Grateful to be Vegan #878. Minimizing My Water Impact on the World

On a rainy day in Seattle it’s hard to imagine there is any kind of water crisis anywhere. Not so far away in California or Nevada the residents might have a small feel of it.  But it gets much worse than that.

While over 70% of the earth is water, only 1% of it might be fit for human consumption.  Sure, there are treatments for some of this water  but they aren’t cheap or readily available to those most affected by the water crisis.  Bad water kills more than 3.5 million people annually – that’s roughly the population of the USA !  Imagine the entire US population being wiped out every year.

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Is being Vegan expensive? Use coupons!

I was raised on coupons. If there was an exceptionally good coupon we would make multiple trips through the checkout line if necessary to fully use every “one coupon per customer” discount we found.

This has carried through to my adult life, I won’t get into the extremes some members of my family and I go through to save a buck or two or ten.

However when I started eating a vegan diet I sort of assumed my coupon days were dead.  Even at Whole Foods, having their big BBQ event with all meat and seafood discounted, “Is there a vegetarian option?” I asked the cashier.  Nope, dead animals only.

So imagine my delight when I stumbled onto this particular edition of extreme couponing!   A vegan extreme couponer, yes!

The ad states:

“Meet Perry, a Virginia wife and mother who is raising her family on a vegan diet. Couponing to buy Vegan food?   It is possible. Follow Perry as she defies the latest couponing stereotypes by clipping and snipping her way towards a new tattoo.”

Go Perry!

See the preview here:

http://www.monstersandcritics.com/smallscreen/news/article_1669895.php/TLC-Couponers-Anonymous-%E2%80%93-Extreme-Vegan-Couponing-VIDEO

Excuse Me, Mr. Anthony Bourdain?

 

I just can’t let this one go by.  Anthony Bourdain of No Reservations on the Travel Channel and other misc shows and books, said this in Playboy:

On his loathing feelings toward vegans: “I don’t have any understanding of it. Being a vegan is a first-world phenomenon, completely self-indulgent.”

Self Indulgent? How ignorant is this?  I’m trying to not get riled up over what some ignorant loud-mouth has to say – but someone needs to talk to him!

While it’s true not all vegans are vegan for the animals, and  not all vegans are vegan for the environment, and not all vegans are vegan because of the world food supply situation – but an awful lot of us are!  And how are we being self-indulgent by caring about animals, earth and other people?

Those of us that are vegan for our own health, yes, okay – we’re so dang self- indulgent – but how does it affect him exactly?  Someday I predict he’ll need to retract this statement as he becomes educated on the ways and reasons behind veganism, I hope so anyway. 

Until then, Anthony, go sit on a sand dune and smoke your hash, you’re no role model for us anyway.

Food In Film – Where are the Vegans?

Le code a change (Change of Plans), while not directly about food, had the most spectacular food ending.  Well technically it was spectacular after the film ended, during the credits.

Centered on the lives of  M.L. and her friends , the movie focus is on her dinner party featuring the dish Bigos.  Her husband spends hours preparing a food no one is particularly thrilled to try.  I wouldn’t be thrilled either, as it contains Boeuf, veau, porc ou agneau – or beef, veal, pork or lamb, but that’s not the point!

The point is, the dish was featured prominently in the movie, and what was one of the first listings in the credits? (Yes, I watch till the very end). La recette du bigos de roman Polanski!  Yes…The recipe for Bigos from Roman Polanski!

What a fabulous idea, right?  So I thought of many other great food-centered movies: 

Eat drink Man woman and it’s two remakes Tortilla soup and Soul food; Babettes Feast; Big Night; Like Water for Chocolat and I’m sure there are many more, but none of these give us a recipe!

 So now I’m looking for great vegan food movies – and I don’t mean the fabulous documentaries I’ve seen.  I mean fiction: fun story line, great actors – something no one would be afraid to see, in fact a movie that people don’t even realize has no animal products in it unless they are a little enlightened in that way,if you know what I mean.  And then, at the end or on the website or in some movie-related media, there are recipes from the film.

 Am I giving away my million-dollar idea for free here?  Lets make a movie!  Or if you know of a movie like this, let me know.  I think it’s time that Hollywood – in front of the camera –   goes vegan.

I’ve got my film ideas – who wants to help on this project?

 In the meantime, enjoy this trailer for Bigos – I mean Le Code a Change

Cinnamon Apple Foil Packet

Fall is here – the days are getting shorter, air is crisp, the furnace is kicking on. What better time to go…camping??  Okay maybe not for most of us.  It might appear the timing on this post is askew. But lets look at it another way. What better time to make a fire in the fireplace!

If you have  fireplace, or even an oven, you can still make this fall dessert – after all, the apples are just ripe.  A quick word about baking apples.  Apples come in so many places on the sweet or  sour scale, so the apple you use will affect the taste of the dessert. I recommend using a less sweet apple for this, just like a pie, no honeycrisp or ginger golds.

For those of us looking..

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879. Discovering New Forms of Lasagna

In my previous mind, the first requirement of lasagna was lots of stretchy cheese, 3 layers thick.  When I made the vegan commitment I decided I would never even try to duplicate lasagna, especially after trying many vegan cheeses.

