PLEASE GO TO MY NEW BLOG

http://johnny-dod.blogspot.com/

Tofu Scramble
Click the link for the video

I love to serve this scramble with toasted bread for breakfast, or with gravy and quinoa for dinner. Any way you serve it, Tofu Scramble is great anytime of the day.

2 teaspoons olive oil, plus more as needed
1 16-ounce container of firm, water packed tofu, rinsed
3 tablespoons nutritional yeast flakes
1/2 teaspoon granulated onion
1 small onion, sliced
Sliced mushrooms
1 clove garlic
Ground white pepper, to taste
1-1/2 tablespoons Braggs or soy sauce

Using paper towels, blot as much moisture from the tofu as you can. You can gently squeeze it a little to extract more water.

Heat a nonstick skillet over medium-high heat. Add a little drizzle of olive oil so that the bottom of the skillet is very lightly coated. Break the tofu into pieces and add them to the hot skillet. You can further break up any large pieces of tofu with a spatula. Let the tofu cook, stirring occasionally, until the tofu has released it’s extra water, and is starting to turn golden.

Continue to saute’ the tofu until it is light golden brown. Sprinkle the nutritional yeast flakes and granulated onion over tofu, stirring so that all of the tofu is coated.

Add about 2 teaspoons of olive oil to the skillet, along with the sliced onion, mushrooms and garlic. Cook, stirring occasionally, until the mushrooms are tender. Sprinkle with white pepper and drizzle with Braggs or soy sauce, stirring until liquid is absorbed.

Remove skillet from heat and serve the scramble warm, with toasted bread if desired.

Copyright © 2006 Julie Hasson

101 Reasons

1 Virtually all of the over 10 billion animals slaughtered for food in the U.S. every year are the product of a swift-moving assemblyline system, incorporating dangerous, unprecedented, and unsustainable methods of efficiency. If farmers were required by law to give their animals humane living conditions, including spacious quarters, clean surroundings, fresh air, sunlight, and opportunities for social interaction—if it were illegal simply to administer drugs to animals who would otherwise die from the environments they live in—cheap meat could never exist. Time and again, the industry fights proposed measures designed to improve the conditions endured by farmed animals—even slightly—some of which would cost only pennies more per animal. Ultimately, low prices have allowed demand to stay high and the industry to become highly concentrated. Over the past half century, farming in the U.S. has been allowed to grow into a grim corporate monstrosity, the scale of which is hard to comprehend or even believe.
For the other 100 Reasons why I am a vegetarian click the link

YIPPEE

Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.
Albert Einstein
US (German-born) physicist (1879 - 1955)

........If you accept that animals have rights, raising and killing animals for food is morally wrong.

An animal raised for food is being used by others rather than being respected for itself. In philosopher's terms it is being treated as a means to human ends and not as an end in itself.

This is a clear violation of the animal's rights.

No matter how humanely an animal is treated in the process, raising and killing it for food remains morally wrong.

But: This is using 'rights' in a rather technical philosophical sense. When people talk about animal rights colloquially, they are usually talking about animal interests.
Even the most humane forms of rearing and killing animals for food always violates the animal's most basic interest - to continue living.

Modern agriculture often violates other key animal interests as well - for example:

* to live in natural (or at least, decent) conditions
* to make free choices
* to be free from fear and pain
* to live healthy lives without needing medical intervention
* to eat a natural diet
* to enjoy the normal social/family/community life of its species

Animals hit back....
BBC NEWS (My headlines)
TB has spread beyond the South West of England to Cumbria and Scotland. Some farmers have been unable to move their animals for two years because the foot-and-mouth crisis has caused a severe backlog of veterinary inspections.

The animals on this planet of ours are in danger; we are destroying by pollution and waste the forests, the rivers, and the environment.

Species are dying out, there are some animals we may never see again, and some of these species have inhabited this planet for thousands of years, we could do something about it, there are lots of ways we could save these animals, we could cut down on waste and be more economical.

One is by becoming a vegetarian.

I have my favourite animals some are cute and some are beautiful and some are intelligent, please do something to save these animals because……………………….

I am one of them.


Remember we are animals too.

Hummus is a creamy puree of chickpeas and tahini (sesame seed paste) seasoned with lemon juice and garlic, and is a popular spread and dip in Greece and throughout the Middle East. Hummus can be served as part of a meze platter; with bread or vegetable crudités for dipping; as a spread or filling for pita, lavash or Turkish pide bread; or as a tasty, creamy alternative to butter in sandwiches. A spoonful or two can also be added to Middle Eastern or Greek-style pilafs and stews to add richness.
2 cloves garlic—roughly chopped
¼ cup lemon juice
¼ cup water
14 oz (400g) canned chickpeas (garbanzo beans)—rinsed and drained
½ cup tahini
1 teaspoon sea salt


PLACE all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.

Variations: If you like a spicier hummus, add a small red chili (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.

Tip: Prepare extra quantities of hummus—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.