General Tso’s tofu is one of my favorite dishes served in North American Chinese restaurants. Often I see it made with deep-fried tofu chunks, broccoli and a sugary sweet sauce. Because I have a complicated relationship with sugar, I make my own sauce. My new version below is oil-free and low in salt. I made a few replacements, and the result is festive! It’s still sweet, but the sugar substitutes are much easier on the body’s blood sugar levels. It’s my new take on General Tso’s tofu.
I call it Holiday Tsofu.
Comfort food and General Tso’s tofu
It’s Nov. 5, Friday morning of Election 2020 week. As I sit here, looking down at my late breakfast – or early lunch, depending on your view – I note that I’ve slipped into a bit of anxious thinking about the election 2020 that only a big bowl of comfort food can soothe. I’m about to dig into my comfort leftovers, my new holiday dish. I coined it, “Holiday Tsofu.”
How Holiday Tsofu emerged from General Tso’s Tofu
I’ve been cooking and baking this week to ward off the waves of nervous fidgeting that fluctuate with bursts of dance. One moment in the news I’m seeing the promising and growing lead of a voice of reason, the next I see zany claims of a desperado. It was my AVF partner Susanne that suggested some comfort food with a tasty sauce.
When my friend Susanne told me that her elderly mother in Denmark was following the US election closely, it gave me new pause – pause to realize either we are that important globally, or this has been the Best. Soap Opera. Ever.
As comedian Jimmy Kimmel asks, can’t we catch a break and have just one boring day?
To be honest, I did not think I would invest this much time and thought into the election. And I’ll be the first to admit that spending this much time trolling the news feed is not so healthy. Yet no one will deny, in years and decades to come, that this was a most remarkable time in US history.
So caring about good nutrition is part of, not just my therapy, my maintenance.
I love it when something creative blossoms out of stressful weeks. Let me tell you about how the Holiday Tsofu came about.
While chatting with Susanne, gossiping about the election (yes, confessions help, too) I started wondering what to cook for dinner. She sent me a link to her favorite General Tso’s tofu recipe. I took it into the kitchen.
In his recipe post, Andrew Olson of the One Ingredient Chef points out the dubious history of how the name of the dish came about. Personally, I’m solely interested in its comfort value. I was not daunted, either, by the fact that this recipe is a far cry from one ingredient.
Ingredients are easy to interchange. I’ll tell you what I did. I opened the fridge and started pulling candidates out.
The pre-cut cauliflower florets and block of tofu in the refrigerator would go well together. A half of a large red bell pepper would offer a dash of color. The scallion on the counter would work nicely in place of green onions.
[Tweet “Holiday Recipe: General Tso’s Tofu made festive. #veganrecipes #veganfoods #allveganfoods””]
Diabetic considerations for General Tso’s tofu
In the beginning of my post above I mention blood sugar levels. I want to address how important it is for all of us to be aware of how much sugar and salt we ingest, no matter what our age. Unless you are a strict plant-based whole foods eater, chances are you consume a lot of sugar and sodium unwittingly.
Because so many prepared foods are loaded with salt and sugar, we can avoid some of these pitfalls simply by creating our recipes from scratch and making substitutions.
I always at least halve the salt called for in a recipe, or leave it out altogether.
Many people, for example, think it’s a lot easier to buy bottled General Tso dressing. Bottled dressings often have high fructose syrup or some other refined sugar (and not necessarily vegan) as well as high quantities of salt. You have better control of all that, quickly and conveniently with staples in your own cupboard.
Here is my recipe for:
Holiday Tsofu
Holiday Tsofu (General Tso’s tofu with cauliflower)
Holiday Tsofu is my variation on General Tso's tofu, using cauliflower and red peppers, It's a tasty and festive dish for the holidays that you can serve as an appetizer or main dish with your favorite rice.
16 oz firm Tofu ((450g))
⅓ cup cornmeal ((50g))
2 Tbsp rice flour or other gluten-free flour
⅛ tbsp black pepper or pepper mix
¼ tbsp chili powder or cayenne (optional)
2 cups cauliflower florets ((200g))
1 small red bell pepper or ½ large
1 small or ½ large shallot (or your choice of onion)
Dressing
¼ cup low-salt soy sauce ((60ml))
¼ cup rice vinegar (in case your seasoned vinegar has sugar in it, cut back on your sweetener to balance it out) ((60ml))
2 Tbsp maple or date syrup
Toasted sesame seeds for garnish (I like to grind them)
Chopped cilantro or parsley for garnish (optional)
Preheat your oven to 400°F (200°C). I’m going out this weekend to buy an air fryer, which would be great with this recipe.
Drain and press out excess water from the tofu. Then break it up into bite-sized pieces.
Mix up the dry coating ingredients in a shallow bowl, Roll the tofu chunks in the coating and place in a baking pan lined with parchment paper.* Bake for a half hour, or until the chunks are golden brown.
When the tofu is done, prepare the vegetables. Sauté the cauliflower in a pan with a little bit of water. Add the chopped onion and chopped red pepper. Add the sauce and mix it all up, and sauté for 2-3 more minutes. Then mix in the tofu chunks until everything is well blended.
Top with toasted sesame seeds and serve with your favorite rice – I prefer white jasmine or basmati, as my body does not digest brown rice well.
Susanne told me this General Tso’s tofu works great in her air fryer, and I’m excited to try it out for myself. But baking is fine. I’ve tried an oil spray or drizzling a tiny bit, but I’ll tell you, I feel so much better when I skip the oil completely.
