I had some pineapple that was almost going to be too ripe unless I did something with it, so I decided to try my own spin on vegetarian pineapple fried rice.
What you need:
2 Cups Cooked and chilled rice (I used brown, soak the grains a few hours for tenderness)
6-7 strips of Morning Star Veggie bacon (crispy cook it before hand)
1 Cup of ripe pineapple diced
1/3 Cup Cashews (whole or bits)
¼ Cup green peas (frozen is standard)
(you can add any vegetable to this rice)
1 Tbs Turmeric
1 Tbs Brown sugar (you may not need if the pineapple is very ripe)
1-2Tbs Veggie stock powder
1 clove diced fine garlic
Dash of garlic chili sauce (small red plastic jar from Asian mart..Optional, if you don’t have it add Cheyenne)
Heat 2 TBs of olive oil until pretty hot (not burned oil just as hot as it can go before it goes into burn zone)
Throw in your all of your ingredients except the seasonings let it sizzle on each side a bit to get the browned effect on whatever veggie you use and the cashews and pineapple, then turn in the skillet.
Do this until you have the desired brown, and taste test as you add the seasonings slowly. Taste testing as always is the key to getting he flavor how you want it.
frequently ask me if I
would eat an animal if it died of natural causes or in an accident. I´ve always
struggled to understand how this is even relevant. The animal flesh people buy
does not come from freak accident or animals dying of old age. The majority of
flesh people eat comes from systematic breeding, exploitation, and slaughter of
A couple of days ago a truck transporting pigs to a slaughterhouse in
Canada had an accident and 42 pigs died. The majority of the surviving pigs
were limping and visibly injured as they were forced to march to their death.
Some pigs were too injured to move very far. These pigs were lying in the grass
for hours in pain. Activists were desperately attempting to reason with the
slaughterhouse workers, police, and what looks like a bloody SWAT team. These
compassionate people were begging to give water to injured pigs, to stroke and
comfort them, provide medical attention, and to bring them to sanctuaries. The
repeated pleas were constantly ignored.
In the end this innocent pig was shot by the parking lot behind
cardboard. Do you know what happened to the corpse? Her dead body was put in a
bin. The flesh of the pigs that died in the accident and those whom were killed
due to being too injured to walk to the gas chamber, was considered unsuitable
for human consumption.
I am not on a low carb diet, but sometimes I make low carb recipes to help my energy stay up and motivate me to make veggie or protein-centric dishes. This is a quick & simple spin on a classic casserole I hope you’ll enjoy as much as I do!
1 lb broccoli
1 bag shredded cheddar cheese
1 8 oz. block of cream cheese
2 8 oz. packages shirataki rice (pictured above - available for purchase onAmazon)***
1 bouillon cube (chicken or vegetable) or 1 teaspoon Better than Bouillon (pictured above) - optional
1 lb. diced ham (omit or sub veggie bacon to make vegetarian)
Salt & pepper to taste
Chop broccoli and sautée in olive oil mixed with a little bouillon (I use a teaspoon of the vegetarian “no chicken base” bouillon pictured above) until cooked through. This will take approximately 10 minutes on medium high heat.
Prepare both packages of the shirataki rice. This stuff is great for diabetics or folks on a low carb diet, but MAN is it stinky when you remove it from the packaging. In order to remove the strong odor, following these instructions: Open the containers and rinse rice thoroughly. Place in a pan with 1 cup water and cook on high, stirring occasionally, until water has evaporated. Sautée an additional 5-10 minutes until rice is completely dry.
Combine broccoli with rice in one pan and add cream cheese and shredded cheddar cheese. You can also add diced ham at this point if you are not making it vegetarian, or a meat substitute such as veggie bacon if you are. Season with salt and pepper to taste.
Pour the mixture into an oven safe container and bake for 15 minutes at 375 degrees Fahrenheit.
That’s it! Enjoy! This is great leftover as well, so feel free to double the recipe if you want it to last through the week.
***If you don’t want to use shirataki rice, you can use lentils instead to keep it diabetic-friendly/low carb. And, of course, you can always just use regular ol’ rice if you prefer that!
Today was good with eating & bad with steps and water intake. Tonight I’m taking my last trunk full of donations to Goodwill and today I finished organizing all of the photos I want to keep into albums.
Breakfast: 2 slices of toast with 1 avocado and 4 slices of veggie bacon
Lunch: Peanut butter & jelly sandwich and pineapple
Snack: 2 Lindt milk chocolate truffles
Dinner: 2 slices of veggie bacon and 2 slices of toast with hummus (this was going to be butter, but I saw that I had hummus and decided to see what it’d taste like spread on instead. it was pretty good, and better for me)
I hope I’m in the 260s tomorrow!!!!!!!!!!!!!!!!!!!!! god
Although I mostly stick to vegetarian options, oyakodon is one of those dishes I continually make an exception for. I fell in love with this savory chicken and egg dish while living in Tokyo, Japan for 18 months (which I made a graphic novel about and you can read here!). It was always a bit greasy at restaurants, so I love the homemade version much better!
Bento box with oyakodon, white rice, and broccoli salad (broccoli with mayo dressing, veggie bacon, raisins, and sunflower seeds).
i was a little toasty last night and at …1am…made a bacon veggie and cheese pie and half the filling is literally just bacon and carmelized onions and also just. so much sriracha. and i feel like i should be disgusted but. its so good.
it’s not cool when people say, hey fruits and veggies, nobody likes you the way you are so make yourself into a pie or a veggie bacon or something. let’s start trying to accept foods for who they are and not try to force them to be something they’re not. so pumpkins, we’d like to apologize for making you guys be a pancake. next year we’re serving your guts in chilled bowls the way it was meant to be.
STUFF 12 slices thick-cut bacon, chopped 1 large head cauliflower, chopped (or 2, if you really really love it) ½ teaspoon freshly cracked black pepper ½ pound bucatini 4 garlic cloves, minced 3 large eggs 1 ½ cups freshly grated parmesan cheese, plus extra for topping ¼ cup chopped fresh parsley salt + pepper for taste, if needed
STEPS Preheat the oven to 425 degrees F. Place the chopped cauliflower on a baking sheet.
Heat a large skillet over medium heat and add the bacon. Cook until totally crispy and the fat is rendered. Remove the bacon from the skillet with a slotted spoon, turn off the heat and keep the bacon fat in the pan. Take 2 to 3 tablespoons of the bacon fat and drizzle it on the cauliflower, tossing to coat. Sprinkle with the pepper. Roast for 20 to 25 minutes, tossing occasionally, until the cauliflower is charred and golden. While the cauliflower is roasting, boil the water for the bucatini and cook it.
Whisk together the eggs and grated parmesan.
Heat the skillet with the bacon fat over low heat. Add the garlic cloves and stir, cooking for a minute or so. Add the bucatini to the skillet and toss it well in the bacon fat. Remove the skillet from the heat. Pour in the egg/parmesan mixture and stir quickly and constantly to create a creamy sauce, tossing for 3 to 4 minutes or so. Toss in the cooked bacon and cauliflower. Top with the parsley and extra cheese. Taste and season additionally if you’d like. Serve immediately!