A Classic: Vegan Fried Rice

I don’t fully know whether white rice is healthy or not, but I really love it. I know people in Asia eat white rice a lot, and they seem healthy, so that means it’s healthy, right? Right? Maybe not. Anyways, I eat rice a lot. Alone with some salt, with curry, with chili, or sometimes… fried. Fried rice is truly a delicious meal and a good way of getting some vegetables into your system. One of the things I asked for on my list of things I wanted as wedding gifts was a wok – which I have been enchanted with ever since my 5th grade year of middle school. There, I had a teacher who loved woks and made sure to tell everyone in the class about them. You don’t need a wok to cook fried rice, but thanks to its size and shape, it definitely makes the process easier. The more I say this word out loud to myself as I type this, the stranger it sounds. “Wok.”

When I make fried rice, I generally like to cook the rice and then freeze it a day in advance. I saw this advice online a while ago and it does seem to help with the texture. I generally began with some stir fry oil, some broccoli, and some carrots. I like to soften up my vegetables, then add the rice and mix it all around with some soy sauce. I add some peppers and sometimes some spinach, green onions and/or bean sprouts, some seasoning such as garlic powder, and then my secret ingredient: Gochujang sauce.

I found Gochujang because I tried Bibimbap at a local Korean restaurant and absolutely loved it, so much so that I wanted to make it myself. I looked up what sauce they used and got it myself, and my life has changed ever since. I don’t know if there’s anything that Gochujang doesn’t make better. We eat it with fried rice, with our veggie burgers, even sometimes in stuff like chili. The stuff is delicious, and adds this nice slightly spicy flavor that isn’t too much to handle.

Of course, I used to add eggs to my fried rice, but I feel that recently I’ve been enjoying it more since I haven’t added them. I hope that I maybe listed an ingredient you haven’t considered adding to your fried rice. If you know of any ingredients I should try, feel free to let me know in the comments.

Existential Concerns About Being Vegan

I’ve been a vegetarian for I think about four years now, and a vegan for about 3 months. I started my journey in an Ethics class, where I learned about animal sentience and how we treat them – so, my veganism was never about health. In truth, I’ve actually been losing weight since my 8th grade year of high school – long before I went veg, but I’m sure some people may think I’m as thin as I am because of my diet. That said, as I continued down my Philosophy minor in college, I asked myself deeper and deeper questions about veganism and its implications. Today, I’ll be talking about those questions.

If veganism is the morally right position, what about my pet cat, Udon?

My cat has to eat meat. I have of course heard of vegan alternatives to cat food, but I’ve also heard very bad things about them. According to my wife and I’s research, vegan diets for cats are very unhealthy, as their bodies aren’t able to digest plant proteins in the same way they can digest meat protein. Lab-grown meat is coming, and I’m excited for that to help feed my cat, but until then, is it morally acceptable to have a cat? There’s obviously some cognitive dissonance, which I’ve let slide because I love my cat

Is pet ownership moral?

This is a controversial topic. People on both sides have passionate opinions, but my own is that pet ownership has little to nothing to do with veganism. I think that there are definitely a lot of people out there who don’t properly treat their pets, and probably don’t deserve to have them. I think that pet breeding is a horrible practice that results in animals suffering far more than they should. But, I think that pet ownership can be done right. I treat my cat like my son. I acknowledge his sentience and will, but I still do my best to protect him from his own ignorance. I think he lives a fun life that’s easier than the life he’d be forced to live if he were in the wild. But, the wild brings up another question.

Is nature immoral, and if we were able, would we be obligated to change it?

The predator/prey relationship is one of the facts of life and nature. It is one of the very cornerstones upon which all life on earth evolved. But that relationship cannot exist without suffering. Obviously, vegans and vegetarians are not concerned with just suffering, but specifically unnecessary suffering. So, if you must eat meat in order to live, one could say that you are causing necessary suffering. But why is your existence more important than the existence of the being you cause suffering to? If we could eliminate suffering by eliminating all predators and controlling populations through manual means, would that be a morally good thing to do?

