Eating Vegan : Black and White Sesame Tofu

This post was originally published as Day 2: Eating Vegan by Laurel on Health Food blog. 

It’s Day 2 of the “7 Days of Eating Vegan” blogathon, and I’m feeling great so far. Given the light, vegetable-heavy foods I prepare and my high level of physical activity…I feel like I’m eating ALL THE TIME. But, it works for me. I can keep my energy up all day long and the foods are healthy and satisfying. Make sure you do what’s best for you, and listen to your body!

Yesterday I started off the day with granola and fruit again (granola, strawberries, banana, coconut milk, and walnuts). It’s my favorite breakfast these days and is something I can prepare in just a couple minutes.

I was really busy with work during lunch, so I decided on an Amy’s Kitchen organic frozen veggie burger. I ate it on a thin whole wheat sandwich bun and topped it with fresh salad greens, avocado, red bell pepper, and a spoonful of hummus. Frozen foods can be a huge help when you’re busy, and I have always liked Amy’s brand. Adding the fresh vegetables on top of the burger spruced it up and gave it lots of flavor. I got a little hungry again later, so I had a small bowl of leftover pad thai that I made last weekend. (If you’re interested, the Tofu Pad Thai recipe comes from Alex Jamieson’s Living Vegan for Dummies book.)

I went to the gym after work and grabbed a coconut water with tangerine for some healthy hydration before my cardio workout and ate a few pieces of raw (dairy-free) dark chocolateTip: You can stock up on vegan-friendly snacks and drinks like these at your local health food store). when I got home. (

My boyfriend and I had one of our friends over for dinner, and they were both happy to eat my vegan dishes! Good food is good food, right?! I made us personal-pan pizzas using store-bought whole wheat flatbreads, tomato sauce seasoned with garlic and basil, topped with fennel, red onion, and yellow bell pepper. I drizzled olive oil on the veggies and baked the pizzas for about 10-15 minutes in the oven at 400 degrees. Once out of the oven, I added a few slices of avocado before serving. We’re addicted to avocado! I also made black and white sesame tofu (recipe below). They gobbled it up. I was a happy cook.

Black and White Sesame Tofu (Vegan)
(makes about 3-4 servings)

Black & White Sesame Tofu, draining on paper towels

1 package extra firm tofu
2 tbsp. black sesame seeds
2 tbsp. white sesame seeds
2 tbsp. toasted sesame oil
2 tbsp. soy sauce
Salt (optional)

Remove the tofu from the package and cut into 1/2 inch thick rectangles. Spread tofu out on a few layers of paper towels and top with more paper towels. Press down firmly to soak up as much excess liquid as you can. Sprinkle the tofu with a little salt (optional). Mix the sesame seeds together in a bowl or on a plate and roll each piece of tofu in the seeds until all sides are covered. Heat up sesame oil over medium heat in a large sauté pan or cast-iron skillet. Place the tofu in the pan and cook for about 4-5 minutes per side until golden brown. Remove tofu from the pan, and place on a paper-towel lined plate to drain excess oil. Drizzle soy sauce on top and serve warm.

Tip: You may not need the salt if you use regular soy sauce. It’s a good idea to add a little sprinkle, though, if you use the low sodium kind.

Here’s a few more pictures from the day:

Grilled Amy's veggie burger for lunch

Leftover pad thai (recipe by Alex Jamieson, Living Vegan for Dummies book)

Break from your to-do list and all your rules

This post was originally published as Healthy Vacation Prep by Laurel on Health Food blog.

This weekend I’m going on a long overdue girl’s trip to a bed and breakfast and a few small wineries. My friends and I are so excited to be together and get a break from our regular routines. Going on vacations are sooooo nice, but they can put a damper on your healthy habits. I find that even if I’m in great shape, taking a few days off exercise and healthy eating makes it hard on my body to get back to my good habits when vacation is over.
Overall, I like to keep a low-key attitude on vacation. I stick to my regular routine when possible, but I’m still going to enjoy myself and have some splurges. This weekend I know we’re going to get some splurge food like pizza or BBQ. I know that we’ll probably drink too much wine and eat more than normal. Plus, I know I’m not going to any dance classes. It’s just the facts.
But, part of vacation is relaxing and letting yourself have a break from your to-do list and all your rules.  I like to plan some healthy habits in advance so the trip is enjoyable, and I can still feel great when I get back. Here’s my list for this weekend:

• Bring my favorite tea bags and packets of stevia in my purse. This way I always have my favorite breakfast pick-me-up, no matter where we are.
• Bring my yoga pants so I can do light stretching and pilates exercises in the morning while I’m waiting to take a shower (4 girls with one bathroom should leave PLENTY of time).
• Schedule in exercise as part of the fun. My girls and I plan to do an outdoor hike one of the days to soak up some fresh air and sunshine.
• Order vegetables or salads for side dishes. This is an easy request for almost any restaurant.
• Bring my water bottle everywhere so I am really hydrated and energetic.
• Relax and breathe. Vacation is the time to de-stress and enjoy life to the fullest.

I’ll be sure to snap a few pics of my food while I’m gone (I just can’t help myself) and maybe share one or two on the blog next week. Cheers! Wishing everyone a great weekend.

 

Big veggie breakfast burritos recipe

This post was originally published as Veggie Breakfast Burrito by Laurel on Health Food blog.

My best friend and I were making breakfast together on Sunday morning after a long walk downtown and some pilates exercises. We were super hungry after our workout, so we made big veggie breakfast burritos with leftover coconut curry sauce and vegetables from dinner the night before. I love cooking with friends! Here’s the recipe for the breakfast burritos. I encourage you to get creative with any leftover sauces you have (like our curry sauce) or just use hot sauce to kick up the flavor. This is an example of using leftovers to make a healthy meal in a flash. Feel free to use the same veggies we did, or create your own combination with what you have in the house.

Veggie Breakfast Burrito
(makes 2 burritos)

Veggie breakfast burritos, ready to eat

2 tortillas (whole wheat if you have them)
2 tbsp. sauce (such as curry, tomato, or hot sauce)
4 eggs
1 big handful fresh spinach
1/2 cup green bell pepper
1 plum tomato
1/2 cup yellow onion
1 tsp. extra virgin olive oil
Salt & pepper

Chop up the bell pepper and onion and put them in a deep sauté pan with the olive oil over medium heat. Cook for about 5 minutes, or until the peppers and onions begin to soften. Crack open the eggs in a bowl, add a splash of water or milk, and whisk them together. Chop up the tomatoes and add them to the sauté pan. Add in the fresh spinach and eggs. Continue to stir frequently with a spatula until the spinach reduces in size and the eggs finish scrambling. Meanwhile, warm up the tortillas and spread a tablespoon on sauce on each one. Add the eggs and vegetables on top. Sprinkle on a little cheese if you like. Add a dash of salt and pepper to taste. Serve immediately.

Coconut curry sauce, on plain tortilla

Veggie Breakfast Burrito w/ cheese for my buddy

Veggie Breakfast Burrito w/out cheese for me