He is entertaining, fun and best of all you get a sneak peak of some of the new product from some of my favorite vegan companies. Enjoy the tour!!!
This is a great Mini-seminar presented by Dr. Milton Mills.
I had allot of Ah-ha moments while watching this.
I hope you enjoy it as much as I did.
I am up early for work every weekday (2:45am) and needed something healthy that I could make ahead of time and grab to go with my smoothy or herbal tea as I am running out the door. So I found a recipe online. I experimented with it and changed it to my liking, and so here it is. A hearty dense muffin perfect for breakfast or really anytime. I hope you find it as yummy as I do.
2 cup + 2 Tablespoon non-dairy milk. (I use almond milk)
4 Tbs golden flax meal
2 tsp apple cider vinegar
1 cup chopped pecans ( ¼ inch pieces)
1 cup raisins
2 Tbs finely chopped ginger
1 tbs ground cinnamon
2 1/2 cups whole wheat flour
2 cup rolled oats
1 cup chick pea flour
3 tsp baking powder
1 tsp baking soda
10 oz of pineapple tidbits
1 cup apple sauce
1/2 cup real grade “B” brown maple syrup
2 Tbs molasses
3 tsp vanilla extract
1/2 tsp salt
1. Preheat oven to 325 deg F (Convection oven 300 deg) In a medium bowl whisk together the non-dairy milk, golden flax meal and apple cider vinegar. Let it sit for about 10 minutes so the non-dairy milk curdles.
2. Chop the pecans and ginger. Add them, along with the raisins, to a small bowl and set aside.
3. In a large mixing bowl whisk together the whole wheat flour, oats, chick pea flour, Cinnamon, baking powder and baking soda.
4. In another large mixing bowl whisk together the maple syrup, molasses, vanilla extract, pineapple and salt. Now whisk in the non-dairy milk and flax mixture
5. Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the chopped pecans, raisins and ginger.
To make large jumbo muffins
Line a Jumbo muffin pan with cup cake liners. Scoop the batter into the muffin pan (two Ice cream scoops per muffin) making sure the dough is filled up to the top of the pan and domed. Bake for 35 to 40 minutes or until an inserted toothpick comes out clean.
Yield: 12 Large Muffins
If you want to make smaller, regular size muffins cut recipe in half and use only one ice cream scoop per muffin in a regular size muffin tin.
Just had to share because this is so different and ingenious!
And…, this just might possibly sooth someone’s cravings for some fried chicken. Enjoy!!
Now that the new year is here and the cold weather is upon us, a warm inviting breakfast in the mornings really hits the spot.
For me, a person whom ate meat 99% of my life and now is Vegan, breakfast has always been difficult for me without some kind of breakfast meat on the table. So because of this missing component, I went on a search for something that would satisfy that emptiness in my morning breakfasts.
I have tried almost all the Vegan Breakfast meat alternatives but have not found anything that satisfies and fills that void. And so I was determined to make my own. So after a lot of trial and error, recipe tweaks and tastes this recipe does it for me. I hope you will enjoy it as well.
1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 dash dried marjoram
1 1/2 teaspoon brown sugar
3/4 teaspoon fennel seed, whole
1/8 teaspoon crushed red pepper flakes (optional)
1 package (about 14 oz) of Gimme Lean Sausage Style
1 dash onion powder or to taste
1 dash garlic powder or to taste (fresh garlic is also good)
1 tbs olive oil
1. Mix well all above ingredients with the Gimme Lean Sausage.
2. Let sit at least overnight (24 hours) in the refrigerator. (This is an important step, this allows all the herbs and flavors to hydrate and infuse their flavors.)
3. Make into patties about 2” round by ½” thick and fry until golden to dark brown or crumble and fry to add to your favorite recipe. (You can also make into patties then freeze them.)
4. Serve and enjoy!
For those of you who are jonesing for a drive thru type burger or a gourmet hot dog this video is for you.
Chefs Chloe and Roberto make meat-free fast food burgers and hot dogs to rival any home town drive thru.
They cook them up then take them to the street for a taste test.
These look great!
Frank Medrano is 100% Vegan and is strong and fit.
This video shows how fit he is while showing off his superhuman like strength, its really amazing!
The old myth that you need animal protein in your diet to be fit, build muscle and be healthy is completely blown out of the water by Frank.
November 1st is world Vegan Day which is the kick off to World Vegan Month.
I would like to personally thank all of you, my blog followers and wish you a happy World Vegan Month. You are all why I do this and you make it all worth the while!!
With that said lets get out there, promote the life style and cook up some great dishes, buon appetito!
5420 E Burnside
While visiting family in Portland we visited the AND Cafe. Everything here is vegan unless ordered differently.
Upon entering we where greeted and asked to sign in on a waiting list located on a clip board that was leaning up against the back of a small bar. (seen in the above photograph center far right side) We where also asked if we would like a cup of coffee while we waited. There were only a few folks ahead of our party of three.
