Hey gang! We interrupt your slice of craziness to bring you a cute PSA. Apples are delicious, and good for you. If you like, share them with a friend. In our case, we share them with our flemish giant, Vlad.
Have an awesome day, a great week, and a better year!
From Vlad, Brent, and Christie… Peace out, my vegans!
Special Note : Apples are super sugary, and loads of apple for you or a rabbit can be bad. Especially bunns as they are easily diabetic. The more you know! ( ^u^)
This was an afternoon salad for me and Brent when we were both home and wanted a snack that was more significant than a pickle. Brent peeled 3 mandarin oranges and prepared some soy curls.
I tore up some red and green kale and washed it.
I tossed it together with sesame seeds and a tangy citrus dressing and threw in the orange slices and soy curls for an easy tasty treat.
It was much more filling than either of us had anticipated. I think just about any citrus dressing would do but we used a local specialty: tangerine vinaigrette.
The orange, green and purple were also visually stunning and I love when food nourishes your mind AND your body so I’m a fan. Let me know what your variation on this theme is.
This is Christie, signing off!
This was one of those nights when we wanted something fun, but didn’t want to work too hard for it.
This Vigo Jambalaya rice mix was an easy base for our next ingredient. Brent made that while I prepared the rest. I diced an onion and sauteed it in Earth Balance buttery spread, chardonnay, flake red pepper and garlic.
We’re using a different kind of vegan shrimp than our usual Ocean’s Best. Visually it was a decent substitute for shrimp.
This particular variety is soy and gluten free and has the texture of overcooked shrimp. I don’t mind that chewier texture, in most dishes I prefer it. It gave a good contrast to the tender rice and soft onion.
At this point I’m neutral to the two. Sophie’s has a slightly better nutritional profile because they’re made with konjac flour instead of potato starch like Ocean’s best. In the end, they’re both tasty, very processed, taste not unlike the real thing but won’t convince most picky carnists. I’d get them if you’re really missing shrimp. Real shrimp are harvested by ocean dredging which is the ecological equivalent of clear cutting a forest. These are better for your conscience.
If you get to try them, let me know what you think!
This is Christie, signing off!
In today’s vlog, we try an easy to find cider by Hornsby’s. It’s not boring. And that’s good.
Thanks for dropping in, and peace out my vegans!
So we’re still on a wrap kick and so Brent decided to marinate some tempeh in some tamari, garlic and flake red pepper.
I sauteed up with some purple onion, jalapeño, poblano pepper and a bit of corn oil.I like poblanos because they’re lightly spicy and don’t get bitter when cooked like bell peppers do.
As the onion and pepper began to soften I added in the tempeh and stirred it all up until it was steamy and hot. I added the rest of the marinade too: it helped season the onion and pepper as well as providing some liquid to steam the veggies and keep them from scorching.
Brent was busy making some saffron rice while I was doing this. We used a store bought baggie of Vigo saffron rice that cost us $1.89. It’s delicious all by itself.
We chopped up some cilantro, red bell pepper and avocado to decorate our delicious fajitas with and ended up with a highly nutritious meal that was packed with flavor.
Brent added some Daiya to his and I included some flake red pepper.
This is Brent and Christie, signing off!
Here’s your lesson on yeast and fermentation as a bonus to this week’s cider review. Nice cider, Crispin!
Hope you enjoy it, and enjoy yourselves! Peace out, my vegans.
We found some easy prep red beans and rice and decided to make a Cajun meal (or our version of it) using that, some steamed green beans that we topped with BacUn from Pure Market Express and some spiced tempeh that we coated in our home-made rub and blackened under our broiler.
1 tbsp dried oregano
1 tsp paprika
2 tbsp onion powder
1 tbsp garlic powder
1/2 tbsp cracked black pepper (feel free to grind the whole peppercorns with the mortar and pestle)
1/4 tsp cayenne
1/2 tsp salt
After mixing these spices in a bowl I rolled each piece of tempeh (I recommend marinating it in some veggie bouillon or your favorite marinade for 1-2 hours, some tempeh can be dry) in the mixture. I placed the tempeh in a dish and covered it lightly with a paper towel. I then microwaved the tempeh for 2 minutes total for 30 seconds at a time, turning it over between sessions.
Then I put it on tin foil and placed it near our broiler on each side for 2-3 minutes or until it started to toast.
The result… happy Brent and happy Christie.
TV is back with a brand new addition. Something that’s been holding us tightly, just kidding it’s another cider review you can view nightly. This time it’s Julian Hard Cider’s Black and Blue. It’s delicious.
Happy VD Day, as my father would say. And as always… Peace out, my vegans.
What’s new, gang? We’re awesome, thanks for asking! And we’re even more awesome than usual because we tried a new vegan, gluten-free beer. This particular brew comes from Lakefront Brewery and it is their New Grist sorghum and rice beer. It was pretty tasty. Behold our videotaped reaction (some may be NSFW).
Thanks for checking out this vlog installment, and let us know if you want a Tempeh Strips shirt of your own!
From Brent and Christie… Peace out, my vegans.
Ahoy, gang! This time, we’re trying a sorghum beer called Redbridge. It’s kind of… well. Meh.
Let us know what you think. And as always…
Peace out, my vegans.
Turning Veganese 