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Vegan Delight · Benjamin Zephaniah

Funky Turkeys

℗ 2011 Copyright Group

Released on: 2011-07-01

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Where we ate:

V-Eats Modern Vegan
3011 Gulden Ln #102
Dallas, TX 75212
(Trinity Groves)

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What we ordered:

– Trio Dip (Roasted Jalapeño & Avocado Hummus – Chili Con Queso – Pineapple Mango Salsa)

– General Tso’s Chick-Non: Crispy Battered Oyster Mushrooms in Tangy Sweet Sauce w/Coconut Milk Rice & Chinese Broccoli

– The Mystery Machine: Fried Chick-Non and Bar-V-Q Brisket Hoagie topped with Chipotle Mango Sauce, Guacamole, Lettuce, Tomatoes, Pickled Onions & Pickles

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Are you a vegan, thinking about going vegan or a total meat lover? Whatever your preference, an increasing number of people are choosing the plant-based diet.
Everyone has their own reason for doing it whether it’s for health reasons, to reduce animal cruelty or to protect the environment. But how environmentally-friendly is being a vegan?
In this video we explore the impact some of the most popular vegan foods have on our planet, comparing them to the farming industry.
Presented by Frankie McCamley. Produced by Phoebe Frieze

#Vegan #Veganism #Diet #BBC #BBCExplainer #Explainer

Please subscribe HERE http://bit.ly/1rbfUog
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Christian asks what is veganism and is it the right way to live and eat.

www.cardinalnewman.org

Christian Hextrum is a little over average height so some people call me Big C. He lives in Santa Rosa with his mom, dad, and three sisters. He is a sophomore at Cardinal Newman and is 15 years old. His is currently the captain and leading scorer of the Newman JV basketball team. He attended St. Eugene’s from kindergarten through eighth grade and will be at Newman until he graduates. Soon, he would like to begin serving in the St. Eugene’s CYO basketball program to coach and mentor players. Christian would like to be an architect after college.

This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at http://ted.com/tedx

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Here are 5 easy, healthy, budget-friendly, and customizable meals that I eat every week as a vegan! Tell me your favorite weeknight staple meal in the comments below 🙂
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• Chipotle Lime Black Beans: https://frommybowl.com/chipotle-black-beans/
• Puttanesca Pasta: https://frommybowl.com/instant-pot-penne-puttanesca/
• Crispy Tofu: https://frommybowl.com/crispy-tofu-recipe/
• Crunchy Asian Slaw: https://frommybowl.com/crunchy-asian-slaw-recipe/
• Pickled Red Onions: https://frommybowl.com/quick-pickled-red-onions/
• Smoky Tempeh: https://frommybowl.com/how-cook-tempeh/
• Sesame Miso Dressing: https://frommybowl.com/sesame-miso-dressing/
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Just including more plant based food in your routine, can be a wonderful approach to eating. Veganism is about focusing on whole foods with plenty of vegetables that’ll keep you satisfied without tacking on the pounds

If you are looking for healthy recipes and ideas, Here are 4 healthy and easy vegan recipes for weight loss that you can add into your weight loss diet.

I hope you like all these vegan ideas ?

1 Spaghetti with vegetables recipe 270 calories (1 serving)

Ingredients

1.5 oz whole wheat spaghetti
1 small white zucchini
1 clove garlic
1 tsp olive oil
1/4 medium white onion
1/2 medium red bell pepper
1/2 small aubergine eggplant
3 tbsp water
1 small tomato
1 tbsp chopped parsley
salt and black pepper to taste
1/4 tsp dried oregano
1 tsp permesan cheese

Preparation

Cook pasta according to package directions.
Heat the olive oil in a frying pan. Add garlic, onion, zucchini aubergine and peppers add 3 tbsp water, cover and cook for a few minutes on low heat until tender.

Add the chopped tomatoes, parsley, salt and pepper and dried oregano.
Add cooked pasta.
Serve with Parmesan cheese on top
enjoy!

2 Easy vegetarian Lentil recipe 270 calories (1 serving)

Ingredients

1/4 white onion chopped
1 clove garlic minced
1 tsp olive oil
1 small carrot cut into squares
1 small white zucchini cut into Squares
1/4 red bell pepper chopped
1/3 cup lentils
1/2 cup vegetable broth
1/2 cup water (add more water in needed)
1/4 tsp turmeric
1/4 tsp cumin
salt and black pepper to taste
1 bay leave
1/2 tbsp parsley finely chopped

Preparation

In a pot on medium high heat, add olive oil and saute onion and garlic until soft, about 3 minutes. Add the rest of your ingredients and turn the heat up to high and bring everything to a rapid boil.
Once it starts boiling, turn the heat down to a low simmer and cook for about 20 to 30 minutes, until lentils are cooked through.
Top with fresh parsley, serve and enjoy!

3 Chickpea and tomato quinoa 290 calories (1 serving)

Ingredients

1/4 cup quinoa
1/4 white onion, chopped
1/4 yellow bell pepper
1 clove garlic, finely chopped
1 tsp olive oil
1 medium tomato, chopped
1 tsp tomato paste
1/8 tsp paprika
1/8 tsp cayenne pepper
salt and black pepper
1 oz spinach
2 oz cooked chickpeas
1 tbsp black olives
1 tbsp parsley, finely chopped

Preparation

Bring salted water with quinoa to a boil in a pot over high heat. Cover and simmer for 15 minutes or until all water has been absorbed

Heat up the oil in a large frying pan. Add chopped onion, garlic, yellow pepper and fry on a low heat until soft.

Add chopped tomatoes, tomato paste, and all spices. Cover the pan with a lid and gently simmer until tomato have turned into sauce.

Add spinach and cover again until spinach is wilted, stir in cooked chickpeas, olives and let them warm through. Serve with cooked quinoa topped with chopped parsley.

4 Veggie Fried Rice 240 calories (1 serving)

Ingredients

1 medium carrot, cut in half lengthwise
1/4 cup brown rice
1 tsp olive oil
1/4 red bell pepper, chopped
salt and black pepper
1/8 tsp chili powder
1/8 tsp cumin
1/8 dried oregano
2 tbsp tomato sauce
6 grape tomatoes
1 medium green onion
1 tsp cilantro, finely chopped

Preparation

Cook the rice in water first until done.
Heat a skillet with oil over medium heat. Add bell pepper and carrot and cover until carrot is tender.
Season with salt and pepper, chili powder, cumin, dried oregano. Add cooked rice and mix to combine.
Add tomato sauce, sliced tomatoes, and green onions.
Serve topped with chopped cilantro.

I hope you like all these vegan meals ?
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