My Last (interesting) Supper*

*Not actually last, just the last one for 2 weeks. 

For those of you who don’t know what I look like (all of you, btw) I have a bit of a weight problem. That round dinner roll that is my profile photo is almost an accurate representation:

Laundry day selfie. And no, I don’t smile in pictures

Because of my weight, I have a serious body image and self esteem problem. So much of one, that I have no mirrors in my house except the small one in the bathroom that I only use for flossing and post-brush plaque check. I am somewhat phobic about showing my body to anyone, but if I am to accurately record my next step, I have to get out of my comfort zone and show the parts of me that I would rather keep hidden. Like my legs:

That’s 5 years of intense cycling covered up by 5 years of fast food and 5 additional years of “healthy” meat based meal plans

My torso: 

Those bovine growth hormones skipped my breasts, somehow

My butt:

They landed solidly on my butt and hips, though

And my arms:

Thems factory worker arms… and clutter from moving

I haven’t stepped on the scale in ages, but the last time I did, I weighed 233 lbs (16.64 stone, or 105.7Kg)

Which is a bit much. Honestly, it snuck up on me. When I was in my early 20s, I was a very muscular and athletic 160 lbs (11.43 stone, or 72.6Kg). Thanks to a decade of poor diet and almost zero exercise I’ve gained 70lbs… and it feels weird to read that. It makes it real somehow. I’d like to get back to that cycling weight, or a little lower since I don’t need my cycling calves to get to work anymore. 

And the way I’m going to be doing this is by “fasting” for two weeks.the word fasting is in parentheses because I will still be eating, I’ll just only be eating one food. And because I’m obviously a glutton for punishment, the food that I’ve chosen is brown rice. It helps that I have a never-ending bag of brown rice.

Anyhow, mono-food “fasting” is supposed to reset something called a “biome” which, if I understand it correctly, means the critters in my stomach responsible for the breaking down of foods will swap over from the flesh eating kind to the kind that make mincemeat out of veggies. As it were. It should also have the added benefit of resetting my brain and tastebuds, since I will literally only be eating brown rice. No salt, no sugar, no nooch, no spices, no herbs, no oil, no flavor, and no fun. Brown rice and water only. Days 3 and 4 are supposed to be miserable and day 5 is supposed to be the euphoric endorphin release day. Expect a lot of whining in a few days. Sorry in advance. 

I’ll probably take photos on each day to document any changes and use this blog as a diary/psychiatrist’s couch. A few well placed “And how does zat make you feel?” Comments would not go amiss if one were so inclined. JS.

Anyways, this post has gone on quite long enough. Be happy, be healthy, be kind 🙂


Mediterranean Pasta and Soul Food

Normally I publish these posts as I’m preparing to eat the foods, but today has been a bit busy. I’ve been doing oodles of research and more than my fair share of YouTube browsing. Unfortunately for all you WordPress alumni, this means that I’ve just been “cooking by my wits” rather than digging around to find recipes on here to try out. 

What this means for today is a double feature with a bit of a culture clash. 

I present to you Mediterranean pasta:

And black beans and rice:

The pasta dish came about because I have a bunch of these little tomatoes that are doing their full best to spoil before I get to them, and I really wanted pasta for some reason. It has fresh banana peppers, black olives, Roma tomatoes, and grape tomatoes tossed in with the pasta. And it’s rather lovely. It’s one of the many variations of “sauteed veg” that makes for a delightful, healthful, nutritious, vegan, delicious, filling meal. It also functions as a covert conversion meal. If you make a large portion of this for a group of omni friends (or a small portion for yourself if your veg-curious) and also mix up some fauxmesan cheeze (cashews, or any nut really, can be used as a sunflower substitute) I can almost guarantee conversion. Or at least a removal of the “Vegan foods taste of cardboard” mental block. My very carnivorous father had 3 servings 😉

As for the black beans and rice, I was in the mood for a comfort food. As with the pasta dish, it has no added oils. It does have some salt, but definitely less than I would have put last month. The yellow sprinkles in the middle are nooch flakes. Which, if you haven’t already tried it, go out and buy some. Whether you’re vegan, omnivore, carnivore, vegetarian, pescatarian, flexitarian, or any other way to self-identify by diet, go buy some. You won’t regret it. The Bragg brand and Bob’s Red Mill brand both are fortified with B12, which is something that most people are deficient in. Buy some. You can sprinkle it on just about anything, and it adds a very ‘umami’ bit of awesome to everything. 