A smoothie diet has become my go-to remedy when I have not been eating well or want to do an effective detox. If one thing this Covid-19 lockdown has shown me, is how I rely on my daily smoothie to steer me towards wholesome food choices the rest of the day. I don’t know about you, but when I got laid off back in March 2020 due to the pandemic, I started baking. I baked, I ate, and I did not make my daily smoothie that I used to take to work every morning. Combine that with some sofa lounging and there I was five weeks later and 10 lbs. heavier. Now I’m not a fan of using the d-word, but if a smoothie diet – or even simply drinking a smoothie as a meal replacement – can melt away the excess weight, I’m all for it.
Sharing the smoothie diet plan
So now it’s summer, I’m back to work, and I’ve let go of the excess weight, thanks to the smoothie diet plan. I’ve also changed the way I drink smoothies, so I can receive optimum goodness without the sugar spike. Why, you may ask, would anyone have a sugar spike in a smoothie that you don’t add sugar to?
If you let your blender do all the work that your mouth would normally do to break down food, it stands to reason that you are flooding your body with calories it can’t assimilate all at the same time. This revelation does not mean that a smoothie diet is bad. Dr. Michael Gregor explains how smoothies work in the body in the video below:
Here are a few of the main points that Dr. Gregor makes in the video:
Juices are the only reason that you have a higher blood sugar spike, so we don’t want to drink fruit juice, right? We’re on whole foods so you know if you just drink juice you throw away all the fiber.
“But smoothies, right, you blend it all together so you have a whole food, right? But the reason they have a higher sugar spike in your bloodstream drinking a smoothie than just actually eating all the fruit, like in a bowl, is not because of the the liquid versus solid. It’s the speed of consumption. If you have a big bowl of fruit and you had a green smoothie like well the kale and all that, right? How long it would take you – like awhile – to chew it to get through that
But a smoothie, you pop a straw in, I mean you can suck it down like 60 seconds. That’s the only difference. So you just sip your smoothie. Like, how long would it take me to eat the fruit I just made, 20 minutes? Okay well I will sip this smoothie over the next 20 minutes and that’s what you do, and then the same blood sugar. You actually absorb more nutrition because you can never chew that good and you’re blending up all the stuff, breaking all those cell walls, getting all that wonderful nutrition into your body.
[bctt tweet=”I did the 21-day smoothie diet, and I didn’t stop, read why.” username=”allveganfoods”]
Judging by all the fiber products on the market, we know that fiber is important in our diets. Dr. Gregor explains that when we simply drink juice, we miss out on the polyphenol phytonutrients, the most important components of plant foods. By most estimates, up to 80 percent of these polyphenols are actually attached to the fiber. So, when we juice a carrot or other vegetable or fruit, we throw away the pulp. We away all those polyphenol phytonutrients that are attached to the fiber.
Dr Gregor goes on to say:
If they’re attached to the fiber, what good are they to us? Ah, they’re good bacteria.
When that fiber gets down to our gut, our gut bacteria in our colon eat the fiber and release the polyphenols that get absorbed into our system, circulates through our body, gets up to our brain, helps our eyesight, all those sorts of other things.
And so, you’re missing out on all that nutrition that’s attached to the fiber when you throw it away. Now if you juice your carrot and then take the pulp, put it back in the juice fine make carrot cake, something, just don’t throw it away.
Smoothie diet basics
Knowing how important whole foods are, I hardly ever drink juice anymore. I do love smoothies, nevertheless, so I throw my favorite plant-based goodies into the blender. Many smoothie recipes suggest adding some juice or nut milk. But following the advice above i don’t want to overwhelm my smoothie diet with unnecessary ingredients, so I always choose water as the liquid base. This is my personal choice. I’d rather eat nuts than drink them with out the fiber goodness.
Here is my basic outline for smoothies:
2-3 helpings of greens – a scoop of your favorite greens powder and greens other than leafy may be included, such as cucumbers and celery.
1-2 helpings of fruit – I usually add berries and one more, like mango, banana or dates
water – add a cup, more or less to your own liking, or water + ice.
herbs – a thumbnail of ginger, a tsp. of cinnamon, a pinch of fennel seeds, or try different favorites for flavor.
flaxseeds – a staple for vegans, throwing it in the smoothie diet is an easy way to get your daily tablespoon of flaxseed nutrition.
Join us in the smoothie diet challenge!
Are you looking for a quick solution to start feeling better and dropping excess weight? If you’re looking for a complete life transformation over the next three weeks, then you’re in the right place! Whether you need to lose the last 5-10 lbs or you want to get rid of 40lbs or more, this will work for you. This diet is extremely flexible so even though this program is 21 days you can continue using it for as along as you want to lose as much weight as you want!
Fermented foods are strong allies in our goals to maintain a healthy lifestyle. Fermented foods – and I’m not talking the alcoholic drink type – are bursting with probiotics that help feed a healthy digestive tract. Yet the probiotics that flourish in the fermentation process are delicate, and have a long road to travel from the barrel to our stomachs. We want to protect that journey as much as we can, so these living bacteria may live on in our guts.
Just walk away from the fermented drinks
Quick-witted companies these days are producing ‘probiotic-rich’ fermented drinks, non-dairy yogurts, and other single-serve, on-the-run so-called healthy boosts (more like profit boosts). The advertising for kombucha, nut yogurts and other fermented treats are attractive. Hate to break it to you, but all the sugar added to these convenient treats nullify the benefits that come from fermented foods and fermented drinks.
If you still want to buy these products, at least check the ingredients and watch for refined sugar. Sugar in a refined form is simply not helpful for good body maintenance (and it may not even be vegan).
