It's packed with green leafy vegetables. What's nice about this is that you can use whatever green leafies you like: Collards, Kale, Bok Choy, Mustard Greens, Beet Greens, Brocolini, etc... Keep in mind cooked garlic is more mild than raw.

Mince up the garlic in a food processor (or by hand) and add in some diced onion. Start by sauteing them in some olive oil. This is basically just to get the flavors going. Chop up your greens into bite sized pieces and put them in the stock pot. Add some chopped potatoes and carrots if you like. Fill with water (or veggie broth or throw in a vegan bouillon cube). Cook for about 15 to 20 minutes. When you are done add just a little bit of rice vinegar.

Here's the proportions:

1 Head of Garlic

1 Leek or Small Onion

8 Cups Water

1 Vegan Veggie Bouillon Cube

1 Bunch of Greens

4 Small Potatoes 

1  Carrot

A Spoon of Rice Wine Vinegar

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A New Global Warming Strategy:
How Environmentalists are Overlooking Vegetarianism as the Most Effective Tool Against Climate Change in Our Lifetimes by Noam Mohr

Download the Full Report (.pdf)

Summary
Global warming poses one of the most serious threats to the global environment ever faced in human history. Yet by focusing entirely on carbon dioxide emissions, major environmental organizations have failed to account for published data showing that other gases are the main culprits behind the global warming we see today. As a result, they are neglecting what might be the most effective strategy for reducing global warming in our lifetimes: advocating a vegetarian diet.

Global Warming and Carbon Dioxide
The environmental community rightly recognizes global warming as one of the gravest threats to the planet. Global temperatures are already higher than they’ve ever been in at least the past millennium, and the increase is accelerating even faster than scientists had predicted. The expected consequences include coastal flooding, increases in extreme weather, spreading disease, and mass extinctions.

Unfortunately, the environmental community has focused its efforts almost exclusively on abating carbon dioxide (CO2) emissions. Domestic legislative efforts concentrate on raising fuel economy standards, capping CO2 emissions from power plants, and investing in alternative energy sources. Recommendations to consumers also focus on CO2: buy fuel-efficient cars and appliances, and minimize their use. ,

This is a serious miscalculation. Data published by Dr. James Hansen and others show that CO2 emissions are not the main cause of observed atmospheric warming. Though this may sound like the work of global warming skeptics, it isn’t: Hansen is Director of NASA’s Goddard Institute for Space Studies who has been called “a grandfather of the global warming theory.” He is a longtime supporter of action against global warming, cited by Al Gore and often quoted by environmental organizations, who has argued against skeptics for subverting the scientific process. His results are generally accepted by global warming experts, including bigwigs like Dr. James McCarthy, co-chair of the International Panel on Climate Change’s Working Group II.

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One of the things we looked forward to the whole time we lived in Ohio was getting back to some good Tex-Mex food in Texas. Up North they just don’t know how to do Tex-Mex. We have been to several restaurants and their food was always plain and bland. But Texas does it up right! We have had lots of good spicy Tex-Mex, the kind that makes smoke come out your ears!! So, for 3 and a half years that is what we were looking forward to.

Now, I’m here and I’m a vegan. There ain’t no such thing as meatless, non-dairy Tex-Mex (at least at the restaurants we know of). So, my wife knowing my ( and her) passion for spicy Tex-Mex, went and bought some Boca meat and cooked up some tacos. She cooked it in medium salsa. She put dairy cheese on hers and I put soy cheese on mine. Mmmmm, were they good!! And they weren’t dripping with that orange grease that you get with normal taco meat. The only thing I haven’t found yet is non-dairy sour cream. But I did find a recipe for making my own using coconut milk. Got a recipe for non-dairy mayo too!

Then my wife made some chili with the Boca meat. I spiced mine up with my own spices (the kids won’t eat spicy food). We have learned that we can make our own Tex-Mex. It is guilt-free and cruelty-free, good for you Tex-Mex!