Tag Archives: vegan

Raw Tofu & Avocado Salad

It’s 2013 and time for me to get excited about food again — in a healthy, vegan way. This easy-to-make raw salad is a good start!

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My food preparation philosophy is pretty solid. As much as I aspire to be a more creative and fancy cook, I want things to be simple, to use as few ingredients as possible, and find several ways to prepare meals using items that I always have in my kitchen and pantry. I also don’t want to spend a lot of time preparing food. Thus, this recipe is a classic “Melissa” recipe. I didn’t even come up with it myself. It’s based on this recipe.

Raw Tofu & Avocado Salad

1 block extra firm tofu, pressed and drained and then cubed
juice of half a lemon
1 tbsp Bragg Liquid Aminos — my first time using this in my own cooking!
1/4 tsp sesame oil
1 avocado, peeled and cubed
scallions
fresh cilantro
sesame seeds

I placed the cubed tofu in a bowl. I added the lemon, Bragg Liquid Aminos, and sesame oil, and then mixed it very gently to coat all the cubes. I set the bowl aside and then prepared the avocado. I added the avocado to the bowl with the tofu but I didn’t mix it in. I topped everything with scallions, cilantro, and sesame seeds. I also sprinkled some freshly ground black pepper onto everything.

I was a little skeptical, but everything melded together really well! There was the tartness of the lemony tofu mixed with the creamy avocado, and then final fresh kick from the scallions and cilantro. I experimented a bit by eating it in a whole wheat pita:

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The pita unfortunately muted the flavors too much for my taste, but the rest of the giant pita was great to munch on in between bites of the salad.

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Easy, quick, versatile, and no cooking necessary: a classic Melissa recipe, indeed! –Melissa

 

 

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TofuXpress Winner!

We are super pleased to announce the winner of our TofuXpress giveaway. Congratulations to Lorena!! Lorena has won the wonderful TofuXpress as well as a chance to guest blog on Turning Veganese. We’re pretty excited to find out what she makes with her fancy new gadget.

Here’s a line-up of some things we have made with the help of a TofuXpress:

Brent’s Marinated Tofu

Pesto Tofu

A Different Kind of Tofu Scramble

Big thanks to everyone who entered. If you don’t have a TofuXpress and eat a lot of tofu, you gotta get one! Trust us… it will change your life! –Melissa

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Super Easy Rice and Veggie Soup

In lieu of being sick and not wanting to cook, nor eat anything complicated, Christie devised a method of making single-serving soup that is souper easy to make!

See what I did there?

What you need are :
Vegan Bouillon
Instant Rice
Frozen Veggies
Water
Microwave

Put the instant rice and frozen veggies in your bowl, add the bouillon and fill with water. Microwave for about two minutes, stir, and heat again for two minutes.

Watch as I fix it for my sick self.

It seems like a ‘no, duh’ recipe as I write it out, but really it’s a solid recipe to have in ones repertoire. For when you feel sick, or lazy, this soup can have you fed — gluten and cruelty free — in about five minutes.

Hope you all are having a happy and healthy new year!

Peace out, my vegans.

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Pasta a la Fauxlognese

As a kid, spaghetti bolognese was a favorite. It’s a rich meaty sauce wth lots of tomato and onion served with whatever pasta you tend to fancy. In this case, we’re using shirataki noodles and no meat. Shirataki noodles are great for those who are concerned about gluten and calories. If you use regular noodles, your fauxlognese will be more attractive than ours but just as tasty. You’ll want the following

1 onion, diced

3.4 cloves of garlic, minced

1 tsp oregano

1 16oz tin of diced tomato

1 cup of TVP (reconstituted with water) or soy crumbles (Marion tofu crumbles work well here), chopped mushrooms can be substituted for those sensitive to soy

1 cube of “beef bouillon”

1 tsp Italian seasoning

1 tsp coriander

1/2 tsp cumin

salt and flake red pepper to taste

olive oil

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Add a dash of olive oil and the onion and garlic to your pan and saute until the onion starts to carmelize, stirring occasionally. Add the tofu crumbles or TVP and the dry spices.

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When everything is hot and fragrant, add the tomato. Mix it all up, stirring occasionally until hot and adjust the seasonings to your taste.

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Your sauce should look deceptively meaty. Top with some vegan parmesan, shredded basil or Daiya or just serve as is.

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This is a very kid friendly preparation of vegan fare, tasty and healthy to boot. I hope you get to try it!

This is Christie, signing off!

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Alexian Earthy Mushroom Vegan Pate

I was browsing Vegan Essentials and saw vegan pate by Alexian. I just had to try it, of course! Alexian makes a lot of traditional pate so they’re not a totally vegan company, but I have to give them props for making a vegan-friendly version of a product they are experts at.

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One look at the ingredients and most vegans will think that I thought: this would be easy to make at home. I chose the Earthy Mushroom flavor for my first taste. It is made up of tofu, veggie broth, onions, mushrooms, celery, garlic, potato starch, soy sauce, balsamic vinegar, carrageenan, parsley, salt, tarragon, and pepper. A serving size is 2 oz (there are 2.5 servings per package) and has 25 calories and 2 grams of protein.

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I ate the pate with crackers and white wine. It’s a good product and looks impressive, but it was kind of bland. That said, I didn’t feel any need to embellish it with more spices or even hot sauce. I think once I got over the idea that it would taste like real pate instead of being a tofu-based pate-like product, I was much happier. I also want to point out that it has a really good texture and stayed “in shape” while being easily spreadable. It definitely makes a great appetizer or fancy hors d’oeuvre.

I’m looking forward to trying the other flavors of Alexian vegan pate. I’m also thinking about trying to make some of my own some time! –Melissa

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Happy New Years Eve from Turning Veganese

2012 is coming to a close and we here at Turning Veganese can’t thank you enough for your support. We have had a great year, both with the blog and in our personal lives!

If you’re new, just stumbled upon our site, or if you’re one of our good old pals and want to reminisce with us, here are our 10 most popular posts this year:

Vegan Lifestyle: Shoes
Vegan Isn’t Just About Food: Deodorant
Virtual Vegan Potluck: Guava Cheesecake!
Rice Cooker Cuisine: Arroz con Gandules
Mustard Greens and Tofu
Vegan Longanisa
The Lazy Vegan: Veggie Burgers!
Hemp Cheese
Tofu Burgers with portobello mushrooms!
Is “GMO” a bad word?

For all you vegans who are celebrating, The Kind Life posted a list of five champagnes that are vegan:

1.  Organic Champagne Fleury
2.  Domaine Ste. Michelle
3.  Korbel
4.  Veuve Clicquot
5.  Piper Heidsieck

Click here to read the entire post!

I’ll be enjoying my booze with some vegan ‘pate.’ Look out for my review soon!

Celebrate safely and thank you again for all your support! We’re looking forward to keeping it up in 2013. –Melissa

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Let’s Talk About Menstrual Cramps

I apologize to all the fellas out there, but this post will be about menstrual cramps. Why in the world do I want to talk about cramps? Because I had the worst cramps ever just this morning, that’s why! This post might be a little TMI and I do feel some embarrassment and shame in sharing this with you, but it was a learning experience for me that I wanted to share.

Before changing my diet, I would have a bad day here and there with my period. After the change in my diet, I didn’t have anything beyond minor discomfort and annoyance. Oh, nature, you scamp! Today, though, I thought I was going to die. I was brushing my teeth when all of a sudden, I broke out in a cold sweat, my legs started to ache, my hands got numb, and let’s not even talk about my uterus. Now, I suppose it’s possible that something else was going on with my body, but I’m 99% sure that this was a total menstrual issue.

I managed to get into bed and thought weird things like, “Ugh, this is punishment for eating non-vegan holiday desserts!” and “Maybe I need a steak!” and “Am I hungover? But I’m never hungover…” and “I wish I would just pass out.” and “I’m glad I’m at Mom’s house and I hope she gets home soon because I need my mommy!” Mostly, I was moaning in pain and whispering, “Help me!” but only the dog was home so I was out of luck for awhile. Mom finally did come to the rescue. She put a hot water bottle on my abdomen and I was relieved and resting almost instantly.

After more snooze time and some buttered toast, I hopped on the computer and quickly googled “vegan menstrual cramps” thinking that there might be some sort of vegan explanation for my sudden issue. I should have know that a vegan diet has actually been found to reduce pain and menstrual cramps. It is related to the amount of estrogen in our bodies: more estrogen in the body will likely result in more painful cramping and PMS symptoms. Vegan diets, because they are low in fat and high in fiber, help reduce estrogen levels and also helps promote estrogen elimination. Not only can this help reduce menstrual cramps and pain, it may also reduce cancer risk: estrogen helps promote the growth of cancer cells.

Next, I googled “vegan iron deficiency” just for some peace of mind even though I’m aware that one does not need to eat steak for iron. Spinach is an outstanding iron source and far better for you in every way than beef. You would need 1700 calories of a sirloin steak to get the same amount of iron that’s in one cup of spinach. I’m usually really good about eating spinach regularly, but I’ve been bad about it lately. In general, I’ve been eating a lot of carbs, so I won’t surprised if I’m running low on iron at the moment.

On a somewhat related note, I’d like to talk about multivitamins. A month or two ago, I switched to a vitamin that is marketed as being vegan. It was kind of expensive, though, so I bought a bottle of the generic drug store vitamins that I used to take which I believe to be vegan even though it doesn’t specifically say so on the bottle. Anyway, I was surprised this morning to see that the vegan vitamin only had only a 10% daily value of iron while the other vitamin had 100%. The vegan vitamin was also comparatively low in calcium and a handful of other minerals. Hmmm.

Thanks for reading and tell me, vegans: what has been your experience with menstrual pain and cramps since changing your diet? And what are your thoughts on iron deficiency and multivitamins? What do you think caused my episode this morning? Lemme know in the comments! –Melissa

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Chanterelles Sauteed in White Wine and Herbes de Provence

Sounds fancy, right? It tastes fancy…. and delicious! It’s also crazy simple and works with just about any mushroom including the button mushrooms and portobellos you’ll find at your supermarket. You’ll need the following:

1 tbsp vegan butter (I like Earth Balance)

1 tsp herbes de provence

1/2 cup of white wine (I like pinot gris for this)

and a pound or so of mushrooms

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I’m using chantarelles because I love their texture and flavor. You’ll be able to recognize them by their straw color, trumpet shape and frilly looking edge if you see them at your market.

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I added the butter to a pan and waited until it was melted over medium heat. I simmered these, stirring occasionally over alternating low heat and no heat until the volume of the liquid and the mushrooms was reduced by about 1/3. It took about 45 minutes. I saved the remaining reduction, salted my mushrooms to taste and munched away.

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They’re soft, lightly meaty and have a delicate umame flavor that’s complimented by the buttery herbs and crisp musky wine. I didn’t share with Brent. It was that good.

This is Christie, signing off!

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Vegan Beer : Julian Hard Cider – Cherry Bomb


Hope you guys are surviving the holidays, gang!

In today’s beer review, we review a cider. This hot number is Julian Hard Cider’s Cherry Bomb!

It’s a crisp, cherry cider that doesn’t taste like medicine, and isn’t too sweet either. Watch the full review below.

Thanks again for dropping in. And, as always… Peace out, my vegans.

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Giveaway Extravaganza!

Today on Turning Veganese, we are announcing our final giveaway winner of a Bubble & Bee Lotion Stick. And the winner is… justaudrey! Wooooot! Congratulations!! Thanks to everyone who entered!

Don’t forget to enter our TofuXpress giveaway! To enter, you will need to do at least TWO of the following:

Then, e-mail us at turningveganese@gmail.com and tell us what you will make with your TofuXpress if you win it. The winner will be chosen randomly and will be invited to write a post for us about your TofuXpress experience! We will accept entries through December 31st. The TofuXpress giveaway is open only to residents in the U.S. or Canada.

Get those entries in! –Melissa

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