I don’t know the answers to these questions, but they are certainly there. They probably won’t matter, ever, but at least not in my lifetime. So for now, I’ll just keep doing what I can.

Avocado Toast, and an Interview

Today we’ll be talking to White Granton, chemistry major and active avocado toast connoisseur.

As mentioned in the video, White was a vegetarian, but began down a slippery slope of accidentally eating meat once and then just continued. Off camera, White told me he had struggled to find vegetarian recipes, and also to cook vegetarian for himself while his girlfriend wasn’t there to cook for him. For that reason I introduced him to a new way of making an incredibly simple yet healthy recipe: avocado toast.

You’ll need some spicy brown mustard, some avocado, some crushed flax seed, and some hot sauce. At first look, those ingredients may not sound very appetizing together – I’m sure that’s what White was thinking. But I assure you that when you taste it, you won’t be disappointed.

Amazing Cookies That You Can Feel Good About Eating

Chocolate chip cookies are really good, but one thing has been pretty consistent every time I’ve had them – my stomach doesn’t feel too great afterwards. It probably has something to do with the high sugar content. For that reason, cookies aren’t really something I’ve ever made myself. As a lazy-ish college student, if I’m going to make food, it needs to be filling, nutritious, and decently healthy.

I’ve always been someone who has had trouble eating breakfast, for whatever reason. In my days as a meat-eater, eating bacon and eggs and pancakes, etc, was too much for me. I was just never hungry like that in the mornings. My typical breakfast consists of some Belvita breakfast crackers, because they’re about the only thing I can work up the appetite for. I know this is horrible for me, but I can’t really change how my stomach feels. That said, finding this cookie recipe from Simnett has changed the way I eat breakfast. The cookies listed here are delicious and they don’t leave you feeling like you’ve just eaten a pile of sugar. You’ll need:

1 and a half cups of oats
1/2 cup of peanut butter
1/2 cup vegan chocolate chips
2 bananas
a pinch of salt
1 scoop of protein powder (optional)

I would suggest preheating your oven, then combine all of those ingredients in a large enough mixing bowl to begin. It’s actually a really unpleasant feeling on your hands. It feels disgusting mixing all that together. Try to crush up all the banana pieces so you aren’t left with huge sections of your cookie being banana chunk – unless you want that. Once adequately mixed, place cookie-sized sections of the mix on a baking pan. My wife and I have found that these are easier to eat the smaller they are, so we make them pretty small. Not bite-sized, though – you’ll see in the photo. Cook them for 12-15 minutes, and once they’re done, enjoy!

These cookies are incredible, and something my wife and I have been regularly making ever since we first tried them. If you’ve got a sweet tooth that veganism isn’t satisfying, please give these a shot. I hope that you enjoy them as much as we have!

Delicious Tofu? I Never Would Have Thought…

I’ve tried tofu a few times in my life, and every time, my experience has been the same. It’s felt like a soggy pancake that I have to chew up in my mouth, completely disgusting. Why would anyone ever like this stuff? At least, that’s what I thought before I tried Simnett Nutrition’s tofu sandwich recipe. These are open-faced sandwiches that are very easy and quick to make, as well as affordable. I’ve eaten them many times before a workout for a nice boost – and they come with an extra benefit of some good gut bacteria.

Nasoya Tofu Baked Tofu, Baked, Marinated, Teriyaki

The first thing you’ll need is some tofu. I was unable to find the kind of tofu Simnett used in my area, so I bought what I could at the local Publix. I was definitely skeptical and worried the sandwich wouldn’t taste the same or even good at all without the same flavor tofu that he had, but it didn’t end up being a problem. We got Nasoya marinated baked tofu – teriyaki flavor.

Next, you’ll need some vegan cheese. Simnett used a block, but we were unable to find anything like that, so we just use these smoked Gouda slices on our shredder as if they’re a block. Simnett mentioned that vegan cheese you shred yourself is better than pre-shredded, and after trying both, I 100% agree. If you’ve tried shredded vegan cheese in the past and weren’t a fan, I hugely recommend you try this yourself.