Anyhow, black beans have a pretty decent amount of omega 3, which is a nutritional element that seems to get almost as much attention as protein when playing defensive omnivore bingo…. 

Fried Rice

There are few recipes more flexible or forgiving than fried rice… all it really needs is rice, veg, a protein, and some sort of soy sauce. It’s flexibility is only limited by what is in your fridge.

The origin of the dish, as I understand it, is a way to make use of leftovers. You take your rice, your protein, and your veg, sautee it all up on high temperature, and douse it in soy sauce. 

The “traditional” ingredients consist of long grain rice, chicken, shrimp, or pork, onion, carrot, egg, soy sauce, lard, salt, and pepper. However when one is trying to eliminate animal products, one must get creative… which is how something like this happens:

Instead of meat and egg, I substituted scrambled tofu (dofu) that had nutritional yeast, salt, pepper, and olive oil for flavoring. The soy sauce that I found in the fridge was tamari style, and because I have no lack of them, I used red and green peppers and a small onion. I didn’t have any leftover rice, so I made some and stuck it in the fridge before I started so it could cool off. Take it from me, that step is very important. If you don’t have rice that has been cooled off completely, you’ll end up with a soggy, gloppy, disgusting mess. Not fun. 

Anyhow, start with your rice. You don’t need a lot, but it’s best to have about a 2:1 rice to everything else ratio. Usually, about 1.5-2 cups of prepared rice is sufficient. Again, you don’t have to be super exact, as long as you have more rice than veg.

Once you’ve made the rice and stuck it in the fridge, get to work making your favorite iteration of scrambled egg substitute. That gets to cool off on the counter while you go on to the next step:

Sautee the veg. However crunchy or soft you prefer your veg, cook it to that temp and add the cold rice. 

Break up the rice with your favorite cooking utensil, dump the “egg” in, douse the whole thing with soy sauce, stir well, and put it on a plate. 

Add your favorite eating utensil, and go to town. On the food, I mean… don’t leave it there and drive to actual town… that’d be weird.

Soapboxing. Because I’m Pissed.

I’ve watched quite a few farm exposé films lately and I’ve noticed something deeply disturbing on a primal level. 

The inhumane facilities that the animals are kept in are bad, and the diseases are horrifying, but what scares me the most is the rampant psychopathy and sociopathy displayed by the workers. And I haven’t been able to find a single study dealing with the mental and emotional state of these workers! 

Don’t get me wrong, being a vegan is a really good idea for everyone, but holy shit! What is going to happen to the crime rates of these towns and communities where these disturbed people live and work when their non-human victims are no longer available to torture? Are they going to take it out on their friends and family? Their annoying neighbor? Their misbehaving child? Their cat? Their dog? Their colicky infant?

Captain Picard WTF

These people who work in agribusiness, and especially those whose work involves the slaughter of infant animals (such as on veal farms and hatcheries) really need to be studied and researched to see if they’re able to be re-habilitated into mainstream society… These are not jobs for well rounded morally, ethically, and mentally sound individuals. These jobs are for the degenerate few of our society that “get off” on causing pain, suffering, and anguish in any way they can. Whether it be mental, emotional, physical, psychological, or all of the above. 

Don’t get me wrong, I’m certain that a percentage find the job repulsive and can only cope by compartmentalising, but there’s still a staggering number that go to work every day and look forward to  doing their job. You can even hear some of these psychopaths shouting abuse at the animals while they’re torturing them. 

Take a listen to what the workers are saying the next time you watch a farm exposé. It’s not words of comfort. It’s not even prayer. It’s foul taunting, hatred, and abuse. 

I know this is pure speculation, but I would be willing to bet a fair sum of money that the majority of workers who deal directly with the animals on these large farms have some form of sociopathy or psychopathy. Even if they went into the job with a healthy mindset, they cannot possibly remain unaffected by the abhorrent behaviors that they’re forced to act out in order to make the money they need to feed their families. 

Which also speaks to the mindset of  big agribusiness on a corporate level. What must these managers be thinking to put the hourly rate at such a comparatively high level that average citizens in rural areas (who probably have pets that they love) are willing to do despicable things to maintain their standard of living. 

