There probably won’t be very many book reviews posted here, because if you know me.. you know how much I hate to read. Reading is one of those things that I really wish I enjoyed, but I just never have. Maybe one day I’ll learn to love reading, but until then I’ll be happy to read (but more importantly, finish) at least two books every year.
One book that I’m proud to say I read this year was Why We Love Dogs, Eat Pigs, & Wear Cows: An Introduction to Carnism written by social psychologist Melanie Joy Ph. D. I had been wanting to read this book for about a year, and finally forced myself to go to the library, check it out, and actually read. Ever since going vegan, and understanding the social norms that surround eating and using animal products, I’ve been fascinated at the psychological reasoning and history behind using animals for our own use. This book really encompassed a lot of the topics I was interested in, so I found it very informative and eye-opening.
Continue reading “Why We Love Dogs, Eat Pigs & Wear Cows by Melanie Joy, Ph.D. | Book Review” →
Spinach Veggie Wrap
(Serves: 1 person)
- Spinach & Herbs Tortilla (I used a vegan tortilla by the brand Olé Mexican Foods, but
you can use any type of tortilla)
- 1 handful spinach
- 5-6 slices cucumber
- 2-3 slices tomato
- 1/4 block tempeh (lightly sautéd)
- 1/4 avocado slices
- 1 handful sprouts (I used alfalfa & clover sprouts)
Making wraps are super easy, because they only require chopping up a few veggies, and wrapping them up in a tortilla. They are a great lunch to pack to take on the go.
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Today started off at 9:45am with breakfast being an Ezekiel English Muffin with one half of it spread with peanut butter, and the other a strawberry jelly from Trader Joe’s (sweetened with fruit juice!). I also had a bowl of fruit: a banana, strawberries, and cantaloupe. Of course a cup of black coffee was served along side it all!
I then ran some errands, worked on some blog stuff, and then was ready for lunch! Around 12:00pm I made my Spinach Veggie Wrap but instead of a spinach tortilla, I used a whole wheat tortilla. I also ate some cantoulpe with it.
Continue reading “What I Eat In A Day” →
I had never really tried sushi until last summer when we made it in Natural Chef school. Seafood was never really served in my family, and so I never really like it even before deciding to go vegan. Before making it, I always associated sushi with raw fish and it kind of grossed me out. But then I realized not only was it easy to make, but you didn’t have to use fish or meat at all. Sushi rolls can easily be made vegan. Once I learned how to make it, I went to an Asian Market and picked up some nori (roasted seaweed). The process of making sushi is a lot easier than I thought it would be, and it’s way cheaper than getting it from a store or restaurant. So today, I’m going to show you just how easy it is to not only make sushi, but make vegan sushi!
Before we get into the actual steps to making it, I wanted to talk a little bit about the health benefits of sushi. Seaweed is extremely high in many nutrients, including iodine which is good for thyroid health. It is also has some protein. Making sushi with white or brown rice, vegetables, and little avocado is the perfect combination to a filling and whole plant-based meal. I like making mine with white rice, because it taste better but it can easily substitute it with brown rice. I like (and recommend) using liquid aminos instead of soy sauce. Liquid aminos is a low sodium substitute for soy sauce and taste just like it without all the added salt and preservatives. It’s essentially just amino acids, with are the building blocks of protein and essential for our body.
Vegan Sushi Rolls
- 8 Nori sheets (can find in the Asian section of most grocery stores like Harris Teeter, or at an Asian Market)
- 2 cups dry rice ( I’ve found white rice works best, but you can definitely use brown rice)
- 1 medium avocado
- 2 medium carrots
- 1/2 medium cucumber
- optional: 1/2 pack of extra firm tofu (I recommend using organic tofu) that has been cut into strips and dried with paper towels to remove as much liquid as possible
- 1-2 Tbsp. liquid aminos (Bragg’s Liquid Aminos are my favorite to use)
- optional: 1 Tbsp. miso paste (can be found in Asian Markets and some specialty grocery stores)
Continue reading “Sushi | Veganized” →
March is such a great month, not only because Spring is starting to emerge, and there is a glimpse of hope that the snow is going to melt once and for all, but also March is National Nutrition Month (although in my mind, every month is National Nutrition Month). Every March, the Academy of Nutrition and Dietetics promotes, informs, and emphasizes nutrition. Each year they have a different theme, this year’s NNM theme is “Bite Into A Healthy Lifestyle.” Last year, their theme was “The Taste of Eating Right” and I actually blogged about that when I was first getting my blog started. Check that post out here: http://cookinglittle.blogspot.com/2014/03/enjoy-taste-of-eating-right-national.html !
So what does “Bite Into A Healthy Lifestyle” mean to me? I definitely can relate to this theme, especially since going vegan last Spring. I’ve wanted to talk about the difference I’ve found between “dieting” and “living” for quite a while, so the fact that this is the theme for this year’s National Nutrition Month worked out perfectly!
Continue reading “National Nutrition Month: Bite Into A Healthy Lifestyle” →