This is Tommy, and we’re finally going to get things moving forward and start to meet as a club, even though by my count I think there’s only about 5 of us, including myself.
I’ll try to keep this site updated and as accurate as possible, as well as just post a lot of great links and info and recipes.
The point of this club is to just get information out there and to try and make people into Thoughtful not Thoughtless eaters. And the not-so-secret underlying hidden agenda of the club is for me to convince everyone to go vegan and never look back and ultimately live a life of happy, healthy, guiltless joy.
But as for the meeting(s) I thought we could figure out things like where and when to meet next, figure out official club stuff so we can become an official RIT club (if only for passive means of advertising its existence), discuss information about veganism and any tips or suggestions or questions anyone has, and basically just do what we can and (most importantly) want to to become thoughtful eaters.
I’ve only been vegan for the past 2 years and 5 months and I am by no means an expert on health, or Rochester, or RIT, or veganism in any way, shape, or form. But I think that I’ve been through enough vegan trials and tribulations to pass what I can on to anyone who will listen or who asks, so please ask anything and ask as often as you want because I do tend to forget a lot.
My hope is ultimately that this will almost be like a support group for being vegan in Rochester and at RIT, in the sense that we’ll all help each other and get the word out as often as possible. I’ve recently realized that my aims for veganism extend beyond my personal achievements and to really be true to my principles and sense of morality I really need to do as much as I can to get the information out there. I by no means want to force anyone’s beliefs, change should come from within, but without the information it’s hard for that change to ever happen.
So our first (unofficial) club meeting will be Monday February 8th, from 3pm to 4pm at Java Wally’s in the RIT Library. If it’s too crowded we’ll move into the so called “Idea Factory” in the Library. I plan to make a small sign to put on the table where we’ll be sitting just to make it clear, and feel free to invite anyone Vegan, Carnivore, Omnivore, Herbivore, Whatever-vore. It’s all about information and discussion.
Hope to see you there !!!
Gmail Us and Join in the Club Messages: The.H8.Club@gmail.com
Best Macaroni and "Cheese" in the Whole World Ever
Got it straight from the best punk venue in the world: Che Cafe in San Diego. They photocopied it for me when I was down and out. Little did I know it would be the ultimate crowd pleaser for years to come, and without a doubt the best macaroni and “cheese” in the world.
4 cups macaroni noodles 1/2 cup Earth Balance 1/2 cup flour 7/2 cups water 2 Tbs. soy sauce 3/2 tsp. garlic powder 3/2 tsp. salt pinch turmeric 1 cup nutritional yeast
First, boil water and cook the macaroni.
Second, put those 3 1/2 cups water on to boil.
Third, in a fat (phat) pot, make a roux: mix the Earth Balance and flour on medium heat and whisk it ‘till it bubbles.
Now whisk in all the boiling water. For real?! Yeah, for real. It’ll thicken as you mix it up, and while it does, toss in your soy sauce, garlic powder, salt, and turmeric. Whisk it!
Now mix the nutritional yeast and YOU’RE DONE. Well actually, the original recipe included 1/4 cup oil at this point, but it’s not necessary. Just follow your heart, ya know?
Pour half of this thick, gooey sauce in a casserole dish, add those noodles you cooked (and strained!), and top with the rest of the sauce, and (vegan) bread crumbs.
Sprinkle with paprika and bake at 350 for 10 minutes-ish.
This dish was inspired by a few different dishes that I have made in the past & contains some of my favorite flavors! This is by no means an exact recipe, I haphazardly threw this together, but here is a rough estimate of what was used:
1 tbsp. grapeseed oil
1/4 yellow onion, diced.
2 cloves garlic, minced.
6 oz fresh asparagus, cut into 1/2 inch pieces on the diagonal
6 oz cherry tomatoes
1/2 cup of frozen peas
1 tsp. red pepper flakes (I like things SPICY)
3 large leaves of fresh basil, julienned.
1 tbsp. white balsamic vinegar
1 tbsp. extra virgin olive oil.
Salt & Pepper to taste
Nutritional Yeast to taste (optional)
8 oz whole wheat spaghetti
Cook spaghetti in a large stock pot, following the directions on the package. While pasta is cooking, heat grapeseed oil over medium heat in a large saute pan. Cook garlic & onion until translucent - about 3 minutes. Toss in tomatoes & red pepper flakes. When the tomatoes start to soften & wrinkle, mash them with a fork so they burst open to making a sauce (I enjoy this!). Then add asparagus & peas, cook until the peas are thawed & aparagus is tender. About 5 minutes or so. Turn off heat & add white balsamic vinegar, extra virgin olive oil, salt, pepper, and a small ladle full of pasta water to help thicken the sauce.
Serve over pasta with torn fresh basil & nutritional yeast (substitutes for parmesan cheese). Viola!
