Happy World Vegan Day!

Hi everyone! Today is a day to celebrate being vegan and living a life of compassion and love. There are many reasons to be vegan and I'd like to point out a few of the reasons I'm passionate about.

1. Meat is murder.
I'm a pacifist and I truly believe that harming creatures in any way makes a mark on our souls. Save a life by not eating it!

2. Save the earth.
I love trees and hiking in the mountains. I'm always saddened by the destruction of our forests and the beauty of nature that is snuffed out by clear cutting for animal agriculture.

3. Save yourself.
There have been numerous studies showing the ill effects of consuming animal products on the body. But I know that I am healthier and happier eating and living this way without the need for scientific studies. I feel better than I have in years.

🌱Happy World Vegan Day!🌱

Comments

Vegan Red Beans and Rice

This is my favorite local food. Since going vegan I don't eat it a lot, since I can't order it at restaurants because they are full of meat. It's actually really easy to make, and is super tasty. Everyone has their own family recipe, it seems, for red beans. You will find so many people using different ingredients to make them taste amazing. This is just my take on red beans and rice, New Orleans style, without the meat. Enjoy! Variation 1: the easy way Ingredients: 2 cans no salt added red kidney beans, drained 4 stalks celery, chopped 1/2 red bell pepper, chopped 1-2 tbsp olive oil 1 tsp garlic powder 1/2 tsp cayenne pepper 1/4 tsp onion powder 1 tap kosher salt flakes Directions: Throw everything in the pot except the beans and cook until soft. Add beans and a little water and cook until thoroughly heated. Take a hand blender and puree 1/2 the pot until smooth. Mix together and serve with rice. Variation 2: the long version Ingredients: 1 package ...

Easy Pasta Sauce

Simple, easy to make, and doesn't take long to prepare! Ingredients: 1 6oz can of tomato paste 2-3 cups water 1 tbsp extra virgin olive oil 20 fresh basil leaves 7-10 fresh oregano leaves 1/2 tsp salt (to taste) 1/2 tsp garlic powder (to taste) Directions: Like everything else I make, throw it all on a pot on the stove, cook on medium high until it starts bubbling, then serve. I use a lot of garlic and salt it this because I don't normal salt my pasta. If you salt your pasta, you might want to add less salt.

Tofu Chickpea Mash

I've been trying for ages to figure out a vegan substitute for egg salad/tuna salad/chicken salad, and nothing ever seems to taste how I want it. I have, however, discovered the wonderful world of tofu mash and chickpea mash sandwiches... And they are so fantastic! Yesterday I decided to combine the two and it tasted great! This would work well on a sandwich, on rice cakes (which is how I ate it), or as a dip (if you purée it instead of mashing with a fork or potato masher). Enjoy the recipe! Ingredients 1 block extra firm tofu, drained but not pressed 1 can low sodium chickpeas, drained 1/4 cup vegan mayo 2 tsp brown mustard 1 tsp Cavender's Greek Seasoning 1 tbsp dried dill weed 1/2 tsp onion powder 1/2 tsp garlic powder Salt and pepper to taste Directions: Throw everything into a large bowl and wash with a potato masher. If you want to make it a dip, throw it in a blender. This makes about four cups, so it will last you a while or be great to make finge...

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