Welcome to the ApocaLips! – Book Promo

Welcome to the ApocaLips!

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In case you haven’t noticed we are experiencing the erosion of our moral fiber…
I know my fellow bloggers/followers typically come for the recipes; [and I do have a tasty pumpkin-swirl cheesecake coming at you soon] but today I wanted to share and promote a book. But not just any book. This book is gritty, raw and highlights the uncompromising nature of humanity.

Book Title: ApocaLips: Palace of Exile (Inspired by True Life Events)
Author: S.B. Williams
Author Description:  S.B. Williams is an artist born Dec. 1973, living somewhere in Pennsylvania, still writing.

ISBN-10: 1524555274
ISBN-13: 978-1524555276

Book Description:
“If you were to record your verbal transactions, every casual and intimate conversational exchange to be reviewed at the end of the day, what self-discoveries would you make? There is an art form in reflection. It provides a mirror for both objective and subjective analysis.
ApocaLips is the communicative implosion of the human species. It is a beautifully horrific, awfully realistic descent into our hell on earth; unearthing the traits of human character simply by listening.
ApocaLips exposes the psychological scars, the scabs, then savagely tears them away, revealing what lies beneath our speech. It uncovers the schismatic existence heard in dialogue on a subway train, in private settings, at work, conversation in passing, social groups, telephone or online networks.
The excerpts here are a five-year compilation of spoken exchanges, monologues that provide a brief glimpse into the daily lives of our human family. These voices are raw, gritty, explicit, crude, unpolished, fragmented and hauntingly teetering along the edge—free.
Welcome to the festering truths, the miraculous lies, shaping, altering our conscience, clothing the soul. This book breaks nearly all-literary and grammatical rules, in an attempt to show how our lives are connected, woven into a social fabric. Are we truly freethinking beings with the gift of choice or sorrowfully victimized human products, enslaved to an environment of limited selection? Are we progressing only with time, and not human interaction?
This Palace of Exile shows that even in our truest moments, we can be walking contradictions. In an age of vast technology, where the speed and methods of communicating has improved immensely, this book bares our flaws. Left naked, what we correspond still surrenders to a “Babel” we’ve created on Earth. Often we find ourselves damaged or broken, seldom unscathed by our life nightmares. In the end, ApocaLips is a hope to make mankind better, by revealing what we are and soon becoming.”

Final thoughts:
“Ignorance has diseased these people for so long, a cure would be useless.” – S.B. Williams 03/31/97
Don’t continue to be a statistic… Open your minds. Expand your knowledge. Become aware. Communicate effectively. Remember: Ignorance is Not bliss…it is just ignorance. – Jess Williams.

Warning!
Explicit Content (18+)
The content of this book does not reflect the opinions and views of the author.

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Buy this book now. Available on Amazon, Barnes and Noble, BookButler, Wordery and many more – in the US/UK/Canada and online too…

Direct Links to Purchase:
Amazon
Barnes & Noble
BookButler
Wordery
Xlibris

Please also: Share, Follow, Like and Tweet at:
Instagram: @apocalips.sbw
Twitter: @ApocaLipSBW
Facebook: https://www.facebook.com/ApocaLips.SBWilliams/
Email: apocalips.sbw[at]gmail.com

Youtube watch: https://www.youtube.com/watch?v=uAgdDGSPLNQ

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Vegetable Ramen Noodle Soup

Vegetable Ramen Noodle Soup
(Serves 8) ~ Vegan, Gluten-Free, Dairy-Free

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I don’t know about you, but this chilly weather instantly makes me want to prepare a big pot of soup. I’m not knocking the ramen soup that we all lived on at one time or another, but whew are those ingredient lists long! I love this recipe because the way it’s prepared the veggies stay fresh and crunchy without all the preservatives. This was a big hit in our home a few nights ago. Yes, these oodles of noodles are all grown up. Warm, inviting and fresh! Enjoy.

Ingredients:
3 Tbsp Extra Virgin Olive Oil
5 Scallions, chopped
3 Celery Ribs, sliced
3 Large Carrots, shredded/grated
16oz Frozen Corn
¼ Tsp Crushed Red Pepper Flakes
10oz Fresh Green Beans
¼ Cup Tamari Soy Sauce
¼ Tsp Ginger Powder
3 Quarts Vegetable Broth
1 (10oz Package) Ramen Noodles (I used Lotus Foods – Millet & Brown rice)
1 Tbsp Rice Vinegar
Salt/Pepper to taste

Directions:
-Prepare ramen noodles according to package and set aside.
-In a large pot heat olive oil over medium-high heat. Add celery and scallions then sauté for about 3 minutes.
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Grated Carrots – I used my box grater.
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-Add carrots, frozen corn, and crushed red pepper flakes continue to sauté for 5 minutes.
-Stir in soy sauce, vegetable broth and green beans. Bring to boil.
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-Once the soup begins to boil turn off and remove from heat. Stir in rice vinegar, ginger powder and ramen then season to taste (salt/pepper). Enjoy!

