I’m searching for oatmeal alternatives for breakfast this year – having finished the 365 Oatmeal Project in 2015 – my wife suggested going Asian. One thing that’s very different about the culture of the east, breakfast isn’t too much different than what you might see served at lunch or dinner! So why not? I’ll give … Continue reading Vegan Miso Soup
What an easy meal to make! Boil two cups of water, add tofu, a tablespoon of miso, mushrooms, raw spinach and cook on low for 8 minutes. Serve with green onion garnish. It’s awesome with brown rice and vegan kimchi! Continue reading Vegan Miso Soup
Best cooked with garlic and a bit of oil, this vegan tofu stir fry tasted great. A large portobello mushroom, onions, zucchini, carrots, asparagus, peppers, cabbage, cashews and tofu make for a simple delicious stir fry. Continue reading Tofu Stir Fry
These kinds of dinners make portion control really difficult. I ate too much! Fortunately I ran 5K earlier today. You’ve got to get your cardio in if you want to eat like a pig! This is tofu, onion, mushroom, garlic, zucchini, eggplant and corn! Too good! Continue reading Tofu Eggplant Stir Fry
Whoa! This was too good! I fried tofu with onions and garlic before adding broccoli and peppers and a bit of stir fry sauce. The couscous is a new twist for me. I was surprised it only took a little more than five minutes to prepare. Too easy! Plus, my wife’s homemade vegan kimchi was … Continue reading Tofu Stir Fry with Couscous
This is so easy to make! My wife cut everything and left it on a plate for me (our daughter has ice skating tonight). Normally I prepare all my own meals, as I’m the only vegan in the house! However, my wife was extra kind and cut everything: carrots, onions, garlic, mushrooms, bok choy and … Continue reading Vegan Tofu Stir Fry
I ate too much! Continue reading Asian Veggie Stir Fry
Nothing beats a bowl of hot miso soup for nutrition and ease of preparation! I boil 2 cups of water and add a tablespoon of miso with minced garlic and diced firm tofu. Later, I add spinach and stir until it softens. That’s it! Serve with brown rice and you have a nutritious, simple meal! Continue reading Miso Soup
This is surprisingly easy to fix. I start with some oil and tofu in a frying pan over medium heat. I add garlic and shallot, stirring as it browns. Then comes the kimchi. My wife is a native of Korea and makes the best kimchi (no fish sauce). After about five more minutes, I add … Continue reading Kimchi Stir Fry
What a pleasant surprise this was! I half expected this to taste like a processed shoe, but it was actually a cruelty-free vegan alternative to turkey. As a former connoisseur of meat, I could hardly taste the difference. They nailed the taste and texture of this holiday favorite. It’s made from wheat gluten and tofu … Continue reading Yuletide Feast
I’m kind of happy with the way this turned out. No recipe. I just kept adding stuff and ended up with an awesome vegan meal: Leek Onion and Mushroom Soup with tofu, cilantro, Asian chives, peppers and beer! Cheers! Continue reading Leek Soup
Here’s an updated recipe of my famous spicy vegan soup! It’s famous around our house, at least. I’ve posted it to My Fitness Pal. But here’s a screenshot: Continue reading Recipe: Spicy Vegan Soup
Sticking to the plan that works has worked for me so far. I enjoy my oatmeal for breakfast, salad and/or soup for lunch and a vegan stir fry for dinner. In between I snack on nuts and fruits. I try to eat a couple of oranges a day and at least one banana. Lately I’ve … Continue reading Spicy Vegan Stir Fry
Shocking! A morning without oatmeal! Back in March, I got a vegan cookbook from my kids for my birthday. I’ve made tofu breakfast sandwiches once before, but I had a craving for it again. From the book, “Vegan Yum Yum,” I followed the recipe for biscuits, except I used whole grain flour. I fried the … Continue reading Not Oatmeal
These days I’ve been eating oatmeal for breakfast, but we ran out! Miso soup is a great alternative. I added a handful of fresh spinach with a cup of homemade diced firm tofu. My wife made some great kimchi too! Continue reading Korean Breakfast is healthy!
