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Started Jul. 18, 2008

 

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Linda is attending BVSTX's event
Bliss Raw Cafe at Limited parking so you can either park at Sam's or DART rail station.
August 1, 2009 from 2pm to 4pm
Expand your idea of conventional dining and discover the benefits of eating and drinking "live" food created with the highest nutritional standards. interest in raw food has grown tremendously over the last few years , as evident by the many raw foo…
July 11
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July 26, 2009 from 1:30pm to 4pm
OUR MONTHLY LUNCHEON WILL HIT THE ROAD TO OUR SISTER CITY OF FT. WORTH ON SUNDAY, JULY 26, 1:30 pm, AT THE AWARD WINNING SPIRAL DINER, 1314 W. MAGNOLIA AVE. Ft Worth Texas 76112 817.332.8834. "I-Man say: make not Jah-body like a graveyard for deh…
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Vegan Meatloaf

Vegan Meatloaf #2 Recipe #256720
This is my second experiment using the vegan meatloaf generator found here.. http://www.veganlunchbox.com/loaf_studio.html This is a doubled recipe, so if you want to make a smaller batch, just cut this in half and bake it in an 8x8 dish. The flavor was fantastic and it worked really well with my gravy recipe. http://www.recipezaar.com/244337
by tendollarwine
2 hours | 45 min prep
SERVES 12
• 2 cups dried lentils
• 1 large onion, chopped
• 4 celery ribs, chopped… Continue

Posted on July 8, 2009 at 11:03pm —

BVSTX

BBQ Seitan Strips

Barbecued Seitan Strips
Our friend Susan at fatfreevegan.com has created a firecracker of a recipe with her Barbecued Seitan Strips. Sometimes referred to as “wheat meat,” seitan is high in protein and low in fat. It has a hearty consistency that’s ideal for absorbing the flavor of your favorite barbecue sauce or special marinade. Start this recipe in the kitchen, and finish up on the grill or in the oven. Either way, it will spark up your holiday party or backyard get together.
Ingredients:1 cu… Continue

Posted on July 8, 2009 at 10:58pm —

BVSTX

Composting 101

Composting 101

Whether you live in a country cottage with a strawberry patch the size of an Olympic pool or a high-rise city apartment with flowerpots for a garden, the time to start composting is now. Yes, it’ll make your garden happy, but it also has a double environmental payoff: Composting keeps waste out of landfills, and it fertilizes without chemicals. In other words, it isn’t just for you—it’s for all of us.

But what the heck is it? “Composting is simply the process of breaking down pl… Continue

Posted on July 3, 2008 at 8:23am —

BVSTX

Ingredient Substitution Guide

Ingredient Substitution Guide


The next time you’re missing an ingredient in a recipe, don’t panic. Many recipes are flexible and will still come out delicious when you improvise. Plus, many non-vegetarian recipes can be tweaked to create a new veg version.

Use our chart below as a starting point, and start asking yourself questions such as: What do I really want this dish to taste like? What textures do I like? Why did the recipe developer put all of these ingredients in here, anyway? Here ar… Continue

Posted on July 3, 2008 at 8:20am —

BVSTX

Q is for Quinoa

JULY 1, 2008

Q is for Quinoa!
Move over brown rice...make room for quinoa. Brown rice may have been the healthy, whole grain darling of the past few decades, but quinoa is gaining ground—particularly in my kitchen. The tiny seeds from South America—quinoa was originally cultivated by the Mayans and Aztecs—cook in just 15 minutes and are incredibly versatile. Plus, as Donna and Maya mentioned in their comments on the Why Go Veg webpage, quinoa is one of the veg-friendliest whole grain because it… Continue

Posted on July 3, 2008 at 8:11am —

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At 10:25pm on June 20, 2008, CFranklin said…
I am glad to be here. Now, if I can upload the correct photo, I will be in good shape. See you next Saturday!
 
 
 

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