behold as i venture into veganism, reblog food pictures & recipes that would clog up my personal blog, and generally narrate my vegan experience (and meals).
send me an ask if you want to know my personal blog.
i get to eat breakfast before i go to my senior breakfast because otherwise i will be stuck eating only fruit from one of the tragically small and melon-dense fruit bowls that my school always has for breakfast things…
at least i made banana bread yesterday, so my breakfast isn’t just a bagel.
today i learned that panera’s mediterranean veggie sandwich is vegan (without cheese), and their garden vegetable soup is vegan (without pesto) but they’re both gross and i have no intention of eating them again unless i am stranded on a desert island that only has a panera’s on it. :P
I made a not-curry-sauce because I didn’t have anything to put over noodles, its basically coconut milk with pureed (blendered) tomoatoes and bologna Tofurky I got for free because its ‘expired’ with some onions and other spices and it
it smells like pizza
there is no other way to describe it, its like liquid pizza
my mom and i had pancakes for breakfast yesterday and i had pancakes again for breakfast today and my dad had pancakes for lunch and MAN do i love making/eating/forcing other people to eat pancakes! (also tempeh bacon, mmmm.)
after poking around on the site to figure out what bleat actually IS, i’ve joined it. i don’t really understand it yet but nonetheless i am on it, and i need to find some people to follow because so far i’m only following fuckyeahfatvegans…
While millet might not currently be “all the rage” it packs 15% protein, is gluten free, high fiber, is full of b-complex vitamins and is relatively inexpensive and can be cooked and incorporated in to many dishes.
Also, you won’t be decimating the supply of quinoa for the people who relied on it as a staple to their diet for years. You also won’t be paying sky rocketing prices to do so.
This recipe is extremely easy and fast, and you probably have most of the ingredients in the pantry already.
1/2 cup of nutritional yeast
1/4 cup of cornstarch
1/4 cup of flour (if you don’t have/want cornstarch, just use 1/2 cup of flour. If you want gluten-free, just use a bean flour, like garbanzo.)
1-2 tsp. of salt, depending on your tastes (I used 1 tsp. of plain salt and 1 tsp. of a season salt)
1 tbsp. of ground flax seed (just to add some Omega 3’s!)
freshly cracked black pepper— however much you like (I like a lot!)
dashes of herbs and spices of your choice. I prefer using a mixture of garlic powder, onion powder, paprika, sage, and thyme. You could use rosemary, cayenne pepper, maybe cumin— whatever strikes your fancy.
1 tsp. wet yellow mustard (you could use plain, grainy, dijon, or whatever you like)
1/3-2/3 cups of water
2-3 tbsp. of oil for frying; again, whatever you prefer (vegetable, peanut, grapeseed, etc.)
Press the tofu for about ten minutes using a tofu press or paper towels with plates and cans on top.
While it’s draining, mix together all dry ingredients.
Slowly whisk in the water until you reach a pancake batter consistency. Mix in the mustard.
Drain/dry off the tofu and crumble it into your desired size. You could do tiny popcorn bites, big nuggets, cut it into strips, whatever.
Coat the tofu in the batter.
Heat the oil over medium heat and fry tofu on all sides until golden brown.
Voila! That’s all it takes. A delicious snack, side, or meal, and not too bad for you either. As you could see from the recipe, there is a lot of room for variation. The taste and the crunch are similar to popcorn chicken or chicken nuggets, and the tofu itself takes on the texture similar to that of fish. You could get really creative with the recipe by switching up the spices, or even adding some vegan parmesan cheese to the batter. You could eat these with ketchup, lemon, or make an Asian-style sauce and enjoy it with rice. The possibilities are endless! Give it a try, and enjoy. : )
These look incredible! I can’t wait to try this out!