Veg Power

I'm planning on attacking you with some vegetarian and vegan recipes.

Expect striking snacks, murderous meals, and malicious munch.

Vegan spaghetti and meatballs!
Well, I was going to make a pasta puttanesca, but went with a hybrid standard spaghetti and meatballs instead.  I like to load up pastas so they’re not so boring and there are some added nutritional benefits.  Thinks like faux meatballs and veg sausage add some extra protein.  The peas and spinach add some extra greens into the mix.  Here’s what I made tonight…
What you need…
1 box spaghetti(I use multigrain)
2 cans crushed tomatoes
3/4 cup kalamata olives
1/4 cup green olives
2-4 cloves garlic(depending on taste)
2 tbsp olive oil
2 Italian veg sausage links(I prefer Tofurkey brand)
1 package of vegan meatballs(frozen or I made my own using ground “meat” by Gimme Lean, rolling them up into little balls and baking at 400 for 10 minutes)
1 cup frozen peas
1 cup chopped spinach
How to make it…
Boil the pasta, I take it off when it’s considered “al dente” or somewhat still firm.
While that’s happening, chop and sautee the garlic in the olive oil.  When the smell gets strong and the garlic starts to turn gold, add in crushed tomatoes. Add the meatballs and sausage and simmer sauce on medium for 10 minutes.
Add peas, olives, spinach and simmer another 10 minutes or so.  
Add sauce to pasta as desired and devour.   View high resolution

Vegan spaghetti and meatballs!

Well, I was going to make a pasta puttanesca, but went with a hybrid standard spaghetti and meatballs instead.  I like to load up pastas so they’re not so boring and there are some added nutritional benefits.  Thinks like faux meatballs and veg sausage add some extra protein.  The peas and spinach add some extra greens into the mix.  Here’s what I made tonight…

What you need…

1 box spaghetti(I use multigrain)

2 cans crushed tomatoes

3/4 cup kalamata olives

1/4 cup green olives

2-4 cloves garlic(depending on taste)

2 tbsp olive oil

2 Italian veg sausage links(I prefer Tofurkey brand)

1 package of vegan meatballs(frozen or I made my own using ground “meat” by Gimme Lean, rolling them up into little balls and baking at 400 for 10 minutes)

1 cup frozen peas

1 cup chopped spinach

How to make it…

Boil the pasta, I take it off when it’s considered “al dente” or somewhat still firm.

While that’s happening, chop and sautee the garlic in the olive oil.  When the smell gets strong and the garlic starts to turn gold, add in crushed tomatoes. Add the meatballs and sausage and simmer sauce on medium for 10 minutes.

Add peas, olives, spinach and simmer another 10 minutes or so.  

Add sauce to pasta as desired and devour.  

If you’re in the LA area, or on the way there like I was, this spot in Woodland Hills off Hwy 101 is pretty dope.
Tiny, locally owned, great variety of foods. Pictured is a vegan pepper steak wrap, vegan fried chicken wrap, and spicy mint noodles. Excellent!
It’s important we support veg friendly establishments. View high resolution

If you’re in the LA area, or on the way there like I was, this spot in Woodland Hills off Hwy 101 is pretty dope.

Tiny, locally owned, great variety of foods. Pictured is a vegan pepper steak wrap, vegan fried chicken wrap, and spicy mint noodles. Excellent!

It’s important we support veg friendly establishments.

This is the ultimate win. For vegans, vegetarians,…everyone.
Love this stuff!
If you haven’t had quinoa yet, you must. It’s been a huge part of my diet for years now, and this new(ish) one from Trader Joes makes it even more fun and interesting. View high resolution

This is the ultimate win. For vegans, vegetarians,…everyone.

Love this stuff!

If you haven’t had quinoa yet, you must. It’s been a huge part of my diet for years now, and this new(ish) one from Trader Joes makes it even more fun and interesting.

Portabella Pizza!  This is a really cool, creative recipe.  Check out the link. View high resolution

Portabella Pizza!  This is a really cool, creative recipe.  Check out the link.

If a man earnestly seeks a righteous life, his first act of abstinence is from animal food.
— LEO TOLSTOY
Vegan soy jerky!!

Another awesome find! Thanks mom! :-) View high resolution

Vegan soy jerky!!

Another awesome find! Thanks mom! :-)

This guy is a 53 year old cab driver.  He’s a raw vegan fitness enthusiast as well.  Really cool and inspirational story from a humble guy.  I’m going to start posting more vids and links in reference to the fitness side of the veg lifestyle, because it’s a real component to the lifestyle and overall good health.  

Vegan scrambled “eggs” with country style potatoes!!

Ok, so with my mornings free thanks to vacation, I actually have time to prepare breakfasts and not just inhale a pb&j or a protein shake.  So, I made something I guess I could share with the vegans and also people who don’t like eggs(I was off eggs for a long time due to food poisoning several times from eggs).  

