Just Add One

I got a package today in the mail and on one of the inside flaps I noticed printed was "B11". It reminded me to take my multivitamins. If you add 1 to B11 you get B12, the only vitamin I can't get from plant-based foods. My multivitamin is geared towards vegans and so it has lots of B12 (actually it has 100 micrograms [that's 1332% of the recommended daily value]). No aenemia here!! It has lots of other B vitamins as well. If you're omni, veggie, or vegantastic you should take your B vitamins because they are the happy vitamins. If you take them long enough you will feel less depressed and maybe even have a more optimistic outlook.


This is me before taking my B vitamins. So so sad.




and this is me after my "B"s:

Messy Messy Wrap Day

For lunch I made a Spinach-stuffed Bolani Bread with Basil Pesto and Lentil Curry. I've never really had Afghani food before but after today I'm definitely gonna eat it more often. The flavors were so varied but it all came together so well.





I drove by a road sign today that I thought was kind of funny. I made it my motto for the day!!





For dinner I felt like making another wrap-type thing. It came out really messy, but, that's okay. I made a Burrito with Spanish Brown Rice, Black Beans, Green Chiles, Hot Sauce, "Tofutti Better Than Sour Cream," and Avocado. BTW, to make it extra special I grilled the tortilla directly on the stove burner. Thanks, Kai, for that tip.




Well I should be going. A Charlie Brown Christmas is coming on TV. Check ya later.

Same Day Different Post

Tonight I made Brussel Sprouts, Onions, and Garlic in a Balsamic Glaze with Cajun-Spiced French Fries. It was so good and I ate it so fast I have to go unbutton my pants now. Bye bye.

Long Weekend

Last Thursday was Thanksgiving and I decided to make myself something to take to my Father's house because I knew I wouldn't be able to eat anything but salsa and chips. I finally made the Stuffed Peppers.




My Dad's place is quite a drive from me and I was bored so I thought I would show you a picture. Can you spot the windmills on the hill?




Kai and I walked down to The Burrito Shop and I took this beautiful pic. Mine's the green one. Looks kind of like a shrunken watermelon, no? It was a roasted veggie burrito with rice and beans.




Later that same day, Friday, I got a cheeseless pizza. Too much take-out food last weekend!!




My friend Blake and I went to San Francisco on Saturday and I got this beautiful shot of the city.

Black Bean Quinoa Stuffed Mug

My intentions tonight were to make stuffed bell peppers. I ended up making the filling but didn't stuff it in the peppers because A) I was lazy and didn't want to have to bake it for an additional 15 minutes and B) I cut into the pepper and saw that the seeds where brown or black, so I think it was spoiled. My inspiration came from The Urban Housewife blogger when she made the dish from a recipe in VwaV (Vegan with a Vengeance.) It was super, let me tell you. Stick a fork in me; I'm done!!

Weekend Fun

This is a weekend update:

Michelle and Vladi got married in SF, yay! We ate dinner at the Tonga Room in the Fairmont Hotel and I got the Sesame Crusted Tofu with Veggies in a Garlic Sauce. The sauce almost seemed like it was butter-based but I'm really hoping it wasn't. We got these crazy big drinks. We got a couple Scorpion Bowls for four people.





View from 23rd Floor hotel room ^^^


Kai and I made some pan-seared tofu cutlets with vietnamese hot garlic chili sauce for sandwiches.






I was so happy on Saturday because Kai, Jay, and Ronnie just moved within 5 minutes walking to the Oakland Farmer's Market. They have an awesome Vegan Soul Food stand there. I got there late so they were out of mustard greens and lentils but I got the Breaded Tofu Burger and Potato Salad. So damn delish!!




View from Kai, Jay, and Ronnie's apartment. Go Freeway Overpass Activism!!




Lastly, we went to IKEA where they have this awesome huge chair sculpture thingamabob. I'm the Incredible Shrinking Kyle.

Faux Egg Salad

This is one of my favorite recipes that I've discovered so far. It's Faux Egg Salad. I make it at least once every week or two. I love it on toast or just plain. Be careful though, and carry a pack of gum on you if you go out because this dish contains garlic. Knock them vampires dead!!

First, I started with drained and crumbled tofu. If you don't know how to sufficiently drain tofu, take the block out of water package and squeeze excess liquid out. Then, place tofu on top of either a cloth towel or a few sheets of paper towel. Add another towel or paper towels on top of the tofu block and apply weight. I use a medium pot with a couple heavy cans inside (this is to press the water out of the bean curd product.) Set for 45 minutes to an hour. Afterward, crumble or mash tofu into a medium mixing bowl and set aside.

This is the plain crumbled tofu drained and ready to use:



This dish comes from a book called "How It All Vegan!" by Tanya Barnard & Sarah Kramer.

Recipe:

1 14oz. or 16 oz. firm or extra firm tofu
1/2 cup soy mayonnaise (I use Vegenaise. It's truly amazing.)
4 tbsp. chopped fresh parsley
or
2 tbsp. dried parsley leaf
1 pickle, minced
1-1/2 tbsp. prepared mustard i.e. the squeeze bottle kind
1-2 stalks green onion (spring onion), chopped
1 large stalk celery, diced
1-2 cloves garlic, minced
1 tsp. salt
1/4 tsp. turmeric


Crumble or mash tofu into a medium mixing bowl and add remaining ingredients. Mix together well and chill before serving.

