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While on vacation this year, I read both Dr. Joel Fuhrman’s books on nutritarianism… and I’ve decided that my birthday gift to myself is giving myself a year of being vegan.  And then I’ll see what happens.

To keep myself motivated, I downloaded the wordpress app for my phone and I’m going to share food recipes and pictures. I think 🙂 Let’s see how that goes.  Finding out I’m beef sensitive and egg allergic is a great reason behind this, in addition to the kazillion benefits to health and wellness.  A week in, I’m feeling pretty good so far!

For dinner tonight I’m going to make a yummy bowl of Kuku Paka.  But since I’m trying to cut the meat, dairy and so on by the end of the month, I’m going to make Tofu Paka.  I season my food a lot more heavily than some people, because I love spices so much … here’s what I think I’l be working with

  • Firm Tofu, pressed and drained, cut into pieces — 1.5 lb
  • Onion, chopped — 1
  • Hot chile peppers, chopped — 2 or 3
  • Ginger, peeled and chopped — 2 tablespoons
  • Garlic, chopped — 2 tablespoons
  • Oil or ghee — 1/4 cup
  • Curry powder — 1 tablespoon
  • Cumin seeds — 2 teaspoons
  • Chopped tomatoes or tomato sauce — 2 cups
  • Coconut milk — 2 cups, or 1 (15-ounce) can
  • Salt and pepper — to taste
  • Cilantro, chopped — 1/2 cup

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