Good morning and happy Wednesday to you!
Photo Food Journal:
Yesterday was Day #2 of our Spring 2013 Healthy Vegan Challenge and I started with my typical green smoothie. I didn’t have to make many adjustments to make sure it met my Challenge goals, but I did leave out the lucuma powder that I’ve been using in recent months because it is known to be a sweetener. Oh yes, and I left out the cacao powder, too, and used some carob instead. Here was my serving:
I also had two mug-fuls of Dandy Blend with unsweetened soy milk:
Lunch was a green salad with chickpeas, broccoli, avocado, green onion, red onion, pistachios and some dressing made by blending walnuts, parsley, frozen berries, unsweetened soy milk, lime juice and vinegar (a version of this one without the dates):
Dessert was a green apple and about two tablespoons of unsalted, natural peanut butter:
I definitely wanted something sweet after lunch, but I had a conference call to get to which distracted me long enough that the craving went away after an hour or so. I wasn’t even terribly hungry for dinner, but some leftover steamed tofu, kale and mushrooms, topped with some almond butter and reduced-sodium tamari tasted fantastic:
I went to town with the fresh blueberries for dessert, and later realized I could have done without eating them because I wasn’t that hungry. It was nice that they weren’t very sweet so they didn’t stimulate any kind of sugar craving, but they were refreshing and I enjoyed the texture:
EZ Tofu Press Giveaway:
Speaking of tofu, I am pleased to announce another giveaway today that supports healthy, vegan cooking. I got an e-mail a few weeks ago from Ben, the creator of the EZ Tofu Press, who asked me if I wanted to try his product. Being the
hoarder aficionado of kitchen gadgets that I am, I said yes.
The press arrived pre-assembled which I greatly appreciated because I tend to get overwhelmed by mechanical things pretty easily:
Using the press is so simple, you just place your tofu between the plates and, as they say, “put the screws on it”:
As noted in the instructions, I place the press on its side to allow the water to drain out easier:
15 minutes later, I had perfectly pressed tofu that was ready to be chopped and go right into my dinner:
Doesn’t get much easier than that! Cleaning the press was simple, too, I gave it a rinse with some soapy water and dried it with a towel. I give this press a big thumbs up. The features include:
- EZ Tofu Press can press virtually all sizes of firm and extra firm tofu.
- Pressing can be achieved in 15 minutes or less. Prep food and marinade while turning the knobs every 2 minutes over a 10-15 minute time frame
- Presses substantially faster than spring based tofu presses.
- Easy to clean- small, compact, dishwasher safe, and fewer parts to break.
- Saves on paper or cloth towels!
- EZ Tofu Press comes in a retail box, with instructions and handy measuring tool.
Ben has kindly offer to send one reader a free EZ Tofu Press.
To enter this giveaway, please leave a comment on this post with your favorite way to eat tofu. I’ll randomly select a winner on Monday, March 4th. This giveaway is open to U.S. residents only. [Editor’s note: this giveaway is now closed.]
Healthy Vegan Challenge Update:
Today is Day #3 of our Spring 2013 Healthy Vegan Challenge. There are lots of ways to connect with this Challenge to make sure you are getting the support you need. I created a group on Facebook, a board on Pinterest and a hashtag on Twitter, #COVHVC (short for Carrie on Vegan, Healthy Vegan Challenge). There is no better time to set some goals and join the movement toward healthy, vegan living. Join us!!!
Lastly, I am pleased to announce that Vegan Delish, the healthy cooking app, has hit the worldwide market as of yesterday. Woo-hoo! The app is now up to 77 recipes that are all made using whole food ingredients. Each recipe now has a metric conversion and new recipes continue to be added monthly. Stay tuned for more exciting announcements about Vegan Delish, there is more on the way. 🙂
Have a wonderful day and I’ll see you back here on Friday.