Finally, you’ll need some spicy brown mustard, some sauerkraut, and some whole-grain bread.

Toast the bread, and meanwhile, prepare your other ingredients. Cut the tofu into slices and shred the cheese. Once the toast is finished, spread a layer of brown mustard over it, and begin by adding the tofu to the sandwich. Generally, my wife and I use six slices of tofu per sandwich. Cover the tofu with the shredded cheese, then finally, put on the sauerkraut. It’s important that you add the sauerkraut last because otherwise, the wetness of it will drip through and your bread might become soggy. Once you’ve finished these steps, it should look a little something like this…

Now that you’ve come this far, it’s time to dig in and enjoy!

My wife, digging in and enjoying a sandwich.

An Edited Version of Tasty’s Protein-Packed Chili

Protein is an essential nutrient for our bodies, and one that people often accuse vegetarians/vegans of not being able to get enough of. But I think this chili recipe alone can provide you with enough protein for a lifetime. That’s just a joke, but it is a lot of protein, and it’s absolutely delicious. I first found this recipe while scrolling down my Facebook page. I saw a video from Tasty and wanted to try it out. So, my wife and I invited someone over for that night, and we began the process of making the chili. It went well, it was fun and easy, and best of all it looks aesthetically beautiful. However, when the friend we invited over got here… things went a bit downhill. You see, Tasty’s recipe calls for 4 tablespoons of chili powder. We made the recipe in a huge pot and added more beans than it called for, so we figured it wouldn’t be an issue. But when we sat down and began eating, our mouths were burning. We tried adding soy milk, eating it with rice, adding avocado, and more… but it wasn’t enough. We ate as much as we could, but we ended up having to throw some of the leftovers away. So, I’d like to introduce a revised version of the recipe – one that’s easier, cheaper, and won’t burn your mouth if you’re a sissy like me.

Ingredients

1 tablespoon olive oil
2 teaspoons garlic powder
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno, chopped, seeded
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cayenne pepper
2 tablespoons chili powder
1 tablespoon cumin
1 can diced tomatoes
1 can petite diced tomatoes
4 cups vegetable broth/stock
2 cups water
1 and a half cups quinoa
1 15oz can red kidney bean, drained
1 15oz can pinto bean, drained
1 15oz can black bean, drained
1 15oz can corn, drained
1 teaspoon dried oregano
1 head cauliflower
avocado, for garnish

Though this version is slightly revised, the preparation is similar.

In a large pot, over medium heat, combine oil, onion, pepper, jalapeno, salt, pepper, cayenne pepper, chili powder, garlic powder, and cumin. Sauté this until the onion is translucent, which should be about 5-6 minutes.
Once the onion is translucent, add the cans of tomatoes, the vegetable broth, the water, the quinoa, and the beans. Bring this mix to a boil.

Cover the pot and reduce to a simmer for 25-30 minutes. Stir occasionally.
Add the corn, the oregano, and the cauliflower. Adding the cauliflower late allows it to keep a firm texture which adds to the chili. Cover again and simmer for 5 minutes.
Allow this to cool for 2 minutes, then serve topped with avocado. You could also eat it with rice.
Enjoy!

This recipe makes a LOT of chili, so if you’re someone who likes to meal prep, or doesn’t have a lot of time to cook constantly, it might be perfect for you. It’s incredibly easy to heat up in the microwave, as well, and I would argue it tastes even better after it’s been refrigerated and allowed to mesh together more.

Completely Unrelated Opinion Piece: Pokemon Sword and Shield

I understand – you’ve come to this blog for vegan recipes. Chances are you’re not interested in Pokemon Sword and Shield. But this blog is made for a class, and I’m required to write an opinion piece for it, so please bear with me. Another recipe will be coming soon, and it’s going to be an exciting one. Coming up we have protein-packed chili, tofu sandwiches, and delicious cookies.