Want a quick probiotic drink? Put a tablespoon of unfiltered apple cider vinegar into water, a smoothie, or other beverage. Well, okay, it may not be exactly probiotic. But ACV does contain good bacteria that can contribute to gut health. Do this one to three times a day and you’ll feel the benefits. Don’t overdo it, though, in case your body is sensitive.
[bctt tweet=”Fermented foods: living probiotics to help keep you healthy. #fermentedfoods #vegansnacks” username=”allveganfoods”]
My introduction to the health benefits of fermented foods
When I lived in Japan, my friends delighted in teaching me how to cook Japanese style. They all had their own particular family ways to make miso soup, and I practiced diligently. The number one common and crucial factor I remembered from all of those lessons is:
never boil the miso.
You do not want to kill all the good bacteria, my friends would say. At that time, an aha moment about fermented foods came to me that, I believe, many of us here in the West have overlooked. We’ve been boiling, frying and roasting the probiotics out of our foods.
Growing up at my house and at every house I ate, vegetables were boiled to mush. If they were still crisp, back they went onto the stove. Sauerkraut came out of cans – already an assault on healthy microbes – and then thrown into a pot with a chopped up apple to cut the bitter edge of the fermented cabbage. If any bacteria survived the can, they were doomed to be boiled alive.
The ignorance I grew up with in regards to a healthy diet was breathtaking.
I learned a valuable lesson about preserving the integrity of food from my Japanese cooking buddies. I ate a lot of kimchi, Korean spicy pickled cabbage, while there, too. After returning to the States, I reintroduced sauerkraut – pretty much kimchi without the hot pepper – to my diet in a healthier, more robust way: no more boiling.
I can laugh nowadays about the food beliefs I was raised with. Boiled was the only cabbage recipe in the house. The closest I got to raw was the coleslaw from KFC, which was loaded with sugar. I still remember the first time I ate a cold salad of shredded raw cabbage with a dressing. Fermentation moves this delicious, versatile vegetable from a healthy food to a super-nutrient boost.
Buy or make your own fermented foods
Personally, I can’t be bothered taking probiotics in pill form. I want to know I’m eating live goodness. If you buy fermented foods like sauerkraut, the brands found in the produce refrigerated section will be fresher and filled with many more gut-pleasing microbes than in jars or cans. Making your own is easy, and here is a simple recipe for you.
Dave and Steve from The Happy Pear demonstrate a quick and easy basic recipe for any fermented vegetable of your choice. The lactic acid process explained in the video is a recipe with simply salt and water – no animals involved.
In The Happy Pear’s video, the pickled veggies start at 02:22
[mpprecipe-recipe:463]
Photo source: Fermented vegetable jar by Kim Daniels on Unsplash
Measuring ingredients correctly when cooking can be a worrisome experience for inexperienced cooks and new chefs. If you never spent much time in a kitchen growing up, you could get caught up in the stress of measuring ingredients for a perfect outcome. Yet I encourage you to relax with your cooking and even go outside the boundaries set by a recipe to come up with your own creation.
Measuring ingredients takes a back seat in family recipes
Cooking has strong cultural and traditional ties. Recipes are passed down from generation to generation. I’ve watched many a mom and auntie (and a brother here and there) swiftly and skillfully throw ingredients into a mixing bowl and never pull out the measuring tools.
Secret oral instructions often circle a home kitchen in private. Some home cooks inherit boxes of hand-written recipes on index cards. Others employ arguments and cook-offs between sisters, brothers, mothers, and cousins at family gatherings. And yet others never set foot inside a kitchen until they live on their own as an adult.
Whatever experience you may bring to the table, as it were, start from what you know. Here on AFV, we used to detail recipes with exact measurements. But the more we cook, the more fun we have using the eye method, as well as the dash method. I explain these two methods of cooking without a recipe below.
Jacoue at NEEWS loves to eye salads.
The eye method
About 10 years ago when I was still eating fish, my brother would ask me for a Hawaiian poke recipe. Nowadays I prefer vegan plant-based poke, and you will see a series starting here on that soon. At any rate, I drove my brother crazy because I never gave him the exact measurements, nor a proper recipe with ingredients, let alone measurements (I’ve always been that kind of, throw whatever you’ve got into the bowl kind of cook).
Every time he asked me exactly how much of an ingredient to add, my response was always, “Just eye it; you’ll get the hang of it.”
Well sure, there’s a little more to it than that. For those who have been using the eye method for many years, they don’t give it a second thought. Cooking and baking are like muscle memory, to the trained eye.
Measuring ingredients in different measuring systems
The metric and imperial systems are always a consideration (and a royal pain in the butt) when making recipes. Using both systems often makes recipes look overwhelming – and, of course, the risk of making a mistake doubles.
When you ‘eye it’ you use the volume system.”Pouring a good amount could be anywhere from a quarter of a cup to a few cups, depending on how large your recipe is and what the ingredient is specifically. Don’t worry too much, though. This is how you learn to adjust your recipes through tasting rather than measuring – how you learn to have a good eye.
Our friends over at Taste of Home have some good tips on how to wing it when you don’t have your measuring cups for measuring ing4redients.
The dash method
Another way to share a recipe is just to list the ingredients of a dish. That’s how professional chefs exchange secrets. They are not bothered to give measurements, as they know the foundations of how to cook – well, okay, not a surprise, it is their job after all.
When you ask one of these pros to give measurements, they may simply say, use a dash of this and a dash of that. Bartenders can be notorious for using the dash method. On a busy night of serving, who has time for measuring?
You’re getting the idea now.
Let’s take a closer look at a few more measuring references:
a handful, a few handfuls
to taste
the juice of a fruit
a dollop
a pinch
a dash
a smidgen
These are called vague measurements. On a funny note, you can buy measuring spoons for the last three at Amazon.