The entire seating area contains 5 tables inside, all of which where full and there where three or so tables outside of which only one was occupied. We wanted to sit indoors so we waited about 10 or 15 minutes before we where able to be seated.
While we where waiting to be seated I had a chance to check out the kitchen. The kitchen area did not contain any professional cooking appliances, as a matter of fact as I remember it had a small counter top oven the size of a large microwave. There was a hot plate and two table top gas burners. As you can see in the above picture the only fan was a residential fan with a small light.
Even with these primitive appliances they are able to put out top notch food in this little kitchen.
More on the food a bit later.
After we where seated the waitress, one of two, took our drink order and then our food order, for we had looked over the menu while we waited and knew exactly what we where going to have.
I ordered a decaf coffee which they made fresh in a french press behind the bar, the coffee was a local roaster but I cannot remember the name, it was real good coffee served in a manly sized coffee cup.
We ordered the MEATLOAF SANDWICH walnut meatloaf – choose lettuce, tomato, pickle & mayo. With a cup of the soup of the day for $2.00 more which was a curried lentil. This meat loaf almost tasted like real meatloaf, if I had not known it was vegan , I would have thought it was real meat, it was awesome!
I ordered the REUBEN “corned-beef” seitan, apple kraut, Russian dressing, vegan mozzarella all on marbled rye bread, also with a cup of the curried lentil soup. By far the BEST vegan Reuben sandwich I have ever eaten!!!! And this is coming from me, someone who had eaten meat for 40+ years of my life, I know what a real Reuben tastes like.
We also ordered the PORTLAND BBQ SANDWICH espresso bbq chk’n, (Beyond Meat Chicken) organic greens, tomato, red onion & mayo. Great flavor and texture of real chicken and the BBQ sauce was outstanding.
And to top it all off, to be sure we got our greens, we ordered to share the small size KALE SALAD with outstanding, in house made ”honey” mustard dressing, kale, apple, carrot, sliced almonds and avocado. I have eaten a few Kale salads and I normally don’t care for them but I would order this one again and again, it was good!
Our over all experience was great and the food was outstanding.
There was only two things that I would say is a minus, one would be the fact that because they did not have a professional kitchen fan the restaurant did get a bit hazy with smoke. It was not so bad that it bothered you but you could still see it in the sunlight clouding the room. Secondly the place is small, not allot of seating. Those are the only two negatives I can come up with, well except the parking was a bit limited, although we found a parking spot with no problem, but hey we where in Portland so it is expected.
This will be a place that when in Portland I will eat at again. Friendly staff, outstanding food and fair prices add up to a 4 out of 5 star rating from the Vegan Gourmand.
1. Buy USDA-certified organic food. This is the best way to assure your food is GMO-free. Genetic engineering (GE) foods cannot be labeled as “certified organic” or “made with organic ingredients” It’s the law.
2. Avoid all non-organic soy products. Products like non-organic veggie burgers, tofu, tempeh, edamame, and miso products. Soy unless certified organic, these soy foods are likely to be GMO: miso, soy sauce/tamari/shoyu, teriyaki marinades, soy milk, tempeh, textured vegetable protein (TVP), soy protein isolate, lecithin and soy lecithin. Be aware that margarine, mayonnaise and salad dressings may also include lecithin.
3. Don’t buy anything that claims to be “non-dairy” that isn’t organic. Soy is used to create everything from Cool Whip to Coffee-Mate…in addition to the obvious non-dairy soy treats in your health-food store freezer.
4. Milk and dairy: Dairy cattle often feed on alfalfa hay, which can be genetically engineered. So, non-organic dairy is likely to contain GMOs. Cows that produce non-organic milk also may be treated with a GE growth hormone called rBGH.
Oils: Avoid canola or cottonseed oils unless they’re organic or non-GMO.
5. Don’t eat anything with corn in it that isn’t organic. Unless certified organic, these corn-based ingredients are likely to be GMO: corn oil, corn starch, fructose, high fructose corn syrup, food starch/modified food starch, sorbitol, malt, dextrin, mono- and diglycerides, baking powder (try the corn-free “Featherweight”), confectioners’ sugar, monosodium glutamate, and vitamins that do not state “corn-free.”That means corn chips, cereals with corn popcorn ect.
6. Do not eat anything with high-fructose corn syrup also anything labeled “corn sugar”
7. Don’t eat any meat, fish, poultry, or eggs unless they’re certified organic. Because farmers feed their animals GMO grown feed.
The Non-GMO Project is the first independent, third-party certifier to establish Best Practices and testing throughout the supply chain to ensure non-GMO product claims. Look for the Project’s butterfly seal on food &product packages.
9. Beware of ingredients such as sugar.
Unless a product is organic or specifically lists “pure cane sugar” or “dehydrated cane juice,” it may contain sugar from GE sugar beets.
10. Get involved & make others aware! Post on the social media sites. Post this on your Facebook page. Fight for a change and promote organic!!!! Vote YES on I-522 November 2013.