SupernaturaleGirl - Vegan Recipes

"But we have canines..." Scientificness about meat and our bodies

Wed, 16 Sep 2015 18:12:55 GMT

The fastest way to get someone's panties in a bunch is to start a conversation about politics. Or be a Vegan.

I am a Vegan.

I am very proud of the choices I have made and that I make every single day, to avoid harm and pain for others.

Most of the people I come across feel we were born to eat meat (and for the most part, have not yet done real research on the subject) and also never tried a Plant based lifestyle. So to portray meat eating as something " better than" or "superior to" for health lifestyle and survival, without having been on both types of diets- means their agument doesn't really hold water. I have been on both and so have many of my friend's. The resounding consensus? They feel better morally and physically, being on a Plant based diet!

I am all about some science. I didn't used to care wether we were born to eat meat or not. I just knew you could live on plants, be more likely to keep disease and health problems at bay and harm none- so I was on board 100%. It wasn't until the last few years that I found a whole lot of research and science that says we truly do not need meat or dairy and the health benefits of a plant based diet are unparalelled.

With that, I began diving more and more into books and research about Human physiology, chemical makeup and the internal structure of our organs and even how our bodies process meat. I was excited to find that- from a scientific and physiological standpoint, we can flourish on veggies and that our bodies do not; 1) break down meat the way carnivores do 2) properly process fat and cholesterols from animal flesh 3) have claws, run at high rates of speed to catch prey, have decent night vision and the list goes on.

My main point here is that the argument that we were "born" to eat meat is truly a poor one and noone should use it seriously. If you want to say you eat meat because it tastes good to you, than that is a choice-own it. If you honestly feel no empathy or compassion about animals, own that too.

Hardly anything about our Chemical makeup says we are carnivorous. Our teeth, our saliva, our build, our digestive tract, our lack of ability to get to high speeds, our lack of protection from others like claws, horns and sharp fangs. Hey Mr. and Mrs. meat eater, do you ever see a cow, chicken, lamb, goat, pig or fish and just feel like going after it? Your wild, interal, carnivorous instincts just KICK IN and you go crazy and cannot control your hunger to tear them to bits and chase them into the sunset?

I have yet to meet a pet that doesn't have this paticular "chase and eat" issue and they are not wild animals, have not lived with a wild pack and yet their natural and carnivorous instincts are intact. Ours are not there, because they never were. We have never seen a bunny or a bird and started to drool. If you have had this issue, than I feel bad that you are such a a societal outcast and need such serious and immediate help.

Have you ever smelled a fresh peach, cut up watermelon, a juicy pear? Those will definitely make you drool! "So will a nice juicy steak cookin' on the barbie, wrapped in bacon!", that's because it is loaded with seasonings and is being cooked. Cooked. Cooked. Did I mention cooked? If you started to cut up a cow, your mouth wouldn't water-except to puke maybe. You know that watering under your tongue thing? Ugh. the worst! Things that we crave naturally, that come from unadulterated foods that need no processing- that is what we are meant for. Things that grow and produce in nature, that we can pull open with our muscular hands, crack open with our wide and somewhat strong teeth, much like that of a seed,nut or fruit rind.

But we have Canines. Sure, but they are itty bitty and I wouldn't exactly go bragging about them. They are much shorter than, say, a Lion's because they are meant for cracking nuts, seeds and peircing fruit flesh- not another animal.

This could go on and on, so let me leave you with one last, spicy detail about our insides. A Carnivore, like a Lion (because he seems to be everyone's favorite example), has a short digestive tract. This is to shorten digestion time so that he doesn't absorb the unecessary and high amounts of fat and cholesterol. He gets what he needs and it's gone. Then he hunts again. Our stomach acids are signifigantly weaker and far less capable of breaking down meat than a Carnovire's as well as having completely opposite saliva profiles- Carnivore's have acidic saliva, to break down acidic meats. Humans have a more alkaline saliva that is necessary for grain breakdown.

PS. Heart disease comes from over consumption of animal products, #1 killer in this Country- so not only are we looking at eating disorders and gluttony (tossed that one in for the nice Christian folks) but disease, from eating animals.

It should also come as no surprise that disease in the Human body thrives when it is acidic. Acidic foods? Dairy and Meat (processed junk too like sugar). Alkaline, balancing foods? Fruits, nuts, grains and seeds.

