Chicken recipe made better--made cruelty free--made vegan

Here is a recipe that someone posted on Facebook, made vegan:

Cheryl's Fancy Pants Chicken- Made Better- Made Vegan- Made Cruelty Free

You'll need:

 2 packages of Gardein® chicken strips (save teriyaki sauce for another recipe)

a few slices of GoVeggie® Vegan Mozzarella cheese slices (purple package) 

A few slices of  LifeLite® Vegan Ham slices

a half bag of fresh spinach

an 8 oz. package of fresh sliced mushrooms

2 tablespoons Basil

2 tablespoons parsley flakes

1 tablespoon oregano

1 teaspoon pepper

2 teaspoons salt

1/2 C organic White cooking Wine

1/4 C Olive oil

8 oz.  package GoVeggie® vegan shredded mozzarella (purple package)

Preheat oven to 375.
Spray a 13/9" pan with Pam.
Put 2 layers of chicken strips in pan, cover with cheese slices, top with spinach, sprinkle with a little salt and coarse black pepper.
Top with mushrooms.
Whisk together olive oil, wine and herbs then pour over everything.
Lay a piece of foil over (not tight).
Bake for 30 minutes.
Top with cheese and bake for 5 minutes more.

Better than Beef Stroganoff

"BEEF" STROGANOFF

Delicious, quick and easy to make.  You won’t have to worry about the meat being tough and hard to chew with this recipe.  Healthier, lower calorie and low cholesterol.  Best of all its vegan.

3 cups water

2 veggie bouillon cubes such as Celifibr®

3 packages of Gardein® Beefless tips

12 ounce package mushrooms sautéed in Earth Balance® buttery spread until tender

½ cup chopped onions

1 small clove garlic finely chopped

4 tablespoons organic ketchup such as Field Day®

¼ cup cornstarch

6 ounce vegan Tofutti® sour cream

1 and ½ box of mini Farfalle

2 tablespoons Earth Balance® buttery spread

Cook farfalle according to package instructions.  Mix with buttery spread and keep warm.

Heat the water with the bouillon cubes until they are dissolved.  Reduce heat.  Add all the other ingredients except cornstarch, and simmer about 10 minutes, stirring often.  Mix ½ cup water with the cornstarch until well blended.  Add to the stroganoff, blend well, simmer, stirring until mixture thickens.  Add sour cream, mix well, and warm just until heated thru.  Serve over the Farfalle and enjoy.

I usually make this without the onions and garlic and it is very delicious.  I also make the mushrooms on the side as some in my family do not like mushrooms. So mushrooms lovers can add them, mushrooms haters don’t have to eat them.

Vegan quick and easy.

Rethink what you eat.

Recently, driving in the country, I noticed a profound absence of dairy cow farms.  Years ago you could drive in the country, pull over almost anywhere, run up to a fence and pet a dairy cow.  Now free range dairy cows are nonexistence.  The mom and pop farms of long ago have disappeared and 99% of all dairy produced in the US comes from industrialized factory farms.  Dairy cows are kept in small stalls, kicked, pushed, tortured, and never see the light of day.  What other mammal on earth drinks the lactating milk (breast milk) of another animal?  None.  God made cow’s milk for calves.  We are nothing like a calf.  Even our digestive systems are very different.  They have multiple stomachs.  We do not, which is why lactose intolerance is very common. Studies have shown dairy products are a contributing cause to heart disease, obesity, cancer, autoimmune diseases, osteoporosis, and arthritis.  So why put dairy cows thru so much torture?  Rethink what you eat.

Quick Easy Delicious Summertime dinner

SLOPPY JOES

 These are the healthiest sloppy joes your family will ever eat, and they are not greasy.  This is a quick and easy summer time recipe. The pineapple gives them an Hawaiian flare.  Great served with pasta salad, recipe also listed below. 

2 tablespoons olive oil

1 cup onion finely chopped

1 cup of green pepper finely chopped

1 8 ounce can crushed pineapple (without sugar added)

1 12 ounce package LifeLight® ground soy

1 15 ounce can organic lentils

1 14 ounce can organic tomato sauce such as Muir Glen® or Field Day®

¼ cup organic soy sauce

¼ cup packed organic brown sugar

1 tablespoon vinegar

In a large pot, sauté onions and green pepper in olive oil until tender.  Add all other ingredients and simmer for about 15 minutes until heated through.  Serve on Rudi’s® hamburger buns.

