Category Archives: veganism

Militant Black Bean Stew (Feeds Vegan Armies)

A militant black stew for vegan soldiers. Soldiers for humanity! What?!? You thought we were only for the animals? Here’s the link to that piece I mentioned from Democracy Now! on slavery in the seafood industry:

http://www.democracynow.org/2016/4/18/is_the_seafood_you_eat_caught

Honestly, you can’t be an environmentalist or a human rights activist and not consider veganism! Livestock and fisheries industries are among the most exploitative and dangerous of all human vocations to human beings and must be abolished ASAP. These industries are the most polluting and climate-change inducing besides. Let’s do without them and evolve as a species already!

This stew had black beans, crimini mushrooms, semi-firm tofu, organic sweet corn, garden peas, broccoli, and zucchini, plus a sauce of eight plum tomatoes, cumin seeds, coriander seeds, fennel seeds, black peppercorn, caraway seeds, hemp seeds, Ethiopian berbere spice, nama shoyu, fresh garlic and ginger, two red onions, and I usually add one red bell pepper but I forgot to get one this time. I think that’s all. Eaten over brown basmati rice.

Leave comments, questions and suggestions down below!

Go vegan!

 

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Vegan Long Cycle (Kettlebells)

In which we demonstrate that you don’t need to murder animals to kill kettlebells. This exemplifies the very high-intensity workout called the long cycle, wherein you do as many cleans and jerks of a pair of kettlebells as you can in 1 minute, rest 30 seconds, and do the same with pairs of kettlebells descending in weight. In my case, I start with 106 pounds of kettlebells (pair of 53s), then 88 pounds (pair of 44s), and finally 70 pounds (pair of 35s). I manage to do 19 reps of each. This is cardio warfare and all around great high-intensity training for power, strength and endurance. Good for pretty much all sports and life activities including basketball, luggage lifting, and all around heart and body strengthening. Hardest exercise of the week but most rewarding!

Go vegan! Stay strong! Carb up!

 

Gotham Parks on Youtube for the Latest!

We’ve been focusing on video content, a mix of urban cycling and veganism, on our channel on youtube Gotham Parks. Subscribe and check it out! Here are just some recent offerings:

On my daily fruit smoothies for the workday hours.

 

On some vegan fitness output.

My review of the Xtracycle Edgerunner cargo bike – a great bike for vegans!

 

On traffic crimes in Harlem/ Washington Heights NYC.

 

Running round the park on good friday.

 

On the Queensboro Bridge Bike/ Ped path.

 

Urban bike safety pro-tip.

 

… it’s cheaper to go vegan, whole foods plant-based, in the long run, always!

 

Vegetarianism (including eggs, dairy) is hardly better ethically or health-wise than not abstaining from flesh. Go vegan, all the way!

 

A basic why I’m vegan video.

 

Subscribe to Gotham Parks! I’ll post more to africanvegans.com going forward to keep y’all in the know. Go vegan, ride bikes and enjoy!

Why I’m Vegan

Here’s a little video about why I’m a vegan. Should have shared something like this eons ago… oh well. Also some fitness action to show that cruelty is not required for health and performance.

ONE MORE THING! Check out gothamparks.nycMost new content (in the form of creative writing) from us will appear there, with some strange posts to check out already. Go take a look!

Sixty-Dollar Finger Food

This blog really isn’t about restaurant reviews, but I’m gonna throw this out there anyway, since I recently went with a friend who, like me, just wants to get out the low-down on this joint. Pure Food and Wine, an all-raw vegan gourmet restaurant on Irving Place near Union Square in Manhattan, is a joke. Don’t go there, raw vegans, if you don’t want to get robbed. They charge an insane premium for presentation, prestige and pop marketing, and they don’t even really feed you. Both of us recognized that the food tasted good, but they have you paying around $25 for a plate of grub no bigger in volume than a fist, maybe a fist and a half.

I had the “Zucchini, Local Heirloom Tomato Lasagna” off their menu. Delicious. Cost $24 and it was one small little plate. My friend had the “Sweet Corn and Cashew Tamales with Chili Spiced Portabella” dish. Also delectable and scrumptious. Cost $26 for a single modest serving. And we were told that these were the largest dishes they served. We were far from full after chomping those. Already the money spent would have paid for like seven bags of produce – fruits and veggies – to fill me for days, not minutes. This was the first blow.

