Thursday, January 20, 2011
A MOTHER'S LOVE
Being vegan is so much more than health issues. Check this video from The Gentle Barn about a rescued cow searching for her baby. Mother's Love shows the living beings we share our world with have the capacity for sorrow.
Wednesday, January 19, 2011
BREAKFAST SOUP
Late posting from Monday. I like checking into Vegan Epicurean and I noted that she enjoys a savoury oatmeal for breakfast (love her blog, she's so creative, she makes me think out of the box).
I recently saw a show about ramen in Japan( they eat it all the time). They even have masters of the ramen soup. It is a broth with various seasonings, vegetables that may or may not include meat.
I had a craving for savoury one morning. Voila, my breakfast soup. I don't know if this would be considered a ramen soup, but it works for me.
It's not really a recipe as you throw in what you want.
I started with vegan broth(vegetable, chiken, beef, mushroom). Added soba noodles when the broth came to a boil, I threw in some broccoli rabe. For the last 3 minutes the noodles cooked I tossed in some sliced seitan. When done I poured it over lots of baby spinach, topped with sliced green onion.
It was very filling.
Although it was only -13 degrees Celsius the sun was out, the skies were blue, I went for a refreshing 20 minute walk. I felt like a little kid, I was so bundled up. But it felt good to be outside. It reminded me when I lived in Thompson, Manitoba back in the '70s. Mind you at -13C, this would be a mild day up there.
Supper ingredients.
For supper, hubby was wanting a stir fry. I cut up a lot of onions, celery, carrots, green pepper and red pepper. A small can of crushed pineapple, a can each of bamboo shoots and sliced water chestnuts. Cooked/steamed with pre-made sauce and non-meat "chicken" strips. Served over some brown Basmati rice.
Hubby liked and ate the whole thing. Didn't have the heart to tell him there was no meat in it. He can be a picky eater. It was a good veggie filled meal in spite of the sweetness.
I"ll definitely try this again.
I recently saw a show about ramen in Japan( they eat it all the time). They even have masters of the ramen soup. It is a broth with various seasonings, vegetables that may or may not include meat.
I had a craving for savoury one morning. Voila, my breakfast soup. I don't know if this would be considered a ramen soup, but it works for me.
It's not really a recipe as you throw in what you want.
I started with vegan broth(vegetable, chiken, beef, mushroom). Added soba noodles when the broth came to a boil, I threw in some broccoli rabe. For the last 3 minutes the noodles cooked I tossed in some sliced seitan. When done I poured it over lots of baby spinach, topped with sliced green onion.
It was very filling.
Although it was only -13 degrees Celsius the sun was out, the skies were blue, I went for a refreshing 20 minute walk. I felt like a little kid, I was so bundled up. But it felt good to be outside. It reminded me when I lived in Thompson, Manitoba back in the '70s. Mind you at -13C, this would be a mild day up there.
Supper ingredients.
For supper, hubby was wanting a stir fry. I cut up a lot of onions, celery, carrots, green pepper and red pepper. A small can of crushed pineapple, a can each of bamboo shoots and sliced water chestnuts. Cooked/steamed with pre-made sauce and non-meat "chicken" strips. Served over some brown Basmati rice.
Hubby liked and ate the whole thing. Didn't have the heart to tell him there was no meat in it. He can be a picky eater. It was a good veggie filled meal in spite of the sweetness.
I"ll definitely try this again.
21 Day Vegan Kickstart
I happened on this website.
http://www.pcrm.org/kickstart/mealplan/index.cfm
It has loads of info.
The 21 Day Meal Plan page opens with the following:
Each day during the Kickstart, we provide recipes and suggestions for every meal. Don’t let this overwhelm you. We want you to know there are tons of options, but you get to pick and choose how many recipes you make each day or week—and how much of each recipe you make. For those of you cooking for four to six people, the serving size of the provided recipes will be spot-on. But if you are cooking for just yourself or one other person, you may consider cutting the recipe in half or making the full amount and freezing it. We recommend trying to cook a big batch and eating off of it for a few days. This will save you time and keep you eating healthy meals. And for those of you cooking for one, you might check out the book Vegan Cooking for One by Leah Leneman.