Other good articles on the subject:

http://prime.peta.org/2009/10/yes-its-true-humans-arent-meant-to-eat-meat

http://michaelbluejay.com/veg/natural.html

http://freefromharm.org/photo-galleries/9-reasons-your-canine-teeth-dont-make-you-a-meat-eater/

A little birdy told me: EGGS are on the way out! Replacements made simple

Sun, 17 May 2015 23:40:01 GMT

"...Avian flu, which has proven lethal in other parts of the world, has spread throughout the United States like wildfire. Since April, when cases began spreading by the thousands each week, the virus has escalated to a point of national crisis.

As of this month, some 46 million chickens and turkeys have been affected, according to the U.S. Department of Agriculture. Nearly 80 percent of those are egg-laying hens, a reality that has been crippling for the egg industry...."

　

Thank you Washington Post for that lovely reminder of how exploiting animals comes back to bite us. Using animals in such a grandios manner-such as factory farming-doesn't only harm them. I am aware there are people who couldn't care less about how animals feel, however, sad as that is, I know that they do care about their families and themselves.

　

For all the people desperate to point out that people won't catch a bird disease check this article out. http://www.webmd.com/cold-and-flu/what-know-about-bird-flu

　

After reading the article, one might say you aren't going to get bird flu from a cooked egg- so where is the issue? If we won't get the virus FROM the birds and the eggs just cost a little more, whats the problem? Using animals in such a way that they become rampant with diesease, which in turn affects the workers, handlers, farmers is a real problem. We aren't only talking about animal welfare here-so if you care about people too, than this should concern you.

　

The egg industry is huge. It has a lot of employees and a lot of farmers. This is a breaking point. These birds are sick and miserable, as they have been for years. Maybe now, now that PEOPLE are being affected, the world can stop and think. They can start to see how using and abusing the lives of others comes back to haunt you in the form of scary, mutating viruses that humans can and do catch and pass on-much like something out of a terrifying sci-fi flick. Wake up and smell the fakin' bacon because veganism is starting to look really good right now.

　

And just to give you the larger picture, atleast the one I see; if you have big factory farms that keep popping up all over, with terribly sick animals, the animals get the people sick, the farmers lose animals, prices have to go up, the economy goes downhill.

Not only is this affecting these poor, terrified birds, but it is affecting the economy, the farmer's, the workers and their families. This is a sign, a sign that people have been doing this wrong for quite a long while now. Birds are not meant to be crammed into cages, thrown, clipped, kicked, ground up alive- they are meant to roam around freely in a pasture of green grass, they are not here to be exploited and used for financial gain. No animal is. No living being exists specifically for our entertainment, pleasure or consumption. And now some scary things are happening because of how complacent and greedy humans have gotten.

"...But sometimes -- after close personal contact -- a person who gets bird flu does infect another person." says the Washinton Post. That's enough for me and my Vegetarian Husband who just joined me in Veganism.

　

So what do we do now? How do we move forward and move on from eggs? We use replacements! They work, are healthier, have no cholesterol and are cruelty free!

　

Some easy go-to options:

• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp.baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

*compliments of PETA.org

　

http://www.ener-g.com/egg-replacer.html Ener G egg replacer was one of my favorites when I first started Vegan baking. It really is simple to use and quite effective.

　

1/4 C. of silken tofu can replace an egg, 1/4 C. applesauce or 1/4 C. soy yogurt is great too! Bananas work well for me in Vegan specialty breads-just make sure you don't mind the banana taste!

　

My all-time FAVORITE and most effective is the Flax "egg", take 1 tbsp. ground flax with 3 tbsp. warm water. I let it set just a few moments to get really jellified. It is goopy, slimy and runny like an egg and has awesome binding properties BUT it has no cholesterol and has Omega 3's!

　

My Favorite Tofu Scramble recipes:

If you wither away at the mere thought of never having scrambled eggs int he morning,ever again-fear not. There are some truly amazing chefs out there that are cruelty free and know how to whip up some delicious faux egg brekkie like a pro.

