Eating Consciously

Tofu. It has been around for thousands of years and is a staple food in many Asian countries. Tofu is high in protein and considered a complete protein, as it contains all of the essential amino acids. Unfortunately, tofu does not have much of a reputation in this country. Those who shun it are usually those who have never had it, or have only tried it once or twice. I think it's safe to assume that the majority of peoples' dislike for tofu is based on psychological thoughts they harbor before even tasting it in the first place. Tofu has also gotten a bit of a bad rap from the "scientific" community as well. Recently, many so-called "studies" have claimed that "soy" is responsible many health ailments. Why soy? Why not pinto, or kidney, or black, or garbanzo? Why do we focus in on this innocent bean? I am sure it has something to do with it being an excellent replacement for meat. In fact, aside from being a complete protein, just like

I just couldn't resist putting up another Martha clip. In this one, she makes s'mores, which I believe we could make vegan because I am pretty sure there are vegan marshmallows out now. I don't think she even tells you how to make the s'mores, but she ends up using a swiss army knife, sand paper, and a power drill! Ah, I truly am obsessed with this woman. Only Martha could turn s'mores into a 3 hour project.

Here in Philadelphia we have been teetering on the edge of the arrival of fall. It makes me want to cook everything pumpkin and that's exactly what I decided to do yesterday. I made pumpkin cookies, pumpkin waffles with blueberries, and pumpkin pasta. Everything was so delicious. I love pumpkins! I am going to put the pumpkin spice cookies up on my Etsy page if anyone is interested in having a taste of the season. The waffle recipe actually came form The Joy of Vegan Baking which is also available for purchase on the side of the page. Here's the recipe I developed for the pasta: 1/2 lb of pasta (1/2 box or bag) 1/2 can pumpkin 1/2 C soy milk 1 TBS olive oil 1/4 tsp ground sage 1/4 C chopped sundried tomatoes 1/2 block tofu crumbled (optional) 1 tsp freshly ground pepper salt to taste Cook the pasta in some water with a bit of salt. In a saucepan on low heat, stir together the pumpkin, soy milk, oil, sage, tomatoes, tofu and pepper. Allow to heat until warm. When pas

the way it should be. Am I the only person who finds it extremely annoying that it's near impossible to find a mixed drink that is not full of artificial colorings, flavorings, and high-fructose corn syrup? I think I've found a solution. I just made a real green apple martini. Just throw a green apple, 4 jiggers of vodka, and 2 TBS of agave nectar into a food processor. Strain. Shake with ice. Serve.

Woo hoo! Another item on Etsy and I'm now an official member of the Vegan Etsy team! Buy my cookies!

A few weeks back, I blogged about the great food at Horizons here in Philadelphia. One of the best appetizers is the Jamaican BBQ Seitan and fortunately, chef Rich Landau has been kind enough to share this recipe on a local media website. I decided to recreate the dish myself last night and it was amazing! I did make a few slight alterations and I also had to make my own Jamaican jerk because the grocery store was all out of it! I'll give you the Jamaican jerk recipe followed by my slightly modified version of the Jamaican BBQ Seitan. The sauce for this is amazing, I bet it would be great on some roasted tofu! Jamaican jerk: 1/4 of a small onion A few sprigs of fresh thyme 1/2 tsp salt 1 tsp freshly ground black pepper 1 tsp cinnamon 1 tsp cayenne pepper 1/4 tsp chili powder 1/4 tsp cumin Mince the onion and thyme together very finely until it becomes almost a paste. Add all of the spices and mix well. If you want to make some to use in the future, use dried onions and thy

Well, maybe not completely, but almost. In preparation for the bountiful season of delicious food to come, I decided to come up with a new recipe for one of my favorite foods. Squash. There are so many varieties and so many uses for squash, sometimes it's hard to decide where to begin. Squash make a wonderful accompaniment to most dishes both savory and sweet. Squash pairs amazingly well with sage. Squash is to sage as tomato is to basil. Roasting squash in the oven with sage is perhaps the easiest and most delicious way to prepare it. After doing a quick assessment of my pantry, here's the recipe I developed: Squash, Rice, and Amaranth Medley For the grains: 1/2 C brown rice 1/2 C amaranth (use quinoa, or brown rice if unavailable) 2.5 C water 1 tsp brown miso paste (any miso paste will do, I prefer the dark brown) 1 tsp dried tarragon (certainly use fresh if available) 1 TBS olive oil (can make without if you prefer less fat) salt and pepper to taste (this dish is nic