Great news about the Vegan movement (other then Seattle Mayor who pardoned 2 Tofurky packages this Thanksgiving) and Aldi's.  Aldi's was or is carrying Vegetable Stock.  On several boxes we picked up in tiny letters in the upper right hand corner read "Vegan!"  They already carry several different milks in several different flavors (Original, Unsweetened, and Flavored).   At this moment I am about to make lunch. In my hand is a can of Adli's Vegetarian Chili that is Vegan (Total Vegetable Protein or TVP).  Using two cans of Chili, two packs of Fit & Active 100% Whole Grain Thin Spaghetti (Aldi's brand), and greens from my farmer will make our lunch today.  With the greens (Kale/Dinosaur Kale) I usually add apple cider vinegar to help kill of any extra bacteria with soy sauce.  To keep the greens from losing all value I add them into the pasta with sauce after it is all finished. In the mean time the greens can soak.  For seasonings I have been using Grillmates from Sams Club.  The white ale seasoning is the most used one recently.  Use it sparingly unlike myself to keep out extra sodium and scrunched faces. The plot twist since I started posting on this blog is a lot of pictures of can become daunting.  Originally I was hoping to help out new starters in the Vegan movement with techniques I have learned. Lack of interest for many pictures has given way to more text.  Hopefully I am able to use enough descriptive language to not confuse others.


   Thank you,

       -Olosnah Crafts and More

           -Omeed

Walked into a Pizza shop in a small city in Ohio.  I was chosen to get the pizza with my Father In-law (We were having an fundraiser/adoption event for our rescues at Jamie's Flea Market). We waited in line at the Pickup entrance to make our order.  My In-laws pizza order went through with no problems. Now my Vegan families order (a friend of mine works at this pizza place when he's not at Jamie's and said that there is a crust that contains no dairy/animal products).  "Can I please also get 2 large pizza's with a Dairy-free crust?"
"We have a Gluten-Free crust.  If it's Gluten-Free then it must be Dairy-free."
"Can you please check to make sure?  Thank you."
"Wait, what is Dairy-free?"
"No cow's milk."
"No Diary.  Does that mean no cheese, we can do that."
"No cow's milk in the crust.  Can you please ask someone?"
"Umm..yeah, okay."
"Thank you!"
He goes asks and then comes back.
"Yeah, no, we don't have Diary-free crusts.  Everything has Dairy in it.  No, we only have Gluten-free Crusts."
"???"
"Need anything else."
"No, just need to pay for that first pizza."


Hmmm...this also brings me to another hypothetical situation.  If I am suffering from a disease, but the vaccine is contains animal products, do I take it or do I know that being Vegan will keep my body more resistant.  I pray to God that I do not fall unconscious or into a coma to find out that I have gotten a Non-Vegan vaccine or Non-Vegan sludge tubed down my throat.

Thank you!  
 

I know....I know.   You have to worry about restaurants using the same fryers with Animal products as you do with Vegetable products.  There a couple, but a lot of people still do no understand Vegans.  I feel there are more Vegan branches then Christianity branches.  The lines between Vegetarian and Vegan are blurred as well.  If someone doesn't go out and make a real chart soon, everyone will think Veganisim is a joke. My auto correct does not recognize Veganisim as a word, but it will accept Vegetarianism.  Why, stop at being a vegetarian?  To me a Vegetarian eats Fish, Eggs, and Dairy.  Well. Apparently Jesus ate Fishweed and drank wine.  If you owned a pet fish, how many of you will comment to say it had no brain? It was not smart at all.  It just swims there to tease us, until we eat it?
      Thai Gourmet in Independence Ohio serves some Vegan options (HOPEFULLY).  They have a General Tso's.  I have not had General Tso's since choosing to change my diet of NO ANIMAL PRODUCTS AT ALL-EVEN HONEY...but I do make mistakes, but learn from them.  The difference between me accidentally consuming Dairy is an accident, but it will not kill me like a peanut allergy would. For the General Tso's they take tofu into long, thin, flat pieces, and roll them up.  I get so scared when I get my plate.....I SAID VEGAN YOU! As I gently slap them across the face with what I assumed to be animal products and sauce.

   Really though, I try to stay away from added sugar....but Bubble tea has drugs in it.  I for one do not know why I would ever want to use drugs, but I NEED BUBBLE TEA every THURSDAY when I visit my wife for LUNCH with some BUBBLE TEA.  Order Vegan Pizza from Marcos and BUBBLE TEA from THAI SPICE in West Lake Ohio. Now, it tastes better then the picture.  They use tapioca balls and I hope no animal products, and hopefully some tea for namesake.

