No Tofu For Me

Welcome to my food blog. I try to eat healthy which is difficult because I am currently living in the midwest and I was raised in the DEEP South, which means I grew up with the philosophy that absolutely everything can be fried and gravy is as necessary as salt. Time to revamp this intro a bit. I gave up meat in November of 2010 and slowly evolved into a vegan diet and lifestyle. I live with four other people in my house (all omnis) but my 13 year old kids are pretty veg receptive. I raised them as lacto-ovo vegetarians until they were about four. I do occasionally eat faux meat and tofu but not often and my recipes will reflect that. Usually, the meals I make are for one but some days I cook for five, some for three and sometimes just for my lunches. I bring my lunch everyday since a vegan meal in the middle of the bible belt is hard to come by. I hate recipes that have 400 ingredients or take hours to prepare and cook. Who has that kind of time? Sometimes I want to prepare something elaborate but, most nights I like to keep it simple. I cook more by instinct than by recipes and I love trying recipes that I can veganize. My non-food blog is http://occasionaloctopus.tumblr.com

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[notofuforme-blog]

Rye toast with boca vegan burger, grilled onions and mushrooms and a sauce I made with:

1/2 c nutritional yeast 1/4 c Dijon mustard 1/3 c liquid aminos (or soy sauce) 4 Tbsp apple cider vinegar 1/3 c water 1 Tbsp garlic powder

served with a side of Brussels sprouts.

[veganrecipesforthesoul]

Vegan Steamed Buns with Tempura King Oyster Mushrooms and Agave-Miso Mayonnaise

[onegreenplanet]

15 Double-Dip Worthy Vegan Dips!

[vegan-yums]

Pasta Puttanesca with Heirloom Cherry Tomatoes

[onegreenplanet]

Vegan Buffalo Tempeh Meatballs

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Spaghetti squash tetrazzini

Spaghetti Squash Tetrazzini 2 T. Earth Balance 1/4 small onion, diced 1 small can sliced mushrooms, drained 1 bag frozen california blend vegetables 2 pieces seitan, sliced and pan fried (veganomicon) 1/2 c. unsweetened almond milk 1/2 c. water 2 T. all purpose flour 1/2 roasted spaghetti squash Melt butter in pan. Saute onions until soft, add mushrooms and saute a few minutes, mixing well. Sprinkle with flour and mix until moisture is absorbed and flour starts to brown. Slowly add milk and water a few teaspoons at time and mix thoroughly before adding more liquid, making a tan roux. Pour roux over vegetables and toss with squash. Cook seitan in pan and toss in mixture. Serves 4.

[veganrecipecollection]

(via Vegan Corn Fritters with Garlic Roasted Tomatoes - Breads and Pastry, Recipes - Divine Healthy Food)

[veganrecipecollection]

(via Creamy (vegan!) Butternut Squash Linguine with Fried Sage - Cookie and Kate)

[mouthwateringvegan]

Chickpea Burritos

[mangoaway]

20+ Vegan Lunches You Can Take To Work

[mangoaway]

Cauliflower rice with fresh peas & cumin, Rawmazing

[mouthwateringvegan]

Coconut Vegetable Curry

[mangoaway]

Vegan Waldorf salad wrap, Veggieful

[freshhealthyeats]

(via Healthy Way To Cook Daily Recipe Inspiration: A Feel Good Vegan Lunch Bowl)

[notofuforme-blog]

Love the bowls for lunch

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(Via: http://ift.tt/1bje1AJ) Slow Cooker Scrambled Tofu Breakfast - Get great vegan recipes from here http://tinyurl.com/no3avbu

[mangoaway]

Hot pepper tofu, The Simple Veganista