　

https://minimalistbaker.com/southwest-tofu-scramble/

　

http://www.foodnetwork.com/recipes/food-network-kitchens/vegan-tofu-and-spinach-scramble.html

　

http://www.theppk.com/2009/10/tof-u-and-tof-me-scrambled-tofu-revisited/

What's your favorite egg replacements and recipes to use them in?

xx Supernaturalegirl

Vegan gal's "monthly visitor" Molasses hotcakes

Fri, 06 Mar 2015 16:26:44 GMT

So you're hot, moody, fatigued, cranky, bloated in need of an iron boost, some carb loading and sweet?

2 Cups flour

1 Flax egg

3 tablespoons coconut oil

1 1/2 cups almond mylk

1/2 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

Loaded VEGAN Chocolate S'mores Cake

Mon, 18 Aug 2014 16:52:19 GMT

Vegan Chocolate Cake:

3 C. Flour

2 C. Vegan sugar

1 1/2 C. Baking Cocoa Powder

2 tsp. Sea salt

2 tsp. Baking soda

3 1/2 C. Chocolate nut milk or Vanilla

2 tsp. Apple cider vinegar or white

3 tsp. Vanilla extract

1 C. Coconut oil

Mix, mix, mix! Until no lumps or bumps. I did mine by hand but you can use a mixer too! Divide in half and pour into two, greased, round cake pans. Bake at 350 for about 20-35 minutes. Be sure to check on the cake as oven temperatures vary greatly. At twenty mine was very done, in my families ovens, it took a little longer.

Set aside to let cool.

Vegan ButterCream Icing:

1/2 C. Vegan butter softened

1 tsp. Vanilla extract or vanilla bean pod

1/2 C. Vegetable shortening

4 1/2 C. Powdered sugar

3 Tbsp. Vanilla almond milk

Stir well. You can see how to make it stiffer if you need to. Simply add small amounts of

powdered sugar if you want it stiffer and small amounts of Almond milk for a smoother texture.

As for the top, just crumble your favorite Vegan graham crackers over the top, stick to the sides to add flare, drizzle some Vegan chocolate sauce. I used a double boiler to melt down the Enjoy Life chocolate chunks and drizzled it all over the top and down the crackers.

Chicago Vegan Foods makes these rockin' Dandie's Marshmallows and they are Vegan and gooey delicious!

Amarie Halley (aka SupernaturaleGirl) is a Foodie, DIY nerd, Holistic fanatic and is always testing out and reviewing healthy beauty and lifestyle stuffs.

Check her out at www.supernaturalegirl.com to see her videos and blogs, or find her on Instagram (#supernaturalegirl),Twitter (@AmarieHalley) and Pinterest!

Also, be sure to check out the Vegan Clothing & accessory shop!

3 lazy meals: meals to get off your butt for, starring Tofu

Wed, 15 Jan 2014 08:24:38 GMT

Okay. I will admit that Tofu can be bland. It loses a lot of its appeal this way. You don’t want to press it and wait for it to dry, cut it up, season it. Only for it to taste like you hadn’t done anything to it! Womp.

Here are some savory, tasty, spicy, tangy dishes to get your taste buds in firing action and your eyes satiated with colorful tofu bliss.

Life is busy. You have every right to bum it some days. Here's some goodies to stay on track, fill up, feed the fam and feel accomplished, all while wearing your gnome pajama pants.

Stir-fried rice noodles and veggies Here we have a simple yet fancy looking dish from the pages of Real Simple. I am addicted to this magazine. This recipe is worth the extra effort people! So easy, so tasty.

http://www.realsimple.com/food-recipes/browse-all-recipes/stir-fried-rice-noodles-tofu-vegetables-00000000019604/index.html

If you LOVE Korean food but aren’t down with the meaty dishes, try out this winner-winner tofu dinner. Love SPICY? This is for you too.

Thank you Maangchi, from saving us from a certain bland Tofu Hell<3

http://www.maangchi.com/recipe/dububuchim-yangnyeomjang

Curry Scrambled Tofu

Curry Lover? I know I am! Time to get mellow with that yellow! (Wow I am super-nerderific today). This dish is not only lovely as all get out , but it’s easy peasy and merely effortless.

mmmm.Breakfast for dinner.

