I grew up loving breakfast for dinner. At the time, it felt a bit like living on the edge. As an adult, I must confess I still feel slightly rebellious indulging on tofu scrambles at night. Perhaps that’s why I love doing so. Either way, this simple and easy tofu scramble recipe is a 10-15 minute quick fix that easily serves two parties, two bowls full.
Archives For March 2014
Seriously, who knew America’s oldest city was so good to the vegans? (Now this vegan does!) Little did I know when I whisked myself off on a solo expedition to the opposite end of my Florida home state for the weekend to give myself a “Spring Break” of sorts, and enjoy the company of another, I would be driving straight into a vegan mecca. While having a veg-adventure is always in the forefront of my mind, and I can spot a vegan ‘v’ from a mile away, this particular getaway did not have food as the ultimate goal. Sure, there were a couple of places I knew I wanted to check out while I was in town. To my pleasant surprise, nearly everywhere I looked, there was vegan goodness to be had.
Tomorrow (Thursday, March 20) marks the first day of spring. It also marks the internationally recognized Meatout Day. Participants from around the world have pledged to eat vegan on this day, in honor of animals, the planet, and individual health. The goal is to share the benefits and joy of a plant-based diet, and promote the widespread availability and expansive selection of alternatives to meat and dairy.
Seeing as how I learn something new every single day, it’s safe to say, not only are there countless items I deem as “rules of the road,” the list continues to grow.
Since my current marathon training is the most extensive training I’ve ever done, it seems only natural I’ve been reflecting (more than normal) on all the things I’ve learned through training for anything over the years. No matter what you are working to achieve, here are five training-related rules of the road that will hopefully help you on your journey.
If there is one appetizer that shines brightly above the rest (in my world at least), it’s spinach and artichoke dip. While I have seen many depictions of said appetizer, including those introducing unwelcome meaty touches into the mix (yes, I’ve even witnessed those hiding shrimp or bacon within), this heavily, dairy-filled appetizer can be made vegan, with surprisingly little hassle. This particular version puts a vegan spin on my mom’s tried and true recipe. Personally, I find this vegan-ized version to be more tasty than the original. And because you are subbing out one of the chief ingredients—mayonnaise—with a lighter, less greasy alternative, you can afford to eat more. This appetizer is perfect to serve at any occasion and is sure to put a smile on your friends’ faces (if you decide to share). Unless you tell them, chances are they won’t even suspect it’s vegan.
- 2 cups frozen chopped spinach, thawed, and drained
- 1 can of artichoke hearts, drained and chopped
- 1 cup Vegenaise (w/ Grapeseed Oil)
- 1 – 1 ½ cups shredded vegan cheese (Daiya Cheddar)
Mix all four ingredients together thoroughly. Pour into lightly sprayed baking dish. Cover with foil or lid and bake 30 minutes at 350 degrees F. Uncover for the last five minutes of baking. Serve with chips, crackers or veggies of choice. Great served hot or cold/room temperature.
I’ve been on the road to healing for quite some time.
Recently it has come to my attention that although I’ve opened myself up to welcome healing into my life when it comes to both matters of the mind and heart, I haven’t afforded the rest of my body the same luxury. Rather than allowing myself to sit with physical pain to understand it, and accept it, I’ve attempted to run through it, run past it, and run away from it. That is, until it caught up to me.
While tofu doesn’t make up the bulk of my diet like it once did back when I first entered the vegetarian world a decade ago, it does typically enter the dinner lineup once or twice a week. In many cases it’s in the form of a signature scramble or quinoa dish; however, sometimes I like to take a simpler, minimalistic route. This particular dish brings together tofu with a down to earth, homestyle favorite—barbecue sauce, and pairs it with a bed of fresh sautéed asparagus.