Tag Archives: food

Happy Thanksgiving!

Hey guys,

How’s it going? Long time no see?

Remember that time I said I’d be blogging again in June? Whoops.

So, let’s recap all that’s happened since March:

  1. I got my 200-hour yoga certification! Woohoo! And started teaching yoga twice a week, and subbing lots.
  2. We traveled to Hawaii, Raleigh, and Austin. It was all fun, and full of yummy vegan eats. Perhaps I will do a summer/fall travel roundup with the food photos I took along the way.
  3. I got promoted at work. Awesomesauce.
  4. I got another year older. But that’s cool.
  5. I went to Atlanta VegFest 2013, and it was awesome.
  6. We ate out more than I cooked.
  7. I started a new blog for a second, and then realized that I already have some loyal readers at this domain, so I decided to delete that blog and pick back up over here.

So, thank you to the folks that keep checking in on the blog, and that keep sending suggestions for the “Where Can a Vegan Eat in Atlanta” page.

Now that I’ve been teaching/taking lots of yoga, I’ll start covering that topic a little more here. I’ve written about Ahimsa before, so living that branch of yoga definitely fits in with the blog.

The past 9 months have been a blur. But, I’m going to start updating more frequently again. Also, I’ve still been reading lots of vegan blogs, and getting inspiration from all of you!

Namaste.

Hiatus

I’ve been a bad bad blogger. I apologize. I’m juggling a busy season at work, with an exciting adventure to become a yoga teacher (which includes homework), with family time and friend time. So, I don’t have a lot of time or leftover brain space right now to blog.

BUT, Former Fish Taco Fanatic will be back in June, so come back and stay tuned for some changes!

Pinterest-Inspired Dinner

I, like many other bloggers, am addicted to Pinterest. I use it mostly to pin recipes, and yoga poses that I aspire to be able to do.

I wanted to find an easy, quick and healthy dinner to make after work on Monday night, so I perused my Pinterest board to see what I had pinned. I was instantly inspired by this Spaghetti Squash recipe.

Courtesy of Dashing Dish

We had an amazing spaghetti squash dish during the yoga retreat, and I’ve been craving it ever since. I had heard about cooking spaghetti squash in the microwave, and since I like anything that’s quick and easy, I decided to give it a go.

I really didn’t do anything fancy for “my” version of spaghetti squash:

  • Poke LOTS of holes in the spaghetti squash and nuke for 8-10 minutes (10 was too mushy, 8 was still hard in spots, so I’d try 9 next time.)
  • Cut squash in half, scoop out the seeds, and scrape “meat” into a bowl with a fork.
  • Dump squash into saucepan
  • Crumble package of favorite brand of soy crumbles
  • Pour in tomato sauce of choice
  • Heat up on stove
  • Top with some Nooch and enjoy!

Sure, it’s not gourmet. It’s basically what I do with actual spaghetti, but healthier and even faster.

What’s your favorite way to make spaghetti squash?

Vegan Confession: Tofutti Sour Cream

Hello all. I’m in Florida this week, soaking up some natural vitamin D. I think I’ve mentioned before, my mom is recently vegan, so we’ve been experimenting with some recipes this week. Oh boy, the fun that is in store.
But today. I need to make another vegan confession.

I’m also addicted to Tofutti Sour Cream.

My go-to super-indulgent snack is Veggie Chips dipped in Tofutti. Also, take a Lipton’s onion soup package and mix it with Tofutti and you have a yummy Onion Dip!

I also add it to pretty much every good winter food. Chili, soup, Tacos. You name it, Tofutti Sour Cream will go on it.

So, bless me, for this is my latest confession.

*Tofutti has no idea who I am. I buy TONS of it with my own dime. So needless to say, this is not a sponsored post. I’m just a big, big fan.

Happy Vegan MOFO!!

Happy Monday, and the first day of Vegan MOFO! I’m going to shoot for 20 posts this month. That’s about 4 post a week, so I’ve got some blogging to do!

Now that they weather is getting cooler (if you call 70 degrees cooler), I though it time to whip out the slow cooker and prepare some hearty fall meals.

Behold, my first slow cooker meal of the year – Vegan Enchilada Casserole and Spanish Yellow Rice

Vegan Enchilada Casserole and Spanish Yellow Rice

The casserole recipe is courtesy of Kathy Hester’s The Vegan Slow Cooker. (P.S. Check out her Healthy Slow Cooking blog for other yummy slow cooker recipes.)

This recipe is super easy. I layered all of the ingredients in the slow cooker before work, and then set the time and forgot about it for the rest of the day. In my version, I substituted tofu for vegan chorizo and it was super tasty.

This dish is a bit spicy, so if you aren’t into heat, make sure to pick up a mild enchilada sauce.

For the yellow rice, I veganized this recipe from Food Network – which pretty much just involved using Earth Balance in place of the butter. The recipe was SO easy and D loved it, so I’ll definitely be making again (and it’s easier on the wallet to buying the pre-made kind).

What’s your favorite slow cooker recipe?

Crock Pot Week

This week was busy, and there was no time for grocery shopping. We ate out every night this week. Dave Ramsey would scold us.

Anyhoo. I’m heading to the grocery store and have lots of yummy fall-friendly (and EASY) crock pot meals on the menu for next week.

Stay tuned!

Happy Weekend!

Vegan Shortcuts

Everyone feels a little lazy now and then. Sometimes, I can barely muster up energy to put ingredients in a bowl, let alone chop and peel and dice. So, I’ve found some easy shortcuts that make cooking quick and easy.

1. Pre-chopped veggies: sure, it’s a little more expensive, but you can get pre-chopped onions, celery, tomatoes and other veggies at Publix. Our Kroger doesn’t have them, but sometimes Whole Foods does as well. They are great for lazy nights.

2. Canned Beans: I use canned because a) I find they are cheaper than dry beans and b) I just don’t have the patience to soak beans. Sure, I can soak them overnight the same way I do cashews, but truthfully, they intimidate me, and it’s easier to pop open a can and rinse the beans.

3. Nooch: I put that $%!^ on everything!: Not really a shortcut, but I find that nutritional yeast makes a really good substitute for Parmesan (for some reason, I can’t find vegan Parmesan in ATL), makes a great cheese substitute when you need a cheesy flavor, AND it’s a good source of B12. So, just sprinkle some noochy nooch for a b12 and flavor boost!

4. Frozen veggies: I know, fresh is usually best, but I’ve heard arguments that frozen veggies sometimes retain more nutritional value if they are flash frozen. . .or something. BUT, they are EASY. Especially the kind that steam right in the bag in the microwave. If I have a bigger grocery budget, this is usually my splurge. I cook the veggies, and then throw them into whatever stir fry I’m cooking up or serve as an easy side dish.

5. Pre-cubed tofu: If you are feeling EXTREMELY lazy, then you can actually buy your tofu pre-cubed. It saves about 2 minutes of cubing it yourself, but it’s good when you really don’t have a lot of time to throw dinner together. I have found that the pre-cubed tofu never seems like as much quantity as when I cube myself, so I save this extravagance for nights of uberlazy.

What are your favorite vegan cooking shortcuts?