As all vegan dishes, this contains no cholesterol and is fairly low in calories per serving (this is not a low-sodium dish.)


And mine turns out looking like this, after some garnishment, of course:





This is a wonderful alternative to high-cholesterol, high-fat egg salad, but it tastes exactly like the original or better. So get out there and make your heart happy! You can really fool non-vegans with this recipe if that's your schtick.




Serve on crackers, bread, or just use your dirty fingers and dig in!

I Have A Dream!

I think I finally know what I want to be when I grow up. Oh too late. I'm already all grown up. No, but seriously, I think I want to cook for a living, except maybe without those ridiculous white chef's hats.

I was looking around at schools that have Vegetarian or Vegan programs and they all seemed far away or out of my price range, etc. except for one. I discovered the website for the Professional Culinary Institute. It's located only ten miles from where I live and it stated online that they have a vegetarian program. They must be really desperate for students because they called me just two hours after I requested info from them on their website.

The representative asked me if I wanted to schedule a time to tour the campus and the kitchens and be interviewed. I thought they would send me information in the mail, I didn't wanna schedule interviews and stuff if I don't know what the school is all about, right? right! So I asked the guy about the Vegetarian Program and if they require a lot of cooking with eggs and dairy. His response was this: "There are many different programs you will take at the PCI. You're gonna have to cook bacon and eggs sometimes, but you don't have to eat it." That's not even vegetarian, what-the-hell!! I guess I was mistaken and confused by their website. Bastards.

Anyway, I was reading another vegan blog and this really talented young woman who created the blog was accepted into Natural Gourmet Institute in NYC (known for their vegan/vegetarian programs.)

I'm a:



I thought this post could use the requisite picture for all you ADHDers out there.

Interesting Omnivore-Veg Study Conclusion

I was skimming an article at work today (shhhh!!) and I came across the findings of a study conducted in 2000 which tried to see if there were different personality traits between Vegs/Vegans and Omnis. The results were kinda interesting to me:

To further distinguish between vegetarians and non-vegetarians, Allen, Wilson, Ng, and Dunne (2000) compared values and beliefs of omnivores and vegetarians as a means of exploring social values of meat. In the first of two studies, 158 participants completed a right-wing authoritarianism scale, social dominance orientation scale, and a vegan-omnivore scale. Results showed that omnivores showed greater right-wing authoritarianism. Right-wing authoritarianism is characterized by the ‘submission to recognize authority and dominance and aggression to persons of lower status.’ However, because the sample of the study consisted predominantly of omnivores, a second study attempted to further validate differences between meat-eaters and vegetarians with a larger vegetarian population. Of 324 omnivores and 54 vegetarians, omnivores valued self-control, responsibility, logic and equity, and social power. Vegans and vegetarians stressed the importance of intellectualism and excitement, love and growth, happiness, and peace, equality, and social justice. In terms of consuming food, omnivores tended to value reputation and practicality, while vegans and vegetarians tended to value expressiveness and affectivity.

Quote taken from http://www.vrg.org/journal/vj2006issue1/vj2006issue1beliefs.htm


I can see that this definitely doesn't speak for everyone. But I can see the truth in it.

Salad Night Tuesday

Today is Tuesday and I just received a new book called "La Dolce Vegan!" by the lovely Sarah Kramer.

I saw at least two recipes that I wanted to mix together and I thought it would be great in a salad.

I ended up making a Spinach Salad with Avocado Tomato Salsa and Homemade seasoned croutons.

This was by far the most-involved salad I have ever made but it was, oh so, satisfying...and really fresh too; perfect for that hot summer day or just a day where you crave all your vegetable servings in one meal.

I started out making the croutons. I used organic sprouted grain bread but you can use white or wheat bread too. (Recipe follows picture)



Frying Pan Croutons:

1-1/2 cups stale bread or lightly toasted bread, cubed
2 garlic cloves, minced
1 tsp. no-salt shaker (recipe below)
1/2 tsp. ground black pepper
1-1/2 Tbsp. olive oil

Mix all ingredients in a medium mixing bowl and then brown over medium-high heat until browned.

No Salt Shaker:

1-1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. paprika
1 tsp. ground black pepper
1 tsp. dry mustard (ground)
1/2 tsp. celery seed

In a bowl, combine all ingredients. Store in an air-tight container. Makes approx. 1/8 cup.



Then I made the Avocado Tomato Salsa:

1 medium tomato, chopped
1 avocado, cubed
1/4 cup fresh cilantro, minced
1 stalk green onion, minced
1 Tbsp. oil (e.g. flax, hemp, olive)
2 tsp. lime juice

In a medium mixing bowl, stir together all ingredients.


Then, all i did was make a bed of spinach for the Avocado mix and Croutons to leisurely lay on.






