Meatless Monday: Tofu & Vegetable Stir Fry

If you would have asked me at the beginning of summer if I liked tofu, my answer would have been a solid "NO!"  Possibly followed by an eww or gross. However, Brandon isn't one to give up so after reading about how to improve the texture of tofu and me playing around with some seasonings, I have come to love tofu.  My all time favorite dinner is Tofu & Veggie Stir Fry.

Tofu tips:  As soon as you get it home, pop it in the freezer for 24 hours.  When you are ready to use it, make sure it's thawed and cubed.  Lay down a tea towel and a paper towel, spread the tofu cubes out over the paper towel in one layer.  Lay another paper towel and towel on the top and press to draw out moisture.  (I usually use a cookie sheet on top with some heavy things sitting on it.)

I have trouble sharing recipes because I don't really follow them.  I tend to add things "to taste" instead of actually measuring them out.  Here is my attempt at putting this into a recipe.

 3-4 cups of cooked rice (I use a wild blend)
1 bag of frozen stir-fry veggies
1 container (14oz) extra firm tofu
Soy Sauce (gluten-free)
Sesame Oil
Garlic Powder
Chili Powder
Cayenne Powder

Preheat oven to 350 degrees.  Toss tofu cubes in soy sauce to coat and season lightly with garlic powder, chili powder, and cayenne powder.  Spread out in single layer over cookie sheet.  Bake 15 minutes or until desired texture.  Put about 2 tbsp of sesame oil in a frying pan and heat up.  Saute veggies until tender.  Add rice and soy sauce to taste.  Stir in tofu.  ENJOY!

We add extras from time to time.  I've learned I don't like those little corn on the cobb things.. I do like adding mushrooms. 

Monster Salad

Another family favorite is salad night.  It's still hard for me to believe but it's one of our kiddo's go-to meals when we can't think of anything else or if they don't like what we are having.  There are so many different kinds of salads out there.  Brandon likes to experiment making his own dressings.  Another time I will post his strawberry vinaigrette that he makes to drizzle over a spinach, grape and walnut salad.  Today's salad is what we like to call "Monster Salad" because it's huge. 

This salad contains the following;

Spinach
Garbanzo Beans
Pumpkin Seeds
Artichoke Hearts
Tomatoes
Cucumber 
Mushrooms
Carrots

Other things we like to throw in when we have them:

Kidney Beans
Bell Peppers
Banana Peppers
Sesame Seeds
Avocado

What is your favorite salad or ingredient to add??
 

Results!!!

    We began this journey only four months ago and yet so much has changed.  While keeping an active lifestyle and focusing on eating a mostly plant based diet our health has vastly improved.  My husband is down 30 pounds and I have lost 18!  While weight loss isn't the goal with this leap it certainly is a welcome result.

    We were talking the other night and realized that this is the longest I have gone without having some sort of infection needing treated with antibiotics in YEARS!   I feel  better than I have in, I can't remember how long.  I've gotten my spark back, have random dance parties with my kids again, and just feel happier overall.   I still struggle with this auto-immune disorder crap but instead of running an 101 degree temperature every day, I'm down to 99.5.  I also still have days where everything hurts and I don't want to get out of bed, but those are no longer the norm.
 
   My kiddos are growing like weeds.  Sometimes I wish high-wader pants would come into style so it wouldn't be so hard to keep them properly dressed! :)  The have embraced this lifestyle and have a sense of pride in making an effort to be healthy.  I'm super proud of them both.

   Brandon just finished reading The China Study by T. Colin Campbell.  He has read about 1/2 of it to me!  Every time he finished another chapter that floored him, he re-read it to me.  It was completely eye-opening.  While not everyone agrees that completely cutting out animal proteins is the answer, there is undeniable evidence showing that our current "American Diet" is killing us through heart disease, cancer, and so on.  The cancer study in mice ABSOLUTELY BLEW MY MIND!  As did the evidence that the people who tell us what is healthy, plan meals for our kids in school, and make up the material to educate our doctors, have no concern about our actual health.  I could go on and on about this but I won't.  I wholeheartedly recommend everyone read this book.  As B put it best, it should be required reading for every American.

Picky Eaters?

     This is a typical reaction when I tell my kids we are trying something new.  This particular photo was snapped when I told my son we were going to eat oysters.  I have learned very quickly that when they ask what we are having for dinner the best course of action is to be vague or tell them it is a surprise. Then, kick them out of the kitchen.

     I don't know how many times I have slipped pureed cauliflower and such into dishes and the kids nor my husband were ever the wiser.  However, if they even see some sitting on the counter- Mission:Failed.  They won't even touch the stuff.

Some things that help me:

1.  Have the kids help make the meal.  If they feel like they have contributed and had some control over the food they are going to eat, they are so much happier (and willing) to eat it.