Fat-Free Vegan whipped up this sunshine colored number just for your lazy days <3

jforhttp://blog.fatfreevegan.com/2011/05/ridiculously-easy-curry-scrambled-tofu.html

Cool & Creamy Banana Freezer Pie Vegan/Gf/Raw

Sun, 05 Jan 2014 04:43:49 GMT

I know, I know and yes. This is a totally raw, gluten free, vegan banana pie, drizzled with raw caramel, swirled with creamy whip topping, sprinkled with cinnamon and chopped walnuts. And yes, it's remarkably delicious and you should absolutely take it to a party, event, dinner, get together, or have pre-made and nestled in the ice box for when unexpected guests pop by.

This being raw, vegan and gluten free with no sugar added means almost ANYONE should be able to enjoy this. So get your apron and bowls and let's get to it!

*whine* the boring part...

Overnight soak a cup of dates and a bag of cashews. I use about 2 cups of cashews. Just toss them in a bowl and fill it with water, cover with a lid or plastic wrap. If you want this NOW, let them soak for a few hours at least before making. Also, pop a can of coconut cream into the fridge. This will firm up and be ready to whip up for a delicious creamy topping.

Ripe, super duper brown spotty bananas are best for recipes like this.

Vegan Gluten Free Raw Banana Freezer Pie:

3-4 bananas

2 Cups soaked cashews

1/2 c. lemon juice

lemon zest

1/2 c. coconut oil

sea salt

cinnamon, vanilla and nutmeg

1 c. dates soaked

3/4 c. dried shredded coconut

1 can REAL coconut cream

Take your brown spotty beautiful bananas and toss them in a mixing bowl, I used about 3-4 bananas. add about 3/4 C. to 1 C. of your soaked cashews, 1/2 C. lemon juice, a tiny bit of lemon zest, 1/2 C. coconut oil, sprinkling of sea salt, a few dashes of cinnamon, vanilla bean and nutmeg.

Now, blend, blend, blend really well. I tossed it all into my Vitamix and pulsed it until it was smooth and creamy.

Next, head over to your food processor and toss in your dates, remaining cashews (about 1 C. add pinches of cinnamon and sea salt. Toss in 3/4 C. Dried coconut and blend! It should star to look like a crumbly crust texture. Scrape into a pie dish and press in ad shape. Pop in the freezer for 30 minutes.

After 30 minutes, take out your pie crust and fill with the Vitamix Banana blend and pop back into the freezer.

For the Raw Caramel sauce I drizzled and froze it but I feel it would taste much better over the whipped topping, all runny and gooey. YUM!

So go ahead and take your coconut cream out of the fridge and open the can. Scrape just the firm, white coconut cream into a mixing bowl and use a hand mixer to beat until all whippy and good!

Take your pie out, cut a slice for yourself and plop a big spoonful of this sinful whip on top. sprinkle on some cinnamon and add some of your favorite chopped nuts. If you think you can handle anymore, add this caramel on top. Please note the caramel has added sweetener:

Raw Caramel Sauce:

1/2 C. coconut oil

1/2 C.agave or maple

splash of vanilla

pinch of sea salt

and about 1/2 C. Raw almond butter

Oh, my lord. Deliciousness.

Please share this recipe, pin it, email it, whatever your heart desires.

If you decide to make this, please take a pic and tag me on Ingstagram @supernaturalegirl!

Vegan Basil-Parmesan Pesto

Sun, 13 Oct 2013 21:22:53 GMT

Vegan Basil-Parmesan Pesto
1/2-1C. Fresh basil leaves
1/2 tsp. salt
4-5 Tbsp. Olive oil
1-2 garlic cloves
1/3-1/2 C. GO-VEGGIE Vegan Parmesan Cheese
1/2 tsp. fresh lemon juice
3 Tbsp. Pine nuts

Toss all ingredients into a food processor, blend well and enjoy over Pastas, toasts, pizza and so much more!

Carrot~Spice Cakes with Vanilla Nutmeg icing (Vegan/Gf/GrainFree)

Tue, 10 Sep 2013 16:32:36 GMT

Treat yourself the right way. Without unnecessary junk. Warm, crumbly, carrot spice cake minis with a ooey gooey icing. Perfection for Fall. These went fast. Literally. After the pictures were done, hands were grabbing at them! These will be a hit for your taste buds or Holiday parties!

Simple, quick and yummy! Honestly, don't you wish you could reach into this picture?