What you need for the “eggs”…

1 block tofu(firm)

1/4 package soyrizo (see previous post on this)

1/2 cup corn

1/2 cup black beans

1/4 cup diced onions

1 tbsp yellow mustard(for coloring)

How to make “eggs”…

First, be sure corn and black beans are drained.  Saute on medium/hi for 5 minutes with diced onions.  

While corn and onions are being cooked, crumble up block of tofu(see pic) by hand(clean hands here please).

Add tofu and soyrizo to the corn/beans/onions and mix together.  Add 1tbsp of yellow mustard for coloring(be sure to stir this in well).  Then, cook for another 5-8 minutes on medium/hi.  The onions should be nice and translucent, the black beans and corn mixed well with the “egg” scramble.  That’s it!  Super easy.

For the country style potato side…

 I choose to use yams or sweet potatoes because they have more beneficial nutrients and are slightly lower on the glycemic index.  I cut them up into thin pieces no thicker than 1/4 inch and usually 1/4-1/2 inch wide.  

Add 1-2 tbsp olive oil in a pan on medium/hi.  Cook potatoes in olive oil for 10-12 minutes, then add in some onion and garlic powder/garlic salt to taste.  Cook another 10 minutes or so and try to nibble a piece before pulling off the stove.  Potatoes always surprise me with how long they sometimes take
(or not). 

This is a reblog, looks like a healthier dessert option.  I’ll try with Greek yogurt.  

beautifulpicturesofhealthyfood:

Almond-Honey Granola Cups With Yogurt and Berries. Click HERE for recipe

(via mayelima)

While this is a blog about food and nutrition, fitness is a huge part of my life and I thought I’d share this workout I came up with.

Mac’s 1,2,3,4 Pyramid Workout

In an effort to avoid the gym more by creating great body weight resistance workouts, I came up with this little gem. There are multiple “pyramid” kind of workouts out there, some focusing on circuit style training, some set based, some timed, some to failure. I took some great ideas, simplified it, upped the volume, and made it a full body routine which will give you a great workout, focusing on muscular endurance. 

All you need is a pull up bar, motivation, and some time. By the end, you’ll have finished 
19 “sets” 
1000 reps including 
100 pull ups
200 push ups
300 squats
400 crunches 

Complete each set with no rest in between exercises and no rest between sets ideally. You could increase the workload several ways if it’s too easy/once you master it. You could push for a time goal, vary the pushup/pull up styles, or add on a set(sounds easier than it is).

Here’s the breakdown…
Set 1- 1 pull up, 2 push ups, 3 squats, 4 crunches
Set 2- 2 pulls, 4 pushes, 6 squats, 8 crunches
Set 3- 3 pulls, 6 pushes, 9 squats, 12 crunches
Set 4- 4 pulls, 8 pushes, 12 squats, 16 crunches
Set 5- 5 pulls, 10 pushes, 15 squats, 20 crunches
Set 6- 6 pulls, 12 pushes, 18 squats, 24 crunches
Set 7- 7 pulls, 14 pushes, 21 squats, 28 crunches
Set 8- 8 pulls, 16 pushes, 24 squats, 32 crunches
Set 9- 9 pulls, 18 pushes, 27 squats, 36 crunches
Set 10- 10 pulls, 20 pushes, 30 squats, 40 crunches

And now you’ve reached the top of the pyramid, but you need to ramp down. So go back to set 9, then set 8, all the way back and finish with set 1. 

Finish strong and give it your all! 
Good luck!

While this is a blog about food and nutrition, fitness is a huge part of my life and I thought I’d share this workout I came up with.

Mac’s 1,2,3,4 Pyramid Workout

In an effort to avoid the gym more by creating great body weight resistance workouts, I came up with this little gem. There are multiple “pyramid” kind of workouts out there, some focusing on circuit style training, some set based, some timed, some to failure. I took some great ideas, simplified it, upped the volume, and made it a full body routine which will give you a great workout, focusing on muscular endurance.

All you need is a pull up bar, motivation, and some time. By the end, you’ll have finished
19 “sets”
1000 reps including
100 pull ups
200 push ups
300 squats
400 crunches

Complete each set with no rest in between exercises and no rest between sets ideally. You could increase the workload several ways if it’s too easy/once you master it. You could push for a time goal, vary the pushup/pull up styles, or add on a set(sounds easier than it is).

