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Sunday, March 4, 2012

Battling cravings with a new find!

I have been mostly vegan for nearly three years (mostly because, as I have said before, I will eat fresh fish once in a while). One food which I gave up, and often crave is eggs.  I believe that I crave eggs because my body is telling me I am in need of some nutrients. I know that my body does not really want eggs, being that eggs in the form of egg salad, scrambled, or deviled were a childhood favorite which always resulted in a dreaded stomach attack.

So, I ripped out the Candle 79 Cookbook that my sister, Lauren gave to me as a Christmas gift, and found a tofu scramble recipe. Unfortunately, like many of you, soy products, like tofu, lead to a stomach attack almost as bad as when I used to eat eggs. So, I ventured to whole foods and found sprouted tofu, which according to the package, is easier to digest-- and with uncertainly, I made a delicious tofu scramble this afternoon, and did not get sick! Whew!

As a vegan, it is such a relief to have found a substitute that I can actually enjoy with out regretting it. So, why is "sprouted" tofu easier to digest?  Most forms of soy that we are subjected to in so many of our food products, is from the whole soybean. The sprouted tofu is from sprouted soybeans which are easier to digest and on top of that, contain more calcium, iron, and protein-- just what my body was is in need of!

Here is the recipe which was slightly adjusted to my preference: 1 serving

  • 1/3 package of firm sprouted organic tofu
  • 1/4 each of chopped pepper, onion, mushroom, and spinach
  • Approx. 2 tbs. vegetable broth
  • Clove garlic
  • Dash of salt and pepper
  • Lots of tumeric (to your preference-- as you can see from how yellow my scramble is, I love turmeric-- see below!)
  • 1 tbs. + Nutritional yeast
  • Gluten Free Millet Bread
  • Earth Balance, Vegan butter
How: Heat skillet on medium heat.  Saute onion, garlic, and pepper.  Add mushroom, tofu, and broth and cover and cook for four minutes.  Add spinach and seasonings, saute for 2 more minutes.  Adjust seasonings, and serve with Gluten Free Bread and Vegan butter.

What makes my tofu scramble yellow like eggs? Turmeric, the spice we should all start consuming on a daily basis! Long used by both Chinese medicine and Indian medicine as a potent yet safe anti-inflammatory, used to ease many ailments ranging from flatulence to menstrual difficulties to treatment for Inflammatory Bowl Diseases like Crones disease. Add Turmeric to your tea, smoothies, juice, soup, pasta dishes... a few dashes won't change the taste of the food, but will make a big difference in your body!

I gobbled down this delicious meal, and powered through a great workout.  I guess my body was trying to tell me that with all of the exercise I have been doing lately (to battle recent stressors), my body needed some nourishment.  Peace out egg craving!

With love, encouragement, and nourishment <3

1 comment:

  1. Looks great, glad it came out so good, I'll have to try it and see how my stomach does.