Linked to this website is:
http://www.nutritionmd.org/recipes/index.html
On their recipes page they open with this:
Let’s plan a healthy diet. You can choose the foods to include in your routine, and we’ll make it easy by giving you suggestions. If you like, we’ll also give you recipes and a shopping list
Meal Planner and Shopping Lists: Get menu ideas to plan meals for the whole week, and print out a shopping list of all the ingredients you'll need. Start by creating a free account, or login if you're already registered (it's free, and we won't share your information with anyone.) Creating a free account lets you automatically access your personal meal planner and shopping list every time you log in.
YOU CAN JOIN FREE!!
Next website linked to the 21 Day vegan Kickstart site is:
http://www.cancerproject.org/recipes/index.php
"The Cancer Project"
Not only does this website have recipes but also data regarding cancer and lifestyle.
Altogether a happy accident web surf episode.
I'm going through the recipes.
I'd like to read the 21 Day Vegan Kickstart, then determine what I've got in the cupboards, pantry and fridge.
I like to start next week.
http://www.pcrm.org/kickstart/mealplan/index.cfm
It has loads of info.
The 21 Day Meal Plan page opens with the following:
Each day during the Kickstart, we provide recipes and suggestions for every meal. Don’t let this overwhelm you. We want you to know there are tons of options, but you get to pick and choose how many recipes you make each day or week—and how much of each recipe you make. For those of you cooking for four to six people, the serving size of the provided recipes will be spot-on. But if you are cooking for just yourself or one other person, you may consider cutting the recipe in half or making the full amount and freezing it. We recommend trying to cook a big batch and eating off of it for a few days. This will save you time and keep you eating healthy meals. And for those of you cooking for one, you might check out the book Vegan Cooking for One by Leah Leneman.
Linked to this website is:
http://www.nutritionmd.org/recipes/index.html
On their recipes page they open with this:
Let’s plan a healthy diet. You can choose the foods to include in your routine, and we’ll make it easy by giving you suggestions. If you like, we’ll also give you recipes and a shopping list
Meal Planner and Shopping Lists: Get menu ideas to plan meals for the whole week, and print out a shopping list of all the ingredients you'll need. Start by creating a free account, or login if you're already registered (it's free, and we won't share your information with anyone.) Creating a free account lets you automatically access your personal meal planner and shopping list every time you log in.
YOU CAN JOIN FREE!!
Next website linked to the 21 Day vegan Kickstart site is:
http://www.cancerproject.org/recipes/index.php
"The Cancer Project"
Not only does this website have recipes but also data regarding cancer and lifestyle.
Altogether a happy accident web surf episode.
I'm going through the recipes.
I'd like to read the 21 Day Vegan Kickstart, then determine what I've got in the cupboards, pantry and fridge.
I like to start next week.
Sunday, January 9, 2011
UNCOVERING THE FOOD INDUSTRY
This is a documentary put together by the CBC Network - the show "The Passionate Eye".
How much do we know about the food we buy at our local supermarkets and serve to our families? Though our food appears the same - a tomato still looks like a tomato - it has been radically transformed.
In the Oscar-nominated Food, Inc., producer-director Robert Kenner and investigative authors Eric Schlosser (Fast Food Nation) and Michael Pollan (The Omnivore's Dilemma) lift the veil on the U.S. food industry - an industry that has often put profit ahead of consumer health, the livelihoods of American farmers, the safety of workers and our own environment.
With the use of animation and compelling graphics, the filmmakers expose the highly mechanized, Orwellian underbelly that's been deliberately hidden from the American consumer.
They reveal how a handful of corporations control our nation's food supply. Though the companies try to maintain the myth that our food still comes from farms with red barns and white picket fences, our food is actually raised on massive "factory farms" and processed mega industrial plants. The animals grow fatter faster and are designed to fit the machines that slaughter them. Tomatoes are bred to be shipped without bruising and to stay edible for months. The system is highly productive, and Americans are spending less on food than ever before. But at what cost?
Cattle are given feed that their bodies are not biologically designed to digest, resulting in new strains of E. coli bacteria, which sickens roughly 73,000 Americans annually. And because of the high proliferation of processed foods derived from corn, Americans are facing epidemic levels of diabetes among adults and alarming increases in obesity, especially among children.