I know, some of those cheeses are supposed to be so wonderful –  tasty and even melty!  But not for me – nope, I don’t think so. I know plenty of people that like them, I just haven’t developed a liking to them.  And so I’ve been happy to not have cheese, for there is a lot of great food to eat without cheese and I really don’t miss it.  But this isn’t about cheese, it’s about lasagna.

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Fabulous Tomato Lettuce Tempeh with Avocado Sandwich

 Sometimes things taste better than they look, and you’ll have to trust me on this one. This sandwich is delicious!

 The inspiration for this sandwich came from the Red and Black Café in Portland Oregon – Their TLT is to die for!  I make no claim that mine is as good – mine has different ingredients so it’s really 2 different sandwiches.  They use a fabulous herbed mayonnaise on their sandwich but I am trying to cut extra oils from my diet so I’m using avocado in place of the mayo.

 Ingredients

Servings – 1 sandwich

3 ounces Tempeh

3-4 tomato slices

½ avocado

2 slices bread

Pinch of thyme, oregano, basil

tamari

Ranch dressing herbs – either a store bought mix or a combination of dill, basil, parsley, chives, garlic, onion powder

Mash avocado in bowl and add ½ – 1 teaspoon of ranch herbs.  Allow flavors to mingle while completing other tasks.

 Slice the Tempeh into ¼ inch slices.  Any thinner and you have to double them up on the sandwich,  any thicker and they don’t flavor as well.  Heat skillet over Med-high heat and use either cooking spray or splash of oil, arrange slices in pan to fry. 

Tempeh in frying pan with herbs

 While cooking on one side – sprinkle the thyme oregano and basil over each slice.  Once lightly browned flip and repeat with spices.  Once lightly browned again remove from heat and drizzle a few drops tamari on each slice.

 Toast bread, spread avocado spread on both sides.  Put tempeh directly onto avocado dressing so it doesn’t fall off sandwich!  Same with tomatoes.  Assemble sandwich and eat!

Truly, it is a delicious treat!

TLTA

“Food Matters” Because YOU Matter!

Time for another food movie review!  I love this review because if you, dear reader, are reading this before October 9th 2011 you can screen this movie for free! Watch it here.

“You are what you eat” and “Let thy Food be thy Medicine and thy Medicine be thy Food”  are the primary messages of this movie. Reminds me of the sign in my chiropractors office  “That which has made the body can heal the body”.

 Producer-Directors James Colquhoun and Laurentine ten Bosch take us through interviews around the world with leading nutrition experts.  What started as a mission for James to save his father from chronic pharmaceutical overuse and the associated helplessness and depression ends up being a valuable benefit for the entire world to those simply willing to watch and be educated. “We’re not suggesting that pharmaceutical drugs don’t have their place, we’re suggesting that our overburdened healthcare practitioners perhaps do not have the time to educate people about nutrition and healthy living,” James points out. “Food Matters was created to help fill that void”.

 One point made in the movie is that not one cell in our body is made out of a drug – so why do we take drugs to try and heal the body?  The functions of the body are dependent on about  2 dozen nutrients, so just one nutrient, Vitamin C for example, can help to heal a lot of “malfunctions” of the body. That makes sense!

 The film really spells out good health in very simple terms. It does not get boring or long, in fact its only 78 minutes long.  Cutting between several experts kept my interest as well as the fascinating facts and stories.

 For anyone that wants to reverse heart disease or diabetes among other illnesses, or just wants to maintain a healthy body this is a must see.  As they point out “You are everything you have ever done to yourself.”  Makes me think I  want to do good to myself right away and I’d love for everyone to do the same.

Watch it now 🙂

Trailer –

Linguine with Roasted Vegetables

Recipe from the Radio Show Oct 1 with Guest interview Kristin Lejeunesse http://wtfveganfood.com/

Recipe courtesy Pillsbury cookbook – my daughter discovered it in the vegetarian section and we love it!

6 oz cooked linguine

4 tomatoes, coarsely chopped

1 eggplant, unpeeled, cubed

1 red bell pepper cut into 1 inch pieces

1 zucchini sliced

4 minced garlic cloves

3 tablespoons olive or vege oil

1 teaspoon dried basid leaves

1/2 tespoon salt

1/8 teasppoon pepper

2 Oz nutritional yeast (or Parma)

Continued VegCoachShow Recipes

Change of Season – Change of Blog !

Change is a’brewin! And yes, change is good : )

When I moved my blog from one host to another it was because of the flexibility available to me, so now I will put it to the full test!

I will be dividing my blog into pages. Why?  Because I write on different topics and throw them all together tossed salad method, and I’ve come to realize that readers are typically interested in the one topic that brought them in, not necessarily everything else  I write about.  The option will be available to read everything I write, or to have rss feeds for just the one page.  That’s the plan anyway, and I’ve been playing on test blogs testing it, so I hope it works.

I’m also ramping up for Vegan MoFo.  Vegan what?  31 days of non-stop blogging on vegan goodness – more info here http://www.veganmofo.com/

So what does this mean to you?

If you want to follow everything I write – subscribe to this homepage rss feed.  However if you’re only interested in one of my pages – 888 Reasons, The Vegan Camper, Super Easy Vegan, The Veg Coach Show recipes, or Spiritual Vegan, you can go to that page and subscribe just to that!  Easy schmeasy – I hope.

Would love to hear comments on your thoughts of the new layout.