Tuesday, October 25, 2016

Mega Bean & Rice Chili VEGAN


I made this the other night and it turned out nice so I thought I would write it up.
The ingredients needed for this are as follows:

2 large cans of diced tomatoes no salt added
1 can chickpeas
1 can kidney beans
1 can fava beans or bean blend is fine I many times use a 6 bean blend
2 cups of basmati rice or whatever rice you like
1000ml or 4 cups of vegetable stock either store bought or homemade I used a no salt store bought
500ml of water
3 medium sized onions
2 peppers I used orange and red
6 garlic cloves
30ml Chili powder
5ml of cracked pepper
10ml approx. Himalayan pink sea salt.

Prep:  Small dice onion and peppers, open cans of beans and rinse off in colander;  if your using dry beans re-hydrate and cook first this takes time so prepare ahead of time. 
I'm reducing my oil use and onions and peppers have their own juices heat up a large pot add the onions and peppers and sweat them off add a touch of water or stock to help things along once the onions appear translucent add the chili powder, pepper and salt too this and stir.  Take one can of tomatoes and blend it into a sauce keep the other for the texture.  Add tomato sauce and beans to the mix and than slowly add the veggie stock it will be loose but that is fine.  Take the rice and rinse before using until water is almost clear. 

Preheat oven to 350 degrees. Bring the stew/chili concoction to a simmer add the rice cover and put in the oven for 45-60mins.  The rice will absorb the excess stock so you will end up with a thick stew like dish.

Healthier option would be brown, wild rice or a blend the cooking time would be much longer more like 90mins since it takes so long to cook whole grain rice. 

If you like the heat some jalapenos or other hot peppers could be used or simply add your favorite hot sauce to your serving, sometimes making things to spicy others may not enjoy it as much.

By cooking it in the oven you reduce the change of burning it to the bottom of the pot take out and stir every few minutes until ready make sure you get the stuff off the bottom and sides.

Plus making this low salt it is good for anyone to consume.

If you want to reduce the carb load omit the rice; though this is a great filler so a small bowl makes you feel full and satisfied. 

P.S. This makes quite a lot of food so make sure you start with a large pot.  With the addition of some more stock the next day when reheating this wonderful chili turns into a nice bean soup.  So one recipe makes two different meals.

Saturday, October 22, 2016

Vegan Strong Month 8



Hey folks sorry I have been lazy with the blog.  Just thought I would let you know things are going great feel awesome and still losing weight.  I have taken this transformation to the vegan lifestyle by the horns as some would say and seem to making a pretty good go of it.  I have not really had too many cravings for meat or any animal products for that matter.  I would have to say when the wife cooks something up since she is not on the lifestyle change as I am the food she makes many times makes me want to vomit the smell of cooked animal flesh and eggs is nasty to my sense these days.
I think after awhile when you remove animal products from your lifestyle you no longer desire them; the smells that you once loved growing up and consuming them all the time seem to vanish.   The desire for healthy fruits, vegetables, greens and other healthy whole food plant based products seem to overwhelm our senses both visually, by smell, and of course by the exotic taste that some foods have to offer mango, dates, and pineapple come to mind. 

So I do not see myself anytime in the near future or if ever again consuming the products from animals that are being linked to increase in cancer, diabetes, heart disease and increase risk of other illnesses as well as obesity.  We now live in a world with products that allow to us to thrive without harming animals or exploiting them in anyway, and we see better health and life because of it so why not embrace some change for your own health.  The reality that we have the ability to live this way and have better health, and reduction in serious health concerns and even reversal of illnesses like type 2 diabetes and high blood pressure is shocking that more and more people are not flocking towards living the whole food plant based lifestyle or veganism.  Having this opportunity to radically change your life and possibly removing toxic and expensive medications and the spare tire from your life is huge in my opinion.

On a side note watched an incredible documentary on Netflix called Forks over Knives which chronicles the life and research done by a slew of  Dr`s  around the world and the benefits of a plant based whole food lifestyle and the people they have saved in their studies and programs. Also the research they had compiled listing the health issues from consuming dairy and animal flesh, which are diabetes stage 2, heart disease, cancer, obesity, and bone density issues like osteoporosis just to name a few.

The changes that have been made to allow people to transition into living without the consumption of animal products is vast and ever evolving that companies big and small and making waves into plant based nutrition and food products for us.  Than you have more and more Dr's that are researching the health benefits from proper plant based nutrition more physicians helping people through nutrition and lifestyle change.  If you do your research you will find most of the Dr's that promote consuming dairy and meat products are important to sustaining life have connections to the dairy, and meat industry and other agricultural sectors and are probably getting some kind of cash incentive to say such things.  That Dr's that have done the research and have no connection to big corporation or the dairy and meat industry; or even those that grew up around it now realizing that the consumption of animal products is what is killing humans and the raising of animals for slaughter is killing the planet.   I hope more and more people view documentaries like this and send the message out there how toxic the fast food industry is and how animal agriculture is killing the planet and killing thousands of people everyday. 