Was it the intention of big ag to prove that morality and ethics have a price tag?

I’ve rambled a bit. I know. I’m just very upset (read: highly pissed off) about the distressing trend of violent individuals on farms who are “tending” to the animals. It’s sick. It’s sick enough that I’m giving serious thought and consideration to taking my vegan lifestyle to the next level… I’m pretty sure I’m already on a few watchlists… what’s one more, right?


Madison Elizabeth’s Spreading Sustainability Blog Cashew Milk

Welp, I’ve set my quest for good rice milk on the back burner for a bit, and I’m now focusing on cashew milk… which seems to be less hassle and more awesome. The cashews are more expensive short term, but if they make a palatable milk substitute then they’ll be cheaper in the long term… since I won’t be literally dumping my money down the sink with crappy tasting rice milk recipes. 

***if you’ve figured out a way to make rice milk that tastes like rice dream, lemme know how you did it. That’s what I’m looking for…***

Anyhow, I’ve stumbled upon this recipe for raw vegan cashew milk. I’m super excited because I just happen to have medjool dates in my fridge. Weird, huh? I live pretty close to an international market, so I can get a hold of some pretty obscure things… like dragonfruit… 

Dragonfruit halves

Om nom nom

and 1 1/4lb bags of raw cashew pieces…

Small white cashew pieces

Seriously… that’s the price

If you live anywhere near the Dekalb Farmers Market, or are in the area for any reason, go check it out… it’s pretty awesome. The produce section is second to none for variety.

Anyhow, back to the cashew milk recipe… *ahem* 

I’ve got the cashews soaking, and in this picture I’m about 40 min into the soak… 

Raw cashew pieces soaking in water


Anyhow, the preferred method of straining these types of milks seems to be something called a “nut bag” which is something I don’t have. 

I do, however, have the poor-man’s version, called “nylon stocking” which seems to do just fine… 

Nylon stocking over mason jar

Because broke people drink vegan milk, too

I also have a blue tea-towel, but it’s not as easy to wash up as the nylon stocking. 

Anyhow, we’re nearly to the time when I can toss these cashews into the blender and make milk. Loudly. Not as loudly as dairy cows pining over the loss of their calves, but still loud enough to be a nuisance in the house. Good thing no one is asleep here 😈 

And it’s time!!!

Raw vegan cashew milk

Ya like my tofu? Yeah… that’s right… tofu and cashew milk

I’ve got my cashew milk now 🙂 The recipe made twice what you see, but I was impressed enough with the recipe that I went a little bit fat-kid and drank the rest……… before you get all up in arms about how “fat shaming is bad”… I actually am a fat chick… slowly losing weight, but a fat chick nonetheless.

I had to put it over ice… sorry….

It’s a little dark because I have a bit of a sweet tooth, so instead of the 3 dates that were suggested, I put like six… it was still delicious with just the 3, but my sweet tooth was all like “moar sweet!” And I was all like “ok”

Anyhow, well done to you, Madison Elizabeth. It’s delicious and you’re awesome!!!

Stay healthy, stay safe, and stay awesome!

New City, New Vape Shops

I’ve been heavily blogging about vegan stuff lately… which is cool, because my blog= my posts, but I’ve neglected to go out and about to get acquainted with my new local vape shops. 

Well, the procrastination stops here.

I’ve recently visited a very friendly, very well stocked vape shop called “Juicy Vapes” here in Conyers that has rather impressed me. Their flavor selection is beyond extensive, their hardware selection is seemingly infinite, and their staff is super friendly. 

Not only that, but they really liked my vape mod… which, if I’m honest, put me in a rather receptive mood. Really, when someone complements my mod, it puts them in my “good books” just the same as if they had complemented my pet, or my car, or my hair, or my cooking…. etc….

Vain? You betcha. But effective nonetheless.

Anyhow, I got their card with their contact info, in case someone sees this and is in the neighborhood:

RedGoesGreenBlog Mayo

I stumbled upon this post for aquafaba mayo and decided to try it out. Lemme be the first to say that it’s delicious! I doubled the recipe, since I had a half cup of aquafaba instead of 1/4 cup, but everything came out wonderful. It’s so good that I made tomato sandwiches with it immediately upon completion.