Meanwhile, as we ate, we were bumped from our seats so they could combine our old table with others to accommodate a larger party. My friend wondered if they felt comfortable doing that since we were the only Africans at the time in the establishment, but then the house promised us a single desert dish for the inconvenience, and we held them to that. We decided to share the “Pumpkin Cheesecake” dish, worth $15. And we were astounded when they presented this dish to us, a single slice of this mock cheesecake literally two square inches in size. Not making that up – it was a little square like a Rubik’s cube. And a spoon – one spoon – of the faux “brown ale ice cream” that goes with it. Worth fifteen freaking dollars! This was the second blow, the one that truly knocked our heads sideways. Thank goodness that little morsel was on the house!

My friend had some insightful comments about the food culture this represented, a French or European one that valued presentation over everything, over actually being fed. It’s artisanal food. We as Africans, she remarked, could perhaps do a better job of presenting our food, in the broader culinary world. But as a general rule, we serve food to feed each other, to get full. At African households the world over, people are making food and then hollering “come eat!” in whatever language they may be speaking over the sweet or savory aromas of food prepared with a purpose.

I added that this is a result of successful marketing and the brilliant manufacture of taste that is also a part of culture and commerce. Those who have real money to burn – not us, who did this as a one-time excursion with the mindset of culinary students – seem not to mind paying such a great cost to have the experience of “beautiful food” over which only to socialize and make aesthetic remarks. The rest of us just need to eat and sooth our hunger.

I’m not a calorie-counting, portion-size worrying eater. As a raw vegan and a person who lives a physically active lifestyle, I don’t much need to be. I eat when I’m hungry and until I no longer am. So I need to be fed well and good. And the sorts of portions you’ll find at Pure Food and Wine will not do the trick, nor is it worth the money to take a gamble and see if it will work for you – if you’re anything like us, it won’t.

Furthermore, the sort of premiums a place like Pure Food and Wine present are perhaps what can make veganism, particularly raw veganism, unappealing to the everywoman and the everyman out there struggling to get paid by whatever means. An aloof, wealthy, overwhelmingly white crowd hobnobbing over expensive nibble-food turns my comrades and I the hell off, and every other person from the world I know of working-class folk of color. Veganism should look good, taste good, be practical to prepare, be abundant, and most of all be affordable. Fresh fruits and veggies and other healthy plant-based items are still largely unavailable in all the hoods I know around the NYC area. How much of an extreme is it then to take a stroll out of a food desert to downtown to see what veganism looks like as this fancy highfalutin finger-food experience.

So we learned something through the whole affair, and socialized with one another, and made a pleasant evening out of the wallet-vacuuming experience. The flavors presented to us were excellent and unique, inspiring more curiosity about how to combine spices to match or surpass those wonderful tastes.

But we were also reminded that we’re just fine doing things practically, the African way, in which we eat to eat. Any place you go out for food where they charge Fort Knox money for finger food, walk away, walk to the farmer’s market or grocery store nearest you, get whatever healthy stuff you can get, and do something funky-fresh and dope with it in your own kitchen.

Dinner – Nori Rolls

Look at this nice dark-skinned food. Fair and Lovely can’t touch this!

In recent weeks I’ve been making a lot of nori rolls for dinner for my evening savory dish in the latter part of a week. The sauce base is like six tomatoes, an onion, a bell pepper, ginger, celery, and sometimes fresh basil or cilantro, all blended. The “meat” that goes into each roll is a handful of shredded or julienne-sliced zucchini (where rice would be in a cooked California roll), and then a stick or two of asparagus, a slice of bell pepper and a few slices of tomato (make sure the bell pepper and tomato filling is sliced slenderly lengthwise so it fits nicely in the roll). But it can be done however with whatever – there are plenty of other tasty veggies under the sun.

You take a sheet of raw untoasted nori paper (I order these online in bulk so it’s affordable), slap it on the bamboo nori roller, dap a big spoonful or two of the sauce and spread it around the bottom two thirds of the sheet, put the zucchini down on the bottom third and the other veggies on the middle third, and then cover the naked top third of the nori paper with more sauce (and throw some sauce atop the zucchini) and roll it up quickly before the paper wilts and deforms as it hydrates. Don’t over-fill each individual roll or it will be too fat and won’t close up nicely and securely. I make like fifteen or more of these at a time, because I’m a hungry man and I eats ’til satisfaction (that’s out of the shreddings of four to six good-sized zucchinis). I don’t bother slicing the rolls up into little sushi-like buns or sections. I prefer to eat them burrito-style, plus why go through all that extra time and trouble getting fancy when I already done spent all that time with all the other dang steps?

So that’s a zucchini-based raw nori roll done the Precision Afrikan way, handled and eaten burrito-style, long-wise. Some good savory nice filling nutritious food for the low fat raw vegans out there that be hungry.

