Thats Just Me

FIRST PUNIC WAR: 

THE First Punic War was fought between Carthage and Rome between 264 and 241 BCE, largely over control of Sicily. The longest continuous war in history up to that time was fought on the island, at sea, and in north Africa with both sides enjoying victories and suffering near-catastrophic defeats. 

The Romans, with seemingly inexhaustible resources, adapted to the necessities of naval warfare and eventually prevailed. Sicily became their first foreign province. Carthage was not finished, though, and once it had sorted out its internal problems and gained new finances the conflict would resume with the Second Punic War within a generation.

Read More 

Best Vegan Recipes of January 2016!

Perfect Fluffy + Crispy Potatoes

Tofu Pho

Dynamite Rolls

Coconut Matcha Ice Cream Cakes

Cinnamon Roll Pancakes (GF)

7 Healthy Plant-based Meals all for Under $30

Crispy Tofu Cutlets

Tofy Stir Fry

Chocolate Crepes

FIRST DYNASTY OF EGYPT:

THE kings of the First Dynasty of Egypt (c. 3150 - c. 2890 BCE) all worked toward the same ends: increasing trade, expansion of the kingdom through military campaigns, engaging in building projects (such as monuments, tombs and temples), and securing central rule of the country.

They ruled from the city of Thinis, near Abydos, and from Memphis. The first king, according to Manetho’s chronology, was Menes who has come to be identified with the pharaoh once thought to be his successor, Narmer. Narmer united the regions of Upper Egypt and Lower Egypt under central rule initially at Thinis before then building a palace at Memphis and shifting the seat of government to that city.

Historian Margaret Bunson writes:

“The 1st Dynasty, begun at Memphis by Menes, was marked by significant cultural achievements. He cemented his claims to the throne [by marriage] and by instituting, or reinforcing, the previous modes of governmental and religious traditions that would become unique aspects of Egypt’s heritage. Papyrus, writing, and a calendar were in use, and linear measurements, mathematics, and astronomy were practiced. A census, tax assessments, the reestablishment of boundaries after the yearly Nile inundations, and the development of new astronomical instruments moved the nation to new heights.”

Read More

Vegan Food Lovers Features Raw Peanut Butter Cake ❤️ By @goldfenger www.facebook.com/Veganfoodlovers

Base: - 1 cup almonds - 2 tbsp cacao powder - 3 tbsp peanut butter - 2 tbsp coconut oil - 1 tbsp agave Mix the almonds in a food processor with the cacao powder. Add the remaining ingredients and mix well. Press down the dough in a baking tray and store in freezer. Filling: - 3 tbsp peanut butter - 2 tbsp coconut oil - 1 tbsp agave - Cacao nibs (optional) Mix all the ingredients in a food processor. When the mixture is smooth, take out the base and top it with the filling, add cacao nibs on top and store for 2 hours in freezer before it’s set. Afterwards cut into your desired shape and store in fridge.

https://www.tumblr.com/blog/veganfood-lovers

• Vegan brunch | The Buck

Yeah. We came back again today. Because brunch. No shame.

Vegan Food Lovers Features Velvety Macaroni 💛 By @CandidChef www.facebook.com/Veganfoodlovers

SERVES 4

INGREDIENTS 1 medium butternut squash 2 medium broccoli heads 4 garlic cloves 1 tablespoon garlic powder dry parsley sea salt pepper 2 ½ cups dry brown rice pasta ½ cup plant-based milk 3 tablespoons nutritional yeast