Zingy and creamy

I used apple cider vinegar (because I didn’t have lemons and I’m not fond of white vinegar), and added a pinch of onion powder (just because it was handy) 

It was a bit more like the ‘salad dressing’ you can buy for cole-slaw, but I’m almost certain that it’s because my aquafaba wasn’t thick enough. My fault, not hers. That said, it’s still nummy, and quite delightful on sammies.

My step-mother has a jar of mayo labled “cage-free, cruelty-free”… this mayo isn’t labled, but I guarantee that the only animal that suffered for this mayo was me. I had to smell it making and leave it alone until it was done, had to keep my hand on the ninja button for almost 3 minutes, and I even had to cook and eat chickpeas…. tsk tsk tsk….. Teh hoororz! 😒

Anyhow, my point is, if you’re concerned about animal welfare, go vegan. Literally zero animals were harmed in the making of this mayonnaise. Plus, it’s cholesterol free. Win win.

The aquafaba was the result of making my hummus from dried chickpeas yesterday… and honestly, it’s easier to get the @$!#//*^ from a can, but it’s definitely healthier to use dry and re-hydrate. Tinned foods aren’t great for your health, and most dried foods last just as long. Plus, if we’re ever in a zombie apocalypse, dried goods are lighter and easier to carry. Just saying. 

Also zingy. And probably creamy… depends on how long he’s been a zombie

Egg-ish Tofu Filled Pita

So, I got some firm tofu when I went to the international market because I was craving a fried egg sandwich… not craving bad enough to “break some eggs,” but bad enough to whip out my copy of “Earthlings” and sit through about 5 minutes of reminders. “A Clockwork Orange” style:

This is probably how I’ll have to be rigged to finally finish “Earthlings”

Anyhow, my persistence and patience paid off with this little breakfast:

Nailed It!

I took about 1/5 of the tofu (or dofu) block and broke it apart into “scrambled egg size” pieces. I then proceeded to put 1/4 cup water, 1tsp olive oil, 1tbsp nooch, and salt and pepper to taste into a small skillet and cook it on medium flame until the water was gone and the oil was sizzling the tofu (dofu). I popped the pita bread halves into the toaster for just long enough to get them warm, then opened em, stuffed em, and subsequently ate em. 

The nutritional yeast gave it an authentic flavor and appearance because of the cheese-ish flavor and pale yellow color, and the salt/pepper combo nailed the rest. Firm dofu has a texture so similar to scrambled eggs that I used to substitute it for scrambled eggs even before I went full vegan. I used to use butter back then, so the flavor was still animal based, but now that I’ve discovered nooch:

Brilliant flakes of delightful awesomeness

I’ll never look back and say “gosh I miss dairy” because I can always sprinkle these golden flakes of B-Complex awesomeness on whatever I’m eating to give it that little bit extra that takes it from “edible” to “Superb!”

Is it “whole”? Nah, but that doesn’t make it bad, per se, you just have to be smart about how much you decide to eat. For this meal, I used a 6 inch pita round and a slice of dofu that was about 1x2x4 inches. The oil was used primarily as a non-stick device, but olive oil was chosen instead of any other oil due to its flavor profile. The pita bread was bought at the international market because of its ingredients list: 

Organic wheat flour, filtered water, olive oil, pure cane sugar, sea salt, yeast

And the dofu, well, gotta get that “eggy” texture from somewhere, amiright?

Anyhow, stay safe, stay healthy, and stay kind

Hummus, my way

I don’t like hummus. It’s yucky. It has no flavor, it’s oily, and there’s nothing I want to eat it with. 

Except a spoon!!!! Or pita bread… this stuff, the stuff I made, is awesome. I reduced the amount of oil, used sesame oil instead of tahini, added water, nooch, garlic, onion powder, and a teensy bit of olive oil on top to make it pretty. 

Honestly, the entire reason I made this hummus was because I needed aquafaba for vegan mayo…. post coming soon… as soon as the aquafaba cools down enough to see how viscous it is. 

Ever Wonder?

Did you ever wonder why chick-peas are called that? When I was younger, (and up until yesterday, tbh) I thought it was because they used it as the base for ground chick feed. It turns out that it’s because they look like teensy baby chicks. Its glaringly obvious once you know what you’re looking at. 

Lookit how cute!

So cute!!!! He looks like a little fat fluffy baby chicken! I almost don’t want to eat it. He’s gonna make awesome hummus though…