Vegan/vegetarian life and living

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Comment by Moya on November 19, 2009 at 7:39am

preach monica! what;s on your holiday menu?

Comment by Monica on November 18, 2009 at 7:31pm

Its about that time.. Everyone in my family teasing me about what I am not going to eat.. MEAT, MEAT, MEAT!!! They can have all of that. I getting my menu together and I am going to be the only one who is not suffering after eating.. LOL..

Comment by Moya on September 16, 2009 at 1:08am

kind of disturbing!

Comment by shemeah on August 27, 2009 at 6:09pm

Who has good marinade recipes? I am looking for something different for tofu and tempeh.

Comment by Moya on July 23, 2009 at 1:37pm

my favorite salad dressing

need a shallow bowl

pour in equal parts balsamic vinegar and olive oil
add honey or agave to taste
fresh crushed garlic (1to 2 cloves)
salt
pepper
fresh spices like parsley/oregano course chop

take a fork and beat together. its sooo good

Comment by Orion on June 19, 2009 at 6:44pm

Pumpkin and Pepper Roti


Roti:
4 Cups of Flour
1 Cup of Water
¼ Cup of Oil
2 Tsp of Baking Powder
1 Tsp of Salt

Pumpkin and Pepper Filling:
2 Halves of Squash Calabaza/ Butternut Squash/ American Pumpkin (small)
½ Diced Red and Green Pepper
½ Diced Onion
3 Cloves of Garlic
1 Cup of Water
3 Tbs of Butter
2 Tbs of Curry Powder
1 Tsp of All Spice
1 Finely diced Scotch Bonnet Pepper (do not touch your face after doing so, the oil can burn)
1 Can of Chick Peas or 1lb of ChunkedTofu

Roti:
1. Mix well the flour, salt and baking powder in bowl. Then slowly add the water and oil as you knead the dough. It should not stick to your fingers, but it should hold a nice smooth shape when fashioned into a ball. Set aside and let settle for thirty minutes—during which you can prepare your squash and filling.
2. After thirty minutes, prepare a skillet lightly brushed with oil on medium-high heat.
3. Pull the dough apart into six equal sized balls. Flatten them as thin as possible and lay the thin layers onto the skillet one at a time. Let it toast. You will know a side is done when little brown spots appear. Flip the roti over as carefully as possible to toast the other side. Let them cool until they are comfortable to the touch before adding your filling.

Filling:
1. Prepare your Squash. Buy them already havled as they are hard to cut unless you have a machete and having a really big knife like that is usually frowned upon in the States. Scoop out the seeds, butter the orange fleshy side and place that on a cookie sheet flesh side down. Cook for 45 minutes at 400 until the hard shell outside is soft and easily depressed with a finger.
2. In a pot, on medium heat, simmer your diced green and red pepper, onion, and garlic and the remaining butter for five minutes.
3. Take your halved pumpkin and scoop the innards inside the pot. Add the diced Scotch Bonnet, All Spice and Curry Powder, and water and mix thoroughly. Let simmer on medium heat for 20 minutes.
4. Add your chick peas or tofu—or both and let simmer for five more minutes.

Put a scoop of filling inside the thin roti and enjoy!

Comment by Monica on June 16, 2009 at 1:11pm

Recipe- For my love of Icecream
"Ice Cream" Cake

3 cups all-purpose flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
2 tsp. vanilla extract
2 tsp. distilled white vinegar
1/2 cup plus 2 Tbsp. vegetable oil
2 cups cold water
2 pints nondairy ice cream, flavors of your choice, softened
10 to 15 chocolate-cream sandwich cookies (such as Droxies at Keebler.com), finely ground in a food processor
1 cup strawberry topping or pie filling


Preheat the oven to 350ºF.

Grease and flour two 9-inch round cake pans and set aside.

In a medium bowl, combine the flour, sugar, cocoa powder, and baking soda. Stir in the vanilla, vinegar, and oil. Add the water and stir well. Immediately pour the mixture into the two cake pans, dividing evenly, and bake at 350ºF for 30 to 35 minutes.

Allow the cakes to cool before removing them from the pans, then divide each cake into two layers. Put the bottom layer of one cake on a serving platter. Spread one pint of the nondairy ice cream over the top and sprinkle it with the ground cookies.

Comment by Monica on May 25, 2009 at 2:37pm

Recipe- Sweet summer sald

Spring Mix lettuce (bag or make it fresh)
Raisins 1/2 cup
Walnuts 1/2 cup
Basalmic Vingar 2 Tbsp
Agave Nectar 2 Tbsp
or make to your liking..
This is a nice sweet salad that you can eat in place of some of the simple sugar treats that you may eat.. Enjoy...