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Vegetable Ramen Noodle Soup

  • Servings: 8
  • Print

Ingredients:
3 Tbsp Extra Virgin Olive Oil
5 Scallions, chopped
3 Celery Ribs, sliced
3 Large Carrots, shredded/grated
16oz Frozen Corn
¼ Tsp Crushed Red Pepper Flakes
10oz Fresh Green Beans
¼ Cup Tamari Soy Sauce
¼ Tsp Ginger Powder
3 Quarts Vegetable Broth
1 (10oz Package) Ramen Noodles (I used Lotus Foods – Millet & Brown rice)
1 Tbsp Rice Vinegar
Salt/Pepper to taste

Directions:
-Prepare ramen noodles according to package and set aside.
-In a large pot heat olive oil over medium-high heat. Add celery and scallions then sauté for about 3 minutes.
-Add carrots, frozen corn, and crushed red pepper flakes continue to sauté for 5 minutes.
-Stir in soy sauce, vegetable broth and green beans. Bring to boil.
-Once the soup begins to boil turn off and remove from heat. Stir in rice vinegar, ginger powder and ramen then season to taste (salt/pepper). Enjoy!

Wild Rice Soup

Wild Rice blend & Vegetable Soup
(Serves 4-6) ~ Vegan, Dairy-Free

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I wish I planned this recipe in advance, instead it was another pantry/fridge cleanout effort. I typically write out recipes first and tweak them along the way when I’m creating. Since I didn’t do that here, please make note that my measurements are not exact. BUT it came out so delicious that I just had to share it anyway.
Last week I had given the kids leftover pasta for dinner which left Seth and I with ??? Refusing to go to the store, I scoured through the pantry and fridge to see what I could find. I wouldn’t necessarily make soup with a red onion, for example, I prefer yellow or sweet, but it’s what was available. I also found celery, carrots, broccoli and parsley in the fridge. In the pantry I found wild rice and a can of corn. With the addition of the flour this soup comes out rather creamy.
My my this soup tasted like Thanksgiving. I will definitely be making this one again soon, especially with the upcoming holidays so then I will plan to measure. Warm, comforting and inviting! Enjoy!

Ingredients:
3 Quarts of Water
3 Tbsp Canola Oil
½ Large Red Onion, chopped
4 Large Carrots, sliced
4 Celery Ribs, sliced
1 Handful fresh Parsley, chopped
½ Cup of Wild Rice Blend, uncooked (I used Lundberg brand)
Crushed Red Pepper Flakes, about ½ Tsp
All Purpose Flour, about 3 Tbsp
Salt/Pepper to taste
Italian Seasoning to taste
Florets from 2 bunches of Broccoli
1 (15.25oz can) Corn

Directions:
-In a large pot, heat oil over medium-high heat. Add onions and cook about 2-3 minutes until softened.
-Add carrots, celery, parsley and crushed red pepper flakes then continue to cook through for another couple minutes.
-Add water, salt/pepper, Italian seasoning and heat to slow boil. Stir in flour and cook for another 1-2 minutes before adding rice.
-Add wild rice blend, cover and reduce heat to simmer. Cook for about 40 minutes.
-In the last 10 minutes of cooking, add corn and broccoli florets.
-Adjust seasoning to taste. Enjoy!

 

Cream of Broccoli Soup

Cream of Broccoli Soup
(Serves 12-14) ~ Vegan

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Proud ‘Sally Soul Smasher’ here. Yup, I just finished serving up salads for dinner tonight. I honestly couldn’t help but to think of the Domino’s commercial while serving it too. Well the salad was delicious – ingredients/picture below:

Spinach
Carrots
Celery
Zucchini (Squash)
Tomatoes
Kalamata Olives
Broccoli
Parsley
Avocado
Portobello Mushrooms (sautéed in oil, salt/pepper and finished with balsamic)

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You know… salad doesn’t have to be boring or tasteless. I’ve made so many and fancy ‘Waldorf/Greek’ and basic Chopped salads too. But today I really wanted to blog about my Cream of Broccoli soup! One day last week it was SO chilly out, just freezing. I wanted something warm and creamy and thought what better than a warming soup. Hope you try this one. Enjoy!