MEDITERRIAN PASTA SALAD

12 ounce box of carrot, tomato, spinach pasta blend rotini

12 ounce organic balsamic vinegar salad dressing

2 cups cauliflower broken into bite size pieces

2 cups broccoli florets broken into bite size pieces

2 cups grape tomatoes

1 cup baby carrots

1 zucchini diced

½ cup black olives

1 teaspoon basil

Cook pasta blend per package directions al dente.  Rinse with cold water, drain well.  Put cauliflower, broccoli, and carrots into microwave safe dish.  Add about ¼ cup water.  Cook in the microwave for about 2 minutes—just until a little tender, but not fully cooked.  Drain well.  Mix all ingredients in a big bowl with pasta.  Mix in salad dressing. Chill for at least an hour before serving.

I would also add artichoke hearts to this, but you can basically add whatever vegetables you would like.

Vegan Creamy Cucumber Salad Recipe

CREAMY CUCUMBER SALAD

3 large cucumbers

½ cup sliced red onion

8 ounce container vegan cream cheese--Daiya®, Follow Your Heart®, GoVeggie®

¼ cup soymilk

¼ cup white vinegar

¼ cup organic sugar or stevia

Peel and thinly slice cucumbers.  Place in a bowl with the onions.  Add remaining ingredients and mix well, until blended.  Refrigerator at least 2 hours before serving.  I often add ½ cup shredded carrots to this for color.  I also make this without onions.

Vegan good, vegan easy.

VOTING

Many Americans do not vote in elections.  They feel there is so much corruption in our political system, why bother.  There’s no arguing with that.  However, we “vote” almost every day.  Every time we buy something we are voting.  There is nothing a company fears more than negative publicity affecting their sales.  Boycotting a company can cause the company to change its policies.  On the other hand, when you purchase something, you are “voting” for that product and company.  When you purchase meat and animal based products you are voting for the torturing and abuse of animals.  You probably are a kind and decent person who would never harm another being, but purchasing these products is your “vote” for allowing other earthlings to endure untold suffering. It’s your “vote” to add to polluting our planet.  It’s your “vote” for obesity, diabetes, cancer, and other diseases.  Next time you are in a store, remember with every item you buy, you are “voting”.

SLAUGHTERHOUSE CLOSINGS

Recently, in our state of Wisconsin, a huge slaughterhouse closed.  I say Hooray.  However, the mayor of Milwaukee declared to place the workers laid off on a priority list to help them find another job.  I ask why?  If they worked at a slaughterhouse, they have absolutely no reverence for life. They have repeatedly abused and tortured animals with no remorse.  They are one step away from being a serial killer.  Who wants these types of people around them?  Some of these people have worked there for 40 years.  You cannot tell me they did not have any other choice of job in the last 40 years.  They sold their souls for money and now being jobless is the very least they deserve.

UPDATE:    The American Sociological Association published a study that found that 80% of slaughterhouse workers were likely to be involved in violent crimes outside the slaughterhouse.  Does anyone want to work with a former slaughterhouse worker or even live by one?

  

We are not alone

Welcome to the wonderful world of being vegan. Here are links to lists of famous, smart, creative people who are also vegan:

http://en.wikipedia.org/wiki/List_of_vegans

http://www.happycow.net/famous_vegetarians.html

Vegans tend to be creative and intelligent.  We tend to think outside the box, heck, we don’t even know there’s a box.  We are compassionate and we show and live our compassion.  We are trying to make life better for all earthlings.

Vegan "Ricotta"

VEGAN “RICOTTA”

Vegan ricotta is hard to find, but you can easily make your own.  This is great to use in lasagna, manicotti, and on pizzas.

4 cups soy milk (I use Silk® as it is GMO free)

8 ounce   container  GoVeggie®  Vegan cream cheese (purple package)

1 teaspoon salt

3 tablespoons white vinegar

Pour the milk into a pot and whisk the cream cheese in until the mixture is smooth.  Stir in the salt.  Bring the mixture, using medium heat, to a full boil, stirring often.  Turn off the heat and stir in vinegar.  Let this sit for several minutes.  The mixture will separate into thick parts and milky parts. Meanwhile, set a large fine sieve over a deep bowl. 

When the mixture has separated enough, pour it into the sieve and allow it to drain in the bowl at room temperature for about a half hour.  The longer you let it drain, the thicker the ricotta.  When done, transfer the ricotta into a bowl and put into the refrigerator.  It will keep for about 5 days.  You can save the liquid “whey” and use it in other recipes.

 Vegan easy, vegan better.