Thank you,

-Olosnah Crafts and More

    -Omeed

       

Last night was a late night.  While we were at the Vets with our rescue Wishbone I asked my wife what was for dinner.  Big mistake.  Stephanie wanted fend/left overs, while I wanted something else.  The cucumbers we purchased from the Borman's from a week  before were getting over ripe (as the weather changes in Ohio, our outside refrigerators thermostat needs adjusted). After I had rinsed the cucumbers I left them in a bowl with some paper towels to dry.  As Stephanie started talking about fend for your self I pipped in with a promise of Meat Ball Marinara.  Luckily this Monday I made a big portion of Seitan to last at least the week, giving me more free time.  Stephanie was delighted to inform me that I would be making dinner that night.  I heated up some crushed tomatoes in a pan, added seasonings (fresh garlic, crushed red pepper, spaghetti seasoning from Sams, and a couple more), and after boiling for thirty minutes I moved if off the burner away from heat.  Then I added the chunks or lumps of seasoned Seitan to the sauce.  I let that sit for ten minutes while I prepped the Asian inspired cucumber salad and the bread.  It was the best I have had to date.

Thank you!    

This post is about our store at Jamie's Flea Market in Ohio.  We rent space in the center building and my wife is making many more products.  Stephanie (my wife) is making more soaps, lip balms, sample bags, and wax tarts.  She is using natural ingredients that are Vegan friendly.  I just wanted to post a picture of our current inventory.  The greatest news is that Stephanie is going to attend her first Craft Show at a local Church in November. With a little help from me and our children I think we are going to make some unique items.  Here is a picture of the display case with our Vegan friendly items.  

Thank you!

    This will be more than just dishes that I created only right before it was time to prepare for the meal.  It will also be a place where I talk about what new facts I have learned or even vitamins/supplements I take.
This past two weeks I have been juicing.    Believe it or not I am addicted.  After my first glass of juice (with the taste of fresh cut grass) I immediately made another.  Luckily I was able to switch Coffee for Juicing. It is the same brand juicer used in FAT SICK AND NEARLY DEAD WHOLE MOVIE ONLINE.  The one I have goes for ONLY about $100 if not cheaper.  Breville Juicer on AMAZON.  You must use a recipe or you will make something that will make you never want to juice again.  I am also on DIM with Vegan caps.
I could only find a Vegan one with other vitamins in it DIM on AMAZON.  But sometimes I was still a
little tired (Watching BattleStar Galatica at night) and have tea before 6 P.M.

       Several nights ago we visited Melts Bar and Grilled in Independence Oh. It contained not only typical bar food, but they also offered many Vegetarian options with several Vegan options.  I do not believe in Bovine cow Milk and have seen the damage our bovine friends have received from commercialized milking.  Melts offered Vegan cheese options as well.  Luckily our server had stated that Melts was one of the first restaurants she ate at when becoming Vegan.  If we had a question about the sauce our server would ask the cooks about it.  This is a place where Vegan and Non-Vegan can eat with a menu of choices. There is a lot of pop art on the walls with many decorations.  I did see several Arcade Marquees taped to Beverage coolers, but no playable games.



     
      

TVP ( Total Vegetable Protein) Lettuce Warps

1. Bib Lettuce.  Mostly any lettuce will suffice, but the leaves need to be large.                                                                                                                                                                  

 2. A handy colander helps to rinse the lettuce.

 3. I am starting to part the leaves to help rinse and prep for the next step.

4. Slowly the lettuce has bloomed.                                                                                                                                                              

                                      

 5.At first I tried to bow in the lettuce to see if it would break. It is in a large bowl with towel to catch rouge  

    droplets.                                                                                                                                                                    

                                      
 6. Scissors worked as I snipped the leaves from it's base.

 7. Base cut out.

 8. For some reason I separated the leaves between large and small.

9.For the sauce I started with one cup of Saki (I found a bottle at my local Giant Eagle), one teaspoon of          soy lecithin, half a cup of vinegar, and a quarter cup of blended oil.

10. Added one cup of sugar.

 11. Using a chef's knife.  This was a difficult tool for me to comprehend.  I always went straight for the                serrated knife...which other people call the BREAD knife.   I cut a thin slice off the ginger.

 12. I have used the chef knife to cut off the skins around the outside. Slowly I dice the ginger. First I chop one way making match sticks, then the other to dice them completely.

13. The Tablespoon of diced ginger has been added.

14. A quarter cup of Liquid Aminos (Braggs is almost concentrated in my opinion allowing me to use a lower       amount)  has been added.

15. For more of a Barbecue flavor a quarter cup of molasses was added (I prefer Grandma's).

16. Stirring it all together before I let it heat up.

17. The sauce needs to boil off the alcohol.  This time the sauce needs to be more fluid like unlike when it           sticks to your spatula.

18. Dishes time.

19. Make sure you keep the heat to keep it boiling, but not allow the sugar to burn. In the past I have                 allowed the sauce to be at such a high temperature (Usually because I was running out of time) that when       served there is that bitter burnt flavor.

20. This is TVP.  You can find it in the bulk section, usually in a tub near the flower.  I first found this while           shopping at Earth Fare.  It is small nuggets that when reconstituted can be used in anything that needs to         be ground, in a Veganaise salad, or processed with some flax to make burgers.  It has a lot of uses.

