applying pressure between two plates using somethings lightly heavy on top. For example; container of kitchen oil, water bottle, the dish soap next to your sink.

Leave it just like this for 30 minutes to an hour to make sure it's drained enough, simply switching out the paper towels when needed to make sure they're dry enough to absorb the water being released for the tofu.

Tofu is like a sponge, when you drain the tofu of it's liquid, you are making it easier to absorb the flavor you want to put in whether you are marinading or just coating. Additionally, depending on how thick your cuts are on the tofu determines how long you should marinade it, if doing so, as you want to make sure it gets all the way to the middle.

Try my baked tofu recipe!

baked tofu

baked tofu
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1 Package of extra firm tofu
Soy Sauce
Vegan Worcestershire Sauce, optional (Annie's)

1. Open tofu package and dump out the access water. Then drain your tofu.
2. Cut your tofu however you would like. I like to cut it in half, then lengthwise on each piece so it's not as thick and not as wide if I want to use it in a sandwich or hamburger, as shown in pictures.

3. Drizzle, don't drown, the tofu with the soy sauce and Worcestershire, if using. You can using a basting brush if you'd like to just make sure they're coated. Let marinade in a sealable bag in the refrigerator for a half hour to a few hours, or even overnight.
4. When you're done marinading, preheat the oven to 375.
5. Using vegetable spray, spray a baking sheet (9x9 should be fine for only one package of tofu cut into four pieces), then pray fronts and backs of each tofu slice lightly - this is to brown them. Bake for 15 minutes on each side. You can continue baking for 15 minutes per side until desired doneness.

This is delicious on vegan hamburger buns, with some vegenaise, easy guacamole, romaine lettuce, and a sliced tomato with a dash of pepper.

better than ranch - dressing or dip

better than ranch
-----------------
1 cup Vegenaise
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Black Pepper
2 tsp Dried Parsley
1 tsp Apple Cider Vinegar (optional. I hardly ever add this in mine, but it is good)
Unsweetened Soy, Almond, Rice, or Hemp milk (as desired)

Whisk all ingredients together and chill before serving. Add milk according to desired thickness.

Note: Add more milk for a dressing and less if using as a dip for your veggies!

stuff n' bake pasta

stuff n' bake pasta
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1 package Silken Tofu
6 -12 oz Jumbo Pasta Shells
1 bottle Vegan Pasta Sauce
1 head of Broccoli, (chopped small, including 1" of the stalk)
1 tsp Onion Powder
1 tsp Ginger Powder
1/2 tsp Cayenne
1/2 cup Vegan Mozzarella (grated)

1. Cook your pasta noodles until soft but still slightly firm - you want to be able to handle them without them splitting.

2. Meanwhile, steam your broccoli to your liking.

3. Open tofu package, drain access liquid (do not press silken tofu), and place tofu block in a small mixing bowl, add spices. Then fork-mash to squish and break tofu up. You don't want to liquefy, you want it to crumble. Set aside.

4. Preheat oven to 400.

5. Take your cooked pasta and place on a dry working surface.

6. Pour a thin layer of pasta sauce a baking sheet that will fit all of your stuffed shells.
(Hint: I was able to put 3 rows of 6 in a 9x13 pan, then 6 more shells in a 9x9)

7. Stuff each shell by filling up half way with broccoli, then generously topping it off with the tofu mixture. Place open-side down into the sauce lined pan.

8. Once you have finished stuffing each shell, pour remaining pasta sauce on top. Then abundantly spread lots of your shredded mozzarella all over your pasta. Spray tops with an oil mister, if desired, to help them brown nice in the oven.

Bake 15-20 minutes and voila!

green bean casserole

green bean casserole
--------------------------
1 1/2 cups Original Almond Milk, or any non dairy milk
1 (2.5 oz) cube veggie bouillon. Better Than Bouillon Vegetable Base is perfect
1 -2 T vegetable oil
1/2 medium onion, diced or sliced
3/4 cup mushrooms. Any kind; but portabello or button are best
1-2 carrots, diced
1/2 t of each seasoning; basil, garlic, marjoram, oregano, pepper, sage, salt, thyme
2-3 T corn starch
2-3 T COLD water
1 (14.5 oz) can French Cut Green Beans
1 1/2 (24 oz) canisters French's Original French Fried Onions

