Seth Martin
  last edited: Tue, 11 Oct 2016 12:28:45 -0500  
It turns out that I've been using the #vegan term incorrectly for at least 33-years. Even though I haven't eaten any animal-derived products all this time, I should use #Vegetarian to describe my diet since I'm not a follower of Veganism and I'm not opposed to using leather boots. I don't believe that I'm contributing to the exploitation of animals by using this by-product. I would certainly use synthetic boots if there weren't enough meat-eaters to supply material for leather boots but as long as it's abundant, I'm going to keep using long-lasting boots.

I'll still use the vegan word at a restaurant to simplify the description of the food I'm seeking but as for everywhere else, I'm vegetarian to avoid confusion.

It's kind of like the #capitalism term - I don't want the appearance of an evil prick so I'll clearly state that I would appreciate #free-markets if they existed.

Marshall Sutherland
Communication can get so messy when people have different definitions for the words they are using (especially, when they don't know they have different definitions).

Seth Martin
  last edited: Tue, 11 Oct 2016 11:20:12 -0500  
I have been eating the frozen protein crumbles that are made with pea protein and it is delicious. It's super fast to heat and add to a dish.

I don't think it tastes like animal meat (that's a good thing) but does taste like spices that are traditionally used with meat. I threw the last package away because there was obviously an accident that added too much spice - so much that it tasted and smells like Italian sausage smells.

I'm imagining internet vegans will likely start bashing Beyond Meat products now that a company associated with animal cruelty stands a chance to profit.

Engadget RSS FeedEngadget RSS Feed wrote the following post Tue, 11 Oct 2016 06:02:00 -0500

Top chicken producer pours money into plant-based meat


Tyson Foods is known for its chickens, nuggets, beef and pork, but it sounds like it doesn't consider mock meat makers to be its nemesis. In fact, it has poured money into Beyond Meat, enough to own five percent of the California-based company that creates chicken- and beef-like products using soy, peas and amaranth. The executive director of Plant Based Foods Association, Michele Simon, told The New York Times that this is the first time she's heard of a traditional meat producer investing in a company that makes protein alternatives.

#Vegan #Vegetarian #Meat #Beyond Meat #Protein #Tyson @Anarcho-Vegan+

Seth Martin
  last edited: Sun, 18 Dec 2016 00:19:30 -0600  
Chili powder, chipotle pepper and cumin highlight this party in a pot. This nutritious potato-, quinoa- and bean-based chili is filling and oh so satisfying!


Prep Time: 30 Minutes


1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 medium-large sweet potato, peeled and diced

1 large red onion, diced

4 cloves garlic, minced

2 tablespoons chili powder

½ teaspoon ground chipotle pepper

½ teaspoon ground cumin

1/4 teaspoon salt

3 ½ cups vegetable broth

1 15-ounce cans black beans, rinsed

1 14.5-ounce can diced tomatoes

½ cup dried quinoa

4 teaspoons lime juice

  • Heat a large heavy bottom pot with the oil over medium high heat.
  • Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
  • Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
  • Add the broth, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
  • Cover the pot and reduce the heat to maintain a gentle simmer.
  • Cook for 10-15 minutes until the quinoa is fully cooked and the sweet potatoes are soft.
  • Add the lime juice and remove the pot from the heat. Season with salt as needed.
  • Garnish with avocado, cilantro, crema or cheese before serving.
Recipe Credit: Pacific Coast Producers

#Vegetarian #Vegan #Food #Chili #Recipe @Anarcho-Vegan+
This looks amazing, trying it next week!
Thanks, I like your recipes!
Letter Bomber
lol didn't see the time and when I liked it., it removed my like from 3 years ago ;-) still haven't tried this recipe... where does the time go??