You guys! I’m writing about delicious tofu for Nasoya and I’m really enjoying it so far and I want to share the posts because TOFU YUM. Get into it:
I used to be ambivalent, at best, about tofu. I simply saw it as a white, square block of jiggly goo that tasted like nothing. Even after being vegetarian for quite some time, I pretty much avoided (what I thought was) the flavorless block like the plague. However, one dish changed that all.
My friend Hannah loves tofu. She loves it so much. Honestly, I was kinda freaked out by her love for something I considered so “meh”. Well, with one simple, easily remixable kinda-recipe, she showed me the tofu lovin’ light. Hang onto your hats, because you’re about to become a tofu convert.
This isn’t so much a recipe as it is an idea. Feel free to play with the spices, but the premise is oh so easy. You just press your extra firm tofu to get all the excess water out, cut it into cubes, and then cover it in a mixture of soy sauce, nutritional yeast, potato starch, paprika, garlic powder, and onion powder. Mix it up and create a scrumptious sludge to coat your tofu with Then, you put some coconut oil in a pan on medium-high heat and fry those suckers up. What’s next is totally up to you! You can toss the tasty cubes in pasta, throw ‘em on nachos, top a salad, or just snack until you’re full. Which, with all the delicious protein in tofu, won’t take long.
After becoming a convert to tofu and its delicious ways, I became insatiable. I mixed it into puddings, baked it with a cornmeal topping, and fried it up with sauces and spices. What I learned is that tofu is a gorgeous blank palette. It soaks up all the goodness and turns out dishes that are not only tasty, but oh so good for you. I’m now proudly Team Tofu all the way!
Is there anything better than vegan chicken & waffles? (Photo courtesy Crossroads)
Tal Ronnen strikes again, and this time he means BRUNCHNESS. Starting this weekend, you can go to Crossroads in Los Angeles on Sundays from 10 a.m. to 2 p.m. and indulge in both savory and sweet dishes (guaranteed not to disappoint). Some menu items include Chicken & Waffles (drool on photo above), French Toast (gluten-free options available), Crossroads Benedict, two types of frittatas, and much more. Also, for you boozy brunchers, there will be a “tableside bloody mary cart.” (Can you roll me out of there on said cart when I’m done chowing down?)
Click here for the full menu, and to make your reservation!
The Minnesota Vikings’ new stadium could kill thousands of birds each year.
Despite state guidelines requiring bond-funded buildings to protect birds from window collisions, the Vikings and the Minnesota Sports Facilities Authority rejected calls last week from Audubon and other groups urging them use safer types of glass.
For less than 0.1% of the entire billion-dollar cost of the facility, the Vikings could incorporate bird-safe glass, which could help prevent birds from fatally colliding with the stadium’s huge glass windows.
And, we know that it will work. The Javits Center, once New York City’s biggest bird killing structure, updated its glass to a bird-safe variety and reduced bird collisions to almost zero.
According to scientists from the U.S. Fish and Wildlife Service and the Smithsonian Institution, up to 988 million birds are killed annually in the United States by collisions with buildings, especially glass windows. The new Vikings stadium will feature nearly 200,000 square feet of glass.
If we have a solution that we know will prevent bird deaths, why not act on it?
You can make a difference and help save birds! Sign our petition and urge the Vikings to use bird-safe glass!
Guest post by Elizabeth Sorrell, the Digital Communications Manager for National Audubon Society and a proud vegan!
The meat industry’s leadership seems to be in a panic over how prevalent the term “factory farming” is these days. My coworker Matt Prescott takes them to task in a new Washington Post commentary, explaining that meat production is in fact far more factory than farm, and that it was the industry itself which helped coined the language used to describe these inhumane places.
They’re also complaining about California’s historic and humane law banning foie gras, even calling for the Supreme Court to nullify that law. One of them got into the ring with me this week on NPR’s Los Angeles affiliate to debate the issue. You can listen to our debate here, and read more about it in the LA Times.
What else do they complain about? The fact that some countries are concerned about American chicken products being soaked in chlorine. I discuss the issue in my new commentary, “Got Chlorine? Your Chicken Might.”
Finally, they love to complain about all the studies showing that eating less meat improves health. Well, the title of an article in Men’s Journal this week won’t make them happy: “Go Vegetarian, Live Longer.”
Have a wonderful weekend!
P.S. Video of the week: Think we’re the only species that likes to surf? Check out these black swans!