1. In a saucepan, heat milk and bouillon; stir until bouillon disintegrates. Just heat milk, take care that it does not boil...or worse, scorch.
2. Preheat the oven to 350.
3. In a skillet, heat the oil. Add onions, mushrooms, and carrots. Saute until the onions are translucent. Add the seasonings.
4. Make a thickener by combining corn starch and cold water, whisk well. Pour into the milk/bouillon mixture and make sure to whisk that in well because it will coagulate very quickly.
5. Add the green beans, the sauteed veggies, and about half of the French Fried Onions; stir well. Pour that mixture into a medium sized casserole dish and top with remaining French Fried Onions.
6. Bake at 350 for 15-20 minutes or until you reach desired browness. This may vary depending on your oven.

banana cream delight

banana cream delight
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1/2 cup graham cracker crumbs, or more if you want the bottom thicker
2 T butter, melted
1 t sugar
1 box vanilla pudding (Vegan Jello-O Instant Pudding flavors; Banana Crème, Chocolate, Lemon, Vanilla. Any flavor is good to use for this)
2 bananas, sliced
1 container whipped topping, or make your own

1. Mix cracker crumbs, melted butter and sugar in a mixing bowl. Divide the cracker crumb mixture equally between the glasses, press down firmly in the bottom of each glass. If you don't press firmly, the pudding while still liquidy, will run down in the crevices.
2. Make the pudding according to package directions.
3. Put 3-4 slices of banana over the cracker crumbs. Cover bananas with pudding. Chill until set. Finish with whipped topping and serve.

a piece of religion in defense of animal rights

The realism of life of an animal doesn't come any harder to swallow than this. Although I am not a very religious person myself, I am to a reasonable extent spiritual; I carry my own beliefs right on my shoulders. To me, God is controversial, but in one way or another I feel that we all believe in either a higher power or greater point of purpose perhaps. My ample battle when speaking with a carnivore or hunter about my life-choices generally happen when the Bible is presented: “Didn't God put animals on this Earth so that we could use and apply them for resources and/or science?” No, in fact, he did not. Proved by several different quotes, prayers, and Bible entries by several different religious figures in history in which I will be sharing with you today from the book Dominion written by Matthew Scully, the special assistant and senior speechwriter to President George W. Bush. Hopefully you will find this useful if not simply educational.

The Bible reads as in the post-Flood Second Covenant, right after the creatures are delivered into our hands:

...I will establish my covenant with you; neither shall all flesh be cut off anymore by the waters of the flood....And God said, this is the token of the covenant which I make between me and you and every living creature that is with you, for perpetual generations...

And it will pass, when I bring a cloud over the earth, that the bows shall be seen in the cloud...and I will look upon it, that I may remember the everlasting covenant between God and every living creature of all flesh that is upon the earth. (pg 27)

Notice in this next entry how he introduces animals and the life of creatures as our “brothers”. Pretty astonishing to happen upon this prayer from Saint Basil, the Bishop of Caesarea:

Oh, God, enlarge within us the sense of fellowship with all living things, our brothers the animals to whom Thou gavest the earth in common with us. We remember with shame that in the past we have exercised the high dominion of man with ruthless cruelty so that the voice of the earth, which should have gone up to thee in song, has been a groan of travail. (pg 13)

During the seventeenth century, and entirely different age, Saint Isaac the Syrian, who was a mystic writer, recognized in such feelings the signs of a line of business. “What is a charitable heart?” he asks:

It is a heart which is burning with love for the whole creation, for men, for the birds, for the beasts...for all creatures. He who has such a heart cannot see or call to mind a creature without his eyes being filled with tears by reason of the immense compassion which seizes his heart; a heart which is softened and can no longer bear to see or learn from others of any suffering, even the smallest pain being upon a creature. That is why such a man never ceases to pray for the animals...moved by the infinite pity which reigns in the hearts of those who are becoming united with God. (pg 13-14)

John Wesley, the founder of Methodism, far exceeded them all, with his sermon “The General Deliverance”. Wesley spoke about having yet to find “a plausible objection against the justice of God, in suffering numberless creatures that had never sinned to be so severely punished.” Wesley even wondered if some almighty and angelic mercy might await mistreated animals on the other side: “But what does it answer to dwell upon this subject which we so imperfectly understand?” It may enlarge our hearts towards these poor creatures to reflect that, vile as they may appear in our eyes, not a one of them is forgotten in the sight of our Father which is in Heaven.” (pg 14)

About a century ago, Cardinal John Henry Newman, a man counted among Catholicism's great figures, asked:

