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?

22nd March 2011

Cheesy Spinach Pasta

Cheesy Spinach Pasta

Tagged: pictures

5th February 2011

myvegandiary: vegan—cupcake: Ingredients 2 cups unbleached all-purpose flour 2 cups brown sugar 3/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon salt 1 cup water 1 cup vegetable oil 1 teaspoon vanilla extract Directions Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares. Must make this soon! I’ve been craving cookies and brownies since before I went vegan!

myvegandiary:

vegan—cupcake:

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 cups brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup water
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Must make this soon! I’ve been craving cookies and brownies since before I went vegan!

Tagged: picturessweets

Source: xo-babydoll

3rd February 2011

Last night I made aracini with some left over rice.   I used 3 T. ener-g egg replacer, 4 T. water, 1 c. cold cooked rice, 1/3 c. grated Parmesan and mixed well.  I made two different kinds. I rolled some into a ball and then rolled in italian style bread crumbs, others I flattened into patties (which stuck to my hands terribly) and covered in the same breadcrumbs.  The patties I pan fried completely, while I only pan fried the balls for a few seconds (to seal) and then dropped in the deep fryer (set at 375F) for 5 minutes.  The aracini done traditionally (seen here in the picture) are lovely but I don’t care for the texture of the middle as much.  Way mushy.  The patties were tasty and the texture was much better.  Served with my homemade pasta sauce.  (Any sauce would probably work fine)  This is supposed to be a side dish apparently but the family had hamburger helper so I had these for my main course with steamed broccoli on the side.  

Last night I made aracini with some left over rice.  

I used 3 T. ener-g egg replacer, 4 T. water, 1 c. cold cooked rice, 1/3 c. grated Parmesan and mixed well.  I made two different kinds. I rolled some into a ball and then rolled in italian style bread crumbs, others I flattened into patties (which stuck to my hands terribly) and covered in the same breadcrumbs.  The patties I pan fried completely, while I only pan fried the balls for a few seconds (to seal) and then dropped in the deep fryer (set at 375F) for 5 minutes. 

The aracini done traditionally (seen here in the picture) are lovely but I don’t care for the texture of the middle as much.  Way mushy.  The patties were tasty and the texture was much better.  Served with my homemade pasta sauce.  (Any sauce would probably work fine) 

This is supposed to be a side dish apparently but the family had hamburger helper so I had these for my main course with steamed broccoli on the side.  

Tagged: picturesricefried

1st February 2011

Snow day! I’ve made a vegan chili. 1 lb red beans, cooked 1 can diced tomatoes 1 can whole kernel corn Cumin Cayenne Garlic Salt, as desired 4 T. TVP 6 cups water Put all in a large stock pot and cook several hours. Add more water if needed to keep from sticking.

Snow day! I’ve made a vegan chili.

1 lb red beans, cooked 1 can diced tomatoes 1 can whole kernel corn Cumin Cayenne Garlic Salt, as desired 4 T. TVP 6 cups water

Put all in a large stock pot and cook several hours. Add more water if needed to keep from sticking.

Tagged: chilipictures

22nd January 2011

Today I made eggplant parmesan with noodles. I used ener-g egg replacer and a cornmeal/breadcrumb mixture. I made my own sauce with tomatoes, onions, garlic, olives and mushrooms. I also baked it instead of frying the eggplant. Both boys had seconds. 2 thumbs WAY up. :)

Today I made eggplant parmesan with noodles.

I used ener-g egg replacer and a cornmeal/breadcrumb mixture. I made my own sauce with tomatoes, onions, garlic, olives and mushrooms. I also baked it instead of frying the eggplant.

Both boys had seconds. 2 thumbs WAY up. :)

Tagged: eggplantitalianpictures

9th January 2011

I made tostadas for dinner. I fried corn tortillas, spread with vegetarian retried beans, sprinkled with cheese, and topped with homemade pico de gallo. I baked at 350F just until heated through and cheese is melted. Almost everyone liked these.  One boy only ate half of one and the other ate 3.  Go figure.

I made tostadas for dinner.

I fried corn tortillas, spread with vegetarian retried beans, sprinkled with cheese, and topped with homemade pico de gallo. I baked at 350F just until heated through and cheese is melted.

Almost everyone liked these.  One boy only ate half of one and the other ate 3.  Go figure.

