(no subject)

[skittlesforlife.livejournal.com]

My name is Liam and I'm 19. I'm a freshman in college at a prestigious art school in Chicago so my budget is non-existent for Christmas this year.

1. Donate what you can to the March of Dimes, the ASPCA, Broadway Cares/Equity Fights AIDS, Barack Obama/DNC, Howard Brown Health Center in Chicago.
2. Gift certs to bodyartforms.com would be fantastic. You can never have enough ear jewlerey.
3. 8g tapers, plugs, or eyelets that are either new or used (sterilized, of course) for my lobes. I'm into punk looking designs (stars, combo colors) and I'm wanting gorilla glass plugs!
4. iTunes cards would rule. I hate having to illegally download music because I can't afford to buy cd's.
5. Recipes for super tasty vegan food that is cheap and easy to make. Ideally if I can make it the night before, stash it in the fridge, and reheat the next day for lunch between classes that would be super rad.
6. Contour flick case for my iPhone. Either in red/blue/purple.

My email is teague.liam (at) gmail (dot) com, email me for my contact info.

Comments

Recipe!

[theloriest.livejournal.com]

My sister-in-law is vegan, and she sent me this wonderful recipe. Hope you like it as much as I have!

Couscous Salad

2 cups vegetable broth
3 T olive oil
1/4 t salt
1 1/2 cups dried couscous
juice of 2 lemons
2 zucchini, cubed
1 bunch green onions, thinly sliced
1 cup finely chopped parsley
1 cup thawed frozen green peas
1 can or jar of quartered artichoke hearts, drained
more salt and pepper to taste
romaine lettuce leaves

In a sauce pan, bring the broth, 1 T of the oil, and the salt to a boil. Mix in the couscous, remove from heat, and cover. Let stand for five minutes. Uncover and fluff witha a fork. Let cool for 20-30 minutes.

Meanwhile, in a big bowl, mix together remaining oil and lemon juice. Add the zucchini, green onions, parsley, peas, and artichokes. Add the cooled couscous and mix well. Salt and pepper to taste. Let stand for at least 20 minutes. Serve on lettuce.

Makes A LOT. Good to keep in the fridge or for lunch, etc. Also a good recipe for pasta salad, using plain cooked pasta or veggie spirals. You can also add cooked chickpeas or tuna or whatever for a full meal.

[empressjad.livejournal.com]

I can help with #1...Not only do I routinely donate to the ASPCA (and Best Friends, too!) I also run an animal rescue, priimarily cats/kittens, Currently, we have 26 kitties waiting patiently for their forever home.
Also, I've worked for Barack Obama since he first ran for an Illinois Senate seat, again when he ran for Us Senator, and of course, throughout the entire Presidential campaign...and yes, I donated more money than I could afford.
I used to live right behind the brown Elephant on Waveland, and shopped there all the time. I still do whenever I'm in town, and I always leave my change plus a few dollars more in the donation jars. I know a lot of people who have been directly helped by HBHC, so they're always one of my causes.
BTW, is the "prestigious art school in Chicago" SAIC? That's where I went to schoool....

[skittlesforlife.livejournal.com]

Columbia, actually. It's considered to be prestigious because though anyone can get in, you have to be able to make it through your four years without getting anything less than a C in your classes that are directly tied to your major. It takes smarts and the ability to keep yourself alive to last all four years. Over half the freshman class doesn't come back for sophomore year.

I've been directly helped by HBHC so it's a cause I tell people to donate to all the time.

[empressjad.livejournal.com]

Ah...great school. A friend of mine teaches there...video arts or something.
And yeah, HBHC is a wonderful cause to urge people to give their money to...They deserve to stay around a long, long time.
I've not been there for a while, and I've heard it's much less chaotic than it was years back... Brings back some sad memories that would have been much sadder had they not been around for a lot of my friends. They have my eternal gratitude.

[doranwen.livejournal.com]

This is extremely late, but I might as well contribute a recipe. Mind you, I don't really measure anything, so it tends to turn out a little different every time . . .

Goulash:

1 lb macaroni shaped pasta (I'm sure there's vegan pasta noodles out there, right?)
1 onion
1 green pepper
1-1 1/2 cups TVP (textured vegetable protein, the minced variety, not the chunks) (depends on how much you like)
2 cans (the fat wide size) of canned tomato chunks
garlic salt and seasoning salt to taste

Sauté the onion and green pepper, cook the pasta, and mix everything (including the tomatoes and TVP) together in a big bowl. Add some garlic salt, but rely most on the seasoning salt for flavor (you can experiment with seasonings, this is just what I use). The TVP will take on the extra liquid from the tomatoes and plump up with seasoning as fake burger. Reheat a portion any time you like. It also freezes well; I used to make some, freeze it in mini-loaf pans with saran wrap over top, then when I wanted some, just take the saran wrap off, run some hot water over the bottom of the loaf pans, and the chunk of food would drop out so I could put it in a wide flat bowl or plate to reheat in the microwave. Don't stick with the amounts of ingredients too closely; if it feels too watery, add more TVP, if too dry, more tomatoes; if too bland, add more seasoning, if too seasoned, add more TVP/tomatoes to thin it out. Onion and green pepper are also quite flexible, depending on how much you like either one. Enjoy! :)