Finally something new and exciting to try! We are newbies to a bean that has been around for more than 5,000 years in Mediterranean diets. The Fava Bean is a superfood packed with nutrients and known for their high protein and fiber content. Despite the name, they are members of the pea family. Last night … Continue reading Fiery Tofu and Coconut Soup with Fava Beans
Looking for a healthy vegan meal? How about Chickpea and Tofu Curry Casserole? A nutritarian lifestyle calls for at least a half cup of beans daily. You should also get a healthy serving of greens, onions, mushrooms, berries and seeds! Ingredients 1/2 cup chickpeas 1/2 onion, sautéd 2 tablespoons veggie broth 1 cup mushrooms, chopped 1 cup … Continue reading Chickpea and Tofu Curry Casserole
Another great breakfast idea from the “Eat to Live Cookbook,” by Dr. Joel Fuhrman: Tuscan Tofu Scramble. This serves two people. My lovely wife Jen and I enjoyed this meal for breakfast this morning. It’s only 164 calories per serving, but offers 12 grams of protein! Ingredients 3 whole scallions, diced 1/2 cup finely chopped … Continue reading Tuscan Tofu Scramble
It’s Spicy Tofu! Okay, no big deal. But this is a quick meal to prepare and it’s very tasty. With six slices of extra-firm tofu (nothing but homemade here), I stir fried onions, chopped mushrooms, Korean radish kimchi (Kkakdugi 깍두기), sesame seeds and sesame seed oil. Add rice and a salad and you’ve got an … Continue reading Spicy Tofu
A week ago I got the most awesome gift from my kids, a cookbook: Vegan Yum Yum. I’ve not had a lot of time to cook, but it is Sunday morning, so no excuses. I’m fascinated at how easy it is to make biscuits. Ingredients 1 cup Whole Wheat Flour 1 1/4 cup All-purpose Flour … Continue reading Tofu Breakfast Biscuits
Check out this cookbook my kids gave me for my birthday this morning, “Vegan Yum Yum” by Lauren Ulm. What a great gift! I dug right in and made a vegan breakfast sandwich with homemade biscuits. Last night I made tofu. This morning I unwrapped it! Here’s a quick video of the tofu and biscuits. … Continue reading A Happy Birthday to me!
Tuscan Tofu Scramble is easy to make and delicious. Today marks one year as a vegan for me. I lost 34 pounds and I’ve kept it off. My cholesterol is down. My blood pressure is down. My risk for heart disease and diabetes is really low. Eating a plant-based, whole foods diet is sustainable. I … Continue reading One Year Vegan Day
Delicious meal here! This is what happens when you slice and fry fennel on the stove, add lite coconut milk (60-percent less fat), add tofu and spinach and serve for dinner. No leftovers! Fennel is a veggie, which I am not all that familiar with. I’ve had it before, but it was just okay. The … Continue reading Fennel-Tofu Casserole with Coconut Milk
It seems like my homemade tofu is very popular. Between my wife and me, every time I turn around, we’re out of tofu! You have to have a plan. Yesterday morning I realized we were out so I put three batches of soybeans in water for an all-day soak. Last night it was like a … Continue reading Homemade Tofu Factory
It’s been a while since I fixed a Korean breakfast. My lovely wife Jen made a vegan version of kimchi just for me without the fish sauce. This meal is probiotic and heart-healthy. Ingredients: 1 clove minced garlic 1 T chopped onion 1 cup extra-firm tofu (my homemade tofu!) 1 T canola oil Stir fry … Continue reading Korean-style Vegan Breakfast
I unwrapped of fresh block of tofu this morning! I made this last night from 3 liters of homemade soy milk. Making tofu is easy! All you need is soy milk and a coagulant. I use nigari because that’s what came with our Soyajoy Premium Total Tofu Kit, but you can use lemon juice or … Continue reading Fresh homemade tofu
Last night I was too tired to make tofu. So I let the tofu soak almost 20 hours! No problem. Tofu comes from soybean curds. To make curds, you first have to have soy milk. So here’s the complete recipe from a previous post. Basically you soak soybeans in water, then blend the beans with … Continue reading Makin’ Tofu!
You are looking at three cups of soybeans soaking in purified water. I’m going to let them soak for 10 hours before turning them first into 4.5 liters of soy milk (with our Soyajoy G4 Milk Machine) and then into a delicious tub of homemade tofu! Photos soon! Also today, I found out how to … Continue reading What does a foodie do on Sunday?
This morning I discovered Omma’s Kitchen on YouTube. She has more than 100 videos with detailed recipes of Korean food. Thanks to her for the inspiration to make this today! The secret is in the sauce. I used minced garlic, green onions, red pepper flakes, flax seed, sugar, tamari soy sauce, crushed sesame seeds, sesame … Continue reading Breakfast: Fried Tofu with Rice Noodles
My lovely wife Jen made this vegan spaghetti squash for dinner tonight. Here’s what she did. She cut the squash in half, sprinkled vegan butter and salt and put the halves upside down on a baking sheet in the oven at 375ºF for 30 minutes. Then, she flipped them over and baked for another 20 … Continue reading Vegan Spaghetti Squash
After soaking soybeans all day yesterday, I was ready to make some tofu! Last night, I made 4.5 liters of soy milk and turned that into a thick slab of tofu, which I unwrapped this morning. Making tofu is easy. Really. You make soy milk from the beans and add a coagulant. Then you gather … Continue reading I made tofu, again!
Sometimes you get lucky and all the ingredients of a recipe blend together like the notes and chords of a great song. This recipe is my own experiment and I have to say, well done Dave! Recipe: 2 tablespoons onion 2 minced garlic cloves 1/2 cup of cubed extra firm tofu 1 tablespoon tamari soy … Continue reading Okra-Coconut-Tofu Vegan Casserole
I started cooking this morning at 5:30. I’ve made this recipe dozens of times, but each time I try something a little different. Recipe: 2 tablespoons olive oil 3 cloves garlic, minced 4 oz extra firm tofu, diced 4 cups broth (organic veggie) 4 oz rice noodles 2 tablespoons tamari soy sauce 1 tablespoon sriracha … Continue reading Spicy Noodle Soup
Tonight’s meal is totally extemporaneous. We bought bok choy at our last visit to the Korean market. Bok choy is chinese cabbage. It’s extremely nutritious: The veggie is packed with vitamins A and C — one cup of cooked bok choy provides more than 100% of the recommended dietary allowance of A, and close to … Continue reading Bok Choy-Tofu Stir Fry
One block of tofu lasts about two to three days in our house. This morning before work I made two batches of soy milk and made tofu. Easy! I got home from work and the deed was done. It’s ready to eat now. Here’s the whole process. By the way, this is a kick-ass tofu … Continue reading I made tofu. Again!
I’m working from home today and happy to do it. Do you see that snowstorm smacking America’s east coast? I’ve already shoveled my driveway
twice thrice today. In between my job and the snow, I found myself surfing the web for lunch ideas.
For a quick and easy lunch, nothing beats a stir fry! This morning I went to the gym for the first time since mid-December. I have to admit, it kicked my butt. By the time I got home, my body was craving some food. I started out my stir fry with a tablespoon of oil, three crushed garlic cloves and a 1/3 of shallot. I then added about a cup of cubed tofu. This is the tofu I made a couple of days ago!
Damn. I woke up at 6 a.m. and started making stuff in the kitchen. I made 1.5 liters of soy milk to drink and 3 liters for tofu. I made a new batch of water kefir too. I shelled a pound and a half of hazelnuts for some milk that I’m going to make tomorrow. I bottled two gallons of beer that I made three weeks ago. That homebrew will be ready to drink three weeks from today!
We made the trip to the Korean market in Catonsville. Of course, this meant that we got to eat some awesome Korean food at the Korean restaurant. How cool is that?
What a way to kickstart your day! Spicy kimchi is sure to get you going in the morning. Here’s what I did before heading to the office this morning.
Stir fry 1 cup cubed firm tofu in a tablespoon of canola oil with some onions and freshly minced garlic. When braised, add 1 cup of kimchi and cook on medium heat for five minutes. Add a cup of rice to the mix along with some sesame seed oil. You can top with sesame seeds when serving.
I used my homemade tofu and my wife’s homemade kimchi. Nothing than homemade, eh?
Last night I made tofu! Before I went to bed I put the press in the refrigerator. This morning I unwrapped a perfect tub of tofu! Taste test: extra firm, rich and tasty! Is it worth the trouble? Well, I think so! We are making tofu about every other day now. It’s really easy. If … Continue reading Homemade tofu!
Planning meals is not one of my strong points. While surfing Google+ this morning I saw something that caught my eye and we even had all the ingredients. That’s spur of the moment cooking. So here’s what I found: “Easy miso soup recipe anyone can make. 4 cups water, 1/3 cup miso paste, I nori … Continue reading Good Morning, Miso!
I made an awesome vegan soup tonight modified from a recipe I found here. 2 tbs oil 2 cloves garlic, minced 3 oz extra firm tofu, diced 4 cups broth (organic veggie) 4 oz rice noodles (also called pad thai noodles) 1 tbs soy sauce 1/4 tsp sriracha (hot sauce!) 1 cup bean sprouts 1/4 … Continue reading Spicy Thai Noodle Soup
To get to my office on time, I have to leave the house at 6:30 a.m. Today I attempted the near-impossible: brew 3 liters of soy milk and turn it into a tub of tofu! The machine is really easy to use. It’ll make 1.5 liters at a time. I soaked my soy beans overnight … Continue reading Busy morning: I made tofu!
Not very American of me to lose my sweet tooth and all! What can I say? After living in Korea for more than 10 years, I like spicy food for breakfast! And, this is about as delicious as it gets. Check out this healthy vegan meal. I started out by stir frying some chopped onion … Continue reading Kimchi-Tofu-Rice for breakfast!
Back to work today, so I didn’t have a lot of time for cooking. However, before I left the house this morning, I marinated my homemade tofu. When I got home, it was ready to pop it in the oven. Granted it took three hours and I didn’t eat until late, but it was worth … Continue reading Baked Tofu and the Vegan Zombie
This is a really nice vegan meal that takes less than 30 minutes to prepare. Ingredients: 2 cups broccoli 1 tablespoon canola oil 1/2 cup diced tofu Chopped onions Chopped garlic Rice noodles 2 handfuls fresh spinach 1/2 cup vegetable stock 1/2 cup cashews 1 can coconut milk Seasoning: salt/pepper, basil and fennel seeds Start … Continue reading Coconut Milk Casserole
After watching several videos on YouTube, we decided we wanted to try and make our own homemade tofu! First, we got a soy milk machine. Then we bought a tofu press! At our local Korean market we found soy beans for $1 a pound. That’s pretty cheap when you consider that four cups of beans … Continue reading I Made Tofu!