A handful of cooked chickpeas does not weigh the same as a handful of parsley, so you may want to eye your measurements rather than weigh them.
The birds living at the New England Exotic Wildlife Sanctuary in Rhode Island are the inspiration for naming of this salad. The cockatoos love healthy snacks, and when I shared this one with Kongo Bird, he dove into it. So, I thought it would be a cute play on words, for the two beans of cubed baked tofu and chickpeas, or garbanzos. You can find the recipe for the baked tofu at the end of this post under “sources”.
Eat chickpeas not chicks
When I was a carnivore, I used to eat a lot of chicken salad. I made it different ways – curried with raisins, or with walnuts and cranberries – it always had a creamy base to it. Now that I am vegan I started to explore different kinds of creamy salads. Salads I can spoon into a pocket, definitely a comfort food for me.
The two beans in the salad are baked cubed tofu and chickpeas. Try smashing a few of them so it holds together better. A handful of grape tomatoes and a stalk of celery provide a nice contrast in color and texture. Some leftover parsley needed to be used, so I chopped that up and threw it in, too.
I remember visiting a friend down in South Carolina awhile ago and going to the neighbors for dinner. The neighbor had a big bowl of potato salad with some interesting ingredients in it, like peas. Sue said, “Yeah, I put about anything I have in it.”
Then I added a spoonful of the vegan pesto from Trader Joe’s and a spoonful of Vegenaise. If I ever have more time I may try making a homemade mayonnaise recipe I found on YouTube. The base is navy beans and vegetable oil. The only thing I don’t like about Vegenaise is the canola oil. It doesn’t stop me from buying it though, because it tastes so good. Besides, I’m getting less and less comfortable using cashews, so any other alternative ingredients work for me. See why in “sources” at the end of this post.
Here below is VeganLovlie’s video how to bake vegan mayonnaise. It looks delicious with the white beans.
Make your own mayo that rocks the house!
I found that chopped up celery gives a nice crunch. It replaces onion, without the aftertaste of onions. As I write this, it is late spring with chives and scallions, green onions, in season. These have a lighter taste than regular onions, so you may enjoy mixing them in as well.
A few raisins add sweetness. Yum!
My blogging partner reminded me that celery is not welcome in her home. She said “I would replace your celery with radishes.”
Okay, radishes, celery, I don’t judge. What would your optional crunchy veg be?
I also decided to splurge and add two twists of the black pepper mill and a sprinkle of pink salt.
As you can see from the image, I chose to use a pita pocket. Lately I’ve been on a flat bread, or unleavened bread Kik because I know they do not have eggs or dairy added to them. Perhaps even subconsciously I am thinking about the yeast, I don’t know.
Whatever your choice of bread or grain, let us know! I didn’t have any greens, but I may have added some arugula or spring salad leaves. Come to think of it, this salad has chopped up kale in it, too.
As my friend Sue from South Carolina says, “Throw whatever you’ve got into it.”
In Joy!
Ingredients:
Chickpeas – either from a tin or soaked and cooked. Not raw or soaked only.
Italian herb-baked tofu, cubed
Celery and/or radish
Tomatoes, chopped
Kale, chopped or your choice of leafy greens
Parsley or your choice of herbs like chives, basil.
Anything else you want to throw in, like chopped up walnuts, raisins or cranberries
Cockatoos love salad, so I named my two-bean salad, Too-bean.
What does a healthy vegan diet look like? Many people don’t know what a healthy diet is, let alone a vegan one. I got talking with a neighbor at the grocery store recently. He invited me to join his tai chi classes, and talked about general health benefits. I took a chance and asked him if he knew of any local vegan communities. His response was dismissive. “When I was training at the gym, all the vegans fizzled out quick. A vegan diet doesn’t work.”
He went on to admit that the small group (one person, actually) of vegans he had met was back in the 1970s, over 40 years previous. I ventured to mention all the top vegan body builders with videos on YouTube. “With the lack of educational resources on diet before the Internet, the vegan you met probably lived on pasta,” I commented. The neighbor was not impressed enough to inquire more, and proudly announced that he “eats everything.” Needless to say, the man soon excused himself and went on his way.
So, do we really want to know about healthy eating, or are we slowly poisoning ourselves?
According to the National Cancer Institute, Americans do not meet federal dietary recommendations. Sure, opinions vary when it comes to what healthy eating means. But little debate emerges about what is not healthy, and the American population does not seem to care. The following is an excerpt from an NCI study:
The majority of the population did not meet recommendations for all of the nutrient-rich food groups, except total grains and meat and beans. Concomitantly, overconsumption of energy from solid fats, added sugars, and alcoholic beverages (“empty calories”) was ubiquitous. Over 80% of persons age ≥ 71 y and over 90% of all other sex-age groups had intakes of empty calories that exceeded the discretionary calorie allowances. In conclusion, nearly the entire U.S. population consumes a diet that is not on par with recommendations. These findings add another piece to the rather disturbing picture that is emerging of a nation’s diet in crisis.
In the hype of vegan diets, do you know what a healthy vegan diet is? You may have the suspicion that vodka and potato chips are vegan but not exactly healthy. But what about the vegan burgers you can buy in the supermarket or the lentil soup?
Once upon a time I happily ate any kind of processed foods. When I chose to become vegan, I continued to look for quick, processed vegan options for meals. A healthy vegan diet does not rely on processed foods and alcohol. This means you buy fresh produce with few exceptions. Let’s take a look at fresh produce:
Fresh vegetables and fruit
Whole grains and spices
Legumes and beans (dried, not canned)
Nuts and seeds
The above items are all fresh produce. Of course, we are subject to seasonal and regional harvests, so including frozen produce as part of a healthy vegan diet is fine. Note that we are not talking about heavily salted, seasoned or sweetened fruits and nuts, like pre-made energy bars. Some basics for your food pantry, ingredients that have a minimal amount of processing, are healthy choices to include, nevertheless. Here are a few good items to keep on hand:
Soy sauce
Tahini
Brown rice vinegar
Apple cider vinegar
Coconut aminos
Sprouted bread
Nut butter
Non-dairy milk
Canned vegetables and legumes are quite commonly found just about anywhere. It’s a good idea to get into a regular habit of cooking with dried legumes rather than canned, mostly because the salt content and other additives found in canned food. However, canned legumes are still nutrient-rich and worth having in your cabinet.
The bad news is that the burgers and pre-made bean soups are all processed. So are all other kind of vegan/vegetarian meals and fake meat. The good news is that you can easily prepare meals yourself and freeze. How does a lentil-walnut burger with a paprika sauce sound or a meatloaf with glaze?
Not everything we prepare has to look like meals with meat and fish. Usually in the transition period it’s nice to have something familiar to eat. Keep in mind that just because something says vegan on the package does not make it necessarily healthful for you. As you become more committed to a vegan lifestyle, you may not want so much meat alike food, which is only trying to trick your brain instead of transforming your thinking. We can cook delicious vegan meals, and it can be just as easy as opening a package of processed fake meat.
If you know nothing about cooking, let alone vegan cuisine, don’t fret. It’s a lot easier to do than many people think, and infinitely more healthful, no question. We all know that dark, leafy greens are rich in cancer-fighting goodness, for example. But due to the heavy lobbying and marketing of the meat and dairy industries, few Americans are aware that healthier alternatives, such as pulses – seeds of legumes that pull nitrogen from the air to create protein – are an important protein source globally. The American Institute for Cancer Research reports that dry beans and peas are rich in fiber (20% of Daily Value) and a good source of protein (10% of Daily Value). They are also an excellent source of folate, a B vitamin.
In Dr. Michael Gregor’s, book, How Not To Die, the author goes into detail about the best foods to include in a healthy vegan diet. Check out Gregor’s Daily Dozen in this video below:
At any rate, we all inherently know when we are eating badly. It goes without saying that processed foods are addicting because of added sugars, salt, and saturated fats. If you want to live a long healthy life on a healthy vegan diet, make a concerted effort to cut the processed crap out of your daily food consumption.
A vegan menu plan doesn’t have to be fancy or complicated. When I first transitioned to a vegan diet years ago, I tried following other people’s menu plans. I bought programs and joined an online club that sent me weekly plans. But just as we are all unique, so is our approach to menu planning. I like easy ways to come up with my own vegan menu plan.
When you want to eat a healthy vegan diet, it’s important always to have that kind of food in your fridge and food pantry. A vegan menu plan is a healthful way to stay on track and a bit different than making an omnivore menu plan. In three easy steps, I show you how to do exactly that.
Of course, there are also kind people out there that will do it for you. Some are free and some are paid. But as I said above, I like a vegan menu plan made easy. Many of the premade ones you find online are catering to someone else’s taste buds. It can be enlightening for new foods, or frustrating if you don’t like the menu plan – especially if you paid for it. I suggest getting a two or three favorite vegan cookbooks and make a vegan menu plan yourself.
Vegan menu plan: how to start
The First Step is to decide which starch and protein you want to build your meals around. Starches are important because they make you feel full and gives you the most needed plant fibers. You want your meals to be both hearty and satisfying.
Good sources of plant-based proteins are legumes and beans, quinoa, soy, nuts, and, of course, foods made from these ingredients. Good forms of starches are brown rice, beans, whole grain wheat or whole grain pasta, winter squash and potatoes, especially sweet potatoes.
The Second Step is the texture. Often meals with only one texture have a tendency to get bored fast. Not only boring meals but you will also not feel satisfied. When I talk texture I am talking about creamy, crunchy, smooth and firm. Whatever you decide to cook be sure to include at least two different textures per meal. An example: A regular green salad could transform into a hearty meal by adding firm baked tempeh, crunchy sesame seeds, creamy avocado, and smooth cashew dressing on top.
The Third Step is to upgrade the nutrient density. Which foods are nutrient dense? Leafy greens and cruciferous veggies are some of the most nutrient-dense foods you can add to your meals. Leafy greens are chard, collard greens, and kale. Cruciferous veggies are cabbage, broccoli, and radishes.
Here is how I did my last meal:
I chose garbanzo beans / chickpeas as the starch / protein, then I thought about what to make of the beans. I love casseroles, so a garbanzo casserole it will be.
Next to think of is the texture, a casserole will be smooth if I put coconut milk in, I will need something crisp, so I will top with a few raw slices of onion. Serve with bread with avocado spread for the crunchiness.
To amplify the nutrient density I will serve, as a side boiled cauliflower.
So, I served a garbanzo bean casserole, with vegetables, topped with slices of red onion & a slice of bread with avocado spread with nutritional yeast on the side.
Below an Italian Garbanzo Bean Casserole Recipe
Ingredients: (serves 4)
1 large spaghetti squash, shredded
2 1/2 cups cooked chickpeas (500 grams)
1 medium zucchini, sliced (approx.16 slices)
1/2 cup sliced Kalamata black olives (100 grams)
3 large white mushrooms, sliced
Homemade Tomato Basil Sauce:
1 can No-Salt tomato sauce
1/4 cup chopped fresh basil (a handful)
1 teaspoon chopped garlic
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 Tablespoon dried parsley
Additional Toppings:
1 to 2 Tablespoon Nutritional Yeast
1 Tablespoon dried basil (for sprinkling on top)
Directions:
Preheat the oven to 350°F / 175°C.
