Micro Representations | Vegan Meth Maker, Gale

Micro Representations | Vegan Meth Maker, Gayle

Welcome to another Micro Representations where I highlight big and little references to veg-based lifestyles in media.

Today’s post references season 4, episode 4 of Breaking Bad. Consider that your SPOILER warning.

Micro Representations | Vegan Meth Maker, Gayle
Gale Boetticher

Meet Gale. He is a chemist and inventor of elaborate high-quality coffee brewing contraptions. He also likes singing Major Tom at karaoke.

Coffee

When Gale is not assisting Walter White in making the world’s purest, most chemically stable meth in their underground super lab—he’s busy re-inventing how to make the best homemade vegan s’mores. That’s right folks Gale is freaking vegan!

Micro Representations | Vegan Meth Maker, Gayle

In this scene Hank, the investigating DEA agent and brother-in-law to Walt, is seeking Walt’s chemistry expertise. Little does he know.

We won’t talk about what happened to Gale, but his lab journals and other items from his apartment are now in DEA custody.  Walt is pouring over the journal trying to find any mention of himself amongst the comprehensive lab notes, inventions, and vegan recipes.

There’s this mystery man, I’ve been chasing for the better part of a year. He cooks the purest vegan marshmallows, that me or anyone else has ever seen. – Hank Schrader (well that’s kind of what he said)

“It’s a recipe for vegan s’mores. There’s all kinds of crazy crap in there…” – Hank Schrader (he did say this)

Micro Representations | Vegan Meth Maker, Gayle

Has anyone made these according to his instructions? Is there a clear enough screen shot to get the entire recipe?? Someone tell us!

Gale’s veganism also helped Hank pause when they found a Pollos Hermanos fast food bag in his house with a number on it. You know, because chicken and all.

Was anyone else giddy when this scene unfolded?

Share This!

How to Make Zucchini Noodles | Methods 15 and 16

Zucchini Noodles | Feed Your Skull

It’s been two and a half years since I first posted the incredibly popular 14 Methods to Make Zucchini Noodles. I almost can’t believe it!

Today I’m excited to share TWO additional ways to make zucchini noodles, bringing the method count up to sixteen.

Method 15: Regular and Thin Spaghetti-sized Noodles

Zucchini Noodles | Feed Your Skull

Zucchini Noodles | Feed Your Skull

Zucchini Noodles | Feed Your Skull
2x 3mm noodles on the left and 3.5 x 5mm noodles on the right

 

Zucchini Noodles | Feed Your Skull

  • Product name: GEFU Spirelli Spiral Slicer (Blue) [Buy on Amazon]
  • Description: With the Spiral Slicer you can conjure up endless julienne strips of carrot, radish, cucumber and all kinds of other firm vegetables. The 2x 3mm or 3.5 x 5mm spirals are perfect to create vegetable stir fries or pasta dishes. Also great for garnishes and plating.
  • Pros:
    • Awesome for traveling
    • It’s incredibly light-weight and compact with a height just under 5 inches
    • Blades tucked on the inside
    • They come in 5 bright colors
    • Prime shipping through Amazon is available
    • Good for small to medium-sized cylindrical vegetables i.e. carrots, zucchini, cucumbers, daikon radish, etc.
    • Dishwasher safe

Zucchini Noodles | Feed Your Skull Zucchini Noodles | Feed Your Skull

  • Cons:
    • I find the lid useless, the teeth don’t hold on. It’s easier to hold the vegetable directly
    • Will not work on round or bulbous vegetables
    • About 1.5-2 inches of vegetable will not turn into a noodle

Overall, I recommend. It’s sturdy, but light-weight, perfect for camping or traveling. I would like to now if TSA allows it as a carry on item

Method 16: Short and Sturdy Noodles

Zucchini Noodles | Feed Your Skull

Zucchini Noodles | Feed Your Skull

  • Product name: The Zuudlemaker – Julienne Vegetable Slicer [Buy on Amazon]
  • Description: A non-traditional grater with two rows of teeth set after a long plank

Zucchini Noodles | Feed Your Skull

  • Pros:
    • It’s slim and fits in a drawer perfectly
    • Another tool that would travel well
    • Produces a thicker sturdier strand of noodle that retains more of the ‘water’ (seen above, the result of this tool on the left and a traditional grater on the right)
    • Good on all vegetable sizes
    • Dishwasher safe
    • Comes with a free recipe booklet for immediate inspiration
    • Wears well and stays sharp
  • Cons:

Overall, I definitely recommend this tool. I prefer it 1,000 times over the traditional grater, the quality of the grate is just amazing.


