Posts Tagged ‘Vegan’

Today, I visited my local farmer’s market to pick-up some garden fresh produce to make potato/mushroom/arugula soup, and to say hello to my friends who were having a vegan bake sale for Harvest Home Animal Sanctuary in French Camp, CA (San Joaquin Valley).

The baked goods were delicious!

Today, this flower smiled at me

Today, I visited a friend in the hospital. My friend is 27 years old and has 11 bullets in him. The result of a disagreement at a club in Vallejo, CA last weekend. The club, is roughly 7-blocks from the house we bought in Vallejo in 2000, the home where my ex-wife and dogs still live.

Today, a purple flower grows with a Jade plant

Today, I reflected upon my garden, I realized that I was both smiling & shedding tears

  • The smile was for the flowers, for the good people in this word (for my wonderful friends), and just how fortunate I have been in my life and career
  • The tears, for many things, my friend, of course, but mainly for the pain and misery we humans cause upon this world and its inhabitants

    Today, this flower was frowning

Today, I realized that until we change how easily the 1% are allowed to sweep the problems of the 99% across a bridge (or to ‘the other side of the tracks’) and until we change how the world’s agribusiness leaders view their products (the animals that end up at Harvest Home or other sanctuary’s) that any real and lasting change will be slow in coming.

Today, this flower told me to not give up hope (I listened)

Today, I looked at the photo’s I took of my patio when I got home from the farmer’s market this morning and realized that change indeed happens – it sometimes happens painfully slowly, but change definitely happens if enough people get involved and say enough already. Sadly, all of the bad things that currently plague our society will continue to occur during such periods of change.

Today, the snapdragon just enjoyed the day

Today, I realized that this is only the world I live in at this point in time, I realized that I can help fix it, I just have to be patient and enlist a solid support group of friends.

Today, this anthurium changed

Today, I am glad, that today, is almost over.


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So, nothing really new is occurring with the avocados today. The “little seed that could” is beginning to unfurl its little leaves (which my cell phone camera is completely inadequately capturing).

Spreading his little leaves... if he only knew

So, following my previous post, I will today add another recipe which I love that includes avocados. This time, the avocados are being used in the form of a mayonnaise.

I made these for friends a while back, and received RAVE reviews, I hope you will give them a try, and enjoy them as much as I did.

Vegan Red Potatoes

  • 9 medium red potatoes
  • 4 tbl cooking oil (vegetable oil)
  • 1 cup avocado mayonnaise
  • 1/4 cup mustard
  • 2 tbl vinegar (I used rice vinegar)
  • 1 tsp celery salt

Dice taters (1″ cubes), and plop into some boiling water over med/high heat

Return to boil and cook for 6 minutes – drain and set aside

Make Avocado Mayonnaise

  • 2 avocados
  • handful of fresh basil leaves
  • 2 tbl EVOO (extra-virgin olive oil)
  • 2 tsp lemon or lime juice (whichever you prefer, or heck, a mix!)

In food processor, pulse basil w/ 1/2 tsp of the EVOO into a paste

Add cubed avocados, and pulse until smooth

Then, slowly add remainder of EVOO and lemon/lime juice to desired consistency

Salt and pepper to taste

The Grand finale!!

Fry them taters til there crispy!

Heat large saute pan w/ veg oil until just smokingĀ  – This is an important step, don’t be in a rush

Reduce heat to medium, and add potatoes, cook until golden brown

Remove from saute pan into a large bowl, and mix in the rest of the ingredients

Salt and Pepper to taste


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I planted my little seed that could into his own 10 qt. pot yesterday, and he seems quite happy. I would post pictures; however, my cell phone doesn’t get reception here at my new apartment, and without reception, I cannot send the pictures to my email. Sigh. (I will update with pictures tomorrow)

Interesting watching the little guy reaching for the sun today. The growing tip of the little avo physically bent itself to a 60 degree from vertical to try to get into the sun’s rays. I didn’t really think too much about it at the time, thought it looked a bit strange; however, now that I look at him now, the stem is almost perfectly straight.

With the slow growth of the plants, and the need for something a bit more interesting to read, I will start to add recipes that I like which include avocados.

First up: Vegan Pizza w/ Avocado & Tomatoes


  • 2 cups APĀ  flour
  • 3/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1 tsp dry active yeast
  • 3/4 cup water (warm)
  • 1/2 tsp agave nectar


  • 5 – 6 stewed whole plum tomatoes
  • 1/3 can tomato paste
  • 1/2 tsp ea. oregano, basil, thyme, rosemary
  • 1/4 tsp dill
  • 1 bay leaf


  • Activate yeast in 3/4 cup water (just warm to the wrist), w/ agave nectar – allow to bloom – about 5 – 10 mins
  • Mix AP and salt together, add bloomed yeast, and EVOO, stir to bring it all together
  • Once the dough ball comes together, add flour as needed while kneading for 10 mins
  • Let rise in lightly oiled bowl for about an hour, while the dough is rising
  • Crush plum tomatoes (by hand) into small saucepan over low heat, add tomato paste and seasoning, and let simmer (stirring often) for 30 – 40 mins
  • For cheese – if you want to keep it vegan, I use Daiya Mozzarella style shreds (made from tapioca and/or arrowroot flour, pressed canola and coconut oils) – it really does the trick, and a darn good pizza
  • For toppings, use what you have and like, I use sauteed red bell peppers, zucchini, crook-neck squash, and mushrooms (for the pre-cooked toppings), and1 large Haas avocado, sliced Kalamata Olives, and Roma tomatoes (for the uncooked toppings)
  • Preheat oven to 375
  • Roll out dough to desired size onto lightly oiled sheet pan, or pizza pan, add sauce, cheese, toppings (except for avocado slices – they would not be great super scorched!) and cook for 20 – 30 minutes, rotating once at the half point of your cooking, and you should end up with something that looks like this…


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