INSTRUCTIONS 1 - Bake the butternut squash whole and unpeeled in the oven on 350F for exactly 30 minutes. Over-baking may cause problems with the preparation later. 2 - Separate the broccoli into small florets and cut the broccoli stems into small pieces. 3 - Boil the pasta as instructed on the package while being careful not to overcook it. 4 - The squash should be ready by now and will peel easily with a peeler after baking. 5 - Cut the peeled squash in half and remove the seeds with a spoon. 6 - Cut the squash into smaller pieces and steam it covered with the 4 peeled garlic cloves for 10 minutes. 7 - In a separate pot add the broccoli stem pieces with a bit of water and steam it covered for 5 minutes. After 5 minutes, add the florets and continue steaming for 3-4 minutes. Drain the water from the broccoli. Cover the pot and set it aside. 8 - Drain the water from the butternut squash and remove it from the flame. Add the plant-based milk of choice, nutritional yeast, sea salt and garlic powder to the pot and blend it well with an immersion blender until it is smooth and creamy. Once smooth, add the dry parsley and pepper. Mix well with a mixing spoon. Taste test and adjust the amount of spices as desired. 9 - Bring the creamy sauce to a gentle simmer and add the drained broccoli and ready pasta while mixing very gently with the a large mixing spoon.

CHEF’S TIPS - You can use any whole grain pasta of choice. - We enjoy almond, flax seed, or coconut milk the most for this dish. - We prefer this dish very pungent with garlic. Adjust adjust the amount of garlic to your taste.

https://www.tumblr.com/blog/veganfood-lovers

Vegan Food Lovers Features Little Bites:: Zucchini Tater Tots 💚 By @thevibrantkitchen www.facebook.com/Veganfoodlovers

-The Goods- 5 Red Potatoes, Peeled 3 Zucchini, Grated 2 teaspoons pink salt ¼ teaspoon black pepper 1 tablespoon minced parsley Olive Oil + Salt for drizzling and sprinkling -Get Cooking- Preheat oven to 400° Fahrenheit Peel your potatoes and then place the whole potatoes in a large saucepan of water and bring to a boil. Boil for 25-30 minutes until tender but not cooked all the way through. You want to be able to grate them. Wash and grate your zucchini. Place in strainer and squeeze out as much excess water as you can. Then wrap in a clean dish towel and squeeze as hard as you can to get as much liquid out as possible. Mince your parsley and set aside. Once your potatoes are done, strain them and allow them to cool for a couple minutes. Once they are cool enough to handle grate them as well. Add your grated zucchini, grated potatoes, pink salt, pepper and parsley into a large bowl and mix together. Line a large baking sheet with parchment paper. Use your hands to create small tater tots. Each tater tot will be about 1 ½ tablespoons of your mixture. Place in the freezer for about 10-15 minutes. Pull out of freezer and brush with olive oil and a sprinkle more of pink salt on each tater tot. Bake for about 35-40 minutes, flipping half away through. You want them to be crispy and browned. Homemade Sriracha Ketchup & Bee Free Honey Mustard Sriracha Ketchup 3 6 ounce cans/jars of organic Tomato Paste ½ cup apple cider vinegar 1 teaspoon garlic powder 1 tablespoon onion powder 2 tablespoons Bee Free Honey 2 tablespoons molasses 1 teaspoon Himalayan Pink Salt 1 teaspoon dried mustard powder 1-2 tablespoons sriracha 1 cup of water Combine all ingredients in a food processor or blender. Put in a sealed container and allow to sit in the refrigerator for at least three hours. Serve and enjoy! If you are short on time feel free to simply mix Organic store bought ketchup with some organic Sriracha! Bee Free Honey Mustard Dipping Sauce ¼ cup Dijon Mustard 3 heaping tablespoons Bee Free Honey A splash of olive oil A sprinkle of pink salt Mix all ingredients well until thoroughly combined! Enjoy!

https://www.tumblr.com/blog/veganfood-lovers

Vegan Food Lovers Features Baked Polenta Fries 💛 By @feelgoodfoodie www.facebook.com/Veganfoodlovers

What you’ll need: 1 tube (9 oz) plain prepared polenta 2 tbsp olive oil 1 tbsp flavorgod garlic lovers seasoning Sea salt to taste INSTRUCTIONS Unwrap the tube of polenta and cut in half crosswise. Then cut each lengthwise into 8 wedges || Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; add seasoning and salt, and turn gently to coat with oil. Arrange wedges in a single layer || Bake at 450F for 45 minutes, turning once halfway through || Enjoy fresh from the oven with any sauce or dip. I ate mine with guacamole! 💚

https://www.tumblr.com/blog/veganfood-lovers

• What I ate today | lunch