Tuesday, March 16, 2021

New Facebook Page 2021

It's been a pandemic or two since I've posted here (hope you all are hanging in there), mainly because I've switched over to Facebook to post recipes. Many of you may already be following me there. The bad news: facebook unpublished my page with absolutely no explanation. 

My guess: it took their robots 7 years to realize that I have a cuss word in my username/url OR the robots mistook pics of carrots and other tawdry veggies as sex pics (seriously: this happened to a nonprofit!) OR they just think us vegans are troublemakers (possibly true!).

Either way: I have to start fresh. Which really sucks since I had a lot of followers. 

So come follow me here, until I post one too many dick-piccy carrot pics and get shut down again:

https://m.facebook.com/yeahthatvegansh1t

Wednesday, March 26, 2014

Little Ol' Me

I don't often talk about myself here, other than what's going into my mouth, so few of you may know that I work at the largest animal shelter in my state. We adopt out about 8,000 animals a year (a number which constantly startles me because it seems unfathomable), and I love working there (and also hate it sometimes as well). I have three degrees (a BA in English & Philosophy, a MA in English, and an associate's in massage therapy), none of which were necessary to work at an animal shelter, and it took me over 15 years working everything from teaching college courses to working at a publishing company to opening my own massage therapy business before I stumbled across my calling: working with animals.

I've adored animals since I was a little girl. Dogs still make me react with the blissful awe and admiration that's smashed across my fat face in the picture below. (And no, I won't tell you if I still wear wonder-woman underwear!)


Although my primary job at my work is adoptions, you end up doing a whole lot of stuff when you work at an animal shelter. I've adopted out many amazing animals, of course. And I've helped euthanize many amazing animals as well. I once chased a rooster for 30 mins through snow in below-zero temperatures wearing nothing but a sweater (we caught him!). I got bit in the mouth by a cat (I was new--sue me). I'm currently on ass-wiping duties for a big fat tortie we have on our adoption floor who is not able to reach her ass to clean it herself. I call it "Being on Ass Patrol." I spend time every hour of every work-day sneaking into dog kennels so I can snuggle the shit out of dogs I like. I start my mornings by passing out pipe-cleaners to all our cats and socializing with my favorites. I've become immersed in the strange and hard-to-explain culture that is shelter-work. I've gained amazing friends as a result, and I've had some others fall by the wayside. I've realized what a bizarrely alienating experiment it is to work at a shelter--you see a lot of things you can't just go home and chat with your friends about. I've realized what an amazing demographic of human beings devote their time to working an often thankless job for poverty-line wages, just because they love animals. And I've seen volunteers come out in the crappiest of weather, just so that our dogs get walked. I once started off a Monday watching a man pull a dead dog out of backpack (world's worst magic trick, and world's worst Monday morning). And I've had my days brightened by so many different animals that I can't even begin to count.

I think animals are the bee's knees. I find it hard to be sad when my face is getting slobbered on by my favorite pit bull or when my favorite cat, who likes only two of us that work there, plops herself in my lap for pets and gives everyone else the stink-eye as they walk by.

Animals make my heart feel freer. And they are the reason I'm vegan and that embracing veganism has never been much of an effort or sacrifice.*

And they're the reason that, among recipes and food-porn, I may start posting an occasional picture or two of some our adoptables here (and by here, I mean mostly on facebook, since I've doing more posting there than I have been here, clearly). Not just because, well, shit: who doesn't LIKE looking at adorable animal pics??? But because they're a good reminder why it is we choose to live (and eat) as we do.

That being said, this is me and my little heartbreak: my all-time favorite shelter dog who I'd adopt in a second if it weren't for the fact that my cats would murder me.







*When I say this, I of course don't mean I'm vegan just because animals make me happy, because that would be super self-absorbed. I'm vegan for the usual ethical reasons (and because they do indeed make me happy ;).

Saturday, March 15, 2014

Yeah, That "Vegan" Shit on Facebook

So as you've probably noticed, I don't post all that often nowadays.

The good news, however, is that you CAN follow this blog on facebook (if you aren't already). So if you've been moping in a corner for the past couple years because you miss my wit and your life and cooking has grown dull without it, at least you can get a minimal fix on fb to keep you going:

https://www.facebook.com/yeahthatveganshit


Yeah, That "Vegan" Shit on Facebook -- Huzzah!