Ingredients:
1 Large Sweet Onion, chopped
1 Large Russet Potato, chopped
3 Tbsp Canola Oil
½ Tsp Celery Seed
1/8 Tsp Crushed Red Pepper Flakes
2 Quarts Vegetable Broth
1 Quart Water
7 Bunches of Broccoli (florets), chopped
¼ Cup Earth Balance (vegan butter)
3 Tbsp All-Purpose Flour
1/3 Cup Nutritional Yeast flakes
½ Cup Soy Milk
½ Tbsp Salt
2 Tsp Ground Pepper

-This is about the size of the broccoli (7 of these).
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Directions:
-Heat oil in large pot and add onions. Sauté for about 5 minutes until translucent.
-Add potatoes (I chop them about the same size as the onions), celery seed and red pepper flakes. Continue to heat for another 2 minutes.
-Add one quart of the vegetable broth and heat to cook down the potatoes for about 3 minutes.
-Add remaining broth/water and broccoli then heat to boil. Cover turn off heat and let stand for 35-40 minutes to cook.
-In the meantime, in a separate pan, heat earth balance and flour to create a roux or slurry.
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-Bring soup back to a simmer. Add roux, nutritional yeast, milk and salt/pepper.
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-Blend soup with an immersion blender and adjust seasoning to taste before serving. Enjoy!

Note: If you’re in a pinch for time just continue cooking over medium-high until potatoes are cooked through. I prefer the step that allows them to steam up and it kind of preserves the beautiful green broccoli color.

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Cream of Broccoli Soup

  • Servings: 12-14
  • Difficulty: Easy
  • Print

Ingredients:
1 Large Sweet Onion, chopped
1 Large Russet Potato, chopped
3 Tbsp Canola Oil
½ Tsp Celery Seed
1/8 Tsp Crushed Red Pepper Flakes
2 Quarts Vegetable Broth
1 Quart Water
7 Bunches of Broccoli (florets), chopped
¼ Cup Earth Balance (vegan butter)
3 Tbsp All-Purpose Flour
1/3 Cup Nutritional Yeast flakes
½ Cup Soy Milk
½ Tbsp Salt
2 Tsp Ground Pepper

Directions:
-Heat oil in large pot and add onions. Sauté for about 5 minutes until translucent.
-Add potatoes (I chop them about the same size as the onions), celery seed and red pepper flakes. Continue to heat for another 2 minutes.
-Add one quart of the vegetable broth and heat to cook down the potatoes for about 3 minutes.
-Add remaining broth/water and broccoli then heat to boil. Cover turn off heat and let stand for 35-40 minutes to cook.
-In the meantime, in a separate pan, heat earth balance and flour to create a roux or slurry.
-Bring soup back to a simmer. Add roux, nutritional yeast, milk and salt/pepper.
-Blend soup with an immersion blender and adjust seasoning to taste before serving. Enjoy!

Lentil Vegetable Soup

Lentil Vegetable Soup
(Serves 12-18) ~ Vegan, Gluten-Free, Soy-Free

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Maybe I just don’t have it in me to make a small pot of soup or something. So I’ll just warn you now that this recipe makes an enormous amount of soup! Lol – feel free to cut it down or just go crazy and make the large pot like I did, it freezes great too. I typically go with the large pot of soup since it will last for several days – lunch and dinner. Not only is this vegan soup hearty with veggies it is wholesome too. Lentils are packed with nutrients and are high in protein and fiber – great for lowering cholesterol! I hope you try this great weeknight dinner, sample it with your favorite veggies. Enjoy!

Vegan Lentil Soup

  • Servings: 12-18
  • Difficulty: easy
  • Print

Ingredients:
1/3 Cup Extra Virgin Olive Oil
1 Large Sweet Onion, chopped
2 Large Russet Potatoes, diced/cubed
4 Scallions, chopped
7 stalks Celery, chopped
5 Carrots, diced/cubed
1 Tbsp Salt
2 Tsp fresh ground Black Pepper
1 ½ to 2 Tsp Cumin
1 Tsp Chili Powder
2 Bay Leaves
1 (28oz can) Diced Tomatoes
4 Cups dry Lentils, picked/rinsed (I used Bob’s Red Mill – the entire 27oz pkg)
3 Quarts Vegetable Broth (about 12 cups)
3 Cups Water
3 Tbsp Tomato Paste (I used tomato/basil paste)
10oz fresh Green Beans, trimmed/cut (about 2 ½ cups)
4 stalks Kale, stems removed/chopped
1 Tbsp Balsamic Vinegar