But for today, I want to talk about the upcoming Pokemon games. These games are scheduled for a release on the Nintendo Switch on November 15 of this year. And I have to say… based on information so far, these will be the first mainline Pokemon games I don’t think I’ll purchase. I’ve been a fan of Pokemon for my entire life, it was arguably the very first game that sparked my interests in video games. I have grown deeply attached to some of the characters of the series and I’ve replayed the 1st through 5th generations many times. But I have noticed change in the more recent Pokemon games. The games have been more and more focused on cut-scenes, gimmicks, and extremely minor/unimpressive improvement of game-play and graphics, and less focused on what got me and many other fans into the series in the first place: the Pokemon.

To illustrate what I mean, Bulbapedia has the number of Pokemon per generation listed on its website. Generation 1 had 151 Pokemon, Generation 2 had 100, 3 had 135, 4 had 107, 5 had 156, and then, we have the transition to 3D in Pokemon X and Y. Generation 6 had 72 Pokemon, and Generation 7 followed with 88 Pokemon. Before those two generations, the series had not dropped below one hundred. But the games began focusing less on new Pokemon and more on gimmicks.

Pokemon Sword and Shield may break this trend, as we have no idea the final Pokedex number as of yet. However, the evidence of gimmicks being introduced is certainly there. The new Dynamax feature certainly looks interesting, but I worry that they are trying to sell it to us a bit too much – almost as if the game doesn’t have that much more to offer. Aside from that, however, there is a lot of other evidence of lazy game design and lack of innovation. The graphics and models are the same of those from the 3DS titles, though you’d think with a product as profitable as Pokemon, they could make a full game using Pokken Tournament level graphics.

This image from 4chan shows the same cloud being copied and pasted 4 times in the sky of the Galar region. Is this really a game made by the most profitable video game series of all time? It certainly doesn’t feel like it.

One final note is this. A new Pokemon was revealed today called “Impidimp”.

And is it just me… Or does that thing look like a worse and much less creative…

Maybe it is just me. I hate to be pessimistic, but I don’t think this is just me outgrowing the series. There are other series I’m still interested in even after all this time. I think I just don’t like the direction it’s taking.

The Impossible Whopper, aka, A Dream Come True

It’s been a long time since I’ve gone vegetarian. To be honest, I don’t know the specific details, but it’s been at least three or four years. I quit suddenly after taking an Ethics course at my school, and over the summer afterwards I worked at Marco’s Pizza. For the most part, I didn’t experience any real cravings for meat – except for that every once in a while when I worked the cutting table and my favorite pizza – a pepperoni pizza, came out. While seasoning and cutting that thing, I would get extreme cravings, but I never once gave in. Pineapple and red onion pizza was enough for me to get by, and I ate it a lot. But there was one thing that I would get strong cravings for. It wasn’t a filet mignon, or chicken wings, or a tender piece of salmon. No – it was a fast food burger.

I don’t know what it is about just a McDonald’s burger that was so appetizing to me. I think I cheated on a burger once at Waffle House, but I’ve never had a McDonald’s burger since going vegetarian. That said, I have definitely wanted them. This is where the Impossible Whopper comes in. I am fortunate enough to be located in an area where the Impossible Whopper is a mere five minute drive away, and I must admit I’ve probably been eating way too many of them. Today, I’ll take you through my journey.

Every time I’ve gone to Burger King, the voice will ask whether I’d like to try the new Impossible Whopper. I’m happy they’re advertising this thing so strongly! Apparently, this burger increased their traffic by 18% – that seems big, right? Maybe it’s just me increasing their traffic by 18%. For those of you who don’t know, the Impossible Burger is a fully meatless, plant-based burger that’s been in development for a while. Food scientists studied the texture of meat and tried replicating it with plant materials, and eventually, they succeeded. I have had several people tell me they almost took it back because they thought they were given an actual meat burger!

This is what it looks like once you get it. Boring, right? Just looks like your average fast food burger. But that’s the thing – it is. Without any suffering brought to animals, I can experience fast food burgers yet again. Next, can they make some good plant-based bacon?

