Thursday, 9 May 2013

Mediterranean Tofu Scramble

Tofu scrambles are my new favourite breakfast, lunch and dinners. Veggies mmm Tofu mmm. They are quick and healthy and I just can't get enough of em. 





Ingredients (makes about 3 large servings)

  • 1 block of firm tofu, pressed
  • a couple small yellow potatoes, sliced
  • 1/4 red pepper, sliced 
  • 1 cup of cherry tomatoes, sliced in half
  • 1/2 cup of sliced mushrooms
  • a hand full of spinach 
  • 1/2 an onion (I used pearl onions but in hindsight I think red onions would have been better)
  • 1/4 cup of black olives (loosely packed)
  • 1/4 cup sun-dried tomatoes (loosely packed)
  • Salt and pepper and balsamic vinegar to taste
  • 3 tbs of pesto sauce 

What to do...

1. Lightly grease the biggest frying pan that you have and put throw in the potatoes. Let them cook while you prep the other veggies.  

2. Chop/slice all the veggies so that you have them ready to toss into the frying pan. When the potatoes are tender, add the onions then crumble the tofu using your hands into the frying pan.

3. Add the remaining vegetables and cook them on medium heat until tender. 

3. Add the sun-dried tomatoes and olives. Slowly sprinkle the balsamic over the mixture and toss it. Start with a little and gradually add more if required.

4. Remove from heat and gently cover the mixture in pesto 

Serve with lemon wedges and salt & pepper. 

Enjoy!




Thursday, 25 April 2013

Why am I Vegan?


People ask me all the time: “why are you vegan”. I hear it almost every day. This question is followed by a superfluity of generic “oh well I don’t know...I lot of reasons I guess” and I divert the conversation to avoid conflict. I know this is not the radical response you were expecting from a crazy vegan but there is a time and place for everything and to be honest it is not a clear cut simple answer.
The reasoning behind my lifestyle boils to three basic principles: health, compassion and survival.

Health:

I could go on and on about the health benefits of being vegan and risks of animal based diets but to keep it short and sweet I will summarize what I feel are the most compelling arguments.

-          Cardiovascular disease:  A vegan diet reduces the risk for heart disease and Type 2 diabetes. Vegan diets go far in preventing heart attack and stroke.

-          Cholesterol:  Eliminating any food that comes from an animal and you will eliminate all dietary cholesterol from your diet.

-          Prostate cancer: A study outlined in the Medical News Today; showed that men in the early stages of prostate cancer who switched to a vegan diet either stopped the progress of the cancer or may have even reversed the illness.

-          Colon cancer:  Because of the design of the human digestive system, food sits in the intestines for a long time compared to other omnivores. As a result,  eating a plant based diet significantly reduces the chance of colon cancer.

-          Breast cancer: The most extensive study ever performed on human nutrition (the China Study – referenced below) concluded that countries where women eat very little meat and animal products have a much lower rate of breast cancer than do the women in countries that consume more animal products.

-          Weight: A healthy weight can be obtained and maintained through a vegan diet. Eating vegan eliminates most of the unhealthy foods that tend to cause weight concerns.

-          Energy and sleep patterns: From my personal experience, eating vegan has given me so much more energy and an overall happier, less stressful life.

An abundance of studies prove a range of benefits from reduced cataracts to stronger, shinier hair. Like I said, I will not provide you with an exhaustive list the above are just my favorites.

Compassion: 
                                                                                                                                          
This branch of thought is less black and white making it thornier to explain and stems into two categories: compassion for animals and compassion for other humans.

The animal bit is more obvious.

Animals are brutally slaughtered day in and day out. There is no question about it. I am not a writer and do not have the literary skills to begin to describe what goes on in slaughter houses and even “free range” farms. Here are a few links that give a little insight to the animal cruelty: http://www.peta.org/issues/animals-used-for-food/factory-farming.aspx

There is a less obvious ripple effect from the current “North American Diet”. The carbon footprint from animal based diets is considerably higher than that of plant based diets. Take a look at this chart and see for yourself: http://www.thedailygreen.com/weird-weather/weather-categories/global-warming-pictures/carbon-footprint-of-food-0717. So what does this mean? I will discuss this a little more in the header below but the premise is that our planet is disintegrating right before our eyes. Our lifestyles are destroying the ecosystem causing animals to be endangered and extinct.  In the past 20 years, the coral coverage in the Caribbean has dissolved by 90% and 38% in the Great Barrier Reef. This is not cool guys.

Compassion also means compassion for other human beings. It has been widely discussed that if every person in the world lived their lives their lives like the average North American, we would need six Earths to supply the resources - meaning that our planet cannot handle this level of life. Think of it as a zero sum game: every time you consume something from this planet you are taking it away from someone else. According to the most recent estimate that Hunger Notes could find, malnutrition, as measured by stunting, affects 32.5 percent of children in developing countries—which is one of three. We are all to blame.

Survival:  

I have heard an assortment of arguments that challenge vegan-ism  I am sure that I am not the only one who has heard: “our ancestors didn't battle their way to the top of the food chain just so you can eat tofu and lettuce”. My Nana says something along these lines every time I visit her.

If I am not mistaken this argument is a deduction of the celebrated Darwinian theory of evolution; survival of the fittest and so on and so forth. This theory extends that time can have varying effects on beings and the result can be adaptation, co-evolution, co-operation and extinction.
Our current lifestyle is definitely not co-operation or co-evolution as the rest of the planet seems to be decomposing whilst we attempt to strive. So what is left? Adaptation and extinction.
Adaptation is the process that makes organisms better suited to their habitat. Is this what people mean by the “our ancestors...” statement above? In that we have adapted over the years to reach the top of the food chain to secure the safest place in the current habitat. At first glance this makes sense. Let’s look into this a little more...

