In Recipes on May 8, 2014 at 12:14 pm
Since becoming vegan I have been more adventurous with my food. I am constantly on the lookout of new plant-based foods that could become a new favourite. Working in the grocery store I come across many international foods that are not typically found in the Western diet. When I discovered the awesome-ness that is ackee, I was surprised how under utilized it is in the vegan pantry. What vegan recipes I could find on ackee were typically catering vegans who’ve either grown up on ackee or tourists who’ve tried ackee when visiting the Caribbean and want to make it when they return home. I think this is a terrible shame!
It is a Jamaican/West African fruit, that isn’t really treated as fruit, which resembles runny scrambled eggs, although doesn’t really taste like it. It is high in iron, and has some protein and calcium and no cholesterol which makes it a great alternative, in more ways than one, to scrambled eggs. And if I do say so myself, the flavour of ackee is downright delicious and possibly addicting. So much so, that it makes me curse the price-tag of a can of ackee which can go from $4.99 to $8.99 as I have seen in stores in my city. In any case, I believe every vegan should give this fruit a chance (maybe wait for them to go on sale?) and discover a new joy and flavour that could become their favourite as it has for me.
In Health, Recipes on April 8, 2014 at 12:42 pm
Since I have been conscious of the amount of processed mock meats/vegan proteins I have been consuming and my recent digestion issues with wheat, I have been working hard at finding quick, easy and delicious protein options that aren’t as heavily processed and wheat/gluten-free. That usually leaves me with the choice of beans, tofu, and tempeh. Normally I would cut slabs of tofu and marinate several hours or overnight then bake them for half an hour, however I have found myself increasingly reluctant to spend so much time on my tofu. And with tempeh, I would just throw it in a pan of oil and them cover with BBQ sauce, which wasn’t all that inspiring. These past few weeks I have come across two recipes for tempeh and tofu that are now a mainstay staple of my everyday eating, and are quite exciting, if I do say so myself.
They are: Maple Hickory Tempeh and a Quick Tofu Scramble (it tastes way better than the name I came up with, I promise!). The Maple Hickory Tempeh could be more of a bacon substitute, as it has that flavour profile, but it is just so darn yummy that any thought of bacon is quickly erased by the sweet maple and smoky hickory speaking for itself. The Quick Tofu Scramble is so incredibly easy that I couldn’t believe how delicious it tastes. It is suitable for breakfast, in a wrap with veggies, however I use it for all meals in the day since I just was to get some protein on my plate, and fast!
In Uncategorized on March 19, 2014 at 11:21 am
Once again this blog, or more specifically, myself (Moon Appleby), will be undergoing another major change. My absence from regular blogging was due mostly because of attending university, juggling two jobs and managing a long distance relationship. However at the end of last year I made a huge decision regarding my future, one that will change the nature of this blog drastically: I decided to leave my English program at the university and focus on becoming a holistic nutritionist.