2.  Ask the entire family to help create a meal list for the week.  

3.  Try to limit a meal to one item the kids aren't crazy about.  My son is much more willing to eat a few brussels sprouts if he loves the rest of the meal.

4.  If you have a dinner the kids don't really care for, have one of their favorites the next night.  

 

What's for Breakfast?

So being gluten free has hampered many of my breakfast favorites.  Taking it a step further with the whole vegan thing.. my choices get even slimmer.  Here is a new favorite in our household.

Tofu Scramble

1 pkg of extra firm tofu

1/2 cup of red pepper

1/2 cup of onion

1/2 cup of mushrooms

2 cups hashbrowns/home fries

Add a couple of tablespoons of oil to your frying pan and begin browning potatoes.  After they start to get golden add in onion, peppers, and mushrooms.  Saute for about 5 minutes and add in tofu.  I smash my cubes with a fork to make them more "egg-like"  I add 2 dashes of Turmeric and Cayenne powder.  Salt & Pepper to taste.  I also use a little Sriracha sauce on my plate.

BLACK BEAN BROWNIES - 3rd Time's a Charm

   GLUTEN-FREE, VEGAN RECIPE

  When I first heard of black bean brownies I was a little skeptical.  Then I made my first batch and they were a little funky.  However, I LOVE chocolate and was determined not to give up.  So after playing around with them I think I've found a winning recipe. They are vegan, gluten-free, and yummy!

1 can of black beans thoroughly rinsed and drained.
3/4 cup of cocoa powder
1/2 cup of sugar
1 1/2 Tbsp coconut oil (melted)
1 tsp Vanilla
1/4 cup of dark chocolate chunks or chips
2 "eggs"  (I use vegan egg substitute powder+water)

*Optional - top with chopped chocolate or pecan pieces

Preheat oven to 350 degrees.  Mix egg substitute in blender for a few seconds.  Add all other ingredients and blend for 4-5 minutes until completely smooth.  Spoon mixture into muffin pan and sprinkle on desired toppings- makes 12 brownies.   Bake for 22-26 minutes.

ENJOY!

Whaaaa???

    My #1 motivation for being vegan is health.  However, through all of my research I have come across some astounding statistics that I just have to share.   For instance, if we continue to consume seafood at the rate we are now, there will be zero sea life by 2048.  Seriously??  None, nada??  Well, they say jellyfish will survive. We aren't talking about our grandchildren's lifetime, it's OURS!  I was floored by that.  The second most amazing tidbit for me was if every American cut out meat for two dinners a week there would be enough grain, corn, and soy to feed the entire world!  (As so very much is poured into feeding massive quantities of chicken, cattle, and pig in order to keep up with demand)  Some 800 million people are hungry or malnourished on this planet.  

Here is a cool site that is working on recruiting people and businesses to go without meat on Mondays.

Meatless Mondays
 

SMOOOOTHIE!!!

Breakfast smoothies are a favorite in this household.  I usually double the recipe and it makes enough for my family of four.  I love them because they are easy and so filling. 

1 cup almond milk
1/2 orange
1-2 frozen bananas
1 cup frozen blueberries
1/2 cup frozen strawberries
1/2 cup frozen peaches
1 tbsp almond butter
1tbsp chia seed
1tbsp gound flax seed
2tbsp hemp protein powder

It's easiest on the blender to let the frozen fruit sit out for about 10 minutes.  We have been making so many purees, smoothies and other blended goodies that I invested in a Vitamix.. I love, love, love it.  What was taking me half an hour to make now takes 5 minutes.  I can also make my own almond butter!

Vegan Clam Chowder (Gluten Free)

When deciding what we should and should not eat, our family looks at three main components;  Health, Environment, and Ethics. When it comes to oysters, clams, and mussels, we found too many benefits and little to no drawbacks, so we are happy to include them in our diet.  Plus our kids have always loved clam chowder.  Here is my, mostly, healthy version:

Vegan - Gluten Free Clam Chowder

3 cans minced clams (6.5oz)                      1 quart almond milk

1 cup chopped carrots                               2 tablespoons red wine vinegar

1 cup chopped onions                                1 stick vegan "butter"

1 cup chopped celery                                 2 bags of frozen cauliflower (steam

2.5 cups diced potatoes                             and blend to make a puree)

Salt & Pepper to taste 

Separate juice from clams.  Set clams aside and pour juice into large into a large skillet over the carrots, celery, potatoes and onions. Add enough water to cover, and cook on medium heat until tender.

Add cauliflower puree, almond milk, and "butter".  Heat on medium until hot throughout.  Add clams and vinegar.  Salt and pepper to taste, then serve. 