The number one cause of human death is heart disease and cancer. This is our number one predator in the current human habitat. Further, studies have shown that these diseases can be directly attributable to eating animal products. So although climbing the food chain may have made sense at point in time it is not consistent with the Darwinian concept of adaptation.

This leaves one last page in the Darwin book: extinction.

Overall the vegan lifestyle just makes sense to me and that is why I am vegan.

Sources:

Sunday, 21 April 2013

Carrot Soup with a Kick


So my original plan was to make a nice sweet carrot cake. But then it took a little longer than I thought and I hadn't had lunch yet so I saved a little of the carrot puree and wanted to make a little soup for lunch. 

The soup is thick and has quite a bite. 

Ingredients: 
  • 2 cups of carrot puree (Note 1)
  • 1 apple (or apple sauce)
  • 1 tsp of ginger
  • 2 garlic cloves (pressed)
  • 1/2 cup of almond milk (non-dairy milk)
  • salt and pepper to taste 
Note 1: You can buy canned carrot puree in the grocery store. I made my own by boiling carrots until soft and then processing them to the desired texture.

What to do...

1. Throw all the ingredients in a blender/food processor (not the salt and pepper though). Blend until smooth. 

2. Put in a saucepan and heat over medium heat. Add salt and pepper to taste.

3. Garnish with parsley and salt & pepper. 

Enjoy!


Recipe Index

I am doing a little remodelling! Stay tuned - recipes will be organized soon.

Saturday, 20 April 2013

Just Like Eggs - Tofu Scramble



Craving a hearty breakfast? maybe even some hangover food? This scramble looks just like real scrambled eggs and is so so satisfying. 

The following recipe makes enough for two servings. I eat the whole lot by myself.... but each to his own...

Ingredients: 


  • Half a pack of firm or extra firm tofu 
  • 1 tbs of dijon mustard
  • 2 tbs of nutritional yeast
  • 1 tsp of curry powder
  • 1/2 tsp of onion powder
  • Salt and pepper to taste
  • Daiya cheddar cheese (optional)

What to do... 

1. Press the tofu to drain the water. 

2. In a medium frying pan, on medium heat place the post pressed tofu. With a large fork break up the tofu into chunks. 

3. Add the mustard, nutritional yeast, curry powder and onion powder and break up the chunks into smaller pieces until the mix starts to look like scrambled eggs. Add extra mustard or spice if desired. 

4. Add the Daiya if you wish and turn it into the mixture until melted and stretchy. Salt and pepper to taste.

5. Serve with your favourite breakfast fixings and enjoy! 






Tuesday, 21 August 2012

Country Fair Soft Pretzels [VEGAN]

Cinnamon & Sugar Pretzels and Classic Salted Pretzels

Cinnamon & Sugar Pretzel Bites
These treats are a simple and classic. The dough is soft and satisfying and is complimented by any topping - sweet or savoury! My only complaint is that they do not keep well. They are best eaten the day made as they get firm as early as a day old. Make em' and eat em'. Enioy!

Ingredients: 
  • 1 1/2 cup warm water 
  • 1 1/8 tsp dry yeast 
  • 2 tbs brown sugar 
  • 1 1/8 teaspoon salt 
  • 2 cups bread flour 
  • 2 cups regular flour 
  • hot water 
  • 1 1/2 tbs baking soda  
Optional Toppings: 
  • melted butter (vegan)
  • cinnamon and sugar 
  • coarse salt
  • honey mustard sauce
 What to do...

1. Proof the yeast with brown sugar. Proofing means to activate the yeast. You can do this by pouring the warm water into a medium sized bowl. Lightly stir in the yeast, the salt and the sugar. Cover with a tea towel and let sit for about 15 minutes. 

2. In a larger bowl mix the flours together. 

3. Pour the yeast mixture into the flour bowl and blend. It will be difficult and when it becomes too too difficult use your hands and start kneading.

4. Knead. knead. knead. This dough is tougher than bread dough and pizza dough so don't worry if its drier than you expect. 

5. When the dough becomes tough and stretchy form a ball, place it back in the bowl, cover it, and let it rise for about 30 minutes. 

6. While the dough is rising, fill a medium sized bowl with warm water and a couple of spoons of baking soda (1-2 tbs). 

7. Preheat the oven to 425F and grease a baking sheet.

8. Once the dough has risen for 30 mins, break pieces off and roll them out. Form them into whatever pretzel shapes you choose. I got bored of rolling and shaping each one so I started to just make bite size pieces and I liked them much more. 


9. Before placing the pretzels on the baking sheet, dip them in the water/baking soda mix. 

10. Bake for approximately 10 minutes or until lightly golden. 

11. Add toppings as you please. My absolute favorite is covering them in melted butter and toss in cinnamon and sugar. 

12. ENJOY!

Monday, 20 August 2012

Buddha Bowl!



There's nothing like a good Buddha bowl to get ya through the day! A simple mix of quinoa, arugula, pear, bean sprouts and some maple balsamic dressing. 

Delish. 

So here's the magic mix: 

Ingredients
  • Arugula
  • Quinoa 
  • Ripe pears
  • Avocado
  • Bean sprouts
Dressing:
  • 1 Tbs of Balsamic Vinegar
  • 1 Tbs of Olive Oil
  • 1 Tsp of Maple Syrup
Note: Adjust the amounts accordingly. The above amounts are perfect for a LARGE single salad or two side salads 

What to do...

1. Cook the quinoa, drain and put in the bottom of your salad bowl

2. Rinse and slice all other ingredients. Place in the salad bow.

4. Mix the dressing ingredients and pour over the salad

ENJOY!