Monday, March 5, 2012

Cleaning Up For Spring?

Last weekend I went to the Vegetarian Food festival, we bought tickets a while ago and my idea was to go and thru the talks and have a better sense on how to have a healthier diet.  I've never been a big meat eater neither Kevin(husband) and we were already into homemade green juices and eating as much veggies and fruits as possible, I've watched some environmental documentaries and vegan documentaries before and I think most of the information that was given to me during the two days of the Vegetarian Food Festival I had heard before but somehow only now it sinked in and i think I am ready to make a change.

My desire to change comes from my love for animals and my pursue of a proved better diet that will make me feel healthier, I don't think it's going to be an easy transition because I need to know more than I do now to make sure I am getting all the nutrients I need to have a balanced vegan diet, and I do know there are many options for us living in NYC, there is a good number of vegetarian/vegan restaurants around the city as well as farmers market and health food shops. So now it's time for research(what I've been obsessively doing since last night) and get to it.

If you are interested in knowing more about the benefits of a meatless diet a good documentary to watch is Forks Over Knives.

This morning as my first first day on the way to being a vegan I prepared for breakfast tofu scrambled with spinach, and here it is the recipe, pretty simple and tasty:

- 2 tbsp olive oil
- 3/4 cups sliced fresh mushroom
- 2 tomatoes
- 2 cloves of garlic, minced
- 1 bunch of spinach
- 1 pound extra firm tofu, well pressed and crumbled
- 1/2 tbsp soy sauce
- salt and pepper to taste

Sautee tomatoes, garlic and mushrooms in olive oil for 2 or 3 minutes.  Reduce the heat to medium low and add spinach, crumbled tofu and the soy sauce. Cover and cook for 5 to 7 minutes, stirring occasionally.  Finally sprinkle with a dash of salt and pepper before serving.

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