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?

Raleighgrams

We are back from Raleigh and our pre-anniversary trip to Hopsotch Music Festival! The festival was amazing, and I could probably fill up 10 blog posts with everything we did, but for our purposes, I’ll focus on the food.
Two words for you: Remedy Diner.

We ate there four times. Yes. Four. Times.

Because it was the best.

As you know, I had my short list of places to eat. But when it came down to actually being in Raleigh, we were limited to choices within walking distance of our hotel and in good proximity to our venue. I’m sure there are other good places to eat — but if it’s not broke, don’t fix it.

Remedy was in the perfect location and had such a DIVERSE menu, that we were more curious about trying out as many of their menu items as possible.

Everything we had there was good. So I’ll spare the talking writing and just show you pictures.

Vegan Crab Cake and Fries

Tempeh Tantrum Sandwich (and hubbers’ hand)

Vegan Chocolate Cake

Beautiful back patio where we sat for breakfast on Saturday and Sunday.

Morning refreshments

No Huevos Rancheros

We also ordered the vegan Sopapilla Cheesecake. It was so good, we gobbled it up before we could get a photo.

Quinoa Burger

Vegan Quesadillas with Daiya and Tofutti

With a name like “mother earth,” I hope it was vegan.

We also stopped by an Irish Pub, Tir Na Nog on Friday morning for one of the many day parties that take place during Hopscotch. I had the best bloody mary ever there. We ate dinner here one night too as they have some vegan items on the menu, but I wasn’t too hungry, so I just nibbled on some hummus and veggies.

Best Bloody Mary Ever in the History of the World

We had so much fun and it was a great way to kick off our anniversary celebration!!

ETL Week One

ETL Six Week Challenge is going well. I’m already down three pounds!

It’s been a busy busy week, but I’ve managed to find easy meals that fit the Eat to Live guidelines, and that satisfy my hubbers too.

What did we eat this week?

I found this recipe on Fat Free Vegan Kitchen for No-Pasta Eggplant Lasagna. I actually used the recipe from Happy Herbivore Cookbook for the Tofu Ricotta as the filling, since I like it and it’s a super simple recipe. Since the “salad is the main course” I also had a HUGE mixed greens salad, topped with Chickpeas and Nooch.

From Fat Free Vegan’s website. Not my photo.

Another night, we enjoyed the Asparagus and Chickpea Casserole from Fat Free Vegan. I actually used green beans instead of asparagus.  I also took Susan’s recommendation and made gluten free with cornstarch instead of using flour. D loved it, especially because it was topped with hash browns!

R. Thomas vegan yummies

On Tuesday, I had a doctor’s appointment at Piedmont Hospital. D wanted to treat me to lunch following the appointment, so we decided to try out R. Thomas Deluxe Grill, a funky 24-hour diner that has a ton of vegetarian and vegan friendly options. I ordered the Lucky Green Tea Bowl, which had quinoa, tofu and a plethora of other veggies. It was topped with a kale/collard salad. They probably used more oil than Dr. Fuhrman would have liked, but it was delicious.

D enjoyed a tofu scramble, with vegan sausage and the kale/collard salad. Although he said the tofu scramble wasn’t as good as my tofu scramble (shh. Don’t tell him it’s really Happy Herbivore’s Tofu Scramble).

I’ll be posting more eats from week two!

Calling ATL Vegan Bloggers. . .

Are you in Atlanta? Are you blogging about eating vegan food in Atlanta? Well, shoot me a note, because I want to add YOU to my new blogroll.

Like my vegan-friendly restaurant guide, I want to have a good list of other Atlanta vegan foodies that folks should be reading! I know there are more of you out there.

There are a cajillion (that’s a real number I’m sure) vegan bloggers that I love, and it would take up the whole sidebar if I listed all of you, so I’m just focusing on Atlanta peeps here, since this is an Atlanta blog.

Thanks all!