No Tofu For Me


Welcome to my food blog.

I try to eat healthy which is difficult because I am currently living in the midwest and I was raised in the DEEP South, which means I grew up with the philosophy that absolutely everything can be fried and gravy is as necessary as salt.

Time to revamp this intro a bit.

I gave up meat in November of 2010 and slowly evolved into a vegan diet and lifestyle.
I live with four other people in my house (all omnis) but my 13 year old boys are pretty veg receptive. I raised them as lacto-ovo vegetarians until they were about four.

I do occasionally eat faux meat and tofu but not often and my recipes will reflect that.

Usually, the meals I make are for one but some days I cook for five, some for three and sometimes just for my lunches. I bring my lunch everyday since a vegan meal in the middle of the bible belt is hard to come by.

I hate recipes that have 400 ingredients or take hours to prepare and cook. Who has that kind of time? Sometimes I want to prepare something elaborate but, most nights I like to keep it simple.

I cook more by instinct than by recipes and I love trying recipes that I can veganize.

My non-food blog is http://occasionaloctopus.tumblr.com

Questions? Comments?
mangoaway:

Hot pepper tofu, The Simple Veganista

mangoaway:

Hot pepper tofu, The Simple Veganista

bananaswearinglipstick:

Recipe for Vegan Alfredo as requested :)
I’m still working on it but here’s what I did last night:
1 head of steamed cauliflower.
3-5 cloves of garlic roasted in the oven on non stick pan
garlic/onion powder to your taste
pepper to your taste
red pepper flakes
chopped basil
1/2 cup low sodium veg stock
Put everything except the red pepper flakes and basil into a blender and blend until smooth.  Add more or less liquid depending on your preference.  Then just pour it over pasta or veggies or whatever you like and top it with basil and red pepper flakes.  
SUPER SIMPLE!!!  Because this recipe is low sodium it’s definitely missing something right now.  It just needs something to bring out the flavors.  I’m going to keep experimenting and if anyone has any ideas let me know!  I think I’m going to use yukon gold potatoes instead of cauliflower next time.  Or maybe adding in diced tomatoes or blending corn with it or something.  I’ll let you know what I come up with :).

bananaswearinglipstick:

Recipe for Vegan Alfredo as requested :)

I’m still working on it but here’s what I did last night:

1 head of steamed cauliflower.

3-5 cloves of garlic roasted in the oven on non stick pan

garlic/onion powder to your taste

pepper to your taste

red pepper flakes

chopped basil

1/2 cup low sodium veg stock

Put everything except the red pepper flakes and basil into a blender and blend until smooth.  Add more or less liquid depending on your preference.  Then just pour it over pasta or veggies or whatever you like and top it with basil and red pepper flakes.  

SUPER SIMPLE!!!  Because this recipe is low sodium it’s definitely missing something right now.  It just needs something to bring out the flavors.  I’m going to keep experimenting and if anyone has any ideas let me know!  I think I’m going to use yukon gold potatoes instead of cauliflower next time.  Or maybe adding in diced tomatoes or blending corn with it or something.  I’ll let you know what I come up with :).

mouthwateringvegan:

Lentil and Black Bean Tacos

mouthwateringvegan:

Lentil and Black Bean Tacos

captainherbivore:

Zucchini Pizza Boats

captainherbivore:

Zucchini Pizza Boats

jimmy-the-chef:

(Via: veganinspo.tumblr.com) Mapo Tofu with Mushrooms recipe http://ow.ly/rayio

jimmy-the-chef:

(Via: veganinspo.tumblr.com) Mapo Tofu with Mushrooms recipe http://ow.ly/rayio

mouthwateringvegan:

Avocado Pesto Quesadilla

mouthwateringvegan:

Avocado Pesto Quesadilla

fatassvegan:

Here’s an easy way to turn 6 super cheap ingredients into lunch for four people.

Ingredients:
Rotini
Olive oil and vinegar dressing (actually any vegan salad dressing will do so long as it’s savory and has an oil base)
Cauliflower
Broccoli
Veggie stock
Marinara

How to do it:
Start off by tearing up broccoli and cauliflower florets with your hands. Put them in a frying pan set to medium high and pour the dressing in (a dab will do you just fine) and cook for five minutes.
Add two cups of veggie stock and a cup and a half of water and turn up the heat, bringing the whole thing to a boil. Then once the boil is rolling, dump in your rotini. Use only as much as will sit a quarter inch below the water line.
Now once it starts boiling again (it’ll stop for a moment) cover the pan with a lid and turn down the heat to medium. Allow to cook until pasta is tender, then drain. Add a little more salad dressing and just a smidge of marinara to give it a little sweet and savory kick. Serve it hot or cold, it’s fucking bomb both ways.

mouthwateringvegan:

Asparagus Risotto

mouthwateringvegan:

Asparagus Risotto

mouthwateringvegan:

Bread Cones
Recipe is not vegan but idea is so cool! You can make a vegan version by using a vegan bread recipe or Pillsbury crescent rolls (they are vegan!)

mouthwateringvegan:

Bread Cones

Recipe is not vegan but idea is so cool! You can make a vegan version by using a vegan bread recipe or Pillsbury crescent rolls (they are vegan!)

onegreenplanet:

Lentil Tacos

onegreenplanet:

Lentil Tacos