Salads: A Child’s Worst Nightmare?

Back when I was a kid, there was nothing I wanted eat less than a… *gasp* a salad. Salads were the most boring of all foods. Bland, tasteless, and consisting of pretty much only the worst food group: vegetables. Even as adults, I think many people still feel this way. Salads are bad and boring unless they have meat, and even then, why not just get a burger instead? But I’ve got to be honest with you – as a kid, I think I had some wool pulled over my eye. In fact, I think all of us have in a way. To show you what I mean, I went to Burger King to get the Impossible Whopper (there’s a post coming about that, no worries). While I was there, though, I also ordered a salad. And this is what I got.

Lettuce. Cheese (sorry, not vegan. I didn’t even realize it came with cheese.) And what else, but a single sliced tomato. Wow, that is pretty boring. It looks bland, boring, and disgusting – all the things kid me feared about salads. Why is that? Well, I think part of it is because this is sadly how kid me, and many Americans, saw salads advertised. Burgers and chicken nuggets were exciting! Salad was bland and for loser adults. I probably did try a salad as a kid, and I probably didn’t like it – but was it because my taste buds weren’t developed enough to appreciate the flavor of lettuce yet? Probably not. It was probably because the salad truly, actually sucked!

I realized the potential of salads first when I first went vegetarian and tried the quinoa salad at Zoe’s Kitchen. It blew me away. It was flavorful, healthy, and nutritious. That salad opened my mind to other potential options, and today I made a salad so that I could compare my salad to the boring clump of lettuce seen above.

I admit, looking now, it’s not the prettiest thing in the world. Maybe as a kid, I still would have thought that looked gross. But it certainly doesn’t taste gross. In the above salad, we have multiple types of leaves, carrots, cherry tomatoes, orange bell pepper, chia seeds, pepitas, and Thousand Island dressing. This salad was delicious. There were so many different textures that all came together in your mouth like a wonderful nutritious journey. So, if you’re someone who has decided you don’t like salads based off of the one you had at school lunch as a kid, maybe give them another shot. Start by going to Zoe’s.

Almost Daily Smoothie

I don’t have a Smoothie King where I live right now at university, but while I was back home it was one of my favorite places to go. Banana-peach, blueberry-strawberry, and more flavors… there’s so much you can do with a smoothie, and they can even feel good to drink. Sugar is everywhere nowadays, and I’m no professional, but there’s something about fruit sugar that feels more natural and right to eat.

Sadly, for most of my life, I was unable to recreate the texture and flavor of Smoothie King smoothies at my home. They would usually end up too liquidy, or sometimes too icy. Smoothie King was always the better choice because I could get a better product. And don’t get me wrong, I still love Smoothie King and often stop there on my drives back home for something nutritious to drink, but the aforementioned problem is no longer a problem for me. Thanks to a smoothie recipe from Simnett Nutrition, I now like the smoothies I make at home even more than the ones I can get at Smoothie King.

The smoothie is also pretty simple and easy to make. Because I have a small NutriBullet blender, I make mine a bit differently than Simnett. Not all the ingredients will fit into the cup to blend at the same time, so I normally have to go two rounds. In the first round, I add two bananas, some berries from a bag of frozen berries, and some Silk soy milk. Once I’ve blended that up successfully, I’ll add two dates, a scoop of VivoLife Blueberry and Acai protein powder, some flax seed for the smoothie’s texture, and a bit of honey I have left over from my time as a vegetarian. Obviously you can skip the honey, maple syrup will probably work well also, if you want some extra sweetness. Another thing Simnett likes to add is greens to his smoothie, but he fails to specify what “greens” he adds. Sometimes, I throw in some kale to my smoothie for that little extra health value.

I drink these smoothies almost every day. As someone trying to build some mass, the bananas and dates serve to help me eat some calories while also providing me with some valuable vitamins… probably. It’s a truly delicious smoothie that I haven’t gotten tired of and have been making for a pretty long time now. Sometimes I’ll switch things up by adding some frozen peaches or other various fruits into the smoothie, too.