For the Holiday season I am making a few videos to help the lactose intolerant people, the vegans and the vegetarians get their cake and eat it too!
So check it out! Vegan German Chocolate Cake! It comes out very rich, delicious, and no one will know it is vegan- unless you want them to of course!
On Friday October 30, 2009… I got in my car and drove 3 hours north from Toledo- why? TO be a part of Zombie history!
It was raining the entire day, and winds were wicked cold, but one truth remained- Zombies don’t take a day off because of bad weather. My brother and a bunch of his GR friends gathered and bloodied up with latex skin that looks like our upper layers were peeling off and blood dripping from our mouths- portraying the brains we had just consumed.
It is estimated that 8,000 people showed up this year in full character to walk the streets of Downtown Grand Rapids and take the place as the record breaking biggest Zombie Walk to date. The zombies did not take their role lightly, even after the event was over and everyone gathered to dance to music at the outside concert, many still stayed in character and did not even speak beside the grunts and growls that us zombies have always been known for.
The entire event was organized by Robert Bliss, a college student from Grand Rapids, and blew up last year when thousands were in attendance- the signatures have not been counted yet this year- but by the looks of it, we easily shattered the previously-owned record of about 4,500 in England.
Unfortunately I was not able to take too much video footage of my own due to the rain, but check out the video below and it may help you get a peak into the madness that was Zombie Walk Grand Rapids 2009.
BBRRAAAAIIIIIIINNNNNNNNNSSSSSSSSSS!!!!!!
Also- if you aren’t friends with the coolest zombie on facebook yet- add me!
facebook.com/8thlopez
Next stop- I get interviewed by the Huffington Post and co-host a show with the Broadminded Gals!
| Grand Rapids Zombie Walk 2009 |
So we have made it to day 7!!!! The last day of the week-long Veg Out Challenge! Did the Carnivorous Killer make it?
Yet again- there is only one way to find out!
Vegan Black Bean Soup
In a large pot, saute the onions, garlic, and bell pepper until the onions soften, about 3 minutes.
Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water.
Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency.
Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Makes 4-6 servings.
Recipe via Fat Free Veegan Kitchen
Here we are at day 6!!!!
What will the Carnivorous Killer eat today? Will he actually like it? Will he slip some chicken/ steak strips in the recipe to spit the veggie way???
Only one way to find out!!! Watch the video!!!
Meat-Free Cheesy Meat Pasta
Boil water and put in noodles till soft. (about 10 minutes) Heat up Meal starter meat substitute.
Put a few tablespoons of water in a pan with the spinach. Turn on the heat to high and shake the pan until the spinach has wilted. Drain and keep warm.
In a frying pan, put in margarin, 8th Continent Soy Milk and shredded soy cheese. Heat together, melting cheese and margarina and stirring often.
Drain the noodles, dish and put wilted spinach and meat substitute on top of noodles. Drizzle cheese sauce… and most importantly:
ENJOY!!!!
How do you like it? It tastes like awesomeness huh?
What? What is that you say? Day 5 already? Oh boy, it doesn’t even seem that long since you were picking chicken out from between your teeth!
So… how does it feel?
How are you doing?
Yes, it may be difficult at times. Especially around the 4th of July when everyone is trying to pass you a hot dog. But no fear! Maybe you can bring a pack of veggie links! Don’t be afraid to experiment with meat substitutes.
Vegetarianism and Veganism is no longer just for hippies and health nuts! You will be surprised how simple it is after you get the hang of it.
So what about our Carnivorous Killer? How is he doing? Did he give in to temptation? There is only one way to find out! Watch the video below!
Cheese Stuffed Shells with Homemade Vegetable Marinara Sauce
Please note: the Cheese Shells are not vegan friendly, however the sauce is.
In a large frying pan, heat olive oil; add garlic, onions and saute’ until onions are transparent, about 5 minutes, stirring frequently. Add diced sweet red pepper, diced green pepper and saute’ for an additional 1 minute. Transfer mixture to a large heavy bottom cooking pot. Add diced carrots, canned mushrooms (including liquid), tomatoes (including liquid), tomato paste, oregano, dried basil, fresh basil, spicy Italian seasoning, bay leaves, celery, sugar, salt and black pepper Bring sauce to boil; reduce heat and simmer, partially covered for 40 minutes, stirring occasionally. Sauce should be smooth when cooked. Adjust seasonings to taste. Remove bay leaves and discard. Pour over pasta, stuffed shells, angel hair spaghetti… whatever you want!!!
