Smoothies!
Veg Out With Your ___ Out
Vegetarian/vegan food blog.
A collection of my own food endeavours, as well as recipes, other food photos and intermittent articles on sustainability and animal rights. Feel free to submit ideas or ask questions. Cheers!
A collection of my own food endeavours, as well as recipes, other food photos and intermittent articles on sustainability and animal rights. Feel free to submit ideas or ask questions. Cheers!
Reminder
Today I was driving down the highway and passed a truck carrying a bunch of pigs. They were quite small so I can assume they were young. They were packed in there and it served as a stark reminder of why I made the dietary decision I did many years ago.
Save Our Water: The Vegetarian Way
“Livestock are one of the most significant contributors to today’s most serious environmental problems. Urgent action is required to remedy the situation.”
H. Steinfeld, senior author, Livestock’s Long Shadow, A report from the United Nations
My New Favourite Thing
Avocado on whole wheat bread. Seriously. Try it. It’s such a great snack and packed with nutrients. I usually just toast a thin piece of whole wheat bread, slice up and avocado (ripe one), lay the slices on the bread, add some pepper and voila! Super easy healthy snack. Sometimes I’ll even make some salsa to but on top.
Flatbread Pizza.
Vegan Tofu Burger
Ingredients
- 8 ounces firm tofu
- 1/4 cup Tahini
- 1/2 cup ground walnuts
- 1 tablespoon fresh dill, chopped
- 1 tablespoon soy sauce
- 1 cup breadcrumbs
- 4 ounces mushrooms
- 1 tablespoon olive oil
Directions
- Mash the tofu with the tahini in a bowl with a fork. Add the dill and the soy sauce.
- Slice the mushrooms and then, in a separate frying pan over a medium-high heat, cook them in a slick of olive oil. Once they have released their water and are beginning to caramelize, add them to the tofu mixture. Add the walnuts and the breadcrumbs until the correct texture is achieved. The mixture should be just firm enough to form patties without being soggy.
- Form the tofu into burger shapes and place on an oiled grill. Cook until browned on both sides.
(Source: http)
Rustic Potato and Parsnip Mash
Ingredients
Rustic Potato and Parsnip Mash
- 4 yukon gold potatoes, scrubbed and cut into 2-inch chunks
- 2 parsnips, peeled and cut into 1-inch chunks
- 1/2 head of garlic, cloves peeled
- 2 tablespoons olive oil (30 ml)
- salt
- cracked black pepper
- 2 tablespoons butter (30 ml)
- 1/2 cup of 35% cream (125 ml)
- 2 tablespoons sour cream (30 ml)
- 2 tablespoons chives, chopped (30 ml)
- salt and pepper, to taste
Directions
Rustic Potato and Parsnip Mash
- Preheat oven to 375 degrees F.
- In a large roasting pan toss potatoes and parsnips with garlic cloves in olive oil. Season with salt and plenty of cracked black pepper. Roast for 40 to 45 minutes or until potatoes and parsnips are golden and tender. Toss occasionally to prevent garlic from burning. Remove from the oven and. mash directly in the pan with a hand masher. Add cream, butter, sour cream and fresh chives and stir just to blend and season again to taste.
Fresh food love.