Microwave the spaghetti squash for 5 minutes or until you can easily cut it and fork out the strands. Prepare the remaining of the vegetables and set everything aside.
In a bowl mix all the sauce ingredients and give everything a good stir until smooth.
In an 8×8″ / 20×20 cm casserole dish, assemble the casserole: Layer the bottom with the squash, next layer chickpeas, then zucchini, olives, mushrooms, and finally the sauce. Top the casserole with nutritional yeast and an extra sprinkle of basil.
Put the casserole in the oven and bake for 25 minutes.
Is chocolate a superfood? Yes, it is true! Dark chocolate which is high in cocoa solids, minimum 70%, is now recognized as having many qualities that are beneficial to our health. For many years, chocolate has been viewed as the ultimate comfort food and it has become one of the most popular foods in the world.
The question is, are there any health benefits to consuming dark chocolate? Yes, over-consumption of any food can have a bad effect on general health. Recent studies have shown that eating, in moderation, of dark chocolate has many health benefits. So eating about an ounce of dark chocolate every day is actually a good thing for your health!
The first question that you may ask is why dark chocolate, not milk chocolate? Because dark chocolate comes out in favor when it comes to nutritional benefits. Dark chocolate has more fiber and nutrients and fewer sugars and cholesterol.
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The Main Health Benefits Of Dark Chocolate
• Lowers cholesterol. In studies, dark chocolate has proven to lower LDL (bad cholesterol) and increase HDL (good cholesterol). As we know, too much bad cholesterol is not good for us. These studies showed that dark chocolate provided health benefits when it comes to cholesterol.
• It’s good for the heart. Perhaps this is the most well-known reason. Dark chocolate contains nutrients that are known to help lower blood sugar and increase blood flow. Besides, anything that lowers cholesterol is good for the heart. Some studies have shown that dark chocolate can reduce cardiovascular death in men by up to 50%. These aren’t scientific studies, but as dark chocolate lowers cholesterol as well as lower blood pressure, these findings are significant.
• It boosts your skin. Dark chocolate contains lots of flavanols, which protect the skin against sun damage. Of course, this doesn’t mean that you can do without sun cream! But, it does mean that the flavanols will reduce the damage on the skin due to the sun. So, if you are planning a summer vacation, then you could start increasing your intake of dark chocolate a few weeks before your holiday. In general, dark chocolate has a positive effect on the skin.
• Can prevent diabetes. Insulin is a word associated with diabetes. Many studies have shown that dark chocolate improves insulin sensitivity. This means that dark chocolate can improve blood sugar levels. Because of its properties, it can be a part of a diabetic diet.
• It’s nutritious. There are many good reasons for eating chocolate. Of course, chocolate contains calories – up to 242 per 100 grams. This means that we should eat it in moderation. Yet, dark chocolate contains minerals such as iron, magnesium, copper and manganese, zinc, potassium, and selenium. It is also a good source of fiber, containing about 11 grams.
• Good source of antioxidants. Dark chocolate also contains a good amount of antioxidants, which are great for promoting heart health. As well as decreasing the risk of infection, and fighting free radicals in the body. The cocoa tree is one of the best sources of antioxidants on the planet. This means that its fruits – the cocoa pods also have antioxidant properties. Many studies have shown dark chocolate to have a higher amount of antioxidants than blueberries or Acai berries.
Although dark chocolate has a higher calorie, fat and saturated fat content than milk chocolate, its health benefits are much higher than milk chocolate. If you consider that dark chocolate has 22% more iron, four times more fiber, and 242 grams more theobromine (the alkaloid which reduces blood pressure) per half bar than milk chocolate, then the picture becomes clearer that dark chocolate has many health benefits.
It is also worth considering that dark chocolate has fewer carbs and half the sugar of milk chocolate. It’s easy to see why dark chocolate has many health benefits.
Dark chocolate is definitely the preferred flavor of chocolate when it comes to those midnight snacks or holiday treats. Just make sure you don’t overindulge!
Laughter yoga may be a good thing to start practicing this holiday season if you don’t already laugh often. Year end brings festivities, family obligations and stress for many. As a vegan, do you choose to get argumentative with “close-minded” meat eaters, or do you focus on your own growing mindfulness? If holiday frustrations are making you stressed, laughter yoga may help.
Laughter Yoga And The Happy Vegan
In my own experience, I know I cannot simply change the mind of relatives who delight in meat eating. These relatives scoff at the notion that meat may cause cancer. I had no idea how deeply set their convictions were until what I thought was a casual conversation about healthy eating turned ugly. “How ridiculous to think that meat causes cancer!” was a shared sentiment at a recent family reunion dinner. I had a decision to make: should I insist on my perspective, or relax and enjoy the party? I chose laughter yoga.
Laughing exercises help melt self-induced stress
Laughter yoga, an exercise that combines laughter exercises with yoga breathing, was born in a public park in 1995 with Dr. Madan Kataris. Here is how he began:
While researching the benefits of laughter, he was amazed by the number of studies showing profound physiological and psychological benefits of laughter. He [Dr. Kataris] decided to find a way to deliver these benefits to his patients and other people. The result is Laughter Yoga, a unique exercise routine that combines group laughter exercises with yoga breathing which allows anyone to laugh without using jokes, humor or comedies. Started with just with just five people in a public park in Mumbai in 1995, it has grown into a worldwide movement of more than 6000 Laughter Yoga clubs in over 60 countries. Read more at Laughter Yoga.