21. When using the microwave for cooking I try to use microwave safe bins.  Three quarters water and one         quarter liquid aminos has been added to in this microwave safe dish.  It will be placed in the microwave         for three minutes with the lid loosely on (timing will depend on how strong/wattage your microwave.

22. Filling is important for the wrap.  Soy beans, mixed mushrooms, and green onions.

23. Looking for a crunchy texture and more filling Napa cabbage is great.  It is used in Asian dishes such as         pot-stickers.

24. Adding two cups of TVP to the cup of liquids from the microwave.

25. Using a spatula to gently mix in the TVP.

26. This made me feel like I was making stuffing. Leaving the lid loosely on traps the moisture for the the             TVP to absorb after "fluffing" it.

27. Thins slices of Napa cabbage.

28. Generally Green onions are cut into smaller cylinders but I enjoy the texture of chewing it.

29. Finally I have all my vegetables ready to have the sauce added.

30. These Grill Mates seasonings...I am not sure if they are completely Vegan.  I found them at Sam's.
      This is the applewood rub.

32. One tablespoon of applewood has been added.

33. After taste testing the sauce for sweetness and no alcohol flavor I poured it into the bowl with the filling.

34. First the sauced is added slowly so as not to cook the vegetables.

35. TVP is added.

36. The TVP has been mixed into the filling making it complete.

37. One wrap is ready to go.  Using salsa dished and spoons allows others to determine how much filling             they need for each leaf which are all different sizes.

38. Some leaves are big.  Usually I tear them in half.  This leaf is in two pieces.

39. Too much dip and not enough lettuce. Using south of the border chips to finish it off.
      Thanks for your time!!!

02-28-14 TOFU RICE BOWL SPICY CHIPOTLE SAUCE

 1. I have washed the rice and have placed it in the rice cooker.  I used mixed wild rice with other add ins like soy beans and quinoa.  I start the cooker and begin on the tofu.

2. I prefer very firm tofu, but if you want soft, you can freeze it first to make it easier to cut.

 3.I try different shapes, the rectangles are the latest shape I have been using.

 4.I use a cooking fork to pierce holes into the tofu.  Try not to aim for the edges, which will cause tearing .

5.I start the marinade-sauce.  Two tablespoons of ketchup. Two tablespoons of ground chipotle pepper's.  I first found chipotle pepper's at Whole Foods and used my dedicated dry grinder to grind it to a powder. Then I added a half cup of Molasses.    

       

6.A quarter cup of sugar was added along with a handful of of sesame seeds sprinkled on.                              

 7.For that Barbecue flavor I used a quarter cup of distilled while vinegar.

 8.With the vinegar added.

 9.A quarter cup of tamari sauce (it uses alcohol giving it a different flavor).

 10.With the tamari added.

 11.I recently found a blended oil.  It combines Soy (Vegetable Oil), canola (A type of soy), and Sunflower Oil.

12.Adding four tablespoons of blended oil (I get more of my fat from oil, but I have little to no cholesterol in my diet.  If I do get it, it's from contamination from a fryer.  One safe thing about eating meals you make).

 

 13.This is Soy Lecithin...it is an emulsifier.  Half a tablespoon was added.  The idea is finally dawning on me on ways to use emulsifiers. It helps blend and keep the marinade complete.

14. Slowly the slices of tofu are added to the mixed marinade.  There will be extra marinade to use as sauce.

15. A picture of the finished cooked wild rice.

 16.Cleaning up while the marinade sits.  I have a ten minute timer set when to rearrange or flip the layer of tofu.

17. It is important to wash the dishes in-between cooking.  I get stressed after eating when I have dishes waiting.

18. Using sprouts as my stater with a quarter cup of vinegar (I use the vinegar to help keep my greens clean.Amish use it as a natural cleaner, but I see Rice Vinegar used a lot in Asian dishes.) with a quarter cup of sugar, and half a teaspoon of chipolte powder.
                                     
19. Parsley is added with half a cup of tamari sauce.

20. Three cups of red cabbage cut in squares. About half a small head of cabbage.                                                                                

22. Getting the oil ready. I only need to add it once, enough to cover most of the bottom. Not completely cover.                                                                                                                                                    

 23. The smell of warming oil fills the air.  You can also use the end of a wooden spoon to see if the oil is ready to pan fry the tofu. When you insert the wood into the ready oil. Tiny bubbles will form and start to boil the end of the spoon/utensil.

 24. I fill the rice almost full for each bowl.

 25.Then the tofu is added onto the rice.

26. The marinade is added to the pan after the tofu has been removed. I bring the marinade to a boil.  I want the marinade to turn into a thick sauce.  Stirring once in a while helps, but over stirring will keep bringing the heat to the top cooling what I want to heat.

 27. When the sauce is sticking to the spatula...perfect.

 28. I poor the sauce over the bowls.

29. The greens are added with sesame seed sprinklings and ready to serve.