Cake:
2 grated carrots (strain out as much pulp as you can)
1 1/2 bananas
6 Tbsp.. Almond Flour
1 tsp. baking powder

Fill muffin tins, lined with paper liners, about halfway
Bake @ 350 for 15-20 minutes

Icing:

1 1/2 cups powdered sugar

1 1/2 tsp. vanilla extract

1/4 cup Vanilla Almond Milk

beat with mixer until creamy, add more sugar if you'd like a thicker consistency. Here I added in 2 tsp. of Nutmeg and blended well.

Place one warm cake down on a plate, pour about a tablespoon of icing onto it so that the warmth makes the icing run slightly. Place the other cake gently on top and press to make sure they stick together well and don't slide around. Spoon out more icing on top and let run again. Sprinkle Nutmeg over the top of the icing.

Serve and Enjoy!

Tasty Tip♥: add dashes of cinnamon, ginger or allspice for a nice spice cake taste!

Be sure to share your recipe pics on Instagram Please♥

Ginger-Pecan Crusted Warm Pumpkin squares (Vegan/Gluten free/Grain free)

Mon, 09 Sep 2013 18:18:17 GMT

This was so fun and EASY to make. I am so ready for Fall and felt this was a great, not to mention tasty, way of welcoming the season change.

All you'll need:
1/2-1 C. Pureed pumpkin
1 banana
1 tbsp. Vanilla
1/2 tsp. Nutmeg
1/2 tsp. fresh grated ginger
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
dash baking powder
4 tbsp. Almond Flour
5-7 Tbsp. Nut milk

Line a square dish with parchment paper, pour in the batter and spread out evenly to each corner.
Pop in the oven @350 for 15-20 minutes.

If you're having a very big sweet tooth try this topping to spread on after baking:

Topping:
1/2 C. Roughly chopped pecans
1/4 C. Diced ginger candies/slices
1 tsp. Ginger
1/2. C Coconut Sugar
1/4. C. Vegan Butter

Stir above ingredients in a pan on the stovetop at medium heat until melted together, let cool slightly and spread overtop on Ginger cake. Pop cake with topping into fridge. ENJOY!

Tasty Tip♥: Heat up or enjoy cold, add nut milk overtop for a warm or cool treat the season!

Be sure to share your recipe pics on Instagram
Please♥

August 01st, 2013

Thu, 01 Aug 2013 20:48:20 GMT

DIY Cool & Creamy Almond Milk

Almond milk can be pricey, comes in unattractive plastic or cardboard containers and has extra additives that just aren't needed, most of the time.
If you want to save a little money, use really cool containers and leave out the "extras", why not DIY!

A tall glass of this, straight from the cold fridge, would go great with some warm, crumbly, Gluten-Free Blueberry Streusel Muffins, Vegan too!
http://supernaturalegirl.weebly.com/gluten-free-recipes.html

Grab a blender
Simply add a few handfuls (1-2 C.) Almonds
http://www.sunfood.com/almonds-shelled-2-lbs-organic-raw-non-pasteurized-italy.html
7-8 C. of water
pinch of Salt
1 tsp. cinnamon (optional)
*add overnight soaked dates (no pits), agave, stevia, coconut sugar or any of your favorite sweeteners
(after straining)

Blend until smooth (like the pic above)

Next, Place a strainer, or cheesecloth over a bowl. If using a strainer, press firmly with a utensil to push milk out. If using cheesecloth, squeeze and ring out over bowl in small amounts a few times.

Where on Earth can I get cheesecloth?
http://www.shoporganic.com/product/ifyoucare-cheesecloth/kitchen_gadgets_supplies

You can add the milk back into the blender and add sweetener now if you'd like ♥

Lastly, pick an amazing glass bottle to store it in, decorate it too if you'd like. Be sure to shake well before you drink it!

Okay, okay. I got a little excited and immediately made blueberry smoothies with the blueberries we picked last weekend. You still get the idea, right?

Use it as a base for smoothies, for hot and cold cereals, for tea, for replacing dairy in recipes that call for cow's milk.

Don't waste the Almond pulp! Save it! You can use it for added protein and fiber in smoothies, hot cereals and for adding bulk in baked goods, or for making your own homemade Almond flour(check out my Almond Flour recipe).
Store it in the fridge in an airtight container.

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