Bacon Fried Tofu

There's nothing like the finding a vegan alternative to bacon!  Now it's not exactly the same but it really satisfies that craving for crispy bacon.  I've used tofu to recreate that bacon flavor using liquid smoke.  Eat it plain, with a piece of of toast or on a sandwich like I did here. 

Bacon Fried Tofu

makes ~4-6 servings

Ingredients:

8oz. extra-firm tofu

2 Tb. coconut oil

1/4 tsp. smoked sea salt 

2 Tb. tamari or soy sauce

1 tsp. liquid smoke

2 Tb. nutritional yeast

Directions:

1.  Drain tofu and press tofu between two kitchen towels, placing a heavy pan or book on top to release the extra moisture. 

2.  Heat oil in a large non-stick skillet over medium heat.  

3.  Thinly slice the tofu into ~1/8" thick pieces.  

4.  Cook tofu slices until crispy on one side, sprinkle with salt, then flip and cook the other side.  Sprinkle with salt and add tamari, liquid smoke and nutritional yeast.  Flip again ensuring both sides are coated with the additional ingredients.  Place onto a paper towel to absorb excess oil and serve warm. 

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And I just HAD to share this exciting news with you: after wanting to do it for months now I've finally officially signed up for Leonie Dawson's AMAZING BIZ & LIFE ACADEMY!  I'm so excited to get started as I've heard from numerous people who've experienced the benefits of joining including more prosperity in their business and lives, feeling more aligned spiritually and feeling supported, surrounded by a fantastic group of women.  If you're interested in learning more about her program or want to join (it's super cheap!!) just click here. 

Surviving Summer With Three Boys + Zucchini Soup

I anticipated summer coming quickly and knew it would take me a few days to adjust to our new unstructured routine.  I love not having to pack lunches and shove everyone out the door on time.  I love being with my Veggie Kids but honestly, having no plan is no good for us.

Summertime also means lots of juicing and eating the delectable fruits of the season.  The more we juice and eat loads of healthy fruits and veggies the more energy they have meaning the louder this house gets and the wilder they play.  They go to bed later and get up earlier.  How is this possible!?

After Day 3 of no school I decided we needed a plan.  We've created a Summer Bucket List, a Summer Reading List and a new Responsibility Chart.  We've also incorporated lots-o-art along with lots-o-reading and LOTS-O-EATING!  I think my Veggie Boys eat every 23 minutes...no lie.

See what I mean?  The eating never ceases in this house.  Now onto the recipe.  This Zucchini Soup is super easy to make with few ingredients.  I absolutely love the creaminess of it.  I had three bowls when we had this for dinner!  My boys love the bright green color.  

Zucchini Soup

makes 6 servings

Ingredients:

     1 medium yellow onion, diced

    3/4 C. Earth Balance butter

     3-4 6" zucchini (about 1 lb.)

     sea salt to taste

     ground black pepper to taste

     2.5 C. vegetable broth

     1/2 C. soy creamer

     1/8 tsp. fresh grated nutmeg

 

     

Directions:

1.  Heat butter over medium heat in a large sauce pan.  Add the onions and cook until the butter simmers (about 3 minutes).

2.  Prepare the zucchini by trimming off the ends.  Chop into 1" chunks and add to the onion.  Sprinkle in salt and pepper and cook over low-medium for about 7-8 minutes. Pour in the broth and stir in the cream and nutmeg.  

3.  Use a hand-immersion blender to blend until smooth or transfer to a blender (you may have to do this in two parts) to blend completely.  Serve warm with homemade croutons or toasted bread.

Download a copy of my new eBook "Plants Only: A Two Week Meal Guide For The Non-Committed Vegan" 

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Checking In: How's It Going On Your 28-Day-Vegan-Challenge?

28 Day Vegan Challenge...are you still on board?
How are y'all  doing with the challenge?  For some of you you're already vegan or mostly plant-based but perhaps are trying to pursued someone (a spouse perhaps?) to get on board. Others of you are starting fresh and this is all new to you.  Whichever boat you're in I hope you're having great results and know that the ride isn't always a smooth one.  If you fall off the "wagon" just hop right back on without beating yourself up!