Tagged: mexicanpictureslegumes

8th January 2011

Today, I was inspired to make a vegetarian shepherd’s pie. For my ‘meat’ base, I used 1/2 lbs. cooked lentils and 1 c. cooked quinoa. Next layer was 1 can whole kernel corn and 1 can creamed corn, mixed. My top layer is a white and sweet potato mash. It looks and smells pretty good. I’ll report in on flavor and consistency after dinner. It’s in the oven now, covered at 325F. In about 45 minutes, I’ll take the lid off and turn the heat up to 350F for another 15. *edit* While it would never fool the carnivores, it was delicious.  Great flavor and texture.  All the omnivores in my house liked it as well. Both the boys ate all of theirs, and said that they enjoyed it but neither one had seconds.

Today, I was inspired to make a vegetarian shepherd’s pie.

For my ‘meat’ base, I used 1/2 lbs. cooked lentils and 1 c. cooked quinoa.

Next layer was 1 can whole kernel corn and 1 can creamed corn, mixed.

My top layer is a white and sweet potato mash. It looks and smells pretty good. I’ll report in on flavor and consistency after dinner.

It’s in the oven now, covered at 325F. In about 45 minutes, I’ll take the lid off and turn the heat up to 350F for another 15.

*edit*

While it would never fool the carnivores, it was delicious.  Great flavor and texture.  All the omnivores in my house liked it as well.

Both the boys ate all of theirs, and said that they enjoyed it but neither one had seconds.

Tagged: comfort foodlegumespicturespotatoesrecipequinoa

8th January 2011

There’s something very homey about French Toast. I used vanilla soy milk but you could just use regular and add a teaspoon of vanilla or almond extract. 6 pieces bread, stale is best 2 eggs 1 c. soy milk,vanilla 1 t. ginger 1 t. cinnamon Oil for frying You know how this works, right? Mix up it, coat the bread, fry in the oil. Serve with powdered sugar and/syrup. This is always a hit at my house.

There’s something very homey about French Toast.

I used vanilla soy milk but you could just use regular and add a teaspoon of vanilla or almond extract.

6 pieces bread, stale is best

2 eggs

1 c. soy milk,vanilla

1 t. ginger

1 t. cinnamon

Oil for frying

You know how this works, right? Mix up it, coat the bread, fry in the oil.

Serve with powdered sugar and/syrup.

This is always a hit at my house.

Tagged: breakfasteggscomfort foodpictures

7th January 2011

Vegetarian Egg Rolls Evoo Sesame oil Bag of coleslaw mix 2 stalks celery, diced Green onions, diced 6 whole mushrooms, chopped Ginger Salt Garlic Egg roll wrappers Preheat deep fryer to around 345F. Heat oils in a skillet. Sauté celery and onions for about 5 min. Add remaining ingredients, cover, and lower heat. Put about 1/4 c of filling in each egg roll. Fold up two parallel ends, then a third end. Tuck the end under the stuffing. Moisten last end with water and roll closed, smoothing the edges. Deep fry for about 3-5 minutes, depending on your tastes. *don’t make the roll too tight, the wrapper could tear during wrapping or burst in the deep fryer. Either way, you’ll have a mess to clean up. My Egg Roll Sauce 1/3 c. honey Squirt of ketchup Some sesame oil Red pepper flakes (1-2 T.) Splash of white vinegar Heat, stir constantly as it reduces. Strain sauce to reduce the heat, if desired.

Vegetarian Egg Rolls

Evoo

Sesame oil

Bag of coleslaw mix

2 stalks celery, diced

Green onions, diced

6 whole mushrooms, chopped

Ginger

Salt

Garlic

Egg roll wrappers

Preheat deep fryer to around 345F.

Heat oils in a skillet. Sauté celery and onions for about 5 min. Add remaining ingredients, cover, and lower heat.

Put about 1/4 c of filling in each egg roll. Fold up two parallel ends, then a third end. Tuck the end under the stuffing. Moisten last end with water and roll closed, smoothing the edges. Deep fry for about 3-5 minutes, depending on your tastes.

*don’t make the roll too tight, the wrapper could tear during wrapping or burst in the deep fryer. Either way, you’ll have a mess to clean up.

My Egg Roll Sauce

1/3 c. honey

Squirt of ketchup

Some sesame oil

Red pepper flakes (1-2 T.)

Splash of white vinegar

Heat, stir constantly as it reduces. Strain sauce to reduce the heat, if desired.

Tagged: asianfriedpicturesrecipe