Video Podcast #1

5 May

Monsanto and Bleat.com

Films and Juice

30 Apr

Seattle is such a great place to be vegan! So again I want to talk about some great vegan people and places here. Maybe you’ll get a chance to visit soon! Or maybe you’re local and looking for something new.

I first want to mention a friend of mine who is all over the internet right now. If you google “Seattle” and “Vegan”, her name is sure to show up. Why? Because she did an amazing 60 day juice-only fast! That’s right! Sixty days of only freshly squeezed juice! She made it the whole way and felt completely amazing afterward.

Her name is Valerie Schoner and she is a hairstylist in Seattle. In an interview with Seattle Magazine, Valerie said that she started the fast in order to feel better. She felt depressed. After the fast, she said she felt as if a cloud had lifted. The really incredible thing is that she juiced fresh produce all in the morning for the whole day in about 30 minutes. And she was able to buy the produce for under $50 a week! You can check out her entire journey on her blog, Gettin Juicy! It’s definitely an inspiring story!

Another great thing about Seattle is you’ll always find creative films. Whether at the independent film festival, STIFF or at Fremont Abbey. At STIFF this year, a special vegan film will be showing entitled, The Girl Who Loved Animals. Directed by Oliver Tuthill, it’s a film about 15 year old Kitty Jones who’s passion for animal rights moved people, even at such a young age. It airs this weekend and you can get tickets on Eventbrite at http://girlwholovedanimals.eventbrite.com/.

-NV

Livin’ Seattle Vegan!

20 Apr

Hello Everyone!

Haven’t posted in a few weeks. Time just flies by and I can’t believe it’s almost May!

Well in this weeks post I wanted to do something a little different and talk about some interesting vegan things that I love in my home town, Seattle! I love it and if you haven’t visited, you really should! It’s a beautiful place to live and a great place to be vegan! There is a solid community of people here that live a vegan lifestyle and there are plenty of activities for a vegan to be apart of. One such community activity is Animal Activism 101. It’s put on by the Northwest Animal Rights Network(N.A.R.N) and it’s a day to learn the basics of what you can do to make a difference for the rights of animals. You learn things like writing letters to government officials, corporate demonstrations and participating in vegan outreach. This event will be on Sunday, April 21st and you can get more details on the N.A.R.N Facebook page or by clicking here.

Another reason why it’s so easy and fun to be vegan in Seattle is a great restaurant called Cafe Flora. They have a great menu there, but I espescially love their salads. Like their avocado and grapefruit salad. Delicious! On their website they boast the 2013 Best Vegetarian Restaurant Award by Seattle Magazine, as well as awards from CitySearch Seattle and Seattle Weekly. The atmosphere is definitely classy, yet relaxed. If you live in Seattle or are ever in the area, definitely check it out.

I wanted to end with an interesting Kickstarter I came across recenlty, it’s not a Seattle thing, but it definitely adds some fun and pizzaz to being vegan. Edible party cups! Sounds crazy right?! Well it is, but it also sounds fun. This group of creatives thought of a fun way to keep from throwing away those old party cups and still make it fun. They’re made of a type of jello and come in a variety of colors! Their Kickstarter project has closed, and the goal was reached, but check out this video to see what the project is all about.

 

Look for these in the future. I know I will!

-Noob Vegan (NV)

Something Sweet Pt2

31 Mar

In the last post I made a garbanzo bean tofu for my vegan cheesecake. I have to say, it smelled quite beany(if I can make up a word) and I was a bit nervous to eat it, let alone put it in a dessert.

So I decided to redo the tofu with rice powder. I did it the same way I did the garbanzo powder, I just had to use less water and more powder to get it thicker.

The great thing about this cheesecake recipe is its pretty easy, you just mix ingredients and purée them.

To start, preheat the oven to 375 degrees. Then you purée graham crackers until they’re nice and fine. Mix in agave and oil and purée those together till the graham cracker is evenly moistened. (I actually don’t own a food processor, but I do have a stick blender. I was a bit nervous about using it on dry food but it worked just fine!)

Add the graham cracker mix to a greased pie pan and press it against the sides and bottom till it covers the pan evenly.

Then on to the filling. Add the filling ingredients to your food processor(or bowl for a stick blender) and purée them until everything is mixed together and smooth.

Add the filling mix to your pie crust and bake in the oven for 30 minutes. After that, remove the cheesecake to cool down for an hour. Then refrigerate it for at least two hours before serving.

Here are the ingredients…

Vegan Cheesecake Ingredients

The crust:
Graham crackers (about 1 1/2 cups when ground into crumbs)
2 Tbsp. agave or other liquid sweetener
1/4 cup canola oil

The filling:
2 cups rice tofu
1/4 cup canola oil
2 Tbsp. agave
1 tsp. vanilla
1/3 cup lemon juice
1/2 tsp. salt
3 Tbsp. tapioca starch
1/2 cup evaporated cane juice

Ashlee & the Cheesecake

I found this recipe and at Vegan Mommy Chef. In the end, it turned out ok. The graham cracker crust didn’t crumble like I thought it would. The rice tofu made the filling fluffy and very much like meringue. Not exactly cheesecake-like, but it was a sweet treat. With a fruit topping and maybe some more rice powder in the tofu, it may have been more like cheesecake.

Do you have any suggestions for a vegan, cheesecake?

NV

Something Sweet Pt 1

29 Mar

It’s time to make something sweet, so I’m attempting a vegan cheesecake. It’s somewhat of a challenge considering cheesecake is mostly made out of dairy, but I’m up for it.