And the most important part:
ENJOY!
Recipe via William (Uncle Bill) Anatooskin on recipezaar.com
Tasty Taters
Boil the 4 Red Skin Potatoes for about 5-10 minutes. Remove from water, let cool and cut into sections.
Heat Soy Oil in a pan and insert the sectioned Red Skin Potatoes, Chopped medium onion, chopped Bell pepper, chopped Parsely and chopped Garlic. Allow the ingredients to sautee in the soy oil for about 5-7 minutes. Once Potatoes turn golden remove all ingredients and dish. A sliced tomato is a great accent and snack for the side of this delicious fresh breakfast!
He likes it!
Chunky Tofu Tomato Soup
Sauté onion in sauce pan in oil for 3 minutes or until transparent. Add tomato and garlic, continuing to sauté for 2-3 minutes.
Add basil, salt and pepper. Blend in 8th Continent Original soymilk. Cook, stirring constantly, for one minute. Remove from heat and cool briefly.
Add in tofu. Transfer to a food processor and puree until smooth. Serve hot or chilled. Yield 3-4 servings. Enjoy!!!
This is going to be perfect for later today. A nice afternoon snack that won’t upset my stomach later.
25 min
55 min
4 servings
1/4 cup cornstarch
1/3 cup sugar
2 cups 8th Continent® vanilla soymilk
2 egg yolks
1 teaspoon vanilla
1 tablespoon butter or trans-fat-free margarine
1 ripe medium banana, thinly sliced
1 cup frozen fat-free whipped topping, thawed
8 squares cinnamon- or chocolate-flavored graham cracker crumbs, crushed (1/2 cup)
Caramel or chocolate fat-free topping, if desired
1. In 2-quart stainless steel or nonstick saucepan (do not use aluminum because pudding will discolor), stir together cornstarch and sugar. Gradually stir in soymilk and egg yolks with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla and butter. Cover surface of pudding with plastic wrap to prevent skin from forming. Refrigerate about 30 minutes or until cool.
2. Stir pudding mixture. Sprinkle 1 1/2 teaspoons crumbs over bottom of 4 small shallow individual serving bowls. Spoon 1/4 cup pudding mixture over crumbs; top with 1/4 of the banana slices. Spoon 1/4 cup pudding mixture over banana slices; top with 1/4 cup whipped topping and 1 1/2 teaspoons graham cracker crumbs. Drizzle with topping.
High Altitude (3500-6500 ft):
Decrease cornstarch to 2 tablespoons.
1 Serving: Calories 310 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3 1/2g Trans Fat 0g); Cholesterol 110mg; Sodium 190mg; Total Carbohydrate 53g; (Dietary Fiber 1g, Sugars 34g); Protein 6g Percent Daily Value*: Vitamin A 10% Vitamin C 2% Calcium 15% Iron 6% Exchanges: 1 Starch 2 Other Carbohydrate 1/2 Low-Fat Milk 1 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Sooo I have been looking for things to actually make in the kitchen ever since I have decided to do this whole vegetarian thing.
The only thing worse than my handwriting is my cooking. (I blame this on computers and microwaves. I am a victim of technology.) 
So of course I run to www.8thcontinent.com to look at their recipes and see what they have to offer.
Oh man- Corn Cheddar and Tomato Quiche? I am SO down!
Got it from the site- I will tell you how it tastes and if you want to also make it you can go to this link:
http://www.8thcontinent.com/content/corn-cheddar-and-tomato-quiche
I GOT THE JOB!!!
By the way, hello! My name is Sara Lopez, but most people just call me Lopez.
I just got hired by 8th Continent Soy Milk to travel around, have fun, spread a message of happiness and health and document it all.
Really people, does it get any better than this?
I got hooked up!
IPhone, MacBook Pro (with all of the dope video editing software!), HD camcorder, HD camera, trips around the US!
So to kick everything off, I am going out to LA next week to meet up with the CEO, President, Wizard of Oz… well, you get the point. The people that make things happen. They are taking me on a tour of how they produce soy milk.
And although it is called soy “milk” no teets or titties were harmed in the making of this beverage- which is the best part!
There will be videos, pictures, posts, articles, anything that I can make and produce that will let you go on this journey with me to this new place I like to call “The 8th Continent.” A place where everyone is happy, healthy and excited to make TODAY matter. Make TODAY count.
