I love giving myself an excuse to eat chocolate for breakfast! So when I heard it was time to celebrate grains, I knew I wanted to make a dessert delicious enough–and healthy enough–to eat for breakfast. I love grains for breakfast in the fall because they’re so cozy, but unlike my usual morning oatmeal, quinoa is packed full of complete protein. The following recipe also features my favorite antioxidant (oh heyyyy cocoa!), hearty healthy peanut butter, and a dash of coffee for depth. It definitely gives me a caffeine zing, which is yet another reason I love it in the morning. So whip up this delicious dessert and, if you can resist eating it all, have it again for breakfast! Continue reading
I have mentioned previously that one of the best features on the backend of SexyTofu.com is the ability to see what people plugged into Google to stumble across us (and by us, I mean me!). To sample just a few, today I got “women flashing truck drivers,” “vegan nightmares,” “sex pesto” (mmm..?), “fat girl eating chocolate banana” and “crazy sexy dumper.” Funnies aside, I did get one person who was searching for “how to be vegan without tofu.”
This struck a real chord with me. I was a vegetarian for a very long time before I ever developed a taste for tofu, or any soy product really. I was also very young, and perhaps not very smart about how to successfully maintain a plant-based diet. Now that I am vegan (and a full supporter of the soy council!), I was interested in this mystery fan’s (okay fan is a bit much..) query of not only how to be vegan without tofu, but how to be vegan without soy at all.
With a family history of breast cancer, I used to think I should avoid eating soy on a daily basis, and therefore limited consumption of direct soy products (tofu, soy milk, edamame, etc.). However, my doctor recently told me that the avoidance of soy in relation to breast cancer—as it contains high levels of estrogen—is unnecessary. We produce far more estrogen in our bodies than we could possibly get from soy products (says doc!).
Since I’ve been on my own for a few months now, I basically live like a college student despite the fact that I graduated in May. Today I opened my fridge to find it containing only condiments, an assortment of nut-butters and a big bag of prunes. Still a day away from grocery-day and with my tummy rumbling, I opened up my pantry hoping for better luck and there it was, my saving grace: Quinoa. I love the nutty stuff for its unique flavor and amazing versatility. I like to stuff it in peppers and mushrooms, make grain burgers with it and cook it up for breakfast with cinnamon, raisins, walnuts and a drizzle of maple syrup. Plus, it is the only grain that acts as a complete protein all on its own.
After raiding my freezer for veggies I whipped up some fried quinoa, a healthier version of fried rice, by getting out my wok and sautéing cooked quinoa with a bit of soy-sauce, cumin, onions, safflower oil, edamame, green peas and shredded carrot. A protein power-house!