Some tips:

-Check out a new restaurant that serves tasty plant-based menu items (we have a Veggie Grill in our neck of the woods that is notorious for turning carnivores vegan)

-Take a few extra minutes at the grocery store (or better yet, check out new health food store you've never been to) to find some new plant-based foods you've never tried.  Gardein is a great brand for faux meats if that's your thing.  Ever cook with beets?  Try some new produce while you're at it and mix it up in the kitchen.  Don't be afraid to search the frozen foods section for pre-made veg-friendly meals!  Amy's makes some delicious varieties and you'll be glad you have them on hand on the busy nights when cooking may not be an option.

Click on the picture above and print it off, stick it on your 'fridge or bathroom mirror or add the challenge picture to your phone as a reminder.

Here's a recap:

Week 1 (Days 1-7)
Eliminate Dairy: This means replace your milk, butter, yogurt and cheese with a plant-based version.  There are so many great brands out there to try so experiment until you find the ones you love.  Giving up cheese is usually the hardest part for people.  Cheese contains casein which has narcotic-like effects, making it addictive.  Keep this in mind and recognize that it may take about 2-3 days for you to get over your cheese cravings.  Your digestive system will thank you!

Week 2 (Days 8-14)  This is where most of you are if you started the challenge June 1st.
Switch to Whole Grains:  Just by switching to a whole grain diet will drastically improve your digestion and health.  Whole grains are filled with fiber which aid in cleaning out the body and ridding it of toxins.  Think you won't like whole grain pasta?  Try it for a few weeks before ruling it out completely.  Or if you're really struggling, use half white pasta and half whole grain until you get used to it.  Experiment with spices and seasonings and you may be surprised what new foods you like!
A benefit to this stage?  Elimination.  That's a nice way of saying your body will be cleaning out more regularly and you'll be headed for the loo more often.

Week 3 (Days 15-21)
5 Days of Plants Only:  Now it's time to try 5 days in a row of going vegan.  Then take 2 days off if you need to.  This takes the pressure off of yourself so you're not filled with guilt.  Use the "Plants Only" eBook to help you plan your meals and try some new recipes!

Week 4 (Days 22-28)
7 Days In a Row Completely Vegan: By now you should be more familiar with plant-based foods and feeling darn good!  The key to sticking with a vegan lifestyle is to plan ahead.  Take the time to meal plan, make some recipes ahead of time, check out your grocery stores and farmers markets to see which stores carry the vegan foods you like or try a new veg-friendly restaurant.

Download a copy of my new eBook "Plants Only: A Two Week Meal Guide For The Non-Committed Vegan" 

for only $2.99!

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Raw Vegetable Spring Rolls

Oh how I have a thing for spring rolls!  These are a new obsession in my house and are easy enough for my boys to make.  Because they're served cold it's a perfect summer meal and easy to pack and take with you.  Rice paper rolls are found in the Asian aisle of select grocers.  (I purchased these brown rice paper rolls from Whole Foods.) 

What a fun way to get those veggies in!

Raw Vegetable Spring Rolls

makes 8 rolls

Ingredients:

2 C. shredded zucchini & carrots

1 1/2 Tb. Soyaki sauce (or use Teriyaki sauce)

8 rice paper sheets

~1 C. pea shoots (alternatively you could use mung bean sprouts)

1 avocado, thinly sliced

1 C. shredded seaweed pieces*

Directions:

1.  Soak the rice paper one at a time in a large shallow bowl filled with warm water.  Meanwhile, pour Soyaki sauce (found at Trader Joe's) over the shredded zucchini and carrots, tossing to coat.  

2.  Place a clean kitchen towel on a flat surface.  Remove the rice paper from the water and place carefully onto the kitchen towel, smoothing out flat.  

3.  Place 1 heaping tablespoon of shredded zucchini and carrots onto the bottom middle part of the rice paper.  Top with a small handful of pea shoots, broken in half once, thinly sliced avocado and sprinkle with seaweed.  

