Sunday, July 3, 2011

green bean casserole

green bean casserole
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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)

Tuesday, June 28, 2011

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
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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!

Saturday, June 4, 2011

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 stov
e 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...

Friday, May 13, 2011

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.

Monday, May 2, 2011

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.