Veg Power

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

Expect striking snacks, murderous meals, and malicious munch.

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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). 

Posted in vegan vegetarian eggs breakfast egg scramble | 3 notes
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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)

Posted in vegetarian healthy dessert | 3,374 notes
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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!

Posted in Workout fitness bodybuilding muscle muscular endurance | 1 note
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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.

Posted in vegan vegetarian restaurant fast food | 2 notes
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Posted in fruit vegan raw vegetarian | 11 notes
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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
Posted in vegan vegetarian quote | 36 notes
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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.

Posted in Breakfast Mexican eggs soyrizo chorizo | 1 note
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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.

Posted in chorizo soyrizo vegan vegetarian breakfast | 9 notes
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Yet another great alternative to dairy/milk. Thanks Trader Joe’s!! View high resolution

Yet another great alternative to dairy/milk.
Thanks Trader Joe’s!!

Posted in coconut vegan milk vegetarian | 4 notes
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Cowboy caviar!! I know, I don’t like the name either. But this is what my mom chooses to call it so out of respect for her(since it’s a recipe I got from her), I’ll keep the name. This is an incredibly easy bean salad to make, great for an appetizer, potluck, healthy snack, addition to any Mexican/Tex Mex kinda meal. What you need… 1 can black beans 1 can white beans(red kidney work fine too) 1 can corn(white, yellow, or a mix) 1 tomato 1 avocado 1 small onion(white preferably) 1/2cup rice wine vinegar 1/4cup olive oil 2 tbsp green onion 2 tbsp cilantro 1 tsp cumin What to do… First open all the cans(beans and corn) and rinse thoroughly in a colander. Make sure they dry pretty well before moving on. The dice up onion, tomato, avocado and add to beans/corn in a large mixing bowl. Set in refrigerator for at least 30 minutes(ideally at least an hour to chill). Mix olive oil with vinegar and cumin. Mince cilantro and green onion. Take out bean/corn mix in bowl, add olive oil/vinegar and toss thoroughly to make sure it’s coated. Sprinkle cilantro and green onion on top. Can serve immediately. Be sure you stir up regularly so olive oil/vinegar dressing doesn’t sit on the bottom of the bowl. This is great on some chips as a dip, or can be a standalone app with a fork. When finished, throw back in refrigerator and it’ll keep ok for a few days(but will become increasingly soggy…gross). View high resolution

Cowboy caviar!!

I know, I don’t like the name either. But this is what my mom chooses to call it so out of respect for her(since it’s a recipe I got from her), I’ll keep the name.

This is an incredibly easy bean salad to make, great for an appetizer, potluck, healthy snack, addition to any Mexican/Tex Mex kinda meal.

What you need…

1 can black beans
1 can white beans(red kidney work fine too)
1 can corn(white, yellow, or a mix)
1 tomato
1 avocado
1 small onion(white preferably)
1/2cup rice wine vinegar
1/4cup olive oil
2 tbsp green onion
2 tbsp cilantro
1 tsp cumin

What to do…

First open all the cans(beans and corn) and rinse thoroughly in a colander. Make sure they dry pretty well before moving on.

The dice up onion, tomato, avocado and add to beans/corn in a large mixing bowl.

Set in refrigerator for at least 30 minutes(ideally at least an hour to chill).

Mix olive oil with vinegar and cumin.
Mince cilantro and green onion.

Take out bean/corn mix in bowl, add olive oil/vinegar and toss thoroughly to make sure it’s coated. Sprinkle cilantro and green onion on top.

Can serve immediately. Be sure you stir up regularly so olive oil/vinegar dressing doesn’t sit on the bottom of the bowl.

This is great on some chips as a dip, or can be a standalone app with a fork.

When finished, throw back in refrigerator and it’ll keep ok for a few days(but will become increasingly soggy…gross).

Posted in beans salad appetizer vegan vegetarian | 17 notes
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veganlane: Raw Curried Butternut Squash- slice butternut very thin a mandolin is the best tool for this job. Place the slices in a large bowl and wet thoroughly with a half water half nama Shoyu solution. Next add about two teaspoons of curry spices, toss to cost evenly. Place in a single layer on the dehydrator sheet. Dehydrate until crispy or chewy depending how you want to use it; I Made mine mostly chewy with a few turning into chips. #raw #vegan #veganfoodshare (Taken with Instagram at Lane’s Vegan Kitchen) Looks great! I’ll try this soon View high resolution

veganlane:

Raw Curried Butternut Squash- slice butternut very thin a mandolin is the best tool for this job. Place the slices in a large bowl and wet thoroughly with a half water half nama Shoyu solution. Next add about two teaspoons of curry spices, toss to cost evenly. Place in a single layer on the dehydrator sheet. Dehydrate until crispy or chewy depending how you want to use it; I Made mine mostly chewy with a few turning into chips. #raw #vegan #veganfoodshare (Taken with Instagram at Lane’s Vegan Kitchen)

Looks great! I’ll try this soon

Posted in vegan butternut squash raw vegetarian curry | 3 notes
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Vegan shrimp!! Dope new product!! View high resolution

Vegan shrimp!! Dope new product!!

Posted in vegan shrimp vegetarian seafood | 5 notes
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The time will come when men such as I will look upon the murder of animals as they now look upon the murder of men.
— Leonardo Da Vinci
Posted | 1 note
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Vegetarian Mexican Lasagna!!!

So, I was going to make enchiladas but decoded to try out something I had YEARS ago!  It was called a quesadilla casserole, but with the layers, it’s really more of a lasagna style dish.  Really easy to make, very easy to alter(to taste).  

What you need…

1 package ground soy “meat”(you don’t need this, you could use more beans)

2 cups shredded cheese

1/2 white or yellow onion diced

1 can black beans

1 can yellow hominy (corn is just as good)

1 small can chiles(I used jalepenos but I like spice)

16 oz enchilada sauce(alternatively tomato sauce and 1 tbsp taco seasoning would work)

8 tortillas(I use whole wheat flour tortillas)

How to make it…

Saute the onion and ground soy “meat” with tbsp olive oil in large pan.  

Rinse off beans, corn, and drain.  Add to the enchilada sauce along with the can of chiles.  

When the onions and “meat” meat start to brown, add the sauce(with the beans, corn, chiles).  Bring to a boil, then simmer for 5 minutes.  

Add 1/2 cup mixture on bottom of large baking dish.  Put two tortillas down(layer 1).  Add 1/2 cup mixture on top of tortillas.  Add 1/2 cup cheese.  

Add two more tortillas(layer 2), then another 1/2 cup mixture.  On top of that, add 1/2 cup cheese.  

Layer 3 is the same, two tortillas and 1/2 cup mixture with 1/2 cup cheese.

Finish with the top layer, then add the remaining mixture and cheese.  

Bake uncovered on 350 degrees for 15 minutes.  Top with cotija, diced tomatoes and cilantro.  

This will be a hit.  I coultn’t stop munching it.  Says serves 8 people, but it only served me, for two days though.  

Posted in Mexican lasagna vegetarian dinner tortilla | 3 notes
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Found these on another blog, look easy and good! I’ll try with almond butter. View high resolution

Found these on another blog, look easy and good! I’ll try with almond butter.

(Source: eathealthyrunfar, via tjamaj)

Posted in peanut butter bars snack protein | 315 notes
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