Laughter Yoga can have unexpected benefits
As I grow stronger in my commitment to a vegan path, it’s more important to me to explore healthy non-animal food choices than to fall into arguments with non-vegans. After all, I used to be a serious meat eater just like them. Lately, I’ve been focusing on laughing instead of getting upset because of another’s point of view. This has not only melted much of my stress, but also empowered me in ways I did not expect. I find it easier to make vegan choices daily, and the arguments of non-vegans don’t cause anger or doubts in my own head.
Decades ago, Napoleon Hill said that laughter helps change the chemistry of the brain. He was doing laughter yoga long before it was ever coined as a concept. He suggested starting the day with a good laugh:
Adopt the habit of having a good hearted laugh every time you become irritated or angry. Begin each day with one minute of hearty laughing; this will change the chemistry of your brain and start you off with a positive mental attitude. Read more at Daring to Live Fully.
On the next page is a sampling of laughter videos to help get you started. Click on the round 3 below to watch them:
Before you decide to use less salt, know that humans need salt. We need 1500 mg of sodium, or 3.8 grams of salt, to replace the amount lost daily on average through sweat and urination. Besides helping to maintain fluid balance and cardiovascular function, sodium and chloride ions also play an important role in the nervous system. Yet, Americans could certainly consume less salt, given all the meat, pizza and processed foods our society eats.
But what is a healthy level of salt intake?
Less salt does not mean no salt
Most carnivore doctors suggest less salt intake to help regulate health issues. Over 75 percent of our salt intake comes from processed foods, and for nonvegans, the amount of injected sodium is higher than vegetables or fruit. Check out this short video about salt intake:
Salt is also the most common ingredient used in cooking. It acts as a preservative, a way to counteract the sweetness of a dish. And it satisfies our taste buds because it enhances the flavor of food. Almost everybody loves that extra pinch or tablespoon of salt, but, too much salt can lead to several diseases, with high blood pressure being the most common. If you already are vegan and are not a processed or junk food eater, you already consume less salt and may be fine with cooking with your desired amount of salt. Wherever you fall on the salt spectrum, it’s also a nice idea to make use of other herbs, from both a nutritional and taste point of view.
Less salt, more herbs
If you need to or are choosing to decrease the amount of salt that goes into your food, consider using herbs as a taste replacement. You may already have these as a staple in your kitchen or in your herb garden. Most of the foods that we consume contain a fair amount of salt in them in their natural state. There isn’t a need to throw in some more.
One of the things people fail to realize is that eating healthy does not have to be misery. In fact, we all want flavor from our food. So, if that extra pinch of salt is important to you then take a look at the seven herbs below that can be used to replace salt.
Dill
Dill is a slightly sour herb that can be paired with other herbs/spices to create a one-of-a-kind flavor for your meals.
Consider pairing dill with a sweeter herb such as thyme to achieve a nice balance of sweet and sour. Dill can be used in the form of a leaf or in a crushed/dried form, it all depends on what you prefer.
Chives
Chives are an age-old source of added flavor and it is used and grow worldwide. Chives add a hint of onion to your dish and they already have natural salt content within them.
Chives are perfect for potato soup, chili, or a vegetable stew. They are also great in small amounts, such as sprinkled on your potatoes.
Thyme
Thyme is a great alternative to salt because it comes in several flavor varieties including lemon and orange. There is a slightly salty undertone to thyme, but you also get the bonus of added flavor.
Thyme has a slightly sweet flavor as well and is best used in combination with parsley, oregano, and rosemary.
Thyme blends nicely with roasted vegetables.
Mint
Mint is a common herb used that comes in a variety of strengths. You can choose a mint leaf that will give a slight kick or a mint leaf that will change up the entire flavor of your meal.
Mint also comes in several different flavor combinations. You can buy flavors like chocolate mint and orange mint in your local grocery store. These flavors work great in pasta, baking, and salads. Yet Swiss mint is for desserts only as the taste is sweeter.
Oregano
Oregano is an Italian spice that works best with pasta dishes or on pizza. Due to the spice’s potency and spicy undertones, the herb is an excellent substitute for salt. For an added kick, combine oregano with basil and parsley.
Allspice
Allspice is a common herb blend amongst several cultures. There is no real “flavor” of allspice; the herb tastes like a blend of juniper, nutmeg, peppercorn, and cinnamon. Yet, it actually comes from a dried berry four in Jamaica.
The variety of flavors that we taste with allspice makes it a great substitute for salt. Because it can add a unique flavor to your dishes and draw out the flavors of the dish itself.
Basil
Basil leaves are the most common herbs that are used for cooking in India. These leaves are pungent in taste and slightly sweet in nature. It is not just known for its medicinal benefits but also known as a salt alternative.
Basil is a well-known ingredient in pestos, but it’s also great in soups, stews, vegetable bakes, and even desserts.
Less salt does not mean less flavor
Even with less salt added to your meals to enhance the flavor of a dish, you can still have enough to get that salty kick you crave. A mix of salt with other herbs and spices can pop the senses beautifully.
Also, fresh herbs tend to be more flavorful and luscious than dried varieties. Make sure and get fresh whenever you can or grow your own.
There are many herbs that can help you add unique flavors to your dishes and still keep the salty undertones you desire. Take some time to experiment with the herbs mentioned above and decide which flavor combination you like the most!
Laughter and other displays of positive emotions are essential secrets to our well-being. For great health, diet plays an important role. Yet that’s not all there is to it. To achieve optimal health, you need a combination of a healthy diet, exercise, and a positive mood. This is where “Laughter is the best medicine” comes in.