Now what is it that moves our very hearts and sickens us so much at cruelty shown to poor brutes?...That have done us no harm and they have no power of resistance; it is the cowardice and tyranny of which they are the victims which make their sufferings so especially touching. Cruelty to animals is as if man did not love God...There is something so very dreadful, so Satanic, in tormenting those who have never harmed us, who cannot defend themselves, who are utterly in our power. (pg 14-15)

The catechism of the Catholic church declares that:

Animals are God's creatures. He surrounds them with his providential care. By their mere existence they bless him and give him glory. Thus men owe them kindness. We should recall the gentleness with which saints such as Saint Francis of Assisi or Saint Philip Neri treated animals”;

The Creator, however, entrusted animals to the stewardship of those whom he created in his image. Hence it is legitimate to use animals for food or clothing. They may be domesticated to help man in his work and leisure. Medical and scientific experimentation on animals, if it remains within reasonable limits, is a morally acceptable practice since it contributes to caring for or savings human lives.

It is contrary to human dignity to cause animals to suffer or due needlessly. It is likewise unworthy to spend money on them that should as a priority go to the relief of human misery. One can love animals; one should not direct to them the affection due only to persons. (pg 15-16)

To sum this up, Stewardship seems to be very confused with Dominion within our worldly existence.

Another powerful catholic quote is taken directly from The Catholic Encyclopedia. Anyone can find in this entry what he or she wants to hear. It declares deep and decent direction, and cautions against deep and indecent errors, without any of the sternness one would expect of Catholic teaching in any other likely moral subject. Never are there subtle undertones in the teachings of Catholic religions that I have seen. In this entry, however, it does state cruelty as “sinful”, at least in “wanton” cruelty:

In imparting to the brute creation a sentient nature capable of suffering – a nature which the animal shares in common with ourselves – God placed on our dominion over them a restriction which does not exist with regard to our dominion over the non-sentient world. We are bound to act towards them in a manner conformable to their nature. We may lawfully use them for our reasonable wants and welfare, even though such employment of them necessarily inflicts pain upon them. But the wanton infliction of pain is not the satisfaction of any reasonable need, and, being an outrage against the Divinely established order, is therefore sinful. (pg 16-17)

In Joseph Smith's translation of the Bible found here, he makes it quite plain that abuse of our dominion will prove for consequential value hereafter. Compare to Genesis 9: 10-15:

9 - Man will be held accountable for murder and also for wasting animal life.

10 - But, the blood of all flesh which I have given you for meat, shall be shed upon the ground, which taketh life thereof, and the blood ye shall not eat.

11 - And surely, blood shall not be shed, only for meat, to save your lives; and the blood of every beast will I require at your hands.

12 - And whoso sheddeth man’s blood, by man shall his blood be shed; for man shall not shed the blood of man.

13 - For a commandment I give, that every man’s brother shall preserve the life of man, for in mine own image have I made man.

14 - And a commandment I give unto you, Be ye fruitful and multiply; bring forth abundantly on the earth, and multiply therein.

15 - And God spake unto Noah, and to his sons with him, saying, And I, behold, I will establish my covenant with you, which I made unto your father Enoch, concerning your seed after you.

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Definitions of Saints, Cardinals, and other individuals mentioned:

- Saints are typically important individuals within Christianity.

– A single Cardinal is one out of 100 prominent bishops in the Sacred College who advise the Pope and elect new Popes.

– Joseph Smith is the founder of the Latter Day Saint movement.

– Saint Basil was the bishop of Caesarea, Asia Minor (modern-day Turkey). He was an influential 4th century Christian theologian and monastic.

– Methodism is a movement of Christianity represented by a number of organizations.

I leave you with this thought; when God says “the fear of you and the dread of you shall be upon every beast of the earth,” it is not exactly our proudest moment and He is not bidding that we pursue that vision (pg 27). Even doctrine and Old Testament looked upon slaughtering and sacrificing as a reverent duty to creature and creator alike. In the instance of a hunted animal, it was required to have the kill sanctified by the Levite priests. Moses was chosen because he rescued a stray lamb. Upon his received title, it was said: “You who have compassion for a lamb shall now be the shepherd of my people Israel.” Does this make you question why saving a little lamb would symbolize mercy and give him rains of sanctifier? As an example, to Balaam, God actually speaks through an animal which was the mistreated mule who sees the angel of heaven even before his master, asking “What have I done to thee, that thou hast smitten me these three times?” - a question the angel then repeats before constructing Balaam's cruelty and unfaithfulness (pg 92-93).

