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?
Rye toast with boca vegan burger, grilled onions and mushrooms and a sauce I made with:

1/2 c nutritional yeast 
1/4 c Dijon mustard
1/3 c liquid aminos (or soy sauce)
4 Tbsp apple cider vinegar
1/3 c water
1 Tbsp garlic powder

served with a side of Brussels sprouts.

Rye toast with boca vegan burger, grilled onions and mushrooms and a sauce I made with:

1/2 c nutritional yeast
1/4 c Dijon mustard
1/3 c liquid aminos (or soy sauce)
4 Tbsp apple cider vinegar
1/3 c water
1 Tbsp garlic powder

served with a side of Brussels sprouts.

veganrecipesforthesoul:

Vegan Steamed Buns with Tempura King Oyster Mushrooms and Agave-Miso Mayonnaise

veganrecipesforthesoul:

Vegan Steamed Buns with Tempura King Oyster Mushrooms and Agave-Miso Mayonnaise

onegreenplanet:

15 Double-Dip Worthy Vegan Dips!

onegreenplanet:

15 Double-Dip Worthy Vegan Dips!

vegan-yums:

Pasta Puttanesca with Heirloom Cherry Tomatoes

vegan-yums:

Pasta Puttanesca with Heirloom Cherry Tomatoes

onegreenplanet:

Vegan Buffalo Tempeh Meatballs

onegreenplanet:

Vegan Buffalo Tempeh Meatballs

Spaghetti squash tetrazzini

Spaghetti Squash Tetrazzini

2 T. Earth Balance
1/4 small onion, diced
1 small can sliced mushrooms, drained
1 bag frozen california blend vegetables
2 pieces seitan, sliced and pan fried (veganomicon)
1/2 c. unsweetened almond milk
1/2 c. water
2 T. all purpose flour
1/2 roasted spaghetti squash

Melt butter in pan. Saute onions until soft, add mushrooms and saute a few minutes, mixing well. Sprinkle with flour and mix until moisture is absorbed and flour starts to brown. Slowly add milk and water a few teaspoons at time and mix thoroughly before adding more liquid, making a tan roux.

Pour roux over vegetables and toss with squash. Cook seitan in pan and toss in mixture. Serves 4.

veganrecipecollection:

(via Vegan Corn Fritters with Garlic Roasted Tomatoes - Breads and Pastry, Recipes - Divine Healthy Food)

veganrecipecollection:

(via Vegan Corn Fritters with Garlic Roasted Tomatoes - Breads and Pastry, Recipes - Divine Healthy Food)

veganrecipecollection:

(via Creamy (vegan!) Butternut Squash Linguine with Fried Sage - Cookie and Kate)

veganrecipecollection:

(via Creamy (vegan!) Butternut Squash Linguine with Fried Sage - Cookie and Kate)

mouthwateringvegan:

Chickpea Burritos

mouthwateringvegan:

Chickpea Burritos

mangoaway:

20+ Vegan Lunches You Can Take To Work

mangoaway:

20+ Vegan Lunches You Can Take To Work