Every fall I travel to the South of Europe to a nice warm village to stay in over the winter. Usually, it’s a great time of the year. I enjoy planning and packing. But this particular year was stressful for me. It started the month previous, not knowing if we were going at all. Something was needed and fast. Then I remembered Laughter Therapy – after a few laughs I started to feel much better, I stayed stress-free and enjoyed planning, packing, and travel.
Laughter releases tension
Laughter is often infectious. When you hear the sound of laughter, you can’t help but laugh yourself. When giggles are shared among others, they create a bond between people. It increases both intimacy and happiness.
It is well known that smiles trigger healthy bodily changes and healthy changes in the mind. Laughter can increase your energy level, lessen pain, strengthen the immune system, and protect you from stress. Laughing is the best medicine because it is free, fun, and easy.
Laughter is strong medicine
Laughter can be a strong antidote to conflict, pain, and stress. There is nothing else that works more dependably or quicker to bring your body and mind into balance than laughter. The use of humor can lighten your burdens, connect you to others, inspire your hope, and keep you focused, alert, and grounded.
With this ability to renew your health and heal you, laughter can be a great resource for whatever problems you may have. It can also strengthen your relationships. It can support your emotional and physical health and well-being.
How are giggles good for your health?
Laughing can have many benefits for your health, including:
an increase in the strength of your immune system. It can decrease the level of stress hormones within the body and increase the number of immune cells and antibodies you have, which will help you become more resistant to disease.
helping to relax. A wonderful laugh can relieve you of stress and physical tension so that your muscles can be relaxed for up to 45 minutes following laughing.
a release of endorphins. Endorphins are the body’s feel-good hormones. When your endogenous endorphins are released, you feel a sense of well-being and a reduction in the sensation of pain
support for the heart. Laughing can increase the ability of the blood vessels to nourish all parts of the body. It can increase your blood flow, which can help prevent heart attacks and other types of heart diseases.
The benefits of being happy
Laughter is known to have many health benefits, including physical, emotional, and social benefits.
Some of these include the following:
• Decreases stress levels
• Increases immunity
• Relaxes muscles
• Protects the heart
• Lessens pain
• Lessens fear and anxiety
• Relieves stress
• Adds joy to your life
• Enhances mood
• Improves resilience
• Attracts other people to us
• Promotes the bonding among group members
• Improves teamwork
• Strengthens relationships
Happy emotions can help your emotional health
Having a good belly laugh simply makes a person feel good. This good feeling persists even when you are done laughing. Laughter helps you maintain an optimistic and positive outlook. Which means you can easier get through situations of loss, disappointments, and other difficult situations.
Laughing often is more than just protection against pain and sadness. It gives you the strength and courage to find other sources of hope and meaning. Even when you find yourself in the most difficult of times, laughter or even a smile can take you far when it comes to feeling better. Laughter really is a bit contagious. When you hear someone else laugh, it primes your brain and sets you up to join that person in laughing, too.
Laughter and mental health
Laughter is associated with better mental health. Some things laughter can do to improve your mental health include the following:
• Laughter allows you to relax. A good laugh can lessen stress and increase your energy levels so that you can remain focused and get more things accomplished.
• Laughter can lessen distress. It is hard to feel sad, anxious, or angry when you are instead laughing.
• Laughter shifts your perspective. It allows you to see things in a less threatening and more realistic light. Being humorous helps create a psychological distance between you and stressful events so that you don’t feel so overwhelmed.
Laughter has social benefits
When you use humor and engage in playful communication with others, your relationships become stronger. You trigger positive emotions and an emotional connection with those you are laughing with. A positive bond develops—one that can act as a powerful buffer against disappointment, disagreements, and stress. When you laugh with others, this is a more powerful thing than when you laugh alone.
How to create more opportunities to laugh
There are things you can do to increase your chances of laughing. Here are some you might try:
• Attend a comedy club
• Watch something funny on television
• Watch videos of funny animals there are tons on YouTube, or just add the search term “funny into the YouTube search bar
• Read the comics in the newspaper
• Be with people who are funny
• Share a funny story or joke with another
• Read a funny book
• Sponsor a game night with your friends
• Play with your pet
• Play with children
• Do something you think is silly
• Engage in activities you consider fun
Laughter can do a lot to help you feel better on a physical, emotional, and cognitive level. Don’t be afraid to share a good laugh with others for overall better health.
If you are a beer drinker you already know about Guinness´ plan to go vegan in 2016. What is the buzz about? Guinness has been around for 256 years and it that time never felt the pressure from vegan, that is until now. Maybe it´s an Irish thing. The brand has decided it is time for an improvement, although they call it change. Great news for vegans either way.
Since the 19th century, Guinness has filtered out yeast from its signature stout with isinglass. A by-product of fish bladders. Most of the isinglass is removed before the beer hits the market. Guinness answered in several emails, that there are still leftovers in the finished product. You may want to check the answers at http://www.barnivore.com/beer/26/Guinness . This is the reason, Guinness is off-limits.
Yet, many of us vegans still love our Guinness. According to CNBC, online petitions have been circulating asking Guinness to change their filtration process. The brand has announced that, indeed, they are planning to open a new filtration plant in 2016. A plant will finally make our beer vegan-friendly. “Whilst isinglass is a very effective means of clarification, and has been used for many years, we expect to stop using it as the new filtration asset is introduced,” a spokesman told Ireland’s The Times.
Now if only we can petition Baileys to replace cream with coconut cream, finally we vegans can drink our favorite drinks. 🙂
Should you wish to check other beers for being vegan here´s a fine website dedicated to inform you about just that.