Directions:
-Heat olive oil over medium-high heat. You’ll need an extra-large pot! Add onions, potatoes, garlic and scallions then heat for 5 minutes. Then add carrots and celery continue to sauté for another 3 minutes.
-Next, add seasonings: salt, pepper, cumin, chili powder and bay leaves. Stir to combine before adding tomatoes.
-Add your vegetable broth and water to the pot and heat to boil. While stock is boiling remember to pick through your lentils check for any rocks for example before rinsing.
-Add lentils, cover and reduce heat. Simmer for 40 minutes.
-During the last 10 minutes of cooking add your green beans and kale. Enjoy!

Warning! – Ginormous pot of soup below!

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Healthy Vegan Recipe Ideas for 2016!

Healthy Vegan Recipe Ideas for 2016!

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Since I recently celebrated a blogiversary and it’s Veganuary I decided to write a post compiling some of my favorite healthier recipes from 2015. It’s a New Year, full of new beginning’s, a new you, resolutions, a healthier lifestyle, a lifestyle change or maybe just healthier choices. Check out the blog for ideas and delicious recipes!

If you like what you see or if something below sounds appetizing – just click the link or pic! 🙂

Breakfast:
Buckwheat Buttermilk Pancakes
Oatmeal Breakfast Smoothie
Juice – Apple, Lemon, Cucumber Cleanse
Juice – Kale, Carrots, Cucumber, Ginger, Lemon, Apple
Quinoa Kiwi Breakfast Bowl
Just Fruit. Salad
Avenita ~ Oatmeal
Vegan Omelet

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Soups/Salads:
Hearty Tortilla Soup
Greek Salad with Tofu Feta Cheese
Spicy Sweet Potato Wedge & Kale Salad
Mock Tuna Salad
Waldorf Salad with Kale & Chickpeas
Kale & Quinoa Salad with Raspberry Vinaigrette
Warm Mushroom & Spinach Salad with Balsamic Vinegar Dressing
Roasted Beet Borscht
Black Rice and Adzuki Bean Salad
Artichoke & Asparagus Antipasto Salad
Iceberg Wedge Salad with Creamy Italian Dressing
Zucchini Salad

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Lunch/Dinner:
Vegan Asian Lettuce Wraps
Philly Vegan Mushroom Cheesesteak
Citrus Soba Noodles with Asian Glazed ‘Scallops’
Wild Rice, Walnut & Spring Vegetable Medley
Reuben on Rye with Russian Sauce
Spinach Salad with Quinoa Wraps
Bucatini with Smoked Tomato Sauce
Smoked Paprika Sauce & Baked Tofu ALT
Tabbouleh with Pearl Couscous
Fettuccini with Olive Oil, Garlic & Veggies
Roasted Vegetables

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Snacks & Apps:
Raw Energy Bites
Potato Spinach Cakes with Creamy Chive Garlic Sauce
Chive Pâté
Roasted Rosemary Mixed Nuts
Oven Roasted Spiced Chickpeas
Raw Energy Balls
Bruschetta with Garlic & Tomatoes

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ENJOY!!

Hearty Tortilla Soup

Hearty Spicy Southwestern Tortilla Soup
(Serves about 8-10) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free

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This soup is hearty, flavorful and mildly spicy. Upon waking up this morning and peeking outside to see the frost on the car, I knew at that moment that it was going to be a warm filling soup kind of day. The ingredients in this tortilla soup take this southwestern style soup to another level with the added rice and two types of beans! Couple this with cilantro and lime for added freshness. As with all of my recipes feel free to adjust seasoning to your liking, but I think it’s superb as is. 🙂 I received many compliments on this one. Enjoy!

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Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Garlic, minced
1 Large Sweet Onion
3 Ribs of Celery, sliced
1 Red Pepper, diced (divided)
1 Jalapeño, diced
3 Carrots, sliced
1 (28oz can) Crushed Tomatoes
2 (14.5oz can) Fire Roasted Tomatoes
2 (15.5oz can) Black Beans, drained/rinsed
1 (15.5oz can) Pinto Beans, drained/rinsed
½ a bunch of Fresh Cilantro, divided
2 stalks Kale, stems removed, chopped
2 Quarts (32oz) Vegetable Broth
1 pinch (or about ¼ Tsp) Crushed Red Pepper Flakes
2 Tsp Chili Powder, divided
1 Tsp Cayenne Pepper
½ Tbsp Salt
½ Tbsp Oregano
1 Tsp Cumin, divided
1 Bay Leaf
1 to 1 ½ Tbsp Sugar, divided
½ Cup Brown Rice
1lb (16oz) Frozen Corn
3 Scallions (Green Onions), chopped/divided
Juice and Zest of ½ Lime