2 large organic red bell peppers (1lb.) plus slices for garnish
2 Tbs. olive oil
1/2 tsp. curry powder
1 bay leaf
1 large organic onion, sliced (2 cups)
2 large organic carrots, sliced (1/2 lb.)
4 cloves garlic, peeled & sliced
1 tsp. sea salt
4 cups organic low sodium vegetable stock (recipe calls for water, but I prefer the flavor that stock adds.
2 Tbs. organic lemon juice
1. Preheat oven to 350 degrees. Place peppers on a baking sheet lined with foil & roast 1 hour, turning occasionally with tongs. Transfer to a bowl, & cover for 10 minutes to steam. When cool enough to handle, rub off the blackened peel & remove seeds.
2. Heat oil in saucepan over medium heat. Add curry powder & bay leaf, stir for 10 seconds. Add onion, carrots, garlic, & salt. Cover, & cook for 10 minutes.
3. Add 4 cups of veggie stock or water, & bring to a boil. Reduce heat to medium- low & simmer, covered, for 25 minutes.
4. Transfer carrot mixture to blender, or use a handy immersion blender, add bell peppers, & puree until smooth. Stir in lemon juice. Garnish with bell pepper slices.
Morrocan Couscous with Saffron
2 cups peeled organic butternut squash, cut into 1/4” to 1/2” cubes
2 cups organic yellow onion, large dice
1 1/2 cups organic carrots, cut into 1/4” inch to 1/2” cubes
1 1/2 cups organic zucchini, cut into 3/4” pieces
2 Tbs. extra virgin olive oil
Fine sea salt
1 1/2 tsp. freshly ground black pepper
1 1/2 cups organic low sodium vegetable broth
2 Tbs. Earth Balance Vegan Butter
1/4 tsp. ground cumin
1/2 teaspoon saffron threads
1 1/2 cups whole wheat couscous
2 scallions, white & green parts, chopped
1. Preheat oven to 375 degrees F. Place the squash, onion, carrots, & zucchini on a large baking sheet. Toss with EVOO, 1 tsp. sea salt, & 1 tsp. pepper. Roast for 25-30 minutes, turing once with a spatula about midway through.
2. While the veggies roast, bring broth to a boil in a saucepan. Remove the pan from heat, stir in the butter, remaining 1/2 tsp. pepper, cumin, saffron & salt to taste. Cover the pan & steep for 15 minutes.
3. Scrape roasted veggies & their juices into a large bowl, & add couscous. Bring broth back to a boil, & pour over the couscous mixture. Cover tightly with a plate & allow to stand for 15 minutes.
4. Add the scallions, toss coucous & veggies with a fork, & serve!
This recipe is actually almost a direct rip-off of one from Lisa Jervis’ STELLAR cookbook, Cook Food (BUY IT).
• Two 8-oz. bags of tempeh • 1/4 cup nutritional yeast • 1/3 cup soy sauce • 2 Tbs. onion powder • 2 Tbs. garlic powder • throw in some herbs if you’re feeling fancy • couple dashes of paprika if you got it • peanut oil to fry in (sesame oil and olive oil work well too!)
How To Make:
Cut the tempeh into bite-sized pieces and then steam it for about 20 minutes. While it’s steaming, combine all the other ingredients except for the oil. Then take the tempeh out and coat it in your mixture; it should cake on. Fry it up in your oil of choice until it’s nice and crispy on all sides. Serve over (brown) rice.
My name is Tommy P. Keane, and I am a graduate student at the Rochester Institute of Technology in the field of Digital Image Processing.
I have been a vegan since 7:10am EST on September 7, 2007.
Having just recently read Meat Market: Animals, Ethics, And Money by Erik Marcus, I wanted to be more active and help, as Erik Marcus calls it, in the act of peacefully dismantling the animal industry.
As of Monday morning, January 25, 2010, I have submitted the Intent To Form form as an official RIT club. I am still looking for 3 more “officers” for the club and a faculty advisor to be able to complete the final application process to register as a real club. Meeting times and locations will be posted as soon as possible.
The hopes with this blog is to post about our meetings, before and after, and then also promote discussion and maintain a centralized location for information. The aim of the club is group support, learning and teaching, and philosophical/moral discussions.
Whether or not you are an RIT student, whether or not you are vegan, feel free to follow this blog or email us to contribute or with any topics of discussion or sources of new information.
I have had an amazing time these past 2 years by being a vegan, and in all honesty this is my true life and I know I could never attain real happiness without a strong vegan and moral base in my life. But I still feel guilty sometimes by being on the outskirts of society and it’s hard not to see yourself as a burden when over 98% of the population lives in exact opposition to you. Society isn’t built around this view of truth and morality, but it truly is a better life, and so I want to help as many people as I can and get the information out there and I’m always willing to learn from them. Humanity is a community and we’ll only survive if we remember this and embrace it wholeheartedly. If we truly believe in veganism and vegan morals, then we must push our community towards this truth and the sustained and permanent happiness it can provide beyond the quick and easy life of apathy and ignorance.