All I can say is for the sake of your health put down the greasy beef burger and grab a salad or a delicious green smoothie.

God Bless.

Incredible Vegan Burritos



I made these for me and the wife a few days back and they were so good I thought I would write up the recipe for you to try them out.  The items needed for them goes as follows.

1 package salsa flavored flour tortillas
60ml water
2 cans of spicy refried beans I'm in Canada and BC so I used Western family brand from Save-on but any would do.
3. 1 block of smoked tofu this recipe I used the Shiracha flavored but plain smoked would also work.
1 can diced tomato  I used one with lime juice and peppers added.
1 onion
1 pepper
2-3 cups of Spinach

Optional ingredients or toppings Salsa, Tofrutti sour cream, cilantro, Daiya cheese etc.

Roll of tin foil make enough torn sheets for the tortillas this mixture should make up roughly 8.

Prep:
Dice the onion and slice the pepper julienne style and grate the smoked tofu then fry them on medium heat until onion is transparent.  Add the can of tomatoes and let simmer for a 5-10mins, chop up the fresh spinach and then add to the pan and cook an additional 5mins or until the spinach is soft and cooked. 
Reheat the refried beans with the water on low heat in separate pot until heated through. 

Once both the items are ready to go get the tortilla's ready.

Putting the tortillas together:

Place tortilla on piece of aluminum foil with a large spoon scoop out some of the refried beans and spread in the middle of the tortilla leave a lot of space all around the tortilla.  Then take some tongs or a slotted spoon to help drain some of the liquid and grab some of the tofu concoction and place on top of the beans spread it out.

Roll-up like a burrito fold each side into the middle  fold up the rear to cover everything and then tightly roll to make burrito.  Than wrap the burrito and place on baking sheet make the rest of them.

Preheat oven to 375 degrees F and then bake in over for 20-25mins take out carefully unwrap the burritos put on plate and enjoy.  Topping with Salsa or other condiments is up to you they taste great on there own.





Saturday, April 16, 2016

Popeye's Green Smoothie


This is what I usually have for breakfast most days this is what I use.

1 scoop Leanfit Green Plant based Vegan Protein Powder or Vega
2 bananas
1/2 cup mango
1 cup of mixed fruit usually frozen I use Dole fruit salad mix which is a combination of pineapple, peach, strawberries, and grapes.
2-3 cups of water depending on size of blender
2-3 cups of ORGANIC POWER GREENS- This is a mix I get at Costco baby kale, baby green and red chard, baby spinach it is awesome for smoothies.

This will make enough for my breakfast and a large jar I take to work or if I have a day off throw in my bag for bike trip.  You could also swap out the mixed fruit for berries if you like them more this is just what I love.

God Bless.

Wednesday, April 13, 2016

Bean and Tropical fruit salad with Citrus Dressing








This was concocted for lunch today what I used and what you will need.

4 cups Organic Spring Greens
1/2 long English cucumber
1 cup mango fresh or frozen
6 cherry tomatoes cut into quarters
1/2 cup red kidney beans drained and rinsed
1/4 cup pineapple
5 stalks of celery sliced
1/2 cup of Renee's Tangerine Lime dressing it is vegan


I love making fresh salads when I have the time and needless to say they are quite easy no cooking required.  I hope this makes you want to try your own salad experimenting.

God Bless. 

Rice and Bean and Vegetable Soup-VEGAN-


I made this up last night for dinner had some leftover rice from the night before and thought about what I was craving yes even vegans get cravings I just felt like some hearty soup.  What I used


1.5 liters of water
750-1000ml cooked rice
1000ml of spinach which I rough chopped
2 cans of diced tomato around 600 ml
1 large can of black beans 300ml
250ml frozen peas
60ml banana peppers chopped small bits- I used pickled variety half of this in jalapeno peppers"fresh" would work as well.
8 sticks of celery sliced thin
If I had some would have added 2 small onion or one large diced.



Seasoning added to water. all were dry nothing fresh
45ml chili powder
30ml Keg Steakhouse seasoning just a herb and salt mix folks using it up from the pantry
15ml onion salt
Pink Himalayan sea salt roughly 2 teaspoons its a grinder mill so just guessing on this one.
15ml oregano
10ml rosemary

Thickening:
Corn starch and water equal parts 60ml of each and dissolve


So I started off with just heating up the water, added the seasoning and than threw in all of the other ingredients.  I cooked this at medium heat a slow simmer stirring occasionally for roughly 1hr.  Once you feel confident all the stuff has cooked to your liking and the soup is simmering slowly add the cornstarch and stir while you add cook for additional 5 minutes to cook off the starch flavor and enjoy if you want it thicker always could use more cornstarch. 
Optional ingredients for this as it is kind of Chili soup some baked tortilla strips could be used to top things off and some vegan cheese grated.  I do not use either of these so in my case omitted.

