1. Well…I was going to post this in the morning, but tumblr was down ;P I think breakfast is my favorite meal of the day. This morning I had green tea, sliced apple, and my favorite oatmeal recipe. You can find the oatmeal recipe below the cut! (And a couple more photos, as usual!) Ingredients 3/4 cup coconut milk, not from a can (rice or almond would work as well) 1/2 cup rolled oats 1 tsp blackstrap molasses 1 tsp tahini 1 tbsp peanut butter 1/8 cup raisins 1 tbsp brown sugarHow to make it Pour the milk into a pot on medium heat, then stir in the tahini, molasses, and peanut butter. When the mixture is pretty much consistent (don’t worry if the peanut butter is still lumpy), pour in the oats and raisins and let cook for a few minutes. When the oats are tender and there’s little liquid left, take it off the heat and put it in your serving bowl. Swirl in the brown sugar and eat!
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    Well…I was going to post this in the morning, but tumblr was down ;P I think breakfast is my favorite meal of the day. This morning I had green tea, sliced apple, and my favorite oatmeal recipe. You can find the oatmeal recipe below the cut! (And a couple more photos, as usual!)

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    October 26, 2012
  2. A few days ago we asked you all to suggest us some great food blogs. We’ve compiled our favorites into this list, along with some of our own favorite blogs. Click through to get some major food inspiration! Those on Tumblr are marked with a T. Vegan/vegetarian blogs are marked with a V. OUR FAVORITES vegan/vegetarian golubka V green kitchen stories V healthy. happy. life. V post punk kitchen V my new roots V seitan is my motor V vegan dad V have cake will travel V the veganette V veganyumyum V vegan yack attack V v k rees V peegaw VT the vegan stoner V veggieful V vegenista VTnot vegan, but great inspiration herriott grace’s blog la buena vida not without salt sprouted kitchen sunday suppers nicky and max joy the baker she who eats roost eat this food seven spoons dinner was delicious minimalist bakerHONORABLE MENTIONS coconut and quinoa V heart of light shutterbean smitten kitchen garden of veganVT cherie picked VT meadowslark VT the vegetable market VT veganizzm VT snack love olives for dinner V no face plate V vegan voodoo VTMORE RECOMMENDATIONS true soul vegan VT solidindecision VT buddhasfeast VT the domestic vegan VT just rabbit food VT the simple veganista VT xo breakfast alien’s day out V the vegan chickpea VIf you have any more suggestions, feel free to add them at this post!
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    A few days ago we asked you all to suggest us some great food blogs. We’ve compiled our favorites into this list, along with some of our own favorite blogs. Click through to get some major food inspiration!

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    October 19, 2012
  3. When we asked you guys to ask us anything last week, we got a lot of questions about tofu. What is it? How do you cook it? How do you store it? Most importantly - how do you make it not taste like a big block of bland? Read below to learn a lot more about tofu, one of our favorite foods. WHAT IS IT? Tofu is basically soybean bean curd, and is made through a process not too unlike making cheese. It’s not some weird healthy food - it’s good food that just happens to be pretty nutritious that’s gotten a bad rap over the years. I know I’ve had my share of terrible tofu dishes out in the wild, but that doesn’t mean it’s inherently tasteless or bland. It’s the opposite: tofu is like a giant sponge, ready to be absorbed by any flavor you give it, and if you prepare it right it will be great. WHAT KIND SHOULD I BUY?We buy this super-firm high-protein tofu, because you don’t have to press it before you use it and it’s more nutrient dense. We use it for everything! Very firm and firm tofu are best for stir fries, tofu scrambles, and any dish you want the tofu to stick together. Soft and silken tofu are best for sauces, smoothies, soups, pies, and any dish you want the tofu to be more of a liquid.HOW DO I PREP IT? If you’re not using the super firm tofu, you’ll need to press it before you cook it. To press: Drain out the liquid from the tofu package. Wrap the block of tofu in a thick towel. Place the wrapped tofu on a plate, then put another plate on top. Place a stack of books or something heavy on top. Let sit for at least 30 minutes. You need to press out the water in the tofu so you can get flavor in it. Imagine the block like a sponge full of water - once you press the water out, all of the holes in the sponge are empty. That’s what you want! Pressing makes the tofu more dense and chewy, rather than wet and soggy, and will end up in a better flavor for you later. The beauty of tofu is that there are so many ways to prepare it. Usually, I fry it or steam it after marinating it. Below I’ve put together four dishes that use slightly different processes. These all make great quick weekday meals, and the marinated ones get better with age. :) This is a stir fry made with marinated tofu. The tofu was marinated overnight in a mixture of kimchi, apple cider vinegar, olive oil, black pepper, and a little cayenne. I put chopped onion, bell pepper, and the tofu on to cook in some of the marinade itself. Once the tofu started getting crispy and the onions were caramelized, I tossed in the cooked noodles and ate up! One of my favorites: a Canadian BLT. (Meaning: tofu Canadian bacon.) I very thinly sliced some tofu and let it marinate overnight in soy sauce, liquid smoke, maple syrup, sriracha, and salt and pepper. In the morning, I fried it up on a pan and ate it in a sandwich with garlic vegenaise, lettuce, and tomato. A tofu scramble recipe can vary wildly between people, and for me I change it up every time I make it. This one is a mix of tofu, butternut squash, dried cranberry, and spices - but the main ingredients for a scramble usually include tofu, turmeric, olive oil, vegetables, garlic, and salt and pepper. Just crumble up your tofu into a pan with your ingredients and cook until you’re happy with the texture. (I like it to be really crispy!) Scrambles are so great because they can introduce you to brand new ways of eating. I used to hate mushrooms and any leafy green, but by chopping them up in small bits and increasing the size each time, I’m eating them at every meal of the day. This is my boyfriend’s favorite way to eat tofu: shake n’ bake tofu. Toss some small cubes of tofu in a ziplock bag with nutritional yeast, flour, garlic & onion powder, bouillon powder, salt and pepper, and a dash of cayenne. Shake up the bag until everything’s coated. Fry the cubes in a hot oiled pan until golden brown, and serve on a salad or with barbecue sauce or with anything, really! HOW DO I STORE TOFU? If you have leftover tofu from your package (without any flavoring added to it), store it covered in water in a sealable container for up to a week. Change out the water every two days to keep it fresh. You can store the marinating tofu in the fridge for up to a few days. But really, I can never keep it in my fridge for that long :)
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    When we asked you guys to ask us anything last week, we got a lot of questions about tofu. What is it? How do you cook it? How do you store it? Most importantly - how do you make it not taste like a big block of bland? Read below to learn a lot more about tofu, one of our favorite foods.

    Read More

    October 15, 2012