Friday, September 27, 2013

Lindy Loo's Kick-Ass Shepherd's Pie





(Alas, shepherd's pie is not quite the pin-up
when it comes to being photographed)


Finally perfected my shepherd's pie recipe. Can't stop eating it. Belly. About. To. Explode.

Make immediately.

Happy fall cooking, everyone!

INGREDIENTS:
  • 10-12 small yukon gold potatoes
  • 1/2 c. - 1 c. plain soy/rice milk
  • 1/4 c. Earth Balance vegan margarine + 3 T. more vegan margarine
  • 1 large onion, diced
  • Large container of white mushrooms (12 oz?), quartered
  • 1/4 c. flour
  • 1/2 c. diced celery
  • 1 c. diced baby carrots
  • 4 to 6 cloves of garlic, minced
  • 2 t. dried thyme
  • 2 15-oz cans of lentils, drained
  • 1 c. frozen peas
  • 2 c. vegetable broth
  • 1/2 c. plain soy/rice milk
  • 2 T. nutritional yeast
  • A few vigorous dashes of sage powder
DIRECTIONS:

Boil your potatoes until tender. Mash with 1/4 c. vegan margarine and 1/2 c. to 1 c. soy/rice milk, depending on how whipped you like your mashed potatoes.

While the potatoes are boiling, melt your remaining 3 T. margarine in a large pot. Add your onions and cook until they start getting translucent and then add your mushrooms, carrots, and celery and saute until the mushrooms start darkening. Add your garlic and cook a minute or two longer, until the garlic is aromatic. Add the flour and cook, stirring, for a minute or two longer.

Add the remaining filling ingredients. Bring to a boil, remove from heat, and set aside.

Line a 9x13 casserole with your mashed potatoes, spreading up the sides. Pour in the gravy and veggies. Bake in a preheated oven at 375 for 40 to 50 minutes.

Serves a whole helluva lot, if you can  make yourself stop eating.

Thursday, March 15, 2012

Sunday, February 26, 2012

You know you can't get enough of my wit & potty-mouth...

so follow me on tumblr:

My Defective Life


I promise to even post something vegany from time to time!

Thursday, February 09, 2012

Vegan Ryan Gosling

Cracking my shit up this week...


Click for more

Wednesday, November 30, 2011

Favorite Quick Seitan Recipe



I have come to loathe making seitan because one attempt will turn out beautiful, the next all bloated and mushy. There's no consistency and dependability in the recipes I've tried using (namely the Veganomicon and VwaV recipes). So god(dess) bless Terry Hope Romero for her steamed white seitan recipe. Finally a seitan recipe that has thus far been fail-proof. The consistency is perfect--dense and chewy. It makes a bunch. And it only takes about 15 minutes to put together and 30 minutes to steam, compared to the hour+ for most boiled recipes. It's seriously great.

I *DO* season it differently, however, and the below recipe has been adjusted to include my seasonings (it's a very minimal change, poultry seasoning instead of curry powder)--what it yields will taste a bit more chickeny.

INGREDIENTS:
  • 1.5 c. vegetable broth (or chicken flavoured broth)--I also add a dash of soy sauce

  • 4 garlic cloves (grated)

  • 2 T. olive oil

  • 1.5 c. vital wheat gluten

  • 1/4 c. chickpea flour (you can also sub in all-purpose, but the chickpea's definitely more flavorful)

  • 1/4 c. nutritional yeast

  • 1 t. dried thyme

  • 1/2 t. paprika

  • 1/2 t. poultry seasoning

  • 1 teaspoon salt (to taste)

DIRECTIONS

In a jug whisk together broth, garlic, olive oil. In a large bowl combine wheta gluten, chickpea flour, nutritional yeast, thyme, paprika, poultry seasoning, and salt. Form a well in centre of dry ingredients and stir well with rubber spatula until dough leaves side of the bowl.

Knead for 2-3 mins to develop gluten. I cheat at this stage and use the Kenwood chef to do the kneading on power 1 or 2.

Leave dough to rest for 10 min, knead again for 30 seconds.

Place dough on cutting board and cut into 4 equal pieces.

Tear off 4 X12 inch pieces of foil and place piece of dough in centre of foil, fold the short sides of the foil over the loaf, the fold over the ends the foil should be secure but loose allowing for it to expand. Place in steamer basket and steam for 30 minutes Allow the dough to cool to the touch before chilling in fridge or overnight.

Store seitan in the fridge tightly sealed in a plastic bag for up to 2 weeks or freeze, defrost before use.

(Recipe from Viva Vegan, reposted at Food.com)

Wednesday, November 16, 2011

Interactive Post! I Ask! You Answer!

Because my brain is made of molasses (mmmmm molasses brains, arghlghlhglghlhglhgl), I only just realized that Thanksgiving is NEXT FRICKING THURSDAY. Holy pilgrims and indians.

So riddle me this, batmen and batwomen:

What are your tried and true and favoritest vegan...

a) stuffing recipes?

b) apple pie recipes (extra points for caramel apple pie recipes or the ones that have the super-delicious crumbly tops)?

c) pumpkin pie recipes?

Extra points for links!

And now, a bit of Thanksgiving creepiness for young and old! Happy early Thanksgiving!

Saturday, November 05, 2011

Super-Adorable Animal Ornaments That You Want for Your Tree, Oh Yes

Fellow animal lovers, I just wanted to take a moment to give a shout-out to one of my lovely vegetarian friends who recently started her own fantastic line of polymer clay jewelry and ornaments on Etsy.

Why am I telling you this? Well, because Christmas is right around the corner, and she has some super adorable animal ornaments for sale. (I mean, come on, how adorable is THIS?!?!)



So go check her out. Do it. Now.


Sunday, October 30, 2011

This Year's Halloween Costume...

Oh the sweet vegan irony...

Sunday, October 02, 2011

Soup Season, I Want to Snog Your Face Off!!!



Right now, I have some sort of bastardy cold-slash-sinus-infection-slash-allergy thing going on, courtesy of the sudden chilly weather. And yet, I still blissfully proclaim: I LOVE YOU, FALL! Hoodies and crunchy leaves and autumn clouds and snuggling with the cats under mounds of blankets and stumbling across a bit of romance and car rides through the metroparks and Halloween and zombie flicks and soup soup and more soup. How can you not love fall?

So, to ring in these first few days of chilly, keep-your-windows-closed-and-snuggle-up-under-blankets-while-reading-The-Exorcist-and-watching-horror-movies weather, I whipped up the Ceci-Roasted Red Pepper Soup from Appetite for Reduction. It is beautifully autumnal in color and will fill your house with the delicious warming aroma of roasting red peppers. The flavors will also definitely please; it's a very aromatic recipe, despite the rather simple assortment of ingredients. And it makes for a fantastic soup for dipping bread. My only complaint is that I find rosemary and/or thyme in soup to be a slightly misguided choice. I love the flavor, but I absolutely hate picking tiny pieces of woody spices out of my teeth, especially in an otherwise velvety soup. I even tried chopping up the rosemary, but still: a bit too woody.

Nonetheless, it's a good recipe and an easy one, and it will definitely bring a smile to your autumnal pallet. Unfortunately no one has posted the recipe online quite yet, so for now, you'll have to track down the cookbook to try it out. But I promise you, it's worth spending the $10/$15 bucks on it. Promise.

Sunday, September 18, 2011

Tortilla Soup!



Soup makes for pretty much the most boring photos ever, so I've added a nice rack for your viewing pleasure.

As for the soup itself, damn damn damn good. And super duper easy. Definitely don't skimp on the lime juice 'cause it adds a little bit of extra loveliness to it. Definitely has me excited for soup weather, that is for sure. And thanks to Jilly Bean for the recipe recommendation!


INGREDIENTS:
  • 1 t. olive oil

  • 1 small onion, sliced thinly

  • 2 jalapeños, seeded and sliced thinly

  • 1 poblano pepper or green bell pepper, seeded, chopped into 1/2-inch pieces

  • 4 cloves garlic, minced

  • 1/4 t. red pepper flakes, optional

  • 1 t. salt

  • 1 (24-ounce) can whole tomatoes, undrained

  • 1 (24-ounce) can vegetable broth

  • 1 T. ground cumin

  • 4 ounces gluten-free baked tortilla chips (about 2 cups), divided (or just regular old tortilla chips)

  • 1 (15-ounce) can pinto beans, drained and rinsed

  • 1 c. frozen corn

  • 1/2 c. chopped fresh cilantro, plus extra for garnish

  • Juice from 1 lime

  • Salt, to taste

DIRECTIONS

Place oil in a 4-quart pot and sauté onions, jalapeños and poblano pepper over medium-high heat until onions are translucent, about 5 minutes. (Add a little more oil or broth if needed.) Add garlic, red pepper flakes and salt and sauté for another minute.

