I have food issues. I always have. I need one place where I am honest with my feelings and my inner crazy thoughts. So in amongst the happy happy mommy posts and my recipes and my vegetarian thoughts, here is where I spill those thoughts that overwhelm me.
I feel guilty. I had a big lunch of vegan macaroni and cheez. It was thick and yummy and it was NOT low fat and it was WAY too many calories and I am sitting here nearly in tears because I wasn’t strong enough not to eat so very much lunch.
It sounds like a contradiction in terms but I am addicted to tofu! I love it and I make it a little spicy.
Here is how I do it. The amounts are flexible.
1/4 cup nutritional yeast
1 tsp cornstarch
1/2 tsp salt (I add more sometimes because I like it it salty and spicy)
1/2 tsp garlic powder
1/8 tsp cayenne pepper
I cook in a little non-stick spray in a pan. I make sure to not move it or touch it all until it is crispy on one side and then turn it and do the same thing. It makes a fabulous sandwich. Today I cut my tofu into cubes and added extra cayenne pepper and made spicy tofu nuggets for my lunch. SO GOOD!
1-2 cups San Marzano Tomatoes
3 tablespoons nutritional yeast
1 tablespoon oregano
1 tablespoon basil
1 tablespoon parsley
2 small eggplant
2 cups mushrooms
1/2 can of cooked beans
Fry a chopped eggplant and for about 5-6 minutes
Add chopped mushrooms and fry for 2 minutes
Add cooked beans if desired.
Add remaining ingredients and simmer for 5-10 minutes
Add salt and pepper to taste
Serve with rice if desired (I liked it just as well without it).
Last night I made the yummiest smoothie ever! I mixed 1 cup of frozen mangoes, one cup of chopped banana, 1 cup of almond milk, sweetener to taste and 1 tablespoon of peanut butter. I blended it until it was thick, smooth and creamy. It was fabulous like the yummiest ice cream you ever had!
I am having a wonderful tofu scramble for my breakfast this morning. I was inspired by the basic recipe that I read on the Happy Herbivore.
Tofu and Veggie Scramble
Ingredients
1 pound extra-firm tofu
3 tbsp nutritional yeast
1 tbsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
½ tsp turmeric
½ tsp cumin
½ tsp salt
1 cup sliced mushrooms
1 cup chopped broccoli
whatever veggies I can find in my fridge!
Instructions
Cook a broccoli and mushrooms and veggies in pan until tender. Drain excess water off of tofu and crumble tofu into pan. Add remaining ingredients, stirring to combine. Continue to cook. Once the tofu has the right consistency, is not too watery, is yellow in color and is thoroughly warm, add additional salt and pepper to taste and serve. I like to top with chopped tomatoes
I just signed up for a free vegan e-cookbook! All I had to do was sign up for a newsletter (which will probably give me free recipes!) and I got a free e-cookbook as well! A good deal I figure.
I invented a recipe yesterday which was pretty good. The idea was simple.
It was kind of like a veggie shepherd’s pie but with stuffing instead of mashed potatoes. I really liked it.
And as a little bonus here is a cute picture of my Rose.
I love to watch two year old Lotus and three year old Rose play together. They are so sweet and funny. I love the way that Rose tends to lead and Lotus tends to follow unless Lotus suddenly gets a different idea and throws Rose’s plans all off kilter. And even though they do sometimes go off and play on their own, they are lost when they can’t play together. Today at nap time, Rose was sitting on her bed sobbing. I went in to see what was wrong and she was upset that Lotus had fallen asleep and wasn’t playing with her anymore.
Today for lunch I made a quick but yummy soup. I about 2 cups of vegetable broth in a pot and threw in 1/2 cup of bulger. I cooked it for about 1o minutes and then added a whole bunch of frozen vegetables (about 2 cups of thai frozen vegetables). I thickened it up slightly with a little corn starch. A little hot sauce, a little extra bullion and it was perfect!
I like it simple sometimes. My lunch today was an example of that.
It was really really yummy.
Here is a new pic of my cute little boy! I love that when you click to enlarge, you can see the reflection of his crib in his eyes!
I wanted something simple and yummy to be ready for breakfast this morning so last night I came up with this! It is SOOO good!
1/2 cup Old Fashioned Quaker Oats
1 tbsp Peanut Butter, Smooth Style – With Salt
1/2 tsp Cinnamon, Ground
1/4 cup Raisins, Seedless
1 tbsp Maple Syrups
2 tbsp Flaxseed Meal
1/8 cup Sunflower Seeds
1 cup water (you can use almond or soy milk of you like)
This is super easy. Combine the peanut butter, maple syrup, and water and heat up until the peanut butter is softened. Mix all the ingredients together and then place in fridge over night. It is super thick and yummy in the morning.
I made a yummy lunch today. It was easy and so much better than I thought it would be. In a saucepan I combined:
a little olive oil
1 can chickpeas (with a little of the liquid left in it)
1 package of grape tomatoes
1/2 cup corn
1 tablespoon curry powder
1 tsp ginger
1 tsp tumeric
1/2 tsp cayenne
a little salt
a little garlic powder
1 tablespoon apple cider vinegar
2 Tbsp maple syrup
Combine all ingredients and heat through. I personally enjoy mashing a few of the chickpeas and leaving the rest whole.
Wandering Aengus’ good friend moved into town. He is staying with us until he gets a place of his own. He is really helpful and the kids like him, so it isn’t any bother at all. (and he shares my love of coffee!) Today they have taken Lilly (10 years) to a medieval event here in town. I cooked up some medieval fare for them to take with them and stayed home to take care of all the littles. I took advantage of this time to get some extra cleaning done. And now they are all in bed and I am surfing around Pinterest for a few minutes before Reed wakes up for his next feeding. Here are some things I found:
