Soup

I love drinking soup, so today, I will be posting about a vegan soup that is delicious:)

Leek Soup with Dill Oil

You can freeze this after letting it cool completely. In freezer bags. It's also worth mentioning that I've been enjoying leftovers of this over scoops of cooked farro. Brown rice would be great too.

1 small bunch of fresh dill ~ .5 oz / 15 g
9 tablespoons extra virgin olive oil
3.5 pounds / 56 oz / 1.5 kg leeks
6 tablespoons unsalted butter
fine grain sea salt
2 large, thin-skinned potatoes, thinly sliced
3 medium garlic cloves, thinly sliced

6.5+ cups / 1.5+ liters good-tasting vegetable broth, preferably hot

toasted almond slices, for topping
grated gruyere cheese, for topping

Use a hand blender or food processor to puree the dill and olive oil into a creamy green emulsion. Set aside.

Cut the dark, tough green leaves from the leeks, trim off the roots, and wash/rinse well. You can slice the leeks lengthwise to get inbetween the layers, or make a few rough chops and give them a quick soak, or whatever method you prefer. Use a food processor to chop the leeks in two batches. You can also chop them by hand, but I was in a pinch for time here, and the processor made quick work of this step.

In a large soup pot, heat the butter and 5 tablespoons of the dill oil over medium-high heat. When the butter has melted and is bubbling, stir in the leeks and a couple big pinches of salt. Stir well, then cover. Cook, stirring occasionally, until the leeks soften up and collapse, 6 - 8 minutes. Now, stir in the potatoes and garlic and cook, uncovered, stirring regularly, for another 15-20 minutes or until the potatoes are very, very soft. If the leeks at the bottom of the pot are getting too much color, dial back the heat a bit more and be sure to scrape the bottom of the pan when you're stirring. At this point you can mash everything with a potato masher or large fork. If you prefer a smoother soup, use a hand blender, but this soup is great a little on the chunky side. Stir in the hot broth, adjusting the amount based on whether you like a thick or thin soup. Bring back to a simmer, serve topped with almonds, grated cheese, and a generous drizzle of the remaining dill oil.

Makes a big pot - enough for 8 -10 servings.

Prep time: 10 min - Cook time: 25 min

http://www.101cookbooks.com/archives/leek-soup-with-dill-oil-recipe.html

I'm thinking of becoming vegan.

Because I Refuse to be Cruel to Animals

In modern factory farms, animals are routinely injected with hormones and stimulants to make them grow bigger and faster. Many dairy ranchers use recombinant bovine growth hormone (rBGH) to enhance milk production, despite the fact that this chemical - which has been implicated in causing cancer and other diseases - shows up in milk. Feedlots are crowded, filthy, stinking places with open sewers and choking air. The animals would not survive at all but for the fact that they are fed huge amounts of antibiotics. In some farms, cattle are fed "renders" - dead and grounded up cows. To induce and increase egg production, chicken are kept in tight cages and kept awake under bright light 24 hours a day. Consider eating vegan and eliminating all animal products from your diet.

Hundreds of thousands of animals are poisoned, blinded, and killed every year to test shampoos, household cleaners, cosmetics, hair sprays, and other personal-care and household items. These tests are not required by law, and they often produce inaccurate or misleading results - even if a product has blinded an animal, it can still be marketed to you. Some corporations force substances into animals' stomachs and drip chemicals into rabbits' eyes. What goes on behind the doors of laboratories is horrific.
Animals are also unnecssariyly being trapped, caged, hurt, and even killed to make clothing, accessories, and furniture for human .

All the arguments to prove human superiority cannot shatter this hard fact: in suffering, the animals are our equals. - Peter Singer, Australian author, Animal Liberation.

Adopting a plant-based diet is one of the most important and effective acts anyone can take to make this world a better place.

Kris Is vegan. 

Power vegan

Power Vegan!

This is highly recommended by Kris. 

Have you ever thought, "Man, I wish there was a vegan book with plant-based nutrition info, exercise routines, tips for eating affordably and curing your ailments, and recipes."? Oh, and maybe you want a little coaching in there too — you know, someone to kick you in the butt when you try to make excuses for why you can't eat healthily.

That book is real! It's called Power Veganby nutrition specialist and fitness trainer Rea Frey. This book literally contains just about everything you need to know about a maintaining a healthy vegan diet. It's for new vegans. It's for veteran vegans. And it's for the veg-curious. Often, these sorts of books are tailored to one group or the other, but everyone can get something out of this.

Like a good trainer, Frey is encouraging without being preachy. She includes chapters on power foods (with sections on sprouting and eating raw), eating vegan for life (including answers to all those common excuses for why you don't think you can eat healthily), curing ailments (foods and exercises to help with dry hair or nagging aches), workouts (with planned workout circuits and pictures demonstrating the moves), and recipes for healthy (but not over-the-top-healthy) meals .

Kris

Vegan Mushroom Bacon Swiss Burger!

Vegan Mushroom Bacon Swiss Burger!

Hey guys! This is kris posting, you like burger? But veggie? Here it is !

Vegan Mushroom Bacon Swiss Burger
-----------------------------------------------
1 tsp. olive oil
8 ounce package sliced button mushrooms
1 tsp. paprika
1/2 tsp. garlic salt
4 vegan burger patties
4 slices Daiya Swiss Style Slices
2 Tbsp. vegan mayo 
1/4 cup coconut bacon OR 1/4 cup crumbled vegan bacon
4 vegan hamburger buns

Heat the oil in a non-stick skillet. Add the mushroom slices, paprika, and garlic salt. Stir and saute for 7 to 10 minutes until mushrooms have cooked down and are soft.

