Saturday, March 26, 2011

Poplar Spring Animal Sanctuary "Run for Animals"

The 8th Annual "Run for the Animals" hosted by Poplar Spring Animal Sanctuary is on Sunday, May 15th.  Sign up now for this 5K run and be a part of "Team VSDC" (Vegetarian Society of DC) to help us win the coveted Pigasus trophy.  Runners of all levels are encouraged -- only the top two or three times for men and women count, so no need to worry about holding the team back, the more the merrier! 

Join hundreds of runners, or participate in the 1-mile fun walk. An assortment of delicious vegan refreshments will be provided. Although dogs cannot participate in the run, they are more than welcome to come out and join the walk. 

WHEN: May 15 at 8:30 am (actual race start time)
WHERE: Wheaton Regional Park, 2000 Shorefield Road, Wheaton, MD 20902
PRICE: Before Apr 18: $25.00; then it's $28.00; $30 on race day - registration fees benefit Poplar Spring Animal Sanctuary 

Sunday, March 20, 2011

Easy tofu scramble

There was a time when I was hesitant to try this dish. Now it has become a weekend staple. The taste and consistency is "scrambled eggs" and I would even say it taste better.

Servings 2

1/2 Onion
1/3 Red Bell Pepper
10 oz. Firm Tofo
2 tbsp Olive Oil or Grape Seed Oil
1 tbsp Nutritional Yeast
2 Kale Leaves
2 Green Onions
1 tsp Turmeric
1/2 tsp Cumin
1/4 tsp Curry Powder
1/2 tsp Garlic Powder
1/2 tsp pepper
2 tbsp Braggs Liquid Aminos 

-In a frying pan heat finally chopped onions and red peppers in 2 tbsp of olive oil for about 5 mins on medium, until they soften.

-Rinse and dry the tofu then crumble it into the frying pan, tossing the pieces with the veggies & oil.

-Let the tofu cook for about 10 mins, moving it around with a spoon, until it starts to darken.

-Add 1 tbsp of nutritional yeast, after 30 seconds mix it in.

-Add the tumeric, cumin, garlic powder, curry, and pepper. Stir it in well.

-Add the chopped kale & green onions

-Add the Braggs Liquid Aminos

- Turn the heat off and keep slowly mixing together all the ingredients for 2 mins.

Total cook time is about 18 mins.

Once you make this you can customize it with other vegetables and spices.

Let me know your feedback if you tried this or have a similar recipe. 

Sunday, March 13, 2011

The Artichoke

I admit, the artichoke looks quite challenging compared to the neatly packaged artichoke hearts sold in the grocery store. This should not stop you from enjoying the vegetable that is one the highest in antioxidants.  
The artichoke, which originated in North Africa and still grow in the wild there, comes from the Arabic term Ardi-Shoki meaning "ground thorny". They are grown in warm areas in a hardiness zone 7 and above. Once harvested they can stay fresh for 2 weeks or longer. 

Whole artichoke preparation is easy.
  • The stem is trimmed off to the artichoke can sit flush
  • Some outer thorny leaves are removed
  • About an inch off the top is cut off with a sharp knife or kitchen scissors
  • The artichokes then steam for 50 to 60 minutes in water with cut up garlic

Once they are steamed the leaves easily peel off. You drag the leaves between your teeth eating the pulpy flesh. You can prepare vegan hollandaise or lemon dipping sauces to add flavors. This is done until you reach the center. Carefully cutting away the base stem you pull out the center of the artichoke, or the artichoke heart and this is eaten entirely.

I hope you will give the artichoke a try if you havent. Besides from being so tasty they are packed with healthy antioxidants which we all need on a daily basis.