Delicious vegan food (a free tasting menu!), lively discussion between Plant-Powered for Life author Sharon Palmer and Real Food Daily owner Ann Gentry, and a raffle—anything else on a Wednesday night would be snoozeville in comparison. All this goodness happens Wednesday, July 16 (that’s tomorrow), from 6 to 8 p.m. at Real Food Daily in Pasadena.
RSVP to the Facebook event page or to firstname.lastname@example.org and invite all your friends! See you there!
It’s that time of the month again! No, not that time, it’s Vegan Cuts Beauty Box time! Here’s you peek into this past month’s box.
The Superchic Lacquer caused a feeding frenzy at work. It ended up getting passed around. Like a 40 at an 8th grade party. Everybody was really into the color. It was a light blue, I think this one.
And of course the Pacifica eyeliner was popular! Did you know they made eyeliner? I did not.
What else…oh! My new favorite thing was in the box! NYL nourishing facial serum! I recently tried a bunch of NYL stuff that I’ve been meaning to review—oops! It’s coming, I swear!—and this was actually my favorite product of theirs. So it was pretty dope to find it in the beauty box.
I was also into the LA Fresh nail polish remover because it’s a nice little travel polish remover and travel shiz is the best! You know me, always travelin.
That’s your peek into the Beauty Box this month!
I got this for free but if you want to try it, the box subscription is $19.99 a month, shipping included (for US addresses. International is more).
You will never ever never ever guess what this vegan tuna sashimi is of. NEVER EVER. And if you do? GOOD ON YOU, SUPER GENIUS. As a reward for being so much smarter and better than the rest of us, please make me all of the amazing vegan sushi in this delicious Thursdays With Wanda recipe post KTHXBAI.
[h/t furika ke]
Up a small highway from the beach cliffs of Mendocino, surrounded by lush, color-popping gardens, sits the breezy Stanford Inn by the Sea eco-resort. I mean, don’t you already feel more relaxed?
Perhaps you’ve heard of it. Maybe you’ve even visited? I went for the first time a few months back and I can’t believe it took me this long.
Full disclosure: while still a bit folksy, this was a luxurious vacation for me. I normally crash on friend’s couches or find the cheapest possible sun-bleached California motel. While The Stanford Inn is no such place, it’s also not a hyper modern or glam resort of the boutique hotel variety.
It does, however, serve you fresh, warm vegan chocolate chip cookies upon arrival, and every day after that. God, I wish someone would leave gooey cookies out for me nightly back in the real world.
There’s also a complimentary dessert and tea-time nightly for guests. And this was my introduction to the Stanford Inn at the Sea, after a windy drive from San Francisco. With my husband and rescue chug in tow, I walked past an already-crackling fireplace in the modest, lodge-like common area and devoured a rich chocolate torte with hints of orange along with a mug of hot mint tea.
When we made it to the room, there were vegan dog treats wrapped in plastic with a bow and the aforementioned chocolate cookie plate — because we needed more desserts — along with a rustic bedroom set and wood-burning fireplace, already roaring. We opened the picture window porch doors to views of endless greenery and far off waters. It’s all feeling very Danielle Steel at this point.
We traipsed through the gardens to meet the lodge’s elderly llamas, who lived up to their expected cuteness, along with a few donkeys and at least one pony. Below that we walked down to Catch a Canoe & Bicycle Too, on the edge of the river. The inn has a deal with Catch a Canoe, and guests can ride complimentary mountain bikes during their stay.
Later, we made it back to the saltwater pool and Jacuzzi at the Inn, essentially enchanted in the atrium trimmed with wild plants.
Throughout our stay, we munched complimentary breakfasts at the Raven’s Restaurant (attached to the inn) of delicious, decadent vegan Florentines and benedicts and the signature brunch dish: The Stanford Citrus Polenta over braised greens with cashew cream sauce. We returned nightly for the excellent tempeh burger, tamari-maple glazed tofu, and winter ravioli with butternutsquash filling in beurre blanc sauce.
Did I mention that our dog happily sat at our feet during the entire stay?
Perhaps it all sounds a bit (cashew) cheesy, but the comfort of knowing everything you’ll be eating is both vegan and yummy, matched to all those romance novel touches of crackling fireplaces, windswept beaches, colorful gardens, and secluded-feeling saltwater pools makes the Stanford Inn a rather irresistible spot for veg couples.