Read the original post.

Do you have a favorite method? Do you ever travel with a spiralizer?

Share This!

Teriyaki Vegan Jerky

Teriyaki Tempeh Vegan Jerky | Feed Your Skull

Do you know what was in our Christmas stockings only a few months ago? Primal Strips seitan vegan jerky! Why thank you Santa!

Ever since then I have been obsessed with the idea of vegan jerky and had to make my own!

I started with Teriyaki and BBQ (coming soon!) recipes, but the flavor combinations and vegan ‘meat’ substitutes are endless.

Teriyaki Tempeh Vegan Jerky | Feed Your Skull

This teriyaki tempeh jerky is savory and delicious with a subtle tropical flare thanks to the pineapple. They can be chewy or crispy depending on your dehydration time—both are delicious!

Nutritional Benefits of Tempeh:

  • Great source of absorbable calcium
  • High in manganese, copper, fiber, protein, phosphorus, vitamin B2, and magnesium
  • Low glycemic index
  • Zero cholesterol
  • Low in fat

Teriyaki Vegan Jerky

Yield: 8-10 strips

Serving Size: 1 strip

Nutritional information: • Calories: 94 | Fat: 2 g | Fiber: 3 g | Protein: 7 g | Calcium: 5% | Iron: 8% | Manganese: 12% | Potassium: 5% •

Ingredients

  • 1 - 8 oz package Lightlife Tempeh, sliced lengthwise into 1/8" thick strips
  • 1/2 cup water
  • 1/2 cup pineapple juice
  • 1/2 cup tamari
  • 1 teaspoon ginger powder
  • 1 teaspoon granulated garlic
  • 1/4 cup organic brown sugar or coconut sugar
  • ground black pepper to taste`

Instructions

  1. In a small saucepan whisk water, pineapple juice, tamari, ginger, garlic, brown sugar, and black pepper. Bring to a low boil, whisking until the sugar dissolves.
  2. Lay tempeh strips in an 8x8 inch pan and cover with the marinade. Marinate in the refrigerator 4-5 hours or overnight.
  3. Transfer tempeh strips to a mesh covered dehydrator tray and dehydrate between 145-155 degrees Fahrenheit for 7-10 hours or until desired chewiness. Store in a ziplock bag in the refrigerator. Will also keep on the counter in a drier climate.
https://feedyourskull.com/2015/03/21/teriyaki-vegan-jerky/

Teriyaki Tempeh Vegan Jerky | Feed Your Skull

I think they are the perfect snack for school, work, road trips, hikes, and even a bike ride. My plan is to pair them with plump medjool dates and bananas for a fast easy to carry snack. One that will stand a good jostle in the back pack and not get smooshed to smithereens. Sorry peanut butter and jelly.

Tempeh Fun Facts:

  • Originated on Indonesia’s island of Java
  • Java’s main protein source—I would love to try their preparations
  • Fermentation process of the soy carbohydrates renders them more digestible
  • Use a cheese grater to transform it into tempeh ‘crumbles’
  • Made from whole soybeans combined with spores from the fungus Rhizopus oligosporus
  • It’s existence is serendipitous when discarded soybeans caught the above mold spores and were discovered to be edible—imagine ‘discovering’ that something was edible

Other Vegan Jerky Sources:

  • Sprouted organic tofu
  • Young coconut meat
  • Shiitake mushrooms
  • Seitan
  • Eggplant
  • Zucchini

Teriyaki Tempeh Jerky | Feed Your SkullDo you remember eating jerky? Did you have a favorite flavor? My favorites were teriyaki and peppered.

Share This!