Cheese, Please? Vegan Pizza

    For as long as I can remember, cheese pizza has always been a favorite food.  Fools Gold, 5-Cheese, Cheese Lovers... the more cheese the better.  So after deciding to go vegan making pizza just seemed pointless to me.  Then one day my husband gave it a try and loved it.  He liked it so much he offered to make it for everyone.  For the kids we made crust with sauce, tomatoes and spinach.  For us, he used mushrooms, tomatoes, olives, onions and spinach.  It was delicious!  The kids even loved theirs, although, my daughter still prefers some cheese on hers.  A little rice cheese does the trick.  Honestly, I didn't miss the cheese at all and when I had finished eating, I felt great.  I didn't have that heavy, sluggish feeling I usually got after eating a greasy cheesy pizza. 
    * For those gluten-free individuals, I have found that the pre-cooked crusts in the freezer section are quite scrumptious.  I prefer them to the ones I have tried at local restaurants. 

Oh yeah.. the KIDS!!

    So my main purpose in starting this blog is to give a real perspective on healthy eating as a parent.  The journey of healthy living takes on a whole new look once you take into account my (at least one) picky eater.  My son, the oldest, once threw up after trying cooked zucchini in a soup.  Fun times!  So getting him to try something once, without prejudice, is extremely difficult.  I can see him gagging and making a face before the food has even entered his mouth. 
   
   I have gone from "Eat what's on your plate or go hungry" to "**SIGH** Whatever, fix yourself a sandwich."  I won't lie, it was a roller coaster for a while.  Now, when I think we are just slowly chugging along we hit a 90 drop and have to start a climb all over.  What's the RIGHT thing to do??  I will not force my children to give up all meats and dairy, but I wanted them to be healthy eaters at the same time.  Since my children are 7 and 9 years old I could explain to them the reasons we were making the changes in our diet.  It was not about how you look, losing weight, gaining weight, or anything along those lines.  It was simply about being healthy.  Not putting things in our bodies that help contribute to heart disease,  diabetes, cancer and other ugly diseases.  We want to feel better physically.  They had seen what a difference cutting gluten from my diet had made.  Mommy no longer had to curl up in a ball after meals, and they liked that. 

     Little by little, it has got easier to introduce new foods.  My son now loves grilled potatoes, steamed broccoli, and salads.  In fact, salads for school lunch are his favorite!  There are still many nights I have to make a 2nd meal because I know neither of my kiddos are going to eat the spaghetti squash with avocado. 

Baby Steps

    For the first few weeks, all I could think about was what I could not eat.  I LOVE cheese, eggs, and occasionally a nice, juicy steak.  My husband is smart though, and he'd done his research.  He had us take baby steps, not cutting everything at once.  And, to this day, if I really want a little something I have just a little.  At first, I "had a little something" on a regular basis.  Now that we are in our third month, I really don't want or need anything dairy all that often.  Meat was much easier for me to give up.  Who knows... maybe someday I will think about my favorite custard place and think "no thanks"

Health & Happiness

    Okay, I will be the first to admit that I am NOT  a healthy person.  While, I am in my early 30's, I seem to have the body of someone twice my age.  I have, on more than one occasion, had doctors say that they had only see whatever ailment they were seeing me for in persons 65 years or older. Yaaayyy, right???
     Well, this this past spring I started to run a fever pretty much every day, my joints started aching and I felt so tired all the time.  After 3 months I broke down and called my doctor.  She ordered a ton of blood work, then referred me to a Rheumatologist.  He started me on an anti-malarial drug they use to treat Lupus.  That on top of medicine I already have to take daily for the rest of my life made me re-evaluate my husband's plea to lead a vegan lifestyle.  From what I have read Lupus and other auto-immune diseases can be controlled with a healthy plant-based diet.  What to do I have to lose by trying it?
   My doctor explained that the medication could take up to 3 months to make any difference, and that diet would also take time to notice any effect.  It has not been 5 weeks and I am still running a fever daily, but have noticed a bit of spark has returned.  Others have noticed too, which is nice.  

Veggie Tales

      This spring after numerous tests my doctor concluded that I have a gluten intolerance.  So, taking his advice, I cut all gluten from my diet for 5 weeks and the pain I had been experiencing vanished.  Just to test it out I ate 3 Girl Scout cookies and, sure enough, I was almost immediately doubled over in pain.  Cutting out gluten takes some serious creativity and patience.  My husband started doing a lot of research on nutrition and we watched a lot of documentaries.

      Fast forward a few months and our family has adopted a mostly vegan lifestyle.  I say mostly because if our kids really want something every now and then I will not deprive them of it.  After all, moderation is key with anything.  Oh.. and I really love to eat Andy's frozen custard whenever we visit home. 

     The idea behind this blog is simply to share what I have found that works and what doesn't.  I am still learning and have a very long way to go.  

My Goal:  To provide my family with healthy, nutritious food and NOT have to listen to whining and nitpicking throughout and entire meal.