1. inspired by this great video (by tiger in a jar), i had to try this salad. it takes very little time, but makes a big visual impact and tastes just fantastic. i make a few changes, and made it vegan obviously, but it still retained this bright, fresh flavor which i really loved. it also kept me full all day, despite being under 150 calories. grab a bunch of asparagus and try it out for yourself! my version: clean 1 bunch asparagus, about 12-15 spears. the thicker kind would do better for this meal. take a peeler and start to ribbon each spear, as shown in the video. (it’s very easy and pretty relaxing!) peel apart all of them and place them in a bowl. clean 4-6 shiitake mushrooms, then chop them if desired. place in a small sauté pan with a bit of water in the bottom. cover and heat on medium low for 5-10 minutes, or until softened. while the mushrooms are steaming, cut a half inch piece of fresh ginger and shred it into the asparagus salad. (i just used the peeler to make tiny slices.) over the salad, drizzle the juice of half a lemon, about a tbsp or so olive oil, and a sprinkling of sea salt and freshly ground pepper. next, make the vegan “parmesan” topping. (very easy and totally delicious!) place about 15 raw almonds in a plastic bag. (you may need to double the bag later, so keep one on hand.) close the bag and crush the nuts with a hammer until they’re uniformly sized. it’s not too important to get them down to a powder, just get them small enough to be considered a “crumble.” pour a dash or two garlic powder in the bag, along with a heaping pinch fine-grained salt. shake to combine, then add more of any of the three ingredients to taste. toss everything together in a large bowl, then sprinkle more of the parmesan on top. serve right away. even though this serves two, i could’ve easily eaten it by myself because it was that good!
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    inspired by this great video (by tiger in a jar), i had to try this salad. it takes very little time, but makes a big visual impact and tastes just fantastic. i make a few changes, and made it vegan obviously, but it still retained this bright, fresh flavor which i really loved. it also kept me full all day, despite being under 150 calories. grab a bunch of asparagus and try it out for yourself!

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    January 2, 2012
  2. “summer is coming” meal! corn on the cob, pasta salad, and grilled zucchini, onions, & portobello mushrooms. put the mushroom, onions, and some vegenaise on a bun, and you’ve got summer heaven. now go outside and get some sun!
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    “summer is coming” meal! corn on the cob, pasta salad, and grilled zucchini, onions, & portobello mushrooms. put the mushroom, onions, and some vegenaise on a bun, and you’ve got summer heaven.

    now go outside and get some sun!

    May 7, 2011
  3. breakfast: tofu scramble with last night’s leftovers for the scramble, first wrap a block of tofu with a thick cloth, place on a plate, and put a heavy book on top. then go take a shower or something. when you get back, the tofu should be adequately pressed. from here, it’s simple, break the block up into little chunks, and cover in a mixture of turmeric, curry powder, cinnamon, sea salt, and ground pepper. drizzle some soy sauce in, and fry in a large saute pan until they start to get a little crispy on the edges. add in your veggies about halfway through, meaning five minutes or so. mix everything together. serve with some toast or muffins!
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    breakfast: tofu scramble with last night’s leftovers

    for the scramble, first wrap a block of tofu with a thick cloth, place on a plate, and put a heavy book on top. then go take a shower or something.

    when you get back, the tofu should be adequately pressed. from here, it’s simple, break the block up into little chunks, and cover in a mixture of turmeric, curry powder, cinnamon, sea salt, and ground pepper. drizzle some soy sauce in, and fry in a large saute pan until they start to get a little crispy on the edges.

    add in your veggies about halfway through, meaning five minutes or so. mix everything together.

    serve with some toast or muffins!

    February 2, 2011