Wednesday, March 30, 2011

Good food is good food : Eating Vegan


This post was originally published as Day 2: Eating Vegan by Laurel on Health Food blog. 
It’s Day 2 of the “7 Days of Eating Vegan” blogathon, and I’m feeling great so far. Given the light, vegetable-heavy foods I prepare and my high level of physical activity…I feel like I’m eating ALL THE TIME. But, it works for me. I can keep my energy up all day long and the foods are healthy and satisfying. Make sure you do what’s best for you, and listen to your body!
Yesterday I started off the day with granola and fruit again (granola, strawberries, banana, coconut milk, and walnuts). It’s my favorite breakfast these days and is something I can prepare in just a couple minutes.
I was really busy with work during lunch, so I decided on an Amy’s Kitchen organic frozen veggie burger. I ate it on a thin whole wheat sandwich bun and topped it with fresh salad greens, avocado, red bell pepper, and a spoonful of hummus. Frozen foods can be a huge help when you’re busy, and I have always liked Amy’s brand. Adding the fresh vegetables on top of the burger spruced it up and gave it lots of flavor. I got a little hungry again later, so I had a small bowl of leftover pad thai that I made last weekend. (If you’re interested, the Tofu Pad Thai recipe comes from Alex Jamieson’s Living Vegan for Dummies book.)
I went to the gym after work and grabbed a coconut water with tangerine for some healthy hydration before my cardio workout and ate a few pieces of raw (dairy-free) dark chocolateTip: You can stock up on vegan-friendly snacks and drinks like these at your local health food store). when I got home. (
My boyfriend and I had one of our friends over for dinner, and they were both happy to eat my vegan dishes! Good food is good food, right?! I made us personal-pan pizzas using store-bought whole wheat flatbreads, tomato sauce seasoned with garlic and basil, topped with fennel, red onion, and yellow bell pepper. I drizzled olive oil on the veggies and baked the pizzas for about 10-15 minutes in the oven at 400 degrees. Once out of the oven, I added a few slices of avocado before serving. We’re addicted to avocado! I also made black and white sesame tofu (recipe below). They gobbled it up. I was a happy cook.
Black and White Sesame Tofu (Vegan)
(makes about 3-4 servings)
Black & White Sesame Tofu
Black & White Sesame Tofu, draining on paper towels
1 package extra firm tofu
2 tbsp. black sesame seeds
2 tbsp. white sesame seeds
2 tbsp. toasted sesame oil
2 tbsp. soy sauce
Salt (optional)
Remove the tofu from the package and cut into 1/2 inch thick rectangles. Spread tofu out on a few layers of paper towels and top with more paper towels. Press down firmly to soak up as much excess liquid as you can. Sprinkle the tofu with a little salt (optional). Mix the sesame seeds together in a bowl or on a plate and roll each piece of tofu in the seeds until all sides are covered. Heat up sesame oil over medium heat in a large sauté pan or cast-iron skillet. Place the tofu in the pan and cook for about 4-5 minutes per side until golden brown. Remove tofu from the pan, and place on a paper-towel lined plate to drain excess oil. Drizzle soy sauce on top and serve warm.
Tip: You may not need the salt if you use regular soy sauce. It’s a good idea to add a little sprinkle, though, if you use the low sodium kind.
Here’s a few more pictures from the day:
Grilled veggie burger lunch
Grilled Amy's veggie burger for lunch
Tofu Pad Thai (recipe from Living Vegan for Dummies book)
Leftover pad thai (recipe by Alex Jamieson, Living Vegan for Dummies book)

No comments:

Post a Comment