And, surprisingly, all of it is happening right under the noses of government regulatory agencies, the USDA and the FDA. The film exposes a "revolving door" of executives from giant food corporations in and out of Washington D.C. that has resulted in a lack of oversight and illuminates how this dysfunctional political system often operates at the expense of the American consumer. In the nation's heartland, farmers have been silenced - afraid to talk about what's happening to the nation's food supply for fear of retaliation and lawsuits from giant corporations.
Laws today are such that corporations are allowed to patent seeds for crops. As a result, Monsanto, the former chemical company that manufactured Agent Orange and DDT - in a span of 10 years - has landed its patented gene in 90% of the nation's soybean seeds. Farmers are now forbidden to save and reuse these seeds and must instead buy new seed from Monsanto each season. Armed with a team of employees dedicated to enforcing their seed patents, Monsanto spends millions every year to investigate, intimidate and sue farmers -- whom are financially unable to fight the corporation.
Food, Inc. also introduces us to courageous people who refuse to helplessly stand by and do nothing. Some, like Stonyfield Farm's Gary Hirshberg and Polyface Farm's Joel Salatin, are finding ways to work inside and outside the system to improve the quality of our food. Others are brave men and women who have chosen to speak out, such as chicken farmer Carole Morison, seed cleaner Moe Parr and food safety advocate Barbara Kowalcyk. Their stories, both heartbreaking and heroic, serve to demonstrate the level of humanity and commitment it takes to fight the corporations that control the food industry.
It's important to note that the filmmakers attempted to interview representatives from Monsanto, Tyson, Perdue and Smithfield, but they all declined.
Food, Inc. reveals how complicated and compromised the once simple process of growing crops and raising livestock to feed ourselves and our families has become. But, it also reminds us that despite what appears to be at times a hopeless situation, each of us still has the ability to vote on this issue every day - at breakfast, lunch and dinner.
Take the time to check this out, it is worth it.
Food, Inc.
Sunday January 9 at 10 pm ET/PT on CBC News NetworkHow much do we know about the food we buy at our local supermarkets and serve to our families? Though our food appears the same - a tomato still looks like a tomato - it has been radically transformed.
In the Oscar-nominated Food, Inc., producer-director Robert Kenner and investigative authors Eric Schlosser (Fast Food Nation) and Michael Pollan (The Omnivore's Dilemma) lift the veil on the U.S. food industry - an industry that has often put profit ahead of consumer health, the livelihoods of American farmers, the safety of workers and our own environment.
With the use of animation and compelling graphics, the filmmakers expose the highly mechanized, Orwellian underbelly that's been deliberately hidden from the American consumer.
They reveal how a handful of corporations control our nation's food supply. Though the companies try to maintain the myth that our food still comes from farms with red barns and white picket fences, our food is actually raised on massive "factory farms" and processed mega industrial plants. The animals grow fatter faster and are designed to fit the machines that slaughter them. Tomatoes are bred to be shipped without bruising and to stay edible for months. The system is highly productive, and Americans are spending less on food than ever before. But at what cost?
Cattle are given feed that their bodies are not biologically designed to digest, resulting in new strains of E. coli bacteria, which sickens roughly 73,000 Americans annually. And because of the high proliferation of processed foods derived from corn, Americans are facing epidemic levels of diabetes among adults and alarming increases in obesity, especially among children.
And, surprisingly, all of it is happening right under the noses of government regulatory agencies, the USDA and the FDA. The film exposes a "revolving door" of executives from giant food corporations in and out of Washington D.C. that has resulted in a lack of oversight and illuminates how this dysfunctional political system often operates at the expense of the American consumer. In the nation's heartland, farmers have been silenced - afraid to talk about what's happening to the nation's food supply for fear of retaliation and lawsuits from giant corporations.
Laws today are such that corporations are allowed to patent seeds for crops. As a result, Monsanto, the former chemical company that manufactured Agent Orange and DDT - in a span of 10 years - has landed its patented gene in 90% of the nation's soybean seeds. Farmers are now forbidden to save and reuse these seeds and must instead buy new seed from Monsanto each season. Armed with a team of employees dedicated to enforcing their seed patents, Monsanto spends millions every year to investigate, intimidate and sue farmers -- whom are financially unable to fight the corporation.