Go into the largest livestock operation, search out the darkest and tiniest stall or pen, single out the filthiest, most forlorn little lamb or pig or calf, and that is one of God's creatures you're looking at, morally indistinguishable from your beloved Fluffy or Frisky. (pg 26)

chik'n flavored ramen with veggies in the crockpot

Today we went to yamato in Orem and cakewalk vegan bakery in salt lake city. At cakewalk, we tons of stuff that I really enjoyed. We basically bought one of everything and went to a beautiful park in downtown SL to munch on our goodies. I had my carrot cake and a couple of bites of my boys' key lime pie, boston cream pie, and chocolate peanut butter. All were fantastic, but the peanut butter was a tad too much for me. still great though. The park was glorious and it was so fun to be somewhere other than utah county.

At yamato, I got their vegetable tempura (it's so good, I always want more!). They serve you with their miso soup (to die for!) and a house salad with a very uniquely sweet, yet slightly sour, dressing that is surprisingly addicting before you get your meal. As delicious and inspiring as my meal was, the true inspiration for me today was my son's meal of ramen noodles with cabbage and carrots in chicken broth. Because of this, I felt I had to make a quick trip to the store and make myself some too! Seriously, I only needed to buy cabbage, a carrot, and some green onions for my idea. This is beyond simple.
I love the crockpot...and I love soup!

This is honestly just about everything you need.

Just add water, sea salt n' pepper, and some shoyu (soy sauce) and you've got yourself one.way.easy.meal, my friend!

Throw it all in the slow cooker and wait to enjoy! You've got meals for two weeks!

chik'n flavored ramen with veggies
-----------------
2 ramen noodles packages, sauce packets discarded (I might use one less ramen noodle next time because I like the Japanese style on this one - more broth, less stuff)
4 T no-chicken base bouillon
1 carrot, shredded
3 green onions, chopped (mine were HUGE, I've never seen such a thing! You might want to do 4 if your green onions are average in size)
1 head of cabbage (nothing unusual about this one, just an ordinary sized cabbage head will do)
12 cups of water
32 oz veggie broth
sea salt n' pepper, to taste
shoyu, to taste (I used maybe 1 T, if not a smidgen more. I think it added something special to this dish)

1. Add everything to the crockpot except the shoyu and salt n' pepper. When adding the noodles, break them up once or twice (use your preference). Set the crockpot on High for 2 1/2 hours. Check and stir throughout and add more water if you want as the noodles will really start to absorb the moisture to soften.
2. Once the crockpot is finished, add shoyu, sea salt n' pepper, stir together and continue to cook on High for another 30 minutes. Stir fairly often just to incorporate and taste check to see if you want to add more shoyu, salt, or pepper.

I love you yamato. I might try to make Tempura some other time! I have never fried on my own before. I have seen it done and the oil popping everywhere makes me scared. We'll see.

For the three of us to eat (and you get a ton of food!) was only $26 so it would not be a big deal for me to run over there (in walking distance from where we live) to just go buy some tempura to support yamato :) We love this place and I hope you everyone else does too! Every time we go there, they maybe have 2-3 tables seated before us. I like it because I feel like it is very relaxed and appealing, but it also makes me sad because I want to see them do well too. Go and visit yamato people!

flank "steak" seitan - crockpot

J-man and I made up some flank seitan in the slow cooker. I love crockpot meals - smelling it cook all day, the ease, the creativity, the way the flavors play off of each other. It's a work of art, really. I hope anyone who tries this, thoroughly enjoys it, like me and the Jabe did :)

flank "steak" seitan
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what you need:
1 red bell pepper, sliced
1 1/2 green bell pepper, sliced
2 packages seitan
1 1/2 tsp chili powder
1/4 tsp dried oregano
1/2 tsp dried minced garlic (or garlic powder, but I like the minced version)
1/4 tsp fine sea salt
add pepper to taste
1/2 tsp onion powder
2 tsp lime juice
1 cup of beef flavored broth: add 1 cup water with 1 tsp beef flavored broth, heated over stove to dissolve
1 - 15 oz can black beans, drained and rinsed

1. Spray your crockpot with cooking spray, then add your sliced peppers and top with the seitan, then add all spices and flavors (chili powder, oregano, garlic, sea salt, pepper, onion powder, and lime juice). Let sit on Low for about 6 hours.
2. During the last 2 hours, prepare the beef broth. Once the beef flavoring is dissolved, add the broth to the crockpot. Cook for another hour and a half, then add your beans for the remaining 30 minutes.

