Wow, everyone, I just loved reading your comments on Tuesday’s post! My confession was certainly in good fun, as I have always talked about the fact that my husband is not vegan here on the blog, but it was time to have a frank, direct conversation about it. Thank you for being a part of it!
Speaking of spending time with non-vegans – which I do often and I’ll bet you do, too – I wanted to tell you about my weekend. Sunday we went to a BBQ on Long Island. The drive can be a bit long, and we wanted to enjoy adult beverages at the BBQ, so it seemed like a wise idea to spend the night with our friends (it was!). My friends are not vegan or vegetarian so I offered to bring a couple of vegan dishes. They insisted that they had the vegan menu covered. Did they ever!
Such a beautiful, plant-filled plate! Grilled vegetables, a zucchini boat stuffed with vegan sausage and bread crumbs, a quinoa and pea salad, and a kale and chickpea salad. Wow, wow, wow! I feasted like a queen! We took the easy way out and brought vegan cupcakes and whoopie pies from Whole Foods, enjoyed by all.
Have your non-vegan friends dazzled you with a fabulous, plant-based meal?
The next morning I whipped up a tofu scramble for the four of us. Making a vegan breakfast for three non-vegans – the pressure was on!
I lightly pressed extra-firm tofu, cut it into cubes and tossed it with Bragg’s Liquid Aminos, turmeric (it’s good for you and it gives the scramble a great, yellow color), and sliced scallions with tongs in a bowl (using tongs crumbles the tofu which is what you want for that “scrambled egg”-like texture). I let it sit on the counter for a about 15 minutes while we enjoyed coffee. I sprayed a non-stick pan with olive oil, sautéed two cloves of garlic, and added the tofu, stir-frying for about 10 minutes. I added an entire bunch of kale – washed, drained and torn into bite-size pieces – covered and let simmer for about 10 minutes (long enough to wilt the kale).
Dave toasted rye bread and prepped vegan sausage while I tried to figure out how to incorporate nutritional yeast into the breakfast. I wanted to introduce it to them in a very tasty way. I looked through their refrigerator and bam, an idea!
Breakfast was served…
…with “cheese sauce” and raw, sliced scallion over the tofu scramble. It was a hit!
Quite a delicious weekend, wouldn’t you say?
Nothing makes me happier than kale in almost every meal. As you know, my love for kale knows no bounds. Here are the top three reasons I love it so.
Why do YOU love kale?