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?

17th December 2010

Since I will be out all day, I put together a vegetable paella in the crock pot for tomorrow’s dinner. The ‘actual’ recipe is as follows: 5 oz. frozen, chopped spinach 1 lb. long grain rice 3.5 c. vegetable stock 1 bell pepper 1 med. tomato 1 med. carrot 1-2 cloves garlic 1 T. parsley 1/2 t. salt 1/2 t. black pepper 4 oz. frozen peas, add for the last 15 min., mix well. Cook on low for four hours or high for two. I added four small potatoes, diced, since I have a crapload of them. I used a red bell pepper, which makes it look gorgeous, fresh spinach (squeezed dry and torn up), and 2 large carrots (because my kids dig them).

Since I will be out all day, I put together a vegetable paella in the crock pot for tomorrow’s dinner.

The ‘actual’ recipe is as follows:

5 oz. frozen, chopped spinach
1 lb. long grain rice
3.5 c. vegetable stock
1 bell pepper
1 med. tomato
1 med. carrot
1-2 cloves garlic
1 T. parsley
1/2 t. salt
1/2 t. black pepper
4 oz. frozen peas, add for the last 15 min., mix well.

Cook on low for four hours or high for two.

I added four small potatoes, diced, since I have a crapload of them. I used a red bell pepper, which makes it look gorgeous, fresh spinach (squeezed dry and torn up), and 2 large carrots (because my kids dig them).

Tagged: recipericecrock pot