I am so glad you are enjoying the Vegan 101 series! Thank you for the comments and wonderful emails! There will be a new post in the series Monday!
In many of your emails you ask me to share a bit more about what I eat on a regular basis. Frankly, if you follow me on Twitter you will pretty much read what I’m eating all day long! But here’s a glimpse into a typical day.
Breakfast, lunch and snacks:
Green juice: Granny smith apple, 8 leaves romaine lettuce, 5 kale leaves, 4 stalks of celery, 1 inch of ginger and the juice of one lime (100% raw).
Green smoothie: Home made hemp milk, 2 handfuls spinach, 2 t ground flax seed, 2 T rolled oats and coconut water (mostly raw).
Collard burritos: Ani Phyo’s Raw Taco meat and…
…Tangy Tomato Dressing wrapped up in collard greens (100% raw)
Afternoon snack: Sprouted Chickpea Humus with snap peas and dehydrated crackers (100% raw)
Later afternoon snack: Apple with Colleen Patrick-Goudreau’s Nut Butter Dip (mostly raw)
Dinner:
Spicy Pintos from The Snarky Chickpea over a baked yam and Happy Herbivore’s Braised Asparagus (not even close to raw).
So there you have it, a typical higher raw day. Let me know if you have questions!
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File this under “just had to share”…
On an impulse I bought Tofu Shirataki Fettuccine last weekend. I put out a tweet requesting advice on how to prepare the odd noodles and Ashley said “rinse, rinse, rinse.” I couldn’t recall why it had been so long since I last purchased the tofu disguised as pasta. Until I opened the package. Holy crap, it smelled like fish. And felt slimy. What to do?
First, I rinsed, rinsed, rinsed. Then I decided to toss the “fettuccine” in the oven. Anything to dry them out. I spread the noodles out on a baking sheet covered with parchment paper, added salt and pepper, and baked on 400F degrees for 10 minutes.
I still wasn’t quite sure how I would finish off the noodles but I knew I wanted some type of “cheese” sauce. I searched my recipe tag on Google Reader and Instant Cheezy Sauce from The Ordinary Vegetarian popped up. Perfect!
I whipped up the cheezy sauce and added about 1 Tablespoon of diced shallots. As I was thinking that I might heat the sauce up the timer went off for the noodles. I opened up the oven….wow, it still smelled a bit like fish. And that’s when it hit me. Not-Tuna Noodle Casserole!
I tossed the noodles in the cheezy sauce (on the baking sheet!) and put them back into the oven for another 10 minutes (still 400F degrees). And then…
…a delicious, mock tuna noodle casserole!
Run, don’t walk, to the store and get some Tofu Shirataki Fettucini!
Do you have any tips on cooking these odd, tofu noodles?
