Posts Tagged ‘tofu’

h1

Raw Vegan Adventures (Part Deux) Day 1

July 6, 2010

Apologies for a lack of posts lately! Been a bit busy which forced me to neglect daily Raw Vegan Adventures posts but I’ll get ’em all up now that things have settled down! 🙂

I decided to do a week stint with Raw Veganism. I enjoy trying different diets, experiencing different regimens. They keep me entertained and allow me to explore my body’s wants and needs. As a chef, I have every kind of food known to the human race around me on a daily basis. In the past, it was easy to get into the habit of eating whatever I wanted. That kind of behavior can become quite senseless and I would notice my my body feeling sluggish, strange, even bored. So! I began experimenting with detoxes, cleanses & diets. Fast forward to today, these regimens have become a lifestyle for me. It’s like I’m fine tuning myself and I never felt better than when I was on a raw vegan diet. Of everything I’ve tried, the energy level raw veganism gave me was unprecedented. It was like I was HIGH on healthy! ~Do any of you ever feel that way with the dietary disciplines you follow?

So, I wanted to re-experience that awesome feeling. Here are the comings and goings of my latest foray into Raw Veganism and it was fantastic!

Day 1!

Breakfast! Big bowl of organic grapefruit. There’s much to be said for how juice SPRAYS across the room when having at one of these. :p I love it! I paired that with a tart Granny Smith.

Green Monster! Baby Spinach, Arugula, Flat Leaf Parsley, Cilantro, Lemon & Lime Juice and water. 🙂

Lunch! I made a kind of vegan taco thingie. The filling is a mix of diced extra firm tofu, strawberries, tomatoes, chia seeds tossed in red wine vinegar, sea salt and freshly ground mixed peppercorns. Topped w/ shaved carrot, side of red grapes. I had two of these and was entirely stuffed. ~_~

For dinner, I made a Tofu & Tomato Napoleon on a bed of mixed baby greens, topped with some frisse & littered with chia seeds and golden flax seeds. Sprinkled w/ rice wine vinegar, sea salt, freshly ground mixed peppercorns.

Throughout the day, I had some snacks; Almonds and grapes, mostly. Raw okra is another favorite snack of mine! 🙂 I’ve also gotten ADDICTED to red wine vinegar shots. >.> ~I dunno how kind that is on my esophagus and digestive system but I LOVE shooting 1-2 oz. of straight vinegar. The feeling is AMAZING. Seriously, it feels like an orgasm. Every nerve in my body tingles in unison and it’s just LOL ~well, it’s orgasmic! :p

Advertisements
h1

Vegan Breakfast — Who Knew?!

June 12, 2010

Here’s a lovely Vegan breakfast I enjoy preparing! I’ve fooled a few folks with this picture and this preparation, in general. They can’t tell it’s Vegan till I tell them or they try it! :p I think that’s cool~

Scrambled tofu w/ tomatoes, onions & scallions, side of two veggie sausage patties, vegan tortilla & avocado. 🙂 I keep it simple. I start with a saute of tomatoes, onions & scallions, some sea salt to help them sweat. Lil bit of pepper. Some Cumin! Next, I add my tofu (i use chopped up firm) and gently cook it down, about 8 minutes. Add chopped parsley at the end and that’s a scramble that rivals any egg dish, as far as I’m concerned.

As for the vegan “sausage” patties, I made them myself. :p I never throw all the pulp away from my juicing exertions. So, there was celery, fennel, carrot, parsnip, apple in this as well as some cilantro, flat leaf parsley, mashed garbanzo beans and golden flax seeds. For binder, I added a little olive oil and garbanzo flour. Seasoning = cumin, sea salt, Grains of Paradise, mustard powder, turmeric & garlic powder. You can spice it up anyway you like but I enjoy the mild earthiness here coupled with the sweetness of the apple/carrot/parsnip. It’s basic and pleasant and goes lovely with the tofu.

I made the tortillas myself with corn flour, water, sea salt and olive oil. And a tortilla press! Can’t beat the ease! 🙂

h1

Marinaded Tofu Salad w/ Flax Seed & Blueberries

May 26, 2010

Marinaded Tofu Salad w/ Flax Seed & Blueberries

Ingredients:

4-6 oz. cubed Tofu
1/4 cup Soy Sauce
2 tbsp. brown rice vinegar
2-3 tbsp. flax seed
1 tbsp. sesame oil
Handful Baby Spinach
Palm-ful blueberries
Palm-ful Carrot Ribbons
Edible flower garnish

Everything organic!

Marinade cubed tofu in Organic Soy Sauce (Ohsawa Organic Nama Shoyu Unpasteurized), flax seeds, brown rice vinegar & sesame oil for up to 24 hours. I prepped mine in the morning and had it in the evening.

To plate, lay a small bed of baby spinach, pile tofu, sprinkle additional flax seeds, some blueberries and garnish w/ carrot ribbons shaved with a vegetable peeler and an edible flower. :p

Peeler

You can learn more about Organic Brown Rice Vinegar here:

http://www.mitoku.com/products/ricevinegar/index.html

And you can buy, among other places, here:

http://www.simply-natural.biz/Kyushu-Brown-Rice-Vinegar.php

or here:

http://tinyurl.com/yhczckp <~ Amazon.com link

%d bloggers like this: