“If I can't pronounce it, I won't eat it” was plastered on a billboard for an obscure steak house chain en homage to people everywhere who considered themselves a “cowboy” because they consumed prime rib and wore over-sized belt buckles with tight jeans. And homage to their apparent lack of intelligence. As a cowboy, I was offended; severely. I liked Sushi, and I could pronounce that, as-par-a-gus, I could pronounce that, even filet minon; now how many americans know what that is? That was many years ago, during one of my pilgrimages between university and home, or some combination of the two. I believe the billboard stood near Greensboro or Winston-Salem, in NC where I am from. I stopped eating red meat, among other things, in any noticeable quantity several years ago for various reasons, the most important being health, running a close contention with “setting an example” as another important reason. I am a part-full time vegan, and one could consider me an ovo-lacto-ictheo-pollo-herbivore. I eat fish about once a week, and dairy about as often, however for the most part I suppose I eat more or less orthodox vegan. It can be tough to get enough, as a lot of what I eat is low in calories and I tend to stay active. The up side is that it is Easy to stay trim; I can basically stuff my face and be fine. It pays to stay away from sugar as well; my weakness is coffee with sugar. Other than that, no soft drinks, candy, or sugar-pops. Here's what I ate today, on my vegan day:
Tofu Scramble with Hashbrowns and Toast
Once you make it a few times it's faster than drive in. Check it:
½ cube silken tofu, crumbled
½ onion (medium, white) diced
½ jalepeno pepper, diced (size according to intensity; larger = hotter)
½ cup fresh spinach
3 cloves of garlic, press with edge of knife & fine dice
5 baby-bella mushrooms, fine diced
½ bell pepper (red yellow or green) diced
2 tspn blue agave
2 tblspn safflower oil
2 tspn sesame oil
cracked black pepper
red pepper flakes
salt or bragg's or kikkoman
pinch of onion powder
Heat a medium saucepan to 60% setting (roughly med-hi) and add oils. Once oil is hot (test with piece of onion- it should sizzle) add the veggies less the spinach (save for last) and the tofu. Stir-fry for a bit, you may want to cut the heat to 45% during cooking. Add spices, agave, and seasoning choice. When the onions are cooked to your liking, add the spinach and serve as soon as it wilts. YUM. Serves 2.
With a stand-up grater, grate 1-1/2 med white potatoes per 2 people. (½ a spud for solo.) Start from the top of the grater and try to get good sized cuts. In medium saucepan, heat oils to point of fry-temp (med-hi.) Add the hashbrowns by picking up about 1/4-1/2 cup's worth and resting them in the pan. Keep an eye on them, don't mess with them until ready to flip. Once a nicely browned, flip those babies and do the same to the other side. Add a little cracked pepper and seasoning and you are ready to ride.
Since I'm still on a gluten kick, I've been eating regular whole-wheat toast, however it is High Fructose Corn Syrup FREE. I use a vegan spread to butter it. Cracking toast, Grommit!
Low glycemic juice; fill glass 25% with organic fruit juice; fill the rest with water. At first, it tastes like Tang. After a couple of days, I couldn't drink orange juice straight!
And my favorite, french-pressed coffee. Be sure to buy whole beans and grind them “yosef.”
That's pretty good; want lunch & dinner as well? Lunch was a stir-fry with hot tempeh and a side of quinoa. Dinner was simple rice-flour elbow macaroni with organic tomato sauce, basil, oregano, dill, s&p, and the leftover tempeh torpedoes. Want the recipe? Send us a comment with your email and you'll get it, yo!