Finally, all praises and respect due to the Rev. Dr. Martin Luther King Jr. I leave it to the ancestor Charles Mingus and his jazz to contemplate the ongoing struggle.

The Problem with XX#-Day Diets, Exercise Programs

Combat-ready fruitarianism.

Always hungry for carbs and iron.

I think 30-day vegan diets, 28-day raw cleanses, 90-day workout routines, and other time-compartmentalized agendas for radical lifestyle change are atrocious. If you want to stay lean and green, plan to be vegan for the rest of your life; if you aim for fitness, plan to work out, well, forever. Raw veganism, power-lifting, calisthenics and kung-fu are among the manifestations of my commitment to health and discipline – and each one of them requires proper eating and vigorous exercise every day until I’m dead. Flat out. That’s my take on the matter. I’ve been vegan for over 12 years, almost half my life. I was a young teenager when I started and I think there were times when my moms thought it would be a passing phase, and folks casually asked when I would resume eating garbage and trashing the planet (not in such colorful language though). So if I came into any of this with the mentality or within the conveniently escapable constraint of it being a 30 or 60 or 90-day “program” or “cleanse,” I doubt I would have been so motivated and committed to remain in the game all these years later. I question why there are folks out there even promoting these sorts of programs, but I have a strong inkling as to the reasons – money and marketing.

When some fitness “expert” or health “guru” out there thinks they’ve arrived upon some new holy grail of fitness or diet, and they want to sell it to others and monetize their system, it is highly convenient to package it as a special, esoteric but fast-gratifying XX-day program of some sort. If they were to be honest and straightforward about it, they fear, people might not be interested in paying for their idea or consultancy. But this is underestimating the people. Why not be real? Tell cats that health is a life-long commitment from which there is no vacation or retreat. I’m into just freely sharing what works, what is practical, and what is sensible to the instincts of most people. I trust that people will get it, even if it somehow makes the enormity of the task that much bigger. But that’s the beauty of it – it’s a lifelong mission, an endless adventure, and it only rewards you day by day, with unparalleled health, resilience, lightness, compassion, wisdom, and so on. If you want health, do healthy things, from right now this day until your very last. Fitness and health are for life – there’s no 30-day shortcut into it, nor any vacation out of it.

It’s very basic. And if this sort of honesty is too brutal, then so be it. But if you’re gonna do P90X, as beautiful as its workouts are, ditch the “90” part and do it forever, until well past your 90th birthday. If you want some sort of “cleansing” by becoming a raw vegan, don’t fool yourself thinking like it’s a 30-day vacation from meat, junk and drugs. Raw veganism is for long-haul truckers only. Good health is only for long-haul flight captains. Massive vitality is only for life-long and storied generals. There are no shortcuts or breaks; you just do it and don’t stop, period.

I also don’t think you can get much out of doing something new, something you want to get really into, for just a few days. It takes years to master something, and then decades to master that mastery. So start now, today, this instant. And never, ever stop. Don’t even think about it.

Veganism is forever. Physical fitness is forever. There’s no way around it. Discipline is the only way. And any vacation from healthy eating and healthy living you think you want because you crave garbage and a lazy day, just ain’t worth it. I’m not talking about periodized exercise programs – of course, there are times to slow down, particularly during the off-season when you might take a short break from the rep-max power-lifting and stick to the basics, lighten the weights, do shorter runs instead of half-marathoning every time, etc., preventing physical burn-out. But the off-season is no excuse to revisit poisonous, cruel foods, drugs, or shameless sloth – veganism continues; ample sleep and stress-minimized living are not interrupted. The off-season, a month or a few weeks’ duration in a year-long periodization program for all athletes of the sport of life, corresponds with the life-cycle of hard work followed by moderate work and taking off a load; it does not correspond with partying hard and forgetting ones principles. Even in general, you don’t lift heavy every day – alternating days you lift moderate or light, or don’t lift at all; the light or off days are not to be days of backsliding, irresponsibility and excuses. So, even the “off-season” excuse doesn’t count. Matter of fact, forget I even mentioned the “off-season.” I’ll be in-season until I stop breathing. All of life is the in-season.

When you figure on going vegan, incorporating vigorous consistent exercise into your life, and all around assuming the healthiest lifestyles there are, look at it like you’re entering the point of no return, all doors behind you locked shut for good, and don’t look back. Then you can only move forward into success after success, mastery after mastery, in the endless, joyful, glorious pursuit of unrealized human potential.

We live but once. Live victoriously.