Food, Inc. also introduces us to courageous people who refuse to helplessly stand by and do nothing. Some, like Stonyfield Farm's Gary Hirshberg and Polyface Farm's Joel Salatin, are finding ways to work inside and outside the system to improve the quality of our food. Others are brave men and women who have chosen to speak out, such as chicken farmer Carole Morison, seed cleaner Moe Parr and food safety advocate Barbara Kowalcyk. Their stories, both heartbreaking and heroic, serve to demonstrate the level of humanity and commitment it takes to fight the corporations that control the food industry.
It's important to note that the filmmakers attempted to interview representatives from Monsanto, Tyson, Perdue and Smithfield, but they all declined.
Food, Inc. reveals how complicated and compromised the once simple process of growing crops and raising livestock to feed ourselves and our families has become. But, it also reminds us that despite what appears to be at times a hopeless situation, each of us still has the ability to vote on this issue every day - at breakfast, lunch and dinner.
Take the time to check this out, it is worth it.
Monday, December 27, 2010
Official Christmas Presents
WOW!! I had a great Christmas. We hung around the house and with each other(this doesn't happen often). We are both parentless without close family in town but our church which is terrific for us.
I received my Canon Rebel T1i a little early along with my recipe books as follows:
All from amazon.ca. All three are great. Isa's onion rings will definitely be on the menu, also Joni's Granola Biscuits, and the Seitan recipe from the first book.
And the real surprise was my dream stand mixer-Kitchenaid. All in all a Great Christmas. Hoping that you alll had a great Christmas and holiday.
I received my Canon Rebel T1i a little early along with my recipe books as follows:
All from amazon.ca. All three are great. Isa's onion rings will definitely be on the menu, also Joni's Granola Biscuits, and the Seitan recipe from the first book.
And the real surprise was my dream stand mixer-Kitchenaid. All in all a Great Christmas. Hoping that you alll had a great Christmas and holiday.
Tuesday, December 21, 2010
Christmas Food Court Flash Mob, Hallelujah Chorus - Must See!
A Merry and Joyful Christmas to all. REMEMBER THE REASON FOR THE SEASON!!
This occurred in a mall in our region. How Blessed can we be!!
FINALLY!! A new camera and "Chicken" Pot Pie
I received a pre-christmas gift that was on sale. The Canon "Rebel" T1i. All the camera I need right now. I realized that a blog without pictures just doesn't cut it.
I was craving a good ol' chicken pot pie. So this is what I did.
"Chicken" Pot Pie
1 medium onion chopped
1 carrot chopped
4 celery stalks chopped
1 potatoe chopped
6 cups vegetable stock
1 tsp Montreal Steak Spice
1 tsp salt
1 cup frozen peas
2 TBSP flour
1 pkg of "President's Choice meatless chicken strips-or any meat substitute you like- about 2 cups cut into small pieces
2 frozen vegan pie crusts or vegan phyllo sheets
DIRECTIONS
1) Put stock in a large pot, add all vegetables (EXCEPT PEAS) and faux
2)Bring to a simmer and cook until vegetables are softened, but not not mushy.
3)Mix flour with 4 TBSP water in a small bowl or jar until lump free. Add to vegetable mixture that is gently bubbling. Cook for 5 minutes stirring gently through mixture.
4) Add frozen peas, cook for another 5 minutes. Let mixture cool.
To Prepare Pie Crusts:
- Cook bottom pie crust as per instructions. This keeps it crisp and not soggy when filled.
- Fill with cooled vegetable mixture. Add top pie dough as per instructions, cut steam vents.
- Bake at 375 degrees for 30-35 minutes until upper crust is slightly browned.
- Let cool for 15-20 miutes before cutting.
For Phyllo:
- Prepare as instructed. Fill like a strudel, or fill sections by folding over into triangles.
"Chicken" Pot Pie with green and white asparagus, Brussel Sprouts, Roasted Carrots with Onion and Roasted Sweet Potatoe.
"Chicken" Phyllo Triangles with baby greens and Tomatoe Salad
Easy to do and very flavourful. The recipe can make 2 pot pies or up to 3 dozen phyllo triangles that are 3 inches wide.
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