4.  To Roll: starting at the bottom, fold the paper over the toppings, then tuck in one side, roll a bit more and tuck in the other side.  Then finish rolling and gently tucking along as you go.  The rice paper is a bit fragile but more forgiving then you'd think.  Repeat the process.

Serve with peanut sauce, sweet chile sauce or soy sauce (or tamari/nama shoyu).

*For the seaweed, we used gimme crumbles,  a new line of seaweed snacks that my family loves!

It's not too late to start the 28-Day Vegan Challenge!  Join in at anytime.  It's designed to ease you into going more plant-based.  Do it!

Download a copy of my new eBook "Plants Only: A Two Week Meal Guide For The Non-Committed Vegan" 

for only $2.99!

Buy the eBook!

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We're Veganish?

When I started this blog over 2 years ago my three kids and I were definitely hard-core vegans.  My husband was not and is not.  Although he's certainly come a long way by craving green smoothies every morning and loving the giant veggie-packed salads I tuck in his lunch for work every day.  However, things have evolved with us over the last 6 months or so and I thought it was only right to share.  I've been so focused on labels and "what are we?  are we vegan?  but my husband isn't and my youngest isn't always...".

So I had a lovely revelation.

Labels suck.

They scare people and create guilt and falling off the wagon, then back on and this whole ugly cycle.  It's really been so freeing now that I can honestly say I cook what I feel is best for my family.  The funny thing is now that I've declared this I've been eating way cleaner with a high raw vegan diet.  So for those of you doing the 28 Day Vegan Challenge, I'd say continue to work the plan and know that it's only for 28 days.  If you feel like you can't handle it after that, then give yourself a break!  It's all good and you'll be better for it.  But I really hope you continue with it!

As for me, I hate labels but if I had to would label myself as veganish, sometimes raw vegan (especially in the summer!), sometimes 80/10/10.  Yes, I strangely still crave cheese during certain times of the month even though I know how it's made and how those mama cows are treated.  Within the last 2 months I've had seafood twice for the first time in forever just because I felt like it.  I don't see myself wavering further off than that though.  My oldest boys are firm vegans.  I mean firm!

My  youngest Veggie Kid, Jett-who is now 4, is "veganish".  I'm not really a fan of labels but let me explain.  He's vegan when he's with me but really can't be labeled such because he's decided on his own that he likes to eat an occasional cheese stick, pepperoni pizza when offered and cheese cake if his daddy's having some.  It all depends on who he's with and I don't freak out about any of it.

My oldest two Veggie Kids have lectured their littlest brother about what he's actually eating ("you know you're eating pig butts!?") but we've all had a discussion about it and decided it's best not to make him feel bad for his decisions but to encourage his healthy "veganish" habits.  Remember, the kid's only 4!  But he knows what he likes.  He loves all veggies, vegan "meat" and just about anything else I make for him but he also loves some non-vegan foods.

I've never been one to make anyone feel bad for their choices and only hope to encourage others to eat healthy and make smarter, more nutritious choices.  If my other 2 kids decide to no longer be herbivores I wouldn't bat an eye.  As long as they're not eating crappy processed foods I'd be okay.  I've heard from so many of you that struggle with having a mixed family, meaning one parent or child is a meat-eater while the other is plant-based.  Yes, it's a struggle at times but keeping the focus on "health" makes everything work.

It's not too late to start the 28-Day Vegan Challenge!  Join in at anytime.  It's designed to ease you into going more plant-based.  Do it!

Download a copy of my new eBook "Plants Only: A Two Week Meal Guide For The Non-Committed Vegan" 

for only $2.99!

Buy the eBook!

SIGN UP!

Be sure to Subscribe to the Veggie Kids Mailing List!  You'll receive a newsletter filled with healthy eating tips, recipes and inspiration to help you and your family eat better.  

ADVERTISE!

Have your product, business, service or blog to be featured on VK! Check out the details here.

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