Toppings:
Tortilla Strips (homemade or store-bought, you can find this in the salad topping area)
Avocado
Cilantro
Scallions
Red Peppers
Lime Juice

Directions:
-In a large stock pot, heat olive oil over medium-high heat. Add Garlic, Onions, ½ of the diced Red Peppers, Celery, Carrots and Jalapeño. I added each of these in one at a time and cook for about 5-7 minutes.
-Add Beans, diced tomatoes and crushed tomatoes. Add ½ of the Sugar, Bay leaf, Oregano, ½ Tsp Cumin and 1 Tsp Chili Powder then stir to combine. Simmer for about 5-7 minutes.
(I used these Fire Roasted Diced Tomatoes)
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-Add vegetable broth and bring to boil. Add rice and allow to boil for 5 minutes then reduce heat to low, cover, and simmer for 30 minutes. (This is a good time to chop cilantro and prep kale – while rice is cooking)
-In a small bowl, add ½ of the fresh lime juice + zest and massage into fresh chopped kale.
–Set aside for about 20 minutes.
-During the last 10 minutes of cooking, add: Corn, Kale, ½ of the Cilantro (about 1/3 Cup) and remaining Rep Pepper (reserve some for garnish if you wish). -Then add: Cayenne Pepper, Salt, Scallions, remaining Chili Powder and Cumin stir to combine.
-After 30 minutes has elapsed cover and turn off heat (keep lid on!) and let stand for another 15 minutes before serving.
-Garnish with your toppings of choice. I added: Scallions, diced Red Peppers, Tortilla Strips and fresh Cilantro.

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Hearty Tortilla Soup

  • Servings: 8-10 ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free
  • Difficulty: easy
  • Print

Credit: http://www.veganrescue.com

Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Garlic, minced
1 Large Sweet Onion
3 Ribs of Celery, sliced
1 Red Pepper, diced (divided)
1 Jalapeño, diced
3 Carrots, sliced
1 (28oz can) Crushed Tomatoes
2 (14.5oz can) Fire Roasted Tomatoes
2 (15.5oz can) Black Beans, drained/rinsed
1 (15.5oz can) Pinto Beans, drained/rinsed
½ a bunch of Fresh Cilantro, divided
2 stalks Kale, stems removed, chopped
2 Quarts (32oz) Vegetable Broth
1 pinch (or about ¼ Tsp) Crushed Red Pepper Flakes
2 Tsp Chili Powder, divided
1 Tsp Cayenne Pepper
½ Tbsp Salt
½ Tbsp Oregano
1 Tsp Cumin, divided
1 Bay Leaf
1 to 1 ½ Tbsp Sugar, divided
½ Cup Brown Rice
1lb (16oz) Frozen Corn
3 Scallions (Green Onions), chopped/divided
Juice and Zest of ½ Lime

Toppings:
Tortilla Strips (homemade or store-bought, you can find this in the salad topping area)
Avocado
Cilantro
Scallions
Red Peppers
Lime Juice

Directions:
-In a large stock pot, heat olive oil over medium-high heat. Add Garlic, Onions, ½ of the diced Red Peppers, Celery, Carrots and Jalapeño. I added each of these in one at a time and cook for about 5-7 minutes.
-Add Beans, diced tomatoes and crushed tomatoes. Add ½ of the Sugar, Bay leaf, Oregano, ½ Tsp Cumin and 1 Tsp Chili Powder then stir to combine. Simmer for about 5-7 minutes.
-Add vegetable broth and bring to boil. Add rice and allow to boil for 5 minutes then reduce heat to low, cover, and simmer for 30 minutes. (This is a good time to chop cilantro and prep kale – while rice is cooking)
-In a small bowl, add ½ of the fresh lime juice + zest and massage into fresh chopped kale.
–Set aside for about 20 minutes.
-During the last 10 minutes of cooking, add: Corn, Kale, ½ of the Cilantro (about 1/3 Cup) and remaining Rep Pepper (reserve some for garnish if you wish). -Then add: Cayenne Pepper, Salt, Scallions, remaining Chili Powder and Cumin stir to combine.
-After 30 minutes has elapsed cover and turn off heat (keep lid on!) and let stand for another 15 minutes before serving.
-Garnish with your toppings of choice. I added: Scallions, diced Red Peppers, Tortilla Strips and fresh Cilantro.