All done! Serve over whole grain rice.


My boy made the beef broth pretty much all on his own :) He is in love with cooking.

He enjoyed this fully. Kept going back for more! This is a pretty mild dish, so if you like it a bit more spicy, you could probably add more chili powder maybe even some El Pato canned salsa...

milky lemon pepper italian broccoli and rice casserole

This casserole has so much flavor, I love it :) Warning: Be careful on the seasonings because a little goes a long long way! And it's so nice when you have everything on hand when you want to create something in the kitchen...

milky lemon pepper italian broccoli and rice casserole
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Casserole:
1 recipe for lemon seasoned tofu (added below)
1 recipe for italian seasoned sauce (added below)
32 oz frozen broccoli
2 cups whole wheat rice, steamed with 1 tsp chicken flavored base
roasted vegetable ritz crackers, to top in the casserole dish

Add all ingredients together in a casserole dish and bake at 300 for 15 minutes.

lemon seasoned tofu:
1 package pre-cubed firm or extra-firm tofu OR one package firm or extra firm tofu, drained, and cut into 1" cubes
4T freshly squeezed lemon juice (or store bought)
1T olive oil
1T shoyu
1tsp balsamic vinegar
1 tsp fresh black pepper

1. Open tofu package and drain excess water, place in a medium sized bowl (or leave it in the tofu package if you're like me and hate making more dirty dishes!).
2. Add all other ingredients and let marinade for as long as it takes your oven to preheat to 350.
3. Put in a small over-safe dish with a lip so the liquid won't spill. Bake for 30 minutes.

italian seasoned sauce:
3 T margarine
3 T whole wheat flour
1 cup original unsweetened coconut milk
1/2 cup vegetable broth
5 T nutritional yeast
hardly-noticeable pinch of nutmeg
hardy-noticeable pinch of dry mustard
generous pinch of spike seasoning
salt and pepper (go lighter on the pepper if you want to allow the pepper in the tofu to be the main pepper source)

1. Melt margarine in a medium saucepan. Add flour and whisk until think. Add broth, milk and nutritional yeast. Once it starts to get to desired thickness, add seasonings.

This seems a little more involved, doesn't it? Well, I felt like it was really easy because there wasn't any chopping or peeling! :) Just a few simple little recipes to make.

compassionate cream of broccoli soup

I have been craving cream of broccoli lately. I have really noticed as I have gotten older just how much I adore soup. It's savable, a good snack, doesn't make you feel weighed down, and is portable....and freezable! I love it. The problem is, I haven't been able to find vegan versions in any of the stores around me, but I have been able to find them online. I just don't love the thought of having to buy some of my groceries online and I didn't want this delicious soup to only be a one-time deal, or even an occasional treat because I had to buy it on the internet. So I decided to try making it on my own (I love finding an excuse to cook...). It was, how shall I put this....totally curbed my craving and is incredibly simple and it makes a generous amount! I have been able to take this to work for a full week every single day and still have some left. Gotta love that.

Even though I don't have pictures up of this yet, I sure hope at least one person tries this out. It's extremely easy. You only have to chop some celery and 1/2 an onion then shred some carrots. The rest is dump and pour and mix and simmer ;) You can deal, right?

cream of broccoli soup
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4 stalks celery, chopped
1 generous cup of shredded carrot
1/2 white or yellow onion, chopped
4 cups frozen broccoli florets
1/2 tsp onion powder
8 T margarine
8 T whole wheat flour
1 - 32 oz vegetable broth or stock container

1 cup of non-dairy milk (I have even used unsweetened coconut milk, and it is still really good)
1 T torn up fresh parsley
1/2 tsp garlic powder
1/2 tsp fine sea salt
1/2 tsp black pepper

1. Using about a 5 quart pot, bring enough water to a boil to cover broccoli florets, onion powder, and carrots. Boil until slightly tender. Drain and set aside.
2. Using the same pot, melt margarine and saute onions until translucent and tender. Add 4 T of whole wheat flour. Stir in broth (or stock) n' milk, stirring constantly (I usually whisk here), and add the additional 4 T of flour.
3. Once boiling, let it simmer for about a minute. Mix in broccoli, carrots, celery, parsley, salt, pepper and garlic powder. Cover n' simmer for 30 minutes, or until desired done-ness, stirring occasionally.