Heat the burger patties in a skillet according to package directions. When the burger is cooked through on one side, flip and top with slices of Swiss. Place a lid or some type of cover over the skillet for a few seconds to allow the cheese to melt better.

To assemble, spread the mayo on the top halves of buns. Sprinkle the bacon over the mayo. Place the cooked burgers with cheese on the bottom halves of buns. Top with 1/4 cup mushrooms and top half of bun. Eat.

VEGAN BURGER!!

Today review is on Vegan Burg restaurant they are serving vegan fast food.

Vegan Burg

Location: 44 Jalan Eunos

Contact: 68446868

Opening Hours: Daily 10:00am-11:00pm

They also do delivery service too!

The Potato Spinach Pops!

Golden-brown spheres of fluffy potato goodness and healthy spinach bits make a carb-indulgent and energy-filled snack

Price for the potato spinach pops is $3.80.

The Hawaiian burger!

HAWAIIAN TERIYAKI High in Vitamin C & potassium!

This classic Hawaiian burger features the brilliant combination of a pan-grilled luscious pineapple slice and a soya patty glazed with teriyaki sauce, to offer you a delightfully tangy treat that’s just perfect for our summer weather.

Price of the burger is $6.85

-Koh Liang Wee

For more information: http://www.hungryangmo.com/2011/04/vegan-burg-eunos.html

http://www.veganburg.com/menu/

More vegan facts!

Even eating vegan part-time can benefit your health.

Vegans and those who avoid animal products (even part of the day, or part of the week) often have low rates of obesity, and on average weigh 5 to 20 percent less than meat eaters. Vegetarian diets on the whole are linked to lower BMIs, reduced risk of type II diabetes and lower incidents of cardiovascular disease. Furthermore, increased consumption of fruits and vegetables lower rates of certain cancers, especially colon cancer.

You'll get enough protein from plants.

According to traditional dietary standards, a 140-pound woman should have 50 grams of protein a day, and for a vegan that might come from a cup each of cooked spinach (5 grams), lentils (18 grams), and tempeh (a soy product with 41 grams). (You can find more suggestions from the Vegetarian Resource Group.)

In fact, large-scale research like The China Study have revealed that too much protein, namely animal protein, is harmful for your health. Other research shows that excess protein in your body can strain your kidneys or cling as fat.

Feel free to comment if these facts have helped you.
Read more: http://www.rd.com/slideshows/going-vegan/#slideshow=slide1
-Alvin

New recipe: Vegan Ice Cream(coconut flavour)
 I am an adventurous eater, especially when it comes to ice cream. So today, I am going to share out of my favorite flavor: Coconut. You can try it at home and is very simple to make. It only needs 3 ingredients :) Enjoy!

To freeze without an ice cream maker

No ice cream maker? No sweat.

You can make this without an ice cream maker, though it won’t be exactly the same consistency. Ice cream makers basically work by churning a ton of air into the mixture. If you beat the ice cream mixture by hand, it’ll be denser and a little coarser, because you won’t be able to get as much air into it by hand. That said, here’s what to do:

1. Make the coconut ice cream mixture.
2. Pour it into a large, freezer-safe bowl.
3. Freeze for about 30 minutes. Take it out of the freezer and whisk it briskly (or churn using an electric immersion blender). Return to the freezer.
4. Repeat step 3 every 30 minutes until your ice cream is creamy and frozen through.

3-Ingredient Coconut Ice Cream

2 (13-oz.) cans of coconut milk
1 3/4 cups sugar
2 teaspoons vanilla extract

Makes about 1 quart

Chill the coconut milk

When you make ice cream, you want to start with cold ingredients. It makes the freezing process that much easier. So, if you can, chill the cans of coconut milk for at least 4 hours before making your ice cream.

Blend the ingredients

Crack open your cans o’ coconut milk. Coconut milk naturally separates, so you’ll have a thick, white layer on top (which contains the fattier solids), and watery liquid below. That’s just fine.

Empty the contents of the cans into your blender. Scrape the can, get it all out.

(Bleh, right? Don’t worry. The blender will re-emulsify this mess into gorgeous, silky, homogenous coconut milk.)

Add the sugar and vanilla.

Blend until smooth.

It will look about like this when done. The bumps you see are bubbles.

Give it a quick taste. If you want to add extra sugar or more vanilla, now’s the time to do it. (If you want to add anything solid, like shredded coconut or mini chocolate chips, add those in the last 5 minutes of processing when you have it in your ice cream maker.)

That’s it. That’s your ice cream base. Pretty simple, right?

Process in your ice cream maker

Pour the mixture into your ice cream maker and process according to the manufacturer’s instructions.

It will transform from this:

To this:

When it’s done, transfer it to a freezer-safe container. I like to use 1-lb. bread pans. They hold a quart of ice cream nicely.

Smooth the top down with a spatula.

Press a piece of plastic wrap to the surface of the ice cream. Pop it into your freezer and freeze overnight or until solid.

Serve & enjoy!

This ice cream doesn’t really freeze rock solid, which means it’s pretty scoopable right out of the freezer. (No waiting? Yes, please!)

Enjoy!

This is delicious as a stand-alone treat. But, if you want to kick it up a notch, make a Mounds- or Almond-Joy inspired sundae. Drizzle with hot fudge and sprinkle with dark chocolate shavings and sliced, toasted almonds.