To save time, just used store bought croutons and some pico de gallo (add avocado to pico de gallo.) And top on some spinach. But it's always fun to make things entirely from scratch.

If you like more dressing, simply add more oil and lime juice, or citrus dressing of choice.

For raw vegans, just omit the croutons...the rest is completely raw! :)


Elaine Benes, eat your heart out. I made a "big salad" to envy!

Vegan Victoria

Victoria, WE ALL MISS YOU AND WISH YOU GOOD LUCK IN L.A.!




From left to right: Kyle, Kai, Victoria, Jay, and Michelle

We will see you soon Ms. Victoria.

Cheers!

TGIF (Thank Goodness It's Friday)!!

I was sitting at work and thinking of what I wanted for lunch as I only made a light dinner last night (I didn't have leftovers for lunch.) I was thinking and thinking and I remembered that I got a menu from the new veggie restaurant down the street. Let me tell you, it was tough to figure out what I wanted becuase everything sounded so damn nummy! I decided to go with the Spicy Mongolian Delight. I had no idea what it was but it sounded fun.







When I got back to work and opened the food box, I was amazed, I still didn't really know what it was. My best guess is that it was veggies and either seitan or tempeh in a fabu sauce. It was amazing. I might just become a regular there.

There is a McDonalds just across the way and their parking lot was full. :( I wish more people knew how good veg food is. I think most are just scared.

Everyone, I Have An Announcement.

I'M IN LOVE


That's right...IM IN LOVE WITH...



SEASONED PETITE BRUSSEL SPROUTS

Creamy Chickpea Tahini Casserole

Okay so I have been dying to make more hearty casseroles that I can scarf down all week long. I did some checking up online and I found a recipe for a Chickpea Tahini Casserole. It sounded really really good so I went out grocery shopping to buy the items I didn't have already.

It took about an hour and a half to make and when it came out of the oven it looked like this:





And plated it looked like this:





It smelled and tasted kinda like pizza... I guess because of the tomatoes, oregano, and basil. But to me it was a little too tomatoey. When I dug in I added some vegan sour cream to the mix because it didn't turn out as creamy as I would have liked by itself.

I can't wait to see how it tastes tomorrow because I hear that casseroles always taste better the next day. woohoo!

Per Ronnie In Washington's request I will display the recipe I used.

Ingredients:

2 (15oz.)cans chickpeas(garbanzo beans), drained and rinsed
3 cups cooked brown rice
1 (28oz.) can diced tomatoes, undrained
1 medium white or yellow onion, chopped
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried parsley
3 Tbsp. sesame tahini (you can probably find this in the international aisle or jewish section)
3 Tbsp. water
small amount olive oil
1 tsp. or more salt
1 Tbsp. sesame seeds, toasted (optional)


1. Preheat oven to 375 deg. F.

2. Mix Tahini and Water until well-mixed (it should get kind of "fluffy"), set aside

3. Spray or lightly rub 9x13 baking dish with olive oil

4. Dump all ingredients into baking dish (except for tahini mix and sesame seeds)

5. Add pepper and salt to taste

6. Mix well

7. Add tahini mixture, stir well until combined

8. Bake at 375 for approximately 40 minutes or until top starts to brown

9. Sprinkle with sesame seeds and bake another 5 minutes

10. Serve

Although this is an okay dish as is, the next time I make it I am going to add double the tahini mixture (6 Tbsp. tahini, 6 Tbsp. water), maybe a tsp. lemon juice, and a little more salt. This dish is highly versatile so you could add other spices or vegetables, if you so desire.

Brown and Yellow Food

Today I was dreaming about smoothies but I don't usually give myself enough time to make one for breakfast. So, today I had some simple savory snacking. For my morning snack I had some Triscuits and Spicy hummus.





And then, I had some BANANA FUN. Yay, banana binoculars for everyone!!





I was thinking that I would make a beautiful salad with all the colors of the rainbow for dinner. But, I ended up making this...




It was an Artichoke Garlic Scrambled Tofu with Cilantro.

So so good. I really gotta eat more vegetables tomorrow though.

Universal Nirvana Casserole

This recipe was first made yesterday Sunday November 4, 2007 by my friend Victoria. The name was made up either by Victoria or Kai when we were all becoming Goddesses by drinking "Synergy Kombucha" (an organic, raw juice.)



Ommm, hehehe. I decided that I wanted to try to make it myself tonight for dinner and for tomorrow's lunch at work.





Looks like comfort food, eh? It was pretty good but mine didn't turn out as well as her's. But I can't wait to improve upon this recipe.

What's in it:

--chunks of TVP (textured vegetable protein)
--green beans
--hashbrown potatoes
--vegan cheese (Vegan Gourmet Monterey Jack)
--Veganaise (Grapeseed oil kind)
--onions
--garlic
--dill
--broccoli

Welcome To My Vegan Blog!

Hey there! My name is Kyle and I decided to make a blog about the food I make and occassional rants about veganism. I am definitely no chef and I have no classical-training; so a lot of my pictures will probably lack the presentation of a chic restaurant. Please just take it as it is. I am hoping this site can be used as a space for me share with you an important part of my life.

Enjoy