Break up tomatoes with your fingers and add them to the pot, including the juice. Fill the tomato can with vegetable broth and add to the pot. Stir in the cumin.

Crush half the chips into crumbs (some bigger pieces are okay) and add to the pot. Cover and bring soup to a boil. Then lower heat to a simmer.

Add beans, corn and cilantro and let simmer for 5 more minutes. Add lime juice. Taste and adjust seasoning, adding salt to taste.

Ladle soup into serving bowls. Crumble remaining tortilla chips over the top and garnish with cilantro.

(Recipe originally from Appetite for Reduction, reposted at Living Without)

Tuesday, August 16, 2011

Squeeze Those Tomatoes

You like summer, don't you? And you like plump, juicy tomatoes, right? Then try out this recipe, now that fresh tomatoes are everywhere. The delightful dance of tomatoes and orange juice will put a grin on your face for sure. Plus, the recipe's quick and easy and won't disappoint, just like your mom.



The Recipe (Rerun)

Monday, July 04, 2011

Vegan Cookout Love

I just have to send a shout-out to all my fucking awesome friends and family members who are always so conscientious about veganizing the SHIT out of cookouts. You guys all rock. Seriously.

Cookout #1:

My friends Mo, Duvi, and Natalie Portman...



The menu: Veggie dogs, veggie burgers, chips & salsa, pesto pasta salad, chickpea salad, no-cook corn on the cob, and rice krispy treats, none of which are pictured here 'CAUSE WE DONE ATE THEM.



Cookout #2:

My family...






The menu: Veggie dogs, veggie burgers, pesto pasta salad, chickpea salad, fruit salad, salsa-pizza, rice krispy treats.



And finally...

Cookout #3:

At the KS family household...






The menu: Veggie dogs & veggie burgers (courtesy of the KS's), pesto pasta salad, avocado-corn salad (courtesy of my LLP), caprese salad (courtesy of the Jilly Bean), rice krispy treats, banana-dessert-cake stuff + buckeye bars + oreo chocolate (all courtesy of the KS's), peanut butter cookies (courtesy of my LLP).

I seriously am blessed.

Thursday, June 30, 2011

Favorite Summer Quickie...

Not counting that of the wink-wink nudge-nudge variety:


Lightly fried tofu, fresh tomatoes, fresh basil, slathered
in pesto-mayo and stacked atop ciabatta.

Saturday, June 25, 2011

Grub I Done Cooked for Another

Sexy kalamata & sundried tomato tapenade on a whole-wheat baguette. Fettucine with edamame pesto, heaped with roasted asparagus and zucchini, a mix of mushrooms, and shallots. Accompanied by a side of roasted brussel sprouts.


What I learned: the best part of the meal was when the brussel sprouts accidentally got mixed in with the pasta, so next time I make this, it's gonna be roasted zucchini, mushrooms, shallots, and roasted brussel sprouts. So so good.

Thursday, June 23, 2011

Sexy Kalamata & Sundried Tomato Tapenade

This tapenade was having-a-dude-go-down-on-you-without-expecting-you-to-reciprocate good. In other words, IT WILL BLOW YOUR MIND. (And you won't have to blow anything in return. ;)



INGREDIENTS:
  • 1 ¼ c. pitted kalamata olives (I also added some big fat green ones and some other greek black ones in as well)

  • 9-10 oil-packed sundried tomatoes

  • 2 T. capers

  • 4 cloves garlic

  • Handful of parsley

  • 1/2 T. balsamic vinegar

  • 1/2 T. oil from your oil-packed sundried tomatoes

  • Freshly-ground black pepper, to taste

DIRECTIONS

Blend that shit. Blend it real hard. Oh just like that. Yes yes yes.

Spread on a toasted baguette. Spread it. Mmmmm.

Makes enough for an entire baguette and then some.

(Recipe © Yeah That "Vegan" Shit)

Monday, June 13, 2011

I Got Interviewed on VeganSaurus!

Go check 'em out if you haven't already!


VEGANSAURUS!


'LIKE' them! Love them! And then take off in the morning before they wake up!