Now to start out, I’m not a big fan of traditional tofu. I know that’s pretty nuts when you’re trying to eat vegan, but I don’t like the idea of eating a lot of soy. It’s not really that good for your body. So I set out to find a way to make my own tofu out of something else. I came upon Vegan Mommy Chef’s blog, where she talks about making tofu out of garbanzo bean powder or white bean powder. Now, she ultimately suggests white bean powder, because the garbanzo bean powder ends up having a strong beany smell.

I went to the store and couldn’t find any white bean powder. They had every other bean and rice powder you could ever want, but no white bean powder. So I played it safe and got the garbanzo bean.

Tofu Boiling WaterGarbanzo Bean TofuStir Tofu

The recipe is super simple, it’s power and water. For white bean powder, Vegan Mommy suggests 5 cups of water and 1.5 cups of powder. But for the garbanzo I had to add more powder, so it came out to 5 cups of water and about 2.5 cups of powder. Here are the steps.

  1. First, grease a bread loaf pan
  2. Boil 3 cups of water in a large, weighted pot. (The weight helps when you’re stirring later.)
  3. While you wait for the water to boil, wisk 2.5 cups of with powder with 2.5 cups of water, enough to make a thick, goopy paste
  4. When the water is at a boil, whisk in the goopy bean mix
  5. Stir until it becomes extremely thick and difficult to stir. Approximately 15 to 20 minutes
  6. Add to the loaf pan, cover with tin foil and let it cool in the refrigerator for 24 hours

So I did that. I have to say, the garbanzo bean powder was pretty pungent. I’m not sure how this will turn out with the cheesecake. But look for Pt 2 in a couple days when I put it all together into a cheesecake…or garbanzocake…

Spread Tofu

Vegan In A Pinch

25 Mar

Fries

Most of you probably already have experienced how challenging the vegan lifestyle can be. The world around us doesn’t consider our wants at the grocery store, burger joint or at work. It takes planning to eat and live vegan. You really have to think ahead and be conscious of it every day. But life is crazy. It never fails, and you just don’t have time to plan.

I want to show you a very simple and tasty recipe for yam fries(or sweet potatos if you have them). They’re still in season. I found them today for $1.29 a pound which is a great deal. Anyway, when I find them like that, I like to buy up a bunch and make some simple fries.

It’s really easy…

  1. Pre-heat the oven to 350 degrees
  2. You peel the yams(potatoes)You don’t have to wash them, or they’ll cook soggy
  3. Slice them into thin strips
  4. Add a couple tablespoons of olive oil to the pile, with salt and pepper
  5. Use your hands to mix the oil, salt and pepper into the strips
  6. Spread them out on a cookie sheet
  7. Cook for about 15 minutes or until golden brown
  8. Remove the sheet and flip the fries
  9. Put them back in the oven and cook for another 10 minutes
  10. Remove, cool and enjoy!

YamsSalt, Pepper and Oil Photo Mar 24, 8 39 48 PM

Tell me what you think! Do you have a favorite recipe for yam fries? I’d love to hear your favorite recipe!

NV

Oh!…where do you get your protein?!

17 Mar

Spinach

“Oh you eat only veggies?! Where do you get your protein?” I hear that question a lot when they learn about my eating habits. There are so many misconceptions out there about nutrition, it’s hard to have your facts straight sometimes.

I came across an interesting article about how the body uses protein and how much it can actually use. According to a study done by the University of Texas Medical Branch, your muscles only use 30 grams of protein from food. After that, it’s stored as fat. So those people that consume large amounts of protein really aren’t getting the benefit of it all.

So then I asked myself, what does it take to get 30 grams of protein in my body? Take a look at these numbers…

Protein Per Ounce

Spinach Kale Cauliflower Broccoli Black Beans Beef Chicken
1g 2g 2g 3g 15g 8g 38g

*Based on numbers found at NutritionData.Self.com

So there you go! From the items in this list, a cup of cooked, black beans holds about 15 grams of protein. And broccoli and kale and the next larger sources of protein. they only hold 2 or 3 grams, but combine that with spinach and other foods and you have complete protein for your daily needs.

One last thought, I’ve heard it said that you don’t have to have protein in every meal. You just need to reach a level of protein for the day. But I wouldn’t wait till dinner to pack in the protein. Or you’ll be sleeping on it for the night.

NV

Image

Vegan Nutrition

15 Mar

Vegan Nutrition

What do you think? Head over to Noob Vegan on Facebook to answer the quesiton,

“Do you think eating on a vegan lifestyle can provide the full amount of nutrition your body needs?”

And while your there, please take a second to like our page!

NV

Link

NYC Mayor Attempts to Ban Large Sodas!

12 Mar

NYC Mayor Attempts to Ban Large Sodas!

Got Vegan Milk?

8 Mar

I love almond milk. I’ve been drinking it for 2 or 3 years now. Before that I was drinking whole milk. I loved the thick, rich consistancy of whole milk, but the animal fat was weighing me down.

For you, a thinner, sweeter milk might be more appealing. Thank goodness there are a variety of choices out there these days for that milk fix.

Check out this great article on alternatives to the ever popular milk. Found on GentleWorld.org.

“While some vegan milks (such as soy) have a flavor similar to cow’s milk, others (like coconut and hazelnut) offer a new perspective on how tasty plant-based milks can be.” Read more…

Photo by: The Copy Cat Cook

What Alternative Milk Is Right For You?

Almond Coconut Hemp Rice
A complex, slightly nutty flavor

With a hint of sweetness.

A rich, creamy milk

With a quiet side note of coconut.

Bitter, earthy flavor Light and sweetwith a thin consistency