How to Go Vegan
Vegan chefs, who agree that changing eating habits overnight can be challenging, offered advice for stocking a vegan pantry and finding replacements for dairy products.
*Substitution shouldn’t be a deprivation, but an alteration.
They Were THAT Bad…
After having a really bad breakfast yesterday, I’m seriously considering becoming vegan.
Now, as with most things, I’m full of personal doubt regarding commitment to such an adjustment. But at this point, if all that’s holding me back is just a small amount of cheese and random egg encounters, could it really be THAT much of an adjustment?
Yes, I’ll have to ask more questions when browsing through a menu, but that’s only a small percentage of the time. It would encourage more eating at home, that’s certain. And let’s face it, those who do follow this blog proactively (not that there is anybody doing so… sigh…) I’m sure have noticed the lack of cooking experiences/tutorials/photos being posted.
If I choose to follow through, what do I do with my collection of egg cups?
Will it really be alright to give up soft-boiled eggs and toast soldiers?
Adrian surprised me with a bag of groceries and said he would make dinner. He knows I’ve been craving fettuccine Alfredo for a while now so he made a vegan friendly version and it was amazing! :9
Guys, that’s really cute :D
Eggless Egg Salad – With Curry, Asparagus, and Raisins
1 Package Extra Firm Tofu
5 Asparagus Stalks
½ Small Onion
¼ Cup Raisins
½ Cup Vegan Mayo
3 Tsp Curry Powder
¼ Tsp Cinnamon
2 Tsp Lime Juice
2 Tsp Agave
Salt & Pepper to Taste
The first thing you want to do is drain your tofu really well. To do so, cut the tofu in half to make two thin slabs. Wrap both halves tightly in a paper towel, pressing any water out as you do so. Then pile a heavy cutting board on top, weigh it down with any other heavy objects you may have, and let it sit for 20 minutes.
Chop asparagus and onion, and toss them in a bowl with the raisins.
Unwrap your tofu. Crumble it with your fingers and add it into the bowl. Mix in all other seasonings and ingredients using a fork.
Place the eggless egg salad in the refrigerator overnight and serve the next day.
*For a beautifully shot, image-by-image set of instructions, click the image above
Makes 4 servings
2 avocados, halved and pitted
Bragg’s Amino Acids
Red pepper flakes
Freshly cracked pepper
Wrap each bottom of the avocados in foil. Bake at 400 degrees F for about 7 minutes. Take them out of the oven, and add a scoop of mayo in the center of each half, drizzle with Bragg’s, and sprinkle on the remaining ingredients. Bake for another 5 minutes. Eat with a spoon.