However I did enjoy some Gluten Free Beet crackers and some sliced cucumber and guacamole.

Adding more veggies go for it this was what I had around the house and in the fridge.

 I'm gluten free and low fat for the most part but you could also make a roux base with flour and oil.

This of course makes a lot of soup so you could freeze some or just have leftovers for a few days or invite some friends over for a little get together and show them that being vegan is not tasteless or doesn't fill your belly.

Great source of protein and carbs and many other beneficial properties from the veggies.

Also with not having a salty processed stock to start off with I know exactly how much salt I used and everything else that went into it. 

You may think it sounds like I used a lot of salt but in reality I was flavoring 6 cups of water that is 1.5 liters.

Also a hearty bowl of this homemade concoction will only ring in about 220 calories per cup so having a large bowl no worries.  Calories mainly from rice and beans.

This is something that works well when the weather is crappy and you just want something to warm you up.

God Bless.




Thursday, March 31, 2016

Spicy Cabbage and Onion Saute-Vegan-

Items for this are quite easy:

1/2 green cabbage
1 large onion
2 Tblspns of Clubhouse Greek Seasoning
1 tsp garlic powder
1tsp cracked red pepper flake
1 tsp of Himalayan pink sea salt
1 Tblsp lime juice
1/4 cup water
1 Tblsp of extra virgin olive oil- for sautéing

Simply slice the cabbage as you would for coleslaw, julienne the onion.
In a small bowl mix together the seasonings get them ready.

Place a large stirfry pan or pot on element and heat on medium-high until you can smell the olive oil
add the onion and cabbage and cook for roughly 10 minutes toss and stir occasionally so not to burn.  half way through cooking time add seasoning and give a good toss add the lime juice and water at this time.  Cover and cook slowly for another 10 minutes.  Cabbage should have a slight crunch to it when done serve up and enjoy.

Another take on this instead of the Greek spice mix try the Tex-Mex.  Both of these are just great spice mixes and considered vegan.

Vegan Chickpea Salad- "NOT RAW"

 Dinner last night was another simple salad that was quite yummy to say the least.

What you will need
1 can of chick peas
1 can of black olives
5 cups of mixed spring greens
1/4-1/2 cucumber-diced

Dressing
1/2 fresh lime-
pink sea salt
fresh ground pepper
1 Tblsp extra virgin olive oil

Simply put all ingredients in a large bowl.  Than mix together the juice from the lime and the olive oil and pour over the salad mix thoroughly grind the salt and pepper over the salad give one more toss and enjoy. 

Wednesday, March 30, 2016

Berry Smoothie Explosion Recipe


My Breakfast smoothie one of them anyways:

2 bananas organic if possible and nice and ripe ones spotted no greenies allowed
1-2 cups of mixed berries I use simply frozen
2 cups of water you could use coconut or some dairy alternative if you wish
My go to LeanFit Vegan plant based protein powder one scoop.

Altogether with Protein powder coming in at 110 calories and 19grams of protein the whole smoothie will ring in about 350 calories with the fruit little more if you use almond milk or the coconut water.  Good caloric intake for breakfast. 

Toss this all into your fav. blender and blend until nice and smooth unless you like it chunky I do not.  Drink up enjoy this should easily power you through until lunch.

If no one has ever told you this than here it is eating green bananas never a good thing not only are they bitter and kind of tasteless they can give you some gut aches and are harder to digest than some nice sweet ripe ones now when I say ripe they do not have to be black not like we are making banana bread here brown spotted is fine a little green at the stem is fine   If you do not have some ripe bananas use another fruit like mango for instance or some pineapple. 

Awesome Mixed Green Salad- with Pineapples and Olives


My dinner last night another great salad concoction:

1/2 can of black olives sliced
1/2 cucumber
1 cup pineapple
4 cups of organic mixed greens and herbs
1/2 cup of Renee's Sweet Onion Vegan dressing with some balsamic vinegar added to it this addition actually worked out well curbed the onion a tad.

Start off by adding olives to a large bowl, cup up cucumber in bite size pieces, I grabbed a fresh whole pineapple as they were on sale so peel a potion of the fruit and than cut into nice size chunks.  Greens are already triple washed and organic so they can be tossed right in.  I only had a small amount of dressing left so I poured the balsamic right into the bottle gave it a good shake with lid on of course and poured it over the salad.  Gave the salad a good toss and dived in water was the accompaniment and for dessert a couple of the almond date rolls.   I could easily make them but the Natural Delights from Bard Valley were on special if you have not tried them go for it you will not be disappointed.