I found this recipe for Tofu Steak on Pinterest, but tracked it back to this It Doesn’t Taste Like Chicken, a vegan recipe blog. I always want to cook with tofu because it’s healthy, but tastes quite bland and once you open a packet it goes off within days. This was a bit of a trial, but here’s what I did.
I like eating, and snacking, and am simultaneously failing to lose weight. For some reason…
The cereal/energy bars in the supermarket are rarely as healthy as you think, especially when you look at how much sugar is in them. I, nerdily, looked at the nutritional values of 23 cereal bars and tried to find ones with less than 150 calories, 5g fat, and 6g sugar, and more than 3g protein, and 3g fibre.
Further playing with my spiralizer, I made a salad to go with some exciting vegan mini burgers. I did not make said burgers, I have to confess, and there were nicer than you think!
Anyway, I used the thinnest noodle setting and spiraled a carrot and some cucumber. The carrot was very carroty, the cucumber was quite drippy. The only issue I have with my spiralizer is that the tray to catch the grated veg doesn’t always catch it all which seems a bit of a design flaw. The cucumber seemed particularly prone to dripping its way onto the counter top.
I found this recipe on a vegan you tube channel Fab Lunch for home made ice cream made from frozen banana.
I chopped up some brown banana and put it in the freezer overnight. The next day I blended it with cocoa powder and agave nectar.