Here’s the breakdown…
Set 1- 1 pull up, 2 push ups, 3 squats, 4 crunches
Set 2- 2 pulls, 4 pushes, 6 squats, 8 crunches
Set 3- 3 pulls, 6 pushes, 9 squats, 12 crunches
Set 4- 4 pulls, 8 pushes, 12 squats, 16 crunches
Set 5- 5 pulls, 10 pushes, 15 squats, 20 crunches
Set 6- 6 pulls, 12 pushes, 18 squats, 24 crunches
Set 7- 7 pulls, 14 pushes, 21 squats, 28 crunches
Set 8- 8 pulls, 16 pushes, 24 squats, 32 crunches
Set 9- 9 pulls, 18 pushes, 27 squats, 36 crunches
Set 10- 10 pulls, 20 pushes, 30 squats, 40 crunches

And now you’ve reached the top of the pyramid, but you need to ramp down. So go back to set 9, then set 8, all the way back and finish with set 1.

Finish strong and give it your all!
Good luck!

Loving Hut in San Jose!
Simply the best vegan food I’ve had, seriously. 

Royal noodle soup, Heavenly salad, tuno, and pad thai. We were hungry. Ha!

I challenge ANYONE to find a better vegan “fast food” spot ANYWHERE, and in a mall, wow! 

Come see them in Oakridge Mall, SJ. Or they have a regular restaurant in Milpitas with an even more extensive menu. View high resolution

Loving Hut in San Jose!
Simply the best vegan food I’ve had, seriously.

Royal noodle soup, Heavenly salad, tuno, and pad thai. We were hungry. Ha!

I challenge ANYONE to find a better vegan “fast food” spot ANYWHERE, and in a mall, wow!

Come see them in Oakridge Mall, SJ. Or they have a regular restaurant in Milpitas with an even more extensive menu.

I will not eat anything that walks, runs, skips, hops or crawls. God knows that I’ve crawled on occasion, and I’m glad that no one ate me.
Alex Poulos
Mexican egg tacos!!

So, this is an easy scramble for a powerhouse breakfast that’ll keep your taste buds dancing. This is just to give an easy idea of how to use soyrizo. Make it your own and add different things if you want. 

What you need…
2 eggs
1/2 cup egg whites
1/4 cup soyrizo(soy chorizo, see my last post)
1/4 cup black beans
1/4 onion diced
Cubes queso fresco (to taste)

What to do…
Break the eggs and mix with egg whites. Put in a lightly oiled pan(so they don’t stick). Begin to cook, mixing around eggs to keep them scrambled. I always cook until there is no liquid left. Usually 5 minutes or so on med/hi.

In a separate pan, add diced onion, black beans, and soyrizo and begin to cook on med/hi for 6-8 minutes. 

Note: if you wanted to cook together, you could cook soyrizo, beans, onions, and eggs all in one pan. Just start the soyrizo, onions, and beans first because they’ll take an extra couple minutes. Then add the eggs after 2-3 minutes. 

Heat up some corn tortillas. You can do this in the micro or on another pan over the stove. Cube up some queso fresco.

Put eggs and soyrizo into tortillas, sprinkle on queso fresco, and that’s it! 

This is so easy to change up..add some corn, avocado, cotija(cheese), spinach, tomatoes, etc. Make it yours. View high resolution

Mexican egg tacos!!

So, this is an easy scramble for a powerhouse breakfast that’ll keep your taste buds dancing. This is just to give an easy idea of how to use soyrizo. Make it your own and add different things if you want.

What you need…
2 eggs
1/2 cup egg whites
1/4 cup soyrizo(soy chorizo, see my last post)
1/4 cup black beans
1/4 onion diced
Cubes queso fresco (to taste)

What to do…
Break the eggs and mix with egg whites. Put in a lightly oiled pan(so they don’t stick). Begin to cook, mixing around eggs to keep them scrambled. I always cook until there is no liquid left. Usually 5 minutes or so on med/hi.

In a separate pan, add diced onion, black beans, and soyrizo and begin to cook on med/hi for 6-8 minutes.

Note: if you wanted to cook together, you could cook soyrizo, beans, onions, and eggs all in one pan. Just start the soyrizo, onions, and beans first because they’ll take an extra couple minutes. Then add the eggs after 2-3 minutes.

Heat up some corn tortillas. You can do this in the micro or on another pan over the stove. Cube up some queso fresco.

Put eggs and soyrizo into tortillas, sprinkle on queso fresco, and that’s it!

This is so easy to change up..add some corn, avocado, cotija(cheese), spinach, tomatoes, etc. Make it yours.

Soyrizo is pure vegetarian/vegan awesomeness! Not many faux meat products are good enough that non veg people will regularly consume them. I know multiple people though who eat meat, but buy soyrizo just because it’s that good! There are several makers of this, and I’ve tried pretty much all, and I’ll say they all do a great job. Mix it in with your scrambled eggs, with some potatoes, or scrambled tofu. View high resolution

Soyrizo is pure vegetarian/vegan awesomeness! Not many faux meat products are good enough that non veg people will regularly consume them. I know multiple people though who eat meat, but buy soyrizo just because it’s that good! There are several makers of this, and I’ve tried pretty much all, and I’ll say they all do a great job. Mix it in with your scrambled eggs, with some potatoes, or scrambled tofu.

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